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+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkkw04b","c_root_id_B":"gkl39j2","created_at_utc_A":1611500675,"created_at_utc_B":1611502399,"score_A":14,"score_B":52,"human_ref_A":"There are lots of ways to make cookies more chewey. Basically you want more moisture, and lowering the oven temp is just one way to go about that  Edit: this link suggests 325 f  https:\/\/www.bobsredmill.com\/blog\/baking-101\/how-to-make-chewy-cookies\/","human_ref_B":"It\u2019s about more than temperature! The amounts of egg yolks\/whites, type of flour, type of sugar, etc. all matter for texture. I *highly* recommend this video from America\u2019s Test Kitchen for more info on how the science behind chewy cookies works. The recipe is my personal favorite for chocolate chip cookies! They\u2019re AMAZING!  Alton Brown also has a recipe for a chewy chocolate chip cookie. In it (and in the accompanying episode of Good Eats) he explains some of the science behind making chewy vs crunchy cookies. I haven\u2019t tried this recipe yet (can\u2019t get over the ATK recipe!) but learned a lot from it and Alton!   You can also learn a lot (as I have) about the general process of making great cookies from Christina Tosi. For instance, most folks aren\u2019t creaming their butter and sugar long enough. She talks about this on The Chef Show (Netflix) and in some of her videos. I really love these cookies. Hope this helps!  Edit: thanks for the award! So glad folks are finding this helpful!","labels":0,"seconds_difference":1724.0,"score_ratio":3.7142857143}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknktaw","c_root_id_B":"gknvr7y","created_at_utc_A":1611534982,"created_at_utc_B":1611540529,"score_A":28,"score_B":43,"human_ref_A":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","human_ref_B":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","labels":0,"seconds_difference":5547.0,"score_ratio":1.5357142857}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknsai0","c_root_id_B":"gknvr7y","created_at_utc_A":1611538747,"created_at_utc_B":1611540529,"score_A":24,"score_B":43,"human_ref_A":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","human_ref_B":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","labels":0,"seconds_difference":1782.0,"score_ratio":1.7916666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknvr7y","c_root_id_B":"gkmbj4s","created_at_utc_A":1611540529,"created_at_utc_B":1611513708,"score_A":43,"score_B":27,"human_ref_A":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","human_ref_B":"Three things.  First, use room temperature butter when mixing the butter so it really mixes and blends well.  Second, make sure your refrigerate the cookie dough mixture for a few hours so the butter and mixture becomes a bit more solidified.  Third, bake at 325 and under bake it slightly. So it depends on the size of the cookies, obviously, but I make my cookies around the size of a famous Amos cookie. For that size, I stick it in the oven for exactly 9 minutes and 40 seconds. That\u2019s it, no more. Take it out of the oven immediately and let the cookies cool on the cooking sheet. The slightly under baked cookies will rest and basically finish baking on the cooling sheet. Wait about 30 minutes before eating.  Edit: one last thing, I haven\u2019t tried using a non silicone baking sheet, but yeah I use one of those Amazon silicone sheets and supposedly they help","labels":1,"seconds_difference":26821.0,"score_ratio":1.5925925926}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknvr7y","c_root_id_B":"gknar2k","created_at_utc_A":1611540529,"created_at_utc_B":1611530112,"score_A":43,"score_B":23,"human_ref_A":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","human_ref_B":"K I know what you're saying because I was there.  I used to under cook all my baked goods in order to get that chewy awsomeness.  The I found the America Test Kitchen.  Their brown butter chocolate chip cookies somehow hit chewy and crisp in the perfect combo.  Best cookie I have ever made.  I honestly worry about my sugar intake because of these things","labels":1,"seconds_difference":10417.0,"score_ratio":1.8695652174}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmmtfe","c_root_id_B":"gknvr7y","created_at_utc_A":1611519110,"created_at_utc_B":1611540529,"score_A":20,"score_B":43,"human_ref_A":"according to this, 160F will kill salmonella and e.coli, at 230F carmelization starts, and maillard reaction starts at 285F. I think I'd start with one or two cookies at 225F and see what happens.","human_ref_B":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","labels":0,"seconds_difference":21419.0,"score_ratio":2.15}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkns053","c_root_id_B":"gknvr7y","created_at_utc_A":1611538600,"created_at_utc_B":1611540529,"score_A":19,"score_B":43,"human_ref_A":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","human_ref_B":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","labels":0,"seconds_difference":1929.0,"score_ratio":2.2631578947}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknvr7y","c_root_id_B":"gkmrbo4","created_at_utc_A":1611540529,"created_at_utc_B":1611521307,"score_A":43,"score_B":17,"human_ref_A":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","human_ref_B":"It seems they dropped corn syrup from their recipe a few years ago.  Replacing some white sugar with a little glucose\/dextrose definitely makes for a chewier texture.  Also lets you bake at a low temperature (thus paler) for longer without the cookies drying out.","labels":1,"seconds_difference":19222.0,"score_ratio":2.5294117647}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkl8u3o","c_root_id_B":"gknvr7y","created_at_utc_A":1611504007,"created_at_utc_B":1611540529,"score_A":14,"score_B":43,"human_ref_A":"My basic temp is 180c (160c fan assisted) for around 10 minutes at least based on the size. Bake till slightly brown on the edges and leave on the hot tray to stiffen up. Also add liquid glucose to your mix as well to add a bit of extra chew.","human_ref_B":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","labels":0,"seconds_difference":36522.0,"score_ratio":3.0714285714}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknvr7y","c_root_id_B":"gkkw04b","created_at_utc_A":1611540529,"created_at_utc_B":1611500675,"score_A":43,"score_B":14,"human_ref_A":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","human_ref_B":"There are lots of ways to make cookies more chewey. Basically you want more moisture, and lowering the oven temp is just one way to go about that  Edit: this link suggests 325 f  https:\/\/www.bobsredmill.com\/blog\/baking-101\/how-to-make-chewy-cookies\/","labels":1,"seconds_difference":39854.0,"score_ratio":3.0714285714}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknvr7y","c_root_id_B":"gkme0gu","created_at_utc_A":1611540529,"created_at_utc_B":1611514586,"score_A":43,"score_B":14,"human_ref_A":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","human_ref_B":"They are the best. If you want them still, they are the ones that subway use.","labels":1,"seconds_difference":25943.0,"score_ratio":3.0714285714}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknhnbf","c_root_id_B":"gknvr7y","created_at_utc_A":1611533378,"created_at_utc_B":1611540529,"score_A":15,"score_B":43,"human_ref_A":"I use all brown sugar and bake for 9 minutes at 325 freedomheit. I know cookie size and oven type play into it but maybe that will help. It comes nice and chewy, but cooked.  My oven is pretty middle of the road and I make a pretty average size cookie.","human_ref_B":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","labels":0,"seconds_difference":7151.0,"score_ratio":2.8666666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknvr7y","c_root_id_B":"gknmhvg","created_at_utc_A":1611540529,"created_at_utc_B":1611535813,"score_A":43,"score_B":13,"human_ref_A":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","human_ref_B":"Modifying your recipe to include more hygroscopic ingredients like corn syrup or brown sugar (which contains molasses) will help with chewiness! Replace some of your white sugar with these ingredients. You can add during your creaming step where you are adding the white sugar.","labels":1,"seconds_difference":4716.0,"score_ratio":3.3076923077}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknvr7y","c_root_id_B":"gkl816z","created_at_utc_A":1611540529,"created_at_utc_B":1611503784,"score_A":43,"score_B":13,"human_ref_A":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","human_ref_B":"Omg I totally forgot about Otis Spunkmeyer but this post is making me drool just thinking about them! We had them in our school too. Definitely going to keep an eye on this post and check out all the responses!","labels":1,"seconds_difference":36745.0,"score_ratio":3.3076923077}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklsvhj","c_root_id_B":"gknvr7y","created_at_utc_A":1611508439,"created_at_utc_B":1611540529,"score_A":12,"score_B":43,"human_ref_A":"My chocolate chip cookies usually turn out chewy no matter what recipe I use. I think it's because I use the minimum recipe time or slightly less, take them out while they still look wet, and let them finish cooking on the hot cookie sheet for about 3 minutes.","human_ref_B":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","labels":0,"seconds_difference":32090.0,"score_ratio":3.5833333333}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmyiex","c_root_id_B":"gknvr7y","created_at_utc_A":1611524644,"created_at_utc_B":1611540529,"score_A":12,"score_B":43,"human_ref_A":"I cook mine at 375 everytime, no matter what the recipe says. This way they get brown on the outside faster and the inside stays gooey (but cooked!). Try 8 minutes at 375, I sometimes bake for as long as 15 depending on the recipe.","human_ref_B":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","labels":0,"seconds_difference":15885.0,"score_ratio":3.5833333333}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknvr7y","c_root_id_B":"gkmj30o","created_at_utc_A":1611540529,"created_at_utc_B":1611517181,"score_A":43,"score_B":9,"human_ref_A":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","human_ref_B":"Why not experiment? Start at 300 and see how it goes...","labels":1,"seconds_difference":23348.0,"score_ratio":4.7777777778}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklwjgr","c_root_id_B":"gknvr7y","created_at_utc_A":1611509299,"created_at_utc_B":1611540529,"score_A":7,"score_B":43,"human_ref_A":"I typically under bake my go to chocolate chip recipe because I like them chewier.  For me a brown is burnt.","human_ref_B":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","labels":0,"seconds_difference":31230.0,"score_ratio":6.1428571429}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknvr7y","c_root_id_B":"gknqnu2","created_at_utc_A":1611540529,"created_at_utc_B":1611537924,"score_A":43,"score_B":7,"human_ref_A":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","human_ref_B":"350 bruh. 12 min.","labels":1,"seconds_difference":2605.0,"score_ratio":6.1428571429}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkm5nn7","c_root_id_B":"gknvr7y","created_at_utc_A":1611511918,"created_at_utc_B":1611540529,"score_A":3,"score_B":43,"human_ref_A":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","human_ref_B":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","labels":0,"seconds_difference":28611.0,"score_ratio":14.3333333333}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkn5g8t","c_root_id_B":"gknvr7y","created_at_utc_A":1611527827,"created_at_utc_B":1611540529,"score_A":2,"score_B":43,"human_ref_A":"Can\u2019t you just use safe cookie dough and go from there?","human_ref_B":"I do all my cookies based on ratios. Flour:fat:sugar is 1:1:1 and 1 egg per 250 grams of flour. The rest is just additions that you want to put in. I always add a little more flour to keep them from being too thin. 350 for 10 minutes.   Ratio baking changed my life!!!","labels":0,"seconds_difference":12702.0,"score_ratio":21.5}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmbj4s","c_root_id_B":"gknktaw","created_at_utc_A":1611513708,"created_at_utc_B":1611534982,"score_A":27,"score_B":28,"human_ref_A":"Three things.  First, use room temperature butter when mixing the butter so it really mixes and blends well.  Second, make sure your refrigerate the cookie dough mixture for a few hours so the butter and mixture becomes a bit more solidified.  Third, bake at 325 and under bake it slightly. So it depends on the size of the cookies, obviously, but I make my cookies around the size of a famous Amos cookie. For that size, I stick it in the oven for exactly 9 minutes and 40 seconds. That\u2019s it, no more. Take it out of the oven immediately and let the cookies cool on the cooking sheet. The slightly under baked cookies will rest and basically finish baking on the cooling sheet. Wait about 30 minutes before eating.  Edit: one last thing, I haven\u2019t tried using a non silicone baking sheet, but yeah I use one of those Amazon silicone sheets and supposedly they help","human_ref_B":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","labels":0,"seconds_difference":21274.0,"score_ratio":1.037037037}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknar2k","c_root_id_B":"gknktaw","created_at_utc_A":1611530112,"created_at_utc_B":1611534982,"score_A":23,"score_B":28,"human_ref_A":"K I know what you're saying because I was there.  I used to under cook all my baked goods in order to get that chewy awsomeness.  The I found the America Test Kitchen.  Their brown butter chocolate chip cookies somehow hit chewy and crisp in the perfect combo.  Best cookie I have ever made.  I honestly worry about my sugar intake because of these things","human_ref_B":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","labels":0,"seconds_difference":4870.0,"score_ratio":1.2173913043}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknktaw","c_root_id_B":"gkmmtfe","created_at_utc_A":1611534982,"created_at_utc_B":1611519110,"score_A":28,"score_B":20,"human_ref_A":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","human_ref_B":"according to this, 160F will kill salmonella and e.coli, at 230F carmelization starts, and maillard reaction starts at 285F. I think I'd start with one or two cookies at 225F and see what happens.","labels":1,"seconds_difference":15872.0,"score_ratio":1.4}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknktaw","c_root_id_B":"gkmrbo4","created_at_utc_A":1611534982,"created_at_utc_B":1611521307,"score_A":28,"score_B":17,"human_ref_A":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","human_ref_B":"It seems they dropped corn syrup from their recipe a few years ago.  Replacing some white sugar with a little glucose\/dextrose definitely makes for a chewier texture.  Also lets you bake at a low temperature (thus paler) for longer without the cookies drying out.","labels":1,"seconds_difference":13675.0,"score_ratio":1.6470588235}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknktaw","c_root_id_B":"gkl8u3o","created_at_utc_A":1611534982,"created_at_utc_B":1611504007,"score_A":28,"score_B":14,"human_ref_A":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","human_ref_B":"My basic temp is 180c (160c fan assisted) for around 10 minutes at least based on the size. Bake till slightly brown on the edges and leave on the hot tray to stiffen up. Also add liquid glucose to your mix as well to add a bit of extra chew.","labels":1,"seconds_difference":30975.0,"score_ratio":2.0}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknktaw","c_root_id_B":"gkkw04b","created_at_utc_A":1611534982,"created_at_utc_B":1611500675,"score_A":28,"score_B":14,"human_ref_A":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","human_ref_B":"There are lots of ways to make cookies more chewey. Basically you want more moisture, and lowering the oven temp is just one way to go about that  Edit: this link suggests 325 f  https:\/\/www.bobsredmill.com\/blog\/baking-101\/how-to-make-chewy-cookies\/","labels":1,"seconds_difference":34307.0,"score_ratio":2.0}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknktaw","c_root_id_B":"gkme0gu","created_at_utc_A":1611534982,"created_at_utc_B":1611514586,"score_A":28,"score_B":14,"human_ref_A":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","human_ref_B":"They are the best. If you want them still, they are the ones that subway use.","labels":1,"seconds_difference":20396.0,"score_ratio":2.0}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknhnbf","c_root_id_B":"gknktaw","created_at_utc_A":1611533378,"created_at_utc_B":1611534982,"score_A":15,"score_B":28,"human_ref_A":"I use all brown sugar and bake for 9 minutes at 325 freedomheit. I know cookie size and oven type play into it but maybe that will help. It comes nice and chewy, but cooked.  My oven is pretty middle of the road and I make a pretty average size cookie.","human_ref_B":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","labels":0,"seconds_difference":1604.0,"score_ratio":1.8666666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkl816z","c_root_id_B":"gknktaw","created_at_utc_A":1611503784,"created_at_utc_B":1611534982,"score_A":13,"score_B":28,"human_ref_A":"Omg I totally forgot about Otis Spunkmeyer but this post is making me drool just thinking about them! We had them in our school too. Definitely going to keep an eye on this post and check out all the responses!","human_ref_B":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","labels":0,"seconds_difference":31198.0,"score_ratio":2.1538461538}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknktaw","c_root_id_B":"gklsvhj","created_at_utc_A":1611534982,"created_at_utc_B":1611508439,"score_A":28,"score_B":12,"human_ref_A":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","human_ref_B":"My chocolate chip cookies usually turn out chewy no matter what recipe I use. I think it's because I use the minimum recipe time or slightly less, take them out while they still look wet, and let them finish cooking on the hot cookie sheet for about 3 minutes.","labels":1,"seconds_difference":26543.0,"score_ratio":2.3333333333}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknktaw","c_root_id_B":"gkmyiex","created_at_utc_A":1611534982,"created_at_utc_B":1611524644,"score_A":28,"score_B":12,"human_ref_A":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","human_ref_B":"I cook mine at 375 everytime, no matter what the recipe says. This way they get brown on the outside faster and the inside stays gooey (but cooked!). Try 8 minutes at 375, I sometimes bake for as long as 15 depending on the recipe.","labels":1,"seconds_difference":10338.0,"score_ratio":2.3333333333}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknktaw","c_root_id_B":"gkmj30o","created_at_utc_A":1611534982,"created_at_utc_B":1611517181,"score_A":28,"score_B":9,"human_ref_A":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","human_ref_B":"Why not experiment? Start at 300 and see how it goes...","labels":1,"seconds_difference":17801.0,"score_ratio":3.1111111111}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklwjgr","c_root_id_B":"gknktaw","created_at_utc_A":1611509299,"created_at_utc_B":1611534982,"score_A":7,"score_B":28,"human_ref_A":"I typically under bake my go to chocolate chip recipe because I like them chewier.  For me a brown is burnt.","human_ref_B":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","labels":0,"seconds_difference":25683.0,"score_ratio":4.0}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknktaw","c_root_id_B":"gkm5nn7","created_at_utc_A":1611534982,"created_at_utc_B":1611511918,"score_A":28,"score_B":3,"human_ref_A":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","human_ref_B":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","labels":1,"seconds_difference":23064.0,"score_ratio":9.3333333333}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkn5g8t","c_root_id_B":"gknktaw","created_at_utc_A":1611527827,"created_at_utc_B":1611534982,"score_A":2,"score_B":28,"human_ref_A":"Can\u2019t you just use safe cookie dough and go from there?","human_ref_B":"My personal experience to creating chewier cookies isn't with the temperature, but rather with the bake time! You gotta watch cookies like a hawk while they are baking. I usually set to 350, set a timer for 10 minutes, then spend the rest of my time with my eyes on the cookies in the oven. You'll notice that the tops of the cookies look \"wet\" while first baking. The moment you notice they no longer look wet, pull them out immediately! The cookies will continue to bake a bit on your hot sheet, so the swift removal is key. For me, this produces a very slightly crisp edge and a chewy, gooey center. It takes some trial and error to know exactly what the cookies should look like when to take them out, but when you do, it is foolproof!","labels":0,"seconds_difference":7155.0,"score_ratio":14.0}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknar2k","c_root_id_B":"gknsai0","created_at_utc_A":1611530112,"created_at_utc_B":1611538747,"score_A":23,"score_B":24,"human_ref_A":"K I know what you're saying because I was there.  I used to under cook all my baked goods in order to get that chewy awsomeness.  The I found the America Test Kitchen.  Their brown butter chocolate chip cookies somehow hit chewy and crisp in the perfect combo.  Best cookie I have ever made.  I honestly worry about my sugar intake because of these things","human_ref_B":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","labels":0,"seconds_difference":8635.0,"score_ratio":1.0434782609}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknsai0","c_root_id_B":"gkmmtfe","created_at_utc_A":1611538747,"created_at_utc_B":1611519110,"score_A":24,"score_B":20,"human_ref_A":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","human_ref_B":"according to this, 160F will kill salmonella and e.coli, at 230F carmelization starts, and maillard reaction starts at 285F. I think I'd start with one or two cookies at 225F and see what happens.","labels":1,"seconds_difference":19637.0,"score_ratio":1.2}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkns053","c_root_id_B":"gknsai0","created_at_utc_A":1611538600,"created_at_utc_B":1611538747,"score_A":19,"score_B":24,"human_ref_A":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","human_ref_B":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","labels":0,"seconds_difference":147.0,"score_ratio":1.2631578947}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmrbo4","c_root_id_B":"gknsai0","created_at_utc_A":1611521307,"created_at_utc_B":1611538747,"score_A":17,"score_B":24,"human_ref_A":"It seems they dropped corn syrup from their recipe a few years ago.  Replacing some white sugar with a little glucose\/dextrose definitely makes for a chewier texture.  Also lets you bake at a low temperature (thus paler) for longer without the cookies drying out.","human_ref_B":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","labels":0,"seconds_difference":17440.0,"score_ratio":1.4117647059}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkl8u3o","c_root_id_B":"gknsai0","created_at_utc_A":1611504007,"created_at_utc_B":1611538747,"score_A":14,"score_B":24,"human_ref_A":"My basic temp is 180c (160c fan assisted) for around 10 minutes at least based on the size. Bake till slightly brown on the edges and leave on the hot tray to stiffen up. Also add liquid glucose to your mix as well to add a bit of extra chew.","human_ref_B":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","labels":0,"seconds_difference":34740.0,"score_ratio":1.7142857143}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknsai0","c_root_id_B":"gkkw04b","created_at_utc_A":1611538747,"created_at_utc_B":1611500675,"score_A":24,"score_B":14,"human_ref_A":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","human_ref_B":"There are lots of ways to make cookies more chewey. Basically you want more moisture, and lowering the oven temp is just one way to go about that  Edit: this link suggests 325 f  https:\/\/www.bobsredmill.com\/blog\/baking-101\/how-to-make-chewy-cookies\/","labels":1,"seconds_difference":38072.0,"score_ratio":1.7142857143}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknsai0","c_root_id_B":"gkme0gu","created_at_utc_A":1611538747,"created_at_utc_B":1611514586,"score_A":24,"score_B":14,"human_ref_A":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","human_ref_B":"They are the best. If you want them still, they are the ones that subway use.","labels":1,"seconds_difference":24161.0,"score_ratio":1.7142857143}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknhnbf","c_root_id_B":"gknsai0","created_at_utc_A":1611533378,"created_at_utc_B":1611538747,"score_A":15,"score_B":24,"human_ref_A":"I use all brown sugar and bake for 9 minutes at 325 freedomheit. I know cookie size and oven type play into it but maybe that will help. It comes nice and chewy, but cooked.  My oven is pretty middle of the road and I make a pretty average size cookie.","human_ref_B":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","labels":0,"seconds_difference":5369.0,"score_ratio":1.6}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknmhvg","c_root_id_B":"gknsai0","created_at_utc_A":1611535813,"created_at_utc_B":1611538747,"score_A":13,"score_B":24,"human_ref_A":"Modifying your recipe to include more hygroscopic ingredients like corn syrup or brown sugar (which contains molasses) will help with chewiness! Replace some of your white sugar with these ingredients. You can add during your creaming step where you are adding the white sugar.","human_ref_B":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","labels":0,"seconds_difference":2934.0,"score_ratio":1.8461538462}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkl816z","c_root_id_B":"gknsai0","created_at_utc_A":1611503784,"created_at_utc_B":1611538747,"score_A":13,"score_B":24,"human_ref_A":"Omg I totally forgot about Otis Spunkmeyer but this post is making me drool just thinking about them! We had them in our school too. Definitely going to keep an eye on this post and check out all the responses!","human_ref_B":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","labels":0,"seconds_difference":34963.0,"score_ratio":1.8461538462}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknsai0","c_root_id_B":"gklsvhj","created_at_utc_A":1611538747,"created_at_utc_B":1611508439,"score_A":24,"score_B":12,"human_ref_A":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","human_ref_B":"My chocolate chip cookies usually turn out chewy no matter what recipe I use. I think it's because I use the minimum recipe time or slightly less, take them out while they still look wet, and let them finish cooking on the hot cookie sheet for about 3 minutes.","labels":1,"seconds_difference":30308.0,"score_ratio":2.0}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmyiex","c_root_id_B":"gknsai0","created_at_utc_A":1611524644,"created_at_utc_B":1611538747,"score_A":12,"score_B":24,"human_ref_A":"I cook mine at 375 everytime, no matter what the recipe says. This way they get brown on the outside faster and the inside stays gooey (but cooked!). Try 8 minutes at 375, I sometimes bake for as long as 15 depending on the recipe.","human_ref_B":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","labels":0,"seconds_difference":14103.0,"score_ratio":2.0}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknsai0","c_root_id_B":"gkmj30o","created_at_utc_A":1611538747,"created_at_utc_B":1611517181,"score_A":24,"score_B":9,"human_ref_A":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","human_ref_B":"Why not experiment? Start at 300 and see how it goes...","labels":1,"seconds_difference":21566.0,"score_ratio":2.6666666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknsai0","c_root_id_B":"gklwjgr","created_at_utc_A":1611538747,"created_at_utc_B":1611509299,"score_A":24,"score_B":7,"human_ref_A":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","human_ref_B":"I typically under bake my go to chocolate chip recipe because I like them chewier.  For me a brown is burnt.","labels":1,"seconds_difference":29448.0,"score_ratio":3.4285714286}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknsai0","c_root_id_B":"gknqnu2","created_at_utc_A":1611538747,"created_at_utc_B":1611537924,"score_A":24,"score_B":7,"human_ref_A":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","human_ref_B":"350 bruh. 12 min.","labels":1,"seconds_difference":823.0,"score_ratio":3.4285714286}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkm5nn7","c_root_id_B":"gknsai0","created_at_utc_A":1611511918,"created_at_utc_B":1611538747,"score_A":3,"score_B":24,"human_ref_A":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","human_ref_B":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","labels":0,"seconds_difference":26829.0,"score_ratio":8.0}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkn5g8t","c_root_id_B":"gknsai0","created_at_utc_A":1611527827,"created_at_utc_B":1611538747,"score_A":2,"score_B":24,"human_ref_A":"Can\u2019t you just use safe cookie dough and go from there?","human_ref_B":"Stick your dough in the fridge for a couple of hours. Roll into balls or use a cookie scoop, bake at 350 for 10 minutes (or 9 and leave them on the cookie sheet for a few minutes). Use bread flour instead of AP for extra chewiness, make sure there's more brown sugar than white (even if this means replacing some of the white with more brown).","labels":0,"seconds_difference":10920.0,"score_ratio":12.0}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmbj4s","c_root_id_B":"gkl8u3o","created_at_utc_A":1611513708,"created_at_utc_B":1611504007,"score_A":27,"score_B":14,"human_ref_A":"Three things.  First, use room temperature butter when mixing the butter so it really mixes and blends well.  Second, make sure your refrigerate the cookie dough mixture for a few hours so the butter and mixture becomes a bit more solidified.  Third, bake at 325 and under bake it slightly. So it depends on the size of the cookies, obviously, but I make my cookies around the size of a famous Amos cookie. For that size, I stick it in the oven for exactly 9 minutes and 40 seconds. That\u2019s it, no more. Take it out of the oven immediately and let the cookies cool on the cooking sheet. The slightly under baked cookies will rest and basically finish baking on the cooling sheet. Wait about 30 minutes before eating.  Edit: one last thing, I haven\u2019t tried using a non silicone baking sheet, but yeah I use one of those Amazon silicone sheets and supposedly they help","human_ref_B":"My basic temp is 180c (160c fan assisted) for around 10 minutes at least based on the size. Bake till slightly brown on the edges and leave on the hot tray to stiffen up. Also add liquid glucose to your mix as well to add a bit of extra chew.","labels":1,"seconds_difference":9701.0,"score_ratio":1.9285714286}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkkw04b","c_root_id_B":"gkmbj4s","created_at_utc_A":1611500675,"created_at_utc_B":1611513708,"score_A":14,"score_B":27,"human_ref_A":"There are lots of ways to make cookies more chewey. Basically you want more moisture, and lowering the oven temp is just one way to go about that  Edit: this link suggests 325 f  https:\/\/www.bobsredmill.com\/blog\/baking-101\/how-to-make-chewy-cookies\/","human_ref_B":"Three things.  First, use room temperature butter when mixing the butter so it really mixes and blends well.  Second, make sure your refrigerate the cookie dough mixture for a few hours so the butter and mixture becomes a bit more solidified.  Third, bake at 325 and under bake it slightly. So it depends on the size of the cookies, obviously, but I make my cookies around the size of a famous Amos cookie. For that size, I stick it in the oven for exactly 9 minutes and 40 seconds. That\u2019s it, no more. Take it out of the oven immediately and let the cookies cool on the cooking sheet. The slightly under baked cookies will rest and basically finish baking on the cooling sheet. Wait about 30 minutes before eating.  Edit: one last thing, I haven\u2019t tried using a non silicone baking sheet, but yeah I use one of those Amazon silicone sheets and supposedly they help","labels":0,"seconds_difference":13033.0,"score_ratio":1.9285714286}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkl816z","c_root_id_B":"gkmbj4s","created_at_utc_A":1611503784,"created_at_utc_B":1611513708,"score_A":13,"score_B":27,"human_ref_A":"Omg I totally forgot about Otis Spunkmeyer but this post is making me drool just thinking about them! We had them in our school too. Definitely going to keep an eye on this post and check out all the responses!","human_ref_B":"Three things.  First, use room temperature butter when mixing the butter so it really mixes and blends well.  Second, make sure your refrigerate the cookie dough mixture for a few hours so the butter and mixture becomes a bit more solidified.  Third, bake at 325 and under bake it slightly. So it depends on the size of the cookies, obviously, but I make my cookies around the size of a famous Amos cookie. For that size, I stick it in the oven for exactly 9 minutes and 40 seconds. That\u2019s it, no more. Take it out of the oven immediately and let the cookies cool on the cooking sheet. The slightly under baked cookies will rest and basically finish baking on the cooling sheet. Wait about 30 minutes before eating.  Edit: one last thing, I haven\u2019t tried using a non silicone baking sheet, but yeah I use one of those Amazon silicone sheets and supposedly they help","labels":0,"seconds_difference":9924.0,"score_ratio":2.0769230769}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklsvhj","c_root_id_B":"gkmbj4s","created_at_utc_A":1611508439,"created_at_utc_B":1611513708,"score_A":12,"score_B":27,"human_ref_A":"My chocolate chip cookies usually turn out chewy no matter what recipe I use. I think it's because I use the minimum recipe time or slightly less, take them out while they still look wet, and let them finish cooking on the hot cookie sheet for about 3 minutes.","human_ref_B":"Three things.  First, use room temperature butter when mixing the butter so it really mixes and blends well.  Second, make sure your refrigerate the cookie dough mixture for a few hours so the butter and mixture becomes a bit more solidified.  Third, bake at 325 and under bake it slightly. So it depends on the size of the cookies, obviously, but I make my cookies around the size of a famous Amos cookie. For that size, I stick it in the oven for exactly 9 minutes and 40 seconds. That\u2019s it, no more. Take it out of the oven immediately and let the cookies cool on the cooking sheet. The slightly under baked cookies will rest and basically finish baking on the cooling sheet. Wait about 30 minutes before eating.  Edit: one last thing, I haven\u2019t tried using a non silicone baking sheet, but yeah I use one of those Amazon silicone sheets and supposedly they help","labels":0,"seconds_difference":5269.0,"score_ratio":2.25}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmbj4s","c_root_id_B":"gklwjgr","created_at_utc_A":1611513708,"created_at_utc_B":1611509299,"score_A":27,"score_B":7,"human_ref_A":"Three things.  First, use room temperature butter when mixing the butter so it really mixes and blends well.  Second, make sure your refrigerate the cookie dough mixture for a few hours so the butter and mixture becomes a bit more solidified.  Third, bake at 325 and under bake it slightly. So it depends on the size of the cookies, obviously, but I make my cookies around the size of a famous Amos cookie. For that size, I stick it in the oven for exactly 9 minutes and 40 seconds. That\u2019s it, no more. Take it out of the oven immediately and let the cookies cool on the cooking sheet. The slightly under baked cookies will rest and basically finish baking on the cooling sheet. Wait about 30 minutes before eating.  Edit: one last thing, I haven\u2019t tried using a non silicone baking sheet, but yeah I use one of those Amazon silicone sheets and supposedly they help","human_ref_B":"I typically under bake my go to chocolate chip recipe because I like them chewier.  For me a brown is burnt.","labels":1,"seconds_difference":4409.0,"score_ratio":3.8571428571}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmbj4s","c_root_id_B":"gkm5nn7","created_at_utc_A":1611513708,"created_at_utc_B":1611511918,"score_A":27,"score_B":3,"human_ref_A":"Three things.  First, use room temperature butter when mixing the butter so it really mixes and blends well.  Second, make sure your refrigerate the cookie dough mixture for a few hours so the butter and mixture becomes a bit more solidified.  Third, bake at 325 and under bake it slightly. So it depends on the size of the cookies, obviously, but I make my cookies around the size of a famous Amos cookie. For that size, I stick it in the oven for exactly 9 minutes and 40 seconds. That\u2019s it, no more. Take it out of the oven immediately and let the cookies cool on the cooking sheet. The slightly under baked cookies will rest and basically finish baking on the cooling sheet. Wait about 30 minutes before eating.  Edit: one last thing, I haven\u2019t tried using a non silicone baking sheet, but yeah I use one of those Amazon silicone sheets and supposedly they help","human_ref_B":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","labels":1,"seconds_difference":1790.0,"score_ratio":9.0}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmmtfe","c_root_id_B":"gknar2k","created_at_utc_A":1611519110,"created_at_utc_B":1611530112,"score_A":20,"score_B":23,"human_ref_A":"according to this, 160F will kill salmonella and e.coli, at 230F carmelization starts, and maillard reaction starts at 285F. I think I'd start with one or two cookies at 225F and see what happens.","human_ref_B":"K I know what you're saying because I was there.  I used to under cook all my baked goods in order to get that chewy awsomeness.  The I found the America Test Kitchen.  Their brown butter chocolate chip cookies somehow hit chewy and crisp in the perfect combo.  Best cookie I have ever made.  I honestly worry about my sugar intake because of these things","labels":0,"seconds_difference":11002.0,"score_ratio":1.15}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmrbo4","c_root_id_B":"gknar2k","created_at_utc_A":1611521307,"created_at_utc_B":1611530112,"score_A":17,"score_B":23,"human_ref_A":"It seems they dropped corn syrup from their recipe a few years ago.  Replacing some white sugar with a little glucose\/dextrose definitely makes for a chewier texture.  Also lets you bake at a low temperature (thus paler) for longer without the cookies drying out.","human_ref_B":"K I know what you're saying because I was there.  I used to under cook all my baked goods in order to get that chewy awsomeness.  The I found the America Test Kitchen.  Their brown butter chocolate chip cookies somehow hit chewy and crisp in the perfect combo.  Best cookie I have ever made.  I honestly worry about my sugar intake because of these things","labels":0,"seconds_difference":8805.0,"score_ratio":1.3529411765}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkl8u3o","c_root_id_B":"gknar2k","created_at_utc_A":1611504007,"created_at_utc_B":1611530112,"score_A":14,"score_B":23,"human_ref_A":"My basic temp is 180c (160c fan assisted) for around 10 minutes at least based on the size. Bake till slightly brown on the edges and leave on the hot tray to stiffen up. Also add liquid glucose to your mix as well to add a bit of extra chew.","human_ref_B":"K I know what you're saying because I was there.  I used to under cook all my baked goods in order to get that chewy awsomeness.  The I found the America Test Kitchen.  Their brown butter chocolate chip cookies somehow hit chewy and crisp in the perfect combo.  Best cookie I have ever made.  I honestly worry about my sugar intake because of these things","labels":0,"seconds_difference":26105.0,"score_ratio":1.6428571429}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknar2k","c_root_id_B":"gkkw04b","created_at_utc_A":1611530112,"created_at_utc_B":1611500675,"score_A":23,"score_B":14,"human_ref_A":"K I know what you're saying because I was there.  I used to under cook all my baked goods in order to get that chewy awsomeness.  The I found the America Test Kitchen.  Their brown butter chocolate chip cookies somehow hit chewy and crisp in the perfect combo.  Best cookie I have ever made.  I honestly worry about my sugar intake because of these things","human_ref_B":"There are lots of ways to make cookies more chewey. Basically you want more moisture, and lowering the oven temp is just one way to go about that  Edit: this link suggests 325 f  https:\/\/www.bobsredmill.com\/blog\/baking-101\/how-to-make-chewy-cookies\/","labels":1,"seconds_difference":29437.0,"score_ratio":1.6428571429}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkme0gu","c_root_id_B":"gknar2k","created_at_utc_A":1611514586,"created_at_utc_B":1611530112,"score_A":14,"score_B":23,"human_ref_A":"They are the best. If you want them still, they are the ones that subway use.","human_ref_B":"K I know what you're saying because I was there.  I used to under cook all my baked goods in order to get that chewy awsomeness.  The I found the America Test Kitchen.  Their brown butter chocolate chip cookies somehow hit chewy and crisp in the perfect combo.  Best cookie I have ever made.  I honestly worry about my sugar intake because of these things","labels":0,"seconds_difference":15526.0,"score_ratio":1.6428571429}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkl816z","c_root_id_B":"gknar2k","created_at_utc_A":1611503784,"created_at_utc_B":1611530112,"score_A":13,"score_B":23,"human_ref_A":"Omg I totally forgot about Otis Spunkmeyer but this post is making me drool just thinking about them! We had them in our school too. Definitely going to keep an eye on this post and check out all the responses!","human_ref_B":"K I know what you're saying because I was there.  I used to under cook all my baked goods in order to get that chewy awsomeness.  The I found the America Test Kitchen.  Their brown butter chocolate chip cookies somehow hit chewy and crisp in the perfect combo.  Best cookie I have ever made.  I honestly worry about my sugar intake because of these things","labels":0,"seconds_difference":26328.0,"score_ratio":1.7692307692}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklsvhj","c_root_id_B":"gknar2k","created_at_utc_A":1611508439,"created_at_utc_B":1611530112,"score_A":12,"score_B":23,"human_ref_A":"My chocolate chip cookies usually turn out chewy no matter what recipe I use. I think it's because I use the minimum recipe time or slightly less, take them out while they still look wet, and let them finish cooking on the hot cookie sheet for about 3 minutes.","human_ref_B":"K I know what you're saying because I was there.  I used to under cook all my baked goods in order to get that chewy awsomeness.  The I found the America Test Kitchen.  Their brown butter chocolate chip cookies somehow hit chewy and crisp in the perfect combo.  Best cookie I have ever made.  I honestly worry about my sugar intake because of these things","labels":0,"seconds_difference":21673.0,"score_ratio":1.9166666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknar2k","c_root_id_B":"gkmyiex","created_at_utc_A":1611530112,"created_at_utc_B":1611524644,"score_A":23,"score_B":12,"human_ref_A":"K I know what you're saying because I was there.  I used to under cook all my baked goods in order to get that chewy awsomeness.  The I found the America Test Kitchen.  Their brown butter chocolate chip cookies somehow hit chewy and crisp in the perfect combo.  Best cookie I have ever made.  I honestly worry about my sugar intake because of these things","human_ref_B":"I cook mine at 375 everytime, no matter what the recipe says. This way they get brown on the outside faster and the inside stays gooey (but cooked!). Try 8 minutes at 375, I sometimes bake for as long as 15 depending on the recipe.","labels":1,"seconds_difference":5468.0,"score_ratio":1.9166666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmj30o","c_root_id_B":"gknar2k","created_at_utc_A":1611517181,"created_at_utc_B":1611530112,"score_A":9,"score_B":23,"human_ref_A":"Why not experiment? Start at 300 and see how it goes...","human_ref_B":"K I know what you're saying because I was there.  I used to under cook all my baked goods in order to get that chewy awsomeness.  The I found the America Test Kitchen.  Their brown butter chocolate chip cookies somehow hit chewy and crisp in the perfect combo.  Best cookie I have ever made.  I honestly worry about my sugar intake because of these things","labels":0,"seconds_difference":12931.0,"score_ratio":2.5555555556}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklwjgr","c_root_id_B":"gknar2k","created_at_utc_A":1611509299,"created_at_utc_B":1611530112,"score_A":7,"score_B":23,"human_ref_A":"I typically under bake my go to chocolate chip recipe because I like them chewier.  For me a brown is burnt.","human_ref_B":"K I know what you're saying because I was there.  I used to under cook all my baked goods in order to get that chewy awsomeness.  The I found the America Test Kitchen.  Their brown butter chocolate chip cookies somehow hit chewy and crisp in the perfect combo.  Best cookie I have ever made.  I honestly worry about my sugar intake because of these things","labels":0,"seconds_difference":20813.0,"score_ratio":3.2857142857}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknar2k","c_root_id_B":"gkm5nn7","created_at_utc_A":1611530112,"created_at_utc_B":1611511918,"score_A":23,"score_B":3,"human_ref_A":"K I know what you're saying because I was there.  I used to under cook all my baked goods in order to get that chewy awsomeness.  The I found the America Test Kitchen.  Their brown butter chocolate chip cookies somehow hit chewy and crisp in the perfect combo.  Best cookie I have ever made.  I honestly worry about my sugar intake because of these things","human_ref_B":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","labels":1,"seconds_difference":18194.0,"score_ratio":7.6666666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkn5g8t","c_root_id_B":"gknar2k","created_at_utc_A":1611527827,"created_at_utc_B":1611530112,"score_A":2,"score_B":23,"human_ref_A":"Can\u2019t you just use safe cookie dough and go from there?","human_ref_B":"K I know what you're saying because I was there.  I used to under cook all my baked goods in order to get that chewy awsomeness.  The I found the America Test Kitchen.  Their brown butter chocolate chip cookies somehow hit chewy and crisp in the perfect combo.  Best cookie I have ever made.  I honestly worry about my sugar intake because of these things","labels":0,"seconds_difference":2285.0,"score_ratio":11.5}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkl8u3o","c_root_id_B":"gkmmtfe","created_at_utc_A":1611504007,"created_at_utc_B":1611519110,"score_A":14,"score_B":20,"human_ref_A":"My basic temp is 180c (160c fan assisted) for around 10 minutes at least based on the size. Bake till slightly brown on the edges and leave on the hot tray to stiffen up. Also add liquid glucose to your mix as well to add a bit of extra chew.","human_ref_B":"according to this, 160F will kill salmonella and e.coli, at 230F carmelization starts, and maillard reaction starts at 285F. I think I'd start with one or two cookies at 225F and see what happens.","labels":0,"seconds_difference":15103.0,"score_ratio":1.4285714286}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmmtfe","c_root_id_B":"gkkw04b","created_at_utc_A":1611519110,"created_at_utc_B":1611500675,"score_A":20,"score_B":14,"human_ref_A":"according to this, 160F will kill salmonella and e.coli, at 230F carmelization starts, and maillard reaction starts at 285F. I think I'd start with one or two cookies at 225F and see what happens.","human_ref_B":"There are lots of ways to make cookies more chewey. Basically you want more moisture, and lowering the oven temp is just one way to go about that  Edit: this link suggests 325 f  https:\/\/www.bobsredmill.com\/blog\/baking-101\/how-to-make-chewy-cookies\/","labels":1,"seconds_difference":18435.0,"score_ratio":1.4285714286}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkme0gu","c_root_id_B":"gkmmtfe","created_at_utc_A":1611514586,"created_at_utc_B":1611519110,"score_A":14,"score_B":20,"human_ref_A":"They are the best. If you want them still, they are the ones that subway use.","human_ref_B":"according to this, 160F will kill salmonella and e.coli, at 230F carmelization starts, and maillard reaction starts at 285F. I think I'd start with one or two cookies at 225F and see what happens.","labels":0,"seconds_difference":4524.0,"score_ratio":1.4285714286}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmmtfe","c_root_id_B":"gkl816z","created_at_utc_A":1611519110,"created_at_utc_B":1611503784,"score_A":20,"score_B":13,"human_ref_A":"according to this, 160F will kill salmonella and e.coli, at 230F carmelization starts, and maillard reaction starts at 285F. I think I'd start with one or two cookies at 225F and see what happens.","human_ref_B":"Omg I totally forgot about Otis Spunkmeyer but this post is making me drool just thinking about them! We had them in our school too. Definitely going to keep an eye on this post and check out all the responses!","labels":1,"seconds_difference":15326.0,"score_ratio":1.5384615385}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklsvhj","c_root_id_B":"gkmmtfe","created_at_utc_A":1611508439,"created_at_utc_B":1611519110,"score_A":12,"score_B":20,"human_ref_A":"My chocolate chip cookies usually turn out chewy no matter what recipe I use. I think it's because I use the minimum recipe time or slightly less, take them out while they still look wet, and let them finish cooking on the hot cookie sheet for about 3 minutes.","human_ref_B":"according to this, 160F will kill salmonella and e.coli, at 230F carmelization starts, and maillard reaction starts at 285F. I think I'd start with one or two cookies at 225F and see what happens.","labels":0,"seconds_difference":10671.0,"score_ratio":1.6666666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmj30o","c_root_id_B":"gkmmtfe","created_at_utc_A":1611517181,"created_at_utc_B":1611519110,"score_A":9,"score_B":20,"human_ref_A":"Why not experiment? Start at 300 and see how it goes...","human_ref_B":"according to this, 160F will kill salmonella and e.coli, at 230F carmelization starts, and maillard reaction starts at 285F. I think I'd start with one or two cookies at 225F and see what happens.","labels":0,"seconds_difference":1929.0,"score_ratio":2.2222222222}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmmtfe","c_root_id_B":"gklwjgr","created_at_utc_A":1611519110,"created_at_utc_B":1611509299,"score_A":20,"score_B":7,"human_ref_A":"according to this, 160F will kill salmonella and e.coli, at 230F carmelization starts, and maillard reaction starts at 285F. I think I'd start with one or two cookies at 225F and see what happens.","human_ref_B":"I typically under bake my go to chocolate chip recipe because I like them chewier.  For me a brown is burnt.","labels":1,"seconds_difference":9811.0,"score_ratio":2.8571428571}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkm5nn7","c_root_id_B":"gkmmtfe","created_at_utc_A":1611511918,"created_at_utc_B":1611519110,"score_A":3,"score_B":20,"human_ref_A":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","human_ref_B":"according to this, 160F will kill salmonella and e.coli, at 230F carmelization starts, and maillard reaction starts at 285F. I think I'd start with one or two cookies at 225F and see what happens.","labels":0,"seconds_difference":7192.0,"score_ratio":6.6666666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkns053","c_root_id_B":"gkmrbo4","created_at_utc_A":1611538600,"created_at_utc_B":1611521307,"score_A":19,"score_B":17,"human_ref_A":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","human_ref_B":"It seems they dropped corn syrup from their recipe a few years ago.  Replacing some white sugar with a little glucose\/dextrose definitely makes for a chewier texture.  Also lets you bake at a low temperature (thus paler) for longer without the cookies drying out.","labels":1,"seconds_difference":17293.0,"score_ratio":1.1176470588}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkl8u3o","c_root_id_B":"gkns053","created_at_utc_A":1611504007,"created_at_utc_B":1611538600,"score_A":14,"score_B":19,"human_ref_A":"My basic temp is 180c (160c fan assisted) for around 10 minutes at least based on the size. Bake till slightly brown on the edges and leave on the hot tray to stiffen up. Also add liquid glucose to your mix as well to add a bit of extra chew.","human_ref_B":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","labels":0,"seconds_difference":34593.0,"score_ratio":1.3571428571}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkns053","c_root_id_B":"gkkw04b","created_at_utc_A":1611538600,"created_at_utc_B":1611500675,"score_A":19,"score_B":14,"human_ref_A":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","human_ref_B":"There are lots of ways to make cookies more chewey. Basically you want more moisture, and lowering the oven temp is just one way to go about that  Edit: this link suggests 325 f  https:\/\/www.bobsredmill.com\/blog\/baking-101\/how-to-make-chewy-cookies\/","labels":1,"seconds_difference":37925.0,"score_ratio":1.3571428571}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkme0gu","c_root_id_B":"gkns053","created_at_utc_A":1611514586,"created_at_utc_B":1611538600,"score_A":14,"score_B":19,"human_ref_A":"They are the best. If you want them still, they are the ones that subway use.","human_ref_B":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","labels":0,"seconds_difference":24014.0,"score_ratio":1.3571428571}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkns053","c_root_id_B":"gknhnbf","created_at_utc_A":1611538600,"created_at_utc_B":1611533378,"score_A":19,"score_B":15,"human_ref_A":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","human_ref_B":"I use all brown sugar and bake for 9 minutes at 325 freedomheit. I know cookie size and oven type play into it but maybe that will help. It comes nice and chewy, but cooked.  My oven is pretty middle of the road and I make a pretty average size cookie.","labels":1,"seconds_difference":5222.0,"score_ratio":1.2666666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknmhvg","c_root_id_B":"gkns053","created_at_utc_A":1611535813,"created_at_utc_B":1611538600,"score_A":13,"score_B":19,"human_ref_A":"Modifying your recipe to include more hygroscopic ingredients like corn syrup or brown sugar (which contains molasses) will help with chewiness! Replace some of your white sugar with these ingredients. You can add during your creaming step where you are adding the white sugar.","human_ref_B":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","labels":0,"seconds_difference":2787.0,"score_ratio":1.4615384615}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkns053","c_root_id_B":"gkl816z","created_at_utc_A":1611538600,"created_at_utc_B":1611503784,"score_A":19,"score_B":13,"human_ref_A":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","human_ref_B":"Omg I totally forgot about Otis Spunkmeyer but this post is making me drool just thinking about them! We had them in our school too. Definitely going to keep an eye on this post and check out all the responses!","labels":1,"seconds_difference":34816.0,"score_ratio":1.4615384615}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklsvhj","c_root_id_B":"gkns053","created_at_utc_A":1611508439,"created_at_utc_B":1611538600,"score_A":12,"score_B":19,"human_ref_A":"My chocolate chip cookies usually turn out chewy no matter what recipe I use. I think it's because I use the minimum recipe time or slightly less, take them out while they still look wet, and let them finish cooking on the hot cookie sheet for about 3 minutes.","human_ref_B":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","labels":0,"seconds_difference":30161.0,"score_ratio":1.5833333333}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmyiex","c_root_id_B":"gkns053","created_at_utc_A":1611524644,"created_at_utc_B":1611538600,"score_A":12,"score_B":19,"human_ref_A":"I cook mine at 375 everytime, no matter what the recipe says. This way they get brown on the outside faster and the inside stays gooey (but cooked!). Try 8 minutes at 375, I sometimes bake for as long as 15 depending on the recipe.","human_ref_B":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","labels":0,"seconds_difference":13956.0,"score_ratio":1.5833333333}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkns053","c_root_id_B":"gkmj30o","created_at_utc_A":1611538600,"created_at_utc_B":1611517181,"score_A":19,"score_B":9,"human_ref_A":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","human_ref_B":"Why not experiment? Start at 300 and see how it goes...","labels":1,"seconds_difference":21419.0,"score_ratio":2.1111111111}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklwjgr","c_root_id_B":"gkns053","created_at_utc_A":1611509299,"created_at_utc_B":1611538600,"score_A":7,"score_B":19,"human_ref_A":"I typically under bake my go to chocolate chip recipe because I like them chewier.  For me a brown is burnt.","human_ref_B":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","labels":0,"seconds_difference":29301.0,"score_ratio":2.7142857143}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkns053","c_root_id_B":"gknqnu2","created_at_utc_A":1611538600,"created_at_utc_B":1611537924,"score_A":19,"score_B":7,"human_ref_A":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","human_ref_B":"350 bruh. 12 min.","labels":1,"seconds_difference":676.0,"score_ratio":2.7142857143}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkns053","c_root_id_B":"gkm5nn7","created_at_utc_A":1611538600,"created_at_utc_B":1611511918,"score_A":19,"score_B":3,"human_ref_A":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","human_ref_B":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","labels":1,"seconds_difference":26682.0,"score_ratio":6.3333333333}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkn5g8t","c_root_id_B":"gkns053","created_at_utc_A":1611527827,"created_at_utc_B":1611538600,"score_A":2,"score_B":19,"human_ref_A":"Can\u2019t you just use safe cookie dough and go from there?","human_ref_B":"That little oven thing was the reason I went to high school theater productions.  Edit: I see these comments that say temp doesn't matter, but that is false. Mrs Fields famously baked hers long and low. I'll see if I can find that article when I get back to a desktop.  Edit2: I can't find that article, but I found a \"Blue Ribbon\" recipe on the company website that said to do it at 300 degrees for 18 to 20 minutes. I believe the article said that if you do it long and slow like this that the sugar melts more evenly, creating a chewy more delicious cookie.","labels":0,"seconds_difference":10773.0,"score_ratio":9.5}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkl8u3o","c_root_id_B":"gkmrbo4","created_at_utc_A":1611504007,"created_at_utc_B":1611521307,"score_A":14,"score_B":17,"human_ref_A":"My basic temp is 180c (160c fan assisted) for around 10 minutes at least based on the size. Bake till slightly brown on the edges and leave on the hot tray to stiffen up. Also add liquid glucose to your mix as well to add a bit of extra chew.","human_ref_B":"It seems they dropped corn syrup from their recipe a few years ago.  Replacing some white sugar with a little glucose\/dextrose definitely makes for a chewier texture.  Also lets you bake at a low temperature (thus paler) for longer without the cookies drying out.","labels":0,"seconds_difference":17300.0,"score_ratio":1.2142857143}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkkw04b","c_root_id_B":"gkmrbo4","created_at_utc_A":1611500675,"created_at_utc_B":1611521307,"score_A":14,"score_B":17,"human_ref_A":"There are lots of ways to make cookies more chewey. Basically you want more moisture, and lowering the oven temp is just one way to go about that  Edit: this link suggests 325 f  https:\/\/www.bobsredmill.com\/blog\/baking-101\/how-to-make-chewy-cookies\/","human_ref_B":"It seems they dropped corn syrup from their recipe a few years ago.  Replacing some white sugar with a little glucose\/dextrose definitely makes for a chewier texture.  Also lets you bake at a low temperature (thus paler) for longer without the cookies drying out.","labels":0,"seconds_difference":20632.0,"score_ratio":1.2142857143}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmrbo4","c_root_id_B":"gkme0gu","created_at_utc_A":1611521307,"created_at_utc_B":1611514586,"score_A":17,"score_B":14,"human_ref_A":"It seems they dropped corn syrup from their recipe a few years ago.  Replacing some white sugar with a little glucose\/dextrose definitely makes for a chewier texture.  Also lets you bake at a low temperature (thus paler) for longer without the cookies drying out.","human_ref_B":"They are the best. If you want them still, they are the ones that subway use.","labels":1,"seconds_difference":6721.0,"score_ratio":1.2142857143}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmrbo4","c_root_id_B":"gkl816z","created_at_utc_A":1611521307,"created_at_utc_B":1611503784,"score_A":17,"score_B":13,"human_ref_A":"It seems they dropped corn syrup from their recipe a few years ago.  Replacing some white sugar with a little glucose\/dextrose definitely makes for a chewier texture.  Also lets you bake at a low temperature (thus paler) for longer without the cookies drying out.","human_ref_B":"Omg I totally forgot about Otis Spunkmeyer but this post is making me drool just thinking about them! We had them in our school too. Definitely going to keep an eye on this post and check out all the responses!","labels":1,"seconds_difference":17523.0,"score_ratio":1.3076923077}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklsvhj","c_root_id_B":"gkmrbo4","created_at_utc_A":1611508439,"created_at_utc_B":1611521307,"score_A":12,"score_B":17,"human_ref_A":"My chocolate chip cookies usually turn out chewy no matter what recipe I use. I think it's because I use the minimum recipe time or slightly less, take them out while they still look wet, and let them finish cooking on the hot cookie sheet for about 3 minutes.","human_ref_B":"It seems they dropped corn syrup from their recipe a few years ago.  Replacing some white sugar with a little glucose\/dextrose definitely makes for a chewier texture.  Also lets you bake at a low temperature (thus paler) for longer without the cookies drying out.","labels":0,"seconds_difference":12868.0,"score_ratio":1.4166666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmrbo4","c_root_id_B":"gkmj30o","created_at_utc_A":1611521307,"created_at_utc_B":1611517181,"score_A":17,"score_B":9,"human_ref_A":"It seems they dropped corn syrup from their recipe a few years ago.  Replacing some white sugar with a little glucose\/dextrose definitely makes for a chewier texture.  Also lets you bake at a low temperature (thus paler) for longer without the cookies drying out.","human_ref_B":"Why not experiment? Start at 300 and see how it goes...","labels":1,"seconds_difference":4126.0,"score_ratio":1.8888888889}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklwjgr","c_root_id_B":"gkmrbo4","created_at_utc_A":1611509299,"created_at_utc_B":1611521307,"score_A":7,"score_B":17,"human_ref_A":"I typically under bake my go to chocolate chip recipe because I like them chewier.  For me a brown is burnt.","human_ref_B":"It seems they dropped corn syrup from their recipe a few years ago.  Replacing some white sugar with a little glucose\/dextrose definitely makes for a chewier texture.  Also lets you bake at a low temperature (thus paler) for longer without the cookies drying out.","labels":0,"seconds_difference":12008.0,"score_ratio":2.4285714286}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmrbo4","c_root_id_B":"gkm5nn7","created_at_utc_A":1611521307,"created_at_utc_B":1611511918,"score_A":17,"score_B":3,"human_ref_A":"It seems they dropped corn syrup from their recipe a few years ago.  Replacing some white sugar with a little glucose\/dextrose definitely makes for a chewier texture.  Also lets you bake at a low temperature (thus paler) for longer without the cookies drying out.","human_ref_B":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","labels":1,"seconds_difference":9389.0,"score_ratio":5.6666666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknhnbf","c_root_id_B":"gkl8u3o","created_at_utc_A":1611533378,"created_at_utc_B":1611504007,"score_A":15,"score_B":14,"human_ref_A":"I use all brown sugar and bake for 9 minutes at 325 freedomheit. I know cookie size and oven type play into it but maybe that will help. It comes nice and chewy, but cooked.  My oven is pretty middle of the road and I make a pretty average size cookie.","human_ref_B":"My basic temp is 180c (160c fan assisted) for around 10 minutes at least based on the size. Bake till slightly brown on the edges and leave on the hot tray to stiffen up. Also add liquid glucose to your mix as well to add a bit of extra chew.","labels":1,"seconds_difference":29371.0,"score_ratio":1.0714285714}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkl8u3o","c_root_id_B":"gkl816z","created_at_utc_A":1611504007,"created_at_utc_B":1611503784,"score_A":14,"score_B":13,"human_ref_A":"My basic temp is 180c (160c fan assisted) for around 10 minutes at least based on the size. Bake till slightly brown on the edges and leave on the hot tray to stiffen up. Also add liquid glucose to your mix as well to add a bit of extra chew.","human_ref_B":"Omg I totally forgot about Otis Spunkmeyer but this post is making me drool just thinking about them! We had them in our school too. Definitely going to keep an eye on this post and check out all the responses!","labels":1,"seconds_difference":223.0,"score_ratio":1.0769230769}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknhnbf","c_root_id_B":"gkkw04b","created_at_utc_A":1611533378,"created_at_utc_B":1611500675,"score_A":15,"score_B":14,"human_ref_A":"I use all brown sugar and bake for 9 minutes at 325 freedomheit. I know cookie size and oven type play into it but maybe that will help. It comes nice and chewy, but cooked.  My oven is pretty middle of the road and I make a pretty average size cookie.","human_ref_B":"There are lots of ways to make cookies more chewey. Basically you want more moisture, and lowering the oven temp is just one way to go about that  Edit: this link suggests 325 f  https:\/\/www.bobsredmill.com\/blog\/baking-101\/how-to-make-chewy-cookies\/","labels":1,"seconds_difference":32703.0,"score_ratio":1.0714285714}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkme0gu","c_root_id_B":"gknhnbf","created_at_utc_A":1611514586,"created_at_utc_B":1611533378,"score_A":14,"score_B":15,"human_ref_A":"They are the best. If you want them still, they are the ones that subway use.","human_ref_B":"I use all brown sugar and bake for 9 minutes at 325 freedomheit. I know cookie size and oven type play into it but maybe that will help. It comes nice and chewy, but cooked.  My oven is pretty middle of the road and I make a pretty average size cookie.","labels":0,"seconds_difference":18792.0,"score_ratio":1.0714285714}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkl816z","c_root_id_B":"gkme0gu","created_at_utc_A":1611503784,"created_at_utc_B":1611514586,"score_A":13,"score_B":14,"human_ref_A":"Omg I totally forgot about Otis Spunkmeyer but this post is making me drool just thinking about them! We had them in our school too. Definitely going to keep an eye on this post and check out all the responses!","human_ref_B":"They are the best. If you want them still, they are the ones that subway use.","labels":0,"seconds_difference":10802.0,"score_ratio":1.0769230769}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklsvhj","c_root_id_B":"gkme0gu","created_at_utc_A":1611508439,"created_at_utc_B":1611514586,"score_A":12,"score_B":14,"human_ref_A":"My chocolate chip cookies usually turn out chewy no matter what recipe I use. I think it's because I use the minimum recipe time or slightly less, take them out while they still look wet, and let them finish cooking on the hot cookie sheet for about 3 minutes.","human_ref_B":"They are the best. If you want them still, they are the ones that subway use.","labels":0,"seconds_difference":6147.0,"score_ratio":1.1666666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkme0gu","c_root_id_B":"gklwjgr","created_at_utc_A":1611514586,"created_at_utc_B":1611509299,"score_A":14,"score_B":7,"human_ref_A":"They are the best. If you want them still, they are the ones that subway use.","human_ref_B":"I typically under bake my go to chocolate chip recipe because I like them chewier.  For me a brown is burnt.","labels":1,"seconds_difference":5287.0,"score_ratio":2.0}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkme0gu","c_root_id_B":"gkm5nn7","created_at_utc_A":1611514586,"created_at_utc_B":1611511918,"score_A":14,"score_B":3,"human_ref_A":"They are the best. If you want them still, they are the ones that subway use.","human_ref_B":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","labels":1,"seconds_difference":2668.0,"score_ratio":4.6666666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkl816z","c_root_id_B":"gknhnbf","created_at_utc_A":1611503784,"created_at_utc_B":1611533378,"score_A":13,"score_B":15,"human_ref_A":"Omg I totally forgot about Otis Spunkmeyer but this post is making me drool just thinking about them! We had them in our school too. Definitely going to keep an eye on this post and check out all the responses!","human_ref_B":"I use all brown sugar and bake for 9 minutes at 325 freedomheit. I know cookie size and oven type play into it but maybe that will help. It comes nice and chewy, but cooked.  My oven is pretty middle of the road and I make a pretty average size cookie.","labels":0,"seconds_difference":29594.0,"score_ratio":1.1538461538}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknhnbf","c_root_id_B":"gklsvhj","created_at_utc_A":1611533378,"created_at_utc_B":1611508439,"score_A":15,"score_B":12,"human_ref_A":"I use all brown sugar and bake for 9 minutes at 325 freedomheit. I know cookie size and oven type play into it but maybe that will help. It comes nice and chewy, but cooked.  My oven is pretty middle of the road and I make a pretty average size cookie.","human_ref_B":"My chocolate chip cookies usually turn out chewy no matter what recipe I use. I think it's because I use the minimum recipe time or slightly less, take them out while they still look wet, and let them finish cooking on the hot cookie sheet for about 3 minutes.","labels":1,"seconds_difference":24939.0,"score_ratio":1.25}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknhnbf","c_root_id_B":"gkmyiex","created_at_utc_A":1611533378,"created_at_utc_B":1611524644,"score_A":15,"score_B":12,"human_ref_A":"I use all brown sugar and bake for 9 minutes at 325 freedomheit. I know cookie size and oven type play into it but maybe that will help. It comes nice and chewy, but cooked.  My oven is pretty middle of the road and I make a pretty average size cookie.","human_ref_B":"I cook mine at 375 everytime, no matter what the recipe says. This way they get brown on the outside faster and the inside stays gooey (but cooked!). Try 8 minutes at 375, I sometimes bake for as long as 15 depending on the recipe.","labels":1,"seconds_difference":8734.0,"score_ratio":1.25}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknhnbf","c_root_id_B":"gkmj30o","created_at_utc_A":1611533378,"created_at_utc_B":1611517181,"score_A":15,"score_B":9,"human_ref_A":"I use all brown sugar and bake for 9 minutes at 325 freedomheit. I know cookie size and oven type play into it but maybe that will help. It comes nice and chewy, but cooked.  My oven is pretty middle of the road and I make a pretty average size cookie.","human_ref_B":"Why not experiment? Start at 300 and see how it goes...","labels":1,"seconds_difference":16197.0,"score_ratio":1.6666666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklwjgr","c_root_id_B":"gknhnbf","created_at_utc_A":1611509299,"created_at_utc_B":1611533378,"score_A":7,"score_B":15,"human_ref_A":"I typically under bake my go to chocolate chip recipe because I like them chewier.  For me a brown is burnt.","human_ref_B":"I use all brown sugar and bake for 9 minutes at 325 freedomheit. I know cookie size and oven type play into it but maybe that will help. It comes nice and chewy, but cooked.  My oven is pretty middle of the road and I make a pretty average size cookie.","labels":0,"seconds_difference":24079.0,"score_ratio":2.1428571429}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkm5nn7","c_root_id_B":"gknhnbf","created_at_utc_A":1611511918,"created_at_utc_B":1611533378,"score_A":3,"score_B":15,"human_ref_A":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","human_ref_B":"I use all brown sugar and bake for 9 minutes at 325 freedomheit. I know cookie size and oven type play into it but maybe that will help. It comes nice and chewy, but cooked.  My oven is pretty middle of the road and I make a pretty average size cookie.","labels":0,"seconds_difference":21460.0,"score_ratio":5.0}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknhnbf","c_root_id_B":"gkn5g8t","created_at_utc_A":1611533378,"created_at_utc_B":1611527827,"score_A":15,"score_B":2,"human_ref_A":"I use all brown sugar and bake for 9 minutes at 325 freedomheit. I know cookie size and oven type play into it but maybe that will help. It comes nice and chewy, but cooked.  My oven is pretty middle of the road and I make a pretty average size cookie.","human_ref_B":"Can\u2019t you just use safe cookie dough and go from there?","labels":1,"seconds_difference":5551.0,"score_ratio":7.5}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknmhvg","c_root_id_B":"gklsvhj","created_at_utc_A":1611535813,"created_at_utc_B":1611508439,"score_A":13,"score_B":12,"human_ref_A":"Modifying your recipe to include more hygroscopic ingredients like corn syrup or brown sugar (which contains molasses) will help with chewiness! Replace some of your white sugar with these ingredients. You can add during your creaming step where you are adding the white sugar.","human_ref_B":"My chocolate chip cookies usually turn out chewy no matter what recipe I use. I think it's because I use the minimum recipe time or slightly less, take them out while they still look wet, and let them finish cooking on the hot cookie sheet for about 3 minutes.","labels":1,"seconds_difference":27374.0,"score_ratio":1.0833333333}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknmhvg","c_root_id_B":"gkmyiex","created_at_utc_A":1611535813,"created_at_utc_B":1611524644,"score_A":13,"score_B":12,"human_ref_A":"Modifying your recipe to include more hygroscopic ingredients like corn syrup or brown sugar (which contains molasses) will help with chewiness! Replace some of your white sugar with these ingredients. You can add during your creaming step where you are adding the white sugar.","human_ref_B":"I cook mine at 375 everytime, no matter what the recipe says. This way they get brown on the outside faster and the inside stays gooey (but cooked!). Try 8 minutes at 375, I sometimes bake for as long as 15 depending on the recipe.","labels":1,"seconds_difference":11169.0,"score_ratio":1.0833333333}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmj30o","c_root_id_B":"gknmhvg","created_at_utc_A":1611517181,"created_at_utc_B":1611535813,"score_A":9,"score_B":13,"human_ref_A":"Why not experiment? Start at 300 and see how it goes...","human_ref_B":"Modifying your recipe to include more hygroscopic ingredients like corn syrup or brown sugar (which contains molasses) will help with chewiness! Replace some of your white sugar with these ingredients. You can add during your creaming step where you are adding the white sugar.","labels":0,"seconds_difference":18632.0,"score_ratio":1.4444444444}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklwjgr","c_root_id_B":"gknmhvg","created_at_utc_A":1611509299,"created_at_utc_B":1611535813,"score_A":7,"score_B":13,"human_ref_A":"I typically under bake my go to chocolate chip recipe because I like them chewier.  For me a brown is burnt.","human_ref_B":"Modifying your recipe to include more hygroscopic ingredients like corn syrup or brown sugar (which contains molasses) will help with chewiness! Replace some of your white sugar with these ingredients. You can add during your creaming step where you are adding the white sugar.","labels":0,"seconds_difference":26514.0,"score_ratio":1.8571428571}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkm5nn7","c_root_id_B":"gknmhvg","created_at_utc_A":1611511918,"created_at_utc_B":1611535813,"score_A":3,"score_B":13,"human_ref_A":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","human_ref_B":"Modifying your recipe to include more hygroscopic ingredients like corn syrup or brown sugar (which contains molasses) will help with chewiness! Replace some of your white sugar with these ingredients. You can add during your creaming step where you are adding the white sugar.","labels":0,"seconds_difference":23895.0,"score_ratio":4.3333333333}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknmhvg","c_root_id_B":"gkn5g8t","created_at_utc_A":1611535813,"created_at_utc_B":1611527827,"score_A":13,"score_B":2,"human_ref_A":"Modifying your recipe to include more hygroscopic ingredients like corn syrup or brown sugar (which contains molasses) will help with chewiness! Replace some of your white sugar with these ingredients. You can add during your creaming step where you are adding the white sugar.","human_ref_B":"Can\u2019t you just use safe cookie dough and go from there?","labels":1,"seconds_difference":7986.0,"score_ratio":6.5}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmj30o","c_root_id_B":"gkmyiex","created_at_utc_A":1611517181,"created_at_utc_B":1611524644,"score_A":9,"score_B":12,"human_ref_A":"Why not experiment? Start at 300 and see how it goes...","human_ref_B":"I cook mine at 375 everytime, no matter what the recipe says. This way they get brown on the outside faster and the inside stays gooey (but cooked!). Try 8 minutes at 375, I sometimes bake for as long as 15 depending on the recipe.","labels":0,"seconds_difference":7463.0,"score_ratio":1.3333333333}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklwjgr","c_root_id_B":"gkmyiex","created_at_utc_A":1611509299,"created_at_utc_B":1611524644,"score_A":7,"score_B":12,"human_ref_A":"I typically under bake my go to chocolate chip recipe because I like them chewier.  For me a brown is burnt.","human_ref_B":"I cook mine at 375 everytime, no matter what the recipe says. This way they get brown on the outside faster and the inside stays gooey (but cooked!). Try 8 minutes at 375, I sometimes bake for as long as 15 depending on the recipe.","labels":0,"seconds_difference":15345.0,"score_ratio":1.7142857143}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkm5nn7","c_root_id_B":"gkmyiex","created_at_utc_A":1611511918,"created_at_utc_B":1611524644,"score_A":3,"score_B":12,"human_ref_A":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","human_ref_B":"I cook mine at 375 everytime, no matter what the recipe says. This way they get brown on the outside faster and the inside stays gooey (but cooked!). Try 8 minutes at 375, I sometimes bake for as long as 15 depending on the recipe.","labels":0,"seconds_difference":12726.0,"score_ratio":4.0}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklwjgr","c_root_id_B":"gkmj30o","created_at_utc_A":1611509299,"created_at_utc_B":1611517181,"score_A":7,"score_B":9,"human_ref_A":"I typically under bake my go to chocolate chip recipe because I like them chewier.  For me a brown is burnt.","human_ref_B":"Why not experiment? Start at 300 and see how it goes...","labels":0,"seconds_difference":7882.0,"score_ratio":1.2857142857}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkmj30o","c_root_id_B":"gkm5nn7","created_at_utc_A":1611517181,"created_at_utc_B":1611511918,"score_A":9,"score_B":3,"human_ref_A":"Why not experiment? Start at 300 and see how it goes...","human_ref_B":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","labels":1,"seconds_difference":5263.0,"score_ratio":3.0}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gklwjgr","c_root_id_B":"gkombbq","created_at_utc_A":1611509299,"created_at_utc_B":1611557139,"score_A":7,"score_B":8,"human_ref_A":"I typically under bake my go to chocolate chip recipe because I like them chewier.  For me a brown is burnt.","human_ref_B":"You can just pasteurize the eggs in the shell with an immersion circulator (sous vide stick thingy) and eat them raw lol  Edit: as \/u\/bearbarebere implied, you have to pasteurize the whole dough, eating raw flour is more dangerous than raw egg","labels":0,"seconds_difference":47840.0,"score_ratio":1.1428571429}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkombbq","c_root_id_B":"gknqnu2","created_at_utc_A":1611557139,"created_at_utc_B":1611537924,"score_A":8,"score_B":7,"human_ref_A":"You can just pasteurize the eggs in the shell with an immersion circulator (sous vide stick thingy) and eat them raw lol  Edit: as \/u\/bearbarebere implied, you have to pasteurize the whole dough, eating raw flour is more dangerous than raw egg","human_ref_B":"350 bruh. 12 min.","labels":1,"seconds_difference":19215.0,"score_ratio":1.1428571429}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkombbq","c_root_id_B":"gkoerox","created_at_utc_A":1611557139,"created_at_utc_B":1611551331,"score_A":8,"score_B":7,"human_ref_A":"You can just pasteurize the eggs in the shell with an immersion circulator (sous vide stick thingy) and eat them raw lol  Edit: as \/u\/bearbarebere implied, you have to pasteurize the whole dough, eating raw flour is more dangerous than raw egg","human_ref_B":"Try this recipe, it reminds me of them  https:\/\/sallysbakingaddiction.com\/chewy-chocolate-chip-cookies\/","labels":1,"seconds_difference":5808.0,"score_ratio":1.1428571429}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkm5nn7","c_root_id_B":"gkombbq","created_at_utc_A":1611511918,"created_at_utc_B":1611557139,"score_A":3,"score_B":8,"human_ref_A":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","human_ref_B":"You can just pasteurize the eggs in the shell with an immersion circulator (sous vide stick thingy) and eat them raw lol  Edit: as \/u\/bearbarebere implied, you have to pasteurize the whole dough, eating raw flour is more dangerous than raw egg","labels":0,"seconds_difference":45221.0,"score_ratio":2.6666666667}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkn5g8t","c_root_id_B":"gkombbq","created_at_utc_A":1611527827,"created_at_utc_B":1611557139,"score_A":2,"score_B":8,"human_ref_A":"Can\u2019t you just use safe cookie dough and go from there?","human_ref_B":"You can just pasteurize the eggs in the shell with an immersion circulator (sous vide stick thingy) and eat them raw lol  Edit: as \/u\/bearbarebere implied, you have to pasteurize the whole dough, eating raw flour is more dangerous than raw egg","labels":0,"seconds_difference":29312.0,"score_ratio":4.0}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkm5nn7","c_root_id_B":"gknqnu2","created_at_utc_A":1611511918,"created_at_utc_B":1611537924,"score_A":3,"score_B":7,"human_ref_A":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","human_ref_B":"350 bruh. 12 min.","labels":0,"seconds_difference":26006.0,"score_ratio":2.3333333333}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gknqnu2","c_root_id_B":"gkn5g8t","created_at_utc_A":1611537924,"created_at_utc_B":1611527827,"score_A":7,"score_B":2,"human_ref_A":"350 bruh. 12 min.","human_ref_B":"Can\u2019t you just use safe cookie dough and go from there?","labels":1,"seconds_difference":10097.0,"score_ratio":3.5}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkm5nn7","c_root_id_B":"gkoerox","created_at_utc_A":1611511918,"created_at_utc_B":1611551331,"score_A":3,"score_B":7,"human_ref_A":"I would suggest start at 325 and see how you like them. Take them out when they are still a little shiny in the middle and look slightly underdone. Then let them cool on the sheet for 5 min before removing to a rack","human_ref_B":"Try this recipe, it reminds me of them  https:\/\/sallysbakingaddiction.com\/chewy-chocolate-chip-cookies\/","labels":0,"seconds_difference":39413.0,"score_ratio":2.3333333333}
+{"post_id":"l40fg9","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Bare minimum baking degrees for cookies to be as chewy yet 100% edible possible? I remember back in High School there were some absolute FIRE cookies, named Otis Spunkmeyer cookies. They were pre-made, which you can buy online, but the temperature they cooked it at was BARE minimumly cooked. They were grey\/bleach white and absolutely delicious, where students would get 2nd\/3rd rounds and some kid literally bought 50 of them because of how good it was.   ​  THen they cooked it to brown and crunchy and no one bought it.      So what temperature can I do? :) Ty","c_root_id_A":"gkoerox","c_root_id_B":"gkn5g8t","created_at_utc_A":1611551331,"created_at_utc_B":1611527827,"score_A":7,"score_B":2,"human_ref_A":"Try this recipe, it reminds me of them  https:\/\/sallysbakingaddiction.com\/chewy-chocolate-chip-cookies\/","human_ref_B":"Can\u2019t you just use safe cookie dough and go from there?","labels":1,"seconds_difference":23504.0,"score_ratio":3.5}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gon29gt","c_root_id_B":"golfynr","created_at_utc_A":1614208366,"created_at_utc_B":1614183213,"score_A":17,"score_B":12,"human_ref_A":"Just do a plain cheesecake layer. The tang and creaminess should nicely compliment the chocolate.","human_ref_B":"Pastry cream! I just made something similar - a flourless chocolate torte (basically a brownie) with an orange zest pastry cream on top and it was amazing. The pastry cream was so fresh and light and the perfect companion to a dense chocolate base.","labels":1,"seconds_difference":25153.0,"score_ratio":1.4166666667}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gon29gt","c_root_id_B":"gold1l5","created_at_utc_A":1614208366,"created_at_utc_B":1614181950,"score_A":17,"score_B":9,"human_ref_A":"Just do a plain cheesecake layer. The tang and creaminess should nicely compliment the chocolate.","human_ref_B":"To me, it doesn't sound like its an orange cheesecake... it's the zest of a orange which is used to balance the flavors","labels":1,"seconds_difference":26416.0,"score_ratio":1.8888888889}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gon29gt","c_root_id_B":"golpw7s","created_at_utc_A":1614208366,"created_at_utc_B":1614187467,"score_A":17,"score_B":8,"human_ref_A":"Just do a plain cheesecake layer. The tang and creaminess should nicely compliment the chocolate.","human_ref_B":"Would love to hear what you decide, I was thrown off by the cheesecake layer because the last thing I want to do is put my brownies back in the oven and risk them losing their gooey-ness. I second pastry cream, or a custard powder filling like Nanaimo bars have!!","labels":1,"seconds_difference":20899.0,"score_ratio":2.125}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gol56c3","c_root_id_B":"gon29gt","created_at_utc_A":1614178322,"created_at_utc_B":1614208366,"score_A":6,"score_B":17,"human_ref_A":"What about a layer of unbaked cheesecake, or even mousse cake? And any flavour you like - Vanilla, strawberry, raspberry, peanut butter.. all would go great with brownies!","human_ref_B":"Just do a plain cheesecake layer. The tang and creaminess should nicely compliment the chocolate.","labels":0,"seconds_difference":30044.0,"score_ratio":2.8333333333}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"golro9g","c_root_id_B":"gon29gt","created_at_utc_A":1614188183,"created_at_utc_B":1614208366,"score_A":6,"score_B":17,"human_ref_A":"I have been watching this and really love some of her recipes. I know she is releasing a baking book soon, does anyone know if the show recipes will be in the book?","human_ref_B":"Just do a plain cheesecake layer. The tang and creaminess should nicely compliment the chocolate.","labels":0,"seconds_difference":20183.0,"score_ratio":2.8333333333}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gon29gt","c_root_id_B":"gomu9oc","created_at_utc_A":1614208366,"created_at_utc_B":1614204792,"score_A":17,"score_B":5,"human_ref_A":"Just do a plain cheesecake layer. The tang and creaminess should nicely compliment the chocolate.","human_ref_B":"Marshmallow? I was trying to think of something creamy, that would also go with caramel and hazelnuts. It would be pretty intensely sweet though.","labels":1,"seconds_difference":3574.0,"score_ratio":3.4}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gom16ur","c_root_id_B":"gon29gt","created_at_utc_A":1614191664,"created_at_utc_B":1614208366,"score_A":4,"score_B":17,"human_ref_A":"I think some berries of your choice would work beautifully in the recipe","human_ref_B":"Just do a plain cheesecake layer. The tang and creaminess should nicely compliment the chocolate.","labels":0,"seconds_difference":16702.0,"score_ratio":4.25}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gon29gt","c_root_id_B":"gol1shb","created_at_utc_A":1614208366,"created_at_utc_B":1614176632,"score_A":17,"score_B":3,"human_ref_A":"Just do a plain cheesecake layer. The tang and creaminess should nicely compliment the chocolate.","human_ref_B":"What episode does she make the brownies?","labels":1,"seconds_difference":31734.0,"score_ratio":5.6666666667}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"golfynr","c_root_id_B":"gold1l5","created_at_utc_A":1614183213,"created_at_utc_B":1614181950,"score_A":12,"score_B":9,"human_ref_A":"Pastry cream! I just made something similar - a flourless chocolate torte (basically a brownie) with an orange zest pastry cream on top and it was amazing. The pastry cream was so fresh and light and the perfect companion to a dense chocolate base.","human_ref_B":"To me, it doesn't sound like its an orange cheesecake... it's the zest of a orange which is used to balance the flavors","labels":1,"seconds_difference":1263.0,"score_ratio":1.3333333333}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"golfynr","c_root_id_B":"gol56c3","created_at_utc_A":1614183213,"created_at_utc_B":1614178322,"score_A":12,"score_B":6,"human_ref_A":"Pastry cream! I just made something similar - a flourless chocolate torte (basically a brownie) with an orange zest pastry cream on top and it was amazing. The pastry cream was so fresh and light and the perfect companion to a dense chocolate base.","human_ref_B":"What about a layer of unbaked cheesecake, or even mousse cake? And any flavour you like - Vanilla, strawberry, raspberry, peanut butter.. all would go great with brownies!","labels":1,"seconds_difference":4891.0,"score_ratio":2.0}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gol1shb","c_root_id_B":"golfynr","created_at_utc_A":1614176632,"created_at_utc_B":1614183213,"score_A":3,"score_B":12,"human_ref_A":"What episode does she make the brownies?","human_ref_B":"Pastry cream! I just made something similar - a flourless chocolate torte (basically a brownie) with an orange zest pastry cream on top and it was amazing. The pastry cream was so fresh and light and the perfect companion to a dense chocolate base.","labels":0,"seconds_difference":6581.0,"score_ratio":4.0}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gold1l5","c_root_id_B":"gol56c3","created_at_utc_A":1614181950,"created_at_utc_B":1614178322,"score_A":9,"score_B":6,"human_ref_A":"To me, it doesn't sound like its an orange cheesecake... it's the zest of a orange which is used to balance the flavors","human_ref_B":"What about a layer of unbaked cheesecake, or even mousse cake? And any flavour you like - Vanilla, strawberry, raspberry, peanut butter.. all would go great with brownies!","labels":1,"seconds_difference":3628.0,"score_ratio":1.5}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gold1l5","c_root_id_B":"gol1shb","created_at_utc_A":1614181950,"created_at_utc_B":1614176632,"score_A":9,"score_B":3,"human_ref_A":"To me, it doesn't sound like its an orange cheesecake... it's the zest of a orange which is used to balance the flavors","human_ref_B":"What episode does she make the brownies?","labels":1,"seconds_difference":5318.0,"score_ratio":3.0}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"golpw7s","c_root_id_B":"gol56c3","created_at_utc_A":1614187467,"created_at_utc_B":1614178322,"score_A":8,"score_B":6,"human_ref_A":"Would love to hear what you decide, I was thrown off by the cheesecake layer because the last thing I want to do is put my brownies back in the oven and risk them losing their gooey-ness. I second pastry cream, or a custard powder filling like Nanaimo bars have!!","human_ref_B":"What about a layer of unbaked cheesecake, or even mousse cake? And any flavour you like - Vanilla, strawberry, raspberry, peanut butter.. all would go great with brownies!","labels":1,"seconds_difference":9145.0,"score_ratio":1.3333333333}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gol1shb","c_root_id_B":"golpw7s","created_at_utc_A":1614176632,"created_at_utc_B":1614187467,"score_A":3,"score_B":8,"human_ref_A":"What episode does she make the brownies?","human_ref_B":"Would love to hear what you decide, I was thrown off by the cheesecake layer because the last thing I want to do is put my brownies back in the oven and risk them losing their gooey-ness. I second pastry cream, or a custard powder filling like Nanaimo bars have!!","labels":0,"seconds_difference":10835.0,"score_ratio":2.6666666667}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gol56c3","c_root_id_B":"gol1shb","created_at_utc_A":1614178322,"created_at_utc_B":1614176632,"score_A":6,"score_B":3,"human_ref_A":"What about a layer of unbaked cheesecake, or even mousse cake? And any flavour you like - Vanilla, strawberry, raspberry, peanut butter.. all would go great with brownies!","human_ref_B":"What episode does she make the brownies?","labels":1,"seconds_difference":1690.0,"score_ratio":2.0}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"golro9g","c_root_id_B":"gol1shb","created_at_utc_A":1614188183,"created_at_utc_B":1614176632,"score_A":6,"score_B":3,"human_ref_A":"I have been watching this and really love some of her recipes. I know she is releasing a baking book soon, does anyone know if the show recipes will be in the book?","human_ref_B":"What episode does she make the brownies?","labels":1,"seconds_difference":11551.0,"score_ratio":2.0}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gomu9oc","c_root_id_B":"gom16ur","created_at_utc_A":1614204792,"created_at_utc_B":1614191664,"score_A":5,"score_B":4,"human_ref_A":"Marshmallow? I was trying to think of something creamy, that would also go with caramel and hazelnuts. It would be pretty intensely sweet though.","human_ref_B":"I think some berries of your choice would work beautifully in the recipe","labels":1,"seconds_difference":13128.0,"score_ratio":1.25}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gomu9oc","c_root_id_B":"gol1shb","created_at_utc_A":1614204792,"created_at_utc_B":1614176632,"score_A":5,"score_B":3,"human_ref_A":"Marshmallow? I was trying to think of something creamy, that would also go with caramel and hazelnuts. It would be pretty intensely sweet though.","human_ref_B":"What episode does she make the brownies?","labels":1,"seconds_difference":28160.0,"score_ratio":1.6666666667}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gonet8w","c_root_id_B":"gom16ur","created_at_utc_A":1614214453,"created_at_utc_B":1614191664,"score_A":5,"score_B":4,"human_ref_A":"peanut butter pie filling (no bake) (use any nut butter here, almond would be good as well).  cheesecake brownies was a good seller for me at a pub i used to bake for, its a delicious combo- as other posters have suggested, maybe try plain or another flavor like coffee.","human_ref_B":"I think some berries of your choice would work beautifully in the recipe","labels":1,"seconds_difference":22789.0,"score_ratio":1.25}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gol1shb","c_root_id_B":"gonet8w","created_at_utc_A":1614176632,"created_at_utc_B":1614214453,"score_A":3,"score_B":5,"human_ref_A":"What episode does she make the brownies?","human_ref_B":"peanut butter pie filling (no bake) (use any nut butter here, almond would be good as well).  cheesecake brownies was a good seller for me at a pub i used to bake for, its a delicious combo- as other posters have suggested, maybe try plain or another flavor like coffee.","labels":0,"seconds_difference":37821.0,"score_ratio":1.6666666667}
+{"post_id":"lrcdy3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Swap cheesecake layer in Nadiya\u2019s brownie recipe Hi all- I\u2019m working my way through Nadiya Bakes which just recently released on Netflix. My husband was definitely interested in her \u201cmoney can\u2019t buy happiness\u201d brownie recipe and I am as well, except the top layer of orange cheesecake is really throwing me off. Partially because adding cheesecake feels much too rich but mostly because orange in dessert and almond extract aren\u2019t flavors I enjoy.   Any recommendations for a swap on this layer, to sit above the dulce de leche and hazelnuts? My first instinct is a thin chocolate ganache but would love other ideas!","c_root_id_A":"gol1shb","c_root_id_B":"gom16ur","created_at_utc_A":1614176632,"created_at_utc_B":1614191664,"score_A":3,"score_B":4,"human_ref_A":"What episode does she make the brownies?","human_ref_B":"I think some berries of your choice would work beautifully in the recipe","labels":0,"seconds_difference":15032.0,"score_ratio":1.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghk2bdy","c_root_id_B":"ghkamrv","created_at_utc_A":1609375779,"created_at_utc_B":1609380104,"score_A":15,"score_B":37,"human_ref_A":"I looked at them on the King Aurthur site for a long time but lucked out finding one at a thrift store for $.99. As others have stated, it's good for shaggy doughs and poolish.  I really like it for biscuits and pie crusts; so much so that any kitchen where I worked making biscuits now has one.  I also like it for mixing Graham cracker crusts and stuff like seasoned flour or crumbs.  Not to shill, but I like the Tovolo one with the metal handle,  I feel better about it in the dishwasher than the wooden handled one.","human_ref_B":"100% worth having in your kitchen.  If you've ever gotten frustrated at dough or batter sticking inside of a conventional whisk, or had chocolate chips streak in your batter from being over-mixed by an electric beater, then you will *love* having a Danish dough whisk!  Also great for no-knead doughs, folding in items like cheese or nuts into doughs & batters, doing mix-ins for stuff like oatmeal, etc.  I consider it one of the \"Four Horseman of the Apocalypse\":  1. Danish dough hook 2. Bi-material spoon 3. Fish turner 4. 10\" Chef knife (brand & model are highly subjective; I like Dalstrong blades myself)  Just to go off on a little tangent, I keep these in a quart mason jar on my countertop, so that they're ready & available at all times.  My original dough hook was wood & lasted many years, but eventually fell apart, so I got the OXO model, which has a much nicer grip & can survive a trip in the dishwasher.  I'd recommend either one.  Working with wood is nice, but I also really love the convenience of being able to put it in the dishwasher.  I'm highly emotional about my magic bi-material spoon; I plan on being buried with it lol.  It's strong, like a wooden spoon, but also has a stiff spatula tip.  This does both jobs in an 80\/20 approach, where you'd use a wooden spoon to get say 80% of the brown batter out of the mixing bowl & into a 9x13\" dish, and then use a flexible spatula to get that last 20% out.  This spoon not only does both jobs, but does a FABULOUS job at both!  The fish turner is something I regret not having in my kitchen for everything from burgers to grilled cheese sandwiches.  I've tried many; this particular one (6x3\" by Victorinox) is just exactly what you want in a slotted metal fish turner.  I found it as a Serious Eats recommendation & it has just the right curve, size, and strength.  Only downside is that it's not dishwasher-safe, but it's worth it!  The last item is a large, good-quality Chef's knife.  I use this for 90% of my knife work.  I only have a few select other knifes (Zyliss condiment knife & Victorinox offset bread knife being the two notable ones).  Having a quality knife is so much safer for your fingers, and you'll find yourself using it for everything!  So back to your OP, yes, 100% worth investing in a Danish dough whisk.  Along with my magic spoon, giant knife, and special metal flipper tool, they are among the most invaluable hand tools in my kitchen & I use them all constantly throughout the week!  I gifted my entire family a Danish dough hook a few years ago for Christmas & everyone absolutely *loves* using them!","labels":0,"seconds_difference":4325.0,"score_ratio":2.4666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkamrv","c_root_id_B":"ghjua6z","created_at_utc_A":1609380104,"created_at_utc_B":1609371565,"score_A":37,"score_B":10,"human_ref_A":"100% worth having in your kitchen.  If you've ever gotten frustrated at dough or batter sticking inside of a conventional whisk, or had chocolate chips streak in your batter from being over-mixed by an electric beater, then you will *love* having a Danish dough whisk!  Also great for no-knead doughs, folding in items like cheese or nuts into doughs & batters, doing mix-ins for stuff like oatmeal, etc.  I consider it one of the \"Four Horseman of the Apocalypse\":  1. Danish dough hook 2. Bi-material spoon 3. Fish turner 4. 10\" Chef knife (brand & model are highly subjective; I like Dalstrong blades myself)  Just to go off on a little tangent, I keep these in a quart mason jar on my countertop, so that they're ready & available at all times.  My original dough hook was wood & lasted many years, but eventually fell apart, so I got the OXO model, which has a much nicer grip & can survive a trip in the dishwasher.  I'd recommend either one.  Working with wood is nice, but I also really love the convenience of being able to put it in the dishwasher.  I'm highly emotional about my magic bi-material spoon; I plan on being buried with it lol.  It's strong, like a wooden spoon, but also has a stiff spatula tip.  This does both jobs in an 80\/20 approach, where you'd use a wooden spoon to get say 80% of the brown batter out of the mixing bowl & into a 9x13\" dish, and then use a flexible spatula to get that last 20% out.  This spoon not only does both jobs, but does a FABULOUS job at both!  The fish turner is something I regret not having in my kitchen for everything from burgers to grilled cheese sandwiches.  I've tried many; this particular one (6x3\" by Victorinox) is just exactly what you want in a slotted metal fish turner.  I found it as a Serious Eats recommendation & it has just the right curve, size, and strength.  Only downside is that it's not dishwasher-safe, but it's worth it!  The last item is a large, good-quality Chef's knife.  I use this for 90% of my knife work.  I only have a few select other knifes (Zyliss condiment knife & Victorinox offset bread knife being the two notable ones).  Having a quality knife is so much safer for your fingers, and you'll find yourself using it for everything!  So back to your OP, yes, 100% worth investing in a Danish dough whisk.  Along with my magic spoon, giant knife, and special metal flipper tool, they are among the most invaluable hand tools in my kitchen & I use them all constantly throughout the week!  I gifted my entire family a Danish dough hook a few years ago for Christmas & everyone absolutely *loves* using them!","human_ref_B":"I have one. It\u2019s fantastic for mixing flour and water, and super easy to clean.","labels":1,"seconds_difference":8539.0,"score_ratio":3.7}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjhsr1","c_root_id_B":"ghkamrv","created_at_utc_A":1609365138,"created_at_utc_B":1609380104,"score_A":10,"score_B":37,"human_ref_A":"I think it makes autolysing my sourdough easier. When I make mixing with a silicon spatula I ended up with tiny flour lumps, which I haven\u2019t had since I switched to the danish whisk.","human_ref_B":"100% worth having in your kitchen.  If you've ever gotten frustrated at dough or batter sticking inside of a conventional whisk, or had chocolate chips streak in your batter from being over-mixed by an electric beater, then you will *love* having a Danish dough whisk!  Also great for no-knead doughs, folding in items like cheese or nuts into doughs & batters, doing mix-ins for stuff like oatmeal, etc.  I consider it one of the \"Four Horseman of the Apocalypse\":  1. Danish dough hook 2. Bi-material spoon 3. Fish turner 4. 10\" Chef knife (brand & model are highly subjective; I like Dalstrong blades myself)  Just to go off on a little tangent, I keep these in a quart mason jar on my countertop, so that they're ready & available at all times.  My original dough hook was wood & lasted many years, but eventually fell apart, so I got the OXO model, which has a much nicer grip & can survive a trip in the dishwasher.  I'd recommend either one.  Working with wood is nice, but I also really love the convenience of being able to put it in the dishwasher.  I'm highly emotional about my magic bi-material spoon; I plan on being buried with it lol.  It's strong, like a wooden spoon, but also has a stiff spatula tip.  This does both jobs in an 80\/20 approach, where you'd use a wooden spoon to get say 80% of the brown batter out of the mixing bowl & into a 9x13\" dish, and then use a flexible spatula to get that last 20% out.  This spoon not only does both jobs, but does a FABULOUS job at both!  The fish turner is something I regret not having in my kitchen for everything from burgers to grilled cheese sandwiches.  I've tried many; this particular one (6x3\" by Victorinox) is just exactly what you want in a slotted metal fish turner.  I found it as a Serious Eats recommendation & it has just the right curve, size, and strength.  Only downside is that it's not dishwasher-safe, but it's worth it!  The last item is a large, good-quality Chef's knife.  I use this for 90% of my knife work.  I only have a few select other knifes (Zyliss condiment knife & Victorinox offset bread knife being the two notable ones).  Having a quality knife is so much safer for your fingers, and you'll find yourself using it for everything!  So back to your OP, yes, 100% worth investing in a Danish dough whisk.  Along with my magic spoon, giant knife, and special metal flipper tool, they are among the most invaluable hand tools in my kitchen & I use them all constantly throughout the week!  I gifted my entire family a Danish dough hook a few years ago for Christmas & everyone absolutely *loves* using them!","labels":0,"seconds_difference":14966.0,"score_ratio":3.7}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjru53","c_root_id_B":"ghkamrv","created_at_utc_A":1609370286,"created_at_utc_B":1609380104,"score_A":9,"score_B":37,"human_ref_A":"I got mine from King Arthur Flour many years ago. It\u2019s really useful for shaggy\/wet doughs, like the ones you get from no-knead recipes. I also use it when I\u2019m incorporating raisins or nuts into a wet dough.","human_ref_B":"100% worth having in your kitchen.  If you've ever gotten frustrated at dough or batter sticking inside of a conventional whisk, or had chocolate chips streak in your batter from being over-mixed by an electric beater, then you will *love* having a Danish dough whisk!  Also great for no-knead doughs, folding in items like cheese or nuts into doughs & batters, doing mix-ins for stuff like oatmeal, etc.  I consider it one of the \"Four Horseman of the Apocalypse\":  1. Danish dough hook 2. Bi-material spoon 3. Fish turner 4. 10\" Chef knife (brand & model are highly subjective; I like Dalstrong blades myself)  Just to go off on a little tangent, I keep these in a quart mason jar on my countertop, so that they're ready & available at all times.  My original dough hook was wood & lasted many years, but eventually fell apart, so I got the OXO model, which has a much nicer grip & can survive a trip in the dishwasher.  I'd recommend either one.  Working with wood is nice, but I also really love the convenience of being able to put it in the dishwasher.  I'm highly emotional about my magic bi-material spoon; I plan on being buried with it lol.  It's strong, like a wooden spoon, but also has a stiff spatula tip.  This does both jobs in an 80\/20 approach, where you'd use a wooden spoon to get say 80% of the brown batter out of the mixing bowl & into a 9x13\" dish, and then use a flexible spatula to get that last 20% out.  This spoon not only does both jobs, but does a FABULOUS job at both!  The fish turner is something I regret not having in my kitchen for everything from burgers to grilled cheese sandwiches.  I've tried many; this particular one (6x3\" by Victorinox) is just exactly what you want in a slotted metal fish turner.  I found it as a Serious Eats recommendation & it has just the right curve, size, and strength.  Only downside is that it's not dishwasher-safe, but it's worth it!  The last item is a large, good-quality Chef's knife.  I use this for 90% of my knife work.  I only have a few select other knifes (Zyliss condiment knife & Victorinox offset bread knife being the two notable ones).  Having a quality knife is so much safer for your fingers, and you'll find yourself using it for everything!  So back to your OP, yes, 100% worth investing in a Danish dough whisk.  Along with my magic spoon, giant knife, and special metal flipper tool, they are among the most invaluable hand tools in my kitchen & I use them all constantly throughout the week!  I gifted my entire family a Danish dough hook a few years ago for Christmas & everyone absolutely *loves* using them!","labels":0,"seconds_difference":9818.0,"score_ratio":4.1111111111}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkamrv","c_root_id_B":"ghk2jkt","created_at_utc_A":1609380104,"created_at_utc_B":1609375900,"score_A":37,"score_B":10,"human_ref_A":"100% worth having in your kitchen.  If you've ever gotten frustrated at dough or batter sticking inside of a conventional whisk, or had chocolate chips streak in your batter from being over-mixed by an electric beater, then you will *love* having a Danish dough whisk!  Also great for no-knead doughs, folding in items like cheese or nuts into doughs & batters, doing mix-ins for stuff like oatmeal, etc.  I consider it one of the \"Four Horseman of the Apocalypse\":  1. Danish dough hook 2. Bi-material spoon 3. Fish turner 4. 10\" Chef knife (brand & model are highly subjective; I like Dalstrong blades myself)  Just to go off on a little tangent, I keep these in a quart mason jar on my countertop, so that they're ready & available at all times.  My original dough hook was wood & lasted many years, but eventually fell apart, so I got the OXO model, which has a much nicer grip & can survive a trip in the dishwasher.  I'd recommend either one.  Working with wood is nice, but I also really love the convenience of being able to put it in the dishwasher.  I'm highly emotional about my magic bi-material spoon; I plan on being buried with it lol.  It's strong, like a wooden spoon, but also has a stiff spatula tip.  This does both jobs in an 80\/20 approach, where you'd use a wooden spoon to get say 80% of the brown batter out of the mixing bowl & into a 9x13\" dish, and then use a flexible spatula to get that last 20% out.  This spoon not only does both jobs, but does a FABULOUS job at both!  The fish turner is something I regret not having in my kitchen for everything from burgers to grilled cheese sandwiches.  I've tried many; this particular one (6x3\" by Victorinox) is just exactly what you want in a slotted metal fish turner.  I found it as a Serious Eats recommendation & it has just the right curve, size, and strength.  Only downside is that it's not dishwasher-safe, but it's worth it!  The last item is a large, good-quality Chef's knife.  I use this for 90% of my knife work.  I only have a few select other knifes (Zyliss condiment knife & Victorinox offset bread knife being the two notable ones).  Having a quality knife is so much safer for your fingers, and you'll find yourself using it for everything!  So back to your OP, yes, 100% worth investing in a Danish dough whisk.  Along with my magic spoon, giant knife, and special metal flipper tool, they are among the most invaluable hand tools in my kitchen & I use them all constantly throughout the week!  I gifted my entire family a Danish dough hook a few years ago for Christmas & everyone absolutely *loves* using them!","human_ref_B":"I use mine for mixing batters and bread dough. Absolutely love it and would rather use it than any mixer!!! The best have long wooden handles for better leverage.","labels":1,"seconds_difference":4204.0,"score_ratio":3.7}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkamrv","c_root_id_B":"ghk1006","created_at_utc_A":1609380104,"created_at_utc_B":1609375081,"score_A":37,"score_B":8,"human_ref_A":"100% worth having in your kitchen.  If you've ever gotten frustrated at dough or batter sticking inside of a conventional whisk, or had chocolate chips streak in your batter from being over-mixed by an electric beater, then you will *love* having a Danish dough whisk!  Also great for no-knead doughs, folding in items like cheese or nuts into doughs & batters, doing mix-ins for stuff like oatmeal, etc.  I consider it one of the \"Four Horseman of the Apocalypse\":  1. Danish dough hook 2. Bi-material spoon 3. Fish turner 4. 10\" Chef knife (brand & model are highly subjective; I like Dalstrong blades myself)  Just to go off on a little tangent, I keep these in a quart mason jar on my countertop, so that they're ready & available at all times.  My original dough hook was wood & lasted many years, but eventually fell apart, so I got the OXO model, which has a much nicer grip & can survive a trip in the dishwasher.  I'd recommend either one.  Working with wood is nice, but I also really love the convenience of being able to put it in the dishwasher.  I'm highly emotional about my magic bi-material spoon; I plan on being buried with it lol.  It's strong, like a wooden spoon, but also has a stiff spatula tip.  This does both jobs in an 80\/20 approach, where you'd use a wooden spoon to get say 80% of the brown batter out of the mixing bowl & into a 9x13\" dish, and then use a flexible spatula to get that last 20% out.  This spoon not only does both jobs, but does a FABULOUS job at both!  The fish turner is something I regret not having in my kitchen for everything from burgers to grilled cheese sandwiches.  I've tried many; this particular one (6x3\" by Victorinox) is just exactly what you want in a slotted metal fish turner.  I found it as a Serious Eats recommendation & it has just the right curve, size, and strength.  Only downside is that it's not dishwasher-safe, but it's worth it!  The last item is a large, good-quality Chef's knife.  I use this for 90% of my knife work.  I only have a few select other knifes (Zyliss condiment knife & Victorinox offset bread knife being the two notable ones).  Having a quality knife is so much safer for your fingers, and you'll find yourself using it for everything!  So back to your OP, yes, 100% worth investing in a Danish dough whisk.  Along with my magic spoon, giant knife, and special metal flipper tool, they are among the most invaluable hand tools in my kitchen & I use them all constantly throughout the week!  I gifted my entire family a Danish dough hook a few years ago for Christmas & everyone absolutely *loves* using them!","human_ref_B":"It\u2019s great for mixing liquid into flour quickly! Plus its easier to clean and the fact its not got one big surface like a spoon means that less dough can stick to it and its easier to clean. If you don\u2019t make lots of thicker bread doughs then it won\u2019t matter all that much to you, but I use it whenever I make bread and I love it.","labels":1,"seconds_difference":5023.0,"score_ratio":4.625}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjhrp3","c_root_id_B":"ghkamrv","created_at_utc_A":1609365124,"created_at_utc_B":1609380104,"score_A":6,"score_B":37,"human_ref_A":"I like to use it for sourdough, rye bread... Any heavy doughs really. Quite handy. But if you are not much into bread baking it's probably nothing you would miss.","human_ref_B":"100% worth having in your kitchen.  If you've ever gotten frustrated at dough or batter sticking inside of a conventional whisk, or had chocolate chips streak in your batter from being over-mixed by an electric beater, then you will *love* having a Danish dough whisk!  Also great for no-knead doughs, folding in items like cheese or nuts into doughs & batters, doing mix-ins for stuff like oatmeal, etc.  I consider it one of the \"Four Horseman of the Apocalypse\":  1. Danish dough hook 2. Bi-material spoon 3. Fish turner 4. 10\" Chef knife (brand & model are highly subjective; I like Dalstrong blades myself)  Just to go off on a little tangent, I keep these in a quart mason jar on my countertop, so that they're ready & available at all times.  My original dough hook was wood & lasted many years, but eventually fell apart, so I got the OXO model, which has a much nicer grip & can survive a trip in the dishwasher.  I'd recommend either one.  Working with wood is nice, but I also really love the convenience of being able to put it in the dishwasher.  I'm highly emotional about my magic bi-material spoon; I plan on being buried with it lol.  It's strong, like a wooden spoon, but also has a stiff spatula tip.  This does both jobs in an 80\/20 approach, where you'd use a wooden spoon to get say 80% of the brown batter out of the mixing bowl & into a 9x13\" dish, and then use a flexible spatula to get that last 20% out.  This spoon not only does both jobs, but does a FABULOUS job at both!  The fish turner is something I regret not having in my kitchen for everything from burgers to grilled cheese sandwiches.  I've tried many; this particular one (6x3\" by Victorinox) is just exactly what you want in a slotted metal fish turner.  I found it as a Serious Eats recommendation & it has just the right curve, size, and strength.  Only downside is that it's not dishwasher-safe, but it's worth it!  The last item is a large, good-quality Chef's knife.  I use this for 90% of my knife work.  I only have a few select other knifes (Zyliss condiment knife & Victorinox offset bread knife being the two notable ones).  Having a quality knife is so much safer for your fingers, and you'll find yourself using it for everything!  So back to your OP, yes, 100% worth investing in a Danish dough whisk.  Along with my magic spoon, giant knife, and special metal flipper tool, they are among the most invaluable hand tools in my kitchen & I use them all constantly throughout the week!  I gifted my entire family a Danish dough hook a few years ago for Christmas & everyone absolutely *loves* using them!","labels":0,"seconds_difference":14980.0,"score_ratio":6.1666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkamrv","c_root_id_B":"ghjqvt5","created_at_utc_A":1609380104,"created_at_utc_B":1609369783,"score_A":37,"score_B":8,"human_ref_A":"100% worth having in your kitchen.  If you've ever gotten frustrated at dough or batter sticking inside of a conventional whisk, or had chocolate chips streak in your batter from being over-mixed by an electric beater, then you will *love* having a Danish dough whisk!  Also great for no-knead doughs, folding in items like cheese or nuts into doughs & batters, doing mix-ins for stuff like oatmeal, etc.  I consider it one of the \"Four Horseman of the Apocalypse\":  1. Danish dough hook 2. Bi-material spoon 3. Fish turner 4. 10\" Chef knife (brand & model are highly subjective; I like Dalstrong blades myself)  Just to go off on a little tangent, I keep these in a quart mason jar on my countertop, so that they're ready & available at all times.  My original dough hook was wood & lasted many years, but eventually fell apart, so I got the OXO model, which has a much nicer grip & can survive a trip in the dishwasher.  I'd recommend either one.  Working with wood is nice, but I also really love the convenience of being able to put it in the dishwasher.  I'm highly emotional about my magic bi-material spoon; I plan on being buried with it lol.  It's strong, like a wooden spoon, but also has a stiff spatula tip.  This does both jobs in an 80\/20 approach, where you'd use a wooden spoon to get say 80% of the brown batter out of the mixing bowl & into a 9x13\" dish, and then use a flexible spatula to get that last 20% out.  This spoon not only does both jobs, but does a FABULOUS job at both!  The fish turner is something I regret not having in my kitchen for everything from burgers to grilled cheese sandwiches.  I've tried many; this particular one (6x3\" by Victorinox) is just exactly what you want in a slotted metal fish turner.  I found it as a Serious Eats recommendation & it has just the right curve, size, and strength.  Only downside is that it's not dishwasher-safe, but it's worth it!  The last item is a large, good-quality Chef's knife.  I use this for 90% of my knife work.  I only have a few select other knifes (Zyliss condiment knife & Victorinox offset bread knife being the two notable ones).  Having a quality knife is so much safer for your fingers, and you'll find yourself using it for everything!  So back to your OP, yes, 100% worth investing in a Danish dough whisk.  Along with my magic spoon, giant knife, and special metal flipper tool, they are among the most invaluable hand tools in my kitchen & I use them all constantly throughout the week!  I gifted my entire family a Danish dough hook a few years ago for Christmas & everyone absolutely *loves* using them!","human_ref_B":"I have one and adore it. I use it to mix together a quick no-knead peasant bread. It literally is 4 ingredients so a stand mixer would be overkill and a hand whisk would be a nightmare to clean dough out of, so i used to use a wooden spoon. The dough whisk cuts my mix time in half and is ***waaaaay*** easier to clean due to the design.","labels":1,"seconds_difference":10321.0,"score_ratio":4.625}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkamrv","c_root_id_B":"ghjxbs3","created_at_utc_A":1609380104,"created_at_utc_B":1609373114,"score_A":37,"score_B":8,"human_ref_A":"100% worth having in your kitchen.  If you've ever gotten frustrated at dough or batter sticking inside of a conventional whisk, or had chocolate chips streak in your batter from being over-mixed by an electric beater, then you will *love* having a Danish dough whisk!  Also great for no-knead doughs, folding in items like cheese or nuts into doughs & batters, doing mix-ins for stuff like oatmeal, etc.  I consider it one of the \"Four Horseman of the Apocalypse\":  1. Danish dough hook 2. Bi-material spoon 3. Fish turner 4. 10\" Chef knife (brand & model are highly subjective; I like Dalstrong blades myself)  Just to go off on a little tangent, I keep these in a quart mason jar on my countertop, so that they're ready & available at all times.  My original dough hook was wood & lasted many years, but eventually fell apart, so I got the OXO model, which has a much nicer grip & can survive a trip in the dishwasher.  I'd recommend either one.  Working with wood is nice, but I also really love the convenience of being able to put it in the dishwasher.  I'm highly emotional about my magic bi-material spoon; I plan on being buried with it lol.  It's strong, like a wooden spoon, but also has a stiff spatula tip.  This does both jobs in an 80\/20 approach, where you'd use a wooden spoon to get say 80% of the brown batter out of the mixing bowl & into a 9x13\" dish, and then use a flexible spatula to get that last 20% out.  This spoon not only does both jobs, but does a FABULOUS job at both!  The fish turner is something I regret not having in my kitchen for everything from burgers to grilled cheese sandwiches.  I've tried many; this particular one (6x3\" by Victorinox) is just exactly what you want in a slotted metal fish turner.  I found it as a Serious Eats recommendation & it has just the right curve, size, and strength.  Only downside is that it's not dishwasher-safe, but it's worth it!  The last item is a large, good-quality Chef's knife.  I use this for 90% of my knife work.  I only have a few select other knifes (Zyliss condiment knife & Victorinox offset bread knife being the two notable ones).  Having a quality knife is so much safer for your fingers, and you'll find yourself using it for everything!  So back to your OP, yes, 100% worth investing in a Danish dough whisk.  Along with my magic spoon, giant knife, and special metal flipper tool, they are among the most invaluable hand tools in my kitchen & I use them all constantly throughout the week!  I gifted my entire family a Danish dough hook a few years ago for Christmas & everyone absolutely *loves* using them!","human_ref_B":"It is really fantastic if you don't have a mixer with dough hooks. I don't, so I use a combo of dough whisk and kneading and it works wonders! The wonderful part is that stuff doesn't get stick in it like a regular whisk so it's super easy to both move through the dough and to clean.   I made a cinnamon raisin bread recipe this morning that was intended to be made in a stand mixer and it turned out great.   The dough whisk is ideal for someone who makes pizza or bread once every 1 or 2 weeks. More often than that and you should invest in a mixer, less often than that just use a fork or something.   I make pizza about once a week and bread once in a while so it's perfect for me. It works very well and does what it's meant to do. Not much higher praise to be given for a simple kitchen utensil.","labels":1,"seconds_difference":6990.0,"score_ratio":4.625}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghk8ov5","c_root_id_B":"ghkamrv","created_at_utc_A":1609379095,"created_at_utc_B":1609380104,"score_A":3,"score_B":37,"human_ref_A":"i got one for around 2 bucks at a thrift store. i use it to mix up quick breads and cookie doughs that dont need to be creamed. its pretty handy, but i dont think it is worth whatever the full price is.","human_ref_B":"100% worth having in your kitchen.  If you've ever gotten frustrated at dough or batter sticking inside of a conventional whisk, or had chocolate chips streak in your batter from being over-mixed by an electric beater, then you will *love* having a Danish dough whisk!  Also great for no-knead doughs, folding in items like cheese or nuts into doughs & batters, doing mix-ins for stuff like oatmeal, etc.  I consider it one of the \"Four Horseman of the Apocalypse\":  1. Danish dough hook 2. Bi-material spoon 3. Fish turner 4. 10\" Chef knife (brand & model are highly subjective; I like Dalstrong blades myself)  Just to go off on a little tangent, I keep these in a quart mason jar on my countertop, so that they're ready & available at all times.  My original dough hook was wood & lasted many years, but eventually fell apart, so I got the OXO model, which has a much nicer grip & can survive a trip in the dishwasher.  I'd recommend either one.  Working with wood is nice, but I also really love the convenience of being able to put it in the dishwasher.  I'm highly emotional about my magic bi-material spoon; I plan on being buried with it lol.  It's strong, like a wooden spoon, but also has a stiff spatula tip.  This does both jobs in an 80\/20 approach, where you'd use a wooden spoon to get say 80% of the brown batter out of the mixing bowl & into a 9x13\" dish, and then use a flexible spatula to get that last 20% out.  This spoon not only does both jobs, but does a FABULOUS job at both!  The fish turner is something I regret not having in my kitchen for everything from burgers to grilled cheese sandwiches.  I've tried many; this particular one (6x3\" by Victorinox) is just exactly what you want in a slotted metal fish turner.  I found it as a Serious Eats recommendation & it has just the right curve, size, and strength.  Only downside is that it's not dishwasher-safe, but it's worth it!  The last item is a large, good-quality Chef's knife.  I use this for 90% of my knife work.  I only have a few select other knifes (Zyliss condiment knife & Victorinox offset bread knife being the two notable ones).  Having a quality knife is so much safer for your fingers, and you'll find yourself using it for everything!  So back to your OP, yes, 100% worth investing in a Danish dough whisk.  Along with my magic spoon, giant knife, and special metal flipper tool, they are among the most invaluable hand tools in my kitchen & I use them all constantly throughout the week!  I gifted my entire family a Danish dough hook a few years ago for Christmas & everyone absolutely *loves* using them!","labels":0,"seconds_difference":1009.0,"score_ratio":12.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkamrv","c_root_id_B":"ghjpv8i","created_at_utc_A":1609380104,"created_at_utc_B":1609369247,"score_A":37,"score_B":2,"human_ref_A":"100% worth having in your kitchen.  If you've ever gotten frustrated at dough or batter sticking inside of a conventional whisk, or had chocolate chips streak in your batter from being over-mixed by an electric beater, then you will *love* having a Danish dough whisk!  Also great for no-knead doughs, folding in items like cheese or nuts into doughs & batters, doing mix-ins for stuff like oatmeal, etc.  I consider it one of the \"Four Horseman of the Apocalypse\":  1. Danish dough hook 2. Bi-material spoon 3. Fish turner 4. 10\" Chef knife (brand & model are highly subjective; I like Dalstrong blades myself)  Just to go off on a little tangent, I keep these in a quart mason jar on my countertop, so that they're ready & available at all times.  My original dough hook was wood & lasted many years, but eventually fell apart, so I got the OXO model, which has a much nicer grip & can survive a trip in the dishwasher.  I'd recommend either one.  Working with wood is nice, but I also really love the convenience of being able to put it in the dishwasher.  I'm highly emotional about my magic bi-material spoon; I plan on being buried with it lol.  It's strong, like a wooden spoon, but also has a stiff spatula tip.  This does both jobs in an 80\/20 approach, where you'd use a wooden spoon to get say 80% of the brown batter out of the mixing bowl & into a 9x13\" dish, and then use a flexible spatula to get that last 20% out.  This spoon not only does both jobs, but does a FABULOUS job at both!  The fish turner is something I regret not having in my kitchen for everything from burgers to grilled cheese sandwiches.  I've tried many; this particular one (6x3\" by Victorinox) is just exactly what you want in a slotted metal fish turner.  I found it as a Serious Eats recommendation & it has just the right curve, size, and strength.  Only downside is that it's not dishwasher-safe, but it's worth it!  The last item is a large, good-quality Chef's knife.  I use this for 90% of my knife work.  I only have a few select other knifes (Zyliss condiment knife & Victorinox offset bread knife being the two notable ones).  Having a quality knife is so much safer for your fingers, and you'll find yourself using it for everything!  So back to your OP, yes, 100% worth investing in a Danish dough whisk.  Along with my magic spoon, giant knife, and special metal flipper tool, they are among the most invaluable hand tools in my kitchen & I use them all constantly throughout the week!  I gifted my entire family a Danish dough hook a few years ago for Christmas & everyone absolutely *loves* using them!","human_ref_B":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","labels":1,"seconds_difference":10857.0,"score_ratio":18.5}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjua6z","c_root_id_B":"ghk2bdy","created_at_utc_A":1609371565,"created_at_utc_B":1609375779,"score_A":10,"score_B":15,"human_ref_A":"I have one. It\u2019s fantastic for mixing flour and water, and super easy to clean.","human_ref_B":"I looked at them on the King Aurthur site for a long time but lucked out finding one at a thrift store for $.99. As others have stated, it's good for shaggy doughs and poolish.  I really like it for biscuits and pie crusts; so much so that any kitchen where I worked making biscuits now has one.  I also like it for mixing Graham cracker crusts and stuff like seasoned flour or crumbs.  Not to shill, but I like the Tovolo one with the metal handle,  I feel better about it in the dishwasher than the wooden handled one.","labels":0,"seconds_difference":4214.0,"score_ratio":1.5}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjhsr1","c_root_id_B":"ghk2bdy","created_at_utc_A":1609365138,"created_at_utc_B":1609375779,"score_A":10,"score_B":15,"human_ref_A":"I think it makes autolysing my sourdough easier. When I make mixing with a silicon spatula I ended up with tiny flour lumps, which I haven\u2019t had since I switched to the danish whisk.","human_ref_B":"I looked at them on the King Aurthur site for a long time but lucked out finding one at a thrift store for $.99. As others have stated, it's good for shaggy doughs and poolish.  I really like it for biscuits and pie crusts; so much so that any kitchen where I worked making biscuits now has one.  I also like it for mixing Graham cracker crusts and stuff like seasoned flour or crumbs.  Not to shill, but I like the Tovolo one with the metal handle,  I feel better about it in the dishwasher than the wooden handled one.","labels":0,"seconds_difference":10641.0,"score_ratio":1.5}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjru53","c_root_id_B":"ghk2bdy","created_at_utc_A":1609370286,"created_at_utc_B":1609375779,"score_A":9,"score_B":15,"human_ref_A":"I got mine from King Arthur Flour many years ago. It\u2019s really useful for shaggy\/wet doughs, like the ones you get from no-knead recipes. I also use it when I\u2019m incorporating raisins or nuts into a wet dough.","human_ref_B":"I looked at them on the King Aurthur site for a long time but lucked out finding one at a thrift store for $.99. As others have stated, it's good for shaggy doughs and poolish.  I really like it for biscuits and pie crusts; so much so that any kitchen where I worked making biscuits now has one.  I also like it for mixing Graham cracker crusts and stuff like seasoned flour or crumbs.  Not to shill, but I like the Tovolo one with the metal handle,  I feel better about it in the dishwasher than the wooden handled one.","labels":0,"seconds_difference":5493.0,"score_ratio":1.6666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghk2bdy","c_root_id_B":"ghk1006","created_at_utc_A":1609375779,"created_at_utc_B":1609375081,"score_A":15,"score_B":8,"human_ref_A":"I looked at them on the King Aurthur site for a long time but lucked out finding one at a thrift store for $.99. As others have stated, it's good for shaggy doughs and poolish.  I really like it for biscuits and pie crusts; so much so that any kitchen where I worked making biscuits now has one.  I also like it for mixing Graham cracker crusts and stuff like seasoned flour or crumbs.  Not to shill, but I like the Tovolo one with the metal handle,  I feel better about it in the dishwasher than the wooden handled one.","human_ref_B":"It\u2019s great for mixing liquid into flour quickly! Plus its easier to clean and the fact its not got one big surface like a spoon means that less dough can stick to it and its easier to clean. If you don\u2019t make lots of thicker bread doughs then it won\u2019t matter all that much to you, but I use it whenever I make bread and I love it.","labels":1,"seconds_difference":698.0,"score_ratio":1.875}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjhrp3","c_root_id_B":"ghk2bdy","created_at_utc_A":1609365124,"created_at_utc_B":1609375779,"score_A":6,"score_B":15,"human_ref_A":"I like to use it for sourdough, rye bread... Any heavy doughs really. Quite handy. But if you are not much into bread baking it's probably nothing you would miss.","human_ref_B":"I looked at them on the King Aurthur site for a long time but lucked out finding one at a thrift store for $.99. As others have stated, it's good for shaggy doughs and poolish.  I really like it for biscuits and pie crusts; so much so that any kitchen where I worked making biscuits now has one.  I also like it for mixing Graham cracker crusts and stuff like seasoned flour or crumbs.  Not to shill, but I like the Tovolo one with the metal handle,  I feel better about it in the dishwasher than the wooden handled one.","labels":0,"seconds_difference":10655.0,"score_ratio":2.5}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghk2bdy","c_root_id_B":"ghjqvt5","created_at_utc_A":1609375779,"created_at_utc_B":1609369783,"score_A":15,"score_B":8,"human_ref_A":"I looked at them on the King Aurthur site for a long time but lucked out finding one at a thrift store for $.99. As others have stated, it's good for shaggy doughs and poolish.  I really like it for biscuits and pie crusts; so much so that any kitchen where I worked making biscuits now has one.  I also like it for mixing Graham cracker crusts and stuff like seasoned flour or crumbs.  Not to shill, but I like the Tovolo one with the metal handle,  I feel better about it in the dishwasher than the wooden handled one.","human_ref_B":"I have one and adore it. I use it to mix together a quick no-knead peasant bread. It literally is 4 ingredients so a stand mixer would be overkill and a hand whisk would be a nightmare to clean dough out of, so i used to use a wooden spoon. The dough whisk cuts my mix time in half and is ***waaaaay*** easier to clean due to the design.","labels":1,"seconds_difference":5996.0,"score_ratio":1.875}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjxbs3","c_root_id_B":"ghk2bdy","created_at_utc_A":1609373114,"created_at_utc_B":1609375779,"score_A":8,"score_B":15,"human_ref_A":"It is really fantastic if you don't have a mixer with dough hooks. I don't, so I use a combo of dough whisk and kneading and it works wonders! The wonderful part is that stuff doesn't get stick in it like a regular whisk so it's super easy to both move through the dough and to clean.   I made a cinnamon raisin bread recipe this morning that was intended to be made in a stand mixer and it turned out great.   The dough whisk is ideal for someone who makes pizza or bread once every 1 or 2 weeks. More often than that and you should invest in a mixer, less often than that just use a fork or something.   I make pizza about once a week and bread once in a while so it's perfect for me. It works very well and does what it's meant to do. Not much higher praise to be given for a simple kitchen utensil.","human_ref_B":"I looked at them on the King Aurthur site for a long time but lucked out finding one at a thrift store for $.99. As others have stated, it's good for shaggy doughs and poolish.  I really like it for biscuits and pie crusts; so much so that any kitchen where I worked making biscuits now has one.  I also like it for mixing Graham cracker crusts and stuff like seasoned flour or crumbs.  Not to shill, but I like the Tovolo one with the metal handle,  I feel better about it in the dishwasher than the wooden handled one.","labels":0,"seconds_difference":2665.0,"score_ratio":1.875}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjpv8i","c_root_id_B":"ghk2bdy","created_at_utc_A":1609369247,"created_at_utc_B":1609375779,"score_A":2,"score_B":15,"human_ref_A":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","human_ref_B":"I looked at them on the King Aurthur site for a long time but lucked out finding one at a thrift store for $.99. As others have stated, it's good for shaggy doughs and poolish.  I really like it for biscuits and pie crusts; so much so that any kitchen where I worked making biscuits now has one.  I also like it for mixing Graham cracker crusts and stuff like seasoned flour or crumbs.  Not to shill, but I like the Tovolo one with the metal handle,  I feel better about it in the dishwasher than the wooden handled one.","labels":0,"seconds_difference":6532.0,"score_ratio":7.5}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjua6z","c_root_id_B":"ghjru53","created_at_utc_A":1609371565,"created_at_utc_B":1609370286,"score_A":10,"score_B":9,"human_ref_A":"I have one. It\u2019s fantastic for mixing flour and water, and super easy to clean.","human_ref_B":"I got mine from King Arthur Flour many years ago. It\u2019s really useful for shaggy\/wet doughs, like the ones you get from no-knead recipes. I also use it when I\u2019m incorporating raisins or nuts into a wet dough.","labels":1,"seconds_difference":1279.0,"score_ratio":1.1111111111}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjua6z","c_root_id_B":"ghjhrp3","created_at_utc_A":1609371565,"created_at_utc_B":1609365124,"score_A":10,"score_B":6,"human_ref_A":"I have one. It\u2019s fantastic for mixing flour and water, and super easy to clean.","human_ref_B":"I like to use it for sourdough, rye bread... Any heavy doughs really. Quite handy. But if you are not much into bread baking it's probably nothing you would miss.","labels":1,"seconds_difference":6441.0,"score_ratio":1.6666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjqvt5","c_root_id_B":"ghjua6z","created_at_utc_A":1609369783,"created_at_utc_B":1609371565,"score_A":8,"score_B":10,"human_ref_A":"I have one and adore it. I use it to mix together a quick no-knead peasant bread. It literally is 4 ingredients so a stand mixer would be overkill and a hand whisk would be a nightmare to clean dough out of, so i used to use a wooden spoon. The dough whisk cuts my mix time in half and is ***waaaaay*** easier to clean due to the design.","human_ref_B":"I have one. It\u2019s fantastic for mixing flour and water, and super easy to clean.","labels":0,"seconds_difference":1782.0,"score_ratio":1.25}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjpv8i","c_root_id_B":"ghjua6z","created_at_utc_A":1609369247,"created_at_utc_B":1609371565,"score_A":2,"score_B":10,"human_ref_A":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","human_ref_B":"I have one. It\u2019s fantastic for mixing flour and water, and super easy to clean.","labels":0,"seconds_difference":2318.0,"score_ratio":5.0}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjhsr1","c_root_id_B":"ghjhrp3","created_at_utc_A":1609365138,"created_at_utc_B":1609365124,"score_A":10,"score_B":6,"human_ref_A":"I think it makes autolysing my sourdough easier. When I make mixing with a silicon spatula I ended up with tiny flour lumps, which I haven\u2019t had since I switched to the danish whisk.","human_ref_B":"I like to use it for sourdough, rye bread... Any heavy doughs really. Quite handy. But if you are not much into bread baking it's probably nothing you would miss.","labels":1,"seconds_difference":14.0,"score_ratio":1.6666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjru53","c_root_id_B":"ghk2jkt","created_at_utc_A":1609370286,"created_at_utc_B":1609375900,"score_A":9,"score_B":10,"human_ref_A":"I got mine from King Arthur Flour many years ago. It\u2019s really useful for shaggy\/wet doughs, like the ones you get from no-knead recipes. I also use it when I\u2019m incorporating raisins or nuts into a wet dough.","human_ref_B":"I use mine for mixing batters and bread dough. Absolutely love it and would rather use it than any mixer!!! The best have long wooden handles for better leverage.","labels":0,"seconds_difference":5614.0,"score_ratio":1.1111111111}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjhrp3","c_root_id_B":"ghjru53","created_at_utc_A":1609365124,"created_at_utc_B":1609370286,"score_A":6,"score_B":9,"human_ref_A":"I like to use it for sourdough, rye bread... Any heavy doughs really. Quite handy. But if you are not much into bread baking it's probably nothing you would miss.","human_ref_B":"I got mine from King Arthur Flour many years ago. It\u2019s really useful for shaggy\/wet doughs, like the ones you get from no-knead recipes. I also use it when I\u2019m incorporating raisins or nuts into a wet dough.","labels":0,"seconds_difference":5162.0,"score_ratio":1.5}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjru53","c_root_id_B":"ghjqvt5","created_at_utc_A":1609370286,"created_at_utc_B":1609369783,"score_A":9,"score_B":8,"human_ref_A":"I got mine from King Arthur Flour many years ago. It\u2019s really useful for shaggy\/wet doughs, like the ones you get from no-knead recipes. I also use it when I\u2019m incorporating raisins or nuts into a wet dough.","human_ref_B":"I have one and adore it. I use it to mix together a quick no-knead peasant bread. It literally is 4 ingredients so a stand mixer would be overkill and a hand whisk would be a nightmare to clean dough out of, so i used to use a wooden spoon. The dough whisk cuts my mix time in half and is ***waaaaay*** easier to clean due to the design.","labels":1,"seconds_difference":503.0,"score_ratio":1.125}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjpv8i","c_root_id_B":"ghjru53","created_at_utc_A":1609369247,"created_at_utc_B":1609370286,"score_A":2,"score_B":9,"human_ref_A":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","human_ref_B":"I got mine from King Arthur Flour many years ago. It\u2019s really useful for shaggy\/wet doughs, like the ones you get from no-knead recipes. I also use it when I\u2019m incorporating raisins or nuts into a wet dough.","labels":0,"seconds_difference":1039.0,"score_ratio":4.5}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghk1006","c_root_id_B":"ghk2jkt","created_at_utc_A":1609375081,"created_at_utc_B":1609375900,"score_A":8,"score_B":10,"human_ref_A":"It\u2019s great for mixing liquid into flour quickly! Plus its easier to clean and the fact its not got one big surface like a spoon means that less dough can stick to it and its easier to clean. If you don\u2019t make lots of thicker bread doughs then it won\u2019t matter all that much to you, but I use it whenever I make bread and I love it.","human_ref_B":"I use mine for mixing batters and bread dough. Absolutely love it and would rather use it than any mixer!!! The best have long wooden handles for better leverage.","labels":0,"seconds_difference":819.0,"score_ratio":1.25}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghk2jkt","c_root_id_B":"ghjhrp3","created_at_utc_A":1609375900,"created_at_utc_B":1609365124,"score_A":10,"score_B":6,"human_ref_A":"I use mine for mixing batters and bread dough. Absolutely love it and would rather use it than any mixer!!! The best have long wooden handles for better leverage.","human_ref_B":"I like to use it for sourdough, rye bread... Any heavy doughs really. Quite handy. But if you are not much into bread baking it's probably nothing you would miss.","labels":1,"seconds_difference":10776.0,"score_ratio":1.6666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjqvt5","c_root_id_B":"ghk2jkt","created_at_utc_A":1609369783,"created_at_utc_B":1609375900,"score_A":8,"score_B":10,"human_ref_A":"I have one and adore it. I use it to mix together a quick no-knead peasant bread. It literally is 4 ingredients so a stand mixer would be overkill and a hand whisk would be a nightmare to clean dough out of, so i used to use a wooden spoon. The dough whisk cuts my mix time in half and is ***waaaaay*** easier to clean due to the design.","human_ref_B":"I use mine for mixing batters and bread dough. Absolutely love it and would rather use it than any mixer!!! The best have long wooden handles for better leverage.","labels":0,"seconds_difference":6117.0,"score_ratio":1.25}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjxbs3","c_root_id_B":"ghk2jkt","created_at_utc_A":1609373114,"created_at_utc_B":1609375900,"score_A":8,"score_B":10,"human_ref_A":"It is really fantastic if you don't have a mixer with dough hooks. I don't, so I use a combo of dough whisk and kneading and it works wonders! The wonderful part is that stuff doesn't get stick in it like a regular whisk so it's super easy to both move through the dough and to clean.   I made a cinnamon raisin bread recipe this morning that was intended to be made in a stand mixer and it turned out great.   The dough whisk is ideal for someone who makes pizza or bread once every 1 or 2 weeks. More often than that and you should invest in a mixer, less often than that just use a fork or something.   