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Hey all, I started making my own nut butters a few years ago, but I only recently noticed that once they are refrigerated, they no longer taste as divine as that first scoop I take right after it's finished in the food processor. Does it get spoiled this quickly? A typical butter consists of almonds (16 oz), macadamia (8 oz), pecans (8 oz), sunflower (16 oz), bought at Trader Joe's, and I do not add anything else. The nuts are dry roasted (not by me, but by the company selling them) and unsalted, and it typically takes me ~8 weeks to eat it all, but I can already notice a loss of flavor after a 3 weeks. Or is it because I typically eat the nut butter cold, whereas it is still warm when I take the first bite right after processing?
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Mar 30, 2020 00:14
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BrianBoitano posted:You're being pretty vague. What sort of alcohol do you want to convert? Anything under, idk, 7% ABV should be fine since Bragg's isn't pasteurized. It won't be as vigorous as a solid chunk of mother, but exponential growth being what it is you'll probably be fine. Rum based bitters that are on their own like 40% alcohol but mixed with a ton of other vinegar talking low low abv. I'd like to use as a flavoring in hot sauce, would be cool if it converted to acetic acid but it's not really material to the final result just a cool thing to think about.
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Mar 30, 2020 02:14
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theHUNGERian posted:Hey all, Cold definitely knocks down flavor in a lot of things. A restaurant I worked for made their own peanut butter in-house (similar to yours, unsalted and just nuts, nothing else). While we kept it refrigerated for storage, we'd pull a pint every morning and microwave it for like a minute just to take the chill off and make it more spreadable. I'm sure it probably is best right after blending from not only the freshness but the heat that comes with blending, so maybe try that and see how it goes? JacquelineDempsey fucked around with this message at 02:33 on Mar 30, 2020 |
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Mar 30, 2020 02:29
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JacquelineDempsey posted:Cold definitely knocks down flavor in a lot of things. A restaurant I worked for made their own peanut butter in-house (similar to yours, unsalted and just nuts, nothing else). While we kept it refrigerated for storage, we'd pull a pint every morning and microwave it for like a minute just to take the chill off and make it more spreadable. Will try, and I am an idiot for not trying it sooner. The thought about temperature had occurred to me as I was posting.
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Mar 30, 2020 02:41
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theHUNGERian posted:Will try, and I am an idiot for not trying it sooner. The thought about temperature had occurred to me as I was posting. Hey, no idiots here*, just folks with questions.  Yeah, I'd say depending on how much you're using, just plop some on a small plate or ramekin and nuke it for 15 seconds or so to get the chill off. It's why you massively "over"-flavor ice cream, because once something's frozen, that vanilla/mint/chocolate/whatever has gotta work a whole lot harder to make your taste buds go "yay!" I imagine chilled nut butters work the same way. *(The exception being that one (troll?) who was trying to eat chicken bones that had been in a crockpot for a week. WTF was that all about?)
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Mar 30, 2020 03:06
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alnilam posted:Any fun things to do with baker's chocolate that aren't fudge, brownies, or cake? Is it unsweetend? Maybe you could do a truffles/ganache if you dissolved the appropriate amount of sugar in the cream before melting the chocolate. I've only ever used sweetened dark chocolate for ganaches, so I can't guarantee it will work but I can't see why not.
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Mar 30, 2020 03:16
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Happiness Commando posted:Should be fine, I think. It's just flour + baking powder, isn't it? Hell I'd be more worried about the baking powder than the salt. A lot of lactobacillus don't mind salt (think lactic ferments like sauerkraut or kimchi), and yeast doesn't seem to mind raising bread with some salt in it. Gold medal at least clocks in around 3%-ish by dry weight salt, so it'd be around 2%-ish or less by the time you added water. That's around the high end for breads so not too crazy. On the other hand, the lactic acid bacteria want to make it sour (this is the protective mechanism for stuff like sauerkraut) which baking powder would prevent.
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Mar 30, 2020 03:42
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Eeyo posted:Hell I'd be more worried about the baking powder than the salt. A lot of lactobacillus don't mind salt (think lactic ferments like sauerkraut or kimchi), and yeast doesn't seem to mind raising bread with some salt in it. Gold medal at least clocks in around 3%-ish by dry weight salt, so it'd be around 2%-ish or less by the time you added water. That's around the high end for breads so not too crazy. You can probably make some soda bread with it though
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Mar 30, 2020 07:49
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We tried to make some bread last night, but could only find an ancient packet of yeast, and the dough hasnt risen. Is there anything I can do with completely unleavened bread dough?
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Mar 30, 2020 08:27
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Scientastic posted:We tried to make some bread last night, but could only find an ancient packet of yeast, and the dough hasn’t risen. Is there anything I can do with completely unleavened bread dough? Eucharist?
