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Making microwave candy
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Making microwave candy
ImStillMags > wrote:
> Interesting article in the NY Times > > http://www.nytimes.com/2010/12/22/di...tml?ref=dining Interesting. I do use the micro for peanut butter fudge. I may try it for tempering chocolate after the holidays using a Pyrex bowl. Busy today with last minute Christmas shopping. -- Enjoy Life... Nad R (Garden in zone 5a Michigan) |
Making microwave candy
On Dec 22, 3:21*pm, ImStillMags > wrote:
> Interesting article in the NY Times > > http://www.nytimes.com/2010/12/22/di...tml?ref=dining I do peanut brittle in the microwave. There's no worrying about cooking it to the right temperature or any cold water testing. It comes out perfect every time. |
Making microwave candy
" > wrote:
> On Dec 22, 3:21 pm, ImStillMags > wrote: >> Interesting article in the NY Times >> >> http://www.nytimes.com/2010/12/22/di...tml?ref=dining > > I do peanut brittle in the microwave. There's no worrying about > cooking it to the right temperature or any cold water testing. It > comes out perfect every time. I find temperature checking for brittles Is a waste of time. Most devices are not accurate. They quickly get a thick coating at the probe end and the temperature moves slower than it really is. Someday I will get one of those laser base temp readers. I find going by the light amber color is way to go. Mine comes out great also. Brittles are easy, I make mine on the stove top on pot and one baking sheet. -- Enjoy Life... Nad R (Garden in zone 5a Michigan) |
Making microwave candy
Jim Elbrecht wrote:
>> Now I don't know how to adjust my "up till now" fool proof recipe to >> account for the increased wattage. Recipe below. If anyone has any >> suggestions I'd welcome them. > > My instinct would be to try it again at 90% power. [can you do 95% > with that one?] > > I would be trying to keep the time the same so the heat has the same > chance to distribute. > > Thanks for the recipe-- I'm going to try it with some cashews. The important thing with my recipe is that the peanuts were raw. I think they'd get overcooked if roasted peanuts were used? Not sure about cashews though? I'll try your suggestion on cutting the power back. I don't know what the old nuker's wattage was but this new one is 1100 watts. |
Making microwave candy
On 12/22/2010 8:06 PM, Dan L wrote:
> > wrote: >> Interesting article in the NY Times >> >> http://www.nytimes.com/2010/12/22/di...tml?ref=dining > > Interesting. I do use the micro for peanut butter fudge. I may try it for > tempering chocolate after the holidays using a Pyrex bowl. Busy today with > last minute Christmas shopping. > I used to make a good peanut brittle in the microwave too. -- Currently reading: Finals over! Yay for an A in organic chem and a B in Human Anatomy and Physiology. Now what to read? |
Making microwave candy
On 12/23/2010 7:35 AM, Goomba wrote:
> Jim Elbrecht wrote: >>> Now I don't know how to adjust my "up till now" fool proof recipe to >>> account for the increased wattage. Recipe below. If anyone has any >>> suggestions I'd welcome them. >> >> My instinct would be to try it again at 90% power. [can you do 95% >> with that one?] >> >> I would be trying to keep the time the same so the heat has the same >> chance to distribute. >> >> Thanks for the recipe-- I'm going to try it with some cashews. > > The important thing with my recipe is that the peanuts were raw. I think > they'd get overcooked if roasted peanuts were used? Not sure about > cashews though? > I've done it with roasted peanuts and it turns out fine. -- Currently reading: Finals over! Yay for an A in organic chem and a B in Human Anatomy and Physiology. Now what to read? |
Making microwave candy
