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Any chemists here?
I want to try the recipe for chocolate wafers. It calls for 3 T of whole
milk. What I have here is some whipping cream which is 30% milk fat. There's also some 2% to put on my Rice Krispies. Anyone have the skills to tell me what combination would be good? I could just go next door and borrow some milk. Polly |
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Any chemists here?
On Jan 2, 5:41*pm, "Polly Esther" > wrote:
> I want to try the recipe for chocolate wafers. *It calls for 3 T of whole > milk. *What I have here is some whipping cream which is 30% milk fat. > There's also some 2% to put on my Rice Krispies. *Anyone have the skills to > tell me what combination would be good? *I could just go next door and > borrow some milk. *Polly You don't need a chemist. Just guesstimate. I'd say 2 T 2% milk ad 1T 30% cream. It'll be yummy! John Kuthe... |
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Any chemists here?
In article >,
"Polly Esther" > wrote: > I want to try the recipe for chocolate wafers. It calls for 3 T of whole > milk. What I have here is some whipping cream which is 30% milk fat. > There's also some 2% to put on my Rice Krispies. Anyone have the skills to > tell me what combination would be good? I could just go next door and > borrow some milk. Polly Whole milk is ~3.25% butterfat. You'd get close using 1/2 tsp. 30% cream and 8.5 tsp (2 Tbsp + 2 tsp + 1/2 tsp) 2% milk. |
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Any chemists here?
On Jan 2, 5:49*pm, Michael Siemon > wrote:
> In article >, > *"Polly Esther" > wrote: > > > I want to try the recipe for chocolate wafers. *It calls for 3 T of whole > > milk. *What I have here is some whipping cream which is 30% milk fat. > > There's also some 2% to put on my Rice Krispies. *Anyone have the skills to > > tell me what combination would be good? *I could just go next door and > > borrow some milk. *Polly > > Whole milk is ~3.25% butterfat. You'd get close using 1/2 tsp. 30% cream > and 8.5 tsp (2 Tbsp + 2 tsp + 1/2 tsp) 2% milk. Yes, but think of how much yummier the chocolate waters will be with more milkfat!! I'd still do the 2T of 2% and 1T of 30%. It's not like it's NOT gonna work. John Kuthe... |
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Any chemists here?
"Michael Siemon" <> wrote in message > In article <>, > "Polly Esther" <> wrote: > >> I want to try the recipe for chocolate wafers. It calls for 3 T of whole >> milk. What I have here is some whipping cream which is 30% milk fat. >> There's also some 2% to put on my Rice Krispies. Anyone have the skills >> to >> tell me what combination would be good? I could just go next door and >> borrow some milk. Polly > > Whole milk is ~3.25% butterfat. You'd get close using 1/2 tsp. 30% cream > and 8.5 tsp (2 Tbsp + 2 tsp + 1/2 tsp) 2% milk. Got it. Thank you. Thank you very much. Polly |
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Any chemists here?
"Polly Esther" > wrote in message ... >I want to try the recipe for chocolate wafers. It calls for 3 T of whole >milk. What I have here is some whipping cream which is 30% milk fat. >There's also some 2% to put on my Rice Krispies. Anyone have the skills to >tell me what combination would be good? I could just go next door and >borrow some milk. Polly You're making chocolate not a fancy molecule. Just use the whipping cream. Or use the skim milk. It does not matter. The cream would make a nicer texture. Paul |
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Any chemists here?
"Polly Esther" > wrote in message ... > > "Michael Siemon" <> wrote in message > > In article <>, >> "Polly Esther" <> wrote: >> >>> I want to try the recipe for chocolate wafers. It calls for 3 T of >>> whole >>> milk. What I have here is some whipping cream which is 30% milk fat. >>> There's also some 2% to put on my Rice Krispies. Anyone have the skills >>> to >>> tell me what combination would be good? I could just go next door and >>> borrow some milk. Polly >> >> Whole milk is ~3.25% butterfat. You'd get close using 1/2 tsp. 30% cream >> and 8.5 tsp (2 Tbsp + 2 tsp + 1/2 tsp) 2% milk. > > Got it. Thank you. Thank you very much. Polly You are aware that chemists go by weight, not volume? You'll need a scale, one that has a resolution to the 10,000th of a gram. I'd alo recommend a mass spectrometer so you can accurately ascertain the fat content of the finsihed product. Paul |
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Any chemists here?
In article >,
"Polly Esther" > wrote: > I want to try the recipe for chocolate wafers. It calls for 3 T of whole > milk. What I have here is some whipping cream which is 30% milk fat. > There's also some 2% to put on my Rice Krispies. Anyone have the skills to > tell me what combination would be good? I could just go next door and > borrow some milk. Polly You're thinking too much, Polly. Use 3 tablespoons of either one and enjoy. -- Barb, http://web.me.com/barbschaller September 5, 2011 |
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Any chemists here?
