Substitute the same volume of oil for butter - make sure butter is not liquid but room temp and soft (it’s very important that the butter be allowed to fully melt while only in the oven otherwise it’ll just pool all at the bottom of the pan and it gets gross)
Add another egg yolk
This takes a box mix from eh to absolutely phenomenal. The box mixes are the way to go since they’re premeasured, they have the perfect ratios of flour, sugar, leaveners, and they’re sized for normal cake pans.
Sorry to be pedantic, but I disagree with your second point.
Butter is about 15-20% water, so you'd want to substitute a little more than the volume of oil. So, if the box called for 1/3 cup of oil, used 1/2 cup of butter, or one stick, instead.
Also, unless you're making something as delicate as a macaron, melting the butter fully in the microwave first won't do any harm.
Yes, I usually throw in a full stick of butter for every box mix. The butter consistency is more about making sure it’s creamed in to the cake mix and suspended evenly so that the consistency of the cake is even throughout.
My partner absolutely agrees with this. She also recommends letting it sit refrigerated for at least 12 hours after cooking. Something about refrigerating it increases how moist it is. Everyone that eats her cakes are shocked when she mentions it’s from a box.
Eggs are a good candidate for nonstick pans as are pancakes/crepes. Cheese things work well here too- one of my favorites is to crust a slab of halloumi cheese with za’atar spice and fry it with roasted veggies and couscous. Such a feat would be disastrous in a regular stainless pan.
Things not to stick in a nonstick include anything acidic (tomatoes or citrus), anything that needs charred or seared, and pan sauces (usually rely on browned bits left behind for flavor)
It's kind of hard to watch Parts Unknow, or No Reservations, at least for me, now that I have the benefit of hindsight. He was a deeply unhappy person, and you can frequently see it in his face/body language in the in between moments. Still amazing shows, and an amazing personality.
Recently I began to monitor my diet and consume only high-quality products. I really liked low carb bread. I never thought it was such a light and tasty product. Now I always have it on my table.
A Nepalese restaurant moved into a former Indian restaurant’s space in my neighborhood just last year, and I got to try a momo for the first time. It’s delicious. Anyone who has the opportunity, go and try them.
I’m a proponent of the 3-2-1 method. If I don’t wrap, the ribs tend to dry out. I think it’s because I can’t keep my Weber grill at 225. Even at the lowest setting with only one burner on, the temp hovers between 250-300 during the summer. I also have a Traeger smoker but haven’t tried to smoke it for the full 4-6 hours yet.
I don’t have a favorite rub. I’ve used Killer Hogs Steak Rub, Traeger’s Pork and Poultry, Montreal steak rub, and Alton Brown’s rub (look up Who Loves Ya Baby-back recipe).
I smear a light coat of mustard onto the ribs and sprinkle on a generous amount of rub. The ribs are smoked at 180° for 3 hours.
Then I wrap in foil with basting liquid and put it back in the smoker at 225 for 2 hours.
Lastly, I’ll use Baby Ray’s bbq sauce, make my own teriyaki sauce, or cook down the basting liquid.
For the last two steps, you can use the oven instead of the smoker since the smoking part is done. You’ll use fewer pellets.
Just wanted to shout out your reference to ‘who loves you baby back’. I have made them so many times since, what, 2002? I’ve memorized the recipe, but sometimes I use Guinness instead of wine. There’s no better way to make oven ribs as far a I’m concerned. Reducing the braising liquid takes forever but it’s worth it.
Same here. His recipe is my baseline and I’ve made many variations of it, most to great success. I’ve only used Guinness for beef stew. Why didn’t I think of this? It’s so obvious, haha. Thanks for the suggestion.
Lawry’s seasoned salt and pepper, 225 for 4 to 6 hours. Meat should pull back from the bone and the break test (rib meat cracks and wants to pull apart when you bend. Temp should be 200 to 205 or so. Some people promote 3/2/1 - smoke for 3 hours, wrap in foil with butter and vinegar then cook another 2, then unwrap, baste with bbq sauce and cook another hour to set the sauce.
Or you do away with this insanity, measure weight in grams and volume in liters and never have to bother with converting between different bullshit units again.
From the kbinMeta thread: this is a known issue with the kbin codebase. Moderation does not always federate correctly. Unfortunately, it appears there is likely nothing I can do about it until that issue is resolved. Sorry!
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