My favorite thing is taking the time to run experiments in my kitchen.
This post was inspired by a question I asked myself that I hope will be as useful to you as it was to me:
“How many changes do I have to make to a recipe to extend its shelf life?”
It turns out that you don’t have to drastically change your ingredients or use disproportionate amounts of different sugars to do it.
Take my mango cardamom ganache, for example.
The first one is the original recipe; the second, my longer shelf-life version:
ORIGINAL RECIPE
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Ingredients
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|||
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Cream 35% | Scale 85 grams
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Gr
|
35
|
16%
|
|
Cardamom pods
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Unit
|
2.5
|
1%
|
|
Gr
|
25
|
12%
|
|
|
Gr
|
17
|
8%
|
|
|
Glucose syrup
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Gr
|
22
|
10%
|
|
Butter 82% fat
|
Gr
|
15
|
7%
|
|
Gr
|
2
|
1%
|
|
|
Citric acid
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Gr
|
1
|
0.5%
|
|
Drops
|
7
|
0%
|
|
|
Gr
|
95
|
44%
|
|
|
Total weight
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Gr
|
215
|
100%
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