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  • 0 posts edited
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2d
awarded  Nice Answer
2d
answered How do I drain sauerkraut?
Apr
6
awarded  Yearling
Apr
1
comment Can Apple Butter be substituted for Apple Sauce in baking?
These is also the amount of moisture to take into consideration - usually apple butter is much thicker (like a jam or paste) while applesauce is kind of watery.
Mar
23
comment Why do my snickerdoodles always come out flat?
A couple of questions: 1) once you scoop your dough, how are you shaping it? 2) Have you tried chilling them longer than 30 minutes?
Feb
17
comment How is this non-dairy creamer really non-dairy when it has sodium caseinate?
And "2% or less" so a relatively small amount, but yes.
Feb
17
answered How is this non-dairy creamer really non-dairy when it has sodium caseinate?
Feb
10
comment What went wrong with this bundt cake?
The mixing instructions aren't great in the that recipe. It's possible that you are overmixing the flour or eggs. I would keep the mixer at medium while adding the eggs, but only just until the eggs are combined. Once you start adding flour I would definitely move to a low speed. If you develop the gluten too much can make your cake fall once it starts to cool.
Feb
10
comment What went wrong with this bundt cake?
A few questions: 1) At what altitude are you? 2) You say you baked this four times now - what is the overall time frame? For example, was the first time in the summer and the fourth in the winter? 3) How did you mix it? By hand, with a mixer, etc?
Feb
1
awarded  Constituent
Jan
28
comment How should burger patties be prepared in terms of mixing and flavourings?
I will only say that I J. Kenji Lopez-Alt has made an extensive study of all things burger related aht.seriouseats.com/the-burger-lab/index.html and in many cases he approaches things scientifically (measuring weight before and after for each technique, measuring liquid expelled for each technique, etc) and personally I trust that more than Mr. Ramsay.
Jan
26
comment Do tinned anchovies need to be sold cold for food safety or quality reasons?
@MarcLuxen Surstomming is a fermented fish dish served traditionally in Sweden.
Jan
25
awarded  Caucus
Jan
21
comment How many kilos of bread can I produce with one kilo of flour?
In the bakery I used to work at that was the expected range of yield loss. I've read some other books that also state that range. Often, higher hydration loaves (like ciabatta) actually experience higher yield loss because evaporation can be a large part of the loss. Here's another interesting article that discusses how the cultivar of wheat used can change the percentage as well aaccnet.org/publications/cc/backissues/1992/documents/…
Jan
20
revised How many kilos of bread can I produce with one kilo of flour?
added some weights
Jan
20
answered How many kilos of bread can I produce with one kilo of flour?
Dec
22
comment Pectin granules in jam
After reading the recipe I have a few more questions for you. The recipe states it makes 9 pints (18 half-pints) and uses 12 tbsp of pectin. You say your regular batch is 4 pints (8 half-pints) and your using 8-12 tbsp. If you are halving your recipe you should be closer to 6 tbsp so you may just have too much pectin for your liquid (hence only half is dissolving). It also mentions (step 15) that it may take up to 2 weeks for the jam to set. How long did you wait to check the set (as you said it was "poor")?
Dec
21
comment Pectin granules in jam
Do you have a link to the recipe you are using? Is the recipe size geared toward the small size (and you are multiplying) or at the regular size (and you divide for the small batches)? Seeing the recipe can help. The answers to these questions can help us determine what kinds of issues you could be running into. Jams and Jellies, along with baking, can be less forgiving than other kinds of cooking because their outcome is often based on a set of chemical reactions. If any one of your variables is out of "spec" (time, temperature, ingredients, ambient humidity, etc) it can cause issues.
Dec
4
comment How do I brown nuts without burning and without taking forever?
I don't believe that they do - however I also don't believe that they need to. In a home scenario, you're roasting enough nuts for your single batch. If they are over(or under)-done, they have a large impact on your dish. In a commercial setting, they'd be roasting a huge quantity - so some will be over-done, some under-done and some just right. Once chopped up, mixed and distributed the homogenous mixture should be "good enough"
Dec
4
comment How do I brown nuts without burning and without taking forever?
Since nuts are grown and not manufactured, there are too many variables to be able to say "always cook this amount of time" as depending on when they were harvested, how much water the tree got etc the nuts might be drier, oilier, etc which all have an effect on the roasting. Then you also have to take into consideration the how long it's been since they were harvested, how they were stored, etc. This is why they say to check them every few minutes - there isn't a once size fits all time.