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BraveUlysses posted:what happens if you put 1.14 grams in it 
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Dec 7, 2021 23:40
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The Midniter posted:What, praytell, could you be working with in a culinary application that would require precision beyond the 1g threshold? Assuming it's not drugs, that is. If it is, cool. Anyone doing any kind of baking? Or anyone weighing coffee/water Fart Car '97 fucked around with this message at 16:46 on Dec 9, 2021 |
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Dec 9, 2021 16:44
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does anybody else here bake in an incredibly sloppy manner? I use volume measurements when I bother to measure at all. everything turns out delicious and surprisingly consistent. I'm similarly sloppy when I make pottery glazes... I measure, but don't worry about a few grams one way or another, and there's no way my scale is particularly accurate anyway.
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Dec 9, 2021 16:49
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Empty Sandwich posted:does anybody else here bake in an incredibly sloppy manner? I use volume measurements when I bother to measure at all. everything turns out delicious and surprisingly consistent. Depends what you're making probably?
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Dec 9, 2021 17:03
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Espresso definitely needs accuracy to 0.1g.
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Dec 9, 2021 22:27
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Empty Sandwich posted:does anybody else here bake in an incredibly sloppy manner? I use volume measurements when I bother to measure at all. everything turns out delicious and surprisingly consistent. I’ve had flour based things go horribly wrong because any given scoop could be +/- 50%.
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Dec 10, 2021 02:41
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Empty Sandwich posted:does anybody else here bake in an incredibly sloppy manner? I use volume measurements when I bother to measure at all. everything turns out delicious and surprisingly consistent. But not measuring at all? How does that even work? Even using a drinking tumbler to approximate volume or maintain ratios of ingredients is a form of measurement.
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Dec 10, 2021 11:35
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I'll make butter cream by "feel" but I've also made thousands of pounds of the stuff so I have a good idea of how much of everything needs to go into it.
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Dec 10, 2021 13:09
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Murgos posted:I’ve had flour based things go horribly wrong because any given scoop could be +/- 50%. do you personally vary that much? my scoops are relatively consistent. I always use the same... uh, technique and I just keep flour in the bag it comes in. I'm wildly exaggerating the not measuring. I only really do that for pie dough, and mine is incredibly inconsistent. I tend to eyeball leavening and salt in everything. for bread, though, I'll slop into the Cuisinart about 2 1/2 cups of flour, an amount of salt, and however much yeast I've put into however much beer. I can tell when it's ready by the texture. for pizza dough I'm even looser. (I'm adding the liquid as I go, so even here "not measuring" isn't exactly true. drat if I know how much yeast I use, though.) I have run into situations where I'll have to rejigger a baking recipe as I'm making it, and even that has turned out OK. I'm not recommending any of this as good practice. if I had the rigor to follow recipes to the centigram I imagine that my life would be better in some ways. Empty Sandwich fucked around with this message at 14:44 on Dec 10, 2021 |
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Dec 10, 2021 14:41
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50% was an exaggeration but I’ve absolutely ruined bakes because of variance in flour scoops so I always weigh loose powders now unless it’s really small. I’d expect 20% variance without a blink. There’s an old Alton Brown episode where he shows two equal volume measures of flour and then some ridiculous difference in weight between them.
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Dec 10, 2021 14:51
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Ok I’m done. I’ve sliced my finger for the last time on my micro plane cheese grater while grating mozzarella bricks for pizza. What’s a better tool to grate mozzarella with? One that preferably won’t cut me. Would a food processor work if I freeze the cheese first? I make pizza once a week and I’ve been doing it for the past 2-3 years. I’ve only cut myself 4/5 times but today was a decent Knick against my thumb. Contemplating super glue currently since that’s all the ER would do.
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Dec 10, 2021 21:40
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How are you cutting yourself? If there’s only a small chunk left you don’t need to grate it and can just break it up with your fingers or a knife.
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Dec 10, 2021 22:02
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Cut proof gloves can help prevent grating yourself.. If you feel like it's worth cleaning the food processor then yeah, the food processor works great. Use the normal cutting blade and pulse it.
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Dec 10, 2021 22:26
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who tf cleans a food processor by hand i mean the blades i understand if you really want to keep them super sharp but just throw the rest in the dishwasher
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Dec 10, 2021 22:29
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nwin posted:Ok I’m done. Rotary grater?
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Dec 10, 2021 23:35
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Vegetable posted:How are you cutting yourself? If there’s only a small chunk left you don’t need to grate it and can just break it up with your fingers or a knife. Yeah it’s the small chunks. I’m flying too close to the sun and not paying attention.
