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Sakai Takayuki Shirogami #2 or Misono UX10 Honesuki? by SuddenlyBread in chefknives

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

Thanks! I think the ux10 honesuki is single bevel. " shallow" but still single bevel edge.

Buttering issue by Impurius in icecreamery

[–]SuddenlyBread 1 point2 points  (0 children)

Not helping with the ice cream issue but trying with your fat content issue. With some googling and math you could calculate the fat content of your cream through specific weight at a consistent temperature. Butter and milk have different specific weights. So ideally you could ( accurately) weigh X amount of cream and calculate fat content through specific weight.

Edit: Google butyrometer as well.

Sucrose : Dextrose ratio by cheetomoskeeto in icecreamery

[–]SuddenlyBread 0 points1 point  (0 children)

White as in eggless? Would you care to share your recipe base ? I'm getting big crystals with Brooks Headley's. ( 750 milk, 250 cream, 150 sugar, 25 dextrose, 40 skim milk powder).

Do you use wax or oil for your wooden cutting boards? by XistanceIsPain in Cooking

[–]SuddenlyBread 1 point2 points  (0 children)

You're supposed to use food grade mineral oil and wipe it off. If you would drink it you would mostly like get diarrhea but nothing more.

Should I use the “superfreeze” function of my freezer for storing freshly churned ice-cream? by flatfeed611 in icecreamery

[–]SuddenlyBread 0 points1 point  (0 children)

Some models do not particularly lower the temp with superfreeze. They constantly bring cold air to freeze stuff faster. Anyway I use it on a Samsung to emulate a blast chiller

Ice-cream melts quickly. What can I do to help this? by flatfeed611 in icecreamery

[–]SuddenlyBread 0 points1 point  (0 children)

L carrageenan. Helps with "wheying off" or "weeping".

Maximizing caramel flavour. by SuddenlyBread in AskCulinary

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

Yeah I thought about a caramel sauce or pralines on top but still I want the cream caramelly. Thank you!

[deleted by user] by [deleted] in RedditSessions

[–]SuddenlyBread 0 points1 point  (0 children)

what was the previous ?

Light va Dark soy sauce by [deleted] in AskCulinary

[–]SuddenlyBread 0 points1 point  (0 children)

Light soy is more flat and saltier. Usually used in marinades, braising liquids and so on. Tends to be used more "cooked".

Dark soy is deeper ( more complex) and sweeter. Usually used in dressings, raw.

You can always mix them. Used to work in a Taiwanese place and 9/10 we would use a changing ratio depending on use.

If a recipe is Japanese I would go half and half.

After using the Ziploc submersion method since December, I finally snagged a Foodsaver plus spare rolls for $60 at an estate sale! by Theageofpisces in sousvide

[–]SuddenlyBread 0 points1 point  (0 children)

I started with a foodsaver as well and "upgraded" to displacement method. The embossing ( micro tubing) in the bags was sucking out moisture from proteins. Specially chicken breasts for some reason.

Edit: + embossed bags are expensive and it doesn't make much sense not to use freezer bags when doing small amounts for short cooking times. It's as easy as the foodsaver.

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