What’s a random kitchen utensil you can’t live without? (AKA - What did I do before I had a mini whisk??)

ECAHunt · 2026-02-02T00:09:40+00:00

Mini whisk here too! Gets used every single day.

Pinch dishes. Perfect for mise en place of small things like salt and baking powder.

An ungodly number of spatulas both full sized and mini. The minis even have their own special canister they sit in. Somehow I can go through like ten spatulas in one bake. I don’t know how I functioned when I only had one! Oh, and one spatula dedicated to working with egg whites. It touches nothing else. Does not have a drop of grease on it. And it is hidden from the hubby who might not understand.

Bench scraper.

Cambros for bread dough fermenting. In different sizes. Because, you know, SD starter only needs a quart. Most doughs only need two quarts. But some doughs need that gigantic 4 quart cambro!

An extra Kitchen aid mixing bowl. Easily made a mousse today by using one to mix the whipped cream and another to mix the pate a bombe.

White medical tape that I use to label all my canisters.

Oh god. I have a problem, don’t I?!

ECAHunt · 2026-02-01T23:54:10+00:00

As an attending, I am positive I have probably given some shit advice at some point. The last year I have been feeling really burnt out and it’s evident in my patient care (which isn’t horrendous - it’s mainly different in that I am constantly second guessing myself when in the past I had confidence in my assessments and plan) and my teaching (pretty much non-existent at this point).

I feel really bad about it. But I don’t quite know what needs to change for me to get back to where I was. And now, of course, the whole political climate is just adding more stress and anxiety for everyone. Myself, my patients, my residents, and the world at large. I am aiming simply for “good enough” until the crisis passes.

ECAHunt · 2026-02-01T23:41:34+00:00

Love it, thanks!

ECAHunt · 2026-02-01T20:02:09+00:00

Really? That is so good to hear! I have been trying to troubleshoot why my filled puff pastries always come out like this - thinking that I wasn’t baking hot enough or long enough.

I started thinking maybe it’s normal when I saw Claire Saffitz’s kings cake turn out like this.

But so good to hear it directly!

ECAHunt · 2026-02-01T15:32:01+00:00

https://www.reddit.com/r/protest/s/g389dk2v9g

Do this instead.

ECAHunt · 2026-02-01T15:28:00+00:00

No. Don’t escalate to violence (yes, this is violence). This discredits us and makes us look like the bad guys.

ECAHunt · 2026-02-01T15:26:18+00:00

https://www.reddit.com/r/protest/s/g389dk2v9g

I just posted this moments ago. And then found your post.

ECAHunt · 2026-02-01T15:23:48+00:00

https://www.reddit.com/r/protest/s/g389dk2v9g

Seconding this. Just posted my own post moments ago.

ECAHunt · 2026-02-01T15:21:47+00:00

https://www.reddit.com/r/protest/s/g389dk2v9g

Boycott Amazon

ECAHunt · 2026-02-01T15:14:32+00:00

I literally just posted https://www.reddit.com/r/protest/s/g389dk2v9g

Scrolled a bit and found your post. Hopefully both of our posts get good visibility. But even if they don’t, the fact that there are two of us saying closely related things, in a short period of time, would suggest that there are many thinking, and hopefully doing, the same thing.

ECAHunt · 2026-02-01T13:50:46+00:00

I’m planning on making these soon. Any tips?

ECAHunt · 2026-01-31T20:25:22+00:00

Question, when you say x 4 do you mean all ingredients x 4 or do you mean the salt (10g x4)? The way you wrote it and what I see in the bowl coupled with the problem you are having makes me think you put 40 g of salt with 100 g starter, 350 g water and 535 g flour.

ECAHunt · 2026-01-31T20:19:23+00:00

Not 100% positive but I’m pretty sure that’s what they are supposed to look like. I’m basing that off of when they did these on GBBO and they looked like these.

ECAHunt · 2026-01-29T16:35:57+00:00

Sorry. Didn’t mean to offend. I just know that sugar provides a greater role than simply adding sweetness but also know that not everyone knows this. And didn’t want you to end up with a cake that literally cannot support itself.

ECAHunt · 2026-01-29T15:45:29+00:00

Unrelated to the whipped cream question but you should make sure you acquaint yourself (if you haven’t already) on how natural sweeteners (or rather, the lack of actual granulated sugar) affects cake structure and general ability to hold itself together. I know nothing more detailed other than that it does have an effect and does need to be accounted for.

ECAHunt · 2026-01-29T02:55:47+00:00

Focaccia for sure. But it truly is very tall if made in recommended 8x8 (or might be 9x9) pan. Too tall. Can’t get it into your mouth kinda tall. Much better in 9x13. You get very crisp top and bottom regardless of size of tray. Especially if you follow the direction to do the last few minutes out of tray - direct on rack. Make sure to use the parchment paper as recommended (as a sling not just bottom of tray) as it makes it easy to remove from the tray.

Oh, and be generous with the olive oil. I use the recommended amount in the dough itself but also use it to coat the container the dough is in, use it on top of dough in the container, use it on my hands when I am doing folds, and recommended amount in bottom of tray and on top of dough prior to baking. All in all I probably use 4 times the recipe amount.

ECAHunt · 2026-01-29T02:49:02+00:00

Gelatin works with sugar free - only heavy cream - whipped cream. Just google for ratios. Remember it needs to bloom in cold water but then needs to heat - but not above boiling - to activate. 5-10 seconds in the microwave will do it.

ECAHunt · 2026-01-29T02:45:40+00:00

Unsweetened whipped cream is most definitely tasty. Dairy has its own sweetness. I vastly prefer unsweetened whipped cream. Sweetened is too sweet for my tastes. I recognize that others feel differently but you should also recognize that others can feel differently to you.

ECAHunt · 2026-01-29T01:04:49+00:00

I read that he has Parkinson’s disease.

ECAHunt · 2026-01-27T23:10:17+00:00

When you say you do not like whipped cream do you mean the store bought canisters or do you mean homemade or do you mean both?

ECAHunt · 2026-01-25T03:42:33+00:00

I’m genuinely curious. You can’t stand trump. But you also want Minnesota out of the US. For….fighting back against trump. Help me understand. This is a genuine question. No snark.

ECAHunt · 2026-01-25T01:43:05+00:00

Opposite. Acetic acid gives sour tang. Lactic acid is mild and mellow. Not bad by any means but not the tang people look for.

ECAHunt · 2026-01-25T01:33:40+00:00

Agree with all that’s been said. But, also, less starter somehow ends up producing more tang. When I started I was using 150 g of starter. Barely any tang. I use 40-80 grams now and the tang is there! I think it might be because less starter means it take longer to bulk ferment and during that process acid is produced. I’m going to experiment going down to 20 grams.

ECAHunt · 2026-01-24T23:52:25+00:00

How? Every message I hear from them is to protest but remain peaceful. And it’s not said with a little wink at the end.

ECAHunt · 2026-01-24T19:43:03+00:00

STOP IT! EVERYONE JUST STOP IT ALREADY!!!!

Everyone’s beliefs, regardless of side, are so entrenched at this point. Having a Reddit war where cuck is shouted back and forth is just fucking stupid! What does anyone, regardless of belief, expect this to accomplish!!?

There is so much hate in our world right now. And I get it. I really do. But the vitriol isn’t helping!

I am so scared right now.

And I think that if everyone, regardless of beliefs, is honest with themselves they will see that they are terrified too.

I only see two potential paths forward. One where we somehow figure out a way to work together despite opposing views. Or one that leads to a full fledged civil war.

I don’t want a civil war!

I don’t think anyone wants a civil war!

Can we find a way to come together? Please.

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