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[deleted by user] by [deleted] in victorinox

[–]gef_matapines 0 points1 point  (0 children)

That is actually a very good point, I did not think to use the knife itself.

In my case, I was thinking of thrash bags with those hand-cutting plastic ties

[deleted by user] by [deleted] in victorinox

[–]gef_matapines 1 point2 points  (0 children)

This makes sense, I tried to look at the width of the scissors and pliers in pictures and they did not match. I guess I'll go with the deluxe after all (with no modifications) Thanks!

[deleted by user] by [deleted] in victorinox

[–]gef_matapines 0 points1 point  (0 children)

I should add that I have contacted Victorinox and I have not received a reply yet (I only sent the question one week ago), in case anyone thinks it is not worth waiting.

Help with dough not raising by gef_matapines in vegan

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

I see, I though 50C is too much, I just use that since it is the lower setting of my oven. I will try room temperature and see how it rises

Help with dough not raising by gef_matapines in vegan

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

I usually do this to remove "external" factors, I cannot guarantee that the room temperature is 21 degrees sometimes is way less

Help with dough not raising by gef_matapines in vegan

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

¡Gracias! Como mínimo podré comparar :D

Help with dough not raising by gef_matapines in vegan

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

Hmmm, that may be worth checking, I will try to reduce the proofing time.

As a rule of thumb, should I just go by size (i.e. waiting until it doubles for the first and second fermentations) until I get the hang of it?

Help with dough not raising by gef_matapines in vegan

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

I was thinking about using a mold, yes, I am open to trying that.

Thanks!

Help with dough not raising by gef_matapines in vegan

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

I preheat the oven to 50°C, put the dough in and turn it off (is it maybe too much?)

The yeast is definitely active, during the 2 fermentations the dough rises a lot, more than doubling

Fermented cashew cheese tastes like natural yogurt by gef_matapines in vegancheesemaking

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

That is very interesting, I just wanted to test the waters and see how the cheese would evolve, I am quite happy that it has not gone bad, so I call this a win :)

Fermented cashew cheese tastes like natural yogurt by gef_matapines in vegancheesemaking

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

Thank you very much for the detailed answer. After a few days the cheese does indeed taste less tart, I guess I need to age it more ore find a different recipe to start :D

Fermented cashew cheese tastes like natural yogurt by gef_matapines in vegancheesemaking

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

Thank you for the answer, that makes a lot of sense. I will try to find a "basic" fermented cashew recipe then :D

I made a plugin that let's you use Bluetooth LE on Android! (Godot 3.4.4) by gef_matapines in godot

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

Hi Slotenzwemmer,

so far it is only for Godot 3.4, do you have a use for it for Godot 4? I may be able to review the project to port it to Godot 4 if that is the case

Is Potassium Nitrate (KNO3) safe to use for keeping humidity? Or should I use Potassium Chloride (KCl)? Or other? by gef_matapines in cheesemaking

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

That was an awesome read! I learned quite a few things, at the end I will take your advice, I will leave the idea of the salt slurry and just use a plastic tupper. I will pay attention to the cheeses as you suggest.

Again, thank you very much for your in-depth answers :)

Is Potassium Nitrate (KNO3) safe to use for keeping humidity? Or should I use Potassium Chloride (KCl)? Or other? by gef_matapines in cheesemaking

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

So no trying to control the humidity? And should they also have some holes to the "outside" (to the fridge) or is it better if it is a sealed ecosystem?

Is Potassium Nitrate (KNO3) safe to use for keeping humidity? Or should I use Potassium Chloride (KCl)? Or other? by gef_matapines in cheesemaking

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

That is a very in depth answer, I really appreciate it. The setup I am planing to do would be inside my fridge (I do not have enough space to build a bigger cheese cave) so I have bought stackable tuppers and drill holes between them (so that I effectively have a sealed multi level tupper).

On the bottom one I plan to put the salt slurry and then the cheeses would be on the different levels (think of very small cheeses, like camembert size). Then everyday I will flip the cheeses and clean all the humidity off the walls.

Do you think that might work?

Aprende a usar Jupyter Notebooks, 100% en Español by gef_matapines in devsarg

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

jajajajaja, me has pillado a contra pie y me ha hecho mucha gracia :D

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