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Dec 10, 2021 23:46
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speaking of weighing flour, is there a general cup to weight conversion that works as a good starting point? obviously it depends on who wrote the recipe and how they scoop, but id like to try as few recipes using weight and adjusting based on the results
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Dec 10, 2021 23:53
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Booyah- posted:speaking of weighing flour, is there a general cup to weight conversion that works as a good starting point? obviously it depends on who wrote the recipe and how they scoop, but id like to try as few recipes using weight and adjusting based on the results
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Dec 10, 2021 23:57
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KOTEX GOD OF BLOOD posted:who tf cleans a food processor by hand Food processor grater blade is great imo. If I'm doing more than 1 cup / 4 oz then I'm using that, even though I hand wash it. Hand washing is the difference between 10 and 13 years of durability before the plastic fails so totes worth it 
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Dec 11, 2021 00:45
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Booyah- posted:speaking of weighing flour, is there a general cup to weight conversion that works as a good starting point? obviously it depends on who wrote the recipe and how they scoop, but id like to try as few recipes using weight and adjusting based on the results I am constantly googling "[item] cup to grams" and that works. I know a cup of white flour should be 120g by heart though.
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Dec 11, 2021 00:48
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nwin posted:Ok I’m done. Use fresh mozzarella?
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Dec 11, 2021 00:55
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Brother Tadger posted:Use fresh mozzarella? I do NY style pizza and like the bricks.
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Dec 11, 2021 01:23
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nwin posted:Ok I’m done. Booyah- posted:speaking of weighing flour, is there a general cup to weight conversion that works as a good starting point? obviously it depends on who wrote the recipe and how they scoop, but id like to try as few recipes using weight and adjusting based on the results More permanent/higher-effort solution is to import your recipes into e.g. paprika, convert them once, and then not have to worry about it in the future.
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Dec 11, 2021 01:25
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nwin posted:I do NY style pizza and like the bricks.
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Dec 11, 2021 01:30
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SubG posted:Because you want it drier, or...? Because if you just want to minimise the amount of moisture you're adding you can use part skim and still take it apart without needing to use a grater. I’ve just always used Polly O whole milk mozz. I think it was recommended on serious eats once and it’s always melted better than other blocks I’ve tried.
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Dec 11, 2021 01:51
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just look at the grater while you're grating! that's it! free lifehack! same goes for knives and the mandoline
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Dec 11, 2021 04:49
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I worked at a pizza place and we used low moisture mozzarella bricks. We had a meat slicer thing with a grater wheel instead of a slicer wheel and a bucket underneath to catch the cheese. I'm sure a Cuisinart attachment exists to do the same thing.
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Dec 11, 2021 04:55
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I use a cheapass box grater from a restaurant supply store for my brick mozz 
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Dec 11, 2021 05:21
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KillHour posted:I'm sure a Cuisinart attachment exists to do the same thing. There is, and usually it comes w the food processor itself (although you can buy different grater attachments if you need different levels of fineness). 
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Dec 11, 2021 05:44
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Have any of y'all used these Spurtle things they used to run ads for on TV, and if so how do you like it? My dad mentioned wanting one awhile back and I'm thinking about getting a full set since they all look like things we'd get a lot of use out of.
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Dec 11, 2021 07:39
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I. M. Gei posted:Have any of y'all used these Spurtle things they used to run ads for on TV, and if so how do you like it? it's a wooden spoon
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Dec 11, 2021 09:54
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I. M. Gei posted:Have any of y'all used these Spurtle things they used to run ads for on TV, and if so how do you like it? “Jack of all trades, master of none, but better than a master of one” and all that, but if I’m allowed to have more than one utensil in my kitchen, I think I’d rather just get the actually appropriate tools for the task
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Dec 11, 2021 10:58
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I'm gonna buy that spoodgle and use it because I love stupid kitchen utensils
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Dec 11, 2021 12:06
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the only wooden kitchen tool you really need is a spatula thats like a thin curved paddle of wood
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Dec 11, 2021 14:39
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Some of the uses seem impossibly optimistic about the outcome. Like yeah you could try to separate an egg on the slotted spoon but chances are the yolk is going to slide right off of it.
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Dec 11, 2021 18:08
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Just lol if you need any kitchen utensil besides your hands. If you're worried about hot stuff, you need to toughen up! Replacing a pasta fork with your hands is probably the toughest, but once you're there, you know you are a real cook.
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Dec 11, 2021 18:44
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Doom Rooster posted:Just lol if you need any kitchen utensil besides your hands. If you're worried about hot stuff, you need to toughen up! Replacing a pasta fork with your hands is probably the toughest, but once you're there, you know you are a real cook. Look at this loser who needs hands to cook.
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Dec 11, 2021 18:50
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its not cheap but its certainly more useful than that poo poo product, try buying some nice wood utensils: https://www.earlywooddesigns.com/
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Dec 11, 2021 19:37
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personally I only need my 13" KitchenAid brand dong for all my chopping, stirring, and sautéing needs
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Dec 11, 2021 19:47
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I do all my cooking/chopping/etc inside my mouth. It's all about efficiency.
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Dec 11, 2021 20:17
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