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I made a 12 inch skillet cookie (chocolate chip) for the first time today following a recipe on a cooking blog. Melt a cup of butter, stir in 1 cup brown sugar and half cup white sugar until smooth. Let cool. 2 eggs, vanilla, stir. 2 cups+2T flour, 1 t baking soda, pinch salt, chocolate chips. 325 for 28 min. Supposed to come out with a “slightly gooey” center, and, you know, like a cookie. What I got (albeit still tasty) was more like a cakey blondie texture. Where did I go wrong and/or what part of that recipe made it so cakey? Could I just do a traditional coolie Batter and the just cook it as a giant cookie in a skillet?
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Aug 1, 2018 05:35
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| # ? May 24, 2024 14:29 |
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I'm going out on a limb here as I don't bake a lot and if I do it's in celsius, but 325 seems pretty low for baking. For cookies it is usually 375 or so. Not sure how/whether that affects consistency though.
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Aug 1, 2018 08:07
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That recipe is going to come out more like a brownie or cookie bar because you're not creaming the sugar, butter and flour. Melting the butter is going to make a batter texture, not a traditional cookie one. That said, that's what a skillet cookie is supposed to be like I think. I make that exact recipe and the texture is always like you describe. Also yeah, 325 for 30 is low to me. I cook mine at 350 for 20-25 minutes, but honestly I think it comes out the same. E: A regular cookie recipe is going to burn like crazy in a skillet. I don't know the science, but I know I tried it with a ranger cookie recipe and discovered a new way to make charcoal. fizzymercury fucked around with this message at 09:05 on Aug 1, 2018 |
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Aug 1, 2018 09:00
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Word? Word. Good to know, thanks!
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Aug 1, 2018 11:46
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Yesterday my boyfriend did a job for a local bee guy and came home with a 5-pound container of delicious honey. It's something we don't use often and take months and months to get through one of those tiny lil squeezy-bears. I'd love to learn some favorite honey recipes/uses if you've got them! Or any creative ideas beyond "drizzle it over stuff" because that's p much where I am right now.
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Aug 1, 2018 20:44
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I, likewise, got a jar of molasses because it was a necessary dietary additive for my birds. I looked around for molasses recipes, and apparently a big batch of molasses cookies requires 1/3 cup of molasses. How do I use up all this drat molasses?
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Aug 1, 2018 21:03
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You can keep molasses around for a million years, baking a lot of delicious things a little at a time. You can explore the world of weird pies. You can also just put it on stuff like oatmeal, ice cream, biscuits.
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Aug 1, 2018 21:10
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i like nice words
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I wish they sold molasses in liter squeeze bottles, because I go through one of those little jars in a month or less.
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Aug 1, 2018 21:12
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Halvah uses up lots of honey.
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Aug 1, 2018 21:24
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flesh dance posted:Yesterday my boyfriend did a job for a local bee guy and came home with a 5-pound container of delicious honey. It's something we don't use often and take months and months to get through one of those tiny lil squeezy-bears. I'd love to learn some favorite honey recipes/uses if you've got them! Or any creative ideas beyond "drizzle it over stuff" because that's p much where I am right now. Pour some in a pan with a can of chipotle peppers and their sauce, bring it to a boil, blend it with a hand blender and pour it through a strainer and into a squeeze bottle. Add more honey if it's too spicy. This is good on nearly everything, but chicken and waffles, dogs and burgers, and breakfast burritos especially. Halloween Jack posted:I, likewise, got a jar of molasses because it was a necessary dietary additive for my birds. I looked around for molasses recipes, and apparently a big batch of molasses cookies requires 1/3 cup of molasses. How do I use up all this drat molasses? Make your own BBQ sauces my man.
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Aug 1, 2018 21:27
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flesh dance posted:Yesterday my boyfriend did a job for a local bee guy and came home with a 5-pound container of delicious honey. It's something we don't use often and take months and months to get through one of those tiny lil squeezy-bears. I'd love to learn some favorite honey recipes/uses if you've got them! Or any creative ideas beyond "drizzle it over stuff" because that's p much where I am right now. Honey is the only form of sugar that doesn't spoil, so it will last you as long as it needs. The worst that will happen is crystallization, which could actually be useful in some situations. I add a couple tablespoons to cornbread batter to make it truly epic. Enourmo posted:meadmeadmeadmeadmead Holy poo poo, yes. teh winnar! fucked around with this message at 21:53 on Aug 1, 2018 |
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Aug 1, 2018 21:43
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flesh dance posted:Yesterday my boyfriend did a job for a local bee guy and came home with a 5-pound container of delicious honey. It's something we don't use often and take months and months to get through one of those tiny lil squeezy-bears. I'd love to learn some favorite honey recipes/uses if you've got them! Or any creative ideas beyond "drizzle it over stuff" because that's p much where I am right now. meadmeadmeadmeadmead
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Aug 1, 2018 21:53
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Enourmo posted:meadmeadmeadmeadmead Best answer so far.
