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Show HN: I Derived a Pancake

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Re: Show HN: I Derived a Pancake

#31

Post by moron4hire »

smallerize wrote: post #29
moron4hire wrote: post #24

Earlier quoted context omitted.

Flour is always the canonical example and I flat out reject it. It's not true. If you think it's true, you've convinced yourself it's true to avoid addressing other problems in process you have. Here's a thing: a given measure of flour (by any means, volume or weight), a single one kept in a cupboard, not remeasured, is going to have a different weight on different days that have different ambient humidity levels. Th…

A given weight of flour will have a different weight on a different day?

As it absorbs more or less moisture from the air due to ambient humidity changes, yes. The same reason your wooden furniture will also significantly change in dimensions such that there's no point in being more than 1/16th of an inch precise in your measurements; your design and construction technique is far more important.

Re: Show HN: I Derived a Pancake

#33

Post by NopIdoN »

saxonww wrote: post #17

You've covered dairy and acid ingredients, but I honestly have no idea what "Unrendered Berkshire pork fat" is or where I would get it. Is that bacon grease? Saltpork? Lard is common but rendered.

Probably suet, which is raw and found around kidneys and loins.

Re: Show HN: I Derived a Pancake

#35

Post by bkazez »

saxonww wrote: post #17

You've covered dairy and acid ingredients, but I honestly have no idea what "Unrendered Berkshire pork fat" is or where I would get it. Is that bacon grease? Saltpork? Lard is common but rendered.

Thanks! It's entire chunks of fat from a Berkshire pig. Lard works too and is what you get when you render pork fat, but the rendering removes some flavor. I'll update the recipe.

Re: Show HN: I Derived a Pancake

#36

Post by bsder »

martythemaniak wrote: post #27

Protip: you don't need buttermilk, you need milk and acid. 1 cup milk and 1tbsp vinegar do the same job and are already in your kitchen. Source: Frank Proto's pancakes https://youtu.be/vkcHmpKxFwg?si=a9GeGHKp0WzTmqPr

Sometimes. Note that both your ingredients are liquids, however.

I use buttermilk powder for quite a few recipes so that I can control the liquid content independently of the acid and fat content.

Re: Show HN: I Derived a Pancake

#37

Post by jtbayly »

moron4hire wrote: post #24
chickensong wrote: post #11

Earlier quoted context omitted.

It doesn't matter for small items like salt or baking soda, but you can get pretty different results scooping flour depending on how compressed the flour storage is, and how much the scooping packs down that flour. There's a reason that every bakery measures by weight. If you value consistency, and recipes should be consistent, you go by weight. You can say it doesn't matter, and in some cases it might not, but the e…

Flour is always the canonical example and I flat out reject it. It's not true. If you think it's true, you've convinced yourself it's true to avoid addressing other problems in process you have. Here's a thing: a given measure of flour (by any means, volume or weight), a single one kept in a cupboard, not remeasured, is going to have a different weight on different days that have different ambient humidity levels. Th…

Flour absolutely matters. Some flours are very “thirsty.” Having thirsty flour and compressing it during measurement makes for way too dry cookies, pancakes, etc. We’ve experienced this multiple times in our house.
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