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[Vector]

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[Rose]

So I made some caramel sauce, but it turned out just a tad too thick.

Is there an easy way to thin it out?

[ChairmanPoo]

When I have the time to download the pics from my phone I'll post my super rice recipe.

[Vector]

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[Osmosis Jones]

I would like to suggest poached eggs and balsamic vinegar on any toast.

And that short crust isnt short crust if you are making it that way Osmosis.
That is more of a variation of flaky pastry, simply put its flaking because of your over mixing.
What you do is prep dry ingredients and fat, put in fridge grate butter as quickly as you can.
Get cold hands work into eachother, rap in clingfilm, cold rest it for use.
Cubing the butter can lead to you exciting the glutten as you work it in.
But im going to try your method to see its potential.

Gluten development requires water; there's not going to be much development occurring during the mixing of the butter cubes, because they are mostly fat, with a low water content. There is some development going on during the subsequent rolling stage though, as at that stage water has been added.

You're right that it's not a short crust though, it's more properly a type of flaky pie crust. I was misremembering this article, which was where I got the original idea and went further.

The one bastard with my version, though, is the temperature range of butter makes keeping that mix at the right temp for rolling a bit tricky, which while hardly unique in these sorts of pastries, is particularly noticeable when you're rolling and layering as much as I was. Especially because it's just after the end of summer here, so days are still in the high 20s C. Case in point; I rolled some leftover pastry out for some pies tonight, and I let the butter get too warm... so the layers were basically gone

[Sheb]

I modified this recipe, but this is better.

As for the modified protein stuff--I actually don't know. I can't afford it, and I've always thought it was pretty gross too, the couple times that I gave it a try.

Honestly though, last time I tried it was fake kielbasa that I pan-cooked and then boiled in my spaghetti sauce. Maybe try doing that.

Oooooh, that look tasty. I'm going to try it tonight.

As for the protein stuff, it's actually quite cheap here. I picked a 500g of dumpling-shaped stuff for four euros. Tofu sells for about 5,50 a kg, but the soy proteins gain much weigh when hydrated. To compare, per gram of soy protein, I pay about 4 cents in tofu and 3 cents for textured proteins.

[Catmeat]

Gluten development requires water, oh gosh love at first sentence.
Im a really good home taught cook so i didnt know that, but if it doesnt excite the gluten the process is still about not melting the butter into the flour (cant make pastry out of a roux)
I love making food,
I have a really nice chocolate pie recipe: (Metric)
blind bake short sweet in ur prefered pie case.

140g salted butter, 4 medium eggs, 4tbsp/60g cocoa, 3tbsp/45g golden syrup, 45g sour cream, 150g dark chocolate (i use 80%) 1 cup/200g granulated sugar (i think ive used brown and it was fine) salt.
Melt butter cocoa and chocolate togeth. Beat eggs and sugar til creamy and sugars dissolved, then add the rest to the egg mix, fold together. Bake for 40-45 mins at 150°C. The centre will be firm, you can cut the time a little to have it slightly gooey.
Its very rich so serve a la mode you son of a bitch.

Its great for winter or breakups

[Reudh]

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You two are inspiring me to try myh and at breadmaking. Maybe. Last time I made some it was okay, I guess. Family ate it within 10 minutes, so I didn't get to let it cool.

[Catmeat]

Breads fun and easy to make, you really should make some bread, my favourite bread to make is getting tomatoes making a really sweet and spicy sauce with chillies and then kinda folding it into finished dough then coating the top of the loaf with a mix of the sauce butter and basil.
Oh shit im hungry, this place is bad.
Hey i may just post my famous secret caramel slice next... maybe

[Osmosis Jones]

You two are inspiring me to try myh and at breadmaking. Maybe. Last time I made some it was okay, I guess. Family ate it within 10 minutes, so I didn't get to let it cool.

Bread's easy, cheap, fun and tasty. I've been using my left over homebrewing grains in it recently as well... works good, but you have to be careful you don't use too much, else the inside goes all goopy

You know what's better than regular bread though? PRETZELS! (Also, this dough actually makes excellent dinner rolls as well; just shape into small balls instead of pretzels, and then score the top in a cross after you boil)

[RedKing]

I cannot into baking. Or pancakes. My pancakes are irregularly-sized discs of batter and fail.

Can make some mean omelets though. Especially with fresh sauteed mushrooms and a bit of ham or bacon.

[Catmeat]

The shape of a pan cake is purely asthetic.im going to take a guess that you have your pans heat too high.
Getting the temp is the real trick and you said your good at omelets, well buddy those skills are the same.
Dont let fails stop you. Most food on tv, movies and other food porn is often made by a food stylist, I did a stint in the film industry and they take hours picking the perfect buns, lemon shape, qunell of ice cream They basicly have utility belts with atomizers, mini sauce bottles, differing salt gradient shakers etc.
Tis crazy.

[Frumple]

So... I've got a pressure cooker. I've got a rump roast. I have an incredible urge to see what happens if you use apple juice instead of water to cook it. I'm not sure if I actually will, yet, because I wouldn't be the only one eating it, but... still.

Would... would any of you folks out there happen to have tried something similar, and be willing to share the results/make recommendations/warn me to flee for the hills?

[Bauglir]

It will be delicious. Apple is a good flavor for meat, and while there might be some risk of stickiness and caramelization, the fact that water won't really be escaping much should keep anything dangerous from going on in there.

EDIT: That said I am not an expert on beef and pressure cookers. If it was pork that'd be gangbusters though.

[Jopax]

It'd also depend on what apple juice are you using, like homemade stuff or something storebought with like 50% of it being sugar. Because while apples might go nicely with beef I think having too much sugar in the juice might kinda ruin it by making it too sweet. Tho that's just me and my dislike of things being too sweet :S