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Grem posted:Hi! I have been tasked with bringing in a "treat" to work in May along with my team. People laughed because I am a culinary idiot and eat like those Hostess donuts for breakfast. They know I ain't cooking anything. But I want to blow them away, what's the easiest, but most complicated LOOKING baked good I can serve to 20 people.
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Dec 3, 2023 09:50
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i like nice words
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I mean if you have until May just learn to actually cook. You got months to practice
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Dec 3, 2023 14:01
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Yeah you could probably take some baking courses. See if someone offers a macaron or croissant class, or some generic baking courses
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Dec 3, 2023 16:20
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Pick one baking recipe and do it each weekend between now and May so you've got it down to a T. Your friends, family and neighbours will love you due to all the baking goods they'll get since I'm sure you'll be sick of whatever recipe you pick. If it were me, I'd do small cinnamon rolls and brownie squares. It's much nicer having individual finger-grabbable baked goods so everyone can just grab their little portion. I made the mistake of taking cake into work and it was inevitably slightly ruined by the greedy bastards who cut themselves massive portions.
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Dec 3, 2023 16:43
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alnilam posted:My kids love pancakes (duh) and we often use Kodiak You sure can! Just be sure you've got dairy with fat in the recipe (like adding full fat Greek yogurt) so they don't end up too dry. Here's a recipe that seemed fairly normal (just use sugar instead of stevia): https://healthyrecipesblogs.com/protein-pancakes/#recipe So many recipe blogs serving up wacky substitutions trying to meet some very arcane definitions of "healthy" out there.
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Dec 3, 2023 17:22
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POWER CAKES
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effika posted:You sure can! Just be sure you've got dairy with fat in the recipe (like adding full fat Greek yogurt) so they don't end up too dry. Here's a recipe that seemed fairly normal (just use sugar instead of stevia): Thanks! Yeah you try to find a recipe for a normal thing with one semi health oriented change and they assume you're every other kind of health nut too. I remember reading about making kombucha once and the author spent two paragraphs preëmptively defending the use of refined sugar... "yes yes i know it's evil refined sugar, i promise you the scoby is going to consume it all and none of the evil will be left when you drink it"
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Dec 3, 2023 18:09
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Anne Whateley posted:Absolutely the Nutella snowflake thing. Buy two items, slather one on the other, do a tiny bit of twisting and basically call it a day. https://www.sewwhite.com/wprm_print/33764 Thanks I'll probably try baking this a few times. I don't have the time or money to do baking classes but I appreciate the suggestions.
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Dec 3, 2023 22:50
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Is this a breakfast time thing? Do you own a stand mixer? I'm assuming not.
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Dec 4, 2023 01:35
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guppy posted:Is this a breakfast time thing? Yea usually a breakfast thing. No stand mixer, lol
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Dec 4, 2023 06:39
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is there any reason i can't premix a bunch of sauces in a large batch? i combine sweet thai chili sauce, balsamic vinegar, miso paste and gochujang (or sometimes a premade marinade that has these in it) as a sauce for pan-fried chicken, and when i dont have the effort to cook a variety of stuff i tend to use this recipe as like a 5-day staple and it would save time if i just made a giant batch of it to spoon out. is there anything to be mindful of or can i just go about doing that? my intuition is that its probably okay, but i maybe wouldnt try it with mayo or something, i dunno
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Dec 4, 2023 22:12
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Worst that will happen with those ingredients is some separation that you can fix by shaking it up. Mayo based sauces are usually good for a while too
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Dec 4, 2023 22:37
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Verviticus posted:i combine sweet thai chili sauce, balsamic vinegar, miso paste and gochujang I know this is not what you asked, but this sauce would be greatly improved (in my opinion) by using a different vinegar
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Dec 4, 2023 22:48
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Scientastic posted:I know this is not what you asked, but this sauce would be greatly improved (in my opinion) by using a different vinegar Screaming out for some Chinese black vinegar.
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Dec 4, 2023 22:57
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yeah id take suggestions on how to change it, absolutely. ill see if someone i know has chinese black vinegar and give it a shot (or just buy it if i cant)
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Dec 4, 2023 23:12
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Try playing around with blending in a lil bit of xanthan gum on some of those, itll hold its consistency a little better.
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Dec 4, 2023 23:17
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can xanthan gum be mixed in with a fork easily enough or does it need more than that to mix properly
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Dec 4, 2023 23:32
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Verviticus posted:can xanthan gum be mixed in with a fork easily enough or does it need more than that to mix properly I've only ever seen it used with a blender
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Dec 4, 2023 23:37
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drat it might be hard to make a small amount of that to test it out
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Dec 4, 2023 23:53
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You can use a stick blender if that's easier.
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Dec 5, 2023 00:03
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Definitely not fork mixable
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Dec 5, 2023 00:18
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Verviticus posted:yeah id take suggestions on how to change it, absolutely. ill see if someone i know has chinese black vinegar and give it a shot (or just buy it if i cant) If you can't find black vinegar (thouh if you have any asian grocer where you live they should have it) any common vinegar that is less sweet than balsamic is worth trying. Sherry vinegar is really nice, although more expensive than normal white or red wine vinegar. The great thing about vinegar in general is that it genuinely lasts pretty much forever, so no worries about it going bad before you use it up. Buy all the vinegars. Also, I'll try that sauce next time I make chicken.
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Dec 5, 2023 00:24
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Verviticus posted:drat it might be hard to make a small amount of that to test it out Stick blender us about the minimum i think
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Dec 5, 2023 00:26
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https://www.ikea.com/us/en/p/produkt-milk-frother-black-30301167/
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Dec 5, 2023 00:33
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I have an ancient bottle of olive oil that's gone bad. What's the appropriate way to dispose of the remaining oil? Obviously don't just dump it down the drain, but e.g. pouring it into the yard waste bin also feels odd.
