Recent comments in /f/food

Flowerino OP t1_j1q8ee0 wrote

Reply to comment by Rodrat in [Homemade] Appetizers with graved salmon, cream cheese and västerbotten cheese by Flowerino

We ate it with fork and knife so it's not like we just swallowed them whole. Also for this type of salmon you are supposed to squeeze lemon juice on top of it.

Oh my gosh, there's something called common sense. And I'm not a pro-chef so can't you just relax instead of taking apart every detail of this dish? I didn't expect people to go Gordon Ramsay on a simple appetizer photo.

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iced1777 t1_j1q4ywb wrote

Reply to comment by Beertimeanytime in [homemade] Spanish rice with clams, fish, chicken and sausage by Beertimeanytime

Try to brush it off next time, authenticity policing isn't only rude it's almost always wrong.

Unfortunately the way Reddit works is the first few comments/upvotes swing the entire rest of the comments section. So if four or five of those pedantic jerks get here first, they set a snowball in motion and suddenly you have an entire thread of confidently incorrect takes.

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EatinSnax OP t1_j1q0657 wrote

Reply to comment by gabiolmedo_ in [homemade] Sticky Buns by EatinSnax

Sure thing, was about to post it! Recipe from ATK. Made them two weeks in advance and froze them. Worked great to pop them in the oven first thing Christmas morning. They were a huge hit.

Sticky Buns for Freezing

Dough:
3 large eggs at room temperature
¼ cup granulated sugar
¾ cup buttermilk at room temperature
1 ¼ teaspoons table salt
2 ¼ teaspoons instant yeast.
4 ¼ cups unbleached all-purpose flour, plus additional for dusting work surface
6 tablespoons unsalted butter, melted and cooled until warm

Caramel Glaze:
6 tablespoons unsalted butter
¾ cup packed dark brown sugar (5 1/4 ounces)
3 tablespoons corn syrup, light or dark
2 tablespoons heavy cream (or water)
Pinch table salt
1 cup chopped pecans

Cinnamon-Sugar Filling:
¾ cup packed brown sugar (5 1/4 ounces)
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
Pinch table salt
1 tablespoon unsalted butter, melted

For the dough: In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine. Whisk in sugar, salt, and yeast. Add about 2 cups flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined. Add all but about 1/4 cup remaining flour and knead with dough hook at low speed 5 minutes. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom). Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).

Lightly spray large bowl or plastic container with nonstick cooking spray. Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draft-free spot until doubled in volume, 2 to 2 1/2 hours.

For the glaze: Meanwhile, combine all ingredients for glaze in small saucepan; warm over low heat, whisking occasionally, until butter is melted and mixture is just combined (don’t overheat or caramel will be too hard after baking). Pour mixture into nonstick metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to cover surface of baking dish. Top caramel with chopped pecans. Set baking dish aside.

To assemble, store, and reheat buns: For filling, combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside. Turn dough out onto lightly floured work surface. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll to 16 by 12-inch rectangle. Brush dough with 1 tablespoon melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish. Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere. Beginning with long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal and roll cylinder seam side down. Very gently stretch to cylinder of even diameter and 18-inch length; push ends in to create even thickness. Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters. Slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).

Arrange buns cut side down in prepared baking dish; cover tightly with plastic wrap and set in warm, draft-free spot until puffy and pressed against one another, about 1 1/2 hours. Place baking dish in freezer; store for up to 1 month.

To bake, adjust oven rack to middle position and heat oven to 350 degrees. Remove buns from freezer, remove plastic wrap, wrap dish tightly with foil, and set on baking sheet. Bake buns for 30 minutes, then remove foil and continue to bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, about 20 minutes longer. Cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking dish onto buns; let cool

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