why isn't there a QTDDTOT thread on /ck/?
also, about to try making cheesecake for the first time. any recommendations/pro tips? I heard it was hard but the recipe seems pretty straightforward. I also have grenadine and marachino cherries, and I'm curious as to whether or not I can incorporate them for flavor, and how to get it to look marbled like pic related
>>7404394
>how to get it to look marbled like pic related
put stuff on top and smear it to the sides
>>7404402
wow, I feel retarded for not noticing that it was poured on. still, you damn well knew what I mean
>>7404394
>look marbled like pic related
Pic related doesn't look marbled to me, it looks like someone smeared sauce all over it.
But yeah, marbled cheesecakes are a thing, and they're really easy:
1) set aside a portion of your mix and dye it with food coloring or chocolate or whatever you want.
2) Pour the dyed mix back in with the rest of the batter but don't mix it completely. Just stick a fork or a spoon or whatever in there and swirl it a little before you bake the cake. You can make all sorts of patterns.
>>7404412
can I add grenadine for this? going from scratch so I'm basically winging it
>>7404412
A skewer stick works great for me.
>>7404443
any recommendations if Im not using a springform pan?
>>7404394
>how to get it to look marbled like pic related
are you making a baked cheesecake recipe with a springform pan? if so I would maybe try topping the cheesecake straight out of the oven and then chilling it as it might sort of trickle down into the cheesecake.
if you're using a no-bake recipe put the topping on before you chill and it will sort of absorb into the top of the cheesecake. I'm rather sure the pic you posted is a no-bake recipe.
>>7404433
Sure you can. I'd be careful not to add too much though or it could interfere with the setting of the cake. Generally you use concentrated colors for dying the mix itself and then you'd pour more diluted sauces like grenadine, syrup, maraschino juice, on top.
>>7404460
Springform is the worst. Either get a high quality teflon pan or line a cake pan with parchment (Alton brown senpai origami method)
>post asking question
>80% good responses and food porn
is /ck/ the best board or am I just new?
If I don't have Pumpkin puree or Pumpkin at all but I do have Butternut Squash will I need to add anything more to replicate the taste of Pumpkin in a pie
>Pumpkin pie with Squash instead of Pumpkin any special considerations?
>>7404653
The texture would pretty much be the same, flavor is not exactly the same but pretty close. Just add pumpkin pie spices to it and it should be fine.
well /ck/, I made the fucking thing and it raised about 3 inches and the top is browned. probably still gonna taste good, but I want to make it look good too next time
>>7405102
so how would I go about doing that?
>>7404647
>>new
I'm new too, a refugee from the trump spam on /pol... /ck rocks, but it is still 4chan.
You will have great and useful threads, but occasionally one will randomly degenerate from asking where to get white Toblerone into a review of inflatable male sex dolls... Also there seem to be Soylent green/ cannibal threads posted at a steady rate of 3-5 per month.
At those moment you sorta jerk awak and go " oh shit, I'm still on 4chan" but then you quickly get back to helping someone salvage a loaf of bread that got too dry during kneading.
Sorry for spamming the thread with praise of /ck, let me contribute with a couple links from our local paper.
Easy:
http://m.stltoday.com/lifestyles/food-and-cooking/recipes/no-fail-cheesecake/article_723c7a3d-5cfc-5095-bd2f-d5aaba715e01.html
Awesome:
http://m.stltoday.com/lifestyles/food-and-cooking/recipes/gluten-free-vanilla-bean-cheesecake/article_1d02263d-d435-579a-a940-991686ce6fbb.html
Sorry for ugly links, on my phone.
>>7405739
came from /an/'s aquarium general. decided to teach myself whatever I found interesting and cooking was up there on the list, so Ive been fucking with recipes all year.
should i store my potatoes in the fridge, or wot?
>>7406056
>/fit/ chicken threads
>fit people in general because they remind of how fat i am
there's absolutely nothing wrong whatsofuckingever with people asking about cooking on a cooking board. you need stop letting your insecurities effect your opinions. at the very least stop inflicting your insecurities onto others.
>>7406068
Surprisingly I'm actually underweight, it's the fact they could Google this information in seconds and receive the information they want.
Why so mad?
>>7404394
>about to try making cheesecake for the first time. any recommendations/pro tips?
