jimb0

I'm a big fan of sodium citrate, but if you're finding it not to your taste, consider using multiple stabilizers. Use half the amount of sodium citrate, say (I tend to use ~ 20g per pound of cheese if I recall correctly), and a little bit of corn starch, maybe some evaporated milk. Personally I don't care for the evaporated milk sauce, at least not in the quantities used (I find it too sweet). I actually don't care for the texture of modernist cheese sauce in mac and cheese, so I often add a starch to it. It gives more of a traditional texture without the grainy roux.

Tarte tatinesque. Instead of apples, beets. Instead of pears, onions. Instead of sugar, vinegar. Well, okay, and sugar, too.

Finally got around to doing this. I steeped and blended some unsweetened coconut into 2% milk. Strained (kept the mush out and made a coconut curry with it for supper last night), added sugar, cream, ground cardamom, ground mace, about 10g of milk powder, and a pinch of salt. Outstanding flavour; together it almost has a lemongrass note (probably mostly due to the eucalyptol in the cardamom).

I rarely add much in the way of stabilizers (notwithstanding eggs in custard or the occasional starch) to home ice cream since it rarely sticks around for very long - and stabilizers aren’t going make a huge difference if you’re eating it that day. Absolutely, just like adding vanilla beans is evocative of vanilla, even if the taste isn’t necessarily that different (if you make your own vanilla, this is a great use for the grains you can strain out of the extract). You could probably bump up the roast flavours with a little toasted nut oil; that might not add too much in the way of brown colour.

I wonder, if the glutathione is denatured by simple heat, whether one might also quick toast the instant milk powder to achieve the same or similar results.

Instead of heating up the kitchen further, I cooked the pizza on the grill. Roughly: 100% ap flour, 90% preferment (1:1), another 25% by weight water, salt. Toppings: roasted tomato, bacon, caramelized sweet onion, brie.

Left them to proof a bit in too warm a spot, so there was a fair amount of butter leakage pre-bake, which you can see a bit in the shape and texture. Still lovely and salty and crunchy and buttery, though.

Also went for a more savoury take on peanut butter cookies. Salted butter, added salt, milk powder, and blackstrap molasses.

Yes, sorry. Honestly a new favourite flavour combo; I polished it off for breakfast with some biscuits, haha. Thinking I might try for a coconut cardamom today...

Rum carrot.

Unfortunately no libraries in the province seem to have it, at least not in lending circulation. Plus, the ILL program here just had its funding slashed besides, alas.

I find the pancakes an especially good use of these alternative flours; they don't need to rise very high, cook before they collapse, and you never want a tough, glutenous pancake. When I do cakes and muffins, I usually end up adding some xanthan and extra leavening, but when I tend to nut flours it's usually to the exclusion of wheat entirely. Have you tried coconut flour? It works well, too, and (for me, personally) a little faint coconut flavour makes everything better.

I've had this effect happen in gluten-free breads that I have a lot of protein in, do they discuss protein profiles for suggested nut milks? Really hope I can check the book out someday; the site still recommends this forum for alternate resources, haha.

Three-day cold ferment turned into a quick supper focaccia. Focacci...ish? Out of olive oil, refined avocado worked as a sub.

Apologies if y'all have discussed this but I searched and didn't see anything. Apparently it came out in 2017 but I just discovered it earlier this year: I haven't read the French version yet but I assume the English version is basically the same book. The book covers pretty much most if not all classic French pastries and techniques; it's definitely helped me step up my game. Honestly, I have to assume that if you successfully manage to bake everything in this book, there's basically nothing you can't handle when it comes to pastry, given the skills it encompasses. Many of the recipes are organized with three different takes - "Level 1" is the classic / simple version, "Level 2" is a more demanding take, and "Level 3" is often (wonderfully) absurd with a specific variant often created by a named pastry chef. Like with any cookbook, especially one requiring such a high degree of technical skills, there are a few issues (most of the criticism you see on Amazon can be ignored, as it's not the book's fault you can't whip up 3 egg whites, but not all of it). I do think whoever did the layout should be fired, though, as the instructional pages span the two pages horizontally - which means you'll have step one on the left, step two on the right, step three on the left, etc. I find it very frustrating, but whatever, that's a small gripe. Highly recommended if you aren't a pastry chef and want to take things up a notch.

My friend’s grandparents owned a little Sodexo bar when I was little. My favourite thing in the hot, sticky summers was to sit in the walk-in and drink pickle juice.

I've no doubt it's tasty!

I chopped up two or three fujis and pressure braised them along with the turkey. They were pretty soft at the end and I could see some leaving them out (especially since the broth was redolent with both apple and sage), but I strained them, reduced and thickened the broth, then set them in the bowl, put the turkey on top, and poured the liquid around.

I was mostly wondering about the wattage because there's no reason to keep the 1800W unit to 240V if that's its maximum draw. Kind of annoying.

Ah, I missed that, thanks; I couldn't find it anywhere on their site. Presumably it's cheaper? When we're talking about its wattage, do we mean total, or strictly the heater.

I often underseason food I cook for others at home because I love salt to the extent others find it a bit much sometimes, haha.

I won't buy one because I don't have 240V outlets in my kitchen. But I can see the appeal. I use my Anova often enough in the kitchen that it's starting to grumble, and this is after I put the Sansaire I kickstartered in its final cabinet resting place (theoretically it still works so I've avoided tossing it, but....). You're clearly not in the market for it, and that's fine, but I frankly think it shows a lack of imagination if you can conceive of anyone being interested in it. Frankly I found the Joule vaguely tempting because of its size and design but while I like chefsteps and support them, I also find their weird insistence on pushing the joule to be distasteful in some recipes.

To be honest, I tend to always roast my asparagus until the tips are crunchy, dripping with olive oil, and heavily sprinkled with salt.

I really baked this in too large a vessel, but it turned out well, if slightly misshapen. Extended but one-day room temp ferment, 76% hydration, 2.3% salt, 0.26% yeast, seeded with lactic acid bacteria. Internal temp was around 208°F when I pulled it.

“True” peri-peri as the vast majority of people use it absolutely has lemon, garlic, etc. If you want to make a pepper-infused olive oil, go ahead, but it’s not going to be what anyone really thinks of as peri-peri sauce. To the extent that we know the origins about the sauce, they all seem to include talk of more than just peppers in oil. These arguments over authenticity are not half as important as just going ahead and doing. Additionally, if you want a spicy olive oil, I feel compelled to point out that while it may be obvious to some, you should only infuse the completely dried peppers / spice.