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Aug 1, 2018 22:31
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I know! Somehow I've never made mead. We used to be avid homebrewers but fell off it over the last year or two in exchange for other hobbies. But rn I don't really want to gently caress with that and just kinda want to figure out how to better use it in the kitchen, since for me it's a super under-utilized resource! Thanks for the suggestions, they all look like a lovely place to begin; I am down for some halvah and chipotle sauce 
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Aug 1, 2018 22:37
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Human Tornada posted:Pour some in a pan with a can of chipotle peppers and their sauce, bring it to a boil, blend it with a hand blender and pour it through a strainer and into a squeeze bottle. Add more honey if it's too spicy. This is good on nearly everything, but chicken and waffles, dogs and burgers, and breakfast burritos especially. This sounds amazing.
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Aug 1, 2018 23:03
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flesh dance posted:I know! Somehow I've never made mead. We used to be avid homebrewers but fell off it over the last year or two in exchange for other hobbies. Baklavah?
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Aug 1, 2018 23:07
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Human Tornada posted:Pour some in a pan with a can of chipotle peppers and their sauce, bring it to a boil
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Aug 1, 2018 23:48
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flesh dance posted:Yesterday my boyfriend did a job for a local bee guy and came home with a 5-pound container of delicious honey. It's something we don't use often and take months and months to get through one of those tiny lil squeezy-bears. I'd love to learn some favorite honey recipes/uses if you've got them! Or any creative ideas beyond "drizzle it over stuff" because that's p much where I am right now. A couple of ideas to help you use up the stuff — my mom makes honey butter to give away as gifts at Christmas time, and Atholl Brose is an old Scottish drink made with scotch, oats, cream, and honey that could be fun as a punch at a party.
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Aug 2, 2018 01:57
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So, watching tonight’s episode of Guy’s Grocery Games, I learned that boxed whipping cream is a thing. How does that work? Unrefrigerated whipping cream in a box with a 6 month life? The entire concept is foreign to me.
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Aug 2, 2018 03:21
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it's cool poo poo https://en.m.wikipedia.org/wiki/Ultra-high-temperature_processing
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Aug 2, 2018 03:35
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LongSack posted:So, watching tonight’s episode of Guy’s Grocery Games, I learned that boxed whipping cream is a thing. How does that work? Unrefrigerated whipping cream in a box with a 6 month life? The entire concept is foreign to me.
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Aug 2, 2018 03:39
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And I learn something tonight. Thanks, cooking goons!
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Aug 2, 2018 03:53
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flesh dance posted:Yesterday my boyfriend did a job for a local bee guy and came home with a 5-pound container of delicious honey. It's something we don't use often and take months and months to get through one of those tiny lil squeezy-bears. I'd love to learn some favorite honey recipes/uses if you've got them! Or any creative ideas beyond "drizzle it over stuff" because that's p much where I am right now. Do you have an ice cream maker? If so, make pear and honey ice cream, or apple honey ice cream. The pear version I made is still in my top 5 favorite things that I have ever tasted. Going to be lazy and just link you to the old ICSA entry. It's the third post. Pic walkthru. https://forums.somethingawful.com/showthread.php?threadid=3419784
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Aug 2, 2018 04:09
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Aww, no ice cream maker. That sounds good though, thanks for the tip! Speaking of, Atholl Brose sounds *amazing*, that's a make for sure.
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Aug 2, 2018 04:35
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You can still do the kind of ice cream you do in a loaf pan that's a thing now. I'm gonna have to make molasses ice cream now. God, I love molasses
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Aug 2, 2018 05:13
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I have an instant pot ultra 80. It has this weird hook on the back. What’s the weird hook for?
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Aug 2, 2018 14:21
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I'd guess you can hook the power lead in there, so if the pot gets moved suddenly or falls off the counter it doesn't get yanked out.
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Aug 2, 2018 14:24
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Anne Whateley posted:You can still do the kind of ice cream you do in a loaf pan that's a thing now. Serious eats just posted a no-machine ice cream recipe that could easily be modified to any flavor. Tries for the custardy texture of real ice cream instead of the pillowy whipped cream no churn. I'm considering making some side by side with traditional and whipped cream no churn because it's hot and I love my coworkers.