>>7406079
>it's the fact they could Google this information in seconds and receive the information they want.
let's see your unprovoked hate.
would things be different if op said he was from /fit/? it's clear you have a problem with fit people and not just people asking about food and cooking.
that.is.all
>>7406094
Ladies and gentleman, let me present to you the saltiest person on /ck/.
>>7406112
standing on a soapbox doesn't prove me wrong.
>>7406112
Just ignore him or you're a fag too
Back on topic, has anyone tried making their own vinegar powder for potato chips etc? I tried recently but it's kind of clumpy
>>7406121
I should add that I want to serve these chips with my chicken dinner because I'm fit and want to stay that way.
But don't let that effect your response. I'm just a regular guy asking for food and cooking advice.
>>7406124
What?
>>7406128
Yes.
Tried cheesecake first time last two weeks, actually made two. Taste was not quite where I wanted but allright, texture is a problem though, both turned out very dense. I used baking powder and they did rise nicely in the oven but all of it fell down when cooling off. I tried adding a little starch with the 2nd one but that didn't help at all. Wat do?
>>7406112
>irrational hatred for anyone who represent a healthy lifestyle
>but the other guy is salty for calling me out on it
Hold still while I throw a bunch of rotten tomatoes at you.
>>7406196
>>texture is a problem though, both turned out very dense.
Dense because they did not raise correctly, or dense because they rose, then collapsed on themselves.
Improper rise is probably a moisture level issue. Too little and it is not loose enough to rise, too much and the bubbles just pass through, if the top of the cheesecake was pockmarked you had it too moist.
Falling could be anything from too much noise and banging around in the kitchen while baking (kick the kids out) to hover parenting the cake while it bakes(use the oven light, every time you open the door you shock it with cold air) to simply taking it out before it is fully set or trying to get it out of the springform too early.
Since it fell after baking check out the "easy" link in the post from the newspaper a few up, it includes some good method tips, like cooling in the oven with the door cracked open to allow for a better set.
Where do you UK bros get your Steel cut oats from?
The big chains don't seem to have it on their sites and I don't particularly want to shill out cash money for small packs on Amazon.
Or am I retarded and they aren't called the same thing as in America and Australia as I have seen on here.
I bought a block of extra firm tofu and it says to use the entire thing within a couple days. I'm only one person so what should I try making with it that would be big enough use the whole package? It'd be too much just for miso soup.
>>7407579
Try looking in the health food section? I know if you're searching their website then you should get results regardless of which section they're in but maybe it's such a niche product in the UK that it's not listed on the website. You might have to go into the store and look around.
They were exclusively in the health food section here in Australia a few years ago. Not with the other cereals.
Good luck, but be prepared to stand at the stove for half an hour stirring a pot if you find them.
>>7408810
http://www.seriouseats.com/2014/02/vegan-experience-crispy-tofu-worth-eating-recipe.html
I eat fried tofu almost every week. Simple as fuck and satiates my craving for crispy food
>>7404394
it's easy as pie if you're doing a no bake cheesecake, the ones you bake like the ny style cheesecake can be a little tougher
>>7404394
Make sure you cook it in a water bath to ensure even cooking and no surface cracking
More egg whites = lighter and airier
More yolks = denser and more custard like
Sour cream instead of heavy cream will also make your cheesecake denser
>>7408909
>>be prepared to stand at the stove for half an hour stirring a pot
Or stick em in the slow cooker the night before.
>>7408909
>be prepared to stand at the stove for half an hour stirring a pot if you find them.
cook em in the oven and no fear of burning at the bottom
If we're having a QTDDTOT thread:
I've got nothing to do today and I wanted to make some low calorie mini-cupcakes so I actually had something to do. Anyone know a good recipe? Preferably tasty but basic.
>>7410057
> Low calorie cupcake
> tasty cupcake
It's basically just very subjective. The tastiest cupcake isn't going to be low calorie, so pick a good cupcake recipe and drop the sugar and butter and everything else delicious as low as you can without it dropping to the point of being "not tasty". The level of lack sweetness and butteriness you can handle is entirely up to you.
Or just make normal cupcakes and don't eat them like a pig.
>>7410366
I've made some today using mostly egg whites with a bit of self raising and a splash of honey and self raising flour.
They're... okay?
>>7410366
what cupcake has butter in it? just replace the oil in the batter with applesauce and sugar with sucralose and stevia mix
