6 minutes ago, Rajala said:This is a new one. I made a praliné, it was close to being perfectly smooth and in great consistency.
I thought; "let's run this for a few more hours, I want it to be smoooooth."
I go back to the kitchen, only to be greeted by a thick paste. I guess it somehow got separated? My two guesses are 1) it got too warm or 2) humidity got the best out of it. I'm thinking too warm since the melanger seems to run a little bit hotter than regular with this crazy weather.
Do you guys think I'm right?
I would have thought that too warm would give you more liquid rather than thick paste though. Had it separated into oil and solids? If the whole mass was a thick paste then I'd be thinking water (via humidity).
Another thing though - by praline you mean caramelized sugar with nuts?
