Do you have a frosting recipe that's giving you trouble, or are you looking for a frosting recipe for a specific purpose?
I have a wilton recipe, I'm open to other recommendations, and have general "how do I shot web" questions.
Long story short I'm going to attempt white chocolate buttercream frosting. I've never made frosting before and am not much of a baker.
The general questions are things like "shortening vs butter" my wife (the baker, for whom I'm doing this as a surprise), says for a white buttercream it's best to use shortening and butter flavor, since actual butter yellows it.
Then there's milk vs heavy whipping cream? Maybe a mix of both? Uhh... meringue powder? Should I, and how?
Here is the Wilton recipe, but they've got several, that use different things. And then there's the tips I've picked up from my wife that I know she prefers to do.
So I guess mostly I'm curious has anybody ever made white chocolate buttercream frosting before, how did it go, and what if any tricks do folks recommend?
Do you have a frosting recipe that's giving you trouble, or are you looking for a frosting recipe for a specific purpose?
I have a wilton recipe, I'm open to other recommendations, and have general "how do I shot web" questions.
Long story short I'm going to attempt white chocolate buttercream frosting. I've never made frosting before and am not much of a baker.
The general questions are things like "shortening vs butter" my wife (the baker, for whom I'm doing this as a surprise), says for a white buttercream it's best to use shortening and butter flavor, since actual butter yellows it.
Then there's milk vs heavy whipping cream? Maybe a mix of both? Uhh... meringue powder? Should I, and how?
Here is the Wilton recipe, but they've got several, that use different things. And then there's the tips I've picked up from my wife that I know she prefers to do.
So I guess mostly I'm curious has anybody ever made white chocolate buttercream frosting before, how did it go, and what if any tricks do folks recommend?
does it need to be perfectly white or are you going to dye it? if you're adding coloring, a paste or whatever, it would generally be strong enough to cover the color of what butter is in there. if you want pure white wedding cake style frosting then you'd want to avoid butter, yeah
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JedocIn the scupperswith the staggers and jagsRegistered Userregular
Oof. I can't really help you with the whiteness part, as the only buttercream frosting I've ever made is a French style from The Cake Bible that contains egg yolks, so it's aggressively yellow. I will say that if you're going to substitute shortening for butter in something like icing, I'd go with stick margarine rather than anything in a tub. It's going to give you the closest texture to butter in the end product. Using something like Crisco in place of butter will result in a greasier texture than stick margarine.
I've never made a buttercream with meringue, but I have used both meringue powder and real meringue in royal icing. You just mix the powder with water and whip it up until it forms stiff peaks. Just like egg whites, but less temperamental. There are a lot of people who insist that true meringue tastes better in icing, but I've never been able to tell much of a difference. In the context of buttercream, I would only bother with a meringue base if you're planning on doing fancy piping. Meringue gives you a lighter, firmer icing that holds its shape better, but also forms that slight "crust."
Similarly, using whipping cream instead of milk should give you a denser and more flavorful icing, but you're not going to be piping any perfect roses out of it. Milk will make it easier to whip air into the icing, adding lightness and firmness, making it better for shaping.
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webguy20I spend too much time on the InternetRegistered Userregular
I have two 6.5lb briskets in the smoker right now. Been going for a few hours. They smell SO GOOD.
I still intend to smoke some ribs before grilling weather is gone for the year.
I found a rather labor intense method of using my tiny charcoal grill as a smoker you see, hopefully I can pull it off.
Edit : okay looking at the weather I guess I'll try to do this on Friday or Saturday finally. Hopefully my thermometer will work. And these ribs aren't too big for my grill given I am only using half of it. And that I have enough charcoal.
I have a pre-made Kansas city style rub set aside. You guys think I should thaw these starting tonight, brine them in the next few days and give em the rub the night before? Also what kind of sauce should I grab for them since I just realized I don't have any?
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webguy20I spend too much time on the InternetRegistered Userregular
I still intend to smoke some ribs before grilling weather is gone for the year.
I found a rather labor intense method of using my tiny charcoal grill as a smoker you see, hopefully I can pull it off.
Edit : okay looking at the weather I guess I'll try to do this on Friday or Saturday finally. Hopefully my thermometer will work. And these ribs aren't too big for my grill given I am only using half of it. And that I have enough charcoal.
I have a pre-made Kansas city style rub set aside. You guys think I should thaw these starting tonight, brine them in the next few days and give em the rub the night before? Also what kind of sauce should I grab for them since I just realized I don't have any?
I still intend to smoke some ribs before grilling weather is gone for the year.
