Why is my melted chocolate clumping?

When chocolate is melted, its ingredientsmainly cocoa powder, sugar, and cocoa butterdisperse evenly, creating a fluid mass. But if even a tiny amount of moisture is introduced, the liquid and the sugar will form a syrup to which the cocoa particles will cling, thereby creating grainy clumps.

Steamer vs. Oven Steam cooks at 212 degrees while an oven cooks at higher temperatures however a steamer will cook faster because steam transfers heat 100 times more efficiently than air. You cannot bake foods or brown meats with a steamer so a steamer will not replace an oven.

With steamed eggs, contact with ultra-hot water vapor heats the egg in the same way that boiling water or a hot cast-iron pan would. The only difference is that steam will cook your egg more gently, resulting in a more tender egg white and creamier yolk.

The quickest way to melt chocolate is in the microwave. Simply place your chocolate in a microwave-safe bowl and microwave it in 30-second intervals, stirring between each interval, until the chocolate is smooth and thoroughly melted.

Veggies to Choose Broccoli, cauliflower, carrots, asparagus, artichokes, zucchini and green beans are great choices because they’re sturdier and won’t turn to mush too easily. Leafy greens — baby bok choy, spinach and Chinese broccoli — also steam up nicely but take less time.

Although steaming is more often used as a cooking method for fish, chicken, or pork, it is occasionally used as a method to cook beef. It is one of the most healthy cooking methods because no additional fat is necessary to cook the meat.

Cooking chocolate tends to have less cocoa butter than eating chocolate, which raises the cooking chocolate’s melting temperature and makes it more difficult to melt. However, the chocolate will still melt in the oven. The chocolate chips in your cookies are simply held in shape by the surrounding cookie mixture.

Break the chocolate into small pieces. Place in a warm oven at as low a temperature as you canapproximately 225 F/110 C/Gas 1/4. Keep an eye on the chocolate and remove it as soon as melted.

All you need to do is fill up the bottom of the pan with water and bring that water to boiling point. Put your cake mix in your cake tin, then add the cake tin to the pot so it rests in the boiling water. Cover the pot and let the steam do all the work.

In the many years I’ve been cooking and developing recipes, I’ve learned a few things about steam oven cakes and baking. The first is that you can adapt almost any ‘regular’ cake recipe to be cooked in your steam or combi steam oven, but you probably shouldn’t.

Adding a tablespoon of coconut oil or vegetable oil while microwaving helps the chocolate melt more smoothly and makes it the perfect consistency for dipping!