BakedBandit
Member
I'm curious on the exact procedure you use if you like to pour out your product at the end or if you are a scraper. Seems most people like to pour, is it just because it's easier, or better, or...?
When do you stop recovering if you like to pour, and then what do you do after you stop recovering exactly? Pour out into thin layer, let evaporate, then into the oven?
Thanks for the input. I read about people pouring all the time but have never seen it. Maybe I need to search for some videos or something. I have always recovered as far as the pump and time will allow and then scraped product out and then into the oven.
When do you stop recovering if you like to pour, and then what do you do after you stop recovering exactly? Pour out into thin layer, let evaporate, then into the oven?
Thanks for the input. I read about people pouring all the time but have never seen it. Maybe I need to search for some videos or something. I have always recovered as far as the pump and time will allow and then scraped product out and then into the oven.