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Mar 30, 2020 09:16
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JacquelineDempsey posted:Cold definitely knocks down flavor in a lot of things. That all said, yeah when in doubt just reheat (or chill or whatever) the food to the original intended serving temperature and most of the time it'll work out. Scientastic posted:We tried to make some bread last night, but could only find an ancient packet of yeast, and the dough hasn’t risen. Is there anything I can do with completely unleavened bread dough?
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Mar 30, 2020 09:27
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Scientastic posted:We tried to make some bread last night, but could only find an ancient packet of yeast, and the dough hasn’t risen. Is there anything I can do with completely unleavened bread dough? Keep it around, it'll rise eventually. You might want to up the hydration, though.
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Mar 30, 2020 11:17
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Scientastic posted:We tried to make some bread last night, but could only find an ancient packet of yeast, and the dough hasn’t risen. Is there anything I can do with completely unleavened bread dough? Passover is in about a week!
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Mar 30, 2020 13:02
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We went with hardtack, because at homeschool we had just got to the chapter of Dr. Doolittle where they have hardtack AND we are have Viking day on Wednesday.
Scientastic fucked around with this message at 17:24 on Mar 30, 2020 |
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Mar 30, 2020 17:20
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Is the 9 in 1 instant pot worth it? Seems like the 7 in 1 can pretty much do all the same things?
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Mar 30, 2020 20:17
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It can't do 2 of the things 
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Mar 30, 2020 20:26
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7 is probably just fine and I don't even need to know what the 2 things are
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Mar 30, 2020 20:32
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One of them is an egg mode but it sounds gimmicky.
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Mar 30, 2020 21:01
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I fuckin' love Egg button. Toss a little water in and an egg, push egg button. Walk away, come back in ~5 minutes to a perfectly soft boiled egg with peel that flies off. Hit + or - 1 if you want it softer or harder next time.
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Mar 30, 2020 21:48
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If one of the optional buttons is Yoghurt I recommend splurging on it because it is really really useful for fermenting all kinds of stuff including yoghurt and bread.
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Mar 30, 2020 23:43
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I got a few pounds of frozen elk meat or something about 4 years ago. It's been vacuum sealed and sitting in the freezer that entire time. Visually looks ok. Should I just toss it? I think there is also some elk sausage. Also vacuum sealed.
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Mar 31, 2020 05:35
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Since yeast seems to be completely sold out in my area, I have a couple non expired packets here. Does it work to portion the packet, start 1/4 of it in a cup of water with a bit of sugar? Will the yeasticles propagate? Or are they just waking up from a nap, and not having sexy time. I also have a couple bags of teff and plan to start some sourdough injera, but fluffy bread is nice. No one bought the bags of teff because it is mysterious...
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Mar 31, 2020 13:17
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Speaking of yeast, IDY and ADY, are the unopened packets good to stay in a cabinet or should they be refrigerated? I know they arent refrigerated in the store, but just wondering about longevity.
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Mar 31, 2020 13:23
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I've always refrigerated them, but then again, only because my mother always did. They go in the butter drawer! Now that I think about it, I have no evidence and this could be an old wives tale.
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Mar 31, 2020 13:49
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Freezer for longevity.
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Mar 31, 2020 14:47
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i like nice words
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I like to make buffalo wings and the canonical buffalo wing sauce is a. 50/50 mix of butter and Franks Red Hot sauce. (Although any vinegary hot sauce works). I've made this several times just by melting some butter and whisking in the hot sauce, but it always separates after a while. Is there a good way to keep the sauce mixed?
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Mar 31, 2020 18:23
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spankmeister posted:I like to make buffalo wings and the canonical buffalo wing sauce is a. 50/50 mix of butter and Franks Red Hot sauce. (Although any vinegary hot sauce works). I guess you would need an emulsifier. A tablespoon of dijon would probably do the trick, mix that with the hot sauce then whisk in your butter slowly. Worth a shot. If you don't want the flavor of the mustard in there (not sure how well that would work) then you'd need ot use a chemical like xanthan gum.
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Mar 31, 2020 18:40
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Arkhamina posted:Since yeast seems to be completely sold out in my area, I have a couple non expired packets here. Does it work to portion the packet, start 1/4 of it in a cup of water with a bit of sugar? Will the yeasticles propagate? Or are they just waking up from a nap, and not having sexy time. Homebrewing science helps here! Exact answers are difficult, since viability, temperature, O2 content, and agitation are all factors, so here's my best guess: 1/4 of an 11g packet with 1.5 tsp (6 grams) sugar in 2 oz (60 mL) water to make "starter" strength wort (source, conversions mine) If the yeast was purchased within the last year, let sit for 4-5 hours to double twice (source) For every year beyond 1 it's old, add another 90 minutes for extra growth and an extra 1/2 tsp sugar at the beginning (assuming 20% loss at room temperature per year and fudging it for conservatism, source) I'd add another 1-2 hours overall if your room temperature is less than 75F. e: Any year in the fridge or freezer only counts for ~1/5 of a year at room temperature for the sake of checking the age. BrianBoitano fucked around with this message at 18:53 on Mar 31, 2020 |
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Mar 31, 2020 18:49
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Awesome, thanks! I Homebrew, but mostly kits, or small batches of fruit wines. Now I am morbidly curious what happens if you say, try to make bread with white wine or cider yeast.
