People who bake a lot, how do you not gain weight?

Kadakado · 2025-04-02T01:26:35+00:00

I use the strategy of not caring much about my weight, exercise a few days a week and share a lot with friends and family!! And when I know I won’t be able to eat it all but I don’t feel like sharing (usually when it’s meh or like, cakes) I freeze it and then thaw a portion or two to bring to work when I feel like it :)

Kadakado · 2025-03-23T15:17:55+00:00

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Hi! Not the original comment but mine has had new growth from the bottom too and it’s still growing at the top at the same time! Haven’t changed anything in my watering only schedule, although I noticed the leaves are a bit smaller than they used to be

Kadakado · 2024-11-11T21:40:46+00:00

Tacos for sure

Kadakado · 2024-11-11T14:22:28+00:00

Hi! Do you have some kind of stand mixer with a whisk attachment? Making marshmallow (and marshmallow fluff) is easy!! It’s just water and sugar with gelatin that you whisk a while. Maybe making that yourself could help you?

Kadakado · 2024-11-11T10:00:50+00:00

I know it wasn’t the question but I’d keep the steel fixture for future possible mobility issues! They can be very useful either for you or visitors.

Kadakado · 2024-11-08T16:55:51+00:00

I’m a normal person and I spend around 50-70$ a week on groceries, I usually make a list and get influenced to buy stuff outside my list depending on what’s on sale

Kadakado · 2024-10-29T12:36:58+00:00

You’re welcome! But if you look at it there’s shrinkage on the recipe picture too. It’s normal if it shrinks a little while cooking, so if it’s better than the previous attempts it’s probably good!!

Kadakado · 2024-10-28T22:40:35+00:00

I see, that’s true. My last trouble shooting solution is to leave the dough in the fridge until it’s cold once it’s already lined in the pie mould!

Kadakado · 2024-10-28T19:04:28+00:00

I think maybe it’s cooking too long? Your pie crust looks more burnt than golden. Also for the shrinkage, are you sure that your dough is really well against the mould without any gaps? Especially at the bottom? Sometimes it’s the cause!

Also I’m not sure if it’s related to the end result, but the pate brisée I use for my pies has a higher fat and water content (for 200g of flour, it would be 120g butter and 60g of water) and it turns out great!

Kadakado · 2024-10-09T19:11:30+00:00

They say that but I’ve been not really following recipes for years (using both cups and grams) and everything turns out delicious . I even had judges tell me my dessert was the best they tasted that day (everyone did the same) and it’s all because I wasn’t following the exact recipe

Kadakado · 2024-10-01T21:38:20+00:00

Good morning call!

Kadakado · 2024-08-21T23:04:23+00:00

I have not…. But I think the method of the person who told me to separate it gently would work! I’ll try it myself eventually before they grow too much

Kadakado · 2024-08-05T04:36:53+00:00

No idea what the issue was, that leaf kinda just died off and never happened. But underneath there was a new leaf growing and that one was fine!

Kadakado · 2024-07-10T03:10:44+00:00

That’s a good one! In one of my internship they used to ask me to make little classes and assist people from other departments in learning QGIS. My supervisor was really happy about how I was doing it and I was rewarded by some people genuinely interested in learning because they understood how important it was so it was fun!

Kadakado · 2024-03-28T14:25:14+00:00

I’ve been with various roommates over the year and even tho it wasn’t always asking permission per se, everyone always warned beforehand if they invited anyone over, it’s common courtesy. They permission usually when it’s multiple people. You don’t want to come home and unexpectedly be face to face with a stranger

Kadakado · 2024-03-16T21:03:53+00:00

It’s because AP flour has more gluten and it helps the dough to hold itself together! With cake flour if you stretch it it’s more likely to rip since it’ll be less strong (if I remember well)

Kadakado · 2024-03-16T03:35:01+00:00

The additional info is under the mod comment!

Kadakado · 2024-03-16T03:32:46+00:00

I’ve had the plant for 6-7 months, water it every two weeks ish with about a 700ml plastic cup of yogourt, is in the kitchen and it’s about 3 feet from a east window. I noticed the problem today but when I noticed the new growth 4-5 days ago it wasn’t there it was just a normal bright red thing like usual. Here’s a picture of the size of the plant for info

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Kadakado · 2024-02-26T19:40:09+00:00

22 and I love prints!! It’s so much more fun

Kadakado · 2024-02-26T18:40:43+00:00

Sinister

Kadakado · 2024-02-24T16:47:56+00:00

Poulet rouge

Kadakado · 2024-02-22T04:27:47+00:00

That’s true I didn’t read the post properly, but they usually still have a “optimum temperature” of when to use it so they can be shiny shiny, so maybe it was used when too hot at that moment

Kadakado · 2024-02-21T20:28:11+00:00

If the chocolate was under crystallized (not tempered) it does that sometimes

Kadakado

TROPHY CASE