moderately skilled = you can bake, girl
― johnny hit and run paul lynde (get bent), Friday, 8 February 2013 05:35 (eleven years ago) link
ok, i dunno -- i'm not into perfection (although my scone recipe -- which is stolen from the joy of cooking -- won someone (not me) a scone-baking work contest once!)so i'll take it even if i don't really believe it -- most of my freehanding involves spice mixtures and additions (fruit, nuts, chocolate, toffee, SALTED CARAMEL CHIPS, sugar with ground up lavender flowers in it) not formulas like ratios of fat/flour etc. That shit perplexes me -- I use the same few recipes every time and just tweak with the above things.
― and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 05:39 (eleven years ago) link
http://www.addictinginfo.org/wp-content/uploads/2012/11/1175989-1146043-Marijuana-VOTE-logo.jpg.jpeg
― Mordy, Friday, 8 February 2013 05:40 (eleven years ago) link
baking works as long as you follow the recipe to the letter and aren't at some crazy altitude. but i've known so many people who cannot follow a recipe. IT IS NOT HARD?? you read and you do. i don't know, talk to me when you're trying to make a gluten-free thing rise, because that is next level (literally! #archer)
― obliquity of the ecliptic (rrrobyn), Friday, 8 February 2013 05:41 (eleven years ago) link
i think any skill I have just comes from having good memories of baking as a kid with my mum and grandmother -- whenever the weather turns cold, the first thing I look forward to is a baking afternoon. and i love thanksgiving/christmas, coming up with things to bake and having a weird sense of purpose about it. idk.
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 05:41 (eleven years ago) link
yeah, i'm of the belief that it's not that hard too, but you would be surprised. one time i gave my scone recipe to a difft work friend and she thought that Cool Whip™ was "heavy whipping cream" and wondered why her baked goods were not as delicious as she expected them to be.
i have a friend who makes the most amazing Romanian desserts -- i'm not even remotely close to her level of skill, I'll put it that way. She is a natural.
― and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 05:44 (eleven years ago) link
xxxxpost i can follow a recipe but i hate following recipes! i always think i can do things better/more resourcefully than what's written down. which works for cooking, but i guess not for baking.
― johnny hit and run paul lynde (get bent), Friday, 8 February 2013 05:44 (eleven years ago) link
I definitely am dependent on recipes; I can't bake from scratch, or at least I don't like the idea of it. I like rules. Guidelines. I need a handrail.
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 05:45 (eleven years ago) link
bread is p much beyond my level of interest -- too complicated, not enough flavor payoff for the work involved, prefer to let someone else make that for mei have made some breads, but they always wind up stale. every thanksgiving i make some p amazing butter rolls. but that's 1x a year.
― and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 05:46 (eleven years ago) link
and yeah cooking is def separate to baking -- I'll wing meals all the time. But I learned early on: with baking you pretty much have to follow the recipe to the letter, at least until you get a feel for it and can substitute to your own tastes etc.
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 05:47 (eleven years ago) link
yeah, cooking is far far more amenable to invention than baking is. i mean, add some cranberries to the dough or whatever, but don't fuck with the amount of baking powder or the flour quality.
― obliquity of the ecliptic (rrrobyn), Friday, 8 February 2013 05:47 (eleven years ago) link
i would love to make good bread. i tried the no-knead method twice -- the first time the dough barely rose, the second time it overfermented and smelled like bad beer.
― johnny hit and run paul lynde (get bent), Friday, 8 February 2013 05:48 (eleven years ago) link
yeah i never do that kind of experimentation -- i don't want to eat a bunch of shitty baked goods, might as well follow the recipe and add the flavors i want rather than try to cheat the system
also yeah i tried that no knead bread once and it was blah, not worth the effort as meager as it was. why bother.
― and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 05:50 (eleven years ago) link
i know a few p amazing bread bakers and it's v clear that i am not one of them
and i speak as a regular user of alternative gluten-free/low flours... let the experts do the trial and error, then just follow their recipe.