"Goomba" > wrote in message ... > Jim Elbrecht wrote: >>> Now I don't know how to adjust my "up till now" fool proof recipe to >>> account for the increased wattage. Recipe below. If anyone has any >>> suggestions I'd welcome them. >> >> My instinct would be to try it again at 90% power. [can you do 95% >> with that one?] >> >> I would be trying to keep the time the same so the heat has the same >> chance to distribute. >> >> Thanks for the recipe-- I'm going to try it with some cashews. > > The important thing with my recipe is that the peanuts were raw. I think > they'd get overcooked if roasted peanuts were used? Not sure about cashews > though? > > I'll try your suggestion on cutting the power back. I don't know what the > old nuker's wattage was but this new one is 1100 watts. The old ones here used to be about 800w -- -- https://www.shop.helpforheroes.org.uk/ |
Making microwave candy
On Thu, 23 Dec 2010 08:12:12 -0500, ravenlynne
> wrote: >On 12/23/2010 7:35 AM, Goomba wrote: >> Jim Elbrecht wrote: >>>> Now I don't know how to adjust my "up till now" fool proof recipe to >>>> account for the increased wattage. Recipe below. If anyone has any >>>> suggestions I'd welcome them. >>> >>> My instinct would be to try it again at 90% power. [can you do 95% >>> with that one?] >>> >>> I would be trying to keep the time the same so the heat has the same >>> chance to distribute. >>> >>> Thanks for the recipe-- I'm going to try it with some cashews. >> >> The important thing with my recipe is that the peanuts were raw. I think >> they'd get overcooked if roasted peanuts were used? Not sure about >> cashews though? >> > >I've done it with roasted peanuts and it turns out fine. Phew-- thanks. I had missed 'raw' in the recipe- but I was going to waste some time looking for unroasted cashews. I prefer the extra salt with my sugar- so I'm glad I might be able to just substitute cashews. Jim |
Making microwave candy
On 12/23/2010 8:49 AM, Jim Elbrecht wrote:
> On Thu, 23 Dec 2010 08:12:12 -0500, ravenlynne > > wrote: > >> On 12/23/2010 7:35 AM, Goomba wrote: >>> Jim Elbrecht wrote: >>>>> Now I don't know how to adjust my "up till now" fool proof recipe to >>>>> account for the increased wattage. Recipe below. If anyone has any >>>>> suggestions I'd welcome them. >>>> >>>> My instinct would be to try it again at 90% power. [can you do 95% >>>> with that one?] >>>> >>>> I would be trying to keep the time the same so the heat has the same >>>> chance to distribute. >>>> >>>> Thanks for the recipe-- I'm going to try it with some cashews. >>> >>> The important thing with my recipe is that the peanuts were raw. I think >>> they'd get overcooked if roasted peanuts were used? Not sure about >>> cashews though? >>> >> >> I've done it with roasted peanuts and it turns out fine. > > Phew-- thanks. I had missed 'raw' in the recipe- but I was going to > waste some time looking for unroasted cashews. I prefer the extra > salt with my sugar- so I'm glad I might be able to just substitute > cashews. > > Jim You're welcome :-) -- Currently reading: Finals over! Yay for an A in organic chem and a B in Human Anatomy and Physiology. Now what to read? |
Making microwave candy
On Thu, 23 Dec 2010 08:07:42 -0500, ravenlynne wrote:
> On 12/22/2010 8:06 PM, Dan L wrote: >> > wrote: >>> Interesting article in the NY Times >>> >>> http://www.nytimes.com/2010/12/22/di...tml?ref=dining >> >> Interesting. I do use the micro for peanut butter fudge. I may try it for >> tempering chocolate after the holidays using a Pyrex bowl. Busy today with >> last minute Christmas shopping. >> > > I used to make a good peanut brittle in the microwave too. i want to try the microwave peanut brittle. i'd like to find a recipe that tastes buttery, like see's. your pal, blake |
Making microwave candy
On 12/23/2010 4:09 AM, Goomba wrote:
> wrote: > >> I do peanut brittle in the microwave. There's no worrying about >> cooking it to the right temperature or any cold water testing. It >> comes out perfect every time. > > I've always made peanut brittle in the microwave oven also. But this > year for the first time ever I burned it! I was scratching my head over > how that happened? My husband reminded me that when we remodeled the > kitchen we installed a new, more powerful microwave than the simple > counter top ones we had always had before. > Now I don't know how to adjust my "up till now" fool proof recipe to > account for the increased wattage. Recipe below. If anyone has any > suggestions I'd welcome them. When my late daughter was in middle school she learned to make peanut brittle in the microwave. One day she called me at work crying. The peanut brittle had stuck to the dish so she ran it under hot water to loosen it and it all melted! She's been gone 14 years and I still miss her. Your posts gave me the opportunity to have her back with me in that little memory for a while. Thank you. -- Janet Wilder Way-the-heck-south Texas Spelling doesn't count. Cooking does. |
