▲ 417 ▼ Dylan B Holy Shit what have you done?!? (startrek.website) submitted 2 years ago by Stamets@startrek.website to c/rpgmemes@ttrpg.network 23 comments fedilink hide all child comments
[–] VikingHippie@lemmy.wtf 4 points 2 years ago (1 child) Yeah, that literally sounds impossible 😄 permalink fedilink source parent hideshow 2 child comments replies: [–] Duranie@midwest.social 5 points 2 years ago (1 child) Mayo is basically oil, egg yolk, and depending on the brand varying amounts of vinegar. Cake recipes often call for eggs and oil, and some will use something acidic to help the baking soda/powder activate. We're just generally not used to using an emulsified all in one ingredient. permalink fedilink source parent hideshow 2 child comments replies: [–] VikingHippie@lemmy.wtf 2 points 2 years ago (2 children) Fair enough, but how many other cake recipes call specifically for vinegar or anything containing it? I'm genuinely asking as a mystified person who doesn't bake 😄 permalink fedilink source parent hideshow 4 child comments replies: [–] notthebees@reddthat.com 2 points 2 years ago (1 child) Afaik red velvet cake. permalink fedilink source parent hideshow 2 child comments replies: [–] VikingHippie@lemmy.wtf 0 points 2 years ago Gonna have to see if I can even get those here in Denmark heh. I know they're pretty much ubiquitous in the US, but I don't think I've ever seen one here for some reason 🤷 permalink fedilink source parent [–] Duranie@midwest.social 2 points 2 years ago (1 child) I believe buttermilk is used more commonly than straight vinegar as it's acidic. Buttermilk pancakes are fairly common if not standard in the States. You'll also find it used in breads and biscuits (the kind of biscuit that's akin to a savory scone.) permalink fedilink source parent hideshow 2 child comments replies: [–] SolOrion@sh.itjust.works 1 point 2 years ago FWIW, Ime the primary difference buttermilk makes compared to normal milk is that the bread will hold together better. It's less crumbly and more towards chewy. I don't notice any flavor difference. It's interesting that acid(I assume) does that, I'm curious about the chemistry behind that now. permalink fedilink source parent
[–] Duranie@midwest.social 5 points 2 years ago (1 child) Mayo is basically oil, egg yolk, and depending on the brand varying amounts of vinegar. Cake recipes often call for eggs and oil, and some will use something acidic to help the baking soda/powder activate. We're just generally not used to using an emulsified all in one ingredient. permalink fedilink source parent hideshow 2 child comments replies: [–] VikingHippie@lemmy.wtf 2 points 2 years ago (2 children) Fair enough, but how many other cake recipes call specifically for vinegar or anything containing it? I'm genuinely asking as a mystified person who doesn't bake 😄 permalink fedilink source parent hideshow 4 child comments replies: [–] notthebees@reddthat.com 2 points 2 years ago (1 child) Afaik red velvet cake. permalink fedilink source parent hideshow 2 child comments replies: [–] VikingHippie@lemmy.wtf 0 points 2 years ago Gonna have to see if I can even get those here in Denmark heh. I know they're pretty much ubiquitous in the US, but I don't think I've ever seen one here for some reason 🤷 permalink fedilink source parent [–] Duranie@midwest.social 2 points 2 years ago (1 child) I believe buttermilk is used more commonly than straight vinegar as it's acidic. Buttermilk pancakes are fairly common if not standard in the States. You'll also find it used in breads and biscuits (the kind of biscuit that's akin to a savory scone.) permalink fedilink source parent hideshow 2 child comments replies: [–] SolOrion@sh.itjust.works 1 point 2 years ago FWIW, Ime the primary difference buttermilk makes compared to normal milk is that the bread will hold together better. It's less crumbly and more towards chewy. I don't notice any flavor difference. It's interesting that acid(I assume) does that, I'm curious about the chemistry behind that now. permalink fedilink source parent
[–] VikingHippie@lemmy.wtf 2 points 2 years ago (2 children) Fair enough, but how many other cake recipes call specifically for vinegar or anything containing it? I'm genuinely asking as a mystified person who doesn't bake 😄 permalink fedilink source parent hideshow 4 child comments replies: [–] notthebees@reddthat.com 2 points 2 years ago (1 child) Afaik red velvet cake. permalink fedilink source parent hideshow 2 child comments replies: [–] VikingHippie@lemmy.wtf 0 points 2 years ago Gonna have to see if I can even get those here in Denmark heh. I know they're pretty much ubiquitous in the US, but I don't think I've ever seen one here for some reason 🤷 permalink fedilink source parent [–] Duranie@midwest.social 2 points 2 years ago (1 child) I believe buttermilk is used more commonly than straight vinegar as it's acidic. Buttermilk pancakes are fairly common if not standard in the States. You'll also find it used in breads and biscuits (the kind of biscuit that's akin to a savory scone.) permalink fedilink source parent hideshow 2 child comments replies: [–] SolOrion@sh.itjust.works 1 point 2 years ago FWIW, Ime the primary difference buttermilk makes compared to normal milk is that the bread will hold together better. It's less crumbly and more towards chewy. I don't notice any flavor difference. It's interesting that acid(I assume) does that, I'm curious about the chemistry behind that now. permalink fedilink source parent
[–] notthebees@reddthat.com 2 points 2 years ago (1 child) Afaik red velvet cake. permalink fedilink source parent hideshow 2 child comments replies: [–] VikingHippie@lemmy.wtf 0 points 2 years ago Gonna have to see if I can even get those here in Denmark heh. I know they're pretty much ubiquitous in the US, but I don't think I've ever seen one here for some reason 🤷 permalink fedilink source parent
[–] VikingHippie@lemmy.wtf 0 points 2 years ago Gonna have to see if I can even get those here in Denmark heh. I know they're pretty much ubiquitous in the US, but I don't think I've ever seen one here for some reason 🤷 permalink fedilink source parent
[–] Duranie@midwest.social 2 points 2 years ago (1 child) I believe buttermilk is used more commonly than straight vinegar as it's acidic. Buttermilk pancakes are fairly common if not standard in the States. You'll also find it used in breads and biscuits (the kind of biscuit that's akin to a savory scone.) permalink fedilink source parent hideshow 2 child comments replies: [–] SolOrion@sh.itjust.works 1 point 2 years ago FWIW, Ime the primary difference buttermilk makes compared to normal milk is that the bread will hold together better. It's less crumbly and more towards chewy. I don't notice any flavor difference. It's interesting that acid(I assume) does that, I'm curious about the chemistry behind that now. permalink fedilink source parent
[–] SolOrion@sh.itjust.works 1 point 2 years ago FWIW, Ime the primary difference buttermilk makes compared to normal milk is that the bread will hold together better. It's less crumbly and more towards chewy. I don't notice any flavor difference. It's interesting that acid(I assume) does that, I'm curious about the chemistry behind that now. permalink fedilink source parent
