What little unimportant things bug you for no apparent reason.

Like Tree5Likes

I just thought of one that drives me nuts, and most people don't understand. Save for certain exceptions, bread and many baked goods and desserts are not meant to be eaten hot (as in straight out of the oven). Get the hell away from my freshly baked bread that hasn't cooled! I know that it smells really great, I know there's that stupid "selling like hotcakes" expression, but no. Heck, we even get taught to eat bread when it has cooled for a decent amount of time when doing baking classes. Warm yeast breads smell great, but they don't taste like much when they've just finished baking. Same applies to a crumb cake hot out of the oven. My roommate insisted on having a piece of a cinnamon crumb cake that I had just pulled out, and it was not going to happen. Of course things like fresh out of oven biscuits and even warm brioche are great, but not a crusty French loaf!
Originally Posted by Saria
Not a crusty french loaf?! I assure you, baguettes never taste better than when they are warm from the bakery!
(now for cookies andthe like, I understand. I always want to eat them before they cool because I like the taste best, but I have such a fight trying to get them off the cookies sheet...)
3a in Paris
I use:
Garnier Ultra Doux conditioners
High in glycerin conditioners
As much gel as possible
Testing out flax seed gel
Plopping, for around 30 minutes
Pixiecurl drying
Pineappling

Having both baked and purchased yeasty, crusty bread I do not for a second believe it should be eaten warm. Gummy texture, no flavor. So I agree with that teaching.
Why bread is to be eaten after it has cooled completely:

"Loaves come out of the oven at a minimum
of 180 degrees in their center, usually higher. Depending on the size of the breads, it may take up to 2 hours for them to cool down to room temperature. During this time they continue to evaporate moisture, drying out, and thus, intensifying in flavor. While the loaves are still 160 F they are, technically, still gelatinizing. This is why, if you cut into a loaf right out of the oven, even one that is 200 F in the center, it will seem doughy or underbaked. The starches, though fully saturated and swelled with moisture, are still in the process of setting. The trapped steam either evaporates off through the crust, or will reform as moisture and be absorbed by the crumb of the bread. If the process is interrupted by cutting or breaking the bread while it is still hot, the loaf will seem soggy.
Flavor intensity, though, is most critical . . .
The optimum time to eat most bread, and some people feel that sourdough is the exception to this rule (because it's more flavorful the longer it cools, even a couple of days later), is the moment it cools to about 80 F in the center. There will be no residual warmth to cover or blunt the flavor on the palate. Of course, many people like to eat bread warm so that it melts the butter and tastes comforting in the mouth. There is nothing wrong with this, but if you want to fully taste the bread itself, with all its subtle nuances, cool it completely."

So don't cut into my fresh out of the oven bread!
Cooled fresh bread with soft butter >>>>>>>>> warm bread with butter. Just more flavor. And mediocre bread relies on warmth to hide its lack of flavor.
Again, not all breads, but yes when it comes to rustic loaves that depend on the slow enzyme development of the yeast and starch.
Most cookies taste better when they've cooled. Shortbread in particular needs to be completely cool and really tastes better as the days pass.
Cakes don't taste sweet enough and taste eggy when out of the oven.
Maybe a baguette isn't like a big rustic loaf and it has time to get rid of the steam before cooling all the way? It's also not a complex-tasting bread at all, so I don't know that anything is lost in the flavors.
(That said, I actually really like the moist, sort of undercooked type of bread, so maybe this is why I'm a fan. I realize I'm not like most people in this regard )

eta -- if you come make me bread though, I promise I'll wait till it's cooled to eat it. Come make me bread?
3a in Paris
I use:
Garnier Ultra Doux conditioners
High in glycerin conditioners
As much gel as possible
Testing out flax seed gel
Plopping, for around 30 minutes
Pixiecurl drying
Pineappling

Oh this reminded me--I hate books with reeeeally long paragraphs. The worst offender that I've found so far is "Atlas Shrugged." That Ayn Rand could go on for like SEVEN PAGES without ever including a break in the paragraph!!! HOW am I supposed to go to bed??? Eventually I was forced to start drawing marks where I stopped...it was either that or just pass out trying to get to the end of the paragraph.
Originally Posted by Kikapoo
Even worse- when that ridiculously long paragraph consists of a single sentence. Uggh.
Brooklyn, NY

Hair: 3A/B, Underlayer of 2B
HG products:
Winter- Giovanni Tea Tree (co-wash) & 50/50 (condish); Curl Junkie Curl Assurance Leave-In; Curls Milkshake & Quenched Curls; Re:coil; BRHG
Summer: DevaCurl No Poo & OneC; CK; Re:coil; BRHG; Honey!!!

fotki pw= crrrls
Sorry Saria, I don't know how many converts you're going to win over. But I'd be happy to do a taste test!
Brooklyn, NY

