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dog nougat posted:Not cookies, but last I checked there wasn't a dedicated pie thread. I baked a pie I'm bad at posting. For this pie I tried cooking my apples before assembling the pie to try and combat watery pie. Worked great! Just need to add more sugar next time and slightly reduce the amount of lemon juice. 
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Feb 26, 2021 17:05
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| # ? May 6, 2024 12:40 |
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I always precook the filling. Eliminates watery pies, soggy bottoms, and the gap between top crust and filling (when your crust sets before the filling settles).
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Feb 26, 2021 17:56
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I like apple pie but I hate making them because gently caress peeling so many apples. Anyway I’m in the mood for snickerdoodles (or just sugar cookies would be fine too I guess). Never made them before. What’s a good go to recipe? (Mass measurements only please.)
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Mar 10, 2021 02:44
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Boris Galerkin posted:I like apple pie but I hate making them because gently caress peeling so many apples. Just have grankids to pawn the peeling off too, that's what my gramma did. As for snickerdoodles if you want a real quick and dirty version any plain sugar cookie recipe will do, and then just press them into cinn sugar mix before you bake.
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Mar 10, 2021 02:50
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You don't have to peel them, I make a ton of apple pies and I never do. The pro move is then to cut the slices in half horizontally so you never get a big piece of skin. Snickerdoodles I feel very strongly need to have cream of tartar, they aren't just sugar cookies with cinnamon!!! The ATK recipe is good, paywalled but you can find it on blogs http://2girlsinthekitchen.blogspot.com/2006/09/snickerdoodles-americas-test-kitchen.html
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Mar 10, 2021 04:36
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i like nice words
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I agree about the cream of tartar, it's got about 3 good uses but if you're already buying it you can also make some killer meringue and lemonade.
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Mar 10, 2021 04:58
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Anne Whateley posted:You don't have to peel them, I make a ton of apple pies and I never do. The pro move is then to cut the slices in half horizontally so you never get a big piece of skin. Thanks but unfortunately that says to use cups of flour which makes it a poo poo recipe in my eyes and not worth bothering.
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Mar 10, 2021 13:51
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Boris Galerkin posted:I like apple pie but I hate making them because gently caress peeling so many apples. Get one of those rotary apple peelers. Less than $20 and let’s you peel, core and slice an apple in less than 30 seconds. https://www.amazon.com/dp/B07N1HJSRH/
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Mar 10, 2021 14:19
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Boris Galerkin posted:Thanks but unfortunately that says to use cups of flour which makes it a poo poo recipe in my eyes and not worth bothering. That's from ATK/Cook's Illustrated, who obsessively test their recipes and give flour measurements in weight if you look for that recipe elsewhere. You must be a hit at parties.
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Mar 10, 2021 14:25
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nwin posted:Good brownie recipe anyone? I saw bravetarts recipe on serious eats but people describe it more cakey than fudgie. I need a fudgie brownie. https://cafedelites.com/worlds-best-fudgiest-brownies/ Also, the video is mouth-wateringly tantalizing. Why yes I'd eat the batter if I could, why do you ask?
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Mar 10, 2021 15:31
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Bravetart's glossy fudgy brownie recipe is very dense and rich, imo. If it were any more dense it would just be fudge. I cut them into 1.5-inch pieces, anything larger than that is kind of overwhelming.
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Mar 10, 2021 16:50
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Boris Galerkin posted:Thanks but unfortunately that says to use cups of flour which makes it a poo poo recipe in my eyes and not worth bothering. As a baker I feel you, Googles algorithm has made it impossible to find good recipes. I recommend loving around until you find something that works
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Mar 11, 2021 03:46
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Boris Galerkin posted:Thanks but unfortunately that says to use cups of flour which makes it a poo poo recipe in my eyes and not worth bothering. You can’t be bothered to peel 10 apples but you’re also too good for volume measures lol are you that guy that needed a super complicated faster way to peel 4 potatoes too
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Mar 11, 2021 08:33
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Kaiju Cage Match posted:https://cafedelites.com/worlds-best-fudgiest-brownies/ I made these. I'm not sure they're *better* than the Serious Eats ones, but they are really good.
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Mar 13, 2021 06:46
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TheCog posted:I made these. I'm not sure they're *better* than the Serious Eats ones, but they are really good. I brought the Serious Eats ones into work once and I still have coworkers tell me how good they were years later. I haven't had them in awhile since I went vegan but I'm going to try to make her vegan version when the pandemic's over and I can cook for people again.
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Mar 15, 2021 05:28
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 No such thing as too many biscuits. Using this recipe doubled and with a teaspoonish of pumpkin spice added. Also some brown and some icing sugar instead of regular sugar because I ran out halfway...
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May 7, 2021 13:40
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Didn't see a cake thread, but I made a cake for my wife's birthday.   
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May 9, 2021 20:17
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That looks like a drat fine cake! It looks really chocolatey I've been trying to learn how to cake. Today I took the Buttercream 101 course at Wilton School in Darien Illinois. It was a lot of fun, it was a workshop to give you practice frosting and piping. Would recommend to anyone that could use help with the fundamentals!
