Did you verify exact temp? Most home ovens have very unreliable thermostats and hudge swongs.
I did, because of my previous poor results with baking. I even made sure to let it sit there at that temp for about 10 minutes (mainly because I was still putting the cookies on the sheets).
I have a feeling this one came down to the dough being still too chilled when I put them in, even though I thought I gave it enough time after I pulled it out of the fridge.
On the plus side, they still taste amazing, even if they didn’t spread enough. So they are yummy chocolate chip cookie mounds. I like the recipe, so I’ll probably try again sometime.
Cucumber mint salad.
Cold smoked octupus
Butter poached smoked scallops
Nduja Crab Artichoke dip
(I didn’t do the smoking)
5 Likes
never tried pulpo cold or smoked. how is it? does it get tough or stay tender?
Really good. Heavy smoke flavor. Texture is in between firm and tender. Nowhere close to rubbery.
1 Like
Have sort of fell in love with eating whole fish when traveling abroad. Have never seen it in a restaurant here in the states yet but it is definitely the best way to cook/eat fish. Decided to try it myself on the grill.
Turned out really good and was actually easier than grilling fish filets.
11 Likes
If they’re not spreading try less flour.
1 Like
Do you actually have a stand alone thermometer in your oven. Mine reads up to 30 degrees different then the built in one.
Also altitude can really mess up baking. Do you live really high?
As frequently as possible lately.
7 Likes
I read this as
It still kinda made sense, I just didn’t see it coming…
1 Like
not today.
heh, 1k ASL, so not so I high I need to adjust.
I used the exact amt of flour called for, so who knows?
In baking, the humidity can have a large impact in the amount of liquid required. But this usually only impacts things that get mixed for a long time, so I don’t think it would have too much impact on cookie dough.
Also how are you measuring flour? A common mistake is packing the measuring cup resulting in way too much flour. Bakers often scoop flour with one scoop into the cup so it’s not packed at all.
Speaking of fish, I went pescatarian. Am dropping weight and feel noticeably better. I absolutely love steak and may have one every once in a while but cutting out ground beef is unquestionably a net positive on all fronts.
5 Likes
srs biz pastry chefs weigh everything because there’s to much variance in volumetric measurements.
True
Also, it can often be faster, and dirty fewer dishes.
Grilled whole fish is the best. I don’t even try to do fillets on the grill anymore, I prefer fish en papillote. It’s super easy and you can cook your veggies in the parchment too. It makes its own sauce too from adding butter and wine.
2 Likes
I might actually try that next time. or spooning into the measuring cup. It angers me that it has to be so exact.
I like to experiment. Baking makes me feel claustrophobic 
Tonight from the Veg menu; Sweet Corn & Black Bean Tacos with Guacamole
Sweet Corn Relish is radish, jalapeño, cilantro, feta, olive oil, lime, salt and pepper.
Black Beans are some slow cooked dry beans from months ago (thyme, shallot, garlic, lime juice, etc), onion, cumin.
Guac is from scratch w/ onion, tomato, cilantro, lime and Greek yogurt. Found that marinating the onions in fresh lime juice for about 10 minutes makes a world of difference.
10 Likes