GT21
I like soup
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- Jan 1, 2016
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Martha Stewart would be proud
Martha Stewart would be proudCake decorating tools work good as scrapers, the kind they use to shape fondant icing on wedding cakes.
I love the aluminum can idea, wish I had thought of that before...
Silicone cookware or measuring cups work great.
Martha Stewart would be proud
You need to. Ake sure you got good qwiso not dirty, and it will "char" that's basically the vaping, i pack mine right down on coils. Be warned it will give u one hell of a hit. Cheerstried that it don't vap it just chars
Hahaha itll rip your face off....enjoy!!!!You need to. Ake sure you got good qwiso not dirty, and it will "char" that's basically the vaping, i pack mine right down on coils. Be warned it will give u one hell of a hit. Cheers
View attachment 649873
My new way to hasten the evaporation.
When the dish is not liquid anymore at all. Time and temp varyHow long do you leave it on for GT?I'm guessing til it's not liquid and doesn't run when you tip the pan?don't want to overcook,lol.
If it has a nice terpy smell then you did it low and slow... nice... theres a window where right when im done cooking i can actually smell it when its done. The room will go from a booze smell to a sappy smell... ding...and doneWell it's off,scraped up on on parchment in the freezer,ill be trying it soon.it looked light yellow in the dish but a little darker when scraped up.sure smells good and Terpy citrus..Next time I'll do more than just one jar too!
Mine was the same,i used a temp gun and checked it all throughout.Hot plate was 145-155,pyrex dish was 74 and mix was about 52,mix started heating a bit as ISO evaped but never over 72 until all ISO was gone,about 2 hrs like GT said.Im sure the heat is an accelerant because it takes alot longer to dry with just a fan,ive done it that way before,this is like a poor man's across oven,lol.I put it on the stove on lowest heat setting and it's hot on bottom of silicone measuring cup but ice cold liquid. So I am pretty much evaporating with no heat.
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