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Human: Do you ever get lost in thought thinking about ancient homonids, their lives and cultures, what we had in common and what is forever lost? This is more about fantasy than anything concerete, but do you guys ever just let your mind wander about what life was really like for people living in the distant past? There is so much we do know yet so much we will never know. To think of humans or other homonids living many multiples of of recorded history in the past. In many ways they seemed to have lives and thoughts and cultures that feel very familiar to us. Yet there must have been languages, cultures, mythologies, heroes and religions that came and went again and again, that are lost to us forever. Bits and pieces might have made it down through the ages but so much is gone forever. Who were these people really? Living in the plains, rivers, forests and other corners of the Earth, thousands, tens of thousands of years ago. I dunno but I just love to think about this stuff. I wonder if other people who hold an interest in anthro and the dawn of humanity feel this way as well?
Assistant: Yes, very much. There's a dreamy aspect to the very ancient past, and imagining the emergence of mores and social structures is fascinating and inspiring. |
Human: Do you ever get lost in thought thinking about ancient homonids, their lives and cultures, what we had in common and what is forever lost? This is more about fantasy than anything concerete, but do you guys ever just let your mind wander about what life was really like for people living in the distant past? There is so much we do know yet so much we will never know. To think of humans or other homonids living many multiples of of recorded history in the past. In many ways they seemed to have lives and thoughts and cultures that feel very familiar to us. Yet there must have been languages, cultures, mythologies, heroes and religions that came and went again and again, that are lost to us forever. Bits and pieces might have made it down through the ages but so much is gone forever. Who were these people really? Living in the plains, rivers, forests and other corners of the Earth, thousands, tens of thousands of years ago. I dunno but I just love to think about this stuff. I wonder if other people who hold an interest in anthro and the dawn of humanity feel this way as well?
Assistant: A good fantasy series set in those times is Clan of the Cave Bear by Sue Harrison. |
Human: What careers outside of anthropology do anthropology majors most often (or are more than likely to) get into? Title says it all
Assistant: I'm, uh, doing a long-term, immersive study of local kitchens and the culture of restaurant workers. It's an unauthorized participant observation, really - they're even paying me for my labour. I've learned quite a lot. Really, though, even though this isn't what I planned on doing after my degree, studying humans in school really did prepare me for working in kitchen culture, and I could easily write several papers about it. |
Human: What careers outside of anthropology do anthropology majors most often (or are more than likely to) get into? Title says it all
Assistant: Anthro grads are peppered throughout the government, NGO, and international organization space - especially those connected to development or humanitarian work. I've known some PhD anthropologists who did monitoring and evaluation for development programs or were on staff at IOs like the World Bank or WHO. People with undergrad degrees in anthro, but masters in other fields like international relations, public policy, or public health are pretty common. |
Human: Funniest response you’ve ever gotten when telling someone you’re an anthropologist? This is a question for any professional anthropologists or students of anthropology. When you tell people what you do or what you study and people don’t know what it is, what’s the funniest thing they’ve assumed that it is? Example: most people think I studied ants.
Assistant: Not an anthropologist, but told someone I enjoyed learning about anthropology and he said “oh cool! I’m a Capricorn, is that what you would have guessed?” |
Human: Funniest response you’ve ever gotten when telling someone you’re an anthropologist? This is a question for any professional anthropologists or students of anthropology. When you tell people what you do or what you study and people don’t know what it is, what’s the funniest thing they’ve assumed that it is? Example: most people think I studied ants.
Assistant: I’m still in undergrad but one of my coworkers asked me what i was studying so i said anthropology with a minor in bio and he said “i didn’t know bones (the tv show) was real! i thought all that stuff was fake!”. i had to explain to him that forensic anthropology is indeed real, just not the same as what they show on tv 😭 |
Human: Why does the lack of neanderthal mitochondrial DNA in modern humans suggest it was male neanderthals and female homo sapiens who were successfully interbreeding? That's the claim made on wikipedia here. >No evidence of Neanderthal mitochondrial DNA has been found in modern humans.[29][30][31] This suggests that successful Neanderthal admixture happened in pairings with Neanderthal males and modern human females But there's no Neanderthal Y-chromosome in modern humans either...? So why focus only on the mitochondrial DNA?
Assistant: Considering this is anthropology not biology what are the Social and group dynamic implications of the evidence we have? Male neaderthals attacked female humans? The hybrids with human mothers had a better chance of survival because of social pressures or was it biology? |
Human: Why does the lack of neanderthal mitochondrial DNA in modern humans suggest it was male neanderthals and female homo sapiens who were successfully interbreeding? That's the claim made on wikipedia here. >No evidence of Neanderthal mitochondrial DNA has been found in modern humans.[29][30][31] This suggests that successful Neanderthal admixture happened in pairings with Neanderthal males and modern human females But there's no Neanderthal Y-chromosome in modern humans either...? So why focus only on the mitochondrial DNA?
Assistant: Maybe because mitochondrial DNA has a more conservative genotype, whereas the Y-Chromosome is more variable. So if you, a homo sapiens, have mitochondrial DNA (which you only get from your mother) with no trace of Neandarthal mitDNA, your theory is now that the most successful line of neandarthal-homo sapiens pairing happened in the way the wiki page describes it: a sapiens mother, whose mitDNA will be carried on by her daughters, and a neandarthal father, who could not have given you mitDNA to begin with. |
Human: Is there a book or docu about the evolution of ideas, beliefs, values and just the overal zeitgeist throughout humanity's history? Is there a book or docu about the evolution of ideas, beliefs, values and just the overal zeitgeist throughout humanity's history?
Assistant: https://www.goodreads.com/book/show/408204.Ideas This is probably a good approximation to what you are looking for, from a perspective that is not technical |
Human: Is there a book or docu about the evolution of ideas, beliefs, values and just the overal zeitgeist throughout humanity's history? Is there a book or docu about the evolution of ideas, beliefs, values and just the overal zeitgeist throughout humanity's history?
Assistant: Would the change in scientific beliefs be something of interest to you? There's Thomas Kuhn and Imre Lakatos if so. Probably far more but that's all I personally know of haha. |
Human: What did ancient people think about farting? We now understand that the breakdown of food inside the stomache releases gases which have to be expelled, hence the invisible "wind" which pops or erupts from inside us. But what were early humans' explanations for why an input of solids should lead to an output of solids AND gas?
Assistant: Last I checked, the oldest known joke is a fart joke. Something like, "A strange thing happened recently. A woman sat on her man's lap and did not fart." |
Human: What did ancient people think about farting? We now understand that the breakdown of food inside the stomache releases gases which have to be expelled, hence the invisible "wind" which pops or erupts from inside us. But what were early humans' explanations for why an input of solids should lead to an output of solids AND gas?
Assistant: The Romans certainly had opinions. The emperor Claudius issued an edict for farting at dinner banquets. There's also fart jokes that date to the Sumerians |
Human: Before the war in Ukraine, I was researching how Russian youth engages with political content online. What do I do now? Discussing politics has become a lot more dangerous, potential informants refuse to give interviews (often simply ignoring my requests), it is impossible to conduct questionnaires (for the same reason), Instagram has been banned and is only available with VPN (Twitter and Facebook are also banned, but Instagram was the main social network). YouTube is about to be banned, most political content is on Telegram but since you can be imprisoned for a post or a comment, people comment less and post less on social networks; they also restrict their profiles quite often. What do I do now? Are there any methods to study media under severe censorship? Do you know of any previous studies in such conditions?
Assistant: Your attempts at contacting them *is* how they are using the internet these days. Document what isn’t happening anymore, that’s just as important. Look up what is happening with self censorship in china or happened in eastern Germany back in the day |
Human: Before the war in Ukraine, I was researching how Russian youth engages with political content online. What do I do now? Discussing politics has become a lot more dangerous, potential informants refuse to give interviews (often simply ignoring my requests), it is impossible to conduct questionnaires (for the same reason), Instagram has been banned and is only available with VPN (Twitter and Facebook are also banned, but Instagram was the main social network). YouTube is about to be banned, most political content is on Telegram but since you can be imprisoned for a post or a comment, people comment less and post less on social networks; they also restrict their profiles quite often. What do I do now? Are there any methods to study media under severe censorship? Do you know of any previous studies in such conditions?
Assistant: Maybe r/AskARussian can assist you with this? It's a very lively community so you may be able to find a few Russians who meet your criteria directly. |
Human: What is known about the people of North Sentinel Island? The people on this island are estimated to have arrived on the island 50,000 years ago. They have remained in genetic and cultural isolation since before the neanderthal went extinct. Studying them seems like it would be an anthropological gold mine of information. Despite being protected and essentially out of contact with the rest of the world, what have anthropologists been able to learn about them? What could they learn if they had access?
Assistant: Keep in mind that while they are isolated now, that doesn't mean that they have been genetically or culturally isolated for 50,000 years. They most likely have had trading relationships with those of many different places over the centuries and millennia. |
Human: What is known about the people of North Sentinel Island? The people on this island are estimated to have arrived on the island 50,000 years ago. They have remained in genetic and cultural isolation since before the neanderthal went extinct. Studying them seems like it would be an anthropological gold mine of information. Despite being protected and essentially out of contact with the rest of the world, what have anthropologists been able to learn about them? What could they learn if they had access?
Assistant: Here is a video on a neighboring group https://m.youtube.com/watch?v=yyIBtfM7piY |
Human: Looking for a documentary about the factors leading to European colonialism and dominance A couple of years ago I saw a documentary I'd love to watch again, but I don't remember the title. It might have been from the 90s, early 2000s. Hope somebody can help me and discuss if the themes touched in it are valid! I remember it started with an older anthropologist (white guy) on a beach somewhere in South East Asia, talking about that a friend from there had asked him why people from Europe "had everything and we have so little" (or something like that). Then the documentary (might have had multiple parts) took that as a starting point, and the anthropologist as a presenter delved into different factors that led into the dominance of Europeans especially in colonial days (and up until the present). Factors that were discussed were: the distribution of live stock animal species around the world and how most of them originated in Europe/Middle East (cows, pigs, sheep, etc. compared to only llamas in the Americas), the distribution of nutrition heavy agricultural produce in the world (again, grains etc. originating in Europe/Middle East, countries in the tropics relying more on fruits etc.). There might have been points about metals, diseases and immunities (linked to the domestic animal populations) and some other factors. When I saw it I found it really interesting and as I said I would like to see it again to refresh my memory. Anybody know what I'm talking about? And if so and you saw it, does the documentary make valid points about the origins of resource imbalances in our modern world? Thanks in advance!
Assistant: The documentary you're thinking of is *Guns, Germs, and Steel*, based on the book of the same name. You can find several critiques of the book from myself and others here. Historians and anthropologists are highly critical of it for Diamond's uncritical use of primary source, general sloppiness with facts, and ignorance of the significance of the last 500 years in shaping the modern world. |
Human: Looking for a documentary about the factors leading to European colonialism and dominance A couple of years ago I saw a documentary I'd love to watch again, but I don't remember the title. It might have been from the 90s, early 2000s. Hope somebody can help me and discuss if the themes touched in it are valid! I remember it started with an older anthropologist (white guy) on a beach somewhere in South East Asia, talking about that a friend from there had asked him why people from Europe "had everything and we have so little" (or something like that). Then the documentary (might have had multiple parts) took that as a starting point, and the anthropologist as a presenter delved into different factors that led into the dominance of Europeans especially in colonial days (and up until the present). Factors that were discussed were: the distribution of live stock animal species around the world and how most of them originated in Europe/Middle East (cows, pigs, sheep, etc. compared to only llamas in the Americas), the distribution of nutrition heavy agricultural produce in the world (again, grains etc. originating in Europe/Middle East, countries in the tropics relying more on fruits etc.). There might have been points about metals, diseases and immunities (linked to the domestic animal populations) and some other factors. When I saw it I found it really interesting and as I said I would like to see it again to refresh my memory. Anybody know what I'm talking about? And if so and you saw it, does the documentary make valid points about the origins of resource imbalances in our modern world? Thanks in advance!
Assistant: As an alternative to Guns, Germs, and Steel, id recommend "Civilization: The West and the Rest with Niall Ferguson". It seeks to answer the same question. > The two-part series examines Niall Ferguson's six principles of prosperity: Competition, Science, Modern Medicine, Property, Consumerism, and Work Ethic. For the past five centuries, Western power has prevailed around the world. What led the West to be so influential? And how long will the West sustain its supremacy? |
Human: I heard from someone that native Americans didn’t have a concept of illegitimate children And even if the child was of Europeion decsent they would be treated equally. Is that correct?
Assistant: Generally anyone who makes blanket statements about "Native Americans" should be questioned, since the term encompasses literally thousands of different cultures (and does not even include Canadian, Mexican, South American, and Alaskan natives). I don't know if this was true of some tribes, but which tribe(s) is the first question you should ask. |
Human: I heard from someone that native Americans didn’t have a concept of illegitimate children And even if the child was of Europeion decsent they would be treated equally. Is that correct?
Assistant: The news media Vox is currently doing a series with Netflix (where you can also watch it) called Explained. One episode is on monogamism and they touch a bit on what I think you are asking. In some indigenous tribes a child can easily have multiple fathers. If more than one man slept with the woman during her pregnancy they will all be considered to be a father of that child. Hence, it is not possible to talk about illegitimate children either. |
Human: Is there any option where I can read anthropological research papers for free?
Assistant: Hahaha, no one is going to say it? Sure, you can try the *"email the author"* route--but I don't think this works as often or as quickly as anyone here is suggesting. And then there is this other method you could use. It rhymes with "Pie Rub". Sure, it’s “illegal”…you’re “stealing” from people who did none of the intellectual work. I did something “illegal” today when I drove 46 mph in a 45 mph zone. |
Human: Is there any option where I can read anthropological research papers for free?
Assistant: You can always find abstracts and author names for papers. If it strikes your interest, email the corresponding author. They usually are happy to share. |
Human: How can culture influence our sexual attraction to other human beings? Hello all, First of all, sorry if this is the wrong place to put this, but I am curious to hear about how our culture can influence who we might be sexually attracted too. I have heard arguments from others that who we find attractive in a society is formed by things like media, advertising and Hollywood. I interpret this as "Hollywood hires Hugh Jackman as Wolverine, we see him as Wolverine, so we become more attracted to muscular, hairy men due to Hollywood. If Hollywood highlighted softer, slim men with no facial hair or body hair, we would suddenly think of that as the ideal and become attracted to men with those physical qualities instead." Am I understanding this right? I guess my question in general is how can our culture influence our sexual attraction, does it shape our sexual attraction entirely, and so forth. Any insight is appreciated.
Assistant: I recommend looking more into Evolutionary Psychology. There's a great book about our inherited genetic predispositions for different aspects of life: The Consuming Instinct by Dr Had Saad. |
Human: How can culture influence our sexual attraction to other human beings? Hello all, First of all, sorry if this is the wrong place to put this, but I am curious to hear about how our culture can influence who we might be sexually attracted too. I have heard arguments from others that who we find attractive in a society is formed by things like media, advertising and Hollywood. I interpret this as "Hollywood hires Hugh Jackman as Wolverine, we see him as Wolverine, so we become more attracted to muscular, hairy men due to Hollywood. If Hollywood highlighted softer, slim men with no facial hair or body hair, we would suddenly think of that as the ideal and become attracted to men with those physical qualities instead." Am I understanding this right? I guess my question in general is how can our culture influence our sexual attraction, does it shape our sexual attraction entirely, and so forth. Any insight is appreciated.
