"That they (the older women) admonish the young women to be sober, to love their husbands, to love their children, to be discreet, chaste, keepers at home, good, obedient to their own husbands, that the word of God be not blasphemed." Titus 2:4-5

Tuesday, September 22, 2009

Kitchen Disaster



My Works for me Wednesday is kinda backwards: DON'T DO THIS MY WAY!! This is one of my most recent kitchen disasters... chocolate dipped frozen bananas. I cut them in half, froze them, melted chocolate in a pot and then dipped them in. It worked for about 2 or 3 banana halves and then the frozen bananas started to thaw, which got the chocolate wet, which started to seize. Plus the chocolate wouldn't stick to the bananas. Any ideas for me on how to do it better next time?

To see other great pictures, check out Wordless Wednesday and for great tips, check out Works for me Wednesday!

9 comments:

heartnsoulcooking on September 22, 2009 at 7:25 PM said...

I have had lots of kitchen disaster. My husband say all good cooks have to have disaster once in awhile, that's how we learn and become better cooks.
What kind of chocolate diid you use. I have use milk chocolate and you have to temper it first.
THANKS!!! for sharing. Geri

Just Jennifer on September 23, 2009 at 8:38 AM said...

Just stopping by from WFMW to check out your blog. It's pretty spiffy. :) And you have some great articles. I enjoyed reading the couple I looked at. You have officially gotten yourself another daily reader :)

Thanks for havin' me and hope to see you over at my bloggy. Have a great week.

caroline on September 23, 2009 at 8:40 AM said...

I would work in batches, take only a few bananas out of the freezer at a time. Then I'd dry the bananas on a paper towel before you dip. I think I've heard that adding a little butter to the chocolate can help after it seizes.

Amanda on September 23, 2009 at 8:44 AM said...

I wonder if pouring the chocolate over the bananas would have worked better than dipping them. I don't know. I think someone with a chemistry degree would know. :) I hope you find a good answer today!

Christian Frugal Mama on September 23, 2009 at 9:56 AM said...

I used semi-sweet chocolate chips melted on the stove. :)

Rachel R. on September 23, 2009 at 12:22 PM said...

Add a little oil of some kind to the chocolate: butter, coconut oil, etc.

Audra on September 23, 2009 at 12:56 PM said...

I would try a baking chocolate and add a tablespoon of coconut oil. For chocolate covered strawberries you melt the chocolate with a bit of shortening so it will stick and I bet coconut oil would work instead of shortening. Melting it in a double boiler may be a good idea too, it wouldn't get so hot. They probably tasted good though!

Anonymous said...

i dont remember freezing my bananas first.

Noelle on September 25, 2009 at 6:25 PM said...

Hi, yeah, I'm late on this one, (but didn't get to surfing the wfmw links until today! I've done this 3 ways, once with one of those kits that you can buy at the store, (which worked the best.) Another time with Hershey's milk chocolate bars which worked fairly well, (much to my surprise.) the other time was with baking chocolate with nothing added, (which was a complete and udder failure!) I had the same thing happen with the baking chocolate, (after a while, the chocolate wouldn't stick.) I should really find a better recipe for those, (because I absolutely love them!) Oh yeah, I've also had the ones that you buy from the chocolate shops, (I loved those too!) Cheers, and God bless!

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