I make pizza about once a week and bread once in a while so it's perfect for me. It works very well and does what it's meant to do. Not much higher praise to be given for a simple kitchen utensil.","human_ref_B":"I use mine for mixing batters and bread dough. Absolutely love it and would rather use it than any mixer!!! The best have long wooden handles for better leverage.","labels":0,"seconds_difference":2786.0,"score_ratio":1.25}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghk2jkt","c_root_id_B":"ghjpv8i","created_at_utc_A":1609375900,"created_at_utc_B":1609369247,"score_A":10,"score_B":2,"human_ref_A":"I use mine for mixing batters and bread dough. Absolutely love it and would rather use it than any mixer!!! The best have long wooden handles for better leverage.","human_ref_B":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","labels":1,"seconds_difference":6653.0,"score_ratio":5.0}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjhrp3","c_root_id_B":"ghk1006","created_at_utc_A":1609365124,"created_at_utc_B":1609375081,"score_A":6,"score_B":8,"human_ref_A":"I like to use it for sourdough, rye bread... Any heavy doughs really. Quite handy. But if you are not much into bread baking it's probably nothing you would miss.","human_ref_B":"It\u2019s great for mixing liquid into flour quickly! Plus its easier to clean and the fact its not got one big surface like a spoon means that less dough can stick to it and its easier to clean. If you don\u2019t make lots of thicker bread doughs then it won\u2019t matter all that much to you, but I use it whenever I make bread and I love it.","labels":0,"seconds_difference":9957.0,"score_ratio":1.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghk1006","c_root_id_B":"ghjpv8i","created_at_utc_A":1609375081,"created_at_utc_B":1609369247,"score_A":8,"score_B":2,"human_ref_A":"It\u2019s great for mixing liquid into flour quickly! Plus its easier to clean and the fact its not got one big surface like a spoon means that less dough can stick to it and its easier to clean. If you don\u2019t make lots of thicker bread doughs then it won\u2019t matter all that much to you, but I use it whenever I make bread and I love it.","human_ref_B":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","labels":1,"seconds_difference":5834.0,"score_ratio":4.0}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjhrp3","c_root_id_B":"ghjqvt5","created_at_utc_A":1609365124,"created_at_utc_B":1609369783,"score_A":6,"score_B":8,"human_ref_A":"I like to use it for sourdough, rye bread... Any heavy doughs really. Quite handy. But if you are not much into bread baking it's probably nothing you would miss.","human_ref_B":"I have one and adore it. I use it to mix together a quick no-knead peasant bread. It literally is 4 ingredients so a stand mixer would be overkill and a hand whisk would be a nightmare to clean dough out of, so i used to use a wooden spoon. The dough whisk cuts my mix time in half and is ***waaaaay*** easier to clean due to the design.","labels":0,"seconds_difference":4659.0,"score_ratio":1.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjhrp3","c_root_id_B":"ghjxbs3","created_at_utc_A":1609365124,"created_at_utc_B":1609373114,"score_A":6,"score_B":8,"human_ref_A":"I like to use it for sourdough, rye bread... Any heavy doughs really. Quite handy. But if you are not much into bread baking it's probably nothing you would miss.","human_ref_B":"It is really fantastic if you don't have a mixer with dough hooks. I don't, so I use a combo of dough whisk and kneading and it works wonders! The wonderful part is that stuff doesn't get stick in it like a regular whisk so it's super easy to both move through the dough and to clean.   I made a cinnamon raisin bread recipe this morning that was intended to be made in a stand mixer and it turned out great.   The dough whisk is ideal for someone who makes pizza or bread once every 1 or 2 weeks. More often than that and you should invest in a mixer, less often than that just use a fork or something.   I make pizza about once a week and bread once in a while so it's perfect for me. It works very well and does what it's meant to do. Not much higher praise to be given for a simple kitchen utensil.","labels":0,"seconds_difference":7990.0,"score_ratio":1.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjhrp3","c_root_id_B":"ghl8eik","created_at_utc_A":1609365124,"created_at_utc_B":1609402765,"score_A":6,"score_B":7,"human_ref_A":"I like to use it for sourdough, rye bread... Any heavy doughs really. Quite handy. But if you are not much into bread baking it's probably nothing you would miss.","human_ref_B":"My boyfriend INSISTED we get one (to the point of driving around to a few baking stores and asking if they had them before just buying one off Amazon) side note: the ladies at the baking supply store had never even HEARD of this before lol   They work pretty well for bread dough but only up until a certain point and then hands are better. For most other batters\/etc a silicone spatula does just fine IMO","labels":0,"seconds_difference":37641.0,"score_ratio":1.1666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjhrp3","c_root_id_B":"ghlvua7","created_at_utc_A":1609365124,"created_at_utc_B":1609424747,"score_A":6,"score_B":7,"human_ref_A":"I like to use it for sourdough, rye bread... Any heavy doughs really. Quite handy. But if you are not much into bread baking it's probably nothing you would miss.","human_ref_B":"I absolutely love mine but I\u2019d say it truly depends on what you\u2019re baking. I bake a lot of cookies and breads and am usually working with thicker batters and doughs. I find that the dough whisk holds up better than flimsy whisks and is much easier for mixing. It also replaces several tools I typically use; I can make a whole recipe using just a dough whisk instead of a normal whisk, spatula, etc. You\u2019ll still have some dough get stuck on it but not nearly as bad as with normal whisks.   TLDR; if you\u2019re working with thicker batters and dough frequently it\u2019s a game changer. If you\u2019re working with lighter batter for cupcakes, cakes etc. a normal whisk, hand mixer and spatula should be just fine.","labels":0,"seconds_difference":59623.0,"score_ratio":1.1666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjqvt5","c_root_id_B":"ghjpv8i","created_at_utc_A":1609369783,"created_at_utc_B":1609369247,"score_A":8,"score_B":2,"human_ref_A":"I have one and adore it. I use it to mix together a quick no-knead peasant bread. It literally is 4 ingredients so a stand mixer would be overkill and a hand whisk would be a nightmare to clean dough out of, so i used to use a wooden spoon. The dough whisk cuts my mix time in half and is ***waaaaay*** easier to clean due to the design.","human_ref_B":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","labels":1,"seconds_difference":536.0,"score_ratio":4.0}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjxbs3","c_root_id_B":"ghjpv8i","created_at_utc_A":1609373114,"created_at_utc_B":1609369247,"score_A":8,"score_B":2,"human_ref_A":"It is really fantastic if you don't have a mixer with dough hooks. I don't, so I use a combo of dough whisk and kneading and it works wonders! The wonderful part is that stuff doesn't get stick in it like a regular whisk so it's super easy to both move through the dough and to clean.   I made a cinnamon raisin bread recipe this morning that was intended to be made in a stand mixer and it turned out great.   The dough whisk is ideal for someone who makes pizza or bread once every 1 or 2 weeks. More often than that and you should invest in a mixer, less often than that just use a fork or something.   I make pizza about once a week and bread once in a while so it's perfect for me. It works very well and does what it's meant to do. Not much higher praise to be given for a simple kitchen utensil.","human_ref_B":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","labels":1,"seconds_difference":3867.0,"score_ratio":4.0}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkua0l","c_root_id_B":"ghl8eik","created_at_utc_A":1609391094,"created_at_utc_B":1609402765,"score_A":6,"score_B":7,"human_ref_A":"I keep one forndoughs, one for meatloafs, etc. Inexpensive and very effective kitchen tools.","human_ref_B":"My boyfriend INSISTED we get one (to the point of driving around to a few baking stores and asking if they had them before just buying one off Amazon) side note: the ladies at the baking supply store had never even HEARD of this before lol   They work pretty well for bread dough but only up until a certain point and then hands are better. For most other batters\/etc a silicone spatula does just fine IMO","labels":0,"seconds_difference":11671.0,"score_ratio":1.1666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkua0l","c_root_id_B":"ghlvua7","created_at_utc_A":1609391094,"created_at_utc_B":1609424747,"score_A":6,"score_B":7,"human_ref_A":"I keep one forndoughs, one for meatloafs, etc. Inexpensive and very effective kitchen tools.","human_ref_B":"I absolutely love mine but I\u2019d say it truly depends on what you\u2019re baking. I bake a lot of cookies and breads and am usually working with thicker batters and doughs. I find that the dough whisk holds up better than flimsy whisks and is much easier for mixing. It also replaces several tools I typically use; I can make a whole recipe using just a dough whisk instead of a normal whisk, spatula, etc. You\u2019ll still have some dough get stuck on it but not nearly as bad as with normal whisks.   TLDR; if you\u2019re working with thicker batters and dough frequently it\u2019s a game changer. If you\u2019re working with lighter batter for cupcakes, cakes etc. a normal whisk, hand mixer and spatula should be just fine.","labels":0,"seconds_difference":33653.0,"score_ratio":1.1666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkua0l","c_root_id_B":"ghkkski","created_at_utc_A":1609391094,"created_at_utc_B":1609385459,"score_A":6,"score_B":5,"human_ref_A":"I keep one forndoughs, one for meatloafs, etc. Inexpensive and very effective kitchen tools.","human_ref_B":"We have one. It\u2019s ANAZING for dough and other thick stuff.","labels":1,"seconds_difference":5635.0,"score_ratio":1.2}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkua0l","c_root_id_B":"ghktqr1","created_at_utc_A":1609391094,"created_at_utc_B":1609390747,"score_A":6,"score_B":5,"human_ref_A":"I keep one forndoughs, one for meatloafs, etc. Inexpensive and very effective kitchen tools.","human_ref_B":"OMG finally something I can answer yes they are so worth it I use it for everything from cookies to pizza dough","labels":1,"seconds_difference":347.0,"score_ratio":1.2}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghk8ov5","c_root_id_B":"ghkua0l","created_at_utc_A":1609379095,"created_at_utc_B":1609391094,"score_A":3,"score_B":6,"human_ref_A":"i got one for around 2 bucks at a thrift store. i use it to mix up quick breads and cookie doughs that dont need to be creamed. its pretty handy, but i dont think it is worth whatever the full price is.","human_ref_B":"I keep one forndoughs, one for meatloafs, etc. Inexpensive and very effective kitchen tools.","labels":0,"seconds_difference":11999.0,"score_ratio":2.0}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkg2e0","c_root_id_B":"ghkua0l","created_at_utc_A":1609382908,"created_at_utc_B":1609391094,"score_A":3,"score_B":6,"human_ref_A":"I just received mine today! I haven\u2019t used it yet, but it\u2019s a sturdy piece.","human_ref_B":"I keep one forndoughs, one for meatloafs, etc. Inexpensive and very effective kitchen tools.","labels":0,"seconds_difference":8186.0,"score_ratio":2.0}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkua0l","c_root_id_B":"ghjpv8i","created_at_utc_A":1609391094,"created_at_utc_B":1609369247,"score_A":6,"score_B":2,"human_ref_A":"I keep one forndoughs, one for meatloafs, etc. Inexpensive and very effective kitchen tools.","human_ref_B":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","labels":1,"seconds_difference":21847.0,"score_ratio":3.0}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghl8eik","c_root_id_B":"ghkptd1","created_at_utc_A":1609402765,"created_at_utc_B":1609388309,"score_A":7,"score_B":6,"human_ref_A":"My boyfriend INSISTED we get one (to the point of driving around to a few baking stores and asking if they had them before just buying one off Amazon) side note: the ladies at the baking supply store had never even HEARD of this before lol   They work pretty well for bread dough but only up until a certain point and then hands are better. For most other batters\/etc a silicone spatula does just fine IMO","human_ref_B":"My favorite utensil for tough doughs, it\u2019s much sturdier than a normal whisk!","labels":1,"seconds_difference":14456.0,"score_ratio":1.1666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghl8eik","c_root_id_B":"ghkkski","created_at_utc_A":1609402765,"created_at_utc_B":1609385459,"score_A":7,"score_B":5,"human_ref_A":"My boyfriend INSISTED we get one (to the point of driving around to a few baking stores and asking if they had them before just buying one off Amazon) side note: the ladies at the baking supply store had never even HEARD of this before lol   They work pretty well for bread dough but only up until a certain point and then hands are better. For most other batters\/etc a silicone spatula does just fine IMO","human_ref_B":"We have one. It\u2019s ANAZING for dough and other thick stuff.","labels":1,"seconds_difference":17306.0,"score_ratio":1.4}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghktqr1","c_root_id_B":"ghl8eik","created_at_utc_A":1609390747,"created_at_utc_B":1609402765,"score_A":5,"score_B":7,"human_ref_A":"OMG finally something I can answer yes they are so worth it I use it for everything from cookies to pizza dough","human_ref_B":"My boyfriend INSISTED we get one (to the point of driving around to a few baking stores and asking if they had them before just buying one off Amazon) side note: the ladies at the baking supply store had never even HEARD of this before lol   They work pretty well for bread dough but only up until a certain point and then hands are better. For most other batters\/etc a silicone spatula does just fine IMO","labels":0,"seconds_difference":12018.0,"score_ratio":1.4}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghk8ov5","c_root_id_B":"ghl8eik","created_at_utc_A":1609379095,"created_at_utc_B":1609402765,"score_A":3,"score_B":7,"human_ref_A":"i got one for around 2 bucks at a thrift store. i use it to mix up quick breads and cookie doughs that dont need to be creamed. its pretty handy, but i dont think it is worth whatever the full price is.","human_ref_B":"My boyfriend INSISTED we get one (to the point of driving around to a few baking stores and asking if they had them before just buying one off Amazon) side note: the ladies at the baking supply store had never even HEARD of this before lol   They work pretty well for bread dough but only up until a certain point and then hands are better. For most other batters\/etc a silicone spatula does just fine IMO","labels":0,"seconds_difference":23670.0,"score_ratio":2.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkg2e0","c_root_id_B":"ghl8eik","created_at_utc_A":1609382908,"created_at_utc_B":1609402765,"score_A":3,"score_B":7,"human_ref_A":"I just received mine today! I haven\u2019t used it yet, but it\u2019s a sturdy piece.","human_ref_B":"My boyfriend INSISTED we get one (to the point of driving around to a few baking stores and asking if they had them before just buying one off Amazon) side note: the ladies at the baking supply store had never even HEARD of this before lol   They work pretty well for bread dough but only up until a certain point and then hands are better. For most other batters\/etc a silicone spatula does just fine IMO","labels":0,"seconds_difference":19857.0,"score_ratio":2.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkzq5x","c_root_id_B":"ghl8eik","created_at_utc_A":1609394975,"created_at_utc_B":1609402765,"score_A":3,"score_B":7,"human_ref_A":"Nigella used one in cook eat repeat, her new series.","human_ref_B":"My boyfriend INSISTED we get one (to the point of driving around to a few baking stores and asking if they had them before just buying one off Amazon) side note: the ladies at the baking supply store had never even HEARD of this before lol   They work pretty well for bread dough but only up until a certain point and then hands are better. For most other batters\/etc a silicone spatula does just fine IMO","labels":0,"seconds_difference":7790.0,"score_ratio":2.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjpv8i","c_root_id_B":"ghl8eik","created_at_utc_A":1609369247,"created_at_utc_B":1609402765,"score_A":2,"score_B":7,"human_ref_A":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","human_ref_B":"My boyfriend INSISTED we get one (to the point of driving around to a few baking stores and asking if they had them before just buying one off Amazon) side note: the ladies at the baking supply store had never even HEARD of this before lol   They work pretty well for bread dough but only up until a certain point and then hands are better. For most other batters\/etc a silicone spatula does just fine IMO","labels":0,"seconds_difference":33518.0,"score_ratio":3.5}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghlvua7","c_root_id_B":"ghkptd1","created_at_utc_A":1609424747,"created_at_utc_B":1609388309,"score_A":7,"score_B":6,"human_ref_A":"I absolutely love mine but I\u2019d say it truly depends on what you\u2019re baking. I bake a lot of cookies and breads and am usually working with thicker batters and doughs. I find that the dough whisk holds up better than flimsy whisks and is much easier for mixing. It also replaces several tools I typically use; I can make a whole recipe using just a dough whisk instead of a normal whisk, spatula, etc. You\u2019ll still have some dough get stuck on it but not nearly as bad as with normal whisks.   TLDR; if you\u2019re working with thicker batters and dough frequently it\u2019s a game changer. If you\u2019re working with lighter batter for cupcakes, cakes etc. a normal whisk, hand mixer and spatula should be just fine.","human_ref_B":"My favorite utensil for tough doughs, it\u2019s much sturdier than a normal whisk!","labels":1,"seconds_difference":36438.0,"score_ratio":1.1666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghlvua7","c_root_id_B":"ghkkski","created_at_utc_A":1609424747,"created_at_utc_B":1609385459,"score_A":7,"score_B":5,"human_ref_A":"I absolutely love mine but I\u2019d say it truly depends on what you\u2019re baking. I bake a lot of cookies and breads and am usually working with thicker batters and doughs. I find that the dough whisk holds up better than flimsy whisks and is much easier for mixing. It also replaces several tools I typically use; I can make a whole recipe using just a dough whisk instead of a normal whisk, spatula, etc. You\u2019ll still have some dough get stuck on it but not nearly as bad as with normal whisks.   TLDR; if you\u2019re working with thicker batters and dough frequently it\u2019s a game changer. If you\u2019re working with lighter batter for cupcakes, cakes etc. a normal whisk, hand mixer and spatula should be just fine.","human_ref_B":"We have one. It\u2019s ANAZING for dough and other thick stuff.","labels":1,"seconds_difference":39288.0,"score_ratio":1.4}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghlvua7","c_root_id_B":"ghktqr1","created_at_utc_A":1609424747,"created_at_utc_B":1609390747,"score_A":7,"score_B":5,"human_ref_A":"I absolutely love mine but I\u2019d say it truly depends on what you\u2019re baking. I bake a lot of cookies and breads and am usually working with thicker batters and doughs. I find that the dough whisk holds up better than flimsy whisks and is much easier for mixing. It also replaces several tools I typically use; I can make a whole recipe using just a dough whisk instead of a normal whisk, spatula, etc. You\u2019ll still have some dough get stuck on it but not nearly as bad as with normal whisks.   TLDR; if you\u2019re working with thicker batters and dough frequently it\u2019s a game changer. If you\u2019re working with lighter batter for cupcakes, cakes etc. a normal whisk, hand mixer and spatula should be just fine.","human_ref_B":"OMG finally something I can answer yes they are so worth it I use it for everything from cookies to pizza dough","labels":1,"seconds_difference":34000.0,"score_ratio":1.4}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghlssoc","c_root_id_B":"ghlvua7","created_at_utc_A":1609422644,"created_at_utc_B":1609424747,"score_A":3,"score_B":7,"human_ref_A":"If you wanna watch some videos to see if you think its worth it a youtuber I watch uses one her channel is emmymadeinjapan. She's very wholesome and she uses it a lot for different things like batters as well as doughs especially if whatever she is mixing is quite thick. I'm sure there are plenty of other youtubers but her channel springs to mind if you would like to see if its worth buying!","human_ref_B":"I absolutely love mine but I\u2019d say it truly depends on what you\u2019re baking. I bake a lot of cookies and breads and am usually working with thicker batters and doughs. I find that the dough whisk holds up better than flimsy whisks and is much easier for mixing. It also replaces several tools I typically use; I can make a whole recipe using just a dough whisk instead of a normal whisk, spatula, etc. You\u2019ll still have some dough get stuck on it but not nearly as bad as with normal whisks.   TLDR; if you\u2019re working with thicker batters and dough frequently it\u2019s a game changer. If you\u2019re working with lighter batter for cupcakes, cakes etc. a normal whisk, hand mixer and spatula should be just fine.","labels":0,"seconds_difference":2103.0,"score_ratio":2.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghk8ov5","c_root_id_B":"ghlvua7","created_at_utc_A":1609379095,"created_at_utc_B":1609424747,"score_A":3,"score_B":7,"human_ref_A":"i got one for around 2 bucks at a thrift store. i use it to mix up quick breads and cookie doughs that dont need to be creamed. its pretty handy, but i dont think it is worth whatever the full price is.","human_ref_B":"I absolutely love mine but I\u2019d say it truly depends on what you\u2019re baking. I bake a lot of cookies and breads and am usually working with thicker batters and doughs. I find that the dough whisk holds up better than flimsy whisks and is much easier for mixing. It also replaces several tools I typically use; I can make a whole recipe using just a dough whisk instead of a normal whisk, spatula, etc. You\u2019ll still have some dough get stuck on it but not nearly as bad as with normal whisks.   TLDR; if you\u2019re working with thicker batters and dough frequently it\u2019s a game changer. If you\u2019re working with lighter batter for cupcakes, cakes etc. a normal whisk, hand mixer and spatula should be just fine.","labels":0,"seconds_difference":45652.0,"score_ratio":2.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkg2e0","c_root_id_B":"ghlvua7","created_at_utc_A":1609382908,"created_at_utc_B":1609424747,"score_A":3,"score_B":7,"human_ref_A":"I just received mine today! I haven\u2019t used it yet, but it\u2019s a sturdy piece.","human_ref_B":"I absolutely love mine but I\u2019d say it truly depends on what you\u2019re baking. I bake a lot of cookies and breads and am usually working with thicker batters and doughs. I find that the dough whisk holds up better than flimsy whisks and is much easier for mixing. It also replaces several tools I typically use; I can make a whole recipe using just a dough whisk instead of a normal whisk, spatula, etc. You\u2019ll still have some dough get stuck on it but not nearly as bad as with normal whisks.   TLDR; if you\u2019re working with thicker batters and dough frequently it\u2019s a game changer. If you\u2019re working with lighter batter for cupcakes, cakes etc. a normal whisk, hand mixer and spatula should be just fine.","labels":0,"seconds_difference":41839.0,"score_ratio":2.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkzq5x","c_root_id_B":"ghlvua7","created_at_utc_A":1609394975,"created_at_utc_B":1609424747,"score_A":3,"score_B":7,"human_ref_A":"Nigella used one in cook eat repeat, her new series.","human_ref_B":"I absolutely love mine but I\u2019d say it truly depends on what you\u2019re baking. I bake a lot of cookies and breads and am usually working with thicker batters and doughs. I find that the dough whisk holds up better than flimsy whisks and is much easier for mixing. It also replaces several tools I typically use; I can make a whole recipe using just a dough whisk instead of a normal whisk, spatula, etc. You\u2019ll still have some dough get stuck on it but not nearly as bad as with normal whisks.   TLDR; if you\u2019re working with thicker batters and dough frequently it\u2019s a game changer. If you\u2019re working with lighter batter for cupcakes, cakes etc. a normal whisk, hand mixer and spatula should be just fine.","labels":0,"seconds_difference":29772.0,"score_ratio":2.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghll57g","c_root_id_B":"ghlvua7","created_at_utc_A":1609416117,"created_at_utc_B":1609424747,"score_A":3,"score_B":7,"human_ref_A":"I got one in a sourdough bread making kit and honestly it\u2019s really only good to mix the dry ingredients imo. Especially for sourdough when knowing the textures of your dough is pretty vital your hands are almost always better","human_ref_B":"I absolutely love mine but I\u2019d say it truly depends on what you\u2019re baking. I bake a lot of cookies and breads and am usually working with thicker batters and doughs. I find that the dough whisk holds up better than flimsy whisks and is much easier for mixing. It also replaces several tools I typically use; I can make a whole recipe using just a dough whisk instead of a normal whisk, spatula, etc. You\u2019ll still have some dough get stuck on it but not nearly as bad as with normal whisks.   TLDR; if you\u2019re working with thicker batters and dough frequently it\u2019s a game changer. If you\u2019re working with lighter batter for cupcakes, cakes etc. a normal whisk, hand mixer and spatula should be just fine.","labels":0,"seconds_difference":8630.0,"score_ratio":2.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghlvua7","c_root_id_B":"ghjpv8i","created_at_utc_A":1609424747,"created_at_utc_B":1609369247,"score_A":7,"score_B":2,"human_ref_A":"I absolutely love mine but I\u2019d say it truly depends on what you\u2019re baking. I bake a lot of cookies and breads and am usually working with thicker batters and doughs. I find that the dough whisk holds up better than flimsy whisks and is much easier for mixing. It also replaces several tools I typically use; I can make a whole recipe using just a dough whisk instead of a normal whisk, spatula, etc. You\u2019ll still have some dough get stuck on it but not nearly as bad as with normal whisks.   TLDR; if you\u2019re working with thicker batters and dough frequently it\u2019s a game changer. If you\u2019re working with lighter batter for cupcakes, cakes etc. a normal whisk, hand mixer and spatula should be just fine.","human_ref_B":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","labels":1,"seconds_difference":55500.0,"score_ratio":3.5}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkptd1","c_root_id_B":"ghkkski","created_at_utc_A":1609388309,"created_at_utc_B":1609385459,"score_A":6,"score_B":5,"human_ref_A":"My favorite utensil for tough doughs, it\u2019s much sturdier than a normal whisk!","human_ref_B":"We have one. It\u2019s ANAZING for dough and other thick stuff.","labels":1,"seconds_difference":2850.0,"score_ratio":1.2}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghk8ov5","c_root_id_B":"ghkptd1","created_at_utc_A":1609379095,"created_at_utc_B":1609388309,"score_A":3,"score_B":6,"human_ref_A":"i got one for around 2 bucks at a thrift store. i use it to mix up quick breads and cookie doughs that dont need to be creamed. its pretty handy, but i dont think it is worth whatever the full price is.","human_ref_B":"My favorite utensil for tough doughs, it\u2019s much sturdier than a normal whisk!","labels":0,"seconds_difference":9214.0,"score_ratio":2.0}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkg2e0","c_root_id_B":"ghkptd1","created_at_utc_A":1609382908,"created_at_utc_B":1609388309,"score_A":3,"score_B":6,"human_ref_A":"I just received mine today! I haven\u2019t used it yet, but it\u2019s a sturdy piece.","human_ref_B":"My favorite utensil for tough doughs, it\u2019s much sturdier than a normal whisk!","labels":0,"seconds_difference":5401.0,"score_ratio":2.0}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkptd1","c_root_id_B":"ghjpv8i","created_at_utc_A":1609388309,"created_at_utc_B":1609369247,"score_A":6,"score_B":2,"human_ref_A":"My favorite utensil for tough doughs, it\u2019s much sturdier than a normal whisk!","human_ref_B":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","labels":1,"seconds_difference":19062.0,"score_ratio":3.0}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkkski","c_root_id_B":"ghk8ov5","created_at_utc_A":1609385459,"created_at_utc_B":1609379095,"score_A":5,"score_B":3,"human_ref_A":"We have one. It\u2019s ANAZING for dough and other thick stuff.","human_ref_B":"i got one for around 2 bucks at a thrift store. i use it to mix up quick breads and cookie doughs that dont need to be creamed. its pretty handy, but i dont think it is worth whatever the full price is.","labels":1,"seconds_difference":6364.0,"score_ratio":1.6666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkg2e0","c_root_id_B":"ghkkski","created_at_utc_A":1609382908,"created_at_utc_B":1609385459,"score_A":3,"score_B":5,"human_ref_A":"I just received mine today! I haven\u2019t used it yet, but it\u2019s a sturdy piece.","human_ref_B":"We have one. It\u2019s ANAZING for dough and other thick stuff.","labels":0,"seconds_difference":2551.0,"score_ratio":1.6666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkkski","c_root_id_B":"ghjpv8i","created_at_utc_A":1609385459,"created_at_utc_B":1609369247,"score_A":5,"score_B":2,"human_ref_A":"We have one. It\u2019s ANAZING for dough and other thick stuff.","human_ref_B":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","labels":1,"seconds_difference":16212.0,"score_ratio":2.5}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghk8ov5","c_root_id_B":"ghktqr1","created_at_utc_A":1609379095,"created_at_utc_B":1609390747,"score_A":3,"score_B":5,"human_ref_A":"i got one for around 2 bucks at a thrift store. i use it to mix up quick breads and cookie doughs that dont need to be creamed. its pretty handy, but i dont think it is worth whatever the full price is.","human_ref_B":"OMG finally something I can answer yes they are so worth it I use it for everything from cookies to pizza dough","labels":0,"seconds_difference":11652.0,"score_ratio":1.6666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghktqr1","c_root_id_B":"ghkg2e0","created_at_utc_A":1609390747,"created_at_utc_B":1609382908,"score_A":5,"score_B":3,"human_ref_A":"OMG finally something I can answer yes they are so worth it I use it for everything from cookies to pizza dough","human_ref_B":"I just received mine today! I haven\u2019t used it yet, but it\u2019s a sturdy piece.","labels":1,"seconds_difference":7839.0,"score_ratio":1.6666666667}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjpv8i","c_root_id_B":"ghktqr1","created_at_utc_A":1609369247,"created_at_utc_B":1609390747,"score_A":2,"score_B":5,"human_ref_A":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","human_ref_B":"OMG finally something I can answer yes they are so worth it I use it for everything from cookies to pizza dough","labels":0,"seconds_difference":21500.0,"score_ratio":2.5}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghm17f9","c_root_id_B":"ghlssoc","created_at_utc_A":1609428014,"created_at_utc_B":1609422644,"score_A":4,"score_B":3,"human_ref_A":"I don't have one, although I think it would be useful for my own bread making, but I wanted to comment that I've been living in Denmark (American expat) for the last 20 years and I've never seen a Danish dough whisk in any of the kitchen shops. My Danish husband isn't familiar with them, either. Just another one of those weird things. Consider that Danish butter cookies, which are a HUGE thing in the US, are not nearly as popular here.","human_ref_B":"If you wanna watch some videos to see if you think its worth it a youtuber I watch uses one her channel is emmymadeinjapan. She's very wholesome and she uses it a lot for different things like batters as well as doughs especially if whatever she is mixing is quite thick. I'm sure there are plenty of other youtubers but her channel springs to mind if you would like to see if its worth buying!","labels":1,"seconds_difference":5370.0,"score_ratio":1.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghlssoc","c_root_id_B":"ghjpv8i","created_at_utc_A":1609422644,"created_at_utc_B":1609369247,"score_A":3,"score_B":2,"human_ref_A":"If you wanna watch some videos to see if you think its worth it a youtuber I watch uses one her channel is emmymadeinjapan. She's very wholesome and she uses it a lot for different things like batters as well as doughs especially if whatever she is mixing is quite thick. I'm sure there are plenty of other youtubers but her channel springs to mind if you would like to see if its worth buying!","human_ref_B":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","labels":1,"seconds_difference":53397.0,"score_ratio":1.5}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghk8ov5","c_root_id_B":"ghm17f9","created_at_utc_A":1609379095,"created_at_utc_B":1609428014,"score_A":3,"score_B":4,"human_ref_A":"i got one for around 2 bucks at a thrift store. i use it to mix up quick breads and cookie doughs that dont need to be creamed. its pretty handy, but i dont think it is worth whatever the full price is.","human_ref_B":"I don't have one, although I think it would be useful for my own bread making, but I wanted to comment that I've been living in Denmark (American expat) for the last 20 years and I've never seen a Danish dough whisk in any of the kitchen shops. My Danish husband isn't familiar with them, either. Just another one of those weird things. Consider that Danish butter cookies, which are a HUGE thing in the US, are not nearly as popular here.","labels":0,"seconds_difference":48919.0,"score_ratio":1.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkg2e0","c_root_id_B":"ghm17f9","created_at_utc_A":1609382908,"created_at_utc_B":1609428014,"score_A":3,"score_B":4,"human_ref_A":"I just received mine today! I haven\u2019t used it yet, but it\u2019s a sturdy piece.","human_ref_B":"I don't have one, although I think it would be useful for my own bread making, but I wanted to comment that I've been living in Denmark (American expat) for the last 20 years and I've never seen a Danish dough whisk in any of the kitchen shops. My Danish husband isn't familiar with them, either. Just another one of those weird things. Consider that Danish butter cookies, which are a HUGE thing in the US, are not nearly as popular here.","labels":0,"seconds_difference":45106.0,"score_ratio":1.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghm17f9","c_root_id_B":"ghkzq5x","created_at_utc_A":1609428014,"created_at_utc_B":1609394975,"score_A":4,"score_B":3,"human_ref_A":"I don't have one, although I think it would be useful for my own bread making, but I wanted to comment that I've been living in Denmark (American expat) for the last 20 years and I've never seen a Danish dough whisk in any of the kitchen shops. My Danish husband isn't familiar with them, either. Just another one of those weird things. Consider that Danish butter cookies, which are a HUGE thing in the US, are not nearly as popular here.","human_ref_B":"Nigella used one in cook eat repeat, her new series.","labels":1,"seconds_difference":33039.0,"score_ratio":1.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghm17f9","c_root_id_B":"ghll57g","created_at_utc_A":1609428014,"created_at_utc_B":1609416117,"score_A":4,"score_B":3,"human_ref_A":"I don't have one, although I think it would be useful for my own bread making, but I wanted to comment that I've been living in Denmark (American expat) for the last 20 years and I've never seen a Danish dough whisk in any of the kitchen shops. My Danish husband isn't familiar with them, either. Just another one of those weird things. Consider that Danish butter cookies, which are a HUGE thing in the US, are not nearly as popular here.","human_ref_B":"I got one in a sourdough bread making kit and honestly it\u2019s really only good to mix the dry ingredients imo. Especially for sourdough when knowing the textures of your dough is pretty vital your hands are almost always better","labels":1,"seconds_difference":11897.0,"score_ratio":1.3333333333}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghm17f9","c_root_id_B":"ghjpv8i","created_at_utc_A":1609428014,"created_at_utc_B":1609369247,"score_A":4,"score_B":2,"human_ref_A":"I don't have one, although I think it would be useful for my own bread making, but I wanted to comment that I've been living in Denmark (American expat) for the last 20 years and I've never seen a Danish dough whisk in any of the kitchen shops. My Danish husband isn't familiar with them, either. Just another one of those weird things. Consider that Danish butter cookies, which are a HUGE thing in the US, are not nearly as popular here.","human_ref_B":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","labels":1,"seconds_difference":58767.0,"score_ratio":2.0}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjpv8i","c_root_id_B":"ghk8ov5","created_at_utc_A":1609369247,"created_at_utc_B":1609379095,"score_A":2,"score_B":3,"human_ref_A":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","human_ref_B":"i got one for around 2 bucks at a thrift store. i use it to mix up quick breads and cookie doughs that dont need to be creamed. its pretty handy, but i dont think it is worth whatever the full price is.","labels":0,"seconds_difference":9848.0,"score_ratio":1.5}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkg2e0","c_root_id_B":"ghjpv8i","created_at_utc_A":1609382908,"created_at_utc_B":1609369247,"score_A":3,"score_B":2,"human_ref_A":"I just received mine today! I haven\u2019t used it yet, but it\u2019s a sturdy piece.","human_ref_B":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","labels":1,"seconds_difference":13661.0,"score_ratio":1.5}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghkzq5x","c_root_id_B":"ghjpv8i","created_at_utc_A":1609394975,"created_at_utc_B":1609369247,"score_A":3,"score_B":2,"human_ref_A":"Nigella used one in cook eat repeat, her new series.","human_ref_B":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","labels":1,"seconds_difference":25728.0,"score_ratio":1.5}
+{"post_id":"knb9l5","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Danish Dough Whisk? Just got a text from my mom asking if I'd heard of this thing. Is anyone familiar? I don't want to be accused of shilling, so I'm not going to link on Amazon, but I don't really get the point (hey, I guess I'm not shilling!). It seems like they invented a problem and then coincidentally had the solution for it. Is this thing valuable or worth it, or just another useless piece of kitchen equipment?","c_root_id_A":"ghjpv8i","c_root_id_B":"ghll57g","created_at_utc_A":1609369247,"created_at_utc_B":1609416117,"score_A":2,"score_B":3,"human_ref_A":"I think I have one. It is like a flat coiled metal. I used it once. It did not mix the ingredients very quickly, but I think that is the point of it. To be gentle. I probably need more work with it, but I don't think it is a necessary item.","human_ref_B":"I got one in a sourdough bread making kit and honestly it\u2019s really only good to mix the dry ingredients imo. Especially for sourdough when knowing the textures of your dough is pretty vital your hands are almost always better","labels":0,"seconds_difference":46870.0,"score_ratio":1.5}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx21zx6","c_root_id_B":"gx21yhn","created_at_utc_A":1620239457,"created_at_utc_B":1620239441,"score_A":88,"score_B":38,"human_ref_A":"Lemon curd is basically lemon juice in cooked egg yolks  Key lime pie is basically lime juice in sweetened condensed milk  This might explain why one \u201ctastes yogurty\u201d and the other doesn\u2019t  Also, there is a huge difference between lemon and lime juice: lemons can have 2 to 4 times the sugar of a lime. This makes a big difference flavor-wise and means they are not necessarily interchangeable.","human_ref_B":"The fillings are quite different and the pies are based on different chemistry even if they both use citrus juice as the key ingredient.  The key lime relies on the acid of the limes to \u201ccook\u201d the eggs and condensed milk. People will often add yogurt to it as well. It relies heavily on the dairy.  Lemon meringue filling that I am aware of has no dairy. It may have a small amount of butter but that is recipe dependent. It is essentially just a curd.  You could make a lime meringue pie, using a lime curd recipe and get something more similar to the traditional lemon meringue. You may have to play with proportions of juice since I do think limes are more astringent and to me, often have a more bitter note, so it may need some fiddling to be more palatable.  ETA: The bottled lemon juice probably did make the flavor a bit funky. I have made key lime pie with the bottled Nellys? brand, and it turned out okay. Bottled lemon tends to be a bit more funky, especially using a whole cup as the recipe uses.","labels":1,"seconds_difference":16.0,"score_ratio":2.3157894737}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx21zx6","c_root_id_B":"gx16miv","created_at_utc_A":1620239457,"created_at_utc_B":1620226489,"score_A":88,"score_B":31,"human_ref_A":"Lemon curd is basically lemon juice in cooked egg yolks  Key lime pie is basically lime juice in sweetened condensed milk  This might explain why one \u201ctastes yogurty\u201d and the other doesn\u2019t  Also, there is a huge difference between lemon and lime juice: lemons can have 2 to 4 times the sugar of a lime. This makes a big difference flavor-wise and means they are not necessarily interchangeable.","human_ref_B":"Unsure what you mean by yogurty sourness, but key lime pie typically has sweetened condensed milk, whereas lemon bars\/meringue pie is a lemon curd base.","labels":1,"seconds_difference":12968.0,"score_ratio":2.8387096774}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx1l60g","c_root_id_B":"gx21zx6","created_at_utc_A":1620232464,"created_at_utc_B":1620239457,"score_A":24,"score_B":88,"human_ref_A":"I'm wondering if the Mrs Smiths has additional lemon extract to up the lemon flavor without adding acid?  Also feels like a good opportunity to tag r\/JustHoodsLemonBars (which is a sub centered entirely around a very specific lemon bar recipe and I love the fact it exists XD )","human_ref_B":"Lemon curd is basically lemon juice in cooked egg yolks  Key lime pie is basically lime juice in sweetened condensed milk  This might explain why one \u201ctastes yogurty\u201d and the other doesn\u2019t  Also, there is a huge difference between lemon and lime juice: lemons can have 2 to 4 times the sugar of a lime. This makes a big difference flavor-wise and means they are not necessarily interchangeable.","labels":0,"seconds_difference":6993.0,"score_ratio":3.6666666667}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx18b7u","c_root_id_B":"gx21zx6","created_at_utc_A":1620227201,"created_at_utc_B":1620239457,"score_A":9,"score_B":88,"human_ref_A":"Ok so am I the only one who cannot tell the difference (in taste) between a lemon and a lime?","human_ref_B":"Lemon curd is basically lemon juice in cooked egg yolks  Key lime pie is basically lime juice in sweetened condensed milk  This might explain why one \u201ctastes yogurty\u201d and the other doesn\u2019t  Also, there is a huge difference between lemon and lime juice: lemons can have 2 to 4 times the sugar of a lime. This makes a big difference flavor-wise and means they are not necessarily interchangeable.","labels":0,"seconds_difference":12256.0,"score_ratio":9.7777777778}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx1c25i","c_root_id_B":"gx21zx6","created_at_utc_A":1620228765,"created_at_utc_B":1620239457,"score_A":10,"score_B":88,"human_ref_A":"I've always made my lemon meringue pies with homemade lemon cued using fresh lemons  This is the lemon curd recipe I've been following for decades.","human_ref_B":"Lemon curd is basically lemon juice in cooked egg yolks  Key lime pie is basically lime juice in sweetened condensed milk  This might explain why one \u201ctastes yogurty\u201d and the other doesn\u2019t  Also, there is a huge difference between lemon and lime juice: lemons can have 2 to 4 times the sugar of a lime. This makes a big difference flavor-wise and means they are not necessarily interchangeable.","labels":0,"seconds_difference":10692.0,"score_ratio":8.8}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx21zx6","c_root_id_B":"gx1kgyu","created_at_utc_A":1620239457,"created_at_utc_B":1620232181,"score_A":88,"score_B":8,"human_ref_A":"Lemon curd is basically lemon juice in cooked egg yolks  Key lime pie is basically lime juice in sweetened condensed milk  This might explain why one \u201ctastes yogurty\u201d and the other doesn\u2019t  Also, there is a huge difference between lemon and lime juice: lemons can have 2 to 4 times the sugar of a lime. This makes a big difference flavor-wise and means they are not necessarily interchangeable.","human_ref_B":"I thought i was the only one who noticed the \u201cyogurt\u201d flavor from lime! Lime definitely has that distinct aroma that lemon doesn\u2019t have. The best way to describe it is the flavor of cultured milk (the Yakult brand)","labels":1,"seconds_difference":7276.0,"score_ratio":11.0}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx21zx6","c_root_id_B":"gx161ns","created_at_utc_A":1620239457,"created_at_utc_B":1620226240,"score_A":88,"score_B":5,"human_ref_A":"Lemon curd is basically lemon juice in cooked egg yolks  Key lime pie is basically lime juice in sweetened condensed milk  This might explain why one \u201ctastes yogurty\u201d and the other doesn\u2019t  Also, there is a huge difference between lemon and lime juice: lemons can have 2 to 4 times the sugar of a lime. This makes a big difference flavor-wise and means they are not necessarily interchangeable.","human_ref_B":"Did you use fresh lemon juice, or bottled?","labels":1,"seconds_difference":13217.0,"score_ratio":17.6}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx2da3z","c_root_id_B":"gx21yhn","created_at_utc_A":1620244208,"created_at_utc_B":1620239441,"score_A":45,"score_B":38,"human_ref_A":"Key Lime Pie is made with Key Limes - they're different from other limes - juicier and more fragrant - but, more acidic than Persian Limes. You can also use Sweet limes -   *Citrus limettioides*  \\- but you won't get the distinctive Key Lime flavour.     Lemon pie is made with lemons - but try making with with Meyer lemons - much sweeter all on it's own.","human_ref_B":"The fillings are quite different and the pies are based on different chemistry even if they both use citrus juice as the key ingredient.  The key lime relies on the acid of the limes to \u201ccook\u201d the eggs and condensed milk. People will often add yogurt to it as well. It relies heavily on the dairy.  Lemon meringue filling that I am aware of has no dairy. It may have a small amount of butter but that is recipe dependent. It is essentially just a curd.  You could make a lime meringue pie, using a lime curd recipe and get something more similar to the traditional lemon meringue. You may have to play with proportions of juice since I do think limes are more astringent and to me, often have a more bitter note, so it may need some fiddling to be more palatable.  ETA: The bottled lemon juice probably did make the flavor a bit funky. I have made key lime pie with the bottled Nellys? brand, and it turned out okay. Bottled lemon tends to be a bit more funky, especially using a whole cup as the recipe uses.","labels":1,"seconds_difference":4767.0,"score_ratio":1.1842105263}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx16miv","c_root_id_B":"gx2da3z","created_at_utc_A":1620226489,"created_at_utc_B":1620244208,"score_A":31,"score_B":45,"human_ref_A":"Unsure what you mean by yogurty sourness, but key lime pie typically has sweetened condensed milk, whereas lemon bars\/meringue pie is a lemon curd base.","human_ref_B":"Key Lime Pie is made with Key Limes - they're different from other limes - juicier and more fragrant - but, more acidic than Persian Limes. You can also use Sweet limes -   *Citrus limettioides*  \\- but you won't get the distinctive Key Lime flavour.     Lemon pie is made with lemons - but try making with with Meyer lemons - much sweeter all on it's own.","labels":0,"seconds_difference":17719.0,"score_ratio":1.4516129032}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx2da3z","c_root_id_B":"gx1l60g","created_at_utc_A":1620244208,"created_at_utc_B":1620232464,"score_A":45,"score_B":24,"human_ref_A":"Key Lime Pie is made with Key Limes - they're different from other limes - juicier and more fragrant - but, more acidic than Persian Limes. You can also use Sweet limes -   *Citrus limettioides*  \\- but you won't get the distinctive Key Lime flavour.     Lemon pie is made with lemons - but try making with with Meyer lemons - much sweeter all on it's own.","human_ref_B":"I'm wondering if the Mrs Smiths has additional lemon extract to up the lemon flavor without adding acid?  Also feels like a good opportunity to tag r\/JustHoodsLemonBars (which is a sub centered entirely around a very specific lemon bar recipe and I love the fact it exists XD )","labels":1,"seconds_difference":11744.0,"score_ratio":1.875}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx18b7u","c_root_id_B":"gx2da3z","created_at_utc_A":1620227201,"created_at_utc_B":1620244208,"score_A":9,"score_B":45,"human_ref_A":"Ok so am I the only one who cannot tell the difference (in taste) between a lemon and a lime?","human_ref_B":"Key Lime Pie is made with Key Limes - they're different from other limes - juicier and more fragrant - but, more acidic than Persian Limes. You can also use Sweet limes -   *Citrus limettioides*  \\- but you won't get the distinctive Key Lime flavour.     Lemon pie is made with lemons - but try making with with Meyer lemons - much sweeter all on it's own.","labels":0,"seconds_difference":17007.0,"score_ratio":5.0}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx2da3z","c_root_id_B":"gx1c25i","created_at_utc_A":1620244208,"created_at_utc_B":1620228765,"score_A":45,"score_B":10,"human_ref_A":"Key Lime Pie is made with Key Limes - they're different from other limes - juicier and more fragrant - but, more acidic than Persian Limes. You can also use Sweet limes -   *Citrus limettioides*  \\- but you won't get the distinctive Key Lime flavour.     Lemon pie is made with lemons - but try making with with Meyer lemons - much sweeter all on it's own.","human_ref_B":"I've always made my lemon meringue pies with homemade lemon cued using fresh lemons  This is the lemon curd recipe I've been following for decades.","labels":1,"seconds_difference":15443.0,"score_ratio":4.5}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx1kgyu","c_root_id_B":"gx2da3z","created_at_utc_A":1620232181,"created_at_utc_B":1620244208,"score_A":8,"score_B":45,"human_ref_A":"I thought i was the only one who noticed the \u201cyogurt\u201d flavor from lime! Lime definitely has that distinct aroma that lemon doesn\u2019t have. The best way to describe it is the flavor of cultured milk (the Yakult brand)","human_ref_B":"Key Lime Pie is made with Key Limes - they're different from other limes - juicier and more fragrant - but, more acidic than Persian Limes. You can also use Sweet limes -   *Citrus limettioides*  \\- but you won't get the distinctive Key Lime flavour.     Lemon pie is made with lemons - but try making with with Meyer lemons - much sweeter all on it's own.","labels":0,"seconds_difference":12027.0,"score_ratio":5.625}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx161ns","c_root_id_B":"gx2da3z","created_at_utc_A":1620226240,"created_at_utc_B":1620244208,"score_A":5,"score_B":45,"human_ref_A":"Did you use fresh lemon juice, or bottled?","human_ref_B":"Key Lime Pie is made with Key Limes - they're different from other limes - juicier and more fragrant - but, more acidic than Persian Limes. You can also use Sweet limes -   *Citrus limettioides*  \\- but you won't get the distinctive Key Lime flavour.     Lemon pie is made with lemons - but try making with with Meyer lemons - much sweeter all on it's own.","labels":0,"seconds_difference":17968.0,"score_ratio":9.0}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx21yhn","c_root_id_B":"gx16miv","created_at_utc_A":1620239441,"created_at_utc_B":1620226489,"score_A":38,"score_B":31,"human_ref_A":"The fillings are quite different and the pies are based on different chemistry even if they both use citrus juice as the key ingredient.  The key lime relies on the acid of the limes to \u201ccook\u201d the eggs and condensed milk. People will often add yogurt to it as well. It relies heavily on the dairy.  Lemon meringue filling that I am aware of has no dairy. It may have a small amount of butter but that is recipe dependent. It is essentially just a curd.  You could make a lime meringue pie, using a lime curd recipe and get something more similar to the traditional lemon meringue. You may have to play with proportions of juice since I do think limes are more astringent and to me, often have a more bitter note, so it may need some fiddling to be more palatable.  ETA: The bottled lemon juice probably did make the flavor a bit funky. I have made key lime pie with the bottled Nellys? brand, and it turned out okay. Bottled lemon tends to be a bit more funky, especially using a whole cup as the recipe uses.","human_ref_B":"Unsure what you mean by yogurty sourness, but key lime pie typically has sweetened condensed milk, whereas lemon bars\/meringue pie is a lemon curd base.","labels":1,"seconds_difference":12952.0,"score_ratio":1.2258064516}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx21yhn","c_root_id_B":"gx1l60g","created_at_utc_A":1620239441,"created_at_utc_B":1620232464,"score_A":38,"score_B":24,"human_ref_A":"The fillings are quite different and the pies are based on different chemistry even if they both use citrus juice as the key ingredient.  The key lime relies on the acid of the limes to \u201ccook\u201d the eggs and condensed milk. People will often add yogurt to it as well. It relies heavily on the dairy.  Lemon meringue filling that I am aware of has no dairy. It may have a small amount of butter but that is recipe dependent. It is essentially just a curd.  You could make a lime meringue pie, using a lime curd recipe and get something more similar to the traditional lemon meringue. You may have to play with proportions of juice since I do think limes are more astringent and to me, often have a more bitter note, so it may need some fiddling to be more palatable.  ETA: The bottled lemon juice probably did make the flavor a bit funky. I have made key lime pie with the bottled Nellys? brand, and it turned out okay. Bottled lemon tends to be a bit more funky, especially using a whole cup as the recipe uses.","human_ref_B":"I'm wondering if the Mrs Smiths has additional lemon extract to up the lemon flavor without adding acid?  Also feels like a good opportunity to tag r\/JustHoodsLemonBars (which is a sub centered entirely around a very specific lemon bar recipe and I love the fact it exists XD )","labels":1,"seconds_difference":6977.0,"score_ratio":1.5833333333}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx21yhn","c_root_id_B":"gx18b7u","created_at_utc_A":1620239441,"created_at_utc_B":1620227201,"score_A":38,"score_B":9,"human_ref_A":"The fillings are quite different and the pies are based on different chemistry even if they both use citrus juice as the key ingredient.  The key lime relies on the acid of the limes to \u201ccook\u201d the eggs and condensed milk. People will often add yogurt to it as well. It relies heavily on the dairy.  Lemon meringue filling that I am aware of has no dairy. It may have a small amount of butter but that is recipe dependent. It is essentially just a curd.  You could make a lime meringue pie, using a lime curd recipe and get something more similar to the traditional lemon meringue. You may have to play with proportions of juice since I do think limes are more astringent and to me, often have a more bitter note, so it may need some fiddling to be more palatable.  ETA: The bottled lemon juice probably did make the flavor a bit funky. I have made key lime pie with the bottled Nellys? brand, and it turned out okay. Bottled lemon tends to be a bit more funky, especially using a whole cup as the recipe uses.","human_ref_B":"Ok so am I the only one who cannot tell the difference (in taste) between a lemon and a lime?","labels":1,"seconds_difference":12240.0,"score_ratio":4.2222222222}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx21yhn","c_root_id_B":"gx1c25i","created_at_utc_A":1620239441,"created_at_utc_B":1620228765,"score_A":38,"score_B":10,"human_ref_A":"The fillings are quite different and the pies are based on different chemistry even if they both use citrus juice as the key ingredient.  The key lime relies on the acid of the limes to \u201ccook\u201d the eggs and condensed milk. People will often add yogurt to it as well. It relies heavily on the dairy.  Lemon meringue filling that I am aware of has no dairy. It may have a small amount of butter but that is recipe dependent. It is essentially just a curd.  You could make a lime meringue pie, using a lime curd recipe and get something more similar to the traditional lemon meringue. You may have to play with proportions of juice since I do think limes are more astringent and to me, often have a more bitter note, so it may need some fiddling to be more palatable.  ETA: The bottled lemon juice probably did make the flavor a bit funky. I have made key lime pie with the bottled Nellys? brand, and it turned out okay. Bottled lemon tends to be a bit more funky, especially using a whole cup as the recipe uses.","human_ref_B":"I've always made my lemon meringue pies with homemade lemon cued using fresh lemons  This is the lemon curd recipe I've been following for decades.","labels":1,"seconds_difference":10676.0,"score_ratio":3.8}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx1kgyu","c_root_id_B":"gx21yhn","created_at_utc_A":1620232181,"created_at_utc_B":1620239441,"score_A":8,"score_B":38,"human_ref_A":"I thought i was the only one who noticed the \u201cyogurt\u201d flavor from lime! Lime definitely has that distinct aroma that lemon doesn\u2019t have. The best way to describe it is the flavor of cultured milk (the Yakult brand)","human_ref_B":"The fillings are quite different and the pies are based on different chemistry even if they both use citrus juice as the key ingredient.  The key lime relies on the acid of the limes to \u201ccook\u201d the eggs and condensed milk. People will often add yogurt to it as well. It relies heavily on the dairy.  Lemon meringue filling that I am aware of has no dairy. It may have a small amount of butter but that is recipe dependent. It is essentially just a curd.  You could make a lime meringue pie, using a lime curd recipe and get something more similar to the traditional lemon meringue. You may have to play with proportions of juice since I do think limes are more astringent and to me, often have a more bitter note, so it may need some fiddling to be more palatable.  ETA: The bottled lemon juice probably did make the flavor a bit funky. I have made key lime pie with the bottled Nellys? brand, and it turned out okay. Bottled lemon tends to be a bit more funky, especially using a whole cup as the recipe uses.","labels":0,"seconds_difference":7260.0,"score_ratio":4.75}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx21yhn","c_root_id_B":"gx161ns","created_at_utc_A":1620239441,"created_at_utc_B":1620226240,"score_A":38,"score_B":5,"human_ref_A":"The fillings are quite different and the pies are based on different chemistry even if they both use citrus juice as the key ingredient.  The key lime relies on the acid of the limes to \u201ccook\u201d the eggs and condensed milk. People will often add yogurt to it as well. It relies heavily on the dairy.  Lemon meringue filling that I am aware of has no dairy. It may have a small amount of butter but that is recipe dependent. It is essentially just a curd.  You could make a lime meringue pie, using a lime curd recipe and get something more similar to the traditional lemon meringue. You may have to play with proportions of juice since I do think limes are more astringent and to me, often have a more bitter note, so it may need some fiddling to be more palatable.  ETA: The bottled lemon juice probably did make the flavor a bit funky. I have made key lime pie with the bottled Nellys? brand, and it turned out okay. Bottled lemon tends to be a bit more funky, especially using a whole cup as the recipe uses.","human_ref_B":"Did you use fresh lemon juice, or bottled?","labels":1,"seconds_difference":13201.0,"score_ratio":7.6}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx161ns","c_root_id_B":"gx16miv","created_at_utc_A":1620226240,"created_at_utc_B":1620226489,"score_A":5,"score_B":31,"human_ref_A":"Did you use fresh lemon juice, or bottled?","human_ref_B":"Unsure what you mean by yogurty sourness, but key lime pie typically has sweetened condensed milk, whereas lemon bars\/meringue pie is a lemon curd base.","labels":0,"seconds_difference":249.0,"score_ratio":6.2}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx18b7u","c_root_id_B":"gx1l60g","created_at_utc_A":1620227201,"created_at_utc_B":1620232464,"score_A":9,"score_B":24,"human_ref_A":"Ok so am I the only one who cannot tell the difference (in taste) between a lemon and a lime?","human_ref_B":"I'm wondering if the Mrs Smiths has additional lemon extract to up the lemon flavor without adding acid?  Also feels like a good opportunity to tag r\/JustHoodsLemonBars (which is a sub centered entirely around a very specific lemon bar recipe and I love the fact it exists XD )","labels":0,"seconds_difference":5263.0,"score_ratio":2.6666666667}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx1c25i","c_root_id_B":"gx1l60g","created_at_utc_A":1620228765,"created_at_utc_B":1620232464,"score_A":10,"score_B":24,"human_ref_A":"I've always made my lemon meringue pies with homemade lemon cued using fresh lemons  This is the lemon curd recipe I've been following for decades.","human_ref_B":"I'm wondering if the Mrs Smiths has additional lemon extract to up the lemon flavor without adding acid?  Also feels like a good opportunity to tag r\/JustHoodsLemonBars (which is a sub centered entirely around a very specific lemon bar recipe and I love the fact it exists XD )","labels":0,"seconds_difference":3699.0,"score_ratio":2.4}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx1l60g","c_root_id_B":"gx1kgyu","created_at_utc_A":1620232464,"created_at_utc_B":1620232181,"score_A":24,"score_B":8,"human_ref_A":"I'm wondering if the Mrs Smiths has additional lemon extract to up the lemon flavor without adding acid?  Also feels like a good opportunity to tag r\/JustHoodsLemonBars (which is a sub centered entirely around a very specific lemon bar recipe and I love the fact it exists XD )","human_ref_B":"I thought i was the only one who noticed the \u201cyogurt\u201d flavor from lime! Lime definitely has that distinct aroma that lemon doesn\u2019t have. The best way to describe it is the flavor of cultured milk (the Yakult brand)","labels":1,"seconds_difference":283.0,"score_ratio":3.0}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx1l60g","c_root_id_B":"gx161ns","created_at_utc_A":1620232464,"created_at_utc_B":1620226240,"score_A":24,"score_B":5,"human_ref_A":"I'm wondering if the Mrs Smiths has additional lemon extract to up the lemon flavor without adding acid?  Also feels like a good opportunity to tag r\/JustHoodsLemonBars (which is a sub centered entirely around a very specific lemon bar recipe and I love the fact it exists XD )","human_ref_B":"Did you use fresh lemon juice, or bottled?","labels":1,"seconds_difference":6224.0,"score_ratio":4.8}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx3gn1x","c_root_id_B":"gx18b7u","created_at_utc_A":1620261943,"created_at_utc_B":1620227201,"score_A":19,"score_B":9,"human_ref_A":"I just want to point out, as an avid lover of key lime pie, costco key lime pie is not good. \ud83e\udd37\ud83c\udffc\u200d\u2640\ufe0f much better key lime pies at other grocery stores  As to the actual question, listen to the others lol","human_ref_B":"Ok so am I the only one who cannot tell the difference (in taste) between a lemon and a lime?","labels":1,"seconds_difference":34742.0,"score_ratio":2.1111111111}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx3gn1x","c_root_id_B":"gx1c25i","created_at_utc_A":1620261943,"created_at_utc_B":1620228765,"score_A":19,"score_B":10,"human_ref_A":"I just want to point out, as an avid lover of key lime pie, costco key lime pie is not good. \ud83e\udd37\ud83c\udffc\u200d\u2640\ufe0f much better key lime pies at other grocery stores  As to the actual question, listen to the others lol","human_ref_B":"I've always made my lemon meringue pies with homemade lemon cued using fresh lemons  This is the lemon curd recipe I've been following for decades.","labels":1,"seconds_difference":33178.0,"score_ratio":1.9}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx3gn1x","c_root_id_B":"gx1kgyu","created_at_utc_A":1620261943,"created_at_utc_B":1620232181,"score_A":19,"score_B":8,"human_ref_A":"I just want to point out, as an avid lover of key lime pie, costco key lime pie is not good. \ud83e\udd37\ud83c\udffc\u200d\u2640\ufe0f much better key lime pies at other grocery stores  As to the actual question, listen to the others lol","human_ref_B":"I thought i was the only one who noticed the \u201cyogurt\u201d flavor from lime! Lime definitely has that distinct aroma that lemon doesn\u2019t have. The best way to describe it is the flavor of cultured milk (the Yakult brand)","labels":1,"seconds_difference":29762.0,"score_ratio":2.375}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx3gn1x","c_root_id_B":"gx161ns","created_at_utc_A":1620261943,"created_at_utc_B":1620226240,"score_A":19,"score_B":5,"human_ref_A":"I just want to point out, as an avid lover of key lime pie, costco key lime pie is not good. \ud83e\udd37\ud83c\udffc\u200d\u2640\ufe0f much better key lime pies at other grocery stores  As to the actual question, listen to the others lol","human_ref_B":"Did you use fresh lemon juice, or bottled?","labels":1,"seconds_difference":35703.0,"score_ratio":3.8}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx402nj","c_root_id_B":"gx18b7u","created_at_utc_A":1620271934,"created_at_utc_B":1620227201,"score_A":12,"score_B":9,"human_ref_A":"Key Lime pie is condensed milk and egg yolk thickened  Lemon meringue is corn starch and egg yolk thickened","human_ref_B":"Ok so am I the only one who cannot tell the difference (in taste) between a lemon and a lime?","labels":1,"seconds_difference":44733.0,"score_ratio":1.3333333333}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx1c25i","c_root_id_B":"gx402nj","created_at_utc_A":1620228765,"created_at_utc_B":1620271934,"score_A":10,"score_B":12,"human_ref_A":"I've always made my lemon meringue pies with homemade lemon cued using fresh lemons  This is the lemon curd recipe I've been following for decades.","human_ref_B":"Key Lime pie is condensed milk and egg yolk thickened  Lemon meringue is corn starch and egg yolk thickened","labels":0,"seconds_difference":43169.0,"score_ratio":1.2}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx402nj","c_root_id_B":"gx1kgyu","created_at_utc_A":1620271934,"created_at_utc_B":1620232181,"score_A":12,"score_B":8,"human_ref_A":"Key Lime pie is condensed milk and egg yolk thickened  Lemon meringue is corn starch and egg yolk thickened","human_ref_B":"I thought i was the only one who noticed the \u201cyogurt\u201d flavor from lime! Lime definitely has that distinct aroma that lemon doesn\u2019t have. The best way to describe it is the flavor of cultured milk (the Yakult brand)","labels":1,"seconds_difference":39753.0,"score_ratio":1.5}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx402nj","c_root_id_B":"gx161ns","created_at_utc_A":1620271934,"created_at_utc_B":1620226240,"score_A":12,"score_B":5,"human_ref_A":"Key Lime pie is condensed milk and egg yolk thickened  Lemon meringue is corn starch and egg yolk thickened","human_ref_B":"Did you use fresh lemon juice, or bottled?","labels":1,"seconds_difference":45694.0,"score_ratio":2.4}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx1c25i","c_root_id_B":"gx18b7u","created_at_utc_A":1620228765,"created_at_utc_B":1620227201,"score_A":10,"score_B":9,"human_ref_A":"I've always made my lemon meringue pies with homemade lemon cued using fresh lemons  This is the lemon curd recipe I've been following for decades.","human_ref_B":"Ok so am I the only one who cannot tell the difference (in taste) between a lemon and a lime?","labels":1,"seconds_difference":1564.0,"score_ratio":1.1111111111}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx161ns","c_root_id_B":"gx18b7u","created_at_utc_A":1620226240,"created_at_utc_B":1620227201,"score_A":5,"score_B":9,"human_ref_A":"Did you use fresh lemon juice, or bottled?","human_ref_B":"Ok so am I the only one who cannot tell the difference (in taste) between a lemon and a lime?","labels":0,"seconds_difference":961.0,"score_ratio":1.8}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx161ns","c_root_id_B":"gx1c25i","created_at_utc_A":1620226240,"created_at_utc_B":1620228765,"score_A":5,"score_B":10,"human_ref_A":"Did you use fresh lemon juice, or bottled?","human_ref_B":"I've always made my lemon meringue pies with homemade lemon cued using fresh lemons  This is the lemon curd recipe I've been following for decades.","labels":0,"seconds_difference":2525.0,"score_ratio":2.0}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx1kgyu","c_root_id_B":"gx161ns","created_at_utc_A":1620232181,"created_at_utc_B":1620226240,"score_A":8,"score_B":5,"human_ref_A":"I thought i was the only one who noticed the \u201cyogurt\u201d flavor from lime! Lime definitely has that distinct aroma that lemon doesn\u2019t have. The best way to describe it is the flavor of cultured milk (the Yakult brand)","human_ref_B":"Did you use fresh lemon juice, or bottled?","labels":1,"seconds_difference":5941.0,"score_ratio":1.6}
+{"post_id":"n5hdva","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Other than the obvious fact that one is lemon and the other is lime, what makes lemon meringue filling and key lime pie filling taste different? There was a period when I was growing up, when my mom decided she really liked key lime pie, so she would frequently buy them from Costco. Since I was the one with the sweet tooth and healthy appetite, I was the one expected to finish whatever she didn't eat. By the end of that period, I decided I didn't really like key lime pie. There's something about it, some kind of sourness that seems like it's more than just the citrus flavor; there's almost like a kind of yogurt quality to it (I mean like plain unflavored yogurt).   Conversely, I'm still a huge fan of lemon meringue pie. And I mean like the basic Mrs. Smith style, not the fancy stuff that maybe tastes a little more like cheesecake. The lemon part of a lemon meringue pie is almost just lemon pudding or something, it doesn't have that kinda yogurt or whatever element to it.   Okay so, here's the actual baking question. A few days ago, I made this recipe for lemon bars. I think it tastes pretty good overall, but it does have a little bit of that excessive yogurty sourness that I don't really care for. Can anyone offer any theories about what would make it taste like the element of key lime pie that I don't like, instead of just a smooth, sweet lemon flavor?  I should note that I had a bit of a problem with the eggs not quite combining properly. When I first opened the oven to check it, there were a bunch of white splotches like the eggs had just kinda cooked on their own. I broke them up and stirred them back in together with the rest of the filling. I figured the end result was gonna be a lumpy mess, but the texture ended up being pretty smooth. So I don't know if the eggs have anything to do with how it ended up tasting, I just wanted to give all the potentially relevant details.   Also, this is the first recipe for lemon bars I've tried making myself. I feel like when I've had lemon bars that other people made in the past, the vibe was more lemon meringue than key lime, but maybe I'm just misremembering? Or maybe I should try a different recipe? I don't know, this is hard because I don't know if that element which I find unpleasant in key lime pies (which isn't in lemon meringue) is something anyone else experiences or cares about, and I certainly don't know what to call it. I just feel like the lemon bars I made are really close to having a taste like what I want them to be, but they're just not quite there (and I'm the only one eating the desserts I make, so I don't want to go through like five pans of lemon bars figuring it out by trial and error).","c_root_id_A":"gx48866","c_root_id_B":"gx161ns","created_at_utc_A":1620277165,"created_at_utc_B":1620226240,"score_A":6,"score_B":5,"human_ref_A":"I think the limes specifically leave a cloying tang in the back of your cheeks more than lemons. Maybe you could try an experiment where you use a lemon bar recipe and sub one batch with key lime to see if that makes a difference- and if it doesn\u2019t produce the tang you\u2019re thinking of, it could be some reaction between the acid and the condensed milk in key lime pie","human_ref_B":"Did you use fresh lemon juice, or bottled?","labels":1,"seconds_difference":50925.0,"score_ratio":1.2}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqk1mm","c_root_id_B":"ixqnd8r","created_at_utc_A":1669389143,"created_at_utc_B":1669390737,"score_A":53,"score_B":171,"human_ref_A":"I love your list of attempted solutions so much. (I strongly recommend that everyone read the whole list.)  Are you trying to whip them while on the moon and\/or in some other kind of vacuum?  Ok real questions. How stiff *do* they get? Cooked or raw egg whites?  (I only have a small amount of meringue experience myself (italian a few times, and a lot of SMBC, some meringue cookies), but I also haven\u2019t whiffed yet so I probably won\u2019t be much help. But your answers might help someone else.)","human_ref_B":"OK, I worked in a kitchen where we made something similar for events and we would randomly have this issue.  It was so frustrating.  For us, it turned out that the sugar stage was the cause.  Many of these types of recipes have a fairly high ratio of sugar to egg whites, it would always seem to be fine until we got to adding that last third of the sugar, then the peaks just never got stiffer.  To solve it, I finally had my team use only a small spoon to add the sugar so they were forced to do it slowly, one small spoon at a time.  If it is added too quickly, it doesn't dissolve and eventually gets too heavy for nice peaks.    I can't stress enough that we were already doing it slowly, but had to slow down A LOT more to finally get the texture we wanted.  We were doing large batches and it took forever, but it did work.  I hope that helps.","labels":0,"seconds_difference":1594.0,"score_ratio":3.2264150943}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqml0l","c_root_id_B":"ixqnd8r","created_at_utc_A":1669390366,"created_at_utc_B":1669390737,"score_A":22,"score_B":171,"human_ref_A":"A short video of your whipping the whites might be very helpful. My reading of your post is not only that you can't get stiff peaks, you can't get soft peaks either. You might not even reach the stage where the whites turn into a cloud-like foam.","human_ref_B":"OK, I worked in a kitchen where we made something similar for events and we would randomly have this issue.  It was so frustrating.  For us, it turned out that the sugar stage was the cause.  Many of these types of recipes have a fairly high ratio of sugar to egg whites, it would always seem to be fine until we got to adding that last third of the sugar, then the peaks just never got stiffer.  To solve it, I finally had my team use only a small spoon to add the sugar so they were forced to do it slowly, one small spoon at a time.  If it is added too quickly, it doesn't dissolve and eventually gets too heavy for nice peaks.    I can't stress enough that we were already doing it slowly, but had to slow down A LOT more to finally get the texture we wanted.  We were doing large batches and it took forever, but it did work.  I hope that helps.","labels":0,"seconds_difference":371.0,"score_ratio":7.7727272727}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqkbcd","c_root_id_B":"ixqnd8r","created_at_utc_A":1669389276,"created_at_utc_B":1669390737,"score_A":7,"score_B":171,"human_ref_A":"Clean bowl and attachment, vinegar wipe, fresh eggs at room temp and cot should have done the trick. Do you live at elevation? Maybe that could be something? I do have to note that it takes me forever to get stiff peaks on my meringues, we are talking 20 minutes on the highest setting my standmixer will go before it starts to stiffen. So check your duration, too","human_ref_B":"OK, I worked in a kitchen where we made something similar for events and we would randomly have this issue.  It was so frustrating.  For us, it turned out that the sugar stage was the cause.  Many of these types of recipes have a fairly high ratio of sugar to egg whites, it would always seem to be fine until we got to adding that last third of the sugar, then the peaks just never got stiffer.  To solve it, I finally had my team use only a small spoon to add the sugar so they were forced to do it slowly, one small spoon at a time.  If it is added too quickly, it doesn't dissolve and eventually gets too heavy for nice peaks.    I can't stress enough that we were already doing it slowly, but had to slow down A LOT more to finally get the texture we wanted.  We were doing large batches and it took forever, but it did work.  I hope that helps.","labels":0,"seconds_difference":1461.0,"score_ratio":24.4285714286}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqmhih","c_root_id_B":"ixqnd8r","created_at_utc_A":1669390320,"created_at_utc_B":1669390737,"score_A":5,"score_B":171,"human_ref_A":"Look up the recipe for a pavola. It uses cream of tartar and white vinegar. It's the only way I get a decent meringue","human_ref_B":"OK, I worked in a kitchen where we made something similar for events and we would randomly have this issue.  It was so frustrating.  For us, it turned out that the sugar stage was the cause.  Many of these types of recipes have a fairly high ratio of sugar to egg whites, it would always seem to be fine until we got to adding that last third of the sugar, then the peaks just never got stiffer.  To solve it, I finally had my team use only a small spoon to add the sugar so they were forced to do it slowly, one small spoon at a time.  If it is added too quickly, it doesn't dissolve and eventually gets too heavy for nice peaks.    I can't stress enough that we were already doing it slowly, but had to slow down A LOT more to finally get the texture we wanted.  We were doing large batches and it took forever, but it did work.  I hope that helps.","labels":0,"seconds_difference":417.0,"score_ratio":34.2}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqnd8r","c_root_id_B":"ixql591","created_at_utc_A":1669390737,"created_at_utc_B":1669389677,"score_A":171,"score_B":4,"human_ref_A":"OK, I worked in a kitchen where we made something similar for events and we would randomly have this issue.  It was so frustrating.  For us, it turned out that the sugar stage was the cause.  Many of these types of recipes have a fairly high ratio of sugar to egg whites, it would always seem to be fine until we got to adding that last third of the sugar, then the peaks just never got stiffer.  To solve it, I finally had my team use only a small spoon to add the sugar so they were forced to do it slowly, one small spoon at a time.  If it is added too quickly, it doesn't dissolve and eventually gets too heavy for nice peaks.    I can't stress enough that we were already doing it slowly, but had to slow down A LOT more to finally get the texture we wanted.  We were doing large batches and it took forever, but it did work.  I hope that helps.","human_ref_B":"Are your eggs pasteurized?","labels":1,"seconds_difference":1060.0,"score_ratio":42.75}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqml0l","c_root_id_B":"ixqkbcd","created_at_utc_A":1669390366,"created_at_utc_B":1669389276,"score_A":22,"score_B":7,"human_ref_A":"A short video of your whipping the whites might be very helpful. My reading of your post is not only that you can't get stiff peaks, you can't get soft peaks either. You might not even reach the stage where the whites turn into a cloud-like foam.","human_ref_B":"Clean bowl and attachment, vinegar wipe, fresh eggs at room temp and cot should have done the trick. Do you live at elevation? Maybe that could be something? I do have to note that it takes me forever to get stiff peaks on my meringues, we are talking 20 minutes on the highest setting my standmixer will go before it starts to stiffen. So check your duration, too","labels":1,"seconds_difference":1090.0,"score_ratio":3.1428571429}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqml0l","c_root_id_B":"ixqmhih","created_at_utc_A":1669390366,"created_at_utc_B":1669390320,"score_A":22,"score_B":5,"human_ref_A":"A short video of your whipping the whites might be very helpful. My reading of your post is not only that you can't get stiff peaks, you can't get soft peaks either. You might not even reach the stage where the whites turn into a cloud-like foam.","human_ref_B":"Look up the recipe for a pavola. It uses cream of tartar and white vinegar. It's the only way I get a decent meringue","labels":1,"seconds_difference":46.0,"score_ratio":4.4}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqml0l","c_root_id_B":"ixql591","created_at_utc_A":1669390366,"created_at_utc_B":1669389677,"score_A":22,"score_B":4,"human_ref_A":"A short video of your whipping the whites might be very helpful. My reading of your post is not only that you can't get stiff peaks, you can't get soft peaks either. You might not even reach the stage where the whites turn into a cloud-like foam.","human_ref_B":"Are your eggs pasteurized?","labels":1,"seconds_difference":689.0,"score_ratio":5.5}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqnfze","c_root_id_B":"ixqr7z9","created_at_utc_A":1669390773,"created_at_utc_B":1669392527,"score_A":14,"score_B":18,"human_ref_A":"Are you changing only one thing every time? At this point, if I were you, I'd be so frustrated that I would not rest until I scienced it into submission. At this point it seems like you've tried nearly everything but there's got to be a solution!!      Have you been cursed? (\/s)","human_ref_B":"I\u2019m super surprised the dog wasn\u2019t able to help.  It sounds like you are doing all the right things so it\u2019s a real mystery. This is a pretty in depth article about meringue. The TLDR is she recommends heating the meringue, I\u2019ve used this method countless times and it is fool proof.","labels":0,"seconds_difference":1754.0,"score_ratio":1.2857142857}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqr7z9","c_root_id_B":"ixqnn7j","created_at_utc_A":1669392527,"created_at_utc_B":1669390869,"score_A":18,"score_B":8,"human_ref_A":"I\u2019m super surprised the dog wasn\u2019t able to help.  It sounds like you are doing all the right things so it\u2019s a real mystery. This is a pretty in depth article about meringue. The TLDR is she recommends heating the meringue, I\u2019ve used this method countless times and it is fool proof.","human_ref_B":"Are you sure you're not cracking egg yolk into the whites? And you're not adding anything before you start the initial whipping?","labels":1,"seconds_difference":1658.0,"score_ratio":2.25}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqr7z9","c_root_id_B":"ixqkbcd","created_at_utc_A":1669392527,"created_at_utc_B":1669389276,"score_A":18,"score_B":7,"human_ref_A":"I\u2019m super surprised the dog wasn\u2019t able to help.  It sounds like you are doing all the right things so it\u2019s a real mystery. This is a pretty in depth article about meringue. The TLDR is she recommends heating the meringue, I\u2019ve used this method countless times and it is fool proof.","human_ref_B":"Clean bowl and attachment, vinegar wipe, fresh eggs at room temp and cot should have done the trick. Do you live at elevation? Maybe that could be something? I do have to note that it takes me forever to get stiff peaks on my meringues, we are talking 20 minutes on the highest setting my standmixer will go before it starts to stiffen. So check your duration, too","labels":1,"seconds_difference":3251.0,"score_ratio":2.5714285714}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqmhih","c_root_id_B":"ixqr7z9","created_at_utc_A":1669390320,"created_at_utc_B":1669392527,"score_A":5,"score_B":18,"human_ref_A":"Look up the recipe for a pavola. It uses cream of tartar and white vinegar. It's the only way I get a decent meringue","human_ref_B":"I\u2019m super surprised the dog wasn\u2019t able to help.  It sounds like you are doing all the right things so it\u2019s a real mystery. This is a pretty in depth article about meringue. The TLDR is she recommends heating the meringue, I\u2019ve used this method countless times and it is fool proof.","labels":0,"seconds_difference":2207.0,"score_ratio":3.6}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixql591","c_root_id_B":"ixqr7z9","created_at_utc_A":1669389677,"created_at_utc_B":1669392527,"score_A":4,"score_B":18,"human_ref_A":"Are your eggs pasteurized?","human_ref_B":"I\u2019m super surprised the dog wasn\u2019t able to help.  It sounds like you are doing all the right things so it\u2019s a real mystery. This is a pretty in depth article about meringue. The TLDR is she recommends heating the meringue, I\u2019ve used this method countless times and it is fool proof.","labels":0,"seconds_difference":2850.0,"score_ratio":4.5}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqr7z9","c_root_id_B":"ixqp2m2","created_at_utc_A":1669392527,"created_at_utc_B":1669391535,"score_A":18,"score_B":3,"human_ref_A":"I\u2019m super surprised the dog wasn\u2019t able to help.  It sounds like you are doing all the right things so it\u2019s a real mystery. This is a pretty in depth article about meringue. The TLDR is she recommends heating the meringue, I\u2019ve used this method countless times and it is fool proof.","human_ref_B":"How fast does your mixer go? Maybe you\u2019ve got a gimpy mixer and it doesn\u2019t get up to proper speed. I have to remind my daughter to turn it up to ludicrous speed to fluff up the eggs. I also like the suggestions about the possible yoke contamination and the rate of sugar addition. You should be able to fluff plain whites (no sugar). If that doesn\u2019t work it has nothing to do with the rate of adding sugar.","labels":1,"seconds_difference":992.0,"score_ratio":6.0}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqkbcd","c_root_id_B":"ixqnfze","created_at_utc_A":1669389276,"created_at_utc_B":1669390773,"score_A":7,"score_B":14,"human_ref_A":"Clean bowl and attachment, vinegar wipe, fresh eggs at room temp and cot should have done the trick. Do you live at elevation? Maybe that could be something? I do have to note that it takes me forever to get stiff peaks on my meringues, we are talking 20 minutes on the highest setting my standmixer will go before it starts to stiffen. So check your duration, too","human_ref_B":"Are you changing only one thing every time? At this point, if I were you, I'd be so frustrated that I would not rest until I scienced it into submission. At this point it seems like you've tried nearly everything but there's got to be a solution!!      Have you been cursed? (\/s)","labels":0,"seconds_difference":1497.0,"score_ratio":2.0}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqmhih","c_root_id_B":"ixqnfze","created_at_utc_A":1669390320,"created_at_utc_B":1669390773,"score_A":5,"score_B":14,"human_ref_A":"Look up the recipe for a pavola. It uses cream of tartar and white vinegar. It's the only way I get a decent meringue","human_ref_B":"Are you changing only one thing every time? At this point, if I were you, I'd be so frustrated that I would not rest until I scienced it into submission. At this point it seems like you've tried nearly everything but there's got to be a solution!!      Have you been cursed? (\/s)","labels":0,"seconds_difference":453.0,"score_ratio":2.8}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixql591","c_root_id_B":"ixqnfze","created_at_utc_A":1669389677,"created_at_utc_B":1669390773,"score_A":4,"score_B":14,"human_ref_A":"Are your eggs pasteurized?","human_ref_B":"Are you changing only one thing every time? At this point, if I were you, I'd be so frustrated that I would not rest until I scienced it into submission. At this point it seems like you've tried nearly everything but there's got to be a solution!!      Have you been cursed? (\/s)","labels":0,"seconds_difference":1096.0,"score_ratio":3.5}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixr0muz","c_root_id_B":"ixqnn7j","created_at_utc_A":1669396754,"created_at_utc_B":1669390869,"score_A":9,"score_B":8,"human_ref_A":"You did not add your recipe. What is the ratio of whites to sugar? French merngue is 1 part egg white to 1.5 part sugar. Also what are you using to whip? Whisk, electric whisk, kitchenaid? Also you could try a Swiss or Italian merigue, both are more stable than French. In any case, warmed whites whip better.","human_ref_B":"Are you sure you're not cracking egg yolk into the whites? And you're not adding anything before you start the initial whipping?","labels":1,"seconds_difference":5885.0,"score_ratio":1.125}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqtb4l","c_root_id_B":"ixr0muz","created_at_utc_A":1669393489,"created_at_utc_B":1669396754,"score_A":7,"score_B":9,"human_ref_A":"Okay, so, i would weigh the egg whites. On a scale, in grams. The whipping should be on low for about 2 minutes (frothy),  medium for 2-3 minutes (soft peaks) and medium high until stiff peaks. Add sugar very slow and leave 30 seconds (time it every time) between each spoon. After all the sugar is in, go on high for 2 minutes. Stop. Add 5-7 gr lemon juice, 2 gr table salt, vanilla. Start on high and beat for 30 seconds, not more. Voila.","human_ref_B":"You did not add your recipe. What is the ratio of whites to sugar? French merngue is 1 part egg white to 1.5 part sugar. Also what are you using to whip? Whisk, electric whisk, kitchenaid? Also you could try a Swiss or Italian merigue, both are more stable than French. In any case, warmed whites whip better.","labels":0,"seconds_difference":3265.0,"score_ratio":1.2857142857}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqwsyp","c_root_id_B":"ixr0muz","created_at_utc_A":1669395073,"created_at_utc_B":1669396754,"score_A":7,"score_B":9,"human_ref_A":"Oh this is hilarious! Love the list!  I know I had issues like this when my whisk lost a few... Prongs? (What do whisks have?) Could that be something?   Otherwise the gods of meringue might need a sacrifice to be pacified.","human_ref_B":"You did not add your recipe. What is the ratio of whites to sugar? French merngue is 1 part egg white to 1.5 part sugar. Also what are you using to whip? Whisk, electric whisk, kitchenaid? Also you could try a Swiss or Italian merigue, both are more stable than French. In any case, warmed whites whip better.","labels":0,"seconds_difference":1681.0,"score_ratio":1.2857142857}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqkbcd","c_root_id_B":"ixr0muz","created_at_utc_A":1669389276,"created_at_utc_B":1669396754,"score_A":7,"score_B":9,"human_ref_A":"Clean bowl and attachment, vinegar wipe, fresh eggs at room temp and cot should have done the trick. Do you live at elevation? Maybe that could be something? I do have to note that it takes me forever to get stiff peaks on my meringues, we are talking 20 minutes on the highest setting my standmixer will go before it starts to stiffen. So check your duration, too","human_ref_B":"You did not add your recipe. What is the ratio of whites to sugar? French merngue is 1 part egg white to 1.5 part sugar. Also what are you using to whip? Whisk, electric whisk, kitchenaid? Also you could try a Swiss or Italian merigue, both are more stable than French. In any case, warmed whites whip better.","labels":0,"seconds_difference":7478.0,"score_ratio":1.2857142857}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqmhih","c_root_id_B":"ixr0muz","created_at_utc_A":1669390320,"created_at_utc_B":1669396754,"score_A":5,"score_B":9,"human_ref_A":"Look up the recipe for a pavola. It uses cream of tartar and white vinegar. It's the only way I get a decent meringue","human_ref_B":"You did not add your recipe. What is the ratio of whites to sugar? French merngue is 1 part egg white to 1.5 part sugar. Also what are you using to whip? Whisk, electric whisk, kitchenaid? Also you could try a Swiss or Italian merigue, both are more stable than French. In any case, warmed whites whip better.","labels":0,"seconds_difference":6434.0,"score_ratio":1.8}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixr0muz","c_root_id_B":"ixql591","created_at_utc_A":1669396754,"created_at_utc_B":1669389677,"score_A":9,"score_B":4,"human_ref_A":"You did not add your recipe. What is the ratio of whites to sugar? French merngue is 1 part egg white to 1.5 part sugar. Also what are you using to whip? Whisk, electric whisk, kitchenaid? Also you could try a Swiss or Italian merigue, both are more stable than French. In any case, warmed whites whip better.","human_ref_B":"Are your eggs pasteurized?","labels":1,"seconds_difference":7077.0,"score_ratio":2.25}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqp2m2","c_root_id_B":"ixr0muz","created_at_utc_A":1669391535,"created_at_utc_B":1669396754,"score_A":3,"score_B":9,"human_ref_A":"How fast does your mixer go? Maybe you\u2019ve got a gimpy mixer and it doesn\u2019t get up to proper speed. I have to remind my daughter to turn it up to ludicrous speed to fluff up the eggs. I also like the suggestions about the possible yoke contamination and the rate of sugar addition. You should be able to fluff plain whites (no sugar). If that doesn\u2019t work it has nothing to do with the rate of adding sugar.","human_ref_B":"You did not add your recipe. What is the ratio of whites to sugar? French merngue is 1 part egg white to 1.5 part sugar. Also what are you using to whip? Whisk, electric whisk, kitchenaid? Also you could try a Swiss or Italian merigue, both are more stable than French. In any case, warmed whites whip better.","labels":0,"seconds_difference":5219.0,"score_ratio":3.0}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqnn7j","c_root_id_B":"ixqkbcd","created_at_utc_A":1669390869,"created_at_utc_B":1669389276,"score_A":8,"score_B":7,"human_ref_A":"Are you sure you're not cracking egg yolk into the whites? And you're not adding anything before you start the initial whipping?","human_ref_B":"Clean bowl and attachment, vinegar wipe, fresh eggs at room temp and cot should have done the trick. Do you live at elevation? Maybe that could be something? I do have to note that it takes me forever to get stiff peaks on my meringues, we are talking 20 minutes on the highest setting my standmixer will go before it starts to stiffen. So check your duration, too","labels":1,"seconds_difference":1593.0,"score_ratio":1.1428571429}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqmhih","c_root_id_B":"ixqnn7j","created_at_utc_A":1669390320,"created_at_utc_B":1669390869,"score_A":5,"score_B":8,"human_ref_A":"Look up the recipe for a pavola. It uses cream of tartar and white vinegar. It's the only way I get a decent meringue","human_ref_B":"Are you sure you're not cracking egg yolk into the whites? And you're not adding anything before you start the initial whipping?","labels":0,"seconds_difference":549.0,"score_ratio":1.6}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixql591","c_root_id_B":"ixqnn7j","created_at_utc_A":1669389677,"created_at_utc_B":1669390869,"score_A":4,"score_B":8,"human_ref_A":"Are your eggs pasteurized?","human_ref_B":"Are you sure you're not cracking egg yolk into the whites? And you're not adding anything before you start the initial whipping?","labels":0,"seconds_difference":1192.0,"score_ratio":2.0}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqtb4l","c_root_id_B":"ixrxs65","created_at_utc_A":1669393489,"created_at_utc_B":1669411312,"score_A":7,"score_B":8,"human_ref_A":"Okay, so, i would weigh the egg whites. On a scale, in grams. The whipping should be on low for about 2 minutes (frothy),  medium for 2-3 minutes (soft peaks) and medium high until stiff peaks. Add sugar very slow and leave 30 seconds (time it every time) between each spoon. After all the sugar is in, go on high for 2 minutes. Stop. Add 5-7 gr lemon juice, 2 gr table salt, vanilla. Start on high and beat for 30 seconds, not more. Voila.","human_ref_B":"For the love of god, send an update","labels":0,"seconds_difference":17823.0,"score_ratio":1.1428571429}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqtb4l","c_root_id_B":"ixqmhih","created_at_utc_A":1669393489,"created_at_utc_B":1669390320,"score_A":7,"score_B":5,"human_ref_A":"Okay, so, i would weigh the egg whites. On a scale, in grams. The whipping should be on low for about 2 minutes (frothy),  medium for 2-3 minutes (soft peaks) and medium high until stiff peaks. Add sugar very slow and leave 30 seconds (time it every time) between each spoon. After all the sugar is in, go on high for 2 minutes. Stop. Add 5-7 gr lemon juice, 2 gr table salt, vanilla. Start on high and beat for 30 seconds, not more. Voila.","human_ref_B":"Look up the recipe for a pavola. It uses cream of tartar and white vinegar. It's the only way I get a decent meringue","labels":1,"seconds_difference":3169.0,"score_ratio":1.4}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqtb4l","c_root_id_B":"ixql591","created_at_utc_A":1669393489,"created_at_utc_B":1669389677,"score_A":7,"score_B":4,"human_ref_A":"Okay, so, i would weigh the egg whites. On a scale, in grams. The whipping should be on low for about 2 minutes (frothy),  medium for 2-3 minutes (soft peaks) and medium high until stiff peaks. Add sugar very slow and leave 30 seconds (time it every time) between each spoon. After all the sugar is in, go on high for 2 minutes. Stop. Add 5-7 gr lemon juice, 2 gr table salt, vanilla. Start on high and beat for 30 seconds, not more. Voila.","human_ref_B":"Are your eggs pasteurized?","labels":1,"seconds_difference":3812.0,"score_ratio":1.75}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqp2m2","c_root_id_B":"ixqtb4l","created_at_utc_A":1669391535,"created_at_utc_B":1669393489,"score_A":3,"score_B":7,"human_ref_A":"How fast does your mixer go? Maybe you\u2019ve got a gimpy mixer and it doesn\u2019t get up to proper speed. I have to remind my daughter to turn it up to ludicrous speed to fluff up the eggs. I also like the suggestions about the possible yoke contamination and the rate of sugar addition. You should be able to fluff plain whites (no sugar). If that doesn\u2019t work it has nothing to do with the rate of adding sugar.","human_ref_B":"Okay, so, i would weigh the egg whites. On a scale, in grams. The whipping should be on low for about 2 minutes (frothy),  medium for 2-3 minutes (soft peaks) and medium high until stiff peaks. Add sugar very slow and leave 30 seconds (time it every time) between each spoon. After all the sugar is in, go on high for 2 minutes. Stop. Add 5-7 gr lemon juice, 2 gr table salt, vanilla. Start on high and beat for 30 seconds, not more. Voila.","labels":0,"seconds_difference":1954.0,"score_ratio":2.3333333333}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixrxs65","c_root_id_B":"ixqwsyp","created_at_utc_A":1669411312,"created_at_utc_B":1669395073,"score_A":8,"score_B":7,"human_ref_A":"For the love of god, send an update","human_ref_B":"Oh this is hilarious! Love the list!  I know I had issues like this when my whisk lost a few... Prongs? (What do whisks have?) Could that be something?   Otherwise the gods of meringue might need a sacrifice to be pacified.","labels":1,"seconds_difference":16239.0,"score_ratio":1.1428571429}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqmhih","c_root_id_B":"ixqwsyp","created_at_utc_A":1669390320,"created_at_utc_B":1669395073,"score_A":5,"score_B":7,"human_ref_A":"Look up the recipe for a pavola. It uses cream of tartar and white vinegar. It's the only way I get a decent meringue","human_ref_B":"Oh this is hilarious! Love the list!  I know I had issues like this when my whisk lost a few... Prongs? (What do whisks have?) Could that be something?   Otherwise the gods of meringue might need a sacrifice to be pacified.","labels":0,"seconds_difference":4753.0,"score_ratio":1.4}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixql591","c_root_id_B":"ixqwsyp","created_at_utc_A":1669389677,"created_at_utc_B":1669395073,"score_A":4,"score_B":7,"human_ref_A":"Are your eggs pasteurized?","human_ref_B":"Oh this is hilarious! Love the list!  I know I had issues like this when my whisk lost a few... Prongs? (What do whisks have?) Could that be something?   Otherwise the gods of meringue might need a sacrifice to be pacified.","labels":0,"seconds_difference":5396.0,"score_ratio":1.75}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqp2m2","c_root_id_B":"ixqwsyp","created_at_utc_A":1669391535,"created_at_utc_B":1669395073,"score_A":3,"score_B":7,"human_ref_A":"How fast does your mixer go? Maybe you\u2019ve got a gimpy mixer and it doesn\u2019t get up to proper speed. I have to remind my daughter to turn it up to ludicrous speed to fluff up the eggs. I also like the suggestions about the possible yoke contamination and the rate of sugar addition. You should be able to fluff plain whites (no sugar). If that doesn\u2019t work it has nothing to do with the rate of adding sugar.","human_ref_B":"Oh this is hilarious! Love the list!  I know I had issues like this when my whisk lost a few... Prongs? (What do whisks have?) Could that be something?   Otherwise the gods of meringue might need a sacrifice to be pacified.","labels":0,"seconds_difference":3538.0,"score_ratio":2.3333333333}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqkbcd","c_root_id_B":"ixrxs65","created_at_utc_A":1669389276,"created_at_utc_B":1669411312,"score_A":7,"score_B":8,"human_ref_A":"Clean bowl and attachment, vinegar wipe, fresh eggs at room temp and cot should have done the trick. Do you live at elevation? Maybe that could be something? I do have to note that it takes me forever to get stiff peaks on my meringues, we are talking 20 minutes on the highest setting my standmixer will go before it starts to stiffen. So check your duration, too","human_ref_B":"For the love of god, send an update","labels":0,"seconds_difference":22036.0,"score_ratio":1.1428571429}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixrxs65","c_root_id_B":"ixr26br","created_at_utc_A":1669411312,"created_at_utc_B":1669397437,"score_A":8,"score_B":7,"human_ref_A":"For the love of god, send an update","human_ref_B":"This is a fascinating post. Looks like you\u2019re doing everything right.   Could you share the recipe you are using and maybe a quick video or photos and the specific ingredients you are using.   Are you able to get stiff peaks with different recipes ?","labels":1,"seconds_difference":13875.0,"score_ratio":1.1428571429}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqmhih","c_root_id_B":"ixrxs65","created_at_utc_A":1669390320,"created_at_utc_B":1669411312,"score_A":5,"score_B":8,"human_ref_A":"Look up the recipe for a pavola. It uses cream of tartar and white vinegar. It's the only way I get a decent meringue","human_ref_B":"For the love of god, send an update","labels":0,"seconds_difference":20992.0,"score_ratio":1.6}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixr7njm","c_root_id_B":"ixrxs65","created_at_utc_A":1669399855,"created_at_utc_B":1669411312,"score_A":4,"score_B":8,"human_ref_A":"So, I have never made french meringue. My mentor said it could be temperamental & grainy at times. I always always always do Italian meringue. Never had an issue! Maybe you'd have more luck with that?   Basically you make a simple syrup, cook it to soft ball stage, then slowly drizzle it into the whipped egg whites(with a little cream of tartar). Whisk until the bowl is room temp again! Literally did this yesterday for a pie and have also made the meringues you're talking about with this method!   If that doesn't work, maybe sage your kitchen? Needs a good cleansing \ud83d\ude05","human_ref_B":"For the love of god, send an update","labels":0,"seconds_difference":11457.0,"score_ratio":2.0}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixrxs65","c_root_id_B":"ixql591","created_at_utc_A":1669411312,"created_at_utc_B":1669389677,"score_A":8,"score_B":4,"human_ref_A":"For the love of god, send an update","human_ref_B":"Are your eggs pasteurized?","labels":1,"seconds_difference":21635.0,"score_ratio":2.0}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixrxs65","c_root_id_B":"ixqp2m2","created_at_utc_A":1669411312,"created_at_utc_B":1669391535,"score_A":8,"score_B":3,"human_ref_A":"For the love of god, send an update","human_ref_B":"How fast does your mixer go? Maybe you\u2019ve got a gimpy mixer and it doesn\u2019t get up to proper speed. I have to remind my daughter to turn it up to ludicrous speed to fluff up the eggs. I also like the suggestions about the possible yoke contamination and the rate of sugar addition. You should be able to fluff plain whites (no sugar). If that doesn\u2019t work it has nothing to do with the rate of adding sugar.","labels":1,"seconds_difference":19777.0,"score_ratio":2.6666666667}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixrxs65","c_root_id_B":"ixr81w4","created_at_utc_A":1669411312,"created_at_utc_B":1669400035,"score_A":8,"score_B":3,"human_ref_A":"For the love of god, send an update","human_ref_B":"What\u2019s the texture like if you whip egg whites without sugar (like you would for a souffl\u00e9)? I\u2019m wondering if we could separate sugar-related effects from non-sugar related effects to narrow down the issue.","labels":1,"seconds_difference":11277.0,"score_ratio":2.6666666667}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixrxs65","c_root_id_B":"ixrowks","created_at_utc_A":1669411312,"created_at_utc_B":1669407443,"score_A":8,"score_B":3,"human_ref_A":"For the love of god, send an update","human_ref_B":"Humidity is probably the culprit. Some days I do everything right and it's just the weather. Warm egg whites, but dry heat, superfine sugar, cream of tartar. You might have to rest your hand mixer after 10 mins because sometimes it takes 15-20 and they overheat or break.","labels":1,"seconds_difference":3869.0,"score_ratio":2.6666666667}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqmhih","c_root_id_B":"ixr26br","created_at_utc_A":1669390320,"created_at_utc_B":1669397437,"score_A":5,"score_B":7,"human_ref_A":"Look up the recipe for a pavola. It uses cream of tartar and white vinegar. It's the only way I get a decent meringue","human_ref_B":"This is a fascinating post. Looks like you\u2019re doing everything right.   Could you share the recipe you are using and maybe a quick video or photos and the specific ingredients you are using.   Are you able to get stiff peaks with different recipes ?","labels":0,"seconds_difference":7117.0,"score_ratio":1.4}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixr26br","c_root_id_B":"ixql591","created_at_utc_A":1669397437,"created_at_utc_B":1669389677,"score_A":7,"score_B":4,"human_ref_A":"This is a fascinating post. Looks like you\u2019re doing everything right.   Could you share the recipe you are using and maybe a quick video or photos and the specific ingredients you are using.   Are you able to get stiff peaks with different recipes ?","human_ref_B":"Are your eggs pasteurized?","labels":1,"seconds_difference":7760.0,"score_ratio":1.75}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqp2m2","c_root_id_B":"ixr26br","created_at_utc_A":1669391535,"created_at_utc_B":1669397437,"score_A":3,"score_B":7,"human_ref_A":"How fast does your mixer go? Maybe you\u2019ve got a gimpy mixer and it doesn\u2019t get up to proper speed. I have to remind my daughter to turn it up to ludicrous speed to fluff up the eggs. I also like the suggestions about the possible yoke contamination and the rate of sugar addition. You should be able to fluff plain whites (no sugar). If that doesn\u2019t work it has nothing to do with the rate of adding sugar.","human_ref_B":"This is a fascinating post. Looks like you\u2019re doing everything right.   Could you share the recipe you are using and maybe a quick video or photos and the specific ingredients you are using.   Are you able to get stiff peaks with different recipes ?","labels":0,"seconds_difference":5902.0,"score_ratio":2.3333333333}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixqmhih","c_root_id_B":"ixql591","created_at_utc_A":1669390320,"created_at_utc_B":1669389677,"score_A":5,"score_B":4,"human_ref_A":"Look up the recipe for a pavola. It uses cream of tartar and white vinegar. It's the only way I get a decent meringue","human_ref_B":"Are your eggs pasteurized?","labels":1,"seconds_difference":643.0,"score_ratio":1.25}
+{"post_id":"z4fkoa","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Why can't I get stiff peaks, ever?! I've been baking for a long time, about 20 years. I love making \"hot cocoa bites\" during the holidays (meringues with chocolate chips) but the last dozen or so times I've tried, I can never get me egg whites to the stiff peaks stage and it's starting to infuriate me. I'm hoping someone here can tell me what the issue is. I've tried multiple combinations of the following things and every time I end up with a bowl of children's craft glue type goop  Stainless steel bowl, clean, dry, wiped with vinegar  Clean whisk attachment  Fresh eggs  Cream of tartar  Glass bowl, wiped with vinegar   Slightly less fresh eggs  Cold eggs  No cream of tartar   Room temp eggs  Stainless steel bowl, no vinegar wipe  Granulated sugar  Super fine sugar  Powdered sugar  Sugar substitute   Mix of different types of sugars  Whisk attachment   Hand mixer with standard beaters  Small bowl  Big bowl  Medium bowl  Running a dehumidifier   Not preheating oven  Preheating the oven way early  Meringue dance to the old gods  Only trying when mercury is in retrograde   Trying when mercury is not in retrograde   Lunar eclipse  Ask the dog to do it   Nothing I do seems to work, it's like my eggs are in a vacuum and won't get any air in them.  I really appreciate advice on anything I may be overlooking","c_root_id_A":"ixr7njm","c_root_id_B":"ixqp2m2","created_at_utc_A":1669399855,"created_at_utc_B":1669391535,"score_A":4,"score_B":3,"human_ref_A":"So, I have never made french meringue. My mentor said it could be temperamental & grainy at times. I always always always do Italian meringue. Never had an issue! Maybe you'd have more luck with that?   Basically you make a simple syrup, cook it to soft ball stage, then slowly drizzle it into the whipped egg whites(with a little cream of tartar). Whisk until the bowl is room temp again! Literally did this yesterday for a pie and have also made the meringues you're talking about with this method!   If that doesn't work, maybe sage your kitchen? Needs a good cleansing \ud83d\ude05","human_ref_B":"How fast does your mixer go? Maybe you\u2019ve got a gimpy mixer and it doesn\u2019t get up to proper speed. I have to remind my daughter to turn it up to ludicrous speed to fluff up the eggs. I also like the suggestions about the possible yoke contamination and the rate of sugar addition. You should be able to fluff plain whites (no sugar). If that doesn\u2019t work it has nothing to do with the rate of adding sugar.","labels":1,"seconds_difference":8320.0,"score_ratio":1.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb68w96","c_root_id_B":"gb5e07y","created_at_utc_A":1604534216,"created_at_utc_B":1604519250,"score_A":28,"score_B":22,"human_ref_A":"Ingredients i have on hand + cravings","human_ref_B":"The sub r\/52weeksofbaking is great for this. I completed about half of them this year and it was fun looking for recipes for the theme and finding new things to try","labels":1,"seconds_difference":14966.0,"score_ratio":1.2727272727}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb68w96","c_root_id_B":"gb5b87l","created_at_utc_A":1604534216,"created_at_utc_B":1604517947,"score_A":28,"score_B":13,"human_ref_A":"Ingredients i have on hand + cravings","human_ref_B":"Cravings, things I've seen recently, if I have any ingredients that I'd like to use","labels":1,"seconds_difference":16269.0,"score_ratio":2.1538461538}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb68w96","c_root_id_B":"gb67z6d","created_at_utc_A":1604534216,"created_at_utc_B":1604533737,"score_A":28,"score_B":11,"human_ref_A":"Ingredients i have on hand + cravings","human_ref_B":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","labels":1,"seconds_difference":479.0,"score_ratio":2.5454545455}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5uqut","c_root_id_B":"gb68w96","created_at_utc_A":1604527096,"created_at_utc_B":1604534216,"score_A":13,"score_B":28,"human_ref_A":"When I went outside regularly, it was usually whatever I was taking to work. Or whatever my husband mentioned or I was craving. Sometimes it was things I wanted to try to master that I hadn't done much before.   Now it's \"Oooh pretty picture is pretty, me make pretty picture\" level thinking lmao. Whatever I come across that looks like fun or just 400 loaves of bread because I find kneading and shaping comforting.","human_ref_B":"Ingredients i have on hand + cravings","labels":0,"seconds_difference":7120.0,"score_ratio":2.1538461538}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb68w96","c_root_id_B":"gb62yxm","created_at_utc_A":1604534216,"created_at_utc_B":1604531162,"score_A":28,"score_B":12,"human_ref_A":"Ingredients i have on hand + cravings","human_ref_B":"I make a calculated decision based on the ingredients I have on hand and the occasion I am baking for, then I completely disregard that calculated decision and bake something totally off the walls lol","labels":1,"seconds_difference":3054.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb57gsw","c_root_id_B":"gb68w96","created_at_utc_A":1604516171,"created_at_utc_B":1604534216,"score_A":5,"score_B":28,"human_ref_A":"All of the above!  I try to bake with seasonal ingredients and with whatever I have on hand. I tend to follow my cravings as well  I have some recipes I have as go tos, but I'll adjust them sometimes. (Ex: I have a killer chocolate cake recipe that I love and I'll make it with different frostings\/fruit coulis\/curds) Sometimes I use the website supercook to find different recipes.  Other times I'll stumble upon a recipe that I just NEED to make.","human_ref_B":"Ingredients i have on hand + cravings","labels":0,"seconds_difference":18045.0,"score_ratio":5.6}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6568b","c_root_id_B":"gb68w96","created_at_utc_A":1604532307,"created_at_utc_B":1604534216,"score_A":8,"score_B":28,"human_ref_A":"Last year I did the r\/52weeksofbaking and it was great to have an inspiration for each week","human_ref_B":"Ingredients i have on hand + cravings","labels":0,"seconds_difference":1909.0,"score_ratio":3.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb68w96","c_root_id_B":"gb669xk","created_at_utc_A":1604534216,"created_at_utc_B":1604532868,"score_A":28,"score_B":6,"human_ref_A":"Ingredients i have on hand + cravings","human_ref_B":"Based on my schmood or the weather.","labels":1,"seconds_difference":1348.0,"score_ratio":4.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb68w96","c_root_id_B":"gb66whs","created_at_utc_A":1604534216,"created_at_utc_B":1604533184,"score_A":28,"score_B":8,"human_ref_A":"Ingredients i have on hand + cravings","human_ref_B":"Challenging myself with the parameters of a) only using ingredients I have on hand, never buying anything for a specific recipe, and b) baking toward the preferences and dietary restrictions of whoever I might share with :)","labels":1,"seconds_difference":1032.0,"score_ratio":3.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb68w96","c_root_id_B":"gb575wm","created_at_utc_A":1604534216,"created_at_utc_B":1604516028,"score_A":28,"score_B":6,"human_ref_A":"Ingredients i have on hand + cravings","human_ref_B":"I organise a list of things I want to bake! I mostly use YouTube recipes (specifically cupcake Jemma, she\u2019s amazing) and I have a playlist there. I sort through it in order but sometimes it all depends on what ingredients I have in my house. Because sometimes I just can\u2019t be bothered to go out and spend money on ingredients for a certain recipe when I have the sufficient ingredients for another.   For example, this week I\u2019m planning on making cookie dough brownies since I have all the ingredients!  I also have my mother who is always there for suggestions, telling me what she fancies.","labels":1,"seconds_difference":18188.0,"score_ratio":4.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb61kf3","c_root_id_B":"gb68w96","created_at_utc_A":1604530446,"created_at_utc_B":1604534216,"score_A":5,"score_B":28,"human_ref_A":"I tend to bake around my ingredients.  Whatever I have on hand is usually seasonal  and I love to experiment with flavors.","human_ref_B":"Ingredients i have on hand + cravings","labels":0,"seconds_difference":3770.0,"score_ratio":5.6}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb65dmr","c_root_id_B":"gb68w96","created_at_utc_A":1604532411,"created_at_utc_B":1604534216,"score_A":5,"score_B":28,"human_ref_A":"I have a few cookbooks that I\u2019m baking through, not necessarily consecutively, but just trying recipes I thought looked intriguing, and depending on the ingredients I have in stock. I also do have a binder of family favorites that are easy to whip up if we have dessert cravings!  The cookbooks I\u2019m currently going through: Stella Park\u2019s Bravetart, and The Perfect Cookie, The Perfect Pie, and Everything Chocolate by America\u2019s Test Kitchen\/Cook\u2019s Illustrated.","human_ref_B":"Ingredients i have on hand + cravings","labels":0,"seconds_difference":1805.0,"score_ratio":5.6}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb68w96","c_root_id_B":"gb58alu","created_at_utc_A":1604534216,"created_at_utc_B":1604516554,"score_A":28,"score_B":4,"human_ref_A":"Ingredients i have on hand + cravings","human_ref_B":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","labels":1,"seconds_difference":17662.0,"score_ratio":7.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5t0sa","c_root_id_B":"gb68w96","created_at_utc_A":1604526285,"created_at_utc_B":1604534216,"score_A":4,"score_B":28,"human_ref_A":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","human_ref_B":"Ingredients i have on hand + cravings","labels":0,"seconds_difference":7931.0,"score_ratio":7.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb68w96","c_root_id_B":"gb62ys0","created_at_utc_A":1604534216,"created_at_utc_B":1604531159,"score_A":28,"score_B":4,"human_ref_A":"Ingredients i have on hand + cravings","human_ref_B":"Reddit usually. Find cool recipes on here all the time.","labels":1,"seconds_difference":3057.0,"score_ratio":7.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb64got","c_root_id_B":"gb68w96","created_at_utc_A":1604531941,"created_at_utc_B":1604534216,"score_A":4,"score_B":28,"human_ref_A":"I use Instagram for visual inspiration and colour moods for my baked goods. Then I figure out what flavours I'm craving or interested in experimenting with, and lastly what sort of difficulty level I'm in the headspace for.   Holidays\/festivals also really help, especially since I'm from a culture that has a lot of celebrations lol, so they are also a pretty solid inspo for flavours and ingredients.","human_ref_B":"Ingredients i have on hand + cravings","labels":0,"seconds_difference":2275.0,"score_ratio":7.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb67c8o","c_root_id_B":"gb68w96","created_at_utc_A":1604533406,"created_at_utc_B":1604534216,"score_A":4,"score_B":28,"human_ref_A":"It likely depends on the ingredients I have on hand, but when I'm feeling creative I often like to try new recipes so that I can challenge myself and learn new techniques. On days when I just want to unwind, I bake bread because kneading dough by hand is therapeutic for me imo.","human_ref_B":"Ingredients i have on hand + cravings","labels":0,"seconds_difference":810.0,"score_ratio":7.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5qtg7","c_root_id_B":"gb68w96","created_at_utc_A":1604525256,"created_at_utc_B":1604534216,"score_A":3,"score_B":28,"human_ref_A":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","human_ref_B":"Ingredients i have on hand + cravings","labels":0,"seconds_difference":8960.0,"score_ratio":9.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb68w96","c_root_id_B":"gb64zmw","created_at_utc_A":1604534216,"created_at_utc_B":1604532213,"score_A":28,"score_B":3,"human_ref_A":"Ingredients i have on hand + cravings","human_ref_B":"I have a running list of things I want to try my hand at so normally I\u2019ll pick something off of there. It\u2019s pretty extensive from yeasted stuff to cookies and cakes and stuff. They normally get on that list from watching Great British Bake Off or Instagram.","labels":1,"seconds_difference":2003.0,"score_ratio":9.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6503u","c_root_id_B":"gb68w96","created_at_utc_A":1604532219,"created_at_utc_B":1604534216,"score_A":2,"score_B":28,"human_ref_A":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","human_ref_B":"Ingredients i have on hand + cravings","labels":0,"seconds_difference":1997.0,"score_ratio":14.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5e07y","c_root_id_B":"gb5b87l","created_at_utc_A":1604519250,"created_at_utc_B":1604517947,"score_A":22,"score_B":13,"human_ref_A":"The sub r\/52weeksofbaking is great for this. I completed about half of them this year and it was fun looking for recipes for the theme and finding new things to try","human_ref_B":"Cravings, things I've seen recently, if I have any ingredients that I'd like to use","labels":1,"seconds_difference":1303.0,"score_ratio":1.6923076923}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb57gsw","c_root_id_B":"gb5e07y","created_at_utc_A":1604516171,"created_at_utc_B":1604519250,"score_A":5,"score_B":22,"human_ref_A":"All of the above!  I try to bake with seasonal ingredients and with whatever I have on hand. I tend to follow my cravings as well  I have some recipes I have as go tos, but I'll adjust them sometimes. (Ex: I have a killer chocolate cake recipe that I love and I'll make it with different frostings\/fruit coulis\/curds) Sometimes I use the website supercook to find different recipes.  Other times I'll stumble upon a recipe that I just NEED to make.","human_ref_B":"The sub r\/52weeksofbaking is great for this. I completed about half of them this year and it was fun looking for recipes for the theme and finding new things to try","labels":0,"seconds_difference":3079.0,"score_ratio":4.4}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb575wm","c_root_id_B":"gb5e07y","created_at_utc_A":1604516028,"created_at_utc_B":1604519250,"score_A":6,"score_B":22,"human_ref_A":"I organise a list of things I want to bake! I mostly use YouTube recipes (specifically cupcake Jemma, she\u2019s amazing) and I have a playlist there. I sort through it in order but sometimes it all depends on what ingredients I have in my house. Because sometimes I just can\u2019t be bothered to go out and spend money on ingredients for a certain recipe when I have the sufficient ingredients for another.   For example, this week I\u2019m planning on making cookie dough brownies since I have all the ingredients!  I also have my mother who is always there for suggestions, telling me what she fancies.","human_ref_B":"The sub r\/52weeksofbaking is great for this. I completed about half of them this year and it was fun looking for recipes for the theme and finding new things to try","labels":0,"seconds_difference":3222.0,"score_ratio":3.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb58alu","c_root_id_B":"gb5e07y","created_at_utc_A":1604516554,"created_at_utc_B":1604519250,"score_A":4,"score_B":22,"human_ref_A":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","human_ref_B":"The sub r\/52weeksofbaking is great for this. I completed about half of them this year and it was fun looking for recipes for the theme and finding new things to try","labels":0,"seconds_difference":2696.0,"score_ratio":5.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5b87l","c_root_id_B":"gb57gsw","created_at_utc_A":1604517947,"created_at_utc_B":1604516171,"score_A":13,"score_B":5,"human_ref_A":"Cravings, things I've seen recently, if I have any ingredients that I'd like to use","human_ref_B":"All of the above!  I try to bake with seasonal ingredients and with whatever I have on hand. I tend to follow my cravings as well  I have some recipes I have as go tos, but I'll adjust them sometimes. (Ex: I have a killer chocolate cake recipe that I love and I'll make it with different frostings\/fruit coulis\/curds) Sometimes I use the website supercook to find different recipes.  Other times I'll stumble upon a recipe that I just NEED to make.","labels":1,"seconds_difference":1776.0,"score_ratio":2.6}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb575wm","c_root_id_B":"gb5b87l","created_at_utc_A":1604516028,"created_at_utc_B":1604517947,"score_A":6,"score_B":13,"human_ref_A":"I organise a list of things I want to bake! I mostly use YouTube recipes (specifically cupcake Jemma, she\u2019s amazing) and I have a playlist there. I sort through it in order but sometimes it all depends on what ingredients I have in my house. Because sometimes I just can\u2019t be bothered to go out and spend money on ingredients for a certain recipe when I have the sufficient ingredients for another.   For example, this week I\u2019m planning on making cookie dough brownies since I have all the ingredients!  I also have my mother who is always there for suggestions, telling me what she fancies.","human_ref_B":"Cravings, things I've seen recently, if I have any ingredients that I'd like to use","labels":0,"seconds_difference":1919.0,"score_ratio":2.1666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb58alu","c_root_id_B":"gb5b87l","created_at_utc_A":1604516554,"created_at_utc_B":1604517947,"score_A":4,"score_B":13,"human_ref_A":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","human_ref_B":"Cravings, things I've seen recently, if I have any ingredients that I'd like to use","labels":0,"seconds_difference":1393.0,"score_ratio":3.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb67z6d","c_root_id_B":"gb57gsw","created_at_utc_A":1604533737,"created_at_utc_B":1604516171,"score_A":11,"score_B":5,"human_ref_A":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","human_ref_B":"All of the above!  I try to bake with seasonal ingredients and with whatever I have on hand. I tend to follow my cravings as well  I have some recipes I have as go tos, but I'll adjust them sometimes. (Ex: I have a killer chocolate cake recipe that I love and I'll make it with different frostings\/fruit coulis\/curds) Sometimes I use the website supercook to find different recipes.  Other times I'll stumble upon a recipe that I just NEED to make.","labels":1,"seconds_difference":17566.0,"score_ratio":2.2}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb67z6d","c_root_id_B":"gb6568b","created_at_utc_A":1604533737,"created_at_utc_B":1604532307,"score_A":11,"score_B":8,"human_ref_A":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","human_ref_B":"Last year I did the r\/52weeksofbaking and it was great to have an inspiration for each week","labels":1,"seconds_difference":1430.0,"score_ratio":1.375}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb669xk","c_root_id_B":"gb67z6d","created_at_utc_A":1604532868,"created_at_utc_B":1604533737,"score_A":6,"score_B":11,"human_ref_A":"Based on my schmood or the weather.","human_ref_B":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","labels":0,"seconds_difference":869.0,"score_ratio":1.8333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb66whs","c_root_id_B":"gb67z6d","created_at_utc_A":1604533184,"created_at_utc_B":1604533737,"score_A":8,"score_B":11,"human_ref_A":"Challenging myself with the parameters of a) only using ingredients I have on hand, never buying anything for a specific recipe, and b) baking toward the preferences and dietary restrictions of whoever I might share with :)","human_ref_B":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","labels":0,"seconds_difference":553.0,"score_ratio":1.375}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb575wm","c_root_id_B":"gb67z6d","created_at_utc_A":1604516028,"created_at_utc_B":1604533737,"score_A":6,"score_B":11,"human_ref_A":"I organise a list of things I want to bake! I mostly use YouTube recipes (specifically cupcake Jemma, she\u2019s amazing) and I have a playlist there. I sort through it in order but sometimes it all depends on what ingredients I have in my house. Because sometimes I just can\u2019t be bothered to go out and spend money on ingredients for a certain recipe when I have the sufficient ingredients for another.   For example, this week I\u2019m planning on making cookie dough brownies since I have all the ingredients!  I also have my mother who is always there for suggestions, telling me what she fancies.","human_ref_B":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","labels":0,"seconds_difference":17709.0,"score_ratio":1.8333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb67z6d","c_root_id_B":"gb61kf3","created_at_utc_A":1604533737,"created_at_utc_B":1604530446,"score_A":11,"score_B":5,"human_ref_A":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","human_ref_B":"I tend to bake around my ingredients.  Whatever I have on hand is usually seasonal  and I love to experiment with flavors.","labels":1,"seconds_difference":3291.0,"score_ratio":2.2}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb65dmr","c_root_id_B":"gb67z6d","created_at_utc_A":1604532411,"created_at_utc_B":1604533737,"score_A":5,"score_B":11,"human_ref_A":"I have a few cookbooks that I\u2019m baking through, not necessarily consecutively, but just trying recipes I thought looked intriguing, and depending on the ingredients I have in stock. I also do have a binder of family favorites that are easy to whip up if we have dessert cravings!  The cookbooks I\u2019m currently going through: Stella Park\u2019s Bravetart, and The Perfect Cookie, The Perfect Pie, and Everything Chocolate by America\u2019s Test Kitchen\/Cook\u2019s Illustrated.","human_ref_B":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","labels":0,"seconds_difference":1326.0,"score_ratio":2.2}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb58alu","c_root_id_B":"gb67z6d","created_at_utc_A":1604516554,"created_at_utc_B":1604533737,"score_A":4,"score_B":11,"human_ref_A":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","human_ref_B":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","labels":0,"seconds_difference":17183.0,"score_ratio":2.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5t0sa","c_root_id_B":"gb67z6d","created_at_utc_A":1604526285,"created_at_utc_B":1604533737,"score_A":4,"score_B":11,"human_ref_A":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","human_ref_B":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","labels":0,"seconds_difference":7452.0,"score_ratio":2.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb67z6d","c_root_id_B":"gb62ys0","created_at_utc_A":1604533737,"created_at_utc_B":1604531159,"score_A":11,"score_B":4,"human_ref_A":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","human_ref_B":"Reddit usually. Find cool recipes on here all the time.","labels":1,"seconds_difference":2578.0,"score_ratio":2.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb64got","c_root_id_B":"gb67z6d","created_at_utc_A":1604531941,"created_at_utc_B":1604533737,"score_A":4,"score_B":11,"human_ref_A":"I use Instagram for visual inspiration and colour moods for my baked goods. Then I figure out what flavours I'm craving or interested in experimenting with, and lastly what sort of difficulty level I'm in the headspace for.   Holidays\/festivals also really help, especially since I'm from a culture that has a lot of celebrations lol, so they are also a pretty solid inspo for flavours and ingredients.","human_ref_B":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","labels":0,"seconds_difference":1796.0,"score_ratio":2.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb67c8o","c_root_id_B":"gb67z6d","created_at_utc_A":1604533406,"created_at_utc_B":1604533737,"score_A":4,"score_B":11,"human_ref_A":"It likely depends on the ingredients I have on hand, but when I'm feeling creative I often like to try new recipes so that I can challenge myself and learn new techniques. On days when I just want to unwind, I bake bread because kneading dough by hand is therapeutic for me imo.","human_ref_B":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","labels":0,"seconds_difference":331.0,"score_ratio":2.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb67z6d","c_root_id_B":"gb5qtg7","created_at_utc_A":1604533737,"created_at_utc_B":1604525256,"score_A":11,"score_B":3,"human_ref_A":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","human_ref_B":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","labels":1,"seconds_difference":8481.0,"score_ratio":3.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb67z6d","c_root_id_B":"gb64zmw","created_at_utc_A":1604533737,"created_at_utc_B":1604532213,"score_A":11,"score_B":3,"human_ref_A":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","human_ref_B":"I have a running list of things I want to try my hand at so normally I\u2019ll pick something off of there. It\u2019s pretty extensive from yeasted stuff to cookies and cakes and stuff. They normally get on that list from watching Great British Bake Off or Instagram.","labels":1,"seconds_difference":1524.0,"score_ratio":3.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6503u","c_root_id_B":"gb67z6d","created_at_utc_A":1604532219,"created_at_utc_B":1604533737,"score_A":2,"score_B":11,"human_ref_A":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","human_ref_B":"I recently bought Claire Saffitz's new cookbook and decided to cook through it from front to back, unless I really can't find specific ingredients. I also used to struggle with this and it's taken a lot of the decision making process out of it. Honestly I don't usually crave things, I just want to bake, and then end up eating whatever was made anyways haha.","labels":0,"seconds_difference":1518.0,"score_ratio":5.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb57gsw","c_root_id_B":"gb5uqut","created_at_utc_A":1604516171,"created_at_utc_B":1604527096,"score_A":5,"score_B":13,"human_ref_A":"All of the above!  I try to bake with seasonal ingredients and with whatever I have on hand. I tend to follow my cravings as well  I have some recipes I have as go tos, but I'll adjust them sometimes. (Ex: I have a killer chocolate cake recipe that I love and I'll make it with different frostings\/fruit coulis\/curds) Sometimes I use the website supercook to find different recipes.  Other times I'll stumble upon a recipe that I just NEED to make.","human_ref_B":"When I went outside regularly, it was usually whatever I was taking to work. Or whatever my husband mentioned or I was craving. Sometimes it was things I wanted to try to master that I hadn't done much before.   Now it's \"Oooh pretty picture is pretty, me make pretty picture\" level thinking lmao. Whatever I come across that looks like fun or just 400 loaves of bread because I find kneading and shaping comforting.","labels":0,"seconds_difference":10925.0,"score_ratio":2.6}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5uqut","c_root_id_B":"gb575wm","created_at_utc_A":1604527096,"created_at_utc_B":1604516028,"score_A":13,"score_B":6,"human_ref_A":"When I went outside regularly, it was usually whatever I was taking to work. Or whatever my husband mentioned or I was craving. Sometimes it was things I wanted to try to master that I hadn't done much before.   Now it's \"Oooh pretty picture is pretty, me make pretty picture\" level thinking lmao. Whatever I come across that looks like fun or just 400 loaves of bread because I find kneading and shaping comforting.","human_ref_B":"I organise a list of things I want to bake! I mostly use YouTube recipes (specifically cupcake Jemma, she\u2019s amazing) and I have a playlist there. I sort through it in order but sometimes it all depends on what ingredients I have in my house. Because sometimes I just can\u2019t be bothered to go out and spend money on ingredients for a certain recipe when I have the sufficient ingredients for another.   For example, this week I\u2019m planning on making cookie dough brownies since I have all the ingredients!  I also have my mother who is always there for suggestions, telling me what she fancies.","labels":1,"seconds_difference":11068.0,"score_ratio":2.1666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5uqut","c_root_id_B":"gb58alu","created_at_utc_A":1604527096,"created_at_utc_B":1604516554,"score_A":13,"score_B":4,"human_ref_A":"When I went outside regularly, it was usually whatever I was taking to work. Or whatever my husband mentioned or I was craving. Sometimes it was things I wanted to try to master that I hadn't done much before.   Now it's \"Oooh pretty picture is pretty, me make pretty picture\" level thinking lmao. Whatever I come across that looks like fun or just 400 loaves of bread because I find kneading and shaping comforting.","human_ref_B":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","labels":1,"seconds_difference":10542.0,"score_ratio":3.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5t0sa","c_root_id_B":"gb5uqut","created_at_utc_A":1604526285,"created_at_utc_B":1604527096,"score_A":4,"score_B":13,"human_ref_A":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","human_ref_B":"When I went outside regularly, it was usually whatever I was taking to work. Or whatever my husband mentioned or I was craving. Sometimes it was things I wanted to try to master that I hadn't done much before.   Now it's \"Oooh pretty picture is pretty, me make pretty picture\" level thinking lmao. Whatever I come across that looks like fun or just 400 loaves of bread because I find kneading and shaping comforting.","labels":0,"seconds_difference":811.0,"score_ratio":3.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5qtg7","c_root_id_B":"gb5uqut","created_at_utc_A":1604525256,"created_at_utc_B":1604527096,"score_A":3,"score_B":13,"human_ref_A":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","human_ref_B":"When I went outside regularly, it was usually whatever I was taking to work. Or whatever my husband mentioned or I was craving. Sometimes it was things I wanted to try to master that I hadn't done much before.   Now it's \"Oooh pretty picture is pretty, me make pretty picture\" level thinking lmao. Whatever I come across that looks like fun or just 400 loaves of bread because I find kneading and shaping comforting.","labels":0,"seconds_difference":1840.0,"score_ratio":4.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb62yxm","c_root_id_B":"gb57gsw","created_at_utc_A":1604531162,"created_at_utc_B":1604516171,"score_A":12,"score_B":5,"human_ref_A":"I make a calculated decision based on the ingredients I have on hand and the occasion I am baking for, then I completely disregard that calculated decision and bake something totally off the walls lol","human_ref_B":"All of the above!  I try to bake with seasonal ingredients and with whatever I have on hand. I tend to follow my cravings as well  I have some recipes I have as go tos, but I'll adjust them sometimes. (Ex: I have a killer chocolate cake recipe that I love and I'll make it with different frostings\/fruit coulis\/curds) Sometimes I use the website supercook to find different recipes.  Other times I'll stumble upon a recipe that I just NEED to make.","labels":1,"seconds_difference":14991.0,"score_ratio":2.4}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb575wm","c_root_id_B":"gb62yxm","created_at_utc_A":1604516028,"created_at_utc_B":1604531162,"score_A":6,"score_B":12,"human_ref_A":"I organise a list of things I want to bake! I mostly use YouTube recipes (specifically cupcake Jemma, she\u2019s amazing) and I have a playlist there. I sort through it in order but sometimes it all depends on what ingredients I have in my house. Because sometimes I just can\u2019t be bothered to go out and spend money on ingredients for a certain recipe when I have the sufficient ingredients for another.   For example, this week I\u2019m planning on making cookie dough brownies since I have all the ingredients!  I also have my mother who is always there for suggestions, telling me what she fancies.","human_ref_B":"I make a calculated decision based on the ingredients I have on hand and the occasion I am baking for, then I completely disregard that calculated decision and bake something totally off the walls lol","labels":0,"seconds_difference":15134.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb61kf3","c_root_id_B":"gb62yxm","created_at_utc_A":1604530446,"created_at_utc_B":1604531162,"score_A":5,"score_B":12,"human_ref_A":"I tend to bake around my ingredients.  Whatever I have on hand is usually seasonal  and I love to experiment with flavors.","human_ref_B":"I make a calculated decision based on the ingredients I have on hand and the occasion I am baking for, then I completely disregard that calculated decision and bake something totally off the walls lol","labels":0,"seconds_difference":716.0,"score_ratio":2.4}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb62yxm","c_root_id_B":"gb58alu","created_at_utc_A":1604531162,"created_at_utc_B":1604516554,"score_A":12,"score_B":4,"human_ref_A":"I make a calculated decision based on the ingredients I have on hand and the occasion I am baking for, then I completely disregard that calculated decision and bake something totally off the walls lol","human_ref_B":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","labels":1,"seconds_difference":14608.0,"score_ratio":3.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb62yxm","c_root_id_B":"gb5t0sa","created_at_utc_A":1604531162,"created_at_utc_B":1604526285,"score_A":12,"score_B":4,"human_ref_A":"I make a calculated decision based on the ingredients I have on hand and the occasion I am baking for, then I completely disregard that calculated decision and bake something totally off the walls lol","human_ref_B":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","labels":1,"seconds_difference":4877.0,"score_ratio":3.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb62yxm","c_root_id_B":"gb62ys0","created_at_utc_A":1604531162,"created_at_utc_B":1604531159,"score_A":12,"score_B":4,"human_ref_A":"I make a calculated decision based on the ingredients I have on hand and the occasion I am baking for, then I completely disregard that calculated decision and bake something totally off the walls lol","human_ref_B":"Reddit usually. Find cool recipes on here all the time.","labels":1,"seconds_difference":3.0,"score_ratio":3.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5qtg7","c_root_id_B":"gb62yxm","created_at_utc_A":1604525256,"created_at_utc_B":1604531162,"score_A":3,"score_B":12,"human_ref_A":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","human_ref_B":"I make a calculated decision based on the ingredients I have on hand and the occasion I am baking for, then I completely disregard that calculated decision and bake something totally off the walls lol","labels":0,"seconds_difference":5906.0,"score_ratio":4.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6c9dz","c_root_id_B":"gb57gsw","created_at_utc_A":1604535999,"created_at_utc_B":1604516171,"score_A":10,"score_B":5,"human_ref_A":"Thank you for asking this, I\u2019ve always wondered how people be so organised and varied in their ingredients and baking! Me, I scroll through my social media feeds, see something pretty, frantically order ingredients I need online and hope they reach me before the weekend (baking time) \ud83d\ude02","human_ref_B":"All of the above!  I try to bake with seasonal ingredients and with whatever I have on hand. I tend to follow my cravings as well  I have some recipes I have as go tos, but I'll adjust them sometimes. (Ex: I have a killer chocolate cake recipe that I love and I'll make it with different frostings\/fruit coulis\/curds) Sometimes I use the website supercook to find different recipes.  Other times I'll stumble upon a recipe that I just NEED to make.","labels":1,"seconds_difference":19828.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6c9dz","c_root_id_B":"gb6568b","created_at_utc_A":1604535999,"created_at_utc_B":1604532307,"score_A":10,"score_B":8,"human_ref_A":"Thank you for asking this, I\u2019ve always wondered how people be so organised and varied in their ingredients and baking! Me, I scroll through my social media feeds, see something pretty, frantically order ingredients I need online and hope they reach me before the weekend (baking time) \ud83d\ude02","human_ref_B":"Last year I did the r\/52weeksofbaking and it was great to have an inspiration for each week","labels":1,"seconds_difference":3692.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb669xk","c_root_id_B":"gb6c9dz","created_at_utc_A":1604532868,"created_at_utc_B":1604535999,"score_A":6,"score_B":10,"human_ref_A":"Based on my schmood or the weather.","human_ref_B":"Thank you for asking this, I\u2019ve always wondered how people be so organised and varied in their ingredients and baking! Me, I scroll through my social media feeds, see something pretty, frantically order ingredients I need online and hope they reach me before the weekend (baking time) \ud83d\ude02","labels":0,"seconds_difference":3131.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6c9dz","c_root_id_B":"gb66whs","created_at_utc_A":1604535999,"created_at_utc_B":1604533184,"score_A":10,"score_B":8,"human_ref_A":"Thank you for asking this, I\u2019ve always wondered how people be so organised and varied in their ingredients and baking! Me, I scroll through my social media feeds, see something pretty, frantically order ingredients I need online and hope they reach me before the weekend (baking time) \ud83d\ude02","human_ref_B":"Challenging myself with the parameters of a) only using ingredients I have on hand, never buying anything for a specific recipe, and b) baking toward the preferences and dietary restrictions of whoever I might share with :)","labels":1,"seconds_difference":2815.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb575wm","c_root_id_B":"gb6c9dz","created_at_utc_A":1604516028,"created_at_utc_B":1604535999,"score_A":6,"score_B":10,"human_ref_A":"I organise a list of things I want to bake! I mostly use YouTube recipes (specifically cupcake Jemma, she\u2019s amazing) and I have a playlist there. I sort through it in order but sometimes it all depends on what ingredients I have in my house. Because sometimes I just can\u2019t be bothered to go out and spend money on ingredients for a certain recipe when I have the sufficient ingredients for another.   For example, this week I\u2019m planning on making cookie dough brownies since I have all the ingredients!  I also have my mother who is always there for suggestions, telling me what she fancies.","human_ref_B":"Thank you for asking this, I\u2019ve always wondered how people be so organised and varied in their ingredients and baking! Me, I scroll through my social media feeds, see something pretty, frantically order ingredients I need online and hope they reach me before the weekend (baking time) \ud83d\ude02","labels":0,"seconds_difference":19971.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6c9dz","c_root_id_B":"gb61kf3","created_at_utc_A":1604535999,"created_at_utc_B":1604530446,"score_A":10,"score_B":5,"human_ref_A":"Thank you for asking this, I\u2019ve always wondered how people be so organised and varied in their ingredients and baking! Me, I scroll through my social media feeds, see something pretty, frantically order ingredients I need online and hope they reach me before the weekend (baking time) \ud83d\ude02","human_ref_B":"I tend to bake around my ingredients.  