meta user
network profile
| bio | website | |
|---|---|---|
| location | Palo Alto, CA | |
| age | ||
| visits | member for | 2 years, 4 months |
| seen | Feb 21 at 20:55 | |
| stats | profile views | 47 |
Coder.
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May 10 |
awarded | Famous Question |
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Feb 19 |
awarded | Caucus |
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Feb 19 |
awarded | Constituent |
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Nov 27 |
awarded | Notable Question |
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Aug 3 |
awarded | Popular Question |
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Jun 29 |
awarded | Popular Question |
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Apr 10 |
awarded | Citizen Patrol |
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Feb 21 |
awarded | Notable Question |
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Jan 7 |
awarded | Yearling |
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Oct 17 |
awarded | Popular Question |
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Oct 3 |
comment |
Separated, grainy ganache (Dark and Stormies from Grewelings's book) I disagree that pouring hot cream over chopped chocolate always causes it to seize. This is the only way that I make ganache, and it always turns out smooth. The trick is to start an emulsion in the center by pouring some in, rapidly whisking the very center of the mixture until the emulsion is formed, then pouring the rest in and gradually widening the concentric circles that you use to whisk the emulsion. This is the technique recommended by Greweling himself, and it works. It's a way to suspend the fat properly in the water for an emulsion. |
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Aug 26 |
asked | Why do some mangoes ripen without changing flesh color? |
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Aug 12 |
awarded | Commentator |
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Aug 12 |
comment |
Can you make orange juice with a blender? Cool, thanks for the detailed answer! |
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Aug 12 |
accepted | Can you make orange juice with a blender? |
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Aug 11 |
accepted | Bizarre: Chocolate tempering is good on the outside |
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Aug 11 |
asked | Can you make orange juice with a blender? |
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Feb 10 |
comment |
Bizarre: Chocolate tempering is good on the outside Unfortunately I already filled it with ganache so I can't take before/after shots. I waited 3 days before removing the chocolate from the molds (had other things to do); it has since been about 3 more. Interesting second point. How do you know this? |
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Feb 10 |
comment |
Bizarre: Chocolate tempering is good on the outside About one day . |
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Feb 9 |
comment |
Bizarre: Chocolate tempering is good on the outside Chocolate that I marbled a good portion of, but that I didn't thoroughly mix in with the rest of the chocolate so full seeding didn't occur. |
