Finally! At least Adam Ragusea probably understands that mayonnaise or sour cream shouldn’t be mixed with ketchup or mustard, but should be put side-by-side with them so both are tasted separately at the same time.
Yes. The syrup has to be room temperature, then warmed by the food. Having to top-up with cold syrup late in the meal because you misjudged the ratio is unpleasant… maybe there is an application for this technique there, but I also don’t care to put pre-warmed syrup on as a rule.
I suppose the bottle might be hot even if you don’t completely submerge it. But, then what, do you hold it with a gloved hand? If it’s not that hot, then why would I need a hook? I accept this is the intended use, I just don’t see it being particularly useful that way.
It’s also possible this is just vestigial decoration from the older, larger jugs.
You do not fully submerge it. Take the lid off and hang it submerged 3/4 of the way.
I normally hang it from a string tied to a wooden spoon over a tall pot.
Put the bottle on the table to cool a bit while you finish up setting the pancakes. I didn’t wait. I just wrapped the bottle with a little towel and poured it hot on my pancakes.
Heat transfer is not instant. It is proportional to the difference in temperature between the two objects. I assume you know that.
Lowering the bottle into very hot water for a short time will warm the syrup. The water may be too hot to touch but the bottle is not necessary too hot to touch after being dipped.
Hook catch to lower the bottle into hot water before serving the syrup warm.
Source: I love me some french toast, waffles, and pancakes.
Did … did you just change my life?
Have you been eating your syrup cold this whole time?
I like the cold syrup on my breakfast stuff, its more viscous and creates a nice hot/cold heterogeneity.
Found Adam Ragusea’s Lemmy account.
Hahaha I wish, like a bunch of others here, I’ve also incorporated heterogeneity into my vocabulary
I have to admit my usage of that word increased massively after watching his videos.
Finally! At least Adam Ragusea probably understands that mayonnaise or sour cream shouldn’t be mixed with ketchup or mustard, but should be put side-by-side with them so both are tasted separately at the same time.
Yes. The syrup has to be room temperature, then warmed by the food. Having to top-up with cold syrup late in the meal because you misjudged the ratio is unpleasant… maybe there is an application for this technique there, but I also don’t care to put pre-warmed syrup on as a rule.
Oh I love my syrup fridge cold. But I also recognize im weird like that
Not the same person, but yes. You enlightened us, oh apostle of the maple syrup god!
Yes
Like a fucking heathen, apparently.
I never knew… I never knew…
Just room temp, since I keep mine in the pantry.
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You can also put the bottle in the microwave for a few seconds. Keep a close eye on it though, things can go bad really quickly when you do that.
Edit: be sure to remove the cap first!
No, wedge that cap closed as hard as you can! Live life on the edge!
Just take the cap off and microwave it like a normal person from the past 2 centuries.
Dawg, I don’t even have a microwave. Fuckin kitchen gadgets smdh
Hmm. Okay.
I suppose the bottle might be hot even if you don’t completely submerge it. But, then what, do you hold it with a gloved hand? If it’s not that hot, then why would I need a hook? I accept this is the intended use, I just don’t see it being particularly useful that way.
It’s also possible this is just vestigial decoration from the older, larger jugs.
You do not fully submerge it. Take the lid off and hang it submerged 3/4 of the way.
I normally hang it from a string tied to a wooden spoon over a tall pot.
Put the bottle on the table to cool a bit while you finish up setting the pancakes. I didn’t wait. I just wrapped the bottle with a little towel and poured it hot on my pancakes.
Heat transfer is not instant. It is proportional to the difference in temperature between the two objects. I assume you know that.
Lowering the bottle into very hot water for a short time will warm the syrup. The water may be too hot to touch but the bottle is not necessary too hot to touch after being dipped.