Stolen and posted with alt text
-
@bit Yes- that’s a pretty standard baking instruction isn’t it?
@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 @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.
@crazyeddie @texttheater Dry into wet? Small amounts at a time? Maybe even sieve the dry parts in?
-
Stolen and posted with alt text
@texttheater brilliant
-
Stolen and posted with alt text
@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.
-
Stolen and posted with alt text
@texttheater When was recipe design ever a problem?
-
Stolen and posted with alt text
@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).
-
Stolen and posted with alt text
@texttheater How do you handle stuff where you have split lines ? (E.g separate whites from yolks)
(I don’t think every recipes can be laid out in such a nice tree). -
@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.
@log @StCecile @texttheater That' actually not quite right either, since the instruction part of the recipe is also not covered by copyright. Only the non-recipe text is covered.
-
@log @StCecile @texttheater That' actually not quite right either, since the instruction part of the recipe is also not covered by copyright. Only the non-recipe text is covered.
@maccruiskeen @StCecile @texttheater If the instruction says "lovingly fold in the dry ingredients, like your grandmother used to do", you would have to cut the sappy tripe out. Which you would do anyway, even if the law stayed out of it, right?
-
@maccruiskeen @StCecile @texttheater If the instruction says "lovingly fold in the dry ingredients, like your grandmother used to do", you would have to cut the sappy tripe out. Which you would do anyway, even if the law stayed out of it, right?
@log @StCecile @texttheater Yes, but I have to admit, if I saw that in a manuscript, I'd want to cut it out before it got to print. I'd also point out that you don't really 'fold in' dry ingredients.
-
@log @StCecile @texttheater Yes, but I have to admit, if I saw that in a manuscript, I'd want to cut it out before it got to print. I'd also point out that you don't really 'fold in' dry ingredients.
@maccruiskeen @StCecile @texttheater But that's... it's right up there in the table-span example?
-
Stolen and posted with alt text
@texttheater wait, you’re telling me it’s actually possible to post a recipe without writing your life’s story beforehand?
-
@maccruiskeen @StCecile @texttheater But that's... it's right up there in the table-span example?
@log @StCecile @texttheater The instruction in the example is wrong.
-
Stolen and posted with alt text
@texttheater ok. It is elegant. BUT WHAT IS IT FOR? Without a name for the recipe, you’ve got nothing.
-
@log @StCecile @texttheater The instruction in the example is wrong.
@maccruiskeen @StCecile @texttheater I admit I have little knowledge of human cookery. My dining plan is "spread hyphae into wood, digest".
-
Stolen and posted with alt text
@texttheater I saw this method about 15 years ago. Haven't seen it since.
-
Stolen and posted with alt text
@texttheater This is giving recipe design by an engineer who doesn't bake
-
@texttheater How do you handle stuff where you have split lines ? (E.g separate whites from yolks)
(I don’t think every recipes can be laid out in such a nice tree).@Sobex @texttheater agree entirely, this contrived example solves the problem for simple recipes, which aren’t really a problem anyway, and would become a mess for more complicated recipes.
-
Stolen and posted with alt text
@texttheater @tut_tuuut je pense déjà à toi
-
Stolen and posted with alt text
@texttheater It's a dastardly plot by Big Recipe Book.
