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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
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)"
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.
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.
Aug
5
comment Meringue seems to fail at piping stage
Thanks! I did read the other questions, and I made sure the eggs, hardware, ingredient ratios and such were correct. But I hadn't seen that about the sugar. The picture helps a lot too.
Oct
17
comment How can I stop fish from sticking to a stainless steel pan?
I searched for several terms and only found the first of those three. It doesn't seem to talk specifically about sticking problems.
Oct
17
comment How do I stop my brownies from rising?
If you're using an electric mixer with a wire whisk attachment, maybe switch to a bread attachment?
Jan
25
comment Nonstick pans blistering after dishwasher?
It's pretty new, around 6 months. But it's not top of the line by any means. Not cheap either.
Sep
20
comment When should I use convection when baking?
drying out may actually be because of the airflow. As water evaporates the local humidity increases. Air circulation brings lower humidity air over the food and can take up more water, as well as picking up water molecules on the surface as it passes. It's kind of like wind burn.