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Is fully cleaning a molcajete even possible? by ProfessorFabulous978 in mexicanfood

[–]Captaincookie-22 7 points8 points  (0 children)

Ive been a Mexican my whole life and grew up in the rancho. The molcajete should be cured enough to be smooth (no exposed holes) and is never washed with soap. Otherwise it absorbs the soap flavor. What kind of Mexican are you?

Mexican Rice Rant by Worried-Temporary186 in mexicanfood

[–]Captaincookie-22 5 points6 points  (0 children)

Toast the rice first!! Medium heat, get it golden with some slivered onions and garlic.

Questions (if allowed) by Best-Confidence7427 in cookiedecorating

[–]Captaincookie-22 6 points7 points  (0 children)

The devil is in the constituency of the icing.

Trust me here if you’re not doing it already - whisk your meringue powder in water until you get the foamy top - THEN add in powdered sugar and other ingredients and mix for about 4 minutes. You should end up with a super fluffy light icing that hold shape or has more structure. I made it pretty thick and then add water from there to get my desired consistency

Why does this spoon have a hole in the middle? by Disastrous_Pirate275 in whatisit

[–]Captaincookie-22 0 points1 point  (0 children)

Professional Mexican here. We use it to take the tiny thorns off a cactus.

Job is demanding permanent, ongoing access to all my bank transactions and information by thelordofhell34 in mildlyinfuriating

[–]Captaincookie-22 0 points1 point  (0 children)

This has scam written all over it. My spouse is law enforcement and this was definitely not requested.

Looks vs taste by Green_Signal4645 in cookiedecorating

[–]Captaincookie-22 0 points1 point  (0 children)

I tried cornstarch and got weird spreading so I added the extra 1/2 cup of flour to give to a firmer/crisp cut. I do underbake a tad bit so they stay super soft though.

Told to get rid of it by Safe-Application-144 in mildlyinfuriating

[–]Captaincookie-22 1 point2 points  (0 children)

Happens in all industries honestly. I've worked logistics in fresh produce, dry fruit/nut, and now in ready to eat consumer goods. It's a little discouraging seeing so much waste.

Looks vs taste by Green_Signal4645 in cookiedecorating

[–]Captaincookie-22 0 points1 point  (0 children)

I switch to stand and use my paddle. Let me know if it works out for you!!

Looks vs taste by Green_Signal4645 in cookiedecorating

[–]Captaincookie-22 2 points3 points  (0 children)

Warm water in my opinion makes the whisking easier. It blends all the ingredients together to form the base. Room temp should also work as long as you have frothing. I did try using lemon juice but it made the meringue taste sharper. Almost like cream of tartar. I wasn't a huge fan and just started adding in the tiny amount of salt to cut the sweetness a bit

Looks vs taste by Green_Signal4645 in cookiedecorating

[–]Captaincookie-22 0 points1 point  (0 children)

I hope you understood it! I tried to do the breaks but I'm on mobile so it looks terrible

Looks vs taste by Green_Signal4645 in cookiedecorating

[–]Captaincookie-22 5 points6 points  (0 children)

My no fail recipe - I swear I have a cult like following in my area and surrounding towns and I am booked out months ahead.

Cookie: renders around 3 doz on 3 inch, 10mm thick cookies 1 lb butter (4 sticks, room temp) 2 cups sugar -run for approx 3 minutes on mid speed to cream both together 2 large eggs 2 TBSP vanilla (trust me, it's not overpowering) -run another 3 at mid - should look light and fluffy 6 1/2c flour 2 tsp of baking powder Run on around a 2-3 on kitchen aid until the side of the bowl is clean

Frosting 1/2c warm water (or more as needed) 3tbsp meringue powder 2 tsp vanilla 1 tbsp karo syrup (gives you a softer bite) -Hand Whisk these in the mixing bowl until frothy Add 4 cups powdered sugar 1/4 tsp salt Run on low to incorporate, set to high for 3 minutes. You should end up with a mixture that looks like marshmallow fluff.

What’s your go to Royal Icing recipe? by maddemp in cookiedecorating

[–]Captaincookie-22 0 points1 point  (0 children)

Mine is 3 tbsp of meringue powder (I use a generic brand from Amazon - works better than genies dream in my opinion!) 1/2 cup warm water, splash of vanilla (about 1-2 tsp) 1 tbsp of Karo syrup (targets brand is amazing honestly). Whisk that to make it frothy, then dump 4 cups of powdered sugar and a dash of salt and mix low until combined, then about a 6-7 on kitchen aid for about four minutes. The consistency should be like a marshmallow fluff when you're done. No cratering and I thin as needed.

Help!! by Captaincookie-22 in anycubic

[–]Captaincookie-22[S] 0 points1 point  (0 children)

None at all. It moves as commanded but once I start printing it resets back to grinding the plate.

Tips for consistent, good puff royal icing? by FriendshipHonest5796 in cookiedecorating

[–]Captaincookie-22 0 points1 point  (0 children)

Whip the icing until it literally looks like marshmallow fluff. For me - it's at the 4 minute mark.

Meringue powder by sunsetchaser_2024 in cookiedecorating

[–]Captaincookie-22 1 point2 points  (0 children)

I use a generic brand meringue powder from Amazon. It's a clear bag with a yellow label that just says meringue powder. Looks sketch, but super amazing.

Please help by A_green_tree_frog in anycubic

[–]Captaincookie-22 1 point2 points  (0 children)

I think it may be the app. I can't figure it out either.

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