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Film and TV VIP. Seeker of the peace. Part-time chandelier cleaner. A legend in his own time. Oppressor of champions. Soldier of fortune. World traveler. Bon vivant. All around good guy. International lover. Casual hero. Defender of Reason. Philosopher. Wars fought, bears wrestled, equations solved, revolutions quelled, tigers castrated, governments run, test-rockets flown.


Jun
19
revised What happens if I wash my baker's couche?
Formatting grammer
Jun
13
comment How can I make the tops of my macarons smooth?
The recipe referenced in my question is French I believe. I rest them and bang them on the counter, and use an oven thermometer to ensure the oven (which is not a fan oven) is at 150ºC. I think it is a matter of technique: I need to see someone actually make it so I can see the consistencies involved at each stage, I think, because recipes are never specific enough - in the one you linked to, for example, it simply says "mix until combined".
Jun
13
comment How can I make the tops of my macarons smooth?
I tried folding in the mix more earlier, and while the batter did get runnier, it wasn't quite right, and it didn't turn out correctly once cooked. The macarons didn't run all over the place, but they didn't form a proper shell, and they are also quite dark, which suggests too much air was beaten out of them to me. Perhaps the recipe I'm using doesn't use enough egg white?
Jun
12
accepted How can I make the tops of my macarons smooth?
Jun
12
comment How can I make the tops of my macarons smooth?
Ah, excellent. So the trick is folding it enough so that it's liquid enough to be smooth, but not so much that it breaks down to a liquid. I think I have definitely been too cautious in that case.
Jun
12
comment How can I make the tops of my macarons smooth?
@rumtscho the recipe says they should be very stiff and glossy, and of the two I've tried, that one has been more successful. However, sven's excellent answer suggests you may be correct (as usual).
Jun
12
comment How can I make the tops of my macarons smooth?
When you say undermix the batter, are you referring to the folding in of the dry ingredients? I have perhaps been erring on the side of caution - it certainly doesn't run or flow. How can I tell when it's gone too far?
Jun
12
comment How can I make the tops of my macarons smooth?
I have been doing this. It may help internally, but any 'spikes' on top of the macaron aren't budged.
Jun
12
accepted How long is it safe to store rice horchata for?
Jun
12
asked How can I make the tops of my macarons smooth?
Jun
11
revised How should I layer the ingredients in a taco salad?
edited body; edited title
Jun
8
awarded  Constituent
Jun
8
awarded  Caucus
May
30
comment What are the bubbles on the surface of cooking bacon?
Crispy is the only way to eat bacon!
May
29
revised Is it safe to overcook beef or other meat?
edited body
May
29
answered Is it safe to overcook beef or other meat?
May
28
revised Can I freeze hot soup?
edited title
May
28
reviewed Approve suggested edit on For Pizza cooking at home. What is the best alternative to the pizza stone?
May
27
answered Why do apples, when placed in a cool environment for extended periods of time, form a 'waxy' layer on their skins
May
26
comment Pizza in Oven : Bottom/Mid/Top
Is it regular or convection/fan?