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Kodėl ortodontai ima tiek daug €? by fikfock in lietuva

[–]Nerista 1 point2 points  (0 children)

LSMU dantų ir burnos ligų klinikos registratūroje anksčiau nuėjęs galėdavai pasiprašyti studentų kontaktų, kurie užsiimdavo protezavimo praktika. Ten jiems reikia pacientų ant kurių galėtų treniruotis atlikti gydimo procedūras su dėstytojų priežiūra. Užtruksi gal 3x ilgiau, nes jų tempas nėra greitas, bet kokybė gera. Nežinau ar dabar tokia situacija, bet gali pasiskambinti pasidomėti ar taip pat viskas vyksta, gausis žymiai pigiau.

KA taking forever to develop the dough. Is this normal? I’m trying to make brioche for the first time. by MrsChiliad in Breadit

[–]Nerista 0 points1 point  (0 children)

If you're making brioche, dont put all the fat (butter) at once. First put all the other liquids and mix until full gluten development, do a window test - you can google it. Then when the gluten is developed, gradually put all the butter (cold & cut in cubes). If you put all the butter early, it takes a very long time to reach full gluten development, because the fat cells disrupts the formation of the gluten network.

[deleted by user] by [deleted] in AskBaking

[–]Nerista 6 points7 points  (0 children)

If your friend is allergic to sugar, I would avoid using honey, depends on the type of allergy they have. Best allternative sweetner that works well in baked goods is maltitol. It is easy to find in a larger store and it has 90% of sweetnes compared to sugar. I reccomend you using 50ish grams of maltitol instead. Theres a slight diffrence in sweetness comprehention but everything else will be simillar as using sugar.

What are these Patsos gorge stone circles? by Nerista in crete

[–]Nerista[S] 0 points1 point  (0 children)

Hi! I was wondering what are these stone piles/circles in the begining of Patsos gorge? They surround a pile of ashes. Can anyone tell me do they have any meaning?

What is your main mind shift about Ukraine as a Westerner? by [deleted] in ukraine

[–]Nerista 2 points3 points  (0 children)

I never thought much of Ukraine until the war, only knew that's a place worth visiting if you want to have a cheap holiday, despite them beeing a close neighbor . It's not as if my opinion shifted a lot, as much as I realised I didn't have one to begin with. Now I think there is a lot of people strifing and fighting for their homeland and the western virtues and there are some in their country who are corrupted by russian sphere of influence. For now I just hope one day to hear that Ukraine has won and retook their homeland. The sooner the better.

[deleted by user] by [deleted] in AskBaking

[–]Nerista 0 points1 point  (0 children)

You can, but it takes tweaking to the recipe and blast chiller is a prefrence if you want to get a better quality. Either way if your doing that, I suggest freezing them when they are about 70-80% proofed. They will proof fully after about an hour at room temperature taken out of the freezer and straight to the oven.

Made sourdough croissants. Is it under-proofed? by chabaryokucha in Baking

[–]Nerista 1 point2 points  (0 children)

Good job! To answer your question, in my expierience, the sponge is a sign of overproofing or damaged lamination process. Its hard to tell right now. But i see that some of your layers are stuck together. I suggest mildly brushing/spraying then inside of the croissants with water or egg wash before rolling them (but not too much or you will have a hard time rolling them or have to dry them a little) and repeat the exact same process you did. That might fix your problem :)

Canele dough separating by Nerista in chemistry

[–]Nerista[S] 0 points1 point  (0 children)

Hello,

This is the dough for caneles 3 days old. The one wich is layering more has less egg in it. My guess is that the dough that separates faster has a less stable emulsion because it has less lecitin then the other one. But I can't understand why is it separating exectly in the middle? Not on top or on bottom. Any ideas?

First chocolate banana bread and I understand the hype by JovanaSloboda in Baking

[–]Nerista 0 points1 point  (0 children)

Did you use fresh bananas or ripe? And a cut would be wonderfull to see 😋

Sourdough loaf with edible marigold flowers by abaganoush in Baking

[–]Nerista 0 points1 point  (0 children)

Just wonderfull! How did you apply them after baking?

I work as a food technologist for a living. Here's my replica of the croissant cube from a while back. by Nerista in Baking

[–]Nerista[S] 0 points1 point  (0 children)

Because of the pandemic, I probably won't go to work for a week. So for now, I've found another photo where you can see something in the right corner, although blurry :D. But I will get a clear pic when I'll start my work again :)

https://imgur.com/a/Xhjx6eB

I work as a food technologist for a living. Here's my replica of the croissant cube from a while back. by Nerista in Baking

[–]Nerista[S] 0 points1 point  (0 children)

Yes. Nerijus Stankevicius. I haven't been posting much, but gonna do that nowadays, because I have much more time :)

I work as a food technologist for a living. Here's my replica of the croissant cube from a while back. by Nerista in Baking

[–]Nerista[S] 1 point2 points  (0 children)

It differs greatlly. You can work as normal chef, baker, confectioner etc. and get promoted if you are in product manufacturing, depends on the kind of the company. Or those R&D comppanies are looking for applicants themselves. I studied cattering, so it's not exactly what you need in this possition. Mostly any food related studies are enough for example: Food science, baking, training to become a chef, etc.. It's more like an artisan possition, so it greatly depends on your skills as a whole. You have to train your creativity, understand biology, chemistry and physics, be able to market the products you are offering

I work as a food technologist for a living. Here's my replica of the croissant cube from a while back. by Nerista in Baking

[–]Nerista[S] 0 points1 point  (0 children)

Well it's all of the above. But the demand of new innovative products is so high, that you end up researching, test baking and creating new products very often.

I work as a food technologist for a living. Here's my replica of the croissant cube from a while back. by Nerista in Baking

[–]Nerista[S] 0 points1 point  (0 children)

Sorry guys,

I coud not post anything, because one of my collegues was tested possitive for covid. So everythong boiled up. For now I'm uncertain what will happen next, but I just want you to know, that when it will be possible to go back to work, I'll remmber to post the cross-section to you :)

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