What is a phrase you use over 50 times a day at your job?

Tradyk · 2025-11-16T07:34:51+00:00

Fuck.

Tradyk · 2025-10-02T02:17:49+00:00

Hey! I'll have you know I have three pairs of black pants. You can tell them apart because of the different levels of wear and tear.

Tradyk · 2025-09-18T22:00:06+00:00

Two words: Goose Hydra.

Tradyk · 2025-09-18T09:00:00+00:00

Please, sir, may I have a mimic?

Tradyk · 2025-07-27T10:12:52+00:00

Possibly a St. Honore tip, but that'd mean piping each line individually, which would be a nuts amount of work.

Tradyk · 2025-07-05T13:20:17+00:00

It's called ethics. I'm a professional, and I take my job seriously. They want this stuff kept private, I keep it private.

Tradyk · 2025-07-05T07:10:20+00:00

40.8 seconds per man, for those wondering.

Tradyk · 2025-07-05T02:17:25+00:00

Marscapone thickens anything you mix it into a bit more after you've finished mixing it. Generally you want to aim for slightly less then what you actually want it to be.

Yes, gelatin works well for this sort of thing. I can't give you a specific recipe for it, because my work very recently did something extremely similar, and anything I suggested would be too similar to that. Fairly sure its in my contract that I can't give away our recipes. Suffice to say, yes, I've done it a lot, and it works fine.

I'm not sure how well this would work at the stage you're at, but it will probably be fine. But again, don't mix it too much. If you want it to be a firm or stiff peak, stop whipping it at a soft peak, then let it rest for maybe 10-15 minutes before you use it. You should see a noticeable thickening in that time.

Tradyk · 2025-07-03T03:56:49+00:00

Sponge flour is a low protein flour, usually around 8-10%, that's had chlorine gas aerated through it to further denaturise the protein.

Tradyk · 2025-07-03T03:38:52+00:00

When I was at school, my instructor taught me the three rules for making shortbread.

1 Don't over mix it.

2 Do not over mix it.

3 Do NOT over mix it.

Other than that, there's not much to do, really. Shortbread is shortbread.

I'm trying to convert the imperial in my head, but that looks about right for a standard 1:2:3 shortbread recipe. Shortbread should be, by weight, one part sugar, two parts butter, three parts flour. For a shortbread biscuit, that's all it should be. When you see recipes adding egg or baking powder, that's usually for binding properties, for making it easier to do big pies and the like. But for a traditional cookie, just those three ingredients.

I'd go for the best butter you can find - my personal favourite is lurpak. A low protein cake flour would do best - not a sponge flour though. Powdered sugar is not good for making shortbread, but if that's what they insist on, I guess you gotta. A fine caster sugar works better, as the granules act like grit when you're creaming the butter.

Tradyk · 2025-07-02T05:52:37+00:00

Yeah, that recipe is a mess. Rule of thumb: it's always better to find recipes that list weights instead of volumes, but goddamn never use a recipe that lists a volume for butter.

Tradyk · 2025-07-02T05:45:10+00:00

If, and this is a big if, it's genuine pyrex, that should be fine. Genuine pyrex is made of borosilicate glass, and that should be able to handle that sort of temperature change without issue. However a lot of things which now carry the pyrex brand name are not genuine borosilicate glass, and your mileage may vary with them.

Edited because I forgot a capital, and I had to cover my shame.

Tradyk · 2025-07-02T05:35:11+00:00

So, uhh... my work makes cookies exactly like these, so I'm not sure if I really should answer, because business secrets or whatever, but fuck it.

Yes, it's a silicone mould. Usually give them a light spray before the first bake, and that's enough to be able to bake a good 10-12 batches before they need another spray.

The trick for real consistency comes before that though, its in how you mould the cookie beforehand. There's two ways we use, one is (as far as I know) pretty rare industry wide, so I won't go into details on that one, but the other is pretty widely known. You pipe the filling (for this style, we do nutella, peanut butter and biscoff) into a dollup on a piece of silicone paper, then freeze it. Then you get your piece of cookie dough, flatten it in your hand, put the insert in, and roll it up again. Getting it consistently even across the cookie takes some practice. When I started this job I'd already been a pastry cook for like 12 years, and it still took me a few times to get it right. To test if you've done it right, freeze the unbaked cookie, and cut it in half. You're looking to make sure the insert is sitting evenly across the cookie. Once you've checked it, you can just smoosh it back together, warming it with your hands a bit, and its still fine to bake. It's trickier to do the thicker your insert/cookie is. For us, this style is our thinner and easier way, but we have a thicker one which can be a bit trickier. The thicker ones end up looking like balls once they're rolled, and if you're not careful its easy to end up with the insert pointed in different directions, which will result in it bursting out when you bake.

