Ok... so I'm sitting here in the kitchen waiting for the Chocolate Chiffon (#23) to harden. I've been waiting for at least 30 mins.. this is definitely one drawback to reading it out of the book - there's no one to tell you how long it should take the chocolate, water, egg yolks (8 oz = a dozen eggs of yolks!) and sugar. I'm pretty confident in the proportions (vs the cookies a few days ago.. but it would really be assuring if I knew how long to wait.
After that - I still have to fold in the gelatin (the unsweetened kind - made by Knox - I ended up buying at Walmart b/c I swear I couldn't find it at Meijer!) - wait until it's "chilled but not set" (exactly? Hmmm that sounds fun...) and then beat in MORE eggs (egg whites this time - so they have "soft peaks".. well, that does sound like fun. Maybe a little kinky, but who says that a little kinky in the kitchen was a bad thing? ;)
Ok... it is not "Chilled but not set" but actually "Chilled until THICK but not set". Much more clear. But.. that's where I am. BTW - it takes almost an hour for the chocolate-egg yoke mixture to start hardening. So.. now I wait. Until it's THICK....
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