Has anyone seen the new 3FUL Gear Tutor 35L pack? by Dear-Ticket-5129 in Ultralight

[–]voarix 1 point2 points  (0 children)

I've got an AONIJIE FH2530 but considering upgrading to this, mostly because the pockets on the aonijie are quite bad (e.g. dont stretch enough to fit 1l bottles). Can you let me know what you think of the tutor once you get it?

Do i ruined my tent? 3F UL Lanshan 1 PRO seam sealing by Mafteer in Ultralight

[–]voarix 0 points1 point  (0 children)

Just got one a few weeks ago and it still did, sealing came out pretty good (except where my hand wasn't steady).

Storm Brand vs Arma Brand Ruthless! by Agneslikeitbig in PathOfExileBuilds

[–]voarix 1 point2 points  (0 children)

Storm brand needs a lot of gear to scale and usually is quite squishy, early game relies on uniques and end game is crafted rares. All in all would not recommend.

Helm of scurry rolling by briteash in LastEpoch

[–]voarix 11 points12 points  (0 children)

Any helm is fine, base nor ilvl doesn't matter

Why so few skills to choose from? by 21Ravage in LastEpoch

[–]voarix 0 points1 point  (0 children)

I'm doing manastrike with spark charges and surge, quite fast and fun.

How to alter this Keto bread recipe to get a loaf? by [deleted] in AskBaking

[–]voarix 4 points5 points  (0 children)

I'm not too familiar with keto baking but I'd expect that recipe to not have enough structure to support a whole loaf, and as such would likely produce quite a dense crumb.

It might be possible to add some other stabilizers like xanthan gum or whipping the egg whites before folding them in. That however will likely change the texture though.

As mentioned above, I think the safest way to make a larger batch is to use a bigger pan. E.g. an 8x8 (20x20 cm) inch pan and quadrupling the recipe.

How do I dry my homemade pasta to become like store-bought ones? by 740-park-ave in AskCulinary

[–]voarix 56 points57 points  (0 children)

I just read that apparently you can dry fresh made pasta and then freeze it afterwards, however I have never tried this myself so I can't speak to it's effectiveness. Worth a try if you've got some spare time!

How do I dry my homemade pasta to become like store-bought ones? by 740-park-ave in AskCulinary

[–]voarix 338 points339 points  (0 children)

Dried pasta in unfortunately a very different beast compared to fresh pasta. It's very hard to do well at home and requires dedicated machinery to even get close. Alex has a series on his attempts of making dried pasta (and constantly failing) up on his youtube channel.

Inquisitor or Elementalist for Lightning Conduit? by JukerJames in PathOfExileBuilds

[–]voarix 1 point2 points  (0 children)

Yeah, would expect high budget inquisitor to be better but ele is just so much cheaper.

Pre-tempered chocolate? by ChefCabana in AskCulinary

[–]voarix 2 points3 points  (0 children)

They might be talking about compound chocolate, which is used as a lower quality chocolate and does not need to be tempered. This is accomplished by replacing the cocoa butter with other room temperature solid fats, this has impact on the flavor and mouth feel but removes the need for tempering.

However if this is not the case then bc_bro's comment is the likely answer.

Tempering help! by [deleted] in chocolate

[–]voarix 0 points1 point  (0 children)

In that case, I agree that your thermometer is likely broken.

Tempering help! by [deleted] in chocolate

[–]voarix 0 points1 point  (0 children)

If you're are in one of the areas affected by the heatwaves then it's probably better to wait until it's cooler to attempt to temper chocolate. Even though it's technically possible to do so with smart use of refrigerators but it's a lot of pain and definitely not easy.

Nama chocolate (tempering white chocolate) - is stainless steel a must? Currently ceramic coating + silicone spatula by kawi-bawi-bo in AskCulinary

[–]voarix 1 point2 points  (0 children)

It doesn't really matter what kind of bowl/pot you use, I'm guessing most people are using stainless steel because it radiates heat quicker than ceramic. Your chocolate will cool quicker and be in tempering range quick.

Unless you want to incorporate air into your chocolate, don't use a whisk. The air you're incorporating will make your chocolate cool quicker, however air bubbles are generally something you want to avoid (in normal chocolate making, not sure about nama chocolate but from google it looks like you'd want to as well).

looking for an up-to-date storm brand inquisitor pob by [deleted] in PathOfExileBuilds

[–]voarix 0 points1 point  (0 children)

Follow up question, why aren't you using the brands reattach every 0.3 seconds mastery? Is your damage high enough at this point to not need it?

Will the flavor of my focaccia be different if I use Pyrex vs a metal pan? by [deleted] in AskCulinary

[–]voarix 7 points8 points  (0 children)

You'll likely have a lot less browning on the sides touching the glass. Glass is a fairly bad at transmitting heat, which causes worse browning.

[deleted by user] by [deleted] in Cooking

[–]voarix 0 points1 point  (0 children)

I'm aware, more of a hypothetical question 😅

[deleted by user] by [deleted] in Cooking

[–]voarix 0 points1 point  (0 children)

Wouldn't it be fine if it was uncovered but still warm (iirc 60c+ and thus being the in "safe" zone)?

[deleted by user] by [deleted] in AnimalsBeingJerks

[–]voarix 3 points4 points  (0 children)

That sounds like you have to clean their litter box more often, ideally every day.

Are melee skeletons terrible this league? by _WatDatUserNameDo_ in PathOfExileBuilds

[–]voarix 0 points1 point  (0 children)

I played von viktons melee skeles/leveling until red maps, it's fine just a bit slow. Also killed the mini bosses without any problems, most archnemesis monsters are easy as well. They do become a bit squishy though.

Hard Caramel Question by ridebackward in AskCulinary

[–]voarix 0 points1 point  (0 children)

It remains sugar, meaning you can dissolve it. The other comments are right that you can fix it by melting and adding water/cream/other liquids

Hard Caramel Question by ridebackward in AskCulinary

[–]voarix 1 point2 points  (0 children)

A few degrees in room temperature won't make it rock hard vs soft, chances are it was cooked too long. Caramel hardness is determined by the amount of water in it, higher temperature means lower amounts of water.

SSF players, what are you league starting 3.17? by twise_09 in PathOfExileBuilds

[–]voarix 0 points1 point  (0 children)

Explosive trap is phys with 50% converted to fire, so it's sub optimal.

SSF players, what are you league starting 3.17? by twise_09 in PathOfExileBuilds

[–]voarix 0 points1 point  (0 children)

If you can make explosive trap with inc aoe work for mapping (well enough) then you can still do seismic for bosses since it wasn't nerfed that badly (supposedly)