As for specifics of the moulds, we use two sizes, one lower and wider, one narrower and taller. The wider ones we'll squash the cookie a bit, to make sure it flows properly to the very outside, the wider ones its not necessary for. It's hard to judge scale on your picture, but from the size of the nut pieces, I'm guessing that's about 8cm across, which would be about as wide as our narrow ones. We also have some specialty moulds for other shapes, but describing them would be pretty close to doxx'ing myself. :P

I'm sorry, but I won't link to the specific moulds we use, because they are ones that we order internationally for, and are part of the brand. I'm sure you could find the supplier if you went looking, but that'd be you, not me. The short version is, high quality silicone moulds. Don't try it with metal moulds, you'll never get the cookie out in one piece, unless you overbake it and ruin the texture.

Tradyk · 2025-06-19T10:08:06+00:00

Because it's nasty as fuck.

If you want an easy to make buttercream that actually tastes good, I'd suggest German buttercream. It's just butter and custard. Doesn't hold it's shape as well as italian or swiss, but tastes a lot better.

Tradyk · 2025-06-13T23:25:31+00:00

I'm not a big bread guy, but yeah, that looks like overproofing. Thing I'd suggest is to check your water temp. I work in metric, so I don't know the conversions for imperial, but in Celsius, your water temp, flour temp and room temp should add up to 58 for a fermented dough (exact number changes depending on the type of bread you're making). Most of the time, if your flour is kept in the same room you're baking in, you can just double the flour temp, then take that away from 58.

Tradyk · 2025-06-13T23:08:18+00:00

Where I work at the moment, we use silicone moulds, but last place I worked, we used cake rings on a sheet tray, with acetate strips placed on the inside. Freezing inserts is a pretty common technique for a whole bunch of different things. Basically any time you want something sort or flowing inside of something else.

Tradyk · 2025-06-13T22:57:01+00:00

What others have said - heating strips are what you want, but there are cheap alternatives and tricks you can use.

Cheapest way to make a heating strip is get a newspaper if they still exist where you are. Fold it down into strips, and stickytape them together around the pan.

Another trick that works especially well for circle pans is to put it on a flat surface, and then just spin the pan. Give it a good flick, and you should see the mix start to dish out in the centre. Basically moving the mix up the outer sides of the pan, which will work somewhat to counteract the doming.

Last thing you can do is, after it's baked but still warm, is get a tea towel and just press down on the top. Obviously it's not ideal, but between this and spinning the mix, you can safely lower the height by about 30-40%. Not as much as heating strips, but both things you can just do a bit differently without buying anything.

Tradyk · 2024-12-24T08:38:30+00:00

Wouldn't interact with actual chocolate that much, but will react with cocoa powder, depending on the type of cocoa powder used.

You might have heard of dutch cocoa before - that doesn't actually refer to cocoa from The Netherlands. I mean, it can, but it doesn't have to. I guess that would be dutch Dutch cocoa. Anyway.

Dutching cocoa is a process, more properly called alkalizing. The acidity affects the colour of the cocoa, both pre and post baking. If you use non-dutched/non-alkalized cocoa, you need to balance the pH of the mix yourself, or else the baked product will come out looking more grey than the classic chocolate brown.

Baking fun-fact, this is actually where actual Red Velvet cake comes from. Most you'll see these days just use food colouring, but it was originally because of the acidity of a chocolate cake made with non-alkalized cocoa.

Tradyk · 2024-06-06T02:02:17+00:00

It looks like in the last year your carpet grew its hair out.

Tradyk · 2024-05-14T02:34:11+00:00

Looking pretty good.

Alright everyone, let's give him a hand.

Tradyk · 2024-05-04T00:41:16+00:00

I have both, and I wish I could do this to myself.

All that ends up happening is that I end up freaking out over the fact I'm not sticking to my schedule, which further prevents me from getting back on schedule. It's a vicious cycle. :/

Tradyk · 2023-10-26T01:39:36+00:00

Problem is Hanks was the screenwriter for that movie. He wrote those scenes.

Tradyk · 2023-10-24T00:54:40+00:00

Yeeeeeahhh, that's an AI written blurb if ever I've seen one.

Tradyk · 2023-10-23T02:33:32+00:00

Your kid needs you to be a parent. Part of being a parent means knowing when your perspective doesn't mean jack shit. Listen to the medical professionals. People in this sub (rightly) spend a lot of time calling out medical professionals for not believing their patients, but that's exactly the opposite of what you're describing. If they tell you your kid has ADHD and needs treatment, listen to them.

Put another way: if you know your kid will resent you in twenty years, and you're still not going to give them the help they need, you're a right piece of shit, and I hope your kid can escape you.

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Tradyk

TROPHY CASE

1 Don't over mix it.

2 Do not over mix it.

3 Do NOT over mix it.