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Aug 2, 2018 17:01
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Serious Eats link for posterity I have the entry-level traditional Cuisinart, and it works fine, no complaints except the obvious and significant downsides of the frozen-insert-style makers. If I had to do it again, I'd absolutely hands-down get this self-freezing one. No need to prechill anything. I've never seen one so small and cheap that chills itself, I think that's usually the domain of $400+ semipro systems, and this is only $85. The only quasi-downside is the capacity, at 1.5 pints, but that's enough even for a small party, plus you can run it back to back forever. In terms of recipes, I really dig "Philadelphia style" -- it doesn't mean cream cheese, it means no eggs or custard base. Which is good because if it's ice cream weather, it's not standing-over-a-stove weather. The only possible issue is that if you churn it too long, it can begin to form butter, which has a very unpleasant mouthfeel in context. But just don't churn it too long. I also want to experiment with ice milk this summer. When I was a kid, there was a place near us that did soft-serve ice milk, and I loved that texture. Anyone try it? Anne Whateley fucked around with this message at 17:23 on Aug 2, 2018 |
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Aug 2, 2018 17:18
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Anne Whateley posted:If I had to do it again, I'd absolutely hands-down get this self-freezing one. No need to prechill anything. I've never seen one so small and cheap that chills itself, I think that's usually the domain of $400+ semipro systems, and this is only $85. The only quasi-downside is the capacity, at 1.5 pints, but that's enough even for a small party, plus you can run it back to back forever. QVC brand?  Looks like a rebrand/clone of Mr. Freeze which has some middling reviews, most of which mention texture. Buyer beware. I'd get an electric add-ice-and-salt model if you want back-to-back batches with no pre-freeze necessary. Requires ~2 lb of ice per batch, but makes a much larger batch size! https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=ice+cream+machine+salt $20-40 for plastic, ~$60 for wooden. BrianBoitano fucked around with this message at 18:28 on Aug 2, 2018 |
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Aug 2, 2018 18:20
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Anne Whateley posted:In terms of recipes, I really dig "Philadelphia style" -- it doesn't mean cream cheese, it means no eggs or custard base. Which is good because if it's ice cream weather, it's not standing-over-a-stove weather. The only possible issue is that if you churn it too long, it can begin to form butter, which has a very unpleasant mouthfeel in context. But just don't churn it too long. I find I have to keep the fat down (milk to cream ratio) in order to prevent little greasy wads. Probably depends on your churning method.
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Aug 2, 2018 18:30
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I found this Eater video on at-home ice cream makers pretty illuminating. The one using ice and salt rather than a chilled crock or built-in compressor performed the best, which surprised them and me. I will say the basic Cuisinart model they tested didn't get a fair shake because they didn't freeze the crock long enough so it never fully froze the base, but the performance of the ice/salt one was pretty impressive.
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Aug 2, 2018 18:40
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I have a Cuisinart model with the built in compressor. It's pretty awesome at making spur of the moment ice cream and/or frozen drinks with no preplanning.
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Aug 2, 2018 18:43
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BrianBoitano posted:QVC brand?  I would guess the people having texture issues are making heated bases and throwing them in lukewarm. It isn't all-powerful, you do have to chill the mixture first (which is another reason I like Philadelphia-style, it's already cold). We did gently caress up and have the butter problem the first time. I identified the issue and it hasn't happened again. I think you can add nonfat milk powder or other stuff to prevent it, but I think it's easier just to pull at the soft-serve stage and throw in the freezer to keep hardening. If I had infinite money and space, I'd definitely get a fancy one with a big compressor, but in terms of money, space, and convenience, can't beat this one imo. I'm actually thinking about replacing my perfectly fine Cuisinart one with it.
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Aug 2, 2018 18:52
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I have a half kilo of frozen baby octopus. How should I go about cooking it? Just defrost for 24 hours, throw it in the pan with some oil + garlic? What do you guys recommend?
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Aug 2, 2018 19:12
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Usually Oktopus is boil, deskin, then bbq/pan. Not sure if baby is different.
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Aug 2, 2018 23:14
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tuyop posted:I have an instant pot ultra 80. It has this weird hook on the back. What’s the weird hook for? Spoon/lid rest?
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Aug 2, 2018 23:22
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SubG posted:No, don't do this. All of those complex notes you get out of a raw, wildflower honey? Heat sensitive. Oh my heavens, not the complex notes!
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Aug 2, 2018 23:22
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Human Tornada posted:Oh my heavens, not the complex notes! You joke, but there's an amazing difference between honey that's been heated above ~150 and honey that hasn't.
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Aug 2, 2018 23:40
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Raw honey is an Yngwie Malmsteen of flavour
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Aug 2, 2018 23:41
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