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What are you baking these days? April showers...2nd part, April 2015 edition!

Just made a batch of sponge candy. I tried making Whoppers by adding malted milk to the baking soda and mixing it into the molten sugar. But the flavor did not come through. No harm, though, it just tastes like traditional sponge candy.

The big revelation was using the sous vide to temper the chocolate. Vacuum sealed the chocolate, plopped it in a ziploc to keep the water away. Melt at 115, lower to 81, then raise to 90, agitating every few minutes for about 5 minutes. Slice off a corner of the bag and I had absolutely perfectly tempered chocolate. And when it needed reheating, just seal the bag to drop it back in the water.

about 4 hours ago
sbp in Home Cooking
1

Is it healthier to eat red meat in moneration or avoid it?

Animal memories of inhumane treatment get passed to humans through the meat? Valid point?

1 day ago
sbp in Vegetarian & Vegan

Whoppers - first attempt failed. Anyone?

Thanks. What this tells me though, is that they don't use much REAL malted milk, and do use artificial flavor. So I presume Hershey's has a very proprietary and very strong artificial malted milk extract. Not something I'll be able to reproduce.

1 day ago
sbp in Home Cooking

Whoppers - first attempt failed. Anyone?

I decided to make Buffalo style sponge candy today, then got the idea to try to recreate milk chocolate Whopper candy.

Based on the consistency of Whoppers, I assumed it was a slightly more dense variant of traditional sponge candy. That is, in a nutshell, bring sugar/corn syrup to 300 degrees, add baking soda and/or a bit of vinegar, dump into a pan.

So I tried that, and figured, what the heck, sugar is cheap, I'll use way too much malt powder and see what effect it has on the texture. So to 3 cups sugar, I added about 1 cup of malt powder (sifted with the baking soda before adding to boiling syrup).

Texture isn't so off, but there's no detectable malt flavor. So my question is, do I up the malt powder to what I suspect will be an unsustainable level, or does the flavor go bye-bye at such high heat?

Can't find any "real" recipes online. Melting white chocolate and adding malt powder is not a Whopper.

Anyone?

1 day ago
sbp in Home Cooking

Watery Haddock! Help!

Yep. My presumption at this point is OP was either using previously frozen fish, which in my experience just pours out water while cooking, or fish treated with TSP (more common with scallops).

1 day ago
sbp in Home Cooking

The "Food Babe" Blogger Is Full of Shit

Nice article, though it seemed to stop just as it was gaining steam. My ex-wife is a pediatrician and "designated institute officer" (essentially administering graduate medical education).

I know from discussions with her that part of the issue with respect to educating residents is they have to be taught not to "scare away" patients who are looking for a reason to get themselves killed by relying on "alternative medicine". So they receive education in the semi-quack stuff in order to give the patient a little of what they want combined with a lot of what they need.

Is it healthier to eat red meat in moneration or avoid it?

Yeah, just someone who suffers from the Dunning-Krueger effect. The ridiculous part is he doesn't seem to understand what a calorie IS. As YOU know, it's simply a measurement - in this case a measurement of energy. The energy it needed to raise the temperature of one kilogram of water by one degree Celsius in the case of a kcal.

It doesn't MATTER what method was used to determine the measurement, as long as the method is proven to be accurate. If you could measure the energy in a banana by burning it, subjecting it to a nuclear explosion, digesting it, or just calculating the energy of it's components all on paper, you would theoretically still come up with the same number.

Either way, a 70 calorie banana is a 70 calorie banana, regardless of how it was measured. And accordingly, it contains 70 calories whether it is eaten, burned, or ignored. Just like a 6 inch banana is 6 inches long whether it's on the counter, underwwater, or swallowed whole and measured in bottomlesspit's stomach. 6 inches is 6 inches.

Apr 25, 2015
sbp in Vegetarian & Vegan

The "Food Babe" Blogger Is Full of Shit

Well, of course - to the extent that the particular holistic method or treatment has undergone evidence and scientific method based, peer-reviewed study, real doctors have no issue with it. The new-agers don't care about that - they'll latch onto anything that SOUNDS appealing to them.

Apr 25, 2015
sbp in Food Media & News

Is it healthier to eat red meat in moneration or avoid it?

The only relevant part of your posts was "I'm no expert in biology."

Apr 25, 2015
sbp in Vegetarian & Vegan

Watery Haddock! Help!

Try pan sauteing and see if that makes a difference. I rarely bake fish, but don't see why it should be wet. Moist, yes, wet, no. Even raw fish - sushi - is not "wet."

Apr 24, 2015
sbp in Home Cooking

is salt really heated to 1200 degrees F?

The sun is also responsible for skin cancer. Clearly, the sun is bad and the Food Babe should petition to have it banned. Or at least to have it quarantined out of sight for say, 12 hours a day. Preferably at night.