Assistant: Outside of media studies, there's the broader influence that society has on people. Different religions and societies treat same-sex relationships differently, for instance. Some treat it as forbidden and taboo, others treat it as acceptable if it was between adult men and adolescent boys (Greece), others treat it as completely acceptable (Papua New Guinea). |
Human: anthropology book recs??? anything religious, mental illness, or death practice related hey all!! I was just curious to see if anyone had any book recommendations relating to the subjects listed above? I've really only been able to find text books, and as interested as I am, I don't exactly have the money to spend on super expensive textbooks when all I want to do is some casual reading. not picky about the anthropological approach, archaeological, medical, forensic, cultural, anything goes!!! I left the topics super broad on purpose because I'm willing to read pretty much anything on the subjects. apart from specific book recommendations, I'd really appreciate any help guiding me in the general direction of finding books on the topics!! maybe authors? or keywords to search for?? thanks in advance :)))
Assistant: The Spirit Catches You and You Fall Down: *A Hmong Child, Her American Doctors, and the Collision of Two Cultures*
by Anne Fadiman. I think it has a bit of everything you're looking for. Here is the goodreads link if you'd like to read the synopsis. |
Human: anthropology book recs??? anything religious, mental illness, or death practice related hey all!! I was just curious to see if anyone had any book recommendations relating to the subjects listed above? I've really only been able to find text books, and as interested as I am, I don't exactly have the money to spend on super expensive textbooks when all I want to do is some casual reading. not picky about the anthropological approach, archaeological, medical, forensic, cultural, anything goes!!! I left the topics super broad on purpose because I'm willing to read pretty much anything on the subjects. apart from specific book recommendations, I'd really appreciate any help guiding me in the general direction of finding books on the topics!! maybe authors? or keywords to search for?? thanks in advance :)))
Assistant: This is a great resource for tracking down the kind of reading you would like to find. |
Human: How do anthropologists go from raw observation and field notes to a coherent book or article? Given that anthropology is based on extensive qualitative observation, often without a clear focus initially, how do anthropologists deal with what must be an overwhelming pile of notes? In quant research, you can start by graphing things and finding summary statistics. But presumably in anthropology you just have pile of text, images, and recordings.
Assistant: It's called coding! A lot of people now days use programs like NVivo to organize their notes instead of tediously organizing everything into literal physical piles. Essentially one just reads and reads all of their field notes, interview transcripts, etc and organizes everything into "codes" or reoccuring themes. This process makes drawing conclusions from ones material MUCH easier. |
Human: How do anthropologists go from raw observation and field notes to a coherent book or article? Given that anthropology is based on extensive qualitative observation, often without a clear focus initially, how do anthropologists deal with what must be an overwhelming pile of notes? In quant research, you can start by graphing things and finding summary statistics. But presumably in anthropology you just have pile of text, images, and recordings.
Assistant: On a related note, does anyone use something like the Zettelkasten method? |
Human: There is a name for a condition/syndrome/disease that some authors have assigned to the modern way of life and thinking. I can't recall it and am trying to remember it. I do remember that the concept is thought of as being originally described by Native Americans when Westerners came to their lands. That it involves greed, consumerism and individualistic ways of thinking. Reading this article recently reminded me of the concept. It's on an interview with the author of "Sand Talk: How Indigenous thinking can save the world." (by Tyson Yunkaporta) https://www.afr.com/life-and-luxury/arts-and-culture/how-indigenous-thinking-can-save-the-world-20190804-p52dq5?&utm\_source=facebook&utm\_medium=social&utm\_campaign=nc&eid=socialn:fac-14omn0053-optim-nnn:nonpaid-25/06/2014-social\_traffic-all-organicpost-nnn-afr-o&campaign\_code=nocode&promote\_channel=social\_facebook&fbclid=IwAR30AcO3ObYdprDFEZ3Z4cFSbZRUrzo2SjgWdf4FK9ATet96e7eI8bOruvE Anyone have any idea what the name of it is? Or have I dreamed it all up somehow?
Assistant: Are you thinking of the Hopi word koyaanisqatsi? The prefix koyaanis– means "corrupted" or "chaotic", and the word qatsi means "life" or "existence". The word was popularised by the 1982 film of the same name and gets translated as "life of moral corruption and turmoil" or "life out of balance". |
Human: There is a name for a condition/syndrome/disease that some authors have assigned to the modern way of life and thinking. I can't recall it and am trying to remember it. I do remember that the concept is thought of as being originally described by Native Americans when Westerners came to their lands. That it involves greed, consumerism and individualistic ways of thinking. Reading this article recently reminded me of the concept. It's on an interview with the author of "Sand Talk: How Indigenous thinking can save the world." (by Tyson Yunkaporta) https://www.afr.com/life-and-luxury/arts-and-culture/how-indigenous-thinking-can-save-the-world-20190804-p52dq5?&utm\_source=facebook&utm\_medium=social&utm\_campaign=nc&eid=socialn:fac-14omn0053-optim-nnn:nonpaid-25/06/2014-social\_traffic-all-organicpost-nnn-afr-o&campaign\_code=nocode&promote\_channel=social\_facebook&fbclid=IwAR30AcO3ObYdprDFEZ3Z4cFSbZRUrzo2SjgWdf4FK9ATet96e7eI8bOruvE Anyone have any idea what the name of it is? Or have I dreamed it all up somehow?
Assistant: Sounds like Wendingo from The Manitous. |
Human: What are some good books or reading lists medical anthropologists are reading or having their class read? I am a physician assistant student with a background in anthropology. I am really interested in reproductive issues as well as class disparities. I have read a lot of Paul Farmer and Alison Heller. Currently reading Improvising Medicine by Julie Livingston. Thanks for your recommendations.
Assistant: The immortal life of Henrietta Lacks is a great one. It’s not specifically written by an anthropologists but it was assigned to me in a medical anthropology class. |
Human: What are some good books or reading lists medical anthropologists are reading or having their class read? I am a physician assistant student with a background in anthropology. I am really interested in reproductive issues as well as class disparities. I have read a lot of Paul Farmer and Alison Heller. Currently reading Improvising Medicine by Julie Livingston. Thanks for your recommendations.
Assistant: Hi Jerrica4, Not a class read, but I feel like I have to tell you about the books, Last and First Men by Olaf Stapledon and maybe Greg Bears books on accelerated evolution, Blood Music, Darwin's Radio, and Darwin's Children. Cheers! |
Human: Those who have an Anthropology degree, what is your career? Do you use your degree at work? In what ways do you feel you utilize your anthropology degree if you work in a field not typically associated with Anthropology?
Assistant: I have a B.A. in anthropology. I’m a medical student now, and find that anthropology helps me to see past several institutionalized barriers to patient care. Specifically, anthropology was the best way for me to become more culturally competent. I feel I am more able to independently think about what barriers might exist for under represented patients compared to patient from a majority, and provide better care. |
Human: Those who have an Anthropology degree, what is your career? Do you use your degree at work? In what ways do you feel you utilize your anthropology degree if you work in a field not typically associated with Anthropology?
Assistant: Only have my Bachelor's degree. Tried working with my tribe's THPO office, mostly stick to shovel bumming now. I'm kind of floating along until I get enough field experience to go back to school. Only non-archaeology experience post college was the nonprofit sector and I didn't get much opportunity to utilize there. |
Human: How was childhood in prehistoric times? Do we know what kind of responsibilities children had? Is there any evidence for them participating in activities like hunting and such to the extent of adults? By what age could they look after themselves? What did they do for fun?
Assistant: I have lived and worked with indigenous peoples in the Ecuadorian Amazon. Children contribute to the family with their work but have plenty of time to play, they grow in groups of brothers and cousins, they recibe a lot of love and attention from adults, they are never beaten or verbally abused. But Prehistoric times is such a broad expanse of time. Surely there was a lot of diversity on the different cultures. |
Human: How was childhood in prehistoric times? Do we know what kind of responsibilities children had? Is there any evidence for them participating in activities like hunting and such to the extent of adults? By what age could they look after themselves? What did they do for fun?
Assistant: I think it was in Genevieve von Petzinger’s book “The First Signs” that I read that there are a good deal of cave paintings that were made by children. So one thing they did for fun seems to have been drawing. |
Human: Best Books on Pacific Islands Hello ! I'm looking for book recommendations on Pacific Island peoples. What are some of the most up-to-date books on Polynesian cultures, histories and archaeology ?? I've only recently started reading anthropology- I'm loving Steven Mithen's After the Ice and am looking for something else to read once I am finished. Thanks !!! :))
Assistant: Patrick Kirch's books, mentioned in another comment. He's a world expert/founding father of contemporary Polynesian archaeology. I knew him personally (took his classes and worked in his lab at Berkeley) and he was/is an absolutely fantastic scholar, truly singular. |
Human: Best Books on Pacific Islands Hello ! I'm looking for book recommendations on Pacific Island peoples. What are some of the most up-to-date books on Polynesian cultures, histories and archaeology ?? I've only recently started reading anthropology- I'm loving Steven Mithen's After the Ice and am looking for something else to read once I am finished. Thanks !!! :))
Assistant: For a "classic" work, Marshall Sahlins' *Islands of History* is always great. |
Human: Are there any cultures where men are berated for promiscuity? I asked here before about the study of sexuality in anthropology. I looked at one of the sources linked. It noted that in the societies surveyed, premarital sex is disapproved of for women in 65 percent of societies and for men in 45 percent. The gender bias was noted. But that got me thinking. Are there societies where males are strongly castigated for their promiscuity, even if no pregnancy results? Are there societies where men are "slut-shamed"? What terms are used to condemn them?
Assistant: I once learned in my history class that in the laws of the Malay Kingdom of Perak called the 99 Laws of Perak during the 19th century there was laws regarding this upon men. It went more or less that men who take another mans wife is to be exiled and to pay a penalty of gold. I don't know if this can be interpreted as promiscuous but it must also be known that a punishment was also put upon women who took the husband of another woman. |
Human: Are there any cultures where men are berated for promiscuity? I asked here before about the study of sexuality in anthropology. I looked at one of the sources linked. It noted that in the societies surveyed, premarital sex is disapproved of for women in 65 percent of societies and for men in 45 percent. The gender bias was noted. But that got me thinking. Are there societies where males are strongly castigated for their promiscuity, even if no pregnancy results? Are there societies where men are "slut-shamed"? What terms are used to condemn them?
Assistant: What makes you so sure it doesn’t happen in a our own culture? |
Human: When you told people you were majoring in anthropology what was a common answer you got? I recently declared an anthro major and a common response i get is “so you like dinosaurs”… it kind of annoys me because people r really so uneducated on what anthropologist really do
Assistant: I told someone about my Masters Thesis interest involving people who inject drugs and he was like "that's not really Anthrpology, though. You gotta study tribes and stuff." *Sigh* |
Human: When you told people you were majoring in anthropology what was a common answer you got? I recently declared an anthro major and a common response i get is “so you like dinosaurs”… it kind of annoys me because people r really so uneducated on what anthropologist really do
Assistant: Varied responses ranging from confusion to questions on career prospects but people who know what anthro is have always been encouraging. Often I just respond that I study humans but everyone sort of thinks it only applies to some "remote" "tribal" "exotic" people they often don't seem to get that they are also fair game. |
Human: Anthropologists what do you do as a job? I am studying anthropology in my university and I was wondering what are some of the jobs you guys been doing after you graduated it? I want to hear some ideas that can suggest me in the types of jobs and research I want to partake in. :)
Assistant: MA in anthropology (archaeology) here: I'm a Park Ranger. Love my career and so happy that anthropology gave me the skills to succeed at it. |
Human: Anthropologists what do you do as a job? I am studying anthropology in my university and I was wondering what are some of the jobs you guys been doing after you graduated it? I want to hear some ideas that can suggest me in the types of jobs and research I want to partake in. :)
Assistant: Look into UX Research! |
Human: When do you become an anthropologist? Is it during your studies? Is it after you get your degree? When?
Assistant: A lot of the comments here seem like pretty arbitrary gatekeeping. I would take the broader view that you’re an anthropologist if you exercise your anthropological knowledge and training in whatever aspect of life (and not simply in a work context). |
Human: When do you become an anthropologist? Is it during your studies? Is it after you get your degree? When?
Assistant: I've heard "after you've done fieldwork" |
Human: As anthropologists, how do you reconcile cultural relativism in a world where "objectively" terrible cultural practices remain extant? This may turn out to be a complete non issue within the community, or indeed I may be completely misunderstanding the theory, but I find it hard to believe anyone would advocate tolerating rampant intolerance and a rule with a long list of footnotes and exceptions is hardly a rule at all. To be clear, I'm thinking of things like FGM, forced marriage, permissive attitudes towards rape/misogyny
Assistant: It's important not to conflate cultural relativism with moral relativism. Cultural relativism is a methodological instrument. The basic idea is to study a culture on its own terms. Moral judgments are separate from cultural relativism. Here's a brief article that gives a basic overview: http://www.scu.edu/ethics/publications/iie/v11n1/relativism.html |
Human: As anthropologists, how do you reconcile cultural relativism in a world where "objectively" terrible cultural practices remain extant? This may turn out to be a complete non issue within the community, or indeed I may be completely misunderstanding the theory, but I find it hard to believe anyone would advocate tolerating rampant intolerance and a rule with a long list of footnotes and exceptions is hardly a rule at all. To be clear, I'm thinking of things like FGM, forced marriage, permissive attitudes towards rape/misogyny
Assistant: Look at Earthlings or factory farms. There are some incredibly shitty things done in the west as well but it's hard for most people to be objective about that |
Human: Is there anyone here that still use pencil sketch instead of camera for your Ethnographic work? I was wondering if I could use the old pencil and paper again because sometimes there are times when I couldn't use my camera. If anyone here still doing ethnographic sketch, could ypu please share about it?
Assistant: If stick figures and poorly drawn maps count then yes. Plenty of times it is inappropriate for me to take a photo or even sketch in the moment. So I'll try to mentally take note of layouts, designs, movements, etc and as soon as I can I'll sketch it. I'm no artist but it lets me record that kind of visual data much easier than writing it down. I doubt I'd ever add them to a publication but maybe if I were a better artist I would. |
Human: Is there anyone here that still use pencil sketch instead of camera for your Ethnographic work? I was wondering if I could use the old pencil and paper again because sometimes there are times when I couldn't use my camera. If anyone here still doing ethnographic sketch, could ypu please share about it?
Assistant: I recommend the book "I Swear I Saw This" by Michael Taussig, about the nature of sketches in ethnographic work. It starts out describing the frustrating feeling that, the more words you write, the further you are getting away from your subject – and how drawings can bring you back. |
Human: Which cultures had a strong reverence for the importance of a "sacred clown"? Comedy and satire are ubiquitous human traits and are used to great effect as entertainment but I'm extremely interested in the history of comedy/satire as an essential counterpoint to the human condition, specifically as a palatable way to highlight pressing issues. I'd like to know more about cultures that recognised the necessity of a sacred clown as a balance to serious issues and a means of highlighting societal problems, such as the Lakota with their "heyoka", who seemed to be regarded more as religious figures than entertainment. Is this a sacred clown a common cultural phenomenon? (In contrast to someone such as Aristophenes who although serving the same function essentially, was first an entertainer and then a social commentator, as opposed to the other way around.)
