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Have you tried dissolving the salt before adding it to the buttermilk?

I would suggest dissolving the salt using boiling water. Put the salt in a small heat-proof container, add boiling water, and stir gently until the salt is dissolved.

After the solution has cooled, add it to the buttermilk.

Just remember that you don’t want an excessive amount of water – just enough to dissolve the salt.

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I know Mom loves lobster and she swears by Steaming lobster. It was also the preferred method when I worked at a very popular Restaurant Chain.

Mom would start with warm water in the bottom of a pot. Then she put the lobster in on a rack to hold it clear of the water. Then she increased the heat, Pot uncovered, and timed it for something like 10 minutes after water came to a boil (putting the lid on the pot). She claimed the slower rise in heat knocked it out. All I know is the the lobster usually stopped moving when the first bubble formed and it never thrashed violently.

I can’t be sure when exactly it died and whether it felt pain, but it seemed way better than just dropping it in boiling water.

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Consider baking your cylinder in or on a mold. (Idea shamelessly stolen from the Great British Baking Show, where this has been done several times.)

To bake in a mold you would need two pieces that would nest inside each other leaving exactly enough room for the uncooked dough. You would need two to keep the cookie from sliding down/off during the early stages of baking before things firm up a bit. Bake completely and cool slightly inside the mold to prevent sagging, then unmold to finish cooling. The benefit of this method is that it allows for a complete cylinder in one piece, but the drawback is having to find two appropriately sized cylindrical pieces of metal or ceramic to bake in (ideally the outside at least is springform, so that you can get the mold off of the baked cookie), which I suspect may be difficult. An easier alternative may be to find something appropriately sized that you can line with cookie dough, and then line and fill the cookie dough with something like rice or beans to bake (think blind baking a pie shell).

Baking on a mold would be much easier. Simply find a couple of half-circle molds, which you could perhaps make yourself with bunched-up foil, drape the dough over and bake. The downside to this method is of course the seam, but it does require baking only two pieces, so only two seams.

Personally, I’d take the blind-bake style approach above, providing you can find a correctly sized cylinder for the outside.

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Creaming sugar into butter incorporates air into the mixture and will create more body when the item is baked.

You need the butter to be at room temperature to cream the sugar crystals into it, so if you put it in the fridge you might have to bring it back up to room temperature before doing so. (I’m guessing your recipe calls for room temperature butter and it’s likely for that reason.)

Google says that it’s okay to leave butter at room temperature for over 5 hours and likely even longer.

I think it’s just the eggs that should be in the fridge, but the general rule is that foods can stay at room temperature as long as it’s not for more than 4 hours.

If the above is correct, it seems like a good idea to leave it at room temperature without creaming if you can do everything in less than 4 hours.

Creaming ahead and letting it sit might “deflate” the air incorporated into the mix (I’m assuming).

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Before answering directly to the quesiotn, a little forword is needed:

The garlic contains allicina (alliisina , glucoside solforato), an enzyme (alliinasi), vitamine A, B1, B2, C and niacina (another vitamin in B complex).

What happens is that there is a serie of chemical reactions when you chew the garlic, with the result of creating allile disolphour, which is what have the typical garlic smell.

The latter substance is very volatile and easily get in solution in liquid and gases.

So…. (this is the interesting part) when you ingest it, the propagate almost everywhere in your body. That’s why you can smell it thorugh the organs which eliminate this substance, that is to say lungs, kidney, skin.
Hence, in conclusion, when you eat garlic, it is not only a problem of your breath, but your whole body smells of garlic (in fact if you make sport and you sweat, you’ll see you smell of garlic).

This said, here are some remedies for the breath:

  • Chew sage leaves or prasley

  • Chew cofee grains

  • Drink a liquorice or mint decoction

  • Chew liquorice stick

  • Chew anice grains

  • Eat slowly a honey spoon

  • Eat slowly an apple

  • Drink slowly a grappa

  • Drink some milk or some yougurt spoon

  • Chew slowly some lemon slices

  • Drink some sodium bicarbonate.

