pastrygirl

Ugh, so disappointing. How had you been planning to use it? Maybe it's better sweetened or mixed with white chocolate.

https://www.instagram.com/reel/CivHFX0gIRl/?utm_source=ig_web_copy_link Brilliant simple splatter technique, one drop at a time. I've tried dripping CB from the bottle & blasting w/ air, it works but hard to control. This would be great for Halloween bloodshot eyeballs!

pretty sure Uber eats can let your hot food get cold and your cold food get warm no matter the distance it travels 😆

Can you get delivery (ubereats, etc) from any of the restaurants licensed to Wonder? If one had the disposable income, it would be interesting to order via both services & compare.

"Heist" on netflix covers some bourbon scandal you might enjoy - at Buffalo Trace IIRC. https://www.netflix.com/watch/81153328?trackId=255824129

+1 So they have the rights to various restaurant names and recipes and are prepping food at a central kitchen to be heated and served remotely? Does every van have every meal on it and is just out there waiting around, or do they make frequent trips back to the kitchen? How much can one van sell per night? Seems like an insane business model to me 🤷‍♀️

It's really hard to say, I think you need to do some small batch testing with whatever equipment you have or can borrow, or by hand. How smooth does it have to be? Is there water added?

Hard to say. I guess try the hand blender for recipe testing, assuming you mean an egg-beater type thing not an immersion blender. You're really just mashing things together, right? Then think about making 100 or 1000 - a Robot Coupe will make a smooth puree but have much smaller capacity than a stand mixer that could handle more heavy "dough" at a similar price.

What equipment do you have? A food processor should work.

Individually packaged and shipped frozen? That's gotta have the worst carbon footprint of any coffee format

But the intro references three different cold soups and the recipe refers to the liquid as 'broth' rather than 'sauce', so maybe it is?

Don’t know if this will help, but I just made some caramel sauce, 3 parts sugar to 4 parts cream by weight, finished temp was 216f

If there is no water in the nut paste to begin with, would this condensation still happen? I’d say cover the surface directly with plastic wrap to prevent droplets falling in after thawing.

"scrambled eggs, diced ham, cheddar and mozzarella cheese, with hollandaise style sauce on a croissant crust" All of those things sound good together, though also like a gut bomb, but I don't want to know what happens to the scrambled eggs and hollandaise after baking 😳

Are you cooking everything together? I'd say cook it less but I don't know how much caramel flavor you'd get. Or you could take your fully cooked caramels - do you have scraps? - , add water, and cook to a lower temp, maybe 220? But if you don't have scraps to recycle that's making more work so instead, caramelize some sugar on its own to desired darkness, then deglaze with warm cream. Equal parts by weight will be saucy, you can add less cream if you want it thicker.

If you want to make your own, look for coarse ground whole wheat flour. Bob's Red Mill should have something. I used to use Nabisco graham cracker crumbs (in 5 lb bags of fine crumbs for foodservice) but they were out of stock for months earlier this year. In looking for alternatives, I found so many graham crackers with cinnamon added, yuck! So I feel your frustration a bit. Graham crackers, victim of the pandemic? If stuck with mediocre GCs, you could try lightly toasting the crumbs to counteract staleness, or brown your butter and add a drop of vanilla to boost flavor in your crust.

I got a shave ice machine so I can make snow people in the middle of summer 🤣 highly amusing!

There are some existing discussions, just search 'airbrush' or 'airbrushing'. The best airbrush and compressor for you will depend on your production volume, budget, and location. As the airbrush nozzle size increases, so do the cubic feet per minute of air required to blow paint through. A smaller nozzle and compressor should be cheaper and quieter but also much slower. On the larger end you use a lot more CB, have more 'over-spray' and may need to work under an exhaust hood. A 0.6-0.8mm nozzle should be good for hobbyist up to small scale production. I use a Grex Tritium gravity feed 0.7mm airbrush & California Air Tools 1 hp, 2 gallon compressor for artisan scale production, usually not more than 20 molds a day.

Broccoli slaw - shred or julienne the peeled stems and dress as for your favorite coleslaw.

so I guess this is even more on point than intended? https://www.washingtonpost.com/opinions/2022/07/14/james-webb-space-telescope-images-ranked-yummy/

use the paddle, bring your liquids to room temp and little by little

I'd be surprised if dining furniture was raw wood rather than some combo of stained, sealed, or varnished, so however it's been treated will determine maintenance. Get a waterproof tablecloth and some trivets to protect it during your prep sessions.

I think fluted sides hold the dough in place slightly better than straight ones do. I don't think the production is any more complicated - roll your dough, press it in, trim the edges - but cleaning is a bigger pain if the tarts don't come out cleanly. OTOH, who ever said pastry was supposed to be practical? Sometimes it IS just about looks!

Not necessarily absurdly basic because it's not a common problem, but one I should have solved long ago ... How do you get cocoa butter out of fabric?

Scalding is a temp below boiling, say 180-200F? To scald milk would be to heat it to steaming but not boiling, not sure how else scalding is used as a cooking term. Maybe when poured over animal skin to loosen feathers/fur? Blanching is quick, a minute or less, and only cooks the very outer layers. You'd blanch peaches to loosen the skin before peeling but the flesh doesn't get cooked. Parboiling is extended time and cooks the food more but not all the way. Like if you're making risotto or pasta for a crowd and half-cook it ahead of time, to be finished later.