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| bio | website | |
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| location | ||
| age | ||
| visits | member for | 2 years, 5 months |
| seen | 11 hours ago | |
| stats | profile views | 62 |
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Feb 19 |
comment |
What can I use instead of corn syrup? It's a matter of the fructose quantity. In the US, corn syrup is almost always mostly fructose. Glucose syrup should have very little fructose if any. At least that's my understanding. |
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Feb 15 |
comment |
How many milliliters is a “pinch?” This is why all recipes should be written by weight. |
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Feb 15 |
answered | What can I use instead of corn syrup? |
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Feb 11 |
comment |
Bizarre: Chocolate tempering is good on the outside This thread has a ton of information about all kinds of molded chocolate work. I'm pretty sure there is a discussion of the cocoa butter thing somewhere there. forums.egullet.org/index.php?/topic/… |
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Feb 10 |
answered | Bizarre: Chocolate tempering is good on the outside |
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Feb 10 |
comment |
Bizarre: Chocolate tempering is good on the outside How long have they been out of the molds? |
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Feb 5 |
comment |
converting pure chocolate to “bittersweet” chocolate Sorry I didn't get there in time. Milk seems like an OK way to go, but I'd still recommend adding the sugar to the cookie batter. Either that or get a Santha Wet Grinder. :-) |
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Feb 4 |
answered | converting pure chocolate to “bittersweet” chocolate |
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Jan 31 |
answered | What is the purpose of tempering chocolate? |
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Jan 20 |
answered | Converting Peppermint Marshmallow Recipe to Raspberry |
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Jan 19 |
answered | How long can you keep chocolate, and what is the best way to store it? |
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Jan 17 |
comment |
Chocolate Shot Glasses Actually, this could work. If you melt the chocolate very carefully to 88 F for dark chocolate and don't let it get any hotter, then the chocolate will still be in temper. This technique is called incomplete melting and is sometimes used when only a tiny amount of chocolate is needed. But please don't use a cooking spray on the molds. Polish them with cotton and/or buy a real chocolate mold if it doesn't release properly. |
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Jan 17 |
comment |
Chocolate Shot Glasses And also under the name "Chocolate Candy Coating". Just look for the Wilton logo and throw it in the trash. :-P |
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Jan 17 |
answered | Problem with gummy-bears being too much like jelly |
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Jan 14 |
comment |
Chocolate Shot Glasses I would really discourage anyone from using coating chocolate. It isn't real chocolate and your guests will be able to tell that they are eating something cheap even if they have no idea what coating chocolate is. Just my opinion, though. |
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Jan 14 |
answered | Chocolate Shot Glasses |
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Jan 14 |
awarded | Critic |
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Jan 13 |
comment |
What are the differences between candy thermometers and meat thermometers? I'm not sure about fudge, but I prefer to make caramels without my candy thermometer. The cold water test is far more accurate. Drop a small amount of the cooking caramel in a bowl of ice water, let it cool for a few seconds, and pull it out. The consistency of this bit of caramel is roughly what you will get in the final result. What you see is what you get. (As a side note, temperatures in caramel recipes are guide, not a fact. You can't just use someone else's temperatures and expect to get the same texture. That's why the cold water test is easier.) |
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Jan 13 |
awarded | Organizer |
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Jan 13 |
revised |
What are the differences between candy thermometers and meat thermometers? edited tags |