  • last, use mouthwash prepared with cloramine solution at 1%; the clorite will get in contact with your body tissues, mitigating the garlic essential oil effect.

In any case, after a while (maybe hours) the smell will come up again.

So, apart from not eating it, another remedy is in the cooking:

If you make the garlic boil before using it, the high temperature will inibite the production of the smelling agent, and you’ll not have this killing smell.

References:

http://www.placidasignora.com/2011/01/14/chi-laglio-mangia-daglio-sa-rimedi-contro-il-puteolare/

Alito aglio: rimedi

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Make sure to clip the bags away from the bottom of the cooker, where it heats from. If a bag ends up flat against the heating surface, without water between, then it could heat up far past the water temperature and melt the bag.

Beyond that, if you’re willing to stir reasonably frequently and it really does maintain the water temperature well, then you’ll end up with a good replica of what happens in a normal sous vide bath.

That said, 10 degree increments are really large, especially for steak. See for example The Food Lab’s sous vide steak guide – rare 120°F, medium-rare 129°F, medium 135°F, medium-well 145°F. You won’t really have any ability to tune for exactly where you like it, though you’ll be able to avoid overcooking.

So… does this work? Well, it depends. A few of the big benefits of sous vide:

  • Precise temperatures: avoiding overcooking, and getting it just right
  • No drying out: the food stays with whatever liquid it releases.
  • Hands-off: just put it in and forget about it til it’s done.
  • Flexible timing: leave it longer? No problem.

You’re getting some of the temperature precision, and the avoiding drying out, but it’s not hands-off and the timing isn’t really flexible since you’re not going to want to keep stirring longer than you have to. To me, this sounds like a good idea to try sous vide, and see how you like the results. But it doesn’t sound like a replacement. The convenience is a huge deal.

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I’ve seen tons of recipes with only all-purpose flour. To confirm just now, I searched for “hot water crust recipe” on Google and in the top ten results, there were seven unique recipes (two pages were article/recipe versions of the same thing, two were general articles), of which six used only all-purpose flour, and only one used a combination like you describe. I think you still have a really good question – what does the bread flour do, what happens if you replace it? – but the assertion about “basically every recipe” is an awkward starting place.
– Jefromi
۵ mins ago

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Daniel is spot-on with his answer. I’ll elaborate on it a bit here.

As indicated by his bottled water in the freezer trick, a full freezer is a happy freezer. The same applies to the refrigerator too. While I wouldn’t put random bottles of water throughout my refrigerator, it’s important to know that the fuller your refrigerator is, the more it holds its temperature when opening/closing, and the less energy you’ll use. However, you don’t want to jam pack it so full that there isn’t any airflow around your stuff, because this can hamper the cooling efficiency as well.

The ideal refrigerator temperature is 35°F (1.6°C). You’re not hugging the danger zone like you would be at 40°F (4.4°C), and you’re distancing yourself sufficiently from 32°F (0°C) that you don’t freeze half the stuff in your refrigerator. That said, the temperature within your fridge can vary rather significantly with normal usage.

The coldest parts of your refrigerator are the back, and the bottom. The back because the cooling element is there, and the bottom because warm air rises. If items you don’t want frosty are getting frosty, then move them away from the back of the fridge. I would avoid putting items in the door of your fridge that are particularly sensitive to spoilage. The items in the door of your fridge can easily get as high as 59°F (15°C), and do so often. Putting milk and eggs in your door will significantly decrease their shelf life. Butter is OK in the little covered section in the door, because the door actually helps keep it’s temperature a little better. You also generally don’t want rock solid frozen butter.

So, put your meats on the bottom shelf in the back, your condiments (mayo, ketchup, mustard, etc.) in the door, and put everything else where it fits.

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