/ck/ - Food & Cooking

making surprisingly fast progress today, the loose one is still delicate but the surface is dry enough to handle it

the group block of 3 is fairly solid, the whites have plenty of sugar, probably too much, and don't seem to be breaking down the walls
the thick ring around the outside seems to be channelling most of the moisture from the inside walls

the broke yolks are gelled around the edges but the center is still damp, this tells me there is not enough transfer happening, but it is difficult to reinforce before this stage

these lids btw do not touch the tops, they merely prevent the airflow


also the loose yolk has a nice smokey bbq scent absorbed already