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When melting chocolate, has it goes from smooth and satiny to a grainy clump in no time at all? If you’re wondering what caused it, the answer is that the chocolate came in contact with water and seized. Here’s a trick for fixing it as well as teaching you how to prevent it from happening in the future.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
How to Melt Chocolate, the Right Way! – Kitchen Conundrums with Thomas Joseph
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