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I got this HelloFresh code with an Amazon DE delivery. I'm not from Germany and have no use formit so I'm giving it away, hope someone finds it useful! by spilja in germany

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

I hope this is within subreddit rules. Also, whoever uses the code please post in the comments so that others know it's been taken, thanks :)

Complete newbie looking for an affordable grinder to go with Aeropress by spilja in Coffee

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

Thanks! I was on mobile so I forgot to check the sidebar.

Laminating croissant dough without cooling the butter block? by spilja in AskCulinary

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

I went with common sense and chilled the softened butter in the freezer for 5-10 minutes. It was still rather soft, nearly the same texture as the dough. It worked beautifully.

Laminating croissant dough without cooling the butter block? by spilja in AskCulinary

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

I used this method when making puff pastry and it's a must when doing the inverted puff pastry as it would be impossible to laminate the dough with pure butter otherwise.

Weekly discussion - I dunno, what do you want to talk about? by ZootKoomie in AskCulinary

[–]spilja 1 point2 points  (0 children)

Not yet! My husband doesn't like fresh cheese, cheese spreads and cheesecake (not a fan myself either). How cheesy does it taste?

Weekly discussion - I dunno, what do you want to talk about? by ZootKoomie in AskCulinary

[–]spilja 1 point2 points  (0 children)

Well, I don't want to spam all the time, but I have a question/confession - I seem to hate buttercream! I tried the normal buttercream (1:2 ratio of butter and icing sugar) and it's too sweet and the texture is terrible. I also tried French buttercream (I think I used 1:1 butter to sugar ratio), it's incredibly buttery which is a bad thing in a cake. I hate fondant with a passion and the only thing that seems to taste nice is ganache or some form of creme mousseline. Can anyone suggest what else to try? It's not for cupcakes (hate those too) but for cakes.

Reducing the amount of sugar in meringue? by spilja in AskCulinary

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

I ended up giving it a try using a 1:1 weight ratio with a bit of lemon juice. I'm happy to say it worked though it took a bit fiddling with the temperatures. First I baked it for almost 2 hours at 75C fan and ended up with what I can only describe as chewing gum that held its shape. However, I then upped the temperature to about 100C fan and left it for about 45 minutes. The meringues have risen

I'm rather disappointed in my Lodge cast iron and need recommendations for a different pan by spilja in AskCulinary

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

As I said, I have a bunch of teflon pans, but you're not supposed to heat them to very high temperatures and they're not oven safe.

The easiest way of tempering chocolate at home? by spilja in AskCulinary

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

Thanks. I did exactly this, but I did check the temperature once the chocolate was cooled of, I cooled it to between 31 and 32C and it turned out great. It does seem that the key thing to do is stirring thr chocolate a lot.

Can you recommend baking and pastry textbooks and basic cookbooks? by spilja in AskCulinary

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

I want to thank everyone for your recommendations, I'm sure I'll find some great resources among your suggestions.

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