All About Chocolate #4 Drnd29a Recipe
HOW TO MELT CHOCOLATE
Always melt chocolate with gentle heat because it scorches easily.
If chocolate is to be melted alone, make certain that the container
and utensils are absolutely dry; a tiny drop of moisture will cause
the chocolate to become lumpy and stiff. If this should happen, stir
in one teaspoon of vegetable shortening for each ounce of chocolate.
Remember that unsweetened chocolate liquifies when melted, but
semisweet and baking chocolate will hold their shapes until stirred.
For faster melting, cut or chop chocolate into smaller pieces. To
melt chocolate, place it in a heavy saucepan over low heat and stir
until melted. Or, place chocolate in top of a double boiler and melt
over hot water, stirring until smooth.
To melt chocolate in a microwave oven, place a 1-ounce square in a
1-cup glass measure. Microwave, uncovered, at MEDIUM (50% power) for
1 to 2 minutes or until chocolate is almost melted. Stir until
completely melted and smooth. Add 10 seconds for each additional
ounce of chocolate. To melt chocolate morsels in a microwave oven,
place 1 cup chocolate morsels in a 2-cup measure. Microwave,
uncovered, at MEDIUM (50% power) for 2 to 4 minutes or until morsels
are glossy. Stir until smooth. Formatted by Rose Capoccia drnd29a
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Food Tips of the Week
Diet hints and tips
In deciding on a diet, it is essential to attempt to lower your consumption of fat, salt and refined carbohydrates.
The argument against reduced carb diets
Its popular as hell, but it is truly safe for you?
Increased consumption of animal-based products may lead into high consumption of saturated fat and cholesterol, which many authorities believe will increase the chance of heart problems.
Moreover, it has been suggested that the kidneys can be given too much work to do and that the resulting change in blood acidity causes bone loss, but some of the scientific studies testing the theory have failed to find significant evidence of damage to the kidneys or bone damage.
(includes watermelon, red bell peppers and rosehip)
The chemical lypcopene is a non-synthetic coloring agent and part of the same family of phytochemicals as carotene. This chemical is the reason for the deep red color of many fruit, vegetables and pulses.
Intrestingly, unlike many other healthy agents, lycopene is not damaged during the cooking process, but is actually strengthened by going through the cooking process.
Lycoprene's key value is that it is an antioxidant and is believed to help to lower the probabilty of cancer.
This useful phytochemical is the most effective quencher of singlet oxygen, which is correlated with aging of the skin. It is also thought by nutritionalists to slow down the development of atherosclerosis.
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