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Powdered sugar contains cornstarch which won't dissolve properly.
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Feb 12, 2014 05:00
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| # ? Apr 25, 2024 07:22 |
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Grrl Anachronism posted:Powdered sugar doesn't dissolve in water? It has to be as it contains some bulking or anti caking agent. Kinda like how powdered Splenda is high in carbs due to the material used to turn it into granules.
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Feb 12, 2014 08:28
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It's like flour, it lumps if you dump it all in the water at once instead of first making a paste of it.
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Feb 12, 2014 16:02
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I had some other misadventures with icing, mostly because I kept trying to frost cakes that aren't really supposed to be frosted. Like pound cake. Or angel-food.
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Feb 12, 2014 17:23
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My trick upon realizing that i'm out of powdered sugar to make frosting with is go "gently caress it" and make caramel instead, since regular sugar can be used for that. until you fall asleep (in my defence I'd been cooking for a solid 10+ hours at home because goddammit i was only going to get the kitchen counter covered in flour *once* this entire month and I'd just freeze the gnocchi, pizza dough, bread dough, etc that I'd make all in one giant batch. Along with the regular dinner I made on top of it) while carmelizing the sugar. ...the apartment building wound up evacuated. I didn't have the heart to tell anyone until the fire department showed up that the pot was already safely out in the snow where it could no longer be spreading noxious burnt sugar death to everyone else in the building.
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Feb 12, 2014 19:51
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Drink and Fight posted:I've maced myself many times with dried peppers and hot oil, but I've just now mustard-gassed my kitchen and it's 100x worse. One of my roommates long ago got into a phase where he made chicken wings all the time. One night he tells his then girlfriend to put some oil on the stove and heat it up for him. She goes in and fills a pan full of oil and just cranks the stove to max. He comes by a bit later and just dumps a whole bag of frozen wings into the pan without taking stock of how hot the oil was. The reaction was, um, energetic and promptly burst into flames. They died out soon, and he managed to turn the stove off and run away, and just leave the smoke grenade to continue going off in the kitchen. It filled the whole apartment full of this acrid, caustic, oily black smoke. It burned you eyes and it hurt to breathe. Not to mentioned that it smelled awful. It took forever to get the film of oil the settled over everything in the kitchen and immediate vicinity cleaned up.
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Feb 16, 2014 17:12
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Iron Tusk posted:One night he tells his then girlfriend I think I can pinpoint where the relationship began to go wrong.
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Feb 16, 2014 17:20
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Out of curiousity, if you don't have an oil thermometer handy, what's a good way to figure out whether the pan of oil is too cold, just right or HOLY poo poo FIRE?
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Feb 16, 2014 18:11
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Ignoranus posted:Out of curiousity, if you don't have an oil thermometer handy, what's a good way to figure out whether the pan of oil is too cold, just right or HOLY poo poo FIRE? Flick a tiny drop of water into it and gauge how angry the oil gets.
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Feb 16, 2014 18:16
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Ignoranus posted:Out of curiousity, if you don't have an oil thermometer handy, what's a good way to figure out whether the pan of oil is too cold, just right or HOLY poo poo FIRE? You turn the pan off and buy a thermometer.
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Feb 16, 2014 18:36
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Ignoranus posted:Out of curiousity, if you don't have an oil thermometer handy, what's a good way to figure out whether the pan of oil is too cold, just right or HOLY poo poo FIRE? Don't turn on the heat. There's some primitive ways like dropping water or dipping chopsticks, but when putting any real quantity of oil over an open flame, you're going to want to make sure you know how the oil is going to react before you put something into it E: heating the oil too high also makes it taste like rear end even if it doesn't catch fire, so if taste matters more than safety, you should still get a fry thermometer
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Feb 16, 2014 19:07
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Ignoranus posted:Out of curiousity, if you don't have an oil thermometer handy, what's a good way to figure out whether the pan of oil is too cold, just right or HOLY poo poo FIRE? Serious/practical answer: viscosity drops continuously up to the flashpoint.
