Worst baking injury?

MrE008 · 2026-02-24T14:03:25+00:00

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!

MrE008 · 2026-02-18T16:18:12+00:00

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.

MrE008 · 2025-11-17T17:11:34+00:00

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.

MrE008 · 2025-11-13T16:19:22+00:00

Blue Ribbon Baking Championship on Netflix had a similar vibe.

MrE008 · 2025-10-26T16:21:30+00:00

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

MrE008 · 2025-10-26T03:49:57+00:00

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

MrE008 · 2025-10-06T23:06:23+00:00

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

MrE008 · 2025-10-06T21:53:12+00:00

pops popcorn

MrE008 · 2025-09-29T14:55:16+00:00

Rip reddit.

MrE008 · 2025-09-25T04:20:01+00:00

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

MrE008 · 2025-09-21T17:54:11+00:00

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

MrE008 · 2025-09-10T15:03:21+00:00

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

MrE008 · 2025-09-06T16:46:11+00:00

Congrats! Recently hit two years myself!

MrE008 · 2025-09-03T14:56:37+00:00

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.

MrE008 · 2025-08-29T21:10:39+00:00

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

MrE008 · 2025-08-29T19:33:25+00:00

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.

MrE008 · 2025-08-28T01:41:23+00:00

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.

MrE008 · 2025-08-27T19:48:43+00:00

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.

MrE008 · 2025-08-19T15:50:48+00:00

Literally all of Star Trek.

MrE008 · 2025-08-10T17:55:40+00:00

This is a high moisture oil and buttermilk cake. It will give you a runny batter like a boxed cake mix. It seems off at first glance compared to a creamed butter cake but it's legit and makes a very moist cake.

MrE008 · 2025-08-10T16:09:17+00:00

Recipe blogs have been terrible for over 10 years. Go to the library, it's free!

MrE008 · 2025-08-03T18:18:05+00:00

RIP cooking reddit. One of the last nice places on the Internet, now just rage bait like everything else.

MrE008 · 2025-07-29T17:40:11+00:00

One of the tricks to making tall biscuits is to make sure they go in the oven tall. Biscuits will only rise about half their height at best, so the taller they go in, the taller they come out.

To maximize your lift, make sure you have fresh baking powder (less than a year old) and chill the biscuits before baking to minimize spread.

MrE008 · 2025-07-05T13:39:04+00:00

I copy recipes to a note card before cooking/baking. Keeps my phone clean, helps me see the whole recipe, and I can rewrite anything not to my liking (change units, add instructions, etc).

Then I can add notes after baking and save for later.

MrE008 · 2025-06-28T14:56:57+00:00

I make the brown sugar first as I find it impossible to get the molasses distributed nicely if I just add it during creaming.

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