Adebisi
Clump of Cells
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Gravy's Cooking Thread
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Guest, it's time once again for the massively important and exciting FoH Asshat Tournament!
Go here and give us your nominations!Who's been the biggest Asshat in the last year? Give us your worst ones!
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- Yes, but she doesn't explain why so she probably doesn't know the reason. Cake flour has less protein, which can affect the structural integrity of the cake. Don't swap them unless you're sure the cake can withstand that.
- Reads like bullshit.
- Completely wrong. Whatever balances your recipe to a pH of 7 is what gives you the best rise.
- That's not why you use buttermilk. It's an acidic component(see previous bullet) and it gives a sour twang to the recipe. It does nothing for texture unless your pH is so far off that you get brownies without it.
- Oil can work better in chocolate cakes. That said, oil and butter are not interchangeable, they have different melting temperatures.
What stupid food blog did you get this off?
That said, with the proliferation of information these days, it's probably still a good recipe without the author knowing why she made certain choices.
Lanx
<Prior Amod>
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Love at First Sight Chocolate Cake – Modern Honey
it had 500k shares is why it looked fine, maybe i'll youtube, or someones got something i can use?
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Picture of blogger displayed at top AND in the middle of the recipe? That always sets off my suspicion because it means they care more about sharing their blog, not that the recipes are good.
But as I mentioned, chocolate cake is not new nor complicated. A self-aggrandizing blogger can still make a good chocolate cake, just don't expect it to be complicated or revolutionary. You can make that recipe and it will likely be just fine.
If you want to make a chocolate cake, my favorites are Dr. Pepper cake or german chocolate cake, both easily googleable. For the former, I use the Dinosaur BBQ's recipe. And for the former, the recipe in the german's brand chocolate works well. I'd advise against recipes that use buttercream AND pecan-coconut frosting for the latter, that's just too much frosting.
BrutulTM
Good, bad, I'm the guy with the gun.
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Not really related but a couple years ago one of my Mom's friends made some pulled pork for our shipping crew using Dr. Pepper and it was fucking horrible. I am now instantly biased against any recipe that calls for Dr. Pepper because of that.
I don't really like baking because you really have to follow recipes. I like to take a look at a few recipes but then mostly wing it and then refine with trial and error but that just doesn't work with baking. The only baking I do regularly is the NY Times no-knead bread recipe because that is the best method I have for getting my hands on some decent bread.
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TJT
Mr. Poopybutthole
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The HEB (grocery store) here in Texas started cutting their pork chops at almost 3 inches thick. Four pounds was less than $8. But I fucked up cooking them in my usual way. I was a bit apprehensive at making these at 425F for 20 minutes so I went with 400 for 30 minutes.
The result was dry. Will not make this mistake again!
The result was dry. Will not make this mistake again!
a c i d.f l y
ಠ_ಠ
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Home cooked pork tenderloin from the good ol HEButt is amazing. High heat seared on the grill for about twice the time of a ribeye, slice off the char, and you'll get something amazing. Cut it off the bone, it fucks things up and makes it taste weird (personal opinion of course). Keep it lathered in butter and you can not go wrong.
I hardly ever bake pork outside shake n bake (and I halped), usually half inch cuts. Not my favorite. But if you're baking, consider steaming, half fill the dish in water and cover, or wrap each piece in foil with a lather of butter.
Soygen
The Dirty Dozen For the Price of One
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Last weekend we decided to do a prime vs choice comparison. After getting the ribeyes that I posted a couple weeks ago, I couldn't believe how expensive the prime cuts were(choice was 9.99/lb, prime was 17.99/lb). I had to try them side by side. We cooked them up the same way. 134f in the sous vide for a few hours, then grill/searzall to finish them. I will say that the prime was a bit more tender, but both tasted pretty much the same(fantastic). At almost double the cost, I'll never buy prime again.
a c i d.f l y
ಠ_ಠ
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At HEB, you have to look at the cuts of meat between prime and choice. You can find a choice piece that's marbled like prime, but from my experience, most times the choice isn't half as marbled as the prime. If I'm slicing it up for fancy fajitas, I'll do choice no doubt. But if I'm spicing and buttering for my own plate, always prime.
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LiquidDeath
Magnus Deadlift the Fucktiger
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These days, I prefer a 1.5 to 2 inch thick select tenderloin steak over a choice ribeye. I've nailed the art of cooking those fuckers and they taste like pure beef. Best part is that I can get a whole select tenderloin for less than $9/lb. Even better is that Sam's Club has had something going on where they have been selling whole choice tenderloins for $10.48/lb.
If you would have told me 2 years ago that I would prefer tenderloin over ribeye I would have called you crazy, but I just can't be assed to deal with anything else these days.
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Soygen
The Dirty Dozen For the Price of One
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The prime was definitely better/more evenly marbled. For double the price, though, you gotta' blow my socks off. Maybe Costco just has very good choice cuts.
TJT
Mr. Poopybutthole
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Lanx
<Prior Amod>
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I think it's cuz you cheated w/ the sous vide, it gets the entire steak cooked proper, do it on a grill where you can't really control shit and prime will reign supreme w/ that even distribution of juicy fat
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