Michaela Route & Dyaire Route
27:20
Yes
Michaela Route & Dyaire Route
28:31
Menifee
Jessica Henderson- Chocolate Monkey
28:37
North Carolina
Thomas Martinez
28:43
Irvine
Jubilee Cabellon
28:43
La Jolla, SD! (UCSD grad student)
Heike
28:44
San Diego
Gidget Tay (she/her)
28:45
los ángeles, CA
Joseph Snodgrass
28:51
Arlington MA, near Boston, thanks!
Zijun (Annabel) Zhang
29:01
La Jolla
Jim Shih
29:01
San Diego
Sharidan Brown
29:02
San Diego, Scripps Graduate Student
Firooz Rasouli
29:03
San Diego
Griselda Luna
29:03
Encinitas California
Tom & Patty
29:13
We are from Arizona
Matt C
29:18
NC
Keping Wu
30:02
San Diego
Janice
32:04
Belmont CA
Michaela Route & Dyaire Route
42:39
Not yet
Caroline Caplan (she|her)
42:43
almost
Jim Shih
43:04
Done!
Angie F
43:42
Can you give the gelatin sheet equivalent for the gelatin powder ?
Joseph Snodgrass
44:53
what do you use all that gelatin for??
Jim Shih
45:34
Panna cotta
Joseph Snodgrass
45:40
brava, thank you!
Teresa
45:47
should I go ahead and prepare the gelatin as per the package?
Angela Perez
45:57
I make no bake cakes with it
Caroline Caplan (she|her)
47:50
Hot cup of water?
Teresa
48:05
mine says 3#4 cup water
Teresa
50:31
how much water in pot
Bethany Sawyer | She/Her(s)/Ella
50:51
Powdered or regular sugar?
Nicholas Smith
52:43
slow down please
Teresa
52:57
corn starch and what
Teresa
53:06
yes slower
Teresa
53:37
corn starch and what
Nicholas Smith
53:42
still trying to sort the pan out
Juan Gonzalez
54:52
The recording will be available for anyone who requests it 🙂
Jessica Le
57:22
Is this 240 Fahrenheit?
Angela Perez
58:31
Replying to "The recording will..."Can I request for the video
Teresa
59:02
i would also like the video
Angie F
59:18
240°F = 115°C
Juan Gonzalez
59:28
Replying to "The recording will b..."email me at jpgg@sandiegoacs.org
Angie F
59:50
I think it's the center numbers of your candy thermometer
Gidget Tay (she/her)
01:01:21
if we have a thermometer that we can’t hook to the side of the pan, is it a bad idea to put in and remove the thermometer (should we hold it in the solution the whole time)?
Gidget Tay (she/her)
01:01:25
*don’t have
Nicholas Smith
01:01:39
I am at 205
Jim Shih
01:01:58
Binder clips
Teresa
01:02:03
whats the weight of chocolate as i need to use chocolate chips
Gidget Tay (she/her)
01:02:05
great trick! Thanks!
David Dinubilo
01:02:11
why doesn't gelatin bloom as well in hot water?
Joseph Snodgrass
01:02:54
Something poetic about all these transitions between crystalline (ordered) and amorphous (chaotic) states; a little like life!
Juan Gonzalez
01:04:03
Reacted to "Something poetic abo..." with 🤓
Caroline Caplan (she|her)
01:05:13
220 now
Adam Mezo
01:05:23
230
Caroline Caplan (she|her)
01:05:46
What happens once we get to 240?
Teresa
01:05:58
105
Caroline Caplan (she|her)
01:06:29
I didn’t make it, I was just asking
Teresa
01:10:08
what size pan
Juan Gonzalez
01:11:22
Good trick!
chelseaweisbrich
01:12:45
What did he put in there?
Caroline Caplan (she|her)
01:12:54
Can you reexplain this? Just added my hot sugar to gelatin
Firooz Rasouli
01:13:21
can we use another flavor other than vanilla?
chelseaweisbrich
01:14:27
When do we add the salt?
Gidget Tay (she/her)
01:16:54
put it in the fridge covered?
Firooz Rasouli
01:17:45
Uncovered in fridge or room temperature?
Angie F
01:18:39
I missed the chocolate webinar. Could you please share the link to the recording? 🙏
Joseph Snodgrass
01:18:51
Great cooking chocolate bar available at Trader Joes, good value
Caroline Caplan (she|her)
01:19:01
When do we add the vanilla?
Angie F
01:19:39
Which chocolate, in particular, are you using?
Teresa
01:19:49
if i forgot vanilla
Tom & Patty
01:19:59
Good job Edwin
Angie F
01:20:34
Great little helper 💯🙌
Teresa
01:20:36
thx
Teresa
01:21:51
omg i forgot the almonds at the bottom can i add them and push them in?
Angie F
01:29:53
Would another starch work? Tapioca, arrowroot?
Juan Gonzalez
01:35:02
not possible to have too much chocolate
Angie F
01:37:13
Smoked Maldon Salt 😋
Firooz Rasouli
01:37:51
Thank you so much. Happy early Valentine's Day!
Caroline Caplan (she|her)
01:38:05
Any tips for clean up? lol
Angie F
01:38:11
No need to temper the chocolate?
Teresa
01:38:23
will he link get emailed to us?
Adam Mezo
01:38:36
Thank you! It was great fun and can’t wait to eat it!
Firooz Rasouli
01:39:00
can you store it in the fridge?
Angie F
01:39:07
Awesome! Thanks so much for this demo 💖
Heike
01:39:22
Thank you! Looking forward to eating it!
Griselda Luna
01:39:36
Amazing! Thank you so much!
Juan Gonzalez
01:39:44
Please take our post-event surveyhttps://forms.gle/14vftHqikAG7c64G6
Joseph Snodgrass
01:39:47
For o chem nerds, compare structure of caffeine and chocolate!
Keping Wu
01:40:25
looks delicious already :)
Caroline Caplan (she|her)
01:40:55
Thank you!!
Gidget Tay (she/her)
01:40:57
Thank you!
David Dinubilo
01:41:04
thank you!
Keping Wu
01:41:07
Thanks so much
Heather Cook
01:41:10
Thank you!
Melina Urquidez
01:41:10
Thank you very much! Happy V-Day ❤️
Sharidan Brown
01:41:10
Thank you!
Carolina Ibarra
01:41:10
thank you
Bethany Sawyer | She/Her(s)/Ella
01:41:12
Thank you
Teresa
01:41:17
thank you!!!!
Connie Weaver
01:41:23
Thank you!
Tom & Patty
01:41:33
Thank you!!
Carolina Ibarra
01:41:55
yes we should do cookies
Caroline Caplan (she|her)
01:42:10
How long do they last?
Juan Gonzalez
01:42:11
https://forms.gle/W3dx7q89iUGWqqo99