Funny

6800 readers

1369 users here now

General rules:

Be kind.
All posts must make an attempt to be funny.
Obey the general sh.itjust.works instance rules.
No politics or political figures. There are plenty of other politics communities to choose from.
Don't post anything grotesque or potentially illegal. Examples include pornography, gore, animal cruelty, inappropriate jokes involving kids, etc.

Exceptions may be made at the discretion of the mods.

founded 1 year ago

MODERATORS

TheDude@sh.itjust.works

kersploosh@sh.itjust.works

example@reddthat.com

VicksVaporBBQrub@sh.itjust.works

1029

I can't believe it tastes different (lemmy.world)

submitted 6 months ago by The_Picard_Maneuver@lemmy.world to c/funny@sh.itjust.works

166 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] Cheradenine@sh.itjust.works 21 points 6 months ago (2 children)

It can work pretty well, usually in baked good that have a high moisture content like banana bread. It is certainly not a 1/1 substitute. Best practice is to follow a known recipe, or have played around enough to know what changing fat, sugar, water, levels will do. Just changing something like sugar level will change not just sweetness, but gluten formation, browning, moisture retention. It can be complex.

[–] rockSlayer@lemmy.world 9 points 6 months ago* (last edited 6 months ago) (1 children)

Reminds me of advice I got from my grandma: Cooking is a hobby, baking is science.

[–] BakerBagel@midwest.social 2 points 6 months ago (1 children)

Nah, i do a great job of just getting stoned and winging it when i bake. People usually love it

[–] veroxii@aussie.zone 2 points 5 months ago

Are these other people also stoned when they try it?

[–] BearOfaTime@lemm.ee 2 points 5 months ago

Baking is black magic.

Convince me otherwise. 😛