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Mar 31, 2020 20:25
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I keep getting pantry moths. Is there any reason not to put all my fruits and vegetables in Cambros to keep them out 
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Mar 31, 2020 21:00
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Steve Yun posted:I keep getting pantry moths. In my experience the fruit & veg tends to sweat moisture and if it's trapped inside a container it'll go mouldy pretty fast.
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Mar 31, 2020 21:36
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Steve Yun posted:I keep getting pantry moths. Man that produce gon get hosed up
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Mar 31, 2020 21:40
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Fuuuck then what are my options if I wanna keep moths out
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Mar 31, 2020 21:53
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Have you tried posting a "NO MOTHS ALLOWED" sign?
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Mar 31, 2020 21:57
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Friend, you just need a bigger, badder moth to start hanging around.
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Mar 31, 2020 22:07
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I thought they like flour? not oranges are you sure you're cleaning the pantry well enough when you try to purge them?
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Mar 31, 2020 22:08
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Just be thankful you don't have pantry butterflies.
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Mar 31, 2020 22:24
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Steve Yun posted:Fuuuck then what are my options if I wanna keep moths out And yeah, beyond the moisture problem if you keep a shitload of fruit in an enclosed airspace it's going to be ethylene party time in there and everything'll ripen to mush in no time flat. tuyop posted:Friend, you just need a bigger, badder moth to start hanging around.
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Mar 31, 2020 22:56
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Steve Yun posted:Fuuuck then what are my options if I wanna keep moths out Pillow case? Pantyhose? You need a bug barrier that's not a vapor barrier. Broadly, one of the best things I've found for kitchen pests is boric acid. It'll kill insects, but doesn't seem to do much to spiders and is actually less toxic to humans or pets than table salt.
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Mar 31, 2020 23:14
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Having just dealt with pantry moths the easiest way to get rid of them is to burn your house down. If that isn't practical then you need to do a serious deep clean of your pantry and kitchen. 1. Take everything out of your pantry and inspect it for signs of moths, larvae and webbing. They can chew through cardboard and thin plastic so look for holes in packaging as well as obvious moths and larvae. Throw out anything that you think is infested. They love grains and starches, so rice, pasta, couscous, quinoa, flour, freekeh, cornflour, spices, nuts, cereals, anything dried etc etc etc. Check everything and if anything is even suspect you need to throw it out. Take everything you are throwing out to your outside bin, do not keep it in the house. You can 'quarantine' some things if you need to and inspect it every day for signs of them hatching. 2. Cleaning. Clean your Pantry with kitchen spray making sure to wipe every surface and get in all corners and nooks and crannies. The eggs are microscopic and a female moth will lay hundreds and you can't see them. Plus the larvae can travel a surprising distance from where they hatch to find a food source. If your pantry has extra peg holes where shelves could go then you need to clean inside those too as they are the perfect egg hatchery. Then make a 50/50 vinegar water solution and wipe the entire pantry down with that. Wipe over all the packaging of food that's going back in the pantry, all your tins, jars and bottles. 3. Clean your kitchen. Take a look up at where your walls and ceiling meet. Is there webbing up there? cocoons? get up there and clean them away with the vinegar solution. Check your light fittings, on top of cupboards, everywhere. Check nearby rooms too. Check your cookbooks. I found cocoons on my cookbooks nestled in the gap between the top/bottom of the pages and the cover. 4. get a pheromone pantry moth trap and put it in your pantry. Weep every time a new moth appears in it overnight as you are loving sure you cleaned and sealed every loving thing. 5. Restock your pantry. A lot of people will put the food in the freezer for a couple of weeks first to kill any eggs that could be in it. Keep all the food that pantry moths love in screw top containers. I found they can get into a lot of tubs as they can wriggle under the rubber seal to get in them. Airtight tubs might work with a thicker gasket. Try them and see. 6. Good luck. They naturally die off in autumn and winter, but the eggs don't. So you can get a resurgence in the spring. Be vigilant, keep dried foods sealed and inspect regularly for signs of them. Eventually you'll starve them out. Or you'll burn your house down. This list isn't exhaustive. If anyone has anything to add please do.
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Apr 1, 2020 00:01
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