Whatever I have on hand is usually seasonal  and I love to experiment with flavors.","labels":1,"seconds_difference":5553.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6c9dz","c_root_id_B":"gb65dmr","created_at_utc_A":1604535999,"created_at_utc_B":1604532411,"score_A":10,"score_B":5,"human_ref_A":"Thank you for asking this, I\u2019ve always wondered how people be so organised and varied in their ingredients and baking! Me, I scroll through my social media feeds, see something pretty, frantically order ingredients I need online and hope they reach me before the weekend (baking time) \ud83d\ude02","human_ref_B":"I have a few cookbooks that I\u2019m baking through, not necessarily consecutively, but just trying recipes I thought looked intriguing, and depending on the ingredients I have in stock. I also do have a binder of family favorites that are easy to whip up if we have dessert cravings!  The cookbooks I\u2019m currently going through: Stella Park\u2019s Bravetart, and The Perfect Cookie, The Perfect Pie, and Everything Chocolate by America\u2019s Test Kitchen\/Cook\u2019s Illustrated.","labels":1,"seconds_difference":3588.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb58alu","c_root_id_B":"gb6c9dz","created_at_utc_A":1604516554,"created_at_utc_B":1604535999,"score_A":4,"score_B":10,"human_ref_A":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","human_ref_B":"Thank you for asking this, I\u2019ve always wondered how people be so organised and varied in their ingredients and baking! Me, I scroll through my social media feeds, see something pretty, frantically order ingredients I need online and hope they reach me before the weekend (baking time) \ud83d\ude02","labels":0,"seconds_difference":19445.0,"score_ratio":2.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5t0sa","c_root_id_B":"gb6c9dz","created_at_utc_A":1604526285,"created_at_utc_B":1604535999,"score_A":4,"score_B":10,"human_ref_A":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","human_ref_B":"Thank you for asking this, I\u2019ve always wondered how people be so organised and varied in their ingredients and baking! Me, I scroll through my social media feeds, see something pretty, frantically order ingredients I need online and hope they reach me before the weekend (baking time) \ud83d\ude02","labels":0,"seconds_difference":9714.0,"score_ratio":2.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6c9dz","c_root_id_B":"gb62ys0","created_at_utc_A":1604535999,"created_at_utc_B":1604531159,"score_A":10,"score_B":4,"human_ref_A":"Thank you for asking this, I\u2019ve always wondered how people be so organised and varied in their ingredients and baking! Me, I scroll through my social media feeds, see something pretty, frantically order ingredients I need online and hope they reach me before the weekend (baking time) \ud83d\ude02","human_ref_B":"Reddit usually. Find cool recipes on here all the time.","labels":1,"seconds_difference":4840.0,"score_ratio":2.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb64got","c_root_id_B":"gb6c9dz","created_at_utc_A":1604531941,"created_at_utc_B":1604535999,"score_A":4,"score_B":10,"human_ref_A":"I use Instagram for visual inspiration and colour moods for my baked goods. Then I figure out what flavours I'm craving or interested in experimenting with, and lastly what sort of difficulty level I'm in the headspace for.   Holidays\/festivals also really help, especially since I'm from a culture that has a lot of celebrations lol, so they are also a pretty solid inspo for flavours and ingredients.","human_ref_B":"Thank you for asking this, I\u2019ve always wondered how people be so organised and varied in their ingredients and baking! Me, I scroll through my social media feeds, see something pretty, frantically order ingredients I need online and hope they reach me before the weekend (baking time) \ud83d\ude02","labels":0,"seconds_difference":4058.0,"score_ratio":2.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb67c8o","c_root_id_B":"gb6c9dz","created_at_utc_A":1604533406,"created_at_utc_B":1604535999,"score_A":4,"score_B":10,"human_ref_A":"It likely depends on the ingredients I have on hand, but when I'm feeling creative I often like to try new recipes so that I can challenge myself and learn new techniques. On days when I just want to unwind, I bake bread because kneading dough by hand is therapeutic for me imo.","human_ref_B":"Thank you for asking this, I\u2019ve always wondered how people be so organised and varied in their ingredients and baking! Me, I scroll through my social media feeds, see something pretty, frantically order ingredients I need online and hope they reach me before the weekend (baking time) \ud83d\ude02","labels":0,"seconds_difference":2593.0,"score_ratio":2.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6c9dz","c_root_id_B":"gb5qtg7","created_at_utc_A":1604535999,"created_at_utc_B":1604525256,"score_A":10,"score_B":3,"human_ref_A":"Thank you for asking this, I\u2019ve always wondered how people be so organised and varied in their ingredients and baking! Me, I scroll through my social media feeds, see something pretty, frantically order ingredients I need online and hope they reach me before the weekend (baking time) \ud83d\ude02","human_ref_B":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","labels":1,"seconds_difference":10743.0,"score_ratio":3.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb64zmw","c_root_id_B":"gb6c9dz","created_at_utc_A":1604532213,"created_at_utc_B":1604535999,"score_A":3,"score_B":10,"human_ref_A":"I have a running list of things I want to try my hand at so normally I\u2019ll pick something off of there. It\u2019s pretty extensive from yeasted stuff to cookies and cakes and stuff. They normally get on that list from watching Great British Bake Off or Instagram.","human_ref_B":"Thank you for asking this, I\u2019ve always wondered how people be so organised and varied in their ingredients and baking! Me, I scroll through my social media feeds, see something pretty, frantically order ingredients I need online and hope they reach me before the weekend (baking time) \ud83d\ude02","labels":0,"seconds_difference":3786.0,"score_ratio":3.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6503u","c_root_id_B":"gb6c9dz","created_at_utc_A":1604532219,"created_at_utc_B":1604535999,"score_A":2,"score_B":10,"human_ref_A":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","human_ref_B":"Thank you for asking this, I\u2019ve always wondered how people be so organised and varied in their ingredients and baking! Me, I scroll through my social media feeds, see something pretty, frantically order ingredients I need online and hope they reach me before the weekend (baking time) \ud83d\ude02","labels":0,"seconds_difference":3780.0,"score_ratio":5.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb57gsw","c_root_id_B":"gb6z0bo","created_at_utc_A":1604516171,"created_at_utc_B":1604548126,"score_A":5,"score_B":7,"human_ref_A":"All of the above!  I try to bake with seasonal ingredients and with whatever I have on hand. I tend to follow my cravings as well  I have some recipes I have as go tos, but I'll adjust them sometimes. (Ex: I have a killer chocolate cake recipe that I love and I'll make it with different frostings\/fruit coulis\/curds) Sometimes I use the website supercook to find different recipes.  Other times I'll stumble upon a recipe that I just NEED to make.","human_ref_B":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","labels":0,"seconds_difference":31955.0,"score_ratio":1.4}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6z0bo","c_root_id_B":"gb669xk","created_at_utc_A":1604548126,"created_at_utc_B":1604532868,"score_A":7,"score_B":6,"human_ref_A":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","human_ref_B":"Based on my schmood or the weather.","labels":1,"seconds_difference":15258.0,"score_ratio":1.1666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6z0bo","c_root_id_B":"gb575wm","created_at_utc_A":1604548126,"created_at_utc_B":1604516028,"score_A":7,"score_B":6,"human_ref_A":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","human_ref_B":"I organise a list of things I want to bake! I mostly use YouTube recipes (specifically cupcake Jemma, she\u2019s amazing) and I have a playlist there. I sort through it in order but sometimes it all depends on what ingredients I have in my house. Because sometimes I just can\u2019t be bothered to go out and spend money on ingredients for a certain recipe when I have the sufficient ingredients for another.   For example, this week I\u2019m planning on making cookie dough brownies since I have all the ingredients!  I also have my mother who is always there for suggestions, telling me what she fancies.","labels":1,"seconds_difference":32098.0,"score_ratio":1.1666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb61kf3","c_root_id_B":"gb6z0bo","created_at_utc_A":1604530446,"created_at_utc_B":1604548126,"score_A":5,"score_B":7,"human_ref_A":"I tend to bake around my ingredients.  Whatever I have on hand is usually seasonal  and I love to experiment with flavors.","human_ref_B":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","labels":0,"seconds_difference":17680.0,"score_ratio":1.4}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6z0bo","c_root_id_B":"gb65dmr","created_at_utc_A":1604548126,"created_at_utc_B":1604532411,"score_A":7,"score_B":5,"human_ref_A":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","human_ref_B":"I have a few cookbooks that I\u2019m baking through, not necessarily consecutively, but just trying recipes I thought looked intriguing, and depending on the ingredients I have in stock. I also do have a binder of family favorites that are easy to whip up if we have dessert cravings!  The cookbooks I\u2019m currently going through: Stella Park\u2019s Bravetart, and The Perfect Cookie, The Perfect Pie, and Everything Chocolate by America\u2019s Test Kitchen\/Cook\u2019s Illustrated.","labels":1,"seconds_difference":15715.0,"score_ratio":1.4}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb58alu","c_root_id_B":"gb6z0bo","created_at_utc_A":1604516554,"created_at_utc_B":1604548126,"score_A":4,"score_B":7,"human_ref_A":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","human_ref_B":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","labels":0,"seconds_difference":31572.0,"score_ratio":1.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5t0sa","c_root_id_B":"gb6z0bo","created_at_utc_A":1604526285,"created_at_utc_B":1604548126,"score_A":4,"score_B":7,"human_ref_A":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","human_ref_B":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","labels":0,"seconds_difference":21841.0,"score_ratio":1.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6z0bo","c_root_id_B":"gb62ys0","created_at_utc_A":1604548126,"created_at_utc_B":1604531159,"score_A":7,"score_B":4,"human_ref_A":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","human_ref_B":"Reddit usually. Find cool recipes on here all the time.","labels":1,"seconds_difference":16967.0,"score_ratio":1.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb64got","c_root_id_B":"gb6z0bo","created_at_utc_A":1604531941,"created_at_utc_B":1604548126,"score_A":4,"score_B":7,"human_ref_A":"I use Instagram for visual inspiration and colour moods for my baked goods. Then I figure out what flavours I'm craving or interested in experimenting with, and lastly what sort of difficulty level I'm in the headspace for.   Holidays\/festivals also really help, especially since I'm from a culture that has a lot of celebrations lol, so they are also a pretty solid inspo for flavours and ingredients.","human_ref_B":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","labels":0,"seconds_difference":16185.0,"score_ratio":1.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb67c8o","c_root_id_B":"gb6z0bo","created_at_utc_A":1604533406,"created_at_utc_B":1604548126,"score_A":4,"score_B":7,"human_ref_A":"It likely depends on the ingredients I have on hand, but when I'm feeling creative I often like to try new recipes so that I can challenge myself and learn new techniques. On days when I just want to unwind, I bake bread because kneading dough by hand is therapeutic for me imo.","human_ref_B":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","labels":0,"seconds_difference":14720.0,"score_ratio":1.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6eeto","c_root_id_B":"gb6z0bo","created_at_utc_A":1604537128,"created_at_utc_B":1604548126,"score_A":4,"score_B":7,"human_ref_A":"For me I don\u2019t have a lot of Ingredients at home so I do it with how much i have to buy, how much extra will that leave me and how much time I want to spend doing this. Some things like cookies, usually 20-30 minutes total, clean up included. Making a 3 layer cake with 2 different fillings and 2 decorations and an icing\/frosting\/glaze, usually a good portion of one day to 2 days depending on the complexity.","human_ref_B":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","labels":0,"seconds_difference":10998.0,"score_ratio":1.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6ns80","c_root_id_B":"gb6z0bo","created_at_utc_A":1604542075,"created_at_utc_B":1604548126,"score_A":5,"score_B":7,"human_ref_A":"I keep a list of things I come across that I want to try. I add the ingredients for two of them on the monthly shopping list. So I make 24 new bakes a year. Use up the ingredients refining the bake","human_ref_B":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","labels":0,"seconds_difference":6051.0,"score_ratio":1.4}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5qtg7","c_root_id_B":"gb6z0bo","created_at_utc_A":1604525256,"created_at_utc_B":1604548126,"score_A":3,"score_B":7,"human_ref_A":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","human_ref_B":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","labels":0,"seconds_difference":22870.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb64zmw","c_root_id_B":"gb6z0bo","created_at_utc_A":1604532213,"created_at_utc_B":1604548126,"score_A":3,"score_B":7,"human_ref_A":"I have a running list of things I want to try my hand at so normally I\u2019ll pick something off of there. It\u2019s pretty extensive from yeasted stuff to cookies and cakes and stuff. They normally get on that list from watching Great British Bake Off or Instagram.","human_ref_B":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","labels":0,"seconds_difference":15913.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6z0bo","c_root_id_B":"gb6dzpl","created_at_utc_A":1604548126,"created_at_utc_B":1604536908,"score_A":7,"score_B":3,"human_ref_A":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","human_ref_B":"I kinda look in my cabinets to see what's interesting in there. Or what I have an abundance of. Or what's something funky that I could change the flavor and kinda mimic something. For example, I have some generic vanilla wafers and some espresso individually wrapped candies. Figured i would try to make a parfait with an espresso caramel drizzle sauce with those items. I just kinda think of something funky and try to combine my idea with tangible recipes others have made already.","labels":1,"seconds_difference":11218.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6z0bo","c_root_id_B":"gb6fk5y","created_at_utc_A":1604548126,"created_at_utc_B":1604537740,"score_A":7,"score_B":3,"human_ref_A":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","human_ref_B":"I've been flipping through the King Arthur Flour cookbook. Filled croissants and chocolate donuts were the result so far.","labels":1,"seconds_difference":10386.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6z0bo","c_root_id_B":"gb6g1tr","created_at_utc_A":1604548126,"created_at_utc_B":1604537998,"score_A":7,"score_B":3,"human_ref_A":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","human_ref_B":"In the summer and fall, it\u2019s usually based on whatever fresh produce I have in season. I also have a collection of cookbooks that I\u2019ll flip through to see if anything jumps out. Sometimes I make a recipe exactly, or other times I just use it as inspiration.   For my food blog, I am always trying to come up with something different, so I like using cookbooks and online recipes as a starting point to add twists and experiment with.","labels":1,"seconds_difference":10128.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6z0bo","c_root_id_B":"gb6qucl","created_at_utc_A":1604548126,"created_at_utc_B":1604543694,"score_A":7,"score_B":3,"human_ref_A":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","human_ref_B":"Sometimes I ask my partner what he'd like to eat. I did that maybe a week or two ago and this past weekend we passed the cheddar bay biscuit box mix in the grocery store and he pointed at it and said, \"This.\" I was so confused at first but clearly he gave it thought. Saves my energy :)","labels":1,"seconds_difference":4432.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6z0bo","c_root_id_B":"gb6qwct","created_at_utc_A":1604548126,"created_at_utc_B":1604543724,"score_A":7,"score_B":3,"human_ref_A":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","human_ref_B":"I usually make brownies or cookies when I have a craving, otherwise right now I\u2019m doing a bake-off challenge. I go through each episode of bake-off and try to make each recipe sans most show stoppers.","labels":1,"seconds_difference":4402.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6rdsw","c_root_id_B":"gb6z0bo","created_at_utc_A":1604543986,"created_at_utc_B":1604548126,"score_A":3,"score_B":7,"human_ref_A":"I try and use\/use up an ingredient I already have... if possible.      I just made (failure) peach muffins with some canned peaches which had been sitting for awhile.      Now I'll probably try and find a good recipe to use the rest of the yogurt I bought to make peach muffins.      Brownies as an easy crowd pleaser or thank you gift.      I've got some apples which need to be used, I might make a tart or something. Probably google apple inspiration and go from there.","human_ref_B":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","labels":0,"seconds_difference":4140.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6z0bo","c_root_id_B":"gb6wkeq","created_at_utc_A":1604548126,"created_at_utc_B":1604546748,"score_A":7,"score_B":3,"human_ref_A":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","human_ref_B":"One thing I do is that I let all my family members request birthday desserts (within reason) so I end up getting to experiment a little as well as visit old favorites. I also plan on bigger baking items (like whole pies) when I know people are coming over","labels":1,"seconds_difference":1378.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6z0bo","c_root_id_B":"gb6503u","created_at_utc_A":1604548126,"created_at_utc_B":1604532219,"score_A":7,"score_B":2,"human_ref_A":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","human_ref_B":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","labels":1,"seconds_difference":15907.0,"score_ratio":3.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6z0bo","c_root_id_B":"gb6q5rk","created_at_utc_A":1604548126,"created_at_utc_B":1604543332,"score_A":7,"score_B":2,"human_ref_A":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","human_ref_B":"Whatever I have a taste for that week I make so long as I have the ingredients. I'm also always on the lookout for new recipes and ideas that I've never made because I enjoy a challenge and love discovering a new favorite.","labels":1,"seconds_difference":4794.0,"score_ratio":3.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6ss10","c_root_id_B":"gb6z0bo","created_at_utc_A":1604544725,"created_at_utc_B":1604548126,"score_A":2,"score_B":7,"human_ref_A":"Cravings + what\u2019s in season\/trendy + requests from other people + what I have time to make. My trusty formula.","human_ref_B":">I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?  I split my approach into two methods:  1. Fireworks baking 2. Structured baking  I call doing mood-driven baking \"fireworks motivation\", because I'll get interested in trying something & kind of get pre-occupied with wanting to do it.  But, being an adult with a job, a family, and laziness problems, that mood strikes less & less often LOL.  What I've grown into doing over time is meal-prepping.  My current approach is to cook just one dish a day & usually freeze it.  So I have a simple weekly planning session to lay out my week, whether it's making chicken sous-vide, or pulled pork in the Instapot, or baking bread on my baking steel.  I have my regular rotation type of meals (pizza, wings, burgers, boulles, cookies, etc.) & then I like to look on food blogs, Pinterest, and Youtube to find new stuff to try.  I aim to try at least one new a recipe a week, which lets me try over 50 new recipes every year.  This is a little bit of a more structured approach to deciding what to bake, and is separate from fireworks baking, because somethings I'll have one recipe on my after-work chore list to meal-prep, but still want to make something randomly because I'm just in the mood to get crafty in the kitchen or want say some specific cookie or something.  So:  1. I do a weekly planning session & set out 7 recipes to make, including old familiar ones & new ones I want to try, with a goal of trying at least one new recipe a week, which works out to 52 new recipes every year! 2. Separately, if I'm in the mood to cook something, then I just jump on it & bake it, separate from my meal-prepping chore.  That way I have some structure driving my annual progress along, but it's also flexible enough to try something new whenever I feel like it!  This approach has yielded *amazing* results over the years!  I wish I had had this super-easy approach ages ago!  It's so clear & simple and yet gives me such great results & progress in my kitchen life.  For example, I got hooked on no-knead bread five or ten years ago, and really dove into over the years, morphing that technique into everything from cinnamon rolls to French baguettes to tortillas to pan pizza to cracker-crust pizza!  I use the same simple approach to a dedicated savings fund for my kitchen gear, which is just $10 a week (per my personal budget) with automatic withdrawl to an external savings account:  * https:\/\/www.reddit.com\/r\/kaidomac\/comments\/jlsa5t\/turtlesaver\\_how\\_to\\_effortlessly\\_save\\_up\\_for\/  Over the years, I went from a pizza stone (broke it, RIP), to a Dutch oven, to a baking steel, to a 1000F GG pizza grill, to a Challenger bread pan, to a Brod & Taylor proofer, and most recently an Anova Mini Combi oven (steam-injected baking FTW!), all from a seemingly glacial savings pace!  So if you're willing to do trivial things - but do them **daily** \\- you can really harness the power of compounding interest, which is the idea that small bite-sized jobs daily adds up like *crazy* over time, whether it's learning new techniques, trying new recipes, saving up for things financially, building up & keeping your freezer full of ready-to-go meals, etc.  So to sum up all of the above in practice:  1. I bake random stuff when I'm in the mood 2. Auto-withdrawl of $10 a week to an external bank account to save up for kitchen toys 3. I do a quick weekly planning session (I use a recurring smartphone alarm) & pick out one item to cook after work for meal-prep (a second recurring smartphone alarm), which includes both recipes I know & love, as well as new items to try (I aim to try one new recipe a week, so I get exposure to over 50 new recipes every year!)  Really, really simple.  Fabulous results over time!","labels":0,"seconds_difference":3401.0,"score_ratio":3.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6568b","c_root_id_B":"gb57gsw","created_at_utc_A":1604532307,"created_at_utc_B":1604516171,"score_A":8,"score_B":5,"human_ref_A":"Last year I did the r\/52weeksofbaking and it was great to have an inspiration for each week","human_ref_B":"All of the above!  I try to bake with seasonal ingredients and with whatever I have on hand. I tend to follow my cravings as well  I have some recipes I have as go tos, but I'll adjust them sometimes. (Ex: I have a killer chocolate cake recipe that I love and I'll make it with different frostings\/fruit coulis\/curds) Sometimes I use the website supercook to find different recipes.  Other times I'll stumble upon a recipe that I just NEED to make.","labels":1,"seconds_difference":16136.0,"score_ratio":1.6}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb57gsw","c_root_id_B":"gb6lae5","created_at_utc_A":1604516171,"created_at_utc_B":1604540776,"score_A":5,"score_B":8,"human_ref_A":"All of the above!  I try to bake with seasonal ingredients and with whatever I have on hand. I tend to follow my cravings as well  I have some recipes I have as go tos, but I'll adjust them sometimes. (Ex: I have a killer chocolate cake recipe that I love and I'll make it with different frostings\/fruit coulis\/curds) Sometimes I use the website supercook to find different recipes.  Other times I'll stumble upon a recipe that I just NEED to make.","human_ref_B":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","labels":0,"seconds_difference":24605.0,"score_ratio":1.6}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb57gsw","c_root_id_B":"gb7fvmj","created_at_utc_A":1604516171,"created_at_utc_B":1604560009,"score_A":5,"score_B":7,"human_ref_A":"All of the above!  I try to bake with seasonal ingredients and with whatever I have on hand. I tend to follow my cravings as well  I have some recipes I have as go tos, but I'll adjust them sometimes. (Ex: I have a killer chocolate cake recipe that I love and I'll make it with different frostings\/fruit coulis\/curds) Sometimes I use the website supercook to find different recipes.  Other times I'll stumble upon a recipe that I just NEED to make.","human_ref_B":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","labels":0,"seconds_difference":43838.0,"score_ratio":1.4}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb669xk","c_root_id_B":"gb57gsw","created_at_utc_A":1604532868,"created_at_utc_B":1604516171,"score_A":6,"score_B":5,"human_ref_A":"Based on my schmood or the weather.","human_ref_B":"All of the above!  I try to bake with seasonal ingredients and with whatever I have on hand. I tend to follow my cravings as well  I have some recipes I have as go tos, but I'll adjust them sometimes. (Ex: I have a killer chocolate cake recipe that I love and I'll make it with different frostings\/fruit coulis\/curds) Sometimes I use the website supercook to find different recipes.  Other times I'll stumble upon a recipe that I just NEED to make.","labels":1,"seconds_difference":16697.0,"score_ratio":1.2}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb57gsw","c_root_id_B":"gb66whs","created_at_utc_A":1604516171,"created_at_utc_B":1604533184,"score_A":5,"score_B":8,"human_ref_A":"All of the above!  I try to bake with seasonal ingredients and with whatever I have on hand. I tend to follow my cravings as well  I have some recipes I have as go tos, but I'll adjust them sometimes. (Ex: I have a killer chocolate cake recipe that I love and I'll make it with different frostings\/fruit coulis\/curds) Sometimes I use the website supercook to find different recipes.  Other times I'll stumble upon a recipe that I just NEED to make.","human_ref_B":"Challenging myself with the parameters of a) only using ingredients I have on hand, never buying anything for a specific recipe, and b) baking toward the preferences and dietary restrictions of whoever I might share with :)","labels":0,"seconds_difference":17013.0,"score_ratio":1.6}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6568b","c_root_id_B":"gb575wm","created_at_utc_A":1604532307,"created_at_utc_B":1604516028,"score_A":8,"score_B":6,"human_ref_A":"Last year I did the r\/52weeksofbaking and it was great to have an inspiration for each week","human_ref_B":"I organise a list of things I want to bake! I mostly use YouTube recipes (specifically cupcake Jemma, she\u2019s amazing) and I have a playlist there. I sort through it in order but sometimes it all depends on what ingredients I have in my house. Because sometimes I just can\u2019t be bothered to go out and spend money on ingredients for a certain recipe when I have the sufficient ingredients for another.   For example, this week I\u2019m planning on making cookie dough brownies since I have all the ingredients!  I also have my mother who is always there for suggestions, telling me what she fancies.","labels":1,"seconds_difference":16279.0,"score_ratio":1.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb61kf3","c_root_id_B":"gb6568b","created_at_utc_A":1604530446,"created_at_utc_B":1604532307,"score_A":5,"score_B":8,"human_ref_A":"I tend to bake around my ingredients.  Whatever I have on hand is usually seasonal  and I love to experiment with flavors.","human_ref_B":"Last year I did the r\/52weeksofbaking and it was great to have an inspiration for each week","labels":0,"seconds_difference":1861.0,"score_ratio":1.6}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb58alu","c_root_id_B":"gb6568b","created_at_utc_A":1604516554,"created_at_utc_B":1604532307,"score_A":4,"score_B":8,"human_ref_A":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","human_ref_B":"Last year I did the r\/52weeksofbaking and it was great to have an inspiration for each week","labels":0,"seconds_difference":15753.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6568b","c_root_id_B":"gb5t0sa","created_at_utc_A":1604532307,"created_at_utc_B":1604526285,"score_A":8,"score_B":4,"human_ref_A":"Last year I did the r\/52weeksofbaking and it was great to have an inspiration for each week","human_ref_B":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","labels":1,"seconds_difference":6022.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6568b","c_root_id_B":"gb62ys0","created_at_utc_A":1604532307,"created_at_utc_B":1604531159,"score_A":8,"score_B":4,"human_ref_A":"Last year I did the r\/52weeksofbaking and it was great to have an inspiration for each week","human_ref_B":"Reddit usually. Find cool recipes on here all the time.","labels":1,"seconds_difference":1148.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6568b","c_root_id_B":"gb64got","created_at_utc_A":1604532307,"created_at_utc_B":1604531941,"score_A":8,"score_B":4,"human_ref_A":"Last year I did the r\/52weeksofbaking and it was great to have an inspiration for each week","human_ref_B":"I use Instagram for visual inspiration and colour moods for my baked goods. Then I figure out what flavours I'm craving or interested in experimenting with, and lastly what sort of difficulty level I'm in the headspace for.   Holidays\/festivals also really help, especially since I'm from a culture that has a lot of celebrations lol, so they are also a pretty solid inspo for flavours and ingredients.","labels":1,"seconds_difference":366.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5qtg7","c_root_id_B":"gb6568b","created_at_utc_A":1604525256,"created_at_utc_B":1604532307,"score_A":3,"score_B":8,"human_ref_A":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","human_ref_B":"Last year I did the r\/52weeksofbaking and it was great to have an inspiration for each week","labels":0,"seconds_difference":7051.0,"score_ratio":2.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb64zmw","c_root_id_B":"gb6568b","created_at_utc_A":1604532213,"created_at_utc_B":1604532307,"score_A":3,"score_B":8,"human_ref_A":"I have a running list of things I want to try my hand at so normally I\u2019ll pick something off of there. It\u2019s pretty extensive from yeasted stuff to cookies and cakes and stuff. They normally get on that list from watching Great British Bake Off or Instagram.","human_ref_B":"Last year I did the r\/52weeksofbaking and it was great to have an inspiration for each week","labels":0,"seconds_difference":94.0,"score_ratio":2.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6568b","c_root_id_B":"gb6503u","created_at_utc_A":1604532307,"created_at_utc_B":1604532219,"score_A":8,"score_B":2,"human_ref_A":"Last year I did the r\/52weeksofbaking and it was great to have an inspiration for each week","human_ref_B":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","labels":1,"seconds_difference":88.0,"score_ratio":4.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb669xk","c_root_id_B":"gb6lae5","created_at_utc_A":1604532868,"created_at_utc_B":1604540776,"score_A":6,"score_B":8,"human_ref_A":"Based on my schmood or the weather.","human_ref_B":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","labels":0,"seconds_difference":7908.0,"score_ratio":1.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6lae5","c_root_id_B":"gb575wm","created_at_utc_A":1604540776,"created_at_utc_B":1604516028,"score_A":8,"score_B":6,"human_ref_A":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","human_ref_B":"I organise a list of things I want to bake! I mostly use YouTube recipes (specifically cupcake Jemma, she\u2019s amazing) and I have a playlist there. I sort through it in order but sometimes it all depends on what ingredients I have in my house. Because sometimes I just can\u2019t be bothered to go out and spend money on ingredients for a certain recipe when I have the sufficient ingredients for another.   For example, this week I\u2019m planning on making cookie dough brownies since I have all the ingredients!  I also have my mother who is always there for suggestions, telling me what she fancies.","labels":1,"seconds_difference":24748.0,"score_ratio":1.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6lae5","c_root_id_B":"gb61kf3","created_at_utc_A":1604540776,"created_at_utc_B":1604530446,"score_A":8,"score_B":5,"human_ref_A":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","human_ref_B":"I tend to bake around my ingredients.  Whatever I have on hand is usually seasonal  and I love to experiment with flavors.","labels":1,"seconds_difference":10330.0,"score_ratio":1.6}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb65dmr","c_root_id_B":"gb6lae5","created_at_utc_A":1604532411,"created_at_utc_B":1604540776,"score_A":5,"score_B":8,"human_ref_A":"I have a few cookbooks that I\u2019m baking through, not necessarily consecutively, but just trying recipes I thought looked intriguing, and depending on the ingredients I have in stock. I also do have a binder of family favorites that are easy to whip up if we have dessert cravings!  The cookbooks I\u2019m currently going through: Stella Park\u2019s Bravetart, and The Perfect Cookie, The Perfect Pie, and Everything Chocolate by America\u2019s Test Kitchen\/Cook\u2019s Illustrated.","human_ref_B":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","labels":0,"seconds_difference":8365.0,"score_ratio":1.6}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb58alu","c_root_id_B":"gb6lae5","created_at_utc_A":1604516554,"created_at_utc_B":1604540776,"score_A":4,"score_B":8,"human_ref_A":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","human_ref_B":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","labels":0,"seconds_difference":24222.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5t0sa","c_root_id_B":"gb6lae5","created_at_utc_A":1604526285,"created_at_utc_B":1604540776,"score_A":4,"score_B":8,"human_ref_A":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","human_ref_B":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","labels":0,"seconds_difference":14491.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb62ys0","c_root_id_B":"gb6lae5","created_at_utc_A":1604531159,"created_at_utc_B":1604540776,"score_A":4,"score_B":8,"human_ref_A":"Reddit usually. Find cool recipes on here all the time.","human_ref_B":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","labels":0,"seconds_difference":9617.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6lae5","c_root_id_B":"gb64got","created_at_utc_A":1604540776,"created_at_utc_B":1604531941,"score_A":8,"score_B":4,"human_ref_A":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","human_ref_B":"I use Instagram for visual inspiration and colour moods for my baked goods. Then I figure out what flavours I'm craving or interested in experimenting with, and lastly what sort of difficulty level I'm in the headspace for.   Holidays\/festivals also really help, especially since I'm from a culture that has a lot of celebrations lol, so they are also a pretty solid inspo for flavours and ingredients.","labels":1,"seconds_difference":8835.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb67c8o","c_root_id_B":"gb6lae5","created_at_utc_A":1604533406,"created_at_utc_B":1604540776,"score_A":4,"score_B":8,"human_ref_A":"It likely depends on the ingredients I have on hand, but when I'm feeling creative I often like to try new recipes so that I can challenge myself and learn new techniques. On days when I just want to unwind, I bake bread because kneading dough by hand is therapeutic for me imo.","human_ref_B":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","labels":0,"seconds_difference":7370.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6eeto","c_root_id_B":"gb6lae5","created_at_utc_A":1604537128,"created_at_utc_B":1604540776,"score_A":4,"score_B":8,"human_ref_A":"For me I don\u2019t have a lot of Ingredients at home so I do it with how much i have to buy, how much extra will that leave me and how much time I want to spend doing this. Some things like cookies, usually 20-30 minutes total, clean up included. Making a 3 layer cake with 2 different fillings and 2 decorations and an icing\/frosting\/glaze, usually a good portion of one day to 2 days depending on the complexity.","human_ref_B":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","labels":0,"seconds_difference":3648.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5qtg7","c_root_id_B":"gb6lae5","created_at_utc_A":1604525256,"created_at_utc_B":1604540776,"score_A":3,"score_B":8,"human_ref_A":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","human_ref_B":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","labels":0,"seconds_difference":15520.0,"score_ratio":2.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb64zmw","c_root_id_B":"gb6lae5","created_at_utc_A":1604532213,"created_at_utc_B":1604540776,"score_A":3,"score_B":8,"human_ref_A":"I have a running list of things I want to try my hand at so normally I\u2019ll pick something off of there. It\u2019s pretty extensive from yeasted stuff to cookies and cakes and stuff. They normally get on that list from watching Great British Bake Off or Instagram.","human_ref_B":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","labels":0,"seconds_difference":8563.0,"score_ratio":2.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6lae5","c_root_id_B":"gb6dzpl","created_at_utc_A":1604540776,"created_at_utc_B":1604536908,"score_A":8,"score_B":3,"human_ref_A":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","human_ref_B":"I kinda look in my cabinets to see what's interesting in there. Or what I have an abundance of. Or what's something funky that I could change the flavor and kinda mimic something. For example, I have some generic vanilla wafers and some espresso individually wrapped candies. Figured i would try to make a parfait with an espresso caramel drizzle sauce with those items. I just kinda think of something funky and try to combine my idea with tangible recipes others have made already.","labels":1,"seconds_difference":3868.0,"score_ratio":2.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6fk5y","c_root_id_B":"gb6lae5","created_at_utc_A":1604537740,"created_at_utc_B":1604540776,"score_A":3,"score_B":8,"human_ref_A":"I've been flipping through the King Arthur Flour cookbook. Filled croissants and chocolate donuts were the result so far.","human_ref_B":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","labels":0,"seconds_difference":3036.0,"score_ratio":2.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6lae5","c_root_id_B":"gb6g1tr","created_at_utc_A":1604540776,"created_at_utc_B":1604537998,"score_A":8,"score_B":3,"human_ref_A":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","human_ref_B":"In the summer and fall, it\u2019s usually based on whatever fresh produce I have in season. I also have a collection of cookbooks that I\u2019ll flip through to see if anything jumps out. Sometimes I make a recipe exactly, or other times I just use it as inspiration.   For my food blog, I am always trying to come up with something different, so I like using cookbooks and online recipes as a starting point to add twists and experiment with.","labels":1,"seconds_difference":2778.0,"score_ratio":2.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6503u","c_root_id_B":"gb6lae5","created_at_utc_A":1604532219,"created_at_utc_B":1604540776,"score_A":2,"score_B":8,"human_ref_A":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","human_ref_B":"I get baked first, then I choose. Sometimes I'll even revisit an old recipe to tweak it or make it more enjoyable to the palette.","labels":0,"seconds_difference":8557.0,"score_ratio":4.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fvmj","c_root_id_B":"gb669xk","created_at_utc_A":1604560009,"created_at_utc_B":1604532868,"score_A":7,"score_B":6,"human_ref_A":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","human_ref_B":"Based on my schmood or the weather.","labels":1,"seconds_difference":27141.0,"score_ratio":1.1666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb575wm","c_root_id_B":"gb7fvmj","created_at_utc_A":1604516028,"created_at_utc_B":1604560009,"score_A":6,"score_B":7,"human_ref_A":"I organise a list of things I want to bake! I mostly use YouTube recipes (specifically cupcake Jemma, she\u2019s amazing) and I have a playlist there. I sort through it in order but sometimes it all depends on what ingredients I have in my house. Because sometimes I just can\u2019t be bothered to go out and spend money on ingredients for a certain recipe when I have the sufficient ingredients for another.   For example, this week I\u2019m planning on making cookie dough brownies since I have all the ingredients!  I also have my mother who is always there for suggestions, telling me what she fancies.","human_ref_B":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","labels":0,"seconds_difference":43981.0,"score_ratio":1.1666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fvmj","c_root_id_B":"gb61kf3","created_at_utc_A":1604560009,"created_at_utc_B":1604530446,"score_A":7,"score_B":5,"human_ref_A":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","human_ref_B":"I tend to bake around my ingredients.  Whatever I have on hand is usually seasonal  and I love to experiment with flavors.","labels":1,"seconds_difference":29563.0,"score_ratio":1.4}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fvmj","c_root_id_B":"gb65dmr","created_at_utc_A":1604560009,"created_at_utc_B":1604532411,"score_A":7,"score_B":5,"human_ref_A":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","human_ref_B":"I have a few cookbooks that I\u2019m baking through, not necessarily consecutively, but just trying recipes I thought looked intriguing, and depending on the ingredients I have in stock. I also do have a binder of family favorites that are easy to whip up if we have dessert cravings!  The cookbooks I\u2019m currently going through: Stella Park\u2019s Bravetart, and The Perfect Cookie, The Perfect Pie, and Everything Chocolate by America\u2019s Test Kitchen\/Cook\u2019s Illustrated.","labels":1,"seconds_difference":27598.0,"score_ratio":1.4}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fjew","c_root_id_B":"gb7fvmj","created_at_utc_A":1604559715,"created_at_utc_B":1604560009,"score_A":5,"score_B":7,"human_ref_A":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","human_ref_B":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","labels":0,"seconds_difference":294.0,"score_ratio":1.4}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb58alu","c_root_id_B":"gb7fvmj","created_at_utc_A":1604516554,"created_at_utc_B":1604560009,"score_A":4,"score_B":7,"human_ref_A":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","human_ref_B":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","labels":0,"seconds_difference":43455.0,"score_ratio":1.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5t0sa","c_root_id_B":"gb7fvmj","created_at_utc_A":1604526285,"created_at_utc_B":1604560009,"score_A":4,"score_B":7,"human_ref_A":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","human_ref_B":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","labels":0,"seconds_difference":33724.0,"score_ratio":1.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb62ys0","c_root_id_B":"gb7fvmj","created_at_utc_A":1604531159,"created_at_utc_B":1604560009,"score_A":4,"score_B":7,"human_ref_A":"Reddit usually. Find cool recipes on here all the time.","human_ref_B":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","labels":0,"seconds_difference":28850.0,"score_ratio":1.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fvmj","c_root_id_B":"gb64got","created_at_utc_A":1604560009,"created_at_utc_B":1604531941,"score_A":7,"score_B":4,"human_ref_A":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","human_ref_B":"I use Instagram for visual inspiration and colour moods for my baked goods. Then I figure out what flavours I'm craving or interested in experimenting with, and lastly what sort of difficulty level I'm in the headspace for.   Holidays\/festivals also really help, especially since I'm from a culture that has a lot of celebrations lol, so they are also a pretty solid inspo for flavours and ingredients.","labels":1,"seconds_difference":28068.0,"score_ratio":1.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb67c8o","c_root_id_B":"gb7fvmj","created_at_utc_A":1604533406,"created_at_utc_B":1604560009,"score_A":4,"score_B":7,"human_ref_A":"It likely depends on the ingredients I have on hand, but when I'm feeling creative I often like to try new recipes so that I can challenge myself and learn new techniques. On days when I just want to unwind, I bake bread because kneading dough by hand is therapeutic for me imo.","human_ref_B":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","labels":0,"seconds_difference":26603.0,"score_ratio":1.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6eeto","c_root_id_B":"gb7fvmj","created_at_utc_A":1604537128,"created_at_utc_B":1604560009,"score_A":4,"score_B":7,"human_ref_A":"For me I don\u2019t have a lot of Ingredients at home so I do it with how much i have to buy, how much extra will that leave me and how much time I want to spend doing this. Some things like cookies, usually 20-30 minutes total, clean up included. Making a 3 layer cake with 2 different fillings and 2 decorations and an icing\/frosting\/glaze, usually a good portion of one day to 2 days depending on the complexity.","human_ref_B":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","labels":0,"seconds_difference":22881.0,"score_ratio":1.75}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6ns80","c_root_id_B":"gb7fvmj","created_at_utc_A":1604542075,"created_at_utc_B":1604560009,"score_A":5,"score_B":7,"human_ref_A":"I keep a list of things I come across that I want to try. I add the ingredients for two of them on the monthly shopping list. So I make 24 new bakes a year. Use up the ingredients refining the bake","human_ref_B":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","labels":0,"seconds_difference":17934.0,"score_ratio":1.4}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fvmj","c_root_id_B":"gb5qtg7","created_at_utc_A":1604560009,"created_at_utc_B":1604525256,"score_A":7,"score_B":3,"human_ref_A":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","human_ref_B":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","labels":1,"seconds_difference":34753.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fvmj","c_root_id_B":"gb64zmw","created_at_utc_A":1604560009,"created_at_utc_B":1604532213,"score_A":7,"score_B":3,"human_ref_A":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","human_ref_B":"I have a running list of things I want to try my hand at so normally I\u2019ll pick something off of there. It\u2019s pretty extensive from yeasted stuff to cookies and cakes and stuff. They normally get on that list from watching Great British Bake Off or Instagram.","labels":1,"seconds_difference":27796.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fvmj","c_root_id_B":"gb6dzpl","created_at_utc_A":1604560009,"created_at_utc_B":1604536908,"score_A":7,"score_B":3,"human_ref_A":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","human_ref_B":"I kinda look in my cabinets to see what's interesting in there. Or what I have an abundance of. Or what's something funky that I could change the flavor and kinda mimic something. For example, I have some generic vanilla wafers and some espresso individually wrapped candies. Figured i would try to make a parfait with an espresso caramel drizzle sauce with those items. I just kinda think of something funky and try to combine my idea with tangible recipes others have made already.","labels":1,"seconds_difference":23101.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fvmj","c_root_id_B":"gb6fk5y","created_at_utc_A":1604560009,"created_at_utc_B":1604537740,"score_A":7,"score_B":3,"human_ref_A":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","human_ref_B":"I've been flipping through the King Arthur Flour cookbook. Filled croissants and chocolate donuts were the result so far.","labels":1,"seconds_difference":22269.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6g1tr","c_root_id_B":"gb7fvmj","created_at_utc_A":1604537998,"created_at_utc_B":1604560009,"score_A":3,"score_B":7,"human_ref_A":"In the summer and fall, it\u2019s usually based on whatever fresh produce I have in season. I also have a collection of cookbooks that I\u2019ll flip through to see if anything jumps out. Sometimes I make a recipe exactly, or other times I just use it as inspiration.   For my food blog, I am always trying to come up with something different, so I like using cookbooks and online recipes as a starting point to add twists and experiment with.","human_ref_B":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","labels":0,"seconds_difference":22011.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fvmj","c_root_id_B":"gb6qucl","created_at_utc_A":1604560009,"created_at_utc_B":1604543694,"score_A":7,"score_B":3,"human_ref_A":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","human_ref_B":"Sometimes I ask my partner what he'd like to eat. I did that maybe a week or two ago and this past weekend we passed the cheddar bay biscuit box mix in the grocery store and he pointed at it and said, \"This.\" I was so confused at first but clearly he gave it thought. Saves my energy :)","labels":1,"seconds_difference":16315.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6qwct","c_root_id_B":"gb7fvmj","created_at_utc_A":1604543724,"created_at_utc_B":1604560009,"score_A":3,"score_B":7,"human_ref_A":"I usually make brownies or cookies when I have a craving, otherwise right now I\u2019m doing a bake-off challenge. I go through each episode of bake-off and try to make each recipe sans most show stoppers.","human_ref_B":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","labels":0,"seconds_difference":16285.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fvmj","c_root_id_B":"gb6rdsw","created_at_utc_A":1604560009,"created_at_utc_B":1604543986,"score_A":7,"score_B":3,"human_ref_A":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","human_ref_B":"I try and use\/use up an ingredient I already have... if possible.      I just made (failure) peach muffins with some canned peaches which had been sitting for awhile.      Now I'll probably try and find a good recipe to use the rest of the yogurt I bought to make peach muffins.      Brownies as an easy crowd pleaser or thank you gift.      I've got some apples which need to be used, I might make a tart or something. Probably google apple inspiration and go from there.","labels":1,"seconds_difference":16023.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fvmj","c_root_id_B":"gb6wkeq","created_at_utc_A":1604560009,"created_at_utc_B":1604546748,"score_A":7,"score_B":3,"human_ref_A":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","human_ref_B":"One thing I do is that I let all my family members request birthday desserts (within reason) so I end up getting to experiment a little as well as visit old favorites. I also plan on bigger baking items (like whole pies) when I know people are coming over","labels":1,"seconds_difference":13261.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fvmj","c_root_id_B":"gb71eoy","created_at_utc_A":1604560009,"created_at_utc_B":1604549510,"score_A":7,"score_B":3,"human_ref_A":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","human_ref_B":"I like to find out what friends and coworkers favorites are and make things especially for them. I also just watch a lot of baking tv shows and videos and choose things that seem like they\u2019d be good to have under my belt. Literally and figuratively!","labels":1,"seconds_difference":10499.0,"score_ratio":2.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6503u","c_root_id_B":"gb7fvmj","created_at_utc_A":1604532219,"created_at_utc_B":1604560009,"score_A":2,"score_B":7,"human_ref_A":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","human_ref_B":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","labels":0,"seconds_difference":27790.0,"score_ratio":3.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fvmj","c_root_id_B":"gb6q5rk","created_at_utc_A":1604560009,"created_at_utc_B":1604543332,"score_A":7,"score_B":2,"human_ref_A":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","human_ref_B":"Whatever I have a taste for that week I make so long as I have the ingredients. I'm also always on the lookout for new recipes and ideas that I've never made because I enjoy a challenge and love discovering a new favorite.","labels":1,"seconds_difference":16677.0,"score_ratio":3.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6ss10","c_root_id_B":"gb7fvmj","created_at_utc_A":1604544725,"created_at_utc_B":1604560009,"score_A":2,"score_B":7,"human_ref_A":"Cravings + what\u2019s in season\/trendy + requests from other people + what I have time to make. My trusty formula.","human_ref_B":"*Looks at long list of recipes saved in bookmarks * hmmm one day, one day","labels":0,"seconds_difference":15284.0,"score_ratio":3.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb669xk","c_root_id_B":"gb66whs","created_at_utc_A":1604532868,"created_at_utc_B":1604533184,"score_A":6,"score_B":8,"human_ref_A":"Based on my schmood or the weather.","human_ref_B":"Challenging myself with the parameters of a) only using ingredients I have on hand, never buying anything for a specific recipe, and b) baking toward the preferences and dietary restrictions of whoever I might share with :)","labels":0,"seconds_difference":316.0,"score_ratio":1.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb669xk","c_root_id_B":"gb61kf3","created_at_utc_A":1604532868,"created_at_utc_B":1604530446,"score_A":6,"score_B":5,"human_ref_A":"Based on my schmood or the weather.","human_ref_B":"I tend to bake around my ingredients.  Whatever I have on hand is usually seasonal  and I love to experiment with flavors.","labels":1,"seconds_difference":2422.0,"score_ratio":1.2}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb669xk","c_root_id_B":"gb65dmr","created_at_utc_A":1604532868,"created_at_utc_B":1604532411,"score_A":6,"score_B":5,"human_ref_A":"Based on my schmood or the weather.","human_ref_B":"I have a few cookbooks that I\u2019m baking through, not necessarily consecutively, but just trying recipes I thought looked intriguing, and depending on the ingredients I have in stock. I also do have a binder of family favorites that are easy to whip up if we have dessert cravings!  The cookbooks I\u2019m currently going through: Stella Park\u2019s Bravetart, and The Perfect Cookie, The Perfect Pie, and Everything Chocolate by America\u2019s Test Kitchen\/Cook\u2019s Illustrated.","labels":1,"seconds_difference":457.0,"score_ratio":1.2}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb669xk","c_root_id_B":"gb58alu","created_at_utc_A":1604532868,"created_at_utc_B":1604516554,"score_A":6,"score_B":4,"human_ref_A":"Based on my schmood or the weather.","human_ref_B":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","labels":1,"seconds_difference":16314.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5t0sa","c_root_id_B":"gb669xk","created_at_utc_A":1604526285,"created_at_utc_B":1604532868,"score_A":4,"score_B":6,"human_ref_A":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","human_ref_B":"Based on my schmood or the weather.","labels":0,"seconds_difference":6583.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb62ys0","c_root_id_B":"gb669xk","created_at_utc_A":1604531159,"created_at_utc_B":1604532868,"score_A":4,"score_B":6,"human_ref_A":"Reddit usually. Find cool recipes on here all the time.","human_ref_B":"Based on my schmood or the weather.","labels":0,"seconds_difference":1709.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb669xk","c_root_id_B":"gb64got","created_at_utc_A":1604532868,"created_at_utc_B":1604531941,"score_A":6,"score_B":4,"human_ref_A":"Based on my schmood or the weather.","human_ref_B":"I use Instagram for visual inspiration and colour moods for my baked goods. Then I figure out what flavours I'm craving or interested in experimenting with, and lastly what sort of difficulty level I'm in the headspace for.   Holidays\/festivals also really help, especially since I'm from a culture that has a lot of celebrations lol, so they are also a pretty solid inspo for flavours and ingredients.","labels":1,"seconds_difference":927.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5qtg7","c_root_id_B":"gb669xk","created_at_utc_A":1604525256,"created_at_utc_B":1604532868,"score_A":3,"score_B":6,"human_ref_A":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","human_ref_B":"Based on my schmood or the weather.","labels":0,"seconds_difference":7612.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb64zmw","c_root_id_B":"gb669xk","created_at_utc_A":1604532213,"created_at_utc_B":1604532868,"score_A":3,"score_B":6,"human_ref_A":"I have a running list of things I want to try my hand at so normally I\u2019ll pick something off of there. It\u2019s pretty extensive from yeasted stuff to cookies and cakes and stuff. They normally get on that list from watching Great British Bake Off or Instagram.","human_ref_B":"Based on my schmood or the weather.","labels":0,"seconds_difference":655.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6503u","c_root_id_B":"gb669xk","created_at_utc_A":1604532219,"created_at_utc_B":1604532868,"score_A":2,"score_B":6,"human_ref_A":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","human_ref_B":"Based on my schmood or the weather.","labels":0,"seconds_difference":649.0,"score_ratio":3.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb66whs","c_root_id_B":"gb575wm","created_at_utc_A":1604533184,"created_at_utc_B":1604516028,"score_A":8,"score_B":6,"human_ref_A":"Challenging myself with the parameters of a) only using ingredients I have on hand, never buying anything for a specific recipe, and b) baking toward the preferences and dietary restrictions of whoever I might share with :)","human_ref_B":"I organise a list of things I want to bake! I mostly use YouTube recipes (specifically cupcake Jemma, she\u2019s amazing) and I have a playlist there. I sort through it in order but sometimes it all depends on what ingredients I have in my house. Because sometimes I just can\u2019t be bothered to go out and spend money on ingredients for a certain recipe when I have the sufficient ingredients for another.   For example, this week I\u2019m planning on making cookie dough brownies since I have all the ingredients!  I also have my mother who is always there for suggestions, telling me what she fancies.","labels":1,"seconds_difference":17156.0,"score_ratio":1.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb66whs","c_root_id_B":"gb61kf3","created_at_utc_A":1604533184,"created_at_utc_B":1604530446,"score_A":8,"score_B":5,"human_ref_A":"Challenging myself with the parameters of a) only using ingredients I have on hand, never buying anything for a specific recipe, and b) baking toward the preferences and dietary restrictions of whoever I might share with :)","human_ref_B":"I tend to bake around my ingredients.  Whatever I have on hand is usually seasonal  and I love to experiment with flavors.","labels":1,"seconds_difference":2738.0,"score_ratio":1.6}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb66whs","c_root_id_B":"gb65dmr","created_at_utc_A":1604533184,"created_at_utc_B":1604532411,"score_A":8,"score_B":5,"human_ref_A":"Challenging myself with the parameters of a) only using ingredients I have on hand, never buying anything for a specific recipe, and b) baking toward the preferences and dietary restrictions of whoever I might share with :)","human_ref_B":"I have a few cookbooks that I\u2019m baking through, not necessarily consecutively, but just trying recipes I thought looked intriguing, and depending on the ingredients I have in stock. I also do have a binder of family favorites that are easy to whip up if we have dessert cravings!  The cookbooks I\u2019m currently going through: Stella Park\u2019s Bravetart, and The Perfect Cookie, The Perfect Pie, and Everything Chocolate by America\u2019s Test Kitchen\/Cook\u2019s Illustrated.","labels":1,"seconds_difference":773.0,"score_ratio":1.6}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb58alu","c_root_id_B":"gb66whs","created_at_utc_A":1604516554,"created_at_utc_B":1604533184,"score_A":4,"score_B":8,"human_ref_A":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","human_ref_B":"Challenging myself with the parameters of a) only using ingredients I have on hand, never buying anything for a specific recipe, and b) baking toward the preferences and dietary restrictions of whoever I might share with :)","labels":0,"seconds_difference":16630.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb66whs","c_root_id_B":"gb5t0sa","created_at_utc_A":1604533184,"created_at_utc_B":1604526285,"score_A":8,"score_B":4,"human_ref_A":"Challenging myself with the parameters of a) only using ingredients I have on hand, never buying anything for a specific recipe, and b) baking toward the preferences and dietary restrictions of whoever I might share with :)","human_ref_B":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","labels":1,"seconds_difference":6899.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb66whs","c_root_id_B":"gb62ys0","created_at_utc_A":1604533184,"created_at_utc_B":1604531159,"score_A":8,"score_B":4,"human_ref_A":"Challenging myself with the parameters of a) only using ingredients I have on hand, never buying anything for a specific recipe, and b) baking toward the preferences and dietary restrictions of whoever I might share with :)","human_ref_B":"Reddit usually. Find cool recipes on here all the time.","labels":1,"seconds_difference":2025.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb64got","c_root_id_B":"gb66whs","created_at_utc_A":1604531941,"created_at_utc_B":1604533184,"score_A":4,"score_B":8,"human_ref_A":"I use Instagram for visual inspiration and colour moods for my baked goods. Then I figure out what flavours I'm craving or interested in experimenting with, and lastly what sort of difficulty level I'm in the headspace for.   Holidays\/festivals also really help, especially since I'm from a culture that has a lot of celebrations lol, so they are also a pretty solid inspo for flavours and ingredients.","human_ref_B":"Challenging myself with the parameters of a) only using ingredients I have on hand, never buying anything for a specific recipe, and b) baking toward the preferences and dietary restrictions of whoever I might share with :)","labels":0,"seconds_difference":1243.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5qtg7","c_root_id_B":"gb66whs","created_at_utc_A":1604525256,"created_at_utc_B":1604533184,"score_A":3,"score_B":8,"human_ref_A":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","human_ref_B":"Challenging myself with the parameters of a) only using ingredients I have on hand, never buying anything for a specific recipe, and b) baking toward the preferences and dietary restrictions of whoever I might share with :)","labels":0,"seconds_difference":7928.0,"score_ratio":2.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb66whs","c_root_id_B":"gb64zmw","created_at_utc_A":1604533184,"created_at_utc_B":1604532213,"score_A":8,"score_B":3,"human_ref_A":"Challenging myself with the parameters of a) only using ingredients I have on hand, never buying anything for a specific recipe, and b) baking toward the preferences and dietary restrictions of whoever I might share with :)","human_ref_B":"I have a running list of things I want to try my hand at so normally I\u2019ll pick something off of there. It\u2019s pretty extensive from yeasted stuff to cookies and cakes and stuff. They normally get on that list from watching Great British Bake Off or Instagram.","labels":1,"seconds_difference":971.0,"score_ratio":2.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb66whs","c_root_id_B":"gb6503u","created_at_utc_A":1604533184,"created_at_utc_B":1604532219,"score_A":8,"score_B":2,"human_ref_A":"Challenging myself with the parameters of a) only using ingredients I have on hand, never buying anything for a specific recipe, and b) baking toward the preferences and dietary restrictions of whoever I might share with :)","human_ref_B":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","labels":1,"seconds_difference":965.0,"score_ratio":4.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb58alu","c_root_id_B":"gb61kf3","created_at_utc_A":1604516554,"created_at_utc_B":1604530446,"score_A":4,"score_B":5,"human_ref_A":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","human_ref_B":"I tend to bake around my ingredients.  Whatever I have on hand is usually seasonal  and I love to experiment with flavors.","labels":0,"seconds_difference":13892.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5t0sa","c_root_id_B":"gb61kf3","created_at_utc_A":1604526285,"created_at_utc_B":1604530446,"score_A":4,"score_B":5,"human_ref_A":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","human_ref_B":"I tend to bake around my ingredients.  Whatever I have on hand is usually seasonal  and I love to experiment with flavors.","labels":0,"seconds_difference":4161.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5qtg7","c_root_id_B":"gb61kf3","created_at_utc_A":1604525256,"created_at_utc_B":1604530446,"score_A":3,"score_B":5,"human_ref_A":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","human_ref_B":"I tend to bake around my ingredients.  Whatever I have on hand is usually seasonal  and I love to experiment with flavors.","labels":0,"seconds_difference":5190.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb65dmr","c_root_id_B":"gb58alu","created_at_utc_A":1604532411,"created_at_utc_B":1604516554,"score_A":5,"score_B":4,"human_ref_A":"I have a few cookbooks that I\u2019m baking through, not necessarily consecutively, but just trying recipes I thought looked intriguing, and depending on the ingredients I have in stock. I also do have a binder of family favorites that are easy to whip up if we have dessert cravings!  The cookbooks I\u2019m currently going through: Stella Park\u2019s Bravetart, and The Perfect Cookie, The Perfect Pie, and Everything Chocolate by America\u2019s Test Kitchen\/Cook\u2019s Illustrated.","human_ref_B":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","labels":1,"seconds_difference":15857.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb65dmr","c_root_id_B":"gb5t0sa","created_at_utc_A":1604532411,"created_at_utc_B":1604526285,"score_A":5,"score_B":4,"human_ref_A":"I have a few cookbooks that I\u2019m baking through, not necessarily consecutively, but just trying recipes I thought looked intriguing, and depending on the ingredients I have in stock. I also do have a binder of family favorites that are easy to whip up if we have dessert cravings!  The cookbooks I\u2019m currently going through: Stella Park\u2019s Bravetart, and The Perfect Cookie, The Perfect Pie, and Everything Chocolate by America\u2019s Test Kitchen\/Cook\u2019s Illustrated.","human_ref_B":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","labels":1,"seconds_difference":6126.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb65dmr","c_root_id_B":"gb62ys0","created_at_utc_A":1604532411,"created_at_utc_B":1604531159,"score_A":5,"score_B":4,"human_ref_A":"I have a few cookbooks that I\u2019m baking through, not necessarily consecutively, but just trying recipes I thought looked intriguing, and depending on the ingredients I have in stock. I also do have a binder of family favorites that are easy to whip up if we have dessert cravings!  The cookbooks I\u2019m currently going through: Stella Park\u2019s Bravetart, and The Perfect Cookie, The Perfect Pie, and Everything Chocolate by America\u2019s Test Kitchen\/Cook\u2019s Illustrated.","human_ref_B":"Reddit usually. Find cool recipes on here all the time.","labels":1,"seconds_difference":1252.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb65dmr","c_root_id_B":"gb64got","created_at_utc_A":1604532411,"created_at_utc_B":1604531941,"score_A":5,"score_B":4,"human_ref_A":"I have a few cookbooks that I\u2019m baking through, not necessarily consecutively, but just trying recipes I thought looked intriguing, and depending on the ingredients I have in stock. I also do have a binder of family favorites that are easy to whip up if we have dessert cravings!  The cookbooks I\u2019m currently going through: Stella Park\u2019s Bravetart, and The Perfect Cookie, The Perfect Pie, and Everything Chocolate by America\u2019s Test Kitchen\/Cook\u2019s Illustrated.","human_ref_B":"I use Instagram for visual inspiration and colour moods for my baked goods. Then I figure out what flavours I'm craving or interested in experimenting with, and lastly what sort of difficulty level I'm in the headspace for.   Holidays\/festivals also really help, especially since I'm from a culture that has a lot of celebrations lol, so they are also a pretty solid inspo for flavours and ingredients.","labels":1,"seconds_difference":470.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5qtg7","c_root_id_B":"gb65dmr","created_at_utc_A":1604525256,"created_at_utc_B":1604532411,"score_A":3,"score_B":5,"human_ref_A":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","human_ref_B":"I have a few cookbooks that I\u2019m baking through, not necessarily consecutively, but just trying recipes I thought looked intriguing, and depending on the ingredients I have in stock. I also do have a binder of family favorites that are easy to whip up if we have dessert cravings!  The cookbooks I\u2019m currently going through: Stella Park\u2019s Bravetart, and The Perfect Cookie, The Perfect Pie, and Everything Chocolate by America\u2019s Test Kitchen\/Cook\u2019s Illustrated.","labels":0,"seconds_difference":7155.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb65dmr","c_root_id_B":"gb64zmw","created_at_utc_A":1604532411,"created_at_utc_B":1604532213,"score_A":5,"score_B":3,"human_ref_A":"I have a few cookbooks that I\u2019m baking through, not necessarily consecutively, but just trying recipes I thought looked intriguing, and depending on the ingredients I have in stock. I also do have a binder of family favorites that are easy to whip up if we have dessert cravings!  The cookbooks I\u2019m currently going through: Stella Park\u2019s Bravetart, and The Perfect Cookie, The Perfect Pie, and Everything Chocolate by America\u2019s Test Kitchen\/Cook\u2019s Illustrated.","human_ref_B":"I have a running list of things I want to try my hand at so normally I\u2019ll pick something off of there. It\u2019s pretty extensive from yeasted stuff to cookies and cakes and stuff. They normally get on that list from watching Great British Bake Off or Instagram.","labels":1,"seconds_difference":198.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb65dmr","c_root_id_B":"gb6503u","created_at_utc_A":1604532411,"created_at_utc_B":1604532219,"score_A":5,"score_B":2,"human_ref_A":"I have a few cookbooks that I\u2019m baking through, not necessarily consecutively, but just trying recipes I thought looked intriguing, and depending on the ingredients I have in stock. I also do have a binder of family favorites that are easy to whip up if we have dessert cravings!  The cookbooks I\u2019m currently going through: Stella Park\u2019s Bravetart, and The Perfect Cookie, The Perfect Pie, and Everything Chocolate by America\u2019s Test Kitchen\/Cook\u2019s Illustrated.","human_ref_B":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","labels":1,"seconds_difference":192.0,"score_ratio":2.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb58alu","c_root_id_B":"gb7fjew","created_at_utc_A":1604516554,"created_at_utc_B":1604559715,"score_A":4,"score_B":5,"human_ref_A":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","human_ref_B":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","labels":0,"seconds_difference":43161.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5t0sa","c_root_id_B":"gb7fjew","created_at_utc_A":1604526285,"created_at_utc_B":1604559715,"score_A":4,"score_B":5,"human_ref_A":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","human_ref_B":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","labels":0,"seconds_difference":33430.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fjew","c_root_id_B":"gb62ys0","created_at_utc_A":1604559715,"created_at_utc_B":1604531159,"score_A":5,"score_B":4,"human_ref_A":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","human_ref_B":"Reddit usually. Find cool recipes on here all the time.","labels":1,"seconds_difference":28556.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb64got","c_root_id_B":"gb7fjew","created_at_utc_A":1604531941,"created_at_utc_B":1604559715,"score_A":4,"score_B":5,"human_ref_A":"I use Instagram for visual inspiration and colour moods for my baked goods. Then I figure out what flavours I'm craving or interested in experimenting with, and lastly what sort of difficulty level I'm in the headspace for.   Holidays\/festivals also really help, especially since I'm from a culture that has a lot of celebrations lol, so they are also a pretty solid inspo for flavours and ingredients.","human_ref_B":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","labels":0,"seconds_difference":27774.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fjew","c_root_id_B":"gb67c8o","created_at_utc_A":1604559715,"created_at_utc_B":1604533406,"score_A":5,"score_B":4,"human_ref_A":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","human_ref_B":"It likely depends on the ingredients I have on hand, but when I'm feeling creative I often like to try new recipes so that I can challenge myself and learn new techniques. On days when I just want to unwind, I bake bread because kneading dough by hand is therapeutic for me imo.","labels":1,"seconds_difference":26309.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fjew","c_root_id_B":"gb6eeto","created_at_utc_A":1604559715,"created_at_utc_B":1604537128,"score_A":5,"score_B":4,"human_ref_A":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","human_ref_B":"For me I don\u2019t have a lot of Ingredients at home so I do it with how much i have to buy, how much extra will that leave me and how much time I want to spend doing this. Some things like cookies, usually 20-30 minutes total, clean up included. Making a 3 layer cake with 2 different fillings and 2 decorations and an icing\/frosting\/glaze, usually a good portion of one day to 2 days depending on the complexity.","labels":1,"seconds_difference":22587.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fjew","c_root_id_B":"gb5qtg7","created_at_utc_A":1604559715,"created_at_utc_B":1604525256,"score_A":5,"score_B":3,"human_ref_A":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","human_ref_B":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","labels":1,"seconds_difference":34459.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb64zmw","c_root_id_B":"gb7fjew","created_at_utc_A":1604532213,"created_at_utc_B":1604559715,"score_A":3,"score_B":5,"human_ref_A":"I have a running list of things I want to try my hand at so normally I\u2019ll pick something off of there. It\u2019s pretty extensive from yeasted stuff to cookies and cakes and stuff. They normally get on that list from watching Great British Bake Off or Instagram.","human_ref_B":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","labels":0,"seconds_difference":27502.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fjew","c_root_id_B":"gb6dzpl","created_at_utc_A":1604559715,"created_at_utc_B":1604536908,"score_A":5,"score_B":3,"human_ref_A":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","human_ref_B":"I kinda look in my cabinets to see what's interesting in there. Or what I have an abundance of. Or what's something funky that I could change the flavor and kinda mimic something. For example, I have some generic vanilla wafers and some espresso individually wrapped candies. Figured i would try to make a parfait with an espresso caramel drizzle sauce with those items. I just kinda think of something funky and try to combine my idea with tangible recipes others have made already.","labels":1,"seconds_difference":22807.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fjew","c_root_id_B":"gb6fk5y","created_at_utc_A":1604559715,"created_at_utc_B":1604537740,"score_A":5,"score_B":3,"human_ref_A":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","human_ref_B":"I've been flipping through the King Arthur Flour cookbook. Filled croissants and chocolate donuts were the result so far.","labels":1,"seconds_difference":21975.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fjew","c_root_id_B":"gb6g1tr","created_at_utc_A":1604559715,"created_at_utc_B":1604537998,"score_A":5,"score_B":3,"human_ref_A":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","human_ref_B":"In the summer and fall, it\u2019s usually based on whatever fresh produce I have in season. I also have a collection of cookbooks that I\u2019ll flip through to see if anything jumps out. Sometimes I make a recipe exactly, or other times I just use it as inspiration.   For my food blog, I am always trying to come up with something different, so I like using cookbooks and online recipes as a starting point to add twists and experiment with.","labels":1,"seconds_difference":21717.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6qucl","c_root_id_B":"gb7fjew","created_at_utc_A":1604543694,"created_at_utc_B":1604559715,"score_A":3,"score_B":5,"human_ref_A":"Sometimes I ask my partner what he'd like to eat. I did that maybe a week or two ago and this past weekend we passed the cheddar bay biscuit box mix in the grocery store and he pointed at it and said, \"This.\" I was so confused at first but clearly he gave it thought. Saves my energy :)","human_ref_B":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","labels":0,"seconds_difference":16021.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fjew","c_root_id_B":"gb6qwct","created_at_utc_A":1604559715,"created_at_utc_B":1604543724,"score_A":5,"score_B":3,"human_ref_A":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","human_ref_B":"I usually make brownies or cookies when I have a craving, otherwise right now I\u2019m doing a bake-off challenge. I go through each episode of bake-off and try to make each recipe sans most show stoppers.","labels":1,"seconds_difference":15991.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6rdsw","c_root_id_B":"gb7fjew","created_at_utc_A":1604543986,"created_at_utc_B":1604559715,"score_A":3,"score_B":5,"human_ref_A":"I try and use\/use up an ingredient I already have... if possible.      I just made (failure) peach muffins with some canned peaches which had been sitting for awhile.      Now I'll probably try and find a good recipe to use the rest of the yogurt I bought to make peach muffins.      Brownies as an easy crowd pleaser or thank you gift.      I've got some apples which need to be used, I might make a tart or something. Probably google apple inspiration and go from there.","human_ref_B":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","labels":0,"seconds_difference":15729.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6wkeq","c_root_id_B":"gb7fjew","created_at_utc_A":1604546748,"created_at_utc_B":1604559715,"score_A":3,"score_B":5,"human_ref_A":"One thing I do is that I let all my family members request birthday desserts (within reason) so I end up getting to experiment a little as well as visit old favorites. I also plan on bigger baking items (like whole pies) when I know people are coming over","human_ref_B":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","labels":0,"seconds_difference":12967.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fjew","c_root_id_B":"gb71eoy","created_at_utc_A":1604559715,"created_at_utc_B":1604549510,"score_A":5,"score_B":3,"human_ref_A":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","human_ref_B":"I like to find out what friends and coworkers favorites are and make things especially for them. I also just watch a lot of baking tv shows and videos and choose things that seem like they\u2019d be good to have under my belt. Literally and figuratively!","labels":1,"seconds_difference":10205.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6503u","c_root_id_B":"gb7fjew","created_at_utc_A":1604532219,"created_at_utc_B":1604559715,"score_A":2,"score_B":5,"human_ref_A":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","human_ref_B":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","labels":0,"seconds_difference":27496.0,"score_ratio":2.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fjew","c_root_id_B":"gb6q5rk","created_at_utc_A":1604559715,"created_at_utc_B":1604543332,"score_A":5,"score_B":2,"human_ref_A":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","human_ref_B":"Whatever I have a taste for that week I make so long as I have the ingredients. I'm also always on the lookout for new recipes and ideas that I've never made because I enjoy a challenge and love discovering a new favorite.","labels":1,"seconds_difference":16383.0,"score_ratio":2.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb7fjew","c_root_id_B":"gb6ss10","created_at_utc_A":1604559715,"created_at_utc_B":1604544725,"score_A":5,"score_B":2,"human_ref_A":"Look at what's in your pantry! Or what fruits or baking products are on special in the store","human_ref_B":"Cravings + what\u2019s in season\/trendy + requests from other people + what I have time to make. My trusty formula.","labels":1,"seconds_difference":14990.0,"score_ratio":2.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6ns80","c_root_id_B":"gb58alu","created_at_utc_A":1604542075,"created_at_utc_B":1604516554,"score_A":5,"score_B":4,"human_ref_A":"I keep a list of things I come across that I want to try. I add the ingredients for two of them on the monthly shopping list. So I make 24 new bakes a year. Use up the ingredients refining the bake","human_ref_B":"Craving since Covid-19 and since I'l still self isolating.  Before it was mostly what my friends would ask me to bake, a lots of macarons cause I was trying to master them, and sometimes cause I saw something cool online.","labels":1,"seconds_difference":25521.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6ns80","c_root_id_B":"gb5t0sa","created_at_utc_A":1604542075,"created_at_utc_B":1604526285,"score_A":5,"score_B":4,"human_ref_A":"I keep a list of things I come across that I want to try. I add the ingredients for two of them on the monthly shopping list. So I make 24 new bakes a year. Use up the ingredients refining the bake","human_ref_B":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","labels":1,"seconds_difference":15790.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb5t0sa","c_root_id_B":"gb5qtg7","created_at_utc_A":1604526285,"created_at_utc_B":1604525256,"score_A":4,"score_B":3,"human_ref_A":"Online videos or seeing it in a show\/image online. Maybe a friend makes it and I think I can give it a shot and have them help if I get stuck. Lots of instagram and Facebook stuff.","human_ref_B":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","labels":1,"seconds_difference":1029.0,"score_ratio":1.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6ns80","c_root_id_B":"gb62ys0","created_at_utc_A":1604542075,"created_at_utc_B":1604531159,"score_A":5,"score_B":4,"human_ref_A":"I keep a list of things I come across that I want to try. I add the ingredients for two of them on the monthly shopping list. So I make 24 new bakes a year. Use up the ingredients refining the bake","human_ref_B":"Reddit usually. Find cool recipes on here all the time.","labels":1,"seconds_difference":10916.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb62ys0","c_root_id_B":"gb5qtg7","created_at_utc_A":1604531159,"created_at_utc_B":1604525256,"score_A":4,"score_B":3,"human_ref_A":"Reddit usually. Find cool recipes on here all the time.","human_ref_B":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","labels":1,"seconds_difference":5903.0,"score_ratio":1.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb64got","c_root_id_B":"gb6ns80","created_at_utc_A":1604531941,"created_at_utc_B":1604542075,"score_A":4,"score_B":5,"human_ref_A":"I use Instagram for visual inspiration and colour moods for my baked goods. Then I figure out what flavours I'm craving or interested in experimenting with, and lastly what sort of difficulty level I'm in the headspace for.   Holidays\/festivals also really help, especially since I'm from a culture that has a lot of celebrations lol, so they are also a pretty solid inspo for flavours and ingredients.","human_ref_B":"I keep a list of things I come across that I want to try. I add the ingredients for two of them on the monthly shopping list. So I make 24 new bakes a year. Use up the ingredients refining the bake","labels":0,"seconds_difference":10134.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb64got","c_root_id_B":"gb5qtg7","created_at_utc_A":1604531941,"created_at_utc_B":1604525256,"score_A":4,"score_B":3,"human_ref_A":"I use Instagram for visual inspiration and colour moods for my baked goods. Then I figure out what flavours I'm craving or interested in experimenting with, and lastly what sort of difficulty level I'm in the headspace for.   Holidays\/festivals also really help, especially since I'm from a culture that has a lot of celebrations lol, so they are also a pretty solid inspo for flavours and ingredients.","human_ref_B":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","labels":1,"seconds_difference":6685.0,"score_ratio":1.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6ns80","c_root_id_B":"gb67c8o","created_at_utc_A":1604542075,"created_at_utc_B":1604533406,"score_A":5,"score_B":4,"human_ref_A":"I keep a list of things I come across that I want to try. I add the ingredients for two of them on the monthly shopping list. So I make 24 new bakes a year. Use up the ingredients refining the bake","human_ref_B":"It likely depends on the ingredients I have on hand, but when I'm feeling creative I often like to try new recipes so that I can challenge myself and learn new techniques. On days when I just want to unwind, I bake bread because kneading dough by hand is therapeutic for me imo.","labels":1,"seconds_difference":8669.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb67c8o","c_root_id_B":"gb5qtg7","created_at_utc_A":1604533406,"created_at_utc_B":1604525256,"score_A":4,"score_B":3,"human_ref_A":"It likely depends on the ingredients I have on hand, but when I'm feeling creative I often like to try new recipes so that I can challenge myself and learn new techniques. On days when I just want to unwind, I bake bread because kneading dough by hand is therapeutic for me imo.","human_ref_B":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","labels":1,"seconds_difference":8150.0,"score_ratio":1.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb67c8o","c_root_id_B":"gb64zmw","created_at_utc_A":1604533406,"created_at_utc_B":1604532213,"score_A":4,"score_B":3,"human_ref_A":"It likely depends on the ingredients I have on hand, but when I'm feeling creative I often like to try new recipes so that I can challenge myself and learn new techniques. On days when I just want to unwind, I bake bread because kneading dough by hand is therapeutic for me imo.","human_ref_B":"I have a running list of things I want to try my hand at so normally I\u2019ll pick something off of there. It\u2019s pretty extensive from yeasted stuff to cookies and cakes and stuff. They normally get on that list from watching Great British Bake Off or Instagram.","labels":1,"seconds_difference":1193.0,"score_ratio":1.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6503u","c_root_id_B":"gb67c8o","created_at_utc_A":1604532219,"created_at_utc_B":1604533406,"score_A":2,"score_B":4,"human_ref_A":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","human_ref_B":"It likely depends on the ingredients I have on hand, but when I'm feeling creative I often like to try new recipes so that I can challenge myself and learn new techniques. On days when I just want to unwind, I bake bread because kneading dough by hand is therapeutic for me imo.","labels":0,"seconds_difference":1187.0,"score_ratio":2.0}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6eeto","c_root_id_B":"gb6ns80","created_at_utc_A":1604537128,"created_at_utc_B":1604542075,"score_A":4,"score_B":5,"human_ref_A":"For me I don\u2019t have a lot of Ingredients at home so I do it with how much i have to buy, how much extra will that leave me and how much time I want to spend doing this. Some things like cookies, usually 20-30 minutes total, clean up included. Making a 3 layer cake with 2 different fillings and 2 decorations and an icing\/frosting\/glaze, usually a good portion of one day to 2 days depending on the complexity.","human_ref_B":"I keep a list of things I come across that I want to try. I add the ingredients for two of them on the monthly shopping list. So I make 24 new bakes a year. Use up the ingredients refining the bake","labels":0,"seconds_difference":4947.0,"score_ratio":1.25}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6eeto","c_root_id_B":"gb5qtg7","created_at_utc_A":1604537128,"created_at_utc_B":1604525256,"score_A":4,"score_B":3,"human_ref_A":"For me I don\u2019t have a lot of Ingredients at home so I do it with how much i have to buy, how much extra will that leave me and how much time I want to spend doing this. Some things like cookies, usually 20-30 minutes total, clean up included. Making a 3 layer cake with 2 different fillings and 2 decorations and an icing\/frosting\/glaze, usually a good portion of one day to 2 days depending on the complexity.","human_ref_B":"Most of the time I try to use up things I have a lot of or were on sale, other than that things I see on social media are super inspiring","labels":1,"seconds_difference":11872.0,"score_ratio":1.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb64zmw","c_root_id_B":"gb6eeto","created_at_utc_A":1604532213,"created_at_utc_B":1604537128,"score_A":3,"score_B":4,"human_ref_A":"I have a running list of things I want to try my hand at so normally I\u2019ll pick something off of there. It\u2019s pretty extensive from yeasted stuff to cookies and cakes and stuff. They normally get on that list from watching Great British Bake Off or Instagram.","human_ref_B":"For me I don\u2019t have a lot of Ingredients at home so I do it with how much i have to buy, how much extra will that leave me and how much time I want to spend doing this. Some things like cookies, usually 20-30 minutes total, clean up included. Making a 3 layer cake with 2 different fillings and 2 decorations and an icing\/frosting\/glaze, usually a good portion of one day to 2 days depending on the complexity.","labels":0,"seconds_difference":4915.0,"score_ratio":1.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6dzpl","c_root_id_B":"gb6eeto","created_at_utc_A":1604536908,"created_at_utc_B":1604537128,"score_A":3,"score_B":4,"human_ref_A":"I kinda look in my cabinets to see what's interesting in there. Or what I have an abundance of. Or what's something funky that I could change the flavor and kinda mimic something. For example, I have some generic vanilla wafers and some espresso individually wrapped candies. Figured i would try to make a parfait with an espresso caramel drizzle sauce with those items. I just kinda think of something funky and try to combine my idea with tangible recipes others have made already.","human_ref_B":"For me I don\u2019t have a lot of Ingredients at home so I do it with how much i have to buy, how much extra will that leave me and how much time I want to spend doing this. Some things like cookies, usually 20-30 minutes total, clean up included. Making a 3 layer cake with 2 different fillings and 2 decorations and an icing\/frosting\/glaze, usually a good portion of one day to 2 days depending on the complexity.","labels":0,"seconds_difference":220.0,"score_ratio":1.3333333333}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6eeto","c_root_id_B":"gb6503u","created_at_utc_A":1604537128,"created_at_utc_B":1604532219,"score_A":4,"score_B":2,"human_ref_A":"For me I don\u2019t have a lot of Ingredients at home so I do it with how much i have to buy, how much extra will that leave me and how much time I want to spend doing this. Some things like cookies, usually 20-30 minutes total, clean up included. Making a 3 layer cake with 2 different fillings and 2 decorations and an icing\/frosting\/glaze, usually a good portion of one day to 2 days depending on the complexity.","human_ref_B":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","labels":1,"seconds_difference":4909.0,"score_ratio":2.0}
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+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6ns80","c_root_id_B":"gb64zmw","created_at_utc_A":1604542075,"created_at_utc_B":1604532213,"score_A":5,"score_B":3,"human_ref_A":"I keep a list of things I come across that I want to try. I add the ingredients for two of them on the monthly shopping list. So I make 24 new bakes a year. Use up the ingredients refining the bake","human_ref_B":"I have a running list of things I want to try my hand at so normally I\u2019ll pick something off of there. It\u2019s pretty extensive from yeasted stuff to cookies and cakes and stuff. They normally get on that list from watching Great British Bake Off or Instagram.","labels":1,"seconds_difference":9862.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6dzpl","c_root_id_B":"gb6ns80","created_at_utc_A":1604536908,"created_at_utc_B":1604542075,"score_A":3,"score_B":5,"human_ref_A":"I kinda look in my cabinets to see what's interesting in there. Or what I have an abundance of. Or what's something funky that I could change the flavor and kinda mimic something. For example, I have some generic vanilla wafers and some espresso individually wrapped candies. Figured i would try to make a parfait with an espresso caramel drizzle sauce with those items. I just kinda think of something funky and try to combine my idea with tangible recipes others have made already.","human_ref_B":"I keep a list of things I come across that I want to try. I add the ingredients for two of them on the monthly shopping list. So I make 24 new bakes a year. Use up the ingredients refining the bake","labels":0,"seconds_difference":5167.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6fk5y","c_root_id_B":"gb6ns80","created_at_utc_A":1604537740,"created_at_utc_B":1604542075,"score_A":3,"score_B":5,"human_ref_A":"I've been flipping through the King Arthur Flour cookbook. Filled croissants and chocolate donuts were the result so far.","human_ref_B":"I keep a list of things I come across that I want to try. I add the ingredients for two of them on the monthly shopping list. So I make 24 new bakes a year. Use up the ingredients refining the bake","labels":0,"seconds_difference":4335.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6g1tr","c_root_id_B":"gb6ns80","created_at_utc_A":1604537998,"created_at_utc_B":1604542075,"score_A":3,"score_B":5,"human_ref_A":"In the summer and fall, it\u2019s usually based on whatever fresh produce I have in season. I also have a collection of cookbooks that I\u2019ll flip through to see if anything jumps out. Sometimes I make a recipe exactly, or other times I just use it as inspiration.   For my food blog, I am always trying to come up with something different, so I like using cookbooks and online recipes as a starting point to add twists and experiment with.","human_ref_B":"I keep a list of things I come across that I want to try. I add the ingredients for two of them on the monthly shopping list. So I make 24 new bakes a year. Use up the ingredients refining the bake","labels":0,"seconds_difference":4077.0,"score_ratio":1.6666666667}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6503u","c_root_id_B":"gb6ns80","created_at_utc_A":1604532219,"created_at_utc_B":1604542075,"score_A":2,"score_B":5,"human_ref_A":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","human_ref_B":"I keep a list of things I come across that I want to try. I add the ingredients for two of them on the monthly shopping list. So I make 24 new bakes a year. Use up the ingredients refining the bake","labels":0,"seconds_difference":9856.0,"score_ratio":2.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6503u","c_root_id_B":"gb6dzpl","created_at_utc_A":1604532219,"created_at_utc_B":1604536908,"score_A":2,"score_B":3,"human_ref_A":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","human_ref_B":"I kinda look in my cabinets to see what's interesting in there. Or what I have an abundance of. Or what's something funky that I could change the flavor and kinda mimic something. For example, I have some generic vanilla wafers and some espresso individually wrapped candies. Figured i would try to make a parfait with an espresso caramel drizzle sauce with those items. I just kinda think of something funky and try to combine my idea with tangible recipes others have made already.","labels":0,"seconds_difference":4689.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6503u","c_root_id_B":"gb6fk5y","created_at_utc_A":1604532219,"created_at_utc_B":1604537740,"score_A":2,"score_B":3,"human_ref_A":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","human_ref_B":"I've been flipping through the King Arthur Flour cookbook. Filled croissants and chocolate donuts were the result so far.","labels":0,"seconds_difference":5521.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6g1tr","c_root_id_B":"gb6503u","created_at_utc_A":1604537998,"created_at_utc_B":1604532219,"score_A":3,"score_B":2,"human_ref_A":"In the summer and fall, it\u2019s usually based on whatever fresh produce I have in season. I also have a collection of cookbooks that I\u2019ll flip through to see if anything jumps out. Sometimes I make a recipe exactly, or other times I just use it as inspiration.   For my food blog, I am always trying to come up with something different, so I like using cookbooks and online recipes as a starting point to add twists and experiment with.","human_ref_B":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","labels":1,"seconds_difference":5779.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6503u","c_root_id_B":"gb6qucl","created_at_utc_A":1604532219,"created_at_utc_B":1604543694,"score_A":2,"score_B":3,"human_ref_A":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","human_ref_B":"Sometimes I ask my partner what he'd like to eat. I did that maybe a week or two ago and this past weekend we passed the cheddar bay biscuit box mix in the grocery store and he pointed at it and said, \"This.\" I was so confused at first but clearly he gave it thought. Saves my energy :)","labels":0,"seconds_difference":11475.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6q5rk","c_root_id_B":"gb6qucl","created_at_utc_A":1604543332,"created_at_utc_B":1604543694,"score_A":2,"score_B":3,"human_ref_A":"Whatever I have a taste for that week I make so long as I have the ingredients. I'm also always on the lookout for new recipes and ideas that I've never made because I enjoy a challenge and love discovering a new favorite.","human_ref_B":"Sometimes I ask my partner what he'd like to eat. I did that maybe a week or two ago and this past weekend we passed the cheddar bay biscuit box mix in the grocery store and he pointed at it and said, \"This.\" I was so confused at first but clearly he gave it thought. Saves my energy :)","labels":0,"seconds_difference":362.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6qwct","c_root_id_B":"gb6503u","created_at_utc_A":1604543724,"created_at_utc_B":1604532219,"score_A":3,"score_B":2,"human_ref_A":"I usually make brownies or cookies when I have a craving, otherwise right now I\u2019m doing a bake-off challenge. I go through each episode of bake-off and try to make each recipe sans most show stoppers.","human_ref_B":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","labels":1,"seconds_difference":11505.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6qwct","c_root_id_B":"gb6q5rk","created_at_utc_A":1604543724,"created_at_utc_B":1604543332,"score_A":3,"score_B":2,"human_ref_A":"I usually make brownies or cookies when I have a craving, otherwise right now I\u2019m doing a bake-off challenge. I go through each episode of bake-off and try to make each recipe sans most show stoppers.","human_ref_B":"Whatever I have a taste for that week I make so long as I have the ingredients. I'm also always on the lookout for new recipes and ideas that I've never made because I enjoy a challenge and love discovering a new favorite.","labels":1,"seconds_difference":392.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6503u","c_root_id_B":"gb6rdsw","created_at_utc_A":1604532219,"created_at_utc_B":1604543986,"score_A":2,"score_B":3,"human_ref_A":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","human_ref_B":"I try and use\/use up an ingredient I already have... if possible.      I just made (failure) peach muffins with some canned peaches which had been sitting for awhile.      Now I'll probably try and find a good recipe to use the rest of the yogurt I bought to make peach muffins.      Brownies as an easy crowd pleaser or thank you gift.      I've got some apples which need to be used, I might make a tart or something. Probably google apple inspiration and go from there.","labels":0,"seconds_difference":11767.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6rdsw","c_root_id_B":"gb6q5rk","created_at_utc_A":1604543986,"created_at_utc_B":1604543332,"score_A":3,"score_B":2,"human_ref_A":"I try and use\/use up an ingredient I already have... if possible.      I just made (failure) peach muffins with some canned peaches which had been sitting for awhile.      Now I'll probably try and find a good recipe to use the rest of the yogurt I bought to make peach muffins.      Brownies as an easy crowd pleaser or thank you gift.      I've got some apples which need to be used, I might make a tart or something. Probably google apple inspiration and go from there.","human_ref_B":"Whatever I have a taste for that week I make so long as I have the ingredients. I'm also always on the lookout for new recipes and ideas that I've never made because I enjoy a challenge and love discovering a new favorite.","labels":1,"seconds_difference":654.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6wkeq","c_root_id_B":"gb6503u","created_at_utc_A":1604546748,"created_at_utc_B":1604532219,"score_A":3,"score_B":2,"human_ref_A":"One thing I do is that I let all my family members request birthday desserts (within reason) so I end up getting to experiment a little as well as visit old favorites. I also plan on bigger baking items (like whole pies) when I know people are coming over","human_ref_B":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","labels":1,"seconds_difference":14529.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6q5rk","c_root_id_B":"gb6wkeq","created_at_utc_A":1604543332,"created_at_utc_B":1604546748,"score_A":2,"score_B":3,"human_ref_A":"Whatever I have a taste for that week I make so long as I have the ingredients. I'm also always on the lookout for new recipes and ideas that I've never made because I enjoy a challenge and love discovering a new favorite.","human_ref_B":"One thing I do is that I let all my family members request birthday desserts (within reason) so I end up getting to experiment a little as well as visit old favorites. I also plan on bigger baking items (like whole pies) when I know people are coming over","labels":0,"seconds_difference":3416.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6ss10","c_root_id_B":"gb6wkeq","created_at_utc_A":1604544725,"created_at_utc_B":1604546748,"score_A":2,"score_B":3,"human_ref_A":"Cravings + what\u2019s in season\/trendy + requests from other people + what I have time to make. My trusty formula.","human_ref_B":"One thing I do is that I let all my family members request birthday desserts (within reason) so I end up getting to experiment a little as well as visit old favorites. I also plan on bigger baking items (like whole pies) when I know people are coming over","labels":0,"seconds_difference":2023.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6503u","c_root_id_B":"gb71eoy","created_at_utc_A":1604532219,"created_at_utc_B":1604549510,"score_A":2,"score_B":3,"human_ref_A":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","human_ref_B":"I like to find out what friends and coworkers favorites are and make things especially for them. I also just watch a lot of baking tv shows and videos and choose things that seem like they\u2019d be good to have under my belt. Literally and figuratively!","labels":0,"seconds_difference":17291.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb71eoy","c_root_id_B":"gb6q5rk","created_at_utc_A":1604549510,"created_at_utc_B":1604543332,"score_A":3,"score_B":2,"human_ref_A":"I like to find out what friends and coworkers favorites are and make things especially for them. I also just watch a lot of baking tv shows and videos and choose things that seem like they\u2019d be good to have under my belt. Literally and figuratively!","human_ref_B":"Whatever I have a taste for that week I make so long as I have the ingredients. I'm also always on the lookout for new recipes and ideas that I've never made because I enjoy a challenge and love discovering a new favorite.","labels":1,"seconds_difference":6178.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6ss10","c_root_id_B":"gb71eoy","created_at_utc_A":1604544725,"created_at_utc_B":1604549510,"score_A":2,"score_B":3,"human_ref_A":"Cravings + what\u2019s in season\/trendy + requests from other people + what I have time to make. My trusty formula.","human_ref_B":"I like to find out what friends and coworkers favorites are and make things especially for them. I also just watch a lot of baking tv shows and videos and choose things that seem like they\u2019d be good to have under my belt. Literally and figuratively!","labels":0,"seconds_difference":4785.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6503u","c_root_id_B":"gb882q3","created_at_utc_A":1604532219,"created_at_utc_B":1604585089,"score_A":2,"score_B":3,"human_ref_A":"I sometimes get an idea in my mind, so I write it down to try as soon as possible, and to check if I need to buy any ingredients. I have urges like that every week, and not all of them get made, because some remain during the next few days and some don't.  When I'm not as enthusiastic, but I still need something to eat, I browse my cookbook, my pantry and see what is easy enough. I have \"How To Bake Everything\" so I'm trying to make my way through all of the recipes, so if I see a simple one that I haven't done, I prioritize it.  ​  Right now I'm wanting to try making Pasteles de Naata (not from the book), but the dough has to be chilled overnight, and I'm not going to do it tonight, so perhaps it'll get postponed for a few weeks","human_ref_B":"Based on fresh ingredients on hand such as buttermilk or fresh herbs, or if there's a particular use I want to put the baked good to in concert with other planned dishes; eg. A bread to complement a soup I'm making, or a bread that will be good avacado toast if I have avacado on hand.","labels":0,"seconds_difference":52870.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb882q3","c_root_id_B":"gb6q5rk","created_at_utc_A":1604585089,"created_at_utc_B":1604543332,"score_A":3,"score_B":2,"human_ref_A":"Based on fresh ingredients on hand such as buttermilk or fresh herbs, or if there's a particular use I want to put the baked good to in concert with other planned dishes; eg. A bread to complement a soup I'm making, or a bread that will be good avacado toast if I have avacado on hand.","human_ref_B":"Whatever I have a taste for that week I make so long as I have the ingredients. I'm also always on the lookout for new recipes and ideas that I've never made because I enjoy a challenge and love discovering a new favorite.","labels":1,"seconds_difference":41757.0,"score_ratio":1.5}
+{"post_id":"jo27eh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"How do you decide on your next bake? I enjoy baking, but often find myself overwhelmed by the range of things that could be made! Is it based on whatever cravings you're currently having? Is it for a particular occasion? How do you cut through the many options and narrow down to the one recipe that youll spend the afternoon on?","c_root_id_A":"gb6ss10","c_root_id_B":"gb882q3","created_at_utc_A":1604544725,"created_at_utc_B":1604585089,"score_A":2,"score_B":3,"human_ref_A":"Cravings + what\u2019s in season\/trendy + requests from other people + what I have time to make. My trusty formula.","human_ref_B":"Based on fresh ingredients on hand such as buttermilk or fresh herbs, or if there's a particular use I want to put the baked good to in concert with other planned dishes; eg. A bread to complement a soup I'm making, or a bread that will be good avacado toast if I have avacado on hand.","labels":0,"seconds_difference":40364.0,"score_ratio":1.5}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0eekkp","c_root_id_B":"h0dldao","created_at_utc_A":1622692642,"created_at_utc_B":1622677641,"score_A":27,"score_B":20,"human_ref_A":"Depends on what you're cooking. I never use silpat for cookies because parchment is simply better--they don't spread out, you get browning at the bottom. Better texture all around. I find cookies cooked in silpat flatten too much and aren't the right texture .  I only use silpat roasting veggies or catching drippings and the like. I know they're also good for macarons.","human_ref_B":"Parchment paper works well and is much less expensive. And you can use it for brownies in a pan too.     It's a consumable so eventually the silicone pads would pay for themselves I guess. OTOH, I would have to clean them and store them somewhere in my cluttered kitchen when they are not in use. And I hate cleaning.","labels":1,"seconds_difference":15001.0,"score_ratio":1.35}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecqkk","c_root_id_B":"h0eekkp","created_at_utc_A":1622691591,"created_at_utc_B":1622692642,"score_A":19,"score_B":27,"human_ref_A":"Target brand silicone mats are 8 or 9 dollars each if you want something cheaper","human_ref_B":"Depends on what you're cooking. I never use silpat for cookies because parchment is simply better--they don't spread out, you get browning at the bottom. Better texture all around. I find cookies cooked in silpat flatten too much and aren't the right texture .  I only use silpat roasting veggies or catching drippings and the like. I know they're also good for macarons.","labels":0,"seconds_difference":1051.0,"score_ratio":1.4210526316}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0eekkp","c_root_id_B":"h0dwgmi","created_at_utc_A":1622692642,"created_at_utc_B":1622683150,"score_A":27,"score_B":17,"human_ref_A":"Depends on what you're cooking. I never use silpat for cookies because parchment is simply better--they don't spread out, you get browning at the bottom. Better texture all around. I find cookies cooked in silpat flatten too much and aren't the right texture .  I only use silpat roasting veggies or catching drippings and the like. I know they're also good for macarons.","human_ref_B":"I love mine and they last forever. Totally worth it to me","labels":1,"seconds_difference":9492.0,"score_ratio":1.5882352941}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0eekkp","c_root_id_B":"h0ea65x","created_at_utc_A":1622692642,"created_at_utc_B":1622690144,"score_A":27,"score_B":17,"human_ref_A":"Depends on what you're cooking. I never use silpat for cookies because parchment is simply better--they don't spread out, you get browning at the bottom. Better texture all around. I find cookies cooked in silpat flatten too much and aren't the right texture .  I only use silpat roasting veggies or catching drippings and the like. I know they're also good for macarons.","human_ref_B":"I use my silicone mats several times a week. I use them for wings, roasted vegetables, cinnamon rolls...pretty much anything I use baking sheets for.","labels":1,"seconds_difference":2498.0,"score_ratio":1.5882352941}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecs3k","c_root_id_B":"h0eekkp","created_at_utc_A":1622691615,"created_at_utc_B":1622692642,"score_A":16,"score_B":27,"human_ref_A":"I order mine from webstaurantstore.com - very good quality and the best price I\u2019ve found. To clean them, I run them through my washing machine on the delicate cycle with hot water, using baking soda, in order to prevent them from taking on a soapy flavor.","human_ref_B":"Depends on what you're cooking. I never use silpat for cookies because parchment is simply better--they don't spread out, you get browning at the bottom. Better texture all around. I find cookies cooked in silpat flatten too much and aren't the right texture .  I only use silpat roasting veggies or catching drippings and the like. I know they're also good for macarons.","labels":0,"seconds_difference":1027.0,"score_ratio":1.6875}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0eekkp","c_root_id_B":"h0e6gmb","created_at_utc_A":1622692642,"created_at_utc_B":1622688149,"score_A":27,"score_B":15,"human_ref_A":"Depends on what you're cooking. I never use silpat for cookies because parchment is simply better--they don't spread out, you get browning at the bottom. Better texture all around. I find cookies cooked in silpat flatten too much and aren't the right texture .  I only use silpat roasting veggies or catching drippings and the like. I know they're also good for macarons.","human_ref_B":"I use my silicone pan liners at least weekly when I make homemade pizza. Definitely worth the investment for me! I got two quarter sheet and two half sheet silpats from Costco last year, I think? I want to say they were $25 for the 4 of them. $21 for one pan liner seems terribly steep.","labels":1,"seconds_difference":4493.0,"score_ratio":1.8}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e8iav","c_root_id_B":"h0eekkp","created_at_utc_A":1622689224,"created_at_utc_B":1622692642,"score_A":16,"score_B":27,"human_ref_A":"Costco has them I think 3 for 20. They are great, but I think I like parchment better. They are kind of a pain to clean. If I were to make hard candies or something really sticky the mats would beat parchment, but for cookies\u2026. Meh.","human_ref_B":"Depends on what you're cooking. I never use silpat for cookies because parchment is simply better--they don't spread out, you get browning at the bottom. Better texture all around. I find cookies cooked in silpat flatten too much and aren't the right texture .  I only use silpat roasting veggies or catching drippings and the like. I know they're also good for macarons.","labels":0,"seconds_difference":3418.0,"score_ratio":1.6875}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dippr","c_root_id_B":"h0eekkp","created_at_utc_A":1622676325,"created_at_utc_B":1622692642,"score_A":15,"score_B":27,"human_ref_A":"I love my silpat mats! I haven't made cookies without them for 10 years at least, not to mention heating up frozen pizza and pretty much anything else you can stick in the oven.  That price seems a little crazy to me and they come in a bunch of sizes (so you want to make sure they fit your cookie sheets). I got most of mine at Bed Bath and Beyond years ago, one at a time with a coupon each time.","human_ref_B":"Depends on what you're cooking. I never use silpat for cookies because parchment is simply better--they don't spread out, you get browning at the bottom. Better texture all around. I find cookies cooked in silpat flatten too much and aren't the right texture .  I only use silpat roasting veggies or catching drippings and the like. I know they're also good for macarons.","labels":0,"seconds_difference":16317.0,"score_ratio":1.8}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0eekkp","c_root_id_B":"h0ecbqr","created_at_utc_A":1622692642,"created_at_utc_B":1622691357,"score_A":27,"score_B":9,"human_ref_A":"Depends on what you're cooking. I never use silpat for cookies because parchment is simply better--they don't spread out, you get browning at the bottom. Better texture all around. I find cookies cooked in silpat flatten too much and aren't the right texture .  I only use silpat roasting veggies or catching drippings and the like. I know they're also good for macarons.","human_ref_B":"I have one for baking and another for savory items. Absolutely love them! I saw another user posted that their cookies spread every time and I haven\u2019t had that issue. I use them every time for my homemade oatmeal Creme pies and they come out perfect & consistent every time! The cookie scoop helps too :)","labels":1,"seconds_difference":1285.0,"score_ratio":3.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e50sz","c_root_id_B":"h0eekkp","created_at_utc_A":1622687415,"created_at_utc_B":1622692642,"score_A":9,"score_B":27,"human_ref_A":"Amazon makes an Amazon basics kind too!","human_ref_B":"Depends on what you're cooking. I never use silpat for cookies because parchment is simply better--they don't spread out, you get browning at the bottom. Better texture all around. I find cookies cooked in silpat flatten too much and aren't the right texture .  I only use silpat roasting veggies or catching drippings and the like. I know they're also good for macarons.","labels":0,"seconds_difference":5227.0,"score_ratio":3.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0eekkp","c_root_id_B":"h0e6m1j","created_at_utc_A":1622692642,"created_at_utc_B":1622688226,"score_A":27,"score_B":9,"human_ref_A":"Depends on what you're cooking. I never use silpat for cookies because parchment is simply better--they don't spread out, you get browning at the bottom. Better texture all around. I find cookies cooked in silpat flatten too much and aren't the right texture .  I only use silpat roasting veggies or catching drippings and the like. I know they're also good for macarons.","human_ref_B":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","labels":1,"seconds_difference":4416.0,"score_ratio":3.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dymyb","c_root_id_B":"h0eekkp","created_at_utc_A":1622684254,"created_at_utc_B":1622692642,"score_A":6,"score_B":27,"human_ref_A":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","human_ref_B":"Depends on what you're cooking. I never use silpat for cookies because parchment is simply better--they don't spread out, you get browning at the bottom. Better texture all around. I find cookies cooked in silpat flatten too much and aren't the right texture .  I only use silpat roasting veggies or catching drippings and the like. I know they're also good for macarons.","labels":0,"seconds_difference":8388.0,"score_ratio":4.5}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0eekkp","c_root_id_B":"h0dmmnz","created_at_utc_A":1622692642,"created_at_utc_B":1622678272,"score_A":27,"score_B":3,"human_ref_A":"Depends on what you're cooking. I never use silpat for cookies because parchment is simply better--they don't spread out, you get browning at the bottom. Better texture all around. I find cookies cooked in silpat flatten too much and aren't the right texture .  I only use silpat roasting veggies or catching drippings and the like. I know they're also good for macarons.","human_ref_B":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","labels":1,"seconds_difference":14370.0,"score_ratio":9.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0eekkp","c_root_id_B":"h0dsxk8","created_at_utc_A":1622692642,"created_at_utc_B":1622681383,"score_A":27,"score_B":3,"human_ref_A":"Depends on what you're cooking. I never use silpat for cookies because parchment is simply better--they don't spread out, you get browning at the bottom. Better texture all around. I find cookies cooked in silpat flatten too much and aren't the right texture .  I only use silpat roasting veggies or catching drippings and the like. I know they're also good for macarons.","human_ref_B":"I have these miu silpatsfrom Costco and really like them.super affordable","labels":1,"seconds_difference":11259.0,"score_ratio":9.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0eo54g","c_root_id_B":"h0dldao","created_at_utc_A":1622698591,"created_at_utc_B":1622677641,"score_A":23,"score_B":20,"human_ref_A":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","human_ref_B":"Parchment paper works well and is much less expensive. And you can use it for brownies in a pan too.     It's a consumable so eventually the silicone pads would pay for themselves I guess. OTOH, I would have to clean them and store them somewhere in my cluttered kitchen when they are not in use. And I hate cleaning.","labels":1,"seconds_difference":20950.0,"score_ratio":1.15}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecqkk","c_root_id_B":"h0eo54g","created_at_utc_A":1622691591,"created_at_utc_B":1622698591,"score_A":19,"score_B":23,"human_ref_A":"Target brand silicone mats are 8 or 9 dollars each if you want something cheaper","human_ref_B":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","labels":0,"seconds_difference":7000.0,"score_ratio":1.2105263158}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0eo54g","c_root_id_B":"h0dwgmi","created_at_utc_A":1622698591,"created_at_utc_B":1622683150,"score_A":23,"score_B":17,"human_ref_A":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","human_ref_B":"I love mine and they last forever. Totally worth it to me","labels":1,"seconds_difference":15441.0,"score_ratio":1.3529411765}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0eo54g","c_root_id_B":"h0ea65x","created_at_utc_A":1622698591,"created_at_utc_B":1622690144,"score_A":23,"score_B":17,"human_ref_A":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","human_ref_B":"I use my silicone mats several times a week. I use them for wings, roasted vegetables, cinnamon rolls...pretty much anything I use baking sheets for.","labels":1,"seconds_difference":8447.0,"score_ratio":1.3529411765}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0elry9","c_root_id_B":"h0eo54g","created_at_utc_A":1622696963,"created_at_utc_B":1622698591,"score_A":17,"score_B":23,"human_ref_A":"I also use my Silpats on top of 9\u00d713 glass pans when I am reheating food in the oven or cooking something that needs to be covered to keep from over browning.","human_ref_B":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","labels":0,"seconds_difference":1628.0,"score_ratio":1.3529411765}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecs3k","c_root_id_B":"h0eo54g","created_at_utc_A":1622691615,"created_at_utc_B":1622698591,"score_A":16,"score_B":23,"human_ref_A":"I order mine from webstaurantstore.com - very good quality and the best price I\u2019ve found. To clean them, I run them through my washing machine on the delicate cycle with hot water, using baking soda, in order to prevent them from taking on a soapy flavor.","human_ref_B":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","labels":0,"seconds_difference":6976.0,"score_ratio":1.4375}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e6gmb","c_root_id_B":"h0eo54g","created_at_utc_A":1622688149,"created_at_utc_B":1622698591,"score_A":15,"score_B":23,"human_ref_A":"I use my silicone pan liners at least weekly when I make homemade pizza. Definitely worth the investment for me! I got two quarter sheet and two half sheet silpats from Costco last year, I think? I want to say they were $25 for the 4 of them. $21 for one pan liner seems terribly steep.","human_ref_B":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","labels":0,"seconds_difference":10442.0,"score_ratio":1.5333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0eo54g","c_root_id_B":"h0e8iav","created_at_utc_A":1622698591,"created_at_utc_B":1622689224,"score_A":23,"score_B":16,"human_ref_A":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","human_ref_B":"Costco has them I think 3 for 20. They are great, but I think I like parchment better. They are kind of a pain to clean. If I were to make hard candies or something really sticky the mats would beat parchment, but for cookies\u2026. Meh.","labels":1,"seconds_difference":9367.0,"score_ratio":1.4375}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0eo54g","c_root_id_B":"h0dippr","created_at_utc_A":1622698591,"created_at_utc_B":1622676325,"score_A":23,"score_B":15,"human_ref_A":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","human_ref_B":"I love my silpat mats! I haven't made cookies without them for 10 years at least, not to mention heating up frozen pizza and pretty much anything else you can stick in the oven.  That price seems a little crazy to me and they come in a bunch of sizes (so you want to make sure they fit your cookie sheets). I got most of mine at Bed Bath and Beyond years ago, one at a time with a coupon each time.","labels":1,"seconds_difference":22266.0,"score_ratio":1.5333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecbqr","c_root_id_B":"h0eo54g","created_at_utc_A":1622691357,"created_at_utc_B":1622698591,"score_A":9,"score_B":23,"human_ref_A":"I have one for baking and another for savory items. Absolutely love them! I saw another user posted that their cookies spread every time and I haven\u2019t had that issue. I use them every time for my homemade oatmeal Creme pies and they come out perfect & consistent every time! The cookie scoop helps too :)","human_ref_B":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","labels":0,"seconds_difference":7234.0,"score_ratio":2.5555555556}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e50sz","c_root_id_B":"h0eo54g","created_at_utc_A":1622687415,"created_at_utc_B":1622698591,"score_A":9,"score_B":23,"human_ref_A":"Amazon makes an Amazon basics kind too!","human_ref_B":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","labels":0,"seconds_difference":11176.0,"score_ratio":2.5555555556}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e6m1j","c_root_id_B":"h0eo54g","created_at_utc_A":1622688226,"created_at_utc_B":1622698591,"score_A":9,"score_B":23,"human_ref_A":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","human_ref_B":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","labels":0,"seconds_difference":10365.0,"score_ratio":2.5555555556}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0enuc7","c_root_id_B":"h0eo54g","created_at_utc_A":1622698378,"created_at_utc_B":1622698591,"score_A":8,"score_B":23,"human_ref_A":"I think it really depends on what you're trying to achieve. I have 2 from a different brand and honestly rarely use them, I usually either bake right in the pan or with parchment, they don't allow as much browning as parchment or plain aluminum I find and cleaning a baking sheet is easier to me than cleaning a silicone mat, but that's just my experience many people swear by them.","human_ref_B":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","labels":0,"seconds_difference":213.0,"score_ratio":2.875}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dymyb","c_root_id_B":"h0eo54g","created_at_utc_A":1622684254,"created_at_utc_B":1622698591,"score_A":6,"score_B":23,"human_ref_A":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","human_ref_B":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","labels":0,"seconds_difference":14337.0,"score_ratio":3.8333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0eo54g","c_root_id_B":"h0dmmnz","created_at_utc_A":1622698591,"created_at_utc_B":1622678272,"score_A":23,"score_B":3,"human_ref_A":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","human_ref_B":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","labels":1,"seconds_difference":20319.0,"score_ratio":7.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dsxk8","c_root_id_B":"h0eo54g","created_at_utc_A":1622681383,"created_at_utc_B":1622698591,"score_A":3,"score_B":23,"human_ref_A":"I have these miu silpatsfrom Costco and really like them.super affordable","human_ref_B":"Silpats are one of those things that i NEVER use...but when i do its like \"DAMN! Glad i have this silpat\". If you can catch one on sale or have a specific project in mind, buy. If not, dont stress","labels":0,"seconds_difference":17208.0,"score_ratio":7.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecqkk","c_root_id_B":"h0ew74i","created_at_utc_A":1622691591,"created_at_utc_B":1622704947,"score_A":19,"score_B":20,"human_ref_A":"Target brand silicone mats are 8 or 9 dollars each if you want something cheaper","human_ref_B":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","labels":0,"seconds_difference":13356.0,"score_ratio":1.0526315789}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ew74i","c_root_id_B":"h0dwgmi","created_at_utc_A":1622704947,"created_at_utc_B":1622683150,"score_A":20,"score_B":17,"human_ref_A":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","human_ref_B":"I love mine and they last forever. Totally worth it to me","labels":1,"seconds_difference":21797.0,"score_ratio":1.1764705882}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ew74i","c_root_id_B":"h0ea65x","created_at_utc_A":1622704947,"created_at_utc_B":1622690144,"score_A":20,"score_B":17,"human_ref_A":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","human_ref_B":"I use my silicone mats several times a week. I use them for wings, roasted vegetables, cinnamon rolls...pretty much anything I use baking sheets for.","labels":1,"seconds_difference":14803.0,"score_ratio":1.1764705882}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ew74i","c_root_id_B":"h0elry9","created_at_utc_A":1622704947,"created_at_utc_B":1622696963,"score_A":20,"score_B":17,"human_ref_A":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","human_ref_B":"I also use my Silpats on top of 9\u00d713 glass pans when I am reheating food in the oven or cooking something that needs to be covered to keep from over browning.","labels":1,"seconds_difference":7984.0,"score_ratio":1.1764705882}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ew74i","c_root_id_B":"h0ecs3k","created_at_utc_A":1622704947,"created_at_utc_B":1622691615,"score_A":20,"score_B":16,"human_ref_A":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","human_ref_B":"I order mine from webstaurantstore.com - very good quality and the best price I\u2019ve found. To clean them, I run them through my washing machine on the delicate cycle with hot water, using baking soda, in order to prevent them from taking on a soapy flavor.","labels":1,"seconds_difference":13332.0,"score_ratio":1.25}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ew74i","c_root_id_B":"h0e6gmb","created_at_utc_A":1622704947,"created_at_utc_B":1622688149,"score_A":20,"score_B":15,"human_ref_A":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","human_ref_B":"I use my silicone pan liners at least weekly when I make homemade pizza. Definitely worth the investment for me! I got two quarter sheet and two half sheet silpats from Costco last year, I think? I want to say they were $25 for the 4 of them. $21 for one pan liner seems terribly steep.","labels":1,"seconds_difference":16798.0,"score_ratio":1.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ew74i","c_root_id_B":"h0e8iav","created_at_utc_A":1622704947,"created_at_utc_B":1622689224,"score_A":20,"score_B":16,"human_ref_A":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","human_ref_B":"Costco has them I think 3 for 20. They are great, but I think I like parchment better. They are kind of a pain to clean. If I were to make hard candies or something really sticky the mats would beat parchment, but for cookies\u2026. Meh.","labels":1,"seconds_difference":15723.0,"score_ratio":1.25}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ew74i","c_root_id_B":"h0dippr","created_at_utc_A":1622704947,"created_at_utc_B":1622676325,"score_A":20,"score_B":15,"human_ref_A":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","human_ref_B":"I love my silpat mats! I haven't made cookies without them for 10 years at least, not to mention heating up frozen pizza and pretty much anything else you can stick in the oven.  That price seems a little crazy to me and they come in a bunch of sizes (so you want to make sure they fit your cookie sheets). I got most of mine at Bed Bath and Beyond years ago, one at a time with a coupon each time.","labels":1,"seconds_difference":28622.0,"score_ratio":1.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ew74i","c_root_id_B":"h0erbjk","created_at_utc_A":1622704947,"created_at_utc_B":1622700953,"score_A":20,"score_B":14,"human_ref_A":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","human_ref_B":"I have two Williams-Sonoma silpats, and they\u2019re wonderful. If you have an oven with a fan you don\u2019t need to worry about the parchment paper blowing, and Dillard aren\u2019t that hard to clean. Normally I either give them a quick scrub in the sink or if I\u2019m feeling lazy I just put them in the washer. I haven\u2019t had any issues with things getting stuck to them. On the topic of cookies spreading, mine have never spread that much (might just be the recipe), and I find that the bottoms are always beautifully and proportionally browned. Imo silpats are a wonderful investment, and they have a bunch of uses!","labels":1,"seconds_difference":3994.0,"score_ratio":1.4285714286}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ethkl","c_root_id_B":"h0ew74i","created_at_utc_A":1622702665,"created_at_utc_B":1622704947,"score_A":11,"score_B":20,"human_ref_A":"I have an off-brand Silpat. I use it frequently but not for baking! When I've tried to use it for baking, I find that cookies and scones don't brown as well when compared to parchment paper","human_ref_B":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","labels":0,"seconds_difference":2282.0,"score_ratio":1.8181818182}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecbqr","c_root_id_B":"h0ew74i","created_at_utc_A":1622691357,"created_at_utc_B":1622704947,"score_A":9,"score_B":20,"human_ref_A":"I have one for baking and another for savory items. Absolutely love them! I saw another user posted that their cookies spread every time and I haven\u2019t had that issue. I use them every time for my homemade oatmeal Creme pies and they come out perfect & consistent every time! The cookie scoop helps too :)","human_ref_B":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","labels":0,"seconds_difference":13590.0,"score_ratio":2.2222222222}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e50sz","c_root_id_B":"h0ew74i","created_at_utc_A":1622687415,"created_at_utc_B":1622704947,"score_A":9,"score_B":20,"human_ref_A":"Amazon makes an Amazon basics kind too!","human_ref_B":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","labels":0,"seconds_difference":17532.0,"score_ratio":2.2222222222}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e6m1j","c_root_id_B":"h0ew74i","created_at_utc_A":1622688226,"created_at_utc_B":1622704947,"score_A":9,"score_B":20,"human_ref_A":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","human_ref_B":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","labels":0,"seconds_difference":16721.0,"score_ratio":2.2222222222}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ew74i","c_root_id_B":"h0enuc7","created_at_utc_A":1622704947,"created_at_utc_B":1622698378,"score_A":20,"score_B":8,"human_ref_A":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","human_ref_B":"I think it really depends on what you're trying to achieve. I have 2 from a different brand and honestly rarely use them, I usually either bake right in the pan or with parchment, they don't allow as much browning as parchment or plain aluminum I find and cleaning a baking sheet is easier to me than cleaning a silicone mat, but that's just my experience many people swear by them.","labels":1,"seconds_difference":6569.0,"score_ratio":2.5}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dymyb","c_root_id_B":"h0ew74i","created_at_utc_A":1622684254,"created_at_utc_B":1622704947,"score_A":6,"score_B":20,"human_ref_A":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","human_ref_B":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","labels":0,"seconds_difference":20693.0,"score_ratio":3.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ew74i","c_root_id_B":"h0dmmnz","created_at_utc_A":1622704947,"created_at_utc_B":1622678272,"score_A":20,"score_B":3,"human_ref_A":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","human_ref_B":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","labels":1,"seconds_difference":26675.0,"score_ratio":6.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ew74i","c_root_id_B":"h0dsxk8","created_at_utc_A":1622704947,"created_at_utc_B":1622681383,"score_A":20,"score_B":3,"human_ref_A":"Silpat is expensive because that brand is made in france. While there is definitely a slight difference in quality, you can just use an off-brand manufactured in asia.  Silicone is slightly heat retardant which means the mat slows down any browning. I only really use silicon mat for italian style macaron. Silicon also tends to absorb some grease making cleanup hard after you baki something buttery or greasy on it.  Aeromat or perforated silicon mat is different tho. Its very useful when im baking shortbread, cookie-cut sugar cookies, crackers, biscuits. It prevents deformities and air domes due to the perforation, leaving you flat shortbread with no air bubble and excessive spreading.   You know whats worth it? Those reusable baking sheet also known as Teflon Mats. Works like parchment, resilient, easy to wash, reusable for hundreds of times with proper care","human_ref_B":"I have these miu silpatsfrom Costco and really like them.super affordable","labels":1,"seconds_difference":23564.0,"score_ratio":6.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dldao","c_root_id_B":"h0dippr","created_at_utc_A":1622677641,"created_at_utc_B":1622676325,"score_A":20,"score_B":15,"human_ref_A":"Parchment paper works well and is much less expensive. And you can use it for brownies in a pan too.     It's a consumable so eventually the silicone pads would pay for themselves I guess. OTOH, I would have to clean them and store them somewhere in my cluttered kitchen when they are not in use. And I hate cleaning.","human_ref_B":"I love my silpat mats! I haven't made cookies without them for 10 years at least, not to mention heating up frozen pizza and pretty much anything else you can stick in the oven.  That price seems a little crazy to me and they come in a bunch of sizes (so you want to make sure they fit your cookie sheets). I got most of mine at Bed Bath and Beyond years ago, one at a time with a coupon each time.","labels":1,"seconds_difference":1316.0,"score_ratio":1.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dwgmi","c_root_id_B":"h0ecqkk","created_at_utc_A":1622683150,"created_at_utc_B":1622691591,"score_A":17,"score_B":19,"human_ref_A":"I love mine and they last forever. Totally worth it to me","human_ref_B":"Target brand silicone mats are 8 or 9 dollars each if you want something cheaper","labels":0,"seconds_difference":8441.0,"score_ratio":1.1176470588}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ea65x","c_root_id_B":"h0ecqkk","created_at_utc_A":1622690144,"created_at_utc_B":1622691591,"score_A":17,"score_B":19,"human_ref_A":"I use my silicone mats several times a week. I use them for wings, roasted vegetables, cinnamon rolls...pretty much anything I use baking sheets for.","human_ref_B":"Target brand silicone mats are 8 or 9 dollars each if you want something cheaper","labels":0,"seconds_difference":1447.0,"score_ratio":1.1176470588}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e6gmb","c_root_id_B":"h0ecqkk","created_at_utc_A":1622688149,"created_at_utc_B":1622691591,"score_A":15,"score_B":19,"human_ref_A":"I use my silicone pan liners at least weekly when I make homemade pizza. Definitely worth the investment for me! I got two quarter sheet and two half sheet silpats from Costco last year, I think? I want to say they were $25 for the 4 of them. $21 for one pan liner seems terribly steep.","human_ref_B":"Target brand silicone mats are 8 or 9 dollars each if you want something cheaper","labels":0,"seconds_difference":3442.0,"score_ratio":1.2666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e8iav","c_root_id_B":"h0ecqkk","created_at_utc_A":1622689224,"created_at_utc_B":1622691591,"score_A":16,"score_B":19,"human_ref_A":"Costco has them I think 3 for 20. They are great, but I think I like parchment better. They are kind of a pain to clean. If I were to make hard candies or something really sticky the mats would beat parchment, but for cookies\u2026. Meh.","human_ref_B":"Target brand silicone mats are 8 or 9 dollars each if you want something cheaper","labels":0,"seconds_difference":2367.0,"score_ratio":1.1875}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecqkk","c_root_id_B":"h0dippr","created_at_utc_A":1622691591,"created_at_utc_B":1622676325,"score_A":19,"score_B":15,"human_ref_A":"Target brand silicone mats are 8 or 9 dollars each if you want something cheaper","human_ref_B":"I love my silpat mats! I haven't made cookies without them for 10 years at least, not to mention heating up frozen pizza and pretty much anything else you can stick in the oven.  That price seems a little crazy to me and they come in a bunch of sizes (so you want to make sure they fit your cookie sheets). I got most of mine at Bed Bath and Beyond years ago, one at a time with a coupon each time.","labels":1,"seconds_difference":15266.0,"score_ratio":1.2666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecbqr","c_root_id_B":"h0ecqkk","created_at_utc_A":1622691357,"created_at_utc_B":1622691591,"score_A":9,"score_B":19,"human_ref_A":"I have one for baking and another for savory items. Absolutely love them! I saw another user posted that their cookies spread every time and I haven\u2019t had that issue. I use them every time for my homemade oatmeal Creme pies and they come out perfect & consistent every time! The cookie scoop helps too :)","human_ref_B":"Target brand silicone mats are 8 or 9 dollars each if you want something cheaper","labels":0,"seconds_difference":234.0,"score_ratio":2.1111111111}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecqkk","c_root_id_B":"h0e50sz","created_at_utc_A":1622691591,"created_at_utc_B":1622687415,"score_A":19,"score_B":9,"human_ref_A":"Target brand silicone mats are 8 or 9 dollars each if you want something cheaper","human_ref_B":"Amazon makes an Amazon basics kind too!","labels":1,"seconds_difference":4176.0,"score_ratio":2.1111111111}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecqkk","c_root_id_B":"h0e6m1j","created_at_utc_A":1622691591,"created_at_utc_B":1622688226,"score_A":19,"score_B":9,"human_ref_A":"Target brand silicone mats are 8 or 9 dollars each if you want something cheaper","human_ref_B":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","labels":1,"seconds_difference":3365.0,"score_ratio":2.1111111111}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dymyb","c_root_id_B":"h0ecqkk","created_at_utc_A":1622684254,"created_at_utc_B":1622691591,"score_A":6,"score_B":19,"human_ref_A":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","human_ref_B":"Target brand silicone mats are 8 or 9 dollars each if you want something cheaper","labels":0,"seconds_difference":7337.0,"score_ratio":3.1666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecqkk","c_root_id_B":"h0dmmnz","created_at_utc_A":1622691591,"created_at_utc_B":1622678272,"score_A":19,"score_B":3,"human_ref_A":"Target brand silicone mats are 8 or 9 dollars each if you want something cheaper","human_ref_B":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","labels":1,"seconds_difference":13319.0,"score_ratio":6.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecqkk","c_root_id_B":"h0dsxk8","created_at_utc_A":1622691591,"created_at_utc_B":1622681383,"score_A":19,"score_B":3,"human_ref_A":"Target brand silicone mats are 8 or 9 dollars each if you want something cheaper","human_ref_B":"I have these miu silpatsfrom Costco and really like them.super affordable","labels":1,"seconds_difference":10208.0,"score_ratio":6.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dwgmi","c_root_id_B":"h0dippr","created_at_utc_A":1622683150,"created_at_utc_B":1622676325,"score_A":17,"score_B":15,"human_ref_A":"I love mine and they last forever. Totally worth it to me","human_ref_B":"I love my silpat mats! I haven't made cookies without them for 10 years at least, not to mention heating up frozen pizza and pretty much anything else you can stick in the oven.  That price seems a little crazy to me and they come in a bunch of sizes (so you want to make sure they fit your cookie sheets). I got most of mine at Bed Bath and Beyond years ago, one at a time with a coupon each time.","labels":1,"seconds_difference":6825.0,"score_ratio":1.1333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dmmnz","c_root_id_B":"h0dwgmi","created_at_utc_A":1622678272,"created_at_utc_B":1622683150,"score_A":3,"score_B":17,"human_ref_A":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","human_ref_B":"I love mine and they last forever. Totally worth it to me","labels":0,"seconds_difference":4878.0,"score_ratio":5.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dwgmi","c_root_id_B":"h0dsxk8","created_at_utc_A":1622683150,"created_at_utc_B":1622681383,"score_A":17,"score_B":3,"human_ref_A":"I love mine and they last forever. Totally worth it to me","human_ref_B":"I have these miu silpatsfrom Costco and really like them.super affordable","labels":1,"seconds_difference":1767.0,"score_ratio":5.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ea65x","c_root_id_B":"h0e6gmb","created_at_utc_A":1622690144,"created_at_utc_B":1622688149,"score_A":17,"score_B":15,"human_ref_A":"I use my silicone mats several times a week. I use them for wings, roasted vegetables, cinnamon rolls...pretty much anything I use baking sheets for.","human_ref_B":"I use my silicone pan liners at least weekly when I make homemade pizza. Definitely worth the investment for me! I got two quarter sheet and two half sheet silpats from Costco last year, I think? I want to say they were $25 for the 4 of them. $21 for one pan liner seems terribly steep.","labels":1,"seconds_difference":1995.0,"score_ratio":1.1333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ea65x","c_root_id_B":"h0e8iav","created_at_utc_A":1622690144,"created_at_utc_B":1622689224,"score_A":17,"score_B":16,"human_ref_A":"I use my silicone mats several times a week. I use them for wings, roasted vegetables, cinnamon rolls...pretty much anything I use baking sheets for.","human_ref_B":"Costco has them I think 3 for 20. They are great, but I think I like parchment better. They are kind of a pain to clean. If I were to make hard candies or something really sticky the mats would beat parchment, but for cookies\u2026. Meh.","labels":1,"seconds_difference":920.0,"score_ratio":1.0625}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dippr","c_root_id_B":"h0ea65x","created_at_utc_A":1622676325,"created_at_utc_B":1622690144,"score_A":15,"score_B":17,"human_ref_A":"I love my silpat mats! I haven't made cookies without them for 10 years at least, not to mention heating up frozen pizza and pretty much anything else you can stick in the oven.  