Why Tempering Chocolate is Difficult, and How We Found an Easier Shortcut

americastestkitchen:

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Good chocolate right out of the wrapper has an attractive sheen and a satisfying snap when you break it in two. But if you melt the chocolate to use as a coating or for drizzling and try to use it immediately, it will set up into a soft, blotchy, dull-looking mess that melts on your fingers. Why the difference?

Fantastic video. I HATE tempering chocolate so this will hopefully make that task much more enjoyable.

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The French Laundry has developed a gluten-free flour so well-designed that it can substitute cup-for-cup with regular AP flour.  As in, put away your 6 different kinds of millet, buckwheat, garbanzo, etc. flours and your potato starch and guar gum measured out to hopefully blend to a successful consistency, and just use Keller’s C4C.  Is this too good to be true? I know I’ll be stopping by Williams Sonoma this week to pick up a bag to give it a test drive in my Brooklyn kitchen.  Has anyone tried C4C yet?

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lauraemily:

noraleah:

“The science of cake”

Much of the tender, melt-in-the-mouth texture of cake comes from gas bubbles, which subdivide the batter into fragile sheets. The majority of this air is added in this initial stage by vigorous mixing of the fat and sugar – a process called “creaming”. Air is carried along on the rough surfaces of the sugar crystals. This is why we use caster sugar, as the smaller the crystals, the more air is incorporated. These bubbles of air are encased by a film of fat, creating a foam.

Via jeanhannah, who writes: This is the best, loveliest article I have read this year.

Like I needed another excuse to bake more!

Dr. Andy Connelly’s (“a cookery writer and researcher in glass science at the University of Sheffield.” what a fantastic resume!!) ability to invoke the smell of browning butter with the turn of a phrase is utterly delightful.

(via jeanhannah)