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I'm at work with half a Dominos pizza. We have a microwave, that's about it.

(You are welcome to judge me at every level, I deserve it)

submitted by /u/pinky0926
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Original: https://www.reddit.com/r/AskCulinary/comments/b39g68/does_anyone_bake_delicate_cakes_in_dutch_ovens

Tldr: it works

Hi all. The thread I created a few days was quite popular and many people wanted me to provide an update.

I made a classic genoise with 7 eggs, 210gr flour and sugar and vanilla. Preheated the Dutch oven to 180c, placed a tart ring at the bottom to elevate the genoise tin and placed the tin with the batter on top. Put the lid on and baked for 35 minutes (24cm tin diameter and 4cm height)

Results were pretty neat. Consistent nice golden colour all around, no burnt edges, fluffy and moist.

So the veredict is that if your oven heats unevenly, it's totally fine to bake things as a genoise with the method specified above. Just make sure the tin is not in direct contact with the dutch oven to avoid burnt areas.

Pics: https://imgur.com/a/ToUsJG9

submitted by /u/Maezel
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If i use milk in my soup that is expiring today will my soup go bad next day?

Incase it matters was planning on making a big batch of potato soup.

submitted by /u/burnerxddd
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Reddit - AskCulinary by /u/fullmoonoceantide - 6h ago

I've been brainstorming a list of extracts I'd like to try making at home, and realized I'm a little bit confused about some of the extracts I've seen for sale. For example, what is the purpose/benefit of using a cinnamon extract in place of using whole or powdered cinnamon?

submitted by /u/fullmoonoceantide
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I got a job as a Garde Manger chef. Place doesn't use recipes looking for a large batch base vinagerette recipe that will hold. I can make large batches but am having a hard time with separation. Any advice or direction would be appreciated.

submitted by /u/21_saladz
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i hope this is the right place!

okay, so i need a little bit of advice. i’m taking a trip to the mountains for the weekend and baked a cake, but it’s the drive i’m worried about. it’s about a 4 1/2 hour drive, not including stops and it’s being kept in a plastic carry cake case (if that makes sense? it’s round with a handle on top) and i’m worried that my icing will soften too much. it’s store-bought vanilla icing ( duncan hines i think) and i also have an edible image on top. will it be ruined too much? (for reference, weather is supposed to be in the ballpark of 50-65F and kept at my feet in the truck)

any tips are welcome, please!

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I recently had pumpkin pie at Erewhon, a grocery store like Whole Foods in LA. The crust on the pie was crumbly, not bready or doughy like a traditional pie.

The crust had tons of molasses (which I loved) and the pumpkin itself had a dark color due to the molasses.

How should I go about on replicating this?

submitted by /u/raytian
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So I can freeze them quickly. Perhaps ice baths? Put corn dogs in ziplock or shallow pan uncovered? My concern with ziplock is the steam from hot corn dogs will make the batter/skin soggy/plumpy.

submitted by /u/citruslemon29
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Reddit - AskCulinary by /u/notabanbypassacc - 8h ago

What is your favorite box pancake brand? What are some small additions do you add to your box pancake to improve it? Is it just better to make my own one if I'm gonna sell it?

Also, is the chefsteps - https://www.chefsteps.com/activities/light-fluffy-pancakes pancake any good? Thanks!

submitted by /u/notabanbypassacc
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Reddit - AskCulinary by /u/starshine8316 - 8h ago

I just got a brand spankin’ new Sous Vide. I’ve never used one and I am excited, but super novice level. I have my ribeye steaks vacuum sealed with spices. How long do I sous vide them and at what temp?

submitted by /u/starshine8316
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