sexta-feira, 10 de setembro de 2021


How to Thicken Ganache

Posted: 10 Sep 2021 01:00 AM PDT

You've just made a batch of delicious chocolate ganache, but it's too thin for your baking needs—don't despair! You can try a few different tricks to thicken your ganache rather than scrapping the entire batch. Cooling, whipping, or adding more chocolate to the ganache will generally produce a thicker product and let you get on with your baking project.

[Edit]Steps

[Edit]Adding Chocolate, Chilling, or Whipping Ganache

  1. Use a higher chocolate-to-cream ratio to produce a thicker ganache. Milk chocolate, white chocolate, and compound chocolate all melt down to a thinner consistency than dark chocolate does. For a thicker ganache, like for truffles, use a 2:1 ratio of chocolate to cream. For a frosting ganache, use a 1:1 ratio. For a thin, pourable ganache, use a 1:1.5 ratio.[1]
    Thicken Ganache Step 1 Version 5.jpg
    • Compound chocolate is made of cocoa, sweeteners, and vegetable fat, and it melts down a little differently than baking chocolate does. Because of this, you do need a higher ratio of chocolate to cream than you would with couverture chocolate.
    • When you measure out the chocolate and cream, use a scale rather than measuring cups to be as precise as possible.
  2. Add more chocolate to your ganache if you live somewhere warm. Higher temperatures will affect the viscosity of your ganache. If it's warm enough that the chocolate softens or starts melting when it's on the counter, plan on adding an additional of chocolate to your recipe.[2]

    • Especially for recipes where you need a sturdier ganache, like for truffles or for frosting between layers, you want to err on the side of too-thick rather than too-thin ganache.
  3. Chill and beat too-thin ganache to turn it into whipped ganache. Cover the ganache with plastic wrap and set it in the fridge for an hour. Take it out and use a hand-mixer to beat the ganache until it gets fluffy and turns a lighter shade of brown. Use the whipped ganache to frost between layers of a cake or to decorate the top of baked goods.[3]

    • Use whipped ganache as a dip for fresh fruits or cookies.
  4. Put ganache into the fridge to let it set and get thicker. Hot or warm ganache will always be thinner than ganache that has chilled for an hour. If you have the time, take your ganache, cover it with plastic wrap, and set it in the fridge. Leave it in the fridge for an hour, taking it out every 30 minutes to stir it. Once it gets to the right consistency, proceed with your recipe.[4]

    • It's possible that the ganache won't thicken, no matter how long you leave it in the fridge. If that's the case, you'll need to reheat it and add more chocolate to give it a thicker consistency.

[Edit]Reheating and Thickening Chilled Ganache

  1. Reheat the ganache on the stovetop or in the microwave. If the ganache still isn't thick enough after you've chilled it, then it's time to try reheating it and adding more chocolate. If you're using the stovetop, transfer the ganache to a saucepan and put it over low heat, stirring continuously. If you're using the microwave, put the ganache in a microwave-safe bowl and heat it in 15 second increments, stirring it between each session, until the ganache is warm and runny again.[5]
    Thicken Ganache Step 5 Version 5.jpg
    • Stirring the ganache frequently will keep it from burning. Use low heat or small increments of heat to safely warm up chilled ganache.
  2. Incorporate of chocolate at a time to the warmed ganache. Weigh and add chocolate in increments. After each ounce, stir the ganache until the new addition is completely melted. If you're using the microwave, add the chocolate to the bowl and stir the ganache before microwaving it again—the heat from the warm ganache may be enough to melt the new chocolate on its own. If it's needed, put the bowl back into the microwave for 10 to 15 seconds.[6]

    • If, somehow, the ganache becomes too thick, add of cream to the mixture.
  3. Stir the ganache and add chocolate until the consistency is right. Until the ganache reaches the right thickness, keep adding of chocolate at a time. If you're using the microwave, use your best judgement to know when to microwave the ganache again. If you're using the stovetop, keep the heat as low as it'll go to prevent the bottom from burning.[7]

    • With the microwave, the danger is that you'll accidentally cook the ganache for too long, making it dry and hard.
  4. Remove the ganache from the heat and let it cool, or use it right away. Once you think you've achieved the right consistency of ganache, remove the pot or bowl from the heat. Let it cool down on the countertop for an hour, or use it right away.[8]

    • Luckily, the ganache should taste great, no matter the consistency!