I found a rather labor intense method of using my tiny charcoal grill as a smoker you see, hopefully I can pull it off.
Edit : okay looking at the weather I guess I'll try to do this on Friday or Saturday finally. Hopefully my thermometer will work. And these ribs aren't too big for my grill given I am only using half of it. And that I have enough charcoal.
I have a pre-made Kansas city style rub set aside. You guys think I should thaw these starting tonight, brine them in the next few days and give em the rub the night before? Also what kind of sauce should I grab for them since I just realized I don't have any?
What kind of Ribs?
Baby back. They are smaller so I figured they would fit better.
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webguy20I spend too much time on the InternetRegistered Userregular
edited August 2016
So I'd start thawing around Tuesday if you're cooking Friday. Trim off any extra fat and wash them off in the sink. Coat with a thin layer of olive oil then rub down with dry rub an hour or two before smoking and call it good. I'm not a big believer in brine though. Maybe a half hour or so before they are done, pull them off and sauce them, then throw them back on to finish if you want wet ribs. I prefer sauced baby backs, but all other ribs and meat I just prefer dry rub.
I like sweet baby ray's original sauce if I'm buying from a store. There is a local bbq place here in town that makes a bitchin' honey bourbon bbq sauce though and I grab that when I can.
webguy20I spend too much time on the InternetRegistered Userregular
Spoilered for Meaty Goodness. It was quite tasty. Wish I could find a full sized 12-16lb brisket though. A lot of the butcher shops just stock the flat.
webguy20I spend too much time on the InternetRegistered Userregular
It was stupid good. I cooked a 2nd one so it's going to be brisket mac and cheese tomorrow, brisket scramble on Tuesday, and brisket sandwiches for lunch.
Do you have a frosting recipe that's giving you trouble, or are you looking for a frosting recipe for a specific purpose?
I have a wilton recipe, I'm open to other recommendations, and have general "how do I shot web" questions.
Long story short I'm going to attempt white chocolate buttercream frosting. I've never made frosting before and am not much of a baker.
The general questions are things like "shortening vs butter" my wife (the baker, for whom I'm doing this as a surprise), says for a white buttercream it's best to use shortening and butter flavor, since actual butter yellows it.
Then there's milk vs heavy whipping cream? Maybe a mix of both? Uhh... meringue powder? Should I, and how?
Here is the Wilton recipe, but they've got several, that use different things. And then there's the tips I've picked up from my wife that I know she prefers to do.
So I guess mostly I'm curious has anybody ever made white chocolate buttercream frosting before, how did it go, and what if any tricks do folks recommend?
Don't forget, when you put air into the butter it'll lighten the colour, plus you're putting in white chocolate and icing sugar which will pull the colour back as well.
KakodaimonosCode fondlerHelping the 1% get richerRegistered Userregular
The main difference I've noticed between shortening and butter in frosting is a shortening based frosting is a lot more shelf stable and you don't have to worry about keeping the cake chilled like you would if you use butter.
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webguy20I spend too much time on the InternetRegistered Userregular
Brisket is the most challenging cut to get right in a smoker.
It just takes soooooo long. My smoker is a hot smoker, and runs at about 285-300, and these small briskets still took about 5.5 hours to get to 190f. There is so much that can go wrong during a long smoke.
I think my favorite thing to smoke right now is tri-tip, with baby back ribs coming in a close second. I smoked Turkey last year for thanksgiving and that turned out pretty damn good. Lots of prep work on that though.
lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
I just want a good braised brisket, swimmingin delicious juices and surrounded by potatoes and carrots and all kinds of veggies, ready for the slicing and the eating on a gorgeous Shabbat night.
BugBoyboy.EXE has stopped functioning.only bugs remainRegistered Userregular
edited August 2016
Hey cooking thread
did you know that eggs can freeze solid if your fridge is too cold? I didn't!
This post brought to you by bugboy's ruined dinner plans
BugBoy on
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
and real honest to goodness corned beef brisket.
not this corned silverside stuff that we have down here that has the strangest texture and just not the right consistency and ARGH I miss Jewish Deli Foooooddddddddd
not this corned silverside stuff that we have down here that has the strangest texture and just not the right consistency and ARGH I miss Jewish Deli Foooooddddddddd
now maybe you could convince butchers over here that brisket is a cut of meat?
because I still haven't been able to find it (not that I've looked too hard in a while)
Or I can just be patient until October and get some when I go back to the states and get some Deli
It can also be called the point end? Your best bet if you want to give it another go is to show up with the picture of the cow and maybe a photo of what the cut looks like.
now maybe you could convince butchers over here that brisket is a cut of meat?
because I still haven't been able to find it (not that I've looked too hard in a while)
Or I can just be patient until October and get some when I go back to the states and get some Deli
It can also be called the point end? Your best bet if you want to give it another go is to show up with the picture of the cow and maybe a photo of what the cut looks like.
