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location Bratislava, Slovakia
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seen Nov 26 at 4:56

Dec
12
awarded  Notable Question
Nov
26
comment Working with sticky dough for pizza making
This won't help you if you're trying to perfect your technique for thin-crust charred-edge pizza; but if you fail and end up with what you described, you can always make a foccacia-style pizza in a baking sheet, which is still tasty. (I.e. oil the bottom, pour the dough in, and just kind of stretch it towards the edges. It should even out under its own weight while you prepare your toppings and preheat the oven.)
Oct
4
awarded  Notable Question
May
13
revised How to go about reducing sugar in a butter cake recipe?
added 3 characters in body
May
8
awarded  Popular Question
Apr
25
awarded  Yearling
Apr
9
awarded  Popular Question
Feb
17
answered White wine substitute in potato leek soup
Dec
24
comment What are the safety considerations in making pine needle tea?
Juniper berries are really quite widely used as a spice and to make gin.
Dec
17
accepted How to approach making fruit custards?
Dec
16
asked How to approach making fruit custards?
Dec
16
comment When should I press garlic and when should I chop it?
I'd say for home cooking, nobody you'll ever serve the food to including yourself will tell the difference between crushed and "finely minced", you'll just save yourself a significant amount of time if your knife skills aren't at a pro chef level.
Dec
16
comment Calculating Nutrition Information for Commercial Food Labeling
Depends what you mean by "changes nutritional value". People sometimes use that as a fancy way of saying for "makes it less healthy". Baking will caramelise some sugars and denature proteins, but on the whole, going by the properties of the macronutrients, and assuming that the law of conservation of mass applies, their amounts will remain more or less the same. If you put 100g sugar carbs into X amount of batter, there'll be 100g sugar carbs in however much there is of the result. Vitamins will probably get destroyed but I don't think anyone eats cookies for those.
Nov
27
comment How to go about reducing sugar in a butter cake recipe?
This seems unlikely considering the chemical and physical properties of sucrose called for. A less sweet-tasting sugar would be an option, but I'm not sure what that would be. Honey and HFCS are more or less equally sweet, fructose is actually sweeter. Maybe pure sorbitol but that one digests badly.
Nov
27
comment How to go about reducing sugar in a butter cake recipe?
(Bah: the above is a no-go or at least nontrivial. It would require actually using negative liquid in the recipe. I suppose a plain reduction, while weighing out everything else, is the only simple solution here.)
Nov
27
accepted How to go about reducing sugar in a butter cake recipe?
Nov
27
comment How to go about reducing sugar in a butter cake recipe?
Right, so if I read the linked article right, the equivalency between "structure" and "tenderness" is the "eggs = butter" relationship. This implies that what you can increase the ratio of butter to sugar, add egg, reduce flour and adjust liquid accordingly, and still have things come out right-ish. (I might be misinterpreting things but it's too late to do the actual maths right now.) Anyway, turns out the whole of the linked article is the approach I was asking for so I'll accept this.
Nov
27
comment How to go about reducing sugar in a butter cake recipe?
Hm, the weight seems to fit, and I did use a cups-to-grams converter and a scale. I suppose I could have stumbled on more people who dislike sugary sweetness. I guess another option could be that the amount of liquid or baking powder was off and the crumb ended up being too dense.
Nov
27
asked How to go about reducing sugar in a butter cake recipe?
Nov
27
answered a good substitute for pineapple when cooking a ham