JoostD
Active Member
Great tips thank you!!!! !Well, just remember that the smaller the batches the more of a reliable weight you need, one that measure down to (at least) 1 gram, preferably 0.01. Because 1 gram error on the lye or other ingredients in a 100 gram batch will make a bigger difference than if you had 1 gram error in a bigger batch. Less wiggleroom.
(I apologize if this has already been mentioned and I overlooked it, then please ignore this superfluous advice)
Anyway. Although it is not impossible to use a pan, I wouldn`t. Simply because the wider the pot, the more of the moisture will evaporate. So a pan (depending on the size of course) will have a greater surface in which the water will be able to evaporate from. In a 100 gram batch that will happen FAST! Then it would actually be better to have a small itty bitty pot.
Or if you don`t have a pot that is usable, melt and mix everything up really well so it is incorporated - including the lyewater - (I can`t even imagine being able to stickblend this ammount, but you may have a technique or small enough stickblender?)
Then put it in a type of baggie that can take both heat and caustic batter (most zip baggies should be sturdy enough for this. I don`t know if you have them there, but the ones we have here can be used in water or freezer and can take soapbatter).
Seal bag, add in another bag, and cook it in warm - not boiling, but barely gently simmering water - untill it starts to get that gel like consistency and you can see it starts to gently move towards opaque again. Wear oven mitts, gently rub and get it mixed well, watch how it looks like. If it separates or looks to uncooked put it back in the water and give it a tiny bit more time. Then check again.
Remove outer bag, clip a hole in the inner bag before it gets to firm (timing, timing, timing.) Better to take it a bit too soon than too late, it will still saponify and become soap even if it is a bit undone as long as you don`t have lye excess.
Mush and mix it before you snip the corner, and then squirt out in a ready container, use a spoon to level the batter, let set and rest.
Zap test after a while to check for zap ( you know about the zap test?)
I'll look into that baggie type of cooking. Funny thing is I use those bags for my freeze dried backpacking meals. I dehydrate them in the backcountry. Pour boiling water into and wait
I have a scale that goes to 1gr. I can look for a better one.
And yes I've zap tested before, but good to be reminded with this little test.
Thanks again!