― obliquity of the ecliptic (rrrobyn), Friday, 8 February 2013 05:50 (eleven years ago) link
the first time i made irish soda bread, i was like "fuck you, my ancestors!"
― obliquity of the ecliptic (rrrobyn), Friday, 8 February 2013 05:51 (eleven years ago) link
because seriously, if you can make real bread, make it
― obliquity of the ecliptic (rrrobyn), Friday, 8 February 2013 05:52 (eleven years ago) link
I used to make bread a lot when I was a kid, but I don't do it at home now - my tiny kitchen is a big deterrent.
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 05:52 (eleven years ago) link
once when I was a kid i accidentally put bulgur instead of wheatgerm in the dough (mum used make a lot of tabbouleh back in the day) -- uugggh it was like gravel bread, I'm surprised we didn't break our teeth
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 05:53 (eleven years ago) link
i made bagels once when i was 12 or sooncewhat a pain in the ass that was for a fucking BAGEL. i'm not disciplined enough to do that enough times to be good at it.
― and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 05:56 (eleven years ago) link
i guess i just don't like baking all that much. i am ok at it, i just don't really enjoy it.
― and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 05:57 (eleven years ago) link
we're supposed to learn bagels in class this semester. that's going to end in tears.
― johnny hit and run paul lynde (get bent), Friday, 8 February 2013 05:59 (eleven years ago) link
just remember that it's an exercise, not a judgement on your worth as a human! school is so cruel sometimes.
― and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 06:04 (eleven years ago) link
for some reason my program combined baking with the garde manger class -- so it's a bit of cognitive dissonance to be making pate brisee and then learning about aspics and chaud froid an hour later.
― johnny hit and run paul lynde (get bent), Friday, 8 February 2013 06:08 (eleven years ago) link
Cookies, scones, cakes are kids stuff and if you can't bake them that is OK! I will bake it.
The real task is pastry, frozen store-bought pastry is grody and a lot of recipes are like "add vinegar now" or "sift a pinch of salt" or "cut in with two knives" and there's that tragic moment when you're lifting your pastry from floury surface to quiche tray and it's all falling apart in your hands, or you prebake and the sides cave in, or your butter is too hot or too cold, or you're being pressured to crimp an edge or something
The nice thing about pastry in my experience is that every failed pastry bake will still produce a mass of crumbly flaky refuse that is nice to nibble on as you roll out a new one
Graham cracker crust is delicious but it tastes like cheating
Homemade bread is a con game imo, like "brew your own beer"
― dry rub come save beef (flamboyant goon tie included), Friday, 8 February 2013 06:09 (eleven years ago) link
In my experience the only shitty things about baking are a) making sure you have all the correct tools, like a sifter or an angel food cake tray, and b) having to deal with oz vs. mL vs. Tbs vs. g vs. cups
― dry rub come save beef (flamboyant goon tie included), Friday, 8 February 2013 06:12 (eleven years ago) link
gb - the only words in there that i know for sure are pate and aspic, neither of which I have ever eaten, much less made -- the rest i'm not 100% sure about = you are waaaaaay ahead of meyou are becoming an expert and learning the secret language -- i salute you!
i'm totally kiddie stuff when it comes to baking, there i said it!
― and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 06:13 (eleven years ago) link
pastry baking in summer = surest way to end up in the loony bin
soft butter has broken my heart many a time
― set the controls for the heart of the sun (VegemiteGrrl), Friday, 8 February 2013 06:16 (eleven years ago) link
pâte brisée is pie dough, it's not like goose liver pâté.
― johnny hit and run paul lynde (get bent), Friday, 8 February 2013 06:18 (eleven years ago) link
see? i didn't even know that! i'm pretty sure that the art of baking is something i would rather leave to the experts who take the time to do what they do well.
― and that sounds like a gong-concert (La Lechera), Friday, 8 February 2013 06:21 (eleven years ago) link
People at work seem remarkably impressed by my baking and the baking of a colleague. We're very much in the "i just followed the recipe to the letter, it's not that hard" camp. Bread and cakes are really easy. Cooking is harder.
