RE: Re: OT--cream not hardening

[Guest guest]

> Have you made this recipe without the substitutions? Maybe it's

> supposed to be somewhat fluid and your substitutions pushed it " over

> the edge " ?

Never made it before. Reminder to self: don't make substitutions

before you've tried a recipe!

[Guest guest]

luscioussoaps wrote:

> Cocoa butter is such a brittle " oil " you would think that would be

> plenty to re-solidify to blend. I wouldn't count on the coconut to help

> too much (that melts too easily on contact)

> Petra

>

Beeswax is the ultimate hardening element, isn't it? Is it any worse at

clogging pores than cocoa butter? ;-) I try to avoid both, and I have no

experience with creams, so this is all conjecture.

[Guest guest]

> Stick mixers rule!

The thing I've never been clear on is: what do you stick mix _in_? A

jar? A bowl? (No, it gets everywhere.) ??

[Guest guest]

> Stick mixers rule!

The thing I've never been clear on is: what do you stick mix _in_? A

jar? A bowl? (No, it gets everywhere.) ??

***********************************************************

Hi Adam

I've found that the key to not splattering it is to make sure you keep it down

against the bottom of the container and don't lift it up while it's running. On

the other hand, I've found if you don't have enough volume of material to cover

the vents at the bottom of the stick, you get splattered anyway. I started

blending small amounts of things with one of those things you get to froth milk

without steaming it. They're kind of like a mini-stick blender and you can get

them in most specialty cooking stores for a about $20. They are also great for

whisking up vinaigrette or whisking an egg or two.

Patty

[Guest guest]

The best thing to mix in is a tall jar/cup........and it wont work if your

amounts are too small.

[Guest guest]

> I started blending small amounts of things with one of those things

> you get to froth milk without steaming it. They're kind of like a

> mini-stick blender and you can get them in most specialty cooking

> stores for a about $20. They are also great for whisking up

> vinaigrette or whisking an egg or two.

I'll look into that. Thanks

[Guest guest]

> Stick mixers rule!

The thing I've never been clear on is: what do you stick mix _in_? A

jar? A bowl? (No, it gets everywhere.) ??

 

They do rule, if you guys are refering to what I think you are refering to.  I

love them to puree soup.  They usually come with a mixing cup, kind of tall.

[Guest guest]

The thing I've never been clear on is: what do you stick mix _in_? A

jar? A bowl? (No, it gets everywhere.) ??

--

It's kind of an art, haha, takes a bit of practice, but you can do it in a bowl

without splatter, hold it so that nose is at the bottom then turn it on slow,

put much control on it and then begin to stir in a circular motion.  You'll get

the hang of it.

-