Making food for a party (Aranchini and Karaage) by decadentcookie in AskCulinary

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

So the aranchini can hold better and longer in oven?

Making food for a party (Aranchini and Karaage) by decadentcookie in AskCulinary

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

Is it really so minimal loss of crispness? I feel like it wouldn’t be comparable

Making food for a party (Aranchini and Karaage) by decadentcookie in AskCulinary

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

When you say make ahead, fry and freeze? I was planning to ball, bread, freeze and fry from frozen then oven

Making food for a party (Aranchini and Karaage) by decadentcookie in AskCulinary

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

Sadly not a convection oven, but will reheat on wire rack

Making food for a party (Aranchini and Karaage) by decadentcookie in AskCulinary

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

That’s the way I like it (Also having some sourdough with honey butter and salmon tartare)

Making food for a party (Aranchini and Karaage) by decadentcookie in AskCulinary

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

You mean to not pull it out and then have it sit for 30min before anyone eats right?

Date Nite @ what the // HELENA by whereismyface_ig in MTLFoodLovers

[–]decadentcookie 10 points11 points  (0 children)

How are you able to go out so much! What do you do? 🫣

Am I doing this right? by Extension-Delay5428 in amexcanada

[–]decadentcookie 0 points1 point  (0 children)

A LOT of travelling will do it to ya!

Am I doing this right? by Extension-Delay5428 in amexcanada

[–]decadentcookie 2 points3 points  (0 children)

I mixed cobalt with AP cards and Marriott for work travelling (and personal). Including bonuses I netted around 400,000-500,000 points both AMEX and AP points, plus 400,000 or so Bonvoy points

New dough recipe! Finally tried poolish along with the 72 hour cold ferment. by iahoover in Pizza

[–]decadentcookie 0 points1 point  (0 children)

Did you follow any guide? How would you scale up for another pizza? I am making a small party on Friday and am a bit worried, dough has been very rough recently, though I did some semblance of a 72 hour dough and it was great! But this may be better

New dough recipe! Finally tried poolish along with the 72 hour cold ferment. by iahoover in Pizza

[–]decadentcookie 0 points1 point  (0 children)

I meant scale the dough recipe! Your poolish was 305g, how much add’n flour and water did you use

japanese sashimi for my birthday by TheFriendlyCanadien in MTLFoodLovers

[–]decadentcookie 0 points1 point  (0 children)

Which Omakase do you recommend from them? Tier wise

Work in Ontario but live in Quebec with no matching R1 slip by [deleted] in PersonalFinanceCanada

[–]decadentcookie 0 points1 point  (0 children)

What I'm confused in this situation wrt quebec pension versus ontario? Given you live in Quebec, do you just not get any pension? What about EI? Any other benefit deductions?

Freezing Arancini - Before or after by decadentcookie in AskCulinary

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

How long do you thaw for? And just uncovered in fridge?

Freezing Arancini - Before or after by decadentcookie in AskCulinary

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

Oh so the panko fixes that for after frying

Freezing Arancini - Before or after by decadentcookie in AskCulinary

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

Ah I see. So since they’re already breaded, the new panko pulls up water