I have the French Culinary Institute's 'The Fundamental Techniques of Classic Pastry Arts' at home, which looks like it would present more of a challenge, but i rarely want to bake for the office and can't be bothered to do much at home.
― Head Cheerleader, Homecoming Queen and part-time model (ShariVari), Friday, 8 February 2013 08:04 (eleven years ago) link
I've kinda been like this with bread: it takes so long to make, and if yr fuckin with standard white, it always ends up being tasty direct out of the oven and then stale like .000334 seconds later >>:(
I've had some success on that front by using the ready bags of bread mix for the machines, but baking freehand. They add those preservatives and salts to it that give it a bit more oomf. BREAD NEEDS SALT.
Fruit bread? Now that I can get with. Ive made some damn tasty raisin toast loaves in my time.
I used to love baking butter bundt cakes and scones, but I lost my sweet tooth so I dont do it much now. Rrob is right tho: baking's a science, nothing like regular cooking. Only time I'll religiously follow the instructions.
― Manti and the Catfish (Trayce), Friday, 8 February 2013 08:15 (eleven years ago) link
Beholdeth: a raisin loaf I did a while back:
https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-snc6/179947_10150856610967757_533719155_n.jpg
― Manti and the Catfish (Trayce), Friday, 8 February 2013 08:17 (eleven years ago) link
Home-made bread does go stale fairly quickly without commercial preservatives but it makes the most amazing toast for days afterwards.
― Head Cheerleader, Homecoming Queen and part-time model (ShariVari), Friday, 8 February 2013 08:35 (eleven years ago) link
^^^ That's me, except substitute 'good' for 'ok'.
― "Did you see the sign on my car park that said 'Dead King Storage'?" (snoball), Friday, 8 February 2013 08:38 (eleven years ago) link
I never baked much when I was little/younger because my mom turns Generalissimo during Christmas cookie baking and otherwise, she didn't have the time for making much more than rice krispie bars. I've turned out to be really good at things that work in a small kitchen, like brownies and cakes. Bread isn't something I'm keen to try at home - and it's one of the things I buy that has to be nice/organic/from a small shop. So nice, in fact, that it's a false economy to invest in the infrastructure of bread baking to reproduce the quality here at home. Also, you can get really good prepared pastry here because Europe, but I'm more a fan of making savoury pies when I can be bothered with pies at all.
If you use metric measures and follow a recipe correctly it's almost impossible to fuck it up. However, pound cake is great for freestyling once you know what you're doing. I make blueberry, chai flavour (dates, chai spices and a shotglass full of very black tea), and this one, with figs:
http://farm9.staticflickr.com/8105/8454629037_c3fb16f7e5.jpg
This has dried figs, fresh figs, fig purée, marinated figs and stewed figs in the batter, and a mix of melted butter and fig jam coating the top.
― karl lagerlout (suzy), Friday, 8 February 2013 09:54 (eleven years ago) link
i'm a good cook but i stink at baking
this is me, he says immodestly. baking is just too *scientific* and unforgiving but I'm getting better w/computer stuff so maybe there's hope
― screen scraper (m coleman), Friday, 8 February 2013 10:21 (eleven years ago) link
having to deal with oz vs. mL vs. Tbs vs. g vs. cups
god I'd like to put a cap in the ass of whoever decided that 'cups' should be a measurement. just a needless annoyance. I am adequate at baking I guess but don't do a huge amt of it
― Julian-Joachim Roedelius (DJ Mencap), Friday, 8 February 2013 10:24 (eleven years ago) link
thankfully things like "cups" here have been metricized so a "cup" is 250ml for eg.