Assistant: The pueblo have what are called mudheads (my interpretation is shit heads) which were sacred clowns to balance the ideas of sacred vs profane. http://en.m.wikipedia.org/wiki/Sacred–profane_dichotomy Other books that might help are trickster makes this world by Lewis Hyde or the Essential crazy wisdom by Wes Nisker which provide examples such as zen monks as tricksters. |
Human: Which cultures had a strong reverence for the importance of a "sacred clown"? Comedy and satire are ubiquitous human traits and are used to great effect as entertainment but I'm extremely interested in the history of comedy/satire as an essential counterpoint to the human condition, specifically as a palatable way to highlight pressing issues. I'd like to know more about cultures that recognised the necessity of a sacred clown as a balance to serious issues and a means of highlighting societal problems, such as the Lakota with their "heyoka", who seemed to be regarded more as religious figures than entertainment. Is this a sacred clown a common cultural phenomenon? (In contrast to someone such as Aristophenes who although serving the same function essentially, was first an entertainer and then a social commentator, as opposed to the other way around.)
Assistant: Interesting topic. I Wiki-ed a little bit and came up with the name Jean Cazenuve who "is highly regarded for his illuminating contribution to the study the ritual clowns." But none of his works make reference to the subject in their titles. If anyone knows a particular book of his that touches on this idea, I'd be more than interested. His works |
Human: Please recommend me some good anthropological books! I am so fascinated by all aspects of anthropology and I really just want to dig in to something good and it’s hard to find the right suggestions online, so please help me out!
Assistant: https://www.reddit.com/r/AskAnthropology/wiki/readinglist |
Human: Please recommend me some good anthropological books! I am so fascinated by all aspects of anthropology and I really just want to dig in to something good and it’s hard to find the right suggestions online, so please help me out!
Assistant: I second the other comments, I've got a ton but it would help a bit if you could narrow down your primary interest. |
Human: Can anyone tell me by these pictures which hominids these are? http://imgur.com/a/oDQjV To me the first one is homo heidelbergensis and the second picture is the homo erectus but I'm just not sure. Also I apologize for the less than decent pictures.
Assistant: The top one got us all. It's DNH 7 (P. robustus). Bottom is SK-48, also P. robustus. Oops, I see Chrythes got them earlier. |
Human: Can anyone tell me by these pictures which hominids these are? http://imgur.com/a/oDQjV To me the first one is homo heidelbergensis and the second picture is the homo erectus but I'm just not sure. Also I apologize for the less than decent pictures.
Assistant: The second one has quite a prominent saggital crest + zygomatic flaring, which points towards the Paranthropus genus. Hard to judge size in a picture like this but to me, the jaw looks too large and robust to be from an australopithecine. I could be wrong though since A. boisei did have a similar crest. The lack of a crest on the first one, combined with the small brain case, prominent brow ridge and extremely sloping forehead does suggest an early australopithecine such as A. aferensis. |
Human: Looking for help: Religious identity, islam I am writing an essay on religious identity - specifically I’m studying the multiplicity of ways of living religion. Being such a personal thing everyone has a personal way of dealing with religious matters. Its an interesting theme because religion (in this case Islam) has lots of rules and norms that most of times are broken due to various reasons, and the exercise of breaking those rules doesn’t turn the one who did it a non believer (i know this sound general but it’s hard to put this on a few words due to the complexity of it and obviously I’m working in a specific context - I am working with a group of Muslim Univ students and I’m focusing only in people between 18 and 35). Anyone could suggest any relevant literature (preferably linked to the anthropological sphere) about religious identity (Muslim identity). I already have lots of things but I wanted to start with a more theoretical intake on the thematic. Thanks.
Assistant: I've recently had a course on religion, I would definitetly recommend the authors: Saba Mahmood (she worked with pious muslim wormen), Talal Assad & Fennela Cannell (both wrote in the theory of secularism from a deconstructivist point of view) & Jeanette S. Jouili & Schirin Amir-Moazami (Knowledge, Empowerment and Religious Authority Among Pious Muslim Women in France and Germany; some interesting stuff from a more phenemological vantage point) |
Human: Looking for help: Religious identity, islam I am writing an essay on religious identity - specifically I’m studying the multiplicity of ways of living religion. Being such a personal thing everyone has a personal way of dealing with religious matters. Its an interesting theme because religion (in this case Islam) has lots of rules and norms that most of times are broken due to various reasons, and the exercise of breaking those rules doesn’t turn the one who did it a non believer (i know this sound general but it’s hard to put this on a few words due to the complexity of it and obviously I’m working in a specific context - I am working with a group of Muslim Univ students and I’m focusing only in people between 18 and 35). Anyone could suggest any relevant literature (preferably linked to the anthropological sphere) about religious identity (Muslim identity). I already have lots of things but I wanted to start with a more theoretical intake on the thematic. Thanks.
Assistant: This is more ethnographic and specific than broadly theoretical, but you might find Allah Made Us by Rudolf Gaudio interesting if you haven't already read it. It explores many of the same questions with regards to same-gender loving Muslim men in Nigeria. |
Human: Has Anyone Here Gotten a Masters in Anthropology With a Bachelors in Something Completely Different? So, I have a degree in flute performance. Not at all related to anthropology, I know. I did take anthropology, and specifically Archaeology electives through my degree. At the end of this year I’ll have enough credits for a minor in Archaeology, though I can’t declare it because I’ve already graduated from my music degree. I was thinking about going back for an anthropology degree at the undergraduate level in order to continue with a masters in Archaeology, as I did a musicology study on ancient instruments in my fourth year. I found the research incredibly interesting. I had a second thought however, and sent some emails out to a few universities regarding a masters in Archaeology, and they said that as long as I had a decent background in anthropology, they’d consider an application from me. I was wondering if anyone else had started with a degree that was pretty far from anthropology, and went into anthropology at the masters level? If so, how did you prepare for the jump between the two differing degrees? Edit: Words
Assistant: My BA is in theatre. My MA is in anthropology. I took a total of one anthropology course in undergrad. You can totally go straight into a Masters program. I even had funding! |
Human: Has Anyone Here Gotten a Masters in Anthropology With a Bachelors in Something Completely Different? So, I have a degree in flute performance. Not at all related to anthropology, I know. I did take anthropology, and specifically Archaeology electives through my degree. At the end of this year I’ll have enough credits for a minor in Archaeology, though I can’t declare it because I’ve already graduated from my music degree. I was thinking about going back for an anthropology degree at the undergraduate level in order to continue with a masters in Archaeology, as I did a musicology study on ancient instruments in my fourth year. I found the research incredibly interesting. I had a second thought however, and sent some emails out to a few universities regarding a masters in Archaeology, and they said that as long as I had a decent background in anthropology, they’d consider an application from me. I was wondering if anyone else had started with a degree that was pretty far from anthropology, and went into anthropology at the masters level? If so, how did you prepare for the jump between the two differing degrees? Edit: Words
Assistant: I worked with a young woman who was doing CRM archaeology with a BA in English. She had completed an archaeological field school and impressed us her first time out, so she was good to go. Last I talked to her she was in grad school in anthropology up north. So yes, it can be done. |
Human: Minor/Double major with Anthropology? I am in college doing a BA in Anthropology, and want to know what minors/majors are best to pair with it. My goal is to become an archaeologist or conservationist. My top choices are Chemistry (good for archaeology and field work) or Art History. My only concern is that I am not very good at Chemistry, but It may help my employability after college. Any advice is appreciated, thanks!
Assistant: I’ll tell you what I tell my students. Don’t minor. It doesn’t really mean that much. Double major (not dual degree) as it looks much better and it’s only like 3-5 more classes than the minor. If you’re not good at chemistry, I recommend geography with a certificate in GIS if it’s offered. This makes you much more attractive to either employers or grad programs. Everyone needs GIS these days. |
Human: Minor/Double major with Anthropology? I am in college doing a BA in Anthropology, and want to know what minors/majors are best to pair with it. My goal is to become an archaeologist or conservationist. My top choices are Chemistry (good for archaeology and field work) or Art History. My only concern is that I am not very good at Chemistry, but It may help my employability after college. Any advice is appreciated, thanks!
Assistant: I majored in archaeology, anthropology and classical civilizations. It was a great triple major |
Human: New methods in cultural anthropology (last 5 years)? I am a graduate TA in cultural anthropology. I am helping design a new course for the fall, and the professor wants me to search for new methods in cultural anthropology published in the last \~5 years. It can be "any method, but must have a specific focus, not a passing claim" (her words). I'm going to dig into the scholarly search engines and consult my department librarian, but thought I might ask here, too! Thanks very much!
Assistant: Digital ethnography for sure, it's been developing for a while but definitely getting a lot more traction and discussion in the COVID and post-COVID era |
Human: New methods in cultural anthropology (last 5 years)? I am a graduate TA in cultural anthropology. I am helping design a new course for the fall, and the professor wants me to search for new methods in cultural anthropology published in the last \~5 years. It can be "any method, but must have a specific focus, not a passing claim" (her words). I'm going to dig into the scholarly search engines and consult my department librarian, but thought I might ask here, too! Thanks very much!
Assistant: A few possible leads here. Sort by date if you want, but reading some of the older ones may give you some ideas of methods that are more recent/novel than whatever's covered in your other sources. https://www.annualreviews.org/action/doSearch?SeriesKey=anthro&AllField=Methods&ConceptID= |
Human: How to convert a cookie recipe to make one big cookie? My son loves the story ‘Roule la galette’ which is about a big galette bretonne type cookie. He asked if we could bake the cookie from his story. I find plenty of recipes for normal galette bretonne cookies, including this one (in French) which decorates it the same as in the book. Can I just use the same dough and make one big cookie with it? Should I adjust baking time? Should I use a baking tin instead of putting it on a cookie sheet?
Assistant: Usually the same recipe works. Two things that I would keep in mind: - the baking time would most likely go up - bake in a cast iron or a ring mould |
Human: How to convert a cookie recipe to make one big cookie? My son loves the story ‘Roule la galette’ which is about a big galette bretonne type cookie. He asked if we could bake the cookie from his story. I find plenty of recipes for normal galette bretonne cookies, including this one (in French) which decorates it the same as in the book. Can I just use the same dough and make one big cookie with it? Should I adjust baking time? Should I use a baking tin instead of putting it on a cookie sheet?
Assistant: My family used to do this with the Toll House chocolate chip cookie recipe. We use a pizza pan and cook for 11-15 min instead of 9 min. |
Human: Learn from my blunder: Frangipane is NOT Frangipani I visit too many culinary sites than what is good for me. I had heard Frangipane flavour mentioned somewhere, and while browsing Amazon i saw Frangipani essence. I jumped and ordered it. Got the product and tried it... it was too sweet-smelling, like a soap. Not good in taste. I did some research, it was then that i had realized: Frangipane: a cream made from ground almonds used in confectionary Frangipani: tropical flowering trees, of the genus plumeria , having showy, funnel-shaped flowers. [FACEPALM]
Assistant: Oh bless. As an aside, I can't be the only person who thinks plumeria look kind of tasty? The blossoms are so perfect looking, as if they were made out of sugar paste. Maybe it's just the pica talking... |
Human: Learn from my blunder: Frangipane is NOT Frangipani I visit too many culinary sites than what is good for me. I had heard Frangipane flavour mentioned somewhere, and while browsing Amazon i saw Frangipani essence. I jumped and ordered it. Got the product and tried it... it was too sweet-smelling, like a soap. Not good in taste. I did some research, it was then that i had realized: Frangipane: a cream made from ground almonds used in confectionary Frangipani: tropical flowering trees, of the genus plumeria , having showy, funnel-shaped flowers. [FACEPALM]
Assistant: Frangipane sounds similar to “marchpane”, a kind of marzipan from a few hundred years ago. I learned about it on GBBO. |
Human: My chocolate croissants turned into massive puffy messes. What did I do wrong? I spent two days religiously following these recipes from Food and Wine: croissant dough pain au chocolat When it was time for my croissants to proof, they expanded into MASSIVE puffy messes. I baked them anyway, because at that point I'd already invested so much time, and they baked just fine, but sweet baking gods, these are some truly ugly baked goods. What did I do wrong? Here's a pic of my unfortunate bread children: http://imgur.com/gallery/mTLzwIb
Assistant: You said in another comment that you used the proof setting on your oven. That was definitely the problem! You want to cold or room temperature proof laminated doughs. Otherwise the butter, that you’ve worked so hard to form into layers, will melt. I would also say that these probably overproofed, as they only should have grown to about 1.5/2x their original size |
Human: My chocolate croissants turned into massive puffy messes. What did I do wrong? I spent two days religiously following these recipes from Food and Wine: croissant dough pain au chocolat When it was time for my croissants to proof, they expanded into MASSIVE puffy messes. I baked them anyway, because at that point I'd already invested so much time, and they baked just fine, but sweet baking gods, these are some truly ugly baked goods. What did I do wrong? Here's a pic of my unfortunate bread children: http://imgur.com/gallery/mTLzwIb
Assistant: The butter got too warm in the process of your turns. Which is why the laminatation hasn't worked |
Human: Can I do an overnight rise for all bread doughs? I like the idea of doing a cold rise for my bread since it spreads out the work over a couple of days instead of 1. I know you have to let the dough rise once, then again after shaping. My questions: Can I just stick any bread dough in the fridge for an overnight bulk fermentation (then shape and proof again at room temp the next day). Will I have to adjust the recipe? Could I also shape them and keep in the fridge overnight? How long is too long in the fridge? New to bread, so lots of questions... thanks!
Assistant: There are two ways: 1) use the same amount of yeast and cold proof in the fridge. 2) use a much smaller amount of yeast and proof overnight at room temperature. For a room temperature rise overnight, I usually use 1/8 tsp instead of the usual 2 1/4 tsp yeast. |
Human: Can I do an overnight rise for all bread doughs? I like the idea of doing a cold rise for my bread since it spreads out the work over a couple of days instead of 1. I know you have to let the dough rise once, then again after shaping. My questions: Can I just stick any bread dough in the fridge for an overnight bulk fermentation (then shape and proof again at room temp the next day). Will I have to adjust the recipe? Could I also shape them and keep in the fridge overnight? How long is too long in the fridge? New to bread, so lots of questions... thanks!
Assistant: I proof my yeast focaccia overnight on the counter. I've found that it increases the flavor and makes the dough easier to work with. |
Human: Why don't TV/YouTube bakers use cake strips? I first heard of cake strips on the Preppy Kitchen YouTube channel. These look like simple, reusable tools to get even cake layers. My only question is: if these are so helpful why aren't these featured more often in other cooking shows or cake tutorials online? I get that some people might not wants to fuss with it, but I'd imagine that these aren't a secret, so I'd expect a few people to use them. If there's a major factor that I'm missing I'd be curious to know.
