After School Snacks to Impress Friends and Show Off Cooking Skills?

Baked Brie en Croute with Apple compote aspects: a million Tbs. unsalted butter 2 Golden scrumptious apples, peeled, cored and decrease right into a million/2-inch cube a million/4 cup sugar a million/8 tsp. floor cardamom a million around Brie cheese, 6 to eight oz. and approximately 4 a million/2 inches huge, slightly chilled 10-inch around of puff pastry dough, rolled out to a million/4-inch thickness a million egg, overwhelmed with a million Tbs. water undeniable water crackers for serving guidelines: In a 2-quart saut pan over medium warmth, soften the butter. upload the apples and saut, stirring in some situations, till the apples are delicate and have released maximum of their liquid, 5 to 7 minutes. upload the sugar and cardamom, stir to dissolve and cook, stirring in some situations, till lots of the liquid has evaporated, 12 to fifteen minutes greater. do away with from the warmth and enable the apple compote cool to room temperature. Preheat an oven to 375F. Line a baking sheet with parchment paper. With a pointy knife, decrease the cheese in a million/2 horizontally. On a clean paintings floor, place one a million/2 of the cheese, sliced ingredient up, and frivolously unfold a million/2 cup of the apple compote over it. Set the different a million/2, sliced ingredient down, over the compote and unfold a million/2 cup compote over the suited. place the dough on a gently floured floor and set the cheese interior the middle of the dough. Fold the dough up over the climate of the cheese, pleating the better edges to in superb condition snugly around the cheese. Pinch the dough at the same time interior the middle to seal. Brush the dough frivolously with the egg wash and place on the arranged baking sheet. Bake till the pastry is golden throughout and crisp, 40 to 40 5 minutes. enable it relax for 5 minutes, then pass to a platter alongside with a pointy knife and the crackers. Serve any ultimate compote alongside. Serves 6 to eight.

1. what is the process of making chocolate pudding?

Grandma's Chocolate Pudding INGREDIENTS 1 cup sugar 1/2 cup baking cocoa 1/4 cup all-purpose flour 2 cups water 3/4 cup evaporated milk 1 tablespoon vanilla extract Pinch salt DIRECTIONS In a saucepan, combine sugar, cocoa and flour. Add water and milk; stir until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook until thick, about 1 minute. Remove from heat; stir in vanilla and salt. Cool to room temperature, stirring several times. Pour into a serving bowl or individual dishes. Serve warm or chill.

2. What can one use to take water out of the air without raising the temperature?

An Air conditioner will lower temperature and humidity. The condenser unit in the AC gets cold, and moisture in the air condenses on that unit, lowering the humidity. That water is piped outdoors where it is allowed to evaporate. .

3. Current capacity for Kanthal wire

The power required to raise an insulated oven to a certain temperature depends on the insulation resistance of the oven and the thermal conductance of the heater to the inner air.Without these design parameters, one can only guess where your problem lies.Since Pd=V^2/R and R has a PTC effect at least (est.) 1:5 for red hot and in white lightbulbs 1:10 to 2800'KThe cold resistance is thus increased with temperature of the wire. Since /$Pd=V^2/R(T)/$ and R(T) rises with T the cold power for 240V is Pd(26 Ohms)=2.2kW and for 120V is Pd(26 Ohms)=553W when this temp rises as I expected R(T) rises 1:5 thus reducing power to 20% initial power.My suggestion is use a Triac dimmer with 240Vac to raise the power slowly so that it does not fuse and burnout out when cold (240V/26 Ohms)= 9.2A and increase voltage phase as it heats or design it properly so that the current starts lower and then becomes more constant as you increase the voltage with temperature. (design beyond scope of this question without more details, but basically lies in the thermal conductance of wire to air inside the oven)

4. Has anyone noticed that Coca-Cola from McDonalds tastes quite differently than other fast food joints Cokes?

McDonalds use a high end water filtration system, it consists of carbon filters and then water is put through a reverse osmosis system. The way the coke and soda water are chilled is different also, the soda water is constantly recirculated from the back remote refrigeration unit to the the drive-thru and front counter units in insulated tubing. This process will keep the water temperature at 33-38 degrees all the time even in a rush. The syrup lines also are bundled together with the soda lines so it chills the syrup a little. Keeping this water chilled will help absorb the co2 better creating better soda water. McDonalds spends alot of money on their systems that no one else does, the managers are trained to calibrate the valves and check temperature. They also have regular preventative maintenance done and account for ice melting in your drink. The ratio that McDonald's uses is 4.75:1 on sugar drinks and 5.25:1 on diet drinks. This is different than some of the other national chains they do not account for ice melting so they use 5. 0:1 and 5. 5:1 on their drinks. The co2 pressures used are the same for everyone but using a refrigeration unit with the carbonators submerged in ice water makes the co2 penetrate the water better creating a crisper drink. The remote refrigeration unit is basically a water bath with refrigeration lines submerged in water creating a huge block of ice, the soda and syrup are sent through this in stainless steel tubing which is coiled several times so a finished drink out of the fountain head will usually be 36 degrees. McDonalds is in a class of its own when it comes to fountain drink equipment they always have the newest top of the line equipment and programs to service it on a regular basis. Regular systems consist of ice in the dispenser to chill the water and syrup but usually use the same ratios, the only difference really is the treatment of the water. If it is a bad coke it always comes back to water quality and some people being cheap and thinning the syrup to make it go farther