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therattle posted:Recipe please! I use this recipe. But where it says “boil rapidly for one minute” I just cook to 235f (soft ball). Don’t use a light hand with the vanilla. And don’t skip the salt. https://www.marthastewart.com/341856/vanilla-marshmallows
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Mar 6, 2021 15:48
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Oh hey I am v proud to be part inspiration for the thread title change
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Mar 6, 2021 15:56
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Flash Gordon Ramsay posted:I use this recipe. But where it says “boil rapidly for one minute” I just cook to 235f (soft ball). Don’t use a light hand with the vanilla. And don’t skip the salt. Thanks! It’s wouldn’t work as we are basically vegetarian at home (and don’t dig on swine).
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Mar 6, 2021 16:05
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therattle posted:Thanks! It’s wouldn’t work as we are basically vegetarian at home (and don’t dig on swine). I think there are agar agar marshmallow recipes out there Edit: quick google shows me lots of recipes that use agar agar and aquafaba
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Mar 6, 2021 16:09
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they aren’t as good but they’ll serve especially if you eat them fresh.
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Mar 6, 2021 16:29
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You can get fish gelatin too https://www.amazon.com/dp/B0088FHNHW/ref=cm_sw_r_cp_apa_fabc_WWMJ7GZHA8QGFQCA8GXZ It's functionally the same as beef or pork gelatin but is considered to be kosher.
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Mar 6, 2021 16:40
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Thumposaurus posted:You can get fish gelatin too Much obliged, all. My wife won’t eat the fishy stuff but I’ll look into agar agar
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Mar 6, 2021 16:43
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therattle posted:Much obliged, all. My wife won’t eat the fishy stuff but I’ll look into agar agar actually come to think of i suggest looking for carrageenan if that's not an issue for you. it's superior to agar in a lot of ways that are relevant for this application, specifically the iota variant. it creates gels that have a lot more give vs something like agar, which creates very brittle gels.
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Mar 6, 2021 18:51
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I will be attempting sushi* for the first time in over a decade tomorrow. Any advice or any suggestions on a sushi rice recipe? Going to go with easy, non-raw stuff like cucumber rolls, crab stick and spicy salmon maki.
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Mar 6, 2021 19:34
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mediaphage posted:actually come to think of i suggest looking for carrageenan if that's not an issue for you. it's superior to agar in a lot of ways that are relevant for this application, specifically the iota variant. it creates gels that have a lot more give vs something like agar, which creates very brittle gels. Cool, thanks.
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Mar 6, 2021 20:46
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if you don't mind fruitier marshmallows, you can also try zefir. that's usually made with agar agar, iirc.
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Mar 6, 2021 22:19
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Has anyone got any good experiences or lookouts in brewing ginger beer at home? I would ask the home brew thread but it’s a decade old and almost a thousand pages long and while I’m sure it’s been answered by now; lol, gently caress that. I have fermentation lids with air locks on them so I should just be able to combine water, ginger, sugar, and flavoring spices and let it do it’s thing until about 5% abv with ambient yeast, no? Anyone have experience arresting fermentation below 1%?
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Mar 7, 2021 19:46
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bloody ghost titty posted:Has anyone got any good experiences or lookouts in brewing ginger beer at home? I would ask the home brew thread but it’s a decade old and almost a thousand pages long and while I’m sure it’s been answered by now; lol, gently caress that. It would appear that Forums Search actually works now; Scientastic posted:I’ve just found the recipe I used when I last made ginger beer, and it was pretty good...
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Mar 7, 2021 22:09
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Mister Facetious posted:It would appear that Forums Search actually works now; I did a variation of this last year as suggested by I think mediaphage and it was absolutely delicious. Very low to no alcohol I think though. I ended up making it a few times it was so good
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Mar 7, 2021 22:20
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Hello GWS chat. I did the thing. Ya girl got her legal name changed. It's pretty great. Next task is to update drivers license & birth certificate with the right name and gender marker. 
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Mar 7, 2021 22:21
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I made sushi. It looks like a disaster but I made it dammit!Manuel Calavera posted:Hello GWS chat. Congrats!