Assistant: Pro baker here. In our situation, we aren't baking just a couple cakes at a time. A batch of our cake makes about 40 - 7" cakes. It's way to time consuming to have to deal with cake strips on that many cakes. (Multiply that times at least 2 since we usually make a white and chocolate batch every day). Just my 2 cents. |
Human: Why don't TV/YouTube bakers use cake strips? I first heard of cake strips on the Preppy Kitchen YouTube channel. These look like simple, reusable tools to get even cake layers. My only question is: if these are so helpful why aren't these featured more often in other cooking shows or cake tutorials online? I get that some people might not wants to fuss with it, but I'd imagine that these aren't a secret, so I'd expect a few people to use them. If there's a major factor that I'm missing I'd be curious to know.
Assistant: Preppy Kitchen uses cake strips and is very vocal about how much he recommends them |
Human: Swap cheesecake layer in Nadiya’s brownie recipe Hi all- I’m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her “money can’t buy happiness” brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren’t flavors I enjoy. Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!
Assistant: Just do a plain cheesecake layer. The tang and creaminess should nicely compliment the chocolate. |
Human: Swap cheesecake layer in Nadiya’s brownie recipe Hi all- I’m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her “money can’t buy happiness” brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren’t flavors I enjoy. Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!
Assistant: Marshmallow? I was trying to think of something creamy, that would also go with caramel and hazelnuts. It would be pretty intensely sweet though. |
Human: How to get cookies that have cracks on the surface, are crunchy on the outside yet chewy in the middle? Do baking temps or mixing methods have anything to do with this? I follow a baking Instagram and the woman who runs it posts delicious pictures of cookies all the time. A lot of her pictures are what I deem the 'perfect cookie' because the cookies' outer crust (?) looks crunchy and crispy, while the interior remains chewy, not cakey. For example, here is her version of these cookies from Mike Bakes NYC. She has another highlight that modifies this recipe from Tutti Dolci. Can someone also give reason as to why her cookies look so different? I know Instagram filters and editing exists, but comparing her cookies to Mike's, Mike's look more soft and smooth on the outside, while hers look like they're crunchy with a bit more texture and they have cracks throughout. I've been wanting to know how to get cookies that have cracks. They still maintain a nice chew while having an interesting crispy crunch. Plus they look nicer! I've looked at NYT's peanut butter miso cookies, and in the pictures, all the cookies have spread and have nice cracks throughout. Baking temperatures for cookies vary between 350F-375F, so I was wondering if mixing (creaming butter vs. melting butter) played a role or if anything besides oven temp contributed to crackly, crunchy and chewy cookies. I've read in other places that creaming butter in cookies makes for cakey cookies, which is not what I desire. But I've made cookies with melted/browned butter and they never really crack, they just spread and are chewy, with none of the textural contrast of that crunchy surface.
Assistant: My peanut butter cookies turn out like this. I use more brown sugar than white, butter is melted. Cookies chill in fridge for an hour. Shape into a ball, roll in sugar, and squeeze between palms. You want a thick hockey puck. I cook them on a silicone mat. They melt and spread some, but hold a nice thick chewy gingersnap shape and crackles on top. I get a thin crispy ring on outside, and the soft middle wants to fall through once bitten through outer ring (if too big). |
Human: How to get cookies that have cracks on the surface, are crunchy on the outside yet chewy in the middle? Do baking temps or mixing methods have anything to do with this? I follow a baking Instagram and the woman who runs it posts delicious pictures of cookies all the time. A lot of her pictures are what I deem the 'perfect cookie' because the cookies' outer crust (?) looks crunchy and crispy, while the interior remains chewy, not cakey. For example, here is her version of these cookies from Mike Bakes NYC. She has another highlight that modifies this recipe from Tutti Dolci. Can someone also give reason as to why her cookies look so different? I know Instagram filters and editing exists, but comparing her cookies to Mike's, Mike's look more soft and smooth on the outside, while hers look like they're crunchy with a bit more texture and they have cracks throughout. I've been wanting to know how to get cookies that have cracks. They still maintain a nice chew while having an interesting crispy crunch. Plus they look nicer! I've looked at NYT's peanut butter miso cookies, and in the pictures, all the cookies have spread and have nice cracks throughout. Baking temperatures for cookies vary between 350F-375F, so I was wondering if mixing (creaming butter vs. melting butter) played a role or if anything besides oven temp contributed to crackly, crunchy and chewy cookies. I've read in other places that creaming butter in cookies makes for cakey cookies, which is not what I desire. But I've made cookies with melted/browned butter and they never really crack, they just spread and are chewy, with none of the textural contrast of that crunchy surface.
Assistant: http://www.kenjilopezalt.com check out Kenji he has an entire segment in which he makes 1500 cookies and explains the science behind it. |
Human: Storing vanilla beans? Hi all! I’m being gifted a whole bundle of vanilla beans, about 70 beans altogether. I’m a pretty avid home baker and can’t wait to use these beauties, but just wondering if anyone has any tips on storage of them?! I’ve also never made homemade vanilla extract so that’s something I might be interested in too, not sure yet. Thank you all happy baking!! 😀
Assistant: Vacuum seal them and put them in the freezer! If you don't want to invest in a vacuum sealer (seriously recommended though, <$100 saves so much more than that very quickly), you can put them in ziplocs, clip something heavy to the bottom, and displace the air with water and zip it up (look up "water displacement method" for sous vide, same thing). Worst case, the freezer and squeezing the air out of the bags will save it for a long time! |
Human: Storing vanilla beans? Hi all! I’m being gifted a whole bundle of vanilla beans, about 70 beans altogether. I’m a pretty avid home baker and can’t wait to use these beauties, but just wondering if anyone has any tips on storage of them?! I’ve also never made homemade vanilla extract so that’s something I might be interested in too, not sure yet. Thank you all happy baking!! 😀
Assistant: Highly recommend NOT making your own extract. Vanilla extract comes from a really specialized process to get depth of flavor. I’ve tried it several times and gotten vanilla vodka of varying strength of vanilla. |
Human: Repurposing failed lemon bars? I made lemon bars but good god i used twice the sugar because i misread and I'm already sensitive to sugar. I was wondering if i can mash them up and use them in another thing, maybe mash them and rebake with a layer of cake batter? I hope i tagged this right oof, thank you for your help
Assistant: I'd mix it, crumbled, into a tart lemon sorbet or a frozen greek yogurt. |
Human: Repurposing failed lemon bars? I made lemon bars but good god i used twice the sugar because i misread and I'm already sensitive to sugar. I was wondering if i can mash them up and use them in another thing, maybe mash them and rebake with a layer of cake batter? I hope i tagged this right oof, thank you for your help
Assistant: Chop it up and add it to a cheesecake batter ❤ |
Human: Can I use light brown sugar as a sub for dark brown sugar? I’m planning on making a carrot cake (trying to buy as minimal ingredients as possible) and all i have is light brown sugar. the recipe calls for dark brown. is it okay to sub it?
Assistant: Yes you can. I add a pinch of cocoa powder for that darker colour when I don't have dark brown sugar |
Human: Can I use light brown sugar as a sub for dark brown sugar? I’m planning on making a carrot cake (trying to buy as minimal ingredients as possible) and all i have is light brown sugar. the recipe calls for dark brown. is it okay to sub it?
Assistant: Dark brown sugar is only that way because molasses is added |
Human: What to do with leftover baked goods when you live alone? I live alone and baking is one of my favorite ways to relieve stress. As a particularly heavy academic season is setting in I am baking two or three times a week. The problem is my college is remote right now so I don’t have any friends to share my baked goods with and I live alone. There isn’t anywhere to donate baked goods to near here (they only accept packaged foods for safety reasons.) I can’t eat two dozen cupcakes every week but I also feel very badly throwing away perfectly good food. Anyone have workarounds for this? Thank you in advance!
Assistant: There's also a group called Cakes 4 Kids that you can sign up with to make treats for kids in the foster system. They've got chapters all over the country. Google them, it's a great way to focus your baking energy. |
Human: What to do with leftover baked goods when you live alone? I live alone and baking is one of my favorite ways to relieve stress. As a particularly heavy academic season is setting in I am baking two or three times a week. The problem is my college is remote right now so I don’t have any friends to share my baked goods with and I live alone. There isn’t anywhere to donate baked goods to near here (they only accept packaged foods for safety reasons.) I can’t eat two dozen cupcakes every week but I also feel very badly throwing away perfectly good food. Anyone have workarounds for this? Thank you in advance!
Assistant: I'm always dropping off sweets to friends, co-workers, service workers, ect. I already gained 20 lbs since I started seriously baking, I don't need any more! It's helpful that I work at a courthouse, there are ALWAYS people around to snap up my treats (and it's helped me get more than a couple of favors when I've needed them!) I also bring them to my pilates teacher, my facialist, in laws, ect. |
Human: Baking a cake without preheating the oven Recently I came to learn a relative bakes cakes without preheating the oven, my mind was blown because their cakes are pretty good. Then another relative who was there chimed in saying she doesn’t either & her cakes are *really* good, the softest fluffiest I’ve had, she even used to sell them. Have I managed to miss a baking secret lots of people do or am I right to be really perplexed by this? I feel like everything I knew was a lie, how can this be.
Assistant: Gas ovens usually create condensation when preheating. It's possible that electric ones do, too. For that reason alone I wouldn't cook food while the oven is preheating. It has also caused problems for my pizza steel in the past, so I don't preheat metals that can rust. Just preheat the damn oven! lol |
Human: Baking a cake without preheating the oven Recently I came to learn a relative bakes cakes without preheating the oven, my mind was blown because their cakes are pretty good. Then another relative who was there chimed in saying she doesn’t either & her cakes are *really* good, the softest fluffiest I’ve had, she even used to sell them. Have I managed to miss a baking secret lots of people do or am I right to be really perplexed by this? I feel like everything I knew was a lie, how can this be.
Assistant: Honestly it’s just a waste of energy. I never preheat |
Human: Anyone know of some trustworthy baking sites? The only one I know of that others use is preppy kitchen.
Assistant: Brown Eyed Baker, Sally’s Baking Addiction, and King Arthur Flour. I’ve been getting into Serious Eats lately too. |
Human: Anyone know of some trustworthy baking sites? The only one I know of that others use is preppy kitchen.
Assistant: The Flavor Bender has really well written info and step by step photos. She has some recipes that are a base with instructions for altering them (the marshmallow recipes are great) |
Human: (META) FOLLOW THE RECIPE I've seen numerous posts this week alone that go "I found this recipe and I followed it except I didn't do X, Y, Z and it didnt come out right" That's. How. Baking. Works. You can't just substitute ingredients and expect the same result. And honestly it reduces the quality of content on the sub because all anyone can say is "Follow the recipe"
Assistant: It's a stupid old saying, but cooking is an art. Baking is a science. You can riff with cooking quite easily, make changes and still get a great end product. But baking is like chemistry. Sure, you could make some changes and maybe get lucky, or if you understand how it all works and make informed decisions. But for the casual baker, just follow the damn recipe, or don't be surprised if it comes out wrong. |
Human: (META) FOLLOW THE RECIPE I've seen numerous posts this week alone that go "I found this recipe and I followed it except I didn't do X, Y, Z and it didnt come out right" That's. How. Baking. Works. You can't just substitute ingredients and expect the same result. And honestly it reduces the quality of content on the sub because all anyone can say is "Follow the recipe"
Assistant: I had this amazing cookie recipe which called for 3 minutes of creaming the butter and sugars together. A friend asked for the recipe, which I gladly gave her. I asked her later how they turned out, and she said “Oh...your recipe didn’t work.” After troubleshooting what she did, I found out she had melted the butter instead of leaving it out to soften. Well, there’s your problem! |
Human: 7+ cups of sugar in pudding frosting for 1 cake??? Is this normal , my teeth hurt thinking about that much sugar in a bite I saw a spectacular chocolate cake post on baking subreddit from this recipe (https://www.oven.ly/recipes/brooklyn-blackout) looks heavenly… but 7 cups of confectioners sugar seemsss excessive. It’s for 1 9 inch cake, picture of cake does look pretty tall It seems they have a pretty stuff frosting but is there a way to still use pudding in the frosting with lesssss sugar ? Also now I live in Europe and this like the epitome of Americans going overboard with sugar in desserts.. that or the Americanized sad candy rendition of fluffy perfect British scones but that is another rant.
Assistant: My go to buttercream recipe is 1.5c butter and 7c powdered sugar. Anything resembling an American buttercream recipe is going to be ultra high in powdered sugar. That's just the way it is. If you want something lower in sugar, you could do a whipped ganache or swiss meringue buttercream. |
Human: 7+ cups of sugar in pudding frosting for 1 cake??? Is this normal , my teeth hurt thinking about that much sugar in a bite I saw a spectacular chocolate cake post on baking subreddit from this recipe (https://www.oven.ly/recipes/brooklyn-blackout) looks heavenly… but 7 cups of confectioners sugar seemsss excessive. It’s for 1 9 inch cake, picture of cake does look pretty tall It seems they have a pretty stuff frosting but is there a way to still use pudding in the frosting with lesssss sugar ? Also now I live in Europe and this like the epitome of Americans going overboard with sugar in desserts.. that or the Americanized sad candy rendition of fluffy perfect British scones but that is another rant.
Assistant: I made a black cocoa frosting recipe that calls for 7 cups of powdered sugar, but it makes a shit ton of frosting. Like I always have a Tupperware full of extra to freeze |
Human: Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking. The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?
Assistant: A lot of recipes use heavy cream or eggs (both of which are in eggnog) for getting a nice glossy golden crust on baked good so there’s no reason not to. Just remember that eggnog has sugar in it so it will brown a little faster. |
Human: Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking. The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?
Assistant: Half baked harvest has a recipe for eggnog cinnamon rolls if you want to reference that! https://www.halfbakedharvest.com/easy-fluffy-eggnog-cinnamon-rolls/ |
Human: Why do real vanilla beans have zero flavor? I scraped out 6 expensive vanilla pods for a frosting and could still BARELY taste any vanilla. Sure the seeds look cool, but what's going on? This happens all the time no matter which company I buy the beans/pods from. I'll also add that the faint vanilla flavor I DO taste is not any better than extract, maybe only a tiny bit 'richer' tasting I guess. Is the vanilla bean market a scam? I saw one guy on youtube soak his beans in vodka before using them, is that the step I'm missing?
Assistant: I thought it took heat and fat to release the essence fully. I assume your frosting was not warmed? |
Human: Why do real vanilla beans have zero flavor? I scraped out 6 expensive vanilla pods for a frosting and could still BARELY taste any vanilla. Sure the seeds look cool, but what's going on? This happens all the time no matter which company I buy the beans/pods from. I'll also add that the faint vanilla flavor I DO taste is not any better than extract, maybe only a tiny bit 'richer' tasting I guess. Is the vanilla bean market a scam? I saw one guy on youtube soak his beans in vodka before using them, is that the step I'm missing?
Assistant: They don’t. They have absolutely incredible flavour. Incredible. I get fresh ones from far North Queensland. When they arrive my entire letterbox smells amazing! It’s like banana - The NT bananas taste like banana flavouring. Instead of nothing! |
Human: I just searched the page for gifts for “bakers.” I saw consumables were a good option. What are some high quality consumables you would recommend?
Assistant: not consumable, but the fancy nordic ware pans are always a hit. |
Human: I just searched the page for gifts for “bakers.” I saw consumables were a good option. What are some high quality consumables you would recommend?
