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Fireside Chat #13: Cooking, Leisure Time, Organization, and the Loneliness Epidemic
The Stronger By Science Podcast
How to Keep the Humidity Up in Your Sugar Mixer
Just add a little extra water to start with, keep the heat low and until most of the water is gone and the sugar starts changing color, just leave the lid on the pot. That's like 90 % of it, and it makes it so much easier. No one is expecting your cressante to come out looking like the perfect cressante that they might get at a professional bakerylike their. They're simply not expecting that level of aesthetic perfection. And in terms of just generally how the product will turn out, like, will it will it poof correctly? Will it have the right texture? It pretty much always will, unless you just really, really screw something up.
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