Wow, so that's the hard way PERIOD.
Chocolate is really cool, if you never get it above the "breaking point" (where the fats separate) you don't have to temper it that way at all.
Good "guidelines" but it's really simple, calories in should be fewer than calories out. You can do that practically any way you want. It's good to eat healthy, but the way he posted certainly is...
Melt chocolate correctly and you don't have this problem.
Most people don't temper chocolate, so it breaks down really easily, just melt the chocolate in the microwave in 30-45 second ...
Biggest problem you're gonna run into with frozen potatoes is all the water in them. They're going to form big ice crystals and shred the cell walls in the potatoes, so when you reheat them they'r...
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Man, this is an easy question. Medium-raw over a fire! And yes, definitely, let it rest!
If you are really worried about it, and don't want to spend a fortune on a Le Creuset, just get yourself a Lodge http://www.lodgemfg.com/lodge-ena...
Wow, so that's the hard way PERIOD. Chocolate is really cool, if you never get it above the "breaking point" (where the fats separate) you don't have to temper it that way at all.
Good "guidelines" but it's really simple, calories in should be fewer than calories out. You can do that practically any way you want. It's good to eat healthy, but the way he posted certainly is...
Melt chocolate correctly and you don't have this problem. Most people don't temper chocolate, so it breaks down really easily, just melt the chocolate in the microwave in 30-45 second ...
http://www.salt101.com Looks like somebody failed at href construction 101 ;)
Biggest problem you're gonna run into with frozen potatoes is all the water in them. They're going to form big ice crystals and shred the cell walls in the potatoes, so when you reheat them they'r...
same, voting for a mulberry