[Edit]Tips

  • If you can't get your ganache to the right consistency, repurpose it and use it as a fruit dip or pour it overtop of ice cream.
  • Always use caution when cooking with heat. Keep your hands safe by using oven mitts to take ganache out of the microwave or when mixing things on the stovetop.

[Edit]Things You'll Need

[Edit]Troubleshooting Common Problems

  • Chocolate
  • Long-handled spoon
  • Glass bowl
  • Saucepan
  • Scale
  • Hand- or stand-mixer
  • Plastic wrap

[Edit]Reheating and Thickening Chilled Ganache

  • Saucepan or microwave-safe bowl
  • Long-handled spoon
  • Chocolate

[Edit]References

[Edit]Quick Summary

How to Clean a Sharpening Stone

Posted: 09 Sep 2021 05:00 PM PDT

Cleaning your sharpening stone regularly will ensure that it works well and doesn't get clogged. You can easily flush out any metal fillings that embed themselves in the stone with honing oil. You can also remove oil and dirt from an older sharpening stone with WD-40 and steel wool. Make sure to flatten your sharpening stone at least every 10 sharpening sessions to keep it even and to remove stubborn, embedded metal fillings.

[Edit]Steps

[Edit]Flushing out Mineral Filings

  1. Rub a quarter-size amount of honing oil onto your stone. Honing oil is a mineral oil that is commonly used in machine shops to carry away metal flecks from stone.[1] Apply honing oil to your sharpening stone with your finger or a soft toothbrush in small, circular motions. Continue rubbing until you see metal flecks rise up from the pores of the stone.[2]
    Clean a Sharpening Stone Step 1 Version 2.jpg
    • Honing oil can also be used to provide lubrication during the sharpening process.
    • Purchase honing oil in hardware stores or online.
    • Use honing oil to flush out your sharpening stone whenever you see metal flecks embedded in the surface, as they may reduce its effectiveness.
  2. Wipe away the metal flecks with a damp cloth or paper towel. Wet a clean cloth or paper towel and wring it out. Gently wipe the surface of the sharpening stone with it. Be sure to remove all the metal filings that emerged from the stone.[3]

  3. Rinse the stone thoroughly under running water and dry it. Washing the sharpening stone will remove any remaining metal filings and debris from your stone. Run the stone under warm water for 1-2 minutes to ensure that it is clean. Dry the stone with a clean, dry cloth or paper towel. [4]

    • Do not use soap or anything other than water to clean it.

[Edit]Removing Dirt and Grime

  1. Coat your sharpening stone with a layer of WD-40. WD-40 is a specially-formulated oil spray with numerous uses, such as penetrating tough surfaces. Spray WD-40 onto the surface of your sharpening stone. Make sure that the surface is entirely coated.[5]

    • Be sure to use this spray in a well-ventilated area.
  2. Scour the surface gently with a piece of fine steel wool to remove grime. To break up tough, caked on oil or debris, you will need to use an abrasive tool like steel wool. Rub a piece of 0000 grade steel wool over the surface of your stone. Continue until you see oil and debris start to come off of the surface.[6]

    • This method will apply mostly to older sharpening stones that have not been used frequently.
  3. Wipe the surface of your sharpening stone with a damp cloth or paper towel. After scouring the stone, remove the remaining dirt, oil, and WD-40. Wet a clean cloth or paper towel and wring it out. Wipe down the stone thoroughly.[7]

    • Repeat the process if any dirt or grease remains on the stone.
    • Scour your sharpening stone whenever oil, grease, or dirt begin to build up on the surface and dull its effectiveness.

