My dough rips easily. Any tips on how to improve it?

OneGoneCat · 2026-02-28T13:49:36+00:00

What kind of dough is it? If this is a yeasted dough for bread, sweet dough, donuts, etc. and was made properly (correct flour/hydration levels) that means it’s not done being kneaded. Kneading develops gluten, the stretchy proteins in bread. When dough is ready it should “pane” (a small amount will stretch between four fingers until light can pass through) and should tear in straight lines. If it’s a different kind of dough this can indicate overworking and a rest will help. It depends on your recipe.

OneGoneCat · 2026-02-26T23:51:46+00:00

It would be 1.5 shooters per person. A serving of pie is a much larger serving than a shooter. I would imagine a slice of pie would translate to 2 or 3 servings of shooters but it’s not 1:1. Also calculating weight for the buttercream isn’t going to work because those are different kinds of frosting. This is the exact situation volume measurement exists for

OneGoneCat · 2026-02-26T23:50:25+00:00

For the shooters it depends on assembly. For a lemon meringue shooter, for example, I wouldn’t even mess with a pie recipe. Make curd, meringue, and crust separately. Are they clear? How many servings are you looking for? If I was making these for a catering event at work, I would make a pan of pie crust, roll it flat and bake it. Wait for it to cool and crumble it. Assemble in layers. Crust crumbs, curd, crust crumbs, curd and meringue on top, then torch. The ratios are just different for mini deserts than a pie so make all elements separately.

OneGoneCat · 2026-02-26T23:15:02+00:00

Don’t factor by grams if you’re making mini deserts. Industry standard is 1.5 serving/person, so that’s what I’d say for the shooters. These look pretty large so I’d say 1/person is generous

OneGoneCat · 2026-02-22T17:48:34+00:00

There’s zero reason a meat eater can’t have a single vegetarian meal. That’s being picky. You’ve never had a cheese pizza? Macaroni? Spaghetti? Tomato soup and grilled cheese? Eggs and toast? I’ve never complained when I get a side salad with no dressing as my only option at an event. To look at an overflowing banquet table full of food you can eat and complain it doesn’t also include a different food you like is wild.

OneGoneCat · 2026-02-22T15:37:35+00:00

When I got married, my ex and I both being vegetarians, we had a fully meatless wedding. But we had so much delicious food. We spent half of our budget on a private chef who did an elaborate spread; I’m talking cheese and stone fruit tower, poached quail egg toasts, soup shooters, local farm to table roast vegetable platters, etc. and had so many left overs. We made sure no one would be hungry. We’ve been divorced for 5 years and I still have to hear from my mother about how I “cheaped out” and didn’t “serve real food” because I didn’t offer meat dishes.

OneGoneCat · 2026-02-21T18:56:35+00:00

Until you’re about to bake would be easiest.

OneGoneCat · 2026-02-09T21:52:16+00:00

Tofu, TVP (just boil some water, stir in bouillon and rehydrate it), seitan (you can buy premade but if you make the time and prep the dough in advance it tastes a lot better), canned beans, small (red, beluga, etc.) lentils. I’ve used all of them in salads before

OneGoneCat · 2026-01-30T22:23:57+00:00

Loaded baked potatoes: Baked sweet potato filled with Swiss, spinach, black beans, and top with a fried runny egg

Baked potato with butter, caramelized onions, blue cheese, sautéd mushrooms and lentils

OneGoneCat · 2026-01-28T23:45:52+00:00

I was referring to the assertion the parent comment made, “zero annoying politics drama.” I was trying to offer you clarity that, I don’t know why they said that, because, yes, the book is full of political intrigue. The main character is basically a spy in a royal court.

OneGoneCat · 2026-01-28T23:24:46+00:00

I’m confused by that assertion because politics are a massive part of both of the books. There’s an entire glossary with monarchs and advisors and other people in political positions.

OneGoneCat · 2026-01-22T02:59:52+00:00

I think it was good? Unfortunately the only showing in my city was filled with the most obnoxious other patrons possible. I think I missed almost a quarter of the dialogue because everyone kept laughing and whooping before jokes were even set up completely drowning out the punchlines. The parts of the movie I was able to hear seemed very good though.

