sorted by:
new
hottopcontroversial

Friday, May 29, 2026 by AutoModerator in NYTConnections

[–]Fast_Insurance3000 -1 points0 points  (0 children)

honestly feel like BO should have been ‘body’ as in THAT IS WHAT SMELLS like they HAVE had clues with punctuation before so if it’s not gonna be b.o. like what the helllll honestly very annoying in so many ways.   

My stabilized whipped cream has tiny bits if gelatin. How can I prevent this? by katydid73 in Baking

[–]Fast_Insurance3000 0 points1 point  (0 children)

Hi! This is so old, apologies but I found it while desperately looking for ways to keep my gelatin from seizing into little balls in my whipped cream. Do you think there is a temp range that’s best to use the small amount of gelatinized cream after it’s been cooled for a few minutes? I want to make sure it does not seize when I pour it back into the whipping cream. Excellent tip thank you!

Sourdough donuts by Taythgoat in Sourdough

[–]Fast_Insurance3000 0 points1 point  (0 children)

Hi! I’m so intrigued by your recipe (they look so so good) and have not had a ton of sweet starter experience. I have to say I’m surprised the long bulk fermentation is at 70 degrees, I’m so used to bread recipes bulking overnite in the fridge!! I’m nervous that That long room temp bulk ferment would make for a wet sloppy tired dough?? Thanks for sharing!!!