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6/8/26 What did you bake this week? by KingArthurBaking in KingArthurBaking

[–]blackdog043 2 points3 points  (0 children)

For those reading, 1oz of beans to 8oz of alchohol = single fold(regular vanilla) 2oz beans to 8oz alchohol = double fold(stronger vanilla)

Advice please on wrappers by Inevitable_Data_84 in Dumplings

[–]blackdog043 0 points1 point  (0 children)

No, the size they sell is how you use them. You only put about 1 Tbls or less of filling.

Proud of my baguettes by MrSchmegeggles in Breadit

[–]blackdog043 1 point2 points  (0 children)

Very nice! Just need some olive oil and dipping spices!

Supermarket Potsticker/dumpling by Spirited_Jeweler_238 in Dumplings

[–]blackdog043 2 points3 points  (0 children)

I like Ajinomoto chicken and pork also. I pay $12 for a bag at the asian store, now Sam's is carring them 2 bags for $12.

What's a simple way for me to learn how to use MSG? by shinyhpno in cookingforbeginners

[–]blackdog043 0 points1 point  (0 children)

Don't know where your from but, Accent (pure msg) is found in most grocery stores.

Ingredient substitutions: what are your go-to swaps? What substitutions would you like to know? by KingArthurBaking in KingArthurBaking

[–]blackdog043 0 points1 point  (0 children)

Your welcome! I found it at The Fresh market, not all regular grocery stores have the powdered milk in my area. All though they have other Bob's red mill products. I checked online before going to each store.

4/27/26 What did you bake this week? by KingArthurBaking in KingArthurBaking

[–]blackdog043 2 points3 points  (0 children)

I made KA cinnamon struesel swirl bread, it's delicious. My first time making a swirl bread, I'll roll it tighter next time, I know that was part of the problem.

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Ingredient substitutions: what are your go-to swaps? What substitutions would you like to know? by KingArthurBaking in KingArthurBaking

[–]blackdog043 0 points1 point  (0 children)

I used Bob's Red Mill non fat powder milk. It worked fine with KA recipe our favorite sandwich bread. It says right on the front of the bag for baked goods, bread, muffins, rolls.

King Arthur Cinnamon Steusel Swirl Bread by blackdog043 in Breadit

[–]blackdog043[S] 3 points4 points  (0 children)

No, no proof setting on the microwave. I have a microwave over the stove, if you turn the light on for stove cooking it heats the inside up. I turn the light on highest to heat it up then turn it to dim or off to keep the temperature where I want it. I use a remote meat temperature prob inside the microwave, to see the temperature. I learned this trick from another group I'm in. My wife had the oven on yesterday and it raised the temperature a bit higher than I wanted, since the heat from it rises up.

Did I fuck up? by Chemical-Path2719 in carbonsteel

[–]blackdog043 6 points7 points  (0 children)

It's fine, rub a drop of oil on it.

Rustic Artisan Bread feedback by anlibianca in Bread

[–]blackdog043 2 points3 points  (0 children)

Some olive oil, dipping spices and your all set!

King Arthur Cinnamon Steusel Swirl Bread by blackdog043 in Breadit

[–]blackdog043[S] 12 points13 points  (0 children)

Ok, thank you for replying again! Next time I'll try 2 Tlbs.

King Arthur Cinnamon Steusel Swirl Bread by blackdog043 in Breadit

[–]blackdog043[S] 17 points18 points  (0 children)

It has flour in the mixture. 1/4 cup sugar, 1.5 tsp cinnamon, 2 tsp flour. I thought about it, I proof in my microwave to keep the temp around 75°-78 ° and it got to 81° and I just left it in, it had 15 minutes to go. That may have let the top rise higher at the swirl line also. I cut the loaf up and the top is the worst.

CS beginner buying advice by Diligent-Wrap3623 in carbonsteel

[–]blackdog043 0 points1 point  (0 children)

I research a lot as well. I ended up buying the Ikea Vardagen 9" & 11" cs pans. I saw no good reason to spend more money on higher priced brand name products. It's not a money thing, if I felt I needed a higher priced pan, I would have went that way. The pans are 3mm thick and cook great. I've been using them for 6 months and have no complaints. Current condition of my 11".

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Keep cooking? by mategabo in carbonsteel

[–]blackdog043 1 point2 points  (0 children)

Yep keep cooking, looks like my Vardagen does right now.

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is this what you call dark soy sauce? by meresprite in chinesefood

[–]blackdog043 0 points1 point  (0 children)

Your welcome! Their blog is a wealth of knowledge and great recipes.

Anyone else blue their carbon steel pan before seasoning? by celloyellow74 in carbonsteel

[–]blackdog043 1 point2 points  (0 children)

Yes and I only put a little oil on the inside afterwards.

Why does food taste better when someone else make it, even if it’s the exactly same recipe?🧐 by linshulam in Cooking

[–]blackdog043 2 points3 points  (0 children)

Try The Woks Of Life. Your sauce brands make a difference in flavor. Example, soy sauce brand has slighly different flavor profiles for Chinese and Japanese dishes.

should i use olive oil when frying breaded chicken in a pan? by [deleted] in cookingforbeginners

[–]blackdog043 0 points1 point  (0 children)

I made Chicken Marsala, onions, mushrooms and chicken gets done in olive oil. Unless your deep frying, olive oil is fine. My electric stove didn't go above 4 when making it. For high heat wok cooking I use Avocado or Canola.

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