[Edit]Flattening Your Sharpening Stone

  1. Rub the stone over a flattening plate to remove metal filings. Some sharpening stones will come with their own flattening plate, a tool used to even out their surface. Moisten your sharpening stone thoroughly with water or oil. Gently drag the flattening plate back and forth over the surface of the stone until it looks even and no embedded metal filings are visible.[8]
    Clean a Sharpening Stone Step 7 Version 2.jpg
    • If you are flattening a synthetic sharpening stone, which is usually grittier and coarser than natural stones, wet it with honing oil rather than water.[9]
    • If your sharpening stone did not come with a flattening plate, you can purchase a silicon-carbide flattening plate at a hardware store or online.
  2. Sand away metal filings if you don't have a flattening plate. Adhere a self-adhesive piece of 100-grit wet-dry sandpaper to a flat surface like a small, thick piece of glass. Wet your sharpening stone with oil or water and rub it over the sandpaper. Sand the stone until it looks flat and you see no sign of metal filings embedded in it.[10]

    Clean a Sharpening Stone Step 8 Version 2.jpg
    • To hold the stone in place while you flatten it, consider placing a rubber mat underneath the small, flat surface you are sanding on.
    • You will not be able to flatten your stone properly if you sand it while it is dry.
  3. Use 400-grit sandpaper to remove any large scratches that may collect debris. Wet your sharpening stone with oil or water. Run a piece of 400-grit sandpaper over it firmly to remove large grooves or scratches. This should in turn remove any filings or debris lodged in the grooves and prevent any other buildup.[11]

  4. Flatten your sharpening stone at least every 10 uses. After prolonged use, sharpening stones will begin to hollow out in the middle. This may result in rounding the edges of your tools when you sharpen them. Avoid this by flattening your sharpening stone after 10 sharpening sessions, or more often if you wish.[12]
    Clean a Sharpening Stone Step 10 Version 2.jpg
    • To avoid any dishing out of your sharpening stone, flatten it for 15 seconds before each use.

[Edit]References

How to Cook Black Quinoa

Posted: 09 Sep 2021 09:00 AM PDT

If you're trying to replace carbs with more nutritious foods, make a batch of black quinoa. This type of quinoa has a sweeter, earthier flavor than white quinoa, which makes it great to eat with your favorite vegetables or dressings. For the best texture, cook black quinoa on the stove until it's tender or microwave it if you're in a hurry.

[Edit]Ingredients

  • 1 cup (170 g) of black quinoa
  • of water or broth
  • 1/2 teaspoon (2.5 g) of salt

Makes 3 cups of quinoa

[Edit]Steps

[Edit]Simmering on the Stovetop

  1. Rinse 1 cup (170 g) of black quinoa. Put the dry quinoa into a fine mesh strainer and hold it under cold running water. Rinse the quinoa for 10 to 20 seconds and let the water drain out.[1]
    Cook Black Quinoa Step 1 Version 2.jpg
    • While you may be tempted to skip this step, rinsing the quinoa will remove its naturally bitter coating.
  2. Put the quinoa into a pan with of water and salt. Dump the rinsed quinoa into a medium-sized saucepan and pour in of cold water. Then add 1/2 teaspoon (2.5 g) of salt.

    • For extra flavor, substitute vegetable or chicken broth for the water.
  3. Bring the water to a boil. Turn the burner on to high and leave the saucepan uncovered as the water heats. Keep heating the quinoa in the water until the water begins to boil vigorously.[2]

  4. Cover and simmer the quinoa for 20 minutes. Turn the burner down to low and put the lid on the saucepan. Then, leave the quinoa to simmer until it's absorbed the water and become tender.

