840 reputation
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bio website docwalkersphotography.com
location Virginia
age 40
visits member for 3 years, 9 months
seen May 10 at 3:02

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Dec
25
comment Measuring glucose syrup without wasting it
I have never seen a need to line the plunger. The tight fit cleans as it goes. If you are good with your measurements, you can pull out and add one ingredient, pull again and add a second. Add a few and then push them all into the bowl at the same time. Its actually kind of fun.
Dec
24
answered Can you sharpen a ceramic knife?
Dec
24
answered Measuring glucose syrup without wasting it
Dec
22
awarded  Editor
Dec
21
answered Kitchen safe touchscreen recipe reader
Dec
21
answered What do I do with mildly fermented maple syrup?
Dec
14
answered How do I stop my fire alarm from going off when I cook?
Dec
14
answered My cheese is too mushy
Dec
14
comment How can I make a carob coating?
Most baking, cooking, or health food type stores will have them. I think I even saw some in the craft stores like Michael's or JoAnn Fabric that have candy making stuff. Of you can order online. They are made up of palm kernel oil and soy lecithin.
Dec
14
comment Making juice from fresh fruit
Its not a claim. I have done the research, in a lab, using the test equipment. Take a look at an orange and cut one open. Where is the juice stored? Juice companies for years have used enzymes to aid in the cell wall destruction to maximize the yield of juice production. Even something as simple as using citric acid (yes lemon juice) can help with some juice extraction. Want to learn more? Try the experiments yourself. www-saps.plantsci.cam.ac.uk/worksheets/scotland/fruit.htm As most of us do not have the enzymes laying around, mechanical separation is the next best thing.
Dec
14
comment Combining hot melted sugar with cold liquid ingredients
The flour actually acts like a thickener. Think about when you make gravy. Cooking it allows the starches to expand and hold the liquid when it is added. Mixing it before hand makes sure that it is evenly integrated with the sugar. Once the flour expands it makes it harder to get the sugar evenly distributed.
Dec
13
answered Are there any special techniques for tempering dark chocolates with different cacao percentages?
Dec
13
answered How would you use a lot of lemons?
Dec
13
awarded  Supporter
Dec
13
answered How can I make a carob coating?
Dec
13
answered How can I make an Überfood?
Dec
13
awarded  Teacher
Dec
13
answered Making juice from fresh fruit
Dec
13
answered Combining hot melted sugar with cold liquid ingredients