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Feb 16, 2014 19:46
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Splizwarf posted:Serious/practical answer: viscosity drops continuously up to the flashpoint. I find when it reaches the viscosity of room temperature water, it's ready.
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Feb 17, 2014 02:47
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Put in slice of potato, observe. Also oil at around 170C is sort of "shaky" so I can kind of see when it is ready, at least in SS cookware. Get a proper deep fryer I guess.
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Feb 17, 2014 13:33
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Sjurygg posted:Put in slice of potato, observe. Also oil at around 170C is sort of "shaky" so I can kind of see when it is ready, at least in SS cookware. I like to get water on my fingers and fling the dropletts at the oil. If it pops, it's good for me.
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Feb 17, 2014 14:30
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I've ruined a cheesecake and a flan by forgetting to put the water in the water bath, and trying to dump a saucepan of boiling water into the dish while it's in the oven, and getting water into my cheescake/flan 
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Feb 17, 2014 15:23
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If it happens again, use a turkey baster.
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Feb 17, 2014 15:55
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Splizwarf posted:If it happens again, use a turkey baster. I don't have one. I'll just remove the flan, add the water, and then put it back in. It's just me trying to save 45 seconds and instead ruining 20 minutes worth of work.
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Feb 17, 2014 16:01
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Drop a piece of bread crumb in the oil. If if gets super dark when it hits the oil, your oil's waaay too hot. Or don't be as ghetto as I am and get a thermometer.
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Feb 18, 2014 23:03
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Iron Crowned posted:I like to get water on my fingers and fling the dropletts at the oil. If it pops, it's good for me. This, but with a super soaker from across the room. Deep frying really does need a thermometer, though.
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Feb 18, 2014 23:27
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I was four, and I was "helping" my mother with dinner for probably the first time. She let me drop the spaghetti into the requisite pot of boiling water. I thought "Oh what great fun, I want to do that again!" And so, I reached into the pot to pull the spaghetti out so that I could repeat the act. My next memory is of riding home from the hospital with my hand wrapped in gauze.
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Mar 18, 2014 04:36
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ColHannibal posted:I followed this recipe; Not only is that recipe horrid, that side is amazingly bad. Everything is just a horrible recipe. He has a jambalaya recipe features Hillshire Farms sausage and a bay leaf as the only seasonings. Not even garlic  his chili is also depressing.
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Mar 18, 2014 06:49
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THE MACHO MAN posted:Not only is that recipe horrid, that side is amazingly bad. Everything is just a horrible recipe. He has a jambalaya recipe features Hillshire Farms sausage and a bay leaf as the only seasonings. Not even garlic 
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Mar 18, 2014 08:19
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So the obvious question: which GWS poster is running a troll food blog? 
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Mar 18, 2014 20:01
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THE MACHO MAN posted:Not only is that recipe horrid, that side is amazingly bad. Everything is just a horrible recipe. He has a jambalaya recipe features Hillshire Farms sausage and a bay leaf as the only seasonings. Not even garlic Are you talking about the chili article that starts with the sentence "The chili/cinnamon roll combo started in the public schools in northwest Iowa."?
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Mar 19, 2014 05:15
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MeramJert posted:Are you talking about the chili article that starts with the sentence "The chili/cinnamon roll combo started in the public schools in northwest Iowa."? You could probably make a really interesting sloppy joe using cinnamon rolls as the buns.
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Mar 19, 2014 06:36
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Drifter posted:You could probably make a really interesting sloppy joe using cinnamon rolls as the buns. How about waffles? 
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Mar 19, 2014 18:57
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Jesus Christ that's so disgusting but I would still eat the gently caress out of that.
