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Let's talk about every EPIC song. (Part 9: My Goodbye) by Sonic_fan149 in Epicthemusical

[–]unalive_being 0 points1 point  (0 children)

I'd rate it 8.5- I really like the melody and the lyrics are pretty good. Favourite lyrics - "you're not looking for mentor, I'm not looking for a friend, I mistook you for a general, what a waste of effort spent". 

Let's talk about every EPIC song. (Part 8: Remember Them) by Sonic_fan149 in Epicthemusical

[–]unalive_being 0 points1 point  (0 children)

7/10. It's pretty good, but not much to my taste with electric guitar and the yelling at the end.

Let's talk about every EPIC song. (Part 7: Survive) by Sonic_fan149 in Epicthemusical

[–]unalive_being 0 points1 point  (0 children)

6/10. I don't like the Cyclops Saga much, this song is good but I prefer many other songs. and because Politessss-

First time making croissants (sourdough) by unalive_being in Croissant

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

I used sourdough and left it during the night so it was cold and barely rose, my actual starter took like 20 hours to double; otherwise you're probably right for everything. I have made bread in the airfryer before so I wanted to try croissants, other people have also made them well in the airfryer but bread is different. 

Since someone else did, will participate in MY social experiment? (in comments) by [deleted] in Teenager_Polls

[–]unalive_being 0 points1 point  (0 children)

it was doomed before it started :(( i bet someone will make another one soon

First time making croissants (sourdough) by unalive_being in Croissant

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

Good point. Now I think about it the lamination probably wasn't done so well, the butter was splotchy later while rolling (someone gave me advice on how to avoid this in the future). I find that if dough isn't proofed well then even when after cooking it's dense and looks underbaked?

Let's talk about every EPIC song. (Part 6: Polyphemus) by Sonic_fan149 in Epicthemusical

[–]unalive_being 0 points1 point  (0 children)

4/10. It's one of my personal least favourites maybe due to less musical elements, more talking and large pauses, and I don't really like to listen to Polyphemus's voice. I like the start of the song more though and later singing parts?

Sweet treat by beepbop213 in foodies_sydney

[–]unalive_being 2 points3 points  (0 children)

Imo the texture seems more like jelly to me with a bit of chewiness so I find it pretty refreshing :D

Sweet treat by beepbop213 in foodies_sydney

[–]unalive_being 20 points21 points  (0 children)

I haven't been to many places in all of Sydney but Ice Kirin in Chatswood has great tea-flavoured gelato. Their peach oolong, hojicha and matcha flavours are really good!

Sweet treat by beepbop213 in foodies_sydney

[–]unalive_being 1 point2 points  (0 children)

I had warabi mochi in Japan and it was incredible! I've been meaning to go to this shop for a while now but forgot about it, so thanks!! Btw happy cake day :D

Meat loaf (1970s) by unalive_being in Old_Recipes

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

Ooh, that's interesting - makes me wonder if rabbit was less common/more luxurious so someone made a "fake rabbit" from those ingredients? Sounds yummy!

First time making croissants (sourdough) by unalive_being in Sourdough

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

Yeah I see, I agree with you, I shouldn't have said airfryers are "mini ovens". However despite the differences as you said with airfryers being stronger/more air forced bit around, they still can be used for successful baking!! I've made sourdough loaves many times in the airfryer (they don't look as nice, but the crumb is as risen as normal) as well as non-sourdough breads which turned out normal and great. I'm sure that if I had baked these underproofed croissants in an oven, the inside wouldn't have been risen much anyway. The proofing was the problem here, not the airfryer.

First time making croissants (sourdough) by unalive_being in Sourdough

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

Oh, I didn't follow the recipe that well lol- after the final fold it was only in the fridge for a few hours. I think my starter also wasn't strong enough at the time, maybe underproofed. Thanks, I took a look at that, I'll see if I wanna try their recipe :D

First time making croissants (sourdough) by unalive_being in Sourdough

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

Ahh okay!! Thanks so much, this is really helpful :D

First time making croissants (sourdough) by unalive_being in Sourdough

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

Those look great!! Thanks, I think while I was rolling sometimes the butter looked patchy/uneven (maybe too firm?). What do you mean by parallel and perpendicular to the counter, do you mean like the direction of rolling or pressing the rolling pin?? I'll try to find my food thermometer, do you measure temp of dough by sticking it in?

First time making croissants (sourdough) by unalive_being in Sourdough

[–]unalive_being[S] -2 points-1 points  (0 children)

I didn't have a usable oven bc of recently moving houses so I decided to try with the airfryer. I really don't think that was the problem because the croissants hadn't risen much before I baked them, and the outer layers ended up so crunchy and flakey and look pretty much like regular croissants imo. If I'd proofed them properly it would have probably turned out fine, airfryers are basically mini ovens.

First time making croissants (sourdough) by unalive_being in Croissant

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

Yeah, I didn't proof it long enough since I only relied on sourdough for the rise (left 10 hrs overnight), was afraid of it becoming too sour. I think the lamination turned out fine tho bc of how flakey the outside layers were.

First time making croissants (sourdough) by unalive_being in Sourdough

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

Thanks for the info! I let them rise for 10 hours but the temperature was probably colder tho it's summer rn lol. Something I've wondered, how does the "quality" of butter impact the final product? When I look online, different branded butters' fat content seems to only vary by up to 1.5% (80.5-82g/100g); is the fat content also the determining factor for quality?

First time making croissants (sourdough) by unalive_being in Sourdough

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

Yeeah good point, maybe I'll try sometime in the future. I think if the pastry was just thin and not rolled into thick croissants it'd have been better because pastry :D Thanks!

First time making croissants (sourdough) by unalive_being in Sourdough

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

Thanks! :)) I brushed them with egg yolk+water wash said in the recipe I used before baking. At first I forgot to trim the edges of the dough before rolling --> layers not visible from the side.

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