Hair: 3A/B, Underlayer of 2B
HG products:
Winter- Giovanni Tea Tree (co-wash) & 50/50 (condish); Curl Junkie Curl Assurance Leave-In; Curls Milkshake & Quenched Curls; Re:coil; BRHG
Summer: DevaCurl No Poo & OneC; CK; Re:coil; BRHG; Honey!!!

fotki pw= crrrls
Maybe a baguette isn't like a big rustic loaf and it has time to get rid of the steam before cooling all the way? It's also not a complex-tasting bread at all, so I don't know that anything is lost in the flavors.
(That said, I actually really like the moist, sort of undercooked type of bread, so maybe this is why I'm a fan. I realize I'm not like most people in this regard )

eta -- if you come make me bread though, I promise I'll wait till it's cooled to eat it. Come make me bread?
Originally Posted by lody
A baguette is a rustic bread and is a complex-tasting loaf. It may not seem like it, but it is. There can be so much variation in
terms of the crust and the crumb (which account for how the flavor is perceived) depending on what ratios are used, whether it's made with a pre-ferment (and what kind) or
through a retardation process, how much kneading is done, how much proofing, etc. It's basically the benchmark. It's the oh-so-elusive bread that every baker wants to master, and the one that is mediocre at most bakeries. I have baked a fair amount of rustic bread, and baguettes are the ones I'm most hesitant to make because it's so difficult to get a great one. It is nothing but flour, water, yeast, and salt. It's not like enriched and rich doughs where there is a dependence on ingredients like sugar and fat. It's the ratios and technique employed that account for flavor.
But anyway, I don't care if you want to toast the bread once it's done. I just don't want anyone touching it before then (and cooling is part of the breadbaking process).

http://www.wildyeastblog.com/2009/09...ree-baguettes/

Last edited by Saria; 02-09-2010 at 10:58 AM.
i llove to cook but i dont know much about kitchen ettiquette. if i was your roomate id drive you nuts Saria.
My family does this as well, to the point where I'll only cook when they aren't in the house. Especially my cookies, I pull my cookies out of the oven when they are still soft enough to hold a thumb print, because they harden as they cool, and if I wait until they are hard enough to eat while they're in the oven, they'll cool crumbly and dry.

My family doesn't get this, and trys to spatula them away a few seconds after getting out of the oven, then tell me they are undercooked!
Lady Fand of the Joy Filled Summer Skys in the Order of the Curly Crusaders!
KNEEL BEFORE ZOD!
opening something like ketchup or peanut butter and not immediately putting the top back on after using it!
3a/3b/3c/36D


May the hair gods shine on me (and you!).

My silly veggie blog: vegefattien
When a certain roommate who is a skank with her own dishes (as in NEVER EVER EVER washes them and leaves them to grow mold) continually takes MINE and does the same thing. I came back one time to find pretty much ALL my stuff, used and dirty and just left.......I was expected to clean them. I was seriously close to murder that day....

Leaving shaved hairs all over the sink/bath. Gross.

When I cant find something I really need and REMEMBER PUTTING IT THERE 2 seconds ago. I really hate that.

Having the toilet paper in hold so that it comes out from underneath- that is just plain wrong

When my hair just wont go right.
I am sick of the amount of vampire books and TV programmes out there. Sure there are plenty of other books and TV programmes available but when I'm looking at Amazon and every other book I click on seems to be about vampires it gets a bit tedious. How do they end up in the mystery section?

Everyone seems to be cashing in on Twilight's success and producing a load of tosh in the process. I wish it would go away. Or that Amazon would the vampire stuff in it's own category so it's easily avoidable.
Fat does not make you fat. It's actually pretty important.
Having both baked and purchased yeasty, crusty bread I do not for a second believe it should be eaten warm. Gummy texture, no flavor. So I agree with that teaching.
Why bread is to be eaten after it has cooled completely:

"Loaves come out of the oven at a minimum
of 180 degrees in their center, usually higher. Depending on the size of the breads, it may take up to 2 hours for them to cool down to room temperature. During this time they continue to evaporate moisture, drying out, and thus, intensifying in flavor. While the loaves are still 160 F they are, technically, still gelatinizing. This is why, if you cut into a loaf right out of the oven, even one that is 200 F in the center, it will seem doughy or underbaked. The starches, though fully saturated and swelled with moisture, are still in the process of setting. The trapped steam either evaporates off through the crust, or will reform as moisture and be absorbed by the crumb of the bread. If the process is interrupted by cutting or breaking the bread while it is still hot, the loaf will seem soggy.
Flavor intensity, though, is most critical . . .
The optimum time to eat most bread, and some people feel that sourdough is the exception to this rule (because it's more flavorful the longer it cools, even a couple of days later), is the moment it cools to about 80 F in the center. There will be no residual warmth to cover or blunt the flavor on the palate. Of course, many people like to eat bread warm so that it melts the butter and tastes comforting in the mouth. There is nothing wrong with this, but if you want to fully taste the bread itself, with all its subtle nuances, cool it completely."