― Manti and the Catfish (Trayce), Friday, 8 February 2013 10:36 (eleven years ago) link
can't cook, can't bake
^obviously my option
the "baking is a science, just follow the recipe" thing should make it slightly easier for me than the pure unadulterated panic and stress of cooking, but nothing i've ever tried has happened like the recipe says it should. there's always one stage at which everything just went wrong and fell apart and i couldn't work out why.
my bf makes bagels - i didn't know til seeing him do it that you POACH them! i don't even dare approach the oven when he is doing that.
just had a banana, cardamom and orange cake baked for me this week mmmmmm all mine
― lex pretend, Friday, 8 February 2013 10:52 (eleven years ago) link
I think this "just follow the recipe thing" is a little misleading, there are so many different variables you can't control - heat source, equipment, quality of ingredients, and even slight differences in quantities can make big differences to the end result. My general experience as a shit cook with following (non baking) recipes is if nothing else the timings given can be unreliable by as much as 100%, and ok I've got enough common sense to see if something is in danger of burning or boiling dry or is nowhere near cooked, but that's enough to give me the fear and make it a less than straightforward and enjoyable experience.
― ledge, Friday, 8 February 2013 11:08 (eleven years ago) link
Ok cook, ok baker, rarely bother with latter dough
ledge otm btw
book instruction rarely give enough detail imo (for baking) so seeing eg british bakeoff is useful
― the right to beef at (darraghmac), Friday, 8 February 2013 11:11 (eleven years ago) link
i have no common sense. i can't tell, visually, whether any food is cooked at all, let alone cooked perfectly. even if it's just a ready meal i pretty much have to burn it to make sure
― lex pretend, Friday, 8 February 2013 11:15 (eleven years ago) link
i'm an artist not a scientist, baking is annoying
― r|t|c, Friday, 8 February 2013 11:16 (eleven years ago) link
talking more about bread and stuff than cakes tho obv
i'm still sulking from my last loaf attempt and that was probably like a year ago :/
― r|t|c, Friday, 8 February 2013 11:19 (eleven years ago) link
You're right, Ledge - it shouldn't go without saying that a reliable oven is both necessary and hard to gauge if you aren't habitually cooking. If I'm considering a new baking recipe I read at least ten of them to get an idea about what I should be doing/which cooks are overcomplicating with ingredients/timings and then apply the law of averages. Metric baking is great because all the other science is in mg/ml, so.
I'm pretty fond of saying that baking is really shopping plus science and art, so if you've got all three, you're golden. So glad your boyf is a good cook, Lex.
― karl lagerlout (suzy), Friday, 8 February 2013 11:21 (eleven years ago) link
i don't even understand why anyone bakes bread. even the best bread isn't THAT nice or mindblowingly flavourful and bread is super-cheap. if you're gonna go to the trouble of baking something make a CAKE or a PIE or BAGELS or something somewhat exciting, surely.
― lex pretend, Friday, 8 February 2013 11:22 (eleven years ago) link
All the above give ones house the scent of baked goods. That is irrepressible.
― Manti and the Catfish (Trayce), Friday, 8 February 2013 11:25 (eleven years ago) link
I am sort of interested in baking but only marginally more than say, brewing my own beer. Neither feels essential, surrounded as I am by an ever-growing army of yuppie shops and offies.
even the best bread isn't THAT nice or mindblowingly flavourful
would tend to disagree.
― Ballboy to Afghanistan (LocalGarda), Friday, 8 February 2013 11:25 (eleven years ago) link
super-cheap, do me a lemon
― r|t|c, Friday, 8 February 2013 11:27 (eleven years ago) link
The texture was too dry and crumbly for snickerdoodles and the PB totally overwhelmed the spices, but they didn't taste bad by any means.
― Antifa Lockhart (Leee), Saturday, 24 September 2022 15:19 (one year ago) link
Also, they looked a lot like falafel, and the green seemed to get more intense with time. I'm pretty sure it wasn't mold because it didn't taste like mold (which I'm well acquainted with because I accidentally eat it a lot).
― Antifa Lockhart (Leee), Saturday, 24 September 2022 15:20 (one year ago) link
I know baking with walnuts can cause a weird green color sometimes (maybe when the batter is alkaline?) - maybe peanut butter can do similar.
