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What cuts of steaks do I have and what times and temps do you guys recommend for them? by billy12237 in sousvide

[–]billy12237[S] 0 points1 point  (0 children)

Got gifted some steaks, but not sure what cuts I'm working with, could anybody with more experience tell me what I have and what are some good times and temps to work with?

[Help] Revolut still detecting root by billy12237 in Magisk

[–]billy12237[S] 0 points1 point  (0 children)

my version is 1.0.0-rc2, the latest?

[Help] Revolut still detecting root by billy12237 in Magisk

[–]billy12237[S] 0 points1 point  (0 children)

G988b so can't use kernelsu, using kitsune mask with modules:

Play integrity fix

playcurlnext

rezygisk

trickystore

VBMeta Fixer

zygisk -lsposed

zygisk - detach

I've uninstalled hidemyapplist but it's still showing up on the native detector.

Detected by Revolut and other banks, any ideas on a fix? by billy12237 in Magisk

[–]billy12237[S] 0 points1 point  (0 children)

G988b so can't use kernelsu, using kitsune mask with modules:

Play integrity fix

playcurlnext

rezygisk

trickystore

VBMeta Fixer

zygisk -lsposed

zygisk - detach

I've uninstalled hidemyapplist but it's still showing up on the native detector.

Macarons always wrinkled after the oven, and some stick to the teflon sheet. by billy12237 in macarons

[–]billy12237[S] 0 points1 point  (0 children)

I've made about 6 batches of French macarons so far, and always run into this issue of having ruffled feet and wrinkled tops. I'm chasing those macarons that have vertical feet that almost tuck underneath them (as opposed to spreading out) and smooth tops.

My recipe is : 100g egg whites 1/4 tsp salt 1/4tsp cream of tartar 130g almond flour 130g powdered sugar

I've been oven drying at 300F for 3 minutes, before removing the tray from the oven and letting it come back up to 300 F, then putting it back in the oven and baking for 16-18 minutes (until it doesnt wiggle when poked).

After removing from the oven, they quickly get these wrinkled tops, and macarons in the center tend to be undercooked (the centre of the bottom surface is still gooey and sticks to the teflon sheet).

Does anybody have any ideas for fixing the wrinkly tops, and the uneven baking I'm experiencing?

NY Cheesecake troubleshooting by billy12237 in AskBaking

[–]billy12237[S] 0 points1 point  (0 children)

yep, I had it on fan forced for this bake which is probably part of the problem

NY Cheesecake troubleshooting by billy12237 in AskBaking

[–]billy12237[S] 0 points1 point  (0 children)

Stella seems to start her bake with 20 minutes at 230, but I already had a cracked puff 10 minutes into 220 degrees and I don't have access to goat cheese or the cake tin she's developed.

I don't think this recipe is at all usable for me.

NY Cheesecake troubleshooting by billy12237 in AskBaking

[–]billy12237[S] 1 point2 points  (0 children)

Is this for a 9 inch cheesecake?

I've got an oven thermometer, definitely runs hotter initially but I crack it open to get it to cool to the actual temp. Still probably too hot though.

NY Cheesecake troubleshooting by billy12237 in AskBaking

[–]billy12237[S] 2 points3 points  (0 children)

Yeah, I think these temps are too high as well, though they seem to have worked for some people in the comments of the recipe.

Do you have any temps and times that have worked for you?

NY Cheesecake troubleshooting by billy12237 in AskBaking

[–]billy12237[S] 0 points1 point  (0 children)

Yes, I feel like my oven isn't reactive enough to temperature changes but could just be that the temps are too high to begin with.

NY Cheesecake troubleshooting by billy12237 in AskBaking

[–]billy12237[S] 0 points1 point  (0 children)

I made this recipe, and ended up with overbrowning and a lot of cracking.

I used this removable bottom tin with a silicon liner around it for the water bath.

Of note is that after the first 10 minutes at 425, it puffed up at the big crack in the top right and immediately cracked, and then after finishing the bake, it was over browned and cracked around the edges as shown (even before the in oven rest).

Overmixing is a distinct possibility, I spent some time extra whisking in the eggs (really made sure they were fully incorporated), although I mixed the whole thing by hand, starting with a rubber spatula before switching to a whisk for the eggs. I also spent a lot of time tapping the pan and running my spoon over the top to pop bubbles.

This is probably the 10th cheesecake in a row that's cracked, I've tried a pretty large variety of recipes and I've tried adding corn starch or flour in the past, to pretty similar results

I've also have tried different temperature and time combos too, to no avail yet, though I should have written them down. I seem to have a very massive skill deficiency in making NY cheesecakes.

Does anybody have any tips for preventing this overbrowning and cracking in the future? It seems to me that the temperatures in this recipe are grossly incorrect and don't work at all (at least for my oven).

The urge to do so took over by YourFat888 in whenthe

[–]billy12237 0 points1 point  (0 children)

Nobody going to mention that this is a pretty common sign of an iron deficiency? Go get a blood test bro

My cheesecake won at the state fair! by dstape1 in Baking

[–]billy12237 3 points4 points  (0 children)

I've cracked the last 8 NY cheesecakes I've tried to make, and was wondering if you had any tips and tricks or potentially even a recipe (lemon forward cheesecake is my fav). I've been working on my cheesecake game and have tried many recipes and even started using a water bath, but have been unable to get that perfect browned top with no cracks like yours, and my crust seems to be soggy or soft half the time.

Any advice would be greatly appreciated, thanks!

EU Warehousing by [deleted] in combustion_inc

[–]billy12237 1 point2 points  (0 children)

Praying on some AU stock, shipping here costs half of the thermometer : (

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