jimb0

first, this isn't about the palm oil, really, as i'm not concerned about that. strictly flavour. but to the point, organic butter tends to be expensive. cultured butter is expensive. organic, cultured butter is, as you might expect, very expensive. you can pick up a litre of good cream, culture it on the counter, and then whip it into butter and make a superior product for eating - again, we're talking about small amounts of butter like you might spread on bread, not the pounds of butter you cook with. if it's a pain to do, it's a pain to do, that's fine and dandy. but i don't think it's an unreasonable cost for small amounts of butter. yeah, i mean, this is all we do. when i bother putting it back on the fridge and don't just leave it out open on the counter, anyway :V oh, you know, if you spin her really fast it just squirts out.

one of these days i’m going to have to break down and buy a pasta roller as muscling out the dough is getting less attractive as time goes on. i just use ap flour and do a 3:2 by weight of flour to egg yolks, with a little of the white added if the dough feels super stiff. often i’ll make a batch, cut it into fourths, shape it into discs, and freeze three of them, which usually gives me a couple of bowls per disc. it can thaw in the fridge and use as normal to no i’ll effect i’ve seen. i’m not going to suggest that i’m some pasta master at this point but i’ve gotten enough compliments on it to feel good about finally branching out to stuffed items, so i think that’s next on my agenda.

for sure. i think i was unclear, though. my point was mostly that i think it’s worth it for eating butter - like a glob that you spread on bread or put on top of something. i don’t think fancy butter is worth the cost for cooking or baking. i don’t use thaaaaat much butter on bread, say.

thinking about this some more you could probably work out a sliding scale for percentage of diastatic malt to add. too much and you'll get a super gummy result, too little and it won't make a difference. if you're doing a quick ferment you could maybe get away with adding more than you would for something like an overnight ferment.

probably. i expect modernist pizza to do a lot of quickly fermented pizzas tbh, if their take in the OG is any indication.

oh for pete’s sake. the discussion had largely concluded and now you’re offended at people being light-hearted about it? culinary gatekeeping is so frustrating. bacon is fine in carbonara, and loads of people - even some chefs - clearly agree. if you don’t, fine, whatever, but don’t come in here and be all “oh you couldn’t prove it’s fine it isn’t.” to get back to the fiasco that started all this, the very name of the recipe implies that it’s a variant which your own preceding post suggests you’re fine with. the recipe isn’t titled “authentic italian carbonara.” it’s called “smoky tomato carbonara.” smoky and tomato are modifiers in this construction and thus the variance is implied by how it’s written.

haha that’s definitely one of the things i hated about moving here. stick butter is so much easier to measure out for me. definitely don’t care enough to pay practically double for it, though. as for costs, have any of you just made your own butter? honestly i don’t think buying fancy butter does much for baking or cooking generally at all, which isn’t surprising. i don’t think it even does much for lifting croissants, personally. i do like a cultured butter for eating, though. it’s very easy to make your own butter. we did it occasionally in when i was young when we’d get rotate a dairy cow onto our farm.

breville stuff is hit and miss ime. some of it is very very good (i have a couple of appliances i super like, like the food processor). some of it isn’t. does tend to at least look nice though.

this is really going to depend on what you’re doing, how much debt you’re planning to take on to buy the equipment / cash to purchase, whether you’re selling cartons, scoops, or soft serve, or all of the above. how much ice cream are you planning to sell per day / per week, are you going to be offering vegan or allergen-specific versions and thus separate equipment, how many types/flavours are you planning to offer. there are literally ten thousand ways to answer your question. i’m not trying to be rude honestly because i’d love to see you succeed, but it reads a little like “i’m opening an ice cream shop tell me everything i need to buy.” and that’s not really the way to go about this. you should discuss just what it is you’re trying to achieve and then we can talk about what you’ll need to get there.

regrettably even though it will only ever be the two of us i don’t think i can do without an oven that i can at least fit a full spatchcocked turkey in.

