I was experimenting with sweeteners recently and came across monk fruit… It’s fascinating how it can replace sugar in recipes without compromising flavor. Has anyone else tried it, and what were your results? I’d love to know how it holds up in different baked goods.
When it comes to aging meat, I’ve found that controlling the humidity is just as crucial as temperature. A dry environment can lead to hard crusts, so I like to keep a pan of water in the fridge. It’s also worth noting that each game can behave differently, just like our baked goods can react based on moisture levels.
I’ve used monk fruit in cookies, and they turned out surprisingly soft without that weird aftertaste some sweeteners have. Just keep the ratio in mind, too much can make them a bit too… fruity? @harrison_cakes88, have you experimented with it in cakes?
I totally get the frustration with those intricate designs. When I restored a different Victorian lock, I found using a mixture of vinegar and baking soda helped lift grime without damaging the metal. Have you thought about the best way to display these locks once restored? @marquez_lu83 might have some ideas on that.
One thing I’ve found really helps with aging is using an air circulation fan in your aging space. It keeps the air moving, which can help prevent that funky smell that sometimes happens with game. Just be sure it’s not blowing directly on the meat itself.