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12

It is no different from other prototyping processes or exploratory research. You are not confirming a scientific hypothesis here, you are actively searching. So the most important thing is: fail fast. So, for the question of mini batches vs. large batches, you certainly need mini batches. And in cooking it is more important than in other fields, as humans ...


5

Much would depend on exactly what ovens you are either getting for the new location or that come with the new location. The particular commercial natural gas convection ovens I get to play with sometimes have blowers that can be high, low or off - but you risk more unevenness than a home oven if the blowers are off. Mostly you need to experiment. Initially ...


5

Use cake release. It's simple; just mix one part flour, one part solid fat (shortening), and one part liquid oil (roughly by volume). Assuming that your oils are shelf stable, your cake release will be too. Once it is mixed, you'll never have to grease and flour a cake pan again. Just paint it on with a pastry brush. I recommend this one.


5

With any experimental design, controlling the variables is a key problem, and this cuts two ways for your question. Mini-Batches increase the relative effect of measurement errors and/or how critical the measuring is in general; but they reduce the impact of weather conditions such as humidity and temperature that will vary from day to day. A full-scale ...


4

You can replace any of the three with applesauce, or all of them - with the caveat that it will change the taste and texture of the final product, with more difference from more substitution. You do not have to substitute all of them if you choose to substitute one of them - the substitutions would be independent of each other (other ingredient amounts stay ...


4

I did this, and it didn't turn out so well. My oven was just north of 200 degrees celsius, I didn't want to deal with having the hot stone out of the oven, so I just tossed some sausage rolls on the stone to bake. By the time the top puffed and browned sufficiently, the bottom was, well, pretty burned. Now, these sausages were pretty big bangers (wrapped ...


4

Salt will kill yeast if directly exposed; furthermore it will have an effect on the texture as well as significantly altering the taste. Just remember that if you are baking your own bread the amount of sodium is significantly reduced compared to commercial products (Most of the bread recipes I've used have very little salt in them anyway) and you may find ...


4

Before I say anything further, if you are beginning to bake, I'd suggest investing in a basic introductory cookbook, which can provide more detail than I will here. Also, you'll find that recipes will generally the type of pan to use. (And when no material is specified, metal is a pretty good default for most applications. Recipes designed for glass will ...


4

After buttering the pan (with a solid fat, not oil), I flour the chimney first, usually by generously sifting the flour on it (tilting the pan and rotating it helps), then I use what falls down for the usual rotating method to flour the bottom and outer rim. Tap out the excess and you're done. Chilling the prepared pan helps the butter/fat layer ...


3

I don't know what a "mini oven" is, so I will skip this one. You should not, under any circumstances, get a microwave. A microwave is not suitable for baking. There are models which are supposed to be a microwave and convection oven at once, but I have frequently heard of them not turning off the microwaves when in convection mode, despite the manual ...


3

It is entirely possible. You leave out the salt and that's it, no other changes needed. The preference for salt in bread is learned, at first it can be weird to get accustomed to it, but as time passes, you will find yourself being unpleasantly surprised when you happen to eat salted bread. Salt does have effects beside those on the bread tasting salty, ...


3

If x is the fraction by weight of bread flour, then: 0.127x + 0.75(1-x) = 0.15 0.75 - 0.623x = 0.15 0.6 = 0.623x x = .963 So, use 96% bread flour and 4% of your high-gluten flour, by weight.


3

Yes, they can be used for other dishes. I've never done it myself, so I cannot elaborate. I scanned the Amazon reviews for a panettone paper. I saw people had used them for sweet bread, muffins, some used it for cheesecake. I imagine the papers could be used for souffles and quiches. One Amazon reviewer mentioned you may need to increase the moisture in ...


3

I'm not sure about blending the cornmeal, though I would be interested to hear if it works, but if all you want is to try and keep the batter from falling off, you might try changing the hotdogs instead. Hotdogs have a smooth texture, there's not a lot for the batter to grip onto. You might try mechanically roughening the surface, using crisscross ...