That price seems a little crazy to me and they come in a bunch of sizes (so you want to make sure they fit your cookie sheets). I got most of mine at Bed Bath and Beyond years ago, one at a time with a coupon each time.","human_ref_B":"I use my silicone mats several times a week. I use them for wings, roasted vegetables, cinnamon rolls...pretty much anything I use baking sheets for.","labels":0,"seconds_difference":13819.0,"score_ratio":1.1333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e50sz","c_root_id_B":"h0ea65x","created_at_utc_A":1622687415,"created_at_utc_B":1622690144,"score_A":9,"score_B":17,"human_ref_A":"Amazon makes an Amazon basics kind too!","human_ref_B":"I use my silicone mats several times a week. I use them for wings, roasted vegetables, cinnamon rolls...pretty much anything I use baking sheets for.","labels":0,"seconds_difference":2729.0,"score_ratio":1.8888888889}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e6m1j","c_root_id_B":"h0ea65x","created_at_utc_A":1622688226,"created_at_utc_B":1622690144,"score_A":9,"score_B":17,"human_ref_A":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","human_ref_B":"I use my silicone mats several times a week. I use them for wings, roasted vegetables, cinnamon rolls...pretty much anything I use baking sheets for.","labels":0,"seconds_difference":1918.0,"score_ratio":1.8888888889}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dymyb","c_root_id_B":"h0ea65x","created_at_utc_A":1622684254,"created_at_utc_B":1622690144,"score_A":6,"score_B":17,"human_ref_A":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","human_ref_B":"I use my silicone mats several times a week. I use them for wings, roasted vegetables, cinnamon rolls...pretty much anything I use baking sheets for.","labels":0,"seconds_difference":5890.0,"score_ratio":2.8333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ea65x","c_root_id_B":"h0dmmnz","created_at_utc_A":1622690144,"created_at_utc_B":1622678272,"score_A":17,"score_B":3,"human_ref_A":"I use my silicone mats several times a week. I use them for wings, roasted vegetables, cinnamon rolls...pretty much anything I use baking sheets for.","human_ref_B":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","labels":1,"seconds_difference":11872.0,"score_ratio":5.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ea65x","c_root_id_B":"h0dsxk8","created_at_utc_A":1622690144,"created_at_utc_B":1622681383,"score_A":17,"score_B":3,"human_ref_A":"I use my silicone mats several times a week. I use them for wings, roasted vegetables, cinnamon rolls...pretty much anything I use baking sheets for.","human_ref_B":"I have these miu silpatsfrom Costco and really like them.super affordable","labels":1,"seconds_difference":8761.0,"score_ratio":5.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0elry9","c_root_id_B":"h0ecs3k","created_at_utc_A":1622696963,"created_at_utc_B":1622691615,"score_A":17,"score_B":16,"human_ref_A":"I also use my Silpats on top of 9\u00d713 glass pans when I am reheating food in the oven or cooking something that needs to be covered to keep from over browning.","human_ref_B":"I order mine from webstaurantstore.com - very good quality and the best price I\u2019ve found. To clean them, I run them through my washing machine on the delicate cycle with hot water, using baking soda, in order to prevent them from taking on a soapy flavor.","labels":1,"seconds_difference":5348.0,"score_ratio":1.0625}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e6gmb","c_root_id_B":"h0elry9","created_at_utc_A":1622688149,"created_at_utc_B":1622696963,"score_A":15,"score_B":17,"human_ref_A":"I use my silicone pan liners at least weekly when I make homemade pizza. Definitely worth the investment for me! I got two quarter sheet and two half sheet silpats from Costco last year, I think? I want to say they were $25 for the 4 of them. $21 for one pan liner seems terribly steep.","human_ref_B":"I also use my Silpats on top of 9\u00d713 glass pans when I am reheating food in the oven or cooking something that needs to be covered to keep from over browning.","labels":0,"seconds_difference":8814.0,"score_ratio":1.1333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e8iav","c_root_id_B":"h0elry9","created_at_utc_A":1622689224,"created_at_utc_B":1622696963,"score_A":16,"score_B":17,"human_ref_A":"Costco has them I think 3 for 20. They are great, but I think I like parchment better. They are kind of a pain to clean. If I were to make hard candies or something really sticky the mats would beat parchment, but for cookies\u2026. Meh.","human_ref_B":"I also use my Silpats on top of 9\u00d713 glass pans when I am reheating food in the oven or cooking something that needs to be covered to keep from over browning.","labels":0,"seconds_difference":7739.0,"score_ratio":1.0625}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0elry9","c_root_id_B":"h0dippr","created_at_utc_A":1622696963,"created_at_utc_B":1622676325,"score_A":17,"score_B":15,"human_ref_A":"I also use my Silpats on top of 9\u00d713 glass pans when I am reheating food in the oven or cooking something that needs to be covered to keep from over browning.","human_ref_B":"I love my silpat mats! I haven't made cookies without them for 10 years at least, not to mention heating up frozen pizza and pretty much anything else you can stick in the oven.  That price seems a little crazy to me and they come in a bunch of sizes (so you want to make sure they fit your cookie sheets). I got most of mine at Bed Bath and Beyond years ago, one at a time with a coupon each time.","labels":1,"seconds_difference":20638.0,"score_ratio":1.1333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecbqr","c_root_id_B":"h0elry9","created_at_utc_A":1622691357,"created_at_utc_B":1622696963,"score_A":9,"score_B":17,"human_ref_A":"I have one for baking and another for savory items. Absolutely love them! I saw another user posted that their cookies spread every time and I haven\u2019t had that issue. I use them every time for my homemade oatmeal Creme pies and they come out perfect & consistent every time! The cookie scoop helps too :)","human_ref_B":"I also use my Silpats on top of 9\u00d713 glass pans when I am reheating food in the oven or cooking something that needs to be covered to keep from over browning.","labels":0,"seconds_difference":5606.0,"score_ratio":1.8888888889}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0elry9","c_root_id_B":"h0e50sz","created_at_utc_A":1622696963,"created_at_utc_B":1622687415,"score_A":17,"score_B":9,"human_ref_A":"I also use my Silpats on top of 9\u00d713 glass pans when I am reheating food in the oven or cooking something that needs to be covered to keep from over browning.","human_ref_B":"Amazon makes an Amazon basics kind too!","labels":1,"seconds_difference":9548.0,"score_ratio":1.8888888889}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0elry9","c_root_id_B":"h0e6m1j","created_at_utc_A":1622696963,"created_at_utc_B":1622688226,"score_A":17,"score_B":9,"human_ref_A":"I also use my Silpats on top of 9\u00d713 glass pans when I am reheating food in the oven or cooking something that needs to be covered to keep from over browning.","human_ref_B":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","labels":1,"seconds_difference":8737.0,"score_ratio":1.8888888889}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0elry9","c_root_id_B":"h0dymyb","created_at_utc_A":1622696963,"created_at_utc_B":1622684254,"score_A":17,"score_B":6,"human_ref_A":"I also use my Silpats on top of 9\u00d713 glass pans when I am reheating food in the oven or cooking something that needs to be covered to keep from over browning.","human_ref_B":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","labels":1,"seconds_difference":12709.0,"score_ratio":2.8333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0elry9","c_root_id_B":"h0dmmnz","created_at_utc_A":1622696963,"created_at_utc_B":1622678272,"score_A":17,"score_B":3,"human_ref_A":"I also use my Silpats on top of 9\u00d713 glass pans when I am reheating food in the oven or cooking something that needs to be covered to keep from over browning.","human_ref_B":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","labels":1,"seconds_difference":18691.0,"score_ratio":5.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dsxk8","c_root_id_B":"h0elry9","created_at_utc_A":1622681383,"created_at_utc_B":1622696963,"score_A":3,"score_B":17,"human_ref_A":"I have these miu silpatsfrom Costco and really like them.super affordable","human_ref_B":"I also use my Silpats on top of 9\u00d713 glass pans when I am reheating food in the oven or cooking something that needs to be covered to keep from over browning.","labels":0,"seconds_difference":15580.0,"score_ratio":5.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e6gmb","c_root_id_B":"h0ecs3k","created_at_utc_A":1622688149,"created_at_utc_B":1622691615,"score_A":15,"score_B":16,"human_ref_A":"I use my silicone pan liners at least weekly when I make homemade pizza. Definitely worth the investment for me! I got two quarter sheet and two half sheet silpats from Costco last year, I think? I want to say they were $25 for the 4 of them. $21 for one pan liner seems terribly steep.","human_ref_B":"I order mine from webstaurantstore.com - very good quality and the best price I\u2019ve found. To clean them, I run them through my washing machine on the delicate cycle with hot water, using baking soda, in order to prevent them from taking on a soapy flavor.","labels":0,"seconds_difference":3466.0,"score_ratio":1.0666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecs3k","c_root_id_B":"h0dippr","created_at_utc_A":1622691615,"created_at_utc_B":1622676325,"score_A":16,"score_B":15,"human_ref_A":"I order mine from webstaurantstore.com - very good quality and the best price I\u2019ve found. To clean them, I run them through my washing machine on the delicate cycle with hot water, using baking soda, in order to prevent them from taking on a soapy flavor.","human_ref_B":"I love my silpat mats! I haven't made cookies without them for 10 years at least, not to mention heating up frozen pizza and pretty much anything else you can stick in the oven.  That price seems a little crazy to me and they come in a bunch of sizes (so you want to make sure they fit your cookie sheets). I got most of mine at Bed Bath and Beyond years ago, one at a time with a coupon each time.","labels":1,"seconds_difference":15290.0,"score_ratio":1.0666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecs3k","c_root_id_B":"h0ecbqr","created_at_utc_A":1622691615,"created_at_utc_B":1622691357,"score_A":16,"score_B":9,"human_ref_A":"I order mine from webstaurantstore.com - very good quality and the best price I\u2019ve found. To clean them, I run them through my washing machine on the delicate cycle with hot water, using baking soda, in order to prevent them from taking on a soapy flavor.","human_ref_B":"I have one for baking and another for savory items. Absolutely love them! I saw another user posted that their cookies spread every time and I haven\u2019t had that issue. I use them every time for my homemade oatmeal Creme pies and they come out perfect & consistent every time! The cookie scoop helps too :)","labels":1,"seconds_difference":258.0,"score_ratio":1.7777777778}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e50sz","c_root_id_B":"h0ecs3k","created_at_utc_A":1622687415,"created_at_utc_B":1622691615,"score_A":9,"score_B":16,"human_ref_A":"Amazon makes an Amazon basics kind too!","human_ref_B":"I order mine from webstaurantstore.com - very good quality and the best price I\u2019ve found. To clean them, I run them through my washing machine on the delicate cycle with hot water, using baking soda, in order to prevent them from taking on a soapy flavor.","labels":0,"seconds_difference":4200.0,"score_ratio":1.7777777778}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecs3k","c_root_id_B":"h0e6m1j","created_at_utc_A":1622691615,"created_at_utc_B":1622688226,"score_A":16,"score_B":9,"human_ref_A":"I order mine from webstaurantstore.com - very good quality and the best price I\u2019ve found. To clean them, I run them through my washing machine on the delicate cycle with hot water, using baking soda, in order to prevent them from taking on a soapy flavor.","human_ref_B":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","labels":1,"seconds_difference":3389.0,"score_ratio":1.7777777778}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecs3k","c_root_id_B":"h0dymyb","created_at_utc_A":1622691615,"created_at_utc_B":1622684254,"score_A":16,"score_B":6,"human_ref_A":"I order mine from webstaurantstore.com - very good quality and the best price I\u2019ve found. To clean them, I run them through my washing machine on the delicate cycle with hot water, using baking soda, in order to prevent them from taking on a soapy flavor.","human_ref_B":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","labels":1,"seconds_difference":7361.0,"score_ratio":2.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dmmnz","c_root_id_B":"h0ecs3k","created_at_utc_A":1622678272,"created_at_utc_B":1622691615,"score_A":3,"score_B":16,"human_ref_A":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","human_ref_B":"I order mine from webstaurantstore.com - very good quality and the best price I\u2019ve found. To clean them, I run them through my washing machine on the delicate cycle with hot water, using baking soda, in order to prevent them from taking on a soapy flavor.","labels":0,"seconds_difference":13343.0,"score_ratio":5.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecs3k","c_root_id_B":"h0dsxk8","created_at_utc_A":1622691615,"created_at_utc_B":1622681383,"score_A":16,"score_B":3,"human_ref_A":"I order mine from webstaurantstore.com - very good quality and the best price I\u2019ve found. To clean them, I run them through my washing machine on the delicate cycle with hot water, using baking soda, in order to prevent them from taking on a soapy flavor.","human_ref_B":"I have these miu silpatsfrom Costco and really like them.super affordable","labels":1,"seconds_difference":10232.0,"score_ratio":5.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e6gmb","c_root_id_B":"h0e8iav","created_at_utc_A":1622688149,"created_at_utc_B":1622689224,"score_A":15,"score_B":16,"human_ref_A":"I use my silicone pan liners at least weekly when I make homemade pizza. Definitely worth the investment for me! I got two quarter sheet and two half sheet silpats from Costco last year, I think? I want to say they were $25 for the 4 of them. $21 for one pan liner seems terribly steep.","human_ref_B":"Costco has them I think 3 for 20. They are great, but I think I like parchment better. They are kind of a pain to clean. If I were to make hard candies or something really sticky the mats would beat parchment, but for cookies\u2026. Meh.","labels":0,"seconds_difference":1075.0,"score_ratio":1.0666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e6gmb","c_root_id_B":"h0e50sz","created_at_utc_A":1622688149,"created_at_utc_B":1622687415,"score_A":15,"score_B":9,"human_ref_A":"I use my silicone pan liners at least weekly when I make homemade pizza. Definitely worth the investment for me! I got two quarter sheet and two half sheet silpats from Costco last year, I think? I want to say they were $25 for the 4 of them. $21 for one pan liner seems terribly steep.","human_ref_B":"Amazon makes an Amazon basics kind too!","labels":1,"seconds_difference":734.0,"score_ratio":1.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dymyb","c_root_id_B":"h0e6gmb","created_at_utc_A":1622684254,"created_at_utc_B":1622688149,"score_A":6,"score_B":15,"human_ref_A":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","human_ref_B":"I use my silicone pan liners at least weekly when I make homemade pizza. Definitely worth the investment for me! I got two quarter sheet and two half sheet silpats from Costco last year, I think? I want to say they were $25 for the 4 of them. $21 for one pan liner seems terribly steep.","labels":0,"seconds_difference":3895.0,"score_ratio":2.5}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dmmnz","c_root_id_B":"h0e6gmb","created_at_utc_A":1622678272,"created_at_utc_B":1622688149,"score_A":3,"score_B":15,"human_ref_A":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","human_ref_B":"I use my silicone pan liners at least weekly when I make homemade pizza. Definitely worth the investment for me! I got two quarter sheet and two half sheet silpats from Costco last year, I think? I want to say they were $25 for the 4 of them. $21 for one pan liner seems terribly steep.","labels":0,"seconds_difference":9877.0,"score_ratio":5.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dsxk8","c_root_id_B":"h0e6gmb","created_at_utc_A":1622681383,"created_at_utc_B":1622688149,"score_A":3,"score_B":15,"human_ref_A":"I have these miu silpatsfrom Costco and really like them.super affordable","human_ref_B":"I use my silicone pan liners at least weekly when I make homemade pizza. Definitely worth the investment for me! I got two quarter sheet and two half sheet silpats from Costco last year, I think? I want to say they were $25 for the 4 of them. $21 for one pan liner seems terribly steep.","labels":0,"seconds_difference":6766.0,"score_ratio":5.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dippr","c_root_id_B":"h0e8iav","created_at_utc_A":1622676325,"created_at_utc_B":1622689224,"score_A":15,"score_B":16,"human_ref_A":"I love my silpat mats! I haven't made cookies without them for 10 years at least, not to mention heating up frozen pizza and pretty much anything else you can stick in the oven.  That price seems a little crazy to me and they come in a bunch of sizes (so you want to make sure they fit your cookie sheets). I got most of mine at Bed Bath and Beyond years ago, one at a time with a coupon each time.","human_ref_B":"Costco has them I think 3 for 20. They are great, but I think I like parchment better. They are kind of a pain to clean. If I were to make hard candies or something really sticky the mats would beat parchment, but for cookies\u2026. Meh.","labels":0,"seconds_difference":12899.0,"score_ratio":1.0666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e50sz","c_root_id_B":"h0e8iav","created_at_utc_A":1622687415,"created_at_utc_B":1622689224,"score_A":9,"score_B":16,"human_ref_A":"Amazon makes an Amazon basics kind too!","human_ref_B":"Costco has them I think 3 for 20. They are great, but I think I like parchment better. They are kind of a pain to clean. If I were to make hard candies or something really sticky the mats would beat parchment, but for cookies\u2026. Meh.","labels":0,"seconds_difference":1809.0,"score_ratio":1.7777777778}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e8iav","c_root_id_B":"h0e6m1j","created_at_utc_A":1622689224,"created_at_utc_B":1622688226,"score_A":16,"score_B":9,"human_ref_A":"Costco has them I think 3 for 20. They are great, but I think I like parchment better. They are kind of a pain to clean. If I were to make hard candies or something really sticky the mats would beat parchment, but for cookies\u2026. Meh.","human_ref_B":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","labels":1,"seconds_difference":998.0,"score_ratio":1.7777777778}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e8iav","c_root_id_B":"h0dymyb","created_at_utc_A":1622689224,"created_at_utc_B":1622684254,"score_A":16,"score_B":6,"human_ref_A":"Costco has them I think 3 for 20. They are great, but I think I like parchment better. They are kind of a pain to clean. If I were to make hard candies or something really sticky the mats would beat parchment, but for cookies\u2026. Meh.","human_ref_B":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","labels":1,"seconds_difference":4970.0,"score_ratio":2.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dmmnz","c_root_id_B":"h0e8iav","created_at_utc_A":1622678272,"created_at_utc_B":1622689224,"score_A":3,"score_B":16,"human_ref_A":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","human_ref_B":"Costco has them I think 3 for 20. They are great, but I think I like parchment better. They are kind of a pain to clean. If I were to make hard candies or something really sticky the mats would beat parchment, but for cookies\u2026. Meh.","labels":0,"seconds_difference":10952.0,"score_ratio":5.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dsxk8","c_root_id_B":"h0e8iav","created_at_utc_A":1622681383,"created_at_utc_B":1622689224,"score_A":3,"score_B":16,"human_ref_A":"I have these miu silpatsfrom Costco and really like them.super affordable","human_ref_B":"Costco has them I think 3 for 20. They are great, but I think I like parchment better. They are kind of a pain to clean. If I were to make hard candies or something really sticky the mats would beat parchment, but for cookies\u2026. Meh.","labels":0,"seconds_difference":7841.0,"score_ratio":5.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ethkl","c_root_id_B":"h0fyuli","created_at_utc_A":1622702665,"created_at_utc_B":1622730466,"score_A":11,"score_B":14,"human_ref_A":"I have an off-brand Silpat. I use it frequently but not for baking! When I've tried to use it for baking, I find that cookies and scones don't brown as well when compared to parchment paper","human_ref_B":"Former Pro Chef here, and yes. I will tell you that you don't need a fancy expensive knife to cook with (I have a 15 year old victorinox), or an expensive stove (I can cook on any surface), and I have gone on rants against Martha Stewart and her \"best quality\" ingredients privileged cooking show, but I 100% endorse silpat.  There are other brands but they don't perform. Also, a silpat is a must under your cutting board and I emphasize under not \"for use as\", to prevent your board from \"walking\" on modern hard surface counters.  I would trade my mixer for the same amount of money's worth of Silpat's and just mix everything by hand, that's how much I use them.  Not just baking, but all oven cooking.  I never put a raw sheet pan in the oven.    My only caution is that they can trap odors\/tastes from artificially scented things, so don't wash them in scented dish soap.  I run mine through the dishwasher vertically on the bottom rack.  If you don't have a dishwasher, get an unscented dish soap.","labels":0,"seconds_difference":27801.0,"score_ratio":1.2727272727}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fizc2","c_root_id_B":"h0fyuli","created_at_utc_A":1622722958,"created_at_utc_B":1622730466,"score_A":12,"score_B":14,"human_ref_A":"Yes. 1000\/10 yes   To be fair I don\u2019t think you need that many. Yea they\u2019re expensive but I have 2 baking sheet size ones and 1 9\u201d round  I haven\u2019t ran into any problems where I need more or something.   So fronting $60 one time seems to be worth it   I will say, I do bacon on a wire rack and in the oven, I used the silicone Mat a couple times but noticed  the oil makes them get little  patches of brown (where it\u2019s pooled and cooked) so I\u2019ve gone back to foil for that.  Other than that totally worth it probably the best baked cookies I\u2019ve made.","human_ref_B":"Former Pro Chef here, and yes. I will tell you that you don't need a fancy expensive knife to cook with (I have a 15 year old victorinox), or an expensive stove (I can cook on any surface), and I have gone on rants against Martha Stewart and her \"best quality\" ingredients privileged cooking show, but I 100% endorse silpat.  There are other brands but they don't perform. Also, a silpat is a must under your cutting board and I emphasize under not \"for use as\", to prevent your board from \"walking\" on modern hard surface counters.  I would trade my mixer for the same amount of money's worth of Silpat's and just mix everything by hand, that's how much I use them.  Not just baking, but all oven cooking.  I never put a raw sheet pan in the oven.    My only caution is that they can trap odors\/tastes from artificially scented things, so don't wash them in scented dish soap.  I run mine through the dishwasher vertically on the bottom rack.  If you don't have a dishwasher, get an unscented dish soap.","labels":0,"seconds_difference":7508.0,"score_ratio":1.1666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fyuli","c_root_id_B":"h0fxmbs","created_at_utc_A":1622730466,"created_at_utc_B":1622729940,"score_A":14,"score_B":12,"human_ref_A":"Former Pro Chef here, and yes. I will tell you that you don't need a fancy expensive knife to cook with (I have a 15 year old victorinox), or an expensive stove (I can cook on any surface), and I have gone on rants against Martha Stewart and her \"best quality\" ingredients privileged cooking show, but I 100% endorse silpat.  There are other brands but they don't perform. Also, a silpat is a must under your cutting board and I emphasize under not \"for use as\", to prevent your board from \"walking\" on modern hard surface counters.  I would trade my mixer for the same amount of money's worth of Silpat's and just mix everything by hand, that's how much I use them.  Not just baking, but all oven cooking.  I never put a raw sheet pan in the oven.    My only caution is that they can trap odors\/tastes from artificially scented things, so don't wash them in scented dish soap.  I run mine through the dishwasher vertically on the bottom rack.  If you don't have a dishwasher, get an unscented dish soap.","human_ref_B":"Baking on silicone is different from baking on metal. IMO, the spreading and browning of cookies is more predictable on metal or parchment.   Personally, I use the light colored aluminum baking sheets that you can get at any restaurant supply store. They are super reliable and last forever.   I have silicone mats that I use from time to time, but I don't use them as often as I expected to.  For me, a silicone baking sheet would never be worth it, but it's all a matter of personal preference.   Fair warning, on silicone your cookies will brown less and spread more.","labels":1,"seconds_difference":526.0,"score_ratio":1.1666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fyuli","c_root_id_B":"h0ecbqr","created_at_utc_A":1622730466,"created_at_utc_B":1622691357,"score_A":14,"score_B":9,"human_ref_A":"Former Pro Chef here, and yes. I will tell you that you don't need a fancy expensive knife to cook with (I have a 15 year old victorinox), or an expensive stove (I can cook on any surface), and I have gone on rants against Martha Stewart and her \"best quality\" ingredients privileged cooking show, but I 100% endorse silpat.  There are other brands but they don't perform. Also, a silpat is a must under your cutting board and I emphasize under not \"for use as\", to prevent your board from \"walking\" on modern hard surface counters.  I would trade my mixer for the same amount of money's worth of Silpat's and just mix everything by hand, that's how much I use them.  Not just baking, but all oven cooking.  I never put a raw sheet pan in the oven.    My only caution is that they can trap odors\/tastes from artificially scented things, so don't wash them in scented dish soap.  I run mine through the dishwasher vertically on the bottom rack.  If you don't have a dishwasher, get an unscented dish soap.","human_ref_B":"I have one for baking and another for savory items. Absolutely love them! I saw another user posted that their cookies spread every time and I haven\u2019t had that issue. I use them every time for my homemade oatmeal Creme pies and they come out perfect & consistent every time! The cookie scoop helps too :)","labels":1,"seconds_difference":39109.0,"score_ratio":1.5555555556}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fyuli","c_root_id_B":"h0e50sz","created_at_utc_A":1622730466,"created_at_utc_B":1622687415,"score_A":14,"score_B":9,"human_ref_A":"Former Pro Chef here, and yes. I will tell you that you don't need a fancy expensive knife to cook with (I have a 15 year old victorinox), or an expensive stove (I can cook on any surface), and I have gone on rants against Martha Stewart and her \"best quality\" ingredients privileged cooking show, but I 100% endorse silpat.  There are other brands but they don't perform. Also, a silpat is a must under your cutting board and I emphasize under not \"for use as\", to prevent your board from \"walking\" on modern hard surface counters.  I would trade my mixer for the same amount of money's worth of Silpat's and just mix everything by hand, that's how much I use them.  Not just baking, but all oven cooking.  I never put a raw sheet pan in the oven.    My only caution is that they can trap odors\/tastes from artificially scented things, so don't wash them in scented dish soap.  I run mine through the dishwasher vertically on the bottom rack.  If you don't have a dishwasher, get an unscented dish soap.","human_ref_B":"Amazon makes an Amazon basics kind too!","labels":1,"seconds_difference":43051.0,"score_ratio":1.5555555556}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fyuli","c_root_id_B":"h0e6m1j","created_at_utc_A":1622730466,"created_at_utc_B":1622688226,"score_A":14,"score_B":9,"human_ref_A":"Former Pro Chef here, and yes. I will tell you that you don't need a fancy expensive knife to cook with (I have a 15 year old victorinox), or an expensive stove (I can cook on any surface), and I have gone on rants against Martha Stewart and her \"best quality\" ingredients privileged cooking show, but I 100% endorse silpat.  There are other brands but they don't perform. Also, a silpat is a must under your cutting board and I emphasize under not \"for use as\", to prevent your board from \"walking\" on modern hard surface counters.  I would trade my mixer for the same amount of money's worth of Silpat's and just mix everything by hand, that's how much I use them.  Not just baking, but all oven cooking.  I never put a raw sheet pan in the oven.    My only caution is that they can trap odors\/tastes from artificially scented things, so don't wash them in scented dish soap.  I run mine through the dishwasher vertically on the bottom rack.  If you don't have a dishwasher, get an unscented dish soap.","human_ref_B":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","labels":1,"seconds_difference":42240.0,"score_ratio":1.5555555556}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fyuli","c_root_id_B":"h0exk37","created_at_utc_A":1622730466,"created_at_utc_B":1622706125,"score_A":14,"score_B":8,"human_ref_A":"Former Pro Chef here, and yes. I will tell you that you don't need a fancy expensive knife to cook with (I have a 15 year old victorinox), or an expensive stove (I can cook on any surface), and I have gone on rants against Martha Stewart and her \"best quality\" ingredients privileged cooking show, but I 100% endorse silpat.  There are other brands but they don't perform. Also, a silpat is a must under your cutting board and I emphasize under not \"for use as\", to prevent your board from \"walking\" on modern hard surface counters.  I would trade my mixer for the same amount of money's worth of Silpat's and just mix everything by hand, that's how much I use them.  Not just baking, but all oven cooking.  I never put a raw sheet pan in the oven.    My only caution is that they can trap odors\/tastes from artificially scented things, so don't wash them in scented dish soap.  I run mine through the dishwasher vertically on the bottom rack.  If you don't have a dishwasher, get an unscented dish soap.","human_ref_B":"I use mine to roll out pie crusts on.","labels":1,"seconds_difference":24341.0,"score_ratio":1.75}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0enuc7","c_root_id_B":"h0fyuli","created_at_utc_A":1622698378,"created_at_utc_B":1622730466,"score_A":8,"score_B":14,"human_ref_A":"I think it really depends on what you're trying to achieve. I have 2 from a different brand and honestly rarely use them, I usually either bake right in the pan or with parchment, they don't allow as much browning as parchment or plain aluminum I find and cleaning a baking sheet is easier to me than cleaning a silicone mat, but that's just my experience many people swear by them.","human_ref_B":"Former Pro Chef here, and yes. I will tell you that you don't need a fancy expensive knife to cook with (I have a 15 year old victorinox), or an expensive stove (I can cook on any surface), and I have gone on rants against Martha Stewart and her \"best quality\" ingredients privileged cooking show, but I 100% endorse silpat.  There are other brands but they don't perform. Also, a silpat is a must under your cutting board and I emphasize under not \"for use as\", to prevent your board from \"walking\" on modern hard surface counters.  I would trade my mixer for the same amount of money's worth of Silpat's and just mix everything by hand, that's how much I use them.  Not just baking, but all oven cooking.  I never put a raw sheet pan in the oven.    My only caution is that they can trap odors\/tastes from artificially scented things, so don't wash them in scented dish soap.  I run mine through the dishwasher vertically on the bottom rack.  If you don't have a dishwasher, get an unscented dish soap.","labels":0,"seconds_difference":32088.0,"score_ratio":1.75}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dymyb","c_root_id_B":"h0fyuli","created_at_utc_A":1622684254,"created_at_utc_B":1622730466,"score_A":6,"score_B":14,"human_ref_A":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","human_ref_B":"Former Pro Chef here, and yes. I will tell you that you don't need a fancy expensive knife to cook with (I have a 15 year old victorinox), or an expensive stove (I can cook on any surface), and I have gone on rants against Martha Stewart and her \"best quality\" ingredients privileged cooking show, but I 100% endorse silpat.  There are other brands but they don't perform. Also, a silpat is a must under your cutting board and I emphasize under not \"for use as\", to prevent your board from \"walking\" on modern hard surface counters.  I would trade my mixer for the same amount of money's worth of Silpat's and just mix everything by hand, that's how much I use them.  Not just baking, but all oven cooking.  I never put a raw sheet pan in the oven.    My only caution is that they can trap odors\/tastes from artificially scented things, so don't wash them in scented dish soap.  I run mine through the dishwasher vertically on the bottom rack.  If you don't have a dishwasher, get an unscented dish soap.","labels":0,"seconds_difference":46212.0,"score_ratio":2.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fpv2y","c_root_id_B":"h0fyuli","created_at_utc_A":1622726553,"created_at_utc_B":1622730466,"score_A":6,"score_B":14,"human_ref_A":"I have 2 Airbake cookie sheets. Absolutely love them! Cookies come off easily and super easy to clean.","human_ref_B":"Former Pro Chef here, and yes. I will tell you that you don't need a fancy expensive knife to cook with (I have a 15 year old victorinox), or an expensive stove (I can cook on any surface), and I have gone on rants against Martha Stewart and her \"best quality\" ingredients privileged cooking show, but I 100% endorse silpat.  There are other brands but they don't perform. Also, a silpat is a must under your cutting board and I emphasize under not \"for use as\", to prevent your board from \"walking\" on modern hard surface counters.  I would trade my mixer for the same amount of money's worth of Silpat's and just mix everything by hand, that's how much I use them.  Not just baking, but all oven cooking.  I never put a raw sheet pan in the oven.    My only caution is that they can trap odors\/tastes from artificially scented things, so don't wash them in scented dish soap.  I run mine through the dishwasher vertically on the bottom rack.  If you don't have a dishwasher, get an unscented dish soap.","labels":0,"seconds_difference":3913.0,"score_ratio":2.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fyuli","c_root_id_B":"h0ftqgz","created_at_utc_A":1622730466,"created_at_utc_B":1622728303,"score_A":14,"score_B":5,"human_ref_A":"Former Pro Chef here, and yes. I will tell you that you don't need a fancy expensive knife to cook with (I have a 15 year old victorinox), or an expensive stove (I can cook on any surface), and I have gone on rants against Martha Stewart and her \"best quality\" ingredients privileged cooking show, but I 100% endorse silpat.  There are other brands but they don't perform. Also, a silpat is a must under your cutting board and I emphasize under not \"for use as\", to prevent your board from \"walking\" on modern hard surface counters.  I would trade my mixer for the same amount of money's worth of Silpat's and just mix everything by hand, that's how much I use them.  Not just baking, but all oven cooking.  I never put a raw sheet pan in the oven.    My only caution is that they can trap odors\/tastes from artificially scented things, so don't wash them in scented dish soap.  I run mine through the dishwasher vertically on the bottom rack.  If you don't have a dishwasher, get an unscented dish soap.","human_ref_B":"It\u2019s a splurge but I love mine and wish I had 2!","labels":1,"seconds_difference":2163.0,"score_ratio":2.8}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fehst","c_root_id_B":"h0fyuli","created_at_utc_A":1622720263,"created_at_utc_B":1622730466,"score_A":4,"score_B":14,"human_ref_A":"Definitely worth it.. I have 2 that are over 25 years old.. still using.","human_ref_B":"Former Pro Chef here, and yes. I will tell you that you don't need a fancy expensive knife to cook with (I have a 15 year old victorinox), or an expensive stove (I can cook on any surface), and I have gone on rants against Martha Stewart and her \"best quality\" ingredients privileged cooking show, but I 100% endorse silpat.  There are other brands but they don't perform. Also, a silpat is a must under your cutting board and I emphasize under not \"for use as\", to prevent your board from \"walking\" on modern hard surface counters.  I would trade my mixer for the same amount of money's worth of Silpat's and just mix everything by hand, that's how much I use them.  Not just baking, but all oven cooking.  I never put a raw sheet pan in the oven.    My only caution is that they can trap odors\/tastes from artificially scented things, so don't wash them in scented dish soap.  I run mine through the dishwasher vertically on the bottom rack.  If you don't have a dishwasher, get an unscented dish soap.","labels":0,"seconds_difference":10203.0,"score_ratio":3.5}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dmmnz","c_root_id_B":"h0fyuli","created_at_utc_A":1622678272,"created_at_utc_B":1622730466,"score_A":3,"score_B":14,"human_ref_A":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","human_ref_B":"Former Pro Chef here, and yes. I will tell you that you don't need a fancy expensive knife to cook with (I have a 15 year old victorinox), or an expensive stove (I can cook on any surface), and I have gone on rants against Martha Stewart and her \"best quality\" ingredients privileged cooking show, but I 100% endorse silpat.  There are other brands but they don't perform. Also, a silpat is a must under your cutting board and I emphasize under not \"for use as\", to prevent your board from \"walking\" on modern hard surface counters.  I would trade my mixer for the same amount of money's worth of Silpat's and just mix everything by hand, that's how much I use them.  Not just baking, but all oven cooking.  I never put a raw sheet pan in the oven.    My only caution is that they can trap odors\/tastes from artificially scented things, so don't wash them in scented dish soap.  I run mine through the dishwasher vertically on the bottom rack.  If you don't have a dishwasher, get an unscented dish soap.","labels":0,"seconds_difference":52194.0,"score_ratio":4.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dsxk8","c_root_id_B":"h0fyuli","created_at_utc_A":1622681383,"created_at_utc_B":1622730466,"score_A":3,"score_B":14,"human_ref_A":"I have these miu silpatsfrom Costco and really like them.super affordable","human_ref_B":"Former Pro Chef here, and yes. I will tell you that you don't need a fancy expensive knife to cook with (I have a 15 year old victorinox), or an expensive stove (I can cook on any surface), and I have gone on rants against Martha Stewart and her \"best quality\" ingredients privileged cooking show, but I 100% endorse silpat.  There are other brands but they don't perform. Also, a silpat is a must under your cutting board and I emphasize under not \"for use as\", to prevent your board from \"walking\" on modern hard surface counters.  I would trade my mixer for the same amount of money's worth of Silpat's and just mix everything by hand, that's how much I use them.  Not just baking, but all oven cooking.  I never put a raw sheet pan in the oven.    My only caution is that they can trap odors\/tastes from artificially scented things, so don't wash them in scented dish soap.  I run mine through the dishwasher vertically on the bottom rack.  If you don't have a dishwasher, get an unscented dish soap.","labels":0,"seconds_difference":49083.0,"score_ratio":4.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fyuli","c_root_id_B":"h0fhp5t","created_at_utc_A":1622730466,"created_at_utc_B":1622722220,"score_A":14,"score_B":3,"human_ref_A":"Former Pro Chef here, and yes. I will tell you that you don't need a fancy expensive knife to cook with (I have a 15 year old victorinox), or an expensive stove (I can cook on any surface), and I have gone on rants against Martha Stewart and her \"best quality\" ingredients privileged cooking show, but I 100% endorse silpat.  There are other brands but they don't perform. Also, a silpat is a must under your cutting board and I emphasize under not \"for use as\", to prevent your board from \"walking\" on modern hard surface counters.  I would trade my mixer for the same amount of money's worth of Silpat's and just mix everything by hand, that's how much I use them.  Not just baking, but all oven cooking.  I never put a raw sheet pan in the oven.    My only caution is that they can trap odors\/tastes from artificially scented things, so don't wash them in scented dish soap.  I run mine through the dishwasher vertically on the bottom rack.  If you don't have a dishwasher, get an unscented dish soap.","human_ref_B":"YES! They last forever. By far the best.","labels":1,"seconds_difference":8246.0,"score_ratio":4.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecbqr","c_root_id_B":"h0erbjk","created_at_utc_A":1622691357,"created_at_utc_B":1622700953,"score_A":9,"score_B":14,"human_ref_A":"I have one for baking and another for savory items. Absolutely love them! I saw another user posted that their cookies spread every time and I haven\u2019t had that issue. I use them every time for my homemade oatmeal Creme pies and they come out perfect & consistent every time! The cookie scoop helps too :)","human_ref_B":"I have two Williams-Sonoma silpats, and they\u2019re wonderful. If you have an oven with a fan you don\u2019t need to worry about the parchment paper blowing, and Dillard aren\u2019t that hard to clean. Normally I either give them a quick scrub in the sink or if I\u2019m feeling lazy I just put them in the washer. I haven\u2019t had any issues with things getting stuck to them. On the topic of cookies spreading, mine have never spread that much (might just be the recipe), and I find that the bottoms are always beautifully and proportionally browned. Imo silpats are a wonderful investment, and they have a bunch of uses!","labels":0,"seconds_difference":9596.0,"score_ratio":1.5555555556}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0erbjk","c_root_id_B":"h0e50sz","created_at_utc_A":1622700953,"created_at_utc_B":1622687415,"score_A":14,"score_B":9,"human_ref_A":"I have two Williams-Sonoma silpats, and they\u2019re wonderful. If you have an oven with a fan you don\u2019t need to worry about the parchment paper blowing, and Dillard aren\u2019t that hard to clean. Normally I either give them a quick scrub in the sink or if I\u2019m feeling lazy I just put them in the washer. I haven\u2019t had any issues with things getting stuck to them. On the topic of cookies spreading, mine have never spread that much (might just be the recipe), and I find that the bottoms are always beautifully and proportionally browned. Imo silpats are a wonderful investment, and they have a bunch of uses!","human_ref_B":"Amazon makes an Amazon basics kind too!","labels":1,"seconds_difference":13538.0,"score_ratio":1.5555555556}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0erbjk","c_root_id_B":"h0e6m1j","created_at_utc_A":1622700953,"created_at_utc_B":1622688226,"score_A":14,"score_B":9,"human_ref_A":"I have two Williams-Sonoma silpats, and they\u2019re wonderful. If you have an oven with a fan you don\u2019t need to worry about the parchment paper blowing, and Dillard aren\u2019t that hard to clean. Normally I either give them a quick scrub in the sink or if I\u2019m feeling lazy I just put them in the washer. I haven\u2019t had any issues with things getting stuck to them. On the topic of cookies spreading, mine have never spread that much (might just be the recipe), and I find that the bottoms are always beautifully and proportionally browned. Imo silpats are a wonderful investment, and they have a bunch of uses!","human_ref_B":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","labels":1,"seconds_difference":12727.0,"score_ratio":1.5555555556}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0enuc7","c_root_id_B":"h0erbjk","created_at_utc_A":1622698378,"created_at_utc_B":1622700953,"score_A":8,"score_B":14,"human_ref_A":"I think it really depends on what you're trying to achieve. I have 2 from a different brand and honestly rarely use them, I usually either bake right in the pan or with parchment, they don't allow as much browning as parchment or plain aluminum I find and cleaning a baking sheet is easier to me than cleaning a silicone mat, but that's just my experience many people swear by them.","human_ref_B":"I have two Williams-Sonoma silpats, and they\u2019re wonderful. If you have an oven with a fan you don\u2019t need to worry about the parchment paper blowing, and Dillard aren\u2019t that hard to clean. Normally I either give them a quick scrub in the sink or if I\u2019m feeling lazy I just put them in the washer. I haven\u2019t had any issues with things getting stuck to them. On the topic of cookies spreading, mine have never spread that much (might just be the recipe), and I find that the bottoms are always beautifully and proportionally browned. Imo silpats are a wonderful investment, and they have a bunch of uses!","labels":0,"seconds_difference":2575.0,"score_ratio":1.75}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0erbjk","c_root_id_B":"h0dymyb","created_at_utc_A":1622700953,"created_at_utc_B":1622684254,"score_A":14,"score_B":6,"human_ref_A":"I have two Williams-Sonoma silpats, and they\u2019re wonderful. If you have an oven with a fan you don\u2019t need to worry about the parchment paper blowing, and Dillard aren\u2019t that hard to clean. Normally I either give them a quick scrub in the sink or if I\u2019m feeling lazy I just put them in the washer. I haven\u2019t had any issues with things getting stuck to them. On the topic of cookies spreading, mine have never spread that much (might just be the recipe), and I find that the bottoms are always beautifully and proportionally browned. Imo silpats are a wonderful investment, and they have a bunch of uses!","human_ref_B":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","labels":1,"seconds_difference":16699.0,"score_ratio":2.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0erbjk","c_root_id_B":"h0dmmnz","created_at_utc_A":1622700953,"created_at_utc_B":1622678272,"score_A":14,"score_B":3,"human_ref_A":"I have two Williams-Sonoma silpats, and they\u2019re wonderful. If you have an oven with a fan you don\u2019t need to worry about the parchment paper blowing, and Dillard aren\u2019t that hard to clean. Normally I either give them a quick scrub in the sink or if I\u2019m feeling lazy I just put them in the washer. I haven\u2019t had any issues with things getting stuck to them. On the topic of cookies spreading, mine have never spread that much (might just be the recipe), and I find that the bottoms are always beautifully and proportionally browned. Imo silpats are a wonderful investment, and they have a bunch of uses!","human_ref_B":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","labels":1,"seconds_difference":22681.0,"score_ratio":4.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0erbjk","c_root_id_B":"h0dsxk8","created_at_utc_A":1622700953,"created_at_utc_B":1622681383,"score_A":14,"score_B":3,"human_ref_A":"I have two Williams-Sonoma silpats, and they\u2019re wonderful. If you have an oven with a fan you don\u2019t need to worry about the parchment paper blowing, and Dillard aren\u2019t that hard to clean. Normally I either give them a quick scrub in the sink or if I\u2019m feeling lazy I just put them in the washer. I haven\u2019t had any issues with things getting stuck to them. On the topic of cookies spreading, mine have never spread that much (might just be the recipe), and I find that the bottoms are always beautifully and proportionally browned. Imo silpats are a wonderful investment, and they have a bunch of uses!","human_ref_B":"I have these miu silpatsfrom Costco and really like them.super affordable","labels":1,"seconds_difference":19570.0,"score_ratio":4.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ethkl","c_root_id_B":"h0fizc2","created_at_utc_A":1622702665,"created_at_utc_B":1622722958,"score_A":11,"score_B":12,"human_ref_A":"I have an off-brand Silpat. I use it frequently but not for baking! When I've tried to use it for baking, I find that cookies and scones don't brown as well when compared to parchment paper","human_ref_B":"Yes. 1000\/10 yes   To be fair I don\u2019t think you need that many. Yea they\u2019re expensive but I have 2 baking sheet size ones and 1 9\u201d round  I haven\u2019t ran into any problems where I need more or something.   So fronting $60 one time seems to be worth it   I will say, I do bacon on a wire rack and in the oven, I used the silicone Mat a couple times but noticed  the oil makes them get little  patches of brown (where it\u2019s pooled and cooked) so I\u2019ve gone back to foil for that.  Other than that totally worth it probably the best baked cookies I\u2019ve made.","labels":0,"seconds_difference":20293.0,"score_ratio":1.0909090909}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ethkl","c_root_id_B":"h0fxmbs","created_at_utc_A":1622702665,"created_at_utc_B":1622729940,"score_A":11,"score_B":12,"human_ref_A":"I have an off-brand Silpat. I use it frequently but not for baking! When I've tried to use it for baking, I find that cookies and scones don't brown as well when compared to parchment paper","human_ref_B":"Baking on silicone is different from baking on metal. IMO, the spreading and browning of cookies is more predictable on metal or parchment.   Personally, I use the light colored aluminum baking sheets that you can get at any restaurant supply store. They are super reliable and last forever.   I have silicone mats that I use from time to time, but I don't use them as often as I expected to.  For me, a silicone baking sheet would never be worth it, but it's all a matter of personal preference.   Fair warning, on silicone your cookies will brown less and spread more.","labels":0,"seconds_difference":27275.0,"score_ratio":1.0909090909}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ethkl","c_root_id_B":"h0ecbqr","created_at_utc_A":1622702665,"created_at_utc_B":1622691357,"score_A":11,"score_B":9,"human_ref_A":"I have an off-brand Silpat. I use it frequently but not for baking! When I've tried to use it for baking, I find that cookies and scones don't brown as well when compared to parchment paper","human_ref_B":"I have one for baking and another for savory items. Absolutely love them! I saw another user posted that their cookies spread every time and I haven\u2019t had that issue. I use them every time for my homemade oatmeal Creme pies and they come out perfect & consistent every time! The cookie scoop helps too :)","labels":1,"seconds_difference":11308.0,"score_ratio":1.2222222222}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ethkl","c_root_id_B":"h0e50sz","created_at_utc_A":1622702665,"created_at_utc_B":1622687415,"score_A":11,"score_B":9,"human_ref_A":"I have an off-brand Silpat. I use it frequently but not for baking! When I've tried to use it for baking, I find that cookies and scones don't brown as well when compared to parchment paper","human_ref_B":"Amazon makes an Amazon basics kind too!","labels":1,"seconds_difference":15250.0,"score_ratio":1.2222222222}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e6m1j","c_root_id_B":"h0ethkl","created_at_utc_A":1622688226,"created_at_utc_B":1622702665,"score_A":9,"score_B":11,"human_ref_A":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","human_ref_B":"I have an off-brand Silpat. I use it frequently but not for baking! When I've tried to use it for baking, I find that cookies and scones don't brown as well when compared to parchment paper","labels":0,"seconds_difference":14439.0,"score_ratio":1.2222222222}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ethkl","c_root_id_B":"h0enuc7","created_at_utc_A":1622702665,"created_at_utc_B":1622698378,"score_A":11,"score_B":8,"human_ref_A":"I have an off-brand Silpat. I use it frequently but not for baking! When I've tried to use it for baking, I find that cookies and scones don't brown as well when compared to parchment paper","human_ref_B":"I think it really depends on what you're trying to achieve. I have 2 from a different brand and honestly rarely use them, I usually either bake right in the pan or with parchment, they don't allow as much browning as parchment or plain aluminum I find and cleaning a baking sheet is easier to me than cleaning a silicone mat, but that's just my experience many people swear by them.","labels":1,"seconds_difference":4287.0,"score_ratio":1.375}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dymyb","c_root_id_B":"h0ethkl","created_at_utc_A":1622684254,"created_at_utc_B":1622702665,"score_A":6,"score_B":11,"human_ref_A":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","human_ref_B":"I have an off-brand Silpat. I use it frequently but not for baking! When I've tried to use it for baking, I find that cookies and scones don't brown as well when compared to parchment paper","labels":0,"seconds_difference":18411.0,"score_ratio":1.8333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ethkl","c_root_id_B":"h0dmmnz","created_at_utc_A":1622702665,"created_at_utc_B":1622678272,"score_A":11,"score_B":3,"human_ref_A":"I have an off-brand Silpat. I use it frequently but not for baking! When I've tried to use it for baking, I find that cookies and scones don't brown as well when compared to parchment paper","human_ref_B":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","labels":1,"seconds_difference":24393.0,"score_ratio":3.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ethkl","c_root_id_B":"h0dsxk8","created_at_utc_A":1622702665,"created_at_utc_B":1622681383,"score_A":11,"score_B":3,"human_ref_A":"I have an off-brand Silpat. I use it frequently but not for baking! When I've tried to use it for baking, I find that cookies and scones don't brown as well when compared to parchment paper","human_ref_B":"I have these miu silpatsfrom Costco and really like them.super affordable","labels":1,"seconds_difference":21282.0,"score_ratio":3.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecbqr","c_root_id_B":"h0fizc2","created_at_utc_A":1622691357,"created_at_utc_B":1622722958,"score_A":9,"score_B":12,"human_ref_A":"I have one for baking and another for savory items. Absolutely love them! I saw another user posted that their cookies spread every time and I haven\u2019t had that issue. I use them every time for my homemade oatmeal Creme pies and they come out perfect & consistent every time! The cookie scoop helps too :)","human_ref_B":"Yes. 1000\/10 yes   To be fair I don\u2019t think you need that many. Yea they\u2019re expensive but I have 2 baking sheet size ones and 1 9\u201d round  I haven\u2019t ran into any problems where I need more or something.   So fronting $60 one time seems to be worth it   I will say, I do bacon on a wire rack and in the oven, I used the silicone Mat a couple times but noticed  the oil makes them get little  patches of brown (where it\u2019s pooled and cooked) so I\u2019ve gone back to foil for that.  Other than that totally worth it probably the best baked cookies I\u2019ve made.","labels":0,"seconds_difference":31601.0,"score_ratio":1.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fizc2","c_root_id_B":"h0e50sz","created_at_utc_A":1622722958,"created_at_utc_B":1622687415,"score_A":12,"score_B":9,"human_ref_A":"Yes. 1000\/10 yes   To be fair I don\u2019t think you need that many. Yea they\u2019re expensive but I have 2 baking sheet size ones and 1 9\u201d round  I haven\u2019t ran into any problems where I need more or something.   So fronting $60 one time seems to be worth it   I will say, I do bacon on a wire rack and in the oven, I used the silicone Mat a couple times but noticed  the oil makes them get little  patches of brown (where it\u2019s pooled and cooked) so I\u2019ve gone back to foil for that.  Other than that totally worth it probably the best baked cookies I\u2019ve made.","human_ref_B":"Amazon makes an Amazon basics kind too!","labels":1,"seconds_difference":35543.0,"score_ratio":1.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fizc2","c_root_id_B":"h0e6m1j","created_at_utc_A":1622722958,"created_at_utc_B":1622688226,"score_A":12,"score_B":9,"human_ref_A":"Yes. 1000\/10 yes   To be fair I don\u2019t think you need that many. Yea they\u2019re expensive but I have 2 baking sheet size ones and 1 9\u201d round  I haven\u2019t ran into any problems where I need more or something.   So fronting $60 one time seems to be worth it   I will say, I do bacon on a wire rack and in the oven, I used the silicone Mat a couple times but noticed  the oil makes them get little  patches of brown (where it\u2019s pooled and cooked) so I\u2019ve gone back to foil for that.  Other than that totally worth it probably the best baked cookies I\u2019ve made.","human_ref_B":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","labels":1,"seconds_difference":34732.0,"score_ratio":1.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fizc2","c_root_id_B":"h0exk37","created_at_utc_A":1622722958,"created_at_utc_B":1622706125,"score_A":12,"score_B":8,"human_ref_A":"Yes. 1000\/10 yes   To be fair I don\u2019t think you need that many. Yea they\u2019re expensive but I have 2 baking sheet size ones and 1 9\u201d round  I haven\u2019t ran into any problems where I need more or something.   So fronting $60 one time seems to be worth it   I will say, I do bacon on a wire rack and in the oven, I used the silicone Mat a couple times but noticed  the oil makes them get little  patches of brown (where it\u2019s pooled and cooked) so I\u2019ve gone back to foil for that.  Other than that totally worth it probably the best baked cookies I\u2019ve made.","human_ref_B":"I use mine to roll out pie crusts on.","labels":1,"seconds_difference":16833.0,"score_ratio":1.5}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fizc2","c_root_id_B":"h0enuc7","created_at_utc_A":1622722958,"created_at_utc_B":1622698378,"score_A":12,"score_B":8,"human_ref_A":"Yes. 1000\/10 yes   To be fair I don\u2019t think you need that many. Yea they\u2019re expensive but I have 2 baking sheet size ones and 1 9\u201d round  I haven\u2019t ran into any problems where I need more or something.   So fronting $60 one time seems to be worth it   I will say, I do bacon on a wire rack and in the oven, I used the silicone Mat a couple times but noticed  the oil makes them get little  patches of brown (where it\u2019s pooled and cooked) so I\u2019ve gone back to foil for that.  Other than that totally worth it probably the best baked cookies I\u2019ve made.","human_ref_B":"I think it really depends on what you're trying to achieve. I have 2 from a different brand and honestly rarely use them, I usually either bake right in the pan or with parchment, they don't allow as much browning as parchment or plain aluminum I find and cleaning a baking sheet is easier to me than cleaning a silicone mat, but that's just my experience many people swear by them.","labels":1,"seconds_difference":24580.0,"score_ratio":1.5}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fizc2","c_root_id_B":"h0dymyb","created_at_utc_A":1622722958,"created_at_utc_B":1622684254,"score_A":12,"score_B":6,"human_ref_A":"Yes. 1000\/10 yes   To be fair I don\u2019t think you need that many. Yea they\u2019re expensive but I have 2 baking sheet size ones and 1 9\u201d round  I haven\u2019t ran into any problems where I need more or something.   So fronting $60 one time seems to be worth it   I will say, I do bacon on a wire rack and in the oven, I used the silicone Mat a couple times but noticed  the oil makes them get little  patches of brown (where it\u2019s pooled and cooked) so I\u2019ve gone back to foil for that.  Other than that totally worth it probably the best baked cookies I\u2019ve made.","human_ref_B":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","labels":1,"seconds_difference":38704.0,"score_ratio":2.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fehst","c_root_id_B":"h0fizc2","created_at_utc_A":1622720263,"created_at_utc_B":1622722958,"score_A":4,"score_B":12,"human_ref_A":"Definitely worth it.. I have 2 that are over 25 years old.. still using.","human_ref_B":"Yes. 1000\/10 yes   To be fair I don\u2019t think you need that many. Yea they\u2019re expensive but I have 2 baking sheet size ones and 1 9\u201d round  I haven\u2019t ran into any problems where I need more or something.   So fronting $60 one time seems to be worth it   I will say, I do bacon on a wire rack and in the oven, I used the silicone Mat a couple times but noticed  the oil makes them get little  patches of brown (where it\u2019s pooled and cooked) so I\u2019ve gone back to foil for that.  Other than that totally worth it probably the best baked cookies I\u2019ve made.","labels":0,"seconds_difference":2695.0,"score_ratio":3.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fizc2","c_root_id_B":"h0dmmnz","created_at_utc_A":1622722958,"created_at_utc_B":1622678272,"score_A":12,"score_B":3,"human_ref_A":"Yes. 1000\/10 yes   To be fair I don\u2019t think you need that many. Yea they\u2019re expensive but I have 2 baking sheet size ones and 1 9\u201d round  I haven\u2019t ran into any problems where I need more or something.   So fronting $60 one time seems to be worth it   I will say, I do bacon on a wire rack and in the oven, I used the silicone Mat a couple times but noticed  the oil makes them get little  patches of brown (where it\u2019s pooled and cooked) so I\u2019ve gone back to foil for that.  Other than that totally worth it probably the best baked cookies I\u2019ve made.","human_ref_B":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","labels":1,"seconds_difference":44686.0,"score_ratio":4.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dsxk8","c_root_id_B":"h0fizc2","created_at_utc_A":1622681383,"created_at_utc_B":1622722958,"score_A":3,"score_B":12,"human_ref_A":"I have these miu silpatsfrom Costco and really like them.super affordable","human_ref_B":"Yes. 1000\/10 yes   To be fair I don\u2019t think you need that many. Yea they\u2019re expensive but I have 2 baking sheet size ones and 1 9\u201d round  I haven\u2019t ran into any problems where I need more or something.   So fronting $60 one time seems to be worth it   I will say, I do bacon on a wire rack and in the oven, I used the silicone Mat a couple times but noticed  the oil makes them get little  patches of brown (where it\u2019s pooled and cooked) so I\u2019ve gone back to foil for that.  Other than that totally worth it probably the best baked cookies I\u2019ve made.","labels":0,"seconds_difference":41575.0,"score_ratio":4.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fhp5t","c_root_id_B":"h0fizc2","created_at_utc_A":1622722220,"created_at_utc_B":1622722958,"score_A":3,"score_B":12,"human_ref_A":"YES! They last forever. By far the best.","human_ref_B":"Yes. 1000\/10 yes   To be fair I don\u2019t think you need that many. Yea they\u2019re expensive but I have 2 baking sheet size ones and 1 9\u201d round  I haven\u2019t ran into any problems where I need more or something.   So fronting $60 one time seems to be worth it   I will say, I do bacon on a wire rack and in the oven, I used the silicone Mat a couple times but noticed  the oil makes them get little  patches of brown (where it\u2019s pooled and cooked) so I\u2019ve gone back to foil for that.  Other than that totally worth it probably the best baked cookies I\u2019ve made.","labels":0,"seconds_difference":738.0,"score_ratio":4.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecbqr","c_root_id_B":"h0fxmbs","created_at_utc_A":1622691357,"created_at_utc_B":1622729940,"score_A":9,"score_B":12,"human_ref_A":"I have one for baking and another for savory items. Absolutely love them! I saw another user posted that their cookies spread every time and I haven\u2019t had that issue. I use them every time for my homemade oatmeal Creme pies and they come out perfect & consistent every time! The cookie scoop helps too :)","human_ref_B":"Baking on silicone is different from baking on metal. IMO, the spreading and browning of cookies is more predictable on metal or parchment.   Personally, I use the light colored aluminum baking sheets that you can get at any restaurant supply store. They are super reliable and last forever.   I have silicone mats that I use from time to time, but I don't use them as often as I expected to.  For me, a silicone baking sheet would never be worth it, but it's all a matter of personal preference.   Fair warning, on silicone your cookies will brown less and spread more.","labels":0,"seconds_difference":38583.0,"score_ratio":1.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e50sz","c_root_id_B":"h0fxmbs","created_at_utc_A":1622687415,"created_at_utc_B":1622729940,"score_A":9,"score_B":12,"human_ref_A":"Amazon makes an Amazon basics kind too!","human_ref_B":"Baking on silicone is different from baking on metal. IMO, the spreading and browning of cookies is more predictable on metal or parchment.   Personally, I use the light colored aluminum baking sheets that you can get at any restaurant supply store. They are super reliable and last forever.   I have silicone mats that I use from time to time, but I don't use them as often as I expected to.  For me, a silicone baking sheet would never be worth it, but it's all a matter of personal preference.   Fair warning, on silicone your cookies will brown less and spread more.","labels":0,"seconds_difference":42525.0,"score_ratio":1.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e6m1j","c_root_id_B":"h0fxmbs","created_at_utc_A":1622688226,"created_at_utc_B":1622729940,"score_A":9,"score_B":12,"human_ref_A":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","human_ref_B":"Baking on silicone is different from baking on metal. IMO, the spreading and browning of cookies is more predictable on metal or parchment.   Personally, I use the light colored aluminum baking sheets that you can get at any restaurant supply store. They are super reliable and last forever.   I have silicone mats that I use from time to time, but I don't use them as often as I expected to.  For me, a silicone baking sheet would never be worth it, but it's all a matter of personal preference.   Fair warning, on silicone your cookies will brown less and spread more.","labels":0,"seconds_difference":41714.0,"score_ratio":1.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fxmbs","c_root_id_B":"h0exk37","created_at_utc_A":1622729940,"created_at_utc_B":1622706125,"score_A":12,"score_B":8,"human_ref_A":"Baking on silicone is different from baking on metal. IMO, the spreading and browning of cookies is more predictable on metal or parchment.   Personally, I use the light colored aluminum baking sheets that you can get at any restaurant supply store. They are super reliable and last forever.   I have silicone mats that I use from time to time, but I don't use them as often as I expected to.  For me, a silicone baking sheet would never be worth it, but it's all a matter of personal preference.   Fair warning, on silicone your cookies will brown less and spread more.","human_ref_B":"I use mine to roll out pie crusts on.","labels":1,"seconds_difference":23815.0,"score_ratio":1.5}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fxmbs","c_root_id_B":"h0enuc7","created_at_utc_A":1622729940,"created_at_utc_B":1622698378,"score_A":12,"score_B":8,"human_ref_A":"Baking on silicone is different from baking on metal. IMO, the spreading and browning of cookies is more predictable on metal or parchment.   Personally, I use the light colored aluminum baking sheets that you can get at any restaurant supply store. They are super reliable and last forever.   I have silicone mats that I use from time to time, but I don't use them as often as I expected to.  For me, a silicone baking sheet would never be worth it, but it's all a matter of personal preference.   Fair warning, on silicone your cookies will brown less and spread more.","human_ref_B":"I think it really depends on what you're trying to achieve. I have 2 from a different brand and honestly rarely use them, I usually either bake right in the pan or with parchment, they don't allow as much browning as parchment or plain aluminum I find and cleaning a baking sheet is easier to me than cleaning a silicone mat, but that's just my experience many people swear by them.","labels":1,"seconds_difference":31562.0,"score_ratio":1.5}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fxmbs","c_root_id_B":"h0dymyb","created_at_utc_A":1622729940,"created_at_utc_B":1622684254,"score_A":12,"score_B":6,"human_ref_A":"Baking on silicone is different from baking on metal. IMO, the spreading and browning of cookies is more predictable on metal or parchment.   Personally, I use the light colored aluminum baking sheets that you can get at any restaurant supply store. They are super reliable and last forever.   I have silicone mats that I use from time to time, but I don't use them as often as I expected to.  For me, a silicone baking sheet would never be worth it, but it's all a matter of personal preference.   Fair warning, on silicone your cookies will brown less and spread more.","human_ref_B":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","labels":1,"seconds_difference":45686.0,"score_ratio":2.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fxmbs","c_root_id_B":"h0fpv2y","created_at_utc_A":1622729940,"created_at_utc_B":1622726553,"score_A":12,"score_B":6,"human_ref_A":"Baking on silicone is different from baking on metal. IMO, the spreading and browning of cookies is more predictable on metal or parchment.   Personally, I use the light colored aluminum baking sheets that you can get at any restaurant supply store. They are super reliable and last forever.   I have silicone mats that I use from time to time, but I don't use them as often as I expected to.  For me, a silicone baking sheet would never be worth it, but it's all a matter of personal preference.   Fair warning, on silicone your cookies will brown less and spread more.","human_ref_B":"I have 2 Airbake cookie sheets. Absolutely love them! Cookies come off easily and super easy to clean.","labels":1,"seconds_difference":3387.0,"score_ratio":2.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ftqgz","c_root_id_B":"h0fxmbs","created_at_utc_A":1622728303,"created_at_utc_B":1622729940,"score_A":5,"score_B":12,"human_ref_A":"It\u2019s a splurge but I love mine and wish I had 2!","human_ref_B":"Baking on silicone is different from baking on metal. IMO, the spreading and browning of cookies is more predictable on metal or parchment.   Personally, I use the light colored aluminum baking sheets that you can get at any restaurant supply store. They are super reliable and last forever.   I have silicone mats that I use from time to time, but I don't use them as often as I expected to.  For me, a silicone baking sheet would never be worth it, but it's all a matter of personal preference.   Fair warning, on silicone your cookies will brown less and spread more.","labels":0,"seconds_difference":1637.0,"score_ratio":2.4}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fxmbs","c_root_id_B":"h0fehst","created_at_utc_A":1622729940,"created_at_utc_B":1622720263,"score_A":12,"score_B":4,"human_ref_A":"Baking on silicone is different from baking on metal. IMO, the spreading and browning of cookies is more predictable on metal or parchment.   Personally, I use the light colored aluminum baking sheets that you can get at any restaurant supply store. They are super reliable and last forever.   I have silicone mats that I use from time to time, but I don't use them as often as I expected to.  For me, a silicone baking sheet would never be worth it, but it's all a matter of personal preference.   Fair warning, on silicone your cookies will brown less and spread more.","human_ref_B":"Definitely worth it.. I have 2 that are over 25 years old.. still using.","labels":1,"seconds_difference":9677.0,"score_ratio":3.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dmmnz","c_root_id_B":"h0fxmbs","created_at_utc_A":1622678272,"created_at_utc_B":1622729940,"score_A":3,"score_B":12,"human_ref_A":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","human_ref_B":"Baking on silicone is different from baking on metal. IMO, the spreading and browning of cookies is more predictable on metal or parchment.   Personally, I use the light colored aluminum baking sheets that you can get at any restaurant supply store. They are super reliable and last forever.   I have silicone mats that I use from time to time, but I don't use them as often as I expected to.  For me, a silicone baking sheet would never be worth it, but it's all a matter of personal preference.   Fair warning, on silicone your cookies will brown less and spread more.","labels":0,"seconds_difference":51668.0,"score_ratio":4.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fxmbs","c_root_id_B":"h0dsxk8","created_at_utc_A":1622729940,"created_at_utc_B":1622681383,"score_A":12,"score_B":3,"human_ref_A":"Baking on silicone is different from baking on metal. IMO, the spreading and browning of cookies is more predictable on metal or parchment.   Personally, I use the light colored aluminum baking sheets that you can get at any restaurant supply store. They are super reliable and last forever.   I have silicone mats that I use from time to time, but I don't use them as often as I expected to.  For me, a silicone baking sheet would never be worth it, but it's all a matter of personal preference.   Fair warning, on silicone your cookies will brown less and spread more.","human_ref_B":"I have these miu silpatsfrom Costco and really like them.super affordable","labels":1,"seconds_difference":48557.0,"score_ratio":4.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fxmbs","c_root_id_B":"h0fhp5t","created_at_utc_A":1622729940,"created_at_utc_B":1622722220,"score_A":12,"score_B":3,"human_ref_A":"Baking on silicone is different from baking on metal. IMO, the spreading and browning of cookies is more predictable on metal or parchment.   Personally, I use the light colored aluminum baking sheets that you can get at any restaurant supply store. They are super reliable and last forever.   I have silicone mats that I use from time to time, but I don't use them as often as I expected to.  For me, a silicone baking sheet would never be worth it, but it's all a matter of personal preference.   Fair warning, on silicone your cookies will brown less and spread more.","human_ref_B":"YES! They last forever. By far the best.","labels":1,"seconds_difference":7720.0,"score_ratio":4.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecbqr","c_root_id_B":"h0dymyb","created_at_utc_A":1622691357,"created_at_utc_B":1622684254,"score_A":9,"score_B":6,"human_ref_A":"I have one for baking and another for savory items. Absolutely love them! I saw another user posted that their cookies spread every time and I haven\u2019t had that issue. I use them every time for my homemade oatmeal Creme pies and they come out perfect & consistent every time! The cookie scoop helps too :)","human_ref_B":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","labels":1,"seconds_difference":7103.0,"score_ratio":1.5}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ecbqr","c_root_id_B":"h0dmmnz","created_at_utc_A":1622691357,"created_at_utc_B":1622678272,"score_A":9,"score_B":3,"human_ref_A":"I have one for baking and another for savory items. Absolutely love them! I saw another user posted that their cookies spread every time and I haven\u2019t had that issue. I use them every time for my homemade oatmeal Creme pies and they come out perfect & consistent every time! The cookie scoop helps too :)","human_ref_B":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","labels":1,"seconds_difference":13085.0,"score_ratio":3.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dsxk8","c_root_id_B":"h0ecbqr","created_at_utc_A":1622681383,"created_at_utc_B":1622691357,"score_A":3,"score_B":9,"human_ref_A":"I have these miu silpatsfrom Costco and really like them.super affordable","human_ref_B":"I have one for baking and another for savory items. Absolutely love them! I saw another user posted that their cookies spread every time and I haven\u2019t had that issue. I use them every time for my homemade oatmeal Creme pies and they come out perfect & consistent every time! The cookie scoop helps too :)","labels":0,"seconds_difference":9974.0,"score_ratio":3.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dymyb","c_root_id_B":"h0e50sz","created_at_utc_A":1622684254,"created_at_utc_B":1622687415,"score_A":6,"score_B":9,"human_ref_A":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","human_ref_B":"Amazon makes an Amazon basics kind too!","labels":0,"seconds_difference":3161.0,"score_ratio":1.5}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e50sz","c_root_id_B":"h0dmmnz","created_at_utc_A":1622687415,"created_at_utc_B":1622678272,"score_A":9,"score_B":3,"human_ref_A":"Amazon makes an Amazon basics kind too!","human_ref_B":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","labels":1,"seconds_difference":9143.0,"score_ratio":3.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dsxk8","c_root_id_B":"h0e50sz","created_at_utc_A":1622681383,"created_at_utc_B":1622687415,"score_A":3,"score_B":9,"human_ref_A":"I have these miu silpatsfrom Costco and really like them.super affordable","human_ref_B":"Amazon makes an Amazon basics kind too!","labels":0,"seconds_difference":6032.0,"score_ratio":3.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e6m1j","c_root_id_B":"h0dymyb","created_at_utc_A":1622688226,"created_at_utc_B":1622684254,"score_A":9,"score_B":6,"human_ref_A":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","human_ref_B":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","labels":1,"seconds_difference":3972.0,"score_ratio":1.5}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e6m1j","c_root_id_B":"h0dmmnz","created_at_utc_A":1622688226,"created_at_utc_B":1622678272,"score_A":9,"score_B":3,"human_ref_A":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","human_ref_B":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","labels":1,"seconds_difference":9954.0,"score_ratio":3.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0e6m1j","c_root_id_B":"h0dsxk8","created_at_utc_A":1622688226,"created_at_utc_B":1622681383,"score_A":9,"score_B":3,"human_ref_A":"The price isn\u2019t that bad. It\u2019ll last you a long time. But you don\u2019t need silpat specifically.","human_ref_B":"I have these miu silpatsfrom Costco and really like them.super affordable","labels":1,"seconds_difference":6843.0,"score_ratio":3.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0exk37","c_root_id_B":"h0dymyb","created_at_utc_A":1622706125,"created_at_utc_B":1622684254,"score_A":8,"score_B":6,"human_ref_A":"I use mine to roll out pie crusts on.","human_ref_B":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","labels":1,"seconds_difference":21871.0,"score_ratio":1.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dmmnz","c_root_id_B":"h0exk37","created_at_utc_A":1622678272,"created_at_utc_B":1622706125,"score_A":3,"score_B":8,"human_ref_A":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","human_ref_B":"I use mine to roll out pie crusts on.","labels":0,"seconds_difference":27853.0,"score_ratio":2.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0exk37","c_root_id_B":"h0dsxk8","created_at_utc_A":1622706125,"created_at_utc_B":1622681383,"score_A":8,"score_B":3,"human_ref_A":"I use mine to roll out pie crusts on.","human_ref_B":"I have these miu silpatsfrom Costco and really like them.super affordable","labels":1,"seconds_difference":24742.0,"score_ratio":2.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dymyb","c_root_id_B":"h0enuc7","created_at_utc_A":1622684254,"created_at_utc_B":1622698378,"score_A":6,"score_B":8,"human_ref_A":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","human_ref_B":"I think it really depends on what you're trying to achieve. I have 2 from a different brand and honestly rarely use them, I usually either bake right in the pan or with parchment, they don't allow as much browning as parchment or plain aluminum I find and cleaning a baking sheet is easier to me than cleaning a silicone mat, but that's just my experience many people swear by them.","labels":0,"seconds_difference":14124.0,"score_ratio":1.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dmmnz","c_root_id_B":"h0enuc7","created_at_utc_A":1622678272,"created_at_utc_B":1622698378,"score_A":3,"score_B":8,"human_ref_A":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","human_ref_B":"I think it really depends on what you're trying to achieve. I have 2 from a different brand and honestly rarely use them, I usually either bake right in the pan or with parchment, they don't allow as much browning as parchment or plain aluminum I find and cleaning a baking sheet is easier to me than cleaning a silicone mat, but that's just my experience many people swear by them.","labels":0,"seconds_difference":20106.0,"score_ratio":2.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dsxk8","c_root_id_B":"h0enuc7","created_at_utc_A":1622681383,"created_at_utc_B":1622698378,"score_A":3,"score_B":8,"human_ref_A":"I have these miu silpatsfrom Costco and really like them.super affordable","human_ref_B":"I think it really depends on what you're trying to achieve. I have 2 from a different brand and honestly rarely use them, I usually either bake right in the pan or with parchment, they don't allow as much browning as parchment or plain aluminum I find and cleaning a baking sheet is easier to me than cleaning a silicone mat, but that's just my experience many people swear by them.","labels":0,"seconds_difference":16995.0,"score_ratio":2.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dmmnz","c_root_id_B":"h0dymyb","created_at_utc_A":1622678272,"created_at_utc_B":1622684254,"score_A":3,"score_B":6,"human_ref_A":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","human_ref_B":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","labels":0,"seconds_difference":5982.0,"score_ratio":2.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dymyb","c_root_id_B":"h0dsxk8","created_at_utc_A":1622684254,"created_at_utc_B":1622681383,"score_A":6,"score_B":3,"human_ref_A":"I make bread and silo at is too small to fully cover the bottom of it. For cookies they\u2019re alright and mereunges they\u2019re great. I think it depends on what you\u2019re using them for and how often you\u2019re baking.","human_ref_B":"I have these miu silpatsfrom Costco and really like them.super affordable","labels":1,"seconds_difference":2871.0,"score_ratio":2.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fpv2y","c_root_id_B":"h0fehst","created_at_utc_A":1622726553,"created_at_utc_B":1622720263,"score_A":6,"score_B":4,"human_ref_A":"I have 2 Airbake cookie sheets. Absolutely love them! Cookies come off easily and super easy to clean.","human_ref_B":"Definitely worth it.. I have 2 that are over 25 years old.. still using.","labels":1,"seconds_difference":6290.0,"score_ratio":1.5}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dmmnz","c_root_id_B":"h0fpv2y","created_at_utc_A":1622678272,"created_at_utc_B":1622726553,"score_A":3,"score_B":6,"human_ref_A":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","human_ref_B":"I have 2 Airbake cookie sheets. Absolutely love them! Cookies come off easily and super easy to clean.","labels":0,"seconds_difference":48281.0,"score_ratio":2.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dsxk8","c_root_id_B":"h0fpv2y","created_at_utc_A":1622681383,"created_at_utc_B":1622726553,"score_A":3,"score_B":6,"human_ref_A":"I have these miu silpatsfrom Costco and really like them.super affordable","human_ref_B":"I have 2 Airbake cookie sheets. Absolutely love them! Cookies come off easily and super easy to clean.","labels":0,"seconds_difference":45170.0,"score_ratio":2.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fhp5t","c_root_id_B":"h0fpv2y","created_at_utc_A":1622722220,"created_at_utc_B":1622726553,"score_A":3,"score_B":6,"human_ref_A":"YES! They last forever. By far the best.","human_ref_B":"I have 2 Airbake cookie sheets. Absolutely love them! Cookies come off easily and super easy to clean.","labels":0,"seconds_difference":4333.0,"score_ratio":2.0}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0ftqgz","c_root_id_B":"h0fehst","created_at_utc_A":1622728303,"created_at_utc_B":1622720263,"score_A":5,"score_B":4,"human_ref_A":"It\u2019s a splurge but I love mine and wish I had 2!","human_ref_B":"Definitely worth it.. I have 2 that are over 25 years old.. still using.","labels":1,"seconds_difference":8040.0,"score_ratio":1.25}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dmmnz","c_root_id_B":"h0ftqgz","created_at_utc_A":1622678272,"created_at_utc_B":1622728303,"score_A":3,"score_B":5,"human_ref_A":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","human_ref_B":"It\u2019s a splurge but I love mine and wish I had 2!","labels":0,"seconds_difference":50031.0,"score_ratio":1.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dsxk8","c_root_id_B":"h0ftqgz","created_at_utc_A":1622681383,"created_at_utc_B":1622728303,"score_A":3,"score_B":5,"human_ref_A":"I have these miu silpatsfrom Costco and really like them.super affordable","human_ref_B":"It\u2019s a splurge but I love mine and wish I had 2!","labels":0,"seconds_difference":46920.0,"score_ratio":1.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fhp5t","c_root_id_B":"h0ftqgz","created_at_utc_A":1622722220,"created_at_utc_B":1622728303,"score_A":3,"score_B":5,"human_ref_A":"YES! They last forever. By far the best.","human_ref_B":"It\u2019s a splurge but I love mine and wish I had 2!","labels":0,"seconds_difference":6083.0,"score_ratio":1.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fehst","c_root_id_B":"h0g9q4w","created_at_utc_A":1622720263,"created_at_utc_B":1622734985,"score_A":4,"score_B":5,"human_ref_A":"Definitely worth it.. I have 2 that are over 25 years old.. still using.","human_ref_B":"Depends! If you\u2019re only looking for a reusable option, teflon sheets may be worth looking into. Silpats haven\u2019t really improved much of my baking and sometimes I even have to revert back to parchment (like for macarons). That said, mine has lasted me 10+ years so it\u2019s a worthy investment.","labels":0,"seconds_difference":14722.0,"score_ratio":1.25}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dmmnz","c_root_id_B":"h0g9q4w","created_at_utc_A":1622678272,"created_at_utc_B":1622734985,"score_A":3,"score_B":5,"human_ref_A":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","human_ref_B":"Depends! If you\u2019re only looking for a reusable option, teflon sheets may be worth looking into. Silpats haven\u2019t really improved much of my baking and sometimes I even have to revert back to parchment (like for macarons). That said, mine has lasted me 10+ years so it\u2019s a worthy investment.","labels":0,"seconds_difference":56713.0,"score_ratio":1.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dsxk8","c_root_id_B":"h0g9q4w","created_at_utc_A":1622681383,"created_at_utc_B":1622734985,"score_A":3,"score_B":5,"human_ref_A":"I have these miu silpatsfrom Costco and really like them.super affordable","human_ref_B":"Depends! If you\u2019re only looking for a reusable option, teflon sheets may be worth looking into. Silpats haven\u2019t really improved much of my baking and sometimes I even have to revert back to parchment (like for macarons). That said, mine has lasted me 10+ years so it\u2019s a worthy investment.","labels":0,"seconds_difference":53602.0,"score_ratio":1.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0g9q4w","c_root_id_B":"h0fhp5t","created_at_utc_A":1622734985,"created_at_utc_B":1622722220,"score_A":5,"score_B":3,"human_ref_A":"Depends! If you\u2019re only looking for a reusable option, teflon sheets may be worth looking into. Silpats haven\u2019t really improved much of my baking and sometimes I even have to revert back to parchment (like for macarons). That said, mine has lasted me 10+ years so it\u2019s a worthy investment.","human_ref_B":"YES! They last forever. By far the best.","labels":1,"seconds_difference":12765.0,"score_ratio":1.6666666667}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0fehst","c_root_id_B":"h0dmmnz","created_at_utc_A":1622720263,"created_at_utc_B":1622678272,"score_A":4,"score_B":3,"human_ref_A":"Definitely worth it.. I have 2 that are over 25 years old.. still using.","human_ref_B":"Out of curiosity, are you talking about a mat that goes inside a normal baking sheet like this, or a some kind of full silicone baking tray?   I have a 3-set of the same mats I linked, and I've like them a lot. I couldn't imagine spending twice the price for one single sheet, though.","labels":1,"seconds_difference":41991.0,"score_ratio":1.3333333333}
+{"post_id":"nqza0v","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Are Silpat cookie sheets worth the money? I saw some on amazon and it was $21 for just ONE sheet?? I contemplated buying one, but was just wondering if they were as good as the price.","c_root_id_A":"h0dsxk8","c_root_id_B":"h0fehst","created_at_utc_A":1622681383,"created_at_utc_B":1622720263,"score_A":3,"score_B":4,"human_ref_A":"I have these miu silpatsfrom Costco and really like them.super affordable","human_ref_B":"Definitely worth it.. I have 2 that are over 25 years old.. still using.","labels":0,"seconds_difference":38880.0,"score_ratio":1.3333333333}
+{"post_id":"n8m9by","domain":"askbaking_validation","upvote_ratio":0.98,"history":"Can I repurpose leftover colored buttercream into chocolate buttercream? I miscalculated how much frosting I would need for Mother\u2019s Day cupcakes and now have a ton of extra vanilla buttercream that is colored pastel pink, yellow, purple, and orange. I\u2019m making a chocolate cake in a couple days and will need some chocolate buttercream for it. Do you think I can just combine all the extra buttercream and add cocoa powder to it?","c_root_id_A":"gxj8ivt","c_root_id_B":"gxj9nqw","created_at_utc_A":1620592082,"created_at_utc_B":1620592620,"score_A":34,"score_B":65,"human_ref_A":"i'm assuming you're talking about American Buttercream (ABC)- made with butter, powdered sugar, milk?  if yes, the answer is yes.  i like to add some melted bittersweet chocolate to ABC to get richer chocolate flavor.  you might end up needing to adjust the color with more food coloring if you just use cocoa powder, since it doesn't make a very dark color brown.","human_ref_B":"Yep! I\u2019ve done it before and it works pretty well. You will probably need to ask some extra milk or cream as well to keep the texture right.","labels":0,"seconds_difference":538.0,"score_ratio":1.9117647059}
+{"post_id":"n8m9by","domain":"askbaking_validation","upvote_ratio":0.98,"history":"Can I repurpose leftover colored buttercream into chocolate buttercream? I miscalculated how much frosting I would need for Mother\u2019s Day cupcakes and now have a ton of extra vanilla buttercream that is colored pastel pink, yellow, purple, and orange. I\u2019m making a chocolate cake in a couple days and will need some chocolate buttercream for it. Do you think I can just combine all the extra buttercream and add cocoa powder to it?","c_root_id_A":"gxk7day","c_root_id_B":"gxj8ivt","created_at_utc_A":1620610721,"created_at_utc_B":1620592082,"score_A":37,"score_B":34,"human_ref_A":"You could also freeze it! I typically freeze my leftover frosting and use it when I make macarons.","human_ref_B":"i'm assuming you're talking about American Buttercream (ABC)- made with butter, powdered sugar, milk?  if yes, the answer is yes.  i like to add some melted bittersweet chocolate to ABC to get richer chocolate flavor.  you might end up needing to adjust the color with more food coloring if you just use cocoa powder, since it doesn't make a very dark color brown.","labels":1,"seconds_difference":18639.0,"score_ratio":1.0882352941}
+{"post_id":"n8m9by","domain":"askbaking_validation","upvote_ratio":0.98,"history":"Can I repurpose leftover colored buttercream into chocolate buttercream? I miscalculated how much frosting I would need for Mother\u2019s Day cupcakes and now have a ton of extra vanilla buttercream that is colored pastel pink, yellow, purple, and orange. I\u2019m making a chocolate cake in a couple days and will need some chocolate buttercream for it. Do you think I can just combine all the extra buttercream and add cocoa powder to it?","c_root_id_A":"gxl88lh","c_root_id_B":"gxlotst","created_at_utc_A":1620638288,"created_at_utc_B":1620651012,"score_A":14,"score_B":17,"human_ref_A":"If you use cocoa powder just make sure to sift it first","human_ref_B":"If you use Dutch process cocoa, no color is going to survive in that darkness.","labels":0,"seconds_difference":12724.0,"score_ratio":1.2142857143}
+{"post_id":"iu5bnk","domain":"askbaking_validation","upvote_ratio":0.99,"history":"What\u2019s your technique for big bakery style muffins? First, lemme day I\u2019m so grateful for this group! All of you are so helpful and I\u2019ve learned so much from you.   Today, I made a batch of Coffee Donut Muffins from the LA Times using a jumbo pan. I\u2019ve been experimenting with heat to get the most rise and my muffins came out with a decent dome but ALSO  a lip around them. The bake is fine (a little underdone towards the bottom despite a nice brown crust). Something happened along the way to create that distracting lip. You can see the results here:  muffinsI put them in the oven at 420 for 5 minutes and then brought the heat down to 350 with a pan rotation around 10 minutes in.   Is the key to getting a large bakery style muffin more recipe based or technique? I\u2019d love to hear your thoughts. Thanks everyone!","c_root_id_A":"g5j90wk","c_root_id_B":"g5iy8zo","created_at_utc_A":1600304491,"created_at_utc_B":1600298456,"score_A":43,"score_B":11,"human_ref_A":"I think it\u2019s that recipe.  Search Sally\u2019s Baking Addiction website for bakery style muffins, I believe she has a master recipe that you could follow and I know for sure she has detailed instructions on her technique.","human_ref_B":"Your oven is too hot. Low and slow for muffins.","labels":1,"seconds_difference":6035.0,"score_ratio":3.9090909091}
+{"post_id":"iu5bnk","domain":"askbaking_validation","upvote_ratio":0.99,"history":"What\u2019s your technique for big bakery style muffins? First, lemme day I\u2019m so grateful for this group! All of you are so helpful and I\u2019ve learned so much from you.   Today, I made a batch of Coffee Donut Muffins from the LA Times using a jumbo pan. I\u2019ve been experimenting with heat to get the most rise and my muffins came out with a decent dome but ALSO  a lip around them. The bake is fine (a little underdone towards the bottom despite a nice brown crust). Something happened along the way to create that distracting lip. You can see the results here:  muffinsI put them in the oven at 420 for 5 minutes and then brought the heat down to 350 with a pan rotation around 10 minutes in.   Is the key to getting a large bakery style muffin more recipe based or technique? I\u2019d love to hear your thoughts. Thanks everyone!","c_root_id_A":"g5j90wk","c_root_id_B":"g5ityav","created_at_utc_A":1600304491,"created_at_utc_B":1600296071,"score_A":43,"score_B":7,"human_ref_A":"I think it\u2019s that recipe.  Search Sally\u2019s Baking Addiction website for bakery style muffins, I believe she has a master recipe that you could follow and I know for sure she has detailed instructions on her technique.","human_ref_B":"The only muffins I\u2019ve made with huge muffin tops have been Hummingbird High\u2019s blueberry muffins. Best blueberry muffins I\u2019ve made! I see she also has a banana cinnamon recipe as well.","labels":1,"seconds_difference":8420.0,"score_ratio":6.1428571429}
+{"post_id":"iu5bnk","domain":"askbaking_validation","upvote_ratio":0.99,"history":"What\u2019s your technique for big bakery style muffins? First, lemme day I\u2019m so grateful for this group! All of you are so helpful and I\u2019ve learned so much from you.   Today, I made a batch of Coffee Donut Muffins from the LA Times using a jumbo pan. I\u2019ve been experimenting with heat to get the most rise and my muffins came out with a decent dome but ALSO  a lip around them. The bake is fine (a little underdone towards the bottom despite a nice brown crust). Something happened along the way to create that distracting lip. You can see the results here:  muffinsI put them in the oven at 420 for 5 minutes and then brought the heat down to 350 with a pan rotation around 10 minutes in.   Is the key to getting a large bakery style muffin more recipe based or technique? I\u2019d love to hear your thoughts. Thanks everyone!","c_root_id_A":"g5iy8zo","c_root_id_B":"g5jqg9d","created_at_utc_A":1600298456,"created_at_utc_B":1600313104,"score_A":11,"score_B":16,"human_ref_A":"Your oven is too hot. Low and slow for muffins.","human_ref_B":"I\u2019ve had good luck with an initial high temp, usually 425\u00b0 for 5 minutes and the rest of the baking time at 350\u00b0. They always end up nice and tall. I\u2019ve never had any end up over baked or burned. I\u2019ve used this recipe with success Master Bakery Style Muffins","labels":0,"seconds_difference":14648.0,"score_ratio":1.4545454545}
+{"post_id":"iu5bnk","domain":"askbaking_validation","upvote_ratio":0.99,"history":"What\u2019s your technique for big bakery style muffins? First, lemme day I\u2019m so grateful for this group! All of you are so helpful and I\u2019ve learned so much from you.   Today, I made a batch of Coffee Donut Muffins from the LA Times using a jumbo pan. I\u2019ve been experimenting with heat to get the most rise and my muffins came out with a decent dome but ALSO  a lip around them. The bake is fine (a little underdone towards the bottom despite a nice brown crust). Something happened along the way to create that distracting lip. You can see the results here:  muffinsI put them in the oven at 420 for 5 minutes and then brought the heat down to 350 with a pan rotation around 10 minutes in.   Is the key to getting a large bakery style muffin more recipe based or technique? I\u2019d love to hear your thoughts. Thanks everyone!","c_root_id_A":"g5ityav","c_root_id_B":"g5jqg9d","created_at_utc_A":1600296071,"created_at_utc_B":1600313104,"score_A":7,"score_B":16,"human_ref_A":"The only muffins I\u2019ve made with huge muffin tops have been Hummingbird High\u2019s blueberry muffins. Best blueberry muffins I\u2019ve made! I see she also has a banana cinnamon recipe as well.","human_ref_B":"I\u2019ve had good luck with an initial high temp, usually 425\u00b0 for 5 minutes and the rest of the baking time at 350\u00b0. They always end up nice and tall. I\u2019ve never had any end up over baked or burned. I\u2019ve used this recipe with success Master Bakery Style Muffins","labels":0,"seconds_difference":17033.0,"score_ratio":2.2857142857}
+{"post_id":"iu5bnk","domain":"askbaking_validation","upvote_ratio":0.99,"history":"What\u2019s your technique for big bakery style muffins? First, lemme day I\u2019m so grateful for this group! All of you are so helpful and I\u2019ve learned so much from you.   Today, I made a batch of Coffee Donut Muffins from the LA Times using a jumbo pan. I\u2019ve been experimenting with heat to get the most rise and my muffins came out with a decent dome but ALSO  a lip around them. The bake is fine (a little underdone towards the bottom despite a nice brown crust). Something happened along the way to create that distracting lip. You can see the results here:  muffinsI put them in the oven at 420 for 5 minutes and then brought the heat down to 350 with a pan rotation around 10 minutes in.   Is the key to getting a large bakery style muffin more recipe based or technique? I\u2019d love to hear your thoughts. Thanks everyone!","c_root_id_A":"g5jqg9d","c_root_id_B":"g5jjsw7","created_at_utc_A":1600313104,"created_at_utc_B":1600309774,"score_A":16,"score_B":8,"human_ref_A":"I\u2019ve had good luck with an initial high temp, usually 425\u00b0 for 5 minutes and the rest of the baking time at 350\u00b0. They always end up nice and tall. I\u2019ve never had any end up over baked or burned. I\u2019ve used this recipe with success Master Bakery Style Muffins","human_ref_B":"Oven temp is waaay too hot","labels":1,"seconds_difference":3330.0,"score_ratio":2.0}
+{"post_id":"iu5bnk","domain":"askbaking_validation","upvote_ratio":0.99,"history":"What\u2019s your technique for big bakery style muffins? First, lemme day I\u2019m so grateful for this group! All of you are so helpful and I\u2019ve learned so much from you.   Today, I made a batch of Coffee Donut Muffins from the LA Times using a jumbo pan. I\u2019ve been experimenting with heat to get the most rise and my muffins came out with a decent dome but ALSO  a lip around them. The bake is fine (a little underdone towards the bottom despite a nice brown crust). Something happened along the way to create that distracting lip. You can see the results here:  muffinsI put them in the oven at 420 for 5 minutes and then brought the heat down to 350 with a pan rotation around 10 minutes in.   Is the key to getting a large bakery style muffin more recipe based or technique? I\u2019d love to hear your thoughts. Thanks everyone!","c_root_id_A":"g5juw2b","c_root_id_B":"g5iy8zo","created_at_utc_A":1600315328,"created_at_utc_B":1600298456,"score_A":15,"score_B":11,"human_ref_A":"Am I wrong in assuming a big part is how full the cups are?","human_ref_B":"Your oven is too hot. Low and slow for muffins.","labels":1,"seconds_difference":16872.0,"score_ratio":1.3636363636}
+{"post_id":"iu5bnk","domain":"askbaking_validation","upvote_ratio":0.99,"history":"What\u2019s your technique for big bakery style muffins? First, lemme day I\u2019m so grateful for this group! All of you are so helpful and I\u2019ve learned so much from you.   Today, I made a batch of Coffee Donut Muffins from the LA Times using a jumbo pan. I\u2019ve been experimenting with heat to get the most rise and my muffins came out with a decent dome but ALSO  a lip around them. The bake is fine (a little underdone towards the bottom despite a nice brown crust). Something happened along the way to create that distracting lip. You can see the results here:  muffinsI put them in the oven at 420 for 5 minutes and then brought the heat down to 350 with a pan rotation around 10 minutes in.   Is the key to getting a large bakery style muffin more recipe based or technique? I\u2019d love to hear your thoughts. Thanks everyone!","c_root_id_A":"g5juw2b","c_root_id_B":"g5ityav","created_at_utc_A":1600315328,"created_at_utc_B":1600296071,"score_A":15,"score_B":7,"human_ref_A":"Am I wrong in assuming a big part is how full the cups are?","human_ref_B":"The only muffins I\u2019ve made with huge muffin tops have been Hummingbird High\u2019s blueberry muffins. Best blueberry muffins I\u2019ve made! I see she also has a banana cinnamon recipe as well.","labels":1,"seconds_difference":19257.0,"score_ratio":2.1428571429}
+{"post_id":"iu5bnk","domain":"askbaking_validation","upvote_ratio":0.99,"history":"What\u2019s your technique for big bakery style muffins? First, lemme day I\u2019m so grateful for this group! All of you are so helpful and I\u2019ve learned so much from you.   Today, I made a batch of Coffee Donut Muffins from the LA Times using a jumbo pan. I\u2019ve been experimenting with heat to get the most rise and my muffins came out with a decent dome but ALSO  a lip around them. The bake is fine (a little underdone towards the bottom despite a nice brown crust). Something happened along the way to create that distracting lip. You can see the results here:  muffinsI put them in the oven at 420 for 5 minutes and then brought the heat down to 350 with a pan rotation around 10 minutes in.   Is the key to getting a large bakery style muffin more recipe based or technique? I\u2019d love to hear your thoughts. Thanks everyone!","c_root_id_A":"g5jjsw7","c_root_id_B":"g5juw2b","created_at_utc_A":1600309774,"created_at_utc_B":1600315328,"score_A":8,"score_B":15,"human_ref_A":"Oven temp is waaay too hot","human_ref_B":"Am I wrong in assuming a big part is how full the cups are?","labels":0,"seconds_difference":5554.0,"score_ratio":1.875}
+{"post_id":"iu5bnk","domain":"askbaking_validation","upvote_ratio":0.99,"history":"What\u2019s your technique for big bakery style muffins? First, lemme day I\u2019m so grateful for this group! All of you are so helpful and I\u2019ve learned so much from you.   Today, I made a batch of Coffee Donut Muffins from the LA Times using a jumbo pan. I\u2019ve been experimenting with heat to get the most rise and my muffins came out with a decent dome but ALSO  a lip around them. The bake is fine (a little underdone towards the bottom despite a nice brown crust). Something happened along the way to create that distracting lip. You can see the results here:  muffinsI put them in the oven at 420 for 5 minutes and then brought the heat down to 350 with a pan rotation around 10 minutes in.   Is the key to getting a large bakery style muffin more recipe based or technique? I\u2019d love to hear your thoughts. Thanks everyone!","c_root_id_A":"g5iy8zo","c_root_id_B":"g5jssvt","created_at_utc_A":1600298456,"created_at_utc_B":1600314279,"score_A":11,"score_B":15,"human_ref_A":"Your oven is too hot. Low and slow for muffins.","human_ref_B":"Change your pan. A dark non stick pan makes for a thick dark crust.","labels":0,"seconds_difference":15823.0,"score_ratio":1.3636363636}
+{"post_id":"iu5bnk","domain":"askbaking_validation","upvote_ratio":0.99,"history":"What\u2019s your technique for big bakery style muffins? First, lemme day I\u2019m so grateful for this group! All of you are so helpful and I\u2019ve learned so much from you.   Today, I made a batch of Coffee Donut Muffins from the LA Times using a jumbo pan. I\u2019ve been experimenting with heat to get the most rise and my muffins came out with a decent dome but ALSO  a lip around them. The bake is fine (a little underdone towards the bottom despite a nice brown crust). Something happened along the way to create that distracting lip. You can see the results here:  muffinsI put them in the oven at 420 for 5 minutes and then brought the heat down to 350 with a pan rotation around 10 minutes in.   Is the key to getting a large bakery style muffin more recipe based or technique? I\u2019d love to hear your thoughts. Thanks everyone!","c_root_id_A":"g5ityav","c_root_id_B":"g5jssvt","created_at_utc_A":1600296071,"created_at_utc_B":1600314279,"score_A":7,"score_B":15,"human_ref_A":"The only muffins I\u2019ve made with huge muffin tops have been Hummingbird High\u2019s blueberry muffins. Best blueberry muffins I\u2019ve made! I see she also has a banana cinnamon recipe as well.","human_ref_B":"Change your pan. A dark non stick pan makes for a thick dark crust.","labels":0,"seconds_difference":18208.0,"score_ratio":2.1428571429}
+{"post_id":"iu5bnk","domain":"askbaking_validation","upvote_ratio":0.99,"history":"What\u2019s your technique for big bakery style muffins? First, lemme day I\u2019m so grateful for this group! All of you are so helpful and I\u2019ve learned so much from you.   Today, I made a batch of Coffee Donut Muffins from the LA Times using a jumbo pan. I\u2019ve been experimenting with heat to get the most rise and my muffins came out with a decent dome but ALSO  a lip around them. The bake is fine (a little underdone towards the bottom despite a nice brown crust). Something happened along the way to create that distracting lip. You can see the results here:  muffinsI put them in the oven at 420 for 5 minutes and then brought the heat down to 350 with a pan rotation around 10 minutes in.   Is the key to getting a large bakery style muffin more recipe based or technique? I\u2019d love to hear your thoughts. Thanks everyone!","c_root_id_A":"g5jssvt","c_root_id_B":"g5jjsw7","created_at_utc_A":1600314279,"created_at_utc_B":1600309774,"score_A":15,"score_B":8,"human_ref_A":"Change your pan. A dark non stick pan makes for a thick dark crust.","human_ref_B":"Oven temp is waaay too hot","labels":1,"seconds_difference":4505.0,"score_ratio":1.875}
+{"post_id":"iu5bnk","domain":"askbaking_validation","upvote_ratio":0.99,"history":"What\u2019s your technique for big bakery style muffins? First, lemme day I\u2019m so grateful for this group! All of you are so helpful and I\u2019ve learned so much from you.   Today, I made a batch of Coffee Donut Muffins from the LA Times using a jumbo pan. I\u2019ve been experimenting with heat to get the most rise and my muffins came out with a decent dome but ALSO  a lip around them. The bake is fine (a little underdone towards the bottom despite a nice brown crust). Something happened along the way to create that distracting lip. You can see the results here:  muffinsI put them in the oven at 420 for 5 minutes and then brought the heat down to 350 with a pan rotation around 10 minutes in.   Is the key to getting a large bakery style muffin more recipe based or technique? I\u2019d love to hear your thoughts. Thanks everyone!","c_root_id_A":"g5iy8zo","c_root_id_B":"g5ityav","created_at_utc_A":1600298456,"created_at_utc_B":1600296071,"score_A":11,"score_B":7,"human_ref_A":"Your oven is too hot. Low and slow for muffins.","human_ref_B":"The only muffins I\u2019ve made with huge muffin tops have been Hummingbird High\u2019s blueberry muffins. Best blueberry muffins I\u2019ve made! I see she also has a banana cinnamon recipe as well.","labels":1,"seconds_difference":2385.0,"score_ratio":1.5714285714}
+{"post_id":"iu5bnk","domain":"askbaking_validation","upvote_ratio":0.99,"history":"What\u2019s your technique for big bakery style muffins? First, lemme day I\u2019m so grateful for this group! All of you are so helpful and I\u2019ve learned so much from you.   Today, I made a batch of Coffee Donut Muffins from the LA Times using a jumbo pan. I\u2019ve been experimenting with heat to get the most rise and my muffins came out with a decent dome but ALSO  a lip around them. The bake is fine (a little underdone towards the bottom despite a nice brown crust). Something happened along the way to create that distracting lip. You can see the results here:  muffinsI put them in the oven at 420 for 5 minutes and then brought the heat down to 350 with a pan rotation around 10 minutes in.   Is the key to getting a large bakery style muffin more recipe based or technique? I\u2019d love to hear your thoughts. Thanks everyone!","c_root_id_A":"g5jjsw7","c_root_id_B":"g5ityav","created_at_utc_A":1600309774,"created_at_utc_B":1600296071,"score_A":8,"score_B":7,"human_ref_A":"Oven temp is waaay too hot","human_ref_B":"The only muffins I\u2019ve made with huge muffin tops have been Hummingbird High\u2019s blueberry muffins. Best blueberry muffins I\u2019ve made! I see she also has a banana cinnamon recipe as well.","labels":1,"seconds_difference":13703.0,"score_ratio":1.1428571429}
+{"post_id":"iu5bnk","domain":"askbaking_validation","upvote_ratio":0.99,"history":"What\u2019s your technique for big bakery style muffins? First, lemme day I\u2019m so grateful for this group! All of you are so helpful and I\u2019ve learned so much from you.   Today, I made a batch of Coffee Donut Muffins from the LA Times using a jumbo pan. I\u2019ve been experimenting with heat to get the most rise and my muffins came out with a decent dome but ALSO  a lip around them. The bake is fine (a little underdone towards the bottom despite a nice brown crust). Something happened along the way to create that distracting lip. You can see the results here:  muffinsI put them in the oven at 420 for 5 minutes and then brought the heat down to 350 with a pan rotation around 10 minutes in.   Is the key to getting a large bakery style muffin more recipe based or technique? I\u2019d love to hear your thoughts. Thanks everyone!","c_root_id_A":"g8v6dno","c_root_id_B":"g5lbqt2","created_at_utc_A":1602732440,"created_at_utc_B":1600355587,"score_A":3,"score_B":2,"human_ref_A":"Having worked in a commercial bakery our secret to perfectly domed large tops was due to the special pan we use called a \"Crown Muffin Pan\".","human_ref_B":"I often see this sort of thing when I use nonstick spray. Are you using that to grease the pan? Instead, I recommend prepping with butter or shortening, or at least wipe out the excess spray with a paper towel.","labels":1,"seconds_difference":2376853.0,"score_ratio":1.5}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez1fwt","c_root_id_B":"gez1pz3","created_at_utc_A":1607368554,"created_at_utc_B":1607368664,"score_A":9,"score_B":43,"human_ref_A":"This substitution won't work for all recipes, but it should work here. It sounds like cream's purpose in this recipe is to boost moisture during baking as well as encouraging rich browning on the roll tops. Egg nog will do the same thing and also add a bit of sheen to the rolls. I use egg nog like this all the time with great results. Just be sure you're okay with all the added sugar.","human_ref_B":"A milk (or cream wash) is generally used to give some additional browning - the sugars in the milk caramelize and brown. With cream, the higher level of fat also gives some shine.   If you use eggnog, you'll have less than half of the fat content of heavy cream, as well as about 30% being added sugar. Not to mention the flavoring. I'd expect the rolls to have a darker crust from the added sugar, and the eggs and milkfat would still give some shine. The flavors are a wildcard.   Evaporated milk will be closer to using cream. It has a lot less fat, so less shine, but doesn't have the added sugar or flavor that eggnog does. It's a bit higher in sugar than cream because it's concentrated, but not to an extent that would make a big difference.   Ultimately, I think either will be fine and will not be the difference in the recipe succeeding or not. The dough and filling are the critical pieces of the puzzle here. A milk and UNsalted butter mixture would work too, and in your shoes is what I'd do, avoiding the added ingredients in eggnog and not opening the evap milk to only use a bit. My 2nd choice would be the evap milk. Unless you're making A LOT of cinnamon rolls, you won't use the whole can of evap milk, so you might want to save it for a recipe that calls for the whole contents. Or use evap milk in your coffee for a few days (if you drink lightened coffee at all).","labels":0,"seconds_difference":110.0,"score_ratio":4.7777777778}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez1pz3","c_root_id_B":"gez06r4","created_at_utc_A":1607368664,"created_at_utc_B":1607368066,"score_A":43,"score_B":4,"human_ref_A":"A milk (or cream wash) is generally used to give some additional browning - the sugars in the milk caramelize and brown. With cream, the higher level of fat also gives some shine.   If you use eggnog, you'll have less than half of the fat content of heavy cream, as well as about 30% being added sugar. Not to mention the flavoring. I'd expect the rolls to have a darker crust from the added sugar, and the eggs and milkfat would still give some shine. The flavors are a wildcard.   Evaporated milk will be closer to using cream. It has a lot less fat, so less shine, but doesn't have the added sugar or flavor that eggnog does. It's a bit higher in sugar than cream because it's concentrated, but not to an extent that would make a big difference.   Ultimately, I think either will be fine and will not be the difference in the recipe succeeding or not. The dough and filling are the critical pieces of the puzzle here. A milk and UNsalted butter mixture would work too, and in your shoes is what I'd do, avoiding the added ingredients in eggnog and not opening the evap milk to only use a bit. My 2nd choice would be the evap milk. Unless you're making A LOT of cinnamon rolls, you won't use the whole can of evap milk, so you might want to save it for a recipe that calls for the whole contents. Or use evap milk in your coffee for a few days (if you drink lightened coffee at all).","human_ref_B":"Do you have a link to the recipe? It sounds like you could but it is hard to say.","labels":1,"seconds_difference":598.0,"score_ratio":10.75}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez1pz3","c_root_id_B":"gez0p7l","created_at_utc_A":1607368664,"created_at_utc_B":1607368266,"score_A":43,"score_B":3,"human_ref_A":"A milk (or cream wash) is generally used to give some additional browning - the sugars in the milk caramelize and brown. With cream, the higher level of fat also gives some shine.   If you use eggnog, you'll have less than half of the fat content of heavy cream, as well as about 30% being added sugar. Not to mention the flavoring. I'd expect the rolls to have a darker crust from the added sugar, and the eggs and milkfat would still give some shine. The flavors are a wildcard.   Evaporated milk will be closer to using cream. It has a lot less fat, so less shine, but doesn't have the added sugar or flavor that eggnog does. It's a bit higher in sugar than cream because it's concentrated, but not to an extent that would make a big difference.   Ultimately, I think either will be fine and will not be the difference in the recipe succeeding or not. The dough and filling are the critical pieces of the puzzle here. A milk and UNsalted butter mixture would work too, and in your shoes is what I'd do, avoiding the added ingredients in eggnog and not opening the evap milk to only use a bit. My 2nd choice would be the evap milk. Unless you're making A LOT of cinnamon rolls, you won't use the whole can of evap milk, so you might want to save it for a recipe that calls for the whole contents. Or use evap milk in your coffee for a few days (if you drink lightened coffee at all).","human_ref_B":"I\u2019m no expert. You might be ok with eggnog but there\u2019s a big difference in fat content between that and heavy cream. Condensed milk has a higher fat content than eggnog so might be a safer bet. Again, I\u2019m no expert but I\u2019m sure they\u2019ll be tasty regardless of which option you pour on top! If it were me I\u2019d probly do a little of both :)","labels":1,"seconds_difference":398.0,"score_ratio":14.3333333333}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez1pz3","c_root_id_B":"gez0u5t","created_at_utc_A":1607368664,"created_at_utc_B":1607368320,"score_A":43,"score_B":3,"human_ref_A":"A milk (or cream wash) is generally used to give some additional browning - the sugars in the milk caramelize and brown. With cream, the higher level of fat also gives some shine.   If you use eggnog, you'll have less than half of the fat content of heavy cream, as well as about 30% being added sugar. Not to mention the flavoring. I'd expect the rolls to have a darker crust from the added sugar, and the eggs and milkfat would still give some shine. The flavors are a wildcard.   Evaporated milk will be closer to using cream. It has a lot less fat, so less shine, but doesn't have the added sugar or flavor that eggnog does. It's a bit higher in sugar than cream because it's concentrated, but not to an extent that would make a big difference.   Ultimately, I think either will be fine and will not be the difference in the recipe succeeding or not. The dough and filling are the critical pieces of the puzzle here. A milk and UNsalted butter mixture would work too, and in your shoes is what I'd do, avoiding the added ingredients in eggnog and not opening the evap milk to only use a bit. My 2nd choice would be the evap milk. Unless you're making A LOT of cinnamon rolls, you won't use the whole can of evap milk, so you might want to save it for a recipe that calls for the whole contents. Or use evap milk in your coffee for a few days (if you drink lightened coffee at all).","human_ref_B":"The eggnog would overpower the rolls imo. I don't do the pour over thing. Cover them with foil halfway through baking and they won't brown as much. Then ice as normal.","labels":1,"seconds_difference":344.0,"score_ratio":14.3333333333}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gf07y7d","c_root_id_B":"gf07q8e","created_at_utc_A":1607389683,"created_at_utc_B":1607389562,"score_A":26,"score_B":24,"human_ref_A":"A lot of recipes use heavy cream or eggs (both of which are in eggnog) for getting a nice glossy golden crust on baked good so there\u2019s no reason not to. Just remember that eggnog has sugar in it so it will brown a little faster.","human_ref_B":"Half baked harvest has a recipe for eggnog cinnamon rolls if you want to reference that! https:\/\/www.halfbakedharvest.com\/easy-fluffy-eggnog-cinnamon-rolls\/","labels":1,"seconds_difference":121.0,"score_ratio":1.0833333333}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gf07y7d","c_root_id_B":"gez8xie","created_at_utc_A":1607389683,"created_at_utc_B":1607371518,"score_A":26,"score_B":23,"human_ref_A":"A lot of recipes use heavy cream or eggs (both of which are in eggnog) for getting a nice glossy golden crust on baked good so there\u2019s no reason not to. Just remember that eggnog has sugar in it so it will brown a little faster.","human_ref_B":"You can do a egg wash or use milk\/soymilk as well. Just brush it on. But I don't see why the eggnog should not work","labels":1,"seconds_difference":18165.0,"score_ratio":1.1304347826}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gf07y7d","c_root_id_B":"gezy9vp","created_at_utc_A":1607389683,"created_at_utc_B":1607384469,"score_A":26,"score_B":19,"human_ref_A":"A lot of recipes use heavy cream or eggs (both of which are in eggnog) for getting a nice glossy golden crust on baked good so there\u2019s no reason not to. Just remember that eggnog has sugar in it so it will brown a little faster.","human_ref_B":"For this purpose, I would totally do it! I wouldn\u2019t swap it in a bread or pastry recipe (although honesty I probably would...), but for pouring it on, this sounds SO YUMMY!","labels":1,"seconds_difference":5214.0,"score_ratio":1.3684210526}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez1fwt","c_root_id_B":"gf07y7d","created_at_utc_A":1607368554,"created_at_utc_B":1607389683,"score_A":9,"score_B":26,"human_ref_A":"This substitution won't work for all recipes, but it should work here. It sounds like cream's purpose in this recipe is to boost moisture during baking as well as encouraging rich browning on the roll tops. Egg nog will do the same thing and also add a bit of sheen to the rolls. I use egg nog like this all the time with great results. Just be sure you're okay with all the added sugar.","human_ref_B":"A lot of recipes use heavy cream or eggs (both of which are in eggnog) for getting a nice glossy golden crust on baked good so there\u2019s no reason not to. Just remember that eggnog has sugar in it so it will brown a little faster.","labels":0,"seconds_difference":21129.0,"score_ratio":2.8888888889}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gf07y7d","c_root_id_B":"gez06r4","created_at_utc_A":1607389683,"created_at_utc_B":1607368066,"score_A":26,"score_B":4,"human_ref_A":"A lot of recipes use heavy cream or eggs (both of which are in eggnog) for getting a nice glossy golden crust on baked good so there\u2019s no reason not to. Just remember that eggnog has sugar in it so it will brown a little faster.","human_ref_B":"Do you have a link to the recipe? It sounds like you could but it is hard to say.","labels":1,"seconds_difference":21617.0,"score_ratio":6.5}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gf07y7d","c_root_id_B":"gez0p7l","created_at_utc_A":1607389683,"created_at_utc_B":1607368266,"score_A":26,"score_B":3,"human_ref_A":"A lot of recipes use heavy cream or eggs (both of which are in eggnog) for getting a nice glossy golden crust on baked good so there\u2019s no reason not to. Just remember that eggnog has sugar in it so it will brown a little faster.","human_ref_B":"I\u2019m no expert. You might be ok with eggnog but there\u2019s a big difference in fat content between that and heavy cream. Condensed milk has a higher fat content than eggnog so might be a safer bet. Again, I\u2019m no expert but I\u2019m sure they\u2019ll be tasty regardless of which option you pour on top! If it were me I\u2019d probly do a little of both :)","labels":1,"seconds_difference":21417.0,"score_ratio":8.6666666667}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gf07y7d","c_root_id_B":"gez0u5t","created_at_utc_A":1607389683,"created_at_utc_B":1607368320,"score_A":26,"score_B":3,"human_ref_A":"A lot of recipes use heavy cream or eggs (both of which are in eggnog) for getting a nice glossy golden crust on baked good so there\u2019s no reason not to. Just remember that eggnog has sugar in it so it will brown a little faster.","human_ref_B":"The eggnog would overpower the rolls imo. I don't do the pour over thing. Cover them with foil halfway through baking and they won't brown as much. Then ice as normal.","labels":1,"seconds_difference":21363.0,"score_ratio":8.6666666667}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gf07q8e","c_root_id_B":"gez8xie","created_at_utc_A":1607389562,"created_at_utc_B":1607371518,"score_A":24,"score_B":23,"human_ref_A":"Half baked harvest has a recipe for eggnog cinnamon rolls if you want to reference that! https:\/\/www.halfbakedharvest.com\/easy-fluffy-eggnog-cinnamon-rolls\/","human_ref_B":"You can do a egg wash or use milk\/soymilk as well. Just brush it on. But I don't see why the eggnog should not work","labels":1,"seconds_difference":18044.0,"score_ratio":1.0434782609}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gezy9vp","c_root_id_B":"gf07q8e","created_at_utc_A":1607384469,"created_at_utc_B":1607389562,"score_A":19,"score_B":24,"human_ref_A":"For this purpose, I would totally do it! I wouldn\u2019t swap it in a bread or pastry recipe (although honesty I probably would...), but for pouring it on, this sounds SO YUMMY!","human_ref_B":"Half baked harvest has a recipe for eggnog cinnamon rolls if you want to reference that! https:\/\/www.halfbakedharvest.com\/easy-fluffy-eggnog-cinnamon-rolls\/","labels":0,"seconds_difference":5093.0,"score_ratio":1.2631578947}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez1fwt","c_root_id_B":"gf07q8e","created_at_utc_A":1607368554,"created_at_utc_B":1607389562,"score_A":9,"score_B":24,"human_ref_A":"This substitution won't work for all recipes, but it should work here. It sounds like cream's purpose in this recipe is to boost moisture during baking as well as encouraging rich browning on the roll tops. Egg nog will do the same thing and also add a bit of sheen to the rolls. I use egg nog like this all the time with great results. Just be sure you're okay with all the added sugar.","human_ref_B":"Half baked harvest has a recipe for eggnog cinnamon rolls if you want to reference that! https:\/\/www.halfbakedharvest.com\/easy-fluffy-eggnog-cinnamon-rolls\/","labels":0,"seconds_difference":21008.0,"score_ratio":2.6666666667}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez06r4","c_root_id_B":"gf07q8e","created_at_utc_A":1607368066,"created_at_utc_B":1607389562,"score_A":4,"score_B":24,"human_ref_A":"Do you have a link to the recipe? It sounds like you could but it is hard to say.","human_ref_B":"Half baked harvest has a recipe for eggnog cinnamon rolls if you want to reference that! https:\/\/www.halfbakedharvest.com\/easy-fluffy-eggnog-cinnamon-rolls\/","labels":0,"seconds_difference":21496.0,"score_ratio":6.0}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gf07q8e","c_root_id_B":"gez0p7l","created_at_utc_A":1607389562,"created_at_utc_B":1607368266,"score_A":24,"score_B":3,"human_ref_A":"Half baked harvest has a recipe for eggnog cinnamon rolls if you want to reference that! https:\/\/www.halfbakedharvest.com\/easy-fluffy-eggnog-cinnamon-rolls\/","human_ref_B":"I\u2019m no expert. You might be ok with eggnog but there\u2019s a big difference in fat content between that and heavy cream. Condensed milk has a higher fat content than eggnog so might be a safer bet. Again, I\u2019m no expert but I\u2019m sure they\u2019ll be tasty regardless of which option you pour on top! If it were me I\u2019d probly do a little of both :)","labels":1,"seconds_difference":21296.0,"score_ratio":8.0}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gf07q8e","c_root_id_B":"gez0u5t","created_at_utc_A":1607389562,"created_at_utc_B":1607368320,"score_A":24,"score_B":3,"human_ref_A":"Half baked harvest has a recipe for eggnog cinnamon rolls if you want to reference that! https:\/\/www.halfbakedharvest.com\/easy-fluffy-eggnog-cinnamon-rolls\/","human_ref_B":"The eggnog would overpower the rolls imo. I don't do the pour over thing. Cover them with foil halfway through baking and they won't brown as much. Then ice as normal.","labels":1,"seconds_difference":21242.0,"score_ratio":8.0}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez8xie","c_root_id_B":"gez1fwt","created_at_utc_A":1607371518,"created_at_utc_B":1607368554,"score_A":23,"score_B":9,"human_ref_A":"You can do a egg wash or use milk\/soymilk as well. Just brush it on. But I don't see why the eggnog should not work","human_ref_B":"This substitution won't work for all recipes, but it should work here. It sounds like cream's purpose in this recipe is to boost moisture during baking as well as encouraging rich browning on the roll tops. Egg nog will do the same thing and also add a bit of sheen to the rolls. I use egg nog like this all the time with great results. Just be sure you're okay with all the added sugar.","labels":1,"seconds_difference":2964.0,"score_ratio":2.5555555556}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez06r4","c_root_id_B":"gez8xie","created_at_utc_A":1607368066,"created_at_utc_B":1607371518,"score_A":4,"score_B":23,"human_ref_A":"Do you have a link to the recipe? It sounds like you could but it is hard to say.","human_ref_B":"You can do a egg wash or use milk\/soymilk as well. Just brush it on. But I don't see why the eggnog should not work","labels":0,"seconds_difference":3452.0,"score_ratio":5.75}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez8xie","c_root_id_B":"gez0p7l","created_at_utc_A":1607371518,"created_at_utc_B":1607368266,"score_A":23,"score_B":3,"human_ref_A":"You can do a egg wash or use milk\/soymilk as well. Just brush it on. But I don't see why the eggnog should not work","human_ref_B":"I\u2019m no expert. You might be ok with eggnog but there\u2019s a big difference in fat content between that and heavy cream. Condensed milk has a higher fat content than eggnog so might be a safer bet. Again, I\u2019m no expert but I\u2019m sure they\u2019ll be tasty regardless of which option you pour on top! If it were me I\u2019d probly do a little of both :)","labels":1,"seconds_difference":3252.0,"score_ratio":7.6666666667}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez8xie","c_root_id_B":"gez0u5t","created_at_utc_A":1607371518,"created_at_utc_B":1607368320,"score_A":23,"score_B":3,"human_ref_A":"You can do a egg wash or use milk\/soymilk as well. Just brush it on. But I don't see why the eggnog should not work","human_ref_B":"The eggnog would overpower the rolls imo. I don't do the pour over thing. Cover them with foil halfway through baking and they won't brown as much. Then ice as normal.","labels":1,"seconds_difference":3198.0,"score_ratio":7.6666666667}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gezy9vp","c_root_id_B":"gez1fwt","created_at_utc_A":1607384469,"created_at_utc_B":1607368554,"score_A":19,"score_B":9,"human_ref_A":"For this purpose, I would totally do it! I wouldn\u2019t swap it in a bread or pastry recipe (although honesty I probably would...), but for pouring it on, this sounds SO YUMMY!","human_ref_B":"This substitution won't work for all recipes, but it should work here. It sounds like cream's purpose in this recipe is to boost moisture during baking as well as encouraging rich browning on the roll tops. Egg nog will do the same thing and also add a bit of sheen to the rolls. I use egg nog like this all the time with great results. Just be sure you're okay with all the added sugar.","labels":1,"seconds_difference":15915.0,"score_ratio":2.1111111111}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez06r4","c_root_id_B":"gezy9vp","created_at_utc_A":1607368066,"created_at_utc_B":1607384469,"score_A":4,"score_B":19,"human_ref_A":"Do you have a link to the recipe? It sounds like you could but it is hard to say.","human_ref_B":"For this purpose, I would totally do it! I wouldn\u2019t swap it in a bread or pastry recipe (although honesty I probably would...), but for pouring it on, this sounds SO YUMMY!","labels":0,"seconds_difference":16403.0,"score_ratio":4.75}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez0p7l","c_root_id_B":"gezy9vp","created_at_utc_A":1607368266,"created_at_utc_B":1607384469,"score_A":3,"score_B":19,"human_ref_A":"I\u2019m no expert. You might be ok with eggnog but there\u2019s a big difference in fat content between that and heavy cream. Condensed milk has a higher fat content than eggnog so might be a safer bet. Again, I\u2019m no expert but I\u2019m sure they\u2019ll be tasty regardless of which option you pour on top! If it were me I\u2019d probly do a little of both :)","human_ref_B":"For this purpose, I would totally do it! I wouldn\u2019t swap it in a bread or pastry recipe (although honesty I probably would...), but for pouring it on, this sounds SO YUMMY!","labels":0,"seconds_difference":16203.0,"score_ratio":6.3333333333}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez0u5t","c_root_id_B":"gezy9vp","created_at_utc_A":1607368320,"created_at_utc_B":1607384469,"score_A":3,"score_B":19,"human_ref_A":"The eggnog would overpower the rolls imo. I don't do the pour over thing. Cover them with foil halfway through baking and they won't brown as much. Then ice as normal.","human_ref_B":"For this purpose, I would totally do it! I wouldn\u2019t swap it in a bread or pastry recipe (although honesty I probably would...), but for pouring it on, this sounds SO YUMMY!","labels":0,"seconds_difference":16149.0,"score_ratio":6.3333333333}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez06r4","c_root_id_B":"gez1fwt","created_at_utc_A":1607368066,"created_at_utc_B":1607368554,"score_A":4,"score_B":9,"human_ref_A":"Do you have a link to the recipe? It sounds like you could but it is hard to say.","human_ref_B":"This substitution won't work for all recipes, but it should work here. It sounds like cream's purpose in this recipe is to boost moisture during baking as well as encouraging rich browning on the roll tops. Egg nog will do the same thing and also add a bit of sheen to the rolls. I use egg nog like this all the time with great results. Just be sure you're okay with all the added sugar.","labels":0,"seconds_difference":488.0,"score_ratio":2.25}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez1fwt","c_root_id_B":"gez0p7l","created_at_utc_A":1607368554,"created_at_utc_B":1607368266,"score_A":9,"score_B":3,"human_ref_A":"This substitution won't work for all recipes, but it should work here. It sounds like cream's purpose in this recipe is to boost moisture during baking as well as encouraging rich browning on the roll tops. Egg nog will do the same thing and also add a bit of sheen to the rolls. I use egg nog like this all the time with great results. Just be sure you're okay with all the added sugar.","human_ref_B":"I\u2019m no expert. You might be ok with eggnog but there\u2019s a big difference in fat content between that and heavy cream. Condensed milk has a higher fat content than eggnog so might be a safer bet. Again, I\u2019m no expert but I\u2019m sure they\u2019ll be tasty regardless of which option you pour on top! If it were me I\u2019d probly do a little of both :)","labels":1,"seconds_difference":288.0,"score_ratio":3.0}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez1fwt","c_root_id_B":"gez0u5t","created_at_utc_A":1607368554,"created_at_utc_B":1607368320,"score_A":9,"score_B":3,"human_ref_A":"This substitution won't work for all recipes, but it should work here. It sounds like cream's purpose in this recipe is to boost moisture during baking as well as encouraging rich browning on the roll tops. Egg nog will do the same thing and also add a bit of sheen to the rolls. I use egg nog like this all the time with great results. Just be sure you're okay with all the added sugar.","human_ref_B":"The eggnog would overpower the rolls imo. I don't do the pour over thing. Cover them with foil halfway through baking and they won't brown as much. Then ice as normal.","labels":1,"seconds_difference":234.0,"score_ratio":3.0}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez06r4","c_root_id_B":"gf24cu6","created_at_utc_A":1607368066,"created_at_utc_B":1607440069,"score_A":4,"score_B":5,"human_ref_A":"Do you have a link to the recipe? It sounds like you could but it is hard to say.","human_ref_B":"I'm stumped on that one. The eggnog would add that flavor to your cinnamon rolls and if that's the flavor you want it might work. Evaporated milk tends to make a good substitute for heavy cream. The flavor won't be the same though.     Here's a recipe my mother found in an old magazine. She used to bake these often and they are very good.       \\* Exported from MasterCook \\*  ​  Emily's Cinnamon Rolls  ​  Recipe By     :  Serving Size  : 12    Preparation Time :0:00  Categories    :   ​    Amount  Measure       Ingredient -- Preparation Method  \\--------  ------------  --------------------------------  Dough  1\/2           cup  milk  1\/4           cup  sugar  3\/4      teaspoon  salt    1           envelope  active dry yeast  1\/2      teaspoon  sugar  1\/2           cup  warm water -- very warm    1              large  eggs    3               cups  sifted all purpose flour  1\/8           cup  melted butter  Filling  1\/8           cup  melted butter  3\/8           cup  sugar  3\/4      teaspoon  cinnamon  Frosting    1 1\/2    tablespoons  butter    1                cup  powdered sugar    1         tablespoon  hot coffee  1\/4      teaspoon  maple flavoring  ​  Dough: Heat milk, sugar and salt in a small saucepan until sugar melts  and small bubbles appear around edge of pan. Cool to lukewarm.  ​  Dissolve yeast in 1 teaspoon sugar in very warm water in a large bowl.  (Very warm water should feel comfortably warm when dropped on wrist).  Stir until well-blended and allow to stand 10 minutes, or until  bubbles begin to form.  ​  Beat eggs into yeast mixture; stir in cooled milk mixture. Beat in  flour, a little at a time, until dough becomes elastic; beat in melted  butter. Work in enough of the remaining flour to make a kneadable  dough. (Do not add so much flour that the dough stops sticking to your  hands. The dough would become heavy).  ​  Turn out dough onto a lightly floured surface. Knead until smooth and  elastic, about 5 minutes. Place in a buttered bowl; turn to bring  buttered-side up. Cover with a clean towel or plastic wrap. Let rise  in a warm, draft-free place 1 hour or until doubled in bulk.  ​  Punch down dough; turn out onto a lightly floured surface; knead a few  times; roll out dough into two 12 x 9-inch rectangles.  ​  Filling: Brush dough with half the melted butter; sprinkle with half  of the sugar and cinnamon. Starting at a short end, roll up jelly-roll  style; ; cut into 12 slices. Place slices, not quite touching, in a  well-buttered 9 x 13-inch baking pan. Repeat with remaining dough.  ​  Cover; let rise in a warm place bout 45 minutes, or until almost  doubled in bulk.  ​  Bake in hot oven (400 degrees F) 30 minutes, or until rolls are  golden; turn out onto cooky sheets immediately.  ​  To make Frosting: Melt butter in a small saucepan; stir in powdered  sugar, hot coffee and maple flavoring until well-blended. Spread on  warm rolls, so that the glaze will soak in. Serve warm. Makes 24 rolls.  ​  ​  ​  ​  ​  \\- - - - - - - - - - - - - - - - - - -   ​  Per Serving (excluding unknown items): 251 Calories; 7g Fat (24.9% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 206mg Sodium.  Exchanges: 1 1\/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1\/2 Fat; 1 1\/2 Other Carbohydrates.  ​  ​  Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0","labels":0,"seconds_difference":72003.0,"score_ratio":1.25}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez0p7l","c_root_id_B":"gf24cu6","created_at_utc_A":1607368266,"created_at_utc_B":1607440069,"score_A":3,"score_B":5,"human_ref_A":"I\u2019m no expert. You might be ok with eggnog but there\u2019s a big difference in fat content between that and heavy cream. Condensed milk has a higher fat content than eggnog so might be a safer bet. Again, I\u2019m no expert but I\u2019m sure they\u2019ll be tasty regardless of which option you pour on top! If it were me I\u2019d probly do a little of both :)","human_ref_B":"I'm stumped on that one. The eggnog would add that flavor to your cinnamon rolls and if that's the flavor you want it might work. Evaporated milk tends to make a good substitute for heavy cream. The flavor won't be the same though.     Here's a recipe my mother found in an old magazine. She used to bake these often and they are very good.       \\* Exported from MasterCook \\*  ​  Emily's Cinnamon Rolls  ​  Recipe By     :  Serving Size  : 12    Preparation Time :0:00  Categories    :   ​    Amount  Measure       Ingredient -- Preparation Method  \\--------  ------------  --------------------------------  Dough  1\/2           cup  milk  1\/4           cup  sugar  3\/4      teaspoon  salt    1           envelope  active dry yeast  1\/2      teaspoon  sugar  1\/2           cup  warm water -- very warm    1              large  eggs    3               cups  sifted all purpose flour  1\/8           cup  melted butter  Filling  1\/8           cup  melted butter  3\/8           cup  sugar  3\/4      teaspoon  cinnamon  Frosting    1 1\/2    tablespoons  butter    1                cup  powdered sugar    1         tablespoon  hot coffee  1\/4      teaspoon  maple flavoring  ​  Dough: Heat milk, sugar and salt in a small saucepan until sugar melts  and small bubbles appear around edge of pan. Cool to lukewarm.  ​  Dissolve yeast in 1 teaspoon sugar in very warm water in a large bowl.  (Very warm water should feel comfortably warm when dropped on wrist).  Stir until well-blended and allow to stand 10 minutes, or until  bubbles begin to form.  ​  Beat eggs into yeast mixture; stir in cooled milk mixture. Beat in  flour, a little at a time, until dough becomes elastic; beat in melted  butter. Work in enough of the remaining flour to make a kneadable  dough. (Do not add so much flour that the dough stops sticking to your  hands. The dough would become heavy).  ​  Turn out dough onto a lightly floured surface. Knead until smooth and  elastic, about 5 minutes. Place in a buttered bowl; turn to bring  buttered-side up. Cover with a clean towel or plastic wrap. Let rise  in a warm, draft-free place 1 hour or until doubled in bulk.  ​  Punch down dough; turn out onto a lightly floured surface; knead a few  times; roll out dough into two 12 x 9-inch rectangles.  ​  Filling: Brush dough with half the melted butter; sprinkle with half  of the sugar and cinnamon. Starting at a short end, roll up jelly-roll  style; ; cut into 12 slices. Place slices, not quite touching, in a  well-buttered 9 x 13-inch baking pan. Repeat with remaining dough.  ​  Cover; let rise in a warm place bout 45 minutes, or until almost  doubled in bulk.  ​  Bake in hot oven (400 degrees F) 30 minutes, or until rolls are  golden; turn out onto cooky sheets immediately.  ​  To make Frosting: Melt butter in a small saucepan; stir in powdered  sugar, hot coffee and maple flavoring until well-blended. Spread on  warm rolls, so that the glaze will soak in. Serve warm. Makes 24 rolls.  ​  ​  ​  ​  ​  \\- - - - - - - - - - - - - - - - - - -   ​  Per Serving (excluding unknown items): 251 Calories; 7g Fat (24.9% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 206mg Sodium.  Exchanges: 1 1\/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1\/2 Fat; 1 1\/2 Other Carbohydrates.  ​  ​  Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0","labels":0,"seconds_difference":71803.0,"score_ratio":1.6666666667}