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Jun 6, 2021 00:52
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WHY BONER NOW posted:That looks like a drat fine cake! It looks really chocolatey i took this class with a couple of friends in like 2017 and had the best time (and, hey, maybe we learned some stuff, too!) everyone else probably hated us because we laughed so much through the whole thing but i have nothing but good things to say about the class for learning some basics
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Jun 12, 2021 15:09
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Speaking of cake/cookie making, what's the best way to tell when butter and sugar are properly creamed together? Mine never really looks light and fluffy, even when I'm turning out cakes where the butter and sugar were obviously overcreamed.
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Jun 12, 2021 15:17
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How long are you typically creaming it and what makes you think it was over-creamed?
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Jun 12, 2021 15:19
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Flash Gordon Ramsay posted:How long are you typically creaming it and what makes you think it was over-creamed? like, 5 minutes? And there are weird gummy streaks through my cake that internet says are a symptom of over creaming. edit: five minutes with a stand mixer
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Jun 12, 2021 15:23
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I always cream for closer to ten minutes (probably more like 8 or so?). It was my understanding that it’s hard to over cream, and I can’t imagine how you would overcreaming in just five minutes. I just look for the color to turn almost bright white and everything get fluffy. The internet advice notwithstanding, if you don’t feel like it’s fluffy, I’d say cream more. Edit: Not saying the internet is wrong, but I would think that streaks or whatever in your finished product would be the result of not evenly incorporating your other ingredients after you cream. But that’s just a total guess.
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Jun 12, 2021 15:31
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Flash Gordon Ramsay posted:I always cream for closer to ten minutes
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Jun 12, 2021 15:37
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Flash Gordon Ramsay posted:I always cream for closer to ten minutes (probably more like 8 or so?). It was my understanding that it’s hard to over cream, and I can’t imagine how you would overcreaming in just five minutes. I just look for the color to turn almost bright white and everything get fluffy. The internet advice notwithstanding, if you don’t feel like it’s fluffy, I’d say cream more. https://www.kingarthurbaking.com/blog/2015/04/27/creaming-butter-sugar was what I was looking at, fwiw. It could also be that I'm using too-cold butter? My kitchen tends to run cold so softening takes ages.
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Jun 12, 2021 15:38
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Interesting. I mean according to this I’ve been over creaming my whole life, but I’ve never seen the issues they says result from it.
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Jun 12, 2021 15:45
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I generally set my stand mixer to start creaming at medium speed, let it go for a minute or 2, scrape the bowl, then crank it up higher and let it go for 5-8 more minutes while I wander around the house doing something else. There’s a definite change in shininess and smoothness that happens way after it looks like everything is incorporated and you can’t feel the sugar anymore. I swear, if I watch it then it never changes. You really do want the butter to be thoroughly soft, though, like been sitting out for several hours. If I know I need to make a buttercream in the evening after work, I’ll take it out of the fridge in the morning before I go to work.
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Jun 12, 2021 16:45
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 I made Mexican hot chocolate snickerdoodles They’re v good
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Jun 21, 2021 10:38
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BALLS DILDO posted:
This very much sounds like my jam. Do you have a recipe?
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Jun 21, 2021 23:36
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I don't know if this is BALLS DILDO's recipe (this one makes flatter cookies in my experience) but this is the recipe I use and it's great.
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Jun 22, 2021 11:51
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Ben Nevis posted:This very much sounds like my jam. Do you have a recipe? I used this recipe: https://sallysbakingaddiction.com/soft-thick-snickerdoodles-in-20-minutes/, using slightly less flour, 1/2 cup cocoa, plus a little nutmeg and cayenne I would probably use less cinnamon in the flour, i used the full 1 1/2 tsp the original snickerdoodle recipe is great also, ive made it a few times now and they do not last long in the biscuit tin
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Jun 22, 2021 12:35
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 Made some rainbow sablés for a pride month fundraiser.
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Jun 22, 2021 17:45
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Those are cute!
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Jun 22, 2021 18:58
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BALLS DILDO posted:I used this recipe: https://sallysbakingaddiction.com/soft-thick-snickerdoodles-in-20-minutes/, using slightly less flour, 1/2 cup cocoa, plus a little nutmeg and cayenne Thanks!
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Jun 23, 2021 22:11
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Hi again cookie friends, in a couple months I’m moving into a new apartment with more kitchen prep space and am looking forward to making cookies semiregularly again. One thing I think I want to try and do is get my cashew caramel cookies to the final form I’ve had in mind, which has ribbons/swirls of caramel through the cookies instead of just caramel bits. Just how to accomplish that is beyond me at present so I figured I should ask!
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Sep 23, 2021 04:35
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Roll the dough out, lay ribbons/drizzle of carmels, roll, and make as sliced roll cookies?
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Sep 24, 2021 04:00
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That’s a neat idea, but I’ve never done sliced roll cookies. Will I need to adjust my dough to make it a little stiffer, or as long as I’m using a good knife it should be fine?
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Oct 8, 2021 15:10
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Putting dough in the fridge will solve that
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Oct 8, 2021 16:44
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I use twine/dental floss for cutting my doughs.
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Oct 14, 2021 21:53
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Salted toffee pretzel chunk
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Nov 15, 2021 02:15
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