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Mar 7, 2021 23:11
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Manuel Calavera posted:Hello GWS chat. Congratulations! Quiet Feet posted:I made sushi. It looks like a disaster but I made it dammit! We made sushi today too! It looked ok-ish once cut: a bit amateurish, but as I said to my wife, we are amateurs. It was enjoyable to make and delicious to eat, so the appearance wasn’t a problem.
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Mar 7, 2021 23:13
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therattle posted:I did a variation of this last year as suggested by I think mediaphage and it was absolutely delicious. Very low to no alcohol I think though. I ended up making it a few times it was so good yup! 200g is a lot of ginger but i like it spicy too. if you like it really sweet start at 3/4 cup of white sugar and proceed downward from there. otherwise it’s about the same as what i do. aside from the high deliciousness:difficulty ratio, what’s nice about it is just how customizable it is. want to add other spices? go big wild. want to use a blend of sugars? awesome idea. cut up other fruit to steep with it? absolutely (pineapple is great).
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Mar 7, 2021 23:17
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therattle posted:Congratulations! Yeah!  I consider it a success because I finished preparing it around 3:00 and when I next opened up the fridge it smelled like a sushi joint in there. All we had for nori were little snack size strips so my maki looked really awkward. Definitely need to try actual sheets next time but it was nice to have since we hadn't done take-out sushi in the last year.
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Mar 8, 2021 00:19
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Flash Gordon Ramsay posted:I use this recipe. But where it says “boil rapidly for one minute” I just cook to 235f (soft ball). Don’t use a light hand with the vanilla. And don’t skip the salt. I've done a lot of marshmallows and it's true, people stare like you're a wizard when you break out the custom-flavored mallows. I use Stella Parks's (author of Bravetart) recipe since it fits my mixer bowl perfectly. A few other tips I picked up from a professional candy book and trial/error: Instead of blooming the gelatin in the mixing bowl, do it in the top of a double boiler (or a bowl that fits over a saucepan, which is what I do). Once it's gone totally solid/bloomed, warm it so it melts. Adding the gelatin as a liquid ensures you don't get any hard chunky bits of partially-bloomed gelatin in your marshmallows. Also, instead of letting the sugar stand for ten minutes, just keep a thermometer in it and make the mallows once it hits 212. Any hotter and it may damage the gelatin, causing less than ideal floof. Any colder and you'll have less time to whip air into it before it cools, which may also lead to less than ideal floof. I don't like to cool the sugar in my mixing bowl, because a thin layer of sugar sets up around the inside of the bowl and never incorporates, but that's probably not a big deal and you should feel free to cool in the bowl if you want. I just dump in sugar, dump in liquified gelatin, and immediately start the mixer. Stuff like citrus oil, peppermint oil, etc. make really good flavorings for marshmallow, but don't add anything oil based until the mixing is nearly done. It'll suppress foaming and, yeah, less than ideal floof again. In my experience other extracts can go in pretty much whenever, but I usually add everything at the end anyhow. Booze based marshmallows are loving amazing. I've made mezcal marshmallows a couple of times, once with smoked salt on top. Don't bloom the gelatin in the booze; that much alcohol will lead to a weird, rubbery, underinflated marshmallow. Instead swap out the water in the sugar solution. It'll come up to temp slightly faster than normal, but the sugar will behave properly and you'll be left with tons of boozy flavor without endangering the texture. Oh, and for coating the finished marshmallows, try to use a powdered sugar with tapioca starch, not cornstarch. It's a necessary anti-caking addition added by the manufacturer, but cornstarch's particle size is large enough it can feel a little grainy on the tongue. Tapioca starch is smooth as heck. You can also cheat in about 50/50 powdered sugar to a flavored powder - I've done cocoa powder, peanut butter powder, and powdered dried mushroom; all of them worked fine. Much over 50/50 and you can start to get sticky spots. Manuel Calavera posted:I did the thing. Yay! Congrats!
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Mar 8, 2021 01:21
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All right y'all talking about homemade sushi have convinced me I need to try it. My supermarket actually has decent sushi (no for real lol) but it costs just about the same as it does to get it from a restaurant, so why am I eating hour-old refrigerated sushi when I could just throw this poo poo together myself
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Mar 8, 2021 02:05
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Hawkperson posted:All right y'all talking about homemade sushi have convinced me I need to try it. My supermarket actually has decent sushi (no for real lol) but it costs just about the same as it does to get it from a restaurant, so why am I eating hour-old refrigerated sushi when I could just throw this poo poo together myself Sushi is both hard and simple at the same time, if that makes sense. Once you learn how to make the rice correctly and season it correctly and then get practice at forming the shapes it does become simple to do.