Honestly if you've got a good butcher you can ask them to cut it for you specially and reserve it next time they carve up a cow. Silverside is definitely not brisket though.
I'm going back to uni soon, and last year my diet was dull while I was there. I'm not expecting it to be thrilling this year as I'm still a poor student paying London rent, but I'm hoping to add a dish or two to my uni menu.
I'm pretty much veggie (especially at uni) and I hate nuts and mushroom just to make things more difficult. My first thought was lentils, I know I like them but i never buy them to cook with. What colour though? Could I make some sort of lentil stew? Also good veggie curry recipe would be lovely. My cooking facilities are pretty bad at uni, I also tend to only have one saucepan. Which was fun when someone stole it near the end of last year. I could stretch to two saucepans as I know only having one is ridiculous.
I've looked at recipes online, but I'm pretty rubbish at working out what is going to be tasty and what isn't. Also healthy would be better than not thanks to some health issues.
Basically I'd like to stock up on some ingredients and try a few things while I'm still at mums, so any suggestions would be great!
Thank you! I do eat quorn etc when I make a chilli so I can happily substitute meat for that with other meals too. God I hope there's good freezer space in my new place.
Thank you! I do eat quorn etc when I make a chilli so I can happily substitute meat for that with other meals too. God I hope there's good freezer space in my new place.
oh you can sub out the chicken with cauliflower or sweet potatoes and it'd be great!
I'm going back to uni soon, and last year my diet was dull while I was there. I'm not expecting it to be thrilling this year as I'm still a poor student paying London rent, but I'm hoping to add a dish or two to my uni menu.
I'm pretty much veggie (especially at uni) and I hate nuts and mushroom just to make things more difficult. My first thought was lentils, I know I like them but i never buy them to cook with. What colour though? Could I make some sort of lentil stew? Also good veggie curry recipe would be lovely. My cooking facilities are pretty bad at uni, I also tend to only have one saucepan. Which was fun when someone stole it near the end of last year. I could stretch to two saucepans as I know only having one is ridiculous.
I've looked at recipes online, but I'm pretty rubbish at working out what is going to be tasty and what isn't. Also healthy would be better than not thanks to some health issues.
Basically I'd like to stock up on some ingredients and try a few things while I'm still at mums, so any suggestions would be great!
I'm out on my mobile now, so i'll post it when i grt home, but i've got a great pasta recipe that i've pretty much been living off. It's a tomato sauce with sauted broccoli.
It's just always nice. Also makes enough for lunch the next day.
Posts
I have a wilton recipe, I'm open to other recommendations, and have general "how do I shot web" questions.
Long story short I'm going to attempt white chocolate buttercream frosting. I've never made frosting before and am not much of a baker.
The general questions are things like "shortening vs butter" my wife (the baker, for whom I'm doing this as a surprise), says for a white buttercream it's best to use shortening and butter flavor, since actual butter yellows it.
Then there's milk vs heavy whipping cream? Maybe a mix of both? Uhh... meringue powder? Should I, and how?
Here is the Wilton recipe, but they've got several, that use different things. And then there's the tips I've picked up from my wife that I know she prefers to do.
So I guess mostly I'm curious has anybody ever made white chocolate buttercream frosting before, how did it go, and what if any tricks do folks recommend?
does it need to be perfectly white or are you going to dye it? if you're adding coloring, a paste or whatever, it would generally be strong enough to cover the color of what butter is in there. if you want pure white wedding cake style frosting then you'd want to avoid butter, yeah
I've never made a buttercream with meringue, but I have used both meringue powder and real meringue in royal icing. You just mix the powder with water and whip it up until it forms stiff peaks. Just like egg whites, but less temperamental. There are a lot of people who insist that true meringue tastes better in icing, but I've never been able to tell much of a difference. In the context of buttercream, I would only bother with a meringue base if you're planning on doing fancy piping. Meringue gives you a lighter, firmer icing that holds its shape better, but also forms that slight "crust."
Similarly, using whipping cream instead of milk should give you a denser and more flavorful icing, but you're not going to be piping any perfect roses out of it. Milk will make it easier to whip air into the icing, adding lightness and firmness, making it better for shaping.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I'm glad you made enough to share with the thread
I found a rather labor intense method of using my tiny charcoal grill as a smoker you see, hopefully I can pull it off.