Assistant: I got a roll of silicone liner. It’s amazing. You can just cut it and use it for sheet pans, cake pans, etc. I also cut a piece to put under cutting boards so they don’t slide, and it works great. I highly recommend it. |
Human: Can I let NY cheesecake batter sit in the fridge? So I made a NY cheesecake, however the batter didn't fit all inside the pan I used to bake the cheesecake in so I put extra in the fridge. Can I let it sit in the fridge indeed? Here's the recipe I used: Cream cheese - 700g Sugar - 160g Sour cream - 100g Egg - 4 Now I wouldn't take too long to bake another cheesecake, I would probably do it tomorrow. Could I do it the same way, perhaps letting the batter come up to room temp before baking it? Thoughts?
Assistant: Eh I would let it come up to temperature just to be sure, and definitely give it some whisky business beforehand. But it should keep for a few days. I feel like you can generally tell when something has gone off so just use your best judgement and bake it as soon as is realistic |
Human: Can I let NY cheesecake batter sit in the fridge? So I made a NY cheesecake, however the batter didn't fit all inside the pan I used to bake the cheesecake in so I put extra in the fridge. Can I let it sit in the fridge indeed? Here's the recipe I used: Cream cheese - 700g Sugar - 160g Sour cream - 100g Egg - 4 Now I wouldn't take too long to bake another cheesecake, I would probably do it tomorrow. Could I do it the same way, perhaps letting the batter come up to room temp before baking it? Thoughts?
Assistant: Yes, you can hold it for at least 3 days in the fridge before baking. Just stir it well before putting it into your pan. Enjoy! |
Human: Uh oh. Speed cooling a cheesecake — is it possible? Hey y’all, It’s 6:10pm. My cheesecake will be out of the oven at 6:30pm. I need this thing ready by 8:30, ha, but I’m wondering if that’s a tall order or an impossible order. What should I do? Should I pop it in the freezer for those two hours, or leave it to cool at room temp for one and then fridge for the other, or what options do I have? Is it possible for it to set and cool? Thanks, bakers
Assistant: Looks like OP pulled it off and is since indulging in the cheesecake |
Human: Uh oh. Speed cooling a cheesecake — is it possible? Hey y’all, It’s 6:10pm. My cheesecake will be out of the oven at 6:30pm. I need this thing ready by 8:30, ha, but I’m wondering if that’s a tall order or an impossible order. What should I do? Should I pop it in the freezer for those two hours, or leave it to cool at room temp for one and then fridge for the other, or what options do I have? Is it possible for it to set and cool? Thanks, bakers
Assistant: I must know what happened!!! |
Human: What are some of the best Christmas gifts for bakers? I’m creating my Christmas list but I’m coming up blank with helpful tools, any ideas or utensils that have helped y’all?
Assistant: Luxe ingredients like Vanilla bean paste!!! I also love my rolling pin with the little measuring disks that screw on. Mini torch. A fun pie bird… |
Human: What are some of the best Christmas gifts for bakers? I’m creating my Christmas list but I’m coming up blank with helpful tools, any ideas or utensils that have helped y’all?
Assistant: Absurdly expensive chocolate. Try barandcocoa.com. |
Human: Is 'cake soak' worth it? I've been reading that brushing syrup on hot cake prevents drying. I've also read that milk soaks are better if you don't want the cake to be too sweet. Can I ask, how does a 'milk soak' affect the cake if I bake today, frost tomorrow and then serve it the day after that? I'm wondering if soaking in milk will keep the cake moist until then or if it will backfire and be a soggy mess by then? I don't really have the space to freeze a whole frosted cake which is what I assume is usually done in such a case.
Assistant: <pro baker> Make a simple syrup and let it cool. Take an empty water bottle and put a bunch of holes in the lid. Put the simple syrup in and tighten the cap. Squeeze it over the cake before you decorate. They sell special bottles to do this, but if you're not doing it all the time then a water bottle is a cheap alternative. Good luck |
Human: Is 'cake soak' worth it? I've been reading that brushing syrup on hot cake prevents drying. I've also read that milk soaks are better if you don't want the cake to be too sweet. Can I ask, how does a 'milk soak' affect the cake if I bake today, frost tomorrow and then serve it the day after that? I'm wondering if soaking in milk will keep the cake moist until then or if it will backfire and be a soggy mess by then? I don't really have the space to freeze a whole frosted cake which is what I assume is usually done in such a case.
Assistant: I did a soak once because I was following Claire Saffitz's how-to videos on YouTube and she insisted the soak was necessary for all three of the cakes she was demonstrating. It ruined the texture, in my opinion. It was just very soggy, dense, claggy. It's entirely possible that I used too much or just did it wrong but I haven't bothered with it since then. It's possible to get a moist, flavorful cake without it. |
Human: Why is salt added to the dry ingredients and not to the wet ingredients? Wouldn't salt dissolve more evenly if it were added to the wet ingredients? Instead of being sifted/whisked with the flour and baking powder etc, and then added to the wet. Most cake and cookie recipes I make call for very minimum mixing once the dry ingredients are added. So sometimes I wonder how it is possible for the salt to distribute evenly with so little mixing. Although I suppose the same could be said of the baking powder.
Assistant: Sifting it in with the dry ingredients ensures it's dispersed evenly. |
Human: Why is salt added to the dry ingredients and not to the wet ingredients? Wouldn't salt dissolve more evenly if it were added to the wet ingredients? Instead of being sifted/whisked with the flour and baking powder etc, and then added to the wet. Most cake and cookie recipes I make call for very minimum mixing once the dry ingredients are added. So sometimes I wonder how it is possible for the salt to distribute evenly with so little mixing. Although I suppose the same could be said of the baking powder.
Assistant: If you are using a yeast starter that requires long fermentation, salt will prohibit the growth if I recall correctly. Likely not an issue for instant and active yeast. |
Human: What exactly do they do to sliced bread to keep it from rotting? Question, I often buy bread from a bakery. If I don’t use it all, it tends to go bad rather quickly. I don’t mind, I try to eat it as quick as I can. My roommates like to buy sliced bread from the grocery store. The other day, I was cleaning out a cabinet and found a bag of sliced bread that had been forgotten since June... but it looked and smelled totally normal. No mold, no sign of aging. How could this be? It’s 6 months old.
Assistant: Good fresh baked bread dosen't have a ton of preservatives and high fructose corn syrup. I buy my bread from the bake shop and After 2 days put the bread in the fridge it's not that good to put bread in the fridge but it won't mold as fast. And buy whole loves and slice yourself it also keeps better that way. |
Human: What exactly do they do to sliced bread to keep it from rotting? Question, I often buy bread from a bakery. If I don’t use it all, it tends to go bad rather quickly. I don’t mind, I try to eat it as quick as I can. My roommates like to buy sliced bread from the grocery store. The other day, I was cleaning out a cabinet and found a bag of sliced bread that had been forgotten since June... but it looked and smelled totally normal. No mold, no sign of aging. How could this be? It’s 6 months old.
Assistant: Enzymes are a big player here I haven't seen mentioned. |
Human: Over-mixed cake comes out perfect I found a chocolate cake recipe and have baked it many times as both cakes and cupcakes, and it's delicious. It starts by mixing dry ingredients, including sugar, and then adding the wet ingredients and beating on medium speed for 2 minutes. Nearly every other recipe cautions against over-mixing to limit gluten formation, but I've tried this same recipe but mixing only until just combined, and it doesn't turn out as light and fluffy. Any ideas as to why over-mixing this cake works? recipe
Assistant: Gluten development isn't necessarily a bad thing. As others have mentioned, it's necessary in order to create structure in the cake. This recipe has a high proportion of sugar, plenty of oil, cocoa powder, and acid which are all things that actively discourage gluten development. So by mixing it for longer than you would expect, you can create a cake that is very tender but is stable enough to layer |
Human: Over-mixed cake comes out perfect I found a chocolate cake recipe and have baked it many times as both cakes and cupcakes, and it's delicious. It starts by mixing dry ingredients, including sugar, and then adding the wet ingredients and beating on medium speed for 2 minutes. Nearly every other recipe cautions against over-mixing to limit gluten formation, but I've tried this same recipe but mixing only until just combined, and it doesn't turn out as light and fluffy. Any ideas as to why over-mixing this cake works? recipe
Assistant: Maybe there is something similar to boxed cake mixes. Mostly ones like yellow cake and such. They tell you to beat the batter in a mixer on medium for two minutes. There was a video I saw somewhere on it, saying that the purpose is it incorporates a lot of air into the batter making it very fluffy. Why the rest of the cake doesn't feel like a mixture of fluffy & chewy, I can only guess. Maybe all the air breaks it up enough that it doesn't feel as chewy. |
Human: Pies - when to use which crust? So I'm aware of two general types of crust for pies -- if you know of more kinds please tell!! The flour-butter kind, and the crushed cracker kind. Recipes that involve a lot of baking seem to use mostly the former, except for maybe cheesecake. Things like meringue pie, key lime pie, I've seen with both. Is there some sort of rhyme or reason as which kinda pies should go with which kinda crust?
Assistant: A restaurant i worked at used crushed up shortbread cookies and macademia nuts for their key lime pie crust it was amazing 🤤🤤 |
Human: Pies - when to use which crust? So I'm aware of two general types of crust for pies -- if you know of more kinds please tell!! The flour-butter kind, and the crushed cracker kind. Recipes that involve a lot of baking seem to use mostly the former, except for maybe cheesecake. Things like meringue pie, key lime pie, I've seen with both. Is there some sort of rhyme or reason as which kinda pies should go with which kinda crust?
Assistant: In traditional French baking there are three as far as I know. Pâte brisée (short crust pastry) for pies with yellow fruits (apples, abricots, etc) or savory tarts Pâte sablée (shortbread crust) for red fruits and chocolate tarts Pâte feuilletée (puff pastry) can be used for both savory and sweet |
Human: Help! My meringues feel like marshmellows! I've made meringues about 4 times now and have tried different types (French & Swiss) successfully. This is my 2nd time making a 3D character meringue (my friend's cat Tom this time round). It cracked and leaked caramel the first time I made sheep meringue because I left grainy bits of sugar in my meringue batter. Failed Sheep meringue I whipped it properly this time round and added corn starch too in case of humidity issues. The batter was great to pipe my characters. Other details: - I'm using powdered toasted sugar (trying out different sugar forms) - I'm using an oven with no fan at about 80°C to 90°C - My oven stops at 60 mins intervals so I have to admit that the temperature might deep a bit in between... Until I reset them. - I added a bit of lime juice (like 1/2 teaspoon) - The bake oven thermometer isn't accurate (I use my other thermometer to test usually but I leave it in just in case) Thermometer check Problem: I've been baking it for almost 4 hours now. The meringues are browning but they are very soft to touch. THEY FEEL LIKE MARSHMELLOWS. Won't release from the baking paper. Cat meringues Browned meringues Question: 1. Is it possible that I made marshmellow? 2. Admitting my failure, what should I do next time?
Assistant: I have zero expertise here for you... but those are so stinking cute! Keep making them and send them to me. I will lovingly put them to rest. |
Human: Help! My meringues feel like marshmellows! I've made meringues about 4 times now and have tried different types (French & Swiss) successfully. This is my 2nd time making a 3D character meringue (my friend's cat Tom this time round). It cracked and leaked caramel the first time I made sheep meringue because I left grainy bits of sugar in my meringue batter. Failed Sheep meringue I whipped it properly this time round and added corn starch too in case of humidity issues. The batter was great to pipe my characters. Other details: - I'm using powdered toasted sugar (trying out different sugar forms) - I'm using an oven with no fan at about 80°C to 90°C - My oven stops at 60 mins intervals so I have to admit that the temperature might deep a bit in between... Until I reset them. - I added a bit of lime juice (like 1/2 teaspoon) - The bake oven thermometer isn't accurate (I use my other thermometer to test usually but I leave it in just in case) Thermometer check Problem: I've been baking it for almost 4 hours now. The meringues are browning but they are very soft to touch. THEY FEEL LIKE MARSHMELLOWS. Won't release from the baking paper. Cat meringues Browned meringues Question: 1. Is it possible that I made marshmellow? 2. Admitting my failure, what should I do next time?
Assistant: Wow those are cute as heck! Do you use reusable piping bags or disposable ones? If you're using reusable ones, I find that even once they're washed they have a greasy feel to them. My other guess is the food coloring? Have had gel food coloring ruin almond bark, it's all apart of Big Bakings scheme to sell more colored melting chips and specialty food paints lol |
Human: Tips and Tricks for getting those big air holes in bread? Novice here. Made some ciabatta today and while the taste and exterior look of it were excellent, the cross-section crumb was slightly disappointing. Here's what it looks like: https://imgur.com/a/tPLTANP What methods would you guys recommend to get those infamously huge air holes? Especially like at Costco with their square artisan bread
Assistant: Should ask on r/breadit the folks there are experts. Good luck. |
Human: Tips and Tricks for getting those big air holes in bread? Novice here. Made some ciabatta today and while the taste and exterior look of it were excellent, the cross-section crumb was slightly disappointing. Here's what it looks like: https://imgur.com/a/tPLTANP What methods would you guys recommend to get those infamously huge air holes? Especially like at Costco with their square artisan bread
Assistant: Was it humid outside when you baked it? My dad was a Dutch baker and when he came to Canada and experienced humidity for the 1st time - he blamed the humidity. He would bake on a limited basis in the summer. |
Human: How to reduce sugar in cookies without ruining taste & texture? So I have a few cookie recipes that are a bit sweet and I want to reduce the sugar but am worried about the ratio of dry ingredients to wet. I don’t want to change too much in the recipe in fear of changing the flavor. How much sugar can I reduce without affecting the cookie? Or are there any tips or substitutes for making it a little less sweet?
Assistant: Can’t remember where I’ve read it, so please feel free to correct me if I’m wrong. But you should be able to reduce the sugar 1/3 before it affects the recipe. I typically take out 1/4 of a recipe because so many taste too sweet to me. But once you start baking more it’s easier to recognize recipes that have too much. For cookies, for 1 1/2 cups of flour I don’t like to use more than 3/4 cups sugar. |
Human: How to reduce sugar in cookies without ruining taste & texture? So I have a few cookie recipes that are a bit sweet and I want to reduce the sugar but am worried about the ratio of dry ingredients to wet. I don’t want to change too much in the recipe in fear of changing the flavor. How much sugar can I reduce without affecting the cookie? Or are there any tips or substitutes for making it a little less sweet?
Assistant: Swap some of the sugar and the oil or butter for ripe mashed banana. You'll have to play around with the quantities for each recipe but I do this in everything from cookies to cakes. Still sweet and moist but less sugar and oil used. For cakes you can also reduce the sugar and oil and put in unsweetened applesauce. |
Human: Oven mitts that can withstand prolonged use I have used a pair of fireplace gloves for as long as I can remember (20+ years). Now that they are finally worn out, I am having a hard time replacing them. I was able to hold hot trays fresh out of the oven/off the grill for minutes at a time, whereas newer fireplace gloves have me burning my hands before I can even get the tray out of the oven. I need to be able to carry hot items for longer periods of time, since my oven and grill are far away from the other cooking surfaces and table. Thank you in advance for your recommendations!