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Mar 8, 2021 02:52
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Helith posted:Sushi is both hard and simple at the same time, if that makes sense. Let me tell you, I'm excited to eat my mistakes edit: that reminds me of the last time I made rice. I make it in the Instant Pot largely because I have a tiny kitchen and having that AND a rice cooker is too much counter/storage space. Anyway I did everything right except make sure that the steam vent was in the correct position, and then went off to go teach. When I came back an hour later the poor thing had shut off long ago because it had vented all of the water and thrown a burn error, but it turned out that just made some delightfully chewy rice with awesome crispy bottom rice. Worked super well with the extremely smooth masoor dal I had made. I figure if I make rice that's too vinegary, it can become fried rice, and if it's too sweet it's definitely becoming rice pudding. Hawkperson fucked around with this message at 02:59 on Mar 8, 2021 |
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Mar 8, 2021 02:54
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Helith posted:Sushi is both hard and simple at the same time, if that makes sense. I haven't nailed how to keep the rice from falling apart when I dip it; am I just not waiting long enough for it to cool? I use Botan calrose. I'm also not sure if I'm using too much rice when I try to shape it.
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Mar 8, 2021 03:48
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  https://www.youtube.com/watch?v=Y7pz7CqWTMs
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Mar 8, 2021 03:49
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o tight i see ur on the high meat train
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Mar 8, 2021 04:01
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mediaphage posted:o tight i see ur on the high meat train which meme, by the way, is nearly ten years old now
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Mar 8, 2021 04:03
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I still haven't mustered the courage to watch it, and I've been subbed to that channel for a while now.
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Mar 8, 2021 04:06
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Mister Facetious posted:I haven't nailed how to keep the rice from falling apart when I dip it; am I just not waiting long enough for it to cool? I use Botan calrose. If it's nigiri dip the fish/topping side rather than the rice. Even the best made sushi falls apart if it gets too much dip soaked in it, so I wouldn't worry too much tbh.
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Mar 8, 2021 05:03
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Manuel Calavera posted:Hello GWS chat. For you <3 
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Mar 8, 2021 05:39
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I'm about to make biscuits for the first time ever. Using this recipe, plus a teaspoon each of Old Bay and garlic powder: https://sugarspunrun.com/easy-homemade-biscuits/
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Mar 8, 2021 05:52
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Biscuits are great. You may want to cut them in squares so you don't have to deal with rerolling scraps and getting one sad biscuit
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Mar 8, 2021 05:55
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i like nice words
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My goon friend in Maryland says i did good: Sadly no gravy, that's for next time. It was my first time doing unleavened baking. Yeah, I'm happy with these. Crunchy on the outside, soft but not gummy on the inside, and the layers separate naturally. 
Mister Facetious fucked around with this message at 06:32 on Mar 8, 2021 |
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Mar 8, 2021 06:26
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Mister Facetious posted:My goon friend in Maryland says i did good: Oh wow those look great.
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Mar 8, 2021 06:33
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BrianBoitano posted:For you <3 Oh no that's adorable. Thank you everyone.
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Mar 8, 2021 08:52
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Mister Facetious posted:My goon friend in Maryland says i did good: Yeah, terrific rise! They look excellent!
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Mar 8, 2021 11:33
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Err, it was my first time using a chemical leavener; I just noticed my mistake. I've only ever worked with yeast breads before.
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Mar 8, 2021 12:56
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I'd eat those biscuits.
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Mar 8, 2021 15:27
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I went to a new 'megamart' style asian grocery store yesterday that opened up recently. Tons of great new stuff, including tons of seafood. Going to be trying new things! That said, in the meat section, there were a bunch of skinned duck heads on trays. What do you use those for? I can't imagine duckface has much meat. Stock? Gelatin?
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Mar 8, 2021 16:52
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Mr. Wiggles posted:I'd eat those biscuits. 
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Mar 8, 2021 17:24
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