r/culinarybytes

The name comes from the Old French word meaning flat stone. Another example of a name that sounds romantic to us foreigners, and perhaps mundane to a native speaker 🤷

This is one of my favourite shortcrust dishes to make, because it comes together so easily. It is for this EXACT reason that I keep at least a couple 9 inch rounds at the ready in the freezer 👌👌👩‍🍳😊 And as lizlemon mentioned, it will be great for using up late summer tomatoes. 👌👌

Anyway, that’s it for today. Thanks for participating today u/Rough_Back_1607, u/Bhamrentalhelp, u/lizlemon921, u/Rosemarried, /u/need_more_coffee_plz and /u/CrazyNefariousness85!! 😊😊🙏🙏 

Until tomorrow…sticky out!

No clues today, if you can get papaya pastits, this French treat will be on the tip of your tongue. If you DO know what it is, do you know where the name came from? 🤔🤔

Good luck today everybody! 🫵🧑‍🍳🧙‍♂️

Recipe to come tonight. 🥳🥳😊 Until then, sticky out.

Good luck today everybody!🫵👩‍🍳🧙‍♂️

This is a throwback for Thursday - I have posted the recipe before, but never as a GTM. If you know what this is going to make (and it is keeping with the theme of the week), WHERE does it originate? 🤔

I'm looking forward to your responses! 🥳🥳 Recipe to come tonight. 😊 Until then, sticky out!

I just love making quiche because 1) they are an anything-goes-in-it dish 2) they smell and taste amazing and 3) I am forever amazed at the things that the combination of eggs and dairy can do, from pudding to omelletes, ice cream and german babies.🤩🤩 I think of those things as custard-adjacent recipes, and I try to just remember the differences in the ratios of dairy to eggs, and whether they contain a sugar and a starch.

Aaanyway, thank you so much for being here and participating today 
u/Rough_Back_1607, u/Rosemarried, u/lizlemon921, /u/CrazyNefariousness85 and u/Bhamrentalhelp. 😊😊🙏🙏 What a great day! 

Looking forward to tomorrow! 🥳🥳 Until then, sticky out.

This one is going to be quite difficult and I think will take some looking up. Feel free to take some guesses, but if you want to have a bit more of a hint to facilitate some searches: these are from Guam, and if I had deep fried them they would have had the incredible name of buchi buchi (sooooo wish I had gone that route). 🧐🧐

Good luck today everybody! 🫵🧑‍🍳🧙‍♂️ Recipe to come tonight and in the meantime, I’m looking forward to your responses!

Until then, sticky out. 😊

Good luck today everybody! 🫵🧑‍🍳🧙‍♂️

Well we’re making use of yesterday’s dough 👌😊 Do you know what we’re making? And if you do, do you know what people used to shout when asking if they wanted one of these?

I’m looking forward to your thoughts 🥳🥳😊Recipe to come tonight. Until then, sticky out.

Good luck today everybody! 🫵🧑‍🍳🧙‍♂️

Picture 1 is the mise. What is it called? 🤔 And maybe picture 2 will make it too easy for you culinary wizards, but what do you think the things in picture 2 are going to be? Or what would YOU do with them? 💭🫵 

Looking forward to your thoughts! Until tonight, sticky out.

This was one of my first forays into sugar treats and to remind myself of the magic that lives in the kitchen, I like to remake it every once in a while.♥️

Also, I've been reading Dune lately. There is this line “Proximity to a pleasant thing tempts one to overindulgeance.” That definitely makes me think of this caramel sauce. 😊🫄

Just as a bit of background on what is going on with this treat:🧙‍♂️📖🧑‍🍳

The first part of this recipe is caramelizing the sugar to develop the flavour. If you just then cool this it will become very hard. You will experience this when you are cleaning some of your utensils 🫣

So the second part introduces some water in the butter and milk which allows you to control how soft the final product is. As you boil off more water it is reflected in the temperature.

Bringing it to 230F is perfect for caramel sauce. 👌

240F would be more like caramel chews.

If you went all the way to 295F you'd have hard candies.

Anyway, that's all for today. Thanks for participating today /u/dogsandpickles, u/Rough_Back_1607, /u/need_more_coffee_plz and /u/Rosemarried!!!

Until tomorrow, sticky out.

Good luck today everybody! 🫵🧑‍🍳🧙‍♂️

So many possibilities again! Let’s hope that with this being Sundae, you come up with some good thoughts!

I’ll check back in tonight with the recipe. I am looking forward to seeing your thoughts then! Sticky out.

There are many possibilities, BUT as a hint: despite the name there is NO whisky involved.🧐🧐😊

Good luck today everybody! 🫵🧑‍🍳🧙‍♂️

I won’t be around much during the day - going to be out with family, BUT looking forward to seeing your thoughts later.😊😊🥳 Until then! Sticky out.

I have never had a satisfactory answer to why this has scotch in the name. Life is confusing enough, why make candies confusing too?

Anyway, I hope they are a little less confusing now 😊🤞

Thanks for participating today /u/MindlessShot, u/Rough_Back_1607, u/lizlemon921, u/need_more_coffee_plz and /u/PaleExtreme8399 😊😊 Have a great rest of the day everyone. Until tomorrow, sticky out.

