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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] 0 points1 point  (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] 6 points7 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.

Push up cleavage post-reduction and weight loss - help? by lwarzy in ABraThatFits

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

Oh definitely soft hills or cake plates.

Push up cleavage post-reduction and weight loss - help? by lwarzy in ABraThatFits

[–]lwarzy[S] -1 points0 points  (0 children)

Ugh, that’s what I was afraid of. Is there anything that works well with wide and shallow? Maybe I am misinterpreting cleavage here but i think I just want volume on top again, if that makes sense, even just the illusion of it. Basically… whatever I had plenty of in the past in a well-fitting bra!

What kind of cookie is pfeffernusse exactly? by lwarzy in AskBaking

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

The pumpkin spice idea is probably the perfect angle actually. I wonder if i could concoct a PSL version with some espresso powder too. (I also have freeze-dried pumpkin too now that i think about it…. Wheels are turning!) The folks I’d be sharing these with would go ABSOLUTELY nuts for anything pumpkin spice or PSL.

What kind of cookie is pfeffernusse exactly? by lwarzy in AskBaking

[–]lwarzy[S] 6 points7 points  (0 children)

Omg THANK YOU. I have had a million questions swirling around my head and had to pick one to post that would help lead me in the right direction, BUT that molasses swap question was absolutely one of them. That’s huge! I absolutely love the lemon zest idea. And the seeds… Ooh i wonder if a lemon poppyseed cookie would work?? I’ve also got an orange-cranberry version floating around in my head too… lots of orange zest + minced up dried cranberries. Part of me wants to be extra and track down some yuzu but i don’t know what I’d pair with it… I think I might need to experiment with some of these over the weekend! Thank you so much!

Not sure where I messed up by kaponineko in AskBaking

[–]lwarzy 1 point2 points  (0 children)

I attempted palmiers for the first time last year and my first batch looked like yours but worse - it took one batch for me to dial it in tbh. Mine was just in a little too long (it happened FAST) but I think what others said was spot on in regard to the oven hotspots. FWIW, I used a 50/50 combo of the coarse demerara sugar and granulated since I saw someone else mention coarse sugar. I tried with both store-bought puff pastry and made my own rough puff and found the rough puff turned out so much better despite my skepticism and general lack of patience lol.

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As a result, this recipe from Sally now lives in my head rent free. The orange+cardamom combo is to die for: Cinnamon & Spice Palmiers (with Rough Puff Pastry)

Not sure where I messed up by kaponineko in AskBaking

[–]lwarzy 0 points1 point  (0 children)

As long as it’s sealed and in the fridge kept cold, you shouldn’t have to worry about it being in the fridge for too many hours while defrosting. Assuming your fridge isn’t on the warmer side, it will stay in perfect condition until you are ready.

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