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Mar
19
comment how to stretch white chocolate to make truffles?
Well first off, to stretch something means many different things, including making something go further. However, as your question is currently worded there are no references to being cost effective or making your ingredient go further, it does however, in context refer to a candy making technique that does not work with chocolate so that is why I asked for clarification. It's very difficult for us to answer a question that is ambiguous in its meaning.
Mar
19
comment how to stretch white chocolate to make truffles?
I'm familiar with that phrasing but to me it makes no sense in the context of the question. The question doesn't ask about how to make more truffles with less chocolate nor does it suggest any penny pinching or cost effectiveness. The OP appears to have something specific in mind but can't phrase it in a way that is useful.
Mar
18
comment how to stretch white chocolate to make truffles?
in it's current form the question makes no sense to me because stretching chocolate isn't possible. You can melt it, mix it with other ingredients, etc, but you can't just pull and stretch it like caramel or other sugar uses.
Mar
18
comment how to stretch white chocolate to make truffles?
I'm still trying to wrap my head around what you mean by "stretching" and what the hell a meltie is? I've never seen anyone pull chocolate like caramel or sugar.
Mar
18
comment how to stretch white chocolate to make truffles?
I'm assuming stretching is a non-north american way of describing the process of melting chocolate?
Feb
22
comment Sous Vide without vacuum. What liquid should be used?
i would stick to the method described above. Adding liquids or oil to the bag may be nice for certain applications but IMO it's a waste of oil and water/other liquids may alter the food in undesirable ways (i.e. salt content, diluting flavors). The word sous vide or under vacuum is kind of misleading. It generally means cooking in the absence of air which this method above accomplishes, even my chamber vac doesn't evacuate all the air. You just need to remove enough to allow the food to be submerged and be in as much contact with the water as possible.
Feb
22
comment How can I make low sodium (140mg or less per serving) pancakes / waffles?
salt is for flavor in these recipes so you can leave it out altogether. They're not going to taste the same but that's a different question.
Feb
22
comment How do I know if a food or recipe can be made in a microwave oven?
this also depends on the type of microwave you have. A basic lunchroom microwave is going to perform like you state but some of the new microwaves have features like convection that can expand on it's capabilities. I understand that is specific but worth pointing out nonetheless.
Feb
22
comment How do I know if a food or recipe can be made in a microwave oven?
I'm confused, @Jefromi aren't you the one who posed the question? It seems like you are campaigning against your own question here?
Feb
22
comment How do I know if a food or recipe can be made in a microwave oven?
Aside from the fact that I answered the question, I think it still fits as an answerable question for this site. It's not a mechanical question, it's about technique and possibility with a common household machine and knowing the basics of it can be helpful for a lot of folks who may be confined to a microwave as a primary means of cooking (i.e. dorms)
Feb
22
comment How do I know if a food or recipe can be made in a microwave oven?
well i think you can apply that technique to a lot of things that you would want to fry that are also delicate but yes i agree the cake is pretty specific.
Feb
22
answered How do I know if a food or recipe can be made in a microwave oven?
Feb
21
comment How do I know if a food or recipe can be made in a microwave oven?
The possibilities are endless! jetcitygastrophysics.com/2013/02/01/…
Feb
21
answered How can I create this coconut milk, fruit, and veggie snack at home?
Feb
21
answered Should a sous-vide-cooked meat be frozen then reheated?
Feb
21
comment How does double-bagging sous vide food affect cook time?
honestly something you may want to try is to seal the first bag as tightly as you can and then put that in a second bag full of water and put that into the bath so you minimize the air space and the water is more in contact with the food.
Feb
20
comment Is there a releaseable mold/pan for bread?
The only time I've ever made the no-knead bread I put it in my dutch oven and cooked it in there as well. As @SAJ14SAJ noted, this is an inexact method and designed for quickness not precise beautiful loaves of bread.
Feb
20
comment Substituting vegetable oil for canola oil
any reason why your saying canola is healthier than soy?
Feb
20
comment Is there a releaseable mold/pan for bread?
i think i get what your asking about but unless the bread is baked in a particular shaped pan it's going to turn out round or oblong like a boule or baguette since there won't be any supporting structure. The part that confuses me is that you say you like free form loaves but you are asking about a mold.
Feb
20
comment What is the best way to store homemade sauces?
why wouldn't that last a week? regular yogurt lasts much longer than a week in the fridge.