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Dec 5, 2023 02:07
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TooMuchAbstraction posted:I have an ancient bottle of olive oil that's gone bad. What's the appropriate way to dispose of the remaining oil? Obviously don't just dump it down the drain, but e.g. pouring it into the yard waste bin also feels odd. Its a plant oil, it will compost or break down in the soil.
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Dec 5, 2023 03:00
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Better to search for local food oil collection. They can turn it into biofuel. I have a gallon jug I store spent oil in the meantime and when it's full take it in
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Dec 5, 2023 03:13
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TooMuchAbstraction posted:I have an ancient bottle of olive oil that's gone bad. What's the appropriate way to dispose of the remaining oil? Obviously don't just dump it down the drain, but e.g. pouring it into the yard waste bin also feels odd. If you have a fire pit you can just burn it.
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Dec 5, 2023 03:31
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TooMuchAbstraction posted:I have an ancient bottle of olive oil that's gone bad. What's the appropriate way to dispose of the remaining oil? Obviously don't just dump it down the drain, but e.g. pouring it into the yard waste bin also feels odd. BrianBoitano posted:Better to search for local food oil collection. They can turn it into biofuel. I have a gallon jug I store spent oil in the meantime and when it's full take it in
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Dec 5, 2023 03:33
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If you have any restaurant friends most places with fryers will have a grease trap you can donate to with permission
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Dec 5, 2023 03:40
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When reusing oil, does the temperature affect the longevity? I'm practicing confit technique, in a 200 to 250 degree oven. I'm using mostly duck fat supplemented with olive oil (because duck fat is expensive). I also have a pork shoulder roasting in beef tallow right now. If I filter the oil through cheesecloth after each use, and refrigerate, could the oil last a few months in the fridge? Do you think I could get 6 uses over 6 months?
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Dec 5, 2023 15:32
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Verviticus posted:can xanthan gum be mixed in with a fork easily enough or does it need more than that to mix properly Not at all. I love xanthan gum. You should absolutely try it. However, it clumps up almost instantly. Even with a very fast whisk, xanthan gum will turn into white dots as soon as you put it in. The only way I get xantham gum to thicken properly is with a blender, either stick or jar. Turn the blender on high and sprinkle the xanthan gum powder in slowly. You should see the thickening effect immediately. I used to sell hot sauce, and here are the percentages I found worked for sauces with the consistency of water: 0.1% (multiply the weight of the liquid by 0.001): Almost no thickening, but it keeps the sauce from breaking or separating, even when stored for months. 0.3% About the thickness of sriracha. This is what I used on my hot sauce. 1.0% Thick as ketchup. I did this twice when I screwed up my math (I multiplied by .01 instead of .001). The sauce was so thick it wouldn't come out of a regular 5 ounce hot sauce bottle.
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Dec 5, 2023 15:42
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Bagheera posted:When reusing oil, does the temperature affect the longevity? Looks like it degrades at higher temps. The National Library Of Medicine posted:Research reveals that heating the vegetable oils up to the level of 180 °C changes their chemical composition and reduces the quality of oil by decomposing the heat-labile vitamin E.
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Dec 5, 2023 15:43
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What do you all like for induction cookware, I gotta switch out my old pots n pans. I just need a cheap pot for boiling, but would like to go high-end for large saute pan
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Dec 5, 2023 16:58
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My Dad Nintendo posted:What do you all like for induction cookware, I gotta switch out my old pots n pans. I just need a cheap pot for boiling, but would like to go high-end for large saute pan I've become a MadeIn fanboy. I have their saucier and their small saucepan. The ergonomics are really great, and the heating is very even. They're my most recent purchases. If I had to start over, I'd probably get all MadeIn. I also have a Lodge Dutch oven and cast iron skillet. I have a 12-inch tri-ply stainless steel skillet branded Emeril. I don't think they sell it anymore, but it's outstanding and has lasted 10 years. Finally I have a cheap stainless-clad stock pot for big batches of soup or stock. In the future, I'm debating whether to cook a carbon steel skillet and/or griddle.
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Dec 5, 2023 17:35
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My Dad Nintendo posted:What do you all like for induction cookware, I gotta switch out my old pots n pans. I just need a cheap pot for boiling, but would like to go high-end for large saute pan I'm in the process of switching everything over to induction and have a mix of Misen skillets, Misen stockpots, and allclad factory seconds for everything else. e; I might buy that 12qt stockpot above, I only have an 8qt atm and between those two I should be more than set.
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Dec 5, 2023 18:21
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Does msg burn or turn bitter during high-heat cooking? I usually salt roasted vegetables but often skip spices since they can burn. But I’m not sure what MSG would do.
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Dec 5, 2023 22:47
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I use it in my crackling, which I do at the highest temperature my oven can go to at either end of the roast, it’s never been bitter
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Dec 6, 2023 00:05
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Eeyo posted:Does msg burn or turn bitter during high-heat cooking? Just add the spices near the end
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Dec 6, 2023 05:24
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Eeyo posted:Does msg burn or turn bitter during high-heat cooking? MSG, as far as I can tell, is fairly inert until it hits degradation temp, which is about 160C or 320F. No idea what happens then, but I would think you could get some off flavors at the very least.
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Dec 6, 2023 14:45
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Dead Of Winter posted:MSG, as far as I can tell, is fairly inert until it hits degradation temp, which is about 160C or 320F. Where are you getting that temperature from? All of the data I can see has a much higher degradation temperature... You definitely don't get off flavours at 160C: as I say, I use it in my crackling, and that involves heating a big piece of fat pig to 220-230C.
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Dec 6, 2023 16:03
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