jimb0

would it be as smooth?

if you don't need them perfect and shiny, one could also, i suppose, do it the harder way by hand in a bowl or pan with slow drips of chocolate. no cooler required, but you'll be at it a while (i've never done it personally ofc so it's easy to recommend :V)

imo the best way to do that would be to just bake it separately on a sheet and set it on top when the fruit was still hot so it's glued on

really awesome.

i'm skeptical the silicone itself had anything to do with it but silicone can be hard to clean sometimes given its structure; i wonder if there may have been some soap left on something somewhere?

i tend to grind my own and the smell alone tells me how potent new bay can be. i like to blend it with dairy and strain before making ice creams or custards.

that looks great, @Cahoot! did you braid it manually or use a mould?

this is correct. i tend to keep both on hand mostly because i make our soaps and lotions.

nice. honestly the lack of an on-device UI (display+buttons) is why i don't like or recommend the joule, personally (though the size is for sure attractive). everything polyscience makes is good, imo, if expensive for some things.

leftover pie. half a batch of laminated dough in the fridge, a bowl of extra mornay from some lasagna last week, some maitakes on the verge, a few green onions found in the back of the crisper.

pretty much. i'm lazier than @ElsieD so i just cut it into blocks and freeze it. probably on the order of a rounded large flatware tablespoon (vs an actual measuring spoon).

most of ours get eaten warm because i freeze the dough in cookie-sized portions and we bake them from frozen when cookie mood strikes.

soda in glass bottles 100% tastes different / better than soda in plastic bottles. the difference is actually a little profound, i think. i don’t drink it much these days and stick to diet if i do but even that tastes noticeably different in my experience. i am skeptical that most can tell a difference with regards to sugar and syrup in a blind test though. to be slightly on topic of course, like the rest of the north americans here i only really use cane sugar for granulated sugar and it obviously works fine for caramels and things. i’ve been exploring other sugars lately though. would be fun to do a coconut caramel that only uses different aspects of coconut everywhere in the recipe for example.

that’s super fun. might be interesting to try the rice paper ice cream idea in conjunction with one of the stretchy ice creams like booza. my so’s favourite quality street chocolate is the green triangle. so for my take i made something of a gianduja with a few larger hazelnut pieces i ground. i cleaned these up, cut them in half, and later hand dipped them in a dark chocolate (gave most of them to the neighbours). my hand dipping needs some serious work, but cold kitchen, small bowl, thick chocolate, well, no surprises they ended up a little lumpy.

goals.

as jnw mentioned, steam. with that said putting some in a ziploc will make just about the crustiest bread soft in my experience

i just cook for the two of us most of the time, but that's a big (heh) reason why i went with a 3 quart pot. enough to make 2 - 4 servings of most things, small enough to sit on the counter for a while or slide into a cupboard without much effort.

so my so has been keeping a closer eye on food intake lately but it’s still a birthday week. so...sugar-free pear upside-down cake with no fat outside of a couple of eggs. not seen is a bowl of whipped cream cheese with a little sweetener added to go along with.

local tomatoes available from the farmers this week so how could i not blt

obviously we can't tell you how old your product is since we can't smell it, but whole spices are never as strongly smelling as when they're ground for a few reasons. grate one and smell it; i'm sure you'll experience a different odour. the smell and flavour of tonka is down to its high coumarin content. i wouldn't have personally said they smell like vanilla, but i guess i can see it. if you've ever smelled sweet woodruff, or sweetgrass, they're possessed of the same compound and scent / flavour.

extremely not a stupid question at all. sort of depends on what you want to invest in time, effort, and money, and whether the results you'd get are important enough for you to care. there is a noticeable difference, but it's less revolutionary (imo) over a stone than using a stone tends to be over a simple pan. kenji has some good side-by-sides here if you're looking for pictures showing the explicit differences you can get between them; just search for "stone vs" in the article to jump to the comparison: https://slice.seriouseats.com/2012/09/the-pizza-lab-the-baking-steel-delivers.html there are some aficionados here and around the net which will also try and suggest using aluminum in place of steel. really it comes down to what you can get and how you'll use it. i admit i do like having the steel and wouldn't really want to go back without it.

i have lots of problems with the ferrandi book (i like to call it the ferangi book), starting with the fact that it seems like nobody edited it. also, i don't know who reads a book across both pages horizontally like this before going up and down, it's very frustrating (and has a few tips that i think are just wrong; like putting boiling water in an oven to proof croissants?? all the butter just melts out in my experience. anyway i'm going off on a tangent as it's still an overall worthwhile book with a ton of technique and inspiration; i've learned a lot. but yeah, i agree that i think the issue was just too much filling.

fwiw my ferangi patisserie book agrees with you and suggests 1/3 pastry cream to 2/3 almond cream. of course, then, they ignore that ratio in the actual recipe for the traditional version of the galette des rois: 50g room temp butter 50g sugar 40g egg 10g whipping cream 50g almond flour 5g rum 25g pastry cream vanilla to taste this is for a cake that takes about a pound of puff pastry.

i think i’ve mentioned this elsewhere recently but i leave my steel in the oven 24/7 and just made peace with it. without the steel, the temperature swings are just too extreme. when the oven says it’s come to temp at 400°F, say, it might actually be at 275°F. then it’ll slowly climb until the temp probe i have dangling in the middle reads 475°F. with the steel acting as a buffer, it remains within a degree or so of the desired temperature (with sufficient preheat time, of course). i tend to leave mine on the bottom rack unless i’m cooking pizza, though, where i’ll move it to the top.

i'm not sure what the specific warnings were but it's probably mostly because it makes a relatively strong peroxide solution when mixed with water. not something you want to eat, exactly, but not at all something you need to be worried about in terms of something that's poisonous and will stick around after a rinse. it's safe and often used to clean various food machines.