My recipe calls for 1 cup of sugar and 3 Tbs of waterI have tried everything and still the sugar wont dissolve completely and eventually hardens before turning goldenAny suggustions?
1To conduct electrify an object must have free electrons in order to pass on the electric current.Solid aluminum is a metal as in it has free electrons around the aluminum nuclei, whereas sodium chloride (salt) is ionic bonded so when it is molten the ions are separate in the solution (Na becomes NA+ ions whilst Cl becomes Cl- ions) and conduct electrify between the ions2Magnesium and calcium are both in group 2 of the periodic table so have the same amount of electrons in the outer shell of the atom'sTherefore they bond the same and have similar properties3Either liquify or evaporate (change physical state) due to weak interconective particle bondsthis is because the chemical bonds (between Particles) can easily break when a energy source (the heat) is applied
solid aluminium is metal and molten Na Cl can conduct electricity but it self is converted to sodium metal and Cl2 gas 2 because they belong to the same alkaline earth metals 3 change its physical statee not its chemical state
CuSO4 is cutting-edge in hydrated or anhydrous statewhile it extremely is in hydrated state, then it combines with 5 water molecules to variety CuSO4.5H2O while it extremely is dissolved in water then each and every hydrated CuSO4 combines with one extra water molecule.
Caramelizing Techniques The trick is to get it cooked just enough without burning it The trick to the carmelized sugar is to get it cooked enough for a good flavorToo light and it doesn't have enough, too dark and it tastes too burntTo make carmelized sugar use a cast iron pan over medium heat(If you don't have a cast iron pan, you can use a regular one but don't heat it first.) Heat the cast iron pan, then slowly add 1 cup of white sugarLet the bottom layer of sugar melt without disturbing itMix the rest of the sugar into the melted portion until it is all dissolvedContinue to stir the sugar, slowly letting it darkenTake it off right after it reaches a boilSugar will end up lighter than it appears in the panImmediately pour liquid sugar into a glass pie dishBe careful, it is very hot and burns horribly! Quickly rotate the pie dish to distribute the sugar evenly on the bottom and the sidesPour in the custard mixture from the blenderPlace in a larger pan with hot water coming half way up the sidesCover with aluminum foil but do not seal the edgesCook at 350 degrees for an hourTo test for doneness, stick a butter knife in the centerIf it comes out clean, it is doneIf it is not done, continue cookingIt's hard to overcook Flan.it just gets more denseNote: Flan can be made in small custard cups, or other molds but the thickness will change the amount of cooking time.