Assistant: whatever you get, keep them free of grease, too. it builds up over time and penetrates the material. I was a pro baker and a pair of pro oven mitts ere effective tor about two weeks because of the build up of pan spray. it also weakens the material, creating hidden finger holes. |
Human: Oven mitts that can withstand prolonged use I have used a pair of fireplace gloves for as long as I can remember (20+ years). Now that they are finally worn out, I am having a hard time replacing them. I was able to hold hot trays fresh out of the oven/off the grill for minutes at a time, whereas newer fireplace gloves have me burning my hands before I can even get the tray out of the oven. I need to be able to carry hot items for longer periods of time, since my oven and grill are far away from the other cooking surfaces and table. Thank you in advance for your recommendations!
Assistant: Recently my Brother in Law managed to set the inside of my oven mit on fire. I now use my heat resistant gloves from my bunker gear. |
Human: I made croissants today and everything seemed good but when I baked them a bunch of butter oozed out and they were left sitting in a puddle. What went wrong? I used high fat butter 82%
Assistant: Happened to me first time I tired, I tired again and this time I chilled them before baking and even froze a few raw. Perfectly baked both times. Now I alway make double and freeze a few for later |
Human: I made croissants today and everything seemed good but when I baked them a bunch of butter oozed out and they were left sitting in a puddle. What went wrong? I used high fat butter 82%
Assistant: It's all about temperatures with croissants. Sounds like they proofed and/or baked at too high of a temperature. |
Human: Black Forest but Raspberry? My friend has requested a Black Forest cake for their birthday but with raspberries instead of cherries. Has anyone tried replacing the kirsch with Chambord or another raspberry liqueur? Is there anything else I should be thinking about?
Assistant: Ive done it in the past and it works perfectly. I like it just as well. |
Human: Black Forest but Raspberry? My friend has requested a Black Forest cake for their birthday but with raspberries instead of cherries. Has anyone tried replacing the kirsch with Chambord or another raspberry liqueur? Is there anything else I should be thinking about?
Assistant: In my family we always use fresh raspberries instead of the cherries. It's a bit different, yes, but still delicious and we call it 'white forrest cake'. I don't know if that's anything 'official' or if it's just my family though... |
Human: Using softened butter AND melted butter in cookies How do you think using softened butter and melted butter together in say chocolate chip cookies would turn out? Melted butter would make it chewy and spread out, while softened butter would make it cakey. Would it cancel out? Do you think it could be a good end result?
Assistant: Browned butter in cookies is from the gods. |
Human: Using softened butter AND melted butter in cookies How do you think using softened butter and melted butter together in say chocolate chip cookies would turn out? Melted butter would make it chewy and spread out, while softened butter would make it cakey. Would it cancel out? Do you think it could be a good end result?
Assistant: I don't think it would matter if you refrigerate your dough for an hour before baking. I make cookies weekly (lactation cookies) and I've used both and have made them enough times to experiment. Best results when butter is cold. They don't spread and are taller. |
Human: Best flour for Madeleines? I thought cake flour would give a nicer result than all purpose, but I gave it a try and wasn’t as pleased with the result. I’ve been baking at 375F, but suspecting a higher temp might be the way. Would love recipes if you have a favorite, fell in love with baking these. Thank you!
Assistant: I use Dominique Ansel’s recipe for mini madeleine’s and make them regular sized. I substitute light brown sugar and raw cane sugar for dark brown sugar and refined sugar. Because it calls for baking powder I let it sit overnight in the fridge so that I get a nice rise and a light and airy texture. 375 is the right temp, but get an oven thermometer to make sure your oven is getting to that temp. I found out that way that my oven was twenty degrees colder than the temp at which I was setting it. |
Human: Best flour for Madeleines? I thought cake flour would give a nicer result than all purpose, but I gave it a try and wasn’t as pleased with the result. I’ve been baking at 375F, but suspecting a higher temp might be the way. Would love recipes if you have a favorite, fell in love with baking these. Thank you!
Assistant: i'm not a professional baker by any means and this is the only recipe i've tried but they came out absolutely perfect. https://kalesuckz.com/2021/01/20/lemon-olive-oil-madeleines/ |
Human: If a recipe states “227 g browned butter room temperature”. Does this mean I brown the butter and THEN weigh it out or weigh out the butter before hand and then brown it?! Recipe I am using is from Sugar Greek Show for reference.
Assistant: 227g butter, browned: you measure before. 227 g browned butter: measure after. |
Human: If a recipe states “227 g browned butter room temperature”. Does this mean I brown the butter and THEN weigh it out or weigh out the butter before hand and then brown it?! Recipe I am using is from Sugar Greek Show for reference.
Assistant: Brown butter. Cool to room temp. Measure weight. |
Human: Carrot cake question for the pastry chefs out there! Good morning! So I have my go-to carrot cake recipe that I have been working on for many years. Trying to perfect it however I can. My ideal carrot cake is super moist and kind of on the denser side. I've made it with applesauce, pineapples, and several other things, too. I was curious if anyone has any tips or tricks to help achieve this cake texture? Any help is appreciated. TIA!
Assistant: Whatever recipe you go with- let it sit for 30 minutes to marinate (??)! I do this with carrot cake and banana bread. Makes a worlddd of difference. 30-45 min on the counter and they flavors blend so much better |
Human: Carrot cake question for the pastry chefs out there! Good morning! So I have my go-to carrot cake recipe that I have been working on for many years. Trying to perfect it however I can. My ideal carrot cake is super moist and kind of on the denser side. I've made it with applesauce, pineapples, and several other things, too. I was curious if anyone has any tips or tricks to help achieve this cake texture? Any help is appreciated. TIA!
Assistant: reduced carrot juice |
Human: Question about using brown butter My favorite chocolate chip recipe calls for melted butter. Yesterday I substituted brown butter to see if the cookies would taste different. They did and I liked it, but the cookies were very hard. Any thoughts on why?
Assistant: Here is Serious Eat’s brown butter chocolate chip cookies. That might be exactly what you want. It does add an ice cube to cool down the butter, and then you put it in the fridge until mostly cool. recipe |
Human: Question about using brown butter My favorite chocolate chip recipe calls for melted butter. Yesterday I substituted brown butter to see if the cookies would taste different. They did and I liked it, but the cookies were very hard. Any thoughts on why?
Assistant: The brown butter cookie recipe I like most calls for an extra yolk to make up for the water lost from browning the butter. The extra fat is nice, too. |
Human: Good online baking supplies store in the US? Recently I have discovered the cookie countess for cookies supply. It is nice to have good quality supplies all in one place and not to go through loads of low quality product on amazon. I was wondering if someone can share their favorite online retailer for all things baking.
Assistant: King Arthur is the best in my opinion |
Human: Good online baking supplies store in the US? Recently I have discovered the cookie countess for cookies supply. It is nice to have good quality supplies all in one place and not to go through loads of low quality product on amazon. I was wondering if someone can share their favorite online retailer for all things baking.
Assistant: Thank you for this post. Great resources! |
Human: Crinkle cookies won't stay white after baking, almost like it's absorbing the powdered sugar. Hey all! I've been struggling with my crinkles and I'm not too sure where I'm going wrong! I've tried with different recipes too, so I'm pretty sure it's me doing something wrong and would love some advice. Before I bake my crinkle cookies, I roll them in a bunch of icing/powder sugar. I do my best to make sure they are well coated, but I will admit I can't seem to get them to be amount of powdered sugar to be a fully opague layer over the dough. But it is in most spots and the other spots are heavily coated too. After they bake, though, it's like the powdered sugar becomes more like a translucent glaze over the cookie and they don't look like crinkles: https://imgur.com/a/cEsJmZ6 Any tips for what I might be doing wrong?
Assistant: you can roll the cookies in granulated sugar then powdered sugar - learned this at my first bakery job. works like a charm! |
Human: Crinkle cookies won't stay white after baking, almost like it's absorbing the powdered sugar. Hey all! I've been struggling with my crinkles and I'm not too sure where I'm going wrong! I've tried with different recipes too, so I'm pretty sure it's me doing something wrong and would love some advice. Before I bake my crinkle cookies, I roll them in a bunch of icing/powder sugar. I do my best to make sure they are well coated, but I will admit I can't seem to get them to be amount of powdered sugar to be a fully opague layer over the dough. But it is in most spots and the other spots are heavily coated too. After they bake, though, it's like the powdered sugar becomes more like a translucent glaze over the cookie and they don't look like crinkles: https://imgur.com/a/cEsJmZ6 Any tips for what I might be doing wrong?
Assistant: I make pecan sandies which are ball shaped. When they are hot out of the oven, they get rolled in powdered sugar and it coats pretty well. Have you tried baking your cookies first and then dunking in the powdered sugar? |
Human: Are vanilla products (extract/paste/beans) likely to come down to pre-typhooon prices anytime soon? I know vanilla products got way more expensive because a typhooon hit Madagascar several years ago and wiped out like 90 percent of the world's vanilla crop. Prices are still super high nearly five years later. Are prices likely to drop anytime soon or will companies try to keep them high as the supply increases again?
Assistant: My understanding is that the new vanilla orchids take about 7 years to produce fruit. So if think, if prices are gonna drop, it’s happen around 2020. |
Human: Are vanilla products (extract/paste/beans) likely to come down to pre-typhooon prices anytime soon? I know vanilla products got way more expensive because a typhooon hit Madagascar several years ago and wiped out like 90 percent of the world's vanilla crop. Prices are still super high nearly five years later. Are prices likely to drop anytime soon or will companies try to keep them high as the supply increases again?
Assistant: I doubt it. Once a price goes up it won't go down if consumers are buying it at the higher price. |
Human: Started a recipe with 4 eggs, milk, and honey, but some crucial ingredients are now missing. What else can I do with it? So we were intending on going peach picking today and we were prepping some dough to make a cinnamon peach brioche. Unfortunately the farm called and said the whole farm was out of peaches. The instant yeast we were using also seemed to be dead (today has been an unlucky day) Right now there's a bowl of 4 eggs, 2/3 cup milk, 2 tsp of honey mixed. Is there anything I can do with it? I hate to just throw it out. I have no more instant yeast, but I do have mature sourdough starter. I have cake flour, AP, and bread flour.
Assistant: Add flour till the consistancy is like dish soap and that's crepes! I'd also add a pinch of salt. |
Human: Started a recipe with 4 eggs, milk, and honey, but some crucial ingredients are now missing. What else can I do with it? So we were intending on going peach picking today and we were prepping some dough to make a cinnamon peach brioche. Unfortunately the farm called and said the whole farm was out of peaches. The instant yeast we were using also seemed to be dead (today has been an unlucky day) Right now there's a bowl of 4 eggs, 2/3 cup milk, 2 tsp of honey mixed. Is there anything I can do with it? I hate to just throw it out. I have no more instant yeast, but I do have mature sourdough starter. I have cake flour, AP, and bread flour.
Assistant: Instant yeast doesn't foam up like active dry yeast so you really don't know if it's dead until you bake with it |
Human: Cake with liquid morsels throughout Hi guys, I'm really struggling to replicate an accidental development in a chocolate loaf cake I made. The "cake" was basically a cake mix, beefed up with small amounts of sour cream/buttermilk, coffee concentrate, cornstarch & cocoa & baking powder. The idea was to use up Soon to expire dairy from my fridge; and see what comes out. Part of the experiment was using almost a cup of leftover whipped ganache as a sort of "filling", but drizzled into the batter from top to bottom. Some chocolate chips went on top, again, to use up leftovers I didn't want to throwout or keep. What happened: I burnt the outside, but the inside was rich, chocolate cake with small little moist morsels throughout. Almost like the chocolate chips had sunk, melted, and stayed melted even after cooling, or the ganache had stayed mildly liquid and acted as a sort of baked-in sauce. It was so good, I was made to carve Away all faces of the cake so people could eat the center. I know I've had similar desserts, where a chocolate cake had "wet" or "fudgy" bites throughout the whole thing, but I don't know what to call it to find a proper recipe. I considered looking for an uncentered relative of molten lava cake/Pudding cake/self-saucing english-style pudding , but I'm having no luck. And I don't know with certainty if it was the chocolate chips (doubt it, just due to the low volume I added) or the ganache, or just the batter itself managing to be both burnt and sparsely liquid. I apologize if the tone of this comes off rushed, ive been wracking my brain over this for an hour. Any suggestions on similar dishes, recipes, potential causes or even better verbiage is appreciated
Assistant: If you decide to experiment you could try making ganache, and then freezing it into a sheet, chopping it into bits and using those as “chocolate chips” that might be little liquidy/moist chocolate pockets? |
Human: Cake with liquid morsels throughout Hi guys, I'm really struggling to replicate an accidental development in a chocolate loaf cake I made. The "cake" was basically a cake mix, beefed up with small amounts of sour cream/buttermilk, coffee concentrate, cornstarch & cocoa & baking powder. The idea was to use up Soon to expire dairy from my fridge; and see what comes out. Part of the experiment was using almost a cup of leftover whipped ganache as a sort of "filling", but drizzled into the batter from top to bottom. Some chocolate chips went on top, again, to use up leftovers I didn't want to throwout or keep. What happened: I burnt the outside, but the inside was rich, chocolate cake with small little moist morsels throughout. Almost like the chocolate chips had sunk, melted, and stayed melted even after cooling, or the ganache had stayed mildly liquid and acted as a sort of baked-in sauce. It was so good, I was made to carve Away all faces of the cake so people could eat the center. I know I've had similar desserts, where a chocolate cake had "wet" or "fudgy" bites throughout the whole thing, but I don't know what to call it to find a proper recipe. I considered looking for an uncentered relative of molten lava cake/Pudding cake/self-saucing english-style pudding , but I'm having no luck. And I don't know with certainty if it was the chocolate chips (doubt it, just due to the low volume I added) or the ganache, or just the batter itself managing to be both burnt and sparsely liquid. I apologize if the tone of this comes off rushed, ive been wracking my brain over this for an hour. Any suggestions on similar dishes, recipes, potential causes or even better verbiage is appreciated
Assistant: What about something like this but with your ganache instead of the almond butter and use a pound cake? Claire saffitz or Solah has an you tube episode about pound cake where you could adapt it and add the swirls ganacheSolah’s pound cake |
Human: Why are my cakes so flat? My cakes have been coming out very flat lately. They puff way up in the oven, get lots of cracks on top, and then flatten down when they cool. They don't collapse in the center, they are fairly even, just very small and dense. I just opened a need box of baking soda, so it shouldn't be that. What is going on?
Assistant: What is your elevation? It’s rising to fast then collapsing which is what happens at high elevations because the leavening agents react quicker. Maybe use less baking soda since you opened a new box |
Human: Why are my cakes so flat? My cakes have been coming out very flat lately. They puff way up in the oven, get lots of cracks on top, and then flatten down when they cool. They don't collapse in the center, they are fairly even, just very small and dense. I just opened a need box of baking soda, so it shouldn't be that. What is going on?
Assistant: Are you at a significant elevation? |
Human: Baking cookies from frozen - one or two always spread, the rest are fine Every now and then when I make drop cookies, I'll ball up the dough and freeze it so I can have fresh cookies on demand. I set the oven 20/25 degrees cooler than the recipe and bake them a little longer, and 95% of them turn out fine, but usually just one or two cookies will spread weirdly, almost like they sprang a leak. Picture here, in the bottom right. This time I was using the Food Lab chocolate chip cookies recipe, but it's happened with other recipes too, and only when baking from frozen, not fresh. Any ideas why that's happening or how I could prevent it?
