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  • 8 votes cast
Mar
5
comment Why did my chocolate tempering fail?
Every "instant read" thermometer I looked at said it could still take up to 30 seconds. The delay was my problem the first time. It looked like I'd have to spend $150 to get a thermometer that could actually read quickly and accurately enough.
Mar
5
comment Why did my chocolate tempering fail?
I'm well aware of the limitation of that thermometer being surface only. My old thermometer would take over a minute to reach a correct reading. I actually almost burned my chocolate the first time because I thought I was at the right temp, but when I took it off the heat, it continued to rise another 10 degrees. When I tested with my IR themometer, I made sure to mix thoroughly, bring warm chocolate from the bottom to the top, and measure the chocolate dragged behind the spatula. I didn't trust the reading until it was constant all over the bowl.
Mar
5
awarded  Commentator
Mar
5
comment Why did my chocolate tempering fail?
@Catija there's not really anything else in there, but I can try bakers bars next. The chips are just real chocolate with cocoa butter, sugar, a little milk. it's 53% cocoa.
Mar
5
comment Why did my chocolate tempering fail?
Yes I made sure it's real, ingredient list says "Dark Chocolate (Chocolate, Sugar, Cocoa Butter, Milkfat, Nonfat Milk, Natural Flavor)"
Mar
4
asked Why did my chocolate tempering fail?
Jan
2
comment Why is my bread falling flat?
So after the first rise I can be more forceful and try to get some surface tension going?
Jan
2
comment Why is my bread falling flat?
@Stephie room temp is 72 but I had the bowl in a second bowl of warm water, second rise was 1-2 hrs, and yes about the strips.
Jan
2
answered What exactly does cooking meat do as far as sanitation goes?
Jan
2
awarded  Yearling
Jan
2
asked Why is my bread falling flat?
Oct
26
awarded  Nice Question
Aug
31
asked White threads on top of mushrooms?
Jul
24
awarded  Popular Question
Jun
4
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Nov
27
awarded  Popular Question
Sep
2
comment How to prevent the chicken breasts from drying out
I would consider braised chicken breast, e.g. cacciatore, pretty respectable for "melt in your mouth". It's not as good as dark meat of course, but it holds its own.
Jul
9
awarded  Yearling
Jul
2
awarded  Curious
Dec
30
awarded  Famous Question