How Not To Cook That!
My baby was asleep so I had at least 40 minutes to make a chocolate glaze, tidy the house and do the washing. Previous recipes for chocolate glaze that I had used did not give the thick coat and smooth mirror finish that I was after, so I was trying a new recipe.
The glaze was heating on the stovetop when… he woke up, it had only been ten minutes since I had put him down. I quickly flicked off the stove top, moved the pan onto a different element and headed upstairs to bub. I couldn’t settle him and ended up giving him a feed.
I started to smell something strange and I thought perhaps the heater in his room was dying, so I switched it off. When I eventually went downstairs there was a haze and a strong chemical melting rubber smell (the smoke alarm had not gone off).
I had turned the controls of the wrong hotplate element. So instead of switching the one off I had turned another on. There happened to be a pair of scissors on that hotplate… well they are not scissors anymore.
And to top it off the galacage recipe was terrible, it turned out gritty. I have since found a great galacage recipe… click to go to that recipe.
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I have not “fryed” scissors yet, but yesterday I rested a hot pan from the oven on top of the toaster while I grabbed another pot holder, forgetting the toasted was molded plastic. Oooops!
Oh no Carel, a bit more pricey than scissors too.
Greetings Ann, I am wondering why all the sugar crystals in a saturated sugar solution have to be dissolved. Wouldn’t a few sugar crystals left in the solution, simply become an attractant for sugar crystals that are in solution to reform and attach to? I read some people even strain their sugar solutions through cheesecloth to remove undissolved crystals. Is dissolving all the crystals that important?
I was also wondering if placing the fondant geodes into a heated bread proofing box while the crystals are forming, would produce larger crystals, or would that be too much heat and evaporate the solution too much?
Love your tutorials, you are keeping me busy at 73 to be sure.
hi carel, by dissolving them all it helps the crystals to form back slower and larger rather than just getting sugar sized crystals the whole way through the mixture. Letting it cool down slowly like in the thermos gave bigger crystals. but you do want it to cool not stay hot.