Timeline for What direction must one stir molten chocolate?
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
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| Dec 7, 2014 at 22:37 | comment | added | Cascabel♦ | @DavidRicherby Sure, but it's a lot worse if you have it circulating one way and then try to reverse it. | |
| Dec 7, 2014 at 21:22 | comment | added | David Richerby | I don't buy the laminar versus turbulent flow argument. There's always going to be a big regiou of turbulence behind your stirrer as the liquid rushes into the low-pressure region it creates. | |
| Dec 7, 2014 at 20:53 | comment | added | Cascabel♦ | @stir_choc I edited a bit - maintaining the batch means holding temper, which means basically the same problems as getting it tempered in the first place. I did add in the only practical reason I can think to pick a specific direction, though! | |
| Dec 7, 2014 at 20:52 | history | edited | Cascabel♦ | CC BY-SA 3.0 |
added 348 characters in body
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| Dec 7, 2014 at 19:49 | comment | added | stir_choc | Thank you for (all) your contribution(s)! I tried tricking the friend ('s memory) by saying I found the answer and that it was 'tempering'. He instantly responded: 'no no, that (tempering) is indeed the most important thing to get a usable end-product, but this was about maintaining the batch'. Meanwhile we both googled 'shininess chocolate' and failed to come up with results (he said the explanation was among the top-links back then). I think I should leave the question open a little longer, there might actually be something to it. | |
| Dec 7, 2014 at 17:52 | history | answered | Cascabel♦ | CC BY-SA 3.0 |