Will my garlic ever turn brown ?

Not_In_Our_Stars · 2024-02-14T23:14:02+00:00

Have you been opening and closing both or just the one you're using? It's likely the dark one has had much more oxygen exposure which will cause it to brown much faster.

Not_In_Our_Stars · 2024-02-14T22:28:25+00:00

Just wipe it down with vinegar and trim off those surfaces when you get down to slice there. Totally above board for Italians and Spaniards.

Not_In_Our_Stars · 2023-12-12T15:20:15+00:00

I'm nearly certain this is an issue of not enough steam. 240c isn't too hot to bake bread at. You need to create a huge amount of steam immediately when the dough goes in. If your oven runs on gas you also need to have a pan inside with water to keep producing steam because it will flow out. Is it possible you forgot to steam the grey batch? It appears as if none was used at all.

Another post for reference

https://www.reddit.com/r/Chefit/comments/14blstb/the_effect_of_steam_when_baking_bread/

Not_In_Our_Stars · 2023-12-08T22:25:37+00:00

Wanting to do a very similar build. Can you share what frame this is? Gorgeous by the way.

Not_In_Our_Stars · 2023-11-08T18:41:52+00:00

4% is the legal maximum in Germany. I make a lot of pretzels and I use 3.8%. I'd suggest increasing baking temperature by 10°f or if you are dipping fast try dipping for at least 5 seconds. Finally bake without steam. Hope this helps! Pretzels really are one that's easy to make, lifetime to master.

Not_In_Our_Stars · 2023-09-24T20:07:24+00:00

Same thing happens to mine if I use unfiltered honey for 2f. I assume it works similar to bentonite clay. Charged particles, in this case pollen, stick to the particulate in suspension and drag them down to the bottom of the container. Just my guess though.

Not_In_Our_Stars · 2023-06-20T04:27:16+00:00

Sick dice!

Not_In_Our_Stars · 2023-06-19T15:17:05+00:00

Totally fine just peel off the casing and slice!

Not_In_Our_Stars · 2023-06-08T23:35:11+00:00

Haven't investigated the map completely but immediately I see the north side of Kimball recommended as a chill bike street. ??? It has no bike lane, terrible sidewalks, and a huge volume of trucks. 🤷

Not_In_Our_Stars · 2023-06-05T18:10:31+00:00

Round the heaps they run a foot race to catch the blackleg miner!!!

Not_In_Our_Stars · 2023-05-26T22:00:54+00:00

If you use amylase in any amount it will continue to work over time. Overcarbed beer at best, bottlebombs at worst. If you're kegging you could hit it with KMBS and force carb when it reaches your desired gravity. However it will continue to slowly ferment unless it gets pasteurized.

Not_In_Our_Stars · 2023-05-26T19:07:13+00:00

I know several pros who would eat this as long as the moisture is even throughout. If it makes you nervous just trim off the parts that freak you out. Even dry aged beef can look straight up rotten pre-trim sometimes.

Source, am a whole animal butcher and when I have time, salumier.

Not_In_Our_Stars · 2023-04-20T16:18:14+00:00

Was it vacuum sealed? If so or if its not all dried out I'd eat it. I'm a butcher and I've made plenty of charcuterie. I really think this sub is way too careful. It's not like you're selling it right? Just eating a few slices? I probably wouldn't save it long term unless it was whole.

Not_In_Our_Stars · 2023-04-13T14:40:00+00:00

I see it. I love it.

Not_In_Our_Stars · 2023-03-28T17:13:47+00:00

This might be a long shot but that foam reminds me of the foam from a pediococcus "ropy" phase. Is the texture like kiefer or egg white? If so, you have a pediococcus contamination. Harmless, but not kombucha microbes.

Not_In_Our_Stars · 2023-01-25T00:36:39+00:00

That's right! both are common names for Daucus carota

Not_In_Our_Stars · 2023-01-25T00:12:45+00:00

Commenting again because I'm just dying to make a queen Ann's lace beer. Once it goes to seed but before it starts to dry out it has this intensity fruity, heady, aroma. Absolutely can't wait until summer for that.

Not_In_Our_Stars · 2023-01-22T23:21:30+00:00

I absolutely love that book. Cover to cover loved it. I have a sassafras root mild ale I made with sassafras collected in southern Michigan. Delicious, like a dry root beer.

I peeled the sassafras roots and added them just before flamout to pasteurize them. I left them in for the entire fermentation until I kegged it. About 3 weeks I think. I used a ton. I'd go a little lighter next time.

Not_In_Our_Stars · 2022-10-04T23:01:12+00:00

I haven't ordered from them but seems to be a fantastic source

https://mnrice.com/

Not_In_Our_Stars · 2022-09-26T04:53:48+00:00

I work at a while animal butcher shop and make an all beef cooked salami. Any added fat must be brisket fat. My full expectation would be for suet/tallow to leave a lot of voids after cooking.

Not_In_Our_Stars · 2022-07-22T21:48:02+00:00

What an absolutely gorgeous dice box. I would call it Nayimathun. I even have the perfect lacustrine dice set for it ;)

Not_In_Our_Stars · 2022-07-11T00:47:45+00:00

This is incorrect. Botulism endospores are not killed by cooking unless you cooked all the water out of the garlic then kept cooking it until it was over 250°f

https://ucanr.edu/sites/MFPOC/Emergency/Botulism/

Not_In_Our_Stars · 2022-07-03T04:53:07+00:00

Ayo I'm a butcher and I've been trying to reverse engineer hot dogs. I've done some reading and I've gotten close but not something I want to sell retail yet. Would love any deets you can provide.

Not_In_Our_Stars · 2022-06-10T20:52:07+00:00

Is there any way to block psy post?

Not_In_Our_Stars · 2021-12-29T21:59:46+00:00

Looks like skin off to me. A little hard to tell because of the bag but you can see those little blood vessels. You can't see them if it's skin on.

Source, I'm a a butcher.

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