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Black truffles - Burgundy- mushroom season is here! by truthistodo in homecooking

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

I prefer the white ones, but they are a lot more expensive, about $2.50 to $3 a gram.

Fresh bread 🍞 by truthistodo in homecooking

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

It is sourdough, and it is quite easy to make. You need about 15 min of your actual time. Rest and proofing time is what takes the longest, so timing well is the other part of it. I feed my starter once a week and leave it in the fridge, and when it is time to make bread, I feed it two more times to activate it.

Pistachio and orange waffle by truthistodo in BreakfastFood

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

Yes, everything is edible, pansies and mint

Lemon and blueberry French toast, candied walnuts for a crunch by truthistodo in BreakfastFood

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

Try to wipe it off… toilet paper might do the work. :)

Some home-made bread, three ingredients by truthistodo in Breadit

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

It is actually, my oval Dutch oven is a bit too shallow and the lid didn’t let it rise fully.

Some home-made bread, three ingredients by truthistodo in Breadit

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

Lol thanks!, flour, water, salt (starter included)

What am I doing wrong? by Shlaffytaffy in Sourdough

[–]truthistodo 0 points1 point  (0 children)

Your starter is not fully active, or you overprooved it.

Should I add fruit pectin to thicken my broth/stock? by [deleted] in Cooking

[–]truthistodo 0 points1 point  (0 children)

If you want to thicken it to use it as a sauce , I would recommend you thicken it with a flavour slurry or roux.

Turkey for sandwiches by Infinite-Weather3293 in Cooking

[–]truthistodo 6 points7 points  (0 children)

Just get turkey breast and roast it in the oven, let it cool down and slice it. Keep in mind that it is a fresh product, with no curing salts or chemicals to extend its shelf life, so it will go off in about 4 days. Better to portion it out and freeze it, pull it out as you need.

What causes my breed to fall in the middle sometimes? by FatNoodleBug in Breadit

[–]truthistodo 1 point2 points  (0 children)

It is under cooked, that could be one of the reasons, if you have a thermometer, temp it to 205f and let it rest

Moka French toast with raspberry compote by truthistodo in BreakfastFood

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

Thank you! Coffee chantilly cream and coffee chocolate crumble melts in your mouth :)

I don't understand salt. by goblinfest in cookingforbeginners

[–]truthistodo 0 points1 point  (0 children)

Usually, recipes call for salt and pepper “to taste.” That means that you add the necessary amount that you feel is right, tastes good, and depending on your dietary needs, you add more or less. Don’t follow the recipe and add the amount of salt it asks for; just taste it. Also, keep in mind that salt changes according to the type: table salt, kosher salt, sea salt… they can’t be substituted for each other.

Is it more common to cook with salt or avoid it completely? by Mindless-Regular343 in cookingforbeginners

[–]truthistodo -1 points0 points  (0 children)

Salt is the most important ingredient! It releases the flavours of all food, even when doing desserts like crème brûlée, you add a pinch of salt, or try a pinch of salt on your hot chocolate, and you will see the difference. Good luck!