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seen Sep 12 at 19:44

Aug
18
comment Substituting butter for oil: Does it matter for baked goods?
82% oil or 82% fat???
Aug
13
comment Double Layer Piping Tool
@AirThomas - lucky for some who are near a Beard Papa's! Perhaps you can do some reconnaissance and figure out how things are done??? :)
Aug
13
comment Double Layer Piping Tool
@Jefromi - the goal is to make something similar. I can kindda make cream puffs, but don't actually like the texture of the shell. A pie/cookie crust would be nice. See updated question. I put a photo.
Aug
13
comment Double Layer Piping Tool
This says it's double crusted/layered: bravetart.com/blog/BeardPapas
Aug
13
comment Double Layer Piping Tool
@AirThomas - this recipe seems to suggest that there is a crust kristygourmet.blogspot.co.nz/2013/02/…
Aug
12
comment Double Layer Piping Tool
Good point. And this is the reason I am asking. Are you familiar with static.sg.groupon-content.net/40/36/1338884753640.jpg? From my understanding, it's a pate a choux wrapped in some sort of cookie crust. Am I wrong?
Aug
10
comment what is the correct consistency for cream cheese frosting
Can you please explain your measurements? Is this like Bakers' Percentage, but using the cream cheese for 100%?
Aug
6
comment Margarine vs Butter in cinnamon roll schmear
Thanks for shedding some light on the issue. :)
Aug
6
comment What are Good Resources for Baker's Percentage Ranges?
Might be a worthwhile review to look at about Ratio: amazon.com/review/R1XD6BACB02CVE/…
Aug
4
comment What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?
Aaronut, does having higher fat and sugar content make the bread less chewy? Would adding more gluten to the dough (e.g. by adding Vital Wheat Gluten?) make the bread chewier?
Aug
3
comment Why are Cinnabons so soft and moist?
Would bread flour, due to its higher protein content, mean softer and moister buns? Does more fat mean moister and softer buns, too (i.e. should I be looking for milk and butter with the highest fat content?)? How about hydration levels - how does that affect things?
Aug
2
comment Why are Cinnabons so soft and moist?
Hi JoleneAlaska - I'm having problems logging into chat. It's logging me in as another one of my accounts on SE. What is the very necessary step that I'm skipping? Practice? :D I tend to take an interest in the science behind food (thank you Alton Brown!), so my questions tend to lean towards the technical aspects of cooking.
Jul
31
comment Additives to make bread soft and moist?
Scaled flour? You meant scalded milk, right?
Jul
31
comment Potatoes in bread? How to estimate potatoes needed?
I like the idea of replacing the flour with potato flour. However, are there any concerns regarding the effects on the dough (e.g. gluten formation, etc.)?
Jul
30
comment Why use citric acid and sodium hexametaphosphate in cheese sauce?
ChefTips don't generally have people talking in their videos. Just some background music and sharp editing. The videos are very short and direct to the point. I like them.
Jun
23
comment How to imitate commercial fried chicken?
Boiling would dry out the meat. I would suggest poaching the chicken, instead. Haven't actually tried this approach, but might be worth a try.
Jun
21
comment Alton Brown's Buffalo Wings
The video I linked to shows Alton refrigerating them before steaming them.
Jun
20
comment Brine, then marinate?
Just curious: what is your source for "2-2.5 cm per 24 hours" and "2 mm"?
Jun
20
comment Alton Brown's Buffalo Wings
No, the purpose was to dry them out from my understanding. And that seems odd to me if you're going to steam them after.
Jun
20
comment Alton Brown's Buffalo Wings
No, the point of the initial refrigeration was not to defrost. As a matter of fact, the wings he used were not frozen.