/ck/ - Food & Cooking

>>20037390
Maybe it's caused by a fold that trapped too much air. That seems like the most likely explanation, given it only happens sometimes when all other factors are the same. Could also be too hydrated or under-kneaded. Overkneading makes dough tough and stodgy, doubt you'd see this happen.

>>20037390
What recipe did you use?

>>20037390
the bottom of the slice is undercooked - it's wet and dense. the dough could be too cold going into the oven, or too wet for the temperature/time you are using. in any case, the top is cooking faster than the bottom. i would probably try lowering the oven temperature/cooking for longer, make sure the entire dough is warm before it goes in, and loosely cover with foil for the first part of cooking. just try to get the heat into the dough more evenly.

Not a cooking question but definitely food related: has anyone else, in their old age, found their alcohol tolerance dropping precipitously?
I never drank much except while at college (and in high school, yay peer pressure) when I could put away something in the neighbourhood of a dozen shots and be fine but the missus and I had a large glass of wine each, IE only about 13% alcohol or so (about 350ml), and I'm tipsy af.
Late 30s, btw
Good thing I'm not driving anywhere because Christmas. I definitely wouldn't be able to operate machinery safely right now.

>>20037903
Makes sense. Your organs age too, and their functioning degrades.

I’m not an expert but I’ve baked a couple hundred breads probably and that big air pocket at the top always happens when I underprove.

>>20037916
Fair enough.
I didn't think it would happen this soon. We last drank about two months ago when we split a bottle of champagne between us and another couple and I didn't feel so tipsy. Maybe it's an amber wine thing. Georgians must be stumbling over themselves all throughout Tbilisi if this is what they drink on the daily.
Merry Christmas, friend

Why are seed oils bad, but eating seeds is still good?

>>20037903
There are a lot of potential variables here. Has your consumption truly been consistent, your eating habits, et cetera. Young livers certainly can handle things better, but usually aging first brings on uglier hangovers that last longer rather than a change in tolerance. I wouldn't worry much at this point but do mention it to your PCP on the next routine checkup - ALT AST and ammonia levels for instance.

Otherwise enjoy being a cheaper date.

>>20038251
My understanding is that the extraction process involves chemicals (e.g. solvents) that you would not want to ingest. Sneedposters assume either that those chemicals are not completely removed, or that the industrial process creates carcinogenic/hazardous compounds that are inseparable. I don't care enough to research it because I have no zest for life anyways. If I get cancer and die a few years before I otherwise would, fuck it. I'd just blame the 2 years I was fucking stupid enough to smoke ciggies anyways.
>>20038065
Could also be related to the amount of food you consumed that day. Possibly the type of food as well...bread would absorb alcohol and release it slowly, while meat would probably not do that as well. Merry Christmas, hope you had a good one.

OP here. Was doing Christmas shit with Frends and Family. Sorry for disappearing

>>20037402
Good hypothesis. It does appear a bit too hydrated, but i'm completely sure i used the same amount of water as previous times. It's a bit of a coinflip to know when i'm gonna get a gap or not.

>>20037576
I probably should've specified. Wife has Insulin problems, so we've been on the lookout for ways to make somewhat "Keto" bread at home. Have done dozens of shitty recipes not worth the effort, but we finally settled for a simple Yeasted Bread recipe that is Half Almond Flour and Half Vital Wheat Gluten with some Vegetable oil. Have also tried Oat Fiber, but in my experience it often ends too dense, so i'm not sure how much i should add. For now the simple version has worked well enough and half the loafs have been fantastic while the othe half turns out like the Pic or even worse, which prompted the question

>>20037600
Checked. Could be, but i also used the same temp as always and with the same duration. Admittedly it was the first time i used a Pullman Pan, but i doubt the pan could influence it so much. Will give it some tests tho. To be clear, i always score my bread too, so i assumed it would protect me from the bubbles. Shame it hasn't worked consistently

>>20038061
I almost always leave it proofing a bit over an hour inside the oven, but yeah, it's arguably the likeliest culprit. I wonder just how long should it proof it ideally?

looks super over hydrated esp if you’re doing low carb bulllshit.
gotta accept bread has carbs if you want a halfway decent loaf. booze hits me different on a lot of factors like when i took meds what i’ve ate drank how long or fast i’ve been drinking etc sodium content like it’s a toss up after beer 7. sometimes im hammered and other times i think i’d blow a 0.01

>>20038897
You could try making einkorn, or rye bread.

I want to try to take the biggest dump possible, but I also don't want to gain too much weight. What can I eat that would add volume to my shit, while fattening me as little as possible?

Any tips on keeping the filling of cinnamon rolls from melting out and pooling at the bottom of the pan? The recipe I followed suggested freezing the filling (butter, cinnamon, brown sugar) and grating it, then rolling the dough up... and then proofing it for an hour in a 100 degree proofing box.

Not exactly a cooking question but anyone have experience with cuisinarts stand mixers being good? I know kitchaid is the gold standard but i really cant find much differences between the two that would justify almost double the price, but i have no experience using a stand mixer or any accessories that can attach to them.

>>20039765
Couldn't you just crimp the dough on the bottom + side seams? Chilling the filling seems like a good start though.

>>20039828
Get the kitchenaid if you want to use accessories, because there are many more choices. The food processor is cool, it makes a nice square dice of tomatoes.

>>20038273
Well, it WAS Christmas so I was full of food, mostly fish but also a whole baguette to myself.

>>20039981
yeah, the filling was frozen and grated onto the dough. except after it was all assembled she suggested sticking it in a heated proofing box for an hour to let them rise, which I did because my oven has that feature. but after that proof, the filling being frozen didn't matter at all. same temp she suggested, too. I suppose I could try crimping the bottom parts of the dough.

>>20040010
It does seem like the kitchenaid has more or slightly cheaper accessories but the cuisinart still has most of them (pasta, meatgrinder, food processor, juicer). I already have a dedicated food processor so that's not that big of a deal. The pasta roller is the only attachment for the cuisinart that seemed much more expensive. Some of the third party ones say they fit both brands though.

>>20037903
>their old age
>Late 30s, btw
I like to joke about geriatric millennial but come on

I've been cooking for years and I still don't know a damn thing about knives. What brand would be good for a non-professional (ie. doesn't cook for a living) to have?

>>20037903
mine dropped at around 19
I don't even drink, I just suddenly noticed at 20 that downing a bottle of eggnog on christmas kills me compared to the previous time I did it at 18

>>20040201
Wife and I drink so rarely that we might as well be teetotal. maybe six or seven drinks a year, most of which are between the two Christmases (25 December and 7 January).

>>20040137
Well, I mean... that WAS the joke, sonny.

>>20037903
Im early 40s and I drink alot (most evenings) and all I can tell you is that sometimes it just hits different. I'm the same way, especially if I'm tired or had a long day. One drink can knock me out, other times I can pack em away and only come out a little tipsy on the other end.

>>20040167
victorinox swiss army fibrox 8" can be had for like $40 and it'll be the best beater knife you ever own