Text 10477, 154 rader
Skriven 2011-05-08 07:51:00 av Dave Drum (51629.cooking)
     Kommentar till en text av Glen Jamieson (51586.cooking)
Ärende: Engineers
=================
-=> Glen Jamieson wrote to Ruth Hanschka <=-

 ->  RH> mess" and fascinating.  It's even odds which reaction wins out on
 ->  RH> any given day.  A lot of women are the same way; a of guys
 ->  RH> pass out.(LOL)

 -> It is all engineering.  In fact almost everything is some form of
 -> engineering.   The little that isn't, is psychology, which causes some
 -> people to pass out, as you have described.

 RH> What's not engineering is chemistry.  Some things are a little more
 RH> complicated, to put it mildly, but it's a decent rule of thumb.

 GJ> There are chemical engineers, too.  Cooking is engineering.
 GJ> Micro-electronics is neither engineering nor psychology, but is a form
 GJ> of magic.  It is obviously quite impossible to store a library of
 GJ> information inside a microchip the size of a baby's fingernail.

When a distinguished but elderly scientist states that something is possible,
he is almost certainly right. When he states that something is impossible, he
is very probably wrong. Arthur C. Clarke (1917 - ), Clarke's first law

The only way to discover the limits of the possible is to go beyond them into
the impossible. Arthur C. Clarke (1917 - ), (Clarke's second law)

Any sufficiently advanced technology is indistinguishable from magic. Arthur C.
Clarke (1917 - ), (Clarke's third law)

At the present rate of progress, it is almost impossible to imagine any
technical feat that cannot be achieved - if it can be achieved at all - within
the next few hundred years. Arthur C. Clarke (1917 - )

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: English Toffee
 Categories: Candies, Desserts, Nuts, Chocolate
      Yield: 1 1/2 lb/700 g

      6 oz (170 g) semi-sweet chocolate
           - chips
      1 c  (200 g) sugar
    1/2 c  (60 g) chopped almonds
      1 ts (5 mL) vanilla extract
    1/8 ts Salt
      1 c  (225 g) unsalted butter

  Toffee is a hard candy made mainly with sugar and butter. In
  America, the term "English toffee" is generally used for
  toffee prepared with a coating of chocolate and almonds.

  This recipe is easy to prepare and yields a full flavored,
  crunchy toffee that has just a little "stickiness" when
  chewed. 

  To create toffee, we will basically heat sugar and butter
  until the sugar reaches the hard crack stage (300øF/150øC).

  If you don't allow the sugar to reach this temperature
  before cooling, the texture will be different. For example,
  if heated to the soft crack stage (the temperature range
  just below hard crack), the candy would be more like a
  butterscotch than a brittle, crunchy toffee. (In some parts
  of the world, this is also considered a toffee, but it's not
  what comes to mind when I hear the word.) If the sugar is
  heated beyond 320øF/160øC, then it might not retain its
  solid form and turn into liquid caramel over time. 

  Select a small saucepan. Make sure the saucepan is large
  enough to contain about double the volume of the butter and
  sugar. As the mixture cooks, it will bubble and increase in
  volume - using too small of a pan may result in overflows.

  Melt the butter in the saucepan with the sugar and salt plus
  a little (about 2 teaspoons, 10 mL) water over gentle heat.
  (Low heat is important to prevent separation later. Just be
  patient and let it melt together.) The extra water will make
  it easier for the sugar to heat evenly and melt together.

  Stir the mixture constantly while heating over medium-high
  heat. The butter and sugar will bubble and foam as the water
  boils off. This can take several minutes because butter
  contains a decent amount of water. The volume of the mixture
  will increase dramatically at this point. At this point the
  temperature should be relatively constant at a few degrees
  above the boiling point of water.

  Once the water has boiled off, the mixture will collapse and
  thicken. The temperature will also start to rise again. The
  goal is to remove the pan from the heat once the mixture
  passes 300øF/150øC and before it reaches 320øF/160øC.

  Use an instant read thermometer or candy thermometer to keep
  track of the temperature as you heat and stir because the
  temperature can change pretty rapidly once the water boils
  off.

  When the mixture reaches 300øF/150øC, remove it from the
  heat and stir in the vanilla extract. Pour the mixture onto
  either a silicone baking mat or a large sheet of parchment
  paper set on top of a sheet pan. The silicone baking mat is
  probably easiest to work with since it won't slide around on
  the sheet pan. If you're using parchment paper, one way to
  keep it in place is to dab the underside of the four corners
  with a little bit of butter. That will help the paper stay
  put while the toffee is poured on.

  Right after pouring, use a spatula (again silicone works
  best for working with toffee) to spread the toffee into a
  rough rectangular shape.

  While the toffee is still hot, sprinkle the surface with the
  chocolate chips. Wait until the bottoms of the chips start
  to turn shiny and dark brown as they melt from the heat of
  the toffee, about two minutes. Use your spatula to spread
  the chocolate. If the chocolate is still mostly solid, wait
  another minute before attempting to spread again.

  Spread the chocolate so that it covers the toffee.

  Sprinkle the chocolate surface with chopped almonds. If not
  using finely chopped almonds, such as the slivered almonds
  shown in the photos, visually inspect the the surface of the
  toffee to make sure the almonds are making good contact with
  the chocolate. Lightly press down on those pieces that are
  barely touching the surface of the chocolate.

  Let the toffee cool for about twenty minutes until the sheet
  pan returns to room temperature. Slip the pan into the
  refrigerator to cool down and set for at least thirty
  minutes.

  Remove from the refrigerator and peel the toffee from the
  baking mat or parchment paper. Working quickly so the
  chocolate doesn't melt too much, break the toffee into
  chunks of the desired size and place into an airtight
  container. During the breaking of the toffee, you'll lose
  quite a few almond pieces, but don't worry, this is normal.

  Because the chocolate isn't tempered, this English toffee
  should be stored in the refrigerator to keep the chocolate
  from melting if the room gets warm. 

  Recipe by Michael Chu
 
  From: http://www.cookingforengineers.com

  Uncle Dirty Dave's Archives

MMMMM

... The more you eat the less flavour, the less you eat the more flavour.
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