jimb0

not sure where you’re getting this from but citric acid absolutely acts as an antioxidant. it’s also used synergistically with other antioxidants in commercial food prep. but in foods where adding noticeable acid flavours is detrimental to the outcome obv one might consider somewhat easily sourced alternatives such ascorbic acid or sodium/calcium ascorbate.

i agree with everything @teonzo said. i went through a period of bad choux earlier this year and after fixing a couple of small problems the biggest part really came down to not removing them before they were fully baked.

i haven’t made friendship bread since i was a kid but past a certain point there isn’t going to be a difference. the majority of the flavour development in sourdough comes from bacteria and long ferments (that’s not to say you can’t have wild yeasts contributing; you absolutely will). i actually often start sourdough starters with a little commercial yeast and some yogurt whey just to set things off with a bang and provide an environment right from the start that will prevent spoilage microbes from taking hold. you can’t tell the difference past a couple of weeks in my experience.

so many options. are doughnuts dessert? i do a pretty good doughnut. but i think maybe pie. i do baller pies. i love pie. i could easily eat a whole pie if i let myself. with ice cream. i do good ice cream.

no no please don't apologize, they drastically overreach. i just think it's hilarious that they're such fuddies about it. take pride in your derby pie~~

lmao better be careful, that restaurant is extremely litigious about anyone calling something a derby pie if they didn't make it (i mean imo they can also go eff themselves, of course). it looks great! i should have bought pecans this week, usually i make one for the weekend.

right? i like to cover the sides of cakes in them

i'm a big fan of the julep, though i don't bother adding syrup. i stick to bourbon, ice, and mint. metal cup, muddle the mint with a little ice in the bottom, fill the rest with ice, add your bourbon, and stir it until the outside develops frost i know this isn't the booze thread but: incidentally i tend to woodford reserve for a basic "cheap" cocktail bourbon, makers mark for cooking with bourbon (since you're going to lose most of the distinctiveness of the bourbon in a recipe anyway), and my favourite all time drinking bourbon is this guy: https://www.kentuckybourbonwhiskey.com/the-whiskeys/noahs-mill/ with that said i haven't had to buy it for a few years and due to the shortages they've taken off the 15 year aged labelling so i'm not sure it's as good as it used to be (not sure it isn't, either, though!)

i think it's a fine idea, but imo this is words, not deeds. if they really believed in what they were saying, they'd also remove the beef recipes from their site. this way they get to benefit from the huge number of beef recipes that people will search for, and also claim green credit for taking this step. ¯\_(ツ)_/¯ it's because they're ruminants. remember the multichamber digestion process that cows and other ruminants use? in the rumen, the vegetable matter ferments and one of the major metabolites is methane. this is how they digest the plant matter, as the amount of energy they get from direct plant digestion is pretty poor.

sent a PM. i hadn't joined the forum for the original discussion, but i do like this book as it aligned a lot with my baking philosophy in many ways the thing i have gotten the most use out of over the years are the crumbs, really, though i don't see the point of putting them into the cookies.

how thick does the chocolate feel by the time you're using it, out of curiosity?

haha, no, but i wouldn't mind if you did. it's probably a niche case. i have tried the now foods and canadian protein brands (not sure who the latter sources for their egg whites, it may actually also be now) and i think they're fine, but again, i haven't used them in an instance where you can really exclusively taste only egg whites. i'm tempted, now, though.

going back to your original post, i was wondering what egg white products you tried, and what about them tasted bad? did you make a meringue or try to rehydrate and scramble them, out of curiosity? i was just wondering because i add a good quality egg white powder to my smoothies and can't complain; i use it in baked goods sometimes but i haven't tried a meringue yet.

because the cheap ones with indeterminate lives are still $600 and aren't going to do much that i can't do with the cheap "regular" vacuum sealer i got on discount. literally the only reason. i personally don't care if they're big and loud; if i could get one that lasted for a bit for $100 and i'd already have one.

i recently picked up a bag of yerba mate in my shipment from a cool latin american supplier alongside my chiles. this one is flavoured with guarana. i quite like it.

that's the sum total, they were moving, it got stolen in the process and was found dumped in a ditch after getting rained on.

from another forum i am on "EDIT: for more on topic content, I can recommend the anova combi oven for its durability. Turns out it can survive being stolen from your moving trunk, getting dumped into a nearby ditch and then rained on and still power on!"

there is no need to respond so aggressively. op is talking about, functionally, braising in a pot at 60C. that’s what the svs is. as long as the food remains submerged most of the time, the fact that it isn’t in a plastic bag is irrelevant to the question of microbial growth while cooking since the temperature precludes it. once the item is finished cooking, you could then wrap it up and store it in the fridge as you would any leftovers. it wouldn’t stay as fresh as if it were vac packed, but that’s not the issue here. it’s no more dangerous than any other kind of cooking in that it has the same risks - you’d want to quickly cool it and then bring it back up to proper temps on the other side. i don’t think it’s a great idea but it’s because i don’t think the product will taste as good not because it’s inherently unsafe.

i suppose this is where i own up to the fact that i sit a percussive massager on a tray in the kitchen to vibrate things

i think calling it dangerous with such decisiveness is, at best, incorrect. certainly once something is cooked through at a constant temperature the only risk of microbial contamination is going to be on the surface. if you properly cool, store, and reheat the products, they're perfectly safe. a bigger issue, imo, is that you're essentially poaching the food in a big tank of water and it's got to dilute the flavour in some respects. anyway i can't speak to other bags and films, but i'd argue ziploc bags specifically are pretty safe, as far as plastics go. they're made from polyethylene and ziploc swears (for whatever this is worth) that they don't use bpa (i don't know about other compounds in the bisphenol suite) or other plasticizers in their bags. the biggest reason they don't recommend using ziploc bags in heated temperatures is because they become extremely soft and pliable when they're warm, which can cause spills and burns if a customer isn't careful - which is something the corporation is going to be more concerned about than we likely are. i don't know the extent to which the vacuum bags i use make any of these same claims. i suppose one in-between solution might be to find a 100% silicone pouch that has some sort of closure or seal that would allow one to evacuate the air.

and all the more deadly for how easy they are to pop out. out of bread for supper? just pull a couple of hunks of dough out of the fridge and fry them up after a quick proof.

i didn't let them proof long enough because i wanted to get dinner on the table, so they're a bit tighter and not super fluffy. but toutons fried in bacon grease still went surprisingly well with a bowl of baingan bharta

i could easily eat a half dozen butter tarts all by my lonesome. which is why i don't buy them

i roast my own; lately this week i've been drinking a medium-dark tanzanian peaberry, though next week the natural processed el salvadors will be re-entering the rotation until we finish them off. with that said in ontario if you need to buy, pilot and detour are nice, and out in alberta, rogue wave is truly excellent

i believe wybauw recommended 0.1% (presumably by weight) for centres after adjusting the pH to 4.5. i'll dig around in some food journals to see what else we can find.