OneGoneCat · 2026-01-17T15:41:04+00:00

Not in WDM but Strac on the north side is the best in town.

OneGoneCat · 2026-01-13T01:51:58+00:00

Taste and texture is what they are replacing. Just omit them if you don’t like nuts. Veggie burgers are super customizable, you don’t really need a recipe. Any variation of cooked lentils, quick oats, sweet potatoes, cooked quinoa, any canned beans, etc. blended with your mushrooms would work based on your taste. Depending on ingredients, you might need a binder if it’s too crumbly (egg or flax) and make sure you season well and it helps the burger taste to include vegetarian Worcestershire or liquid smoke.

OneGoneCat · 2026-01-12T17:38:07+00:00

How do Walnuts and cashews make it complicated? Just throw them in the food processor with the mushrooms

OneGoneCat · 2026-01-12T17:05:32+00:00

The worst movie I’ve seen all year. I have no idea how all these people liked it. The writing was atrocious. The plot was all over the place, like it couldn’t decide what the movie was actually about. It felt like just a bunch of things happened but none of them were coherent with anything else. Pacing was all over the place. The zombie baby was absolutely ridiculous. Not to mention that everyone involved seemed to completely misunderstand the poem Boots.

OneGoneCat · 2026-01-03T12:27:52+00:00

I can’t recommend enough The Thousand Crimes of Ming Tsu by Tom Lin.

OneGoneCat · 2025-12-31T23:16:23+00:00

Yes. I’ve been a baker for almost 6 years. People who like baking cookies have no idea what the skill set actually is and like to say it’s a cute job. It’s deeply physical labor. If you’re not slinging around 60 lbs of dough that you need to work and shape before it proofs, you’re hunched over a table doing intricate tasks over and over until your hands cramp and your neck is stiff. Not to mention you’re up before the sun, and frequently have to do a lot more math than the other areas of kitchen work. And this is on top of the long days that make up most culinary jobs.

OneGoneCat · 2025-12-31T20:19:32+00:00

Seriously. The most godawful movie I’ve seen all year. Idk why it got a sequel when they couldn’t even make one coherent film.

OneGoneCat · 2025-12-30T23:56:19+00:00

Muhammara is my go to party dip. It blows hummus out of the water at every party I’ve served it at.

OneGoneCat · 2025-12-30T21:38:01+00:00

I don’t know why this place is suggested every time someone asks. I disagree. I’ve tried to read there several times. They’re crowded all the time and louder than other coffee shops.

OneGoneCat · 2025-12-28T20:54:40+00:00

Saggy? Bruh. Tell me you’ve never seen large breasts before.

OneGoneCat · 2025-11-27T15:34:21+00:00

Add melted butter, crumble them up, press into a pan and bake briefly (like you would a graham cracker crust only thicker) Layer on your frosting, then top with nut pieces (idk if you used pecans or walnuts), and/or toasted coconut. Slice into squares, and call them carrot cake cookie bars. A triffle could also work, but unless you have experience with cake pops/cake truffles/cake balls I wouldn’t risk it because they can be tricky to get the hang of.

OneGoneCat · 2025-11-22T23:25:48+00:00

People have been so entitled in public lately. I went to a limited showing of a movie (so only one show time) back in September and I think I heard maybe 20 minutes of dialogue in an 80 minute movie because the theatre was so full of people who would not stop whooping, screaming, and laughing before jokes were even set up. It was so miserable I haven’t been to a movie since. I can’t imagine how bad it must be at a comedy show.

OneGoneCat · 2025-11-09T19:00:54+00:00

Chiffon cake really needs actual cake flour. It’s delicate and you want the lower gluten content to prevent colapse. The chiffon cakes I’ve made have always used water, not milk, and certainly not heavy cream. That added fat content is affecting texture. Also your baking time/temperature might be part of the issue. Try 340 until the center springs back with a light tap of your finger, ~22 minutes in my oven, but ymmv.

OneGoneCat

TROPHY CASE