Transient Punk @ transientpunk @sh.itjust.works

Posts

28

Comments

555

Joined

2 yr. ago

The real hack comes when you realize you can weigh everything, so you never have to clean measuring devices ever again.

When I make cookies, I use a scale, and bake them on parchment paper. As a result, I only have to clean a bowl, and a spoon (and barely the baking sheet).

If you have to eat to live, you may as learn to make it taste as good as you can. You may as well derive as much enjoyment as you can from the things you have to do anyway.

Do you enjoy shifting goalposts?

Secondly, your kitchen scale is neither accurate nor precise enough for it to matter for anything but the most compressible solids.

Since you don't accept the abstract argument, how about a concrete one.

This is a pizza dough recipe I make often,

Despite volumetric measurements being offered, there is no way to consistently get a 1/3 of a 1/4 of a teaspoon. But, I am able to get 0.3 grams consistently with a scale.

Sugar, like salt, is crystalline, and may not be compressible, but the crystal sizes do vary.

10 grams of rock salt will be the same as 10 grams of fine sea salt.

1 cup of rock salt =/= 1 cup of fine sea salt.

Use a scale. Always.

You shouldn't use measuring cups of any sort for dry ingredients. Use a scale. And if the recipe gives volumetric measurements instead of weight, you should convert them to weight first. You'll find your baking/cooking will become more consistent as a result.

It is so sickening how capitalism normalizes stripping people of their humanity

Yes it was. It was very good.

However, all the extra effort in the preparation of the Wellington really doesn't seem worth the result. A properly made filet steak or filet roast would be a much better use of the the meat.

For the record, I have had beef Wellington at Gordon Ramsay Steak, and I felt the same about that one too, so I don't think that opinion has to do with the quality of my execution.

"BURN THEM TO THE DUCKING GROUND"

Looks great! Where did the inspiration come from. I saw Chef Jean-Pierre on YouTube make one of these, and I have wanted to do it ever since

It's always projection with Republicans...

They are getting down voted because their choice of stack (the set of software that was chosen for use in developing an application) is being used as a means to absolve themselves of the responsibility of supporting the last available cross-platform alternative to anti-consumer, chromium based shit.

If they had just not mentioned it or said they just don't like Firefox, there wouldn't be down votes.

Anyone is free to use whatever they want, but the comment you're responding to is just a shit take.

My last job used a stack that was unfriendly to Firefox, but I still used Firefox as my main development browser so I could catch issues and work toward better interoperability.

Leave site and never return.

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Use a better stack

Thank you, I always misspell it.

Honestly, it was way too bready for my taste. When I make pizza I want a much thinner crust. I think the problem with the dough from the store is that it has way too much yeast

The color is largely due to the butter I brush on the crust after it comes out of the oven.

Next time I make pizza, I'll take pictures before and after brushing the butter on

Thank you for your kind words!

This book has taught me everything I know about pizza making. I highly recommend it.

I cheated and used store bought dough. This was the first and last time...