SourDoh
  • Member for 8 years, 11 months
  • Last seen more than a month ago
  • Tucson, AZ
How do I practice piping icing without wasting icing and money?
28 votes

If you're just practicing piping, you can just pipe onto parchment paper (or a clean counter) and then scrape it off with a spatula and save the frosting. That way you can actually practice with the ...

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Can you slow down the time it takes for dough to rise?
20 votes

Yes, you can easily slow down the rising time by lowering the temperature of the dough ("retarding" it, as the pros say). You can either put it in a cool place or refrigerate it; the colder it is, the ...

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Are carrots safe to eat after they have turned black?
Accepted answer
20 votes

When carrots turn black, it is almost always caused by rot. I would definitely not eat them.

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How do I make my bread/buns super soft?
17 votes

One method not mentioned above is tangzhong, frequently used in Asian breads. To make tangzhong, you would take one part flour and five parts water, whisk them together and bring the mix to a boil. ...

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My ginger is blueish... is it safe?
15 votes

Some varieties of ginger contain compounds called anthocyanins which can turn blue when exposed to acids (these are the same compounds that sometimes turn garlic blue). Varieties of ginger originating ...

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Why throw away so much sourdough starter? Tartine Book no. 3
13 votes

At the beginning, you are throwing out a lot because you are just feeding the culture. You're just seeding the growth medium (fresh flour and water) with the young culture, so you want to be sure that ...

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Digital meat thermometer that does not cause juice losses
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13 votes

While I heartily recommend a remote probe thermometer that you can leave in your meat and have a readout outside of the oven, it is only for convenience. Piercing the meat with a thermometer (or fork, ...

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Is all lactose-free milk sweet?
Accepted answer
13 votes

When making lactose free milk, the lactose isn't actually removed. Instead, lactase is added to the milk. This breaks down the lactose into its component sugars, glucose and galactose. Lactose is one ...

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How to make professional style burger buns?
12 votes

The stretch and fold method is great for making breads, but most buns like this are made using something closer to the Chorleywood Process (or No Time method). Instead of resting time with stretches ...

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Xanthan Gum for Cinnamon Rolls
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11 votes

I have been making cinnamon rolls professionally for 10 years. I have done both traditional cinnamon rolls and gluten-free cinnamon rolls, and the only time xanthan gum was included was in the dough ...

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Are there substitutes for Parmesan without the aged cheese flavor?
11 votes

A common replacement for Parmesan among vegans is to use a combination of kelp powder, nutritional yeast, and ground sesame seeds and walnuts, and salt. It works in about anything that won't require ...

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What can I substitute for eggs in a pancake recipe?
11 votes

What you need to substitute is the binding ability of the eggs. There are a few ways to do this... There are a variety of seeds that produce mucilage when soaked in water. This sticky substance can ...

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Does simple syrup require refrigeration?
Accepted answer
11 votes

The key factor in syrup's shelf life is the water activity in the syrup, rather than the ingredients used to make it. Generally, the water is all 'bound up' with dissolved sugar so microorganisms can'...

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How does the order of mixing ingredients affect the resulting cake?
Accepted answer
9 votes

I'll try to break this down into components to make it simpler. If a recipe starts by combining sugar and a solid fat (creaming), this incorporates small air bubbles into the batter which will be ...

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What's the secret to getting restaurant-quality frozen drinks at home?
9 votes

You might have better luck if you use ice that is composed of margarita ingredients (lime juice and water, I guess). Unless you're referring to margaritas on the rocks, many restaurants actually have ...

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Bread with no salt
Accepted answer
9 votes

If you make a bread without salt, you will have to make the dough dryer as well. Salt (for lack of a better word) competes with gluten and yeast for moisture. Without the salt, the yeast will work a ...

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Cutting cold butter into flour - which mixer attachment should I use?
9 votes

The paddle should be used for this. You'll want to do it on a lower speed, probably no higher than 2 or 3. You'll have problems with the flour flying up before you have trouble with the butter melting....

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What causes changing blue and purple pigments in food?
Accepted answer
9 votes

Anthocyanins are antioxidants that are a very common water based pigment in plants. There are over 500 varieties that have been isolated from plants which are are responsible for many blue, red, and ...

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Who knows what this fruit is called?
9 votes

Those look like jujubes (not to be confused with the candy). They're also known as Chinese dates, and are frequently found dried.

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What does "curd" mean in a South Asian recipe?
Accepted answer
9 votes

At the restaurants where I have made butter chicken, we used a very thick yogurt to make it. A Greek yogurt (or even sour cream) would work, provided it wasn't excessively sour. If you're feeling ...

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How do I get seasoning to stick to home-popped popcorn?
9 votes

If you want dry seasonings to stick to popcorn, you will probably need to add a liquid to adhere them with. You could try adding butter or oil to your popcorn while it is hot, then adding the salt and ...

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How to make white risotto
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8 votes

Normally a white risotto would be made with chicken or fish stock. While the stock you get at the store is normally brown, homemade stock can be quite light in color if made properly and won't impart ...

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Using low oven temperature to accelerate proofing
8 votes

50C (122F) would be a very high proofing temperature. The thermal death point of yeast is 55C, and you'll definitely hit a point of diminishing returns if you get too hot (most likely, you will have ...

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Could I use beer instead of/as well as water in my sourdough?
8 votes

You can easily replace the liquid in most bread recipes with beer. This can have a very pronounced effect on your final dough as there is a lot more chemical and biological fun happening in beer than ...

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How to reduce the bitterness of tonic water in a non-alcoholic citrus drink?
8 votes

While sugar can help to overpower bitter tastes with sweetness, salt actually reduces the perception of bitterness. It doesn't take very much: just a tiny pinch of salt can reduce the perception of ...

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Safe to use rice cooker after mold grew on rice?
Accepted answer
8 votes

Hot water and detergent might be enough, but after serious mold growth, I'd use a disinfectant. The easiest way to do this would be to disinfect your cooker with bleach, which is very effective at ...

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Substitute for sesame oil?
Accepted answer
8 votes

As a substitute for untoasted sesame oil, most light oils will work (light olive, peanut, canola, sunflower, etc). Any nut or seed oil should be pretty close. Toasted sesame oil has a much bolder and ...

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Safety of Blue / Green Garlic
8 votes

The answer is anthocyanins, the same that can turn ginger blue and are responsible for purple snap beans and cabbage. The reaction occurs relative to pH and is perfectly safe. Anthocyanins are present ...

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How does hydration of a sourdough affect baking features?
8 votes

Lactic acid bacteria reproduce more rapidly in a wet culture and acetic acid bacteria produce more rapidly in a dry culture, so the hydration will change the flavor of your bread by controlling which ...

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How can I make my cheese sauce creamier?
8 votes

A sort of cheaty way to make a smooth cheese sauce is to melt cheese into evaporated milk. The reduced water content of the milk helps keep it smoother and more emulsified. I usually pour all but 2 ...

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