― Jaq, Saturday, 24 September 2022 15:49 (one year ago) link
Did you use raw ginger or spices?
Does bread dough rise at room temperature? How long must or can you wait before the dough spoils?
― youn, Saturday, 24 September 2022 16:34 (one year ago) link
No yeast, I used baking soda.
All the spices were ground. I did add sage on accident.
The snickerdoodles started turning green overnight, and I'm pretty sure the green got darker and more vivid even after I put them into the fridge that day.
― Antifa Lockhart (Leee), Saturday, 24 September 2022 17:02 (one year ago) link
cursory googling suggests that baking soda can cause a reaction w ~sunflower seed butter~ to cause green cookies, so maybe it’s something to do w that type of reaction but other ingredients like whatever kind of peanut butter you used etc
― terminators of endearment (VegemiteGrrl), Saturday, 24 September 2022 17:08 (one year ago) link
I did add sage on accident.
― Tracer Hand, Saturday, 24 September 2022 17:13 (one year ago) link
“i didn’t have butter so I substituted some leftover crackers”
― Tracer Hand, Saturday, 24 September 2022 17:14 (one year ago) link
LOL come on now, I added those crackers deliberately.
― Antifa Lockhart (Leee), Saturday, 24 September 2022 17:18 (one year ago) link
you know i love it
― Tracer Hand, Saturday, 24 September 2022 17:19 (one year ago) link
Youn, yeast dough will rise at room temp, just slowly. I've done 48 hour cool rises with no problems and have always left biga (which is basically very wet dough) out over multiple nights as well. You mostly don't want it to dry out or for the yeasts to use up all the available sugars (when they will all die off).
― Jaq, Saturday, 24 September 2022 17:50 (one year ago) link
Thanks! I took up making a few quick breads a while back but won't feel like I've begun to bake until I bake with yeast, can knead dough (to the transparent window pane test), and know how to roll a pie crust. I'm not so big on frosting, piping, etc.
It's great that breads change color with their ingredients. I love how walnuts can turn bread purple.
― youn, Saturday, 24 September 2022 18:17 (one year ago) link
Well this was a fun rabbit-hole to fall down!
https://www.reddit.com/r/foodhacks/comments/b2yvun/interesting_fact_sunflower_seed_butter_turns/https://www.youtube.com/watch?v=JbiEngKpVgQ
Both of those look like a spot-on cross-section of my 'doodles, and actually I just remembered that I scraped out some leftover sunflower seed butter with a new jar of PB, though I'm struggling to remember how much, anywhere from 25-75% of what I used.
I could've sworn that I've baked with sunflower seed butter before (because I usually buy that from TJ instead of PB) but now I'm doubting my memories! #lolold
― Antifa Lockhart (Leee), Saturday, 24 September 2022 20:01 (one year ago) link
i think i saw suggestions to reduce baking soda amts if using sunflower seed to counter whatever reaction but when baking goes beyond recipes into sciencey math equations i dip out, i like the science of the end result but if i need a calculator i’m baking something else
― terminators of endearment (VegemiteGrrl), Saturday, 24 September 2022 20:13 (one year ago) link
If it doesn't kill me and it doesn't taste bad, I can deal with the unexpected green.
And I guess I'm still falling down that rabbit-hole, the labcoats have looked into this: https://pubmed.ncbi.nlm.nih.gov/33401798/
― Antifa Lockhart (Leee), Saturday, 24 September 2022 20:36 (one year ago) link
one time i made a pumpkin pie with soy milk and it turned out gray?!?!?! like a dang zombie pumpkin pie!
I've been making pumpkin pie with soy milk for over a decade - works great as long as you use unsweetened soy milk. HMU if you want to see the recipe.
