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Everything posted by jimb0

  1. haha sure do. that's tight, nice going currently really into a washed mexican from oaxaca. really thinking of whether i can justify a kilo roaster, whether forced air or something like the jake kilo when it comes out. i think i could probably sell enough to justify it but it would be a slog to get there
  2. 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.
  3. 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.
  4. 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)
  5. 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
  6. 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
  7. putting the grill to work for doughnuts
  8. 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.
  9. 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.
  10. 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.
  11. yes, although some specifically tend to be just bad for frozen desserts especially imo
  12. 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).
  13. 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.
  14. "Tempers 12 Kg of chocolate in 8 minutes." 😍 😍 😍 😍 😍
  15. @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.
  16. 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
  17. 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.
  18. 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.
  19. 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.
  20. 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.
  21. 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~~
  22. 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.
  23. right? i like to cover the sides of cakes in them
  24. 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!)
  25. 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.
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