Apr 24, 2015
sbp in General Topics
1

Watery Haddock! Help!

Is it previously frozen fish? Is the fish cooked but watery, or still raw?

Apr 24, 2015
sbp in Home Cooking

The "Food Babe" Blogger Is Full of Shit

Have you seen his other posts. He has less use for science/reality than Food Babe

Apr 24, 2015
sbp in Food Media & News

Giant Dave & Buster's Opening in Pelham Manor!

Isn't it essentially a Chuck-E-Cheese for grown-ups?

Apr 24, 2015
sbp in New York State (exc. NYC)

is salt really heated to 1200 degrees F?

Does anyone feel like they walked into a sketch from Portlandia?

is salt really heated to 1200 degrees F?

It tastes like salt.

Re-creating those perfect diner, IHOP, or Denny's pancakes?

D'oh. Didn't notice I was calling out a 3 year old post.

Apr 23, 2015
sbp in Home Cooking

Re-creating those perfect diner, IHOP, or Denny's pancakes?

I am virtually certain "that first picture" is a plastic model, like those that you find at restaurants in Japan. I've seen it before. Do you notice how the "butter" on top of what should be a pretty warm steaming pile is not showing ANY signs of melt, even at the base? Or how, despite having 11 pancakes on top of it, the bottom pancake shows ZERO signs of compression?

PS: here is a real picture. Note the melt at the base of the butter. Also note the puddling of syrup on the plate. Where is that on your picture? Finally, on a real stack of pancakes, the syrup ON the pancakes shows signs of soaking in, leaving a matter finish, where in your picture, the "syrup" doesn't penetrate at all.

Very truly yours,

Sherlock Holmes.

Did you miss the April 1 posting deadline?

Apr 23, 2015
sbp in Home Cooking

is salt really heated to 1200 degrees F?

That's what I was thinking. NaCl. Add heat and it becomes... NaCl. Does Trisha the faux-scientist tell you what this pressurized salt becomes? Of course not. She simply makes assumptions based on her limited layman's knowledge.

It's like saying "we need to remove Nitrogen from the air..have you ever seen when someone dips something in Nitrogen, then shatters it? You're breathing this!!!!"

Is it healthier to eat red meat in moneration or avoid it?

Let's just say your background in actual science is "lacking," and leave it at that.

is salt really heated to 1200 degrees F?

Trisha sounds like a quack. Honey contains calories. You need calories to live. Accordingly, honey has nutritional value. As for salt, it's salt. People who make a living fear mongering latch onto whatever distinction they can find and then try to convince you - with no scientific support - that it's bad for you.

Apr 23, 2015
sbp in General Topics
1

Tough Chicken Breasts?

A thermometer is essential. Though I cook chicken to 155 in the breast and let carryover take it to 160. When I sous vide, I cook to 148 and there is no carryover, but it is perfectly safe.

That being said, sometimes chicken just cooks up tough. Not overcooked, just tough.

Apr 22, 2015
sbp in Home Cooking

Your favorite junk food or guilty pleasure?

Cap'n Crunch

Apr 21, 2015
sbp in General Topics
1

Staples Ad Won't Go Away

Thanks. Doesn't happen on PC, only on my Iphone

Apr 21, 2015
sbp in Site Talk

Staples Ad Won't Go Away

I'm getting this too. Site is unusable

Apr 21, 2015
sbp in Site Talk

Help! I need to Convert 10 inch cake to sheet pan

Your formula was for the area, not the volume. It did not include the height, which the OP said was 3 inches. Hence, volume would be 235 (same as sheet pan), which is why the joy of backing shows both the sheet pan and round pan at 12 cups.

Apr 18, 2015
sbp in Home Cooking

Help! I need to Convert 10 inch cake to sheet pan

Pi R Squared is the area. I think yo have to multiply by 3 to get volume in cubic inches.

Apr 18, 2015
sbp in Home Cooking
1

Interesting Spice Blend

Spaghetti sauce. Adds a nice complexity.

Apr 16, 2015
sbp in Home Cooking

Traditional in Nassau

M&M looks very good - and very much like Nazar in Deer Park (where I bought frozen sour cherries in the market next to the resto).

Apr 15, 2015
sbp in New York State (exc. NYC)

Interesting Spice Blend

I was messing around with a spice rub for wings and meat, using the Mission Chinese spice mix as inspiration. Using what I had on hand, I came up with this blend that works really well

Szechuan Peppercorns
Ground fresh cumin
Sumac
Urfa Biber (a Turkish chile pepper that is both dried and fermented, giving it smoky and raisin notes)
Salt

Grind it all up on the coffee grinder, use as rub. I can't be exact on proportions, since of course I don't measure. Heavy on cumin, and Urfa Biber, a bit lighter on sumac and Szechuan peppercorns.

Apr 15, 2015
sbp in Home Cooking
2