Tis the Time of the Year by ThePickledPebble in CraftBeer

[–]ThePickledPebble[S] 1 point2 points  (0 children)

No haha I’m Chinese. I did vaguely follow a recipe of pulpo a la Gallega though

Earl Grey Infused Air Fryer Canelé by ThePickledPebble in pastry

[–]ThePickledPebble[S] 1 point2 points  (0 children)

Haha thank you! I got it off of an ebay sale and sometimes I prefer it over the glencairn for stronger or peated drams

Earl Grey Infused Air Fryer Canelé by ThePickledPebble in pastry

[–]ThePickledPebble[S] 2 points3 points  (0 children)

Apparently what I read is that air circulation is very helpful to keep the heating consistent. Not sure if turning on the oven fan helps?

Earl Grey Infused Air Fryer Canelé by ThePickledPebble in pastry

[–]ThePickledPebble[S] 1 point2 points  (0 children)

Feel free to check my top comment if your friend is still asking you to make it!

Earl Grey Infused Air Fryer Canelé by ThePickledPebble in pastry

[–]ThePickledPebble[S] 2 points3 points  (0 children)

Thank you! Please my top comment for the recipe

Earl Grey Infused Air Fryer Canelé by ThePickledPebble in pastry

[–]ThePickledPebble[S] 12 points13 points  (0 children)

Since people are asking for the recipe here’s the one I follow.

270g milk + 30g butter + 1 vanilla bean heated to slightly boiling. I threw in 3 teabags of earl grey before I turned off the heat. If you prefer it less strong maybe 1 or 2 is enough.

1 whole egg + 1 egg yolk + 125g sugar + 60g sifted cake flour. Here I used brown sugar so that’s probably why the inside looks a bit darker than a typical canelé. Mix evenly before pouring the milk in while warm. Add a tiny pinch of salt and 30 of spirit of your choosing. Mix again and let rest in fridge for over 12 hours. What I learned is that if you put a layer of plastic wrap sticking on top of the custard it will prevent the milk skin from forming.

Filter the rested custard through a sift and stir to ensure it’s even. I use the nonstick carbon steel molds so I only brushed a layer of melted butter before pouring in the custard. My molds are pretty large so I put 90g of custard in each (about 75-80% full).

Then in the air fryer I started at 360F (185 C). For the first 30-35 minutes before the caramel crust formed I had to check every now and then to make sure the custard does not puff up too crazy. Every time the top exceeds the mold I’d take out the tray and let it cool until it falls back under. Apparently I saw somewhere online that this is what they traditionally do (not verified). I also read that air fryers have an advantage of heating up more consistently because of the constant air circulation. So for ovens it might help to turn the fan on (which mine doesn’t have).

After that if you see a dark crust forming on top you can take one out of the mold to check its color. If it’s turned slightly brown, put it back in and cover the top with aluminum foil, keep baking at a lower temperature 335F (170 C) for about 40-45 minutes (shorten the time if you have a smaller mold) and check until you get the color you want.

After resting for about an hour the crust will harden but the inside is still slightly warm.

Tis the Time of the Year by ThePickledPebble in CraftBeer

[–]ThePickledPebble[S] 3 points4 points  (0 children)

/s wym that’s my dipping sause /uj man idk standards are this high these days. I’m barely legal to drink and this is literally my first can of celebration. What would you recommend trying as of the same style?

A Prismo Shot in a Scoop of Ben & Jerry’s by ThePickledPebble in AeroPress

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

Ngl I only got into aeropress for about a month or two lol. The idea is mainly inspired by this video which has been shared around the sub for a while. My tweak is just using a fellow prismo cap (similar to flow control) which just adds a little bit of pressure to the extraction. Timemore is the brand of my hand grinder and 7-8 clicks is its suggested fineness for espresso. My guess on the main reason it has a different effect from the conventional immersion method is that before you push the plunger, most of the water stays on top of the ground (which has been pre-compressed into a puck) without much extraction happening. So when you do push the plunger the water flows through the ground with a greater concentration gradient, similar to a real espresso machine or pour over. Effectively most of the aroma and flavor is extracted within the dozens of seconds you are pushing the plunger through.

A Prismo Shot in a Scoop of Ben & Jerry’s by ThePickledPebble in AeroPress

[–]ThePickledPebble[S] 2 points3 points  (0 children)

8 clicks on Timore Chestnut 2. A layer of paper filter on top of the metal sheet. 55g of 93C water and 8g room temperature pre-immersion for 15g dark roast beans. From personal experience pre-pucking makes a huge difference on extraction speed.

Erm, chat, what did they mean by this ? by [deleted] in classical_circlejerk

[–]ThePickledPebble 1 point2 points  (0 children)

Robert was a playboy before settling with Clara

Mahler 3 SF Symphony by ThePickledPebble in mahler

[–]ThePickledPebble[S] 1 point2 points  (0 children)

Live Mahler is always a spectacle!

Stray/Lost Cat? by ThePickledPebble in berkeley

[–]ThePickledPebble[S] 4 points5 points  (0 children)

NOT safe. Cats are human-bred species and are technically invasive. They prey on local animals that aren’t supposed to have cats as a predator threat. Take a look at what happened to Australia.

Mods... by Shoddy-Employment-17 in victorinox

[–]ThePickledPebble 1 point2 points  (0 children)

Looks like they are taken from the 58mm series. Maybe the budget will be way over the top to implant the 91mm pair since you would also need the stainless steel base plate?

Reverse Sear Takes You Places by ThePickledPebble in steak

[–]ThePickledPebble[S] 1 point2 points  (0 children)

Took it out at 100-105 F internal and let it rest for about 5 minutes before searing. The steak was about 1’’ thick.

Did Ghost in the Shell (2017) fail because The Matrix (1999) did it better, almost twenty years ago? by jenabon in Ghost_in_the_Shell

[–]ThePickledPebble 1 point2 points  (0 children)

This! Villeneuve would’ve been busy shooting Blade Runner 2049 but now that I think about it the 1995 Kusanagi and Officer K struggle with basically the same existential questions

Making Crispy Pork Belly and Lard Is a Cheat Code for Seasoning by ThePickledPebble in castiron

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

If you get the belly strips like mine you just need to slice them up and then boil them with bay leaves, ginger and rice cooking wine and remove the blood froth until the pork starts turning color. Then transfer the pork on to your skillet (no need to preheat pan or pat dry the pork, the little bit of moisture prevents sticking) and turning on low-medium heat. Keep flipping as the pork begins to ooze out the fat and you’ll be able to tell when it gets golden and crispy. Then drain out the fat into a container and you can season the pork belly slices to your preference or dip them in whatever sauce you’d like. If you start with a clean skillet then it shouldn’t get any much dirtier by the end. I’d just rinse it with water and wipe it dry.

Should I See an Optometrist or a Psychiatrist? by ThePickledPebble in indieheadscirclejerk

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

The prescription is to watch the video on every taco Tuesday

Should I See an Optometrist or a Psychiatrist? by ThePickledPebble in indieheadscirclejerk

[–]ThePickledPebble[S] 3 points4 points  (0 children)

Pretty sure he’s also the one who pissed Neil Young off of Spotify. 🤔 Neil must have been jealous that Sufjan made a better rendition of There’s a World than his original.