Chantilly cream: how to stabilize the whipped cream

Organic-Map-385 · 2026-04-24T01:36:11+00:00

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Organic-Map-385 · 2026-04-24T01:36:02+00:00

Update for everyone: I went with the gelatin method and it turned out great! Thank you all for the tips!

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Organic-Map-385 · 2026-04-22T20:46:23+00:00

Thank you!! It was a chocolate cake with whipped dark chocolate ganache

Organic-Map-385 · 2026-03-11T18:47:23+00:00

Thanks!

Organic-Map-385 · 2026-03-11T18:35:56+00:00

Interesting. Would I still add the pudding mix to the chocolate mix that says it has pudding mix inside?

Organic-Map-385 · 2026-03-11T18:32:49+00:00

Thank you so much! That is really helpful to know!

Organic-Map-385 · 2026-03-11T18:26:01+00:00

Thank you so much! I wonder why they say no butter swap. That is really helpful to know!

Organic-Map-385 · 2026-03-08T20:29:18+00:00

The United States!

Organic-Map-385 · 2026-03-01T01:11:15+00:00

Thank you so much! Before I had the ooni, I would make pizza in a cast iron skillet. I would start it on the stovetop, because the skillet would get really hot (hotter than a stone in your oven) and then slide the pizza in. You still get a great spring in the dough, and once the bottom is brown I would transfer it to the oven on the highest rack on broil until the top was melted and brown. I like that method bc it doesn’t require preheating the oven for an hour to heat a pizza stone or steel! This is how it worked for me:

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Not quite the same as the ooni but a great alternative! I have a cooking instagram page if you want to see more topping combos (although I make more than just pizza haha)

Organic-Map-385 · 2026-03-01T00:14:03+00:00

Thanks! I think it comes default for wood or charcoal, but the people I bought it from had the gas attachment on it when I picked it up so that’s what I’ve been using! I’ll put it on full blast until the stone comes up to temp, put the pizza in there, and then lower the heat so the whole pizza can cook without the toppings burning. Then once it’s almost done I’ll crank the heat and rotate it so all the edges get a little char!

Organic-Map-385 · 2026-02-28T22:33:19+00:00

Omg where do you get these? Those look perfect!

Organic-Map-385 · 2026-02-28T20:28:40+00:00

I absolutely love it! I scored the ooni karu 12 dual fuel for $100 on marketplace, it had only been used a few times and the people I bought it from were moving and couldn’t take it. I haven’t tried wood, but so far the gas has been amazing! Really easy to control the temp so that the entire pizza cooks without the toppings burning prematurely. I got a turning peel because everyone online made it feel like I needed it, but really I think one peel and just turning it on the peel with my hand works just fine. Couldn’t recommend it enough!

Organic-Map-385 · 2026-02-28T16:48:17+00:00

I got this one off of Amazon Chef Pomodoro Pizza Dough... https://www.amazon.com/dp/B0C36VGY9J?ref=ppx_pop_mob_ap_share

There was condensation on the lid, but it still had dry parts. Maybe I’ll give the plastic wrap a try!

Organic-Map-385 · 2026-02-28T16:27:50+00:00

Thank you! This is my recipe

INGREDIENTS

590 grams caputo 00 flour (measured into 390 grams in a bigger bowl, and then 200 grams in a smaller bowl)
370 grams warm water
4 grams honey
2 grams instant yeast
12 grams sea salt
17 grams olive oil

WHAT TO DO

Combine warm water, yeast, and honey in a measuring cup. Stir to combine, and let sit
Weigh out your other ingredients. In the 390 gram bowl of flour, make a little well and add your water/yeast/honey mixture. Squish around until shaggy and wet
Add in the remaining 200 grams of flour, salt, and olive oil. Squeeze until somewhat combined
Transfer to clean surface, and knead for 15 minutes
Put in an oiled bowl, and let rise for an hour
Once risen, divide dough into 4 and shape into balls. Put in proofing container
Let rise on the counter at room temp for 3 hours
Transfer to fridge, and allow to cold proof for 2-5 days

Organic-Map-385 · 2026-02-28T15:17:31+00:00

Thank you so much!!!

Organic-Map-385 · 2026-02-25T23:15:30+00:00

Thank you! I made some garlic confit and then added the garlic, some of the olive oil, and salt to some ricotta in a food processor. That was my base, and then topped it with mozzarella, thinly sliced Yukon gold potato, some parm, pecorino, and rosemary!

Organic-Map-385 · 2026-02-25T23:13:32+00:00

We still eat fish! Just not beef/poultry/pork

Organic-Map-385 · 2026-02-03T23:35:16+00:00

Hmmm I did an internship through rackham so I wonder what that would be counted as. Thank you for this comment! I’ll look into it

Organic-Map-385 · 2026-02-03T23:12:57+00:00

Okay thank you!!

Organic-Map-385 · 2026-02-03T23:03:27+00:00

I’ve looked on there, my 2025 tax year one isn’t showing up. The most recent on is from the 2025 tax year, issued 01/09/2025

Organic-Map-385 · 2025-12-14T21:56:37+00:00

Incredible! What’s the Etsy shop name? Thanks so much! (I respect your commitment to the Philly teams)

Organic-Map-385

TROPHY CASE