Stolen and posted with alt text

[stcecile@mastodon.social]

@texttheater I've been hand copying recipes out of cookbooks into a similar format for years, and have often wondered why people continue to write them in such a long, wordy paragraphs.

[ef@mastodon.bsd.cafe]

@texttheater to be fair, a lady solved it over 100 years ago.

[crazyeddie@mastodon.social]

@bit @texttheater It's a sort of very slow, partial stir where you pull ingredients from the bottom and place them on the top instead of vigorously mashing or whatever. The point is to not let the gluten form protein strings, making what you're making gummy like bread instead of fluffy like cake.

[philsplace@mastodon.sdf.org]

@texttheater

But, what is it?

(should be the very first line #imho)

[cainmark@mstdn.social]

@texttheater

"What does fold even mean?" - David on the TV show "Schitt's Creek".

[crazyeddie@mastodon.social]

@dharmadan @texttheater No, genius looks like this.

[peteralee@mastodon.me.uk]

@bit Yes- that’s a pretty standard baking instruction isn’t it?

[hartez@frontrange.co]

@texttheater Not sure if it's the origin of that recipe format, but the first place I saw it was the Cooking for Engineers blog. Example (scroll way down for the recipe card): https://www.cookingforengineers.com/recipe/227/Ratatouille

[log@mastodon.sdf.org]

@StCecile @texttheater Because facts and recipes are not protected by copyright. Anyone assembling such a recipe catalog would not be able to profit from selling it, since anyone with a copy could just distribute verbatim copies to anyone else they like. They insert the unnecessary text, so that anyone wishing to copy the useful part has to do some work to strip it out before redistributing, and honestly most people can't be bothered. TL;DR: capitalism.

[i_give_u_worms@beige.party]

@phlash @texttheater the value of the 3x5 card with grandmother's handwriting on it is a separate matter but I feel obligated to mention it can't really be encapsulated this way

[squiddle@chaos.social]

@texttheater
Dann könntest du auch an DRAKON gefallen finden.
https://en.wikipedia.org/wiki/DRAKON

[berdandy@mstdn.games]

@texttheater agreed! Their (Cooking for Engineer’s) biscotti recipe is my go-to recipe https://www.cookingforengineers.com/recipe/154/Biscotti

[unattributed@gotosocial.social]

@texttheater Hmm, seems they ignored putting it in the pan before baking…

[raymaccarthy@mastodon.ie]

@texttheater
It's a cursed recipe, because it uses Hershey's cocoa!
Maybe that's why it was ignored?

Isn't there a decent cocoa powder in the USA, or is Hershey's cocoa nothing like their stupid chocolate recipe? The butyric acid in Hershey's chocolate makes it disgusting. Vomit flavour.
I can't understand why their products are now sold in in recent years in Ireland. Are shops bribed to stock them?
Cadburys has gone poor since US takeover.

[bit@ohai.social]

@peteralee I've only ever heard of folding in aerated egg whites. My first intuition about folding in something like all purpose flour is that it's going to get all lumpy. Maybe it needs to be folded in in small sieved amounts at a time.

[bit@ohai.social]

@crazyeddie @texttheater Dry into wet? Small amounts at a time? Maybe even sieve the dry parts in?

[bigsog25@mastodon.social]

@texttheater brilliant

[spiritlady@mas.to]

@texttheater This is great but you’ll probably want to add a step to mix the dry ingredients together before folding them into the wet ingredients.

[michaelvcooper1@mastodon.social]

@texttheater When was recipe design ever a problem?

[maccruiskeen@social.linux.pizza]

@texttheater I've edited recipes, and this is wrong: the 'fold in' instruction can't really apply to everything all at once. Usually you'd mix the liquid ingredients, then the dry, then mix together. In fact, nothing here really needs to be 'folded' unless the egg white were whipped separately (not specified).