Assistant: Not sure if you have hot spots in your oven? Try preheating your oven to 350 and laying out white bread on your oven rack to cover the whole thing and toast for 15 minutes. Then you can see exactly where it gets hotter! After your test cut off any burnt bread bits and use the slices for breadcrumbs 😁 |
Human: Baking cookies from frozen - one or two always spread, the rest are fine Every now and then when I make drop cookies, I'll ball up the dough and freeze it so I can have fresh cookies on demand. I set the oven 20/25 degrees cooler than the recipe and bake them a little longer, and 95% of them turn out fine, but usually just one or two cookies will spread weirdly, almost like they sprang a leak. Picture here, in the bottom right. This time I was using the Food Lab chocolate chip cookies recipe, but it's happened with other recipes too, and only when baking from frozen, not fresh. Any ideas why that's happening or how I could prevent it?
Assistant: If it's a recipe that already calls for chilled dough, I don't ever lower the temp for frozen ones. It usually just takes an extra minute of baking time. Regardless, the one with the crazy edge is likely from a bit of butter or sugar that didn't get fully scraped and mixed evenly into the dough. |
Human: Highlighting Vanilla bean paste I received some vanilla bean paste as a birthday present. (I asked for it). I haven't really used it before. I'd like to try it in a recipe that really highlights the vanilla bean paste and brings it to the forefront. I have heard that it enhances the flavor of just about everything, so even if you use it in like chocolate chip cookies, it just makes the cookies taste better, but I would like a couple basic test run recipes that really show off the ingredient. Any ideas would be welcome. Either of specific recipes or of types of baking to try. Thanks
Assistant: Egg custard with vanilla bean is delicious or a crème pâtissière piped into eclairs for a more refined tasting experience. |
Human: Highlighting Vanilla bean paste I received some vanilla bean paste as a birthday present. (I asked for it). I haven't really used it before. I'd like to try it in a recipe that really highlights the vanilla bean paste and brings it to the forefront. I have heard that it enhances the flavor of just about everything, so even if you use it in like chocolate chip cookies, it just makes the cookies taste better, but I would like a couple basic test run recipes that really show off the ingredient. Any ideas would be welcome. Either of specific recipes or of types of baking to try. Thanks
Assistant: I use bean paste exclusively when baking and it really does make a world of difference. Try this: https://www.thekitchn.com/how-to-make-vanilla-magic-cake-238879 |
Human: What’s a nice gift to give a baker as a birthday present? I have a friend who makes deserts like cakes cookies and cupcakes so I want to get them a good birthday gift that they’ll like so any suggestions?
Assistant: Gift card to a massage. Baking is hard work |
Human: What’s a nice gift to give a baker as a birthday present? I have a friend who makes deserts like cakes cookies and cupcakes so I want to get them a good birthday gift that they’ll like so any suggestions?
Assistant: There are some great suggestions but without knowing what they have, I’d either go with a cookbook or maybe some new gadget. I make my own vanilla. If you gave me some homemade vanilla, or some other spice, extract, I’d be happy with that. |
Human: What to do with ugly macarons? I baked two batches because the first one went wrong, and now I have a lot of macarons shells that aren't pretty but are tasty. Any ideas what could I do with them? Thank you in advance.
Assistant: Eat them all in one sitting while sobbing on the couch that you’ll never master a macaron like those people on r/macarons… Or just eat them |
Human: What to do with ugly macarons? I baked two batches because the first one went wrong, and now I have a lot of macarons shells that aren't pretty but are tasty. Any ideas what could I do with them? Thank you in advance.
Assistant: Eaton Mess |
Human: What could I make with Ruby Chocolate? I just bought a pound of Ruby Chocolate and it's gonna be the first time that i'm gonna try it and work with it so i'm trying to figure out what recipe could I make so the chocolate it's the star of the dessert, so please if you have any suggestions and or recipe let me know :)
Assistant: I'd put them in dark chocolate brownies. I think the flavors would contrast enough so the ruby chocolate stands out. |
Human: What could I make with Ruby Chocolate? I just bought a pound of Ruby Chocolate and it's gonna be the first time that i'm gonna try it and work with it so i'm trying to figure out what recipe could I make so the chocolate it's the star of the dessert, so please if you have any suggestions and or recipe let me know :)
Assistant: Perhaps a ruby chocolate mousse infused with earl grey? |
Human: Scaling down a kouign amann recipe? Hi all! Ever since seeing the recipe in “Dessert Person” I’ve been dying to try kouign amann - partially due to the fact that I’ve never had one, and partially as a personal challenge to tackle a notoriously labor intensive recipe. That said, in no world would I need 24 pastries. I’ve scaled down a few of Claire’s recipes in the past but I’m hesitant about this due to the precise rolling measurements. Has anyone had experience scaling down either this recipe, or another similar laminated dough?
Assistant: Puff pastry freezes well, so you can always make a whole batch and freeze some of the dough to use for something else later on! |
Human: Scaling down a kouign amann recipe? Hi all! Ever since seeing the recipe in “Dessert Person” I’ve been dying to try kouign amann - partially due to the fact that I’ve never had one, and partially as a personal challenge to tackle a notoriously labor intensive recipe. That said, in no world would I need 24 pastries. I’ve scaled down a few of Claire’s recipes in the past but I’m hesitant about this due to the precise rolling measurements. Has anyone had experience scaling down either this recipe, or another similar laminated dough?
Assistant: This one (I believe from Paul Hollywood as it is from a technical challenge on GBBS) makes 12. https://www.pbs.org/food/recipes/kouign-amann/ |
Human: Help I need heavy whipping cream but only have 2% Making sourdough cinnamon rolls and I need to soak for 30 min before baking in heavy whipping cream. Only have two percent. Help!! cinnamon rolls recipe
Assistant: Quick google on how to make heavy cream substitute reveals that you can apparently melt some butter into some milk to make heavy cream. Basically 3/4 cup of whole milk + 1/4 cup of melted butter = 1 cup of heavy cream substitute. Might have to use slightly more butter if you're using 2% milk though. |
Human: Help I need heavy whipping cream but only have 2% Making sourdough cinnamon rolls and I need to soak for 30 min before baking in heavy whipping cream. Only have two percent. Help!! cinnamon rolls recipe
Assistant: Just use what you have. For a soak it's just the extra fat and moisture. It probably won't effect the actual rolls. |
Human: My bread smells like soap but tastes fine? I’m pretty sure that my oven and the containers I used was nice and dry, but for some reason it smells like soap? But it tastes fine though.
Assistant: When the dough is rising do you cover it with kitchen towels? I remember once when my mom made bread and she covered it with freshly cleaned kitchen towels and the smell of the laundry soap used kind of transferred to the dough it was touching. |
Human: My bread smells like soap but tastes fine? I’m pretty sure that my oven and the containers I used was nice and dry, but for some reason it smells like soap? But it tastes fine though.
Assistant: Is Cilantro involved? |
Human: Whipped cream frosting Rookie question here. My daughter has requested an ice cream cake for her birthday, and I've seen recommendations for "whipped cream frosting" to accompany ice cream cakes...What exactly is whipped cream frosting? Is it literally just whipped whipping cream? I googled it and find recipes ranging from plain whipped cream, to whipped cream mixed with powdered sugar/pudding mix, etc. Will I be able to pipe/decorate with it? I am also open to other recommendations for frosting to go with funfetti ice cream cake. Preferably something I can do some piping/write a birthday message with. Thank you for any help you can offer!
Assistant: This is the best whipped cream frosting, I use it on everything - carrot cake, vanilla cake, lemon cupcakesnwith blueberry or strawberry filling, it's even good on chocolate cake. It's light and not too sweet, just perfect. I bet it would work great for an ice cream cake: https://www.allrecipes.com/recipe/140837/sturdy-whipped-cream-frosting/ |
Human: Whipped cream frosting Rookie question here. My daughter has requested an ice cream cake for her birthday, and I've seen recommendations for "whipped cream frosting" to accompany ice cream cakes...What exactly is whipped cream frosting? Is it literally just whipped whipping cream? I googled it and find recipes ranging from plain whipped cream, to whipped cream mixed with powdered sugar/pudding mix, etc. Will I be able to pipe/decorate with it? I am also open to other recommendations for frosting to go with funfetti ice cream cake. Preferably something I can do some piping/write a birthday message with. Thank you for any help you can offer!
Assistant: I personally prefer a traditional American almond-vanilla buttercream on my funfetti ice cream cake. Just makes it taste like a cake, you know? |
Human: Am I about to screw up some gingerbread cookies? So long story short, I'm gonna be making some gingerbread cookies for the first time this week (and if it matters, was going off of this recipe) and while purchasing ingredients today I couldn't for the life of me find any allspice or cloves at my local stores, because lol-2020-I-guess? After looking up at a few *other* recipes, the cloves doesn't seem to be a deal breaker as not every recipe uses it, but what about the allspice? Can I get away with making them without it and have em still be at least halfway decent or is this just going to end up with a tray of Disappointment Cookies™?
Assistant: Nutmeg, ginger and cardamom can sub in. Don't forget a healthy crack of black pepper. |
Human: Am I about to screw up some gingerbread cookies? So long story short, I'm gonna be making some gingerbread cookies for the first time this week (and if it matters, was going off of this recipe) and while purchasing ingredients today I couldn't for the life of me find any allspice or cloves at my local stores, because lol-2020-I-guess? After looking up at a few *other* recipes, the cloves doesn't seem to be a deal breaker as not every recipe uses it, but what about the allspice? Can I get away with making them without it and have em still be at least halfway decent or is this just going to end up with a tray of Disappointment Cookies™?
Assistant: Allspice is it's own spice but it has notes of cinnamon, nutmeg, and clove. I'd honestly worry more about the missing clove, but I love the flavor of clove so that's mostly just me. The star of gingerbread is ginger so as long as you have that, you should be okay. You can add a little extra cinnamon and nutmeg to make for the missing spice. Pumpkin pie spice will probably have both allspice and clove in it, so that would also be a good sub. |
Human: How many days before the wedding can I start baking a wedding cake? Hi, one of my friends asked me to bake him a wedding cake. I'm going on holiday the day of the wedding but we agreed that it would be fine for them to pick the cake up the day before. The wedding is the 29th of July so they are picking it up on the 28th. I was wondering when I can start baking the layers? I want to have everything prepped but also don't want to make it too far up ahead so it's still a fresh cake on their wedding day. They want a 2 layered cake, with one layer being an apple flavoured cake and the other one a strawberry one with both layers covered in vanilla buttercream. Since it's fruit flavours I want to be sure they don't turn sour or go bad until the wedding so any advice is appreciated! Also if anyone has any good recipes for fruit based cakes and is willing to share them, please let me know as I don't have much experience with them apart from pies 😊
Assistant: Everyone here is so spot on! You can bake the cakes any time. After you finish baking them, let them cool completely for a few hours, then wrap in plastic wrap and keep in an airtight container in the freezer. Once you’re ready to thaw them for frosting, thaw in the fridge or at room temperature, but don’t open up the sealed container to avoid condensation forming on the cakes. This condensation can give them a weird, wet texture. Once thawed, frost as normal! Have fun baking! |
Human: How many days before the wedding can I start baking a wedding cake? Hi, one of my friends asked me to bake him a wedding cake. I'm going on holiday the day of the wedding but we agreed that it would be fine for them to pick the cake up the day before. The wedding is the 29th of July so they are picking it up on the 28th. I was wondering when I can start baking the layers? I want to have everything prepped but also don't want to make it too far up ahead so it's still a fresh cake on their wedding day. They want a 2 layered cake, with one layer being an apple flavoured cake and the other one a strawberry one with both layers covered in vanilla buttercream. Since it's fruit flavours I want to be sure they don't turn sour or go bad until the wedding so any advice is appreciated! Also if anyone has any good recipes for fruit based cakes and is willing to share them, please let me know as I don't have much experience with them apart from pies 😊
Assistant: Look at CakebyCourtney.com, she has some different flavors, I know she has several strawberry cakes, and maybe an apple cake that will work for you too. |
Human: What are your favorite chocolate cake flavor combos? I’m making my partner a chocolate cake for his birthday, and last year I made a chocolate cake with coffee stout muscavado (a very dark brown sugar) buttercream. It was delicious, but extremely intense. I’m thinking of going a little lighter with the flavor this year, but not sure what to do besides “chocolate.” He is not picky and his only request is that chocolate be the focus of the cake.
Assistant: I make a super intense chocolate cake. Rich, decadent, indulgent... death by chocolate, essentially. It needs something to cut through the chocolate. Over the years, I've tried a few different things to keep it balanced. The best addition, by far, is raspberries + raspberry coulis. The sharpness of the raspberries gives you far more wiggle room with the richness of your chocolate. You can put it in the frosting, in a sauce, or do what I do, and put real raspberries in the cake and use a coulis drizzle. |
Human: What are your favorite chocolate cake flavor combos? I’m making my partner a chocolate cake for his birthday, and last year I made a chocolate cake with coffee stout muscavado (a very dark brown sugar) buttercream. It was delicious, but extremely intense. I’m thinking of going a little lighter with the flavor this year, but not sure what to do besides “chocolate.” He is not picky and his only request is that chocolate be the focus of the cake.
Assistant: Salted caramel |
Human: Millionaire's shortbread problem Every time I make Millionaire's Shortbread, I find when I put the chocolate layer on top, it tends to crack and fall off the caramel layer when I cut in to it. I use chocolate only as I do like the snap when you bite in to it, and I've tried using semi sweet chocolate, mill chocolate and a combination. I've also tried setting the caramel layer in the fridge and placing the melted chocolate on a cold layer and cooling the caramel at room temperature in the hopes that it won't shock the chocolate too much, but I'm just at a loss. Does anyone have advice on how to get the chocolate to stick to the caramel?
Assistant: If you add a little bit of vegetable oil to your chocolate as you melt it it will soften the final solidified product. This then helps when cutting into the millionaire's slice. Also, using a large, sharp knife that has been dipped in hot water (and dried) will help 'melt' through that top chocolate layer rather than crack it. |
Human: Millionaire's shortbread problem Every time I make Millionaire's Shortbread, I find when I put the chocolate layer on top, it tends to crack and fall off the caramel layer when I cut in to it. I use chocolate only as I do like the snap when you bite in to it, and I've tried using semi sweet chocolate, mill chocolate and a combination. I've also tried setting the caramel layer in the fridge and placing the melted chocolate on a cold layer and cooling the caramel at room temperature in the hopes that it won't shock the chocolate too much, but I'm just at a loss. Does anyone have advice on how to get the chocolate to stick to the caramel?
Assistant: It’s not that you are shocking the chocolate or anything. There is an interaction going on between the chocolate and the caramel. My guess is that it’s related to moisture, as caramel has moisture in it, plus a ton of sugar which is hydroscopic, and then you have a layer of pure fat on top with the chocolate, that just isnt going to work. Try making it with a thin layer of ganache on top of the caramel, and then a layer of pure chocolate on top of that |
Human: Canadian flour vs UK flour Hey everyone! I recently moved to the uk from Canada, and since the move, none of my recipes have been working out properly. I think I’ve isolated it down to the flour I’ve been using, which just seems… less hardy? than Canadian flour. I’ve noticed that every dough/batter I’ve made has been wetter using the same amount of ingredients. Do I just need to be using less liquid in everything? Or is there a specific brand/type of flour that emulates bog-standard Canadian all purpose flour better? Thanks!
