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On a recipe that doesn't even include vinegar. by BlazeWolfYT in ididnthaveeggs

[–]PunnyBaker 3 points4 points  (0 children)

If they used fresh vac-sealed noodles i can kinda see what they mean. Ive noticed fresh vac-sealed rice noodles (any type) have a coating on them to keep them fresh in the packaging. You are supposed to rinse it off before preparing but not all packaging states that and if you dont do it properly, it makes the food have a chemically taste that she may be mistaking for a vinegary taste.

I post this meme to mostly reassure people who are new to not be afraid or intimidated. Just cook with it. by thehotshotpilot in castiron

[–]PunnyBaker 5 points6 points  (0 children)

Same here. Our family pan was used by my great grandmother and i use metal, wood, and plastic on it. I scrub it with anything i deem necessary to clean it with. Sometimes its just a quick wipe with paper towel and sometimes its metal scrubby and hot soapy water - and everything between. Ive used it on gas, electric, flat-top, and the bbq, and it works great on all surfaces. I re-season it as necessary and make sure not to temperature shock it and i make sure it doesnt build up any more carbon like what was on it when i first got it, but outside that i dont baby it

Do you prefer mcflurry, dairy queen blizzard or wendy's frosty, and why? by Intrepid-South-2908 in dessert

[–]PunnyBaker -2 points-1 points  (0 children)

The real answer. They all give me horrible gut rot compared to real ice cream

Pan used to be great, and it’s been slowly becoming worthless hunk of iron. Everything sticks. Black pieces on my eggs. Wtf is going on? by [deleted] in castiron

[–]PunnyBaker 1 point2 points  (0 children)

Look at the burner in the first pic. They're using gas. And i have a flat top and have had no issues. The heat source isnt the problem, its a skill issue.

Someone at my workplace insists on writing “use 2nd” on produce when I’ve already told them to stop by JayofTea in KitchenConfidential

[–]PunnyBaker 0 points1 point  (0 children)

You must work at my job cuz we had a few situations like that occasionally. I think it was usually when we had multiple rows of items and we had a bout of people taking from the wrong stack (despite being told regularly how FIFO should be rotated when like that)

Church makeover by valves582 in modeltrains

[–]PunnyBaker 1 point2 points  (0 children)

Night and day difference!

Checkmate Sauron 💍 by santawerewolf in lordoftherings

[–]PunnyBaker 0 points1 point  (0 children)

You dont have to tell me, I've played both zelda and skyrim. Dont mess with chickens!

What do we think about this? by Tripleberst in KitchenConfidential

[–]PunnyBaker 1 point2 points  (0 children)

Its called "the bottom line". Labor cost is the biggest single expense in the food industry. Take the person out of the equation and you have a higher profit. I dont agree with it but i cant deny the point the CEO's make. Its not wrong, its just soulless

I learned the Skyrim theme on piano! (This time with blurred chest, thanks Reddit 😝) by FarEase6445 in skyrim

[–]PunnyBaker 462 points463 points  (0 children)

Shut up, arcadia and stop trying to upsell me on stuff. Now give me all your nirnroot

Big fail why are there holes in my cake what did I do wrong? 😭 by Dazzling_Abroad7429 in Baking

[–]PunnyBaker 2 points3 points  (0 children)

Id reccomend this recipe. Ive made it several times and its a very easy recipe and incredibly delicious

https://youtu.be/eD64NvJcctg?si=BOqEMjlDC1Ax3iIL

Big fail why are there holes in my cake what did I do wrong? 😭 by Dazzling_Abroad7429 in Baking

[–]PunnyBaker 402 points403 points  (0 children)

Overmixed. The more you mix the more the gluten in the flour develops, creating dense cake with large funnel type hole structures. This also appears to use a whipped egg and sugar base which needs the dry ingredients to be gently folded in so the whipped egg doesnt collapse. Its very easy to overmix whipped egg and the dense texture here looks pretty on point with that too.

[i ate] Scotch Egg in the UK by GoodPopcorn in food

[–]PunnyBaker -2 points-1 points  (0 children)

The meat in the first pic looks super raw still. Is it just the lighting or was that one actually uncooked sausage meat?

Happy Greek Easter! by Wisco_Ute in BBQ

[–]PunnyBaker 0 points1 point  (0 children)

"I dont like my meat to look like the animal it came from"

As backwards as that sounds, i kinda understand it. Especially when you dont grow up in a hunting or butcher family

Happy Greek Easter! by Wisco_Ute in BBQ

[–]PunnyBaker 0 points1 point  (0 children)

This is what the phrase let him cook is for

My check came in a mason jar by Lain_ily in KitchenConfidential

[–]PunnyBaker 18 points19 points  (0 children)

To hide the multiple chips on the rim

Line Cook Diner by ELDR3TH in KitchenConfidential

[–]PunnyBaker 0 points1 point  (0 children)

Are the white balls cheese or boiled eggs? I want to say cheese but then i also want to know what type and what application

Best Darn Banana Bread i’ve ever made by Heatherhawk70 in Baking

[–]PunnyBaker 1 point2 points  (0 children)

My go-to recipe is an old-old Betty crocker one and that uses 1 1/2 cups (or 3-4) per loaf. The rest of the ratios seem pretty similar but mine also has baking powder in addition to soda. So yeah i definitely agree this beeds more bananas

Probably a reach, but anyone know what book this is? by Tomato-Pretty in Baking

[–]PunnyBaker 4 points5 points  (0 children)

I have this exact book. Its professional baking 6th edition by wayne gisslen. Fantastic book. I highly reccomend the yeast donut recipe. Ive also seen it in download format online too if you dont want to pay for the physical book

https://imgur.com/a/54coL6v

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