+{"post_id":"k8mrtj","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Substitute Eggnog for Heavy Cream? Im making a cinnamon roll recipe that calls for heavy cream to be poured on the risen rolls just prior to baking.  The only local supermarket in my rural town didn't have any heavy cream in stock but they did have eggnog so I grabbed that. I do have evaporated milk I could use as well. Would eggnog work? Would evaporated milk be better? Should I scrap both of those and do a milk-butter mixture?","c_root_id_A":"gez0u5t","c_root_id_B":"gf24cu6","created_at_utc_A":1607368320,"created_at_utc_B":1607440069,"score_A":3,"score_B":5,"human_ref_A":"The eggnog would overpower the rolls imo. I don't do the pour over thing. Cover them with foil halfway through baking and they won't brown as much. Then ice as normal.","human_ref_B":"I'm stumped on that one. The eggnog would add that flavor to your cinnamon rolls and if that's the flavor you want it might work. Evaporated milk tends to make a good substitute for heavy cream. The flavor won't be the same though.     Here's a recipe my mother found in an old magazine. She used to bake these often and they are very good.       \\* Exported from MasterCook \\*  ​  Emily's Cinnamon Rolls  ​  Recipe By     :  Serving Size  : 12    Preparation Time :0:00  Categories    :   ​    Amount  Measure       Ingredient -- Preparation Method  \\--------  ------------  --------------------------------  Dough  1\/2           cup  milk  1\/4           cup  sugar  3\/4      teaspoon  salt    1           envelope  active dry yeast  1\/2      teaspoon  sugar  1\/2           cup  warm water -- very warm    1              large  eggs    3               cups  sifted all purpose flour  1\/8           cup  melted butter  Filling  1\/8           cup  melted butter  3\/8           cup  sugar  3\/4      teaspoon  cinnamon  Frosting    1 1\/2    tablespoons  butter    1                cup  powdered sugar    1         tablespoon  hot coffee  1\/4      teaspoon  maple flavoring  ​  Dough: Heat milk, sugar and salt in a small saucepan until sugar melts  and small bubbles appear around edge of pan. Cool to lukewarm.  ​  Dissolve yeast in 1 teaspoon sugar in very warm water in a large bowl.  (Very warm water should feel comfortably warm when dropped on wrist).  Stir until well-blended and allow to stand 10 minutes, or until  bubbles begin to form.  ​  Beat eggs into yeast mixture; stir in cooled milk mixture. Beat in  flour, a little at a time, until dough becomes elastic; beat in melted  butter. Work in enough of the remaining flour to make a kneadable  dough. (Do not add so much flour that the dough stops sticking to your  hands. The dough would become heavy).  ​  Turn out dough onto a lightly floured surface. Knead until smooth and  elastic, about 5 minutes. Place in a buttered bowl; turn to bring  buttered-side up. Cover with a clean towel or plastic wrap. Let rise  in a warm, draft-free place 1 hour or until doubled in bulk.  ​  Punch down dough; turn out onto a lightly floured surface; knead a few  times; roll out dough into two 12 x 9-inch rectangles.  ​  Filling: Brush dough with half the melted butter; sprinkle with half  of the sugar and cinnamon. Starting at a short end, roll up jelly-roll  style; ; cut into 12 slices. Place slices, not quite touching, in a  well-buttered 9 x 13-inch baking pan. Repeat with remaining dough.  ​  Cover; let rise in a warm place bout 45 minutes, or until almost  doubled in bulk.  ​  Bake in hot oven (400 degrees F) 30 minutes, or until rolls are  golden; turn out onto cooky sheets immediately.  ​  To make Frosting: Melt butter in a small saucepan; stir in powdered  sugar, hot coffee and maple flavoring until well-blended. Spread on  warm rolls, so that the glaze will soak in. Serve warm. Makes 24 rolls.  ​  ​  ​  ​  ​  \\- - - - - - - - - - - - - - - - - - -   ​  Per Serving (excluding unknown items): 251 Calories; 7g Fat (24.9% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 206mg Sodium.  Exchanges: 1 1\/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1\/2 Fat; 1 1\/2 Other Carbohydrates.  ​  ​  Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0","labels":0,"seconds_difference":71749.0,"score_ratio":1.6666666667}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hsj1o","c_root_id_B":"g6i02nq","created_at_utc_A":1600999739,"created_at_utc_B":1601004142,"score_A":19,"score_B":21,"human_ref_A":"You are looking at this the wrong way. In any hobby, the  reason you upgrade your equipment is because it's holding you back. What, specifically, does your wife want to make that she can't right now? That's where you should start your search.  There is no universal list of \"essentials\", that's impossible because there are so many different styles of baking. Some people would consider cake frosting equipment essential. I don't own a  single piece because I don't care about making nice looking cakes. To me, a dedicated pizza oven is essential, but I doubt many people here would feel the same way.  I guess a set of pans would be nice, I can't imagine a kitchen without a nice selection of different sized cast-iron and steel pans to choose from. That's as universal as I can think of","human_ref_B":"Stand mixers are expensive but mine is my prized possession. 100000% worth it. Bed & Bath has sales on them sometimes! If you don't have a stand mixer you at least need a good electric hand mixer.   Some examples of times my stand mixer improved my baking experience and made more things possible\/feasible for me to bake:  - macarons: I made them with a hand mixer once and it took like 45 min to get stiff peaks. Never. Again. My stand mixer with a whisk attachment does this for me without me having to stand there holding my arm up for 45 min  - springerle: these traditional German Christmas cookies are very labor intensive. Eggs need to be beaten for 20 min and dough needs lots of kneading. I made them once without a stand mixer. Never. Again. My stand mixer can beat the eggs for me while I sift all the flour and powdered sugar. And the dough hook can get the kneading started for me so the stickiness is minimal by the time the dough gets too thick for the mixer and its much less effort for my arms and less mess to clean up on the counter  - breads. Stand mixer with a dough hook is a dream for kneading bread doughs  - whipped cream and frostings. So nice to not have to stand there holding the mixer to get airy, fluffy frostings the way I like them. Or worse- manually whisking.  I'm sure I'm forgetting stuff but my stand mixer makes all baking projects SO much easier. It has definitely earned it's keep in my book.  Other things I love are:   - my digital kitchen scale  - my silicone baking mats  - my reusable piping bags and my piping tips set  - my rolling dowel (not a pin)  - my magnetically-nested double-sided measuring spoons (1\/8 tsp, 1\/4 tsp, 1\/2 tsp, 1 tsp, 1\/2 tbsp, 1 tbsp)  - my pampered chef measuring cups that function by sliding up and down for dry stuff on one side and work like a typical cup for wet stuff on the other side  - my offset spatulas  - my rubber spatulas (seamless rubber that covers the handle too so no annoying nooks and crevices to clean)  - mesh strainer\/sifter  - bowl with a sort of handle on both sides so that it can act as a double boiler over any pot  - wide mixing bowl in addition to standard sizes","labels":0,"seconds_difference":4403.0,"score_ratio":1.1052631579}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6i02nq","c_root_id_B":"g6hq76h","created_at_utc_A":1601004142,"created_at_utc_B":1600998408,"score_A":21,"score_B":8,"human_ref_A":"Stand mixers are expensive but mine is my prized possession. 100000% worth it. Bed & Bath has sales on them sometimes! If you don't have a stand mixer you at least need a good electric hand mixer.   Some examples of times my stand mixer improved my baking experience and made more things possible\/feasible for me to bake:  - macarons: I made them with a hand mixer once and it took like 45 min to get stiff peaks. Never. Again. My stand mixer with a whisk attachment does this for me without me having to stand there holding my arm up for 45 min  - springerle: these traditional German Christmas cookies are very labor intensive. Eggs need to be beaten for 20 min and dough needs lots of kneading. I made them once without a stand mixer. Never. Again. My stand mixer can beat the eggs for me while I sift all the flour and powdered sugar. And the dough hook can get the kneading started for me so the stickiness is minimal by the time the dough gets too thick for the mixer and its much less effort for my arms and less mess to clean up on the counter  - breads. Stand mixer with a dough hook is a dream for kneading bread doughs  - whipped cream and frostings. So nice to not have to stand there holding the mixer to get airy, fluffy frostings the way I like them. Or worse- manually whisking.  I'm sure I'm forgetting stuff but my stand mixer makes all baking projects SO much easier. It has definitely earned it's keep in my book.  Other things I love are:   - my digital kitchen scale  - my silicone baking mats  - my reusable piping bags and my piping tips set  - my rolling dowel (not a pin)  - my magnetically-nested double-sided measuring spoons (1\/8 tsp, 1\/4 tsp, 1\/2 tsp, 1 tsp, 1\/2 tbsp, 1 tbsp)  - my pampered chef measuring cups that function by sliding up and down for dry stuff on one side and work like a typical cup for wet stuff on the other side  - my offset spatulas  - my rubber spatulas (seamless rubber that covers the handle too so no annoying nooks and crevices to clean)  - mesh strainer\/sifter  - bowl with a sort of handle on both sides so that it can act as a double boiler over any pot  - wide mixing bowl in addition to standard sizes","human_ref_B":"Also check out this thread.   As a former pastry chef I would find tools at hardware stores (putty knives, brushes, molds, etc). WebstaurantStore, pastrychef.com, and a local restaurant supply store are great resources. None require you to be a professional. But with a restaurant supply store you just have to walk the aisles on your own. Williams Sonoma and Sur la Table are good but very expensive. Your paying for the name and beauty, not because they are higher quality.","labels":1,"seconds_difference":5734.0,"score_ratio":2.625}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hxugd","c_root_id_B":"g6i02nq","created_at_utc_A":1601002858,"created_at_utc_B":1601004142,"score_A":8,"score_B":21,"human_ref_A":"I use my digital kitchen scale all the time.","human_ref_B":"Stand mixers are expensive but mine is my prized possession. 100000% worth it. Bed & Bath has sales on them sometimes! If you don't have a stand mixer you at least need a good electric hand mixer.   Some examples of times my stand mixer improved my baking experience and made more things possible\/feasible for me to bake:  - macarons: I made them with a hand mixer once and it took like 45 min to get stiff peaks. Never. Again. My stand mixer with a whisk attachment does this for me without me having to stand there holding my arm up for 45 min  - springerle: these traditional German Christmas cookies are very labor intensive. Eggs need to be beaten for 20 min and dough needs lots of kneading. I made them once without a stand mixer. Never. Again. My stand mixer can beat the eggs for me while I sift all the flour and powdered sugar. And the dough hook can get the kneading started for me so the stickiness is minimal by the time the dough gets too thick for the mixer and its much less effort for my arms and less mess to clean up on the counter  - breads. Stand mixer with a dough hook is a dream for kneading bread doughs  - whipped cream and frostings. So nice to not have to stand there holding the mixer to get airy, fluffy frostings the way I like them. Or worse- manually whisking.  I'm sure I'm forgetting stuff but my stand mixer makes all baking projects SO much easier. It has definitely earned it's keep in my book.  Other things I love are:   - my digital kitchen scale  - my silicone baking mats  - my reusable piping bags and my piping tips set  - my rolling dowel (not a pin)  - my magnetically-nested double-sided measuring spoons (1\/8 tsp, 1\/4 tsp, 1\/2 tsp, 1 tsp, 1\/2 tbsp, 1 tbsp)  - my pampered chef measuring cups that function by sliding up and down for dry stuff on one side and work like a typical cup for wet stuff on the other side  - my offset spatulas  - my rubber spatulas (seamless rubber that covers the handle too so no annoying nooks and crevices to clean)  - mesh strainer\/sifter  - bowl with a sort of handle on both sides so that it can act as a double boiler over any pot  - wide mixing bowl in addition to standard sizes","labels":0,"seconds_difference":1284.0,"score_ratio":2.625}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hu367","c_root_id_B":"g6i02nq","created_at_utc_A":1601000661,"created_at_utc_B":1601004142,"score_A":5,"score_B":21,"human_ref_A":"I really like the set of measuring spoons I got from amazon. They are double sided, so the narrow side fits in spice jars.  They also have a magnetics, so they stay neatly stacked.    Spring Chef Magnetic Measuring Spoons Set, Dual Sided, Stainless Steel, Fits in Spice Jars, Set of 8 https:\/\/www.amazon.com\/dp\/B07DJ53GZQ\/ref=cm_sw_r_cp_api_i_ZrvBFbFCJ590V","human_ref_B":"Stand mixers are expensive but mine is my prized possession. 100000% worth it. Bed & Bath has sales on them sometimes! If you don't have a stand mixer you at least need a good electric hand mixer.   Some examples of times my stand mixer improved my baking experience and made more things possible\/feasible for me to bake:  - macarons: I made them with a hand mixer once and it took like 45 min to get stiff peaks. Never. Again. My stand mixer with a whisk attachment does this for me without me having to stand there holding my arm up for 45 min  - springerle: these traditional German Christmas cookies are very labor intensive. Eggs need to be beaten for 20 min and dough needs lots of kneading. I made them once without a stand mixer. Never. Again. My stand mixer can beat the eggs for me while I sift all the flour and powdered sugar. And the dough hook can get the kneading started for me so the stickiness is minimal by the time the dough gets too thick for the mixer and its much less effort for my arms and less mess to clean up on the counter  - breads. Stand mixer with a dough hook is a dream for kneading bread doughs  - whipped cream and frostings. So nice to not have to stand there holding the mixer to get airy, fluffy frostings the way I like them. Or worse- manually whisking.  I'm sure I'm forgetting stuff but my stand mixer makes all baking projects SO much easier. It has definitely earned it's keep in my book.  Other things I love are:   - my digital kitchen scale  - my silicone baking mats  - my reusable piping bags and my piping tips set  - my rolling dowel (not a pin)  - my magnetically-nested double-sided measuring spoons (1\/8 tsp, 1\/4 tsp, 1\/2 tsp, 1 tsp, 1\/2 tbsp, 1 tbsp)  - my pampered chef measuring cups that function by sliding up and down for dry stuff on one side and work like a typical cup for wet stuff on the other side  - my offset spatulas  - my rubber spatulas (seamless rubber that covers the handle too so no annoying nooks and crevices to clean)  - mesh strainer\/sifter  - bowl with a sort of handle on both sides so that it can act as a double boiler over any pot  - wide mixing bowl in addition to standard sizes","labels":0,"seconds_difference":3481.0,"score_ratio":4.2}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6i02nq","c_root_id_B":"g6hozpu","created_at_utc_A":1601004142,"created_at_utc_B":1600997710,"score_A":21,"score_B":4,"human_ref_A":"Stand mixers are expensive but mine is my prized possession. 100000% worth it. Bed & Bath has sales on them sometimes! If you don't have a stand mixer you at least need a good electric hand mixer.   Some examples of times my stand mixer improved my baking experience and made more things possible\/feasible for me to bake:  - macarons: I made them with a hand mixer once and it took like 45 min to get stiff peaks. Never. Again. My stand mixer with a whisk attachment does this for me without me having to stand there holding my arm up for 45 min  - springerle: these traditional German Christmas cookies are very labor intensive. Eggs need to be beaten for 20 min and dough needs lots of kneading. I made them once without a stand mixer. Never. Again. My stand mixer can beat the eggs for me while I sift all the flour and powdered sugar. And the dough hook can get the kneading started for me so the stickiness is minimal by the time the dough gets too thick for the mixer and its much less effort for my arms and less mess to clean up on the counter  - breads. Stand mixer with a dough hook is a dream for kneading bread doughs  - whipped cream and frostings. So nice to not have to stand there holding the mixer to get airy, fluffy frostings the way I like them. Or worse- manually whisking.  I'm sure I'm forgetting stuff but my stand mixer makes all baking projects SO much easier. It has definitely earned it's keep in my book.  Other things I love are:   - my digital kitchen scale  - my silicone baking mats  - my reusable piping bags and my piping tips set  - my rolling dowel (not a pin)  - my magnetically-nested double-sided measuring spoons (1\/8 tsp, 1\/4 tsp, 1\/2 tsp, 1 tsp, 1\/2 tbsp, 1 tbsp)  - my pampered chef measuring cups that function by sliding up and down for dry stuff on one side and work like a typical cup for wet stuff on the other side  - my offset spatulas  - my rubber spatulas (seamless rubber that covers the handle too so no annoying nooks and crevices to clean)  - mesh strainer\/sifter  - bowl with a sort of handle on both sides so that it can act as a double boiler over any pot  - wide mixing bowl in addition to standard sizes","human_ref_B":"A Microplane, silicone coated whisks (mine are from Williams Sonoma), Silpat baking mats, Nielsen-Massey vanilla bean paste (or better yet, make your own vanilla, you won\u2019t regret it - I bought a variety of beans from Beanilla and you can google how to do it), Maldon salts and of course, a Kitchenaid mixer. The mixer is a big investment but honestly it\u2019s one of my top 5 favorite purchases of all time and it brings me joy every time I use it. I bought mine from gilt.com during one of their housewares sales. So sweet of you to treat your wife to all this! :)","labels":1,"seconds_difference":6432.0,"score_ratio":5.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hypho","c_root_id_B":"g6i02nq","created_at_utc_A":1601003342,"created_at_utc_B":1601004142,"score_A":3,"score_B":21,"human_ref_A":"I also use these glass bowls constantly.","human_ref_B":"Stand mixers are expensive but mine is my prized possession. 100000% worth it. Bed & Bath has sales on them sometimes! If you don't have a stand mixer you at least need a good electric hand mixer.   Some examples of times my stand mixer improved my baking experience and made more things possible\/feasible for me to bake:  - macarons: I made them with a hand mixer once and it took like 45 min to get stiff peaks. Never. Again. My stand mixer with a whisk attachment does this for me without me having to stand there holding my arm up for 45 min  - springerle: these traditional German Christmas cookies are very labor intensive. Eggs need to be beaten for 20 min and dough needs lots of kneading. I made them once without a stand mixer. Never. Again. My stand mixer can beat the eggs for me while I sift all the flour and powdered sugar. And the dough hook can get the kneading started for me so the stickiness is minimal by the time the dough gets too thick for the mixer and its much less effort for my arms and less mess to clean up on the counter  - breads. Stand mixer with a dough hook is a dream for kneading bread doughs  - whipped cream and frostings. So nice to not have to stand there holding the mixer to get airy, fluffy frostings the way I like them. Or worse- manually whisking.  I'm sure I'm forgetting stuff but my stand mixer makes all baking projects SO much easier. It has definitely earned it's keep in my book.  Other things I love are:   - my digital kitchen scale  - my silicone baking mats  - my reusable piping bags and my piping tips set  - my rolling dowel (not a pin)  - my magnetically-nested double-sided measuring spoons (1\/8 tsp, 1\/4 tsp, 1\/2 tsp, 1 tsp, 1\/2 tbsp, 1 tbsp)  - my pampered chef measuring cups that function by sliding up and down for dry stuff on one side and work like a typical cup for wet stuff on the other side  - my offset spatulas  - my rubber spatulas (seamless rubber that covers the handle too so no annoying nooks and crevices to clean)  - mesh strainer\/sifter  - bowl with a sort of handle on both sides so that it can act as a double boiler over any pot  - wide mixing bowl in addition to standard sizes","labels":0,"seconds_difference":800.0,"score_ratio":7.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6i02nq","c_root_id_B":"g6hrttm","created_at_utc_A":1601004142,"created_at_utc_B":1600999331,"score_A":21,"score_B":2,"human_ref_A":"Stand mixers are expensive but mine is my prized possession. 100000% worth it. Bed & Bath has sales on them sometimes! If you don't have a stand mixer you at least need a good electric hand mixer.   Some examples of times my stand mixer improved my baking experience and made more things possible\/feasible for me to bake:  - macarons: I made them with a hand mixer once and it took like 45 min to get stiff peaks. Never. Again. My stand mixer with a whisk attachment does this for me without me having to stand there holding my arm up for 45 min  - springerle: these traditional German Christmas cookies are very labor intensive. Eggs need to be beaten for 20 min and dough needs lots of kneading. I made them once without a stand mixer. Never. Again. My stand mixer can beat the eggs for me while I sift all the flour and powdered sugar. And the dough hook can get the kneading started for me so the stickiness is minimal by the time the dough gets too thick for the mixer and its much less effort for my arms and less mess to clean up on the counter  - breads. Stand mixer with a dough hook is a dream for kneading bread doughs  - whipped cream and frostings. So nice to not have to stand there holding the mixer to get airy, fluffy frostings the way I like them. Or worse- manually whisking.  I'm sure I'm forgetting stuff but my stand mixer makes all baking projects SO much easier. It has definitely earned it's keep in my book.  Other things I love are:   - my digital kitchen scale  - my silicone baking mats  - my reusable piping bags and my piping tips set  - my rolling dowel (not a pin)  - my magnetically-nested double-sided measuring spoons (1\/8 tsp, 1\/4 tsp, 1\/2 tsp, 1 tsp, 1\/2 tbsp, 1 tbsp)  - my pampered chef measuring cups that function by sliding up and down for dry stuff on one side and work like a typical cup for wet stuff on the other side  - my offset spatulas  - my rubber spatulas (seamless rubber that covers the handle too so no annoying nooks and crevices to clean)  - mesh strainer\/sifter  - bowl with a sort of handle on both sides so that it can act as a double boiler over any pot  - wide mixing bowl in addition to standard sizes","human_ref_B":"Yeah like the other comment said definitely baking mats and the big quality tool is a kitchenaid stand mixer.  If you're also looking for just general baking equipment, you can check out https:\/\/www.shopbysub.com\/Baking and \/AskBaking, I built the site for this kind of use case. It shows reddit comments that mentioned Amazon products and it's grouped by subreddit so you can generally get some good baking product recommendations from other Redditors that way","labels":1,"seconds_difference":4811.0,"score_ratio":10.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6i02nq","c_root_id_B":"g6hzwr6","created_at_utc_A":1601004142,"created_at_utc_B":1601004045,"score_A":21,"score_B":2,"human_ref_A":"Stand mixers are expensive but mine is my prized possession. 100000% worth it. Bed & Bath has sales on them sometimes! If you don't have a stand mixer you at least need a good electric hand mixer.   Some examples of times my stand mixer improved my baking experience and made more things possible\/feasible for me to bake:  - macarons: I made them with a hand mixer once and it took like 45 min to get stiff peaks. Never. Again. My stand mixer with a whisk attachment does this for me without me having to stand there holding my arm up for 45 min  - springerle: these traditional German Christmas cookies are very labor intensive. Eggs need to be beaten for 20 min and dough needs lots of kneading. I made them once without a stand mixer. Never. Again. My stand mixer can beat the eggs for me while I sift all the flour and powdered sugar. And the dough hook can get the kneading started for me so the stickiness is minimal by the time the dough gets too thick for the mixer and its much less effort for my arms and less mess to clean up on the counter  - breads. Stand mixer with a dough hook is a dream for kneading bread doughs  - whipped cream and frostings. So nice to not have to stand there holding the mixer to get airy, fluffy frostings the way I like them. Or worse- manually whisking.  I'm sure I'm forgetting stuff but my stand mixer makes all baking projects SO much easier. It has definitely earned it's keep in my book.  Other things I love are:   - my digital kitchen scale  - my silicone baking mats  - my reusable piping bags and my piping tips set  - my rolling dowel (not a pin)  - my magnetically-nested double-sided measuring spoons (1\/8 tsp, 1\/4 tsp, 1\/2 tsp, 1 tsp, 1\/2 tbsp, 1 tbsp)  - my pampered chef measuring cups that function by sliding up and down for dry stuff on one side and work like a typical cup for wet stuff on the other side  - my offset spatulas  - my rubber spatulas (seamless rubber that covers the handle too so no annoying nooks and crevices to clean)  - mesh strainer\/sifter  - bowl with a sort of handle on both sides so that it can act as a double boiler over any pot  - wide mixing bowl in addition to standard sizes","human_ref_B":"Silicon baking mats saves on using parchment paper all the time","labels":1,"seconds_difference":97.0,"score_ratio":10.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6j2mg8","c_root_id_B":"g6ij9gg","created_at_utc_A":1601037857,"created_at_utc_B":1601018287,"score_A":19,"score_B":10,"human_ref_A":"Pastry Chef here...  There are some items in my home kitchen that make my like a million times easier. Towels are the first that come to mind. Acemart cells them in large packs, I think Katom does as well. The more the better. I use both of these: https:\/\/www.katom.com\/867-CHB1525GN.html https:\/\/www.katom.com\/080-BTW30.html  Also, I've seen a lot of recommendations for glass bowls, but I would personally never recommend them myself - I prefer plastic or metal. I have one plastic bowl with a pour spout and a stack of like 10 metal bowls of various sizes.  I have both of these in various sizes: https:\/\/www.acemart.com\/kitchen\/baking-supplies\/mixing-bowls  Rubber spatula is probably what gets used the most in my kitchen. I suggest having a lot of them (about 3 to 6). The professional red and white ones are great because there is a little hook on the back that is great for scraping the rims of bowls, but the ones in my kitchen are from Tupperware. Supper heat resistant and covered under a lifetime warranty. I would also highly suggest a couple very small ones as well - great for scraping jars clean.  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/dough-scrapers-and-spatulas\/rubbermaid-fg1963000000-13-1-2-high-heat-silicone-blade-spatula-scraper\/RUB1963  https:\/\/www.tupperware.com\/silicone-spatula\/ - I think I have 4 of these?  I'm seeing arguments between silicone mats and baking parchment... Honestly you need both. Do yourself a favor and get these from restaurant supply stores. The parchment comes in flat pre cut sheets and is SO much easier to deal with. I store mine on top of the fridge. One box will last FOREVER, but she will need to cut them in half. (not that big a deal)  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/prep-tools\/bagcraftpapercon-30001-full-size-bun-pan-grease-proof-pan-liner\/PAP25Q-1   Smaller items: bench scraper, bowl scraper, off set spatulas in various sizes, reusable piping bags in various sizes. I saw you got an awesome piping tip set.. that likely came with couplers so you're probably good there, but they tend to be fairly weak (specially from Wilton) so make sure your piping bags aren't too big. Maybe a 14 max.   I saw someone say baking sheets without sides, but I would never ever suggest those. Sheet trays are fine, both half and quarter.   https:\/\/www.acemart.com\/kitchen\/baking-supplies\/baking-pans\/vollrath-68371-half-size-aluminum-bun-pan\/VOL5321AM  Round cake pans in various sizes, removable bases are my favorite. That first link you send me from Silverwood are actually ones I have.   Also, a really good cutting board. This would be my biggest recommendation. Avoid wood, simply because there bulky and a pain to take care of. I have a couple $40 composite boards that are literally my favorite thing in my kitchen. I have a few in different sizes, but here is a link to my smallest:  https:\/\/www.korin.com\/TK-203-06-50_2  Let me know if you'd like more links for recommendations. This isn't a complete list, but definitely includes some of my favorite items. Both Acemart and Katom ship international, so you should be good there, as well. :)","human_ref_B":"If you own a fork, you don't need a manual whisk.  I have a tiny kitchen to contend with. The desert island weapons I use most are  1. A baking scale 2. A rubber spatula 3. Cheap aluminum half sheet pans.  Without any one of these objects I cannot reasonably bake bread, cookies, a cake...I can't even feed the cat without the scale.  Beyond these items, a stand mixer will extend your wife's life expectancy by ten years or more. A 10\" cast iron skillet is indispensable. One 8\" chef's knife will take care of all knifing. And as others have mentioned, a goddamn stainless bench scraper with measurements is priceless.","labels":1,"seconds_difference":19570.0,"score_ratio":1.9}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6i5p2r","c_root_id_B":"g6j2mg8","created_at_utc_A":1601007812,"created_at_utc_B":1601037857,"score_A":9,"score_B":19,"human_ref_A":"I love Nordic Ware  Bundt pans!! All of their bakeware is super high quality and not too spendy. A nice fancy Bundt pan can turn any cake into a stunner. They have a stupid amount of pans and \u201ccupcake\u201d small Bundt pans.","human_ref_B":"Pastry Chef here...  There are some items in my home kitchen that make my like a million times easier. Towels are the first that come to mind. Acemart cells them in large packs, I think Katom does as well. The more the better. I use both of these: https:\/\/www.katom.com\/867-CHB1525GN.html https:\/\/www.katom.com\/080-BTW30.html  Also, I've seen a lot of recommendations for glass bowls, but I would personally never recommend them myself - I prefer plastic or metal. I have one plastic bowl with a pour spout and a stack of like 10 metal bowls of various sizes.  I have both of these in various sizes: https:\/\/www.acemart.com\/kitchen\/baking-supplies\/mixing-bowls  Rubber spatula is probably what gets used the most in my kitchen. I suggest having a lot of them (about 3 to 6). The professional red and white ones are great because there is a little hook on the back that is great for scraping the rims of bowls, but the ones in my kitchen are from Tupperware. Supper heat resistant and covered under a lifetime warranty. I would also highly suggest a couple very small ones as well - great for scraping jars clean.  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/dough-scrapers-and-spatulas\/rubbermaid-fg1963000000-13-1-2-high-heat-silicone-blade-spatula-scraper\/RUB1963  https:\/\/www.tupperware.com\/silicone-spatula\/ - I think I have 4 of these?  I'm seeing arguments between silicone mats and baking parchment... Honestly you need both. Do yourself a favor and get these from restaurant supply stores. The parchment comes in flat pre cut sheets and is SO much easier to deal with. I store mine on top of the fridge. One box will last FOREVER, but she will need to cut them in half. (not that big a deal)  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/prep-tools\/bagcraftpapercon-30001-full-size-bun-pan-grease-proof-pan-liner\/PAP25Q-1   Smaller items: bench scraper, bowl scraper, off set spatulas in various sizes, reusable piping bags in various sizes. I saw you got an awesome piping tip set.. that likely came with couplers so you're probably good there, but they tend to be fairly weak (specially from Wilton) so make sure your piping bags aren't too big. Maybe a 14 max.   I saw someone say baking sheets without sides, but I would never ever suggest those. Sheet trays are fine, both half and quarter.   https:\/\/www.acemart.com\/kitchen\/baking-supplies\/baking-pans\/vollrath-68371-half-size-aluminum-bun-pan\/VOL5321AM  Round cake pans in various sizes, removable bases are my favorite. That first link you send me from Silverwood are actually ones I have.   Also, a really good cutting board. This would be my biggest recommendation. Avoid wood, simply because there bulky and a pain to take care of. I have a couple $40 composite boards that are literally my favorite thing in my kitchen. I have a few in different sizes, but here is a link to my smallest:  https:\/\/www.korin.com\/TK-203-06-50_2  Let me know if you'd like more links for recommendations. This isn't a complete list, but definitely includes some of my favorite items. Both Acemart and Katom ship international, so you should be good there, as well. :)","labels":0,"seconds_difference":30045.0,"score_ratio":2.1111111111}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ikipn","c_root_id_B":"g6j2mg8","created_at_utc_A":1601019499,"created_at_utc_B":1601037857,"score_A":9,"score_B":19,"human_ref_A":"I prefer parchment paper over silicone mats for most things. I find that it can really impact the bake, especially for tricky recipes like macarons, to use a mat. I use compostable, grided parchment paper. The grids help you space and size cookies, plus make cutting straight lines so much easier.  I second the recommendation of a durable set of stacking glass bowls. Great for mixing, tempering chocolate, resting breads, even using as serving bowls when they aren't being used for baking. You want to make sure they are oven and dishwasher safe. Also the digital scale (make sure it has multiple measurement units; she will probably need at least grams and ounces). And you said she already has a stand mixer.  I would also add Pyrex measuring cups like this 3 piece set to accurately measure liquids (it isn't the same as the solids measuring cups!).  After that it really highly depends on what she is baking. This might not be high-priority for everyone, but since I love baked cheesecake I definitely value my springform pan.  ETA: I forgot about one of the most important! At least one good-quality oven thermometer. So crucial to know where the hotspots are in your oven and when it reaches the temp you need (the ovens themselves are shockingly bad at this).","human_ref_B":"Pastry Chef here...  There are some items in my home kitchen that make my like a million times easier. Towels are the first that come to mind. Acemart cells them in large packs, I think Katom does as well. The more the better. I use both of these: https:\/\/www.katom.com\/867-CHB1525GN.html https:\/\/www.katom.com\/080-BTW30.html  Also, I've seen a lot of recommendations for glass bowls, but I would personally never recommend them myself - I prefer plastic or metal. I have one plastic bowl with a pour spout and a stack of like 10 metal bowls of various sizes.  I have both of these in various sizes: https:\/\/www.acemart.com\/kitchen\/baking-supplies\/mixing-bowls  Rubber spatula is probably what gets used the most in my kitchen. I suggest having a lot of them (about 3 to 6). The professional red and white ones are great because there is a little hook on the back that is great for scraping the rims of bowls, but the ones in my kitchen are from Tupperware. Supper heat resistant and covered under a lifetime warranty. I would also highly suggest a couple very small ones as well - great for scraping jars clean.  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/dough-scrapers-and-spatulas\/rubbermaid-fg1963000000-13-1-2-high-heat-silicone-blade-spatula-scraper\/RUB1963  https:\/\/www.tupperware.com\/silicone-spatula\/ - I think I have 4 of these?  I'm seeing arguments between silicone mats and baking parchment... Honestly you need both. Do yourself a favor and get these from restaurant supply stores. The parchment comes in flat pre cut sheets and is SO much easier to deal with. I store mine on top of the fridge. One box will last FOREVER, but she will need to cut them in half. (not that big a deal)  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/prep-tools\/bagcraftpapercon-30001-full-size-bun-pan-grease-proof-pan-liner\/PAP25Q-1   Smaller items: bench scraper, bowl scraper, off set spatulas in various sizes, reusable piping bags in various sizes. I saw you got an awesome piping tip set.. that likely came with couplers so you're probably good there, but they tend to be fairly weak (specially from Wilton) so make sure your piping bags aren't too big. Maybe a 14 max.   I saw someone say baking sheets without sides, but I would never ever suggest those. Sheet trays are fine, both half and quarter.   https:\/\/www.acemart.com\/kitchen\/baking-supplies\/baking-pans\/vollrath-68371-half-size-aluminum-bun-pan\/VOL5321AM  Round cake pans in various sizes, removable bases are my favorite. That first link you send me from Silverwood are actually ones I have.   Also, a really good cutting board. This would be my biggest recommendation. Avoid wood, simply because there bulky and a pain to take care of. I have a couple $40 composite boards that are literally my favorite thing in my kitchen. I have a few in different sizes, but here is a link to my smallest:  https:\/\/www.korin.com\/TK-203-06-50_2  Let me know if you'd like more links for recommendations. This isn't a complete list, but definitely includes some of my favorite items. Both Acemart and Katom ship international, so you should be good there, as well. :)","labels":0,"seconds_difference":18358.0,"score_ratio":2.1111111111}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hq76h","c_root_id_B":"g6j2mg8","created_at_utc_A":1600998408,"created_at_utc_B":1601037857,"score_A":8,"score_B":19,"human_ref_A":"Also check out this thread.   As a former pastry chef I would find tools at hardware stores (putty knives, brushes, molds, etc). WebstaurantStore, pastrychef.com, and a local restaurant supply store are great resources. None require you to be a professional. But with a restaurant supply store you just have to walk the aisles on your own. Williams Sonoma and Sur la Table are good but very expensive. Your paying for the name and beauty, not because they are higher quality.","human_ref_B":"Pastry Chef here...  There are some items in my home kitchen that make my like a million times easier. Towels are the first that come to mind. Acemart cells them in large packs, I think Katom does as well. The more the better. I use both of these: https:\/\/www.katom.com\/867-CHB1525GN.html https:\/\/www.katom.com\/080-BTW30.html  Also, I've seen a lot of recommendations for glass bowls, but I would personally never recommend them myself - I prefer plastic or metal. I have one plastic bowl with a pour spout and a stack of like 10 metal bowls of various sizes.  I have both of these in various sizes: https:\/\/www.acemart.com\/kitchen\/baking-supplies\/mixing-bowls  Rubber spatula is probably what gets used the most in my kitchen. I suggest having a lot of them (about 3 to 6). The professional red and white ones are great because there is a little hook on the back that is great for scraping the rims of bowls, but the ones in my kitchen are from Tupperware. Supper heat resistant and covered under a lifetime warranty. I would also highly suggest a couple very small ones as well - great for scraping jars clean.  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/dough-scrapers-and-spatulas\/rubbermaid-fg1963000000-13-1-2-high-heat-silicone-blade-spatula-scraper\/RUB1963  https:\/\/www.tupperware.com\/silicone-spatula\/ - I think I have 4 of these?  I'm seeing arguments between silicone mats and baking parchment... Honestly you need both. Do yourself a favor and get these from restaurant supply stores. The parchment comes in flat pre cut sheets and is SO much easier to deal with. I store mine on top of the fridge. One box will last FOREVER, but she will need to cut them in half. (not that big a deal)  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/prep-tools\/bagcraftpapercon-30001-full-size-bun-pan-grease-proof-pan-liner\/PAP25Q-1   Smaller items: bench scraper, bowl scraper, off set spatulas in various sizes, reusable piping bags in various sizes. I saw you got an awesome piping tip set.. that likely came with couplers so you're probably good there, but they tend to be fairly weak (specially from Wilton) so make sure your piping bags aren't too big. Maybe a 14 max.   I saw someone say baking sheets without sides, but I would never ever suggest those. Sheet trays are fine, both half and quarter.   https:\/\/www.acemart.com\/kitchen\/baking-supplies\/baking-pans\/vollrath-68371-half-size-aluminum-bun-pan\/VOL5321AM  Round cake pans in various sizes, removable bases are my favorite. That first link you send me from Silverwood are actually ones I have.   Also, a really good cutting board. This would be my biggest recommendation. Avoid wood, simply because there bulky and a pain to take care of. I have a couple $40 composite boards that are literally my favorite thing in my kitchen. I have a few in different sizes, but here is a link to my smallest:  https:\/\/www.korin.com\/TK-203-06-50_2  Let me know if you'd like more links for recommendations. This isn't a complete list, but definitely includes some of my favorite items. Both Acemart and Katom ship international, so you should be good there, as well. :)","labels":0,"seconds_difference":39449.0,"score_ratio":2.375}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hxugd","c_root_id_B":"g6j2mg8","created_at_utc_A":1601002858,"created_at_utc_B":1601037857,"score_A":8,"score_B":19,"human_ref_A":"I use my digital kitchen scale all the time.","human_ref_B":"Pastry Chef here...  There are some items in my home kitchen that make my like a million times easier. Towels are the first that come to mind. Acemart cells them in large packs, I think Katom does as well. The more the better. I use both of these: https:\/\/www.katom.com\/867-CHB1525GN.html https:\/\/www.katom.com\/080-BTW30.html  Also, I've seen a lot of recommendations for glass bowls, but I would personally never recommend them myself - I prefer plastic or metal. I have one plastic bowl with a pour spout and a stack of like 10 metal bowls of various sizes.  I have both of these in various sizes: https:\/\/www.acemart.com\/kitchen\/baking-supplies\/mixing-bowls  Rubber spatula is probably what gets used the most in my kitchen. I suggest having a lot of them (about 3 to 6). The professional red and white ones are great because there is a little hook on the back that is great for scraping the rims of bowls, but the ones in my kitchen are from Tupperware. Supper heat resistant and covered under a lifetime warranty. I would also highly suggest a couple very small ones as well - great for scraping jars clean.  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/dough-scrapers-and-spatulas\/rubbermaid-fg1963000000-13-1-2-high-heat-silicone-blade-spatula-scraper\/RUB1963  https:\/\/www.tupperware.com\/silicone-spatula\/ - I think I have 4 of these?  I'm seeing arguments between silicone mats and baking parchment... Honestly you need both. Do yourself a favor and get these from restaurant supply stores. The parchment comes in flat pre cut sheets and is SO much easier to deal with. I store mine on top of the fridge. One box will last FOREVER, but she will need to cut them in half. (not that big a deal)  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/prep-tools\/bagcraftpapercon-30001-full-size-bun-pan-grease-proof-pan-liner\/PAP25Q-1   Smaller items: bench scraper, bowl scraper, off set spatulas in various sizes, reusable piping bags in various sizes. I saw you got an awesome piping tip set.. that likely came with couplers so you're probably good there, but they tend to be fairly weak (specially from Wilton) so make sure your piping bags aren't too big. Maybe a 14 max.   I saw someone say baking sheets without sides, but I would never ever suggest those. Sheet trays are fine, both half and quarter.   https:\/\/www.acemart.com\/kitchen\/baking-supplies\/baking-pans\/vollrath-68371-half-size-aluminum-bun-pan\/VOL5321AM  Round cake pans in various sizes, removable bases are my favorite. That first link you send me from Silverwood are actually ones I have.   Also, a really good cutting board. This would be my biggest recommendation. Avoid wood, simply because there bulky and a pain to take care of. I have a couple $40 composite boards that are literally my favorite thing in my kitchen. I have a few in different sizes, but here is a link to my smallest:  https:\/\/www.korin.com\/TK-203-06-50_2  Let me know if you'd like more links for recommendations. This isn't a complete list, but definitely includes some of my favorite items. Both Acemart and Katom ship international, so you should be good there, as well. :)","labels":0,"seconds_difference":34999.0,"score_ratio":2.375}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6j2mg8","c_root_id_B":"g6hu367","created_at_utc_A":1601037857,"created_at_utc_B":1601000661,"score_A":19,"score_B":5,"human_ref_A":"Pastry Chef here...  There are some items in my home kitchen that make my like a million times easier. Towels are the first that come to mind. Acemart cells them in large packs, I think Katom does as well. The more the better. I use both of these: https:\/\/www.katom.com\/867-CHB1525GN.html https:\/\/www.katom.com\/080-BTW30.html  Also, I've seen a lot of recommendations for glass bowls, but I would personally never recommend them myself - I prefer plastic or metal. I have one plastic bowl with a pour spout and a stack of like 10 metal bowls of various sizes.  I have both of these in various sizes: https:\/\/www.acemart.com\/kitchen\/baking-supplies\/mixing-bowls  Rubber spatula is probably what gets used the most in my kitchen. I suggest having a lot of them (about 3 to 6). The professional red and white ones are great because there is a little hook on the back that is great for scraping the rims of bowls, but the ones in my kitchen are from Tupperware. Supper heat resistant and covered under a lifetime warranty. I would also highly suggest a couple very small ones as well - great for scraping jars clean.  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/dough-scrapers-and-spatulas\/rubbermaid-fg1963000000-13-1-2-high-heat-silicone-blade-spatula-scraper\/RUB1963  https:\/\/www.tupperware.com\/silicone-spatula\/ - I think I have 4 of these?  I'm seeing arguments between silicone mats and baking parchment... Honestly you need both. Do yourself a favor and get these from restaurant supply stores. The parchment comes in flat pre cut sheets and is SO much easier to deal with. I store mine on top of the fridge. One box will last FOREVER, but she will need to cut them in half. (not that big a deal)  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/prep-tools\/bagcraftpapercon-30001-full-size-bun-pan-grease-proof-pan-liner\/PAP25Q-1   Smaller items: bench scraper, bowl scraper, off set spatulas in various sizes, reusable piping bags in various sizes. I saw you got an awesome piping tip set.. that likely came with couplers so you're probably good there, but they tend to be fairly weak (specially from Wilton) so make sure your piping bags aren't too big. Maybe a 14 max.   I saw someone say baking sheets without sides, but I would never ever suggest those. Sheet trays are fine, both half and quarter.   https:\/\/www.acemart.com\/kitchen\/baking-supplies\/baking-pans\/vollrath-68371-half-size-aluminum-bun-pan\/VOL5321AM  Round cake pans in various sizes, removable bases are my favorite. That first link you send me from Silverwood are actually ones I have.   Also, a really good cutting board. This would be my biggest recommendation. Avoid wood, simply because there bulky and a pain to take care of. I have a couple $40 composite boards that are literally my favorite thing in my kitchen. I have a few in different sizes, but here is a link to my smallest:  https:\/\/www.korin.com\/TK-203-06-50_2  Let me know if you'd like more links for recommendations. This isn't a complete list, but definitely includes some of my favorite items. Both Acemart and Katom ship international, so you should be good there, as well. :)","human_ref_B":"I really like the set of measuring spoons I got from amazon. They are double sided, so the narrow side fits in spice jars.  They also have a magnetics, so they stay neatly stacked.    Spring Chef Magnetic Measuring Spoons Set, Dual Sided, Stainless Steel, Fits in Spice Jars, Set of 8 https:\/\/www.amazon.com\/dp\/B07DJ53GZQ\/ref=cm_sw_r_cp_api_i_ZrvBFbFCJ590V","labels":1,"seconds_difference":37196.0,"score_ratio":3.8}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6iata7","c_root_id_B":"g6j2mg8","created_at_utc_A":1601011535,"created_at_utc_B":1601037857,"score_A":4,"score_B":19,"human_ref_A":"You can look at webstaurantstore.com they sell a variety of products. What I love from there are the silicone baking molds they\u2019re useable for the oven and freezer!","human_ref_B":"Pastry Chef here...  There are some items in my home kitchen that make my like a million times easier. Towels are the first that come to mind. Acemart cells them in large packs, I think Katom does as well. The more the better. I use both of these: https:\/\/www.katom.com\/867-CHB1525GN.html https:\/\/www.katom.com\/080-BTW30.html  Also, I've seen a lot of recommendations for glass bowls, but I would personally never recommend them myself - I prefer plastic or metal. I have one plastic bowl with a pour spout and a stack of like 10 metal bowls of various sizes.  I have both of these in various sizes: https:\/\/www.acemart.com\/kitchen\/baking-supplies\/mixing-bowls  Rubber spatula is probably what gets used the most in my kitchen. I suggest having a lot of them (about 3 to 6). The professional red and white ones are great because there is a little hook on the back that is great for scraping the rims of bowls, but the ones in my kitchen are from Tupperware. Supper heat resistant and covered under a lifetime warranty. I would also highly suggest a couple very small ones as well - great for scraping jars clean.  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/dough-scrapers-and-spatulas\/rubbermaid-fg1963000000-13-1-2-high-heat-silicone-blade-spatula-scraper\/RUB1963  https:\/\/www.tupperware.com\/silicone-spatula\/ - I think I have 4 of these?  I'm seeing arguments between silicone mats and baking parchment... Honestly you need both. Do yourself a favor and get these from restaurant supply stores. The parchment comes in flat pre cut sheets and is SO much easier to deal with. I store mine on top of the fridge. One box will last FOREVER, but she will need to cut them in half. (not that big a deal)  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/prep-tools\/bagcraftpapercon-30001-full-size-bun-pan-grease-proof-pan-liner\/PAP25Q-1   Smaller items: bench scraper, bowl scraper, off set spatulas in various sizes, reusable piping bags in various sizes. I saw you got an awesome piping tip set.. that likely came with couplers so you're probably good there, but they tend to be fairly weak (specially from Wilton) so make sure your piping bags aren't too big. Maybe a 14 max.   I saw someone say baking sheets without sides, but I would never ever suggest those. Sheet trays are fine, both half and quarter.   https:\/\/www.acemart.com\/kitchen\/baking-supplies\/baking-pans\/vollrath-68371-half-size-aluminum-bun-pan\/VOL5321AM  Round cake pans in various sizes, removable bases are my favorite. That first link you send me from Silverwood are actually ones I have.   Also, a really good cutting board. This would be my biggest recommendation. Avoid wood, simply because there bulky and a pain to take care of. I have a couple $40 composite boards that are literally my favorite thing in my kitchen. I have a few in different sizes, but here is a link to my smallest:  https:\/\/www.korin.com\/TK-203-06-50_2  Let me know if you'd like more links for recommendations. This isn't a complete list, but definitely includes some of my favorite items. Both Acemart and Katom ship international, so you should be good there, as well. :)","labels":0,"seconds_difference":26322.0,"score_ratio":4.75}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6j2mg8","c_root_id_B":"g6i78se","created_at_utc_A":1601037857,"created_at_utc_B":1601008967,"score_A":19,"score_B":3,"human_ref_A":"Pastry Chef here...  There are some items in my home kitchen that make my like a million times easier. Towels are the first that come to mind. Acemart cells them in large packs, I think Katom does as well. The more the better. I use both of these: https:\/\/www.katom.com\/867-CHB1525GN.html https:\/\/www.katom.com\/080-BTW30.html  Also, I've seen a lot of recommendations for glass bowls, but I would personally never recommend them myself - I prefer plastic or metal. I have one plastic bowl with a pour spout and a stack of like 10 metal bowls of various sizes.  I have both of these in various sizes: https:\/\/www.acemart.com\/kitchen\/baking-supplies\/mixing-bowls  Rubber spatula is probably what gets used the most in my kitchen. I suggest having a lot of them (about 3 to 6). The professional red and white ones are great because there is a little hook on the back that is great for scraping the rims of bowls, but the ones in my kitchen are from Tupperware. Supper heat resistant and covered under a lifetime warranty. I would also highly suggest a couple very small ones as well - great for scraping jars clean.  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/dough-scrapers-and-spatulas\/rubbermaid-fg1963000000-13-1-2-high-heat-silicone-blade-spatula-scraper\/RUB1963  https:\/\/www.tupperware.com\/silicone-spatula\/ - I think I have 4 of these?  I'm seeing arguments between silicone mats and baking parchment... Honestly you need both. Do yourself a favor and get these from restaurant supply stores. The parchment comes in flat pre cut sheets and is SO much easier to deal with. I store mine on top of the fridge. One box will last FOREVER, but she will need to cut them in half. (not that big a deal)  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/prep-tools\/bagcraftpapercon-30001-full-size-bun-pan-grease-proof-pan-liner\/PAP25Q-1   Smaller items: bench scraper, bowl scraper, off set spatulas in various sizes, reusable piping bags in various sizes. I saw you got an awesome piping tip set.. that likely came with couplers so you're probably good there, but they tend to be fairly weak (specially from Wilton) so make sure your piping bags aren't too big. Maybe a 14 max.   I saw someone say baking sheets without sides, but I would never ever suggest those. Sheet trays are fine, both half and quarter.   https:\/\/www.acemart.com\/kitchen\/baking-supplies\/baking-pans\/vollrath-68371-half-size-aluminum-bun-pan\/VOL5321AM  Round cake pans in various sizes, removable bases are my favorite. That first link you send me from Silverwood are actually ones I have.   Also, a really good cutting board. This would be my biggest recommendation. Avoid wood, simply because there bulky and a pain to take care of. I have a couple $40 composite boards that are literally my favorite thing in my kitchen. I have a few in different sizes, but here is a link to my smallest:  https:\/\/www.korin.com\/TK-203-06-50_2  Let me know if you'd like more links for recommendations. This isn't a complete list, but definitely includes some of my favorite items. Both Acemart and Katom ship international, so you should be good there, as well. :)","human_ref_B":"The stainless steel bench scraper gets a lot of use from me. And a good heat-resistant spatula. Maybe a bread basket and dutch oven.","labels":1,"seconds_difference":28890.0,"score_ratio":6.3333333333}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6j2mg8","c_root_id_B":"g6ifx9p","created_at_utc_A":1601037857,"created_at_utc_B":1601015387,"score_A":19,"score_B":4,"human_ref_A":"Pastry Chef here...  There are some items in my home kitchen that make my like a million times easier. Towels are the first that come to mind. Acemart cells them in large packs, I think Katom does as well. The more the better. I use both of these: https:\/\/www.katom.com\/867-CHB1525GN.html https:\/\/www.katom.com\/080-BTW30.html  Also, I've seen a lot of recommendations for glass bowls, but I would personally never recommend them myself - I prefer plastic or metal. I have one plastic bowl with a pour spout and a stack of like 10 metal bowls of various sizes.  I have both of these in various sizes: https:\/\/www.acemart.com\/kitchen\/baking-supplies\/mixing-bowls  Rubber spatula is probably what gets used the most in my kitchen. I suggest having a lot of them (about 3 to 6). The professional red and white ones are great because there is a little hook on the back that is great for scraping the rims of bowls, but the ones in my kitchen are from Tupperware. Supper heat resistant and covered under a lifetime warranty. I would also highly suggest a couple very small ones as well - great for scraping jars clean.  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/dough-scrapers-and-spatulas\/rubbermaid-fg1963000000-13-1-2-high-heat-silicone-blade-spatula-scraper\/RUB1963  https:\/\/www.tupperware.com\/silicone-spatula\/ - I think I have 4 of these?  I'm seeing arguments between silicone mats and baking parchment... Honestly you need both. Do yourself a favor and get these from restaurant supply stores. The parchment comes in flat pre cut sheets and is SO much easier to deal with. I store mine on top of the fridge. One box will last FOREVER, but she will need to cut them in half. (not that big a deal)  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/prep-tools\/bagcraftpapercon-30001-full-size-bun-pan-grease-proof-pan-liner\/PAP25Q-1   Smaller items: bench scraper, bowl scraper, off set spatulas in various sizes, reusable piping bags in various sizes. I saw you got an awesome piping tip set.. that likely came with couplers so you're probably good there, but they tend to be fairly weak (specially from Wilton) so make sure your piping bags aren't too big. Maybe a 14 max.   I saw someone say baking sheets without sides, but I would never ever suggest those. Sheet trays are fine, both half and quarter.   https:\/\/www.acemart.com\/kitchen\/baking-supplies\/baking-pans\/vollrath-68371-half-size-aluminum-bun-pan\/VOL5321AM  Round cake pans in various sizes, removable bases are my favorite. That first link you send me from Silverwood are actually ones I have.   Also, a really good cutting board. This would be my biggest recommendation. Avoid wood, simply because there bulky and a pain to take care of. I have a couple $40 composite boards that are literally my favorite thing in my kitchen. I have a few in different sizes, but here is a link to my smallest:  https:\/\/www.korin.com\/TK-203-06-50_2  Let me know if you'd like more links for recommendations. This isn't a complete list, but definitely includes some of my favorite items. Both Acemart and Katom ship international, so you should be good there, as well. :)","human_ref_B":"Bench scraper, bowl scraper, Dutch whisk (that\u2019s a very specific type), and a scale. I\u2019d add a stand mixer but I think that\u2019s been covered.","labels":1,"seconds_difference":22470.0,"score_ratio":4.75}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6igixy","c_root_id_B":"g6j2mg8","created_at_utc_A":1601015879,"created_at_utc_B":1601037857,"score_A":4,"score_B":19,"human_ref_A":"KITCHENAID MIXER. It\u2019s really the holy grail item.  I love mousse molds. It makes fairly simple recipes look super fancy. I get all of mine from bakedeco.com . If you live in New England USA, it comes in literally one day. It\u2019s crazy, faster than amazon prime and that\u2019s choosing normal shipping. If you live in NE, never pay for faster shipping   I\u2019d recommend the Russian tale mold or a simple round mold to start and maybe a finishing spray, like a gold luster. If she paints the inside of the mold with chocolate, then fills it with whatever, freezes it, then gives it a quick spray of gold, it\u2019ll look really fancy  She\u2019ll also need a zester for sure","human_ref_B":"Pastry Chef here...  There are some items in my home kitchen that make my like a million times easier. Towels are the first that come to mind. Acemart cells them in large packs, I think Katom does as well. The more the better. I use both of these: https:\/\/www.katom.com\/867-CHB1525GN.html https:\/\/www.katom.com\/080-BTW30.html  Also, I've seen a lot of recommendations for glass bowls, but I would personally never recommend them myself - I prefer plastic or metal. I have one plastic bowl with a pour spout and a stack of like 10 metal bowls of various sizes.  I have both of these in various sizes: https:\/\/www.acemart.com\/kitchen\/baking-supplies\/mixing-bowls  Rubber spatula is probably what gets used the most in my kitchen. I suggest having a lot of them (about 3 to 6). The professional red and white ones are great because there is a little hook on the back that is great for scraping the rims of bowls, but the ones in my kitchen are from Tupperware. Supper heat resistant and covered under a lifetime warranty. I would also highly suggest a couple very small ones as well - great for scraping jars clean.  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/dough-scrapers-and-spatulas\/rubbermaid-fg1963000000-13-1-2-high-heat-silicone-blade-spatula-scraper\/RUB1963  https:\/\/www.tupperware.com\/silicone-spatula\/ - I think I have 4 of these?  I'm seeing arguments between silicone mats and baking parchment... Honestly you need both. Do yourself a favor and get these from restaurant supply stores. The parchment comes in flat pre cut sheets and is SO much easier to deal with. I store mine on top of the fridge. One box will last FOREVER, but she will need to cut them in half. (not that big a deal)  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/prep-tools\/bagcraftpapercon-30001-full-size-bun-pan-grease-proof-pan-liner\/PAP25Q-1   Smaller items: bench scraper, bowl scraper, off set spatulas in various sizes, reusable piping bags in various sizes. I saw you got an awesome piping tip set.. that likely came with couplers so you're probably good there, but they tend to be fairly weak (specially from Wilton) so make sure your piping bags aren't too big. Maybe a 14 max.   I saw someone say baking sheets without sides, but I would never ever suggest those. Sheet trays are fine, both half and quarter.   https:\/\/www.acemart.com\/kitchen\/baking-supplies\/baking-pans\/vollrath-68371-half-size-aluminum-bun-pan\/VOL5321AM  Round cake pans in various sizes, removable bases are my favorite. That first link you send me from Silverwood are actually ones I have.   Also, a really good cutting board. This would be my biggest recommendation. Avoid wood, simply because there bulky and a pain to take care of. I have a couple $40 composite boards that are literally my favorite thing in my kitchen. I have a few in different sizes, but here is a link to my smallest:  https:\/\/www.korin.com\/TK-203-06-50_2  Let me know if you'd like more links for recommendations. This isn't a complete list, but definitely includes some of my favorite items. Both Acemart and Katom ship international, so you should be good there, as well. :)","labels":0,"seconds_difference":21978.0,"score_ratio":4.75}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6j2mg8","c_root_id_B":"g6hozpu","created_at_utc_A":1601037857,"created_at_utc_B":1600997710,"score_A":19,"score_B":4,"human_ref_A":"Pastry Chef here...  There are some items in my home kitchen that make my like a million times easier. Towels are the first that come to mind. Acemart cells them in large packs, I think Katom does as well. The more the better. I use both of these: https:\/\/www.katom.com\/867-CHB1525GN.html https:\/\/www.katom.com\/080-BTW30.html  Also, I've seen a lot of recommendations for glass bowls, but I would personally never recommend them myself - I prefer plastic or metal. I have one plastic bowl with a pour spout and a stack of like 10 metal bowls of various sizes.  I have both of these in various sizes: https:\/\/www.acemart.com\/kitchen\/baking-supplies\/mixing-bowls  Rubber spatula is probably what gets used the most in my kitchen. I suggest having a lot of them (about 3 to 6). The professional red and white ones are great because there is a little hook on the back that is great for scraping the rims of bowls, but the ones in my kitchen are from Tupperware. Supper heat resistant and covered under a lifetime warranty. I would also highly suggest a couple very small ones as well - great for scraping jars clean.  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/dough-scrapers-and-spatulas\/rubbermaid-fg1963000000-13-1-2-high-heat-silicone-blade-spatula-scraper\/RUB1963  https:\/\/www.tupperware.com\/silicone-spatula\/ - I think I have 4 of these?  I'm seeing arguments between silicone mats and baking parchment... Honestly you need both. Do yourself a favor and get these from restaurant supply stores. The parchment comes in flat pre cut sheets and is SO much easier to deal with. I store mine on top of the fridge. One box will last FOREVER, but she will need to cut them in half. (not that big a deal)  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/prep-tools\/bagcraftpapercon-30001-full-size-bun-pan-grease-proof-pan-liner\/PAP25Q-1   Smaller items: bench scraper, bowl scraper, off set spatulas in various sizes, reusable piping bags in various sizes. I saw you got an awesome piping tip set.. that likely came with couplers so you're probably good there, but they tend to be fairly weak (specially from Wilton) so make sure your piping bags aren't too big. Maybe a 14 max.   I saw someone say baking sheets without sides, but I would never ever suggest those. Sheet trays are fine, both half and quarter.   https:\/\/www.acemart.com\/kitchen\/baking-supplies\/baking-pans\/vollrath-68371-half-size-aluminum-bun-pan\/VOL5321AM  Round cake pans in various sizes, removable bases are my favorite. That first link you send me from Silverwood are actually ones I have.   Also, a really good cutting board. This would be my biggest recommendation. Avoid wood, simply because there bulky and a pain to take care of. I have a couple $40 composite boards that are literally my favorite thing in my kitchen. I have a few in different sizes, but here is a link to my smallest:  https:\/\/www.korin.com\/TK-203-06-50_2  Let me know if you'd like more links for recommendations. This isn't a complete list, but definitely includes some of my favorite items. Both Acemart and Katom ship international, so you should be good there, as well. :)","human_ref_B":"A Microplane, silicone coated whisks (mine are from Williams Sonoma), Silpat baking mats, Nielsen-Massey vanilla bean paste (or better yet, make your own vanilla, you won\u2019t regret it - I bought a variety of beans from Beanilla and you can google how to do it), Maldon salts and of course, a Kitchenaid mixer. The mixer is a big investment but honestly it\u2019s one of my top 5 favorite purchases of all time and it brings me joy every time I use it. I bought mine from gilt.com during one of their housewares sales. So sweet of you to treat your wife to all this! :)","labels":1,"seconds_difference":40147.0,"score_ratio":4.75}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hypho","c_root_id_B":"g6j2mg8","created_at_utc_A":1601003342,"created_at_utc_B":1601037857,"score_A":3,"score_B":19,"human_ref_A":"I also use these glass bowls constantly.","human_ref_B":"Pastry Chef here...  There are some items in my home kitchen that make my like a million times easier. Towels are the first that come to mind. Acemart cells them in large packs, I think Katom does as well. The more the better. I use both of these: https:\/\/www.katom.com\/867-CHB1525GN.html https:\/\/www.katom.com\/080-BTW30.html  Also, I've seen a lot of recommendations for glass bowls, but I would personally never recommend them myself - I prefer plastic or metal. I have one plastic bowl with a pour spout and a stack of like 10 metal bowls of various sizes.  I have both of these in various sizes: https:\/\/www.acemart.com\/kitchen\/baking-supplies\/mixing-bowls  Rubber spatula is probably what gets used the most in my kitchen. I suggest having a lot of them (about 3 to 6). The professional red and white ones are great because there is a little hook on the back that is great for scraping the rims of bowls, but the ones in my kitchen are from Tupperware. Supper heat resistant and covered under a lifetime warranty. I would also highly suggest a couple very small ones as well - great for scraping jars clean.  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/dough-scrapers-and-spatulas\/rubbermaid-fg1963000000-13-1-2-high-heat-silicone-blade-spatula-scraper\/RUB1963  https:\/\/www.tupperware.com\/silicone-spatula\/ - I think I have 4 of these?  I'm seeing arguments between silicone mats and baking parchment... Honestly you need both. Do yourself a favor and get these from restaurant supply stores. The parchment comes in flat pre cut sheets and is SO much easier to deal with. I store mine on top of the fridge. One box will last FOREVER, but she will need to cut them in half. (not that big a deal)  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/prep-tools\/bagcraftpapercon-30001-full-size-bun-pan-grease-proof-pan-liner\/PAP25Q-1   Smaller items: bench scraper, bowl scraper, off set spatulas in various sizes, reusable piping bags in various sizes. I saw you got an awesome piping tip set.. that likely came with couplers so you're probably good there, but they tend to be fairly weak (specially from Wilton) so make sure your piping bags aren't too big. Maybe a 14 max.   I saw someone say baking sheets without sides, but I would never ever suggest those. Sheet trays are fine, both half and quarter.   https:\/\/www.acemart.com\/kitchen\/baking-supplies\/baking-pans\/vollrath-68371-half-size-aluminum-bun-pan\/VOL5321AM  Round cake pans in various sizes, removable bases are my favorite. That first link you send me from Silverwood are actually ones I have.   Also, a really good cutting board. This would be my biggest recommendation. Avoid wood, simply because there bulky and a pain to take care of. I have a couple $40 composite boards that are literally my favorite thing in my kitchen. I have a few in different sizes, but here is a link to my smallest:  https:\/\/www.korin.com\/TK-203-06-50_2  Let me know if you'd like more links for recommendations. This isn't a complete list, but definitely includes some of my favorite items. Both Acemart and Katom ship international, so you should be good there, as well. :)","labels":0,"seconds_difference":34515.0,"score_ratio":6.3333333333}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hrttm","c_root_id_B":"g6j2mg8","created_at_utc_A":1600999331,"created_at_utc_B":1601037857,"score_A":2,"score_B":19,"human_ref_A":"Yeah like the other comment said definitely baking mats and the big quality tool is a kitchenaid stand mixer.  If you're also looking for just general baking equipment, you can check out https:\/\/www.shopbysub.com\/Baking and \/AskBaking, I built the site for this kind of use case. It shows reddit comments that mentioned Amazon products and it's grouped by subreddit so you can generally get some good baking product recommendations from other Redditors that way","human_ref_B":"Pastry Chef here...  There are some items in my home kitchen that make my like a million times easier. Towels are the first that come to mind. Acemart cells them in large packs, I think Katom does as well. The more the better. I use both of these: https:\/\/www.katom.com\/867-CHB1525GN.html https:\/\/www.katom.com\/080-BTW30.html  Also, I've seen a lot of recommendations for glass bowls, but I would personally never recommend them myself - I prefer plastic or metal. I have one plastic bowl with a pour spout and a stack of like 10 metal bowls of various sizes.  I have both of these in various sizes: https:\/\/www.acemart.com\/kitchen\/baking-supplies\/mixing-bowls  Rubber spatula is probably what gets used the most in my kitchen. I suggest having a lot of them (about 3 to 6). The professional red and white ones are great because there is a little hook on the back that is great for scraping the rims of bowls, but the ones in my kitchen are from Tupperware. Supper heat resistant and covered under a lifetime warranty. I would also highly suggest a couple very small ones as well - great for scraping jars clean.  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/dough-scrapers-and-spatulas\/rubbermaid-fg1963000000-13-1-2-high-heat-silicone-blade-spatula-scraper\/RUB1963  https:\/\/www.tupperware.com\/silicone-spatula\/ - I think I have 4 of these?  I'm seeing arguments between silicone mats and baking parchment... Honestly you need both. Do yourself a favor and get these from restaurant supply stores. The parchment comes in flat pre cut sheets and is SO much easier to deal with. I store mine on top of the fridge. One box will last FOREVER, but she will need to cut them in half. (not that big a deal)  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/prep-tools\/bagcraftpapercon-30001-full-size-bun-pan-grease-proof-pan-liner\/PAP25Q-1   Smaller items: bench scraper, bowl scraper, off set spatulas in various sizes, reusable piping bags in various sizes. I saw you got an awesome piping tip set.. that likely came with couplers so you're probably good there, but they tend to be fairly weak (specially from Wilton) so make sure your piping bags aren't too big. Maybe a 14 max.   I saw someone say baking sheets without sides, but I would never ever suggest those. Sheet trays are fine, both half and quarter.   https:\/\/www.acemart.com\/kitchen\/baking-supplies\/baking-pans\/vollrath-68371-half-size-aluminum-bun-pan\/VOL5321AM  Round cake pans in various sizes, removable bases are my favorite. That first link you send me from Silverwood are actually ones I have.   Also, a really good cutting board. This would be my biggest recommendation. Avoid wood, simply because there bulky and a pain to take care of. I have a couple $40 composite boards that are literally my favorite thing in my kitchen. I have a few in different sizes, but here is a link to my smallest:  https:\/\/www.korin.com\/TK-203-06-50_2  Let me know if you'd like more links for recommendations. This isn't a complete list, but definitely includes some of my favorite items. Both Acemart and Katom ship international, so you should be good there, as well. :)","labels":0,"seconds_difference":38526.0,"score_ratio":9.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hzwr6","c_root_id_B":"g6j2mg8","created_at_utc_A":1601004045,"created_at_utc_B":1601037857,"score_A":2,"score_B":19,"human_ref_A":"Silicon baking mats saves on using parchment paper all the time","human_ref_B":"Pastry Chef here...  There are some items in my home kitchen that make my like a million times easier. Towels are the first that come to mind. Acemart cells them in large packs, I think Katom does as well. The more the better. I use both of these: https:\/\/www.katom.com\/867-CHB1525GN.html https:\/\/www.katom.com\/080-BTW30.html  Also, I've seen a lot of recommendations for glass bowls, but I would personally never recommend them myself - I prefer plastic or metal. I have one plastic bowl with a pour spout and a stack of like 10 metal bowls of various sizes.  I have both of these in various sizes: https:\/\/www.acemart.com\/kitchen\/baking-supplies\/mixing-bowls  Rubber spatula is probably what gets used the most in my kitchen. I suggest having a lot of them (about 3 to 6). The professional red and white ones are great because there is a little hook on the back that is great for scraping the rims of bowls, but the ones in my kitchen are from Tupperware. Supper heat resistant and covered under a lifetime warranty. I would also highly suggest a couple very small ones as well - great for scraping jars clean.  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/dough-scrapers-and-spatulas\/rubbermaid-fg1963000000-13-1-2-high-heat-silicone-blade-spatula-scraper\/RUB1963  https:\/\/www.tupperware.com\/silicone-spatula\/ - I think I have 4 of these?  I'm seeing arguments between silicone mats and baking parchment... Honestly you need both. Do yourself a favor and get these from restaurant supply stores. The parchment comes in flat pre cut sheets and is SO much easier to deal with. I store mine on top of the fridge. One box will last FOREVER, but she will need to cut them in half. (not that big a deal)  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/prep-tools\/bagcraftpapercon-30001-full-size-bun-pan-grease-proof-pan-liner\/PAP25Q-1   Smaller items: bench scraper, bowl scraper, off set spatulas in various sizes, reusable piping bags in various sizes. I saw you got an awesome piping tip set.. that likely came with couplers so you're probably good there, but they tend to be fairly weak (specially from Wilton) so make sure your piping bags aren't too big. Maybe a 14 max.   I saw someone say baking sheets without sides, but I would never ever suggest those. Sheet trays are fine, both half and quarter.   https:\/\/www.acemart.com\/kitchen\/baking-supplies\/baking-pans\/vollrath-68371-half-size-aluminum-bun-pan\/VOL5321AM  Round cake pans in various sizes, removable bases are my favorite. That first link you send me from Silverwood are actually ones I have.   Also, a really good cutting board. This would be my biggest recommendation. Avoid wood, simply because there bulky and a pain to take care of. I have a couple $40 composite boards that are literally my favorite thing in my kitchen. I have a few in different sizes, but here is a link to my smallest:  https:\/\/www.korin.com\/TK-203-06-50_2  Let me know if you'd like more links for recommendations. This isn't a complete list, but definitely includes some of my favorite items. Both Acemart and Katom ship international, so you should be good there, as well. :)","labels":0,"seconds_difference":33812.0,"score_ratio":9.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6iaa35","c_root_id_B":"g6j2mg8","created_at_utc_A":1601011155,"created_at_utc_B":1601037857,"score_A":2,"score_B":19,"human_ref_A":"I know it is a little weird but I really love the red and white spatula\u2019s from Rubbermaid. They are the best and last forever.   Also I would not get a tilt head mixer. If you plan to use it a lot it can start getting loose.","human_ref_B":"Pastry Chef here...  There are some items in my home kitchen that make my like a million times easier. Towels are the first that come to mind. Acemart cells them in large packs, I think Katom does as well. The more the better. I use both of these: https:\/\/www.katom.com\/867-CHB1525GN.html https:\/\/www.katom.com\/080-BTW30.html  Also, I've seen a lot of recommendations for glass bowls, but I would personally never recommend them myself - I prefer plastic or metal. I have one plastic bowl with a pour spout and a stack of like 10 metal bowls of various sizes.  I have both of these in various sizes: https:\/\/www.acemart.com\/kitchen\/baking-supplies\/mixing-bowls  Rubber spatula is probably what gets used the most in my kitchen. I suggest having a lot of them (about 3 to 6). The professional red and white ones are great because there is a little hook on the back that is great for scraping the rims of bowls, but the ones in my kitchen are from Tupperware. Supper heat resistant and covered under a lifetime warranty. I would also highly suggest a couple very small ones as well - great for scraping jars clean.  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/dough-scrapers-and-spatulas\/rubbermaid-fg1963000000-13-1-2-high-heat-silicone-blade-spatula-scraper\/RUB1963  https:\/\/www.tupperware.com\/silicone-spatula\/ - I think I have 4 of these?  I'm seeing arguments between silicone mats and baking parchment... Honestly you need both. Do yourself a favor and get these from restaurant supply stores. The parchment comes in flat pre cut sheets and is SO much easier to deal with. I store mine on top of the fridge. One box will last FOREVER, but she will need to cut them in half. (not that big a deal)  https:\/\/www.acemart.com\/kitchen\/baking-supplies\/prep-tools\/bagcraftpapercon-30001-full-size-bun-pan-grease-proof-pan-liner\/PAP25Q-1   Smaller items: bench scraper, bowl scraper, off set spatulas in various sizes, reusable piping bags in various sizes. I saw you got an awesome piping tip set.. that likely came with couplers so you're probably good there, but they tend to be fairly weak (specially from Wilton) so make sure your piping bags aren't too big. Maybe a 14 max.   I saw someone say baking sheets without sides, but I would never ever suggest those. Sheet trays are fine, both half and quarter.   https:\/\/www.acemart.com\/kitchen\/baking-supplies\/baking-pans\/vollrath-68371-half-size-aluminum-bun-pan\/VOL5321AM  Round cake pans in various sizes, removable bases are my favorite. That first link you send me from Silverwood are actually ones I have.   Also, a really good cutting board. This would be my biggest recommendation. Avoid wood, simply because there bulky and a pain to take care of. I have a couple $40 composite boards that are literally my favorite thing in my kitchen. I have a few in different sizes, but here is a link to my smallest:  https:\/\/www.korin.com\/TK-203-06-50_2  Let me know if you'd like more links for recommendations. This isn't a complete list, but definitely includes some of my favorite items. Both Acemart and Katom ship international, so you should be good there, as well. :)","labels":0,"seconds_difference":26702.0,"score_ratio":9.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hq76h","c_root_id_B":"g6hsj1o","created_at_utc_A":1600998408,"created_at_utc_B":1600999739,"score_A":8,"score_B":19,"human_ref_A":"Also check out this thread.   As a former pastry chef I would find tools at hardware stores (putty knives, brushes, molds, etc). WebstaurantStore, pastrychef.com, and a local restaurant supply store are great resources. None require you to be a professional. But with a restaurant supply store you just have to walk the aisles on your own. Williams Sonoma and Sur la Table are good but very expensive. Your paying for the name and beauty, not because they are higher quality.","human_ref_B":"You are looking at this the wrong way. In any hobby, the  reason you upgrade your equipment is because it's holding you back. What, specifically, does your wife want to make that she can't right now? That's where you should start your search.  There is no universal list of \"essentials\", that's impossible because there are so many different styles of baking. Some people would consider cake frosting equipment essential. I don't own a  single piece because I don't care about making nice looking cakes. To me, a dedicated pizza oven is essential, but I doubt many people here would feel the same way.  I guess a set of pans would be nice, I can't imagine a kitchen without a nice selection of different sized cast-iron and steel pans to choose from. That's as universal as I can think of","labels":0,"seconds_difference":1331.0,"score_ratio":2.375}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hozpu","c_root_id_B":"g6hsj1o","created_at_utc_A":1600997710,"created_at_utc_B":1600999739,"score_A":4,"score_B":19,"human_ref_A":"A Microplane, silicone coated whisks (mine are from Williams Sonoma), Silpat baking mats, Nielsen-Massey vanilla bean paste (or better yet, make your own vanilla, you won\u2019t regret it - I bought a variety of beans from Beanilla and you can google how to do it), Maldon salts and of course, a Kitchenaid mixer. The mixer is a big investment but honestly it\u2019s one of my top 5 favorite purchases of all time and it brings me joy every time I use it. I bought mine from gilt.com during one of their housewares sales. So sweet of you to treat your wife to all this! :)","human_ref_B":"You are looking at this the wrong way. In any hobby, the  reason you upgrade your equipment is because it's holding you back. What, specifically, does your wife want to make that she can't right now? That's where you should start your search.  There is no universal list of \"essentials\", that's impossible because there are so many different styles of baking. Some people would consider cake frosting equipment essential. I don't own a  single piece because I don't care about making nice looking cakes. To me, a dedicated pizza oven is essential, but I doubt many people here would feel the same way.  I guess a set of pans would be nice, I can't imagine a kitchen without a nice selection of different sized cast-iron and steel pans to choose from. That's as universal as I can think of","labels":0,"seconds_difference":2029.0,"score_ratio":4.75}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hrttm","c_root_id_B":"g6hsj1o","created_at_utc_A":1600999331,"created_at_utc_B":1600999739,"score_A":2,"score_B":19,"human_ref_A":"Yeah like the other comment said definitely baking mats and the big quality tool is a kitchenaid stand mixer.  If you're also looking for just general baking equipment, you can check out https:\/\/www.shopbysub.com\/Baking and \/AskBaking, I built the site for this kind of use case. It shows reddit comments that mentioned Amazon products and it's grouped by subreddit so you can generally get some good baking product recommendations from other Redditors that way","human_ref_B":"You are looking at this the wrong way. In any hobby, the  reason you upgrade your equipment is because it's holding you back. What, specifically, does your wife want to make that she can't right now? That's where you should start your search.  There is no universal list of \"essentials\", that's impossible because there are so many different styles of baking. Some people would consider cake frosting equipment essential. I don't own a  single piece because I don't care about making nice looking cakes. To me, a dedicated pizza oven is essential, but I doubt many people here would feel the same way.  I guess a set of pans would be nice, I can't imagine a kitchen without a nice selection of different sized cast-iron and steel pans to choose from. That's as universal as I can think of","labels":0,"seconds_difference":408.0,"score_ratio":9.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6i5p2r","c_root_id_B":"g6ij9gg","created_at_utc_A":1601007812,"created_at_utc_B":1601018287,"score_A":9,"score_B":10,"human_ref_A":"I love Nordic Ware  Bundt pans!! All of their bakeware is super high quality and not too spendy. A nice fancy Bundt pan can turn any cake into a stunner. They have a stupid amount of pans and \u201ccupcake\u201d small Bundt pans.","human_ref_B":"If you own a fork, you don't need a manual whisk.  I have a tiny kitchen to contend with. The desert island weapons I use most are  1. A baking scale 2. A rubber spatula 3. Cheap aluminum half sheet pans.  Without any one of these objects I cannot reasonably bake bread, cookies, a cake...I can't even feed the cat without the scale.  Beyond these items, a stand mixer will extend your wife's life expectancy by ten years or more. A 10\" cast iron skillet is indispensable. One 8\" chef's knife will take care of all knifing. And as others have mentioned, a goddamn stainless bench scraper with measurements is priceless.","labels":0,"seconds_difference":10475.0,"score_ratio":1.1111111111}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hq76h","c_root_id_B":"g6ij9gg","created_at_utc_A":1600998408,"created_at_utc_B":1601018287,"score_A":8,"score_B":10,"human_ref_A":"Also check out this thread.   As a former pastry chef I would find tools at hardware stores (putty knives, brushes, molds, etc). WebstaurantStore, pastrychef.com, and a local restaurant supply store are great resources. None require you to be a professional. But with a restaurant supply store you just have to walk the aisles on your own. Williams Sonoma and Sur la Table are good but very expensive. Your paying for the name and beauty, not because they are higher quality.","human_ref_B":"If you own a fork, you don't need a manual whisk.  I have a tiny kitchen to contend with. The desert island weapons I use most are  1. A baking scale 2. A rubber spatula 3. Cheap aluminum half sheet pans.  Without any one of these objects I cannot reasonably bake bread, cookies, a cake...I can't even feed the cat without the scale.  Beyond these items, a stand mixer will extend your wife's life expectancy by ten years or more. A 10\" cast iron skillet is indispensable. One 8\" chef's knife will take care of all knifing. And as others have mentioned, a goddamn stainless bench scraper with measurements is priceless.","labels":0,"seconds_difference":19879.0,"score_ratio":1.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ij9gg","c_root_id_B":"g6hxugd","created_at_utc_A":1601018287,"created_at_utc_B":1601002858,"score_A":10,"score_B":8,"human_ref_A":"If you own a fork, you don't need a manual whisk.  I have a tiny kitchen to contend with. The desert island weapons I use most are  1. A baking scale 2. A rubber spatula 3. Cheap aluminum half sheet pans.  Without any one of these objects I cannot reasonably bake bread, cookies, a cake...I can't even feed the cat without the scale.  Beyond these items, a stand mixer will extend your wife's life expectancy by ten years or more. A 10\" cast iron skillet is indispensable. One 8\" chef's knife will take care of all knifing. And as others have mentioned, a goddamn stainless bench scraper with measurements is priceless.","human_ref_B":"I use my digital kitchen scale all the time.","labels":1,"seconds_difference":15429.0,"score_ratio":1.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ij9gg","c_root_id_B":"g6hu367","created_at_utc_A":1601018287,"created_at_utc_B":1601000661,"score_A":10,"score_B":5,"human_ref_A":"If you own a fork, you don't need a manual whisk.  I have a tiny kitchen to contend with. The desert island weapons I use most are  1. A baking scale 2. A rubber spatula 3. Cheap aluminum half sheet pans.  Without any one of these objects I cannot reasonably bake bread, cookies, a cake...I can't even feed the cat without the scale.  Beyond these items, a stand mixer will extend your wife's life expectancy by ten years or more. A 10\" cast iron skillet is indispensable. One 8\" chef's knife will take care of all knifing. And as others have mentioned, a goddamn stainless bench scraper with measurements is priceless.","human_ref_B":"I really like the set of measuring spoons I got from amazon. They are double sided, so the narrow side fits in spice jars.  They also have a magnetics, so they stay neatly stacked.    Spring Chef Magnetic Measuring Spoons Set, Dual Sided, Stainless Steel, Fits in Spice Jars, Set of 8 https:\/\/www.amazon.com\/dp\/B07DJ53GZQ\/ref=cm_sw_r_cp_api_i_ZrvBFbFCJ590V","labels":1,"seconds_difference":17626.0,"score_ratio":2.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ij9gg","c_root_id_B":"g6iata7","created_at_utc_A":1601018287,"created_at_utc_B":1601011535,"score_A":10,"score_B":4,"human_ref_A":"If you own a fork, you don't need a manual whisk.  I have a tiny kitchen to contend with. The desert island weapons I use most are  1. A baking scale 2. A rubber spatula 3. Cheap aluminum half sheet pans.  Without any one of these objects I cannot reasonably bake bread, cookies, a cake...I can't even feed the cat without the scale.  Beyond these items, a stand mixer will extend your wife's life expectancy by ten years or more. A 10\" cast iron skillet is indispensable. One 8\" chef's knife will take care of all knifing. And as others have mentioned, a goddamn stainless bench scraper with measurements is priceless.","human_ref_B":"You can look at webstaurantstore.com they sell a variety of products. What I love from there are the silicone baking molds they\u2019re useable for the oven and freezer!","labels":1,"seconds_difference":6752.0,"score_ratio":2.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6i78se","c_root_id_B":"g6ij9gg","created_at_utc_A":1601008967,"created_at_utc_B":1601018287,"score_A":3,"score_B":10,"human_ref_A":"The stainless steel bench scraper gets a lot of use from me. And a good heat-resistant spatula. Maybe a bread basket and dutch oven.","human_ref_B":"If you own a fork, you don't need a manual whisk.  I have a tiny kitchen to contend with. The desert island weapons I use most are  1. A baking scale 2. A rubber spatula 3. Cheap aluminum half sheet pans.  Without any one of these objects I cannot reasonably bake bread, cookies, a cake...I can't even feed the cat without the scale.  Beyond these items, a stand mixer will extend your wife's life expectancy by ten years or more. A 10\" cast iron skillet is indispensable. One 8\" chef's knife will take care of all knifing. And as others have mentioned, a goddamn stainless bench scraper with measurements is priceless.","labels":0,"seconds_difference":9320.0,"score_ratio":3.3333333333}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ifx9p","c_root_id_B":"g6ij9gg","created_at_utc_A":1601015387,"created_at_utc_B":1601018287,"score_A":4,"score_B":10,"human_ref_A":"Bench scraper, bowl scraper, Dutch whisk (that\u2019s a very specific type), and a scale. I\u2019d add a stand mixer but I think that\u2019s been covered.","human_ref_B":"If you own a fork, you don't need a manual whisk.  I have a tiny kitchen to contend with. The desert island weapons I use most are  1. A baking scale 2. A rubber spatula 3. Cheap aluminum half sheet pans.  Without any one of these objects I cannot reasonably bake bread, cookies, a cake...I can't even feed the cat without the scale.  Beyond these items, a stand mixer will extend your wife's life expectancy by ten years or more. A 10\" cast iron skillet is indispensable. One 8\" chef's knife will take care of all knifing. And as others have mentioned, a goddamn stainless bench scraper with measurements is priceless.","labels":0,"seconds_difference":2900.0,"score_ratio":2.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ij9gg","c_root_id_B":"g6igixy","created_at_utc_A":1601018287,"created_at_utc_B":1601015879,"score_A":10,"score_B":4,"human_ref_A":"If you own a fork, you don't need a manual whisk.  I have a tiny kitchen to contend with. The desert island weapons I use most are  1. A baking scale 2. A rubber spatula 3. Cheap aluminum half sheet pans.  Without any one of these objects I cannot reasonably bake bread, cookies, a cake...I can't even feed the cat without the scale.  Beyond these items, a stand mixer will extend your wife's life expectancy by ten years or more. A 10\" cast iron skillet is indispensable. One 8\" chef's knife will take care of all knifing. And as others have mentioned, a goddamn stainless bench scraper with measurements is priceless.","human_ref_B":"KITCHENAID MIXER. It\u2019s really the holy grail item.  I love mousse molds. It makes fairly simple recipes look super fancy. I get all of mine from bakedeco.com . If you live in New England USA, it comes in literally one day. It\u2019s crazy, faster than amazon prime and that\u2019s choosing normal shipping. If you live in NE, never pay for faster shipping   I\u2019d recommend the Russian tale mold or a simple round mold to start and maybe a finishing spray, like a gold luster. If she paints the inside of the mold with chocolate, then fills it with whatever, freezes it, then gives it a quick spray of gold, it\u2019ll look really fancy  She\u2019ll also need a zester for sure","labels":1,"seconds_difference":2408.0,"score_ratio":2.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ij9gg","c_root_id_B":"g6hozpu","created_at_utc_A":1601018287,"created_at_utc_B":1600997710,"score_A":10,"score_B":4,"human_ref_A":"If you own a fork, you don't need a manual whisk.  I have a tiny kitchen to contend with. The desert island weapons I use most are  1. A baking scale 2. A rubber spatula 3. Cheap aluminum half sheet pans.  Without any one of these objects I cannot reasonably bake bread, cookies, a cake...I can't even feed the cat without the scale.  Beyond these items, a stand mixer will extend your wife's life expectancy by ten years or more. A 10\" cast iron skillet is indispensable. One 8\" chef's knife will take care of all knifing. And as others have mentioned, a goddamn stainless bench scraper with measurements is priceless.","human_ref_B":"A Microplane, silicone coated whisks (mine are from Williams Sonoma), Silpat baking mats, Nielsen-Massey vanilla bean paste (or better yet, make your own vanilla, you won\u2019t regret it - I bought a variety of beans from Beanilla and you can google how to do it), Maldon salts and of course, a Kitchenaid mixer. The mixer is a big investment but honestly it\u2019s one of my top 5 favorite purchases of all time and it brings me joy every time I use it. I bought mine from gilt.com during one of their housewares sales. So sweet of you to treat your wife to all this! :)","labels":1,"seconds_difference":20577.0,"score_ratio":2.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ij9gg","c_root_id_B":"g6hypho","created_at_utc_A":1601018287,"created_at_utc_B":1601003342,"score_A":10,"score_B":3,"human_ref_A":"If you own a fork, you don't need a manual whisk.  I have a tiny kitchen to contend with. The desert island weapons I use most are  1. A baking scale 2. A rubber spatula 3. Cheap aluminum half sheet pans.  Without any one of these objects I cannot reasonably bake bread, cookies, a cake...I can't even feed the cat without the scale.  Beyond these items, a stand mixer will extend your wife's life expectancy by ten years or more. A 10\" cast iron skillet is indispensable. One 8\" chef's knife will take care of all knifing. And as others have mentioned, a goddamn stainless bench scraper with measurements is priceless.","human_ref_B":"I also use these glass bowls constantly.","labels":1,"seconds_difference":14945.0,"score_ratio":3.3333333333}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hrttm","c_root_id_B":"g6ij9gg","created_at_utc_A":1600999331,"created_at_utc_B":1601018287,"score_A":2,"score_B":10,"human_ref_A":"Yeah like the other comment said definitely baking mats and the big quality tool is a kitchenaid stand mixer.  If you're also looking for just general baking equipment, you can check out https:\/\/www.shopbysub.com\/Baking and \/AskBaking, I built the site for this kind of use case. It shows reddit comments that mentioned Amazon products and it's grouped by subreddit so you can generally get some good baking product recommendations from other Redditors that way","human_ref_B":"If you own a fork, you don't need a manual whisk.  I have a tiny kitchen to contend with. The desert island weapons I use most are  1. A baking scale 2. A rubber spatula 3. Cheap aluminum half sheet pans.  Without any one of these objects I cannot reasonably bake bread, cookies, a cake...I can't even feed the cat without the scale.  Beyond these items, a stand mixer will extend your wife's life expectancy by ten years or more. A 10\" cast iron skillet is indispensable. One 8\" chef's knife will take care of all knifing. And as others have mentioned, a goddamn stainless bench scraper with measurements is priceless.","labels":0,"seconds_difference":18956.0,"score_ratio":5.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hzwr6","c_root_id_B":"g6ij9gg","created_at_utc_A":1601004045,"created_at_utc_B":1601018287,"score_A":2,"score_B":10,"human_ref_A":"Silicon baking mats saves on using parchment paper all the time","human_ref_B":"If you own a fork, you don't need a manual whisk.  I have a tiny kitchen to contend with. The desert island weapons I use most are  1. A baking scale 2. A rubber spatula 3. Cheap aluminum half sheet pans.  Without any one of these objects I cannot reasonably bake bread, cookies, a cake...I can't even feed the cat without the scale.  Beyond these items, a stand mixer will extend your wife's life expectancy by ten years or more. A 10\" cast iron skillet is indispensable. One 8\" chef's knife will take care of all knifing. And as others have mentioned, a goddamn stainless bench scraper with measurements is priceless.","labels":0,"seconds_difference":14242.0,"score_ratio":5.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6iaa35","c_root_id_B":"g6ij9gg","created_at_utc_A":1601011155,"created_at_utc_B":1601018287,"score_A":2,"score_B":10,"human_ref_A":"I know it is a little weird but I really love the red and white spatula\u2019s from Rubbermaid. They are the best and last forever.   Also I would not get a tilt head mixer. If you plan to use it a lot it can start getting loose.","human_ref_B":"If you own a fork, you don't need a manual whisk.  I have a tiny kitchen to contend with. The desert island weapons I use most are  1. A baking scale 2. A rubber spatula 3. Cheap aluminum half sheet pans.  Without any one of these objects I cannot reasonably bake bread, cookies, a cake...I can't even feed the cat without the scale.  Beyond these items, a stand mixer will extend your wife's life expectancy by ten years or more. A 10\" cast iron skillet is indispensable. One 8\" chef's knife will take care of all knifing. And as others have mentioned, a goddamn stainless bench scraper with measurements is priceless.","labels":0,"seconds_difference":7132.0,"score_ratio":5.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6i5p2r","c_root_id_B":"g6hq76h","created_at_utc_A":1601007812,"created_at_utc_B":1600998408,"score_A":9,"score_B":8,"human_ref_A":"I love Nordic Ware  Bundt pans!! All of their bakeware is super high quality and not too spendy. A nice fancy Bundt pan can turn any cake into a stunner. They have a stupid amount of pans and \u201ccupcake\u201d small Bundt pans.","human_ref_B":"Also check out this thread.   As a former pastry chef I would find tools at hardware stores (putty knives, brushes, molds, etc). WebstaurantStore, pastrychef.com, and a local restaurant supply store are great resources. None require you to be a professional. But with a restaurant supply store you just have to walk the aisles on your own. Williams Sonoma and Sur la Table are good but very expensive. Your paying for the name and beauty, not because they are higher quality.","labels":1,"seconds_difference":9404.0,"score_ratio":1.125}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6i5p2r","c_root_id_B":"g6hxugd","created_at_utc_A":1601007812,"created_at_utc_B":1601002858,"score_A":9,"score_B":8,"human_ref_A":"I love Nordic Ware  Bundt pans!! All of their bakeware is super high quality and not too spendy. A nice fancy Bundt pan can turn any cake into a stunner. They have a stupid amount of pans and \u201ccupcake\u201d small Bundt pans.","human_ref_B":"I use my digital kitchen scale all the time.","labels":1,"seconds_difference":4954.0,"score_ratio":1.125}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hu367","c_root_id_B":"g6i5p2r","created_at_utc_A":1601000661,"created_at_utc_B":1601007812,"score_A":5,"score_B":9,"human_ref_A":"I really like the set of measuring spoons I got from amazon. They are double sided, so the narrow side fits in spice jars.  They also have a magnetics, so they stay neatly stacked.    Spring Chef Magnetic Measuring Spoons Set, Dual Sided, Stainless Steel, Fits in Spice Jars, Set of 8 https:\/\/www.amazon.com\/dp\/B07DJ53GZQ\/ref=cm_sw_r_cp_api_i_ZrvBFbFCJ590V","human_ref_B":"I love Nordic Ware  Bundt pans!! All of their bakeware is super high quality and not too spendy. A nice fancy Bundt pan can turn any cake into a stunner. They have a stupid amount of pans and \u201ccupcake\u201d small Bundt pans.","labels":0,"seconds_difference":7151.0,"score_ratio":1.8}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hozpu","c_root_id_B":"g6i5p2r","created_at_utc_A":1600997710,"created_at_utc_B":1601007812,"score_A":4,"score_B":9,"human_ref_A":"A Microplane, silicone coated whisks (mine are from Williams Sonoma), Silpat baking mats, Nielsen-Massey vanilla bean paste (or better yet, make your own vanilla, you won\u2019t regret it - I bought a variety of beans from Beanilla and you can google how to do it), Maldon salts and of course, a Kitchenaid mixer. The mixer is a big investment but honestly it\u2019s one of my top 5 favorite purchases of all time and it brings me joy every time I use it. I bought mine from gilt.com during one of their housewares sales. So sweet of you to treat your wife to all this! :)","human_ref_B":"I love Nordic Ware  Bundt pans!! All of their bakeware is super high quality and not too spendy. A nice fancy Bundt pan can turn any cake into a stunner. They have a stupid amount of pans and \u201ccupcake\u201d small Bundt pans.","labels":0,"seconds_difference":10102.0,"score_ratio":2.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hypho","c_root_id_B":"g6i5p2r","created_at_utc_A":1601003342,"created_at_utc_B":1601007812,"score_A":3,"score_B":9,"human_ref_A":"I also use these glass bowls constantly.","human_ref_B":"I love Nordic Ware  Bundt pans!! All of their bakeware is super high quality and not too spendy. A nice fancy Bundt pan can turn any cake into a stunner. They have a stupid amount of pans and \u201ccupcake\u201d small Bundt pans.","labels":0,"seconds_difference":4470.0,"score_ratio":3.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hrttm","c_root_id_B":"g6i5p2r","created_at_utc_A":1600999331,"created_at_utc_B":1601007812,"score_A":2,"score_B":9,"human_ref_A":"Yeah like the other comment said definitely baking mats and the big quality tool is a kitchenaid stand mixer.  If you're also looking for just general baking equipment, you can check out https:\/\/www.shopbysub.com\/Baking and \/AskBaking, I built the site for this kind of use case. It shows reddit comments that mentioned Amazon products and it's grouped by subreddit so you can generally get some good baking product recommendations from other Redditors that way","human_ref_B":"I love Nordic Ware  Bundt pans!! All of their bakeware is super high quality and not too spendy. A nice fancy Bundt pan can turn any cake into a stunner. They have a stupid amount of pans and \u201ccupcake\u201d small Bundt pans.","labels":0,"seconds_difference":8481.0,"score_ratio":4.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hzwr6","c_root_id_B":"g6i5p2r","created_at_utc_A":1601004045,"created_at_utc_B":1601007812,"score_A":2,"score_B":9,"human_ref_A":"Silicon baking mats saves on using parchment paper all the time","human_ref_B":"I love Nordic Ware  Bundt pans!! All of their bakeware is super high quality and not too spendy. A nice fancy Bundt pan can turn any cake into a stunner. They have a stupid amount of pans and \u201ccupcake\u201d small Bundt pans.","labels":0,"seconds_difference":3767.0,"score_ratio":4.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hq76h","c_root_id_B":"g6ikipn","created_at_utc_A":1600998408,"created_at_utc_B":1601019499,"score_A":8,"score_B":9,"human_ref_A":"Also check out this thread.   As a former pastry chef I would find tools at hardware stores (putty knives, brushes, molds, etc). WebstaurantStore, pastrychef.com, and a local restaurant supply store are great resources. None require you to be a professional. But with a restaurant supply store you just have to walk the aisles on your own. Williams Sonoma and Sur la Table are good but very expensive. Your paying for the name and beauty, not because they are higher quality.","human_ref_B":"I prefer parchment paper over silicone mats for most things. I find that it can really impact the bake, especially for tricky recipes like macarons, to use a mat. I use compostable, grided parchment paper. The grids help you space and size cookies, plus make cutting straight lines so much easier.  I second the recommendation of a durable set of stacking glass bowls. Great for mixing, tempering chocolate, resting breads, even using as serving bowls when they aren't being used for baking. You want to make sure they are oven and dishwasher safe. Also the digital scale (make sure it has multiple measurement units; she will probably need at least grams and ounces). And you said she already has a stand mixer.  I would also add Pyrex measuring cups like this 3 piece set to accurately measure liquids (it isn't the same as the solids measuring cups!).  After that it really highly depends on what she is baking. This might not be high-priority for everyone, but since I love baked cheesecake I definitely value my springform pan.  ETA: I forgot about one of the most important! At least one good-quality oven thermometer. So crucial to know where the hotspots are in your oven and when it reaches the temp you need (the ovens themselves are shockingly bad at this).","labels":0,"seconds_difference":21091.0,"score_ratio":1.125}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ikipn","c_root_id_B":"g6hxugd","created_at_utc_A":1601019499,"created_at_utc_B":1601002858,"score_A":9,"score_B":8,"human_ref_A":"I prefer parchment paper over silicone mats for most things. I find that it can really impact the bake, especially for tricky recipes like macarons, to use a mat. I use compostable, grided parchment paper. The grids help you space and size cookies, plus make cutting straight lines so much easier.  I second the recommendation of a durable set of stacking glass bowls. Great for mixing, tempering chocolate, resting breads, even using as serving bowls when they aren't being used for baking. You want to make sure they are oven and dishwasher safe. Also the digital scale (make sure it has multiple measurement units; she will probably need at least grams and ounces). And you said she already has a stand mixer.  I would also add Pyrex measuring cups like this 3 piece set to accurately measure liquids (it isn't the same as the solids measuring cups!).  After that it really highly depends on what she is baking. This might not be high-priority for everyone, but since I love baked cheesecake I definitely value my springform pan.  ETA: I forgot about one of the most important! At least one good-quality oven thermometer. So crucial to know where the hotspots are in your oven and when it reaches the temp you need (the ovens themselves are shockingly bad at this).","human_ref_B":"I use my digital kitchen scale all the time.","labels":1,"seconds_difference":16641.0,"score_ratio":1.125}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ikipn","c_root_id_B":"g6hu367","created_at_utc_A":1601019499,"created_at_utc_B":1601000661,"score_A":9,"score_B":5,"human_ref_A":"I prefer parchment paper over silicone mats for most things. I find that it can really impact the bake, especially for tricky recipes like macarons, to use a mat. I use compostable, grided parchment paper. The grids help you space and size cookies, plus make cutting straight lines so much easier.  I second the recommendation of a durable set of stacking glass bowls. Great for mixing, tempering chocolate, resting breads, even using as serving bowls when they aren't being used for baking. You want to make sure they are oven and dishwasher safe. Also the digital scale (make sure it has multiple measurement units; she will probably need at least grams and ounces). And you said she already has a stand mixer.  I would also add Pyrex measuring cups like this 3 piece set to accurately measure liquids (it isn't the same as the solids measuring cups!).  After that it really highly depends on what she is baking. This might not be high-priority for everyone, but since I love baked cheesecake I definitely value my springform pan.  ETA: I forgot about one of the most important! At least one good-quality oven thermometer. So crucial to know where the hotspots are in your oven and when it reaches the temp you need (the ovens themselves are shockingly bad at this).","human_ref_B":"I really like the set of measuring spoons I got from amazon. They are double sided, so the narrow side fits in spice jars.  They also have a magnetics, so they stay neatly stacked.    Spring Chef Magnetic Measuring Spoons Set, Dual Sided, Stainless Steel, Fits in Spice Jars, Set of 8 https:\/\/www.amazon.com\/dp\/B07DJ53GZQ\/ref=cm_sw_r_cp_api_i_ZrvBFbFCJ590V","labels":1,"seconds_difference":18838.0,"score_ratio":1.8}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ikipn","c_root_id_B":"g6iata7","created_at_utc_A":1601019499,"created_at_utc_B":1601011535,"score_A":9,"score_B":4,"human_ref_A":"I prefer parchment paper over silicone mats for most things. I find that it can really impact the bake, especially for tricky recipes like macarons, to use a mat. I use compostable, grided parchment paper. The grids help you space and size cookies, plus make cutting straight lines so much easier.  I second the recommendation of a durable set of stacking glass bowls. Great for mixing, tempering chocolate, resting breads, even using as serving bowls when they aren't being used for baking. You want to make sure they are oven and dishwasher safe. Also the digital scale (make sure it has multiple measurement units; she will probably need at least grams and ounces). And you said she already has a stand mixer.  I would also add Pyrex measuring cups like this 3 piece set to accurately measure liquids (it isn't the same as the solids measuring cups!).  After that it really highly depends on what she is baking. This might not be high-priority for everyone, but since I love baked cheesecake I definitely value my springform pan.  ETA: I forgot about one of the most important! At least one good-quality oven thermometer. So crucial to know where the hotspots are in your oven and when it reaches the temp you need (the ovens themselves are shockingly bad at this).","human_ref_B":"You can look at webstaurantstore.com they sell a variety of products. What I love from there are the silicone baking molds they\u2019re useable for the oven and freezer!","labels":1,"seconds_difference":7964.0,"score_ratio":2.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6i78se","c_root_id_B":"g6ikipn","created_at_utc_A":1601008967,"created_at_utc_B":1601019499,"score_A":3,"score_B":9,"human_ref_A":"The stainless steel bench scraper gets a lot of use from me. And a good heat-resistant spatula. Maybe a bread basket and dutch oven.","human_ref_B":"I prefer parchment paper over silicone mats for most things. I find that it can really impact the bake, especially for tricky recipes like macarons, to use a mat. I use compostable, grided parchment paper. The grids help you space and size cookies, plus make cutting straight lines so much easier.  I second the recommendation of a durable set of stacking glass bowls. Great for mixing, tempering chocolate, resting breads, even using as serving bowls when they aren't being used for baking. You want to make sure they are oven and dishwasher safe. Also the digital scale (make sure it has multiple measurement units; she will probably need at least grams and ounces). And you said she already has a stand mixer.  I would also add Pyrex measuring cups like this 3 piece set to accurately measure liquids (it isn't the same as the solids measuring cups!).  After that it really highly depends on what she is baking. This might not be high-priority for everyone, but since I love baked cheesecake I definitely value my springform pan.  ETA: I forgot about one of the most important! At least one good-quality oven thermometer. So crucial to know where the hotspots are in your oven and when it reaches the temp you need (the ovens themselves are shockingly bad at this).","labels":0,"seconds_difference":10532.0,"score_ratio":3.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ikipn","c_root_id_B":"g6ifx9p","created_at_utc_A":1601019499,"created_at_utc_B":1601015387,"score_A":9,"score_B":4,"human_ref_A":"I prefer parchment paper over silicone mats for most things. I find that it can really impact the bake, especially for tricky recipes like macarons, to use a mat. I use compostable, grided parchment paper. The grids help you space and size cookies, plus make cutting straight lines so much easier.  I second the recommendation of a durable set of stacking glass bowls. Great for mixing, tempering chocolate, resting breads, even using as serving bowls when they aren't being used for baking. You want to make sure they are oven and dishwasher safe. Also the digital scale (make sure it has multiple measurement units; she will probably need at least grams and ounces). And you said she already has a stand mixer.  I would also add Pyrex measuring cups like this 3 piece set to accurately measure liquids (it isn't the same as the solids measuring cups!).  After that it really highly depends on what she is baking. This might not be high-priority for everyone, but since I love baked cheesecake I definitely value my springform pan.  ETA: I forgot about one of the most important! At least one good-quality oven thermometer. So crucial to know where the hotspots are in your oven and when it reaches the temp you need (the ovens themselves are shockingly bad at this).","human_ref_B":"Bench scraper, bowl scraper, Dutch whisk (that\u2019s a very specific type), and a scale. I\u2019d add a stand mixer but I think that\u2019s been covered.","labels":1,"seconds_difference":4112.0,"score_ratio":2.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6igixy","c_root_id_B":"g6ikipn","created_at_utc_A":1601015879,"created_at_utc_B":1601019499,"score_A":4,"score_B":9,"human_ref_A":"KITCHENAID MIXER. It\u2019s really the holy grail item.  I love mousse molds. It makes fairly simple recipes look super fancy. I get all of mine from bakedeco.com . If you live in New England USA, it comes in literally one day. It\u2019s crazy, faster than amazon prime and that\u2019s choosing normal shipping. If you live in NE, never pay for faster shipping   I\u2019d recommend the Russian tale mold or a simple round mold to start and maybe a finishing spray, like a gold luster. If she paints the inside of the mold with chocolate, then fills it with whatever, freezes it, then gives it a quick spray of gold, it\u2019ll look really fancy  She\u2019ll also need a zester for sure","human_ref_B":"I prefer parchment paper over silicone mats for most things. I find that it can really impact the bake, especially for tricky recipes like macarons, to use a mat. I use compostable, grided parchment paper. The grids help you space and size cookies, plus make cutting straight lines so much easier.  I second the recommendation of a durable set of stacking glass bowls. Great for mixing, tempering chocolate, resting breads, even using as serving bowls when they aren't being used for baking. You want to make sure they are oven and dishwasher safe. Also the digital scale (make sure it has multiple measurement units; she will probably need at least grams and ounces). And you said she already has a stand mixer.  I would also add Pyrex measuring cups like this 3 piece set to accurately measure liquids (it isn't the same as the solids measuring cups!).  After that it really highly depends on what she is baking. This might not be high-priority for everyone, but since I love baked cheesecake I definitely value my springform pan.  ETA: I forgot about one of the most important! At least one good-quality oven thermometer. So crucial to know where the hotspots are in your oven and when it reaches the temp you need (the ovens themselves are shockingly bad at this).","labels":0,"seconds_difference":3620.0,"score_ratio":2.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hozpu","c_root_id_B":"g6ikipn","created_at_utc_A":1600997710,"created_at_utc_B":1601019499,"score_A":4,"score_B":9,"human_ref_A":"A Microplane, silicone coated whisks (mine are from Williams Sonoma), Silpat baking mats, Nielsen-Massey vanilla bean paste (or better yet, make your own vanilla, you won\u2019t regret it - I bought a variety of beans from Beanilla and you can google how to do it), Maldon salts and of course, a Kitchenaid mixer. The mixer is a big investment but honestly it\u2019s one of my top 5 favorite purchases of all time and it brings me joy every time I use it. I bought mine from gilt.com during one of their housewares sales. So sweet of you to treat your wife to all this! :)","human_ref_B":"I prefer parchment paper over silicone mats for most things. I find that it can really impact the bake, especially for tricky recipes like macarons, to use a mat. I use compostable, grided parchment paper. The grids help you space and size cookies, plus make cutting straight lines so much easier.  I second the recommendation of a durable set of stacking glass bowls. Great for mixing, tempering chocolate, resting breads, even using as serving bowls when they aren't being used for baking. You want to make sure they are oven and dishwasher safe. Also the digital scale (make sure it has multiple measurement units; she will probably need at least grams and ounces). And you said she already has a stand mixer.  I would also add Pyrex measuring cups like this 3 piece set to accurately measure liquids (it isn't the same as the solids measuring cups!).  After that it really highly depends on what she is baking. This might not be high-priority for everyone, but since I love baked cheesecake I definitely value my springform pan.  ETA: I forgot about one of the most important! At least one good-quality oven thermometer. So crucial to know where the hotspots are in your oven and when it reaches the temp you need (the ovens themselves are shockingly bad at this).","labels":0,"seconds_difference":21789.0,"score_ratio":2.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ikipn","c_root_id_B":"g6hypho","created_at_utc_A":1601019499,"created_at_utc_B":1601003342,"score_A":9,"score_B":3,"human_ref_A":"I prefer parchment paper over silicone mats for most things. I find that it can really impact the bake, especially for tricky recipes like macarons, to use a mat. I use compostable, grided parchment paper. The grids help you space and size cookies, plus make cutting straight lines so much easier.  I second the recommendation of a durable set of stacking glass bowls. Great for mixing, tempering chocolate, resting breads, even using as serving bowls when they aren't being used for baking. You want to make sure they are oven and dishwasher safe. Also the digital scale (make sure it has multiple measurement units; she will probably need at least grams and ounces). And you said she already has a stand mixer.  I would also add Pyrex measuring cups like this 3 piece set to accurately measure liquids (it isn't the same as the solids measuring cups!).  After that it really highly depends on what she is baking. This might not be high-priority for everyone, but since I love baked cheesecake I definitely value my springform pan.  ETA: I forgot about one of the most important! At least one good-quality oven thermometer. So crucial to know where the hotspots are in your oven and when it reaches the temp you need (the ovens themselves are shockingly bad at this).","human_ref_B":"I also use these glass bowls constantly.","labels":1,"seconds_difference":16157.0,"score_ratio":3.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ikipn","c_root_id_B":"g6hrttm","created_at_utc_A":1601019499,"created_at_utc_B":1600999331,"score_A":9,"score_B":2,"human_ref_A":"I prefer parchment paper over silicone mats for most things. I find that it can really impact the bake, especially for tricky recipes like macarons, to use a mat. I use compostable, grided parchment paper. The grids help you space and size cookies, plus make cutting straight lines so much easier.  I second the recommendation of a durable set of stacking glass bowls. Great for mixing, tempering chocolate, resting breads, even using as serving bowls when they aren't being used for baking. You want to make sure they are oven and dishwasher safe. Also the digital scale (make sure it has multiple measurement units; she will probably need at least grams and ounces). And you said she already has a stand mixer.  I would also add Pyrex measuring cups like this 3 piece set to accurately measure liquids (it isn't the same as the solids measuring cups!).  After that it really highly depends on what she is baking. This might not be high-priority for everyone, but since I love baked cheesecake I definitely value my springform pan.  ETA: I forgot about one of the most important! At least one good-quality oven thermometer. So crucial to know where the hotspots are in your oven and when it reaches the temp you need (the ovens themselves are shockingly bad at this).","human_ref_B":"Yeah like the other comment said definitely baking mats and the big quality tool is a kitchenaid stand mixer.  If you're also looking for just general baking equipment, you can check out https:\/\/www.shopbysub.com\/Baking and \/AskBaking, I built the site for this kind of use case. It shows reddit comments that mentioned Amazon products and it's grouped by subreddit so you can generally get some good baking product recommendations from other Redditors that way","labels":1,"seconds_difference":20168.0,"score_ratio":4.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ikipn","c_root_id_B":"g6hzwr6","created_at_utc_A":1601019499,"created_at_utc_B":1601004045,"score_A":9,"score_B":2,"human_ref_A":"I prefer parchment paper over silicone mats for most things. I find that it can really impact the bake, especially for tricky recipes like macarons, to use a mat. I use compostable, grided parchment paper. The grids help you space and size cookies, plus make cutting straight lines so much easier.  I second the recommendation of a durable set of stacking glass bowls. Great for mixing, tempering chocolate, resting breads, even using as serving bowls when they aren't being used for baking. You want to make sure they are oven and dishwasher safe. Also the digital scale (make sure it has multiple measurement units; she will probably need at least grams and ounces). And you said she already has a stand mixer.  I would also add Pyrex measuring cups like this 3 piece set to accurately measure liquids (it isn't the same as the solids measuring cups!).  After that it really highly depends on what she is baking. This might not be high-priority for everyone, but since I love baked cheesecake I definitely value my springform pan.  ETA: I forgot about one of the most important! At least one good-quality oven thermometer. So crucial to know where the hotspots are in your oven and when it reaches the temp you need (the ovens themselves are shockingly bad at this).","human_ref_B":"Silicon baking mats saves on using parchment paper all the time","labels":1,"seconds_difference":15454.0,"score_ratio":4.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ikipn","c_root_id_B":"g6iaa35","created_at_utc_A":1601019499,"created_at_utc_B":1601011155,"score_A":9,"score_B":2,"human_ref_A":"I prefer parchment paper over silicone mats for most things. I find that it can really impact the bake, especially for tricky recipes like macarons, to use a mat. I use compostable, grided parchment paper. The grids help you space and size cookies, plus make cutting straight lines so much easier.  I second the recommendation of a durable set of stacking glass bowls. Great for mixing, tempering chocolate, resting breads, even using as serving bowls when they aren't being used for baking. You want to make sure they are oven and dishwasher safe. Also the digital scale (make sure it has multiple measurement units; she will probably need at least grams and ounces). And you said she already has a stand mixer.  I would also add Pyrex measuring cups like this 3 piece set to accurately measure liquids (it isn't the same as the solids measuring cups!).  After that it really highly depends on what she is baking. This might not be high-priority for everyone, but since I love baked cheesecake I definitely value my springform pan.  ETA: I forgot about one of the most important! At least one good-quality oven thermometer. So crucial to know where the hotspots are in your oven and when it reaches the temp you need (the ovens themselves are shockingly bad at this).","human_ref_B":"I know it is a little weird but I really love the red and white spatula\u2019s from Rubbermaid. They are the best and last forever.   Also I would not get a tilt head mixer. If you plan to use it a lot it can start getting loose.","labels":1,"seconds_difference":8344.0,"score_ratio":4.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hq76h","c_root_id_B":"g6j7rcl","created_at_utc_A":1600998408,"created_at_utc_B":1601041070,"score_A":8,"score_B":9,"human_ref_A":"Also check out this thread.   As a former pastry chef I would find tools at hardware stores (putty knives, brushes, molds, etc). WebstaurantStore, pastrychef.com, and a local restaurant supply store are great resources. None require you to be a professional. But with a restaurant supply store you just have to walk the aisles on your own. Williams Sonoma and Sur la Table are good but very expensive. Your paying for the name and beauty, not because they are higher quality.","human_ref_B":"it is really nice of you to purchase the baking equipment for your wife. However, it really depots on baker's habit regarding what he or she needs and use most often. Personally I don't like whole bunch of baking equipments because they take a lot of space and I found myself always use only couple of them. I will suggest you see what she use most often and maybe get a high quality one for her most used stuff. no need to get all the bell and whistle,","labels":0,"seconds_difference":42662.0,"score_ratio":1.125}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6j7rcl","c_root_id_B":"g6hxugd","created_at_utc_A":1601041070,"created_at_utc_B":1601002858,"score_A":9,"score_B":8,"human_ref_A":"it is really nice of you to purchase the baking equipment for your wife. However, it really depots on baker's habit regarding what he or she needs and use most often. Personally I don't like whole bunch of baking equipments because they take a lot of space and I found myself always use only couple of them. I will suggest you see what she use most often and maybe get a high quality one for her most used stuff. no need to get all the bell and whistle,","human_ref_B":"I use my digital kitchen scale all the time.","labels":1,"seconds_difference":38212.0,"score_ratio":1.125}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hu367","c_root_id_B":"g6j7rcl","created_at_utc_A":1601000661,"created_at_utc_B":1601041070,"score_A":5,"score_B":9,"human_ref_A":"I really like the set of measuring spoons I got from amazon. They are double sided, so the narrow side fits in spice jars.  They also have a magnetics, so they stay neatly stacked.    Spring Chef Magnetic Measuring Spoons Set, Dual Sided, Stainless Steel, Fits in Spice Jars, Set of 8 https:\/\/www.amazon.com\/dp\/B07DJ53GZQ\/ref=cm_sw_r_cp_api_i_ZrvBFbFCJ590V","human_ref_B":"it is really nice of you to purchase the baking equipment for your wife. However, it really depots on baker's habit regarding what he or she needs and use most often. Personally I don't like whole bunch of baking equipments because they take a lot of space and I found myself always use only couple of them. I will suggest you see what she use most often and maybe get a high quality one for her most used stuff. no need to get all the bell and whistle,","labels":0,"seconds_difference":40409.0,"score_ratio":1.8}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6j7rcl","c_root_id_B":"g6iata7","created_at_utc_A":1601041070,"created_at_utc_B":1601011535,"score_A":9,"score_B":4,"human_ref_A":"it is really nice of you to purchase the baking equipment for your wife. However, it really depots on baker's habit regarding what he or she needs and use most often. Personally I don't like whole bunch of baking equipments because they take a lot of space and I found myself always use only couple of them. I will suggest you see what she use most often and maybe get a high quality one for her most used stuff. no need to get all the bell and whistle,","human_ref_B":"You can look at webstaurantstore.com they sell a variety of products. What I love from there are the silicone baking molds they\u2019re useable for the oven and freezer!","labels":1,"seconds_difference":29535.0,"score_ratio":2.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6j7rcl","c_root_id_B":"g6i78se","created_at_utc_A":1601041070,"created_at_utc_B":1601008967,"score_A":9,"score_B":3,"human_ref_A":"it is really nice of you to purchase the baking equipment for your wife. However, it really depots on baker's habit regarding what he or she needs and use most often. Personally I don't like whole bunch of baking equipments because they take a lot of space and I found myself always use only couple of them. I will suggest you see what she use most often and maybe get a high quality one for her most used stuff. no need to get all the bell and whistle,","human_ref_B":"The stainless steel bench scraper gets a lot of use from me. And a good heat-resistant spatula. Maybe a bread basket and dutch oven.","labels":1,"seconds_difference":32103.0,"score_ratio":3.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6j7rcl","c_root_id_B":"g6ifx9p","created_at_utc_A":1601041070,"created_at_utc_B":1601015387,"score_A":9,"score_B":4,"human_ref_A":"it is really nice of you to purchase the baking equipment for your wife. However, it really depots on baker's habit regarding what he or she needs and use most often. Personally I don't like whole bunch of baking equipments because they take a lot of space and I found myself always use only couple of them. I will suggest you see what she use most often and maybe get a high quality one for her most used stuff. no need to get all the bell and whistle,","human_ref_B":"Bench scraper, bowl scraper, Dutch whisk (that\u2019s a very specific type), and a scale. I\u2019d add a stand mixer but I think that\u2019s been covered.","labels":1,"seconds_difference":25683.0,"score_ratio":2.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6igixy","c_root_id_B":"g6j7rcl","created_at_utc_A":1601015879,"created_at_utc_B":1601041070,"score_A":4,"score_B":9,"human_ref_A":"KITCHENAID MIXER. It\u2019s really the holy grail item.  I love mousse molds. It makes fairly simple recipes look super fancy. I get all of mine from bakedeco.com . If you live in New England USA, it comes in literally one day. It\u2019s crazy, faster than amazon prime and that\u2019s choosing normal shipping. If you live in NE, never pay for faster shipping   I\u2019d recommend the Russian tale mold or a simple round mold to start and maybe a finishing spray, like a gold luster. If she paints the inside of the mold with chocolate, then fills it with whatever, freezes it, then gives it a quick spray of gold, it\u2019ll look really fancy  She\u2019ll also need a zester for sure","human_ref_B":"it is really nice of you to purchase the baking equipment for your wife. However, it really depots on baker's habit regarding what he or she needs and use most often. Personally I don't like whole bunch of baking equipments because they take a lot of space and I found myself always use only couple of them. I will suggest you see what she use most often and maybe get a high quality one for her most used stuff. no need to get all the bell and whistle,","labels":0,"seconds_difference":25191.0,"score_ratio":2.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6j7rcl","c_root_id_B":"g6hozpu","created_at_utc_A":1601041070,"created_at_utc_B":1600997710,"score_A":9,"score_B":4,"human_ref_A":"it is really nice of you to purchase the baking equipment for your wife. However, it really depots on baker's habit regarding what he or she needs and use most often. Personally I don't like whole bunch of baking equipments because they take a lot of space and I found myself always use only couple of them. I will suggest you see what she use most often and maybe get a high quality one for her most used stuff. no need to get all the bell and whistle,","human_ref_B":"A Microplane, silicone coated whisks (mine are from Williams Sonoma), Silpat baking mats, Nielsen-Massey vanilla bean paste (or better yet, make your own vanilla, you won\u2019t regret it - I bought a variety of beans from Beanilla and you can google how to do it), Maldon salts and of course, a Kitchenaid mixer. The mixer is a big investment but honestly it\u2019s one of my top 5 favorite purchases of all time and it brings me joy every time I use it. I bought mine from gilt.com during one of their housewares sales. So sweet of you to treat your wife to all this! :)","labels":1,"seconds_difference":43360.0,"score_ratio":2.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6j7rcl","c_root_id_B":"g6hypho","created_at_utc_A":1601041070,"created_at_utc_B":1601003342,"score_A":9,"score_B":3,"human_ref_A":"it is really nice of you to purchase the baking equipment for your wife. However, it really depots on baker's habit regarding what he or she needs and use most often. Personally I don't like whole bunch of baking equipments because they take a lot of space and I found myself always use only couple of them. I will suggest you see what she use most often and maybe get a high quality one for her most used stuff. no need to get all the bell and whistle,","human_ref_B":"I also use these glass bowls constantly.","labels":1,"seconds_difference":37728.0,"score_ratio":3.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hrttm","c_root_id_B":"g6j7rcl","created_at_utc_A":1600999331,"created_at_utc_B":1601041070,"score_A":2,"score_B":9,"human_ref_A":"Yeah like the other comment said definitely baking mats and the big quality tool is a kitchenaid stand mixer.  If you're also looking for just general baking equipment, you can check out https:\/\/www.shopbysub.com\/Baking and \/AskBaking, I built the site for this kind of use case. It shows reddit comments that mentioned Amazon products and it's grouped by subreddit so you can generally get some good baking product recommendations from other Redditors that way","human_ref_B":"it is really nice of you to purchase the baking equipment for your wife. However, it really depots on baker's habit regarding what he or she needs and use most often. Personally I don't like whole bunch of baking equipments because they take a lot of space and I found myself always use only couple of them. I will suggest you see what she use most often and maybe get a high quality one for her most used stuff. no need to get all the bell and whistle,","labels":0,"seconds_difference":41739.0,"score_ratio":4.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6j7rcl","c_root_id_B":"g6hzwr6","created_at_utc_A":1601041070,"created_at_utc_B":1601004045,"score_A":9,"score_B":2,"human_ref_A":"it is really nice of you to purchase the baking equipment for your wife. However, it really depots on baker's habit regarding what he or she needs and use most often. Personally I don't like whole bunch of baking equipments because they take a lot of space and I found myself always use only couple of them. I will suggest you see what she use most often and maybe get a high quality one for her most used stuff. no need to get all the bell and whistle,","human_ref_B":"Silicon baking mats saves on using parchment paper all the time","labels":1,"seconds_difference":37025.0,"score_ratio":4.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6iaa35","c_root_id_B":"g6j7rcl","created_at_utc_A":1601011155,"created_at_utc_B":1601041070,"score_A":2,"score_B":9,"human_ref_A":"I know it is a little weird but I really love the red and white spatula\u2019s from Rubbermaid. They are the best and last forever.   Also I would not get a tilt head mixer. If you plan to use it a lot it can start getting loose.","human_ref_B":"it is really nice of you to purchase the baking equipment for your wife. However, it really depots on baker's habit regarding what he or she needs and use most often. Personally I don't like whole bunch of baking equipments because they take a lot of space and I found myself always use only couple of them. I will suggest you see what she use most often and maybe get a high quality one for her most used stuff. no need to get all the bell and whistle,","labels":0,"seconds_difference":29915.0,"score_ratio":4.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hozpu","c_root_id_B":"g6hq76h","created_at_utc_A":1600997710,"created_at_utc_B":1600998408,"score_A":4,"score_B":8,"human_ref_A":"A Microplane, silicone coated whisks (mine are from Williams Sonoma), Silpat baking mats, Nielsen-Massey vanilla bean paste (or better yet, make your own vanilla, you won\u2019t regret it - I bought a variety of beans from Beanilla and you can google how to do it), Maldon salts and of course, a Kitchenaid mixer. The mixer is a big investment but honestly it\u2019s one of my top 5 favorite purchases of all time and it brings me joy every time I use it. I bought mine from gilt.com during one of their housewares sales. So sweet of you to treat your wife to all this! :)","human_ref_B":"Also check out this thread.   As a former pastry chef I would find tools at hardware stores (putty knives, brushes, molds, etc). WebstaurantStore, pastrychef.com, and a local restaurant supply store are great resources. None require you to be a professional. But with a restaurant supply store you just have to walk the aisles on your own. Williams Sonoma and Sur la Table are good but very expensive. Your paying for the name and beauty, not because they are higher quality.","labels":0,"seconds_difference":698.0,"score_ratio":2.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hu367","c_root_id_B":"g6hxugd","created_at_utc_A":1601000661,"created_at_utc_B":1601002858,"score_A":5,"score_B":8,"human_ref_A":"I really like the set of measuring spoons I got from amazon. They are double sided, so the narrow side fits in spice jars.  They also have a magnetics, so they stay neatly stacked.    Spring Chef Magnetic Measuring Spoons Set, Dual Sided, Stainless Steel, Fits in Spice Jars, Set of 8 https:\/\/www.amazon.com\/dp\/B07DJ53GZQ\/ref=cm_sw_r_cp_api_i_ZrvBFbFCJ590V","human_ref_B":"I use my digital kitchen scale all the time.","labels":0,"seconds_difference":2197.0,"score_ratio":1.6}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hozpu","c_root_id_B":"g6hxugd","created_at_utc_A":1600997710,"created_at_utc_B":1601002858,"score_A":4,"score_B":8,"human_ref_A":"A Microplane, silicone coated whisks (mine are from Williams Sonoma), Silpat baking mats, Nielsen-Massey vanilla bean paste (or better yet, make your own vanilla, you won\u2019t regret it - I bought a variety of beans from Beanilla and you can google how to do it), Maldon salts and of course, a Kitchenaid mixer. The mixer is a big investment but honestly it\u2019s one of my top 5 favorite purchases of all time and it brings me joy every time I use it. I bought mine from gilt.com during one of their housewares sales. So sweet of you to treat your wife to all this! :)","human_ref_B":"I use my digital kitchen scale all the time.","labels":0,"seconds_difference":5148.0,"score_ratio":2.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hrttm","c_root_id_B":"g6hxugd","created_at_utc_A":1600999331,"created_at_utc_B":1601002858,"score_A":2,"score_B":8,"human_ref_A":"Yeah like the other comment said definitely baking mats and the big quality tool is a kitchenaid stand mixer.  If you're also looking for just general baking equipment, you can check out https:\/\/www.shopbysub.com\/Baking and \/AskBaking, I built the site for this kind of use case. It shows reddit comments that mentioned Amazon products and it's grouped by subreddit so you can generally get some good baking product recommendations from other Redditors that way","human_ref_B":"I use my digital kitchen scale all the time.","labels":0,"seconds_difference":3527.0,"score_ratio":4.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hozpu","c_root_id_B":"g6hu367","created_at_utc_A":1600997710,"created_at_utc_B":1601000661,"score_A":4,"score_B":5,"human_ref_A":"A Microplane, silicone coated whisks (mine are from Williams Sonoma), Silpat baking mats, Nielsen-Massey vanilla bean paste (or better yet, make your own vanilla, you won\u2019t regret it - I bought a variety of beans from Beanilla and you can google how to do it), Maldon salts and of course, a Kitchenaid mixer. The mixer is a big investment but honestly it\u2019s one of my top 5 favorite purchases of all time and it brings me joy every time I use it. I bought mine from gilt.com during one of their housewares sales. So sweet of you to treat your wife to all this! :)","human_ref_B":"I really like the set of measuring spoons I got from amazon. They are double sided, so the narrow side fits in spice jars.  They also have a magnetics, so they stay neatly stacked.    Spring Chef Magnetic Measuring Spoons Set, Dual Sided, Stainless Steel, Fits in Spice Jars, Set of 8 https:\/\/www.amazon.com\/dp\/B07DJ53GZQ\/ref=cm_sw_r_cp_api_i_ZrvBFbFCJ590V","labels":0,"seconds_difference":2951.0,"score_ratio":1.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hu367","c_root_id_B":"g6hrttm","created_at_utc_A":1601000661,"created_at_utc_B":1600999331,"score_A":5,"score_B":2,"human_ref_A":"I really like the set of measuring spoons I got from amazon. They are double sided, so the narrow side fits in spice jars.  They also have a magnetics, so they stay neatly stacked.    Spring Chef Magnetic Measuring Spoons Set, Dual Sided, Stainless Steel, Fits in Spice Jars, Set of 8 https:\/\/www.amazon.com\/dp\/B07DJ53GZQ\/ref=cm_sw_r_cp_api_i_ZrvBFbFCJ590V","human_ref_B":"Yeah like the other comment said definitely baking mats and the big quality tool is a kitchenaid stand mixer.  If you're also looking for just general baking equipment, you can check out https:\/\/www.shopbysub.com\/Baking and \/AskBaking, I built the site for this kind of use case. It shows reddit comments that mentioned Amazon products and it's grouped by subreddit so you can generally get some good baking product recommendations from other Redditors that way","labels":1,"seconds_difference":1330.0,"score_ratio":2.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6iata7","c_root_id_B":"g6jc794","created_at_utc_A":1601011535,"created_at_utc_B":1601043556,"score_A":4,"score_B":5,"human_ref_A":"You can look at webstaurantstore.com they sell a variety of products. What I love from there are the silicone baking molds they\u2019re useable for the oven and freezer!","human_ref_B":"If she likes making pie crust or roll out cookies, you can get her this rolling pin with like wheels on the ends so that you can roll the whole piece of dough to the same thickness. I love mine! It's not an essential for all bakers, but really nice if you need a specific thickness for something.  Here's a link because I don't know if that description made sense at all: https:\/\/www.bedbathandbeyond.com\/store\/product\/joseph-joseph-reg-17-13-inch-adjustable-rolling-pin-with-measuring-rings\/5394780?keyword=rolling-pin.","labels":0,"seconds_difference":32021.0,"score_ratio":1.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6iata7","c_root_id_B":"g6i78se","created_at_utc_A":1601011535,"created_at_utc_B":1601008967,"score_A":4,"score_B":3,"human_ref_A":"You can look at webstaurantstore.com they sell a variety of products. What I love from there are the silicone baking molds they\u2019re useable for the oven and freezer!","human_ref_B":"The stainless steel bench scraper gets a lot of use from me. And a good heat-resistant spatula. Maybe a bread basket and dutch oven.","labels":1,"seconds_difference":2568.0,"score_ratio":1.3333333333}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6iata7","c_root_id_B":"g6hypho","created_at_utc_A":1601011535,"created_at_utc_B":1601003342,"score_A":4,"score_B":3,"human_ref_A":"You can look at webstaurantstore.com they sell a variety of products. What I love from there are the silicone baking molds they\u2019re useable for the oven and freezer!","human_ref_B":"I also use these glass bowls constantly.","labels":1,"seconds_difference":8193.0,"score_ratio":1.3333333333}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hrttm","c_root_id_B":"g6iata7","created_at_utc_A":1600999331,"created_at_utc_B":1601011535,"score_A":2,"score_B":4,"human_ref_A":"Yeah like the other comment said definitely baking mats and the big quality tool is a kitchenaid stand mixer.  If you're also looking for just general baking equipment, you can check out https:\/\/www.shopbysub.com\/Baking and \/AskBaking, I built the site for this kind of use case. It shows reddit comments that mentioned Amazon products and it's grouped by subreddit so you can generally get some good baking product recommendations from other Redditors that way","human_ref_B":"You can look at webstaurantstore.com they sell a variety of products. What I love from there are the silicone baking molds they\u2019re useable for the oven and freezer!","labels":0,"seconds_difference":12204.0,"score_ratio":2.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6iata7","c_root_id_B":"g6hzwr6","created_at_utc_A":1601011535,"created_at_utc_B":1601004045,"score_A":4,"score_B":2,"human_ref_A":"You can look at webstaurantstore.com they sell a variety of products. What I love from there are the silicone baking molds they\u2019re useable for the oven and freezer!","human_ref_B":"Silicon baking mats saves on using parchment paper all the time","labels":1,"seconds_difference":7490.0,"score_ratio":2.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6iata7","c_root_id_B":"g6iaa35","created_at_utc_A":1601011535,"created_at_utc_B":1601011155,"score_A":4,"score_B":2,"human_ref_A":"You can look at webstaurantstore.com they sell a variety of products. What I love from there are the silicone baking molds they\u2019re useable for the oven and freezer!","human_ref_B":"I know it is a little weird but I really love the red and white spatula\u2019s from Rubbermaid. They are the best and last forever.   Also I would not get a tilt head mixer. If you plan to use it a lot it can start getting loose.","labels":1,"seconds_difference":380.0,"score_ratio":2.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6i78se","c_root_id_B":"g6jc794","created_at_utc_A":1601008967,"created_at_utc_B":1601043556,"score_A":3,"score_B":5,"human_ref_A":"The stainless steel bench scraper gets a lot of use from me. And a good heat-resistant spatula. Maybe a bread basket and dutch oven.","human_ref_B":"If she likes making pie crust or roll out cookies, you can get her this rolling pin with like wheels on the ends so that you can roll the whole piece of dough to the same thickness. I love mine! It's not an essential for all bakers, but really nice if you need a specific thickness for something.  Here's a link because I don't know if that description made sense at all: https:\/\/www.bedbathandbeyond.com\/store\/product\/joseph-joseph-reg-17-13-inch-adjustable-rolling-pin-with-measuring-rings\/5394780?keyword=rolling-pin.","labels":0,"seconds_difference":34589.0,"score_ratio":1.6666666667}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6jc794","c_root_id_B":"g6ifx9p","created_at_utc_A":1601043556,"created_at_utc_B":1601015387,"score_A":5,"score_B":4,"human_ref_A":"If she likes making pie crust or roll out cookies, you can get her this rolling pin with like wheels on the ends so that you can roll the whole piece of dough to the same thickness. I love mine! It's not an essential for all bakers, but really nice if you need a specific thickness for something.  Here's a link because I don't know if that description made sense at all: https:\/\/www.bedbathandbeyond.com\/store\/product\/joseph-joseph-reg-17-13-inch-adjustable-rolling-pin-with-measuring-rings\/5394780?keyword=rolling-pin.","human_ref_B":"Bench scraper, bowl scraper, Dutch whisk (that\u2019s a very specific type), and a scale. I\u2019d add a stand mixer but I think that\u2019s been covered.","labels":1,"seconds_difference":28169.0,"score_ratio":1.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6igixy","c_root_id_B":"g6jc794","created_at_utc_A":1601015879,"created_at_utc_B":1601043556,"score_A":4,"score_B":5,"human_ref_A":"KITCHENAID MIXER. It\u2019s really the holy grail item.  I love mousse molds. It makes fairly simple recipes look super fancy. I get all of mine from bakedeco.com . If you live in New England USA, it comes in literally one day. It\u2019s crazy, faster than amazon prime and that\u2019s choosing normal shipping. If you live in NE, never pay for faster shipping   I\u2019d recommend the Russian tale mold or a simple round mold to start and maybe a finishing spray, like a gold luster. If she paints the inside of the mold with chocolate, then fills it with whatever, freezes it, then gives it a quick spray of gold, it\u2019ll look really fancy  She\u2019ll also need a zester for sure","human_ref_B":"If she likes making pie crust or roll out cookies, you can get her this rolling pin with like wheels on the ends so that you can roll the whole piece of dough to the same thickness. I love mine! It's not an essential for all bakers, but really nice if you need a specific thickness for something.  Here's a link because I don't know if that description made sense at all: https:\/\/www.bedbathandbeyond.com\/store\/product\/joseph-joseph-reg-17-13-inch-adjustable-rolling-pin-with-measuring-rings\/5394780?keyword=rolling-pin.","labels":0,"seconds_difference":27677.0,"score_ratio":1.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hozpu","c_root_id_B":"g6jc794","created_at_utc_A":1600997710,"created_at_utc_B":1601043556,"score_A":4,"score_B":5,"human_ref_A":"A Microplane, silicone coated whisks (mine are from Williams Sonoma), Silpat baking mats, Nielsen-Massey vanilla bean paste (or better yet, make your own vanilla, you won\u2019t regret it - I bought a variety of beans from Beanilla and you can google how to do it), Maldon salts and of course, a Kitchenaid mixer. The mixer is a big investment but honestly it\u2019s one of my top 5 favorite purchases of all time and it brings me joy every time I use it. I bought mine from gilt.com during one of their housewares sales. So sweet of you to treat your wife to all this! :)","human_ref_B":"If she likes making pie crust or roll out cookies, you can get her this rolling pin with like wheels on the ends so that you can roll the whole piece of dough to the same thickness. I love mine! It's not an essential for all bakers, but really nice if you need a specific thickness for something.  Here's a link because I don't know if that description made sense at all: https:\/\/www.bedbathandbeyond.com\/store\/product\/joseph-joseph-reg-17-13-inch-adjustable-rolling-pin-with-measuring-rings\/5394780?keyword=rolling-pin.","labels":0,"seconds_difference":45846.0,"score_ratio":1.25}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hypho","c_root_id_B":"g6jc794","created_at_utc_A":1601003342,"created_at_utc_B":1601043556,"score_A":3,"score_B":5,"human_ref_A":"I also use these glass bowls constantly.","human_ref_B":"If she likes making pie crust or roll out cookies, you can get her this rolling pin with like wheels on the ends so that you can roll the whole piece of dough to the same thickness. I love mine! It's not an essential for all bakers, but really nice if you need a specific thickness for something.  Here's a link because I don't know if that description made sense at all: https:\/\/www.bedbathandbeyond.com\/store\/product\/joseph-joseph-reg-17-13-inch-adjustable-rolling-pin-with-measuring-rings\/5394780?keyword=rolling-pin.","labels":0,"seconds_difference":40214.0,"score_ratio":1.6666666667}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hrttm","c_root_id_B":"g6jc794","created_at_utc_A":1600999331,"created_at_utc_B":1601043556,"score_A":2,"score_B":5,"human_ref_A":"Yeah like the other comment said definitely baking mats and the big quality tool is a kitchenaid stand mixer.  If you're also looking for just general baking equipment, you can check out https:\/\/www.shopbysub.com\/Baking and \/AskBaking, I built the site for this kind of use case. It shows reddit comments that mentioned Amazon products and it's grouped by subreddit so you can generally get some good baking product recommendations from other Redditors that way","human_ref_B":"If she likes making pie crust or roll out cookies, you can get her this rolling pin with like wheels on the ends so that you can roll the whole piece of dough to the same thickness. I love mine! It's not an essential for all bakers, but really nice if you need a specific thickness for something.  Here's a link because I don't know if that description made sense at all: https:\/\/www.bedbathandbeyond.com\/store\/product\/joseph-joseph-reg-17-13-inch-adjustable-rolling-pin-with-measuring-rings\/5394780?keyword=rolling-pin.","labels":0,"seconds_difference":44225.0,"score_ratio":2.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hzwr6","c_root_id_B":"g6jc794","created_at_utc_A":1601004045,"created_at_utc_B":1601043556,"score_A":2,"score_B":5,"human_ref_A":"Silicon baking mats saves on using parchment paper all the time","human_ref_B":"If she likes making pie crust or roll out cookies, you can get her this rolling pin with like wheels on the ends so that you can roll the whole piece of dough to the same thickness. I love mine! It's not an essential for all bakers, but really nice if you need a specific thickness for something.  Here's a link because I don't know if that description made sense at all: https:\/\/www.bedbathandbeyond.com\/store\/product\/joseph-joseph-reg-17-13-inch-adjustable-rolling-pin-with-measuring-rings\/5394780?keyword=rolling-pin.","labels":0,"seconds_difference":39511.0,"score_ratio":2.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6jc794","c_root_id_B":"g6iaa35","created_at_utc_A":1601043556,"created_at_utc_B":1601011155,"score_A":5,"score_B":2,"human_ref_A":"If she likes making pie crust or roll out cookies, you can get her this rolling pin with like wheels on the ends so that you can roll the whole piece of dough to the same thickness. I love mine! It's not an essential for all bakers, but really nice if you need a specific thickness for something.  Here's a link because I don't know if that description made sense at all: https:\/\/www.bedbathandbeyond.com\/store\/product\/joseph-joseph-reg-17-13-inch-adjustable-rolling-pin-with-measuring-rings\/5394780?keyword=rolling-pin.","human_ref_B":"I know it is a little weird but I really love the red and white spatula\u2019s from Rubbermaid. They are the best and last forever.   Also I would not get a tilt head mixer. If you plan to use it a lot it can start getting loose.","labels":1,"seconds_difference":32401.0,"score_ratio":2.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ifx9p","c_root_id_B":"g6i78se","created_at_utc_A":1601015387,"created_at_utc_B":1601008967,"score_A":4,"score_B":3,"human_ref_A":"Bench scraper, bowl scraper, Dutch whisk (that\u2019s a very specific type), and a scale. I\u2019d add a stand mixer but I think that\u2019s been covered.","human_ref_B":"The stainless steel bench scraper gets a lot of use from me. And a good heat-resistant spatula. Maybe a bread basket and dutch oven.","labels":1,"seconds_difference":6420.0,"score_ratio":1.3333333333}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6i78se","c_root_id_B":"g6igixy","created_at_utc_A":1601008967,"created_at_utc_B":1601015879,"score_A":3,"score_B":4,"human_ref_A":"The stainless steel bench scraper gets a lot of use from me. And a good heat-resistant spatula. Maybe a bread basket and dutch oven.","human_ref_B":"KITCHENAID MIXER. It\u2019s really the holy grail item.  I love mousse molds. It makes fairly simple recipes look super fancy. I get all of mine from bakedeco.com . If you live in New England USA, it comes in literally one day. It\u2019s crazy, faster than amazon prime and that\u2019s choosing normal shipping. If you live in NE, never pay for faster shipping   I\u2019d recommend the Russian tale mold or a simple round mold to start and maybe a finishing spray, like a gold luster. If she paints the inside of the mold with chocolate, then fills it with whatever, freezes it, then gives it a quick spray of gold, it\u2019ll look really fancy  She\u2019ll also need a zester for sure","labels":0,"seconds_difference":6912.0,"score_ratio":1.3333333333}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hrttm","c_root_id_B":"g6i78se","created_at_utc_A":1600999331,"created_at_utc_B":1601008967,"score_A":2,"score_B":3,"human_ref_A":"Yeah like the other comment said definitely baking mats and the big quality tool is a kitchenaid stand mixer.  If you're also looking for just general baking equipment, you can check out https:\/\/www.shopbysub.com\/Baking and \/AskBaking, I built the site for this kind of use case. It shows reddit comments that mentioned Amazon products and it's grouped by subreddit so you can generally get some good baking product recommendations from other Redditors that way","human_ref_B":"The stainless steel bench scraper gets a lot of use from me. And a good heat-resistant spatula. Maybe a bread basket and dutch oven.","labels":0,"seconds_difference":9636.0,"score_ratio":1.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6i78se","c_root_id_B":"g6hzwr6","created_at_utc_A":1601008967,"created_at_utc_B":1601004045,"score_A":3,"score_B":2,"human_ref_A":"The stainless steel bench scraper gets a lot of use from me. And a good heat-resistant spatula. Maybe a bread basket and dutch oven.","human_ref_B":"Silicon baking mats saves on using parchment paper all the time","labels":1,"seconds_difference":4922.0,"score_ratio":1.5}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ifx9p","c_root_id_B":"g6hypho","created_at_utc_A":1601015387,"created_at_utc_B":1601003342,"score_A":4,"score_B":3,"human_ref_A":"Bench scraper, bowl scraper, Dutch whisk (that\u2019s a very specific type), and a scale. I\u2019d add a stand mixer but I think that\u2019s been covered.","human_ref_B":"I also use these glass bowls constantly.","labels":1,"seconds_difference":12045.0,"score_ratio":1.3333333333}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ifx9p","c_root_id_B":"g6hrttm","created_at_utc_A":1601015387,"created_at_utc_B":1600999331,"score_A":4,"score_B":2,"human_ref_A":"Bench scraper, bowl scraper, Dutch whisk (that\u2019s a very specific type), and a scale. I\u2019d add a stand mixer but I think that\u2019s been covered.","human_ref_B":"Yeah like the other comment said definitely baking mats and the big quality tool is a kitchenaid stand mixer.  If you're also looking for just general baking equipment, you can check out https:\/\/www.shopbysub.com\/Baking and \/AskBaking, I built the site for this kind of use case. It shows reddit comments that mentioned Amazon products and it's grouped by subreddit so you can generally get some good baking product recommendations from other Redditors that way","labels":1,"seconds_difference":16056.0,"score_ratio":2.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6ifx9p","c_root_id_B":"g6hzwr6","created_at_utc_A":1601015387,"created_at_utc_B":1601004045,"score_A":4,"score_B":2,"human_ref_A":"Bench scraper, bowl scraper, Dutch whisk (that\u2019s a very specific type), and a scale. I\u2019d add a stand mixer but I think that\u2019s been covered.","human_ref_B":"Silicon baking mats saves on using parchment paper all the time","labels":1,"seconds_difference":11342.0,"score_ratio":2.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6iaa35","c_root_id_B":"g6ifx9p","created_at_utc_A":1601011155,"created_at_utc_B":1601015387,"score_A":2,"score_B":4,"human_ref_A":"I know it is a little weird but I really love the red and white spatula\u2019s from Rubbermaid. They are the best and last forever.   Also I would not get a tilt head mixer. If you plan to use it a lot it can start getting loose.","human_ref_B":"Bench scraper, bowl scraper, Dutch whisk (that\u2019s a very specific type), and a scale. I\u2019d add a stand mixer but I think that\u2019s been covered.","labels":0,"seconds_difference":4232.0,"score_ratio":2.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6igixy","c_root_id_B":"g6hypho","created_at_utc_A":1601015879,"created_at_utc_B":1601003342,"score_A":4,"score_B":3,"human_ref_A":"KITCHENAID MIXER. It\u2019s really the holy grail item.  I love mousse molds. It makes fairly simple recipes look super fancy. I get all of mine from bakedeco.com . If you live in New England USA, it comes in literally one day. It\u2019s crazy, faster than amazon prime and that\u2019s choosing normal shipping. If you live in NE, never pay for faster shipping   I\u2019d recommend the Russian tale mold or a simple round mold to start and maybe a finishing spray, like a gold luster. If she paints the inside of the mold with chocolate, then fills it with whatever, freezes it, then gives it a quick spray of gold, it\u2019ll look really fancy  She\u2019ll also need a zester for sure","human_ref_B":"I also use these glass bowls constantly.","labels":1,"seconds_difference":12537.0,"score_ratio":1.3333333333}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hrttm","c_root_id_B":"g6igixy","created_at_utc_A":1600999331,"created_at_utc_B":1601015879,"score_A":2,"score_B":4,"human_ref_A":"Yeah like the other comment said definitely baking mats and the big quality tool is a kitchenaid stand mixer.  If you're also looking for just general baking equipment, you can check out https:\/\/www.shopbysub.com\/Baking and \/AskBaking, I built the site for this kind of use case. It shows reddit comments that mentioned Amazon products and it's grouped by subreddit so you can generally get some good baking product recommendations from other Redditors that way","human_ref_B":"KITCHENAID MIXER. It\u2019s really the holy grail item.  I love mousse molds. It makes fairly simple recipes look super fancy. I get all of mine from bakedeco.com . If you live in New England USA, it comes in literally one day. It\u2019s crazy, faster than amazon prime and that\u2019s choosing normal shipping. If you live in NE, never pay for faster shipping   I\u2019d recommend the Russian tale mold or a simple round mold to start and maybe a finishing spray, like a gold luster. If she paints the inside of the mold with chocolate, then fills it with whatever, freezes it, then gives it a quick spray of gold, it\u2019ll look really fancy  She\u2019ll also need a zester for sure","labels":0,"seconds_difference":16548.0,"score_ratio":2.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6igixy","c_root_id_B":"g6hzwr6","created_at_utc_A":1601015879,"created_at_utc_B":1601004045,"score_A":4,"score_B":2,"human_ref_A":"KITCHENAID MIXER. It\u2019s really the holy grail item.  I love mousse molds. It makes fairly simple recipes look super fancy. I get all of mine from bakedeco.com . If you live in New England USA, it comes in literally one day. It\u2019s crazy, faster than amazon prime and that\u2019s choosing normal shipping. If you live in NE, never pay for faster shipping   I\u2019d recommend the Russian tale mold or a simple round mold to start and maybe a finishing spray, like a gold luster. If she paints the inside of the mold with chocolate, then fills it with whatever, freezes it, then gives it a quick spray of gold, it\u2019ll look really fancy  She\u2019ll also need a zester for sure","human_ref_B":"Silicon baking mats saves on using parchment paper all the time","labels":1,"seconds_difference":11834.0,"score_ratio":2.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6iaa35","c_root_id_B":"g6igixy","created_at_utc_A":1601011155,"created_at_utc_B":1601015879,"score_A":2,"score_B":4,"human_ref_A":"I know it is a little weird but I really love the red and white spatula\u2019s from Rubbermaid. They are the best and last forever.   Also I would not get a tilt head mixer. If you plan to use it a lot it can start getting loose.","human_ref_B":"KITCHENAID MIXER. It\u2019s really the holy grail item.  I love mousse molds. It makes fairly simple recipes look super fancy. I get all of mine from bakedeco.com . If you live in New England USA, it comes in literally one day. It\u2019s crazy, faster than amazon prime and that\u2019s choosing normal shipping. If you live in NE, never pay for faster shipping   I\u2019d recommend the Russian tale mold or a simple round mold to start and maybe a finishing spray, like a gold luster. If she paints the inside of the mold with chocolate, then fills it with whatever, freezes it, then gives it a quick spray of gold, it\u2019ll look really fancy  She\u2019ll also need a zester for sure","labels":0,"seconds_difference":4724.0,"score_ratio":2.0}
