u/steel_magnolias

hi!

Going to make a aperol or Campari sorbet and was considering washing it with olive oil; my thinking was it would soften the mouthfeel when frozen and
maybe add a minor savoury element?

Is this misguided or unnecessary?

Hey everyone, looking to make a large batch of salted caramel (a final yield of ~3L)

Can I just scale up a standard recipe? Like if my favorite recipe yields 1 quart, can I simply triple the recipe?

Is this gonna be a disaster?

I just don’t want to think I can do some thing and then waste a bunch of ingredients and cost.

Help!