Making microwave candy
"Janet Wilder" > wrote in message eb.com... > On 12/23/2010 4:09 AM, Goomba wrote: >> wrote: >> >>> I do peanut brittle in the microwave. There's no worrying about >>> cooking it to the right temperature or any cold water testing. It >>> comes out perfect every time. >> >> I've always made peanut brittle in the microwave oven also. But this >> year for the first time ever I burned it! I was scratching my head over >> how that happened? My husband reminded me that when we remodeled the >> kitchen we installed a new, more powerful microwave than the simple >> counter top ones we had always had before. >> Now I don't know how to adjust my "up till now" fool proof recipe to >> account for the increased wattage. Recipe below. If anyone has any >> suggestions I'd welcome them. > > When my late daughter was in middle school she learned to make peanut > brittle in the microwave. One day she called me at work crying. The peanut > brittle had stuck to the dish so she ran it under hot water to loosen it > and it all melted! > > She's been gone 14 years and I still miss her. Your posts gave me the > opportunity to have her back with me in that little memory for a while. <Big hugs> -- -- https://www.shop.helpforheroes.org.uk/ |
Making microwave candy
On Thu, 23 Dec 2010 11:16:16 -0500, blake murphy
> wrote: >On Thu, 23 Dec 2010 05:09:35 -0500, Goomba wrote: > >> wrote: >> >>> I do peanut brittle in the microwave. There's no worrying about >>> cooking it to the right temperature or any cold water testing. It >>> comes out perfect every time. >> >> I've always made peanut brittle in the microwave oven also. But this >> year for the first time ever I burned it! I was scratching my head over >> how that happened? My husband reminded me that when we remodeled the >> kitchen we installed a new, more powerful microwave than the simple >> counter top ones we had always had before. >> Now I don't know how to adjust my "up till now" fool proof recipe to >> account for the increased wattage. Recipe below. If anyone has any >> suggestions I'd welcome them. > >does it matter in the recipe below if your baking soda is pretty old? like >two years old? It shouldn't make any difference whether the baking soda is two years old or (literally) two hundred. Sodium bicarbonate, like table salt, is a stable inorganic substance at room temperature. As long as it's uncontaminated it should be fine. -- Best -- Terry |
Making microwave candy
Jim Elbrecht wrote:
> OK- I did it using cashews. I was nervous because you said you had > trouble-- so I watched it closely and just went by feel. > > I did 4 minutes- stir- 2 minutes- add butter and vanilla- then 2 > minutes more. It is a lighter color than I would have shot for if > I was stirring. But it set up fine and is delicious-- so I don't > think I'll mess with what worked. > > My microwave is new- but a countertop- also 1100watts. > [it seems to me that today's 1100 is 'hotter' than the old 1500 we > had.] > > Thanks for sharing that recipe-- I would've thought that trying to > cook sugar in a microwave without burning it was a fool's errand. > > It's actually easy-- and yummy. > > Jim Did you alter the power at all? Or just your timing? I'll give it another go using your times on peanuts. Thank You! What type of cashews did you use? |
Making microwave candy
ravenlynne wrote:
> I did it today again, but with Almonds. Yummy. > raw almonds? |
Making microwave candy
On Fri, 24 Dec 2010 08:37:33 -0500, Goomba >