+{"post_id":"iza4xc","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Baking equipment recommendations? My wife is getting into baking more seriously.  She never feels like she deserves the good equipment, so I am trying to stock our kitchen with all the bells and whistles.  I found this great thread with a lot of the essentials, most of which I've already purchased (still need a cookie scoop + turntable)   What I am wondering are what are the next level tools that you'd recommend?  Lifetime purchases (Silverwood Bakeware) or dollar store (paint brush set) doesn't matter.","c_root_id_A":"g6hypho","c_root_id_B":"g6hrttm","created_at_utc_A":1601003342,"created_at_utc_B":1600999331,"score_A":3,"score_B":2,"human_ref_A":"I also use these glass bowls constantly.","human_ref_B":"Yeah like the other comment said definitely baking mats and the big quality tool is a kitchenaid stand mixer.  If you're also looking for just general baking equipment, you can check out https:\/\/www.shopbysub.com\/Baking and \/AskBaking, I built the site for this kind of use case. It shows reddit comments that mentioned Amazon products and it's grouped by subreddit so you can generally get some good baking product recommendations from other Redditors that way","labels":1,"seconds_difference":4011.0,"score_ratio":1.5}
+{"post_id":"zqyknp","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Why do real vanilla beans have zero flavor? I scraped out 6 expensive vanilla pods for a frosting and could still BARELY taste any vanilla.  Sure the seeds look cool, but what's going on?  This happens all the time no matter which company I buy the beans\/pods from.  I'll also add that the faint vanilla flavor I DO taste is not any better than extract, maybe only a tiny bit 'richer' tasting I guess.  Is the vanilla bean market a scam?  I saw one guy on youtube soak his beans in vodka before using them, is that the step I'm missing?","c_root_id_A":"j10xtqc","c_root_id_B":"j10w2if","created_at_utc_A":1671571982,"created_at_utc_B":1671571283,"score_A":140,"score_B":42,"human_ref_A":"Huh. I don't know what kind of vanilla beans you're using but the ones I just got from Costco slapped me in the face with vanilla flavor. I specifically bought them for ice cream and pastry cream and it was like...VANILLAAAAAAAA.","human_ref_B":"I agree with u\/tonicfire about using vanilla bean paste. Trader Joe\u2019s also has a good one you can find that\u2019s much cheaper than other brands.   One thing I like to do with vanilla beans is mix the beans with sugar and let it sit for several weeks. You can also add it to your recipe right away.   But use the now empty pod with brown butter. Put the pods in the pan with the butter as you\u2019re melting and browning the butter. It will add an amazing, deep flavor to whatever you\u2019re making. I also still add a teaspoon or so of extract when using pods.","labels":1,"seconds_difference":699.0,"score_ratio":3.3333333333}
+{"post_id":"zqyknp","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Why do real vanilla beans have zero flavor? I scraped out 6 expensive vanilla pods for a frosting and could still BARELY taste any vanilla.  Sure the seeds look cool, but what's going on?  This happens all the time no matter which company I buy the beans\/pods from.  I'll also add that the faint vanilla flavor I DO taste is not any better than extract, maybe only a tiny bit 'richer' tasting I guess.  Is the vanilla bean market a scam?  I saw one guy on youtube soak his beans in vodka before using them, is that the step I'm missing?","c_root_id_A":"j10w2if","c_root_id_B":"j11bls1","created_at_utc_A":1671571283,"created_at_utc_B":1671577656,"score_A":42,"score_B":124,"human_ref_A":"I agree with u\/tonicfire about using vanilla bean paste. Trader Joe\u2019s also has a good one you can find that\u2019s much cheaper than other brands.   One thing I like to do with vanilla beans is mix the beans with sugar and let it sit for several weeks. You can also add it to your recipe right away.   But use the now empty pod with brown butter. Put the pods in the pan with the butter as you\u2019re melting and browning the butter. It will add an amazing, deep flavor to whatever you\u2019re making. I also still add a teaspoon or so of extract when using pods.","human_ref_B":"Few possibilities:  1) Your application of these beans isn't a good one. Simply scraping the seeds into frosting won't give you the same flavor as steeping the beans in milk for a custard or something.  2a) Your beans are consistently old. When you get (and use) them, are they oily, shiny, and flexible? If not, they may have lost a decent amount of vanilla flavor.  2b) Where are you purchasing your beans from? You mention they're expensive; I've used co-op programs to buy them for between $1-2\/bean. Expensive, but not exorbitantly so.","labels":0,"seconds_difference":6373.0,"score_ratio":2.9523809524}
+{"post_id":"zqyknp","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Why do real vanilla beans have zero flavor? I scraped out 6 expensive vanilla pods for a frosting and could still BARELY taste any vanilla.  Sure the seeds look cool, but what's going on?  This happens all the time no matter which company I buy the beans\/pods from.  I'll also add that the faint vanilla flavor I DO taste is not any better than extract, maybe only a tiny bit 'richer' tasting I guess.  Is the vanilla bean market a scam?  I saw one guy on youtube soak his beans in vodka before using them, is that the step I'm missing?","c_root_id_A":"j10w2if","c_root_id_B":"j11bnku","created_at_utc_A":1671571283,"created_at_utc_B":1671577677,"score_A":42,"score_B":58,"human_ref_A":"I agree with u\/tonicfire about using vanilla bean paste. Trader Joe\u2019s also has a good one you can find that\u2019s much cheaper than other brands.   One thing I like to do with vanilla beans is mix the beans with sugar and let it sit for several weeks. You can also add it to your recipe right away.   But use the now empty pod with brown butter. Put the pods in the pan with the butter as you\u2019re melting and browning the butter. It will add an amazing, deep flavor to whatever you\u2019re making. I also still add a teaspoon or so of extract when using pods.","human_ref_B":"Using beans for a frosting is a waste of money, imo. Extracts and pastes are better for stuff like that and beans are for things that get infused.","labels":0,"seconds_difference":6394.0,"score_ratio":1.380952381}
+{"post_id":"zqyknp","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Why do real vanilla beans have zero flavor? I scraped out 6 expensive vanilla pods for a frosting and could still BARELY taste any vanilla.  Sure the seeds look cool, but what's going on?  This happens all the time no matter which company I buy the beans\/pods from.  I'll also add that the faint vanilla flavor I DO taste is not any better than extract, maybe only a tiny bit 'richer' tasting I guess.  Is the vanilla bean market a scam?  I saw one guy on youtube soak his beans in vodka before using them, is that the step I'm missing?","c_root_id_A":"j11bnku","c_root_id_B":"j11bm0e","created_at_utc_A":1671577677,"created_at_utc_B":1671577659,"score_A":58,"score_B":11,"human_ref_A":"Using beans for a frosting is a waste of money, imo. Extracts and pastes are better for stuff like that and beans are for things that get infused.","human_ref_B":"I have to say, I never particularly noticed a strong taste from vanilla beans. But what I do notice is a very strong vanilla smell. Also, vanilla beans really need to steep to work well, so if you aren't steeping them, then that could be part of the problem.","labels":1,"seconds_difference":18.0,"score_ratio":5.2727272727}
+{"post_id":"zqyknp","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Why do real vanilla beans have zero flavor? I scraped out 6 expensive vanilla pods for a frosting and could still BARELY taste any vanilla.  Sure the seeds look cool, but what's going on?  This happens all the time no matter which company I buy the beans\/pods from.  I'll also add that the faint vanilla flavor I DO taste is not any better than extract, maybe only a tiny bit 'richer' tasting I guess.  Is the vanilla bean market a scam?  I saw one guy on youtube soak his beans in vodka before using them, is that the step I'm missing?","c_root_id_A":"j122ewy","c_root_id_B":"j11bm0e","created_at_utc_A":1671589652,"created_at_utc_B":1671577659,"score_A":17,"score_B":11,"human_ref_A":"I thought it took heat and fat to release the essence fully. I assume your frosting was not warmed?","human_ref_B":"I have to say, I never particularly noticed a strong taste from vanilla beans. But what I do notice is a very strong vanilla smell. Also, vanilla beans really need to steep to work well, so if you aren't steeping them, then that could be part of the problem.","labels":1,"seconds_difference":11993.0,"score_ratio":1.5454545455}
+{"post_id":"zqyknp","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Why do real vanilla beans have zero flavor? I scraped out 6 expensive vanilla pods for a frosting and could still BARELY taste any vanilla.  Sure the seeds look cool, but what's going on?  This happens all the time no matter which company I buy the beans\/pods from.  I'll also add that the faint vanilla flavor I DO taste is not any better than extract, maybe only a tiny bit 'richer' tasting I guess.  Is the vanilla bean market a scam?  I saw one guy on youtube soak his beans in vodka before using them, is that the step I'm missing?","c_root_id_A":"j11cyfu","c_root_id_B":"j122ewy","created_at_utc_A":1671578234,"created_at_utc_B":1671589652,"score_A":8,"score_B":17,"human_ref_A":"Check out this video from America's Test Kitchen. It explains why imitation vanilla is so much more vanilla-y than the genuine product. This could be a contributing factor to what you're experiencing.  https:\/\/youtu.be\/Y2QV4kNHCrE","human_ref_B":"I thought it took heat and fat to release the essence fully. I assume your frosting was not warmed?","labels":0,"seconds_difference":11418.0,"score_ratio":2.125}
+{"post_id":"zqyknp","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Why do real vanilla beans have zero flavor? I scraped out 6 expensive vanilla pods for a frosting and could still BARELY taste any vanilla.  Sure the seeds look cool, but what's going on?  This happens all the time no matter which company I buy the beans\/pods from.  I'll also add that the faint vanilla flavor I DO taste is not any better than extract, maybe only a tiny bit 'richer' tasting I guess.  Is the vanilla bean market a scam?  I saw one guy on youtube soak his beans in vodka before using them, is that the step I'm missing?","c_root_id_A":"j11dpjt","c_root_id_B":"j122ewy","created_at_utc_A":1671578558,"created_at_utc_B":1671589652,"score_A":6,"score_B":17,"human_ref_A":"I use vanilla beans, but I steep the seeds and pods in cream (or whatever liquid medium you\u2019re using) to extract the flavor. There\u2019s nothing quite like it. But I do second those advocating for vanilla bean paste. It\u2019s delicious, easy, better that extract and cleaner than a bean.","human_ref_B":"I thought it took heat and fat to release the essence fully. I assume your frosting was not warmed?","labels":0,"seconds_difference":11094.0,"score_ratio":2.8333333333}
+{"post_id":"zqyknp","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Why do real vanilla beans have zero flavor? I scraped out 6 expensive vanilla pods for a frosting and could still BARELY taste any vanilla.  Sure the seeds look cool, but what's going on?  This happens all the time no matter which company I buy the beans\/pods from.  I'll also add that the faint vanilla flavor I DO taste is not any better than extract, maybe only a tiny bit 'richer' tasting I guess.  Is the vanilla bean market a scam?  I saw one guy on youtube soak his beans in vodka before using them, is that the step I'm missing?","c_root_id_A":"j11gndo","c_root_id_B":"j122ewy","created_at_utc_A":1671579833,"created_at_utc_B":1671589652,"score_A":6,"score_B":17,"human_ref_A":"Make a German buttercream or an anglaise-based one so you can steep the beans. Just scraping them won\u2019t do much. And if you do scrape, throw a shot of bourbon, whisky, or rum into the frosting. It will give you some of the vanilla flavor you want. I use ground vanilla beans in combination with extract for something like frosting. For something baked I use imitation.","human_ref_B":"I thought it took heat and fat to release the essence fully. I assume your frosting was not warmed?","labels":0,"seconds_difference":9819.0,"score_ratio":2.8333333333}
+{"post_id":"zqyknp","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Why do real vanilla beans have zero flavor? I scraped out 6 expensive vanilla pods for a frosting and could still BARELY taste any vanilla.  Sure the seeds look cool, but what's going on?  This happens all the time no matter which company I buy the beans\/pods from.  I'll also add that the faint vanilla flavor I DO taste is not any better than extract, maybe only a tiny bit 'richer' tasting I guess.  Is the vanilla bean market a scam?  I saw one guy on youtube soak his beans in vodka before using them, is that the step I'm missing?","c_root_id_A":"j122ewy","c_root_id_B":"j11uuzh","created_at_utc_A":1671589652,"created_at_utc_B":1671586176,"score_A":17,"score_B":5,"human_ref_A":"I thought it took heat and fat to release the essence fully. I assume your frosting was not warmed?","human_ref_B":"They don\u2019t. They have absolutely incredible flavour. Incredible. I get fresh ones from far North Queensland. When they arrive my entire letterbox smells amazing!  It\u2019s like banana - The NT bananas taste like banana flavouring. Instead of nothing!","labels":1,"seconds_difference":3476.0,"score_ratio":3.4}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwegp6","c_root_id_B":"hdwcxd2","created_at_utc_A":1632353063,"created_at_utc_B":1632352338,"score_A":48,"score_B":23,"human_ref_A":"Seriously, the first one for me was parchment paper.  But learning how to \\*properly\\* cream butter and sugar probable had the biggest effect.  Oh.. and the day I bought a, oven thermometer and discovered that my oven is a liar.","human_ref_B":"A kitchen scale!","labels":1,"seconds_difference":725.0,"score_ratio":2.0869565217}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxcbmo","c_root_id_B":"hdwcxd2","created_at_utc_A":1632369923,"created_at_utc_B":1632352338,"score_A":44,"score_B":23,"human_ref_A":"Can I do multiple?  Haha:  1. Switching to baking by weight using a scale.  I get CONSISTENCY now! 2. Using a cheap instant-read thermometer (especially for bread & brownies!).  I do a lot of no-knead bread & this helped me get great results more often! 3. Creaming the butter & the sugar.  Or eggs & sugar, depending on the recipe.  4 to 8 minutes depending on the recipes (ex. chocolate-chip cookies, brownies, etc.) 4. Not only using parchment paper, but PRE-CUT parchment paper!  Of all of the luxuries I've been able to enjoy over the years in my kitchen, this one is my faaaaaaavorite lol 5. Adopting a structured approach to baking.  I'm very much a mood-driven person; adopting a really simple structured approach helped me bottle that creative drive & turn it into engaging in baking more often.  I basically just plan things out one week ahead at a time & make sure I have all of the ingredients and set smartphone reminders to remind me to bake.  That way I have everything ready to go, which makes engaging in baking sooooo much easier due to preparation & convenience than waiting for the mood to strike! 6. Danish dough whisk.  Basically a 2D whisk.  Fantastic for batters & doughs!  I have a regular large one for most stuff plus a small one for things like oatmeal with mix-ins.  Also really good for mixing in frozen chocolate-chips so you don't get streaks! 7. Bi-material spatula-spoon.  This will be buried with me, I kid you not.  Picture this: Kitchenaid mixer bowl, two hands, one magic spoon for pulling the battery out & then scraping the sides clean! 8. SideSwipe blade for my Kitchenaid.  It scrapes the sides & the bottom so I don't have to!  Also pushes the ingredients down & supposedly mixes a lot faster than a regular flat paddle blade. Plus no oxidation! 9. Creating a visual \"look book\" for my family's favorite recipes.  Literally just a 3-ring binder with those clear paper sleeves - physical, simple, easy to use!  I have color-printed photos of stuff like this in there to inspire me!  I also use Pinterest quite a bit, as well as the Pinterest plugin for Google Chrome to capture things to put into boards. 10. The no-knead bread technique.  I make fresh bread & bready products all the time with this technique now!  Bread, baguettes, dinner rolls, cinnamon rolls, giant soft pretzels, bagels, English muffins, etc.!  Hugely, incredibly under-rated.  The ease at which you can bake every day if you want to is criminal!  They say a man's home should be his castle; I feel like your kitchen should be a mental vacation spot, where your tools & your setup work to support you in doing enjoyable things, rather than being a chore!  Having great tools, great ideas to work off, and a simple structured approach really goes a long way to making it fun & easy to engage in baking on a regular basis!","human_ref_B":"A kitchen scale!","labels":1,"seconds_difference":17585.0,"score_ratio":1.9130434783}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwodmo","c_root_id_B":"hdxcbmo","created_at_utc_A":1632357798,"created_at_utc_B":1632369923,"score_A":22,"score_B":44,"human_ref_A":"A mini ice cream scoop!  I use it to keep my cookies uniform in size and shape. Definitely elevated my holiday cookie game.","human_ref_B":"Can I do multiple?  Haha:  1. Switching to baking by weight using a scale.  I get CONSISTENCY now! 2. Using a cheap instant-read thermometer (especially for bread & brownies!).  I do a lot of no-knead bread & this helped me get great results more often! 3. Creaming the butter & the sugar.  Or eggs & sugar, depending on the recipe.  4 to 8 minutes depending on the recipes (ex. chocolate-chip cookies, brownies, etc.) 4. Not only using parchment paper, but PRE-CUT parchment paper!  Of all of the luxuries I've been able to enjoy over the years in my kitchen, this one is my faaaaaaavorite lol 5. Adopting a structured approach to baking.  I'm very much a mood-driven person; adopting a really simple structured approach helped me bottle that creative drive & turn it into engaging in baking more often.  I basically just plan things out one week ahead at a time & make sure I have all of the ingredients and set smartphone reminders to remind me to bake.  That way I have everything ready to go, which makes engaging in baking sooooo much easier due to preparation & convenience than waiting for the mood to strike! 6. Danish dough whisk.  Basically a 2D whisk.  Fantastic for batters & doughs!  I have a regular large one for most stuff plus a small one for things like oatmeal with mix-ins.  Also really good for mixing in frozen chocolate-chips so you don't get streaks! 7. Bi-material spatula-spoon.  This will be buried with me, I kid you not.  Picture this: Kitchenaid mixer bowl, two hands, one magic spoon for pulling the battery out & then scraping the sides clean! 8. SideSwipe blade for my Kitchenaid.  It scrapes the sides & the bottom so I don't have to!  Also pushes the ingredients down & supposedly mixes a lot faster than a regular flat paddle blade. Plus no oxidation! 9. Creating a visual \"look book\" for my family's favorite recipes.  Literally just a 3-ring binder with those clear paper sleeves - physical, simple, easy to use!  I have color-printed photos of stuff like this in there to inspire me!  I also use Pinterest quite a bit, as well as the Pinterest plugin for Google Chrome to capture things to put into boards. 10. The no-knead bread technique.  I make fresh bread & bready products all the time with this technique now!  Bread, baguettes, dinner rolls, cinnamon rolls, giant soft pretzels, bagels, English muffins, etc.!  Hugely, incredibly under-rated.  The ease at which you can bake every day if you want to is criminal!  They say a man's home should be his castle; I feel like your kitchen should be a mental vacation spot, where your tools & your setup work to support you in doing enjoyable things, rather than being a chore!  Having great tools, great ideas to work off, and a simple structured approach really goes a long way to making it fun & easy to engage in baking on a regular basis!","labels":0,"seconds_difference":12125.0,"score_ratio":2.0}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx77s6","c_root_id_B":"hdxcbmo","created_at_utc_A":1632367100,"created_at_utc_B":1632369923,"score_A":20,"score_B":44,"human_ref_A":"someone in this sub mentioned folding with a whisk instead of a spatula; enables you to incorporate dry with less rotations. Makes total sense to me. I'm in culinary school for baking and these was never mentioned so im pretty jazzed about that","human_ref_B":"Can I do multiple?  Haha:  1. Switching to baking by weight using a scale.  I get CONSISTENCY now! 2. Using a cheap instant-read thermometer (especially for bread & brownies!).  I do a lot of no-knead bread & this helped me get great results more often! 3. Creaming the butter & the sugar.  Or eggs & sugar, depending on the recipe.  4 to 8 minutes depending on the recipes (ex. chocolate-chip cookies, brownies, etc.) 4. Not only using parchment paper, but PRE-CUT parchment paper!  Of all of the luxuries I've been able to enjoy over the years in my kitchen, this one is my faaaaaaavorite lol 5. Adopting a structured approach to baking.  I'm very much a mood-driven person; adopting a really simple structured approach helped me bottle that creative drive & turn it into engaging in baking more often.  I basically just plan things out one week ahead at a time & make sure I have all of the ingredients and set smartphone reminders to remind me to bake.  That way I have everything ready to go, which makes engaging in baking sooooo much easier due to preparation & convenience than waiting for the mood to strike! 6. Danish dough whisk.  Basically a 2D whisk.  Fantastic for batters & doughs!  I have a regular large one for most stuff plus a small one for things like oatmeal with mix-ins.  Also really good for mixing in frozen chocolate-chips so you don't get streaks! 7. Bi-material spatula-spoon.  This will be buried with me, I kid you not.  Picture this: Kitchenaid mixer bowl, two hands, one magic spoon for pulling the battery out & then scraping the sides clean! 8. SideSwipe blade for my Kitchenaid.  It scrapes the sides & the bottom so I don't have to!  Also pushes the ingredients down & supposedly mixes a lot faster than a regular flat paddle blade. Plus no oxidation! 9. Creating a visual \"look book\" for my family's favorite recipes.  Literally just a 3-ring binder with those clear paper sleeves - physical, simple, easy to use!  I have color-printed photos of stuff like this in there to inspire me!  I also use Pinterest quite a bit, as well as the Pinterest plugin for Google Chrome to capture things to put into boards. 10. The no-knead bread technique.  I make fresh bread & bready products all the time with this technique now!  Bread, baguettes, dinner rolls, cinnamon rolls, giant soft pretzels, bagels, English muffins, etc.!  Hugely, incredibly under-rated.  The ease at which you can bake every day if you want to is criminal!  They say a man's home should be his castle; I feel like your kitchen should be a mental vacation spot, where your tools & your setup work to support you in doing enjoyable things, rather than being a chore!  Having great tools, great ideas to work off, and a simple structured approach really goes a long way to making it fun & easy to engage in baking on a regular basis!","labels":0,"seconds_difference":2823.0,"score_ratio":2.2}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxcbmo","c_root_id_B":"hdwqxp1","created_at_utc_A":1632369923,"created_at_utc_B":1632359017,"score_A":44,"score_B":20,"human_ref_A":"Can I do multiple?  Haha:  1. Switching to baking by weight using a scale.  I get CONSISTENCY now! 2. Using a cheap instant-read thermometer (especially for bread & brownies!).  I do a lot of no-knead bread & this helped me get great results more often! 3. Creaming the butter & the sugar.  Or eggs & sugar, depending on the recipe.  4 to 8 minutes depending on the recipes (ex. chocolate-chip cookies, brownies, etc.) 4. Not only using parchment paper, but PRE-CUT parchment paper!  Of all of the luxuries I've been able to enjoy over the years in my kitchen, this one is my faaaaaaavorite lol 5. Adopting a structured approach to baking.  I'm very much a mood-driven person; adopting a really simple structured approach helped me bottle that creative drive & turn it into engaging in baking more often.  I basically just plan things out one week ahead at a time & make sure I have all of the ingredients and set smartphone reminders to remind me to bake.  That way I have everything ready to go, which makes engaging in baking sooooo much easier due to preparation & convenience than waiting for the mood to strike! 6. Danish dough whisk.  Basically a 2D whisk.  Fantastic for batters & doughs!  I have a regular large one for most stuff plus a small one for things like oatmeal with mix-ins.  Also really good for mixing in frozen chocolate-chips so you don't get streaks! 7. Bi-material spatula-spoon.  This will be buried with me, I kid you not.  Picture this: Kitchenaid mixer bowl, two hands, one magic spoon for pulling the battery out & then scraping the sides clean! 8. SideSwipe blade for my Kitchenaid.  It scrapes the sides & the bottom so I don't have to!  Also pushes the ingredients down & supposedly mixes a lot faster than a regular flat paddle blade. Plus no oxidation! 9. Creating a visual \"look book\" for my family's favorite recipes.  Literally just a 3-ring binder with those clear paper sleeves - physical, simple, easy to use!  I have color-printed photos of stuff like this in there to inspire me!  I also use Pinterest quite a bit, as well as the Pinterest plugin for Google Chrome to capture things to put into boards. 10. The no-knead bread technique.  I make fresh bread & bready products all the time with this technique now!  Bread, baguettes, dinner rolls, cinnamon rolls, giant soft pretzels, bagels, English muffins, etc.!  Hugely, incredibly under-rated.  The ease at which you can bake every day if you want to is criminal!  They say a man's home should be his castle; I feel like your kitchen should be a mental vacation spot, where your tools & your setup work to support you in doing enjoyable things, rather than being a chore!  Having great tools, great ideas to work off, and a simple structured approach really goes a long way to making it fun & easy to engage in baking on a regular basis!","human_ref_B":"1) Kitchen scale 2) Dobord. They don't seem to make these any more so you'd have to pry mine from my cold dead hands.","labels":1,"seconds_difference":10906.0,"score_ratio":2.2}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwzd1z","c_root_id_B":"hdxcbmo","created_at_utc_A":1632363074,"created_at_utc_B":1632369923,"score_A":16,"score_B":44,"human_ref_A":"Since scale, offset knife, and portion scoop are already mentioned.....my bench scraper!","human_ref_B":"Can I do multiple?  Haha:  1. Switching to baking by weight using a scale.  I get CONSISTENCY now! 2. Using a cheap instant-read thermometer (especially for bread & brownies!).  I do a lot of no-knead bread & this helped me get great results more often! 3. Creaming the butter & the sugar.  Or eggs & sugar, depending on the recipe.  4 to 8 minutes depending on the recipes (ex. chocolate-chip cookies, brownies, etc.) 4. Not only using parchment paper, but PRE-CUT parchment paper!  Of all of the luxuries I've been able to enjoy over the years in my kitchen, this one is my faaaaaaavorite lol 5. Adopting a structured approach to baking.  I'm very much a mood-driven person; adopting a really simple structured approach helped me bottle that creative drive & turn it into engaging in baking more often.  I basically just plan things out one week ahead at a time & make sure I have all of the ingredients and set smartphone reminders to remind me to bake.  That way I have everything ready to go, which makes engaging in baking sooooo much easier due to preparation & convenience than waiting for the mood to strike! 6. Danish dough whisk.  Basically a 2D whisk.  Fantastic for batters & doughs!  I have a regular large one for most stuff plus a small one for things like oatmeal with mix-ins.  Also really good for mixing in frozen chocolate-chips so you don't get streaks! 7. Bi-material spatula-spoon.  This will be buried with me, I kid you not.  Picture this: Kitchenaid mixer bowl, two hands, one magic spoon for pulling the battery out & then scraping the sides clean! 8. SideSwipe blade for my Kitchenaid.  It scrapes the sides & the bottom so I don't have to!  Also pushes the ingredients down & supposedly mixes a lot faster than a regular flat paddle blade. Plus no oxidation! 9. Creating a visual \"look book\" for my family's favorite recipes.  Literally just a 3-ring binder with those clear paper sleeves - physical, simple, easy to use!  I have color-printed photos of stuff like this in there to inspire me!  I also use Pinterest quite a bit, as well as the Pinterest plugin for Google Chrome to capture things to put into boards. 10. The no-knead bread technique.  I make fresh bread & bready products all the time with this technique now!  Bread, baguettes, dinner rolls, cinnamon rolls, giant soft pretzels, bagels, English muffins, etc.!  Hugely, incredibly under-rated.  The ease at which you can bake every day if you want to is criminal!  They say a man's home should be his castle; I feel like your kitchen should be a mental vacation spot, where your tools & your setup work to support you in doing enjoyable things, rather than being a chore!  Having great tools, great ideas to work off, and a simple structured approach really goes a long way to making it fun & easy to engage in baking on a regular basis!","labels":0,"seconds_difference":6849.0,"score_ratio":2.75}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx5dfv","c_root_id_B":"hdxcbmo","created_at_utc_A":1632366133,"created_at_utc_B":1632369923,"score_A":16,"score_B":44,"human_ref_A":"Parchment sheets. They\u2019re pre-cut, always flat, and fit a sheet pan exactly. You can buy a pack of like 500 on amazon pretty cheap and you never have to deal  with a stupid roll.","human_ref_B":"Can I do multiple?  Haha:  1. Switching to baking by weight using a scale.  I get CONSISTENCY now! 2. Using a cheap instant-read thermometer (especially for bread & brownies!).  I do a lot of no-knead bread & this helped me get great results more often! 3. Creaming the butter & the sugar.  Or eggs & sugar, depending on the recipe.  4 to 8 minutes depending on the recipes (ex. chocolate-chip cookies, brownies, etc.) 4. Not only using parchment paper, but PRE-CUT parchment paper!  Of all of the luxuries I've been able to enjoy over the years in my kitchen, this one is my faaaaaaavorite lol 5. Adopting a structured approach to baking.  I'm very much a mood-driven person; adopting a really simple structured approach helped me bottle that creative drive & turn it into engaging in baking more often.  I basically just plan things out one week ahead at a time & make sure I have all of the ingredients and set smartphone reminders to remind me to bake.  That way I have everything ready to go, which makes engaging in baking sooooo much easier due to preparation & convenience than waiting for the mood to strike! 6. Danish dough whisk.  Basically a 2D whisk.  Fantastic for batters & doughs!  I have a regular large one for most stuff plus a small one for things like oatmeal with mix-ins.  Also really good for mixing in frozen chocolate-chips so you don't get streaks! 7. Bi-material spatula-spoon.  This will be buried with me, I kid you not.  Picture this: Kitchenaid mixer bowl, two hands, one magic spoon for pulling the battery out & then scraping the sides clean! 8. SideSwipe blade for my Kitchenaid.  It scrapes the sides & the bottom so I don't have to!  Also pushes the ingredients down & supposedly mixes a lot faster than a regular flat paddle blade. Plus no oxidation! 9. Creating a visual \"look book\" for my family's favorite recipes.  Literally just a 3-ring binder with those clear paper sleeves - physical, simple, easy to use!  I have color-printed photos of stuff like this in there to inspire me!  I also use Pinterest quite a bit, as well as the Pinterest plugin for Google Chrome to capture things to put into boards. 10. The no-knead bread technique.  I make fresh bread & bready products all the time with this technique now!  Bread, baguettes, dinner rolls, cinnamon rolls, giant soft pretzels, bagels, English muffins, etc.!  Hugely, incredibly under-rated.  The ease at which you can bake every day if you want to is criminal!  They say a man's home should be his castle; I feel like your kitchen should be a mental vacation spot, where your tools & your setup work to support you in doing enjoyable things, rather than being a chore!  Having great tools, great ideas to work off, and a simple structured approach really goes a long way to making it fun & easy to engage in baking on a regular basis!","labels":0,"seconds_difference":3790.0,"score_ratio":2.75}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwh5tz","c_root_id_B":"hdxcbmo","created_at_utc_A":1632354361,"created_at_utc_B":1632369923,"score_A":13,"score_B":44,"human_ref_A":"Youtube has really helped me. It allows me to have a better idea about how things should look.","human_ref_B":"Can I do multiple?  Haha:  1. Switching to baking by weight using a scale.  I get CONSISTENCY now! 2. Using a cheap instant-read thermometer (especially for bread & brownies!).  I do a lot of no-knead bread & this helped me get great results more often! 3. Creaming the butter & the sugar.  Or eggs & sugar, depending on the recipe.  4 to 8 minutes depending on the recipes (ex. chocolate-chip cookies, brownies, etc.) 4. Not only using parchment paper, but PRE-CUT parchment paper!  Of all of the luxuries I've been able to enjoy over the years in my kitchen, this one is my faaaaaaavorite lol 5. Adopting a structured approach to baking.  I'm very much a mood-driven person; adopting a really simple structured approach helped me bottle that creative drive & turn it into engaging in baking more often.  I basically just plan things out one week ahead at a time & make sure I have all of the ingredients and set smartphone reminders to remind me to bake.  That way I have everything ready to go, which makes engaging in baking sooooo much easier due to preparation & convenience than waiting for the mood to strike! 6. Danish dough whisk.  Basically a 2D whisk.  Fantastic for batters & doughs!  I have a regular large one for most stuff plus a small one for things like oatmeal with mix-ins.  Also really good for mixing in frozen chocolate-chips so you don't get streaks! 7. Bi-material spatula-spoon.  This will be buried with me, I kid you not.  Picture this: Kitchenaid mixer bowl, two hands, one magic spoon for pulling the battery out & then scraping the sides clean! 8. SideSwipe blade for my Kitchenaid.  It scrapes the sides & the bottom so I don't have to!  Also pushes the ingredients down & supposedly mixes a lot faster than a regular flat paddle blade. Plus no oxidation! 9. Creating a visual \"look book\" for my family's favorite recipes.  Literally just a 3-ring binder with those clear paper sleeves - physical, simple, easy to use!  I have color-printed photos of stuff like this in there to inspire me!  I also use Pinterest quite a bit, as well as the Pinterest plugin for Google Chrome to capture things to put into boards. 10. The no-knead bread technique.  I make fresh bread & bready products all the time with this technique now!  Bread, baguettes, dinner rolls, cinnamon rolls, giant soft pretzels, bagels, English muffins, etc.!  Hugely, incredibly under-rated.  The ease at which you can bake every day if you want to is criminal!  They say a man's home should be his castle; I feel like your kitchen should be a mental vacation spot, where your tools & your setup work to support you in doing enjoyable things, rather than being a chore!  Having great tools, great ideas to work off, and a simple structured approach really goes a long way to making it fun & easy to engage in baking on a regular basis!","labels":0,"seconds_difference":15562.0,"score_ratio":3.3846153846}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxcbmo","c_root_id_B":"hdwz7ke","created_at_utc_A":1632369923,"created_at_utc_B":1632363000,"score_A":44,"score_B":14,"human_ref_A":"Can I do multiple?  Haha:  1. Switching to baking by weight using a scale.  I get CONSISTENCY now! 2. Using a cheap instant-read thermometer (especially for bread & brownies!).  I do a lot of no-knead bread & this helped me get great results more often! 3. Creaming the butter & the sugar.  Or eggs & sugar, depending on the recipe.  4 to 8 minutes depending on the recipes (ex. chocolate-chip cookies, brownies, etc.) 4. Not only using parchment paper, but PRE-CUT parchment paper!  Of all of the luxuries I've been able to enjoy over the years in my kitchen, this one is my faaaaaaavorite lol 5. Adopting a structured approach to baking.  I'm very much a mood-driven person; adopting a really simple structured approach helped me bottle that creative drive & turn it into engaging in baking more often.  I basically just plan things out one week ahead at a time & make sure I have all of the ingredients and set smartphone reminders to remind me to bake.  That way I have everything ready to go, which makes engaging in baking sooooo much easier due to preparation & convenience than waiting for the mood to strike! 6. Danish dough whisk.  Basically a 2D whisk.  Fantastic for batters & doughs!  I have a regular large one for most stuff plus a small one for things like oatmeal with mix-ins.  Also really good for mixing in frozen chocolate-chips so you don't get streaks! 7. Bi-material spatula-spoon.  This will be buried with me, I kid you not.  Picture this: Kitchenaid mixer bowl, two hands, one magic spoon for pulling the battery out & then scraping the sides clean! 8. SideSwipe blade for my Kitchenaid.  It scrapes the sides & the bottom so I don't have to!  Also pushes the ingredients down & supposedly mixes a lot faster than a regular flat paddle blade. Plus no oxidation! 9. Creating a visual \"look book\" for my family's favorite recipes.  Literally just a 3-ring binder with those clear paper sleeves - physical, simple, easy to use!  I have color-printed photos of stuff like this in there to inspire me!  I also use Pinterest quite a bit, as well as the Pinterest plugin for Google Chrome to capture things to put into boards. 10. The no-knead bread technique.  I make fresh bread & bready products all the time with this technique now!  Bread, baguettes, dinner rolls, cinnamon rolls, giant soft pretzels, bagels, English muffins, etc.!  Hugely, incredibly under-rated.  The ease at which you can bake every day if you want to is criminal!  They say a man's home should be his castle; I feel like your kitchen should be a mental vacation spot, where your tools & your setup work to support you in doing enjoyable things, rather than being a chore!  Having great tools, great ideas to work off, and a simple structured approach really goes a long way to making it fun & easy to engage in baking on a regular basis!","human_ref_B":"Parchment paper. I will reuse the same piece dozens of times for cookies, and it\u2019s truly a game changer for me. I simply will not make cookies without it anymore. Silicone mats are not at all the same.","labels":1,"seconds_difference":6923.0,"score_ratio":3.1428571429}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwnvyd","c_root_id_B":"hdxcbmo","created_at_utc_A":1632357563,"created_at_utc_B":1632369923,"score_A":10,"score_B":44,"human_ref_A":"A dough stirrer (?) from King Arthur Flour. I use it for cakes, souffle, doughs, mixing dry ingredients, and mixing up my sourdough.  Not pricey, and could be found elsewhere.","human_ref_B":"Can I do multiple?  Haha:  1. Switching to baking by weight using a scale.  I get CONSISTENCY now! 2. Using a cheap instant-read thermometer (especially for bread & brownies!).  I do a lot of no-knead bread & this helped me get great results more often! 3. Creaming the butter & the sugar.  Or eggs & sugar, depending on the recipe.  4 to 8 minutes depending on the recipes (ex. chocolate-chip cookies, brownies, etc.) 4. Not only using parchment paper, but PRE-CUT parchment paper!  Of all of the luxuries I've been able to enjoy over the years in my kitchen, this one is my faaaaaaavorite lol 5. Adopting a structured approach to baking.  I'm very much a mood-driven person; adopting a really simple structured approach helped me bottle that creative drive & turn it into engaging in baking more often.  I basically just plan things out one week ahead at a time & make sure I have all of the ingredients and set smartphone reminders to remind me to bake.  That way I have everything ready to go, which makes engaging in baking sooooo much easier due to preparation & convenience than waiting for the mood to strike! 6. Danish dough whisk.  Basically a 2D whisk.  Fantastic for batters & doughs!  I have a regular large one for most stuff plus a small one for things like oatmeal with mix-ins.  Also really good for mixing in frozen chocolate-chips so you don't get streaks! 7. Bi-material spatula-spoon.  This will be buried with me, I kid you not.  Picture this: Kitchenaid mixer bowl, two hands, one magic spoon for pulling the battery out & then scraping the sides clean! 8. SideSwipe blade for my Kitchenaid.  It scrapes the sides & the bottom so I don't have to!  Also pushes the ingredients down & supposedly mixes a lot faster than a regular flat paddle blade. Plus no oxidation! 9. Creating a visual \"look book\" for my family's favorite recipes.  Literally just a 3-ring binder with those clear paper sleeves - physical, simple, easy to use!  I have color-printed photos of stuff like this in there to inspire me!  I also use Pinterest quite a bit, as well as the Pinterest plugin for Google Chrome to capture things to put into boards. 10. The no-knead bread technique.  I make fresh bread & bready products all the time with this technique now!  Bread, baguettes, dinner rolls, cinnamon rolls, giant soft pretzels, bagels, English muffins, etc.!  Hugely, incredibly under-rated.  The ease at which you can bake every day if you want to is criminal!  They say a man's home should be his castle; I feel like your kitchen should be a mental vacation spot, where your tools & your setup work to support you in doing enjoyable things, rather than being a chore!  Having great tools, great ideas to work off, and a simple structured approach really goes a long way to making it fun & easy to engage in baking on a regular basis!","labels":0,"seconds_difference":12360.0,"score_ratio":4.4}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxcbmo","c_root_id_B":"hdx5k9o","created_at_utc_A":1632369923,"created_at_utc_B":1632366231,"score_A":44,"score_B":11,"human_ref_A":"Can I do multiple?  Haha:  1. Switching to baking by weight using a scale.  I get CONSISTENCY now! 2. Using a cheap instant-read thermometer (especially for bread & brownies!).  I do a lot of no-knead bread & this helped me get great results more often! 3. Creaming the butter & the sugar.  Or eggs & sugar, depending on the recipe.  4 to 8 minutes depending on the recipes (ex. chocolate-chip cookies, brownies, etc.) 4. Not only using parchment paper, but PRE-CUT parchment paper!  Of all of the luxuries I've been able to enjoy over the years in my kitchen, this one is my faaaaaaavorite lol 5. Adopting a structured approach to baking.  I'm very much a mood-driven person; adopting a really simple structured approach helped me bottle that creative drive & turn it into engaging in baking more often.  I basically just plan things out one week ahead at a time & make sure I have all of the ingredients and set smartphone reminders to remind me to bake.  That way I have everything ready to go, which makes engaging in baking sooooo much easier due to preparation & convenience than waiting for the mood to strike! 6. Danish dough whisk.  Basically a 2D whisk.  Fantastic for batters & doughs!  I have a regular large one for most stuff plus a small one for things like oatmeal with mix-ins.  Also really good for mixing in frozen chocolate-chips so you don't get streaks! 7. Bi-material spatula-spoon.  This will be buried with me, I kid you not.  Picture this: Kitchenaid mixer bowl, two hands, one magic spoon for pulling the battery out & then scraping the sides clean! 8. SideSwipe blade for my Kitchenaid.  It scrapes the sides & the bottom so I don't have to!  Also pushes the ingredients down & supposedly mixes a lot faster than a regular flat paddle blade. Plus no oxidation! 9. Creating a visual \"look book\" for my family's favorite recipes.  Literally just a 3-ring binder with those clear paper sleeves - physical, simple, easy to use!  I have color-printed photos of stuff like this in there to inspire me!  I also use Pinterest quite a bit, as well as the Pinterest plugin for Google Chrome to capture things to put into boards. 10. The no-knead bread technique.  I make fresh bread & bready products all the time with this technique now!  Bread, baguettes, dinner rolls, cinnamon rolls, giant soft pretzels, bagels, English muffins, etc.!  Hugely, incredibly under-rated.  The ease at which you can bake every day if you want to is criminal!  They say a man's home should be his castle; I feel like your kitchen should be a mental vacation spot, where your tools & your setup work to support you in doing enjoyable things, rather than being a chore!  Having great tools, great ideas to work off, and a simple structured approach really goes a long way to making it fun & easy to engage in baking on a regular basis!","human_ref_B":"Parchment paper as equipment. For techniques it sounds a bit silly, but freezing cookie dough. I go all out at Christmas but was recovering from illness last time, so rolling\/freezing\/defrosting\/baking meant I both had several hundred fresh cookies in under 48 hours; I also had leftovers for months.  Also: you can cook single cookies in an air fryer to eat them fresh. Use parchment paper or a silicone muffin cup. You can do the same with mini breakfast casseroles in said muffin cups.","labels":1,"seconds_difference":3692.0,"score_ratio":4.0}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwz24k","c_root_id_B":"hdxcbmo","created_at_utc_A":1632362924,"created_at_utc_B":1632369923,"score_A":7,"score_B":44,"human_ref_A":"Offset palette knife for decorating","human_ref_B":"Can I do multiple?  Haha:  1. Switching to baking by weight using a scale.  I get CONSISTENCY now! 2. Using a cheap instant-read thermometer (especially for bread & brownies!).  I do a lot of no-knead bread & this helped me get great results more often! 3. Creaming the butter & the sugar.  Or eggs & sugar, depending on the recipe.  4 to 8 minutes depending on the recipes (ex. chocolate-chip cookies, brownies, etc.) 4. Not only using parchment paper, but PRE-CUT parchment paper!  Of all of the luxuries I've been able to enjoy over the years in my kitchen, this one is my faaaaaaavorite lol 5. Adopting a structured approach to baking.  I'm very much a mood-driven person; adopting a really simple structured approach helped me bottle that creative drive & turn it into engaging in baking more often.  I basically just plan things out one week ahead at a time & make sure I have all of the ingredients and set smartphone reminders to remind me to bake.  That way I have everything ready to go, which makes engaging in baking sooooo much easier due to preparation & convenience than waiting for the mood to strike! 6. Danish dough whisk.  Basically a 2D whisk.  Fantastic for batters & doughs!  I have a regular large one for most stuff plus a small one for things like oatmeal with mix-ins.  Also really good for mixing in frozen chocolate-chips so you don't get streaks! 7. Bi-material spatula-spoon.  This will be buried with me, I kid you not.  Picture this: Kitchenaid mixer bowl, two hands, one magic spoon for pulling the battery out & then scraping the sides clean! 8. SideSwipe blade for my Kitchenaid.  It scrapes the sides & the bottom so I don't have to!  Also pushes the ingredients down & supposedly mixes a lot faster than a regular flat paddle blade. Plus no oxidation! 9. Creating a visual \"look book\" for my family's favorite recipes.  Literally just a 3-ring binder with those clear paper sleeves - physical, simple, easy to use!  I have color-printed photos of stuff like this in there to inspire me!  I also use Pinterest quite a bit, as well as the Pinterest plugin for Google Chrome to capture things to put into boards. 10. The no-knead bread technique.  I make fresh bread & bready products all the time with this technique now!  Bread, baguettes, dinner rolls, cinnamon rolls, giant soft pretzels, bagels, English muffins, etc.!  Hugely, incredibly under-rated.  The ease at which you can bake every day if you want to is criminal!  They say a man's home should be his castle; I feel like your kitchen should be a mental vacation spot, where your tools & your setup work to support you in doing enjoyable things, rather than being a chore!  Having great tools, great ideas to work off, and a simple structured approach really goes a long way to making it fun & easy to engage in baking on a regular basis!","labels":0,"seconds_difference":6999.0,"score_ratio":6.2857142857}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxcbmo","c_root_id_B":"hdx4j2r","created_at_utc_A":1632369923,"created_at_utc_B":1632365693,"score_A":44,"score_B":7,"human_ref_A":"Can I do multiple?  Haha:  1. Switching to baking by weight using a scale.  I get CONSISTENCY now! 2. Using a cheap instant-read thermometer (especially for bread & brownies!).  I do a lot of no-knead bread & this helped me get great results more often! 3. Creaming the butter & the sugar.  Or eggs & sugar, depending on the recipe.  4 to 8 minutes depending on the recipes (ex. chocolate-chip cookies, brownies, etc.) 4. Not only using parchment paper, but PRE-CUT parchment paper!  Of all of the luxuries I've been able to enjoy over the years in my kitchen, this one is my faaaaaaavorite lol 5. Adopting a structured approach to baking.  I'm very much a mood-driven person; adopting a really simple structured approach helped me bottle that creative drive & turn it into engaging in baking more often.  I basically just plan things out one week ahead at a time & make sure I have all of the ingredients and set smartphone reminders to remind me to bake.  That way I have everything ready to go, which makes engaging in baking sooooo much easier due to preparation & convenience than waiting for the mood to strike! 6. Danish dough whisk.  Basically a 2D whisk.  Fantastic for batters & doughs!  I have a regular large one for most stuff plus a small one for things like oatmeal with mix-ins.  Also really good for mixing in frozen chocolate-chips so you don't get streaks! 7. Bi-material spatula-spoon.  This will be buried with me, I kid you not.  Picture this: Kitchenaid mixer bowl, two hands, one magic spoon for pulling the battery out & then scraping the sides clean! 8. SideSwipe blade for my Kitchenaid.  It scrapes the sides & the bottom so I don't have to!  Also pushes the ingredients down & supposedly mixes a lot faster than a regular flat paddle blade. Plus no oxidation! 9. Creating a visual \"look book\" for my family's favorite recipes.  Literally just a 3-ring binder with those clear paper sleeves - physical, simple, easy to use!  I have color-printed photos of stuff like this in there to inspire me!  I also use Pinterest quite a bit, as well as the Pinterest plugin for Google Chrome to capture things to put into boards. 10. The no-knead bread technique.  I make fresh bread & bready products all the time with this technique now!  Bread, baguettes, dinner rolls, cinnamon rolls, giant soft pretzels, bagels, English muffins, etc.!  Hugely, incredibly under-rated.  The ease at which you can bake every day if you want to is criminal!  They say a man's home should be his castle; I feel like your kitchen should be a mental vacation spot, where your tools & your setup work to support you in doing enjoyable things, rather than being a chore!  Having great tools, great ideas to work off, and a simple structured approach really goes a long way to making it fun & easy to engage in baking on a regular basis!","human_ref_B":"This one may be out of left field but a pizza peel! There's a so many breads\/pastries that can benefit from going straight onto a stone, but taking the time to put a bunch of buns on safely without losing all the oven heat is a big ask for my clumsy self. With the peel I can pop in a bunch of items at once and have the oven door closed in a few seconds. Quality is much more consistent across different types of bakes that I use the stone for.","labels":1,"seconds_difference":4230.0,"score_ratio":6.2857142857}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxcbmo","c_root_id_B":"hdx773z","created_at_utc_A":1632369923,"created_at_utc_B":1632367089,"score_A":44,"score_B":6,"human_ref_A":"Can I do multiple?  Haha:  1. Switching to baking by weight using a scale.  I get CONSISTENCY now! 2. Using a cheap instant-read thermometer (especially for bread & brownies!).  I do a lot of no-knead bread & this helped me get great results more often! 3. Creaming the butter & the sugar.  Or eggs & sugar, depending on the recipe.  4 to 8 minutes depending on the recipes (ex. chocolate-chip cookies, brownies, etc.) 4. Not only using parchment paper, but PRE-CUT parchment paper!  Of all of the luxuries I've been able to enjoy over the years in my kitchen, this one is my faaaaaaavorite lol 5. Adopting a structured approach to baking.  I'm very much a mood-driven person; adopting a really simple structured approach helped me bottle that creative drive & turn it into engaging in baking more often.  I basically just plan things out one week ahead at a time & make sure I have all of the ingredients and set smartphone reminders to remind me to bake.  That way I have everything ready to go, which makes engaging in baking sooooo much easier due to preparation & convenience than waiting for the mood to strike! 6. Danish dough whisk.  Basically a 2D whisk.  Fantastic for batters & doughs!  I have a regular large one for most stuff plus a small one for things like oatmeal with mix-ins.  Also really good for mixing in frozen chocolate-chips so you don't get streaks! 7. Bi-material spatula-spoon.  This will be buried with me, I kid you not.  Picture this: Kitchenaid mixer bowl, two hands, one magic spoon for pulling the battery out & then scraping the sides clean! 8. SideSwipe blade for my Kitchenaid.  It scrapes the sides & the bottom so I don't have to!  Also pushes the ingredients down & supposedly mixes a lot faster than a regular flat paddle blade. Plus no oxidation! 9. Creating a visual \"look book\" for my family's favorite recipes.  Literally just a 3-ring binder with those clear paper sleeves - physical, simple, easy to use!  I have color-printed photos of stuff like this in there to inspire me!  I also use Pinterest quite a bit, as well as the Pinterest plugin for Google Chrome to capture things to put into boards. 10. The no-knead bread technique.  I make fresh bread & bready products all the time with this technique now!  Bread, baguettes, dinner rolls, cinnamon rolls, giant soft pretzels, bagels, English muffins, etc.!  Hugely, incredibly under-rated.  The ease at which you can bake every day if you want to is criminal!  They say a man's home should be his castle; I feel like your kitchen should be a mental vacation spot, where your tools & your setup work to support you in doing enjoyable things, rather than being a chore!  Having great tools, great ideas to work off, and a simple structured approach really goes a long way to making it fun & easy to engage in baking on a regular basis!","human_ref_B":"I see parchment paper got mentioned a bunch already, lol. It just makes baking so much easier to deal with. I definitely baked more cookies since buying them on a regular basis.   Electric whisk to whip those egg whites for making waffles has been awesome. There's other uses, but 9\/10 times that's why I'm using it.   A basic food scale to make pizza and bread dough. It honestly made a difference.","labels":1,"seconds_difference":2834.0,"score_ratio":7.3333333333}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwcxd2","c_root_id_B":"hdy9q0h","created_at_utc_A":1632352338,"created_at_utc_B":1632396435,"score_A":23,"score_B":29,"human_ref_A":"A kitchen scale!","human_ref_B":"sticking to gram measurements!! \ud83d\ude2c","labels":0,"seconds_difference":44097.0,"score_ratio":1.2608695652}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxihq9","c_root_id_B":"hdy9q0h","created_at_utc_A":1632373840,"created_at_utc_B":1632396435,"score_A":23,"score_B":29,"human_ref_A":"wrapping the sides of my cake pan with wet kitchen towels while in the oven - this helps to give a flat level top and avoids a cake dome","human_ref_B":"sticking to gram measurements!! \ud83d\ude2c","labels":0,"seconds_difference":22595.0,"score_ratio":1.2608695652}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwodmo","c_root_id_B":"hdy9q0h","created_at_utc_A":1632357798,"created_at_utc_B":1632396435,"score_A":22,"score_B":29,"human_ref_A":"A mini ice cream scoop!  I use it to keep my cookies uniform in size and shape. Definitely elevated my holiday cookie game.","human_ref_B":"sticking to gram measurements!! \ud83d\ude2c","labels":0,"seconds_difference":38637.0,"score_ratio":1.3181818182}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdy6tt8","c_root_id_B":"hdy9q0h","created_at_utc_A":1632394361,"created_at_utc_B":1632396435,"score_A":21,"score_B":29,"human_ref_A":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","human_ref_B":"sticking to gram measurements!! \ud83d\ude2c","labels":0,"seconds_difference":2074.0,"score_ratio":1.380952381}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx77s6","c_root_id_B":"hdy9q0h","created_at_utc_A":1632367100,"created_at_utc_B":1632396435,"score_A":20,"score_B":29,"human_ref_A":"someone in this sub mentioned folding with a whisk instead of a spatula; enables you to incorporate dry with less rotations. Makes total sense to me. I'm in culinary school for baking and these was never mentioned so im pretty jazzed about that","human_ref_B":"sticking to gram measurements!! \ud83d\ude2c","labels":0,"seconds_difference":29335.0,"score_ratio":1.45}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwqxp1","c_root_id_B":"hdy9q0h","created_at_utc_A":1632359017,"created_at_utc_B":1632396435,"score_A":20,"score_B":29,"human_ref_A":"1) Kitchen scale 2) Dobord. They don't seem to make these any more so you'd have to pry mine from my cold dead hands.","human_ref_B":"sticking to gram measurements!! \ud83d\ude2c","labels":0,"seconds_difference":37418.0,"score_ratio":1.45}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxfn9j","c_root_id_B":"hdy9q0h","created_at_utc_A":1632371958,"created_at_utc_B":1632396435,"score_A":20,"score_B":29,"human_ref_A":"Technique that doesn\u2019t make a big difference (makes maaaybe a tiny difference in efficiency) but made me feel cool: cracking an egg with one handed.  Technique that really changes the game: memorizing simple ratios for base recipes and being able to scale up or down based on the needed amount. Example: my swiss meringue buttercream uses a ratio of 1 egg white: 1\/4 sugar: 1 stick of butter and I scale up as needed (this ratio is very buttery but I literally always add ingredients to my bc\u2014 peanut butter, jam, chocolate, etc)","human_ref_B":"sticking to gram measurements!! \ud83d\ude2c","labels":0,"seconds_difference":24477.0,"score_ratio":1.45}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwzd1z","c_root_id_B":"hdy9q0h","created_at_utc_A":1632363074,"created_at_utc_B":1632396435,"score_A":16,"score_B":29,"human_ref_A":"Since scale, offset knife, and portion scoop are already mentioned.....my bench scraper!","human_ref_B":"sticking to gram measurements!! \ud83d\ude2c","labels":0,"seconds_difference":33361.0,"score_ratio":1.8125}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdy9q0h","c_root_id_B":"hdx5dfv","created_at_utc_A":1632396435,"created_at_utc_B":1632366133,"score_A":29,"score_B":16,"human_ref_A":"sticking to gram measurements!! \ud83d\ude2c","human_ref_B":"Parchment sheets. They\u2019re pre-cut, always flat, and fit a sheet pan exactly. You can buy a pack of like 500 on amazon pretty cheap and you never have to deal  with a stupid roll.","labels":1,"seconds_difference":30302.0,"score_ratio":1.8125}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwh5tz","c_root_id_B":"hdy9q0h","created_at_utc_A":1632354361,"created_at_utc_B":1632396435,"score_A":13,"score_B":29,"human_ref_A":"Youtube has really helped me. It allows me to have a better idea about how things should look.","human_ref_B":"sticking to gram measurements!! \ud83d\ude2c","labels":0,"seconds_difference":42074.0,"score_ratio":2.2307692308}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdy9q0h","c_root_id_B":"hdwz7ke","created_at_utc_A":1632396435,"created_at_utc_B":1632363000,"score_A":29,"score_B":14,"human_ref_A":"sticking to gram measurements!! \ud83d\ude2c","human_ref_B":"Parchment paper. I will reuse the same piece dozens of times for cookies, and it\u2019s truly a game changer for me. I simply will not make cookies without it anymore. Silicone mats are not at all the same.","labels":1,"seconds_difference":33435.0,"score_ratio":2.0714285714}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxlnqf","c_root_id_B":"hdy9q0h","created_at_utc_A":1632376093,"created_at_utc_B":1632396435,"score_A":12,"score_B":29,"human_ref_A":"Fancy salt and whole spices I can roast and grind. Big difference than pre ground","human_ref_B":"sticking to gram measurements!! \ud83d\ude2c","labels":0,"seconds_difference":20342.0,"score_ratio":2.4166666667}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwnvyd","c_root_id_B":"hdy9q0h","created_at_utc_A":1632357563,"created_at_utc_B":1632396435,"score_A":10,"score_B":29,"human_ref_A":"A dough stirrer (?) from King Arthur Flour. I use it for cakes, souffle, doughs, mixing dry ingredients, and mixing up my sourdough.  Not pricey, and could be found elsewhere.","human_ref_B":"sticking to gram measurements!! \ud83d\ude2c","labels":0,"seconds_difference":38872.0,"score_ratio":2.9}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx5k9o","c_root_id_B":"hdy9q0h","created_at_utc_A":1632366231,"created_at_utc_B":1632396435,"score_A":11,"score_B":29,"human_ref_A":"Parchment paper as equipment. For techniques it sounds a bit silly, but freezing cookie dough. I go all out at Christmas but was recovering from illness last time, so rolling\/freezing\/defrosting\/baking meant I both had several hundred fresh cookies in under 48 hours; I also had leftovers for months.  Also: you can cook single cookies in an air fryer to eat them fresh. Use parchment paper or a silicone muffin cup. You can do the same with mini breakfast casseroles in said muffin cups.","human_ref_B":"sticking to gram measurements!! \ud83d\ude2c","labels":0,"seconds_difference":30204.0,"score_ratio":2.6363636364}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdy9q0h","c_root_id_B":"hdwz24k","created_at_utc_A":1632396435,"created_at_utc_B":1632362924,"score_A":29,"score_B":7,"human_ref_A":"sticking to gram measurements!! \ud83d\ude2c","human_ref_B":"Offset palette knife for decorating","labels":1,"seconds_difference":33511.0,"score_ratio":4.1428571429}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx4j2r","c_root_id_B":"hdy9q0h","created_at_utc_A":1632365693,"created_at_utc_B":1632396435,"score_A":7,"score_B":29,"human_ref_A":"This one may be out of left field but a pizza peel! There's a so many breads\/pastries that can benefit from going straight onto a stone, but taking the time to put a bunch of buns on safely without losing all the oven heat is a big ask for my clumsy self. With the peel I can pop in a bunch of items at once and have the oven door closed in a few seconds. Quality is much more consistent across different types of bakes that I use the stone for.","human_ref_B":"sticking to gram measurements!! \ud83d\ude2c","labels":0,"seconds_difference":30742.0,"score_ratio":4.1428571429}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdy922s","c_root_id_B":"hdy9q0h","created_at_utc_A":1632395982,"created_at_utc_B":1632396435,"score_A":7,"score_B":29,"human_ref_A":"Discovering putting water in my cakes! My cakes were never as good before!","human_ref_B":"sticking to gram measurements!! \ud83d\ude2c","labels":0,"seconds_difference":453.0,"score_ratio":4.1428571429}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdy9q0h","c_root_id_B":"hdx773z","created_at_utc_A":1632396435,"created_at_utc_B":1632367089,"score_A":29,"score_B":6,"human_ref_A":"sticking to gram measurements!! \ud83d\ude2c","human_ref_B":"I see parchment paper got mentioned a bunch already, lol. It just makes baking so much easier to deal with. I definitely baked more cookies since buying them on a regular basis.   Electric whisk to whip those egg whites for making waffles has been awesome. There's other uses, but 9\/10 times that's why I'm using it.   A basic food scale to make pizza and bread dough. It honestly made a difference.","labels":1,"seconds_difference":29346.0,"score_ratio":4.8333333333}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyqusk","c_root_id_B":"hdzc4pv","created_at_utc_A":1632405639,"created_at_utc_B":1632414647,"score_A":24,"score_B":25,"human_ref_A":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","human_ref_B":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","labels":0,"seconds_difference":9008.0,"score_ratio":1.0416666667}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwcxd2","c_root_id_B":"hdyqusk","created_at_utc_A":1632352338,"created_at_utc_B":1632405639,"score_A":23,"score_B":24,"human_ref_A":"A kitchen scale!","human_ref_B":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","labels":0,"seconds_difference":53301.0,"score_ratio":1.0434782609}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxihq9","c_root_id_B":"hdyqusk","created_at_utc_A":1632373840,"created_at_utc_B":1632405639,"score_A":23,"score_B":24,"human_ref_A":"wrapping the sides of my cake pan with wet kitchen towels while in the oven - this helps to give a flat level top and avoids a cake dome","human_ref_B":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","labels":0,"seconds_difference":31799.0,"score_ratio":1.0434782609}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyqusk","c_root_id_B":"hdwodmo","created_at_utc_A":1632405639,"created_at_utc_B":1632357798,"score_A":24,"score_B":22,"human_ref_A":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","human_ref_B":"A mini ice cream scoop!  I use it to keep my cookies uniform in size and shape. Definitely elevated my holiday cookie game.","labels":1,"seconds_difference":47841.0,"score_ratio":1.0909090909}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyqusk","c_root_id_B":"hdy6tt8","created_at_utc_A":1632405639,"created_at_utc_B":1632394361,"score_A":24,"score_B":21,"human_ref_A":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","human_ref_B":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","labels":1,"seconds_difference":11278.0,"score_ratio":1.1428571429}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx77s6","c_root_id_B":"hdyqusk","created_at_utc_A":1632367100,"created_at_utc_B":1632405639,"score_A":20,"score_B":24,"human_ref_A":"someone in this sub mentioned folding with a whisk instead of a spatula; enables you to incorporate dry with less rotations. Makes total sense to me. I'm in culinary school for baking and these was never mentioned so im pretty jazzed about that","human_ref_B":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","labels":0,"seconds_difference":38539.0,"score_ratio":1.2}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyqusk","c_root_id_B":"hdwqxp1","created_at_utc_A":1632405639,"created_at_utc_B":1632359017,"score_A":24,"score_B":20,"human_ref_A":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","human_ref_B":"1) Kitchen scale 2) Dobord. They don't seem to make these any more so you'd have to pry mine from my cold dead hands.","labels":1,"seconds_difference":46622.0,"score_ratio":1.2}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxfn9j","c_root_id_B":"hdyqusk","created_at_utc_A":1632371958,"created_at_utc_B":1632405639,"score_A":20,"score_B":24,"human_ref_A":"Technique that doesn\u2019t make a big difference (makes maaaybe a tiny difference in efficiency) but made me feel cool: cracking an egg with one handed.  Technique that really changes the game: memorizing simple ratios for base recipes and being able to scale up or down based on the needed amount. Example: my swiss meringue buttercream uses a ratio of 1 egg white: 1\/4 sugar: 1 stick of butter and I scale up as needed (this ratio is very buttery but I literally always add ingredients to my bc\u2014 peanut butter, jam, chocolate, etc)","human_ref_B":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","labels":0,"seconds_difference":33681.0,"score_ratio":1.2}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyqusk","c_root_id_B":"hdwzd1z","created_at_utc_A":1632405639,"created_at_utc_B":1632363074,"score_A":24,"score_B":16,"human_ref_A":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","human_ref_B":"Since scale, offset knife, and portion scoop are already mentioned.....my bench scraper!","labels":1,"seconds_difference":42565.0,"score_ratio":1.5}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyqusk","c_root_id_B":"hdx5dfv","created_at_utc_A":1632405639,"created_at_utc_B":1632366133,"score_A":24,"score_B":16,"human_ref_A":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","human_ref_B":"Parchment sheets. They\u2019re pre-cut, always flat, and fit a sheet pan exactly. You can buy a pack of like 500 on amazon pretty cheap and you never have to deal  with a stupid roll.","labels":1,"seconds_difference":39506.0,"score_ratio":1.5}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyqusk","c_root_id_B":"hdym8oq","created_at_utc_A":1632405639,"created_at_utc_B":1632403525,"score_A":24,"score_B":17,"human_ref_A":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","human_ref_B":"Oddly enough a physical recipe book on ratios. I got tired of googling and tracking my notes for assorted recipes. Having all ratios & tips + my own notes in one collective place has helped me out.","labels":1,"seconds_difference":2114.0,"score_ratio":1.4117647059}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyqusk","c_root_id_B":"hdwh5tz","created_at_utc_A":1632405639,"created_at_utc_B":1632354361,"score_A":24,"score_B":13,"human_ref_A":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","human_ref_B":"Youtube has really helped me. It allows me to have a better idea about how things should look.","labels":1,"seconds_difference":51278.0,"score_ratio":1.8461538462}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyqusk","c_root_id_B":"hdwz7ke","created_at_utc_A":1632405639,"created_at_utc_B":1632363000,"score_A":24,"score_B":14,"human_ref_A":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","human_ref_B":"Parchment paper. I will reuse the same piece dozens of times for cookies, and it\u2019s truly a game changer for me. I simply will not make cookies without it anymore. Silicone mats are not at all the same.","labels":1,"seconds_difference":42639.0,"score_ratio":1.7142857143}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxlnqf","c_root_id_B":"hdyqusk","created_at_utc_A":1632376093,"created_at_utc_B":1632405639,"score_A":12,"score_B":24,"human_ref_A":"Fancy salt and whole spices I can roast and grind. Big difference than pre ground","human_ref_B":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","labels":0,"seconds_difference":29546.0,"score_ratio":2.0}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyqusk","c_root_id_B":"hdyie2t","created_at_utc_A":1632405639,"created_at_utc_B":1632401600,"score_A":24,"score_B":13,"human_ref_A":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","human_ref_B":"My laser thermometer. I spent so many years using one of those metal ones (like a ruler shape) and I couldn't never get it right, it's so hard to work out accurate readings. The laser one cost me \u00a310 and is perfect. Caramel, jam, Swiss meringue etc.","labels":1,"seconds_difference":4039.0,"score_ratio":1.8461538462}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyqusk","c_root_id_B":"hdwnvyd","created_at_utc_A":1632405639,"created_at_utc_B":1632357563,"score_A":24,"score_B":10,"human_ref_A":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","human_ref_B":"A dough stirrer (?) from King Arthur Flour. I use it for cakes, souffle, doughs, mixing dry ingredients, and mixing up my sourdough.  Not pricey, and could be found elsewhere.","labels":1,"seconds_difference":48076.0,"score_ratio":2.4}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyqusk","c_root_id_B":"hdx5k9o","created_at_utc_A":1632405639,"created_at_utc_B":1632366231,"score_A":24,"score_B":11,"human_ref_A":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","human_ref_B":"Parchment paper as equipment. For techniques it sounds a bit silly, but freezing cookie dough. I go all out at Christmas but was recovering from illness last time, so rolling\/freezing\/defrosting\/baking meant I both had several hundred fresh cookies in under 48 hours; I also had leftovers for months.  Also: you can cook single cookies in an air fryer to eat them fresh. Use parchment paper or a silicone muffin cup. You can do the same with mini breakfast casseroles in said muffin cups.","labels":1,"seconds_difference":39408.0,"score_ratio":2.1818181818}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyqusk","c_root_id_B":"hdwz24k","created_at_utc_A":1632405639,"created_at_utc_B":1632362924,"score_A":24,"score_B":7,"human_ref_A":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","human_ref_B":"Offset palette knife for decorating","labels":1,"seconds_difference":42715.0,"score_ratio":3.4285714286}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyqusk","c_root_id_B":"hdx4j2r","created_at_utc_A":1632405639,"created_at_utc_B":1632365693,"score_A":24,"score_B":7,"human_ref_A":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","human_ref_B":"This one may be out of left field but a pizza peel! There's a so many breads\/pastries that can benefit from going straight onto a stone, but taking the time to put a bunch of buns on safely without losing all the oven heat is a big ask for my clumsy self. With the peel I can pop in a bunch of items at once and have the oven door closed in a few seconds. Quality is much more consistent across different types of bakes that I use the stone for.","labels":1,"seconds_difference":39946.0,"score_ratio":3.4285714286}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdy922s","c_root_id_B":"hdyqusk","created_at_utc_A":1632395982,"created_at_utc_B":1632405639,"score_A":7,"score_B":24,"human_ref_A":"Discovering putting water in my cakes! My cakes were never as good before!","human_ref_B":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","labels":0,"seconds_difference":9657.0,"score_ratio":3.4285714286}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyqusk","c_root_id_B":"hdx773z","created_at_utc_A":1632405639,"created_at_utc_B":1632367089,"score_A":24,"score_B":6,"human_ref_A":"Kitchen scale for precise measurements. I never use my measuring cups anymore.   And an oven thermometer. After buying one, I learned that my oven is accurate (yay!) but it takes about 30 minutes longer to actually preheat after the oven beeps and says it\u2019s done. When my oven tells me it\u2019s ready at 350 degrees Fahrenheit, it\u2019s actually at 200 degrees!","human_ref_B":"I see parchment paper got mentioned a bunch already, lol. It just makes baking so much easier to deal with. I definitely baked more cookies since buying them on a regular basis.   Electric whisk to whip those egg whites for making waffles has been awesome. There's other uses, but 9\/10 times that's why I'm using it.   A basic food scale to make pizza and bread dough. It honestly made a difference.","labels":1,"seconds_difference":38550.0,"score_ratio":4.0}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdzc4pv","c_root_id_B":"hdwcxd2","created_at_utc_A":1632414647,"created_at_utc_B":1632352338,"score_A":25,"score_B":23,"human_ref_A":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","human_ref_B":"A kitchen scale!","labels":1,"seconds_difference":62309.0,"score_ratio":1.0869565217}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxihq9","c_root_id_B":"hdzc4pv","created_at_utc_A":1632373840,"created_at_utc_B":1632414647,"score_A":23,"score_B":25,"human_ref_A":"wrapping the sides of my cake pan with wet kitchen towels while in the oven - this helps to give a flat level top and avoids a cake dome","human_ref_B":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","labels":0,"seconds_difference":40807.0,"score_ratio":1.0869565217}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwodmo","c_root_id_B":"hdzc4pv","created_at_utc_A":1632357798,"created_at_utc_B":1632414647,"score_A":22,"score_B":25,"human_ref_A":"A mini ice cream scoop!  I use it to keep my cookies uniform in size and shape. Definitely elevated my holiday cookie game.","human_ref_B":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","labels":0,"seconds_difference":56849.0,"score_ratio":1.1363636364}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdzc4pv","c_root_id_B":"hdy6tt8","created_at_utc_A":1632414647,"created_at_utc_B":1632394361,"score_A":25,"score_B":21,"human_ref_A":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","human_ref_B":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","labels":1,"seconds_difference":20286.0,"score_ratio":1.1904761905}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx77s6","c_root_id_B":"hdzc4pv","created_at_utc_A":1632367100,"created_at_utc_B":1632414647,"score_A":20,"score_B":25,"human_ref_A":"someone in this sub mentioned folding with a whisk instead of a spatula; enables you to incorporate dry with less rotations. Makes total sense to me. I'm in culinary school for baking and these was never mentioned so im pretty jazzed about that","human_ref_B":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","labels":0,"seconds_difference":47547.0,"score_ratio":1.25}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdzc4pv","c_root_id_B":"hdwqxp1","created_at_utc_A":1632414647,"created_at_utc_B":1632359017,"score_A":25,"score_B":20,"human_ref_A":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","human_ref_B":"1) Kitchen scale 2) Dobord. They don't seem to make these any more so you'd have to pry mine from my cold dead hands.","labels":1,"seconds_difference":55630.0,"score_ratio":1.25}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxfn9j","c_root_id_B":"hdzc4pv","created_at_utc_A":1632371958,"created_at_utc_B":1632414647,"score_A":20,"score_B":25,"human_ref_A":"Technique that doesn\u2019t make a big difference (makes maaaybe a tiny difference in efficiency) but made me feel cool: cracking an egg with one handed.  Technique that really changes the game: memorizing simple ratios for base recipes and being able to scale up or down based on the needed amount. Example: my swiss meringue buttercream uses a ratio of 1 egg white: 1\/4 sugar: 1 stick of butter and I scale up as needed (this ratio is very buttery but I literally always add ingredients to my bc\u2014 peanut butter, jam, chocolate, etc)","human_ref_B":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","labels":0,"seconds_difference":42689.0,"score_ratio":1.25}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdzc4pv","c_root_id_B":"hdwzd1z","created_at_utc_A":1632414647,"created_at_utc_B":1632363074,"score_A":25,"score_B":16,"human_ref_A":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","human_ref_B":"Since scale, offset knife, and portion scoop are already mentioned.....my bench scraper!","labels":1,"seconds_difference":51573.0,"score_ratio":1.5625}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdzc4pv","c_root_id_B":"hdx5dfv","created_at_utc_A":1632414647,"created_at_utc_B":1632366133,"score_A":25,"score_B":16,"human_ref_A":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","human_ref_B":"Parchment sheets. They\u2019re pre-cut, always flat, and fit a sheet pan exactly. You can buy a pack of like 500 on amazon pretty cheap and you never have to deal  with a stupid roll.","labels":1,"seconds_difference":48514.0,"score_ratio":1.5625}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdzc4pv","c_root_id_B":"hdym8oq","created_at_utc_A":1632414647,"created_at_utc_B":1632403525,"score_A":25,"score_B":17,"human_ref_A":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","human_ref_B":"Oddly enough a physical recipe book on ratios. I got tired of googling and tracking my notes for assorted recipes. Having all ratios & tips + my own notes in one collective place has helped me out.","labels":1,"seconds_difference":11122.0,"score_ratio":1.4705882353}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdzc4pv","c_root_id_B":"hdwh5tz","created_at_utc_A":1632414647,"created_at_utc_B":1632354361,"score_A":25,"score_B":13,"human_ref_A":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","human_ref_B":"Youtube has really helped me. It allows me to have a better idea about how things should look.","labels":1,"seconds_difference":60286.0,"score_ratio":1.9230769231}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwz7ke","c_root_id_B":"hdzc4pv","created_at_utc_A":1632363000,"created_at_utc_B":1632414647,"score_A":14,"score_B":25,"human_ref_A":"Parchment paper. I will reuse the same piece dozens of times for cookies, and it\u2019s truly a game changer for me. I simply will not make cookies without it anymore. Silicone mats are not at all the same.","human_ref_B":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","labels":0,"seconds_difference":51647.0,"score_ratio":1.7857142857}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdzc4pv","c_root_id_B":"hdxlnqf","created_at_utc_A":1632414647,"created_at_utc_B":1632376093,"score_A":25,"score_B":12,"human_ref_A":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","human_ref_B":"Fancy salt and whole spices I can roast and grind. Big difference than pre ground","labels":1,"seconds_difference":38554.0,"score_ratio":2.0833333333}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyie2t","c_root_id_B":"hdzc4pv","created_at_utc_A":1632401600,"created_at_utc_B":1632414647,"score_A":13,"score_B":25,"human_ref_A":"My laser thermometer. I spent so many years using one of those metal ones (like a ruler shape) and I couldn't never get it right, it's so hard to work out accurate readings. The laser one cost me \u00a310 and is perfect. Caramel, jam, Swiss meringue etc.","human_ref_B":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","labels":0,"seconds_difference":13047.0,"score_ratio":1.9230769231}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyv9td","c_root_id_B":"hdzc4pv","created_at_utc_A":1632407554,"created_at_utc_B":1632414647,"score_A":11,"score_B":25,"human_ref_A":"A notepad. When I'm baking I like to make notes of things I like\/don't like about the recipe or things that I think need adjusting for the next time, or different flavour combinations that might work.  For example I made pancakes the other week and I thought the recipe worked well however I wasn't happy with the texture, I wanted a little bit more bite to them so I made a note to reduce the leavening agents slightly.","human_ref_B":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","labels":0,"seconds_difference":7093.0,"score_ratio":2.2727272727}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdzc4pv","c_root_id_B":"hdwnvyd","created_at_utc_A":1632414647,"created_at_utc_B":1632357563,"score_A":25,"score_B":10,"human_ref_A":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","human_ref_B":"A dough stirrer (?) from King Arthur Flour. I use it for cakes, souffle, doughs, mixing dry ingredients, and mixing up my sourdough.  Not pricey, and could be found elsewhere.","labels":1,"seconds_difference":57084.0,"score_ratio":2.5}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx5k9o","c_root_id_B":"hdzc4pv","created_at_utc_A":1632366231,"created_at_utc_B":1632414647,"score_A":11,"score_B":25,"human_ref_A":"Parchment paper as equipment. For techniques it sounds a bit silly, but freezing cookie dough. I go all out at Christmas but was recovering from illness last time, so rolling\/freezing\/defrosting\/baking meant I both had several hundred fresh cookies in under 48 hours; I also had leftovers for months.  Also: you can cook single cookies in an air fryer to eat them fresh. Use parchment paper or a silicone muffin cup. You can do the same with mini breakfast casseroles in said muffin cups.","human_ref_B":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","labels":0,"seconds_difference":48416.0,"score_ratio":2.2727272727}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdzc4pv","c_root_id_B":"hdwz24k","created_at_utc_A":1632414647,"created_at_utc_B":1632362924,"score_A":25,"score_B":7,"human_ref_A":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","human_ref_B":"Offset palette knife for decorating","labels":1,"seconds_difference":51723.0,"score_ratio":3.5714285714}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdzc4pv","c_root_id_B":"hdx4j2r","created_at_utc_A":1632414647,"created_at_utc_B":1632365693,"score_A":25,"score_B":7,"human_ref_A":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","human_ref_B":"This one may be out of left field but a pizza peel! There's a so many breads\/pastries that can benefit from going straight onto a stone, but taking the time to put a bunch of buns on safely without losing all the oven heat is a big ask for my clumsy self. With the peel I can pop in a bunch of items at once and have the oven door closed in a few seconds. Quality is much more consistent across different types of bakes that I use the stone for.","labels":1,"seconds_difference":48954.0,"score_ratio":3.5714285714}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdzc4pv","c_root_id_B":"hdy922s","created_at_utc_A":1632414647,"created_at_utc_B":1632395982,"score_A":25,"score_B":7,"human_ref_A":"Kitchen scale. With it i became a bit confident while taking ingredients. Without it i used make the Kitchen so messy.","human_ref_B":"Discovering putting water in my cakes! My cakes were never as good before!","labels":1,"seconds_difference":18665.0,"score_ratio":3.5714285714}
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+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwqxp1","c_root_id_B":"hdxihq9","created_at_utc_A":1632359017,"created_at_utc_B":1632373840,"score_A":20,"score_B":23,"human_ref_A":"1) Kitchen scale 2) Dobord. They don't seem to make these any more so you'd have to pry mine from my cold dead hands.","human_ref_B":"wrapping the sides of my cake pan with wet kitchen towels while in the oven - this helps to give a flat level top and avoids a cake dome","labels":0,"seconds_difference":14823.0,"score_ratio":1.15}
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+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwzd1z","c_root_id_B":"hdxihq9","created_at_utc_A":1632363074,"created_at_utc_B":1632373840,"score_A":16,"score_B":23,"human_ref_A":"Since scale, offset knife, and portion scoop are already mentioned.....my bench scraper!","human_ref_B":"wrapping the sides of my cake pan with wet kitchen towels while in the oven - this helps to give a flat level top and avoids a cake dome","labels":0,"seconds_difference":10766.0,"score_ratio":1.4375}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxihq9","c_root_id_B":"hdx5dfv","created_at_utc_A":1632373840,"created_at_utc_B":1632366133,"score_A":23,"score_B":16,"human_ref_A":"wrapping the sides of my cake pan with wet kitchen towels while in the oven - this helps to give a flat level top and avoids a cake dome","human_ref_B":"Parchment sheets. They\u2019re pre-cut, always flat, and fit a sheet pan exactly. You can buy a pack of like 500 on amazon pretty cheap and you never have to deal  with a stupid roll.","labels":1,"seconds_difference":7707.0,"score_ratio":1.4375}
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+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx5k9o","c_root_id_B":"hdxihq9","created_at_utc_A":1632366231,"created_at_utc_B":1632373840,"score_A":11,"score_B":23,"human_ref_A":"Parchment paper as equipment. For techniques it sounds a bit silly, but freezing cookie dough. I go all out at Christmas but was recovering from illness last time, so rolling\/freezing\/defrosting\/baking meant I both had several hundred fresh cookies in under 48 hours; I also had leftovers for months.  Also: you can cook single cookies in an air fryer to eat them fresh. Use parchment paper or a silicone muffin cup. You can do the same with mini breakfast casseroles in said muffin cups.","human_ref_B":"wrapping the sides of my cake pan with wet kitchen towels while in the oven - this helps to give a flat level top and avoids a cake dome","labels":0,"seconds_difference":7609.0,"score_ratio":2.0909090909}
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+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx4j2r","c_root_id_B":"hdxihq9","created_at_utc_A":1632365693,"created_at_utc_B":1632373840,"score_A":7,"score_B":23,"human_ref_A":"This one may be out of left field but a pizza peel! There's a so many breads\/pastries that can benefit from going straight onto a stone, but taking the time to put a bunch of buns on safely without losing all the oven heat is a big ask for my clumsy self. With the peel I can pop in a bunch of items at once and have the oven door closed in a few seconds. Quality is much more consistent across different types of bakes that I use the stone for.","human_ref_B":"wrapping the sides of my cake pan with wet kitchen towels while in the oven - this helps to give a flat level top and avoids a cake dome","labels":0,"seconds_difference":8147.0,"score_ratio":3.2857142857}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx773z","c_root_id_B":"hdxihq9","created_at_utc_A":1632367089,"created_at_utc_B":1632373840,"score_A":6,"score_B":23,"human_ref_A":"I see parchment paper got mentioned a bunch already, lol. It just makes baking so much easier to deal with. I definitely baked more cookies since buying them on a regular basis.   Electric whisk to whip those egg whites for making waffles has been awesome. There's other uses, but 9\/10 times that's why I'm using it.   A basic food scale to make pizza and bread dough. It honestly made a difference.","human_ref_B":"wrapping the sides of my cake pan with wet kitchen towels while in the oven - this helps to give a flat level top and avoids a cake dome","labels":0,"seconds_difference":6751.0,"score_ratio":3.8333333333}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwh5tz","c_root_id_B":"hdwodmo","created_at_utc_A":1632354361,"created_at_utc_B":1632357798,"score_A":13,"score_B":22,"human_ref_A":"Youtube has really helped me. It allows me to have a better idea about how things should look.","human_ref_B":"A mini ice cream scoop!  I use it to keep my cookies uniform in size and shape. Definitely elevated my holiday cookie game.","labels":0,"seconds_difference":3437.0,"score_ratio":1.6923076923}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwodmo","c_root_id_B":"hdwnvyd","created_at_utc_A":1632357798,"created_at_utc_B":1632357563,"score_A":22,"score_B":10,"human_ref_A":"A mini ice cream scoop!  I use it to keep my cookies uniform in size and shape. Definitely elevated my holiday cookie game.","human_ref_B":"A dough stirrer (?) from King Arthur Flour. I use it for cakes, souffle, doughs, mixing dry ingredients, and mixing up my sourdough.  Not pricey, and could be found elsewhere.","labels":1,"seconds_difference":235.0,"score_ratio":2.2}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx77s6","c_root_id_B":"hdy6tt8","created_at_utc_A":1632367100,"created_at_utc_B":1632394361,"score_A":20,"score_B":21,"human_ref_A":"someone in this sub mentioned folding with a whisk instead of a spatula; enables you to incorporate dry with less rotations. Makes total sense to me. I'm in culinary school for baking and these was never mentioned so im pretty jazzed about that","human_ref_B":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","labels":0,"seconds_difference":27261.0,"score_ratio":1.05}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwqxp1","c_root_id_B":"hdy6tt8","created_at_utc_A":1632359017,"created_at_utc_B":1632394361,"score_A":20,"score_B":21,"human_ref_A":"1) Kitchen scale 2) Dobord. They don't seem to make these any more so you'd have to pry mine from my cold dead hands.","human_ref_B":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","labels":0,"seconds_difference":35344.0,"score_ratio":1.05}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdy6tt8","c_root_id_B":"hdxfn9j","created_at_utc_A":1632394361,"created_at_utc_B":1632371958,"score_A":21,"score_B":20,"human_ref_A":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","human_ref_B":"Technique that doesn\u2019t make a big difference (makes maaaybe a tiny difference in efficiency) but made me feel cool: cracking an egg with one handed.  Technique that really changes the game: memorizing simple ratios for base recipes and being able to scale up or down based on the needed amount. Example: my swiss meringue buttercream uses a ratio of 1 egg white: 1\/4 sugar: 1 stick of butter and I scale up as needed (this ratio is very buttery but I literally always add ingredients to my bc\u2014 peanut butter, jam, chocolate, etc)","labels":1,"seconds_difference":22403.0,"score_ratio":1.05}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwzd1z","c_root_id_B":"hdy6tt8","created_at_utc_A":1632363074,"created_at_utc_B":1632394361,"score_A":16,"score_B":21,"human_ref_A":"Since scale, offset knife, and portion scoop are already mentioned.....my bench scraper!","human_ref_B":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","labels":0,"seconds_difference":31287.0,"score_ratio":1.3125}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx5dfv","c_root_id_B":"hdy6tt8","created_at_utc_A":1632366133,"created_at_utc_B":1632394361,"score_A":16,"score_B":21,"human_ref_A":"Parchment sheets. They\u2019re pre-cut, always flat, and fit a sheet pan exactly. You can buy a pack of like 500 on amazon pretty cheap and you never have to deal  with a stupid roll.","human_ref_B":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","labels":0,"seconds_difference":28228.0,"score_ratio":1.3125}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwh5tz","c_root_id_B":"hdy6tt8","created_at_utc_A":1632354361,"created_at_utc_B":1632394361,"score_A":13,"score_B":21,"human_ref_A":"Youtube has really helped me. It allows me to have a better idea about how things should look.","human_ref_B":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","labels":0,"seconds_difference":40000.0,"score_ratio":1.6153846154}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwz7ke","c_root_id_B":"hdy6tt8","created_at_utc_A":1632363000,"created_at_utc_B":1632394361,"score_A":14,"score_B":21,"human_ref_A":"Parchment paper. I will reuse the same piece dozens of times for cookies, and it\u2019s truly a game changer for me. I simply will not make cookies without it anymore. Silicone mats are not at all the same.","human_ref_B":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","labels":0,"seconds_difference":31361.0,"score_ratio":1.5}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxlnqf","c_root_id_B":"hdy6tt8","created_at_utc_A":1632376093,"created_at_utc_B":1632394361,"score_A":12,"score_B":21,"human_ref_A":"Fancy salt and whole spices I can roast and grind. Big difference than pre ground","human_ref_B":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","labels":0,"seconds_difference":18268.0,"score_ratio":1.75}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwnvyd","c_root_id_B":"hdy6tt8","created_at_utc_A":1632357563,"created_at_utc_B":1632394361,"score_A":10,"score_B":21,"human_ref_A":"A dough stirrer (?) from King Arthur Flour. I use it for cakes, souffle, doughs, mixing dry ingredients, and mixing up my sourdough.  Not pricey, and could be found elsewhere.","human_ref_B":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","labels":0,"seconds_difference":36798.0,"score_ratio":2.1}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx5k9o","c_root_id_B":"hdy6tt8","created_at_utc_A":1632366231,"created_at_utc_B":1632394361,"score_A":11,"score_B":21,"human_ref_A":"Parchment paper as equipment. For techniques it sounds a bit silly, but freezing cookie dough. I go all out at Christmas but was recovering from illness last time, so rolling\/freezing\/defrosting\/baking meant I both had several hundred fresh cookies in under 48 hours; I also had leftovers for months.  Also: you can cook single cookies in an air fryer to eat them fresh. Use parchment paper or a silicone muffin cup. You can do the same with mini breakfast casseroles in said muffin cups.","human_ref_B":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","labels":0,"seconds_difference":28130.0,"score_ratio":1.9090909091}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwz24k","c_root_id_B":"hdy6tt8","created_at_utc_A":1632362924,"created_at_utc_B":1632394361,"score_A":7,"score_B":21,"human_ref_A":"Offset palette knife for decorating","human_ref_B":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","labels":0,"seconds_difference":31437.0,"score_ratio":3.0}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdy6tt8","c_root_id_B":"hdx4j2r","created_at_utc_A":1632394361,"created_at_utc_B":1632365693,"score_A":21,"score_B":7,"human_ref_A":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","human_ref_B":"This one may be out of left field but a pizza peel! There's a so many breads\/pastries that can benefit from going straight onto a stone, but taking the time to put a bunch of buns on safely without losing all the oven heat is a big ask for my clumsy self. With the peel I can pop in a bunch of items at once and have the oven door closed in a few seconds. Quality is much more consistent across different types of bakes that I use the stone for.","labels":1,"seconds_difference":28668.0,"score_ratio":3.0}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx773z","c_root_id_B":"hdy6tt8","created_at_utc_A":1632367089,"created_at_utc_B":1632394361,"score_A":6,"score_B":21,"human_ref_A":"I see parchment paper got mentioned a bunch already, lol. It just makes baking so much easier to deal with. I definitely baked more cookies since buying them on a regular basis.   Electric whisk to whip those egg whites for making waffles has been awesome. There's other uses, but 9\/10 times that's why I'm using it.   A basic food scale to make pizza and bread dough. It honestly made a difference.","human_ref_B":"Weighing scale. Even regular cookies look professional and even. Also easier to scale down a recipe by using weights. How do you even divide 3\/4 cup by half accurately or one egg?","labels":0,"seconds_difference":27272.0,"score_ratio":3.5}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx77s6","c_root_id_B":"hdwzd1z","created_at_utc_A":1632367100,"created_at_utc_B":1632363074,"score_A":20,"score_B":16,"human_ref_A":"someone in this sub mentioned folding with a whisk instead of a spatula; enables you to incorporate dry with less rotations. Makes total sense to me. I'm in culinary school for baking and these was never mentioned so im pretty jazzed about that","human_ref_B":"Since scale, offset knife, and portion scoop are already mentioned.....my bench scraper!","labels":1,"seconds_difference":4026.0,"score_ratio":1.25}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx77s6","c_root_id_B":"hdx5dfv","created_at_utc_A":1632367100,"created_at_utc_B":1632366133,"score_A":20,"score_B":16,"human_ref_A":"someone in this sub mentioned folding with a whisk instead of a spatula; enables you to incorporate dry with less rotations. Makes total sense to me. I'm in culinary school for baking and these was never mentioned so im pretty jazzed about that","human_ref_B":"Parchment sheets. They\u2019re pre-cut, always flat, and fit a sheet pan exactly. You can buy a pack of like 500 on amazon pretty cheap and you never have to deal  with a stupid roll.","labels":1,"seconds_difference":967.0,"score_ratio":1.25}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx77s6","c_root_id_B":"hdwh5tz","created_at_utc_A":1632367100,"created_at_utc_B":1632354361,"score_A":20,"score_B":13,"human_ref_A":"someone in this sub mentioned folding with a whisk instead of a spatula; enables you to incorporate dry with less rotations. Makes total sense to me. I'm in culinary school for baking and these was never mentioned so im pretty jazzed about that","human_ref_B":"Youtube has really helped me. It allows me to have a better idea about how things should look.","labels":1,"seconds_difference":12739.0,"score_ratio":1.5384615385}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwz7ke","c_root_id_B":"hdx77s6","created_at_utc_A":1632363000,"created_at_utc_B":1632367100,"score_A":14,"score_B":20,"human_ref_A":"Parchment paper. I will reuse the same piece dozens of times for cookies, and it\u2019s truly a game changer for me. I simply will not make cookies without it anymore. Silicone mats are not at all the same.","human_ref_B":"someone in this sub mentioned folding with a whisk instead of a spatula; enables you to incorporate dry with less rotations. Makes total sense to me. I'm in culinary school for baking and these was never mentioned so im pretty jazzed about that","labels":0,"seconds_difference":4100.0,"score_ratio":1.4285714286}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx77s6","c_root_id_B":"hdwnvyd","created_at_utc_A":1632367100,"created_at_utc_B":1632357563,"score_A":20,"score_B":10,"human_ref_A":"someone in this sub mentioned folding with a whisk instead of a spatula; enables you to incorporate dry with less rotations. Makes total sense to me. I'm in culinary school for baking and these was never mentioned so im pretty jazzed about that","human_ref_B":"A dough stirrer (?) from King Arthur Flour. I use it for cakes, souffle, doughs, mixing dry ingredients, and mixing up my sourdough.  Not pricey, and could be found elsewhere.","labels":1,"seconds_difference":9537.0,"score_ratio":2.0}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx77s6","c_root_id_B":"hdx5k9o","created_at_utc_A":1632367100,"created_at_utc_B":1632366231,"score_A":20,"score_B":11,"human_ref_A":"someone in this sub mentioned folding with a whisk instead of a spatula; enables you to incorporate dry with less rotations. Makes total sense to me. I'm in culinary school for baking and these was never mentioned so im pretty jazzed about that","human_ref_B":"Parchment paper as equipment. For techniques it sounds a bit silly, but freezing cookie dough. I go all out at Christmas but was recovering from illness last time, so rolling\/freezing\/defrosting\/baking meant I both had several hundred fresh cookies in under 48 hours; I also had leftovers for months.  Also: you can cook single cookies in an air fryer to eat them fresh. Use parchment paper or a silicone muffin cup. You can do the same with mini breakfast casseroles in said muffin cups.","labels":1,"seconds_difference":869.0,"score_ratio":1.8181818182}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx77s6","c_root_id_B":"hdwz24k","created_at_utc_A":1632367100,"created_at_utc_B":1632362924,"score_A":20,"score_B":7,"human_ref_A":"someone in this sub mentioned folding with a whisk instead of a spatula; enables you to incorporate dry with less rotations. Makes total sense to me. I'm in culinary school for baking and these was never mentioned so im pretty jazzed about that","human_ref_B":"Offset palette knife for decorating","labels":1,"seconds_difference":4176.0,"score_ratio":2.8571428571}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx4j2r","c_root_id_B":"hdx77s6","created_at_utc_A":1632365693,"created_at_utc_B":1632367100,"score_A":7,"score_B":20,"human_ref_A":"This one may be out of left field but a pizza peel! There's a so many breads\/pastries that can benefit from going straight onto a stone, but taking the time to put a bunch of buns on safely without losing all the oven heat is a big ask for my clumsy self. With the peel I can pop in a bunch of items at once and have the oven door closed in a few seconds. Quality is much more consistent across different types of bakes that I use the stone for.","human_ref_B":"someone in this sub mentioned folding with a whisk instead of a spatula; enables you to incorporate dry with less rotations. Makes total sense to me. I'm in culinary school for baking and these was never mentioned so im pretty jazzed about that","labels":0,"seconds_difference":1407.0,"score_ratio":2.8571428571}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx77s6","c_root_id_B":"hdx773z","created_at_utc_A":1632367100,"created_at_utc_B":1632367089,"score_A":20,"score_B":6,"human_ref_A":"someone in this sub mentioned folding with a whisk instead of a spatula; enables you to incorporate dry with less rotations. Makes total sense to me. I'm in culinary school for baking and these was never mentioned so im pretty jazzed about that","human_ref_B":"I see parchment paper got mentioned a bunch already, lol. It just makes baking so much easier to deal with. I definitely baked more cookies since buying them on a regular basis.   Electric whisk to whip those egg whites for making waffles has been awesome. There's other uses, but 9\/10 times that's why I'm using it.   A basic food scale to make pizza and bread dough. It honestly made a difference.","labels":1,"seconds_difference":11.0,"score_ratio":3.3333333333}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwh5tz","c_root_id_B":"hdwqxp1","created_at_utc_A":1632354361,"created_at_utc_B":1632359017,"score_A":13,"score_B":20,"human_ref_A":"Youtube has really helped me. It allows me to have a better idea about how things should look.","human_ref_B":"1) Kitchen scale 2) Dobord. They don't seem to make these any more so you'd have to pry mine from my cold dead hands.","labels":0,"seconds_difference":4656.0,"score_ratio":1.5384615385}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwqxp1","c_root_id_B":"hdwnvyd","created_at_utc_A":1632359017,"created_at_utc_B":1632357563,"score_A":20,"score_B":10,"human_ref_A":"1) Kitchen scale 2) Dobord. They don't seem to make these any more so you'd have to pry mine from my cold dead hands.","human_ref_B":"A dough stirrer (?) from King Arthur Flour. I use it for cakes, souffle, doughs, mixing dry ingredients, and mixing up my sourdough.  Not pricey, and could be found elsewhere.","labels":1,"seconds_difference":1454.0,"score_ratio":2.0}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwzd1z","c_root_id_B":"hdxfn9j","created_at_utc_A":1632363074,"created_at_utc_B":1632371958,"score_A":16,"score_B":20,"human_ref_A":"Since scale, offset knife, and portion scoop are already mentioned.....my bench scraper!","human_ref_B":"Technique that doesn\u2019t make a big difference (makes maaaybe a tiny difference in efficiency) but made me feel cool: cracking an egg with one handed.  Technique that really changes the game: memorizing simple ratios for base recipes and being able to scale up or down based on the needed amount. Example: my swiss meringue buttercream uses a ratio of 1 egg white: 1\/4 sugar: 1 stick of butter and I scale up as needed (this ratio is very buttery but I literally always add ingredients to my bc\u2014 peanut butter, jam, chocolate, etc)","labels":0,"seconds_difference":8884.0,"score_ratio":1.25}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxfn9j","c_root_id_B":"hdx5dfv","created_at_utc_A":1632371958,"created_at_utc_B":1632366133,"score_A":20,"score_B":16,"human_ref_A":"Technique that doesn\u2019t make a big difference (makes maaaybe a tiny difference in efficiency) but made me feel cool: cracking an egg with one handed.  Technique that really changes the game: memorizing simple ratios for base recipes and being able to scale up or down based on the needed amount. Example: my swiss meringue buttercream uses a ratio of 1 egg white: 1\/4 sugar: 1 stick of butter and I scale up as needed (this ratio is very buttery but I literally always add ingredients to my bc\u2014 peanut butter, jam, chocolate, etc)","human_ref_B":"Parchment sheets. They\u2019re pre-cut, always flat, and fit a sheet pan exactly. You can buy a pack of like 500 on amazon pretty cheap and you never have to deal  with a stupid roll.","labels":1,"seconds_difference":5825.0,"score_ratio":1.25}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwh5tz","c_root_id_B":"hdxfn9j","created_at_utc_A":1632354361,"created_at_utc_B":1632371958,"score_A":13,"score_B":20,"human_ref_A":"Youtube has really helped me. It allows me to have a better idea about how things should look.","human_ref_B":"Technique that doesn\u2019t make a big difference (makes maaaybe a tiny difference in efficiency) but made me feel cool: cracking an egg with one handed.  Technique that really changes the game: memorizing simple ratios for base recipes and being able to scale up or down based on the needed amount. Example: my swiss meringue buttercream uses a ratio of 1 egg white: 1\/4 sugar: 1 stick of butter and I scale up as needed (this ratio is very buttery but I literally always add ingredients to my bc\u2014 peanut butter, jam, chocolate, etc)","labels":0,"seconds_difference":17597.0,"score_ratio":1.5384615385}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxfn9j","c_root_id_B":"hdwz7ke","created_at_utc_A":1632371958,"created_at_utc_B":1632363000,"score_A":20,"score_B":14,"human_ref_A":"Technique that doesn\u2019t make a big difference (makes maaaybe a tiny difference in efficiency) but made me feel cool: cracking an egg with one handed.  Technique that really changes the game: memorizing simple ratios for base recipes and being able to scale up or down based on the needed amount. Example: my swiss meringue buttercream uses a ratio of 1 egg white: 1\/4 sugar: 1 stick of butter and I scale up as needed (this ratio is very buttery but I literally always add ingredients to my bc\u2014 peanut butter, jam, chocolate, etc)","human_ref_B":"Parchment paper. I will reuse the same piece dozens of times for cookies, and it\u2019s truly a game changer for me. I simply will not make cookies without it anymore. Silicone mats are not at all the same.","labels":1,"seconds_difference":8958.0,"score_ratio":1.4285714286}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxfn9j","c_root_id_B":"hdwnvyd","created_at_utc_A":1632371958,"created_at_utc_B":1632357563,"score_A":20,"score_B":10,"human_ref_A":"Technique that doesn\u2019t make a big difference (makes maaaybe a tiny difference in efficiency) but made me feel cool: cracking an egg with one handed.  Technique that really changes the game: memorizing simple ratios for base recipes and being able to scale up or down based on the needed amount. Example: my swiss meringue buttercream uses a ratio of 1 egg white: 1\/4 sugar: 1 stick of butter and I scale up as needed (this ratio is very buttery but I literally always add ingredients to my bc\u2014 peanut butter, jam, chocolate, etc)","human_ref_B":"A dough stirrer (?) from King Arthur Flour. I use it for cakes, souffle, doughs, mixing dry ingredients, and mixing up my sourdough.  Not pricey, and could be found elsewhere.","labels":1,"seconds_difference":14395.0,"score_ratio":2.0}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx5k9o","c_root_id_B":"hdxfn9j","created_at_utc_A":1632366231,"created_at_utc_B":1632371958,"score_A":11,"score_B":20,"human_ref_A":"Parchment paper as equipment. For techniques it sounds a bit silly, but freezing cookie dough. I go all out at Christmas but was recovering from illness last time, so rolling\/freezing\/defrosting\/baking meant I both had several hundred fresh cookies in under 48 hours; I also had leftovers for months.  Also: you can cook single cookies in an air fryer to eat them fresh. Use parchment paper or a silicone muffin cup. You can do the same with mini breakfast casseroles in said muffin cups.","human_ref_B":"Technique that doesn\u2019t make a big difference (makes maaaybe a tiny difference in efficiency) but made me feel cool: cracking an egg with one handed.  Technique that really changes the game: memorizing simple ratios for base recipes and being able to scale up or down based on the needed amount. Example: my swiss meringue buttercream uses a ratio of 1 egg white: 1\/4 sugar: 1 stick of butter and I scale up as needed (this ratio is very buttery but I literally always add ingredients to my bc\u2014 peanut butter, jam, chocolate, etc)","labels":0,"seconds_difference":5727.0,"score_ratio":1.8181818182}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwz24k","c_root_id_B":"hdxfn9j","created_at_utc_A":1632362924,"created_at_utc_B":1632371958,"score_A":7,"score_B":20,"human_ref_A":"Offset palette knife for decorating","human_ref_B":"Technique that doesn\u2019t make a big difference (makes maaaybe a tiny difference in efficiency) but made me feel cool: cracking an egg with one handed.  Technique that really changes the game: memorizing simple ratios for base recipes and being able to scale up or down based on the needed amount. Example: my swiss meringue buttercream uses a ratio of 1 egg white: 1\/4 sugar: 1 stick of butter and I scale up as needed (this ratio is very buttery but I literally always add ingredients to my bc\u2014 peanut butter, jam, chocolate, etc)","labels":0,"seconds_difference":9034.0,"score_ratio":2.8571428571}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx4j2r","c_root_id_B":"hdxfn9j","created_at_utc_A":1632365693,"created_at_utc_B":1632371958,"score_A":7,"score_B":20,"human_ref_A":"This one may be out of left field but a pizza peel! There's a so many breads\/pastries that can benefit from going straight onto a stone, but taking the time to put a bunch of buns on safely without losing all the oven heat is a big ask for my clumsy self. With the peel I can pop in a bunch of items at once and have the oven door closed in a few seconds. Quality is much more consistent across different types of bakes that I use the stone for.","human_ref_B":"Technique that doesn\u2019t make a big difference (makes maaaybe a tiny difference in efficiency) but made me feel cool: cracking an egg with one handed.  Technique that really changes the game: memorizing simple ratios for base recipes and being able to scale up or down based on the needed amount. Example: my swiss meringue buttercream uses a ratio of 1 egg white: 1\/4 sugar: 1 stick of butter and I scale up as needed (this ratio is very buttery but I literally always add ingredients to my bc\u2014 peanut butter, jam, chocolate, etc)","labels":0,"seconds_difference":6265.0,"score_ratio":2.8571428571}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxfn9j","c_root_id_B":"hdx773z","created_at_utc_A":1632371958,"created_at_utc_B":1632367089,"score_A":20,"score_B":6,"human_ref_A":"Technique that doesn\u2019t make a big difference (makes maaaybe a tiny difference in efficiency) but made me feel cool: cracking an egg with one handed.  Technique that really changes the game: memorizing simple ratios for base recipes and being able to scale up or down based on the needed amount. Example: my swiss meringue buttercream uses a ratio of 1 egg white: 1\/4 sugar: 1 stick of butter and I scale up as needed (this ratio is very buttery but I literally always add ingredients to my bc\u2014 peanut butter, jam, chocolate, etc)","human_ref_B":"I see parchment paper got mentioned a bunch already, lol. It just makes baking so much easier to deal with. I definitely baked more cookies since buying them on a regular basis.   Electric whisk to whip those egg whites for making waffles has been awesome. There's other uses, but 9\/10 times that's why I'm using it.   A basic food scale to make pizza and bread dough. It honestly made a difference.","labels":1,"seconds_difference":4869.0,"score_ratio":3.3333333333}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdym8oq","c_root_id_B":"hdwzd1z","created_at_utc_A":1632403525,"created_at_utc_B":1632363074,"score_A":17,"score_B":16,"human_ref_A":"Oddly enough a physical recipe book on ratios. I got tired of googling and tracking my notes for assorted recipes. Having all ratios & tips + my own notes in one collective place has helped me out.","human_ref_B":"Since scale, offset knife, and portion scoop are already mentioned.....my bench scraper!","labels":1,"seconds_difference":40451.0,"score_ratio":1.0625}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwzd1z","c_root_id_B":"hdwh5tz","created_at_utc_A":1632363074,"created_at_utc_B":1632354361,"score_A":16,"score_B":13,"human_ref_A":"Since scale, offset knife, and portion scoop are already mentioned.....my bench scraper!","human_ref_B":"Youtube has really helped me. It allows me to have a better idea about how things should look.","labels":1,"seconds_difference":8713.0,"score_ratio":1.2307692308}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwzd1z","c_root_id_B":"hdwz7ke","created_at_utc_A":1632363074,"created_at_utc_B":1632363000,"score_A":16,"score_B":14,"human_ref_A":"Since scale, offset knife, and portion scoop are already mentioned.....my bench scraper!","human_ref_B":"Parchment paper. I will reuse the same piece dozens of times for cookies, and it\u2019s truly a game changer for me. I simply will not make cookies without it anymore. Silicone mats are not at all the same.","labels":1,"seconds_difference":74.0,"score_ratio":1.1428571429}
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+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdxlnqf","c_root_id_B":"hdx773z","created_at_utc_A":1632376093,"created_at_utc_B":1632367089,"score_A":12,"score_B":6,"human_ref_A":"Fancy salt and whole spices I can roast and grind. Big difference than pre ground","human_ref_B":"I see parchment paper got mentioned a bunch already, lol. It just makes baking so much easier to deal with. I definitely baked more cookies since buying them on a regular basis.   Electric whisk to whip those egg whites for making waffles has been awesome. There's other uses, but 9\/10 times that's why I'm using it.   A basic food scale to make pizza and bread dough. It honestly made a difference.","labels":1,"seconds_difference":9004.0,"score_ratio":2.0}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyie2t","c_root_id_B":"hdwnvyd","created_at_utc_A":1632401600,"created_at_utc_B":1632357563,"score_A":13,"score_B":10,"human_ref_A":"My laser thermometer. I spent so many years using one of those metal ones (like a ruler shape) and I couldn't never get it right, it's so hard to work out accurate readings. The laser one cost me \u00a310 and is perfect. Caramel, jam, Swiss meringue etc.","human_ref_B":"A dough stirrer (?) from King Arthur Flour. I use it for cakes, souffle, doughs, mixing dry ingredients, and mixing up my sourdough.  Not pricey, and could be found elsewhere.","labels":1,"seconds_difference":44037.0,"score_ratio":1.3}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyie2t","c_root_id_B":"hdx5k9o","created_at_utc_A":1632401600,"created_at_utc_B":1632366231,"score_A":13,"score_B":11,"human_ref_A":"My laser thermometer. I spent so many years using one of those metal ones (like a ruler shape) and I couldn't never get it right, it's so hard to work out accurate readings. The laser one cost me \u00a310 and is perfect. Caramel, jam, Swiss meringue etc.","human_ref_B":"Parchment paper as equipment. For techniques it sounds a bit silly, but freezing cookie dough. I go all out at Christmas but was recovering from illness last time, so rolling\/freezing\/defrosting\/baking meant I both had several hundred fresh cookies in under 48 hours; I also had leftovers for months.  Also: you can cook single cookies in an air fryer to eat them fresh. Use parchment paper or a silicone muffin cup. You can do the same with mini breakfast casseroles in said muffin cups.","labels":1,"seconds_difference":35369.0,"score_ratio":1.1818181818}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyie2t","c_root_id_B":"hdwz24k","created_at_utc_A":1632401600,"created_at_utc_B":1632362924,"score_A":13,"score_B":7,"human_ref_A":"My laser thermometer. I spent so many years using one of those metal ones (like a ruler shape) and I couldn't never get it right, it's so hard to work out accurate readings. The laser one cost me \u00a310 and is perfect. Caramel, jam, Swiss meringue etc.","human_ref_B":"Offset palette knife for decorating","labels":1,"seconds_difference":38676.0,"score_ratio":1.8571428571}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx4j2r","c_root_id_B":"hdyie2t","created_at_utc_A":1632365693,"created_at_utc_B":1632401600,"score_A":7,"score_B":13,"human_ref_A":"This one may be out of left field but a pizza peel! There's a so many breads\/pastries that can benefit from going straight onto a stone, but taking the time to put a bunch of buns on safely without losing all the oven heat is a big ask for my clumsy self. With the peel I can pop in a bunch of items at once and have the oven door closed in a few seconds. Quality is much more consistent across different types of bakes that I use the stone for.","human_ref_B":"My laser thermometer. I spent so many years using one of those metal ones (like a ruler shape) and I couldn't never get it right, it's so hard to work out accurate readings. The laser one cost me \u00a310 and is perfect. Caramel, jam, Swiss meringue etc.","labels":0,"seconds_difference":35907.0,"score_ratio":1.8571428571}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyie2t","c_root_id_B":"hdy922s","created_at_utc_A":1632401600,"created_at_utc_B":1632395982,"score_A":13,"score_B":7,"human_ref_A":"My laser thermometer. I spent so many years using one of those metal ones (like a ruler shape) and I couldn't never get it right, it's so hard to work out accurate readings. The laser one cost me \u00a310 and is perfect. Caramel, jam, Swiss meringue etc.","human_ref_B":"Discovering putting water in my cakes! My cakes were never as good before!","labels":1,"seconds_difference":5618.0,"score_ratio":1.8571428571}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx773z","c_root_id_B":"hdyie2t","created_at_utc_A":1632367089,"created_at_utc_B":1632401600,"score_A":6,"score_B":13,"human_ref_A":"I see parchment paper got mentioned a bunch already, lol. It just makes baking so much easier to deal with. I definitely baked more cookies since buying them on a regular basis.   Electric whisk to whip those egg whites for making waffles has been awesome. There's other uses, but 9\/10 times that's why I'm using it.   A basic food scale to make pizza and bread dough. It honestly made a difference.","human_ref_B":"My laser thermometer. I spent so many years using one of those metal ones (like a ruler shape) and I couldn't never get it right, it's so hard to work out accurate readings. The laser one cost me \u00a310 and is perfect. Caramel, jam, Swiss meringue etc.","labels":0,"seconds_difference":34511.0,"score_ratio":2.1666666667}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyv9td","c_root_id_B":"hdwnvyd","created_at_utc_A":1632407554,"created_at_utc_B":1632357563,"score_A":11,"score_B":10,"human_ref_A":"A notepad. When I'm baking I like to make notes of things I like\/don't like about the recipe or things that I think need adjusting for the next time, or different flavour combinations that might work.  For example I made pancakes the other week and I thought the recipe worked well however I wasn't happy with the texture, I wanted a little bit more bite to them so I made a note to reduce the leavening agents slightly.","human_ref_B":"A dough stirrer (?) from King Arthur Flour. I use it for cakes, souffle, doughs, mixing dry ingredients, and mixing up my sourdough.  Not pricey, and could be found elsewhere.","labels":1,"seconds_difference":49991.0,"score_ratio":1.1}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyv9td","c_root_id_B":"hdwz24k","created_at_utc_A":1632407554,"created_at_utc_B":1632362924,"score_A":11,"score_B":7,"human_ref_A":"A notepad. When I'm baking I like to make notes of things I like\/don't like about the recipe or things that I think need adjusting for the next time, or different flavour combinations that might work.  For example I made pancakes the other week and I thought the recipe worked well however I wasn't happy with the texture, I wanted a little bit more bite to them so I made a note to reduce the leavening agents slightly.","human_ref_B":"Offset palette knife for decorating","labels":1,"seconds_difference":44630.0,"score_ratio":1.5714285714}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx4j2r","c_root_id_B":"hdyv9td","created_at_utc_A":1632365693,"created_at_utc_B":1632407554,"score_A":7,"score_B":11,"human_ref_A":"This one may be out of left field but a pizza peel! There's a so many breads\/pastries that can benefit from going straight onto a stone, but taking the time to put a bunch of buns on safely without losing all the oven heat is a big ask for my clumsy self. With the peel I can pop in a bunch of items at once and have the oven door closed in a few seconds. Quality is much more consistent across different types of bakes that I use the stone for.","human_ref_B":"A notepad. When I'm baking I like to make notes of things I like\/don't like about the recipe or things that I think need adjusting for the next time, or different flavour combinations that might work.  For example I made pancakes the other week and I thought the recipe worked well however I wasn't happy with the texture, I wanted a little bit more bite to them so I made a note to reduce the leavening agents slightly.","labels":0,"seconds_difference":41861.0,"score_ratio":1.5714285714}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyv9td","c_root_id_B":"hdy922s","created_at_utc_A":1632407554,"created_at_utc_B":1632395982,"score_A":11,"score_B":7,"human_ref_A":"A notepad. When I'm baking I like to make notes of things I like\/don't like about the recipe or things that I think need adjusting for the next time, or different flavour combinations that might work.  For example I made pancakes the other week and I thought the recipe worked well however I wasn't happy with the texture, I wanted a little bit more bite to them so I made a note to reduce the leavening agents slightly.","human_ref_B":"Discovering putting water in my cakes! My cakes were never as good before!","labels":1,"seconds_difference":11572.0,"score_ratio":1.5714285714}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdyv9td","c_root_id_B":"hdx773z","created_at_utc_A":1632407554,"created_at_utc_B":1632367089,"score_A":11,"score_B":6,"human_ref_A":"A notepad. When I'm baking I like to make notes of things I like\/don't like about the recipe or things that I think need adjusting for the next time, or different flavour combinations that might work.  For example I made pancakes the other week and I thought the recipe worked well however I wasn't happy with the texture, I wanted a little bit more bite to them so I made a note to reduce the leavening agents slightly.","human_ref_B":"I see parchment paper got mentioned a bunch already, lol. It just makes baking so much easier to deal with. I definitely baked more cookies since buying them on a regular basis.   Electric whisk to whip those egg whites for making waffles has been awesome. There's other uses, but 9\/10 times that's why I'm using it.   A basic food scale to make pizza and bread dough. It honestly made a difference.","labels":1,"seconds_difference":40465.0,"score_ratio":1.8333333333}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdwnvyd","c_root_id_B":"hdx5k9o","created_at_utc_A":1632357563,"created_at_utc_B":1632366231,"score_A":10,"score_B":11,"human_ref_A":"A dough stirrer (?) from King Arthur Flour. I use it for cakes, souffle, doughs, mixing dry ingredients, and mixing up my sourdough.  Not pricey, and could be found elsewhere.","human_ref_B":"Parchment paper as equipment. For techniques it sounds a bit silly, but freezing cookie dough. I go all out at Christmas but was recovering from illness last time, so rolling\/freezing\/defrosting\/baking meant I both had several hundred fresh cookies in under 48 hours; I also had leftovers for months.  Also: you can cook single cookies in an air fryer to eat them fresh. Use parchment paper or a silicone muffin cup. You can do the same with mini breakfast casseroles in said muffin cups.","labels":0,"seconds_difference":8668.0,"score_ratio":1.1}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx5k9o","c_root_id_B":"hdwz24k","created_at_utc_A":1632366231,"created_at_utc_B":1632362924,"score_A":11,"score_B":7,"human_ref_A":"Parchment paper as equipment. For techniques it sounds a bit silly, but freezing cookie dough. I go all out at Christmas but was recovering from illness last time, so rolling\/freezing\/defrosting\/baking meant I both had several hundred fresh cookies in under 48 hours; I also had leftovers for months.  Also: you can cook single cookies in an air fryer to eat them fresh. Use parchment paper or a silicone muffin cup. You can do the same with mini breakfast casseroles in said muffin cups.","human_ref_B":"Offset palette knife for decorating","labels":1,"seconds_difference":3307.0,"score_ratio":1.5714285714}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx5k9o","c_root_id_B":"hdx4j2r","created_at_utc_A":1632366231,"created_at_utc_B":1632365693,"score_A":11,"score_B":7,"human_ref_A":"Parchment paper as equipment. For techniques it sounds a bit silly, but freezing cookie dough. I go all out at Christmas but was recovering from illness last time, so rolling\/freezing\/defrosting\/baking meant I both had several hundred fresh cookies in under 48 hours; I also had leftovers for months.  Also: you can cook single cookies in an air fryer to eat them fresh. Use parchment paper or a silicone muffin cup. You can do the same with mini breakfast casseroles in said muffin cups.","human_ref_B":"This one may be out of left field but a pizza peel! There's a so many breads\/pastries that can benefit from going straight onto a stone, but taking the time to put a bunch of buns on safely without losing all the oven heat is a big ask for my clumsy self. With the peel I can pop in a bunch of items at once and have the oven door closed in a few seconds. Quality is much more consistent across different types of bakes that I use the stone for.","labels":1,"seconds_difference":538.0,"score_ratio":1.5714285714}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdzi4pm","c_root_id_B":"hdwz24k","created_at_utc_A":1632417090,"created_at_utc_B":1632362924,"score_A":9,"score_B":7,"human_ref_A":"Six-inch cake pans forced me to learn how to scale recipes properly and now I don't have tons of leftover cake in my freezer. There are recipes specifically written for six-inch pans, but scaling recipes written for bigger pans is a worthwhile exercise.","human_ref_B":"Offset palette knife for decorating","labels":1,"seconds_difference":54166.0,"score_ratio":1.2857142857}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx4j2r","c_root_id_B":"hdzi4pm","created_at_utc_A":1632365693,"created_at_utc_B":1632417090,"score_A":7,"score_B":9,"human_ref_A":"This one may be out of left field but a pizza peel! There's a so many breads\/pastries that can benefit from going straight onto a stone, but taking the time to put a bunch of buns on safely without losing all the oven heat is a big ask for my clumsy self. With the peel I can pop in a bunch of items at once and have the oven door closed in a few seconds. Quality is much more consistent across different types of bakes that I use the stone for.","human_ref_B":"Six-inch cake pans forced me to learn how to scale recipes properly and now I don't have tons of leftover cake in my freezer. There are recipes specifically written for six-inch pans, but scaling recipes written for bigger pans is a worthwhile exercise.","labels":0,"seconds_difference":51397.0,"score_ratio":1.2857142857}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdzi4pm","c_root_id_B":"hdy922s","created_at_utc_A":1632417090,"created_at_utc_B":1632395982,"score_A":9,"score_B":7,"human_ref_A":"Six-inch cake pans forced me to learn how to scale recipes properly and now I don't have tons of leftover cake in my freezer. There are recipes specifically written for six-inch pans, but scaling recipes written for bigger pans is a worthwhile exercise.","human_ref_B":"Discovering putting water in my cakes! My cakes were never as good before!","labels":1,"seconds_difference":21108.0,"score_ratio":1.2857142857}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdzev1q","c_root_id_B":"hdzi4pm","created_at_utc_A":1632415764,"created_at_utc_B":1632417090,"score_A":7,"score_B":9,"human_ref_A":"A glazed pizza stone  Even if it\u2019s not as good as take out, the pizza still looks pretty!","human_ref_B":"Six-inch cake pans forced me to learn how to scale recipes properly and now I don't have tons of leftover cake in my freezer. There are recipes specifically written for six-inch pans, but scaling recipes written for bigger pans is a worthwhile exercise.","labels":0,"seconds_difference":1326.0,"score_ratio":1.2857142857}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx773z","c_root_id_B":"hdzi4pm","created_at_utc_A":1632367089,"created_at_utc_B":1632417090,"score_A":6,"score_B":9,"human_ref_A":"I see parchment paper got mentioned a bunch already, lol. It just makes baking so much easier to deal with. I definitely baked more cookies since buying them on a regular basis.   Electric whisk to whip those egg whites for making waffles has been awesome. There's other uses, but 9\/10 times that's why I'm using it.   A basic food scale to make pizza and bread dough. It honestly made a difference.","human_ref_B":"Six-inch cake pans forced me to learn how to scale recipes properly and now I don't have tons of leftover cake in my freezer. There are recipes specifically written for six-inch pans, but scaling recipes written for bigger pans is a worthwhile exercise.","labels":0,"seconds_difference":50001.0,"score_ratio":1.5}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdy922s","c_root_id_B":"hdx773z","created_at_utc_A":1632395982,"created_at_utc_B":1632367089,"score_A":7,"score_B":6,"human_ref_A":"Discovering putting water in my cakes! My cakes were never as good before!","human_ref_B":"I see parchment paper got mentioned a bunch already, lol. It just makes baking so much easier to deal with. I definitely baked more cookies since buying them on a regular basis.   Electric whisk to whip those egg whites for making waffles has been awesome. There's other uses, but 9\/10 times that's why I'm using it.   A basic food scale to make pizza and bread dough. It honestly made a difference.","labels":1,"seconds_difference":28893.0,"score_ratio":1.1666666667}
