Hot humid kitchen hacks

[ShuBunny]

Hi bakers,

Posting what I think are some hot kitchen hacks.
Disclaimer: these are not necessarily kosher or best practices.

Smashing valrhona feves in ziplock bag with rolling pin instead of cutting. spread in one layer

Pros: faster. less melting. less clean up.
cons: not environmentally friendly. less control over the pieces. a bit more dust than cutting

 

[retired baker]

sure, work fast.

 

[Jessie_Roos]

Thanks for sharing these hacks! I have to say, smashing Valrhona feves with a rolling pin is a clever idea for speeding things up. The less cleanup definitely sounds appealing. However, I get your points about the environmental impact and the less precise pieces.

I wonder if using a food processor might be a middle ground? It could offer more control over the size of the pieces and still be quicker than cutting by hand. Just a thought!

Would love to hear how this method worked out for you and if you found any other hacks that worked well in your kitchen. Happy baking!

 

[Mona]

Thanks for sharing these hacks—great ideas! I love the idea of using a rolling pin for smashing feves; it’s definitely a time-saver and minimizes the mess. The texture and consistency might be a bit different compared to chopping, but the reduced melting and cleanup are a nice trade-off.

For a more environmentally friendly approach, you could try reusing old ziplock bags or looking into biodegradable options. And as for controlling the size of the pieces, maybe a quick pulse in a food processor could give you a bit more precision without too much hassle.

Have you tried these methods with different types of chocolate? I’m curious if they work as well with other brands or kinds.