Recent content by BAPyessir6

Ube is purple yam :)

The only thing I've found with cutting carrot ahead of time (like matchsticks and storing them ahead of time, like 2 or 3 days in the fridge) is that they start to taste like baby carrots. Apparently there's an enzyme in carrots that's released when you cut them, and they get really sweet...

I bought ube extract to make ice cream for Halo Halo. Yummy yummy. Anyway, on the ube extract bottle is a picture of what I assume to be a dessert featuring ube. Does anyone know what it is? Or is it just a riff on a roulade/jelly roll?

Just grabbed my first can of jackfruit from the local Asian market for Halo-Halo. I opened it up and found that it smells just a tiny bit . . .fermented? Not like completely but just a bit. (Also smells like mango/pineapple). Is this normal or did I get a dud can? The can had no...

I have both glutinous and normal, and I use glutinous a lot to make mochi, nian gao, butter mochi, etc. but I never know what to use normal rice flour for! Any suggestions? (I'm not big into gluten free as I overeat lots of it (as my sister is gluten free and she makes lots of...

How many more times should I cure the CI grates before grilling with them? Could I grill with them now or do I need more coats?

Got a charcoal grill that uses cast iron grill grates. (I've seasoned cast iron before, but never cured as most of the pans I've bought came already cured.) The grill's website info tells me how to cure the grates. Vegetable oil, 400 degrees F, 1 hour. I did this in the oven (as it was...

Got a new Charcoal grill today (a Char Grill deluxe model 2929) and was excited to use it. After curing it for about 4 hours at 300 F, I peeked in the manual once more and was dismayed/surprised to see this: "Never exceed 400 degrees because this will damage the finish and contribute to rust."...

The recipe I used is as follows: 1 cup butter (taken out of the fridge, heated in the microwave for 2 seconds bursts on power 5 to soft consistency, none melted, seemed okay) 1 lb powdered sugar 1/4 cup cocoa (bloomed in about 1 tbsp boiling cream and cooled) 1/3 cup semisweet chocolate, mixed...

Oh, sorry. I'll do a roulade swiss cake next week as my pan was dirty and I was lazy. Bahaha.

After a test of making 2 identical Chocolate Souffles (baked same time/temp, and whites beaten at the same time), one with sugar in whites and one without sugar, my initial finding is that the souffle with the sugar in the white rose slightly more, stays risen several minutes longer, and also...

Lid damage chip.

I accidentally bumped my granite roaster today. It fell and chipped the edge of the lid of the roaster. The pan itself is fine. I got from my grandma about 5 years back. It looks like this, just with a small chip in the edge of the lid where it rests against the pan. I'm wondering if it's...

I have a cake recipe I've used several times (https://preppykitchen.com/yellow-cake/) and it yields three 6 in. cakes. I wanted to make a single 9 in cake using the recipe (as I only have 9 in. pans), but I'm unsure how to convert. Using this internet article I found, it states that it takes...

In sponge cake recipes and other recipes that include whipped egg whites (macarons, etc) I've seen many, if not all, recipes have you whip egg whites, add sugar, then fold into the batter. If you simply add the sugar to the batter instead and whip the egg whites with no sugar, how much does...