+{"post_id":"pthmjc","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What is one tool, piece of equipment, or trick you learned that elevated your baking skills and confidence? Obviously I adore my stand mixer and silicone mats. I'd like to know about things I may have never knew about!","c_root_id_A":"hdx773z","c_root_id_B":"hdzev1q","created_at_utc_A":1632367089,"created_at_utc_B":1632415764,"score_A":6,"score_B":7,"human_ref_A":"I see parchment paper got mentioned a bunch already, lol. It just makes baking so much easier to deal with. I definitely baked more cookies since buying them on a regular basis.   Electric whisk to whip those egg whites for making waffles has been awesome. There's other uses, but 9\/10 times that's why I'm using it.   A basic food scale to make pizza and bread dough. It honestly made a difference.","human_ref_B":"A glazed pizza stone  Even if it\u2019s not as good as take out, the pizza still looks pretty!","labels":0,"seconds_difference":48675.0,"score_ratio":1.1666666667}
+{"post_id":"otnvri","domain":"askbaking_validation","upvote_ratio":0.96,"history":"My husband\u2019s birthday is on Sunday and I want to make this 10\u201d cake to 6\u201d https:\/\/simplyhomecooked.com\/berry-chantilly-cake\/  I want to make sure that the conversion is right. Anybody have a way of doing this? Or have done this successfully?","c_root_id_A":"h6wq60a","c_root_id_B":"h6wxfsy","created_at_utc_A":1627525268,"created_at_utc_B":1627529055,"score_A":13,"score_B":28,"human_ref_A":"this may help! https:\/\/www.seriouseats.com\/how-to-resize-cake-recipes-to-fit-any-pan","human_ref_B":"So your making a cake that's 9\/25 the size of the original recipe. (Area =\u03c0r^2, so the area of the 6 inch is 28.26 (or 3.14*3^2) and the area of the 10 inch is 78.5 (or 3.14*5^2).  So put the area of the smaller cake over the area of the larger, 28.26\/78.5 or 9\/25ths.) You might want to make 1\/3rd the recipe to make it easy, this will give you a slightly shorter cake or 1\/2 the recipe which will give you a taller cake.  Good luck.","labels":0,"seconds_difference":3787.0,"score_ratio":2.1538461538}
+{"post_id":"otnvri","domain":"askbaking_validation","upvote_ratio":0.96,"history":"My husband\u2019s birthday is on Sunday and I want to make this 10\u201d cake to 6\u201d https:\/\/simplyhomecooked.com\/berry-chantilly-cake\/  I want to make sure that the conversion is right. Anybody have a way of doing this? Or have done this successfully?","c_root_id_A":"h6wu1b5","c_root_id_B":"h6wxfsy","created_at_utc_A":1627527243,"created_at_utc_B":1627529055,"score_A":8,"score_B":28,"human_ref_A":"So every cake in dessert person that's a 9 in, I make a 6 in. I've made at least 4 cakes this way and they all do pretty great. I convert all grams to .66 the original amount, however, while I notice that this reduces the diameter, they are still disproportionately higher than I would prefer, so my next attempt will be to cut them in half and see how it goes.   I would maybe multiply everything by .55?","human_ref_B":"So your making a cake that's 9\/25 the size of the original recipe. (Area =\u03c0r^2, so the area of the 6 inch is 28.26 (or 3.14*3^2) and the area of the 10 inch is 78.5 (or 3.14*5^2).  So put the area of the smaller cake over the area of the larger, 28.26\/78.5 or 9\/25ths.) You might want to make 1\/3rd the recipe to make it easy, this will give you a slightly shorter cake or 1\/2 the recipe which will give you a taller cake.  Good luck.","labels":0,"seconds_difference":1812.0,"score_ratio":3.5}
+{"post_id":"otnvri","domain":"askbaking_validation","upvote_ratio":0.96,"history":"My husband\u2019s birthday is on Sunday and I want to make this 10\u201d cake to 6\u201d https:\/\/simplyhomecooked.com\/berry-chantilly-cake\/  I want to make sure that the conversion is right. Anybody have a way of doing this? Or have done this successfully?","c_root_id_A":"h6wxfsy","c_root_id_B":"h6wrjc8","created_at_utc_A":1627529055,"created_at_utc_B":1627525955,"score_A":28,"score_B":7,"human_ref_A":"So your making a cake that's 9\/25 the size of the original recipe. (Area =\u03c0r^2, so the area of the 6 inch is 28.26 (or 3.14*3^2) and the area of the 10 inch is 78.5 (or 3.14*5^2).  So put the area of the smaller cake over the area of the larger, 28.26\/78.5 or 9\/25ths.) You might want to make 1\/3rd the recipe to make it easy, this will give you a slightly shorter cake or 1\/2 the recipe which will give you a taller cake.  Good luck.","human_ref_B":"Sally\u2019s Baking Addiction says that recipes for 12-15 cupcakes make a 3-layer 6\u201d cake. Hope this helps!","labels":1,"seconds_difference":3100.0,"score_ratio":4.0}
+{"post_id":"otnvri","domain":"askbaking_validation","upvote_ratio":0.96,"history":"My husband\u2019s birthday is on Sunday and I want to make this 10\u201d cake to 6\u201d https:\/\/simplyhomecooked.com\/berry-chantilly-cake\/  I want to make sure that the conversion is right. Anybody have a way of doing this? Or have done this successfully?","c_root_id_A":"h6wu1b5","c_root_id_B":"h6xtuqt","created_at_utc_A":1627527243,"created_at_utc_B":1627553479,"score_A":8,"score_B":13,"human_ref_A":"So every cake in dessert person that's a 9 in, I make a 6 in. I've made at least 4 cakes this way and they all do pretty great. I convert all grams to .66 the original amount, however, while I notice that this reduces the diameter, they are still disproportionately higher than I would prefer, so my next attempt will be to cut them in half and see how it goes.   I would maybe multiply everything by .55?","human_ref_B":"Since you mentioned that you have more than 2 6\" pans, I would halve the recipe. Fill the first two 6\" pans the appropriate amount and then put the remaining batter in the third 6\" pan. Then, you won't accidentally overflow your pans in the oven. You also won't need to deal with attempting to measure a partial egg or strange fractions of other ingredients.","labels":0,"seconds_difference":26236.0,"score_ratio":1.625}
+{"post_id":"otnvri","domain":"askbaking_validation","upvote_ratio":0.96,"history":"My husband\u2019s birthday is on Sunday and I want to make this 10\u201d cake to 6\u201d https:\/\/simplyhomecooked.com\/berry-chantilly-cake\/  I want to make sure that the conversion is right. Anybody have a way of doing this? Or have done this successfully?","c_root_id_A":"h6xtuqt","c_root_id_B":"h6wrjc8","created_at_utc_A":1627553479,"created_at_utc_B":1627525955,"score_A":13,"score_B":7,"human_ref_A":"Since you mentioned that you have more than 2 6\" pans, I would halve the recipe. Fill the first two 6\" pans the appropriate amount and then put the remaining batter in the third 6\" pan. Then, you won't accidentally overflow your pans in the oven. You also won't need to deal with attempting to measure a partial egg or strange fractions of other ingredients.","human_ref_B":"Sally\u2019s Baking Addiction says that recipes for 12-15 cupcakes make a 3-layer 6\u201d cake. Hope this helps!","labels":1,"seconds_difference":27524.0,"score_ratio":1.8571428571}
+{"post_id":"otnvri","domain":"askbaking_validation","upvote_ratio":0.96,"history":"My husband\u2019s birthday is on Sunday and I want to make this 10\u201d cake to 6\u201d https:\/\/simplyhomecooked.com\/berry-chantilly-cake\/  I want to make sure that the conversion is right. Anybody have a way of doing this? Or have done this successfully?","c_root_id_A":"h6wu1b5","c_root_id_B":"h6wrjc8","created_at_utc_A":1627527243,"created_at_utc_B":1627525955,"score_A":8,"score_B":7,"human_ref_A":"So every cake in dessert person that's a 9 in, I make a 6 in. I've made at least 4 cakes this way and they all do pretty great. I convert all grams to .66 the original amount, however, while I notice that this reduces the diameter, they are still disproportionately higher than I would prefer, so my next attempt will be to cut them in half and see how it goes.   I would maybe multiply everything by .55?","human_ref_B":"Sally\u2019s Baking Addiction says that recipes for 12-15 cupcakes make a 3-layer 6\u201d cake. Hope this helps!","labels":1,"seconds_difference":1288.0,"score_ratio":1.1428571429}
+{"post_id":"otnvri","domain":"askbaking_validation","upvote_ratio":0.96,"history":"My husband\u2019s birthday is on Sunday and I want to make this 10\u201d cake to 6\u201d https:\/\/simplyhomecooked.com\/berry-chantilly-cake\/  I want to make sure that the conversion is right. Anybody have a way of doing this? Or have done this successfully?","c_root_id_A":"h6y4ceh","c_root_id_B":"h6yd11o","created_at_utc_A":1627560960,"created_at_utc_B":1627565594,"score_A":4,"score_B":6,"human_ref_A":"I have an infographic that shows how much batter (by weight) to add to each size pan, as well as what temp\/time if you are interested.  Edit: Here is the link","human_ref_B":"This lady know some things.","labels":0,"seconds_difference":4634.0,"score_ratio":1.5}
+{"post_id":"otnvri","domain":"askbaking_validation","upvote_ratio":0.96,"history":"My husband\u2019s birthday is on Sunday and I want to make this 10\u201d cake to 6\u201d https:\/\/simplyhomecooked.com\/berry-chantilly-cake\/  I want to make sure that the conversion is right. Anybody have a way of doing this? Or have done this successfully?","c_root_id_A":"h6ykg06","c_root_id_B":"h6z0k0y","created_at_utc_A":1627569061,"created_at_utc_B":1627575893,"score_A":3,"score_B":4,"human_ref_A":"Just halve the recipe, you will be fine. Start checking at half the time it will probably go to about three quarters of the time.","human_ref_B":"I would just do the same recipe. I find the final volumes for baking recipes vary from the authors final volume and it\u2019s better to have more than less.  Also creates room for error and baking errors suck when you\u2019re a 2 hours into a recipe and you forgot to half or double something","labels":0,"seconds_difference":6832.0,"score_ratio":1.3333333333}
+{"post_id":"oo233n","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Bulk Buttercream Hello!!  I have a wedding I\u2019m baking for in August, this will be my first. I will be making 325 cupcakes split into 4 flavors and a 2 tier cutting cake. I\u2019m a solo operation, working out of a home kitchen and working a full time job so I don\u2019t have resources or time to make all of my buttercreams fresh, unfortunately. Do you all have any tips to making bulk buttercream in advance? I will make all ABC. Also, any tips on how to know how much 1 batch will make? My recipe calls for 11 cups powdered sugar and 3 cups butter. I hate to admit that I\u2019ve never tracked how many cupcakes this would frost, but I mostly do stacked cakes or small batches of cupcakes, and I usually always have left over. May be dumb questions, but I really want to get this right so I can get a bunch of good PR from it and maybe quit my day job someday. \ud83d\ude02  Thanks in advance!","c_root_id_A":"h5vpaq5","c_root_id_B":"h5vkr00","created_at_utc_A":1626792370,"created_at_utc_B":1626790351,"score_A":55,"score_B":12,"human_ref_A":"this is going to sound like a lot, but if i were in your position this is what i\u2019d do:  make a single batch of buttercream and weigh all the ingredients. \u2018decorate one cupcake\u2019 by piping the buttercream onto a sheet of parchment (you could even use your muffin tin as a size guide). weigh that and multiply by the number of cupcakes needed   now you can rescale your recipe to make just the right amount and freeze it ahead of time (but rewhip before using)  same with the larger cake, i would make a test cake and see how much buttercream i used (weigh the initial amount and then weigh whatever\u2019s left and subtract)  i know a lot of people (especially americans) don\u2019t really use kitchen scales, but they\u2019re your best friend for rescaling or making just enough. and if you decide to go pro it makes calculating food cost way easier!","human_ref_B":"The one we use at work is 3kg of cake margarine and 3kg of icing sugar. We beat the icing sugar with a tiny amount of boiling water and then add the butter and we mix it on a high speed for ten mins and then we store it in buckets, if you need to store it for a while I\u2019d remix it as it\u2019s used","labels":1,"seconds_difference":2019.0,"score_ratio":4.5833333333}
+{"post_id":"oo233n","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Bulk Buttercream Hello!!  I have a wedding I\u2019m baking for in August, this will be my first. I will be making 325 cupcakes split into 4 flavors and a 2 tier cutting cake. I\u2019m a solo operation, working out of a home kitchen and working a full time job so I don\u2019t have resources or time to make all of my buttercreams fresh, unfortunately. Do you all have any tips to making bulk buttercream in advance? I will make all ABC. Also, any tips on how to know how much 1 batch will make? My recipe calls for 11 cups powdered sugar and 3 cups butter. I hate to admit that I\u2019ve never tracked how many cupcakes this would frost, but I mostly do stacked cakes or small batches of cupcakes, and I usually always have left over. May be dumb questions, but I really want to get this right so I can get a bunch of good PR from it and maybe quit my day job someday. \ud83d\ude02  Thanks in advance!","c_root_id_A":"h5vkr00","c_root_id_B":"h5vzx1c","created_at_utc_A":1626790351,"created_at_utc_B":1626796843,"score_A":12,"score_B":52,"human_ref_A":"The one we use at work is 3kg of cake margarine and 3kg of icing sugar. We beat the icing sugar with a tiny amount of boiling water and then add the butter and we mix it on a high speed for ten mins and then we store it in buckets, if you need to store it for a while I\u2019d remix it as it\u2019s used","human_ref_B":"Find a local grocery store with a bakery and buy a five gallon bucket of buttercream.   That\u2019s what I did when making cake for large events. I had a locally owned grocery with an excellent bakery, I called and asked if I could buy a 5gal bucket, and it only cost me $20.","labels":0,"seconds_difference":6492.0,"score_ratio":4.3333333333}
+{"post_id":"oo233n","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Bulk Buttercream Hello!!  I have a wedding I\u2019m baking for in August, this will be my first. I will be making 325 cupcakes split into 4 flavors and a 2 tier cutting cake. I\u2019m a solo operation, working out of a home kitchen and working a full time job so I don\u2019t have resources or time to make all of my buttercreams fresh, unfortunately. Do you all have any tips to making bulk buttercream in advance? I will make all ABC. Also, any tips on how to know how much 1 batch will make? My recipe calls for 11 cups powdered sugar and 3 cups butter. I hate to admit that I\u2019ve never tracked how many cupcakes this would frost, but I mostly do stacked cakes or small batches of cupcakes, and I usually always have left over. May be dumb questions, but I really want to get this right so I can get a bunch of good PR from it and maybe quit my day job someday. \ud83d\ude02  Thanks in advance!","c_root_id_A":"h5vu62t","c_root_id_B":"h5vzx1c","created_at_utc_A":1626794463,"created_at_utc_B":1626796843,"score_A":9,"score_B":52,"human_ref_A":"Your recipe is different from mine as I use 1 cup butter, 1 cup shortening, and 8 cups powdered sugar (2lbs), but I find that this frosts roughly 2 dozen for me (I\u2019ll have a small amount of extra left).","human_ref_B":"Find a local grocery store with a bakery and buy a five gallon bucket of buttercream.   That\u2019s what I did when making cake for large events. I had a locally owned grocery with an excellent bakery, I called and asked if I could buy a 5gal bucket, and it only cost me $20.","labels":0,"seconds_difference":2380.0,"score_ratio":5.7777777778}
+{"post_id":"oo233n","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Bulk Buttercream Hello!!  I have a wedding I\u2019m baking for in August, this will be my first. I will be making 325 cupcakes split into 4 flavors and a 2 tier cutting cake. I\u2019m a solo operation, working out of a home kitchen and working a full time job so I don\u2019t have resources or time to make all of my buttercreams fresh, unfortunately. Do you all have any tips to making bulk buttercream in advance? I will make all ABC. Also, any tips on how to know how much 1 batch will make? My recipe calls for 11 cups powdered sugar and 3 cups butter. I hate to admit that I\u2019ve never tracked how many cupcakes this would frost, but I mostly do stacked cakes or small batches of cupcakes, and I usually always have left over. May be dumb questions, but I really want to get this right so I can get a bunch of good PR from it and maybe quit my day job someday. \ud83d\ude02  Thanks in advance!","c_root_id_A":"h5wzxaw","c_root_id_B":"h5vkr00","created_at_utc_A":1626811928,"created_at_utc_B":1626790351,"score_A":40,"score_B":12,"human_ref_A":"Hiya. I\u2019m a professional French pastry chef and from very early on you learn that people are allergic to sometimes very interesting things i.e. I\u2019ve a friend allergic to apples. You\u2019d be surprised all of the things he has to avoid. The reason why I\u2019m writing this is if you decide to use shortening, you will have to inform the bride and groom that that is one of the ingredients because when you say\/write buttercream, the public knows it to be butter, sugar and depending on method, egg whites as well. So they\u2019ll happily munch away not expecting shortening which might be something they\u2019re allergic to. I\u2019m not in any way telling you what to do or not do, I\u2019m legally looking out for you as I\u2019d like for you to be a shining star - aside from the bride, of course - and not get the kibosh early in your sweets career!   Good Luck. Take pics!","human_ref_B":"The one we use at work is 3kg of cake margarine and 3kg of icing sugar. We beat the icing sugar with a tiny amount of boiling water and then add the butter and we mix it on a high speed for ten mins and then we store it in buckets, if you need to store it for a while I\u2019d remix it as it\u2019s used","labels":1,"seconds_difference":21577.0,"score_ratio":3.3333333333}
+{"post_id":"oo233n","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Bulk Buttercream Hello!!  I have a wedding I\u2019m baking for in August, this will be my first. I will be making 325 cupcakes split into 4 flavors and a 2 tier cutting cake. I\u2019m a solo operation, working out of a home kitchen and working a full time job so I don\u2019t have resources or time to make all of my buttercreams fresh, unfortunately. Do you all have any tips to making bulk buttercream in advance? I will make all ABC. Also, any tips on how to know how much 1 batch will make? My recipe calls for 11 cups powdered sugar and 3 cups butter. I hate to admit that I\u2019ve never tracked how many cupcakes this would frost, but I mostly do stacked cakes or small batches of cupcakes, and I usually always have left over. May be dumb questions, but I really want to get this right so I can get a bunch of good PR from it and maybe quit my day job someday. \ud83d\ude02  Thanks in advance!","c_root_id_A":"h5vu62t","c_root_id_B":"h5wzxaw","created_at_utc_A":1626794463,"created_at_utc_B":1626811928,"score_A":9,"score_B":40,"human_ref_A":"Your recipe is different from mine as I use 1 cup butter, 1 cup shortening, and 8 cups powdered sugar (2lbs), but I find that this frosts roughly 2 dozen for me (I\u2019ll have a small amount of extra left).","human_ref_B":"Hiya. I\u2019m a professional French pastry chef and from very early on you learn that people are allergic to sometimes very interesting things i.e. I\u2019ve a friend allergic to apples. You\u2019d be surprised all of the things he has to avoid. The reason why I\u2019m writing this is if you decide to use shortening, you will have to inform the bride and groom that that is one of the ingredients because when you say\/write buttercream, the public knows it to be butter, sugar and depending on method, egg whites as well. So they\u2019ll happily munch away not expecting shortening which might be something they\u2019re allergic to. I\u2019m not in any way telling you what to do or not do, I\u2019m legally looking out for you as I\u2019d like for you to be a shining star - aside from the bride, of course - and not get the kibosh early in your sweets career!   Good Luck. Take pics!","labels":0,"seconds_difference":17465.0,"score_ratio":4.4444444444}
+{"post_id":"oo233n","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Bulk Buttercream Hello!!  I have a wedding I\u2019m baking for in August, this will be my first. I will be making 325 cupcakes split into 4 flavors and a 2 tier cutting cake. I\u2019m a solo operation, working out of a home kitchen and working a full time job so I don\u2019t have resources or time to make all of my buttercreams fresh, unfortunately. Do you all have any tips to making bulk buttercream in advance? I will make all ABC. Also, any tips on how to know how much 1 batch will make? My recipe calls for 11 cups powdered sugar and 3 cups butter. I hate to admit that I\u2019ve never tracked how many cupcakes this would frost, but I mostly do stacked cakes or small batches of cupcakes, and I usually always have left over. May be dumb questions, but I really want to get this right so I can get a bunch of good PR from it and maybe quit my day job someday. \ud83d\ude02  Thanks in advance!","c_root_id_A":"h5vkr00","c_root_id_B":"h5xhvad","created_at_utc_A":1626790351,"created_at_utc_B":1626819810,"score_A":12,"score_B":30,"human_ref_A":"The one we use at work is 3kg of cake margarine and 3kg of icing sugar. We beat the icing sugar with a tiny amount of boiling water and then add the butter and we mix it on a high speed for ten mins and then we store it in buckets, if you need to store it for a while I\u2019d remix it as it\u2019s used","human_ref_B":"Buttercreams freeze very well. Stella Parks in \u201cBravetart\u201d says hers can be frozen up to 6 months in advance and it\u2019s more for quality than it is spoilage as to the duration. I\u2019d imagine yours to hold the same.   You\u2019d only need to thaw to 70ish degrees and rewhip for use","labels":0,"seconds_difference":29459.0,"score_ratio":2.5}
+{"post_id":"oo233n","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Bulk Buttercream Hello!!  I have a wedding I\u2019m baking for in August, this will be my first. I will be making 325 cupcakes split into 4 flavors and a 2 tier cutting cake. I\u2019m a solo operation, working out of a home kitchen and working a full time job so I don\u2019t have resources or time to make all of my buttercreams fresh, unfortunately. Do you all have any tips to making bulk buttercream in advance? I will make all ABC. Also, any tips on how to know how much 1 batch will make? My recipe calls for 11 cups powdered sugar and 3 cups butter. I hate to admit that I\u2019ve never tracked how many cupcakes this would frost, but I mostly do stacked cakes or small batches of cupcakes, and I usually always have left over. May be dumb questions, but I really want to get this right so I can get a bunch of good PR from it and maybe quit my day job someday. \ud83d\ude02  Thanks in advance!","c_root_id_A":"h5vu62t","c_root_id_B":"h5xhvad","created_at_utc_A":1626794463,"created_at_utc_B":1626819810,"score_A":9,"score_B":30,"human_ref_A":"Your recipe is different from mine as I use 1 cup butter, 1 cup shortening, and 8 cups powdered sugar (2lbs), but I find that this frosts roughly 2 dozen for me (I\u2019ll have a small amount of extra left).","human_ref_B":"Buttercreams freeze very well. Stella Parks in \u201cBravetart\u201d says hers can be frozen up to 6 months in advance and it\u2019s more for quality than it is spoilage as to the duration. I\u2019d imagine yours to hold the same.   You\u2019d only need to thaw to 70ish degrees and rewhip for use","labels":0,"seconds_difference":25347.0,"score_ratio":3.3333333333}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl4eedm","c_root_id_B":"hl4hcd0","created_at_utc_A":1637244701,"created_at_utc_B":1637246058,"score_A":18,"score_B":49,"human_ref_A":"Invest in good pictures of your goods! Maybe a small diffusion box for nice and clean lighting. Can always ask a student from a local photography course to help. Make some mouth-watering Instagram content!","human_ref_B":"First, search for other such businesses in your area, both home and brick and mortar to see how saturated the market may already be.  Then go to your local health department website and find out what the regulations are for where you live. Some allow cottage industry, some require home inspections, others require you to rent and bake out of a commercial kitchen. All will have restrictions on the types of food and ingredients you are permitted to use and sell.  Also, go to your department of taxation website to research how and when you are required to file state taxes.","labels":0,"seconds_difference":1357.0,"score_ratio":2.7222222222}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl4fr7o","c_root_id_B":"hl4hcd0","created_at_utc_A":1637245335,"created_at_utc_B":1637246058,"score_A":18,"score_B":49,"human_ref_A":"This is a great website for basics regarding rules for labeling, marketing, and items that can be produced.","human_ref_B":"First, search for other such businesses in your area, both home and brick and mortar to see how saturated the market may already be.  Then go to your local health department website and find out what the regulations are for where you live. Some allow cottage industry, some require home inspections, others require you to rent and bake out of a commercial kitchen. All will have restrictions on the types of food and ingredients you are permitted to use and sell.  Also, go to your department of taxation website to research how and when you are required to file state taxes.","labels":0,"seconds_difference":723.0,"score_ratio":2.7222222222}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl4h90a","c_root_id_B":"hl4hcd0","created_at_utc_A":1637246016,"created_at_utc_B":1637246058,"score_A":14,"score_B":49,"human_ref_A":"just following the guy above, invest in good pictures, people can really order any kind of food on a whim when it's mouthwatering","human_ref_B":"First, search for other such businesses in your area, both home and brick and mortar to see how saturated the market may already be.  Then go to your local health department website and find out what the regulations are for where you live. Some allow cottage industry, some require home inspections, others require you to rent and bake out of a commercial kitchen. All will have restrictions on the types of food and ingredients you are permitted to use and sell.  Also, go to your department of taxation website to research how and when you are required to file state taxes.","labels":0,"seconds_difference":42.0,"score_ratio":3.5}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl4c1vm","c_root_id_B":"hl4hcd0","created_at_utc_A":1637243558,"created_at_utc_B":1637246058,"score_A":5,"score_B":49,"human_ref_A":"+1 . I am also starting the same.  Good luck OP.","human_ref_B":"First, search for other such businesses in your area, both home and brick and mortar to see how saturated the market may already be.  Then go to your local health department website and find out what the regulations are for where you live. Some allow cottage industry, some require home inspections, others require you to rent and bake out of a commercial kitchen. All will have restrictions on the types of food and ingredients you are permitted to use and sell.  Also, go to your department of taxation website to research how and when you are required to file state taxes.","labels":0,"seconds_difference":2500.0,"score_ratio":9.8}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl62fs9","c_root_id_B":"hl72che","created_at_utc_A":1637268811,"created_at_utc_B":1637284251,"score_A":21,"score_B":30,"human_ref_A":"Echoing everyone else with \"get good pictures!\". Hire a local photographer, maybe look at wedding photographers or a local University photography program for people who know what they're doing for a good price.   My aunt had a great business for a while but it got to the point where it was either shut it down or rent a space for a real shop and do it full time. She had\/has three boys so the full time thing wouldn't have worked so she stopped.   My advice is pay for a good website. Get a Facebook page set up. Do local markets. Feed into all the trends. New Star Wars movie? Do yoga cookies! New Disney princess? Princess cupcakes! Look for local Facebook groups where you can advertise for kids birthday parties.   Most of all, do what you want and have fun. There is no point at all in doing a side hustle if it isn't fun!","human_ref_B":"The biggest thing is checking your state\/local laws for cottage food industry rules.   You MAY want to look into putting the business into an LLC to limit your liability, but do know that comes with more fees and tax returns.","labels":0,"seconds_difference":15440.0,"score_ratio":1.4285714286}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl4eedm","c_root_id_B":"hl72che","created_at_utc_A":1637244701,"created_at_utc_B":1637284251,"score_A":18,"score_B":30,"human_ref_A":"Invest in good pictures of your goods! Maybe a small diffusion box for nice and clean lighting. Can always ask a student from a local photography course to help. Make some mouth-watering Instagram content!","human_ref_B":"The biggest thing is checking your state\/local laws for cottage food industry rules.   You MAY want to look into putting the business into an LLC to limit your liability, but do know that comes with more fees and tax returns.","labels":0,"seconds_difference":39550.0,"score_ratio":1.6666666667}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl4fr7o","c_root_id_B":"hl72che","created_at_utc_A":1637245335,"created_at_utc_B":1637284251,"score_A":18,"score_B":30,"human_ref_A":"This is a great website for basics regarding rules for labeling, marketing, and items that can be produced.","human_ref_B":"The biggest thing is checking your state\/local laws for cottage food industry rules.   You MAY want to look into putting the business into an LLC to limit your liability, but do know that comes with more fees and tax returns.","labels":0,"seconds_difference":38916.0,"score_ratio":1.6666666667}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl4h90a","c_root_id_B":"hl72che","created_at_utc_A":1637246016,"created_at_utc_B":1637284251,"score_A":14,"score_B":30,"human_ref_A":"just following the guy above, invest in good pictures, people can really order any kind of food on a whim when it's mouthwatering","human_ref_B":"The biggest thing is checking your state\/local laws for cottage food industry rules.   You MAY want to look into putting the business into an LLC to limit your liability, but do know that comes with more fees and tax returns.","labels":0,"seconds_difference":38235.0,"score_ratio":2.1428571429}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl721r9","c_root_id_B":"hl72che","created_at_utc_A":1637284111,"created_at_utc_B":1637284251,"score_A":13,"score_B":30,"human_ref_A":"I am starting too!  I kicked it in to high gear because I figured if I was going to start, it made since to start in time to sell for Christmas!  Lots of people looking for little treats, stocking stuffers, gifts for coworkers, etc.  So if you are thinking of starting, now is the perfect time!","human_ref_B":"The biggest thing is checking your state\/local laws for cottage food industry rules.   You MAY want to look into putting the business into an LLC to limit your liability, but do know that comes with more fees and tax returns.","labels":0,"seconds_difference":140.0,"score_ratio":2.3076923077}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl704bx","c_root_id_B":"hl72che","created_at_utc_A":1637283211,"created_at_utc_B":1637284251,"score_A":12,"score_B":30,"human_ref_A":"Don't forget that cupcakes freeze well before frosting if sealed well. You can bake when you can and stockpile to be ready for orders instead of looking for time in your busy day to get baking done to fulfill one. Brownies and cookie doughs too!","human_ref_B":"The biggest thing is checking your state\/local laws for cottage food industry rules.   You MAY want to look into putting the business into an LLC to limit your liability, but do know that comes with more fees and tax returns.","labels":0,"seconds_difference":1040.0,"score_ratio":2.5}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl72che","c_root_id_B":"hl5wfmj","created_at_utc_A":1637284251,"created_at_utc_B":1637266436,"score_A":30,"score_B":9,"human_ref_A":"The biggest thing is checking your state\/local laws for cottage food industry rules.   You MAY want to look into putting the business into an LLC to limit your liability, but do know that comes with more fees and tax returns.","human_ref_B":"Don\u2019t be tempted to undervalue yourself, and your products.","labels":1,"seconds_difference":17815.0,"score_ratio":3.3333333333}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl4c1vm","c_root_id_B":"hl72che","created_at_utc_A":1637243558,"created_at_utc_B":1637284251,"score_A":5,"score_B":30,"human_ref_A":"+1 . I am also starting the same.  Good luck OP.","human_ref_B":"The biggest thing is checking your state\/local laws for cottage food industry rules.   You MAY want to look into putting the business into an LLC to limit your liability, but do know that comes with more fees and tax returns.","labels":0,"seconds_difference":40693.0,"score_ratio":6.0}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl62fs9","c_root_id_B":"hl4eedm","created_at_utc_A":1637268811,"created_at_utc_B":1637244701,"score_A":21,"score_B":18,"human_ref_A":"Echoing everyone else with \"get good pictures!\". Hire a local photographer, maybe look at wedding photographers or a local University photography program for people who know what they're doing for a good price.   My aunt had a great business for a while but it got to the point where it was either shut it down or rent a space for a real shop and do it full time. She had\/has three boys so the full time thing wouldn't have worked so she stopped.   My advice is pay for a good website. Get a Facebook page set up. Do local markets. Feed into all the trends. New Star Wars movie? Do yoga cookies! New Disney princess? Princess cupcakes! Look for local Facebook groups where you can advertise for kids birthday parties.   Most of all, do what you want and have fun. There is no point at all in doing a side hustle if it isn't fun!","human_ref_B":"Invest in good pictures of your goods! Maybe a small diffusion box for nice and clean lighting. Can always ask a student from a local photography course to help. Make some mouth-watering Instagram content!","labels":1,"seconds_difference":24110.0,"score_ratio":1.1666666667}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl62fs9","c_root_id_B":"hl4fr7o","created_at_utc_A":1637268811,"created_at_utc_B":1637245335,"score_A":21,"score_B":18,"human_ref_A":"Echoing everyone else with \"get good pictures!\". Hire a local photographer, maybe look at wedding photographers or a local University photography program for people who know what they're doing for a good price.   My aunt had a great business for a while but it got to the point where it was either shut it down or rent a space for a real shop and do it full time. She had\/has three boys so the full time thing wouldn't have worked so she stopped.   My advice is pay for a good website. Get a Facebook page set up. Do local markets. Feed into all the trends. New Star Wars movie? Do yoga cookies! New Disney princess? Princess cupcakes! Look for local Facebook groups where you can advertise for kids birthday parties.   Most of all, do what you want and have fun. There is no point at all in doing a side hustle if it isn't fun!","human_ref_B":"This is a great website for basics regarding rules for labeling, marketing, and items that can be produced.","labels":1,"seconds_difference":23476.0,"score_ratio":1.1666666667}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl62fs9","c_root_id_B":"hl4h90a","created_at_utc_A":1637268811,"created_at_utc_B":1637246016,"score_A":21,"score_B":14,"human_ref_A":"Echoing everyone else with \"get good pictures!\". Hire a local photographer, maybe look at wedding photographers or a local University photography program for people who know what they're doing for a good price.   My aunt had a great business for a while but it got to the point where it was either shut it down or rent a space for a real shop and do it full time. She had\/has three boys so the full time thing wouldn't have worked so she stopped.   My advice is pay for a good website. Get a Facebook page set up. Do local markets. Feed into all the trends. New Star Wars movie? Do yoga cookies! New Disney princess? Princess cupcakes! Look for local Facebook groups where you can advertise for kids birthday parties.   Most of all, do what you want and have fun. There is no point at all in doing a side hustle if it isn't fun!","human_ref_B":"just following the guy above, invest in good pictures, people can really order any kind of food on a whim when it's mouthwatering","labels":1,"seconds_difference":22795.0,"score_ratio":1.5}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl62fs9","c_root_id_B":"hl5wfmj","created_at_utc_A":1637268811,"created_at_utc_B":1637266436,"score_A":21,"score_B":9,"human_ref_A":"Echoing everyone else with \"get good pictures!\". Hire a local photographer, maybe look at wedding photographers or a local University photography program for people who know what they're doing for a good price.   My aunt had a great business for a while but it got to the point where it was either shut it down or rent a space for a real shop and do it full time. She had\/has three boys so the full time thing wouldn't have worked so she stopped.   My advice is pay for a good website. Get a Facebook page set up. Do local markets. Feed into all the trends. New Star Wars movie? Do yoga cookies! New Disney princess? Princess cupcakes! Look for local Facebook groups where you can advertise for kids birthday parties.   Most of all, do what you want and have fun. There is no point at all in doing a side hustle if it isn't fun!","human_ref_B":"Don\u2019t be tempted to undervalue yourself, and your products.","labels":1,"seconds_difference":2375.0,"score_ratio":2.3333333333}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl62fs9","c_root_id_B":"hl4c1vm","created_at_utc_A":1637268811,"created_at_utc_B":1637243558,"score_A":21,"score_B":5,"human_ref_A":"Echoing everyone else with \"get good pictures!\". Hire a local photographer, maybe look at wedding photographers or a local University photography program for people who know what they're doing for a good price.   My aunt had a great business for a while but it got to the point where it was either shut it down or rent a space for a real shop and do it full time. She had\/has three boys so the full time thing wouldn't have worked so she stopped.   My advice is pay for a good website. Get a Facebook page set up. Do local markets. Feed into all the trends. New Star Wars movie? Do yoga cookies! New Disney princess? Princess cupcakes! Look for local Facebook groups where you can advertise for kids birthday parties.   Most of all, do what you want and have fun. There is no point at all in doing a side hustle if it isn't fun!","human_ref_B":"+1 . I am also starting the same.  Good luck OP.","labels":1,"seconds_difference":25253.0,"score_ratio":4.2}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl4c1vm","c_root_id_B":"hl4eedm","created_at_utc_A":1637243558,"created_at_utc_B":1637244701,"score_A":5,"score_B":18,"human_ref_A":"+1 . I am also starting the same.  Good luck OP.","human_ref_B":"Invest in good pictures of your goods! Maybe a small diffusion box for nice and clean lighting. Can always ask a student from a local photography course to help. Make some mouth-watering Instagram content!","labels":0,"seconds_difference":1143.0,"score_ratio":3.6}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl4c1vm","c_root_id_B":"hl4fr7o","created_at_utc_A":1637243558,"created_at_utc_B":1637245335,"score_A":5,"score_B":18,"human_ref_A":"+1 . I am also starting the same.  Good luck OP.","human_ref_B":"This is a great website for basics regarding rules for labeling, marketing, and items that can be produced.","labels":0,"seconds_difference":1777.0,"score_ratio":3.6}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl4c1vm","c_root_id_B":"hl4h90a","created_at_utc_A":1637243558,"created_at_utc_B":1637246016,"score_A":5,"score_B":14,"human_ref_A":"+1 . I am also starting the same.  Good luck OP.","human_ref_B":"just following the guy above, invest in good pictures, people can really order any kind of food on a whim when it's mouthwatering","labels":0,"seconds_difference":2458.0,"score_ratio":2.8}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl704bx","c_root_id_B":"hl721r9","created_at_utc_A":1637283211,"created_at_utc_B":1637284111,"score_A":12,"score_B":13,"human_ref_A":"Don't forget that cupcakes freeze well before frosting if sealed well. You can bake when you can and stockpile to be ready for orders instead of looking for time in your busy day to get baking done to fulfill one. Brownies and cookie doughs too!","human_ref_B":"I am starting too!  I kicked it in to high gear because I figured if I was going to start, it made since to start in time to sell for Christmas!  Lots of people looking for little treats, stocking stuffers, gifts for coworkers, etc.  So if you are thinking of starting, now is the perfect time!","labels":0,"seconds_difference":900.0,"score_ratio":1.0833333333}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl721r9","c_root_id_B":"hl5wfmj","created_at_utc_A":1637284111,"created_at_utc_B":1637266436,"score_A":13,"score_B":9,"human_ref_A":"I am starting too!  I kicked it in to high gear because I figured if I was going to start, it made since to start in time to sell for Christmas!  Lots of people looking for little treats, stocking stuffers, gifts for coworkers, etc.  So if you are thinking of starting, now is the perfect time!","human_ref_B":"Don\u2019t be tempted to undervalue yourself, and your products.","labels":1,"seconds_difference":17675.0,"score_ratio":1.4444444444}
+{"post_id":"qwpuc6","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I want to start a home baking business. Could I get tips, or advice, or encouragements please! I'd love to start a home baking business. I've been expanding my abilities and what I think I'd like to do is baking boxes. Like two or three pieces from three or four different recipes in a box. But I'm scared. My biggest hold back is that I have young kids. My youngest is nearly two and is getting more manageable. So it's maybe getting time. But I'm also kind of just scared to put myself out there.   What would you say to someone just starting. Any tips? Any encouragements? Any concerns or thoughts that might help me?  Thanks in advance!","c_root_id_A":"hl721r9","c_root_id_B":"hl4c1vm","created_at_utc_A":1637284111,"created_at_utc_B":1637243558,"score_A":13,"score_B":5,"human_ref_A":"I am starting too!  I kicked it in to high gear because I figured if I was going to start, it made since to start in time to sell for Christmas!  Lots of people looking for little treats, stocking stuffers, gifts for coworkers, etc.  So if you are thinking of starting, now is the perfect time!","human_ref_B":"+1 . I am also starting the same.  Good luck OP.","labels":1,"seconds_difference":40553.0,"score_ratio":2.6}
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+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itvzpec","c_root_id_B":"itvz1ho","created_at_utc_A":1666809377,"created_at_utc_B":1666809118,"score_A":92,"score_B":64,"human_ref_A":"My sister is a baker and showed me a few Nordicware bakeware she has been drooling over. Its absolutely not necessary, but good if you are looking for something a little over the top.","human_ref_B":"Different sizes of cookie scoops. They make forming uniform size cookies so easy!","labels":1,"seconds_difference":259.0,"score_ratio":1.4375}
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+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itw57ez","c_root_id_B":"itvxg3i","created_at_utc_A":1666811486,"created_at_utc_B":1666808507,"score_A":77,"score_B":6,"human_ref_A":"Digital weighing scale if they don't have one already.  Oven thermometers or candy thermometers.","human_ref_B":"Do you mean for yourself? Do you already have basics?","labels":1,"seconds_difference":2979.0,"score_ratio":12.8333333333}
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+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itwdjqf","c_root_id_B":"itw8w86","created_at_utc_A":1666814616,"created_at_utc_B":1666812892,"score_A":40,"score_B":19,"human_ref_A":"I like the idea of high quality ingredients. You can order a large amount of valrhona cocoa powder online and then parse it into smaller gifts if it's a group.   Penzey's has some truly amazing spices, so maybe a baker's assortment? Their vanilla is excellent quality as well.   Once I did a cookbook exchange with a friend. I noted the changes\/my impressions of some recipes before sending it off, and included a few ingredients (spices, etc) and some bakeware.","human_ref_B":"It's a small thing but I'd love a roll or 2 of parchment paper in my stocking. Also good quality dark cocoa powder","labels":1,"seconds_difference":1724.0,"score_ratio":2.1052631579}
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+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itw8w86","c_root_id_B":"itw69ho","created_at_utc_A":1666812892,"created_at_utc_B":1666811891,"score_A":19,"score_B":14,"human_ref_A":"It's a small thing but I'd love a roll or 2 of parchment paper in my stocking. Also good quality dark cocoa powder","human_ref_B":"A rolling pin with interchangeable sides for different thicknesses","labels":1,"seconds_difference":1001.0,"score_ratio":1.3571428571}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itw8w86","c_root_id_B":"itw2705","created_at_utc_A":1666812892,"created_at_utc_B":1666810329,"score_A":19,"score_B":6,"human_ref_A":"It's a small thing but I'd love a roll or 2 of parchment paper in my stocking. Also good quality dark cocoa powder","human_ref_B":"Silicon baking mats are a must","labels":1,"seconds_difference":2563.0,"score_ratio":3.1666666667}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itw8w86","c_root_id_B":"itvxg3i","created_at_utc_A":1666812892,"created_at_utc_B":1666808507,"score_A":19,"score_B":6,"human_ref_A":"It's a small thing but I'd love a roll or 2 of parchment paper in my stocking. Also good quality dark cocoa powder","human_ref_B":"Do you mean for yourself? Do you already have basics?","labels":1,"seconds_difference":4385.0,"score_ratio":3.1666666667}
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+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itwcb27","c_root_id_B":"itwdvz6","created_at_utc_A":1666814155,"created_at_utc_B":1666814744,"score_A":6,"score_B":9,"human_ref_A":"Imprinted rolling pin.  Well made scale.  And everyone else has already left some great answers too!","human_ref_B":"I love rectangular measuring spoons - they fit into spice jars when the round ones don\u2019t. An oven thermometer, to verify the temperature of your oven. A silicone spatula set - an absolute must for mixing, scraping bowls, getting the last bit of whatever out of the jar.","labels":0,"seconds_difference":589.0,"score_ratio":1.5}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itw9efb","c_root_id_B":"itwdvz6","created_at_utc_A":1666813082,"created_at_utc_B":1666814744,"score_A":4,"score_B":9,"human_ref_A":"Stand mixer","human_ref_B":"I love rectangular measuring spoons - they fit into spice jars when the round ones don\u2019t. An oven thermometer, to verify the temperature of your oven. A silicone spatula set - an absolute must for mixing, scraping bowls, getting the last bit of whatever out of the jar.","labels":0,"seconds_difference":1662.0,"score_ratio":2.25}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itx1tsa","c_root_id_B":"itw2705","created_at_utc_A":1666824346,"created_at_utc_B":1666810329,"score_A":7,"score_B":6,"human_ref_A":"Luxe ingredients like Vanilla bean paste!!! I also love my rolling pin with the little measuring disks that screw on. Mini torch. A fun pie bird\u2026","human_ref_B":"Silicon baking mats are a must","labels":1,"seconds_difference":14017.0,"score_ratio":1.1666666667}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itwry0y","c_root_id_B":"itx1tsa","created_at_utc_A":1666820152,"created_at_utc_B":1666824346,"score_A":5,"score_B":7,"human_ref_A":"Giant spatula, microplane zester (run it over your citrus and the zest collects in the top so that it can be easily moved instead of scraped off of a flat surface), inexpensive screen strainer to sift dry ingredients or strain creme anglaise, ThermoWorks ThermoPop insertion thermometer and IR-Gun (use it for heating sugar, checking cooled temps, and your AC vents), Danish whisk (perfect to prevent over mixing rubbed doughs like biscuits), sheet pans from a restaurant supply, small bowls for your mise in place, nice stainless mixing bowls, good spices and vanilla, tart tamper.  LMK if you need more haha.","human_ref_B":"Luxe ingredients like Vanilla bean paste!!! I also love my rolling pin with the little measuring disks that screw on. Mini torch. A fun pie bird\u2026","labels":0,"seconds_difference":4194.0,"score_ratio":1.4}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itx1tsa","c_root_id_B":"itwyoco","created_at_utc_A":1666824346,"created_at_utc_B":1666822944,"score_A":7,"score_B":6,"human_ref_A":"Luxe ingredients like Vanilla bean paste!!! I also love my rolling pin with the little measuring disks that screw on. Mini torch. A fun pie bird\u2026","human_ref_B":"Absurdly expensive chocolate. Try barandcocoa.com.","labels":1,"seconds_difference":1402.0,"score_ratio":1.1666666667}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itvxg3i","c_root_id_B":"itx1tsa","created_at_utc_A":1666808507,"created_at_utc_B":1666824346,"score_A":6,"score_B":7,"human_ref_A":"Do you mean for yourself? Do you already have basics?","human_ref_B":"Luxe ingredients like Vanilla bean paste!!! I also love my rolling pin with the little measuring disks that screw on. Mini torch. A fun pie bird\u2026","labels":0,"seconds_difference":15839.0,"score_ratio":1.1666666667}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itwcb27","c_root_id_B":"itx1tsa","created_at_utc_A":1666814155,"created_at_utc_B":1666824346,"score_A":6,"score_B":7,"human_ref_A":"Imprinted rolling pin.  Well made scale.  And everyone else has already left some great answers too!","human_ref_B":"Luxe ingredients like Vanilla bean paste!!! I also love my rolling pin with the little measuring disks that screw on. Mini torch. A fun pie bird\u2026","labels":0,"seconds_difference":10191.0,"score_ratio":1.1666666667}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itw9efb","c_root_id_B":"itx1tsa","created_at_utc_A":1666813082,"created_at_utc_B":1666824346,"score_A":4,"score_B":7,"human_ref_A":"Stand mixer","human_ref_B":"Luxe ingredients like Vanilla bean paste!!! I also love my rolling pin with the little measuring disks that screw on. Mini torch. A fun pie bird\u2026","labels":0,"seconds_difference":11264.0,"score_ratio":1.75}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itx1tsa","c_root_id_B":"itwye0o","created_at_utc_A":1666824346,"created_at_utc_B":1666822819,"score_A":7,"score_B":4,"human_ref_A":"Luxe ingredients like Vanilla bean paste!!! I also love my rolling pin with the little measuring disks that screw on. Mini torch. A fun pie bird\u2026","human_ref_B":"I got a silicone pastry rolling mat from King Arthur and it\u2019s imprinted with measurements so you can roll out pastry to a desired size. Helps avoid sticking, too!","labels":1,"seconds_difference":1527.0,"score_ratio":1.75}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itx1tsa","c_root_id_B":"itwyl4o","created_at_utc_A":1666824346,"created_at_utc_B":1666822905,"score_A":7,"score_B":4,"human_ref_A":"Luxe ingredients like Vanilla bean paste!!! I also love my rolling pin with the little measuring disks that screw on. Mini torch. A fun pie bird\u2026","human_ref_B":"How about an online baking demo? Last year I learned how to do pie dough with Cheryl Day of the Back in the Day Bakery in Savannah, and it was a game-changer! So fun! And online classes are often less expensive than in-person classes.","labels":1,"seconds_difference":1441.0,"score_ratio":1.75}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itwqxb0","c_root_id_B":"itw2705","created_at_utc_A":1666819740,"created_at_utc_B":1666810329,"score_A":7,"score_B":6,"human_ref_A":"Pastry cutter tool. Pastry roller. Silicon baking mats. Vanilla bean paste. A cupcake or cake caddie (for transporting baked goods). Great British Baking Show recipe books.","human_ref_B":"Silicon baking mats are a must","labels":1,"seconds_difference":9411.0,"score_ratio":1.1666666667}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itwqxb0","c_root_id_B":"itvxg3i","created_at_utc_A":1666819740,"created_at_utc_B":1666808507,"score_A":7,"score_B":6,"human_ref_A":"Pastry cutter tool. Pastry roller. Silicon baking mats. Vanilla bean paste. A cupcake or cake caddie (for transporting baked goods). Great British Baking Show recipe books.","human_ref_B":"Do you mean for yourself? Do you already have basics?","labels":1,"seconds_difference":11233.0,"score_ratio":1.1666666667}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itwqxb0","c_root_id_B":"itwcb27","created_at_utc_A":1666819740,"created_at_utc_B":1666814155,"score_A":7,"score_B":6,"human_ref_A":"Pastry cutter tool. Pastry roller. Silicon baking mats. Vanilla bean paste. A cupcake or cake caddie (for transporting baked goods). Great British Baking Show recipe books.","human_ref_B":"Imprinted rolling pin.  Well made scale.  And everyone else has already left some great answers too!","labels":1,"seconds_difference":5585.0,"score_ratio":1.1666666667}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itw9efb","c_root_id_B":"itwqxb0","created_at_utc_A":1666813082,"created_at_utc_B":1666819740,"score_A":4,"score_B":7,"human_ref_A":"Stand mixer","human_ref_B":"Pastry cutter tool. Pastry roller. Silicon baking mats. Vanilla bean paste. A cupcake or cake caddie (for transporting baked goods). Great British Baking Show recipe books.","labels":0,"seconds_difference":6658.0,"score_ratio":1.75}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itwry0y","c_root_id_B":"itwyoco","created_at_utc_A":1666820152,"created_at_utc_B":1666822944,"score_A":5,"score_B":6,"human_ref_A":"Giant spatula, microplane zester (run it over your citrus and the zest collects in the top so that it can be easily moved instead of scraped off of a flat surface), inexpensive screen strainer to sift dry ingredients or strain creme anglaise, ThermoWorks ThermoPop insertion thermometer and IR-Gun (use it for heating sugar, checking cooled temps, and your AC vents), Danish whisk (perfect to prevent over mixing rubbed doughs like biscuits), sheet pans from a restaurant supply, small bowls for your mise in place, nice stainless mixing bowls, good spices and vanilla, tart tamper.  LMK if you need more haha.","human_ref_B":"Absurdly expensive chocolate. Try barandcocoa.com.","labels":0,"seconds_difference":2792.0,"score_ratio":1.2}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itx9q02","c_root_id_B":"itwry0y","created_at_utc_A":1666827930,"created_at_utc_B":1666820152,"score_A":6,"score_B":5,"human_ref_A":"Helpful to load the list up with less expensive and small gifts for stocking stuffers or those that might be priced out of the luxe gifts in other posts:  - 100% silicone spatuals - Wooden utensils - Wire cooling rack - Small, fancy dessert plates or bowls - Sprinkles (shapes, colors, glittery or not, etc), candy eyes, silver or gold baubles - Cupcake liners (all kinds of colors) - Gift boxes and gift box wrappers\/paper - Pastry wheels (straight, fluted, wavey) - Disposable piping bags (different sizes) - Gel food coloring - Disco and lustre powders - Engraved metal ruler (easy to clean, no ink to wash off) - Cake frosting combs (straight, fluted, patterened) - Offset spatulas (small, large, diamond, square, ...) - Pastry brushes - Individual serving tartlet pans - Ceramic ramekins (different sizes, colors) - Timers timers and more timers (clip on, large counter top, multi-timer timers) - Isomalt (colors)","human_ref_B":"Giant spatula, microplane zester (run it over your citrus and the zest collects in the top so that it can be easily moved instead of scraped off of a flat surface), inexpensive screen strainer to sift dry ingredients or strain creme anglaise, ThermoWorks ThermoPop insertion thermometer and IR-Gun (use it for heating sugar, checking cooled temps, and your AC vents), Danish whisk (perfect to prevent over mixing rubbed doughs like biscuits), sheet pans from a restaurant supply, small bowls for your mise in place, nice stainless mixing bowls, good spices and vanilla, tart tamper.  LMK if you need more haha.","labels":1,"seconds_difference":7778.0,"score_ratio":1.2}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itwry0y","c_root_id_B":"itw9efb","created_at_utc_A":1666820152,"created_at_utc_B":1666813082,"score_A":5,"score_B":4,"human_ref_A":"Giant spatula, microplane zester (run it over your citrus and the zest collects in the top so that it can be easily moved instead of scraped off of a flat surface), inexpensive screen strainer to sift dry ingredients or strain creme anglaise, ThermoWorks ThermoPop insertion thermometer and IR-Gun (use it for heating sugar, checking cooled temps, and your AC vents), Danish whisk (perfect to prevent over mixing rubbed doughs like biscuits), sheet pans from a restaurant supply, small bowls for your mise in place, nice stainless mixing bowls, good spices and vanilla, tart tamper.  LMK if you need more haha.","human_ref_B":"Stand mixer","labels":1,"seconds_difference":7070.0,"score_ratio":1.25}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itwyoco","c_root_id_B":"itw9efb","created_at_utc_A":1666822944,"created_at_utc_B":1666813082,"score_A":6,"score_B":4,"human_ref_A":"Absurdly expensive chocolate. Try barandcocoa.com.","human_ref_B":"Stand mixer","labels":1,"seconds_difference":9862.0,"score_ratio":1.5}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itwye0o","c_root_id_B":"itwyoco","created_at_utc_A":1666822819,"created_at_utc_B":1666822944,"score_A":4,"score_B":6,"human_ref_A":"I got a silicone pastry rolling mat from King Arthur and it\u2019s imprinted with measurements so you can roll out pastry to a desired size. Helps avoid sticking, too!","human_ref_B":"Absurdly expensive chocolate. Try barandcocoa.com.","labels":0,"seconds_difference":125.0,"score_ratio":1.5}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itwyoco","c_root_id_B":"itwyl4o","created_at_utc_A":1666822944,"created_at_utc_B":1666822905,"score_A":6,"score_B":4,"human_ref_A":"Absurdly expensive chocolate. Try barandcocoa.com.","human_ref_B":"How about an online baking demo? Last year I learned how to do pie dough with Cheryl Day of the Back in the Day Bakery in Savannah, and it was a game-changer! So fun! And online classes are often less expensive than in-person classes.","labels":1,"seconds_difference":39.0,"score_ratio":1.5}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itx9q02","c_root_id_B":"itw9efb","created_at_utc_A":1666827930,"created_at_utc_B":1666813082,"score_A":6,"score_B":4,"human_ref_A":"Helpful to load the list up with less expensive and small gifts for stocking stuffers or those that might be priced out of the luxe gifts in other posts:  - 100% silicone spatuals - Wooden utensils - Wire cooling rack - Small, fancy dessert plates or bowls - Sprinkles (shapes, colors, glittery or not, etc), candy eyes, silver or gold baubles - Cupcake liners (all kinds of colors) - Gift boxes and gift box wrappers\/paper - Pastry wheels (straight, fluted, wavey) - Disposable piping bags (different sizes) - Gel food coloring - Disco and lustre powders - Engraved metal ruler (easy to clean, no ink to wash off) - Cake frosting combs (straight, fluted, patterened) - Offset spatulas (small, large, diamond, square, ...) - Pastry brushes - Individual serving tartlet pans - Ceramic ramekins (different sizes, colors) - Timers timers and more timers (clip on, large counter top, multi-timer timers) - Isomalt (colors)","human_ref_B":"Stand mixer","labels":1,"seconds_difference":14848.0,"score_ratio":1.5}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itx9q02","c_root_id_B":"itwye0o","created_at_utc_A":1666827930,"created_at_utc_B":1666822819,"score_A":6,"score_B":4,"human_ref_A":"Helpful to load the list up with less expensive and small gifts for stocking stuffers or those that might be priced out of the luxe gifts in other posts:  - 100% silicone spatuals - Wooden utensils - Wire cooling rack - Small, fancy dessert plates or bowls - Sprinkles (shapes, colors, glittery or not, etc), candy eyes, silver or gold baubles - Cupcake liners (all kinds of colors) - Gift boxes and gift box wrappers\/paper - Pastry wheels (straight, fluted, wavey) - Disposable piping bags (different sizes) - Gel food coloring - Disco and lustre powders - Engraved metal ruler (easy to clean, no ink to wash off) - Cake frosting combs (straight, fluted, patterened) - Offset spatulas (small, large, diamond, square, ...) - Pastry brushes - Individual serving tartlet pans - Ceramic ramekins (different sizes, colors) - Timers timers and more timers (clip on, large counter top, multi-timer timers) - Isomalt (colors)","human_ref_B":"I got a silicone pastry rolling mat from King Arthur and it\u2019s imprinted with measurements so you can roll out pastry to a desired size. Helps avoid sticking, too!","labels":1,"seconds_difference":5111.0,"score_ratio":1.5}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itwyl4o","c_root_id_B":"itx9q02","created_at_utc_A":1666822905,"created_at_utc_B":1666827930,"score_A":4,"score_B":6,"human_ref_A":"How about an online baking demo? Last year I learned how to do pie dough with Cheryl Day of the Back in the Day Bakery in Savannah, and it was a game-changer! So fun! And online classes are often less expensive than in-person classes.","human_ref_B":"Helpful to load the list up with less expensive and small gifts for stocking stuffers or those that might be priced out of the luxe gifts in other posts:  - 100% silicone spatuals - Wooden utensils - Wire cooling rack - Small, fancy dessert plates or bowls - Sprinkles (shapes, colors, glittery or not, etc), candy eyes, silver or gold baubles - Cupcake liners (all kinds of colors) - Gift boxes and gift box wrappers\/paper - Pastry wheels (straight, fluted, wavey) - Disposable piping bags (different sizes) - Gel food coloring - Disco and lustre powders - Engraved metal ruler (easy to clean, no ink to wash off) - Cake frosting combs (straight, fluted, patterened) - Offset spatulas (small, large, diamond, square, ...) - Pastry brushes - Individual serving tartlet pans - Ceramic ramekins (different sizes, colors) - Timers timers and more timers (clip on, large counter top, multi-timer timers) - Isomalt (colors)","labels":0,"seconds_difference":5025.0,"score_ratio":1.5}
+{"post_id":"ye50qo","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What are some of the best Christmas gifts for bakers? I\u2019m creating my Christmas list but I\u2019m coming up blank with helpful tools, any ideas or utensils that have helped y\u2019all?","c_root_id_A":"itw9efb","c_root_id_B":"itwcb27","created_at_utc_A":1666813082,"created_at_utc_B":1666814155,"score_A":4,"score_B":6,"human_ref_A":"Stand mixer","human_ref_B":"Imprinted rolling pin.  Well made scale.  And everyone else has already left some great answers too!","labels":0,"seconds_difference":1073.0,"score_ratio":1.5}
+{"post_id":"ouz4rd","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Over-mixed cake comes out perfect I found a chocolate cake recipe and have baked it many times as both cakes and cupcakes, and it's delicious. It starts by mixing dry ingredients, including sugar, and then adding the wet ingredients and beating on medium speed for 2 minutes. Nearly every other recipe cautions against over-mixing to limit gluten formation, but I've tried this same recipe but mixing only until just combined, and it doesn't turn out as light and fluffy. Any ideas as to why over-mixing this cake works?  recipe","c_root_id_A":"h76fnmb","c_root_id_B":"h76dbxj","created_at_utc_A":1627714951,"created_at_utc_B":1627713049,"score_A":40,"score_B":28,"human_ref_A":"Gluten development isn't necessarily a bad thing. As others have mentioned, it's necessary in order to create structure in the cake. This recipe has a high proportion of sugar, plenty of oil, cocoa powder, and acid which are all things that actively discourage gluten development. So by mixing it for longer than you would expect, you can create a cake that is very tender but is stable enough to layer","human_ref_B":"This might sound silly but there is such a thing as undermixing- even though every video\/recipe warns about the opposite problem. I have had multiple bakes have literally no structural integrity when I was super careful about not over mixing and not developing gluten. I couldn\u2019t even pick them up or have them hold together in a slice.   So it is possible what you are calling overmixing is actually a good amount of mixing","labels":1,"seconds_difference":1902.0,"score_ratio":1.4285714286}
+{"post_id":"ouz4rd","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Over-mixed cake comes out perfect I found a chocolate cake recipe and have baked it many times as both cakes and cupcakes, and it's delicious. It starts by mixing dry ingredients, including sugar, and then adding the wet ingredients and beating on medium speed for 2 minutes. Nearly every other recipe cautions against over-mixing to limit gluten formation, but I've tried this same recipe but mixing only until just combined, and it doesn't turn out as light and fluffy. Any ideas as to why over-mixing this cake works?  recipe","c_root_id_A":"h76fnmb","c_root_id_B":"h769r4a","created_at_utc_A":1627714951,"created_at_utc_B":1627710265,"score_A":40,"score_B":18,"human_ref_A":"Gluten development isn't necessarily a bad thing. As others have mentioned, it's necessary in order to create structure in the cake. This recipe has a high proportion of sugar, plenty of oil, cocoa powder, and acid which are all things that actively discourage gluten development. So by mixing it for longer than you would expect, you can create a cake that is very tender but is stable enough to layer","human_ref_B":"Gluten doesn\u2019t even exist until flour becomes wet. Water is what coaxes the two wheat proteins glutenin and gliadin to combine and form gluten. So by adding or withholding water from dough or batter, you can encourage or deter gluten\u2019s development. When you want to maximize gluten, a moderate amount of water is ideal. But if it\u2019s tenderness you\u2019re after, you can deny your dough water or drown it\u2014depends what you\u2019re making.  Once the gluten in a dough or batter is fully hydrated, adding more moisture actually dilutes and weakens the gluten. In cakes, excess moisture along with low-protein flour and various softening ingredients contributes to tenderness. So, ingredients like buttermilk, coffee, oil\/butter, and egg yolk prevent too much gluten formation in your cake. The two minutes of beat time are to incorporate air into the batter so that the cake isn't too dense.","labels":1,"seconds_difference":4686.0,"score_ratio":2.2222222222}
+{"post_id":"ouz4rd","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Over-mixed cake comes out perfect I found a chocolate cake recipe and have baked it many times as both cakes and cupcakes, and it's delicious. It starts by mixing dry ingredients, including sugar, and then adding the wet ingredients and beating on medium speed for 2 minutes. Nearly every other recipe cautions against over-mixing to limit gluten formation, but I've tried this same recipe but mixing only until just combined, and it doesn't turn out as light and fluffy. Any ideas as to why over-mixing this cake works?  recipe","c_root_id_A":"h75xr76","c_root_id_B":"h76fnmb","created_at_utc_A":1627702381,"created_at_utc_B":1627714951,"score_A":7,"score_B":40,"human_ref_A":"This is super similar to my favorite chocolate cake.   Do I know exactly why it works? Nope. Does anyone believe me when I them it\u2019s extremely easy to make? Not at all.   My guess here is emulsification of the oil? After all this is an oil cake, which tend to be soft and delicious. Also, if your batter is anything like mine- the batter is so watery it doesn\u2019t really feel like it\u2019s overworked.","human_ref_B":"Gluten development isn't necessarily a bad thing. As others have mentioned, it's necessary in order to create structure in the cake. This recipe has a high proportion of sugar, plenty of oil, cocoa powder, and acid which are all things that actively discourage gluten development. So by mixing it for longer than you would expect, you can create a cake that is very tender but is stable enough to layer","labels":0,"seconds_difference":12570.0,"score_ratio":5.7142857143}
+{"post_id":"ouz4rd","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Over-mixed cake comes out perfect I found a chocolate cake recipe and have baked it many times as both cakes and cupcakes, and it's delicious. It starts by mixing dry ingredients, including sugar, and then adding the wet ingredients and beating on medium speed for 2 minutes. Nearly every other recipe cautions against over-mixing to limit gluten formation, but I've tried this same recipe but mixing only until just combined, and it doesn't turn out as light and fluffy. Any ideas as to why over-mixing this cake works?  recipe","c_root_id_A":"h76fnmb","c_root_id_B":"h767sxv","created_at_utc_A":1627714951,"created_at_utc_B":1627708851,"score_A":40,"score_B":3,"human_ref_A":"Gluten development isn't necessarily a bad thing. As others have mentioned, it's necessary in order to create structure in the cake. This recipe has a high proportion of sugar, plenty of oil, cocoa powder, and acid which are all things that actively discourage gluten development. So by mixing it for longer than you would expect, you can create a cake that is very tender but is stable enough to layer","human_ref_B":"Maybe there is something similar to boxed cake mixes. Mostly ones like yellow cake and such. They tell you to beat the batter in a mixer on medium for two minutes. There was a video I saw somewhere on it, saying that the purpose is it incorporates a lot of air into the batter making it very fluffy.   Why the rest of the cake doesn't feel like a mixture of fluffy & chewy, I can only guess. Maybe all the air breaks it up enough that it doesn't feel as chewy.","labels":1,"seconds_difference":6100.0,"score_ratio":13.3333333333}
+{"post_id":"ouz4rd","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Over-mixed cake comes out perfect I found a chocolate cake recipe and have baked it many times as both cakes and cupcakes, and it's delicious. It starts by mixing dry ingredients, including sugar, and then adding the wet ingredients and beating on medium speed for 2 minutes. Nearly every other recipe cautions against over-mixing to limit gluten formation, but I've tried this same recipe but mixing only until just combined, and it doesn't turn out as light and fluffy. Any ideas as to why over-mixing this cake works?  recipe","c_root_id_A":"h7717cl","c_root_id_B":"h76dbxj","created_at_utc_A":1627733981,"created_at_utc_B":1627713049,"score_A":29,"score_B":28,"human_ref_A":"It sounds like this cake recipe uses the reverse creaming method. Commonly cake recipes use the creaming method where the butter and sugar are first creamed together before adding other ingredients. The reverse creaming method starts with all the dry ingredients being mixed together, including the sugar, and then followed by the wet ingredients. There are a few variations on the reverse creaming method, sometimes the butter\/fat is added to the dry ingredients before the remaining wet ingredients, sometimes not. For food sciency reasons I would fail at explaining (I think it has to do with the dry ingredients being coated in fat), the reverse creaming method helps limit the gluten development so it can be mixed more vigorously\/for longer while remaining tender.","human_ref_B":"This might sound silly but there is such a thing as undermixing- even though every video\/recipe warns about the opposite problem. I have had multiple bakes have literally no structural integrity when I was super careful about not over mixing and not developing gluten. I couldn\u2019t even pick them up or have them hold together in a slice.   So it is possible what you are calling overmixing is actually a good amount of mixing","labels":1,"seconds_difference":20932.0,"score_ratio":1.0357142857}
+{"post_id":"ouz4rd","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Over-mixed cake comes out perfect I found a chocolate cake recipe and have baked it many times as both cakes and cupcakes, and it's delicious. It starts by mixing dry ingredients, including sugar, and then adding the wet ingredients and beating on medium speed for 2 minutes. Nearly every other recipe cautions against over-mixing to limit gluten formation, but I've tried this same recipe but mixing only until just combined, and it doesn't turn out as light and fluffy. Any ideas as to why over-mixing this cake works?  recipe","c_root_id_A":"h769r4a","c_root_id_B":"h76dbxj","created_at_utc_A":1627710265,"created_at_utc_B":1627713049,"score_A":18,"score_B":28,"human_ref_A":"Gluten doesn\u2019t even exist until flour becomes wet. Water is what coaxes the two wheat proteins glutenin and gliadin to combine and form gluten. So by adding or withholding water from dough or batter, you can encourage or deter gluten\u2019s development. When you want to maximize gluten, a moderate amount of water is ideal. But if it\u2019s tenderness you\u2019re after, you can deny your dough water or drown it\u2014depends what you\u2019re making.  Once the gluten in a dough or batter is fully hydrated, adding more moisture actually dilutes and weakens the gluten. In cakes, excess moisture along with low-protein flour and various softening ingredients contributes to tenderness. So, ingredients like buttermilk, coffee, oil\/butter, and egg yolk prevent too much gluten formation in your cake. The two minutes of beat time are to incorporate air into the batter so that the cake isn't too dense.","human_ref_B":"This might sound silly but there is such a thing as undermixing- even though every video\/recipe warns about the opposite problem. I have had multiple bakes have literally no structural integrity when I was super careful about not over mixing and not developing gluten. I couldn\u2019t even pick them up or have them hold together in a slice.   So it is possible what you are calling overmixing is actually a good amount of mixing","labels":0,"seconds_difference":2784.0,"score_ratio":1.5555555556}
+{"post_id":"ouz4rd","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Over-mixed cake comes out perfect I found a chocolate cake recipe and have baked it many times as both cakes and cupcakes, and it's delicious. It starts by mixing dry ingredients, including sugar, and then adding the wet ingredients and beating on medium speed for 2 minutes. Nearly every other recipe cautions against over-mixing to limit gluten formation, but I've tried this same recipe but mixing only until just combined, and it doesn't turn out as light and fluffy. Any ideas as to why over-mixing this cake works?  recipe","c_root_id_A":"h75xr76","c_root_id_B":"h76dbxj","created_at_utc_A":1627702381,"created_at_utc_B":1627713049,"score_A":7,"score_B":28,"human_ref_A":"This is super similar to my favorite chocolate cake.   Do I know exactly why it works? Nope. Does anyone believe me when I them it\u2019s extremely easy to make? Not at all.   My guess here is emulsification of the oil? After all this is an oil cake, which tend to be soft and delicious. Also, if your batter is anything like mine- the batter is so watery it doesn\u2019t really feel like it\u2019s overworked.","human_ref_B":"This might sound silly but there is such a thing as undermixing- even though every video\/recipe warns about the opposite problem. I have had multiple bakes have literally no structural integrity when I was super careful about not over mixing and not developing gluten. I couldn\u2019t even pick them up or have them hold together in a slice.   So it is possible what you are calling overmixing is actually a good amount of mixing","labels":0,"seconds_difference":10668.0,"score_ratio":4.0}
+{"post_id":"ouz4rd","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Over-mixed cake comes out perfect I found a chocolate cake recipe and have baked it many times as both cakes and cupcakes, and it's delicious. It starts by mixing dry ingredients, including sugar, and then adding the wet ingredients and beating on medium speed for 2 minutes. Nearly every other recipe cautions against over-mixing to limit gluten formation, but I've tried this same recipe but mixing only until just combined, and it doesn't turn out as light and fluffy. Any ideas as to why over-mixing this cake works?  recipe","c_root_id_A":"h767sxv","c_root_id_B":"h76dbxj","created_at_utc_A":1627708851,"created_at_utc_B":1627713049,"score_A":3,"score_B":28,"human_ref_A":"Maybe there is something similar to boxed cake mixes. Mostly ones like yellow cake and such. They tell you to beat the batter in a mixer on medium for two minutes. There was a video I saw somewhere on it, saying that the purpose is it incorporates a lot of air into the batter making it very fluffy.   Why the rest of the cake doesn't feel like a mixture of fluffy & chewy, I can only guess. Maybe all the air breaks it up enough that it doesn't feel as chewy.","human_ref_B":"This might sound silly but there is such a thing as undermixing- even though every video\/recipe warns about the opposite problem. I have had multiple bakes have literally no structural integrity when I was super careful about not over mixing and not developing gluten. I couldn\u2019t even pick them up or have them hold together in a slice.   So it is possible what you are calling overmixing is actually a good amount of mixing","labels":0,"seconds_difference":4198.0,"score_ratio":9.3333333333}
+{"post_id":"ouz4rd","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Over-mixed cake comes out perfect I found a chocolate cake recipe and have baked it many times as both cakes and cupcakes, and it's delicious. It starts by mixing dry ingredients, including sugar, and then adding the wet ingredients and beating on medium speed for 2 minutes. Nearly every other recipe cautions against over-mixing to limit gluten formation, but I've tried this same recipe but mixing only until just combined, and it doesn't turn out as light and fluffy. Any ideas as to why over-mixing this cake works?  recipe","c_root_id_A":"h769r4a","c_root_id_B":"h7717cl","created_at_utc_A":1627710265,"created_at_utc_B":1627733981,"score_A":18,"score_B":29,"human_ref_A":"Gluten doesn\u2019t even exist until flour becomes wet. Water is what coaxes the two wheat proteins glutenin and gliadin to combine and form gluten. So by adding or withholding water from dough or batter, you can encourage or deter gluten\u2019s development. When you want to maximize gluten, a moderate amount of water is ideal. But if it\u2019s tenderness you\u2019re after, you can deny your dough water or drown it\u2014depends what you\u2019re making.  Once the gluten in a dough or batter is fully hydrated, adding more moisture actually dilutes and weakens the gluten. In cakes, excess moisture along with low-protein flour and various softening ingredients contributes to tenderness. So, ingredients like buttermilk, coffee, oil\/butter, and egg yolk prevent too much gluten formation in your cake. The two minutes of beat time are to incorporate air into the batter so that the cake isn't too dense.","human_ref_B":"It sounds like this cake recipe uses the reverse creaming method. Commonly cake recipes use the creaming method where the butter and sugar are first creamed together before adding other ingredients. The reverse creaming method starts with all the dry ingredients being mixed together, including the sugar, and then followed by the wet ingredients. There are a few variations on the reverse creaming method, sometimes the butter\/fat is added to the dry ingredients before the remaining wet ingredients, sometimes not. For food sciency reasons I would fail at explaining (I think it has to do with the dry ingredients being coated in fat), the reverse creaming method helps limit the gluten development so it can be mixed more vigorously\/for longer while remaining tender.","labels":0,"seconds_difference":23716.0,"score_ratio":1.6111111111}
+{"post_id":"ouz4rd","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Over-mixed cake comes out perfect I found a chocolate cake recipe and have baked it many times as both cakes and cupcakes, and it's delicious. It starts by mixing dry ingredients, including sugar, and then adding the wet ingredients and beating on medium speed for 2 minutes. Nearly every other recipe cautions against over-mixing to limit gluten formation, but I've tried this same recipe but mixing only until just combined, and it doesn't turn out as light and fluffy. Any ideas as to why over-mixing this cake works?  recipe","c_root_id_A":"h7717cl","c_root_id_B":"h75xr76","created_at_utc_A":1627733981,"created_at_utc_B":1627702381,"score_A":29,"score_B":7,"human_ref_A":"It sounds like this cake recipe uses the reverse creaming method. Commonly cake recipes use the creaming method where the butter and sugar are first creamed together before adding other ingredients. The reverse creaming method starts with all the dry ingredients being mixed together, including the sugar, and then followed by the wet ingredients. There are a few variations on the reverse creaming method, sometimes the butter\/fat is added to the dry ingredients before the remaining wet ingredients, sometimes not. For food sciency reasons I would fail at explaining (I think it has to do with the dry ingredients being coated in fat), the reverse creaming method helps limit the gluten development so it can be mixed more vigorously\/for longer while remaining tender.","human_ref_B":"This is super similar to my favorite chocolate cake.   Do I know exactly why it works? Nope. Does anyone believe me when I them it\u2019s extremely easy to make? Not at all.   My guess here is emulsification of the oil? After all this is an oil cake, which tend to be soft and delicious. Also, if your batter is anything like mine- the batter is so watery it doesn\u2019t really feel like it\u2019s overworked.","labels":1,"seconds_difference":31600.0,"score_ratio":4.1428571429}
+{"post_id":"ouz4rd","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Over-mixed cake comes out perfect I found a chocolate cake recipe and have baked it many times as both cakes and cupcakes, and it's delicious. It starts by mixing dry ingredients, including sugar, and then adding the wet ingredients and beating on medium speed for 2 minutes. Nearly every other recipe cautions against over-mixing to limit gluten formation, but I've tried this same recipe but mixing only until just combined, and it doesn't turn out as light and fluffy. Any ideas as to why over-mixing this cake works?  recipe","c_root_id_A":"h767sxv","c_root_id_B":"h7717cl","created_at_utc_A":1627708851,"created_at_utc_B":1627733981,"score_A":3,"score_B":29,"human_ref_A":"Maybe there is something similar to boxed cake mixes. Mostly ones like yellow cake and such. They tell you to beat the batter in a mixer on medium for two minutes. There was a video I saw somewhere on it, saying that the purpose is it incorporates a lot of air into the batter making it very fluffy.   Why the rest of the cake doesn't feel like a mixture of fluffy & chewy, I can only guess. Maybe all the air breaks it up enough that it doesn't feel as chewy.","human_ref_B":"It sounds like this cake recipe uses the reverse creaming method. Commonly cake recipes use the creaming method where the butter and sugar are first creamed together before adding other ingredients. The reverse creaming method starts with all the dry ingredients being mixed together, including the sugar, and then followed by the wet ingredients. There are a few variations on the reverse creaming method, sometimes the butter\/fat is added to the dry ingredients before the remaining wet ingredients, sometimes not. For food sciency reasons I would fail at explaining (I think it has to do with the dry ingredients being coated in fat), the reverse creaming method helps limit the gluten development so it can be mixed more vigorously\/for longer while remaining tender.","labels":0,"seconds_difference":25130.0,"score_ratio":9.6666666667}
+{"post_id":"ouz4rd","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Over-mixed cake comes out perfect I found a chocolate cake recipe and have baked it many times as both cakes and cupcakes, and it's delicious. It starts by mixing dry ingredients, including sugar, and then adding the wet ingredients and beating on medium speed for 2 minutes. Nearly every other recipe cautions against over-mixing to limit gluten formation, but I've tried this same recipe but mixing only until just combined, and it doesn't turn out as light and fluffy. Any ideas as to why over-mixing this cake works?  recipe","c_root_id_A":"h75xr76","c_root_id_B":"h769r4a","created_at_utc_A":1627702381,"created_at_utc_B":1627710265,"score_A":7,"score_B":18,"human_ref_A":"This is super similar to my favorite chocolate cake.   Do I know exactly why it works? Nope. Does anyone believe me when I them it\u2019s extremely easy to make? Not at all.   My guess here is emulsification of the oil? After all this is an oil cake, which tend to be soft and delicious. Also, if your batter is anything like mine- the batter is so watery it doesn\u2019t really feel like it\u2019s overworked.","human_ref_B":"Gluten doesn\u2019t even exist until flour becomes wet. Water is what coaxes the two wheat proteins glutenin and gliadin to combine and form gluten. So by adding or withholding water from dough or batter, you can encourage or deter gluten\u2019s development. When you want to maximize gluten, a moderate amount of water is ideal. But if it\u2019s tenderness you\u2019re after, you can deny your dough water or drown it\u2014depends what you\u2019re making.  Once the gluten in a dough or batter is fully hydrated, adding more moisture actually dilutes and weakens the gluten. In cakes, excess moisture along with low-protein flour and various softening ingredients contributes to tenderness. So, ingredients like buttermilk, coffee, oil\/butter, and egg yolk prevent too much gluten formation in your cake. The two minutes of beat time are to incorporate air into the batter so that the cake isn't too dense.","labels":0,"seconds_difference":7884.0,"score_ratio":2.5714285714}
+{"post_id":"ouz4rd","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Over-mixed cake comes out perfect I found a chocolate cake recipe and have baked it many times as both cakes and cupcakes, and it's delicious. It starts by mixing dry ingredients, including sugar, and then adding the wet ingredients and beating on medium speed for 2 minutes. Nearly every other recipe cautions against over-mixing to limit gluten formation, but I've tried this same recipe but mixing only until just combined, and it doesn't turn out as light and fluffy. Any ideas as to why over-mixing this cake works?  recipe","c_root_id_A":"h767sxv","c_root_id_B":"h769r4a","created_at_utc_A":1627708851,"created_at_utc_B":1627710265,"score_A":3,"score_B":18,"human_ref_A":"Maybe there is something similar to boxed cake mixes. Mostly ones like yellow cake and such. They tell you to beat the batter in a mixer on medium for two minutes. There was a video I saw somewhere on it, saying that the purpose is it incorporates a lot of air into the batter making it very fluffy.   Why the rest of the cake doesn't feel like a mixture of fluffy & chewy, I can only guess. Maybe all the air breaks it up enough that it doesn't feel as chewy.","human_ref_B":"Gluten doesn\u2019t even exist until flour becomes wet. Water is what coaxes the two wheat proteins glutenin and gliadin to combine and form gluten. So by adding or withholding water from dough or batter, you can encourage or deter gluten\u2019s development. When you want to maximize gluten, a moderate amount of water is ideal. But if it\u2019s tenderness you\u2019re after, you can deny your dough water or drown it\u2014depends what you\u2019re making.  Once the gluten in a dough or batter is fully hydrated, adding more moisture actually dilutes and weakens the gluten. In cakes, excess moisture along with low-protein flour and various softening ingredients contributes to tenderness. So, ingredients like buttermilk, coffee, oil\/butter, and egg yolk prevent too much gluten formation in your cake. The two minutes of beat time are to incorporate air into the batter so that the cake isn't too dense.","labels":0,"seconds_difference":1414.0,"score_ratio":6.0}
+{"post_id":"nbiwkz","domain":"askbaking_validation","upvote_ratio":0.98,"history":"Long shot: Does anyone remember this unusual bread featured on some Paul Hollywood show? I have a vague recollection of seeing a special looking bread on one of Paul Hollywood's baking shows. Having recently skimmed City Bakes episodes, I do not think it was on City Bakes but I think it was one of his travel baking shows.  ​  He made the bread in the home of an elderly woman. I don't remember a whole lot about the bread, but it involved folding in a ton of melted butter, I believe in several stages. And I remember it looked delicious...  ​  Can anyone help me out??   ​  Thank you :-)","c_root_id_A":"gxzr5cp","c_root_id_B":"gxzokkm","created_at_utc_A":1620922468,"created_at_utc_B":1620921374,"score_A":40,"score_B":10,"human_ref_A":"I tried to find a good recipe of that croissants like bread too.. it\u2019s called yemeni bread..","human_ref_B":"try asking on r\/tipofmyfork !","labels":1,"seconds_difference":1094.0,"score_ratio":4.0}
+{"post_id":"nbiwkz","domain":"askbaking_validation","upvote_ratio":0.98,"history":"Long shot: Does anyone remember this unusual bread featured on some Paul Hollywood show? I have a vague recollection of seeing a special looking bread on one of Paul Hollywood's baking shows. Having recently skimmed City Bakes episodes, I do not think it was on City Bakes but I think it was one of his travel baking shows.  ​  He made the bread in the home of an elderly woman. I don't remember a whole lot about the bread, but it involved folding in a ton of melted butter, I believe in several stages. And I remember it looked delicious...  ​  Can anyone help me out??   ​  Thank you :-)","c_root_id_A":"gxzokkm","c_root_id_B":"gy0kuj3","created_at_utc_A":1620921374,"created_at_utc_B":1620934758,"score_A":10,"score_B":13,"human_ref_A":"try asking on r\/tipofmyfork !","human_ref_B":"It sounds like your talking about the Great Britian Baking Show Masterclass... I believe you're talking about a puff pastry\/dough?","labels":0,"seconds_difference":13384.0,"score_ratio":1.3}
+{"post_id":"nbiwkz","domain":"askbaking_validation","upvote_ratio":0.98,"history":"Long shot: Does anyone remember this unusual bread featured on some Paul Hollywood show? I have a vague recollection of seeing a special looking bread on one of Paul Hollywood's baking shows. Having recently skimmed City Bakes episodes, I do not think it was on City Bakes but I think it was one of his travel baking shows.  ​  He made the bread in the home of an elderly woman. I don't remember a whole lot about the bread, but it involved folding in a ton of melted butter, I believe in several stages. And I remember it looked delicious...  ​  Can anyone help me out??   ​  Thank you :-)","c_root_id_A":"gxzokkm","c_root_id_B":"gy186hs","created_at_utc_A":1620921374,"created_at_utc_B":1620945295,"score_A":10,"score_B":12,"human_ref_A":"try asking on r\/tipofmyfork !","human_ref_B":"Now that the question has been answered, can I just say how much I loved the Christmas special? I feel like those two really like each other, please don't tell me if they actually hate each other and are acting.","labels":0,"seconds_difference":23921.0,"score_ratio":1.2}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0sjbz","c_root_id_B":"ii0aq6n","created_at_utc_A":1659032219,"created_at_utc_B":1659025444,"score_A":41,"score_B":30,"human_ref_A":"Vanilla beans.  Real, decent quality vanilla beans. I usually can't justify the cost, but the real deal is so much better than substitutes.  Come to think of it, my extract should be about done.","human_ref_B":"Huge bags of fancy chocolate\/cocoa. I can sometimes justify buying myself some Valrhona f\u00e8ves or a bag of Cacao Barry cocoa powder, but it\u2019d be so nice to just get a big old sack of the stuff from a friend who wants to support my silly little hobby. The same goes for vanilla extract. It\u2019s less expensive, but I adore Watkins\u2019 Baking Vanilla.  Cacao Barry\u2019s Extra Brut cocoa powder is KILLER, and basically any of the Valrhona F\u00e8ves are awesome, thought I typically opt for the Cara\u00efbe, Manjari, and Guanaja. I haven\u2019t tried their milk or white chocolates.  If your friend likes doing decor for cookies, cakes, or pastries, maybe some food-grade gold leaf would be fun?   Oh! Americolor Gel kits are great, as are LorAnn superstrength flavor sets.   Basically the idea is getting them ingredients they would need anyway, except get the *luxury* quality versions.  Don\u2019t do this with flour though. Different brands do weird stuff with protein and starch ratios, even if they are labeled as being the same, so your friend will probably prefer to stick with the flour they always use.  If you want to REALLY go for it, buying some Fat Daddio cake pans is a good investment for any cake-maker.","labels":1,"seconds_difference":6775.0,"score_ratio":1.3666666667}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0sjbz","c_root_id_B":"ii07uwf","created_at_utc_A":1659032219,"created_at_utc_B":1659024354,"score_A":41,"score_B":16,"human_ref_A":"Vanilla beans.  Real, decent quality vanilla beans. I usually can't justify the cost, but the real deal is so much better than substitutes.  Come to think of it, my extract should be about done.","human_ref_B":"- An imprinted rolling pin  - Americolor Gels packs (I buy them as I need them, but I\u2019d love to drop $$$ and get my hands on the entire collection) - sturdy cake stands - re-usable cake toppers  - fancy serving utensils for said cakes when she takes them to parties etc.","labels":1,"seconds_difference":7865.0,"score_ratio":2.5625}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0sjbz","c_root_id_B":"ii0nkgl","created_at_utc_A":1659032219,"created_at_utc_B":1659030300,"score_A":41,"score_B":12,"human_ref_A":"Vanilla beans.  Real, decent quality vanilla beans. I usually can't justify the cost, but the real deal is so much better than substitutes.  Come to think of it, my extract should be about done.","human_ref_B":"Expensive oil flavorings  Super high end vanilla pastes\/beans or extract  Interesting pans\/molds cut outs  imprinted rolling pin","labels":1,"seconds_difference":1919.0,"score_ratio":3.4166666667}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0sjbz","c_root_id_B":"ii06ypr","created_at_utc_A":1659032219,"created_at_utc_B":1659024009,"score_A":41,"score_B":10,"human_ref_A":"Vanilla beans.  Real, decent quality vanilla beans. I usually can't justify the cost, but the real deal is so much better than substitutes.  Come to think of it, my extract should be about done.","human_ref_B":"Really nice mousse moulds, special praline moulds, food coloring for chocolate (should disolve in fats), a very fancy vanilla, perforated tart rings\/sheet pans\/silicon mats","labels":1,"seconds_difference":8210.0,"score_ratio":4.1}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0sjbz","c_root_id_B":"ii0dpop","created_at_utc_A":1659032219,"created_at_utc_B":1659026566,"score_A":41,"score_B":5,"human_ref_A":"Vanilla beans.  Real, decent quality vanilla beans. I usually can't justify the cost, but the real deal is so much better than substitutes.  Come to think of it, my extract should be about done.","human_ref_B":"Cookie dough scoops, as well as everything else listed here","labels":1,"seconds_difference":5653.0,"score_ratio":8.2}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii081ap","c_root_id_B":"ii0sjbz","created_at_utc_A":1659024422,"created_at_utc_B":1659032219,"score_A":2,"score_B":41,"human_ref_A":"A really good lame, pie crust decorative cutters","human_ref_B":"Vanilla beans.  Real, decent quality vanilla beans. I usually can't justify the cost, but the real deal is so much better than substitutes.  Come to think of it, my extract should be about done.","labels":0,"seconds_difference":7797.0,"score_ratio":20.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0sjbz","c_root_id_B":"ii0f01a","created_at_utc_A":1659032219,"created_at_utc_B":1659027049,"score_A":41,"score_B":2,"human_ref_A":"Vanilla beans.  Real, decent quality vanilla beans. I usually can't justify the cost, but the real deal is so much better than substitutes.  Come to think of it, my extract should be about done.","human_ref_B":"Cake stencils in cool patterns. They can be quite expensive so unless I'm making a big cake that requires it I wouldn't just impulse buy one but I LOVE to use them","labels":1,"seconds_difference":5170.0,"score_ratio":20.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0aq6n","c_root_id_B":"ii07uwf","created_at_utc_A":1659025444,"created_at_utc_B":1659024354,"score_A":30,"score_B":16,"human_ref_A":"Huge bags of fancy chocolate\/cocoa. I can sometimes justify buying myself some Valrhona f\u00e8ves or a bag of Cacao Barry cocoa powder, but it\u2019d be so nice to just get a big old sack of the stuff from a friend who wants to support my silly little hobby. The same goes for vanilla extract. It\u2019s less expensive, but I adore Watkins\u2019 Baking Vanilla.  Cacao Barry\u2019s Extra Brut cocoa powder is KILLER, and basically any of the Valrhona F\u00e8ves are awesome, thought I typically opt for the Cara\u00efbe, Manjari, and Guanaja. I haven\u2019t tried their milk or white chocolates.  If your friend likes doing decor for cookies, cakes, or pastries, maybe some food-grade gold leaf would be fun?   Oh! Americolor Gel kits are great, as are LorAnn superstrength flavor sets.   Basically the idea is getting them ingredients they would need anyway, except get the *luxury* quality versions.  Don\u2019t do this with flour though. Different brands do weird stuff with protein and starch ratios, even if they are labeled as being the same, so your friend will probably prefer to stick with the flour they always use.  If you want to REALLY go for it, buying some Fat Daddio cake pans is a good investment for any cake-maker.","human_ref_B":"- An imprinted rolling pin  - Americolor Gels packs (I buy them as I need them, but I\u2019d love to drop $$$ and get my hands on the entire collection) - sturdy cake stands - re-usable cake toppers  - fancy serving utensils for said cakes when she takes them to parties etc.","labels":1,"seconds_difference":1090.0,"score_ratio":1.875}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii06ypr","c_root_id_B":"ii0aq6n","created_at_utc_A":1659024009,"created_at_utc_B":1659025444,"score_A":10,"score_B":30,"human_ref_A":"Really nice mousse moulds, special praline moulds, food coloring for chocolate (should disolve in fats), a very fancy vanilla, perforated tart rings\/sheet pans\/silicon mats","human_ref_B":"Huge bags of fancy chocolate\/cocoa. I can sometimes justify buying myself some Valrhona f\u00e8ves or a bag of Cacao Barry cocoa powder, but it\u2019d be so nice to just get a big old sack of the stuff from a friend who wants to support my silly little hobby. The same goes for vanilla extract. It\u2019s less expensive, but I adore Watkins\u2019 Baking Vanilla.  Cacao Barry\u2019s Extra Brut cocoa powder is KILLER, and basically any of the Valrhona F\u00e8ves are awesome, thought I typically opt for the Cara\u00efbe, Manjari, and Guanaja. I haven\u2019t tried their milk or white chocolates.  If your friend likes doing decor for cookies, cakes, or pastries, maybe some food-grade gold leaf would be fun?   Oh! Americolor Gel kits are great, as are LorAnn superstrength flavor sets.   Basically the idea is getting them ingredients they would need anyway, except get the *luxury* quality versions.  Don\u2019t do this with flour though. Different brands do weird stuff with protein and starch ratios, even if they are labeled as being the same, so your friend will probably prefer to stick with the flour they always use.  If you want to REALLY go for it, buying some Fat Daddio cake pans is a good investment for any cake-maker.","labels":0,"seconds_difference":1435.0,"score_ratio":3.0}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0aq6n","c_root_id_B":"ii081ap","created_at_utc_A":1659025444,"created_at_utc_B":1659024422,"score_A":30,"score_B":2,"human_ref_A":"Huge bags of fancy chocolate\/cocoa. I can sometimes justify buying myself some Valrhona f\u00e8ves or a bag of Cacao Barry cocoa powder, but it\u2019d be so nice to just get a big old sack of the stuff from a friend who wants to support my silly little hobby. The same goes for vanilla extract. It\u2019s less expensive, but I adore Watkins\u2019 Baking Vanilla.  Cacao Barry\u2019s Extra Brut cocoa powder is KILLER, and basically any of the Valrhona F\u00e8ves are awesome, thought I typically opt for the Cara\u00efbe, Manjari, and Guanaja. I haven\u2019t tried their milk or white chocolates.  If your friend likes doing decor for cookies, cakes, or pastries, maybe some food-grade gold leaf would be fun?   Oh! Americolor Gel kits are great, as are LorAnn superstrength flavor sets.   Basically the idea is getting them ingredients they would need anyway, except get the *luxury* quality versions.  Don\u2019t do this with flour though. Different brands do weird stuff with protein and starch ratios, even if they are labeled as being the same, so your friend will probably prefer to stick with the flour they always use.  If you want to REALLY go for it, buying some Fat Daddio cake pans is a good investment for any cake-maker.","human_ref_B":"A really good lame, pie crust decorative cutters","labels":1,"seconds_difference":1022.0,"score_ratio":15.0}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii07uwf","c_root_id_B":"ii06ypr","created_at_utc_A":1659024354,"created_at_utc_B":1659024009,"score_A":16,"score_B":10,"human_ref_A":"- An imprinted rolling pin  - Americolor Gels packs (I buy them as I need them, but I\u2019d love to drop $$$ and get my hands on the entire collection) - sturdy cake stands - re-usable cake toppers  - fancy serving utensils for said cakes when she takes them to parties etc.","human_ref_B":"Really nice mousse moulds, special praline moulds, food coloring for chocolate (should disolve in fats), a very fancy vanilla, perforated tart rings\/sheet pans\/silicon mats","labels":1,"seconds_difference":345.0,"score_ratio":1.6}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0nkgl","c_root_id_B":"ii06ypr","created_at_utc_A":1659030300,"created_at_utc_B":1659024009,"score_A":12,"score_B":10,"human_ref_A":"Expensive oil flavorings  Super high end vanilla pastes\/beans or extract  Interesting pans\/molds cut outs  imprinted rolling pin","human_ref_B":"Really nice mousse moulds, special praline moulds, food coloring for chocolate (should disolve in fats), a very fancy vanilla, perforated tart rings\/sheet pans\/silicon mats","labels":1,"seconds_difference":6291.0,"score_ratio":1.2}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0nkgl","c_root_id_B":"ii0dpop","created_at_utc_A":1659030300,"created_at_utc_B":1659026566,"score_A":12,"score_B":5,"human_ref_A":"Expensive oil flavorings  Super high end vanilla pastes\/beans or extract  Interesting pans\/molds cut outs  imprinted rolling pin","human_ref_B":"Cookie dough scoops, as well as everything else listed here","labels":1,"seconds_difference":3734.0,"score_ratio":2.4}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0nkgl","c_root_id_B":"ii081ap","created_at_utc_A":1659030300,"created_at_utc_B":1659024422,"score_A":12,"score_B":2,"human_ref_A":"Expensive oil flavorings  Super high end vanilla pastes\/beans or extract  Interesting pans\/molds cut outs  imprinted rolling pin","human_ref_B":"A really good lame, pie crust decorative cutters","labels":1,"seconds_difference":5878.0,"score_ratio":6.0}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0nkgl","c_root_id_B":"ii0f01a","created_at_utc_A":1659030300,"created_at_utc_B":1659027049,"score_A":12,"score_B":2,"human_ref_A":"Expensive oil flavorings  Super high end vanilla pastes\/beans or extract  Interesting pans\/molds cut outs  imprinted rolling pin","human_ref_B":"Cake stencils in cool patterns. They can be quite expensive so unless I'm making a big cake that requires it I wouldn't just impulse buy one but I LOVE to use them","labels":1,"seconds_difference":3251.0,"score_ratio":6.0}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii1enjk","c_root_id_B":"ii0dpop","created_at_utc_A":1659040771,"created_at_utc_B":1659026566,"score_A":9,"score_B":5,"human_ref_A":"Vanilla pods, I'd love a few dozen so I could make my own vanilla extract again. I love getting top quality chocolate like Valrhona in the little ovals for cooking.  Something like crema di pistaccio ( oh it's sublime),  dried raspberry or dried strawberry pieces. Another delicious item is Amarena cherries in syrup.   Silpat mats, enamel bakeware, perforated stainless steel tart rings. Ooh so much to choose..  If you're looking for another cousin, I could be available.","human_ref_B":"Cookie dough scoops, as well as everything else listed here","labels":1,"seconds_difference":14205.0,"score_ratio":1.8}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii081ap","c_root_id_B":"ii1enjk","created_at_utc_A":1659024422,"created_at_utc_B":1659040771,"score_A":2,"score_B":9,"human_ref_A":"A really good lame, pie crust decorative cutters","human_ref_B":"Vanilla pods, I'd love a few dozen so I could make my own vanilla extract again. I love getting top quality chocolate like Valrhona in the little ovals for cooking.  Something like crema di pistaccio ( oh it's sublime),  dried raspberry or dried strawberry pieces. Another delicious item is Amarena cherries in syrup.   Silpat mats, enamel bakeware, perforated stainless steel tart rings. Ooh so much to choose..  If you're looking for another cousin, I could be available.","labels":0,"seconds_difference":16349.0,"score_ratio":4.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0f01a","c_root_id_B":"ii1enjk","created_at_utc_A":1659027049,"created_at_utc_B":1659040771,"score_A":2,"score_B":9,"human_ref_A":"Cake stencils in cool patterns. They can be quite expensive so unless I'm making a big cake that requires it I wouldn't just impulse buy one but I LOVE to use them","human_ref_B":"Vanilla pods, I'd love a few dozen so I could make my own vanilla extract again. I love getting top quality chocolate like Valrhona in the little ovals for cooking.  Something like crema di pistaccio ( oh it's sublime),  dried raspberry or dried strawberry pieces. Another delicious item is Amarena cherries in syrup.   Silpat mats, enamel bakeware, perforated stainless steel tart rings. Ooh so much to choose..  If you're looking for another cousin, I could be available.","labels":0,"seconds_difference":13722.0,"score_ratio":4.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0tk8y","c_root_id_B":"ii1enjk","created_at_utc_A":1659032615,"created_at_utc_B":1659040771,"score_A":2,"score_B":9,"human_ref_A":"maybe acrylic cake disks with scraper set if they don\u2019t already have","human_ref_B":"Vanilla pods, I'd love a few dozen so I could make my own vanilla extract again. I love getting top quality chocolate like Valrhona in the little ovals for cooking.  Something like crema di pistaccio ( oh it's sublime),  dried raspberry or dried strawberry pieces. Another delicious item is Amarena cherries in syrup.   Silpat mats, enamel bakeware, perforated stainless steel tart rings. Ooh so much to choose..  If you're looking for another cousin, I could be available.","labels":0,"seconds_difference":8156.0,"score_ratio":4.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii236it","c_root_id_B":"ii0dpop","created_at_utc_A":1659050904,"created_at_utc_B":1659026566,"score_A":7,"score_B":5,"human_ref_A":"I just spend 10 min typing here and clicked on the wrong place of my display, deleted it all...  I'll try again  - a full pipping nozzle set  - mooncakes molds (it's the season in a few months...).  - De Buyer tard rings (squares, roond... the stuff that has tiny holes around and no bottom). Give them also some Tefflon sheets to go with that.  -Anything De Buyer really... \ud83d\ude05  - Nice dessert forks... Or maybe some weird Sporks?  - Instant read thermometer. To me the best is the Javelin Pro but there are cheaper, smaller options.  - Kitchen tongs\/ long tweezers (yes, the stuff you see 4* restaurant use on TV. It's not that expensive). Or precision offset tweezers ; for decorating that's the stuff but I think the kitchen ones can do both...  - A nice pair of heat resistant gloves?  - French whisks. Large ones all metalic (for pros) or a small one from OXO with a silicon handle (I just like mine). I insist on the french (elongated) ones, not balloon whisks.  - Baking sheets with their (cooling) racks... And if you find that, the ones with a fitting plastic top that could let some dough rise in there...  - Cream horn molds, cannoli tubes...  -  a Waffle cone maker (that's the one item I would really never buy, but would love to have so that I can make my own cones and then coat the insides with chocolates).  - one of those rolling pin with sort of disks of different sizes on each side, so that pin is maintained at (somewhat) precise height when rolling dough.   - A set of cookie cutters... good quality ones, or maybe less fancy but somewhat funny plastic ones that have a round side, and a crinkle side.  Well I hope that gave you some ideas.  And since it is summer: a good kit of metalic sorbet\/ice cream molds or maybe an ice cream maker... There! I'm done!  PS: Do not buy any tart molds in cast iron... it doesn't cool down, and since it's heavy and hot, stuffs are left in there to over cooked.","human_ref_B":"Cookie dough scoops, as well as everything else listed here","labels":1,"seconds_difference":24338.0,"score_ratio":1.4}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii22hvr","c_root_id_B":"ii236it","created_at_utc_A":1659050595,"created_at_utc_B":1659050904,"score_A":3,"score_B":7,"human_ref_A":"Nielson Massey vanilla pastes\/extracts in origins OTHER than Madagascar. They're like the Cadillac of vanillas and most vanilla is Madagascar based so it's nice to have variety.","human_ref_B":"I just spend 10 min typing here and clicked on the wrong place of my display, deleted it all...  I'll try again  - a full pipping nozzle set  - mooncakes molds (it's the season in a few months...).  - De Buyer tard rings (squares, roond... the stuff that has tiny holes around and no bottom). Give them also some Tefflon sheets to go with that.  -Anything De Buyer really... \ud83d\ude05  - Nice dessert forks... Or maybe some weird Sporks?  - Instant read thermometer. To me the best is the Javelin Pro but there are cheaper, smaller options.  - Kitchen tongs\/ long tweezers (yes, the stuff you see 4* restaurant use on TV. It's not that expensive). Or precision offset tweezers ; for decorating that's the stuff but I think the kitchen ones can do both...  - A nice pair of heat resistant gloves?  - French whisks. Large ones all metalic (for pros) or a small one from OXO with a silicon handle (I just like mine). I insist on the french (elongated) ones, not balloon whisks.  - Baking sheets with their (cooling) racks... And if you find that, the ones with a fitting plastic top that could let some dough rise in there...  - Cream horn molds, cannoli tubes...  -  a Waffle cone maker (that's the one item I would really never buy, but would love to have so that I can make my own cones and then coat the insides with chocolates).  - one of those rolling pin with sort of disks of different sizes on each side, so that pin is maintained at (somewhat) precise height when rolling dough.   - A set of cookie cutters... good quality ones, or maybe less fancy but somewhat funny plastic ones that have a round side, and a crinkle side.  Well I hope that gave you some ideas.  And since it is summer: a good kit of metalic sorbet\/ice cream molds or maybe an ice cream maker... There! I'm done!  PS: Do not buy any tart molds in cast iron... it doesn't cool down, and since it's heavy and hot, stuffs are left in there to over cooked.","labels":0,"seconds_difference":309.0,"score_ratio":2.3333333333}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii081ap","c_root_id_B":"ii236it","created_at_utc_A":1659024422,"created_at_utc_B":1659050904,"score_A":2,"score_B":7,"human_ref_A":"A really good lame, pie crust decorative cutters","human_ref_B":"I just spend 10 min typing here and clicked on the wrong place of my display, deleted it all...  I'll try again  - a full pipping nozzle set  - mooncakes molds (it's the season in a few months...).  - De Buyer tard rings (squares, roond... the stuff that has tiny holes around and no bottom). Give them also some Tefflon sheets to go with that.  -Anything De Buyer really... \ud83d\ude05  - Nice dessert forks... Or maybe some weird Sporks?  - Instant read thermometer. To me the best is the Javelin Pro but there are cheaper, smaller options.  - Kitchen tongs\/ long tweezers (yes, the stuff you see 4* restaurant use on TV. It's not that expensive). Or precision offset tweezers ; for decorating that's the stuff but I think the kitchen ones can do both...  - A nice pair of heat resistant gloves?  - French whisks. Large ones all metalic (for pros) or a small one from OXO with a silicon handle (I just like mine). I insist on the french (elongated) ones, not balloon whisks.  - Baking sheets with their (cooling) racks... And if you find that, the ones with a fitting plastic top that could let some dough rise in there...  - Cream horn molds, cannoli tubes...  -  a Waffle cone maker (that's the one item I would really never buy, but would love to have so that I can make my own cones and then coat the insides with chocolates).  - one of those rolling pin with sort of disks of different sizes on each side, so that pin is maintained at (somewhat) precise height when rolling dough.   - A set of cookie cutters... good quality ones, or maybe less fancy but somewhat funny plastic ones that have a round side, and a crinkle side.  Well I hope that gave you some ideas.  And since it is summer: a good kit of metalic sorbet\/ice cream molds or maybe an ice cream maker... There! I'm done!  PS: Do not buy any tart molds in cast iron... it doesn't cool down, and since it's heavy and hot, stuffs are left in there to over cooked.","labels":0,"seconds_difference":26482.0,"score_ratio":3.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii236it","c_root_id_B":"ii0f01a","created_at_utc_A":1659050904,"created_at_utc_B":1659027049,"score_A":7,"score_B":2,"human_ref_A":"I just spend 10 min typing here and clicked on the wrong place of my display, deleted it all...  I'll try again  - a full pipping nozzle set  - mooncakes molds (it's the season in a few months...).  - De Buyer tard rings (squares, roond... the stuff that has tiny holes around and no bottom). Give them also some Tefflon sheets to go with that.  -Anything De Buyer really... \ud83d\ude05  - Nice dessert forks... Or maybe some weird Sporks?  - Instant read thermometer. To me the best is the Javelin Pro but there are cheaper, smaller options.  - Kitchen tongs\/ long tweezers (yes, the stuff you see 4* restaurant use on TV. It's not that expensive). Or precision offset tweezers ; for decorating that's the stuff but I think the kitchen ones can do both...  - A nice pair of heat resistant gloves?  - French whisks. Large ones all metalic (for pros) or a small one from OXO with a silicon handle (I just like mine). I insist on the french (elongated) ones, not balloon whisks.  - Baking sheets with their (cooling) racks... And if you find that, the ones with a fitting plastic top that could let some dough rise in there...  - Cream horn molds, cannoli tubes...  -  a Waffle cone maker (that's the one item I would really never buy, but would love to have so that I can make my own cones and then coat the insides with chocolates).  - one of those rolling pin with sort of disks of different sizes on each side, so that pin is maintained at (somewhat) precise height when rolling dough.   - A set of cookie cutters... good quality ones, or maybe less fancy but somewhat funny plastic ones that have a round side, and a crinkle side.  Well I hope that gave you some ideas.  And since it is summer: a good kit of metalic sorbet\/ice cream molds or maybe an ice cream maker... There! I'm done!  PS: Do not buy any tart molds in cast iron... it doesn't cool down, and since it's heavy and hot, stuffs are left in there to over cooked.","human_ref_B":"Cake stencils in cool patterns. They can be quite expensive so unless I'm making a big cake that requires it I wouldn't just impulse buy one but I LOVE to use them","labels":1,"seconds_difference":23855.0,"score_ratio":3.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii236it","c_root_id_B":"ii0tk8y","created_at_utc_A":1659050904,"created_at_utc_B":1659032615,"score_A":7,"score_B":2,"human_ref_A":"I just spend 10 min typing here and clicked on the wrong place of my display, deleted it all...  I'll try again  - a full pipping nozzle set  - mooncakes molds (it's the season in a few months...).  - De Buyer tard rings (squares, roond... the stuff that has tiny holes around and no bottom). Give them also some Tefflon sheets to go with that.  -Anything De Buyer really... \ud83d\ude05  - Nice dessert forks... Or maybe some weird Sporks?  - Instant read thermometer. To me the best is the Javelin Pro but there are cheaper, smaller options.  - Kitchen tongs\/ long tweezers (yes, the stuff you see 4* restaurant use on TV. It's not that expensive). Or precision offset tweezers ; for decorating that's the stuff but I think the kitchen ones can do both...  - A nice pair of heat resistant gloves?  - French whisks. Large ones all metalic (for pros) or a small one from OXO with a silicon handle (I just like mine). I insist on the french (elongated) ones, not balloon whisks.  - Baking sheets with their (cooling) racks... And if you find that, the ones with a fitting plastic top that could let some dough rise in there...  - Cream horn molds, cannoli tubes...  -  a Waffle cone maker (that's the one item I would really never buy, but would love to have so that I can make my own cones and then coat the insides with chocolates).  - one of those rolling pin with sort of disks of different sizes on each side, so that pin is maintained at (somewhat) precise height when rolling dough.   - A set of cookie cutters... good quality ones, or maybe less fancy but somewhat funny plastic ones that have a round side, and a crinkle side.  Well I hope that gave you some ideas.  And since it is summer: a good kit of metalic sorbet\/ice cream molds or maybe an ice cream maker... There! I'm done!  PS: Do not buy any tart molds in cast iron... it doesn't cool down, and since it's heavy and hot, stuffs are left in there to over cooked.","human_ref_B":"maybe acrylic cake disks with scraper set if they don\u2019t already have","labels":1,"seconds_difference":18289.0,"score_ratio":3.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii236it","c_root_id_B":"ii1goob","created_at_utc_A":1659050904,"created_at_utc_B":1659041556,"score_A":7,"score_B":2,"human_ref_A":"I just spend 10 min typing here and clicked on the wrong place of my display, deleted it all...  I'll try again  - a full pipping nozzle set  - mooncakes molds (it's the season in a few months...).  - De Buyer tard rings (squares, roond... the stuff that has tiny holes around and no bottom). Give them also some Tefflon sheets to go with that.  -Anything De Buyer really... \ud83d\ude05  - Nice dessert forks... Or maybe some weird Sporks?  - Instant read thermometer. To me the best is the Javelin Pro but there are cheaper, smaller options.  - Kitchen tongs\/ long tweezers (yes, the stuff you see 4* restaurant use on TV. It's not that expensive). Or precision offset tweezers ; for decorating that's the stuff but I think the kitchen ones can do both...  - A nice pair of heat resistant gloves?  - French whisks. Large ones all metalic (for pros) or a small one from OXO with a silicon handle (I just like mine). I insist on the french (elongated) ones, not balloon whisks.  - Baking sheets with their (cooling) racks... And if you find that, the ones with a fitting plastic top that could let some dough rise in there...  - Cream horn molds, cannoli tubes...  -  a Waffle cone maker (that's the one item I would really never buy, but would love to have so that I can make my own cones and then coat the insides with chocolates).  - one of those rolling pin with sort of disks of different sizes on each side, so that pin is maintained at (somewhat) precise height when rolling dough.   - A set of cookie cutters... good quality ones, or maybe less fancy but somewhat funny plastic ones that have a round side, and a crinkle side.  Well I hope that gave you some ideas.  And since it is summer: a good kit of metalic sorbet\/ice cream molds or maybe an ice cream maker... There! I'm done!  PS: Do not buy any tart molds in cast iron... it doesn't cool down, and since it's heavy and hot, stuffs are left in there to over cooked.","human_ref_B":"A Thermomix","labels":1,"seconds_difference":9348.0,"score_ratio":3.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii2340d","c_root_id_B":"ii236it","created_at_utc_A":1659050872,"created_at_utc_B":1659050904,"score_A":2,"score_B":7,"human_ref_A":"A cake wheel if they don\u2019t have one.  Foil covered cake boards.  Gum paste\/ fondant tools.  A very large set of closely spaced circle cutters.  Sets of heavy grade piping tips.  Disposable pastry bags.  Stainless cake rings in tall heights.  Gold leaf\/flakes.    Not a quick click on Amazon but check out JB Prince and Chef Rubber for the high end stuff the pros use.","human_ref_B":"I just spend 10 min typing here and clicked on the wrong place of my display, deleted it all...  I'll try again  - a full pipping nozzle set  - mooncakes molds (it's the season in a few months...).  - De Buyer tard rings (squares, roond... the stuff that has tiny holes around and no bottom). Give them also some Tefflon sheets to go with that.  -Anything De Buyer really... \ud83d\ude05  - Nice dessert forks... Or maybe some weird Sporks?  - Instant read thermometer. To me the best is the Javelin Pro but there are cheaper, smaller options.  - Kitchen tongs\/ long tweezers (yes, the stuff you see 4* restaurant use on TV. It's not that expensive). Or precision offset tweezers ; for decorating that's the stuff but I think the kitchen ones can do both...  - A nice pair of heat resistant gloves?  - French whisks. Large ones all metalic (for pros) or a small one from OXO with a silicon handle (I just like mine). I insist on the french (elongated) ones, not balloon whisks.  - Baking sheets with their (cooling) racks... And if you find that, the ones with a fitting plastic top that could let some dough rise in there...  - Cream horn molds, cannoli tubes...  -  a Waffle cone maker (that's the one item I would really never buy, but would love to have so that I can make my own cones and then coat the insides with chocolates).  - one of those rolling pin with sort of disks of different sizes on each side, so that pin is maintained at (somewhat) precise height when rolling dough.   - A set of cookie cutters... good quality ones, or maybe less fancy but somewhat funny plastic ones that have a round side, and a crinkle side.  Well I hope that gave you some ideas.  And since it is summer: a good kit of metalic sorbet\/ice cream molds or maybe an ice cream maker... There! I'm done!  PS: Do not buy any tart molds in cast iron... it doesn't cool down, and since it's heavy and hot, stuffs are left in there to over cooked.","labels":0,"seconds_difference":32.0,"score_ratio":3.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii081ap","c_root_id_B":"ii0dpop","created_at_utc_A":1659024422,"created_at_utc_B":1659026566,"score_A":2,"score_B":5,"human_ref_A":"A really good lame, pie crust decorative cutters","human_ref_B":"Cookie dough scoops, as well as everything else listed here","labels":0,"seconds_difference":2144.0,"score_ratio":2.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii081ap","c_root_id_B":"ii22hvr","created_at_utc_A":1659024422,"created_at_utc_B":1659050595,"score_A":2,"score_B":3,"human_ref_A":"A really good lame, pie crust decorative cutters","human_ref_B":"Nielson Massey vanilla pastes\/extracts in origins OTHER than Madagascar. They're like the Cadillac of vanillas and most vanilla is Madagascar based so it's nice to have variety.","labels":0,"seconds_difference":26173.0,"score_ratio":1.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0f01a","c_root_id_B":"ii22hvr","created_at_utc_A":1659027049,"created_at_utc_B":1659050595,"score_A":2,"score_B":3,"human_ref_A":"Cake stencils in cool patterns. They can be quite expensive so unless I'm making a big cake that requires it I wouldn't just impulse buy one but I LOVE to use them","human_ref_B":"Nielson Massey vanilla pastes\/extracts in origins OTHER than Madagascar. They're like the Cadillac of vanillas and most vanilla is Madagascar based so it's nice to have variety.","labels":0,"seconds_difference":23546.0,"score_ratio":1.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0tk8y","c_root_id_B":"ii22hvr","created_at_utc_A":1659032615,"created_at_utc_B":1659050595,"score_A":2,"score_B":3,"human_ref_A":"maybe acrylic cake disks with scraper set if they don\u2019t already have","human_ref_B":"Nielson Massey vanilla pastes\/extracts in origins OTHER than Madagascar. They're like the Cadillac of vanillas and most vanilla is Madagascar based so it's nice to have variety.","labels":0,"seconds_difference":17980.0,"score_ratio":1.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii22hvr","c_root_id_B":"ii1goob","created_at_utc_A":1659050595,"created_at_utc_B":1659041556,"score_A":3,"score_B":2,"human_ref_A":"Nielson Massey vanilla pastes\/extracts in origins OTHER than Madagascar. They're like the Cadillac of vanillas and most vanilla is Madagascar based so it's nice to have variety.","human_ref_B":"A Thermomix","labels":1,"seconds_difference":9039.0,"score_ratio":1.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii081ap","c_root_id_B":"ii2k0l0","created_at_utc_A":1659024422,"created_at_utc_B":1659058638,"score_A":2,"score_B":3,"human_ref_A":"A really good lame, pie crust decorative cutters","human_ref_B":"Vanilla beans.  good chocolate.  good cocoa.  mmmma kitchenaide lol","labels":0,"seconds_difference":34216.0,"score_ratio":1.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii2k0l0","c_root_id_B":"ii0f01a","created_at_utc_A":1659058638,"created_at_utc_B":1659027049,"score_A":3,"score_B":2,"human_ref_A":"Vanilla beans.  good chocolate.  good cocoa.  mmmma kitchenaide lol","human_ref_B":"Cake stencils in cool patterns. They can be quite expensive so unless I'm making a big cake that requires it I wouldn't just impulse buy one but I LOVE to use them","labels":1,"seconds_difference":31589.0,"score_ratio":1.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii0tk8y","c_root_id_B":"ii2k0l0","created_at_utc_A":1659032615,"created_at_utc_B":1659058638,"score_A":2,"score_B":3,"human_ref_A":"maybe acrylic cake disks with scraper set if they don\u2019t already have","human_ref_B":"Vanilla beans.  good chocolate.  good cocoa.  mmmma kitchenaide lol","labels":0,"seconds_difference":26023.0,"score_ratio":1.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii1goob","c_root_id_B":"ii2k0l0","created_at_utc_A":1659041556,"created_at_utc_B":1659058638,"score_A":2,"score_B":3,"human_ref_A":"A Thermomix","human_ref_B":"Vanilla beans.  good chocolate.  good cocoa.  mmmma kitchenaide lol","labels":0,"seconds_difference":17082.0,"score_ratio":1.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii2340d","c_root_id_B":"ii2k0l0","created_at_utc_A":1659050872,"created_at_utc_B":1659058638,"score_A":2,"score_B":3,"human_ref_A":"A cake wheel if they don\u2019t have one.  Foil covered cake boards.  Gum paste\/ fondant tools.  A very large set of closely spaced circle cutters.  Sets of heavy grade piping tips.  Disposable pastry bags.  Stainless cake rings in tall heights.  Gold leaf\/flakes.    Not a quick click on Amazon but check out JB Prince and Chef Rubber for the high end stuff the pros use.","human_ref_B":"Vanilla beans.  good chocolate.  good cocoa.  mmmma kitchenaide lol","labels":0,"seconds_difference":7766.0,"score_ratio":1.5}
+{"post_id":"waa584","domain":"askbaking_validation","upvote_ratio":0.94,"history":"What is something you wouldn't buy for yourself but would love to receive as a gift? I want to gift something different and cool for my cousin who bakes cakes. Are there things you look for in baking, like one looks for in fancy stationery? Would appreciate any ideas, especially those that I can just paste in the Amazon search engine haha. Thanks!","c_root_id_A":"ii2k0l0","c_root_id_B":"ii2bf8z","created_at_utc_A":1659058638,"created_at_utc_B":1659054689,"score_A":3,"score_B":2,"human_ref_A":"Vanilla beans.  good chocolate.  good cocoa.  mmmma kitchenaide lol","human_ref_B":"We inherited my mother-in-law\u2019s Bromwell sifter, might be ~80 years old and still does a great job sifting flour.  A new Bromwell is ~$75, so that would make a great gift.","labels":1,"seconds_difference":3949.0,"score_ratio":1.5}
+{"post_id":"jjn58f","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Vegan meringue using aquafaba My mum boiled some chickpeas the other day and I asked her to keep the water so I could experiment with making vegan meringues. I didn't know if it would work but it has so far appeared to work better than I thought, whipping up and becoming frothy within a minute!   I whipped up what I thought would be a small amount but has in actual fact made enough for about 200 meringue kisses, which I really don't have a need for right now. Does anyone know if I can keep the whipped meringue in the fridge to bake another day? And should I freeze the chickpea water or just leave it in the fridge?   Any advice would be welcome as I have never used aquafaba before!","c_root_id_A":"gae0j5q","c_root_id_B":"gadq0d9","created_at_utc_A":1603898981,"created_at_utc_B":1603893628,"score_A":20,"score_B":12,"human_ref_A":"Do some research into Xanthan gum and adding that to the mix to stop deflation and give more \"body\" to it","human_ref_B":"Generally, whipped things will deflate in the fridge eventually. I wouldn't think keeping whipped aquafaba would work. I know you can freeze cooked meringues. Maybe you could go ahead and bake them, then freeze the extra?","labels":1,"seconds_difference":5353.0,"score_ratio":1.6666666667}
+{"post_id":"jjn58f","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Vegan meringue using aquafaba My mum boiled some chickpeas the other day and I asked her to keep the water so I could experiment with making vegan meringues. I didn't know if it would work but it has so far appeared to work better than I thought, whipping up and becoming frothy within a minute!   I whipped up what I thought would be a small amount but has in actual fact made enough for about 200 meringue kisses, which I really don't have a need for right now. Does anyone know if I can keep the whipped meringue in the fridge to bake another day? And should I freeze the chickpea water or just leave it in the fridge?   Any advice would be welcome as I have never used aquafaba before!","c_root_id_A":"gae0j5q","c_root_id_B":"gadtugy","created_at_utc_A":1603898981,"created_at_utc_B":1603895671,"score_A":20,"score_B":8,"human_ref_A":"Do some research into Xanthan gum and adding that to the mix to stop deflation and give more \"body\" to it","human_ref_B":"I have seen a video of a girl making aquafaba meringues. The mass looked super frothy and perfect when piping but they literally disappeared in the oven whilst baking.... like she took out the baking sheet and they were just gone lol. I think making vegan meringues is more difficult than just whisking together aquafaba and sugar! How did yours turn out?  Edit: spelling","labels":1,"seconds_difference":3310.0,"score_ratio":2.5}
+{"post_id":"jjn58f","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Vegan meringue using aquafaba My mum boiled some chickpeas the other day and I asked her to keep the water so I could experiment with making vegan meringues. I didn't know if it would work but it has so far appeared to work better than I thought, whipping up and becoming frothy within a minute!   I whipped up what I thought would be a small amount but has in actual fact made enough for about 200 meringue kisses, which I really don't have a need for right now. Does anyone know if I can keep the whipped meringue in the fridge to bake another day? And should I freeze the chickpea water or just leave it in the fridge?   Any advice would be welcome as I have never used aquafaba before!","c_root_id_A":"gae70u0","c_root_id_B":"gadq0d9","created_at_utc_A":1603902041,"created_at_utc_B":1603893628,"score_A":19,"score_B":12,"human_ref_A":"I used the aquafaba from canned chick peas.  Made beautiful meringue cookies.    Unfortunately it was a humid summer day.  They were delicious directly out of the oven.  Within hours they were a sticky mess.  I even tried to redry them out by putting them in a low oven.  Nope.  So I'm not sure how to keep them for eating later.","human_ref_B":"Generally, whipped things will deflate in the fridge eventually. I wouldn't think keeping whipped aquafaba would work. I know you can freeze cooked meringues. Maybe you could go ahead and bake them, then freeze the extra?","labels":1,"seconds_difference":8413.0,"score_ratio":1.5833333333}
+{"post_id":"jjn58f","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Vegan meringue using aquafaba My mum boiled some chickpeas the other day and I asked her to keep the water so I could experiment with making vegan meringues. I didn't know if it would work but it has so far appeared to work better than I thought, whipping up and becoming frothy within a minute!   I whipped up what I thought would be a small amount but has in actual fact made enough for about 200 meringue kisses, which I really don't have a need for right now. Does anyone know if I can keep the whipped meringue in the fridge to bake another day? And should I freeze the chickpea water or just leave it in the fridge?   Any advice would be welcome as I have never used aquafaba before!","c_root_id_A":"gae70u0","c_root_id_B":"gadtugy","created_at_utc_A":1603902041,"created_at_utc_B":1603895671,"score_A":19,"score_B":8,"human_ref_A":"I used the aquafaba from canned chick peas.  Made beautiful meringue cookies.    Unfortunately it was a humid summer day.  They were delicious directly out of the oven.  Within hours they were a sticky mess.  I even tried to redry them out by putting them in a low oven.  Nope.  So I'm not sure how to keep them for eating later.","human_ref_B":"I have seen a video of a girl making aquafaba meringues. The mass looked super frothy and perfect when piping but they literally disappeared in the oven whilst baking.... like she took out the baking sheet and they were just gone lol. I think making vegan meringues is more difficult than just whisking together aquafaba and sugar! How did yours turn out?  Edit: spelling","labels":1,"seconds_difference":6370.0,"score_ratio":2.375}
+{"post_id":"jjn58f","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Vegan meringue using aquafaba My mum boiled some chickpeas the other day and I asked her to keep the water so I could experiment with making vegan meringues. I didn't know if it would work but it has so far appeared to work better than I thought, whipping up and becoming frothy within a minute!   I whipped up what I thought would be a small amount but has in actual fact made enough for about 200 meringue kisses, which I really don't have a need for right now. Does anyone know if I can keep the whipped meringue in the fridge to bake another day? And should I freeze the chickpea water or just leave it in the fridge?   Any advice would be welcome as I have never used aquafaba before!","c_root_id_A":"gae3hl9","c_root_id_B":"gae70u0","created_at_utc_A":1603900383,"created_at_utc_B":1603902041,"score_A":9,"score_B":19,"human_ref_A":"Not exactly answering your question but you can have some fun with the meringue like making meringue mushrooms and decorations, pavlovas, lemon meringue pies... \ud83e\udd24","human_ref_B":"I used the aquafaba from canned chick peas.  Made beautiful meringue cookies.    Unfortunately it was a humid summer day.  They were delicious directly out of the oven.  Within hours they were a sticky mess.  I even tried to redry them out by putting them in a low oven.  Nope.  So I'm not sure how to keep them for eating later.","labels":0,"seconds_difference":1658.0,"score_ratio":2.1111111111}
+{"post_id":"jjn58f","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Vegan meringue using aquafaba My mum boiled some chickpeas the other day and I asked her to keep the water so I could experiment with making vegan meringues. I didn't know if it would work but it has so far appeared to work better than I thought, whipping up and becoming frothy within a minute!   I whipped up what I thought would be a small amount but has in actual fact made enough for about 200 meringue kisses, which I really don't have a need for right now. Does anyone know if I can keep the whipped meringue in the fridge to bake another day? And should I freeze the chickpea water or just leave it in the fridge?   Any advice would be welcome as I have never used aquafaba before!","c_root_id_A":"gaf0q6o","c_root_id_B":"gadtugy","created_at_utc_A":1603915834,"created_at_utc_B":1603895671,"score_A":11,"score_B":8,"human_ref_A":"Professional baker here. There's no guarantee a meringue, whether made with egg whites or aquafaba, will stay whipped by the next day. I try to use all of the meringue in the same day I make it.   You can find vegan baking recipes that uses aquafaba online. You can also experiment with substituting the aquafaba in recipes that usually call for whipping egg whites. Besides meringue cookies, your leftover meringue would be great for the following:  macarons coconut macaroons mousse buttercream frosting sponge cakes pavlova Baked Alaska marshmallows royal icing torch the meringue on top of your pies  Wishing you the best of luck, OP. Happy baking!","human_ref_B":"I have seen a video of a girl making aquafaba meringues. The mass looked super frothy and perfect when piping but they literally disappeared in the oven whilst baking.... like she took out the baking sheet and they were just gone lol. I think making vegan meringues is more difficult than just whisking together aquafaba and sugar! How did yours turn out?  Edit: spelling","labels":1,"seconds_difference":20163.0,"score_ratio":1.375}
+{"post_id":"jjn58f","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Vegan meringue using aquafaba My mum boiled some chickpeas the other day and I asked her to keep the water so I could experiment with making vegan meringues. I didn't know if it would work but it has so far appeared to work better than I thought, whipping up and becoming frothy within a minute!   I whipped up what I thought would be a small amount but has in actual fact made enough for about 200 meringue kisses, which I really don't have a need for right now. Does anyone know if I can keep the whipped meringue in the fridge to bake another day? And should I freeze the chickpea water or just leave it in the fridge?   Any advice would be welcome as I have never used aquafaba before!","c_root_id_A":"gaf0q6o","c_root_id_B":"gae3hl9","created_at_utc_A":1603915834,"created_at_utc_B":1603900383,"score_A":11,"score_B":9,"human_ref_A":"Professional baker here. There's no guarantee a meringue, whether made with egg whites or aquafaba, will stay whipped by the next day. I try to use all of the meringue in the same day I make it.   You can find vegan baking recipes that uses aquafaba online. You can also experiment with substituting the aquafaba in recipes that usually call for whipping egg whites. Besides meringue cookies, your leftover meringue would be great for the following:  macarons coconut macaroons mousse buttercream frosting sponge cakes pavlova Baked Alaska marshmallows royal icing torch the meringue on top of your pies  Wishing you the best of luck, OP. Happy baking!","human_ref_B":"Not exactly answering your question but you can have some fun with the meringue like making meringue mushrooms and decorations, pavlovas, lemon meringue pies... \ud83e\udd24","labels":1,"seconds_difference":15451.0,"score_ratio":1.2222222222}
+{"post_id":"jjn58f","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Vegan meringue using aquafaba My mum boiled some chickpeas the other day and I asked her to keep the water so I could experiment with making vegan meringues. I didn't know if it would work but it has so far appeared to work better than I thought, whipping up and becoming frothy within a minute!   I whipped up what I thought would be a small amount but has in actual fact made enough for about 200 meringue kisses, which I really don't have a need for right now. Does anyone know if I can keep the whipped meringue in the fridge to bake another day? And should I freeze the chickpea water or just leave it in the fridge?   Any advice would be welcome as I have never used aquafaba before!","c_root_id_A":"gaeulsj","c_root_id_B":"gaf0q6o","created_at_utc_A":1603912948,"created_at_utc_B":1603915834,"score_A":6,"score_B":11,"human_ref_A":"I once read that you can make chocolate mousse with Aquafaba. Never tried it myself.   Don\u2019t know if u whip it tomorrow it will fall back into its stable state again. Maybe some cream of tartar could help.","human_ref_B":"Professional baker here. There's no guarantee a meringue, whether made with egg whites or aquafaba, will stay whipped by the next day. I try to use all of the meringue in the same day I make it.   You can find vegan baking recipes that uses aquafaba online. You can also experiment with substituting the aquafaba in recipes that usually call for whipping egg whites. Besides meringue cookies, your leftover meringue would be great for the following:  macarons coconut macaroons mousse buttercream frosting sponge cakes pavlova Baked Alaska marshmallows royal icing torch the meringue on top of your pies  Wishing you the best of luck, OP. Happy baking!","labels":0,"seconds_difference":2886.0,"score_ratio":1.8333333333}
+{"post_id":"jjn58f","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Vegan meringue using aquafaba My mum boiled some chickpeas the other day and I asked her to keep the water so I could experiment with making vegan meringues. I didn't know if it would work but it has so far appeared to work better than I thought, whipping up and becoming frothy within a minute!   I whipped up what I thought would be a small amount but has in actual fact made enough for about 200 meringue kisses, which I really don't have a need for right now. Does anyone know if I can keep the whipped meringue in the fridge to bake another day? And should I freeze the chickpea water or just leave it in the fridge?   Any advice would be welcome as I have never used aquafaba before!","c_root_id_A":"gaf0nwb","c_root_id_B":"gaf0q6o","created_at_utc_A":1603915803,"created_at_utc_B":1603915834,"score_A":4,"score_B":11,"human_ref_A":"Thanks, I have a cooking and baking YouTube channel and I'm currently doing research into vegan baking, and if there is a demand there for that type of content. I considered having a vegan series on my existing channel but I'm thinking about just having a completely separate channel dedicated to veganism so as to not cause alarm or distress","human_ref_B":"Professional baker here. There's no guarantee a meringue, whether made with egg whites or aquafaba, will stay whipped by the next day. I try to use all of the meringue in the same day I make it.   You can find vegan baking recipes that uses aquafaba online. You can also experiment with substituting the aquafaba in recipes that usually call for whipping egg whites. Besides meringue cookies, your leftover meringue would be great for the following:  macarons coconut macaroons mousse buttercream frosting sponge cakes pavlova Baked Alaska marshmallows royal icing torch the meringue on top of your pies  Wishing you the best of luck, OP. Happy baking!","labels":0,"seconds_difference":31.0,"score_ratio":2.75}
+{"post_id":"jjn58f","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Vegan meringue using aquafaba My mum boiled some chickpeas the other day and I asked her to keep the water so I could experiment with making vegan meringues. I didn't know if it would work but it has so far appeared to work better than I thought, whipping up and becoming frothy within a minute!   I whipped up what I thought would be a small amount but has in actual fact made enough for about 200 meringue kisses, which I really don't have a need for right now. Does anyone know if I can keep the whipped meringue in the fridge to bake another day? And should I freeze the chickpea water or just leave it in the fridge?   Any advice would be welcome as I have never used aquafaba before!","c_root_id_A":"gag1wku","c_root_id_B":"gadtugy","created_at_utc_A":1603933955,"created_at_utc_B":1603895671,"score_A":10,"score_B":8,"human_ref_A":"You could bake up all vegan meringues, let them cool and then grind them into a fine powder.  Your fine powder can then be stored in the freezer and used to make royal icing if you decorate sugar cookies","human_ref_B":"I have seen a video of a girl making aquafaba meringues. The mass looked super frothy and perfect when piping but they literally disappeared in the oven whilst baking.... like she took out the baking sheet and they were just gone lol. I think making vegan meringues is more difficult than just whisking together aquafaba and sugar! How did yours turn out?  Edit: spelling","labels":1,"seconds_difference":38284.0,"score_ratio":1.25}
