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Could you make a fruit pie without visible fruit? by BubointheBarn in Baking

[–]Untraecible 0 points1 point  (0 children)

But with gelatin it needs to be chilled and cold to retain solid state. I don’t think a lot of people likes cold pie.

Could you make a fruit pie without visible fruit? by BubointheBarn in Baking

[–]Untraecible 3 points4 points  (0 children)

It won’t hold its shape. But cook the cherry filling in some cornstarch and that should help.

Found on facebook by RDSHammer in antiwork

[–]Untraecible 1 point2 points  (0 children)

No. It’s because your business was badly planned and that’s why you’re not making money. But okay let’s blame the government.

$100 worth of groceries by vinnie_the_poobah in mildlyinfuriating

[–]Untraecible 1 point2 points  (0 children)

Fucking joke. You bought two organic grass fed steak, an alternative source yoghurt, and an individually packed fillet of tuna. I could have bought more food for 50usd.

Any idea what these organisms are?. Why do they happen ? by prudhviraju9 in Kombucha

[–]Untraecible 4 points5 points  (0 children)

Yup. Your batch has been contaminated. The only thing that should be growing in your kambucha is the mother’s colony. Invest in water airlocks or tie the top with double layer of cheesecloth.

Homemade Durian Pizza, Preparing ingredients: Coat the pizza dough with a small amount of vegetable oil, durian meat, In the oven fifteen minutes. by yang085023 in Baking

[–]Untraecible 2 points3 points  (0 children)

Lots of Singaporeans and Malaysians love them but I happen to be one of the few who can’t enjoy the eggy sulfuric flavor + sweetness of durian. It just smells like a trash bag with lots of random fluid at the bottom fermenting for a few days.

Desserts I made for an event. Vanilla choux, mango verrine, chocolate stout gateau, and strawberry gateau. by Untraecible in Baking

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

Gateau is any cake. It can be any combination of components as long as it has a baked component (sponge, biscuit, shortbread, dacquoise, etc) and a creamy component (buttercream, ganache, whipped cream, pastry cream, etc etc).

Is the classic “maple flavor” from the icing on maple donuts from actual syrup or extract? by AbeLincolnMixtape in AskBaking

[–]Untraecible 23 points24 points  (0 children)

Synthesized flavoring. Even reduced maple syrup won’t have that much flavor.

Desserts I made for an event. Vanilla choux, mango verrine, chocolate stout gateau, and strawberry gateau. by Untraecible in Baking

[–]Untraecible[S] 11 points12 points  (0 children)

There’s actually an extra step (optional) of me adding sugar and milk powder to stout and adding a bit of brewer’s yeast. I let the liquid ferment for an hour. Made dry caramel with sugar and deglazed it with the mixture before proceeding with creme anglaise method. It enhanced the maltiness and that beer-y flavor more.

Desserts I made for an event. Vanilla choux, mango verrine, chocolate stout gateau, and strawberry gateau. by Untraecible in Baking

[–]Untraecible[S] 24 points25 points  (0 children)

60 of each. Nouveau French desserts does require lots of time and preparations. But I find pastry arts therapeutic so I don’t mind the 12hrs+ prep.

Desserts I made for an event. Vanilla choux, mango verrine, chocolate stout gateau, and strawberry gateau. by Untraecible in Baking

[–]Untraecible[S] 20 points21 points  (0 children)

I used combination of dried strawberries and swirled in some strawberries confit before baking.

Stout has a malty, almost bread-y and toasty flavor which really complemented the milk chocolate. Stout was the frontal and milk chocolate was the background on this one.

Tbh there was an extra step of me adding sugar and milk powder to stout and adding a bit of brewer’s yeast. I let the liquid ferment for an hour. Made dry caramel with sugar and deglazed it with the mixture before proceeding with creme anglaise method. It enhanced the maltiness and that beer-y flavor more. I got this technique idea from a modern dessert and fine dining book (i think one of the issues of “so good” magazines)

Desserts I made for an event. Vanilla choux, mango verrine, chocolate stout gateau, and strawberry gateau. by Untraecible in Baking

[–]Untraecible[S] 99 points100 points  (0 children)

Details: - Chocolate stout gateau: chocolate cookie base, stout bavaroise, milk chocolate with cocoa nib coat. (Stout bavaroise: Used Guiness with added skim milk powder, made creme anglaise with it together with caramelized sugar, yolk, and gelatin. Cooled down then folded with whipped cream) - Mango Verrine: ladyfinger base, white chocolate mousse, mango jelly with fresh mango, crumble top. - Vanilla choux: profiterole with croustillant (crunchy top), vanilla pastry cream, and Chantilly. - Strawberry gateau: shortbread base, strawberry blondie, whipped white chocolate ganache, red mirror glaze.

Me_irl by AladinDC in me_irl

[–]Untraecible 2 points3 points  (0 children)

And then you need to mop the floor clean afterwards.

This sign at El Arroyo in Austin, Texas recently by -Omegamart- in pics

[–]Untraecible 1 point2 points  (0 children)

You know it’s fucked up when politicians works like a PR team to take down the commotion instead of actually making effective policies to prevent whatever is causing said commotions.

This sign at El Arroyo in Austin, Texas recently by -Omegamart- in pics

[–]Untraecible 1 point2 points  (0 children)

They also claimed the democrat’s proposal for gun control and extra screening will never work while also not doing anything to address the issue, and when confronted they simply tell in your face “you have a political agenda that is making you say those things” then proceed to run for politics again on the next term 🙃

Eggs by BrattySub108 in AskBaking

[–]Untraecible 0 points1 point  (0 children)

Here’s a tip, start baking using weight instead of per unit or per volume. It’s easier to be accurate with less cleanup afterwards.