/ck/ - Food & Cooking

well I wasnt able to get a good photo of the difference, but basically after a little wiggling around this should give you an idea.

it's significantly softer, meaning 1cm seems to be the max depth limit (5mm each crust) for this temperature regardless of time.

the parchment lasted fine for shorter bake times and could even support the weight of the salt, but at 1cm I think it will be too brittle, at this point I'm making delicate china cups

I'm going to have to take some crumblings and dilute them in isopropyl and then ignite it to see what happens