2

The "brand" seems remarkably shy - no website could be found for them, and no vendor admits what the non-stick coating actually is in this case. It appears (via internet picture) visually similar to the coating on "Bakers Secret" which is a silicone coating on steel. That works for a while, longer if you are careful to wash it promptly. But without a vendor ...


2

It is simply teflon. It can be colored in any color, but the lighter colors will darken with overheating, so it is convenient to coat a pan in an "overheated" color from the beginning. The manufacturer here chose to use a different color.


2

The temperature you are reading is heavily flawed. There is no way your probe's reading will not be heavily biased by proximity to bone, and the relative thinness of the meat. Regardless of all that, barbecue is done when it is done. When cooking meats whose connective tissue needs to be broken down, the final temperature will be well beyond food safety ...


2

It's very difficult to give an answer, as the size and shape of the casserole can greatly affect the reheating time. I've found to get the best results, I start the casserole covered in a cold oven (put it in the oven, then turn the heat on), and cook it at low heat (300°F / 150°C) until it's heated through. Once it's up to temperature, I uncover the dish ...


2

No, you cannot. Cow milk has proteins, which curdle when exposed to acid, thickening the whole thing. Coconut milk is simply a suspension of fat in water, with very few carbohydrates and practically no proteins. You cannot curdle it with acid.


1

Beside the general considerations Athanasius covered, I would say that if a food has a traditional baking vessel, it is best to stick with it if you have one. If you don't have, make it in whatever you have that resembles the original most closely, and see if you like the result. If not, you may need to invest in the proper item. For example, baking bundt ...


1

There's nothing wrong with your dough, it looks like you are getting a good rise out of it, which is what you want. I can't see you wanting to mess with success. What you need to do is adjust your rolling and braiding technique to take into account how much rise you are going to get. Try rolling out your braids a bit thinner and braiding them much looser, ...


1

Unfortunately, your link does not seem to be working for me right now, but assuming you are making a leavened bread dough, here's some tips. Let me know if you've tried all these before. Wet your hands before handling the dough. This will temporarily keep the dough from sticking to your hands but be warned: this effect will not last forever. Make sure to ...


1

Have you considered a thicker batter and/or setting/freezing the corndog prior to baking? I expect the oils and liquids from the hotdog are creating a non-stick coating causing the batter to slide before it has a chance to cook. Maybe you could make a cornmeal based dough that you can wrap around the hotdog. It wouldn't be the original corndog, but will ...


1

I am still very much an amateur in this area, however my current mental model is that the way to develop more flavor is by slowly cultivating many generations of yeast. So, the potential problem with letting your young yeast get all the sugar all at once, is that you greatly reduce both the time and the number of generations. One option is let your yeast ...


1

Yes, perfectly fine to freeze it. It will last approximately forever, frozen. Related: How long can you keep chocolate in the freezer?


1

Make sourdough. Ferment longer. Background For those unfamiliar with the glycemic index: Foods with a higher value are more likely to cause spikes in blood sugar. On a scale from 0-100, foods like potatoes with a value of 70 or greater have a high glycemic index, while foods like peas and garlic, with a value of 55 or less, have a low glycemic index. There’...


1

My mother is the founder of the Glycemic Index Foundation of South Africa (http://www.gifoundation.com/), so let's see how well I've been listening to her! Stephie is right, legume flours do lower the GI. Beans contain slow release carbohydrates which lowers the GI. Chickpea flour is the best to use here. I find you cannot sub more than 1/4 of the total ...


1

Usually the best way to incorporate any bits into cookie dough is to first mix the dough completely and then mix in the bits - whether it be chocolate chips, nuts, oreo bits etc. This way the bits are not smashed and stay as undisturbed as possible and retain their shape as a whole. So mix the dry and wet ingredients together to form the dough, then lightly ...


1

Convenience and longer term storage, plus a closer to freshly baked result compared to a pre baked item that has or is going stale to some degree,


1

Damper can be made without yeast. It was and still is the food source of travelling stockman and drovers in Australia, and it rises as much as normal bread. Try searching for a damper recipe as an alternative.



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