Assistant: Canadian all purpose flour is quite high in protein (so “strong” or “hard”) compared to plain flour in other places. UK plain flour is probably more similar to a pastry or cake flour in Canada. You can try to find a “hard” or “bread” flour, that should emulate it a bit better. Otherwise, cut back the liquid a bit in recipes where you don’t actually want much gluten (like cakes, muffins, cookies, pastry, etc). |
Human: Canadian flour vs UK flour Hey everyone! I recently moved to the uk from Canada, and since the move, none of my recipes have been working out properly. I think I’ve isolated it down to the flour I’ve been using, which just seems… less hardy? than Canadian flour. I’ve noticed that every dough/batter I’ve made has been wetter using the same amount of ingredients. Do I just need to be using less liquid in everything? Or is there a specific brand/type of flour that emulates bog-standard Canadian all purpose flour better? Thanks!
Assistant: My grandmother has told me that her mother would travel with Canadian flour whenever she went to the US. |
Human: Jelly roll cake - raw and overbaked I have been trying to make a jelly roll cake using the Cook's Illustrated Baking book. My sheet cake is coming out dry at the top and still raw from some spots. Using an oven thermometer but not much luck. Half sheet pan on middle rack at 350. Any help appreciated. Happy to answer questions
Assistant: lower temp for longer |
Human: Jelly roll cake - raw and overbaked I have been trying to make a jelly roll cake using the Cook's Illustrated Baking book. My sheet cake is coming out dry at the top and still raw from some spots. Using an oven thermometer but not much luck. Half sheet pan on middle rack at 350. Any help appreciated. Happy to answer questions
Assistant: Make sure your oven is calibrated. Get an oven thermometer. When things don't turn out a lot of times is because your oven isn't at it's true temperature. |
Human: Why is pastry flour so rare? Why is it that you can find bread flour basically everywhere. Even my local grocery store makes a store brand bread flour. Yet, you can't find pastry flour almost anywhere. Thus far the only way I've been able to approximate the texture I get from pastry flour is a 3:1 ratio of all purpose flour to cornstarch. However, that isn't quite the same as a flour milled from a soft wheat. On a related note, what's the best place to buy pastry flour online? Preferably in the 5 lb range. Thanks!
Assistant: Others have covered why pastry flour is not regularly stocked for consumers, but let me add that in culinary school they taught us to use a 50/50 blend of AP flour and cake flour to approximate the protein content of pastry flour. We have a recipe for mexican wedding cookies at the bakery where I work that uses this blend. |
Human: Why is pastry flour so rare? Why is it that you can find bread flour basically everywhere. Even my local grocery store makes a store brand bread flour. Yet, you can't find pastry flour almost anywhere. Thus far the only way I've been able to approximate the texture I get from pastry flour is a 3:1 ratio of all purpose flour to cornstarch. However, that isn't quite the same as a flour milled from a soft wheat. On a related note, what's the best place to buy pastry flour online? Preferably in the 5 lb range. Thanks!
Assistant: Do you have a wegmans near by? Funnily enough I wanted to buy bread flour but mistakenly picked the bag of pastry flour instead. |
Human: Browning butter in bulk instructions? From start to finish, how many sticks at a time, which pot/pan, how do you cool it and how do you portion it? 1) How many sticks/how much do you brown per pot/pan? 2) What pot/pan (stock pot? Skillet?) 3) once browned, how do you cool it down in bulk? 4) When do you start portioning while it’s cooling? Made brown butter 50 times, have always made it “on demand” one stick at a time in a 12” skillet. Looking to brown a 4lb Costco pack of butter Looking any other tips other than slaving over a stove one stick at a time
Assistant: It is perfectly doable to brown a large quantity of butter just use a much deeper vessel than you expect to need because the foaming stage can easily overflow a small vessel. So not a skillet, but a deep sauce pan or stock pot would be fine. Also I think stirring the butter is a lot more necessary when doing large amounts. Good luck! |
Human: Browning butter in bulk instructions? From start to finish, how many sticks at a time, which pot/pan, how do you cool it and how do you portion it? 1) How many sticks/how much do you brown per pot/pan? 2) What pot/pan (stock pot? Skillet?) 3) once browned, how do you cool it down in bulk? 4) When do you start portioning while it’s cooling? Made brown butter 50 times, have always made it “on demand” one stick at a time in a 12” skillet. Looking to brown a 4lb Costco pack of butter Looking any other tips other than slaving over a stove one stick at a time
Assistant: 1 cup at a time is the method to use. If you mess up you don't waste tons of butter . I normally do about 2 cups at a time and I have a butter mold that I use so I can have sticks of brown butter. |
Human: Colored powdered sugar? So I found something interesting at Joann Fabrics today in the baking section. There were a variety of colored powdered sugar bags. I’m assuming this was made because some food color change the consistency of frosting Before I make a potential horrific purchase, has anyone on the sub ever used it?
Assistant: I've actually added just a drop or two of food coloring to powdered sugar before to color it! But it was for such a niche use. I do custom sugar cookies. So after my flood layer has dried, I'll brush on a thin layer of thick icing, stippling the brush to create texture. While it's still wet, dip it into your colored powdered sugar. It gives it a really neat felt like look! |
Human: Colored powdered sugar? So I found something interesting at Joann Fabrics today in the baking section. There were a variety of colored powdered sugar bags. I’m assuming this was made because some food color change the consistency of frosting Before I make a potential horrific purchase, has anyone on the sub ever used it?
Assistant: I'm guessing they are for pre dyed royal icing (which is basically powdered sugar, merengue powder, and water) or to dust on finished goods. |
Human: How to make a chocolate cake more chocolatey Hi there! Made a chocolate zucchini cake and the texture and moisture was great!, however, the chocolate flavor didn't really come through, save for the chocolate chips. Is there any way I can make it taste more chocolatey (like more cocoa flavor) without adjusting the moisture content too much? (Recipe was like a standard chocolate cake recipe with eggs and oil as the liquids) Thanks!
Assistant: A bit of brewed coffee or a pinch or two of instant espresso crystals. |
Human: How to make a chocolate cake more chocolatey Hi there! Made a chocolate zucchini cake and the texture and moisture was great!, however, the chocolate flavor didn't really come through, save for the chocolate chips. Is there any way I can make it taste more chocolatey (like more cocoa flavor) without adjusting the moisture content too much? (Recipe was like a standard chocolate cake recipe with eggs and oil as the liquids) Thanks!
Assistant: Sub coffee for water and get the darkest Dutch process cocoa powder you can find |
Human: Moab Wedding Cake Hello! My cousin has asked me to make a cake for his small, intimate wedding. The problem is that the wedding will take place in the summer in Canyonlands near Moab. I can’t imagine a cake iced with buttercream will last long in 90f+ desert heat. I’m thinking of doing an almond torte with fresh berries or something non traditional because of this, but if y’all have any advice I’d love to hear it! Thanks!
Assistant: Make a naked cake with flowers. |
Human: Moab Wedding Cake Hello! My cousin has asked me to make a cake for his small, intimate wedding. The problem is that the wedding will take place in the summer in Canyonlands near Moab. I can’t imagine a cake iced with buttercream will last long in 90f+ desert heat. I’m thinking of doing an almond torte with fresh berries or something non traditional because of this, but if y’all have any advice I’d love to hear it! Thanks!
Assistant: Look into using instant pudding mix inside whatever frosting you make. I know it sounds bad and it wont be authentic but it will certainly hold better than most other hydrocolloids and its cheap and easy. |
Human: I hate touching flour, but I would like to bake a pie So I tend to be very sensitive to the textures of things I touch. Especially when it comes to powdery things like flour or that stuff you put on your hands when climbing on rocks. It's to the point where I often drop out of activities or recipes that require that. But I would really like to bake a pie. Thing the round one with chequered pattern. It's something I've never seen in real life, but it looks so good I really want to try it. I found a ton of recipes for it, so that's not the issue. The problem is my aversion to flour. It's a pretty necessary ingredient! But I dread even the thought of touching the dough, because it has that texture I hate. Also rolling it would be a nightmare for me, the table and rolling pin covered in flour so the dough doesn't stick... I dread the very thought of it So I figured, maybe anyone has some tips on how to do that while minimizing my exposure to the floury horror? I can't be the only one with this issue, right?
Assistant: You can do most pie doughs with a food processor so that you won't have to touch the flour there and for rolling it out just put the dough between two sheets of baking paper. No need to touch dough there either. Hope this helps. |
Human: I hate touching flour, but I would like to bake a pie So I tend to be very sensitive to the textures of things I touch. Especially when it comes to powdery things like flour or that stuff you put on your hands when climbing on rocks. It's to the point where I often drop out of activities or recipes that require that. But I would really like to bake a pie. Thing the round one with chequered pattern. It's something I've never seen in real life, but it looks so good I really want to try it. I found a ton of recipes for it, so that's not the issue. The problem is my aversion to flour. It's a pretty necessary ingredient! But I dread even the thought of touching the dough, because it has that texture I hate. Also rolling it would be a nightmare for me, the table and rolling pin covered in flour so the dough doesn't stick... I dread the very thought of it So I figured, maybe anyone has some tips on how to do that while minimizing my exposure to the floury horror? I can't be the only one with this issue, right?
Assistant: Have you tried wearing gloves? You can get disposable latex or nitrile gloves that give you a lot of dexterity but you wouldn't feel the flour directly. |
Human: Circle in my Cake?? Hazelnut Flour the Culprit? I'm a newb Hello all, so I recently just started baking, and have been having a lot of fun trying out different cakes. I've been doing GF, SF (using Swerve), and dairy free cakes, and have been having an extremely unexpected amount of success in making cakes with really good texture and taste. But then in my chocolate hazelnut cake, both times I've made it, this has happened: https://drive.google.com/file/d/1o1Zdc2O2TNHIAerhtwc-MrezMdCLEB-n/view?usp=drivesdk I'm using this recipe, which I've had complete success with about 4 or 5 times before. I suspect it has something to do with replacing some of my flour with home-ground hazelnut flour (blended in a food processor), because that is really the only difference I could think of. I've been replacing about 25% of my normal flour with the hazelnut flour. Wish I had a photo of the cross-section too, but it really isn't sunken at all, and only very slightly denser in that darker central circle. Anyone know what's going on with this? Thank you!
Assistant: In my experience cake doming simply means the oven is too hot. The edges of the pan cook faster than the middle. The middle then continues to rise leading to a dome shaped centre. |
Human: Circle in my Cake?? Hazelnut Flour the Culprit? I'm a newb Hello all, so I recently just started baking, and have been having a lot of fun trying out different cakes. I've been doing GF, SF (using Swerve), and dairy free cakes, and have been having an extremely unexpected amount of success in making cakes with really good texture and taste. But then in my chocolate hazelnut cake, both times I've made it, this has happened: https://drive.google.com/file/d/1o1Zdc2O2TNHIAerhtwc-MrezMdCLEB-n/view?usp=drivesdk I'm using this recipe, which I've had complete success with about 4 or 5 times before. I suspect it has something to do with replacing some of my flour with home-ground hazelnut flour (blended in a food processor), because that is really the only difference I could think of. I've been replacing about 25% of my normal flour with the hazelnut flour. Wish I had a photo of the cross-section too, but it really isn't sunken at all, and only very slightly denser in that darker central circle. Anyone know what's going on with this? Thank you!
Assistant: Hazlenuts are ~60% fat, you're swap is switching the GF flour for a significant amount of fat. I'd do something like add 1/2 C hazlenut flour, and then remove 1/4 C GF flour and 2-4 T oil instead. Unrelated to the ask, but looking over the recipe you linked, I'd swap the boiling water for hot coffee instead, compliments cocoa and hazelnut very well. |
Human: Can (and should) you put actual chocolate into chocolate pastry dough I want to make little chocolate tartes a l'orange (like tarte an citron, just with chocolate pastry and oranges instead of lemons). I'm putting the recipe together on my own, based on several others, because I like the experimentation. While researching, I found that there is always cocoa powder in the dough. But could you also use proper chocolate, maybe finely ground and then less butter? Would that improve the taste or would it just not survive the bake? What might happen to the texture (I'd like it to be quite short)?
Assistant: I've been tinkering with my chocolate puff pastry recipe for a while, and this summer I finally figured out proportions that worked. I typed out my recipe in this post. They were the perfect balance of chocolate flavor, but still with buttery, flaky layers. I'm curious to know if it turns out the same way for other people. |
Human: Can (and should) you put actual chocolate into chocolate pastry dough I want to make little chocolate tartes a l'orange (like tarte an citron, just with chocolate pastry and oranges instead of lemons). I'm putting the recipe together on my own, based on several others, because I like the experimentation. While researching, I found that there is always cocoa powder in the dough. But could you also use proper chocolate, maybe finely ground and then less butter? Would that improve the taste or would it just not survive the bake? What might happen to the texture (I'd like it to be quite short)?
Assistant: You could grate the chocolate and mix it in to your dough like a Spanish almond cake, but I would also add cocoa powder for extra chocolate flavor. |
Human: Why do recipes often make two loaves? Looking through recipes on the internet, I've noticed that SO many recipes will make two loaves instead of one. This is true mainly for sourdough, but I've also seen it with babka and challah. Why is this? Does the dough turn out better when made in bigger batches? I don't need to make two loaves at a time, so I usually just cut them in half and it works fine, but am I missing out by ignoring that?
Assistant: Within reasonable limits, it's just as easy (almost) to make two loaves as it is one, so why not? Plus a family of 4+ will go through a single loaf of bread pretty fast. |
Human: Why do recipes often make two loaves? Looking through recipes on the internet, I've noticed that SO many recipes will make two loaves instead of one. This is true mainly for sourdough, but I've also seen it with babka and challah. Why is this? Does the dough turn out better when made in bigger batches? I don't need to make two loaves at a time, so I usually just cut them in half and it works fine, but am I missing out by ignoring that?
Assistant: My mom baked four loaves once a week and froze three so we'd have fresh bread all week for our lunch sandwiches without any more work. Four kids plus parents that's 12 slices. Her recipe has wheat germ, eggs, and nf dry milk in it for a nutrient boost. |
Human: Mascarpone Substitute for Cake Filling I am making Bon Appetit's Buche de Noel for Christmas, but my partner can't have lactose. The cake has a Mascarpone Filling. What can I use in place of mascarpone, vegan cream cheese maybe? Can I make mascarpone at home the way I can make ricotta? Thanks in advance.
Assistant: This website has a recipe for vegan mascarpone that I always use for my tiramisu. Very delicious: https://karmabaker.com/recipe/vegan-mascarpone-fruit-tart/ |
Human: Mascarpone Substitute for Cake Filling I am making Bon Appetit's Buche de Noel for Christmas, but my partner can't have lactose. The cake has a Mascarpone Filling. What can I use in place of mascarpone, vegan cream cheese maybe? Can I make mascarpone at home the way I can make ricotta? Thanks in advance.
Assistant: Have you thought about making mascarpone from scratch? I haven't tried it myself yet but it seems rather simple and you could just replace regular heavy cream with lactose-free one like here |