Edit : okay looking at the weather I guess I'll try to do this on Friday or Saturday finally. Hopefully my thermometer will work. And these ribs aren't too big for my grill given I am only using half of it. And that I have enough charcoal.
I have a pre-made Kansas city style rub set aside. You guys think I should thaw these starting tonight, brine them in the next few days and give em the rub the night before? Also what kind of sauce should I grab for them since I just realized I don't have any?
What kind of Ribs?
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Baby back. They are smaller so I figured they would fit better.
I like sweet baby ray's original sauce if I'm buying from a store. There is a local bbq place here in town that makes a bitchin' honey bourbon bbq sauce though and I grab that when I can.
Everybody is different though!
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
i wish brisket was a readily available cut of beef down here.
i think i did see some at the halal butchers though.
might have to go back.
Democrats Abroad! || Vote From Abroad
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
that's not fair.
Democrats Abroad! || Vote From Abroad
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I dunno i guess people tend to overcook them? Had it a few times, they all looked pretty much like the pictures above.
But still felt dry.
Don't forget, when you put air into the butter it'll lighten the colour, plus you're putting in white chocolate and icing sugar which will pull the colour back as well.
I'd just not worry about it really.
Satans..... hints.....
It just takes soooooo long. My smoker is a hot smoker, and runs at about 285-300, and these small briskets still took about 5.5 hours to get to 190f. There is so much that can go wrong during a long smoke.
I think my favorite thing to smoke right now is tri-tip, with baby back ribs coming in a close second. I smoked Turkey last year for thanksgiving and that turned out pretty damn good. Lots of prep work on that though.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Democrats Abroad! || Vote From Abroad
did you know that eggs can freeze solid if your fridge is too cold? I didn't!
This post brought to you by bugboy's ruined dinner plans
not this corned silverside stuff that we have down here that has the strangest texture and just not the right consistency and ARGH I miss Jewish Deli Foooooddddddddd
Democrats Abroad! || Vote From Abroad
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
http://forums.penny-arcade.com/discussion/comment/10859409/#Comment_10859409
Satans..... hints.....
now maybe you could convince butchers over here that brisket is a cut of meat?
because I still haven't been able to find it (not that I've looked too hard in a while)
Or I can just be patient until October and get some when I go back to the states and get some Deli
Democrats Abroad! || Vote From Abroad
It was banana bread.
It's delicious. I'm so happy with myself.
Spoiler for huge and tasty.
Have you seen him? Now you have
It can also be called the point end? Your best bet if you want to give it another go is to show up with the picture of the cow and maybe a photo of what the cut looks like.
Satans..... hints.....
It is ridiculous, there is enough meat in there to make you feel ill.
I want to go there again now.
Satans..... hints.....
Hopefully I can get the chop thin enough without a proper meat mallet.
Satans..... hints.....
I will post later tonight with the results as I have never made it before.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Pretty tasty. Next time: Less Oil, more seasoning, Lower Heat, thinner pounded.
Honestly if you've got a good butcher you can ask them to cut it for you specially and reserve it next time they carve up a cow. Silverside is definitely not brisket though.
I'm going back to uni soon, and last year my diet was dull while I was there. I'm not expecting it to be thrilling this year as I'm still a poor student paying London rent, but I'm hoping to add a dish or two to my uni menu.
I'm pretty much veggie (especially at uni) and I hate nuts and mushroom just to make things more difficult. My first thought was lentils, I know I like them but i never buy them to cook with. What colour though? Could I make some sort of lentil stew? Also good veggie curry recipe would be lovely. My cooking facilities are pretty bad at uni, I also tend to only have one saucepan. Which was fun when someone stole it near the end of last year. I could stretch to two saucepans as I know only having one is ridiculous.
I've looked at recipes online, but I'm pretty rubbish at working out what is going to be tasty and what isn't. Also healthy would be better than not thanks to some health issues.
Basically I'd like to stock up on some ingredients and try a few things while I'm still at mums, so any suggestions would be great!
only needs one pan and one pot (or one pan and steam in a bag rice)!
oh you can sub out the chicken with cauliflower or sweet potatoes and it'd be great!
I'm out on my mobile now, so i'll post it when i grt home, but i've got a great pasta recipe that i've pretty much been living off. It's a tomato sauce with sauted broccoli.
It's just always nice. Also makes enough for lunch the next day.
Steam // Secret Satan