jimb0

yeah sanding sugar is a totally correct term (but it's usually sanding, not just sand) in english.

do you bake the sort of sugar cookies that spread as they bake, or do you shape them and then they basically stay in the same shape during the whole baking process? the former might be easy to press into a bowl of sugar. the latter would probably want a shaker of some sort. regardless my first thoughts would be to invest in a shaker/dredger like this that has coarser holes than you might find in something with a screen: obviously this is just a random image i found, so you'd want to test something to make sure that the specific sugar you use can fit through the holes. i'd place the cookies on a rack so you could pour the sugar on top and then easily save the stuff that doesn't hit the cookies. depending on how well they stick to your pans, say, you could also just tilt a pan into a bowl afterward and not bother with the rack.

it doesn’t matter i find. corn tortillas never bend as well after the first day. that doesn’t mean they don’t bend at all or that they turn to dust or whatever. it’s just a noticeable change.

the flavour is fine but i find they never bend as well so i just like to crisp them up

corn tortillas are only good the day they’re made. so the leftovers get turned into tostadas yeah we got hit with them in some old dried chiles. it was awful. took a year to finally be rid of them. i found that the freezer thick ziploc bags were sufficient protection for most bulk items. there are glue traps you can get and set inside of your cupboards that are like folded pyramids and use a pheromone to attract the moths. these really helped cut down on the numbers.

yeah i notice the old version is pretty thick, thicker than any single volume of the new, but it also probably features small type and a distinct lack of pictures or graphics. i haven’t read about this book before but i’m pretty curious to find a physical copy and read it myself now especially since smoking jackets and single malts are right up my alley, haha

which version are you looking for? aside from what i assume are countless antique versions, there seems to be a 1994 version by payœ (?) as well as a 2015 printing by menu fretin, a french cookbook publisher, that are readily available. the former is a hardcover. the latter might be softcovers, according to amazon, but they do come in a box à la modernist cuisine:

well, clearly works as a proofer. one of the things that i like most about this is that i don’t have to mess with closed containers or plastic wrap to avoid dough drying out in a low-humidity environment. looking forward to trying it out as a fermentation chamber at some point, or maybe a holding-chocolate-at-temperature box

i just buy them on amazon personally

the usa pans are great but as a note shouldn't be used above 400F, assuming you get one of the ones with the silicone nonstick treatment. some of their heavier pans can go up to 450, but i have noticed thermal warping above 400, before.

lots of good pastries to be made with chocolate, not including things like crackers and cookies. depending on the kind of capital these places have, you would be able to pour bars and store them in a cool box, sold for mostly immediate consumption. it wouldn't even be that expensive to cool as you don't need anything near as powerful as a fridge; you could have a thermostat set to, say, 18-19C. and if you needed to deliver in bulk you could keep cool in an unpowered box for delivery to farmers markets or groceries / restaurants. i believe @Kerry Beal has one of the piteba expellers but i dunno what sort of extraction percentages she's gotten. the guy that runs chocolate alchemy suggests that the nutrichef oil press will get you 170-200g of oil per 500g of nibs. lot of commodity markets go to making cocoa butter but it might be something you could sell especially to artisan / boutique food and cosmetic producers. you'd also get a quality high fat cocoa powder out of that, too, i assume. edit: obviously without further refinement it'll be brown and smell very strongly of chocolate (personally i consider this a win). depending on whether you refine it, it's great for high-heat searing, too edit edit: not really suggesting the nutrichef for a commercial operation; there are bigger machines you can get from china for not a million dollars, but it's good proof of concept

you might check in with your local metal fab folks

in addition to @heidih's point above, if you could write out your general workflow start to finish, it'd be easier to maybe help figure out what's wrong.

finally got some flour in so i can start baking bread again. proofing tends to be an issue for us, especially in the winter, as we keep the house pretty cool. i've been tempted by one of those brød and taylor proofing boxes for a while, now, but at $300CAD the price is hard to stomach even though it would keep the house cooler in the summer and use less power than heating up the oven. so when i was able to snag a new one for $30 at an auction recently, i snapped it up. threw together a quick enriched dough just to test it out.

haaa. it was.

420 eat tacos every day recently got in a big bunch of chiles and since this bag of masa harina has been sitting on the shelf for...some time, now, i decided to make some tortillas. masa, water, pinch of salt. prolly had the skillet up a tetch high.

yeah this is what i mean, how much liquid / fruit did you add to the gelatin and xanthan? one small box of jello, for example, will only make two cups of jello - and jelly isn't much less firm than jello. so if you were using much more than 2 or 3 cups of liquid, total, it probably wouldn't set properly. generally, you'll feel it go from something akin to a free-flowing liquid, to something like a really sticky stock, to something more like jello. how long did you leave the jellies in the fridge for?

unfortunately it's hard to troubleshoot a cooking issue without knowing the proportions of ingredients you used. when you try this again, be sure to write down how much of each thing you used.

as i rolled them out i gave some thought to what a flour quesadilla might be like with the tortillas made with bacon grease.....

one issue with pectin is that you have to use a special low-methoxyl class of pectins. traditional pectin requires sugar to set. the gel isn't the same as normal jam, but it's not bad.

i made a bunch of hummus, guac, pico, etc. this week and decided to roll out some flurr totillers to go with didn't have lard on hand so i just used butter (hence they're yeller tortillers) and it seems to have worked out fine.

not a great comparison in part because apple changes connectors very rarely on its mobile devices. i don't think it's a big deal for a company to put out a cooking device that uses non-standard sizes - although it would be better to center around some accepted fractional sheet or hotel pans, say - but if you're going to do it, then you should make quality accessories available at affordable prices to go alongside, and i think it's there where a lot of them fall down

i want to do more of them where appropriate; i feel like there's a real niche here that's being underserved on the internet. i don't watch a ton of videos unless it's to learn something, and where appropriate that little bit of video can really make something stand out (i mean, steaming hot food is pretty appealing).

yeah i tend to leave a block of butter out for cooking and things (since we buy the big blocks, it stays fresh (thanks to the higher volume:surface area ratio) as dehydration and oxidation only happen on a sub-millimetre scale at the rate we use it), and if we need some to put on bread, a chunk gets deposited into one of the mise bowls or something

tbqh i’m kinda into butter and peanut butter. and butter and peanut butter and jam. the jam may be substituted for honey.