So don't cut into my fresh out of the oven bread!
Cooled fresh bread with soft butter >>>>>>>>> warm bread with butter. Just more flavor. And mediocre bread relies on warmth to hide its lack of flavor.
Again, not all breads, but yes when it comes to rustic loaves that depend on the slow enzyme development of the yeast and starch.
Most cookies taste better when they've cooled. Shortbread in particular needs to be completely cool and really tastes better as the days pass.
Cakes don't taste sweet enough and taste eggy when out of the oven.
Originally Posted by Saria
I was always taught that bread is not "fully baked" until it has cooled completely (which is just a short way of saying the exact same thing you said above), and that if you want to eat bread warm, let it cool completely after taking it out of the oven and rewarm it.
"...just because you're paranoid doesn't mean that there isn't an invisible demon about to eat your face." ~Harry Dresden

I drives me crazy when people come wandering into the kitchen when I'm cooking. I am usually doing a lot of things at once so go back and forth between the stove and counters all the time. Nothing irritates me more than stirring something on the stove, turning around to chop my herbs, and smacking right into someone who is just standing there!

If you need something in the kitchen while I'm working, get it and just get out!

The most annoying is when my husband decides that while I am cooking would be a perfect time to do dishes. UGH!
"...just because you're paranoid doesn't mean that there isn't an invisible demon about to eat your face." ~Harry Dresden

I drives me crazy when people come wandering into the kitchen when I'm cooking. I am usually doing a lot of things at once so go back and forth between the stove and counters all the time. Nothing irritates me more than stirring something on the stove, turning around to chop my herbs, and smacking right into someone who is just standing there!

If you need something in the kitchen while I'm working, get it and just get out!

The most annoying is when my husband decides that while I am cooking would be a perfect time to do dishes. UGH!
Originally Posted by Nallia
haha! Not me! If I am cooking for people I will usually be a little annoyed if I am left alone--feels a little too "maid" :P I want people to come and be active in the kitchen. Doing the dishes or some other chore is best, makes me feel I am not the only one to do work, does that make sense?
3a in Paris
I use:
Garnier Ultra Doux conditioners
High in glycerin conditioners
As much gel as possible
Testing out flax seed gel
Plopping, for around 30 minutes
Pixiecurl drying
Pineappling

I drives me crazy when people come wandering into the kitchen when I'm cooking. I am usually doing a lot of things at once so go back and forth between the stove and counters all the time. Nothing irritates me more than stirring something on the stove, turning around to chop my herbs, and smacking right into someone who is just standing there!

If you need something in the kitchen while I'm working, get it and just get out!

The most annoying is when my husband decides that while I am cooking would be a perfect time to do dishes. UGH!
Originally Posted by Nallia
haha! Not me! If I am cooking for people I will usually be a little annoyed if I am left alone--feels a little too "maid" :P I want people to come and be active in the kitchen. Doing the dishes or some other chore is best, makes me feel I am not the only one to do work, does that make sense?
Originally Posted by lody
It makes perfect sense. I love help too; I just prefer to get it once I'm out of the kitchen. Bumping into or having to jump around people while I'm going back and forth upsets my groove. That's why I could never be a professional chef.
"...just because you're paranoid doesn't mean that there isn't an invisible demon about to eat your face." ~Harry Dresden

I hate when people have no reading comprehension skills. I just read an article and the following reader comments, and way.too.many. of them kept making ignorant judgments despite the information being right in front of their faces!
http://unpavedpath.blogspot.com/
sinistral55
Guest
Posts: n/a
Toot And Puddle. Their voices
When people pronounce the letter "r" as "are-a." What gives?
No MAS.

I am the new Black.

"Hope the Mail are saving space tomorrow for Samantha Brick's reaction piece on the reactions to her piece about the reactions to her piece." ~ Tweet reposted by Rou.

http://www.youtube.com/user/Kimshi4242

http://www.tumblr.com/blog/kimshi4242
When people wear totally inappropriate shoes in snow. Today I saw 2 women wearing stiletto heels in 3 inch snow. Yes, they were boots, but not for wearing in snow! One wasn't even wearing a coat or jumper, just a t-shirt.

Hey it's their body and health but it bugs me.
Fat does not make you fat. It's actually pretty important.
Join Date: Mar 2008
Posts: 15,533
Bad smells. Smelly people. And the post office lady --- whom I've long thought of as a hippy-slob type --- who actually burped while she was waiting on me.

Stale smoke. Burnt coffee. The clingy odor of fried food. General b.o. Dirty hair.

The showoff short guy at the gym who was "loosening" his arm muscles but actually spreading the smell of his own sweat. Marking like an animal.

Trending Topics


Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -6. The time now is 06:06 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Copyright 2011 NaturallyCurly.com