wrote: >Jim Elbrecht wrote: > >> OK- I did it using cashews. I was nervous because you said you had >> trouble-- so I watched it closely and just went by feel. >> >> I did 4 minutes- stir- 2 minutes- add butter and vanilla- then 2 >> minutes more. It is a lighter color than I would have shot for if >> I was stirring. But it set up fine and is delicious-- so I don't >> think I'll mess with what worked. -snip- > >Did you alter the power at all? Or just your timing? >I'll give it another go using your times on peanuts. Thank You! >What type of cashews did you use? Just the timing. I was going to just follow the recipe-- but it was bubbling pretty good after that 1st 4, so I was afraid I was going to burn it. Then I was committed, so I figured it was easier to just hit the minute button, than to adjust the power each time. It was light enough that next time I might try 4-3-2. Interesting that, although it has a lot less butter than my stovetop recipe-- it tastes *more* buttery. My kitchen is kind of cold- so I warmed my tools & pan in the oven for a few minutes at 200. [that's where it was- warming up for the Turtle bites, which my wife is now addicted to] I just used roasted & salted cashews. Jim |
Making microwave candy
On 12/24/2010 8:38 AM, Goomba wrote:
> ravenlynne wrote: > >> I did it today again, but with Almonds. Yummy. >> > raw almonds? No. Regular roasted almonds. I assure you that roasted nuts don't burn in the recipe. -- Currently reading: Finals over! Yay for an A in organic chem and a B in Human Anatomy and Physiology. Now what to read? |
Making microwave candy
On Thu, 23 Dec 2010 15:43:52 -0600, Terry wrote:
> On Thu, 23 Dec 2010 11:16:16 -0500, blake murphy > > wrote: > >>On Thu, 23 Dec 2010 05:09:35 -0500, Goomba wrote: >> >>> wrote: >>> >>>> I do peanut brittle in the microwave. There's no worrying about >>>> cooking it to the right temperature or any cold water testing. It >>>> comes out perfect every time. >>> >>> I've always made peanut brittle in the microwave oven also. But this >>> year for the first time ever I burned it! I was scratching my head over >>> how that happened? My husband reminded me that when we remodeled the >>> kitchen we installed a new, more powerful microwave than the simple >>> counter top ones we had always had before. >>> Now I don't know how to adjust my "up till now" fool proof recipe to >>> account for the increased wattage. Recipe below. If anyone has any >>> suggestions I'd welcome them. >> >>does it matter in the recipe below if your baking soda is pretty old? like >>two years old? > > It shouldn't make any difference whether the baking soda is two years > old or (literally) two hundred. Sodium bicarbonate, like table salt, > is a stable inorganic substance at room temperature. As long as it's > uncontaminated it should be fine. o.k., thanks. maybe i'm thinking of the diminished capacity of old baking powder. your pal, blake |
Making microwave candy
On Fri, 24 Dec 2010 15:25:41 -0500, blake murphy
> wrote: >On Thu, 23 Dec 2010 15:43:52 -0600, Terry wrote: > >> It shouldn't make any difference whether the baking soda is two years >> old or (literally) two hundred. Sodium bicarbonate, like table salt, >> is a stable inorganic substance at room temperature. As long as it's >> uncontaminated it should be fine. > >o.k., thanks. maybe i'm thinking of the diminished capacity of old baking >powder. Yes, baking powder is a mixture of baking soda and one or more solid acids. The base and acid will react slowly over time, in the presence of moisture. I've found that baking powder that is a year old still seems to work ok, but I throw it out anyway. A dollar a year, it's cheap enough. :-) -- Best -- Terry |
Making microwave candy
Janet Wilder wrote:
> When my late daughter was in middle school she learned to make peanut > brittle in the microwave. One day she called me at work crying. The > peanut brittle had stuck to the dish so she ran it under hot water to > loosen it and it all melted! > > She's been gone 14 years and I still miss her. Your posts gave me the > opportunity to have her back with me in that little memory for a while. > > Thank you. <<<<<Janet>>>>> -- Jean B. |
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