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jimb0

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  1. if you just want the powder to make the water, it's available here, too: https://tkbtrading.com/products/carmine-powdered i will say beet can be pretty hit and miss. i bake with beets periodically and i find that the pigment can be pretty unstable at heat and various pH levels. the surface of products will often remain red, say, while the internals of a cake will be bright yellow.
  2. i’m sure they would be delicious!! i’d argue that a yeast leavened ball of dough fried in duck fat would be much closer to a touton than an english muffin, all the same. especially since modern english muffins tend to the denser nook and crannies sort of crumb while toutons are fluffier like a bun.
  3. perhaps. ime though a touton is generally thicker and is explicitly fried in grease (often rendered salt pork fat, but not always) while english muffins are usually dry-fried some restaurants will also do deep-fried toutons, like a savoury yeast doughnut (though newfoundlanders find this controversial)
  4. agree, i haven't looked up the chemistry but i'd wager that the increased alkalinity of dishwasher detergent plus extended exposure to pretty high heat does a number on the anodic coatings. then once that was screwed up i bet they tried their darnedest to scour the discoloration
  5. jimb0

    Making Pizza at Home

    quick pizza since it was cool enough to bake inside today. rapid ferment, added a pinch each of molasses and sodium ascorbate to add a little complexity and extensibility that helps with single day ferments
  6. putting the grill to work for doughnuts
  7. i grew up with black walnuts and consequently enjoy them quite a bit - but many don’t and they can be difficult to find in quality. as for french toast, imo it’s basically bread pudding for breakfast. which i’m mostly fine with, haha. for content: we recently acquired a new gas grill and with it being hot as the dickens outside, i’ve been trying some baking in it outside. buttermilk scones with cranberries and pecans. they would have had chocolate but somehow i’ve lost the big rubbermaid tote with all my chocolate stuff in it.
  8. jimb0

    Making Pizza at Home

    so asked me if i could do pizza for supper - about two hours ago, and no dough on hand. obviously not going to be the best crust but not the worst, either. i goosed it with some extra yeast and a little molasses to make up for it. baked it on the new grill, which makes this technically my first grilled pizza. all told, not too bad.
  9. chia works as well in some applications. i agree that the flour/water mixtures of whatever stripe you wish to name won't work for a cookie, which requires driving more moisture out to get the desired effect. with all due respect to the op, this is something of a fool's errand unless you really get into some of the more novel technical ingredients the closest to a low-ish calorie chocolate cookie that you can easily make imo are something like the flourless fudge cookies. here's a king arthur version of this recipe: https://www.kingarthurbaking.com/recipes/flourless-fudge-cookies-recipe if you were to replace the sugar with a combination of non-nutritive or at least low-calorie sugars, it works pretty well. that in and of itself requires some experimentation, though.
  10. yes, although some specifically tend to be just bad for frozen desserts especially imo
  11. i think you’re using bulk differently than i am, perhaps. industrially erythritol is considered a bulking agent. as for use in desserts unless i’m explicitly seeking out its crystallization (in some cookies it’s actually interesting as it adds a fudgy texture) i generally restrict its use to something very wet like a pie or warm custard - a lot of pies can use erythritol on 1:1 basis for sugar or even higher to overcome its lower sweetness (though as you say i tend to use it synergistically with some blend of super sweeteners).
  12. I know the difference between the two, but i'll just say it - while both can cause issues, one is really another level. i refuse to eat jerusalem artichokes (sunchokes) for this reason. it's too bad that erythritol, for several reasons, fares so poorly in frozen desserts in quantity because i find it the best tolerated in terms of something that is bulking. it's just not that useful in cold stuff or baking anything with a lower water content. "banned ingredients" in this case, imo, are only a pain insomuch as acquiring them can be expensive, really, we're not talking about anything with health risks. selling is a different story, i guess, but even then, i don't think polydextrose is banned in the EU as a food additive, unless this was done, like, extremely recently: https://ec.europa.eu/food/safety/novel_food/catalogue/search/public/?event=home&seqfce=784&ascii=P# also, i'd keep an eye out for allulose. it's not banned, either, rather it hasn't yet been allowed. multiple companies are pushing for approval as we speak too bad that really the sorbet is the issue, here, since it's a lot easier with something like an ice cream full of fat.
  13. "Tempers 12 Kg of chocolate in 8 minutes." 😍 😍 😍 😍 😍
  14. @scott123 covered everything i'd say, as usual. i like allulose a lot - for other people, i can't eat it, personally - so if you can acquire it, or don't mind finding a source for it, it's a great option. although like with other sweeteners, you'd still need to add a super sweetener like the aforementioned sucralose, say. depending on what's easy to find for you, you might also consider playing around with polydextrose / poly-D instead of, or in addition to, inulin. but again, that's a personal thing as inulin is difficult for me to eat beyond one or two grams.
  15. i wonder if that's in part to guarantee safety for the probe internals. you might end up being able to get away with other depths at safer temps like in a sv sitch
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