"gloria p" > wrote in message
...
> On 2/6/2013 7:21 PM, Christopher M. wrote:
>> "graham" > wrote in message
>> ...
>>>
>>> "Christopher M." > wrote in message
>>> ...
>>>> I'm making a king cake for Mardi Gras (kind of like a big cinnamon
>>>> roll).
>>>>
>>>> I have to scald some milk (carefully, so it doesn't boil over) and mix
>>>> in
>>>> some butter.
>>>>
>>>> Then I have to cool it to room temperature. This usually takes about
>>>> 1/2
>>>> hour.
>>>>
>>>> Anything I can do to speed up the process? Is it okay to put it in the
>>>> fridge?
>>>>
>>>>
>>> Put the pan in a sink of cold water and stir the contents ( as well as
>>> the
>>> water).
>>> Ypu'd be surprised how quickly it cools.
>>
>> Awesome. Thanks.
>
>
> I empty our ice cube bin into the sink around the base of the pan. It
> cools quickest if you stir the contents often.

Thanks, I used to do that for tempering Callebaut chocolate.

But it didn't even need to be tempered. Candy molds came out great. I made
some Louisiana alligators.


W. Pooh (AKA Winnie P.)