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visits member for 3 years, 7 months
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Jan
2
asked Best way to juice a pineapple
Dec
30
comment How long do I need to freeze the freezer bowl when making the second batch of ice cream?
Try it. The worst that can happen is you have to melt and re-freeze the next morning.
Dec
29
answered Why do my caramels turn out hard in the center?
Dec
29
answered How to Flavor Homemade Gum Drops
Dec
25
accepted Measuring glucose syrup without wasting it
Dec
25
comment Measuring glucose syrup without wasting it
Interesting idea for baking, but I agree with Joe. Probably not a good idea for candy making. Anything, especially anything with fat, can mess up a candy recipe.
Dec
25
comment Measuring glucose syrup without wasting it
I do all my measurements by weight, but I always use a separate bowl in case I put a little two much in. (Also, because I usually need some ingredients heating on the stove while others are being measured.)
Dec
24
asked Measuring glucose syrup without wasting it
Dec
19
comment Can I use Chocolate Chips in place of Semi-sweet baking chocolate?
Chocolate chips melt differently because they often include fats other than cocoa butter. Many of the more expensive brands of chocolate chips are pure chocolate and may be used identically to baking chocolate. The trick is to to read the ingredients.
Dec
19
awarded  Scholar
Dec
19
comment Substituting skim milk for whole milk in a caramel recipe
It's the fresh dairy products version of Peter Greweling's caramel recipe from Chocolate and Confections. It also contains cream, but whole milk is almost 50% of the recipe. I believe the evaporated or sweetened condensed milk versions are more common, since they take less time to cook.
Dec
19
accepted Substituting skim milk for whole milk in a caramel recipe
Dec
19
comment What's the best way to grate chocolate?
Even without the warmth of a hand, I'd still be concerned about the friction with the grater melting the chocolate. Of course it all depends on how warm it is in your kitchen.
Dec
18
asked Substituting skim milk for whole milk in a caramel recipe
Dec
18
answered What's the best way to grate chocolate?
Dec
18
answered Peanut-Butter Treat - Using Less Sugar and Less Butter
Dec
17
comment How can I avoid chocolate truffle mix curdling?
Yes, there is a lot of work involved in chopping up the chocolate. When possible, I often buy chocolate from companies that sell their chocolate pre-formed into small (chocolate-chip-like) pieces. Try using a thermometer to check the temperature of your cream before you pour it onto the chocolate. It should be around 105 F. Let the cream and the chocolate sit without stirring for 30 seconds to a minute and then start stirring and add a small amount of butter if you want. After trying many, many ganache recipes, my go-to ratio for basic ganache is from this site: tiny.cc/7ppjm
Dec
16
awarded  Supporter
Dec
16
answered How can I avoid chocolate truffle mix curdling?
Dec
16
answered Are there any special techniques for tempering dark chocolates with different cacao percentages?