Basically Baking

Fat/protein/water balance must be off: doesn't split as a custard, but gets grainy and splits when baked. The batter does seem bit too thin. Recipe ratios need some tinkering. Maybe eliminate the OJ?

For a piping consistency reduce the lemon juice and the maple syrup amounts. Added lemon zest.

Very tasty and thick custard, but cracks when left out at room temp uncovered for a few hours.

Very tasty, won't hold together when flipped because they're very low in gluten so you've got to make them quite small - probably no more than 5 inches in diameter

Very thick and solid, opaque unless vacuum-sealed. Add 1/4 + 1/8 tsp rosewater for rose flavor. If doing rose use lemon instead of lime. Strawb solids can be used for compote.

Made this with a bailey's soak instead of a guinness soak. Reduced the cream, sugar should be reduced as well. See physical written notes. Paired with miso butterscotch and cacao nibs.

Really good, of course!

Really good! made the stick butter version

Delicious and a bit eggy. I made a batch to make 6 pancakes and the batter started deflating quite quickly. I spoke to Bee and she said that what they do in her café is mix the egg yolk mixture up the morning, then whip the egg white portion of the batter to order. Use the batter right away to avoid deflation. Use an IR thermometer to keep the pan temperature between 275F and 310F. Lightly oil your pan, pipe or scoop the batter, add a little water, cover for roughly five minutes depending on pancake size, flip, cover for roughly five minutes again.

This recipe is absolutely delicious. I used only 2/3 of the miso specified because I only had red miso and I knew it would be quite strong. Used soft tofu, replaced the dashi packet with better than bouillon because I don't have access to good kombu for good japanese veggie broth.

Used this article to make strata with the equilibrium bread from Woodpepper with fresh thyme, asparagus, and gruyere. It was good, but a bit too bland. Needs something besides the salt and pepper I added to juice it up - maybe mustard? My 8x8 pan took roughly 4 cups of bread. Soaked it overnight, bake time was much longer than specified because I was trying to get it to 165F.

Image of original recipe is in the "Food" folder. x1 batch is for one 16oz drink, and you need to add 1.5 tsp honey to the matcha mixture to make it sweet enough. Using an immersion blender works well, but don't process for more than around 30 seconds or the butterfat in the heavy cream will begin to separate out. You'll know you've gone too far if the mixture begins to darken in tone. Add only half the matcha mixture shown in this image.