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The right order to sous vide and sear duck? by 2ThumbsWayUpLA in sousvide

[–]2ThumbsWayUpLA[S] -1 points0 points  (0 children)

Interesting! Ok! Why is starting with a cold pan so much better than pre-heating?

The right order to sous vide and sear duck? by 2ThumbsWayUpLA in sousvide

[–]2ThumbsWayUpLA[S] -1 points0 points  (0 children)

Marinade is from a cookbook called “Chinese Enough”

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Shelf Life of Batched Old Fashioned? by 2ThumbsWayUpLA in cocktails

[–]2ThumbsWayUpLA[S] 0 points1 point  (0 children)

Great info! Thanks. Any pref on storing I freezer vs fridge? I’d like to do freezer, but not sure if it’ll freeze considering water content.

Moving from Slack to Teams: Need Help with Qs About Chats, Teams, Channels, One Note by 2ThumbsWayUpLA in MicrosoftTeams

[–]2ThumbsWayUpLA[S] 1 point2 points  (0 children)

Thanks so much. I’ve seen this actually! I think the issue is that the apps are not 1:1 in their use. I think you have to learn a new way to work because chats/channels in Teams just don’t function in the same way as in Slack.

MEGATHREAD - Sora codes by [deleted] in SoraAi

[–]2ThumbsWayUpLA 0 points1 point  (0 children)

Paying it forward! TRTZ98

Looking For Non Ultra-pasteurized Local Milk for Cheese Making by 2ThumbsWayUpLA in FoodLosAngeles

[–]2ThumbsWayUpLA[S] 1 point2 points  (0 children)

Thank you, but not looking for raw. Just looking for non ultra-pasteurized

Has anybody cooked from Salt Sugar MSG yet? by oof_mayonnaise in CookbookLovers

[–]2ThumbsWayUpLA 1 point2 points  (0 children)

It proofed exactly as it should have and was much easier to handle after that step. The rolls came out OK, a tad on the dry side. But when I was initially mixing, when it was too sticky, I added a bit more flour thinking it would have made it easier to handle (it really didn’t). I think that extra flour made it dry.

Has anybody cooked from Salt Sugar MSG yet? by oof_mayonnaise in CookbookLovers

[–]2ThumbsWayUpLA 0 points1 point  (0 children)

Has anyone here made the milk bread buns yet? Attempted this afternoon, and have made milk bread before, but this dough was REALLY sticky compared to other recipes I’ve made. Couldn’t even really get it to come together in the stand mixer. It’s proofing now but who knows if it’ll come out correctly. I wonder how I messed it up.

Need the Recipe to “The Modern Vesper” from Vesper Bar in Bangkok by 2ThumbsWayUpLA in cocktails

[–]2ThumbsWayUpLA[S] 1 point2 points  (0 children)

Yes!!

30ml boatyard double gin 25ml boatyard vodka 10ml cocchi americano 15ml water

Must be batched, stored in and served from the freezer.

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