for me i like a funkier dough when it’s either a super simple pie or the toppings just aren’t really in your face. otherwise i am ambivalent as long as the gluten is developed. i find i can do pretty great pizzas with just a couple of hours these days but i’ll often add something like a little molasses or beer or something to the dough just to bump up the depth of flavour.

there’s a lot of interesting stuff here. a lot of marketing fluff too, but whatever, every company does that (like, my current probe isn’t as thick as a pencil, sorry). so it has bluetooth and wifi built in, which is handy, but it looks like he learned from joule and gave it a physical interface too so that it still works, which is the number one reason i never bought one. what’s most interesting to me personally is that it looks like they’ll be doing some funky modelling for cooking like “put your roast in a 500°F oven and we’ll model the rate of change to tell you when to take it out, incorporating the standard overrun, etc” that might otherwise make your food over cooked. i am a little curious at their discussion of sous vide (do they mean actual sous vide or are just rewriting the definition to mean precision cookery like anova does?). pretty interested to know just what it’s 30% off of, though.

so you should just experiment and see what works best for your pies and your dough. if you aren’t doing a big assembly line of pies i can’t think of a reason to box them without letting them cool first. though if you must you could also just leave them open. my go-to for reheating pastry tends to be about a 350°F oven for however long it takes. you may want to change that if it doesn’t work for your specific recipes though. let’s see a picture of dem pies!

probably so too does the firmness of the toothbrush.

also too rich but i lust after: those in-surface induction cook surfaces. they just look like a countertop when you're not actively cooking.

i agree with the guelph prof that this is all pretty sensationalist. but one insightful comment that i saw someone make is that the dairy groups are likely to pay attention to this because it's not people demonizing the product, it's like, butter aficionados who are doing the complaining and thus a group that is relevant to their bottom line. i think if someone is that concerned about the cow's diet for butter quality, i'd be looking at the pricey grass-fed cow butter. it's going to have more of the pigment/fatty acid profile that you'd want, i assume.

i use store brand butter almost exclusively. paying $7 for butter just. christ. definitely never seen lactantia go for $3; i’d stock up too. nobody said op was a fool but i am still skeptical even if a food researcher has a gut feeling about something without actual science to back it up. in part because as other researchers have noted, this addition of palm to cattle feed is not new. this isn’t to say that any of these people are wrong, just that it’s impossible to know without actual testing, and convincing a bunch of people on twitter of anything isn’t that hard. from what i understand it’s more common in alberta herds than in places east. i also only use salted butter. i use it for everything. salted butter supremacy!!!

we’re clearly brothers yeah same here. now not every farm is doing this but at the same time i legitimately wonder how much of this is people keeping their kitchens cooler because it’s winter in canada

i’m the worst person to ask because i’m a cheapskate about that sort of thing. i tend to trawl the aisles of the local discount store like tj maxx / winners, but whatever looks like it’s quality, and run it into the ground then buy new ones a few years later. i would just beware any pans that are induction capable but only have a thin sheath of a magnetic or paramagnetic material as performance will likely be spotty and lacklustre. otherwise you can probably feel out what cookware will end up being a good buy.

to reiterate i find the cafe line to be attractive but for me personally, overpriced. induction is so good. i can’t imagine wanting to go back to gas.

nice plating.

so i read this when it first blew up on twitter and i'm skeptical. i'm not suggesting that the reporter didn't do what they thought was correct, but the actual evidence that this is why is pretty scant. also, in many areas, this happened quite some time ago, long before the pandemic.

i am grateful for the free content they provide, and even now i don’t regret paying for a premium membership. i am annoyed at the lacklustre contents that the single year of the new system bought, though. imo things went a little downhill when they decided to do the joule. it started to get shoehorned into everything even when using it was frankly silly. it was at least understandable as a small co though.

this sums up my thoughts on the subject, regrettably. i think there's still potential for them to turn it around, but. given that they're being supported by a majorly successful brand that is clearly using it as a gateway to sell appliances, i'm frankly surprised that they kept up with a premium membership at all.

you know it. the only things, ironically enough, i remember from my free mandarin class at the library are 我不知道 and 我不明白