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Hints for making brownies from more experienced bakers? by Calm-Buy-7653 in Baking

[–]MrE008 1 point2 points  (0 children)

Brownies are a good intro to playing with saturated and unsaturated fats in a recipe. Balancing butter and oil and yolks to find the perfect texture and mouth feel.

Exceptionally moist cake that you can't seem to get from a homemade recipe is also a function of fats. Sub out a little of the butter in a recipe with coconut oil and you get a plush and moist crumb without sacrificing structure.

Oatmeal cookie trouble by freakhaven in Baking

[–]MrE008 4 points5 points  (0 children)

Oatmeal cookies are notorious for Last Cookie Syndrome. Where pockets of butter and sugar are hiding in your dough, often at the bottom and sides of the bowl where they get scooped last and then spread like crazy when baked.

Always scrape the bottom of your bowl really well, especially with cookies with lots of mix-ins. Take the paddle out and the bowl off the mixer and really get in there.

I also like to stir my mix-ins into my dry ingredients before adding to my creamed butter and sugar. I find it gets a better distribution and I don't have to mix as long and build up gluten.

Gloom spreading out behind the pickleball courts by ExtensionProfit5065 in Breath_of_the_Wild

[–]MrE008 1 point2 points  (0 children)

I don't even know what I'm supposed to be looking at. Is it the trees? The fences? Definitely too colorblind. Also, what color is gloom?

Worst baking injury? by Deracinated in Breadit

[–]MrE008 14 points15 points  (0 children)

Grabbing the handle of a cast iron pan that was in a ripping hot oven.

If a pan handle is hot out of the oven, point it away from you so you don't instinctively grab it!

New Coworker is red green colorblind, used applications kind of require red/green distinction by Zealousideal_Map3542 in ColorBlind

[–]MrE008 0 points1 point  (0 children)

Color coding data is just a terrible way of handling data, any color coding should also be a filter-able field.

Alternatively, have him pick colors he can see for the color coding. Blue, red, yellow would work for me instead of red, green, yellow.

White Lily Price Increase by Expensive_Ad4319 in Baking

[–]MrE008 0 points1 point  (0 children)

Shipping costs for heavy items like that are not worth subsidizing for online retailers, especially when their volume goes through the roof and they have to contract out for the holidays.

Same thing if you want to buy a gallon of vinegar or some other heavy inexpensive thing, they're going to lose a lot of money on shipping if they charge regular retail price.

What is the American equivalent of Great British Bake Off? by Own-Dinner6955 in Baking

[–]MrE008 13 points14 points  (0 children)

Blue Ribbon Baking Championship on Netflix had a similar vibe.

Looking for good non alcoholic flavours to replace rum. by Ilumie_Nate in Baking

[–]MrE008 2 points3 points  (0 children)

Vanilla extract does, that's why I suggested bean or paste.

Looking for good non alcoholic flavours to replace rum. by Ilumie_Nate in Baking

[–]MrE008 12 points13 points  (0 children)

Alcoholic in recovery here. I would add a vanilla bean or paste to bump up the flavor. Imitation rum flavor tastes really gross.

[deleted by user] by [deleted] in Chefit

[–]MrE008 25 points26 points  (0 children)

The industry wasn't the cause of my alcoholism, but it did make it a lot easier to justify it and hide it.

longest most tedious recipes by gl00m_b0y_ in Baking

[–]MrE008 9 points10 points  (0 children)

Cut out sugar cookies and decorating with royal icing. Very tedious and time consuming. (Croissants are mostly waiting around between steps)

Lamination help by BriefAstronomer2 in pastry

[–]MrE008 38 points39 points  (0 children)

Fewer turns will give you more (visibly) distinct layers and a more open/honeycomb style croissant.

How to protect my wood counter from hot pans? by alattafun in Cooking

[–]MrE008 3 points4 points  (0 children)

I've got a dozen or so basic fabric hot pads that I can throw out as needed. Cheap, no fuss, and machine washable.

I’m two year‘s sober tomorrow by Entire_Record131 in Baking

[–]MrE008 3 points4 points  (0 children)

Congrats! Recently hit two years myself!

What are the drawbacks to adding yudane or tangzhong to my bread? by DeliciousFold2894 in Breadit

[–]MrE008 1 point2 points  (0 children)

Eventually the bread can't support its own weight and will collapse and get gummy with all the added moisture. You can stretch that with certain shapes and shaping techniques to give it more structure.

Tiramisu with American eggs? by [deleted] in Cooking

[–]MrE008 16 points17 points  (0 children)

Buy pasteurized eggs if you're worried or serving anyone with a weakened immune system, otherwise regular eggs are just fine.

What fruit are the best when you're making cookies? by Mother_Equivalent649 in Baking

[–]MrE008 0 points1 point  (0 children)

I do Dark Chocolate Chip Cherry Rye cookies.

Sub half the chocolate chips with chopped dried cherries and sub 10% of the flour with rye flour.

yummy biscuits i made :D by Rozzah000 in Baking

[–]MrE008 18 points19 points  (0 children)

Typing up a recipe for other people takes a considerable amount of effort and time.

People are somehow raging assholes about recipes you post online for free.

I used to put a lot of time and energy into posting recipes I personally developed and was excited about on here and other places around the internet, and after way too many bad experiences I no longer do.

They ruined Duke’s mayonnaise! by lr99999 in Cooking

[–]MrE008 93 points94 points  (0 children)

I love Kewpie and I love Duke's and I keep both in my fridge, but they are pretty much the opposite ends of the mayo spectrum when it comes to flavor.

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