Timeline for What went wrong with my walnut brittle
Current License: CC BY-SA 4.0
9 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Jan 27, 2022 at 9:00 | history | tweeted | twitter.com/StackCooking/status/1486625052439232515 | ||
| Jan 26, 2022 at 19:22 | comment | added | Anger Density | Also, FYI the Joy of Cooking peanut brittle recipe has always given me success. It uses 2:1 sugar to corn syrup and cooking to 295 Fahrenheit. Super easy to practice without gambling with expensive walnuts and maple syrup! books.google.com/books?id=C4_5MCUd6ucC&pg=PA788 | |
| Jan 26, 2022 at 19:18 | comment | added | Anger Density | When you say soft and dull, I think of either crystallization (leading to a grainy/fudgy/friable texture) or cooking to too low a temperature (leading to a soft/flexible/bendy candy). Can you specify if either of these cases sounds right to describe your result? | |
| Jan 25, 2022 at 23:05 | comment | added | Peter Cordes | Your old thermometer (which you used for the last 10 years) was off in which direction? Were your previous year's batches cooked 15 F too high or too low? (Based on rumtscho's answer, maybe the 290 F reading you saw on that thermometer was actually 305 F "hard crack", leading to success?) | |
| Jan 25, 2022 at 21:46 | history | became hot network question | |||
| Jan 25, 2022 at 21:15 | answer | added | kitukwfyer | timeline score: 9 | |
| Jan 25, 2022 at 17:41 | answer | added | rumtscho♦ | timeline score: 18 | |
| S Jan 25, 2022 at 13:40 | review | First questions | |||
| Jan 25, 2022 at 21:11 | |||||
| S Jan 25, 2022 at 13:40 | history | asked | Harry | CC BY-SA 4.0 |