Tempering meat before cooking?

by Chowz 1 year ago

I haven’t thought much about it until recently, except the times when I remember taking a steak out half an hour before cooking. Talking about meat from the fridge here. At some point I put a th...

Substitute for Sugar When Tempering Eggs?

by westes 1 year ago

In recipes that blend eggs into a sauce - like custard - sugar has a chemical role in helping to disperse the egg protein throughout the solution before it hardens. Is there a substitute to sugar...

Heating a chocolate bar a little?

by KUF 2 years ago

Hi. I am looking for a way to cut bigger slabs of 8 mm dark, milk and white chocolate into smaller bars for ease of production. Instead of pouring them into individial molds I would like to cut the...

Tempering Chocolate question

by JoeBabbitt 6 years ago

I've been thinking about making candy (Turtles in particular). I have good quality dark chocolate. Is tempering necessary? I understand the process but I'm not sure if I need to do it. Any help...

Making chocolate candies

by Pwelsh4 5 years ago

Hello everyone, I am planning on making some chocolate candies for the holidays. I recently found some molds laying in the back of my aunts kitchen cabinets and wanted to try my hand at making s...

Ghirardelli and Callebaut Coatings

by tepidmonkie 6 years ago

Has anyone used these coatings for dipped candy? If so, what did you think of it? I tried some of the Ghirardelli dark chocolate melting wafers last night on some dipped caramels and it wasn't ba...

Tempering the Beast of Homemade Dark Chocolate

by 1ibemsfine 7 years ago

Hello there Chowhound World, I am a new chocolate maker. I am coming into a little dilemma. Please bear with me; When I look on the interwebs all of the blogs that cover tempering address it ...

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