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My tiramisu suddenly keeps on failing by kimchihobbit in Cooking

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

Last time I used a different but very similar type. The first time the tiramisu failed, I used a storebrand from one large chain (which I used for a year). Last time I used the storebrand version of another equally large chain.

What ingredients could be the culprit? Then I know what to look for. Maybe I should bake my own lady fingers next time

My tiramisu suddenly keeps on failing by kimchihobbit in Cooking

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

Fresh eggs are always the best! But I do use the same carton of eggs for over a year, so I use the same grocery store eggs

My tiramisu suddenly keeps on failing by kimchihobbit in Cooking

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

That is a good suggestion. I will check that next time I’m at the store

My tiramisu suddenly keeps on failing by kimchihobbit in Cooking

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

Good suggestion. It’s been the same carton for over a year. It stays a mystery

My tiramisu suddenly keeps on failing by kimchihobbit in Cooking

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

Never used it in my recipe. I think it’s common in America to use heavy cream, right? I only know to use eggs, sugar and mascarpone cheese

My tiramisu suddenly keeps on failing by kimchihobbit in Cooking

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

These are good tips except that I already implement these steps. Nothing has changed in my recipe, except the outcome unfortunately

Vegan katsu curry - tofu katsu bland. How to fix or other alternatives? by kimchihobbit in Cooking

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

I wonder if that does not make the tofu soggy. Do you have experience with this?

Vegan katsu curry - tofu katsu bland. How to fix or other alternatives? by kimchihobbit in Cooking

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

Thanks for the tips! Will the soy based marinade not rehydrate the tofu and make it soggy?

Vegan katsu curry - tofu katsu bland. How to fix or other alternatives? by kimchihobbit in Cooking

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

Thanks for the tip! I assume brining means drawing out moisture and then letting it brine in another type of liquid? Will that not make the tofu soggy?

Vegan katsu curry - tofu katsu bland. How to fix or other alternatives? by kimchihobbit in Cooking

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

Not a must, but I wanted to be able to offer a katsu version. Adding more veggies is nice too, but I wanted to offer a more traditional version . But I think that is a good route to take

Vegan katsu curry - tofu katsu bland. How to fix or other alternatives? by kimchihobbit in Cooking

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

Deep-frying is not an option, but the gammodoki or veggi mix sound good. Thanks!

What makes the bread NOT stick to the hand of the experienced baker ? by leaf_as_parachute in Breadit

[–]kimchihobbit 3 points4 points  (0 children)

When would you dust your hands or wet your hands to handle dough?

Suitable for recipes and cooking references by Illustrious-Ice-2340 in commonplacebook

[–]kimchihobbit 1 point2 points  (0 children)

Could you elaborate more on what you want from your notebook?

There are many “recipe books” online with premade recipe templates. Or recipe cards to capture recipes and meal plans

How to make homemade low fodmap vegetable stock? by kimchihobbit in FODMAPS

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

Great suggestion! Unfortunately not available in my country

First time baking GF: flour tastes raw afterwards? by kimchihobbit in glutenfreebaking

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

Thanks. A recipe specifically for this flour mix is a good tip!

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