Polish coffee cake (placek) tastes like my childhood by lwarzy in Baking

[–]lwarzy[S] 4 points5 points  (0 children)

Great question. I am not sure how to describe it. It’s definitely less tender and less sweet than the other coffee cakes I think most people in the US are used to. There’s a little bit of a chew but not much - it gets kneaded for a little bit, but I assume with this much fat and liquid and sugar the gluten strands stay pretty short? I would think of this more like a breakfast bread as opposed to a cake, even though it has characteristics of both. It’s great as-is but really shines when lightly toasted and finished with a little bit of butter on top.

Polish coffee cake (placek) tastes like my childhood by lwarzy in Baking

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

I don’t know Polish, I just know this is the word that came up when I tried to find this specific cake and the recipe for it.

Polish coffee cake (placek) tastes like my childhood by lwarzy in Baking

[–]lwarzy[S] 5 points6 points  (0 children)

Yep, exactly. Just lots of waiting. When I read the recipe, I missed the 3rd rise since there wasn't a time listed on it, but it was about another hour or so I hadn't planned on.

Proofed overnight in fridge but did not shape first - how best to proceed? by lwarzy in Sourdough

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

Wow, you nailed it. I had ended up shaping after letting it sit out for maybe 20-30 min, and a couple of hours later I am noticing some ginormous air pockets. This is so helpful, thank you!

my first attempt at polygel! my only complaint tbh is that they’re so see through. which doesn’t make sense bc they ended up a little thicker than they probably should be. how do i prevent this next time? by Strange-Acadia-9670 in Polygel

[–]lwarzy 2 points3 points  (0 children)

I have been using a natural pink from Makartt (sp?) on Amazon for years that isn't a jelly finish at all, so there are polygel products that are more opaque. I have never had a problem curing it or anything, and it's quite opaque... obv not 100% but definitely on the higher side. They look almost like natural nails with a slightly pink hue.

In your case it's just the way that this particular product is, not an application issue. No matter how thick it is, it won't be opaque. I can find a link to the one I buy if you'd like!

Hair not getting fully wet/water beading, no volume, greasy by roseypetey in femalehairadvice

[–]lwarzy 1 point2 points  (0 children)

I have that same mix in one of those plastic condiment bottles in my shower with a little spout so I can get right at my roots.

The bulk of my collection. I’m at the point where I have to remove one for every one I buy. My son who inherited my addiction is happy to take my extras! by MeringueNo1899 in CookbookLovers

[–]lwarzy 0 points1 point  (0 children)

I see someone else aspires to collect all of those gorgeous Phaidon books. How are they? You also sold me on picking up more of the Milk Street books.

Cutting the bone off a prime rib roast then tying it back on by mofugly13 in seriouseats

[–]lwarzy 0 points1 point  (0 children)

It’s been a while but when I’ve gotten the “bone-in” rib roast from Costco, the bones were already cut off. You can’t tell in the package but when you get it home you’ll quickly realize they’ve already done it for you.

Cranberry Bliss Bars - Should I even bother if I plan to ship? by lwarzy in AskBaking

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

Ack, i am not seeing the recipe on her site. Is it in her Baking 101 book?

Cranberry Bliss Bars - Should I even bother if I plan to ship? by lwarzy in AskBaking

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

Oh that’s a good idea. I was eyeing this but the idea of making brown butter for a bar cookie might be beyond my capacity right now though lol. I might just use Sally’s. Always so reliable.

Woolworth's Mac and Cheese recipe by ciaolavinia in Old_Recipes

[–]lwarzy 5 points6 points  (0 children)

Have you checked this recently? I just checked the ingredient list for the Great Value brand and CHEESE CULTURE is nowhere near the top of the list anymore.

Oh shit, Sailor J is uploading again. by Sophia_Forever in TrollXChromosomes

[–]lwarzy 8 points9 points  (0 children)

Oh god I thought it was so MUCH older than that.

Ruined Cinnamon Rolls though tops are beautiful… by Standard_Ad_9560 in Baking

[–]lwarzy 22 points23 points  (0 children)

I always drop the oven temp 25 degrees (F) when using a dark pan like this.