― Elvis Telecom, Sunday, 25 September 2022 02:07 (one year ago) link
baking hive, i need advice!i am relatively newly diagnosed w type 2 diabetes & am now at the point where i am managing pretty wellbut loving baking as i did, i very much want to re-enter that arena again, even if it’s just for a christmas bake of some kindi thought keto baking might be the go with erythritol as my sweetener & did a test-run lemon loaf bake last weekend w almond flour & granulated erythritol but it gave me suuuuch painful GI distress to such a degree that it’s clear that it is def Not For Me™️does anyone have any recs for sweetener alternatives? or type 2 baking success? Swerve is out since that is the same family of sugar alcohol, same w Allulosemonkfruit is out since that is mostly erythritol … and most other replacement sweeteners aren’t very baking friendly so idk where that leaves me. it seems like the way into this is prob ~low~ carb baking rather than ~no~ carb and just working w other sugars and almond flour … but so many of these websites are deeply unsatisfying in terms of actual baking and are so focused on the end result ~looking~ similar to “real food” that the process is a bummer & the end result taste kinda crap too anyway … thoughts? suggestions?
― terminators of endearment (VegemiteGrrl), Friday, 14 October 2022 00:52 (one year ago) link
Oh sorry to hear that! I didn't realize that Swerve is erythritrol, I use it regularly without incident but clearly different strokes etc. Would using overripe bananas be possible? Obviously that's sugar but also comes with a fair bit of vitamins and minerals, though you'd have to juggle proportions of the rest of your ingredients accordingly.
― Fartleby the Scrivener (Leee), Friday, 14 October 2022 01:02 (one year ago) link
yeah swerve is like a combo of erythritol and other stuffbananas may def be an option although i may need a few more tools since they do kinda limit you in terms of flavor
― terminators of endearment (VegemiteGrrl), Friday, 14 October 2022 01:16 (one year ago) link
You can get pure monkfruit powder and liquid drops and I can attest it is a pain to deal with and you use such a tiny amount that it throws recipes off. I basically stopped baking when Mr. Jaq got the type 2 diagnosis so I wouldn't be contributing to his downfall. So now I bake favorites only very infrequently.
I do use Just Better fiber (corn based soluble fiber) in my coffee for the prebiotic factor but the bag says you can sub it for up to half the sugar in baking. So maybe it might be of use?
― Jaq, Friday, 14 October 2022 03:02 (one year ago) link
Hmm also maybe see how you respond to tapioca syrup or Vitafiber syrup (made from either corn or peas) - both much lower carb and glycemic index sweeteners with no sugar alcohols. You could bake with them if you reduce the liquid in the recipe you use.
― Jaq, Friday, 14 October 2022 03:08 (one year ago) link
thanks for the advice jaq! i will investigate thoseit definitely seems like very infrequent “special occasion only” baking is going to be my new normal :(
― terminators of endearment (VegemiteGrrl), Friday, 14 October 2022 03:13 (one year ago) link
One more: look up the various keto egg loaf recipes. You basically blend eggs and softened cream cheese into a batter. I've baked it in a loaf pan, sliced, toasted, and eaten with ChocZero maple syrup for keto french toast and baked it in a cast iron skillet with sausages dropped in and some mustard powder added to the batter for keto toad. Might hit some of the baking target.
― Jaq, Friday, 14 October 2022 03:41 (one year ago) link
oh interesting! thx
― terminators of endearment (VegemiteGrrl), Friday, 14 October 2022 03:42 (one year ago) link
Is bread flour appropriate for quick bread (in this case a cheddar Jalapeno bread)?
― Shartreuse (Leee), Tuesday, 11 April 2023 17:33 (eleven months ago) link
sure, it'll work
― Tracer Hand, Tuesday, 11 April 2023 21:57 (eleven months ago) link
Cream of Tartar, yuck.
― Shartreuse (Leee), Wednesday, 19 April 2023 04:36 (eleven months ago) link
I’m thinking of making my own sourdough starter but after some initial searching all the recipes I’ve seen say to start with whole wheat and feed with all purpose. Can I feed with whole wheat too? It’s all that I have.
― Hoisted by your own Picard (Leee), Tuesday, 10 October 2023 02:39 (five months ago) link
Yes, it'll be fine!