Today’s answer…Clotted cream! 😊😊

You can’t have a Cornish split without jam and clotted cream 😋Typed out, the word clot is not the most appealing, but if you could hear my Scottish grandmother say clotted cream, it is the most beautiful thing. 💗

To those who are outside of Canada, I will tell you that at least in Ottawa, it is very difficult to find this in the store…which is only partially an excuse to make it at home. 🫣 

Thanks for participating /u/need_more_coffee_plz, u/lizlemon921, /u/PaleExtreme7399 and u/Rough_Back_1607! I guess no hint was needed, but how was I to know the caliber of culinary wizards around here?

Have a great evening everyone! Until tomorrow, sticky out.

Two pictures today. The first picture is the mise.🧐

The second picture, it is being used along with YESTERDAY's recipe to make a teatime classic from Cornwall. And just to clarify...it is not a mini cheeseburger (it absolutely looks like it though!).

And as a bonus: If you know what the mise is, what are we looking at in picture 2?

Good luck today everybody! 🫵🧑‍🍳🧙‍♂️

Often jam is made with pectin, a thickening substance made from fruit, specifically coming from its cell walls. You can make your own from apple peels and citrus membranes, but USUALLY one would buy it powdered.😊 

Because we are in this rabbit hole, lets finish it; There are two types of pectin: high methoxyl and low methoxy. High methoxyl needs acid and sugar to form a gel, so if you make a jam with HMP, it will be higher in sugar. Low methoxyl is good for low sugar recipes, and uses calcium instead of sugar to form its gel. There are more pectin details, but let’s stop while we can still get out of the rabbit hole!

Anyway, if you don’t mind a less gel-like jam, then making it without pectin does the trick just fine 👌👌👩‍🍳

Thanks for participating today! /u/CrazyNefariousness85, u/Rough_Back_1607, /u/need_more_coffee_plz, and u/lizlemon921 🫵👩‍🍳🧙‍♂️

Until tomorrow, sticky out.

Good luck today everyone! 🫵👩‍🍳🧙‍♂️

For today's GTM, if you know what it is, how is it different from the other things "C" dishes that are very similar?

I am looking forward to your thoughts!🥳 Recipe to come tonight.😊 Until then, sticky out.

Good luck today everybody! 🫵🧑‍🍳🧙‍♂️

If you know what is happening here, then riddle me this - what is the thing from plant cell walls that is often used?

I'm looking forward to your thoughts and to sharing the recipe tonight 🥳😊 Until then, sticky out.

So this is an apple crisp…to my understanding anyway! So here’s what I consider the truth - a crumble has a streusel topping (flour, butter and sugar); a crisp is a crumble with oats; and a cobbler has sweet pie dough in patches on top. What do you think? 🤔🫵

Also, a name is just a name and if it’s delicious and has an apple filling, let’s just agree to settle our differences with a side of ice cream!😊😊😊

Today was a good one for providing your thoughts! Thanks for participating u/Bhamrentalhelp, u/dalpaengi18, u/Rough_Back_1607, u/TheDarbiter, u/clickerscoopah, u/mclarkmadison, /u/need_more_coffee_plz, u/lizlemon921 and particularly for the early start u/mackass17!.

Until tomorrow, sticky out.

So classic pudding requires heating, tempering, thickening and flavouring steps with cream, egg yolk, cornstarch and flavouring. Don’t get me wrong, it is a delicious result and a soothing process, BUT for something much quicker, this treat does the trick. 😊👌

Thanks for the inspiration last week u/lizlemon921 ! And to u/Bhamrentalhelp, u/robotcoup and  /u/need_more_coffee_plz for your answers!

Also I do have to say swollen chias do not sound like a good thing, but it is one of my favourite sticky notes to write recently. 🤣😊😊

Anyway, I’m looking forward to more sweet days this week. Until tomorrow! Sticky out.

So I had to learn how to do this because I couldn't find candied fruit peels for my eccles cakes 😱. I will share those in the future.😋

Thanks for participating today /u/need_more_coffee_plz and u/Bhamrentalhelp! And especially excellent thoroughness u/Rough_Back_1607 👌👌

Also, yuzu tea sounds beautiful /u/need_more_coffee_plz  and I can't wait to find out more about that. If you have a recipe I would love for you to share it 😊😊🙏

Until tomorrow, sticky out.

For your refernce, The stages of sugar temperatures are:

100°C / 212°F - Water boils
103–105°C / 217–221°F - Thread stage
112–116°C / 234–241°F - Soft ball stage
118–120°C / 244–248°F - Firm ball stage
121–130°C / 250–266°F - Hard ball stage
132–143°C / 270–289°F - Soft crack stage
149–154°C / 300–310°F - Hard crack stage
160–177°C / 320–350°F - Caramel stage
177°C+ / 350°F+ - Burnt sugar stage

Good luck today everybody! 🫵🧙‍♂️👩‍🍳

And if you know what we are doing here, what temperature do you think we're going to bring this up to?🤔🧐 I'm looking forward to your responses! Until tonight! Sticky out.