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Offlinescotamiran
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Registered: 01/07/03
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Last seen: 14 years, 8 months
milk dunking * 1
    #1197634 - 01/07/03 12:48 PM (14 years, 8 months ago)

i've dunked my cakes in water before with remarkable results. A friend recommended it to me, and mentioned i could dunk in water or milk. Can i dunk in milk? How long do I leave it submerged? Also, i was thinking b/c it's milk, i'd have to put it in the fridge to prevent the milk rotting, which would also cold shock the cake. is this right or what?


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InvisibleSubGen1us
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Re: milk dunking [Re: scotamiran]
    #1197715 - 01/07/03 01:08 PM (14 years, 8 months ago)

well ur saturating it in milk instead of water. and u say u have to keep it in fridge to keep milk from rotting. wat about when u put it in the fruiting chamber? wouldnt it still have the milk but is now in 74 degrees instead of fridge? just wondering why so many contradictions in ur post.


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InvisibleSubGen1us
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Re: milk dunking [Re: SubGen1us]
    #1197720 - 01/07/03 01:09 PM (14 years, 8 months ago)

of course i also beleive the cold shock tek is out dated.




IMO


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Offlinescotamiran
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Re: milk dunking [Re: SubGen1us]
    #1197735 - 01/07/03 01:17 PM (14 years, 8 months ago)

gee, thanks for all the help!!!


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InvisibleSubGen1us
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Re: milk dunking [Re: scotamiran]
    #1197744 - 01/07/03 01:19 PM (14 years, 8 months ago)

this is a forum, others will answer, im just adding my opinion. be patient


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Edited by SubGen1us (01/07/03 01:19 PM)


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InvisibleHippie3
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Re: milk dunking [Re: scotamiran]
    #1197857 - 01/07/03 01:51 PM (14 years, 8 months ago)

don't use regular milk, use the powdered nonfat dry milk and mix it up yourself, that way you avoid the bacteria in pasturized milk and can make your solution more concentrated if desired by doubling or even tripling the amount of powdered milk added to a given volume of water. and you are correct, the milk dunk must be done under refridgeration, a 12 hour dunk is about the limit.
rinse well after to remove any traces of milk on the surface.
we have more info on milk dunking in our archives at mycotopia, feel free to drop by and browse anytime, or ask more questions. we recently had a thread about milk dunking where one of our members, 'willwonk' got a 5th flush out of his nearly spent pf cakes with a milk dunk, no problems with contams either. he only got a couple dry grams more but still that ain't bad for cakes that would have otherwise been tossed out.


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Re: milk dunking [Re: Hippie3]
    #1197871 - 01/07/03 01:56 PM (14 years, 8 months ago)

well milk does have an amazing amount of protein that might be the reason.


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InvisibleHippie3
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Re: milk dunking [Re: SubGen1us] * 1
    #1199261 - 01/08/03 01:31 AM (14 years, 8 months ago)

true, i've even seen the powdered milk used in substrate formulas as a boost. others have use rice milk with success. i don't recommend it for fresh cakes as it can be somewhat risky but for older cakes nearing the end of their production cycle it can be a nice way to squeeze out a few extra grams.


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