On Mon, 02 Jan 2012 21:37:05 -0600, Melba's Jammin'
> wrote: >In article >, > "Polly Esther" > wrote: > >> I want to try the recipe for chocolate wafers. It calls for 3 T of whole >> milk. What I have here is some whipping cream which is 30% milk fat. >> There's also some 2% to put on my Rice Krispies. Anyone have the skills to >> tell me what combination would be good? I could just go next door and >> borrow some milk. Polly > >You're thinking too much, Polly. Use 3 tablespoons of either one and >enjoy. I'm with Barb. If I was feeling real ambitious I'd make a batch with each and see if anyone could tell the difference. Then I'd post a followup in this thread.<g> Jim |
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Any chemists here?
On Jan 3, 6:43*am, Jim Elbrecht > wrote:
> On Mon, 02 Jan 2012 21:37:05 -0600, Melba's Jammin' > > > wrote: > >In article >, > > "Polly Esther" > wrote: > > >> I want to try the recipe for chocolate wafers. *It calls for 3 T of whole > >> milk. *What I have here is some whipping cream which is 30% milk fat.. > >> There's also some 2% to put on my Rice Krispies. *Anyone have the skills to > >> tell me what combination would be good? *I could just go next door and > >> borrow some milk. *Polly > > >You're thinking too much, Polly. *Use 3 tablespoons of either one and > >enjoy. > > I'm with Barb. * *If I was feeling real ambitious I'd make a batch > with each and see if anyone could tell the difference. * * Then I'd > post a followup in this thread.<g> > > Jim Sometimes if you use only cream, there may not be enough moisture to get the dough to work the way it should though. May need a sprinkle of water too, if using only cream. I know I do when making a pie crust dough. John Kuthe... |
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Any chemists here?
On Mon, 2 Jan 2012 15:54:28 -0800 (PST), John Kuthe
> wrote: > On Jan 2, 5:49*pm, Michael Siemon > wrote: > > In article >, > > *"Polly Esther" > wrote: > > > > > I want to try the recipe for chocolate wafers. *It calls for 3 T of whole > > > milk. *What I have here is some whipping cream which is 30% milk fat. > > > There's also some 2% to put on my Rice Krispies. *Anyone have the skills to > > > tell me what combination would be good? *I could just go next door and > > > borrow some milk. *Polly > > > > Whole milk is ~3.25% butterfat. You'd get close using 1/2 tsp. 30% cream > > and 8.5 tsp (2 Tbsp + 2 tsp + 1/2 tsp) 2% milk. > > Yes, but think of how much yummier the chocolate waters will be with > more milkfat!! > > I'd still do the 2T of 2% and 1T of 30%. > > It's not like it's NOT gonna work. > If you'd watched America's Test Kitchen this weekend, you'd have seen that they decided milk fat decreases the chocolate factor. They would tell Polly to use water as the liquid, coffee to enhance the chocolate flavor and to use vegetable oil, not butter, as the fat. -- Ham and eggs. A day's work for a chicken, a lifetime commitment for a pig. |
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Any chemists here?
On Jan 2, 9:41*pm, "Paul M. Cook" > wrote:
> "Polly Esther" > wrote in message > > ... > > > > > > > > > "Michael Siemon" <> wrote in message > > > In article <>, > >> "Polly Esther" <> wrote: > > >>> I want to try the recipe for chocolate wafers. *It calls for 3 T of > >>> whole > >>> milk. *What I have here is some whipping cream which is 30% milk fat. |
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Any chemists here?
I thank you all so much for your input. That was fun. . . and very
helpful. Heavy cream is rarely here in our refrigerator but I'd bought some anticipating it as needed in a praline recipe I might have been forced to try. We had successful pralines to ship off to Kuwait and didn't need to move on to the next recipe. You all are really something. Thank you. Polly |
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Any chemists here?
On Mon, 02 Jan 2012 15:49:11 -0800, Michael Siemon > wrote:
>In article >, > "Polly Esther" > wrote: > >> I want to try the recipe for chocolate wafers. It calls for 3 T of whole >> milk. What I have here is some whipping cream which is 30% milk fat. >> There's also some 2% to put on my Rice Krispies. Anyone have the skills to >> tell me what combination would be good? I could just go next door and >> borrow some milk. Polly > >Whole milk is ~3.25% butterfat. You'd get close using 1/2 tsp. 30% cream >and 8.5 tsp (2 Tbsp + 2 tsp + 1/2 tsp) 2% milk. ....and, to give credit where due, that's an application of algebra, not chemistry. -- Larry (defensive math major ...) |
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Any chemists here?
On 02/01/2012 6:41 PM, Polly Esther wrote:
> I want to try the recipe for chocolate wafers. It calls for 3 T of whole > milk. What I have here is some whipping cream which is 30% milk fat. > There's also some 2% to put on my Rice Krispies. Anyone have the skills > to tell me what combination would be good? I could just go next door and > borrow some milk. Polly Two percent would be closer. It is 3 tablespoons. How much difference could it make? |
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