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Cool instructable! Used some reflective black 550, 1.5" cobra lanyard with a small carabiner.
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Good instructable, the only thing is to make sure to label all temps as either °F or °C. I have done these in the oven @ 300°F on parchment (and silicone) with great results! Thanks for sharing.
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How to Make a Circular Saw Crosscut Jig and Router Guide 2 in 1
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Great job! I'm all for any technique that can bring you closer to yummy goodness! In Argentina we just boil a can of sweetened condensed milk in a water bath for 45 minutes. I'm offering this option in case overnight is too long to wait for you!
Great instructable! The only issue I have is that fallacy that tools from eBay or Amazon do not last! I have purchased tools from eBay and Amazon as far back as 1998 that I still own and use on a near daily basis; additionally, you are aware that several well known brands can be found on eBay and Amazon! (eg: weller, craftsman, dewalt)
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Now that is cool! My 7 year old niece is really into spinners and I was hoping to get her intrested in Arduino programing. Thank you for the instructable! I so want one now!
Ummmmm, accompanied by a Pastelito de Guayaba y Queso, and you have reached Nirvana!
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I agree wholeheartedly. The new one looks like the Monterey Bay Awuarium. I miss most of all the tidepool and roundabout tank. I believe they needed to update the aquarium but in their endless wisdom decided to gut the place. Theonly thing that needed attentin was the round about tank. It leakrd endlesly. I really miss the old Aquarium!
First of all, nice instructable. I find that using parchment on the baking dish or using silicone bakeware really helps whn making sticky gooey bundles of joy like these carmels.
Hello, I just put a recepie for sweetened condensed coconut milk on the comments!
For the non dairy people, here it goes:How to Make Dairy Free Condensed MilkPrintPrep time5 minsCook time30 minsTotal time35 minsServes: 1 cupIngredients1 can (14 oz/414 ml/2 cups) coconut milk (full fat or low fat)*⅔ cups (5 ⅓ oz / 150g) white sugarInstructionsAdd the coconut milk and sugar into a heavy bottomed saucepanHeat it on a low heat until the sugar has dissolvedOnce all of the sugar has dissolved bring the mix to a simmer over low/medium heat. Do not stir once the mix starts to simmer otherwise it can crack and crystalizeGently simmer for roughly 30- 40 minutes, or until the milk has darkened to an almost grey color,has reduced by half and thickened (After about 15 minutes, you'll notice that the milk will start to turn dark and thicken – that's ok and is exactly what's...
For the non dairy people, here it goes:How to Make Dairy Free Condensed MilkPrintPrep time5 minsCook time30 minsTotal time35 minsServes: 1 cupIngredients1 can (14 oz/414 ml/2 cups) coconut milk (full fat or low fat)*⅔ cups (5 ⅓ oz / 150g) white sugarInstructionsAdd the coconut milk and sugar into a heavy bottomed saucepanHeat it on a low heat until the sugar has dissolvedOnce all of the sugar has dissolved bring the mix to a simmer over low/medium heat. Do not stir once the mix starts to simmer otherwise it can crack and crystalizeGently simmer for roughly 30- 40 minutes, or until the milk has darkened to an almost grey color,has reduced by half and thickened (After about 15 minutes, you'll notice that the milk will start to turn dark and thicken – that's ok and is exactly what's supposed to happen)When ready, remove from the heat and pour into a jar to cool. (if there are sugary bits hanging around the rim of your pot don’t stir them into your condensed milk, this can also crack your mix)Let the condensed milk cool completely before putting on the air tight lid.Store in a jar in the fridge and it will last for months. Don't forget to label it. NotesThe condensed milk when ready will measure 1 cup/8oz.You can replace the regular milk with any other dairy free milk You can Replace the sugar with a natural sugar like Stevia or coconut sugar
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forstner bits work great for that purpose!
Great instructable! Only issue is that a full bag might get snagged and rip on the bolts and possibly the fan. I suggest pan head bolts placed on inside and nuts placed on outside of can. I also suggest putting fan on outside of can. Great ingenuity!
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They have small single use ones at the dollar tree, I think it was 4 for a buck. That is what I carry in kit.
Any of the rounds work well, specially bottom round at about 1/4" thick.
Yeah, pate choux will even take more eggs in dryer climates. I just add enough eggs until it looks and feels right. Pate choux recipes are versatile, look up the brazilian pao de quejio recepie. It is a cheesy delightful savory bread served at rodizios (Brazilian all you can eat). Here is one of said recipies:http://allrecipes.com/recipe/98554/brazilian-cheese-bread-pao-de-queijo/
Hello, born and raised in Argentina. Presently a chef in San Francisco. Been making churros for the better part of 40 years. Have made them with powder sugar on top, with cinnamon sugar on top, pastry cream in the middle or with dulce de leche in the middle. The pate choux style recepie is correct for making churros. Additionally, butter always makes things better! therabbitbee, can you please create your own instructable with your recipie; I will gladly cook it up and see which one is better! Great instructable Matt!
I second that motion, but the portability aspect of taking you kit in a small pill bottle does have its merits!
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I'm trying to be nice, but your comments are down right distasteful. Just so you know, the majority of chefs, including myself, are men. My advice to you is that you check comments like that at the door! We don't need to ruin a perfectly good instructable with those kind of comments. As a side note I hope that in the future gender inequality in the professional kitchen, both in presence and earnings, becomes a thing of the past. I also wanted to mention that not too many people have large coffee cans and gaffer's tape lying around the house, but we all have ziplocs!
kimaj, excellent instructable; keep up the good work.