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Mar 19, 2014 19:40
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Sour Blossom posted:I was four, and I was "helping" my mother with dinner for probably the first time. She let me drop the spaghetti into the requisite pot of boiling water. I thought "Oh what great fun, I want to do that again!" And so, I reached into the pot to pull the spaghetti out so that I could repeat the act. I did that, but with chicken noodle soup, and I grabbed the handle for some inexplicable reason and topped it on my face. Thank God it wasn't boiling, just hot. Yesterday I forgot to add yeast to 95 dozen yellow poppy sub buns.  I fixed it about two hours after the fact.
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Mar 19, 2014 22:34
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Drifter posted:Jesus Christ that's so disgusting but I would still eat the gently caress out of that. Sure that is a lot of frosting, but it's just a different way of cooking it.
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Mar 20, 2014 08:02
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ColHannibal posted:Sure that is a lot of frosting, but it's just a different way of cooking it. What I meant as disgusting was the lovely artificial ingredients the company puts in that dough mix. It's the equivalent to eating Kraft Mac n Cheese with yellow #5 'cheese ingredient' when you could take just twenty extra minutes to make delicious real oven baked mac and cheese from scratch. There's nothing wrong with that level of frosting. If you' gon' play with a cinnamon roll, you gon' get wet and sticky, baby.
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Mar 20, 2014 14:51
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You're also eating four of those in one go.... Ooomph would eat.
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Mar 20, 2014 17:19
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MeramJert posted:Are you talking about the chili article that starts with the sentence "The chili/cinnamon roll combo started in the public schools in northwest Iowa."? yes haha I got too much amusement out of that site the other day
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Mar 20, 2014 18:11
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Does no one else get that weird, almost astringent aftertaste after eating a Pillsbury product? I'm pretty sure it's contributed to by what Drifter said concerning all the poo poo they put in. Nothing beats a good, yeasty, homemade cinnamon roll. I recently made some buttermilk cinnamon rolls and didn't get a chance to bake them right away. I was sure that would turn out to be a disiaster, but they just ended up cold fermenting in the fridge (about two nights) and tripled in size. Best ones I've made in my life.
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Mar 20, 2014 19:38
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Never really buy any of their dough/bread products (other than weiner wraps for a treat) but we bought some of their cookie tubes since it was on sale (shopping while hungry) and while I didn't get a bad aftertaste, their were to the point of sickeningly sweet. To contribute to the thread, how about a drink disaster? When I was a kid my folks were hosting some sort of cocktail party and everyone was having a great time mixing drinks. I asked my mom if I could too and she said OK as long as I left the "adult" bottles alone. Milk and apple juice do not mix very well. 
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Mar 20, 2014 20:01
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slidebite posted:Never really buy any of their dough/bread products (other than weiner wraps for a treat) but we bought some of their cookie tubes since it was on sale (shopping while hungry) and while I didn't get a bad aftertaste, their were to the point of sickeningly sweet. Clearly you've never made a cinnamon apple milkshake. 
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Mar 20, 2014 20:06
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first time I ever tried to make bread, I was in college and thought I kinda sorta knew what i was doing (I didnt). Did not have a real mixing bowl so I put all my flower, milk etc into a teflon baking pan, got out the electric mixer and started mixing all the stuff together. Needless to say it ripped this poo poo out of the pan and little flakes of teflon got mixed in with the rest of the stuff. Well I didn't know any better, so I baked it. And ate a peace...UGH! I am much better at making bread now fortunately.
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Mar 20, 2014 23:47
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Cimber posted:all my flower, milk etc I found your problem. Cimber posted:And ate a peace...UGH! Uh, bro, I think you're supposed to smoke that.
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Mar 21, 2014 02:40
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yeah yeah, so spelling isnt my strong point.
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Mar 21, 2014 02:55
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I looked at the first entry on that site and immediately because so loving pissed because 1. Why would you put food coloring in pizza crust?! and 2. THAT shitbird has a Kitchenaid mixer and I don't.
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Mar 22, 2014 03:37
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