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  1. jedovaty


    I have a 10+ year old bamix. 150w. I actually exchanged the first one I bought for the one with the long shaft. The bamix is used for making mayo/aioli, blending soups quickly, puree canned tomatoes, and I have the small "slicey" attachment that I use to make pesto (doesn't look like the new style, however, it's different). I tried making an ice smoothie with the bamix, didn't work. That said, I'm curious about this sharper blade.. I see it is for meats and veggies, but appears to be unavailable wherever I check. Willing to share a source? Also, I've read your comme
  2. What do you all think of wolf cookware? Someone I know is updating their kitchen, doesn't care for stainless cookware, and wants to gift me their entire set. It kind of looks like rebranded all-clad? Seems like the line is NLA. https://wolfgourmet.com/store/cookware
  3. @Anna N Thanks, their website where I pulled the video from. @jimb0 They talk about anodized aluminum, but call the coating "proprietary" and a "water-based release coating". Bunch of marketing fluff. So you think it's as simple as an aluminum zinc coating? Hmmm. Why wouldn't this be more popular vs cast iron, carbon steel, stainless steel, etc? I don't see much of this kind of pan at all.
  4. While looking around for a 9x13 all-purpose pan to bake with, I stumbled upon the following, and I'm wondering why I can't find much more information about these or why they aren't discussed much anywhere... https://vimeo.com/334731970 IT SCRAPES IT WITH THE METAL!
  5. @Emily440 How did you come up with 65g of potato starch? The tapioca + corn starch in the original recipe comes to ~50g, not 65.. were you comparing starch level in white rice vs oats to make up the difference, or is there a magic formula when swapping between the starches?
  6. jedovaty

    Dinner 2020

    Despite all my efforts to avoid adulting Friday after work, vegetables were still forced into my meal 😒
  7. I just uploaded a better picture, hopefully that comes through, where I included a head-on view to show heights of the cookies.
  8. Hi! What began as a "why do cookies sometimes get oily" question has turned into a "let's play with gluten free cookie dough" topic 😁. @Emily440 Thanks so much for that! The original AB recipe uses all brown rice flour. I don't recall why I changed the recipe to be 50/50 brown/white years ago when I was making the vegan variation, but, I did recall doing so which is why it made its way here. I made a variety of doughs since this thread prompted by discussions, then baked them up to compare. The recipes are provided in the attached table - color coding denotes mixin
  9. I'll keep these things in mind. After 3 weeks, we're still chuckling about how gross the experiment was, but I hope to try some of the techniques here another day, since mom's garden has a huge area of mint growing. Especially now that I learned I can use other fats instead of the earthbalance sticks (which I think contributed to the pain), it'll open up some alternatives to us. The best takeaway from this: although the results were without a doubt disappointing, we got a really good laugh out of them and learned something. Let's keep having fun 😎 OMG I hope to never
  10. I attempted @teonzo's mayo technique, and did not change other factors in the recipe. The good news is that the cookies were not greasy to the touch at all, the bad news they did spread more than I wanted them to. I am not sure if that happened because I forgot the xanthan gum, or something else. The cookies did have a gloss to them. Few interesting notes: after ~12 hours in the fridge and ~8 hours in the freezer, the pre-shaped cookie doughs are still soft and malleable. I've not experienced this, any cooke dough/batter always turns rock hard in the freezer, even butte
  11. @teonzo excellent, thank you for that. @Emily440 It's 180g oil to 360g starches (rice flour and corn and tapioca). So, 50% oil:starch. Is that too high? If so, what would you consider a good ratio for cookies like this? On your comment about beating the xantham gum, that's fascinating. I've watched it gel up water just by leaving it alone for a while. If you are in the US, you should be able to see the Good Eats video linked to above. AB doesn't mix much at all. That's where I think my mistake was. I chilled the dough a little, then portioned it, and finally let it rest in the fr
  12. Hello again. @kayb: sorry, I missed your post earlier. I'm using 80% less coconut oil by weight than butter. I don't think this is an issue of too much coconut oil. Do consider there are plenty of recipes using melted butter, so whether coconut oil is melted or not is less of a concern - here, it's likely technique, and going through all this I'm certain I simply overmixed . FWIW, with these cookies, the coconut oil was soft, but not fully solid or melted. There was a different recipe I tried with a more solid coconut oil and chilled bowl during creaming, it didn't work as there were chun
  13. For some reason I'm having a lot of trouble with the reply/quoting system. @teonzo: 1. The "alt butter liquid" row in the table is the the remaining 20% of the missing butter portion, generally any liquid/protein, to make up the weight. That's how I've done it in the past, and it'd worked well. In this case, I didn't add the full amount of water, but rather about half the amount. 2. We are in agreement then the purpose of xantham gum in this recipe, it is essentially a gluten replacement. 3. Apologies for the confusion. I was not making this recipe e
  14. @teonzo: I used 180 grams of coconut oil (it's the third column of the pdf attachment, where I used the "alt butter" and "alt butter liquid", and also noted in the original post that I used about 80% of the actual butter content). That is fascinating process you describe to make cookies using a mayo. I don't think the xantham gum is there as an emulsifier, rather more a texture component to the rice flours and get the "chew". The emulsification would occur with the egg, since the recipe does have both a whole egg and an extra yolk. I might try this mayo process, that's more than
  15. Hi there, thanks for the feedback. I did bake up a few more last night and left them on the counter overnight, they were slightly less oily this morning at an ambient temp of 65F - barely left any trace on my fingers. Since the food network link may not work outside US, see attached pdf, where I show my conversion to g and the coconut oil sub. Only other changes to recipe besides coconut oil: 50% each brown and white rice flours coconut sugar instead of brown sugar coconut oil was at room temp and soft (68-72F); creamed with the all the sugar and 20g water for
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