― mom tossed in kimchee (quincie), Tuesday, 10 October 2023 02:43 (five months ago) link
Awesome, thanks!
― Hoisted by your own Picard (Leee), Tuesday, 10 October 2023 02:44 (five months ago) link
have been preparing meals for my pops and his wife lately, she is gluten intolerant (sometimes she is tolerant I guess? she drinks beer so I dunno who knows) but I discovered Brazilian Sequilhos which has been a big hit, corn starch + condensed milk + butter
and then whatever else, have incorporated lemon/almond extract, and actual lemon/almond, tastes like a fancy sugar cookie, peanut butter/chocolate turns it into a more traditional cookie but anyway super simple and easy and delicious cookie base even if you don't care where the starch came from
― Florin Cuchares, Tuesday, 10 October 2023 03:53 (five months ago) link
Recipe pls!
― mom tossed in kimchee (quincie), Tuesday, 10 October 2023 04:00 (five months ago) link
worth experimenting with ratios but basically
1/2 cup room temp butter (~1 stick)1/2 cup condensed milk (~half adorable lil can of the stuff)~1 cup corn starch
350 for 10-15mins, 15-20 cookies
have been eyeballing the corn starch, erring on the conservative side yields a spread out/crispy caramelized edges thing while bumping it up makes a tighter dough, shortbread/Pfeffernusse territory
lately I split the dough in half, dash of lemon/almond extract/sliced almonds with a lemon juice/confectioners sugar icing on one pan and then vanilla extract/spoonful peanut butter/crushed peanut/chocolate on the other
― Florin Cuchares, Tuesday, 10 October 2023 04:52 (five months ago) link
So I figured I haven't done anything weird in a while, and so I decided to try to make chocolate chip cookies with prunes.
― Selune Gomez (Leee), Monday, 4 March 2024 04:00 (three weeks ago) link
i would eat those! (i love prunes) how did they turn out?
― werewolves of laudanum (VegemiteGrrl), Monday, 4 March 2024 04:10 (three weeks ago) link
Texture was off and they weren't quite sweet enough, but not bad considering it's a first attempt! They weren't very airy so I'll probably reduce the number of prunes or bump up the baking soda. I was inspired by a base/crust I made once with prunes and walnuts, which I remember being pretty chewy.
― Selune Gomez (Leee), Monday, 4 March 2024 05:58 (three weeks ago) link
Did you purée the prunes or just dump them in whole/chopped?
― mom tossed in kimchee (quincie), Monday, 4 March 2024 15:41 (three weeks ago) link
Pureed. Chopped would've been like big raisin chunks.
― Selune Gomez (Leee), Monday, 4 March 2024 16:01 (three weeks ago) link
Which I think I would like actually!
― mom tossed in kimchee (quincie), Monday, 4 March 2024 17:38 (three weeks ago) link
prunes cut into small oieces would help the cookies to rise more, puree would make them too moist imo
― werewolves of laudanum (VegemiteGrrl), Monday, 4 March 2024 19:20 (three weeks ago) link
Moisture of chopped pieces giving off steam and creating air pockets?
― Selune Gomez (Leee), Monday, 4 March 2024 19:30 (three weeks ago) link
roll em in flour
― werewolves of laudanum (VegemiteGrrl), Monday, 4 March 2024 19:38 (three weeks ago) link
― Humanitarian Pause (Tracer Hand), Monday, 4 March 2024 19:43 (three weeks ago) link
I tried making these at my wife's request (she saw the recipe online): https://cooking.nytimes.com/recipes/1018450-pistachio-rose-and-strawberry-buns
Did not get the dough to come out right, it didn't rise as much as it should. Still tasted OK, and the filling is very good. Two things, though — to some degree it just tastes like a fancy peanut-butter-jelly sandwich; and there is evidently no way to puree pistachios for "pistachio cream" and not have the resulting mix look kinda like poop lol.
― a man often referred to in the news media as the Duke of Saxony (tipsy mothra), Monday, 4 March 2024 19:46 (three weeks ago) link