    • Resist the urge to lift off the lid and check the quinoa as it simmers since this will release steam and increase the cooking time.
    • Keep in mind that black quinoa takes about 5 to 6 minutes longer to cook than white quinoa.
  5. Drain the cooked quinoa. Turn off the burner and set a fine mesh strainer in the sink. Carefully spoon the quinoa into the strainer so excess water drains into the sink.[3]

    • Draining the quinoa will give it a fluffy texture that's not gummy or sticky.
  6. Put the quinoa back in the pan and let it rest for 15 minutes. Spoon the drained quinoa back into the saucepan and put the lid on it. Leave the quinoa for 15 minutes so it finishes cooking and dries out.[4]

    • You can prepare dressing or other ingredients to serve with the quinoa while it rests.
  7. Fluff the quinoa with a fork before you serve it. Remove the lid and use a fork to toss the quinoa gently. Then, mix in any dressing you like and serve it with your choice of sides, such as roasted vegetables, chickpeas, or herbs. For a heartier meal, eat the black quinoa with seafood, a roast, or kebabs.[5]

    • Refrigerate leftover black quinoa in an airtight container for up to 5 days. For longer storage, freeze the quinoa for up to 2 months and thaw it overnight in the refrigerator.

[Edit]Microwaving Black Quinoa

  1. Rinse 1 cup (170 g) of black quinoa. Place the uncooked black quinoa into a fine mesh strainer and hold it under cold running water to rinse the quinoa for 10 to 20 seconds. Then, let the water drain out.[6]
    Cook Black Quinoa Step 8 Version 2.jpg
    • It's important to rinse the quinoa because this will remove the natural bitter coating.
  2. Place the quinoa in a microwave-safe bowl with water and salt. Transfer the black quinoa to a medium-sized microwave-safe bowl and pour in of water along with 1/2 teaspoon (2.5 g) of salt.[7]

    • To add flavor, use vegetable or chicken broth instead of water.
  3. Cover the bowl and microwave the quinoa for 6 minutes. Put a microwave-safe lid on the bowl and put it in the microwave. Then, heat the quinoa on high power for 6 minutes.[8]

    • Since the quinoa needs time to steam as it cooks, avoid lifting up the lid to check it as it heats.
  4. Stir the quinoa and microwave it for 4 more minutes. Carefully remove the lid and stir the quinoa. About 1/2 of the water should be absorbed by this point. Then, put the lid back on and heat the quinoa for 4 more minutes or until it's tender.[9]

  5. Fluff the quinoa with a fork and let it rest for 5 to 10 minutes. Wear oven mitts to take the bowl out of the microwave and remove the lid. Use a fork to fluff the quinoa and then put the lid back on. Leave the quinoa to sit for 5 to 10 minutes so all of the water is absorbed.[10]

    Cook Black Quinoa Step 12 Version 2.jpg
    • If there's still liquid visible at the bottom of the bowl, microwave the quinoa in 30-second increments until it's absorbed.
  6. Serve the black quinoa. You can stir seasonings or dressings of your choice into the fluffy quinoa and serve it with your meal. Keep in mind that quinoa makes a great replacement for starchy foods, such as rice or noodles.
    Cook Black Quinoa Step 13 Version 2.jpg
    • To store leftover quinoa, refrigerate it in an airtight container for up to 5 days.

[Edit]Tips

  • If you're unsure if you'll like the flavor of black quinoa, try making a mix of quinoa. You can often buy a tri-color blend of quinoa that includes white, black, and red quinoa.
  • Mix black bean quinoa with black beans and avocado for a quick salad.

[Edit]Things You'll Need

[Edit]Simmering on the Stovetop

  • Measuring cups and spoons
  • Fine mesh strainer
  • Medium-sized saucepan with lid
  • Spoon
  • Fork

[Edit]Microwaving Black Quinoa

  • Measuring cups and spoons
  • Fine mesh strainer
  • Microwave-safe bowl
  • Lid or plate
  • Fork
  • Spoon
  • Microwave

[Edit]References

Nenhum comentário:

Postar um comentário