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Joined 1 year ago
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Cake day: June 10th, 2023

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  • Yep, all the black ink on my nearly-complete traditional sleeve (so… lots) had a spontaneous granulomatous reaction this year. They were all at least a few years old.

    It’s currently healing thanks to a topical steroid, but I have yet to see if it stays away for any significant length of time. I can’t even have them removed (not that I want to), lest the ink enters my bloodstream and lodges in some gland somewhere. Black ink reactions are super rare; my derm had never seen one in person.

    My artist even uses one of the few approved-in-the-EU inks, go figure.



  • Some recipes depend on the dough being mixed just until the ingredients are combined, and not any longer. Other commenters are saying that overmixing cookies can warm the butter too much. With some recipes, like muffins, mixing creates gluten chains that lead to chewey-ness and toughness. So in order to avoid that you stop mixing asap.

    Baking is a chemical reaction and the quantities, order, and methods really do have a huge impact on the result!