Chocolate Snow - COVER (2024)

FAQs

What can crisco shortening be used for survival? ›

When melted into an oil, the shortening is helpful as fuel. When soaked into a piece of cloth, melted shortening will act like a candle. The empty can is useful in melting snow for drinking water. It is much safer to drink warmed water than to eat snow, since warm water will help retain body heat.

The nibs are then ground into a fine cocoa paste called chocolate liquor or cocoa liquor. The grinding process can take several hours and involves specialized equipment such as blade grinders, beater blade mills, and conical stones.

Dipping below that percentage, especially if you're using a high-cacao chocolate to begin with, can cause your ganache to break: There's simply too much solid chocolate and not enough liquid.

Lard actually has less trans fat than shortening and less saturated fat than butter. While it will never have a health food halo, it certainly doesn't live up to its bad reputation.

Due to the recent ban on trans fats, shortening is now trans fat-free. However, shortening is still highly processed, and the interesterification process now used to create spreadable shortening may have its own set of health risks. Additionally, shortening is high in calories and offers no nutritional benefits.

Grind cacao nibs to a fine powder, then mix them with milk and sugar for an out-of-this-world hot chocolate-y experience. Here's my recipe for rich and creamy hot chocolate.

In other words – grab a big pot, fill it with water and bring it to a boil. Reduce heat to low/medium and place a saucepan on top of the big pot, and add the cacao paste and cacao butter to the saucepan and melt.

All you need is organic cocoa nibs, a food press and a blender or food processor. Pour organic cocoa nibs into the press to separate the wet (oil) from the dry (powder). The separated oil will be processed into cocoa butter. The dry pressed nibs are poured into a blender to make a fine coco powder.

The main cause of chocolate seizing is when water is mixed into the melted mixture. This can happen if you slip whilst heating it using a bain-marie. Or by not completing drying the marble surface or using a wet utensil. Seized chocolate is ruined, and there's really no going back.

It could be that your room temperature is too high. If the temperature is over 68 F, this can cause problems. The ideal setting temperature is between 65 and 68 degrees Fahrenheit. It could also be that the chocolate wasn't tempered, because untempered chocolate takes quite a bit longer to set.

Why does ganache split when whipped? ›

If you happen to over whip your ganache, it may become grainy and look like it has curdled and split. It's possible you either whipped it for too long or you didn't wait for it to cool long enough before whisking. To fix an over whipped ganache, transfer it to a heat proof bowl.

Reversing the reaction means adding just enough water (or other liquid) to dissolve most of the sugar and cocoa particles in the seized chocolate clumps. It's easy to do: Simply add boiling water to seized chocolate, 1 teaspoon at a time, and stir vigorously after each addition until the chocolate is smooth.

Crisco shortening has 50 percent less saturated fat than butter and 0g trans fat per serving. It is excellent for frying, and great for baking - giving you higher, lighter-textured baked goods. Crisco Butter Flavor Shortening performs the same as Crisco All-Vegetable Shortening, but adds a rich buttery flavor to foods.

Season Wooden Cutting Boards, Wooden Bowls, and Cast-Irons

Whether you're the proud new owner of a wooden kitchen piece or your current cutting board is looking a little sad, give it a nice slather of shortening and let it sit overnight. Wipe it clean the next day, and boom—you've got yourself a like-brand-new board.

Information. The Food Marketing Institute's FoodKeeper recommends storing unopened solid shortening, such as Crisco shortening, at room temperature for 8 months. After opening, store at room temperature for 3 months for best quality.

One of the main reasons, besides its edibility, that allowed Crisco to be used as a lubricant was its viscous, tactile quality, almost slimy, especially in its shortened form. In fact, various websites and books on gay sex suggest that it is one of the few lubricants that doesn't wear off, its slippery but also sticky.