When the weather outside is frightful
February 5, 2007 10:01 PM Subscribe
Alton Brown is great, but his ginger beer/champagne jello recipe is pretty awful.
posted by Blazecock Pileon at 10:14 PM on February 5, 2007
posted by Blazecock Pileon at 10:14 PM on February 5, 2007
Alton Brown is the man. He taps into why cooking fascinates me--it's partly an art, but very much a science. I'm overseas now and his is one of the few shows I miss from the states.
posted by zardoz at 10:38 PM on February 5, 2007
posted by zardoz at 10:38 PM on February 5, 2007
This is very interesting stuff, but what's with the layout on the first link? Whatever possessed them to go with that?
posted by soundofsuburbia at 1:38 AM on February 6, 2007
posted by soundofsuburbia at 1:38 AM on February 6, 2007
Whatever possessed them to go with that?
Sugar overdose?
posted by uncle harold at 2:33 AM on February 6, 2007
Sugar overdose?
posted by uncle harold at 2:33 AM on February 6, 2007
Thanks for the point to baking911. I look for ideas etc... in the library, on the web and in the print media and had not heard of this site.
posted by sfrefugee at 4:33 AM on February 6, 2007
posted by sfrefugee at 4:33 AM on February 6, 2007
'I usually try to check out the weather, but if I can't, then I do this little "thing" that I have done for years: I press my chin down to my chest and then lift. If it sticks then the humidity is high, if not, it isn't.'
If what sticks? To what?
posted by MtDewd at 4:40 AM on February 6, 2007
If what sticks? To what?
posted by MtDewd at 4:40 AM on February 6, 2007
Whatever possessed them to go with that?
Funny, I was looking at this domain yesterday with a different cooking topic and wondered the same thing. Way too hard on the eyes. I also found myself reading the same text in several different places.
posted by artifarce at 5:39 AM on February 6, 2007
Funny, I was looking at this domain yesterday with a different cooking topic and wondered the same thing. Way too hard on the eyes. I also found myself reading the same text in several different places.
posted by artifarce at 5:39 AM on February 6, 2007
Mrs. Pressed Rat claims that making fudge when it's raining leads to excessive crystallization and "gritty" fudge, a phenomenon she maintains is well known amongst fudgees. Sounds suspicious to me. Any takers?
posted by Pressed Rat at 6:02 AM on February 6, 2007
posted by Pressed Rat at 6:02 AM on February 6, 2007
My mother-in-law makes perfect fudge. My husband and I have tried numerous times to make a batch of peanut butter fudge. We've read numerous websites and follow the MIL's instructions perfectly, but have yet to make a successful batch. Thanks for the post.
If what sticks? To what?
The underside of the chin to the chest maybe?
posted by LoriFLA at 7:16 AM on February 6, 2007
If what sticks? To what?
The underside of the chin to the chest maybe?
posted by LoriFLA at 7:16 AM on February 6, 2007
Mrs. Pressed Rat claims that making fudge when it's raining leads to excessive crystallization and "gritty" fudge, a phenomenon she maintains is well known amongst fudgees. Sounds suspicious to me. Any takers?
I think the second link explains that one.... About 3/4 of the way down, Alton Says "See, the problem is sugar is hygroscopic. It can and will suck water right out of the air. In this case, enough was coiffed to actually dissolve some of the crystals I worked so hard to make. The rule: if you have to make fudge in high humidity, you should compensate by cooking your syrup a few degrees higher than what the recipe calls for. Sure, the texture may seem a little on the grainy side at first, but it'll, it'll soften up in a day or two."
posted by ilsa at 8:36 AM on February 6, 2007
I think the second link explains that one.... About 3/4 of the way down, Alton Says "See, the problem is sugar is hygroscopic. It can and will suck water right out of the air. In this case, enough was coiffed to actually dissolve some of the crystals I worked so hard to make. The rule: if you have to make fudge in high humidity, you should compensate by cooking your syrup a few degrees higher than what the recipe calls for. Sure, the texture may seem a little on the grainy side at first, but it'll, it'll soften up in a day or two."
posted by ilsa at 8:36 AM on February 6, 2007
mmmm, I adore fudge! Wonderful post. So interesting about the science of crystals in fudge. I used to make simple fudge, with confectioners sugar, cocoa powder, butter and milk and always wondered why it would come out differently. Now I know! There's fudge made with evaporated milk too.
In India there is a delectable, creamy fudge with an awful name, barfi, made of sugar, butter and evaporated milk. It comes in many flavors, like pistachio, and often is decorated beautifully with leaves of edible real silver or real gold foil.
posted by nickyskye at 9:35 AM on February 6, 2007
In India there is a delectable, creamy fudge with an awful name, barfi, made of sugar, butter and evaporated milk. It comes in many flavors, like pistachio, and often is decorated beautifully with leaves of edible real silver or real gold foil.
posted by nickyskye at 9:35 AM on February 6, 2007
Fudge, mmm, fudge is good OH GOD MY EYES I JUST STABBED OUT MY EYES OH HOLY CRAP WHAT WAS THAT
posted by loquacious at 12:19 PM on February 6, 2007
posted by loquacious at 12:19 PM on February 6, 2007
Sadly, I think I shall go through life without ever speaking to a crystallographer.
posted by Tube at 8:05 PM on February 6, 2007
posted by Tube at 8:05 PM on February 6, 2007
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posted by dilettante at 10:02 PM on February 5, 2007