+{"post_id":"jjn58f","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Vegan meringue using aquafaba My mum boiled some chickpeas the other day and I asked her to keep the water so I could experiment with making vegan meringues. I didn't know if it would work but it has so far appeared to work better than I thought, whipping up and becoming frothy within a minute!   I whipped up what I thought would be a small amount but has in actual fact made enough for about 200 meringue kisses, which I really don't have a need for right now. Does anyone know if I can keep the whipped meringue in the fridge to bake another day? And should I freeze the chickpea water or just leave it in the fridge?   Any advice would be welcome as I have never used aquafaba before!","c_root_id_A":"gae3hl9","c_root_id_B":"gag1wku","created_at_utc_A":1603900383,"created_at_utc_B":1603933955,"score_A":9,"score_B":10,"human_ref_A":"Not exactly answering your question but you can have some fun with the meringue like making meringue mushrooms and decorations, pavlovas, lemon meringue pies... \ud83e\udd24","human_ref_B":"You could bake up all vegan meringues, let them cool and then grind them into a fine powder.  Your fine powder can then be stored in the freezer and used to make royal icing if you decorate sugar cookies","labels":0,"seconds_difference":33572.0,"score_ratio":1.1111111111}
+{"post_id":"jjn58f","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Vegan meringue using aquafaba My mum boiled some chickpeas the other day and I asked her to keep the water so I could experiment with making vegan meringues. I didn't know if it would work but it has so far appeared to work better than I thought, whipping up and becoming frothy within a minute!   I whipped up what I thought would be a small amount but has in actual fact made enough for about 200 meringue kisses, which I really don't have a need for right now. Does anyone know if I can keep the whipped meringue in the fridge to bake another day? And should I freeze the chickpea water or just leave it in the fridge?   Any advice would be welcome as I have never used aquafaba before!","c_root_id_A":"gaeulsj","c_root_id_B":"gag1wku","created_at_utc_A":1603912948,"created_at_utc_B":1603933955,"score_A":6,"score_B":10,"human_ref_A":"I once read that you can make chocolate mousse with Aquafaba. Never tried it myself.   Don\u2019t know if u whip it tomorrow it will fall back into its stable state again. Maybe some cream of tartar could help.","human_ref_B":"You could bake up all vegan meringues, let them cool and then grind them into a fine powder.  Your fine powder can then be stored in the freezer and used to make royal icing if you decorate sugar cookies","labels":0,"seconds_difference":21007.0,"score_ratio":1.6666666667}
+{"post_id":"jjn58f","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Vegan meringue using aquafaba My mum boiled some chickpeas the other day and I asked her to keep the water so I could experiment with making vegan meringues. I didn't know if it would work but it has so far appeared to work better than I thought, whipping up and becoming frothy within a minute!   I whipped up what I thought would be a small amount but has in actual fact made enough for about 200 meringue kisses, which I really don't have a need for right now. Does anyone know if I can keep the whipped meringue in the fridge to bake another day? And should I freeze the chickpea water or just leave it in the fridge?   Any advice would be welcome as I have never used aquafaba before!","c_root_id_A":"gaf0nwb","c_root_id_B":"gag1wku","created_at_utc_A":1603915803,"created_at_utc_B":1603933955,"score_A":4,"score_B":10,"human_ref_A":"Thanks, I have a cooking and baking YouTube channel and I'm currently doing research into vegan baking, and if there is a demand there for that type of content. I considered having a vegan series on my existing channel but I'm thinking about just having a completely separate channel dedicated to veganism so as to not cause alarm or distress","human_ref_B":"You could bake up all vegan meringues, let them cool and then grind them into a fine powder.  Your fine powder can then be stored in the freezer and used to make royal icing if you decorate sugar cookies","labels":0,"seconds_difference":18152.0,"score_ratio":2.5}
+{"post_id":"jjn58f","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Vegan meringue using aquafaba My mum boiled some chickpeas the other day and I asked her to keep the water so I could experiment with making vegan meringues. I didn't know if it would work but it has so far appeared to work better than I thought, whipping up and becoming frothy within a minute!   I whipped up what I thought would be a small amount but has in actual fact made enough for about 200 meringue kisses, which I really don't have a need for right now. Does anyone know if I can keep the whipped meringue in the fridge to bake another day? And should I freeze the chickpea water or just leave it in the fridge?   Any advice would be welcome as I have never used aquafaba before!","c_root_id_A":"gadtugy","c_root_id_B":"gae3hl9","created_at_utc_A":1603895671,"created_at_utc_B":1603900383,"score_A":8,"score_B":9,"human_ref_A":"I have seen a video of a girl making aquafaba meringues. The mass looked super frothy and perfect when piping but they literally disappeared in the oven whilst baking.... like she took out the baking sheet and they were just gone lol. I think making vegan meringues is more difficult than just whisking together aquafaba and sugar! How did yours turn out?  Edit: spelling","human_ref_B":"Not exactly answering your question but you can have some fun with the meringue like making meringue mushrooms and decorations, pavlovas, lemon meringue pies... \ud83e\udd24","labels":0,"seconds_difference":4712.0,"score_ratio":1.125}
+{"post_id":"iif6yw","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Oven mitts that can withstand prolonged use I have used a pair of fireplace gloves for as long as I can remember (20+ years). Now that they are finally worn out, I am having a hard time replacing them. I was able to hold hot trays fresh out of the oven\/off the grill for minutes at a time, whereas newer fireplace gloves have me burning my hands before I can even get the tray out of the oven. I need to be able to carry hot items for longer periods of time, since my oven and grill are far away from the other cooking surfaces and table.  Thank you in advance for your recommendations!","c_root_id_A":"g374k9d","c_root_id_B":"g37i1ug","created_at_utc_A":1598664173,"created_at_utc_B":1598672505,"score_A":8,"score_B":11,"human_ref_A":"Thirding welding gloves!","human_ref_B":"Years ago, my grandma made hot pads that have no equal.  She took a heavy, plush wash cloth (for bathing, not dishes), folded in such a way that the four corners all met in one corner, then crocheted with color coordinated thread around the edges. There were 4 layers of this heavy plush terry between my hands and the hot pans. Plus they're washable. And they last a very long time. I still have several left.","labels":0,"seconds_difference":8332.0,"score_ratio":1.375}
+{"post_id":"iif6yw","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Oven mitts that can withstand prolonged use I have used a pair of fireplace gloves for as long as I can remember (20+ years). Now that they are finally worn out, I am having a hard time replacing them. I was able to hold hot trays fresh out of the oven\/off the grill for minutes at a time, whereas newer fireplace gloves have me burning my hands before I can even get the tray out of the oven. I need to be able to carry hot items for longer periods of time, since my oven and grill are far away from the other cooking surfaces and table.  Thank you in advance for your recommendations!","c_root_id_A":"g37i1ug","c_root_id_B":"g37e61z","created_at_utc_A":1598672505,"created_at_utc_B":1598670032,"score_A":11,"score_B":3,"human_ref_A":"Years ago, my grandma made hot pads that have no equal.  She took a heavy, plush wash cloth (for bathing, not dishes), folded in such a way that the four corners all met in one corner, then crocheted with color coordinated thread around the edges. There were 4 layers of this heavy plush terry between my hands and the hot pans. Plus they're washable. And they last a very long time. I still have several left.","human_ref_B":"Recently my Brother in Law managed to set the inside of my oven mit on fire. I now use my heat resistant gloves from my bunker gear.","labels":1,"seconds_difference":2473.0,"score_ratio":3.6666666667}
+{"post_id":"iif6yw","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Oven mitts that can withstand prolonged use I have used a pair of fireplace gloves for as long as I can remember (20+ years). Now that they are finally worn out, I am having a hard time replacing them. I was able to hold hot trays fresh out of the oven\/off the grill for minutes at a time, whereas newer fireplace gloves have me burning my hands before I can even get the tray out of the oven. I need to be able to carry hot items for longer periods of time, since my oven and grill are far away from the other cooking surfaces and table.  Thank you in advance for your recommendations!","c_root_id_A":"g37j37a","c_root_id_B":"g374k9d","created_at_utc_A":1598673197,"created_at_utc_B":1598664173,"score_A":9,"score_B":8,"human_ref_A":"whatever you get, keep them free of grease, too. it builds up over time and penetrates the material.   I was a pro baker and a pair of pro oven mitts ere effective tor about two weeks because of the build up of pan spray.  it also weakens the material, creating hidden finger holes.","human_ref_B":"Thirding welding gloves!","labels":1,"seconds_difference":9024.0,"score_ratio":1.125}
+{"post_id":"iif6yw","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Oven mitts that can withstand prolonged use I have used a pair of fireplace gloves for as long as I can remember (20+ years). Now that they are finally worn out, I am having a hard time replacing them. I was able to hold hot trays fresh out of the oven\/off the grill for minutes at a time, whereas newer fireplace gloves have me burning my hands before I can even get the tray out of the oven. I need to be able to carry hot items for longer periods of time, since my oven and grill are far away from the other cooking surfaces and table.  Thank you in advance for your recommendations!","c_root_id_A":"g37j37a","c_root_id_B":"g37e61z","created_at_utc_A":1598673197,"created_at_utc_B":1598670032,"score_A":9,"score_B":3,"human_ref_A":"whatever you get, keep them free of grease, too. it builds up over time and penetrates the material.   I was a pro baker and a pair of pro oven mitts ere effective tor about two weeks because of the build up of pan spray.  it also weakens the material, creating hidden finger holes.","human_ref_B":"Recently my Brother in Law managed to set the inside of my oven mit on fire. I now use my heat resistant gloves from my bunker gear.","labels":1,"seconds_difference":3165.0,"score_ratio":3.0}
+{"post_id":"iif6yw","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Oven mitts that can withstand prolonged use I have used a pair of fireplace gloves for as long as I can remember (20+ years). Now that they are finally worn out, I am having a hard time replacing them. I was able to hold hot trays fresh out of the oven\/off the grill for minutes at a time, whereas newer fireplace gloves have me burning my hands before I can even get the tray out of the oven. I need to be able to carry hot items for longer periods of time, since my oven and grill are far away from the other cooking surfaces and table.  Thank you in advance for your recommendations!","c_root_id_A":"g374k9d","c_root_id_B":"g37qw2q","created_at_utc_A":1598664173,"created_at_utc_B":1598678957,"score_A":8,"score_B":9,"human_ref_A":"Thirding welding gloves!","human_ref_B":"I have silicone mitts now and for many (not all) things they're great. Being waterproof means no more steam burns  ever. I've even used them when the inside was damp, but because the heat didn't get past the silicone it wasn't a problem. They can be slippery if they get grease on them, BUT! Just squirt a little dish soap in the palm and  wash your hands in the sink, while wearing the mitts. Dry on a paper towel. All done.  I'm just a normal household cook though, so you may need something that can handle more strenuous use than I experience.","labels":0,"seconds_difference":14784.0,"score_ratio":1.125}
+{"post_id":"iif6yw","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Oven mitts that can withstand prolonged use I have used a pair of fireplace gloves for as long as I can remember (20+ years). Now that they are finally worn out, I am having a hard time replacing them. I was able to hold hot trays fresh out of the oven\/off the grill for minutes at a time, whereas newer fireplace gloves have me burning my hands before I can even get the tray out of the oven. I need to be able to carry hot items for longer periods of time, since my oven and grill are far away from the other cooking surfaces and table.  Thank you in advance for your recommendations!","c_root_id_A":"g37qw2q","c_root_id_B":"g37e61z","created_at_utc_A":1598678957,"created_at_utc_B":1598670032,"score_A":9,"score_B":3,"human_ref_A":"I have silicone mitts now and for many (not all) things they're great. Being waterproof means no more steam burns  ever. I've even used them when the inside was damp, but because the heat didn't get past the silicone it wasn't a problem. They can be slippery if they get grease on them, BUT! Just squirt a little dish soap in the palm and  wash your hands in the sink, while wearing the mitts. Dry on a paper towel. All done.  I'm just a normal household cook though, so you may need something that can handle more strenuous use than I experience.","human_ref_B":"Recently my Brother in Law managed to set the inside of my oven mit on fire. I now use my heat resistant gloves from my bunker gear.","labels":1,"seconds_difference":8925.0,"score_ratio":3.0}
+{"post_id":"timsjb","domain":"askbaking_validation","upvote_ratio":0.98,"history":"How to Make It \"Wrong\" on Purpose I've made pineapple upside down cake in a 10\" skillet regularly for years as it is my grandfathers favorite. The way everyone including me liked it the most is one year I screwed up something (still no idea what I did wrong) and the topping stuck a little bit and it was very crispy and crunchy. Not just a little around the edges, it was a lot of crunchy and crispy dark brown but not burnt it tasted amazing and everybody loved it. I have tried recreating it a million times and it always turns out technically correct but not wrong in the right way! I've tried stirring the topping more when you precook it, stirring it less, 1 c butter to 1 c brown sugar, 1.5 c butter to .75 c b sugar and .75 c white sugar, etc. It always turns out mostly soft and gooey and crispy at the edges but not with tons of crunchy brown deliciousness. Am I turning it out too early or too late, wrong ratios of butter and sugar, wrong kinds of sugar I don't know.","c_root_id_A":"i1gdieb","c_root_id_B":"i1ewiux","created_at_utc_A":1647812584,"created_at_utc_B":1647790569,"score_A":39,"score_B":19,"human_ref_A":"is it possible that you once started from a hot skillet versus in a cold skillet?","human_ref_B":"My mom was from Tennessee and her whole family made it the same way - melted some butter in a cast iron skillet, then added the pineapple rings, and then a ton of brown sugar. You'd get a few crispy bites, nothing crazy though. I've never heard of precooked topping. I found this recipe online and maybe it'll remind you of what you did wrong (right, LOL): https:\/\/www.italianbellavita.com\/2010\/03\/caramel-crusted-pineapple-upside-down\/","labels":1,"seconds_difference":22015.0,"score_ratio":2.0526315789}
+{"post_id":"timsjb","domain":"askbaking_validation","upvote_ratio":0.98,"history":"How to Make It \"Wrong\" on Purpose I've made pineapple upside down cake in a 10\" skillet regularly for years as it is my grandfathers favorite. The way everyone including me liked it the most is one year I screwed up something (still no idea what I did wrong) and the topping stuck a little bit and it was very crispy and crunchy. Not just a little around the edges, it was a lot of crunchy and crispy dark brown but not burnt it tasted amazing and everybody loved it. I have tried recreating it a million times and it always turns out technically correct but not wrong in the right way! I've tried stirring the topping more when you precook it, stirring it less, 1 c butter to 1 c brown sugar, 1.5 c butter to .75 c b sugar and .75 c white sugar, etc. It always turns out mostly soft and gooey and crispy at the edges but not with tons of crunchy brown deliciousness. Am I turning it out too early or too late, wrong ratios of butter and sugar, wrong kinds of sugar I don't know.","c_root_id_A":"i1f1cgn","c_root_id_B":"i1gdieb","created_at_utc_A":1647792586,"created_at_utc_B":1647812584,"score_A":17,"score_B":39,"human_ref_A":"Sounds like it needs higher heat?","human_ref_B":"is it possible that you once started from a hot skillet versus in a cold skillet?","labels":0,"seconds_difference":19998.0,"score_ratio":2.2941176471}
+{"post_id":"timsjb","domain":"askbaking_validation","upvote_ratio":0.98,"history":"How to Make It \"Wrong\" on Purpose I've made pineapple upside down cake in a 10\" skillet regularly for years as it is my grandfathers favorite. The way everyone including me liked it the most is one year I screwed up something (still no idea what I did wrong) and the topping stuck a little bit and it was very crispy and crunchy. Not just a little around the edges, it was a lot of crunchy and crispy dark brown but not burnt it tasted amazing and everybody loved it. I have tried recreating it a million times and it always turns out technically correct but not wrong in the right way! I've tried stirring the topping more when you precook it, stirring it less, 1 c butter to 1 c brown sugar, 1.5 c butter to .75 c b sugar and .75 c white sugar, etc. It always turns out mostly soft and gooey and crispy at the edges but not with tons of crunchy brown deliciousness. Am I turning it out too early or too late, wrong ratios of butter and sugar, wrong kinds of sugar I don't know.","c_root_id_A":"i1fkgyi","c_root_id_B":"i1gdieb","created_at_utc_A":1647800216,"created_at_utc_B":1647812584,"score_A":17,"score_B":39,"human_ref_A":"You might try cooking the caramel and cooking the pineapple in it (then cool)before adding your batter.   Caramel is softer when there is moisture in it.  And sugar loves water. I think you need to dry things out before topping with your batter.   If you do that make sure you don\u2019t let your cake sit in the pan too long.  Hard caramel will want to cling to the pan so get it out before it cools. And watch your hands so you don\u2019t burn yourself.","human_ref_B":"is it possible that you once started from a hot skillet versus in a cold skillet?","labels":0,"seconds_difference":12368.0,"score_ratio":2.2941176471}
+{"post_id":"timsjb","domain":"askbaking_validation","upvote_ratio":0.98,"history":"How to Make It \"Wrong\" on Purpose I've made pineapple upside down cake in a 10\" skillet regularly for years as it is my grandfathers favorite. The way everyone including me liked it the most is one year I screwed up something (still no idea what I did wrong) and the topping stuck a little bit and it was very crispy and crunchy. Not just a little around the edges, it was a lot of crunchy and crispy dark brown but not burnt it tasted amazing and everybody loved it. I have tried recreating it a million times and it always turns out technically correct but not wrong in the right way! I've tried stirring the topping more when you precook it, stirring it less, 1 c butter to 1 c brown sugar, 1.5 c butter to .75 c b sugar and .75 c white sugar, etc. It always turns out mostly soft and gooey and crispy at the edges but not with tons of crunchy brown deliciousness. Am I turning it out too early or too late, wrong ratios of butter and sugar, wrong kinds of sugar I don't know.","c_root_id_A":"i1gdieb","c_root_id_B":"i1g5nx3","created_at_utc_A":1647812584,"created_at_utc_B":1647809271,"score_A":39,"score_B":14,"human_ref_A":"is it possible that you once started from a hot skillet versus in a cold skillet?","human_ref_B":"have you tried varying the spot in the oven, like putting it on a higher, or lower rack?  edit: i was thinking in terms of an electric oven, where when the element cycles on, if its on a lower rack, the heat would momentarily be more intense on the bottom of the skillet","labels":1,"seconds_difference":3313.0,"score_ratio":2.7857142857}
+{"post_id":"timsjb","domain":"askbaking_validation","upvote_ratio":0.98,"history":"How to Make It \"Wrong\" on Purpose I've made pineapple upside down cake in a 10\" skillet regularly for years as it is my grandfathers favorite. The way everyone including me liked it the most is one year I screwed up something (still no idea what I did wrong) and the topping stuck a little bit and it was very crispy and crunchy. Not just a little around the edges, it was a lot of crunchy and crispy dark brown but not burnt it tasted amazing and everybody loved it. I have tried recreating it a million times and it always turns out technically correct but not wrong in the right way! I've tried stirring the topping more when you precook it, stirring it less, 1 c butter to 1 c brown sugar, 1.5 c butter to .75 c b sugar and .75 c white sugar, etc. It always turns out mostly soft and gooey and crispy at the edges but not with tons of crunchy brown deliciousness. Am I turning it out too early or too late, wrong ratios of butter and sugar, wrong kinds of sugar I don't know.","c_root_id_A":"i1f42sz","c_root_id_B":"i1gdieb","created_at_utc_A":1647793706,"created_at_utc_B":1647812584,"score_A":10,"score_B":39,"human_ref_A":"Demarara sugar might make it more crunchy, I use it to make crunchier cookie dough and it works pretty well.","human_ref_B":"is it possible that you once started from a hot skillet versus in a cold skillet?","labels":0,"seconds_difference":18878.0,"score_ratio":3.9}
+{"post_id":"timsjb","domain":"askbaking_validation","upvote_ratio":0.98,"history":"How to Make It \"Wrong\" on Purpose I've made pineapple upside down cake in a 10\" skillet regularly for years as it is my grandfathers favorite. The way everyone including me liked it the most is one year I screwed up something (still no idea what I did wrong) and the topping stuck a little bit and it was very crispy and crunchy. Not just a little around the edges, it was a lot of crunchy and crispy dark brown but not burnt it tasted amazing and everybody loved it. I have tried recreating it a million times and it always turns out technically correct but not wrong in the right way! I've tried stirring the topping more when you precook it, stirring it less, 1 c butter to 1 c brown sugar, 1.5 c butter to .75 c b sugar and .75 c white sugar, etc. It always turns out mostly soft and gooey and crispy at the edges but not with tons of crunchy brown deliciousness. Am I turning it out too early or too late, wrong ratios of butter and sugar, wrong kinds of sugar I don't know.","c_root_id_A":"i1ewiux","c_root_id_B":"i1hdc8n","created_at_utc_A":1647790569,"created_at_utc_B":1647829066,"score_A":19,"score_B":20,"human_ref_A":"My mom was from Tennessee and her whole family made it the same way - melted some butter in a cast iron skillet, then added the pineapple rings, and then a ton of brown sugar. You'd get a few crispy bites, nothing crazy though. I've never heard of precooked topping. I found this recipe online and maybe it'll remind you of what you did wrong (right, LOL): https:\/\/www.italianbellavita.com\/2010\/03\/caramel-crusted-pineapple-upside-down\/","human_ref_B":"If it was darker than usual, that means you cooked it either longer or hotter. One thing to consider is if you used white sugar instead of brown. I think white sugar comes out crispier because it holds less water.","labels":0,"seconds_difference":38497.0,"score_ratio":1.0526315789}
+{"post_id":"timsjb","domain":"askbaking_validation","upvote_ratio":0.98,"history":"How to Make It \"Wrong\" on Purpose I've made pineapple upside down cake in a 10\" skillet regularly for years as it is my grandfathers favorite. The way everyone including me liked it the most is one year I screwed up something (still no idea what I did wrong) and the topping stuck a little bit and it was very crispy and crunchy. Not just a little around the edges, it was a lot of crunchy and crispy dark brown but not burnt it tasted amazing and everybody loved it. I have tried recreating it a million times and it always turns out technically correct but not wrong in the right way! I've tried stirring the topping more when you precook it, stirring it less, 1 c butter to 1 c brown sugar, 1.5 c butter to .75 c b sugar and .75 c white sugar, etc. It always turns out mostly soft and gooey and crispy at the edges but not with tons of crunchy brown deliciousness. Am I turning it out too early or too late, wrong ratios of butter and sugar, wrong kinds of sugar I don't know.","c_root_id_A":"i1f1cgn","c_root_id_B":"i1hdc8n","created_at_utc_A":1647792586,"created_at_utc_B":1647829066,"score_A":17,"score_B":20,"human_ref_A":"Sounds like it needs higher heat?","human_ref_B":"If it was darker than usual, that means you cooked it either longer or hotter. One thing to consider is if you used white sugar instead of brown. I think white sugar comes out crispier because it holds less water.","labels":0,"seconds_difference":36480.0,"score_ratio":1.1764705882}
+{"post_id":"timsjb","domain":"askbaking_validation","upvote_ratio":0.98,"history":"How to Make It \"Wrong\" on Purpose I've made pineapple upside down cake in a 10\" skillet regularly for years as it is my grandfathers favorite. The way everyone including me liked it the most is one year I screwed up something (still no idea what I did wrong) and the topping stuck a little bit and it was very crispy and crunchy. Not just a little around the edges, it was a lot of crunchy and crispy dark brown but not burnt it tasted amazing and everybody loved it. I have tried recreating it a million times and it always turns out technically correct but not wrong in the right way! I've tried stirring the topping more when you precook it, stirring it less, 1 c butter to 1 c brown sugar, 1.5 c butter to .75 c b sugar and .75 c white sugar, etc. It always turns out mostly soft and gooey and crispy at the edges but not with tons of crunchy brown deliciousness. Am I turning it out too early or too late, wrong ratios of butter and sugar, wrong kinds of sugar I don't know.","c_root_id_A":"i1hdc8n","c_root_id_B":"i1fkgyi","created_at_utc_A":1647829066,"created_at_utc_B":1647800216,"score_A":20,"score_B":17,"human_ref_A":"If it was darker than usual, that means you cooked it either longer or hotter. One thing to consider is if you used white sugar instead of brown. I think white sugar comes out crispier because it holds less water.","human_ref_B":"You might try cooking the caramel and cooking the pineapple in it (then cool)before adding your batter.   Caramel is softer when there is moisture in it.  And sugar loves water. I think you need to dry things out before topping with your batter.   If you do that make sure you don\u2019t let your cake sit in the pan too long.  Hard caramel will want to cling to the pan so get it out before it cools. And watch your hands so you don\u2019t burn yourself.","labels":1,"seconds_difference":28850.0,"score_ratio":1.1764705882}
+{"post_id":"timsjb","domain":"askbaking_validation","upvote_ratio":0.98,"history":"How to Make It \"Wrong\" on Purpose I've made pineapple upside down cake in a 10\" skillet regularly for years as it is my grandfathers favorite. The way everyone including me liked it the most is one year I screwed up something (still no idea what I did wrong) and the topping stuck a little bit and it was very crispy and crunchy. Not just a little around the edges, it was a lot of crunchy and crispy dark brown but not burnt it tasted amazing and everybody loved it. I have tried recreating it a million times and it always turns out technically correct but not wrong in the right way! I've tried stirring the topping more when you precook it, stirring it less, 1 c butter to 1 c brown sugar, 1.5 c butter to .75 c b sugar and .75 c white sugar, etc. It always turns out mostly soft and gooey and crispy at the edges but not with tons of crunchy brown deliciousness. Am I turning it out too early or too late, wrong ratios of butter and sugar, wrong kinds of sugar I don't know.","c_root_id_A":"i1hdc8n","c_root_id_B":"i1g5nx3","created_at_utc_A":1647829066,"created_at_utc_B":1647809271,"score_A":20,"score_B":14,"human_ref_A":"If it was darker than usual, that means you cooked it either longer or hotter. One thing to consider is if you used white sugar instead of brown. I think white sugar comes out crispier because it holds less water.","human_ref_B":"have you tried varying the spot in the oven, like putting it on a higher, or lower rack?  edit: i was thinking in terms of an electric oven, where when the element cycles on, if its on a lower rack, the heat would momentarily be more intense on the bottom of the skillet","labels":1,"seconds_difference":19795.0,"score_ratio":1.4285714286}
+{"post_id":"timsjb","domain":"askbaking_validation","upvote_ratio":0.98,"history":"How to Make It \"Wrong\" on Purpose I've made pineapple upside down cake in a 10\" skillet regularly for years as it is my grandfathers favorite. The way everyone including me liked it the most is one year I screwed up something (still no idea what I did wrong) and the topping stuck a little bit and it was very crispy and crunchy. Not just a little around the edges, it was a lot of crunchy and crispy dark brown but not burnt it tasted amazing and everybody loved it. I have tried recreating it a million times and it always turns out technically correct but not wrong in the right way! I've tried stirring the topping more when you precook it, stirring it less, 1 c butter to 1 c brown sugar, 1.5 c butter to .75 c b sugar and .75 c white sugar, etc. It always turns out mostly soft and gooey and crispy at the edges but not with tons of crunchy brown deliciousness. Am I turning it out too early or too late, wrong ratios of butter and sugar, wrong kinds of sugar I don't know.","c_root_id_A":"i1f42sz","c_root_id_B":"i1hdc8n","created_at_utc_A":1647793706,"created_at_utc_B":1647829066,"score_A":10,"score_B":20,"human_ref_A":"Demarara sugar might make it more crunchy, I use it to make crunchier cookie dough and it works pretty well.","human_ref_B":"If it was darker than usual, that means you cooked it either longer or hotter. One thing to consider is if you used white sugar instead of brown. I think white sugar comes out crispier because it holds less water.","labels":0,"seconds_difference":35360.0,"score_ratio":2.0}
+{"post_id":"timsjb","domain":"askbaking_validation","upvote_ratio":0.98,"history":"How to Make It \"Wrong\" on Purpose I've made pineapple upside down cake in a 10\" skillet regularly for years as it is my grandfathers favorite. The way everyone including me liked it the most is one year I screwed up something (still no idea what I did wrong) and the topping stuck a little bit and it was very crispy and crunchy. Not just a little around the edges, it was a lot of crunchy and crispy dark brown but not burnt it tasted amazing and everybody loved it. I have tried recreating it a million times and it always turns out technically correct but not wrong in the right way! I've tried stirring the topping more when you precook it, stirring it less, 1 c butter to 1 c brown sugar, 1.5 c butter to .75 c b sugar and .75 c white sugar, etc. It always turns out mostly soft and gooey and crispy at the edges but not with tons of crunchy brown deliciousness. Am I turning it out too early or too late, wrong ratios of butter and sugar, wrong kinds of sugar I don't know.","c_root_id_A":"i1fkgyi","c_root_id_B":"i1f42sz","created_at_utc_A":1647800216,"created_at_utc_B":1647793706,"score_A":17,"score_B":10,"human_ref_A":"You might try cooking the caramel and cooking the pineapple in it (then cool)before adding your batter.   Caramel is softer when there is moisture in it.  And sugar loves water. I think you need to dry things out before topping with your batter.   If you do that make sure you don\u2019t let your cake sit in the pan too long.  Hard caramel will want to cling to the pan so get it out before it cools. And watch your hands so you don\u2019t burn yourself.","human_ref_B":"Demarara sugar might make it more crunchy, I use it to make crunchier cookie dough and it works pretty well.","labels":1,"seconds_difference":6510.0,"score_ratio":1.7}
+{"post_id":"timsjb","domain":"askbaking_validation","upvote_ratio":0.98,"history":"How to Make It \"Wrong\" on Purpose I've made pineapple upside down cake in a 10\" skillet regularly for years as it is my grandfathers favorite. The way everyone including me liked it the most is one year I screwed up something (still no idea what I did wrong) and the topping stuck a little bit and it was very crispy and crunchy. Not just a little around the edges, it was a lot of crunchy and crispy dark brown but not burnt it tasted amazing and everybody loved it. I have tried recreating it a million times and it always turns out technically correct but not wrong in the right way! I've tried stirring the topping more when you precook it, stirring it less, 1 c butter to 1 c brown sugar, 1.5 c butter to .75 c b sugar and .75 c white sugar, etc. It always turns out mostly soft and gooey and crispy at the edges but not with tons of crunchy brown deliciousness. Am I turning it out too early or too late, wrong ratios of butter and sugar, wrong kinds of sugar I don't know.","c_root_id_A":"i1g5nx3","c_root_id_B":"i1f42sz","created_at_utc_A":1647809271,"created_at_utc_B":1647793706,"score_A":14,"score_B":10,"human_ref_A":"have you tried varying the spot in the oven, like putting it on a higher, or lower rack?  edit: i was thinking in terms of an electric oven, where when the element cycles on, if its on a lower rack, the heat would momentarily be more intense on the bottom of the skillet","human_ref_B":"Demarara sugar might make it more crunchy, I use it to make crunchier cookie dough and it works pretty well.","labels":1,"seconds_difference":15565.0,"score_ratio":1.4}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzgtlxe","c_root_id_B":"gzgae18","created_at_utc_A":1621995745,"created_at_utc_B":1621985999,"score_A":17,"score_B":10,"human_ref_A":"I have never successfully cleaned the inside of that glass. I one day took the lining out to clean it and couldn't get together again. I hope someone will give the answer. it is the otherside of the glass not just the glass inside the oven that I believe you are speaking of.","human_ref_B":"You need a lye based oven cleaner, like Easy Off. Just spray it on and wait 30 minutes. It\u2019ll wipe right off.","labels":1,"seconds_difference":9746.0,"score_ratio":1.7}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzfpxce","c_root_id_B":"gzgtlxe","created_at_utc_A":1621976122,"created_at_utc_B":1621995745,"score_A":7,"score_B":17,"human_ref_A":"I have been told to make a thick paste of baking soda (sodium bicarbonate) and water, brush it on, leave it for a few hours to overnight, then scrub clean. I have to admit, when I tried, I apparently did not let it sit long enough, so it didn't work too well. BUT, I have many friends which swear by it.......","human_ref_B":"I have never successfully cleaned the inside of that glass. I one day took the lining out to clean it and couldn't get together again. I hope someone will give the answer. it is the otherside of the glass not just the glass inside the oven that I believe you are speaking of.","labels":0,"seconds_difference":19623.0,"score_ratio":2.4285714286}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzgtlxe","c_root_id_B":"gzgklex","created_at_utc_A":1621995745,"created_at_utc_B":1621991135,"score_A":17,"score_B":3,"human_ref_A":"I have never successfully cleaned the inside of that glass. I one day took the lining out to clean it and couldn't get together again. I hope someone will give the answer. it is the otherside of the glass not just the glass inside the oven that I believe you are speaking of.","human_ref_B":"I have not tried this yet, but I saw it on another thread recently. Wet the glass and then scrub it with a dishwasher tab. It supposedly works really well and I plan to try it soon.","labels":1,"seconds_difference":4610.0,"score_ratio":5.6666666667}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzhe566","c_root_id_B":"gzhb45y","created_at_utc_A":1622008081,"created_at_utc_B":1622005949,"score_A":14,"score_B":13,"human_ref_A":"I got scrubby sponges and brushes that fit with bit-like stems into my electric drill. I wish I\u2019d discovered them years ago, because for the first time ever, my oven glass (and everything else that needs scrubbing) gets really clean.","human_ref_B":"Oven cleaner -- works really well for spot treatment, just be sure that you clean the area really well with damp paper towels to ensure that there is no oven cleaner residue left","labels":1,"seconds_difference":2132.0,"score_ratio":1.0769230769}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzgae18","c_root_id_B":"gzhe566","created_at_utc_A":1621985999,"created_at_utc_B":1622008081,"score_A":10,"score_B":14,"human_ref_A":"You need a lye based oven cleaner, like Easy Off. Just spray it on and wait 30 minutes. It\u2019ll wipe right off.","human_ref_B":"I got scrubby sponges and brushes that fit with bit-like stems into my electric drill. I wish I\u2019d discovered them years ago, because for the first time ever, my oven glass (and everything else that needs scrubbing) gets really clean.","labels":0,"seconds_difference":22082.0,"score_ratio":1.4}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzhe566","c_root_id_B":"gzfpxce","created_at_utc_A":1622008081,"created_at_utc_B":1621976122,"score_A":14,"score_B":7,"human_ref_A":"I got scrubby sponges and brushes that fit with bit-like stems into my electric drill. I wish I\u2019d discovered them years ago, because for the first time ever, my oven glass (and everything else that needs scrubbing) gets really clean.","human_ref_B":"I have been told to make a thick paste of baking soda (sodium bicarbonate) and water, brush it on, leave it for a few hours to overnight, then scrub clean. I have to admit, when I tried, I apparently did not let it sit long enough, so it didn't work too well. BUT, I have many friends which swear by it.......","labels":1,"seconds_difference":31959.0,"score_ratio":2.0}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzh68fe","c_root_id_B":"gzhe566","created_at_utc_A":1622002898,"created_at_utc_B":1622008081,"score_A":5,"score_B":14,"human_ref_A":"If it\u2019s uncoated glass (which I would presume) then maybe loosen and scrape with a very sharp razor blade.","human_ref_B":"I got scrubby sponges and brushes that fit with bit-like stems into my electric drill. I wish I\u2019d discovered them years ago, because for the first time ever, my oven glass (and everything else that needs scrubbing) gets really clean.","labels":0,"seconds_difference":5183.0,"score_ratio":2.8}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzgklex","c_root_id_B":"gzhe566","created_at_utc_A":1621991135,"created_at_utc_B":1622008081,"score_A":3,"score_B":14,"human_ref_A":"I have not tried this yet, but I saw it on another thread recently. Wet the glass and then scrub it with a dishwasher tab. It supposedly works really well and I plan to try it soon.","human_ref_B":"I got scrubby sponges and brushes that fit with bit-like stems into my electric drill. I wish I\u2019d discovered them years ago, because for the first time ever, my oven glass (and everything else that needs scrubbing) gets really clean.","labels":0,"seconds_difference":16946.0,"score_ratio":4.6666666667}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzgy9rh","c_root_id_B":"gzhe566","created_at_utc_A":1621998244,"created_at_utc_B":1622008081,"score_A":3,"score_B":14,"human_ref_A":"I'm going to offer a third recommendation for Easy Off! Spray it on, wait, wipe off.  But BEWARE, you need to read the directions on the can fully before starting, and be careful. You should wear rubber cleaning gloves and preferably long sleeves. Easy Off is mainly lye, which is extremely corrosive. I also put newspaper down on the floor near the stove so as I'm spraying close the edges, none escapes onto the floor and fucks it up. It is okay to wipe off Easy Off and run your sponge under cold water to rinse it as you're scrubbing\/wiping (lye is water soluble).","human_ref_B":"I got scrubby sponges and brushes that fit with bit-like stems into my electric drill. I wish I\u2019d discovered them years ago, because for the first time ever, my oven glass (and everything else that needs scrubbing) gets really clean.","labels":0,"seconds_difference":9837.0,"score_ratio":4.6666666667}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzhe566","c_root_id_B":"gzh65h9","created_at_utc_A":1622008081,"created_at_utc_B":1622002847,"score_A":14,"score_B":2,"human_ref_A":"I got scrubby sponges and brushes that fit with bit-like stems into my electric drill. I wish I\u2019d discovered them years ago, because for the first time ever, my oven glass (and everything else that needs scrubbing) gets really clean.","human_ref_B":"If it\u2019s uncoated glass (which I would presume) then maybe loosen and scrape with a very sharp razor blade.","labels":1,"seconds_difference":5234.0,"score_ratio":7.0}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzgae18","c_root_id_B":"gzhb45y","created_at_utc_A":1621985999,"created_at_utc_B":1622005949,"score_A":10,"score_B":13,"human_ref_A":"You need a lye based oven cleaner, like Easy Off. Just spray it on and wait 30 minutes. It\u2019ll wipe right off.","human_ref_B":"Oven cleaner -- works really well for spot treatment, just be sure that you clean the area really well with damp paper towels to ensure that there is no oven cleaner residue left","labels":0,"seconds_difference":19950.0,"score_ratio":1.3}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzfpxce","c_root_id_B":"gzhb45y","created_at_utc_A":1621976122,"created_at_utc_B":1622005949,"score_A":7,"score_B":13,"human_ref_A":"I have been told to make a thick paste of baking soda (sodium bicarbonate) and water, brush it on, leave it for a few hours to overnight, then scrub clean. I have to admit, when I tried, I apparently did not let it sit long enough, so it didn't work too well. BUT, I have many friends which swear by it.......","human_ref_B":"Oven cleaner -- works really well for spot treatment, just be sure that you clean the area really well with damp paper towels to ensure that there is no oven cleaner residue left","labels":0,"seconds_difference":29827.0,"score_ratio":1.8571428571}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzh68fe","c_root_id_B":"gzhb45y","created_at_utc_A":1622002898,"created_at_utc_B":1622005949,"score_A":5,"score_B":13,"human_ref_A":"If it\u2019s uncoated glass (which I would presume) then maybe loosen and scrape with a very sharp razor blade.","human_ref_B":"Oven cleaner -- works really well for spot treatment, just be sure that you clean the area really well with damp paper towels to ensure that there is no oven cleaner residue left","labels":0,"seconds_difference":3051.0,"score_ratio":2.6}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzgklex","c_root_id_B":"gzhb45y","created_at_utc_A":1621991135,"created_at_utc_B":1622005949,"score_A":3,"score_B":13,"human_ref_A":"I have not tried this yet, but I saw it on another thread recently. Wet the glass and then scrub it with a dishwasher tab. It supposedly works really well and I plan to try it soon.","human_ref_B":"Oven cleaner -- works really well for spot treatment, just be sure that you clean the area really well with damp paper towels to ensure that there is no oven cleaner residue left","labels":0,"seconds_difference":14814.0,"score_ratio":4.3333333333}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzhb45y","c_root_id_B":"gzgy9rh","created_at_utc_A":1622005949,"created_at_utc_B":1621998244,"score_A":13,"score_B":3,"human_ref_A":"Oven cleaner -- works really well for spot treatment, just be sure that you clean the area really well with damp paper towels to ensure that there is no oven cleaner residue left","human_ref_B":"I'm going to offer a third recommendation for Easy Off! Spray it on, wait, wipe off.  But BEWARE, you need to read the directions on the can fully before starting, and be careful. You should wear rubber cleaning gloves and preferably long sleeves. Easy Off is mainly lye, which is extremely corrosive. I also put newspaper down on the floor near the stove so as I'm spraying close the edges, none escapes onto the floor and fucks it up. It is okay to wipe off Easy Off and run your sponge under cold water to rinse it as you're scrubbing\/wiping (lye is water soluble).","labels":1,"seconds_difference":7705.0,"score_ratio":4.3333333333}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzhb45y","c_root_id_B":"gzh65h9","created_at_utc_A":1622005949,"created_at_utc_B":1622002847,"score_A":13,"score_B":2,"human_ref_A":"Oven cleaner -- works really well for spot treatment, just be sure that you clean the area really well with damp paper towels to ensure that there is no oven cleaner residue left","human_ref_B":"If it\u2019s uncoated glass (which I would presume) then maybe loosen and scrape with a very sharp razor blade.","labels":1,"seconds_difference":3102.0,"score_ratio":6.5}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzi7666","c_root_id_B":"gzgae18","created_at_utc_A":1622031547,"created_at_utc_B":1621985999,"score_A":11,"score_B":10,"human_ref_A":"I was cleaning the oven floor with baking soda + water (ie. paste) and got some on the inside glass of the door. Didn't notice until after I was done with the oven floor, so I loosened it with some warm water, and gently scrubbed it off - sparkly clean!  Edit: made paste to spread on burnt stuff stuck to the oven floor. Sprayed some vinegar on it afterwards, so the mixture that got on the door might've had some vinegar too.","human_ref_B":"You need a lye based oven cleaner, like Easy Off. Just spray it on and wait 30 minutes. It\u2019ll wipe right off.","labels":1,"seconds_difference":45548.0,"score_ratio":1.1}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzfpxce","c_root_id_B":"gzi7666","created_at_utc_A":1621976122,"created_at_utc_B":1622031547,"score_A":7,"score_B":11,"human_ref_A":"I have been told to make a thick paste of baking soda (sodium bicarbonate) and water, brush it on, leave it for a few hours to overnight, then scrub clean. I have to admit, when I tried, I apparently did not let it sit long enough, so it didn't work too well. BUT, I have many friends which swear by it.......","human_ref_B":"I was cleaning the oven floor with baking soda + water (ie. paste) and got some on the inside glass of the door. Didn't notice until after I was done with the oven floor, so I loosened it with some warm water, and gently scrubbed it off - sparkly clean!  Edit: made paste to spread on burnt stuff stuck to the oven floor. Sprayed some vinegar on it afterwards, so the mixture that got on the door might've had some vinegar too.","labels":0,"seconds_difference":55425.0,"score_ratio":1.5714285714}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzi7666","c_root_id_B":"gzh68fe","created_at_utc_A":1622031547,"created_at_utc_B":1622002898,"score_A":11,"score_B":5,"human_ref_A":"I was cleaning the oven floor with baking soda + water (ie. paste) and got some on the inside glass of the door. Didn't notice until after I was done with the oven floor, so I loosened it with some warm water, and gently scrubbed it off - sparkly clean!  Edit: made paste to spread on burnt stuff stuck to the oven floor. Sprayed some vinegar on it afterwards, so the mixture that got on the door might've had some vinegar too.","human_ref_B":"If it\u2019s uncoated glass (which I would presume) then maybe loosen and scrape with a very sharp razor blade.","labels":1,"seconds_difference":28649.0,"score_ratio":2.2}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzgklex","c_root_id_B":"gzi7666","created_at_utc_A":1621991135,"created_at_utc_B":1622031547,"score_A":3,"score_B":11,"human_ref_A":"I have not tried this yet, but I saw it on another thread recently. Wet the glass and then scrub it with a dishwasher tab. It supposedly works really well and I plan to try it soon.","human_ref_B":"I was cleaning the oven floor with baking soda + water (ie. paste) and got some on the inside glass of the door. Didn't notice until after I was done with the oven floor, so I loosened it with some warm water, and gently scrubbed it off - sparkly clean!  Edit: made paste to spread on burnt stuff stuck to the oven floor. Sprayed some vinegar on it afterwards, so the mixture that got on the door might've had some vinegar too.","labels":0,"seconds_difference":40412.0,"score_ratio":3.6666666667}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzgy9rh","c_root_id_B":"gzi7666","created_at_utc_A":1621998244,"created_at_utc_B":1622031547,"score_A":3,"score_B":11,"human_ref_A":"I'm going to offer a third recommendation for Easy Off! Spray it on, wait, wipe off.  But BEWARE, you need to read the directions on the can fully before starting, and be careful. You should wear rubber cleaning gloves and preferably long sleeves. Easy Off is mainly lye, which is extremely corrosive. I also put newspaper down on the floor near the stove so as I'm spraying close the edges, none escapes onto the floor and fucks it up. It is okay to wipe off Easy Off and run your sponge under cold water to rinse it as you're scrubbing\/wiping (lye is water soluble).","human_ref_B":"I was cleaning the oven floor with baking soda + water (ie. paste) and got some on the inside glass of the door. Didn't notice until after I was done with the oven floor, so I loosened it with some warm water, and gently scrubbed it off - sparkly clean!  Edit: made paste to spread on burnt stuff stuck to the oven floor. Sprayed some vinegar on it afterwards, so the mixture that got on the door might've had some vinegar too.","labels":0,"seconds_difference":33303.0,"score_ratio":3.6666666667}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzi7666","c_root_id_B":"gzh65h9","created_at_utc_A":1622031547,"created_at_utc_B":1622002847,"score_A":11,"score_B":2,"human_ref_A":"I was cleaning the oven floor with baking soda + water (ie. paste) and got some on the inside glass of the door. Didn't notice until after I was done with the oven floor, so I loosened it with some warm water, and gently scrubbed it off - sparkly clean!  Edit: made paste to spread on burnt stuff stuck to the oven floor. Sprayed some vinegar on it afterwards, so the mixture that got on the door might've had some vinegar too.","human_ref_B":"If it\u2019s uncoated glass (which I would presume) then maybe loosen and scrape with a very sharp razor blade.","labels":1,"seconds_difference":28700.0,"score_ratio":5.5}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzfpxce","c_root_id_B":"gzgae18","created_at_utc_A":1621976122,"created_at_utc_B":1621985999,"score_A":7,"score_B":10,"human_ref_A":"I have been told to make a thick paste of baking soda (sodium bicarbonate) and water, brush it on, leave it for a few hours to overnight, then scrub clean. I have to admit, when I tried, I apparently did not let it sit long enough, so it didn't work too well. BUT, I have many friends which swear by it.......","human_ref_B":"You need a lye based oven cleaner, like Easy Off. Just spray it on and wait 30 minutes. It\u2019ll wipe right off.","labels":0,"seconds_difference":9877.0,"score_ratio":1.4285714286}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzh68fe","c_root_id_B":"gzioqix","created_at_utc_A":1622002898,"created_at_utc_B":1622040144,"score_A":5,"score_B":6,"human_ref_A":"If it\u2019s uncoated glass (which I would presume) then maybe loosen and scrape with a very sharp razor blade.","human_ref_B":"I thought OP was saying it was spotty like *between* the glass panels of the door. That's been the bane of my existence for a while. I've tried using straightened coat hangers with a thin cloth, I even tried getting my bendy wire dryer lint cleaning brush up there lol...no joy. I can't find any way to clean it & it makes me crazy","labels":0,"seconds_difference":37246.0,"score_ratio":1.2}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzioqix","c_root_id_B":"gzgklex","created_at_utc_A":1622040144,"created_at_utc_B":1621991135,"score_A":6,"score_B":3,"human_ref_A":"I thought OP was saying it was spotty like *between* the glass panels of the door. That's been the bane of my existence for a while. I've tried using straightened coat hangers with a thin cloth, I even tried getting my bendy wire dryer lint cleaning brush up there lol...no joy. I can't find any way to clean it & it makes me crazy","human_ref_B":"I have not tried this yet, but I saw it on another thread recently. Wet the glass and then scrub it with a dishwasher tab. It supposedly works really well and I plan to try it soon.","labels":1,"seconds_difference":49009.0,"score_ratio":2.0}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzioqix","c_root_id_B":"gzgy9rh","created_at_utc_A":1622040144,"created_at_utc_B":1621998244,"score_A":6,"score_B":3,"human_ref_A":"I thought OP was saying it was spotty like *between* the glass panels of the door. That's been the bane of my existence for a while. I've tried using straightened coat hangers with a thin cloth, I even tried getting my bendy wire dryer lint cleaning brush up there lol...no joy. I can't find any way to clean it & it makes me crazy","human_ref_B":"I'm going to offer a third recommendation for Easy Off! Spray it on, wait, wipe off.  But BEWARE, you need to read the directions on the can fully before starting, and be careful. You should wear rubber cleaning gloves and preferably long sleeves. Easy Off is mainly lye, which is extremely corrosive. I also put newspaper down on the floor near the stove so as I'm spraying close the edges, none escapes onto the floor and fucks it up. It is okay to wipe off Easy Off and run your sponge under cold water to rinse it as you're scrubbing\/wiping (lye is water soluble).","labels":1,"seconds_difference":41900.0,"score_ratio":2.0}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gziepax","c_root_id_B":"gzioqix","created_at_utc_A":1622035562,"created_at_utc_B":1622040144,"score_A":3,"score_B":6,"human_ref_A":"Dawn powerwash.  Spray it and let it sit at the very least 5 minutes. Give it more time if needed.","human_ref_B":"I thought OP was saying it was spotty like *between* the glass panels of the door. That's been the bane of my existence for a while. I've tried using straightened coat hangers with a thin cloth, I even tried getting my bendy wire dryer lint cleaning brush up there lol...no joy. I can't find any way to clean it & it makes me crazy","labels":0,"seconds_difference":4582.0,"score_ratio":2.0}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzioqix","c_root_id_B":"gzh65h9","created_at_utc_A":1622040144,"created_at_utc_B":1622002847,"score_A":6,"score_B":2,"human_ref_A":"I thought OP was saying it was spotty like *between* the glass panels of the door. That's been the bane of my existence for a while. I've tried using straightened coat hangers with a thin cloth, I even tried getting my bendy wire dryer lint cleaning brush up there lol...no joy. I can't find any way to clean it & it makes me crazy","human_ref_B":"If it\u2019s uncoated glass (which I would presume) then maybe loosen and scrape with a very sharp razor blade.","labels":1,"seconds_difference":37297.0,"score_ratio":3.0}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzh68fe","c_root_id_B":"gzgklex","created_at_utc_A":1622002898,"created_at_utc_B":1621991135,"score_A":5,"score_B":3,"human_ref_A":"If it\u2019s uncoated glass (which I would presume) then maybe loosen and scrape with a very sharp razor blade.","human_ref_B":"I have not tried this yet, but I saw it on another thread recently. Wet the glass and then scrub it with a dishwasher tab. It supposedly works really well and I plan to try it soon.","labels":1,"seconds_difference":11763.0,"score_ratio":1.6666666667}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzgy9rh","c_root_id_B":"gzh68fe","created_at_utc_A":1621998244,"created_at_utc_B":1622002898,"score_A":3,"score_B":5,"human_ref_A":"I'm going to offer a third recommendation for Easy Off! Spray it on, wait, wipe off.  But BEWARE, you need to read the directions on the can fully before starting, and be careful. You should wear rubber cleaning gloves and preferably long sleeves. Easy Off is mainly lye, which is extremely corrosive. I also put newspaper down on the floor near the stove so as I'm spraying close the edges, none escapes onto the floor and fucks it up. It is okay to wipe off Easy Off and run your sponge under cold water to rinse it as you're scrubbing\/wiping (lye is water soluble).","human_ref_B":"If it\u2019s uncoated glass (which I would presume) then maybe loosen and scrape with a very sharp razor blade.","labels":0,"seconds_difference":4654.0,"score_ratio":1.6666666667}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzh65h9","c_root_id_B":"gzh68fe","created_at_utc_A":1622002847,"created_at_utc_B":1622002898,"score_A":2,"score_B":5,"human_ref_A":"If it\u2019s uncoated glass (which I would presume) then maybe loosen and scrape with a very sharp razor blade.","human_ref_B":"If it\u2019s uncoated glass (which I would presume) then maybe loosen and scrape with a very sharp razor blade.","labels":0,"seconds_difference":51.0,"score_ratio":2.5}
+{"post_id":"nkzdcf","domain":"askbaking_validation","upvote_ratio":0.96,"history":"How can I clean the inside of the glass of my convection oven? About a year ago I got a new range, with a convection oven for the first time. I love it, but over time a nasty layer of grease spots has built up on the inside of the glass in the door. It is completely baked on and WILL NOT come off. I use the steam clean function regularly which does a decent job on the metal surfaces, but it does nothing for the glass. Any tips?","c_root_id_A":"gzh65h9","c_root_id_B":"gziepax","created_at_utc_A":1622002847,"created_at_utc_B":1622035562,"score_A":2,"score_B":3,"human_ref_A":"If it\u2019s uncoated glass (which I would presume) then maybe loosen and scrape with a very sharp razor blade.","human_ref_B":"Dawn powerwash.  Spray it and let it sit at the very least 5 minutes. Give it more time if needed.","labels":0,"seconds_difference":32715.0,"score_ratio":1.5}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcyxa5v","c_root_id_B":"hd0ry4n","created_at_utc_A":1631724610,"created_at_utc_B":1631753082,"score_A":30,"score_B":31,"human_ref_A":"Home baker. Toss it. Clean your storage container thoroughly. Check other dry good containers for bugs. If you don't have air tight dry good storage containers, get some. I like Oxo's pop top ones. Aside from cracking up the sides, I've had no issues with them.  If it's a brand new bag, try to return it to the store or get a refund. This depends on which store you're shopping at though. Aldi and Trader Joe's both have great return policies.  Any time you see a bug in your dry goods, it's usually not the only one. It's safer to toss them, and replace in general. Without knowing 100% what's going on, I'm not sure anyone can give you a good answer online about whether it's safe to consume. There are a lot of potentials for food poisoning in flour.","human_ref_B":"The eggs are too small to be sifted or filtered out, so it\u2019s just sort of part of the flour industry. Even if you put them in a container, they are already in there. Freezing is the only way to keep them at bay.","labels":0,"seconds_difference":28472.0,"score_ratio":1.0333333333}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz3t9i","c_root_id_B":"hd0ry4n","created_at_utc_A":1631727297,"created_at_utc_B":1631753082,"score_A":28,"score_B":31,"human_ref_A":"I pour all my flour into well-sealed containers for this reason. If it sits in a cabinet in a bag a while bugs are guaranteed.","human_ref_B":"The eggs are too small to be sifted or filtered out, so it\u2019s just sort of part of the flour industry. Even if you put them in a container, they are already in there. Freezing is the only way to keep them at bay.","labels":0,"seconds_difference":25785.0,"score_ratio":1.1071428571}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0ry4n","c_root_id_B":"hczwyi6","created_at_utc_A":1631753082,"created_at_utc_B":1631739059,"score_A":31,"score_B":27,"human_ref_A":"The eggs are too small to be sifted or filtered out, so it\u2019s just sort of part of the flour industry. Even if you put them in a container, they are already in there. Freezing is the only way to keep them at bay.","human_ref_B":"After dealing with flour bug infestation in the past, I now keep my AP flour and grains in a glass container and any extra or less used flour in the fridge (also keeps whole wheat, chick pea, nut flour from going rancid as fast).   Glass also makes it easier to see any potential bugs so you aren't pouring cereal into a bowl and realizing it is crawling with bugs after you've eaten half of it. 0\/10 do not recommend.","labels":1,"seconds_difference":14023.0,"score_ratio":1.1481481481}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczxlcu","c_root_id_B":"hd0ry4n","created_at_utc_A":1631739318,"created_at_utc_B":1631753082,"score_A":20,"score_B":31,"human_ref_A":"I've had a lot of problems with this, mostly flour bugs.  The real issue is that bringing one bag into the house with a bug problem quickly becomes every bag of flour\/pantry items having a bug problem.  I don't have a chest freezer to store all my flour, so I just put any new flour coming into the house into the freezer for 4-7 days before putting in the pantry (in a sealed container just to be safe).  You mentioned issues with moisture coming out of the freezer (which I sometimes have too), but if you put it into a plastic bag or container before freezing and just wipe down the outside after coming out of the freezer and let it hang out on the counter for a day or so, it should be ok.","human_ref_B":"The eggs are too small to be sifted or filtered out, so it\u2019s just sort of part of the flour industry. Even if you put them in a container, they are already in there. Freezing is the only way to keep them at bay.","labels":0,"seconds_difference":13764.0,"score_ratio":1.55}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0ry4n","c_root_id_B":"hczfg0b","created_at_utc_A":1631753082,"created_at_utc_B":1631732069,"score_A":31,"score_B":18,"human_ref_A":"The eggs are too small to be sifted or filtered out, so it\u2019s just sort of part of the flour industry. Even if you put them in a container, they are already in there. Freezing is the only way to keep them at bay.","human_ref_B":"Sounds like weevils. I had a big problem with these when I lived in a hot and humid climate. Keeping the bag of flour in an oxo container helped. Did the same (or a ziploc) for other pantry grains - oatmeal, barley, bulgur, etc.  Moved to a dry climate and no longer an issue. Still have PTSD when I open that can of breadcrumbs that I haven\u2019t used in awhile\u2026  If it\u2019s just one, pick it out and use. More than that, toss\u2026and check out the rest of your pantry.","labels":1,"seconds_difference":21013.0,"score_ratio":1.7222222222}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0ry4n","c_root_id_B":"hcz7x9q","created_at_utc_A":1631753082,"created_at_utc_B":1631728977,"score_A":31,"score_B":16,"human_ref_A":"The eggs are too small to be sifted or filtered out, so it\u2019s just sort of part of the flour industry. Even if you put them in a container, they are already in there. Freezing is the only way to keep them at bay.","human_ref_B":"Two folks mention weevils and pantry moths. I keep everything in glass and pitch whatever gets bugs. Storing excess large bags of flour can be problematic. I got dry bags usually used for kayaking and put bags of flour in them. Haven't had a problem yet.","labels":1,"seconds_difference":24105.0,"score_ratio":1.9375}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0ry4n","c_root_id_B":"hd0gzsk","created_at_utc_A":1631753082,"created_at_utc_B":1631747863,"score_A":31,"score_B":18,"human_ref_A":"The eggs are too small to be sifted or filtered out, so it\u2019s just sort of part of the flour industry. Even if you put them in a container, they are already in there. Freezing is the only way to keep them at bay.","human_ref_B":"Because I buy large bags of flour, I use two types of storage cannisters:      - plastic airtight container to store what I need over the next month      - large stainless steel containers with tight fitting stainless steel lids for the rest","labels":1,"seconds_difference":5219.0,"score_ratio":1.7222222222}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0ry4n","c_root_id_B":"hczk8gx","created_at_utc_A":1631753082,"created_at_utc_B":1631733998,"score_A":31,"score_B":14,"human_ref_A":"The eggs are too small to be sifted or filtered out, so it\u2019s just sort of part of the flour industry. Even if you put them in a container, they are already in there. Freezing is the only way to keep them at bay.","human_ref_B":"My sugar, flour, and dry rice all live in containers that snap closed on all four sides. We've had fruit fly infestations in our kitchen before, and even when I've needed to ditch half of my dry goods for fear of them being the food source for the little bastards, those bins have held secure. Once I found something suspect in the rice bin, and chucked the lot, scrubbed the container and lid, then refilled with a new bag of rice.  So I guess my answer is nah, I don't tolerate bugs in my dry goods and consider the lot compromised. But I feel safe with storing opened bags of flour and sugar in well sealed containers.","labels":1,"seconds_difference":19084.0,"score_ratio":2.2142857143}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0ry4n","c_root_id_B":"hcz14wa","created_at_utc_A":1631753082,"created_at_utc_B":1631726196,"score_A":31,"score_B":13,"human_ref_A":"The eggs are too small to be sifted or filtered out, so it\u2019s just sort of part of the flour industry. Even if you put them in a container, they are already in there. Freezing is the only way to keep them at bay.","human_ref_B":"Throw it out and check everything else. Bugs come in hoards, according to my experience. Realistically, if you realize that you may have eaten a few, you'll be fine, but I wouldn't just continue to eat them once I found out. My MIL keeps her flour in the fridge or freezer to prevent this problem. I don't, because there's no room in my fridge\/freezer and I think it's a little excessive, but I do try to use up my flour in a reasonable amount of time and have stopped buying giant bags that take me years to use. If it's brand new, return it.  Turns out, flour often contains weevil eggs. Apparently, there is no easy way for flour manufacturers to keep them out (I don't like that and I suspect it's just a money judgement more than anything else, but the fact remains that the manufacturers don't completely keep out weevil eggs). Eating the invisible weevil eggs is fine if you cook them and you wouldn't be able to find them anyway. But if you let them hatch, you have an infestation on your hands. Not all flour has them, but some do and it's impossible to tell which is which until they hatch.","labels":1,"seconds_difference":26886.0,"score_ratio":2.3846153846}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0ry4n","c_root_id_B":"hcyyhhl","created_at_utc_A":1631753082,"created_at_utc_B":1631725102,"score_A":31,"score_B":10,"human_ref_A":"The eggs are too small to be sifted or filtered out, so it\u2019s just sort of part of the flour industry. Even if you put them in a container, they are already in there. Freezing is the only way to keep them at bay.","human_ref_B":"We had a moth problem in our pantry for a long time.  It was a fullblown outbreak so we had to toss anything dry and not airtight.  Different insects may need differently levels of treatment, however.  There are quality control measures typically implemented before flour is bagged and sent to the grocery store, but it's not infallible, and contamination still can infiltrate a flour bag (usually they aren't airtight) between the mill and your home.  Thus, our habit is to freeze any new bag of flour for at least 24 hours before opening - this should kill any stray bugs or larvae with the potential for an infestation.","labels":1,"seconds_difference":27980.0,"score_ratio":3.1}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0ry4n","c_root_id_B":"hczoysy","created_at_utc_A":1631753082,"created_at_utc_B":1631735870,"score_A":31,"score_B":11,"human_ref_A":"The eggs are too small to be sifted or filtered out, so it\u2019s just sort of part of the flour industry. Even if you put them in a container, they are already in there. Freezing is the only way to keep them at bay.","human_ref_B":"Store your flour with a bay leaf sitting on top of it and you won't have a problem with weavels or alternatively, store your flour in the freezer","labels":1,"seconds_difference":17212.0,"score_ratio":2.8181818182}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0ry4n","c_root_id_B":"hd0gqci","created_at_utc_A":1631753082,"created_at_utc_B":1631747740,"score_A":31,"score_B":9,"human_ref_A":"The eggs are too small to be sifted or filtered out, so it\u2019s just sort of part of the flour industry. Even if you put them in a container, they are already in there. Freezing is the only way to keep them at bay.","human_ref_B":"Last time I went back to the store (it was purchased a couple days prior to use) . Apparently the whole shipment had been infested.   I believe that you can freeze or bake prior to storage. Perhaps a air sealer thing? (I'm blanking on the name)","labels":1,"seconds_difference":5342.0,"score_ratio":3.4444444444}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0ry4n","c_root_id_B":"hd0qyup","created_at_utc_A":1631753082,"created_at_utc_B":1631752617,"score_A":31,"score_B":7,"human_ref_A":"The eggs are too small to be sifted or filtered out, so it\u2019s just sort of part of the flour industry. Even if you put them in a container, they are already in there. Freezing is the only way to keep them at bay.","human_ref_B":"I always keep my flour in the fridge at all times unless using it. It seems to be the best way to avoid bugs.","labels":1,"seconds_difference":465.0,"score_ratio":4.4285714286}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0ry4n","c_root_id_B":"hcz1b3g","created_at_utc_A":1631753082,"created_at_utc_B":1631726268,"score_A":31,"score_B":6,"human_ref_A":"The eggs are too small to be sifted or filtered out, so it\u2019s just sort of part of the flour industry. Even if you put them in a container, they are already in there. Freezing is the only way to keep them at bay.","human_ref_B":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","labels":1,"seconds_difference":26814.0,"score_ratio":5.1666666667}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0ry4n","c_root_id_B":"hd00589","created_at_utc_A":1631753082,"created_at_utc_B":1631740365,"score_A":31,"score_B":6,"human_ref_A":"The eggs are too small to be sifted or filtered out, so it\u2019s just sort of part of the flour industry. Even if you put them in a container, they are already in there. Freezing is the only way to keep them at bay.","human_ref_B":"I use these and they\u2019re pretty good. Vtopmart Airtight Food Storage... https:\/\/www.amazon.com\/dp\/B086MBLCF3?ref=ppx_pop_mob_ap_share","labels":1,"seconds_difference":12717.0,"score_ratio":5.1666666667}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz3t9i","c_root_id_B":"hcz14wa","created_at_utc_A":1631727297,"created_at_utc_B":1631726196,"score_A":28,"score_B":13,"human_ref_A":"I pour all my flour into well-sealed containers for this reason. If it sits in a cabinet in a bag a while bugs are guaranteed.","human_ref_B":"Throw it out and check everything else. Bugs come in hoards, according to my experience. Realistically, if you realize that you may have eaten a few, you'll be fine, but I wouldn't just continue to eat them once I found out. My MIL keeps her flour in the fridge or freezer to prevent this problem. I don't, because there's no room in my fridge\/freezer and I think it's a little excessive, but I do try to use up my flour in a reasonable amount of time and have stopped buying giant bags that take me years to use. If it's brand new, return it.  Turns out, flour often contains weevil eggs. Apparently, there is no easy way for flour manufacturers to keep them out (I don't like that and I suspect it's just a money judgement more than anything else, but the fact remains that the manufacturers don't completely keep out weevil eggs). Eating the invisible weevil eggs is fine if you cook them and you wouldn't be able to find them anyway. But if you let them hatch, you have an infestation on your hands. Not all flour has them, but some do and it's impossible to tell which is which until they hatch.","labels":1,"seconds_difference":1101.0,"score_ratio":2.1538461538}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcyyhhl","c_root_id_B":"hcz3t9i","created_at_utc_A":1631725102,"created_at_utc_B":1631727297,"score_A":10,"score_B":28,"human_ref_A":"We had a moth problem in our pantry for a long time.  It was a fullblown outbreak so we had to toss anything dry and not airtight.  Different insects may need differently levels of treatment, however.  There are quality control measures typically implemented before flour is bagged and sent to the grocery store, but it's not infallible, and contamination still can infiltrate a flour bag (usually they aren't airtight) between the mill and your home.  Thus, our habit is to freeze any new bag of flour for at least 24 hours before opening - this should kill any stray bugs or larvae with the potential for an infestation.","human_ref_B":"I pour all my flour into well-sealed containers for this reason. If it sits in a cabinet in a bag a while bugs are guaranteed.","labels":0,"seconds_difference":2195.0,"score_ratio":2.8}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz1b3g","c_root_id_B":"hcz3t9i","created_at_utc_A":1631726268,"created_at_utc_B":1631727297,"score_A":6,"score_B":28,"human_ref_A":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","human_ref_B":"I pour all my flour into well-sealed containers for this reason. If it sits in a cabinet in a bag a while bugs are guaranteed.","labels":0,"seconds_difference":1029.0,"score_ratio":4.6666666667}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczxlcu","c_root_id_B":"hd1mdg0","created_at_utc_A":1631739318,"created_at_utc_B":1631769008,"score_A":20,"score_B":24,"human_ref_A":"I've had a lot of problems with this, mostly flour bugs.  The real issue is that bringing one bag into the house with a bug problem quickly becomes every bag of flour\/pantry items having a bug problem.  I don't have a chest freezer to store all my flour, so I just put any new flour coming into the house into the freezer for 4-7 days before putting in the pantry (in a sealed container just to be safe).  You mentioned issues with moisture coming out of the freezer (which I sometimes have too), but if you put it into a plastic bag or container before freezing and just wipe down the outside after coming out of the freezer and let it hang out on the counter for a day or so, it should be ok.","human_ref_B":"We had this issue in the South and we always put our flour (and rice) in the freezer for a week to make sure any bugs were dead and didn't multiply.","labels":0,"seconds_difference":29690.0,"score_ratio":1.2}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd1mdg0","c_root_id_B":"hczfg0b","created_at_utc_A":1631769008,"created_at_utc_B":1631732069,"score_A":24,"score_B":18,"human_ref_A":"We had this issue in the South and we always put our flour (and rice) in the freezer for a week to make sure any bugs were dead and didn't multiply.","human_ref_B":"Sounds like weevils. I had a big problem with these when I lived in a hot and humid climate. Keeping the bag of flour in an oxo container helped. Did the same (or a ziploc) for other pantry grains - oatmeal, barley, bulgur, etc.  Moved to a dry climate and no longer an issue. Still have PTSD when I open that can of breadcrumbs that I haven\u2019t used in awhile\u2026  If it\u2019s just one, pick it out and use. More than that, toss\u2026and check out the rest of your pantry.","labels":1,"seconds_difference":36939.0,"score_ratio":1.3333333333}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz7x9q","c_root_id_B":"hd1mdg0","created_at_utc_A":1631728977,"created_at_utc_B":1631769008,"score_A":16,"score_B":24,"human_ref_A":"Two folks mention weevils and pantry moths. I keep everything in glass and pitch whatever gets bugs. Storing excess large bags of flour can be problematic. I got dry bags usually used for kayaking and put bags of flour in them. Haven't had a problem yet.","human_ref_B":"We had this issue in the South and we always put our flour (and rice) in the freezer for a week to make sure any bugs were dead and didn't multiply.","labels":0,"seconds_difference":40031.0,"score_ratio":1.5}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0gzsk","c_root_id_B":"hd1mdg0","created_at_utc_A":1631747863,"created_at_utc_B":1631769008,"score_A":18,"score_B":24,"human_ref_A":"Because I buy large bags of flour, I use two types of storage cannisters:      - plastic airtight container to store what I need over the next month      - large stainless steel containers with tight fitting stainless steel lids for the rest","human_ref_B":"We had this issue in the South and we always put our flour (and rice) in the freezer for a week to make sure any bugs were dead and didn't multiply.","labels":0,"seconds_difference":21145.0,"score_ratio":1.3333333333}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd1mdg0","c_root_id_B":"hczk8gx","created_at_utc_A":1631769008,"created_at_utc_B":1631733998,"score_A":24,"score_B":14,"human_ref_A":"We had this issue in the South and we always put our flour (and rice) in the freezer for a week to make sure any bugs were dead and didn't multiply.","human_ref_B":"My sugar, flour, and dry rice all live in containers that snap closed on all four sides. We've had fruit fly infestations in our kitchen before, and even when I've needed to ditch half of my dry goods for fear of them being the food source for the little bastards, those bins have held secure. Once I found something suspect in the rice bin, and chucked the lot, scrubbed the container and lid, then refilled with a new bag of rice.  So I guess my answer is nah, I don't tolerate bugs in my dry goods and consider the lot compromised. But I feel safe with storing opened bags of flour and sugar in well sealed containers.","labels":1,"seconds_difference":35010.0,"score_ratio":1.7142857143}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz14wa","c_root_id_B":"hd1mdg0","created_at_utc_A":1631726196,"created_at_utc_B":1631769008,"score_A":13,"score_B":24,"human_ref_A":"Throw it out and check everything else. Bugs come in hoards, according to my experience. Realistically, if you realize that you may have eaten a few, you'll be fine, but I wouldn't just continue to eat them once I found out. My MIL keeps her flour in the fridge or freezer to prevent this problem. I don't, because there's no room in my fridge\/freezer and I think it's a little excessive, but I do try to use up my flour in a reasonable amount of time and have stopped buying giant bags that take me years to use. If it's brand new, return it.  Turns out, flour often contains weevil eggs. Apparently, there is no easy way for flour manufacturers to keep them out (I don't like that and I suspect it's just a money judgement more than anything else, but the fact remains that the manufacturers don't completely keep out weevil eggs). Eating the invisible weevil eggs is fine if you cook them and you wouldn't be able to find them anyway. But if you let them hatch, you have an infestation on your hands. Not all flour has them, but some do and it's impossible to tell which is which until they hatch.","human_ref_B":"We had this issue in the South and we always put our flour (and rice) in the freezer for a week to make sure any bugs were dead and didn't multiply.","labels":0,"seconds_difference":42812.0,"score_ratio":1.8461538462}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd1mdg0","c_root_id_B":"hcyyhhl","created_at_utc_A":1631769008,"created_at_utc_B":1631725102,"score_A":24,"score_B":10,"human_ref_A":"We had this issue in the South and we always put our flour (and rice) in the freezer for a week to make sure any bugs were dead and didn't multiply.","human_ref_B":"We had a moth problem in our pantry for a long time.  It was a fullblown outbreak so we had to toss anything dry and not airtight.  Different insects may need differently levels of treatment, however.  There are quality control measures typically implemented before flour is bagged and sent to the grocery store, but it's not infallible, and contamination still can infiltrate a flour bag (usually they aren't airtight) between the mill and your home.  Thus, our habit is to freeze any new bag of flour for at least 24 hours before opening - this should kill any stray bugs or larvae with the potential for an infestation.","labels":1,"seconds_difference":43906.0,"score_ratio":2.4}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd1mdg0","c_root_id_B":"hczoysy","created_at_utc_A":1631769008,"created_at_utc_B":1631735870,"score_A":24,"score_B":11,"human_ref_A":"We had this issue in the South and we always put our flour (and rice) in the freezer for a week to make sure any bugs were dead and didn't multiply.","human_ref_B":"Store your flour with a bay leaf sitting on top of it and you won't have a problem with weavels or alternatively, store your flour in the freezer","labels":1,"seconds_difference":33138.0,"score_ratio":2.1818181818}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0gqci","c_root_id_B":"hd1mdg0","created_at_utc_A":1631747740,"created_at_utc_B":1631769008,"score_A":9,"score_B":24,"human_ref_A":"Last time I went back to the store (it was purchased a couple days prior to use) . Apparently the whole shipment had been infested.   I believe that you can freeze or bake prior to storage. Perhaps a air sealer thing? (I'm blanking on the name)","human_ref_B":"We had this issue in the South and we always put our flour (and rice) in the freezer for a week to make sure any bugs were dead and didn't multiply.","labels":0,"seconds_difference":21268.0,"score_ratio":2.6666666667}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd14h8f","c_root_id_B":"hd1mdg0","created_at_utc_A":1631758982,"created_at_utc_B":1631769008,"score_A":10,"score_B":24,"human_ref_A":"Just adds protein. Lol","human_ref_B":"We had this issue in the South and we always put our flour (and rice) in the freezer for a week to make sure any bugs were dead and didn't multiply.","labels":0,"seconds_difference":10026.0,"score_ratio":2.4}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0qyup","c_root_id_B":"hd1mdg0","created_at_utc_A":1631752617,"created_at_utc_B":1631769008,"score_A":7,"score_B":24,"human_ref_A":"I always keep my flour in the fridge at all times unless using it. It seems to be the best way to avoid bugs.","human_ref_B":"We had this issue in the South and we always put our flour (and rice) in the freezer for a week to make sure any bugs were dead and didn't multiply.","labels":0,"seconds_difference":16391.0,"score_ratio":3.4285714286}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd1mdg0","c_root_id_B":"hcz1b3g","created_at_utc_A":1631769008,"created_at_utc_B":1631726268,"score_A":24,"score_B":6,"human_ref_A":"We had this issue in the South and we always put our flour (and rice) in the freezer for a week to make sure any bugs were dead and didn't multiply.","human_ref_B":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","labels":1,"seconds_difference":42740.0,"score_ratio":4.0}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd1mdg0","c_root_id_B":"hd00589","created_at_utc_A":1631769008,"created_at_utc_B":1631740365,"score_A":24,"score_B":6,"human_ref_A":"We had this issue in the South and we always put our flour (and rice) in the freezer for a week to make sure any bugs were dead and didn't multiply.","human_ref_B":"I use these and they\u2019re pretty good. Vtopmart Airtight Food Storage... https:\/\/www.amazon.com\/dp\/B086MBLCF3?ref=ppx_pop_mob_ap_share","labels":1,"seconds_difference":28643.0,"score_ratio":4.0}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd145qc","c_root_id_B":"hd1mdg0","created_at_utc_A":1631758828,"created_at_utc_B":1631769008,"score_A":7,"score_B":24,"human_ref_A":"I use recycled canisters from different snacks from Sam's.  They are great","human_ref_B":"We had this issue in the South and we always put our flour (and rice) in the freezer for a week to make sure any bugs were dead and didn't multiply.","labels":0,"seconds_difference":10180.0,"score_ratio":3.4285714286}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczfg0b","c_root_id_B":"hczwyi6","created_at_utc_A":1631732069,"created_at_utc_B":1631739059,"score_A":18,"score_B":27,"human_ref_A":"Sounds like weevils. I had a big problem with these when I lived in a hot and humid climate. Keeping the bag of flour in an oxo container helped. Did the same (or a ziploc) for other pantry grains - oatmeal, barley, bulgur, etc.  Moved to a dry climate and no longer an issue. Still have PTSD when I open that can of breadcrumbs that I haven\u2019t used in awhile\u2026  If it\u2019s just one, pick it out and use. More than that, toss\u2026and check out the rest of your pantry.","human_ref_B":"After dealing with flour bug infestation in the past, I now keep my AP flour and grains in a glass container and any extra or less used flour in the fridge (also keeps whole wheat, chick pea, nut flour from going rancid as fast).   Glass also makes it easier to see any potential bugs so you aren't pouring cereal into a bowl and realizing it is crawling with bugs after you've eaten half of it. 0\/10 do not recommend.","labels":0,"seconds_difference":6990.0,"score_ratio":1.5}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczwyi6","c_root_id_B":"hcz7x9q","created_at_utc_A":1631739059,"created_at_utc_B":1631728977,"score_A":27,"score_B":16,"human_ref_A":"After dealing with flour bug infestation in the past, I now keep my AP flour and grains in a glass container and any extra or less used flour in the fridge (also keeps whole wheat, chick pea, nut flour from going rancid as fast).   Glass also makes it easier to see any potential bugs so you aren't pouring cereal into a bowl and realizing it is crawling with bugs after you've eaten half of it. 0\/10 do not recommend.","human_ref_B":"Two folks mention weevils and pantry moths. I keep everything in glass and pitch whatever gets bugs. Storing excess large bags of flour can be problematic. I got dry bags usually used for kayaking and put bags of flour in them. Haven't had a problem yet.","labels":1,"seconds_difference":10082.0,"score_ratio":1.6875}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczk8gx","c_root_id_B":"hczwyi6","created_at_utc_A":1631733998,"created_at_utc_B":1631739059,"score_A":14,"score_B":27,"human_ref_A":"My sugar, flour, and dry rice all live in containers that snap closed on all four sides. We've had fruit fly infestations in our kitchen before, and even when I've needed to ditch half of my dry goods for fear of them being the food source for the little bastards, those bins have held secure. Once I found something suspect in the rice bin, and chucked the lot, scrubbed the container and lid, then refilled with a new bag of rice.  So I guess my answer is nah, I don't tolerate bugs in my dry goods and consider the lot compromised. But I feel safe with storing opened bags of flour and sugar in well sealed containers.","human_ref_B":"After dealing with flour bug infestation in the past, I now keep my AP flour and grains in a glass container and any extra or less used flour in the fridge (also keeps whole wheat, chick pea, nut flour from going rancid as fast).   Glass also makes it easier to see any potential bugs so you aren't pouring cereal into a bowl and realizing it is crawling with bugs after you've eaten half of it. 0\/10 do not recommend.","labels":0,"seconds_difference":5061.0,"score_ratio":1.9285714286}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz14wa","c_root_id_B":"hczwyi6","created_at_utc_A":1631726196,"created_at_utc_B":1631739059,"score_A":13,"score_B":27,"human_ref_A":"Throw it out and check everything else. Bugs come in hoards, according to my experience. Realistically, if you realize that you may have eaten a few, you'll be fine, but I wouldn't just continue to eat them once I found out. My MIL keeps her flour in the fridge or freezer to prevent this problem. I don't, because there's no room in my fridge\/freezer and I think it's a little excessive, but I do try to use up my flour in a reasonable amount of time and have stopped buying giant bags that take me years to use. If it's brand new, return it.  Turns out, flour often contains weevil eggs. Apparently, there is no easy way for flour manufacturers to keep them out (I don't like that and I suspect it's just a money judgement more than anything else, but the fact remains that the manufacturers don't completely keep out weevil eggs). Eating the invisible weevil eggs is fine if you cook them and you wouldn't be able to find them anyway. But if you let them hatch, you have an infestation on your hands. Not all flour has them, but some do and it's impossible to tell which is which until they hatch.","human_ref_B":"After dealing with flour bug infestation in the past, I now keep my AP flour and grains in a glass container and any extra or less used flour in the fridge (also keeps whole wheat, chick pea, nut flour from going rancid as fast).   Glass also makes it easier to see any potential bugs so you aren't pouring cereal into a bowl and realizing it is crawling with bugs after you've eaten half of it. 0\/10 do not recommend.","labels":0,"seconds_difference":12863.0,"score_ratio":2.0769230769}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcyyhhl","c_root_id_B":"hczwyi6","created_at_utc_A":1631725102,"created_at_utc_B":1631739059,"score_A":10,"score_B":27,"human_ref_A":"We had a moth problem in our pantry for a long time.  It was a fullblown outbreak so we had to toss anything dry and not airtight.  Different insects may need differently levels of treatment, however.  There are quality control measures typically implemented before flour is bagged and sent to the grocery store, but it's not infallible, and contamination still can infiltrate a flour bag (usually they aren't airtight) between the mill and your home.  Thus, our habit is to freeze any new bag of flour for at least 24 hours before opening - this should kill any stray bugs or larvae with the potential for an infestation.","human_ref_B":"After dealing with flour bug infestation in the past, I now keep my AP flour and grains in a glass container and any extra or less used flour in the fridge (also keeps whole wheat, chick pea, nut flour from going rancid as fast).   Glass also makes it easier to see any potential bugs so you aren't pouring cereal into a bowl and realizing it is crawling with bugs after you've eaten half of it. 0\/10 do not recommend.","labels":0,"seconds_difference":13957.0,"score_ratio":2.7}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczoysy","c_root_id_B":"hczwyi6","created_at_utc_A":1631735870,"created_at_utc_B":1631739059,"score_A":11,"score_B":27,"human_ref_A":"Store your flour with a bay leaf sitting on top of it and you won't have a problem with weavels or alternatively, store your flour in the freezer","human_ref_B":"After dealing with flour bug infestation in the past, I now keep my AP flour and grains in a glass container and any extra or less used flour in the fridge (also keeps whole wheat, chick pea, nut flour from going rancid as fast).   Glass also makes it easier to see any potential bugs so you aren't pouring cereal into a bowl and realizing it is crawling with bugs after you've eaten half of it. 0\/10 do not recommend.","labels":0,"seconds_difference":3189.0,"score_ratio":2.4545454545}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczwyi6","c_root_id_B":"hcz1b3g","created_at_utc_A":1631739059,"created_at_utc_B":1631726268,"score_A":27,"score_B":6,"human_ref_A":"After dealing with flour bug infestation in the past, I now keep my AP flour and grains in a glass container and any extra or less used flour in the fridge (also keeps whole wheat, chick pea, nut flour from going rancid as fast).   Glass also makes it easier to see any potential bugs so you aren't pouring cereal into a bowl and realizing it is crawling with bugs after you've eaten half of it. 0\/10 do not recommend.","human_ref_B":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","labels":1,"seconds_difference":12791.0,"score_ratio":4.5}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd1p3j5","c_root_id_B":"hczxlcu","created_at_utc_A":1631770876,"created_at_utc_B":1631739318,"score_A":22,"score_B":20,"human_ref_A":"Put a few bay leaves in the bag of your flour and try to store it as much as possible in airtight containers. The bugs find the bay leaf to be a strong scent to avoid. It won\u2019t harm your flour.","human_ref_B":"I've had a lot of problems with this, mostly flour bugs.  The real issue is that bringing one bag into the house with a bug problem quickly becomes every bag of flour\/pantry items having a bug problem.  I don't have a chest freezer to store all my flour, so I just put any new flour coming into the house into the freezer for 4-7 days before putting in the pantry (in a sealed container just to be safe).  You mentioned issues with moisture coming out of the freezer (which I sometimes have too), but if you put it into a plastic bag or container before freezing and just wipe down the outside after coming out of the freezer and let it hang out on the counter for a day or so, it should be ok.","labels":1,"seconds_difference":31558.0,"score_ratio":1.1}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczfg0b","c_root_id_B":"hd1p3j5","created_at_utc_A":1631732069,"created_at_utc_B":1631770876,"score_A":18,"score_B":22,"human_ref_A":"Sounds like weevils. I had a big problem with these when I lived in a hot and humid climate. Keeping the bag of flour in an oxo container helped. Did the same (or a ziploc) for other pantry grains - oatmeal, barley, bulgur, etc.  Moved to a dry climate and no longer an issue. Still have PTSD when I open that can of breadcrumbs that I haven\u2019t used in awhile\u2026  If it\u2019s just one, pick it out and use. More than that, toss\u2026and check out the rest of your pantry.","human_ref_B":"Put a few bay leaves in the bag of your flour and try to store it as much as possible in airtight containers. The bugs find the bay leaf to be a strong scent to avoid. It won\u2019t harm your flour.","labels":0,"seconds_difference":38807.0,"score_ratio":1.2222222222}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz7x9q","c_root_id_B":"hd1p3j5","created_at_utc_A":1631728977,"created_at_utc_B":1631770876,"score_A":16,"score_B":22,"human_ref_A":"Two folks mention weevils and pantry moths. I keep everything in glass and pitch whatever gets bugs. Storing excess large bags of flour can be problematic. I got dry bags usually used for kayaking and put bags of flour in them. Haven't had a problem yet.","human_ref_B":"Put a few bay leaves in the bag of your flour and try to store it as much as possible in airtight containers. The bugs find the bay leaf to be a strong scent to avoid. It won\u2019t harm your flour.","labels":0,"seconds_difference":41899.0,"score_ratio":1.375}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd1p3j5","c_root_id_B":"hd0gzsk","created_at_utc_A":1631770876,"created_at_utc_B":1631747863,"score_A":22,"score_B":18,"human_ref_A":"Put a few bay leaves in the bag of your flour and try to store it as much as possible in airtight containers. The bugs find the bay leaf to be a strong scent to avoid. It won\u2019t harm your flour.","human_ref_B":"Because I buy large bags of flour, I use two types of storage cannisters:      - plastic airtight container to store what I need over the next month      - large stainless steel containers with tight fitting stainless steel lids for the rest","labels":1,"seconds_difference":23013.0,"score_ratio":1.2222222222}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczk8gx","c_root_id_B":"hd1p3j5","created_at_utc_A":1631733998,"created_at_utc_B":1631770876,"score_A":14,"score_B":22,"human_ref_A":"My sugar, flour, and dry rice all live in containers that snap closed on all four sides. We've had fruit fly infestations in our kitchen before, and even when I've needed to ditch half of my dry goods for fear of them being the food source for the little bastards, those bins have held secure. Once I found something suspect in the rice bin, and chucked the lot, scrubbed the container and lid, then refilled with a new bag of rice.  So I guess my answer is nah, I don't tolerate bugs in my dry goods and consider the lot compromised. But I feel safe with storing opened bags of flour and sugar in well sealed containers.","human_ref_B":"Put a few bay leaves in the bag of your flour and try to store it as much as possible in airtight containers. The bugs find the bay leaf to be a strong scent to avoid. It won\u2019t harm your flour.","labels":0,"seconds_difference":36878.0,"score_ratio":1.5714285714}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz14wa","c_root_id_B":"hd1p3j5","created_at_utc_A":1631726196,"created_at_utc_B":1631770876,"score_A":13,"score_B":22,"human_ref_A":"Throw it out and check everything else. Bugs come in hoards, according to my experience. Realistically, if you realize that you may have eaten a few, you'll be fine, but I wouldn't just continue to eat them once I found out. My MIL keeps her flour in the fridge or freezer to prevent this problem. I don't, because there's no room in my fridge\/freezer and I think it's a little excessive, but I do try to use up my flour in a reasonable amount of time and have stopped buying giant bags that take me years to use. If it's brand new, return it.  Turns out, flour often contains weevil eggs. Apparently, there is no easy way for flour manufacturers to keep them out (I don't like that and I suspect it's just a money judgement more than anything else, but the fact remains that the manufacturers don't completely keep out weevil eggs). Eating the invisible weevil eggs is fine if you cook them and you wouldn't be able to find them anyway. But if you let them hatch, you have an infestation on your hands. Not all flour has them, but some do and it's impossible to tell which is which until they hatch.","human_ref_B":"Put a few bay leaves in the bag of your flour and try to store it as much as possible in airtight containers. The bugs find the bay leaf to be a strong scent to avoid. It won\u2019t harm your flour.","labels":0,"seconds_difference":44680.0,"score_ratio":1.6923076923}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcyyhhl","c_root_id_B":"hd1p3j5","created_at_utc_A":1631725102,"created_at_utc_B":1631770876,"score_A":10,"score_B":22,"human_ref_A":"We had a moth problem in our pantry for a long time.  It was a fullblown outbreak so we had to toss anything dry and not airtight.  Different insects may need differently levels of treatment, however.  There are quality control measures typically implemented before flour is bagged and sent to the grocery store, but it's not infallible, and contamination still can infiltrate a flour bag (usually they aren't airtight) between the mill and your home.  Thus, our habit is to freeze any new bag of flour for at least 24 hours before opening - this should kill any stray bugs or larvae with the potential for an infestation.","human_ref_B":"Put a few bay leaves in the bag of your flour and try to store it as much as possible in airtight containers. The bugs find the bay leaf to be a strong scent to avoid. It won\u2019t harm your flour.","labels":0,"seconds_difference":45774.0,"score_ratio":2.2}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd1p3j5","c_root_id_B":"hczoysy","created_at_utc_A":1631770876,"created_at_utc_B":1631735870,"score_A":22,"score_B":11,"human_ref_A":"Put a few bay leaves in the bag of your flour and try to store it as much as possible in airtight containers. The bugs find the bay leaf to be a strong scent to avoid. It won\u2019t harm your flour.","human_ref_B":"Store your flour with a bay leaf sitting on top of it and you won't have a problem with weavels or alternatively, store your flour in the freezer","labels":1,"seconds_difference":35006.0,"score_ratio":2.0}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd1p3j5","c_root_id_B":"hd0gqci","created_at_utc_A":1631770876,"created_at_utc_B":1631747740,"score_A":22,"score_B":9,"human_ref_A":"Put a few bay leaves in the bag of your flour and try to store it as much as possible in airtight containers. The bugs find the bay leaf to be a strong scent to avoid. It won\u2019t harm your flour.","human_ref_B":"Last time I went back to the store (it was purchased a couple days prior to use) . Apparently the whole shipment had been infested.   I believe that you can freeze or bake prior to storage. Perhaps a air sealer thing? (I'm blanking on the name)","labels":1,"seconds_difference":23136.0,"score_ratio":2.4444444444}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd14h8f","c_root_id_B":"hd1p3j5","created_at_utc_A":1631758982,"created_at_utc_B":1631770876,"score_A":10,"score_B":22,"human_ref_A":"Just adds protein. Lol","human_ref_B":"Put a few bay leaves in the bag of your flour and try to store it as much as possible in airtight containers. The bugs find the bay leaf to be a strong scent to avoid. It won\u2019t harm your flour.","labels":0,"seconds_difference":11894.0,"score_ratio":2.2}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0qyup","c_root_id_B":"hd1p3j5","created_at_utc_A":1631752617,"created_at_utc_B":1631770876,"score_A":7,"score_B":22,"human_ref_A":"I always keep my flour in the fridge at all times unless using it. It seems to be the best way to avoid bugs.","human_ref_B":"Put a few bay leaves in the bag of your flour and try to store it as much as possible in airtight containers. The bugs find the bay leaf to be a strong scent to avoid. It won\u2019t harm your flour.","labels":0,"seconds_difference":18259.0,"score_ratio":3.1428571429}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz1b3g","c_root_id_B":"hd1p3j5","created_at_utc_A":1631726268,"created_at_utc_B":1631770876,"score_A":6,"score_B":22,"human_ref_A":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","human_ref_B":"Put a few bay leaves in the bag of your flour and try to store it as much as possible in airtight containers. The bugs find the bay leaf to be a strong scent to avoid. It won\u2019t harm your flour.","labels":0,"seconds_difference":44608.0,"score_ratio":3.6666666667}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd1p3j5","c_root_id_B":"hd00589","created_at_utc_A":1631770876,"created_at_utc_B":1631740365,"score_A":22,"score_B":6,"human_ref_A":"Put a few bay leaves in the bag of your flour and try to store it as much as possible in airtight containers. The bugs find the bay leaf to be a strong scent to avoid. It won\u2019t harm your flour.","human_ref_B":"I use these and they\u2019re pretty good. Vtopmart Airtight Food Storage... https:\/\/www.amazon.com\/dp\/B086MBLCF3?ref=ppx_pop_mob_ap_share","labels":1,"seconds_difference":30511.0,"score_ratio":3.6666666667}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd145qc","c_root_id_B":"hd1p3j5","created_at_utc_A":1631758828,"created_at_utc_B":1631770876,"score_A":7,"score_B":22,"human_ref_A":"I use recycled canisters from different snacks from Sam's.  They are great","human_ref_B":"Put a few bay leaves in the bag of your flour and try to store it as much as possible in airtight containers. The bugs find the bay leaf to be a strong scent to avoid. It won\u2019t harm your flour.","labels":0,"seconds_difference":12048.0,"score_ratio":3.1428571429}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczxlcu","c_root_id_B":"hczfg0b","created_at_utc_A":1631739318,"created_at_utc_B":1631732069,"score_A":20,"score_B":18,"human_ref_A":"I've had a lot of problems with this, mostly flour bugs.  The real issue is that bringing one bag into the house with a bug problem quickly becomes every bag of flour\/pantry items having a bug problem.  I don't have a chest freezer to store all my flour, so I just put any new flour coming into the house into the freezer for 4-7 days before putting in the pantry (in a sealed container just to be safe).  You mentioned issues with moisture coming out of the freezer (which I sometimes have too), but if you put it into a plastic bag or container before freezing and just wipe down the outside after coming out of the freezer and let it hang out on the counter for a day or so, it should be ok.","human_ref_B":"Sounds like weevils. I had a big problem with these when I lived in a hot and humid climate. Keeping the bag of flour in an oxo container helped. Did the same (or a ziploc) for other pantry grains - oatmeal, barley, bulgur, etc.  Moved to a dry climate and no longer an issue. Still have PTSD when I open that can of breadcrumbs that I haven\u2019t used in awhile\u2026  If it\u2019s just one, pick it out and use. More than that, toss\u2026and check out the rest of your pantry.","labels":1,"seconds_difference":7249.0,"score_ratio":1.1111111111}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz7x9q","c_root_id_B":"hczxlcu","created_at_utc_A":1631728977,"created_at_utc_B":1631739318,"score_A":16,"score_B":20,"human_ref_A":"Two folks mention weevils and pantry moths. I keep everything in glass and pitch whatever gets bugs. Storing excess large bags of flour can be problematic. I got dry bags usually used for kayaking and put bags of flour in them. Haven't had a problem yet.","human_ref_B":"I've had a lot of problems with this, mostly flour bugs.  The real issue is that bringing one bag into the house with a bug problem quickly becomes every bag of flour\/pantry items having a bug problem.  I don't have a chest freezer to store all my flour, so I just put any new flour coming into the house into the freezer for 4-7 days before putting in the pantry (in a sealed container just to be safe).  You mentioned issues with moisture coming out of the freezer (which I sometimes have too), but if you put it into a plastic bag or container before freezing and just wipe down the outside after coming out of the freezer and let it hang out on the counter for a day or so, it should be ok.","labels":0,"seconds_difference":10341.0,"score_ratio":1.25}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczk8gx","c_root_id_B":"hczxlcu","created_at_utc_A":1631733998,"created_at_utc_B":1631739318,"score_A":14,"score_B":20,"human_ref_A":"My sugar, flour, and dry rice all live in containers that snap closed on all four sides. We've had fruit fly infestations in our kitchen before, and even when I've needed to ditch half of my dry goods for fear of them being the food source for the little bastards, those bins have held secure. Once I found something suspect in the rice bin, and chucked the lot, scrubbed the container and lid, then refilled with a new bag of rice.  So I guess my answer is nah, I don't tolerate bugs in my dry goods and consider the lot compromised. But I feel safe with storing opened bags of flour and sugar in well sealed containers.","human_ref_B":"I've had a lot of problems with this, mostly flour bugs.  The real issue is that bringing one bag into the house with a bug problem quickly becomes every bag of flour\/pantry items having a bug problem.  I don't have a chest freezer to store all my flour, so I just put any new flour coming into the house into the freezer for 4-7 days before putting in the pantry (in a sealed container just to be safe).  You mentioned issues with moisture coming out of the freezer (which I sometimes have too), but if you put it into a plastic bag or container before freezing and just wipe down the outside after coming out of the freezer and let it hang out on the counter for a day or so, it should be ok.","labels":0,"seconds_difference":5320.0,"score_ratio":1.4285714286}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz14wa","c_root_id_B":"hczxlcu","created_at_utc_A":1631726196,"created_at_utc_B":1631739318,"score_A":13,"score_B":20,"human_ref_A":"Throw it out and check everything else. Bugs come in hoards, according to my experience. Realistically, if you realize that you may have eaten a few, you'll be fine, but I wouldn't just continue to eat them once I found out. My MIL keeps her flour in the fridge or freezer to prevent this problem. I don't, because there's no room in my fridge\/freezer and I think it's a little excessive, but I do try to use up my flour in a reasonable amount of time and have stopped buying giant bags that take me years to use. If it's brand new, return it.  Turns out, flour often contains weevil eggs. Apparently, there is no easy way for flour manufacturers to keep them out (I don't like that and I suspect it's just a money judgement more than anything else, but the fact remains that the manufacturers don't completely keep out weevil eggs). Eating the invisible weevil eggs is fine if you cook them and you wouldn't be able to find them anyway. But if you let them hatch, you have an infestation on your hands. Not all flour has them, but some do and it's impossible to tell which is which until they hatch.","human_ref_B":"I've had a lot of problems with this, mostly flour bugs.  The real issue is that bringing one bag into the house with a bug problem quickly becomes every bag of flour\/pantry items having a bug problem.  I don't have a chest freezer to store all my flour, so I just put any new flour coming into the house into the freezer for 4-7 days before putting in the pantry (in a sealed container just to be safe).  You mentioned issues with moisture coming out of the freezer (which I sometimes have too), but if you put it into a plastic bag or container before freezing and just wipe down the outside after coming out of the freezer and let it hang out on the counter for a day or so, it should be ok.","labels":0,"seconds_difference":13122.0,"score_ratio":1.5384615385}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcyyhhl","c_root_id_B":"hczxlcu","created_at_utc_A":1631725102,"created_at_utc_B":1631739318,"score_A":10,"score_B":20,"human_ref_A":"We had a moth problem in our pantry for a long time.  It was a fullblown outbreak so we had to toss anything dry and not airtight.  Different insects may need differently levels of treatment, however.  There are quality control measures typically implemented before flour is bagged and sent to the grocery store, but it's not infallible, and contamination still can infiltrate a flour bag (usually they aren't airtight) between the mill and your home.  Thus, our habit is to freeze any new bag of flour for at least 24 hours before opening - this should kill any stray bugs or larvae with the potential for an infestation.","human_ref_B":"I've had a lot of problems with this, mostly flour bugs.  The real issue is that bringing one bag into the house with a bug problem quickly becomes every bag of flour\/pantry items having a bug problem.  I don't have a chest freezer to store all my flour, so I just put any new flour coming into the house into the freezer for 4-7 days before putting in the pantry (in a sealed container just to be safe).  You mentioned issues with moisture coming out of the freezer (which I sometimes have too), but if you put it into a plastic bag or container before freezing and just wipe down the outside after coming out of the freezer and let it hang out on the counter for a day or so, it should be ok.","labels":0,"seconds_difference":14216.0,"score_ratio":2.0}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczoysy","c_root_id_B":"hczxlcu","created_at_utc_A":1631735870,"created_at_utc_B":1631739318,"score_A":11,"score_B":20,"human_ref_A":"Store your flour with a bay leaf sitting on top of it and you won't have a problem with weavels or alternatively, store your flour in the freezer","human_ref_B":"I've had a lot of problems with this, mostly flour bugs.  The real issue is that bringing one bag into the house with a bug problem quickly becomes every bag of flour\/pantry items having a bug problem.  I don't have a chest freezer to store all my flour, so I just put any new flour coming into the house into the freezer for 4-7 days before putting in the pantry (in a sealed container just to be safe).  You mentioned issues with moisture coming out of the freezer (which I sometimes have too), but if you put it into a plastic bag or container before freezing and just wipe down the outside after coming out of the freezer and let it hang out on the counter for a day or so, it should be ok.","labels":0,"seconds_difference":3448.0,"score_ratio":1.8181818182}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz1b3g","c_root_id_B":"hczxlcu","created_at_utc_A":1631726268,"created_at_utc_B":1631739318,"score_A":6,"score_B":20,"human_ref_A":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","human_ref_B":"I've had a lot of problems with this, mostly flour bugs.  The real issue is that bringing one bag into the house with a bug problem quickly becomes every bag of flour\/pantry items having a bug problem.  I don't have a chest freezer to store all my flour, so I just put any new flour coming into the house into the freezer for 4-7 days before putting in the pantry (in a sealed container just to be safe).  You mentioned issues with moisture coming out of the freezer (which I sometimes have too), but if you put it into a plastic bag or container before freezing and just wipe down the outside after coming out of the freezer and let it hang out on the counter for a day or so, it should be ok.","labels":0,"seconds_difference":13050.0,"score_ratio":3.3333333333}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd1x19h","c_root_id_B":"hcz7x9q","created_at_utc_A":1631777166,"created_at_utc_B":1631728977,"score_A":18,"score_B":16,"human_ref_A":"Honestly I've never once had bugs in my flour and I don't understand how so many people have that problem","human_ref_B":"Two folks mention weevils and pantry moths. I keep everything in glass and pitch whatever gets bugs. Storing excess large bags of flour can be problematic. I got dry bags usually used for kayaking and put bags of flour in them. Haven't had a problem yet.","labels":1,"seconds_difference":48189.0,"score_ratio":1.125}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd1x19h","c_root_id_B":"hczk8gx","created_at_utc_A":1631777166,"created_at_utc_B":1631733998,"score_A":18,"score_B":14,"human_ref_A":"Honestly I've never once had bugs in my flour and I don't understand how so many people have that problem","human_ref_B":"My sugar, flour, and dry rice all live in containers that snap closed on all four sides. We've had fruit fly infestations in our kitchen before, and even when I've needed to ditch half of my dry goods for fear of them being the food source for the little bastards, those bins have held secure. Once I found something suspect in the rice bin, and chucked the lot, scrubbed the container and lid, then refilled with a new bag of rice.  So I guess my answer is nah, I don't tolerate bugs in my dry goods and consider the lot compromised. But I feel safe with storing opened bags of flour and sugar in well sealed containers.","labels":1,"seconds_difference":43168.0,"score_ratio":1.2857142857}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz14wa","c_root_id_B":"hd1x19h","created_at_utc_A":1631726196,"created_at_utc_B":1631777166,"score_A":13,"score_B":18,"human_ref_A":"Throw it out and check everything else. Bugs come in hoards, according to my experience. Realistically, if you realize that you may have eaten a few, you'll be fine, but I wouldn't just continue to eat them once I found out. My MIL keeps her flour in the fridge or freezer to prevent this problem. I don't, because there's no room in my fridge\/freezer and I think it's a little excessive, but I do try to use up my flour in a reasonable amount of time and have stopped buying giant bags that take me years to use. If it's brand new, return it.  Turns out, flour often contains weevil eggs. Apparently, there is no easy way for flour manufacturers to keep them out (I don't like that and I suspect it's just a money judgement more than anything else, but the fact remains that the manufacturers don't completely keep out weevil eggs). Eating the invisible weevil eggs is fine if you cook them and you wouldn't be able to find them anyway. But if you let them hatch, you have an infestation on your hands. Not all flour has them, but some do and it's impossible to tell which is which until they hatch.","human_ref_B":"Honestly I've never once had bugs in my flour and I don't understand how so many people have that problem","labels":0,"seconds_difference":50970.0,"score_ratio":1.3846153846}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcyyhhl","c_root_id_B":"hd1x19h","created_at_utc_A":1631725102,"created_at_utc_B":1631777166,"score_A":10,"score_B":18,"human_ref_A":"We had a moth problem in our pantry for a long time.  It was a fullblown outbreak so we had to toss anything dry and not airtight.  Different insects may need differently levels of treatment, however.  There are quality control measures typically implemented before flour is bagged and sent to the grocery store, but it's not infallible, and contamination still can infiltrate a flour bag (usually they aren't airtight) between the mill and your home.  Thus, our habit is to freeze any new bag of flour for at least 24 hours before opening - this should kill any stray bugs or larvae with the potential for an infestation.","human_ref_B":"Honestly I've never once had bugs in my flour and I don't understand how so many people have that problem","labels":0,"seconds_difference":52064.0,"score_ratio":1.8}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd1x19h","c_root_id_B":"hczoysy","created_at_utc_A":1631777166,"created_at_utc_B":1631735870,"score_A":18,"score_B":11,"human_ref_A":"Honestly I've never once had bugs in my flour and I don't understand how so many people have that problem","human_ref_B":"Store your flour with a bay leaf sitting on top of it and you won't have a problem with weavels or alternatively, store your flour in the freezer","labels":1,"seconds_difference":41296.0,"score_ratio":1.6363636364}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0gqci","c_root_id_B":"hd1x19h","created_at_utc_A":1631747740,"created_at_utc_B":1631777166,"score_A":9,"score_B":18,"human_ref_A":"Last time I went back to the store (it was purchased a couple days prior to use) . Apparently the whole shipment had been infested.   I believe that you can freeze or bake prior to storage. Perhaps a air sealer thing? (I'm blanking on the name)","human_ref_B":"Honestly I've never once had bugs in my flour and I don't understand how so many people have that problem","labels":0,"seconds_difference":29426.0,"score_ratio":2.0}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd14h8f","c_root_id_B":"hd1x19h","created_at_utc_A":1631758982,"created_at_utc_B":1631777166,"score_A":10,"score_B":18,"human_ref_A":"Just adds protein. Lol","human_ref_B":"Honestly I've never once had bugs in my flour and I don't understand how so many people have that problem","labels":0,"seconds_difference":18184.0,"score_ratio":1.8}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd1x19h","c_root_id_B":"hd0qyup","created_at_utc_A":1631777166,"created_at_utc_B":1631752617,"score_A":18,"score_B":7,"human_ref_A":"Honestly I've never once had bugs in my flour and I don't understand how so many people have that problem","human_ref_B":"I always keep my flour in the fridge at all times unless using it. It seems to be the best way to avoid bugs.","labels":1,"seconds_difference":24549.0,"score_ratio":2.5714285714}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz1b3g","c_root_id_B":"hd1x19h","created_at_utc_A":1631726268,"created_at_utc_B":1631777166,"score_A":6,"score_B":18,"human_ref_A":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","human_ref_B":"Honestly I've never once had bugs in my flour and I don't understand how so many people have that problem","labels":0,"seconds_difference":50898.0,"score_ratio":3.0}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd00589","c_root_id_B":"hd1x19h","created_at_utc_A":1631740365,"created_at_utc_B":1631777166,"score_A":6,"score_B":18,"human_ref_A":"I use these and they\u2019re pretty good. Vtopmart Airtight Food Storage... https:\/\/www.amazon.com\/dp\/B086MBLCF3?ref=ppx_pop_mob_ap_share","human_ref_B":"Honestly I've never once had bugs in my flour and I don't understand how so many people have that problem","labels":0,"seconds_difference":36801.0,"score_ratio":3.0}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd145qc","c_root_id_B":"hd1x19h","created_at_utc_A":1631758828,"created_at_utc_B":1631777166,"score_A":7,"score_B":18,"human_ref_A":"I use recycled canisters from different snacks from Sam's.  They are great","human_ref_B":"Honestly I've never once had bugs in my flour and I don't understand how so many people have that problem","labels":0,"seconds_difference":18338.0,"score_ratio":2.5714285714}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczfg0b","c_root_id_B":"hcz7x9q","created_at_utc_A":1631732069,"created_at_utc_B":1631728977,"score_A":18,"score_B":16,"human_ref_A":"Sounds like weevils. I had a big problem with these when I lived in a hot and humid climate. Keeping the bag of flour in an oxo container helped. Did the same (or a ziploc) for other pantry grains - oatmeal, barley, bulgur, etc.  Moved to a dry climate and no longer an issue. Still have PTSD when I open that can of breadcrumbs that I haven\u2019t used in awhile\u2026  If it\u2019s just one, pick it out and use. More than that, toss\u2026and check out the rest of your pantry.","human_ref_B":"Two folks mention weevils and pantry moths. I keep everything in glass and pitch whatever gets bugs. Storing excess large bags of flour can be problematic. I got dry bags usually used for kayaking and put bags of flour in them. Haven't had a problem yet.","labels":1,"seconds_difference":3092.0,"score_ratio":1.125}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczfg0b","c_root_id_B":"hcz14wa","created_at_utc_A":1631732069,"created_at_utc_B":1631726196,"score_A":18,"score_B":13,"human_ref_A":"Sounds like weevils. I had a big problem with these when I lived in a hot and humid climate. Keeping the bag of flour in an oxo container helped. Did the same (or a ziploc) for other pantry grains - oatmeal, barley, bulgur, etc.  Moved to a dry climate and no longer an issue. Still have PTSD when I open that can of breadcrumbs that I haven\u2019t used in awhile\u2026  If it\u2019s just one, pick it out and use. More than that, toss\u2026and check out the rest of your pantry.","human_ref_B":"Throw it out and check everything else. Bugs come in hoards, according to my experience. Realistically, if you realize that you may have eaten a few, you'll be fine, but I wouldn't just continue to eat them once I found out. My MIL keeps her flour in the fridge or freezer to prevent this problem. I don't, because there's no room in my fridge\/freezer and I think it's a little excessive, but I do try to use up my flour in a reasonable amount of time and have stopped buying giant bags that take me years to use. If it's brand new, return it.  Turns out, flour often contains weevil eggs. Apparently, there is no easy way for flour manufacturers to keep them out (I don't like that and I suspect it's just a money judgement more than anything else, but the fact remains that the manufacturers don't completely keep out weevil eggs). Eating the invisible weevil eggs is fine if you cook them and you wouldn't be able to find them anyway. But if you let them hatch, you have an infestation on your hands. Not all flour has them, but some do and it's impossible to tell which is which until they hatch.","labels":1,"seconds_difference":5873.0,"score_ratio":1.3846153846}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczfg0b","c_root_id_B":"hcyyhhl","created_at_utc_A":1631732069,"created_at_utc_B":1631725102,"score_A":18,"score_B":10,"human_ref_A":"Sounds like weevils. I had a big problem with these when I lived in a hot and humid climate. Keeping the bag of flour in an oxo container helped. Did the same (or a ziploc) for other pantry grains - oatmeal, barley, bulgur, etc.  Moved to a dry climate and no longer an issue. Still have PTSD when I open that can of breadcrumbs that I haven\u2019t used in awhile\u2026  If it\u2019s just one, pick it out and use. More than that, toss\u2026and check out the rest of your pantry.","human_ref_B":"We had a moth problem in our pantry for a long time.  It was a fullblown outbreak so we had to toss anything dry and not airtight.  Different insects may need differently levels of treatment, however.  There are quality control measures typically implemented before flour is bagged and sent to the grocery store, but it's not infallible, and contamination still can infiltrate a flour bag (usually they aren't airtight) between the mill and your home.  Thus, our habit is to freeze any new bag of flour for at least 24 hours before opening - this should kill any stray bugs or larvae with the potential for an infestation.","labels":1,"seconds_difference":6967.0,"score_ratio":1.8}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczfg0b","c_root_id_B":"hcz1b3g","created_at_utc_A":1631732069,"created_at_utc_B":1631726268,"score_A":18,"score_B":6,"human_ref_A":"Sounds like weevils. I had a big problem with these when I lived in a hot and humid climate. Keeping the bag of flour in an oxo container helped. Did the same (or a ziploc) for other pantry grains - oatmeal, barley, bulgur, etc.  Moved to a dry climate and no longer an issue. Still have PTSD when I open that can of breadcrumbs that I haven\u2019t used in awhile\u2026  If it\u2019s just one, pick it out and use. More than that, toss\u2026and check out the rest of your pantry.","human_ref_B":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","labels":1,"seconds_difference":5801.0,"score_ratio":3.0}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz7x9q","c_root_id_B":"hd0gzsk","created_at_utc_A":1631728977,"created_at_utc_B":1631747863,"score_A":16,"score_B":18,"human_ref_A":"Two folks mention weevils and pantry moths. I keep everything in glass and pitch whatever gets bugs. Storing excess large bags of flour can be problematic. I got dry bags usually used for kayaking and put bags of flour in them. Haven't had a problem yet.","human_ref_B":"Because I buy large bags of flour, I use two types of storage cannisters:      - plastic airtight container to store what I need over the next month      - large stainless steel containers with tight fitting stainless steel lids for the rest","labels":0,"seconds_difference":18886.0,"score_ratio":1.125}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz14wa","c_root_id_B":"hcz7x9q","created_at_utc_A":1631726196,"created_at_utc_B":1631728977,"score_A":13,"score_B":16,"human_ref_A":"Throw it out and check everything else. Bugs come in hoards, according to my experience. Realistically, if you realize that you may have eaten a few, you'll be fine, but I wouldn't just continue to eat them once I found out. My MIL keeps her flour in the fridge or freezer to prevent this problem. I don't, because there's no room in my fridge\/freezer and I think it's a little excessive, but I do try to use up my flour in a reasonable amount of time and have stopped buying giant bags that take me years to use. If it's brand new, return it.  Turns out, flour often contains weevil eggs. Apparently, there is no easy way for flour manufacturers to keep them out (I don't like that and I suspect it's just a money judgement more than anything else, but the fact remains that the manufacturers don't completely keep out weevil eggs). Eating the invisible weevil eggs is fine if you cook them and you wouldn't be able to find them anyway. But if you let them hatch, you have an infestation on your hands. Not all flour has them, but some do and it's impossible to tell which is which until they hatch.","human_ref_B":"Two folks mention weevils and pantry moths. I keep everything in glass and pitch whatever gets bugs. Storing excess large bags of flour can be problematic. I got dry bags usually used for kayaking and put bags of flour in them. Haven't had a problem yet.","labels":0,"seconds_difference":2781.0,"score_ratio":1.2307692308}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz7x9q","c_root_id_B":"hcyyhhl","created_at_utc_A":1631728977,"created_at_utc_B":1631725102,"score_A":16,"score_B":10,"human_ref_A":"Two folks mention weevils and pantry moths. I keep everything in glass and pitch whatever gets bugs. Storing excess large bags of flour can be problematic. I got dry bags usually used for kayaking and put bags of flour in them. Haven't had a problem yet.","human_ref_B":"We had a moth problem in our pantry for a long time.  It was a fullblown outbreak so we had to toss anything dry and not airtight.  Different insects may need differently levels of treatment, however.  There are quality control measures typically implemented before flour is bagged and sent to the grocery store, but it's not infallible, and contamination still can infiltrate a flour bag (usually they aren't airtight) between the mill and your home.  Thus, our habit is to freeze any new bag of flour for at least 24 hours before opening - this should kill any stray bugs or larvae with the potential for an infestation.","labels":1,"seconds_difference":3875.0,"score_ratio":1.6}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz7x9q","c_root_id_B":"hcz1b3g","created_at_utc_A":1631728977,"created_at_utc_B":1631726268,"score_A":16,"score_B":6,"human_ref_A":"Two folks mention weevils and pantry moths. I keep everything in glass and pitch whatever gets bugs. Storing excess large bags of flour can be problematic. I got dry bags usually used for kayaking and put bags of flour in them. Haven't had a problem yet.","human_ref_B":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","labels":1,"seconds_difference":2709.0,"score_ratio":2.6666666667}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0gzsk","c_root_id_B":"hczk8gx","created_at_utc_A":1631747863,"created_at_utc_B":1631733998,"score_A":18,"score_B":14,"human_ref_A":"Because I buy large bags of flour, I use two types of storage cannisters:      - plastic airtight container to store what I need over the next month      - large stainless steel containers with tight fitting stainless steel lids for the rest","human_ref_B":"My sugar, flour, and dry rice all live in containers that snap closed on all four sides. We've had fruit fly infestations in our kitchen before, and even when I've needed to ditch half of my dry goods for fear of them being the food source for the little bastards, those bins have held secure. Once I found something suspect in the rice bin, and chucked the lot, scrubbed the container and lid, then refilled with a new bag of rice.  So I guess my answer is nah, I don't tolerate bugs in my dry goods and consider the lot compromised. But I feel safe with storing opened bags of flour and sugar in well sealed containers.","labels":1,"seconds_difference":13865.0,"score_ratio":1.2857142857}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz14wa","c_root_id_B":"hd0gzsk","created_at_utc_A":1631726196,"created_at_utc_B":1631747863,"score_A":13,"score_B":18,"human_ref_A":"Throw it out and check everything else. Bugs come in hoards, according to my experience. Realistically, if you realize that you may have eaten a few, you'll be fine, but I wouldn't just continue to eat them once I found out. My MIL keeps her flour in the fridge or freezer to prevent this problem. I don't, because there's no room in my fridge\/freezer and I think it's a little excessive, but I do try to use up my flour in a reasonable amount of time and have stopped buying giant bags that take me years to use. If it's brand new, return it.  Turns out, flour often contains weevil eggs. Apparently, there is no easy way for flour manufacturers to keep them out (I don't like that and I suspect it's just a money judgement more than anything else, but the fact remains that the manufacturers don't completely keep out weevil eggs). Eating the invisible weevil eggs is fine if you cook them and you wouldn't be able to find them anyway. But if you let them hatch, you have an infestation on your hands. Not all flour has them, but some do and it's impossible to tell which is which until they hatch.","human_ref_B":"Because I buy large bags of flour, I use two types of storage cannisters:      - plastic airtight container to store what I need over the next month      - large stainless steel containers with tight fitting stainless steel lids for the rest","labels":0,"seconds_difference":21667.0,"score_ratio":1.3846153846}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0gzsk","c_root_id_B":"hcyyhhl","created_at_utc_A":1631747863,"created_at_utc_B":1631725102,"score_A":18,"score_B":10,"human_ref_A":"Because I buy large bags of flour, I use two types of storage cannisters:      - plastic airtight container to store what I need over the next month      - large stainless steel containers with tight fitting stainless steel lids for the rest","human_ref_B":"We had a moth problem in our pantry for a long time.  It was a fullblown outbreak so we had to toss anything dry and not airtight.  Different insects may need differently levels of treatment, however.  There are quality control measures typically implemented before flour is bagged and sent to the grocery store, but it's not infallible, and contamination still can infiltrate a flour bag (usually they aren't airtight) between the mill and your home.  Thus, our habit is to freeze any new bag of flour for at least 24 hours before opening - this should kill any stray bugs or larvae with the potential for an infestation.","labels":1,"seconds_difference":22761.0,"score_ratio":1.8}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczoysy","c_root_id_B":"hd0gzsk","created_at_utc_A":1631735870,"created_at_utc_B":1631747863,"score_A":11,"score_B":18,"human_ref_A":"Store your flour with a bay leaf sitting on top of it and you won't have a problem with weavels or alternatively, store your flour in the freezer","human_ref_B":"Because I buy large bags of flour, I use two types of storage cannisters:      - plastic airtight container to store what I need over the next month      - large stainless steel containers with tight fitting stainless steel lids for the rest","labels":0,"seconds_difference":11993.0,"score_ratio":1.6363636364}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0gzsk","c_root_id_B":"hd0gqci","created_at_utc_A":1631747863,"created_at_utc_B":1631747740,"score_A":18,"score_B":9,"human_ref_A":"Because I buy large bags of flour, I use two types of storage cannisters:      - plastic airtight container to store what I need over the next month      - large stainless steel containers with tight fitting stainless steel lids for the rest","human_ref_B":"Last time I went back to the store (it was purchased a couple days prior to use) . Apparently the whole shipment had been infested.   I believe that you can freeze or bake prior to storage. Perhaps a air sealer thing? (I'm blanking on the name)","labels":1,"seconds_difference":123.0,"score_ratio":2.0}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz1b3g","c_root_id_B":"hd0gzsk","created_at_utc_A":1631726268,"created_at_utc_B":1631747863,"score_A":6,"score_B":18,"human_ref_A":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","human_ref_B":"Because I buy large bags of flour, I use two types of storage cannisters:      - plastic airtight container to store what I need over the next month      - large stainless steel containers with tight fitting stainless steel lids for the rest","labels":0,"seconds_difference":21595.0,"score_ratio":3.0}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd00589","c_root_id_B":"hd0gzsk","created_at_utc_A":1631740365,"created_at_utc_B":1631747863,"score_A":6,"score_B":18,"human_ref_A":"I use these and they\u2019re pretty good. Vtopmart Airtight Food Storage... https:\/\/www.amazon.com\/dp\/B086MBLCF3?ref=ppx_pop_mob_ap_share","human_ref_B":"Because I buy large bags of flour, I use two types of storage cannisters:      - plastic airtight container to store what I need over the next month      - large stainless steel containers with tight fitting stainless steel lids for the rest","labels":0,"seconds_difference":7498.0,"score_ratio":3.0}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz14wa","c_root_id_B":"hczk8gx","created_at_utc_A":1631726196,"created_at_utc_B":1631733998,"score_A":13,"score_B":14,"human_ref_A":"Throw it out and check everything else. Bugs come in hoards, according to my experience. Realistically, if you realize that you may have eaten a few, you'll be fine, but I wouldn't just continue to eat them once I found out. My MIL keeps her flour in the fridge or freezer to prevent this problem. I don't, because there's no room in my fridge\/freezer and I think it's a little excessive, but I do try to use up my flour in a reasonable amount of time and have stopped buying giant bags that take me years to use. If it's brand new, return it.  Turns out, flour often contains weevil eggs. Apparently, there is no easy way for flour manufacturers to keep them out (I don't like that and I suspect it's just a money judgement more than anything else, but the fact remains that the manufacturers don't completely keep out weevil eggs). Eating the invisible weevil eggs is fine if you cook them and you wouldn't be able to find them anyway. But if you let them hatch, you have an infestation on your hands. Not all flour has them, but some do and it's impossible to tell which is which until they hatch.","human_ref_B":"My sugar, flour, and dry rice all live in containers that snap closed on all four sides. We've had fruit fly infestations in our kitchen before, and even when I've needed to ditch half of my dry goods for fear of them being the food source for the little bastards, those bins have held secure. Once I found something suspect in the rice bin, and chucked the lot, scrubbed the container and lid, then refilled with a new bag of rice.  So I guess my answer is nah, I don't tolerate bugs in my dry goods and consider the lot compromised. But I feel safe with storing opened bags of flour and sugar in well sealed containers.","labels":0,"seconds_difference":7802.0,"score_ratio":1.0769230769}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczk8gx","c_root_id_B":"hcyyhhl","created_at_utc_A":1631733998,"created_at_utc_B":1631725102,"score_A":14,"score_B":10,"human_ref_A":"My sugar, flour, and dry rice all live in containers that snap closed on all four sides. We've had fruit fly infestations in our kitchen before, and even when I've needed to ditch half of my dry goods for fear of them being the food source for the little bastards, those bins have held secure. Once I found something suspect in the rice bin, and chucked the lot, scrubbed the container and lid, then refilled with a new bag of rice.  So I guess my answer is nah, I don't tolerate bugs in my dry goods and consider the lot compromised. But I feel safe with storing opened bags of flour and sugar in well sealed containers.","human_ref_B":"We had a moth problem in our pantry for a long time.  It was a fullblown outbreak so we had to toss anything dry and not airtight.  Different insects may need differently levels of treatment, however.  There are quality control measures typically implemented before flour is bagged and sent to the grocery store, but it's not infallible, and contamination still can infiltrate a flour bag (usually they aren't airtight) between the mill and your home.  Thus, our habit is to freeze any new bag of flour for at least 24 hours before opening - this should kill any stray bugs or larvae with the potential for an infestation.","labels":1,"seconds_difference":8896.0,"score_ratio":1.4}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczk8gx","c_root_id_B":"hcz1b3g","created_at_utc_A":1631733998,"created_at_utc_B":1631726268,"score_A":14,"score_B":6,"human_ref_A":"My sugar, flour, and dry rice all live in containers that snap closed on all four sides. We've had fruit fly infestations in our kitchen before, and even when I've needed to ditch half of my dry goods for fear of them being the food source for the little bastards, those bins have held secure. Once I found something suspect in the rice bin, and chucked the lot, scrubbed the container and lid, then refilled with a new bag of rice.  So I guess my answer is nah, I don't tolerate bugs in my dry goods and consider the lot compromised. But I feel safe with storing opened bags of flour and sugar in well sealed containers.","human_ref_B":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","labels":1,"seconds_difference":7730.0,"score_ratio":2.3333333333}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcyyhhl","c_root_id_B":"hcz14wa","created_at_utc_A":1631725102,"created_at_utc_B":1631726196,"score_A":10,"score_B":13,"human_ref_A":"We had a moth problem in our pantry for a long time.  It was a fullblown outbreak so we had to toss anything dry and not airtight.  Different insects may need differently levels of treatment, however.  There are quality control measures typically implemented before flour is bagged and sent to the grocery store, but it's not infallible, and contamination still can infiltrate a flour bag (usually they aren't airtight) between the mill and your home.  Thus, our habit is to freeze any new bag of flour for at least 24 hours before opening - this should kill any stray bugs or larvae with the potential for an infestation.","human_ref_B":"Throw it out and check everything else. Bugs come in hoards, according to my experience. Realistically, if you realize that you may have eaten a few, you'll be fine, but I wouldn't just continue to eat them once I found out. My MIL keeps her flour in the fridge or freezer to prevent this problem. I don't, because there's no room in my fridge\/freezer and I think it's a little excessive, but I do try to use up my flour in a reasonable amount of time and have stopped buying giant bags that take me years to use. If it's brand new, return it.  Turns out, flour often contains weevil eggs. Apparently, there is no easy way for flour manufacturers to keep them out (I don't like that and I suspect it's just a money judgement more than anything else, but the fact remains that the manufacturers don't completely keep out weevil eggs). Eating the invisible weevil eggs is fine if you cook them and you wouldn't be able to find them anyway. But if you let them hatch, you have an infestation on your hands. Not all flour has them, but some do and it's impossible to tell which is which until they hatch.","labels":0,"seconds_difference":1094.0,"score_ratio":1.3}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcyyhhl","c_root_id_B":"hczoysy","created_at_utc_A":1631725102,"created_at_utc_B":1631735870,"score_A":10,"score_B":11,"human_ref_A":"We had a moth problem in our pantry for a long time.  It was a fullblown outbreak so we had to toss anything dry and not airtight.  Different insects may need differently levels of treatment, however.  There are quality control measures typically implemented before flour is bagged and sent to the grocery store, but it's not infallible, and contamination still can infiltrate a flour bag (usually they aren't airtight) between the mill and your home.  Thus, our habit is to freeze any new bag of flour for at least 24 hours before opening - this should kill any stray bugs or larvae with the potential for an infestation.","human_ref_B":"Store your flour with a bay leaf sitting on top of it and you won't have a problem with weavels or alternatively, store your flour in the freezer","labels":0,"seconds_difference":10768.0,"score_ratio":1.1}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hczoysy","c_root_id_B":"hcz1b3g","created_at_utc_A":1631735870,"created_at_utc_B":1631726268,"score_A":11,"score_B":6,"human_ref_A":"Store your flour with a bay leaf sitting on top of it and you won't have a problem with weavels or alternatively, store your flour in the freezer","human_ref_B":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","labels":1,"seconds_difference":9602.0,"score_ratio":1.8333333333}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd14h8f","c_root_id_B":"hd0gqci","created_at_utc_A":1631758982,"created_at_utc_B":1631747740,"score_A":10,"score_B":9,"human_ref_A":"Just adds protein. Lol","human_ref_B":"Last time I went back to the store (it was purchased a couple days prior to use) . Apparently the whole shipment had been infested.   I believe that you can freeze or bake prior to storage. Perhaps a air sealer thing? (I'm blanking on the name)","labels":1,"seconds_difference":11242.0,"score_ratio":1.1111111111}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0gqci","c_root_id_B":"hcz1b3g","created_at_utc_A":1631747740,"created_at_utc_B":1631726268,"score_A":9,"score_B":6,"human_ref_A":"Last time I went back to the store (it was purchased a couple days prior to use) . Apparently the whole shipment had been infested.   I believe that you can freeze or bake prior to storage. Perhaps a air sealer thing? (I'm blanking on the name)","human_ref_B":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","labels":1,"seconds_difference":21472.0,"score_ratio":1.5}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd00589","c_root_id_B":"hd0gqci","created_at_utc_A":1631740365,"created_at_utc_B":1631747740,"score_A":6,"score_B":9,"human_ref_A":"I use these and they\u2019re pretty good. Vtopmart Airtight Food Storage... https:\/\/www.amazon.com\/dp\/B086MBLCF3?ref=ppx_pop_mob_ap_share","human_ref_B":"Last time I went back to the store (it was purchased a couple days prior to use) . Apparently the whole shipment had been infested.   I believe that you can freeze or bake prior to storage. Perhaps a air sealer thing? (I'm blanking on the name)","labels":0,"seconds_difference":7375.0,"score_ratio":1.5}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd14h8f","c_root_id_B":"hd0qyup","created_at_utc_A":1631758982,"created_at_utc_B":1631752617,"score_A":10,"score_B":7,"human_ref_A":"Just adds protein. Lol","human_ref_B":"I always keep my flour in the fridge at all times unless using it. It seems to be the best way to avoid bugs.","labels":1,"seconds_difference":6365.0,"score_ratio":1.4285714286}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd14h8f","c_root_id_B":"hcz1b3g","created_at_utc_A":1631758982,"created_at_utc_B":1631726268,"score_A":10,"score_B":6,"human_ref_A":"Just adds protein. Lol","human_ref_B":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","labels":1,"seconds_difference":32714.0,"score_ratio":1.6666666667}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd14h8f","c_root_id_B":"hd00589","created_at_utc_A":1631758982,"created_at_utc_B":1631740365,"score_A":10,"score_B":6,"human_ref_A":"Just adds protein. Lol","human_ref_B":"I use these and they\u2019re pretty good. Vtopmart Airtight Food Storage... https:\/\/www.amazon.com\/dp\/B086MBLCF3?ref=ppx_pop_mob_ap_share","labels":1,"seconds_difference":18617.0,"score_ratio":1.6666666667}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd14h8f","c_root_id_B":"hd145qc","created_at_utc_A":1631758982,"created_at_utc_B":1631758828,"score_A":10,"score_B":7,"human_ref_A":"Just adds protein. Lol","human_ref_B":"I use recycled canisters from different snacks from Sam's.  They are great","labels":1,"seconds_difference":154.0,"score_ratio":1.4285714286}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd0qyup","c_root_id_B":"hcz1b3g","created_at_utc_A":1631752617,"created_at_utc_B":1631726268,"score_A":7,"score_B":6,"human_ref_A":"I always keep my flour in the fridge at all times unless using it. It seems to be the best way to avoid bugs.","human_ref_B":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","labels":1,"seconds_difference":26349.0,"score_ratio":1.1666666667}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd00589","c_root_id_B":"hd0qyup","created_at_utc_A":1631740365,"created_at_utc_B":1631752617,"score_A":6,"score_B":7,"human_ref_A":"I use these and they\u2019re pretty good. Vtopmart Airtight Food Storage... https:\/\/www.amazon.com\/dp\/B086MBLCF3?ref=ppx_pop_mob_ap_share","human_ref_B":"I always keep my flour in the fridge at all times unless using it. It seems to be the best way to avoid bugs.","labels":0,"seconds_difference":12252.0,"score_ratio":1.1666666667}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hcz1b3g","c_root_id_B":"hd145qc","created_at_utc_A":1631726268,"created_at_utc_B":1631758828,"score_A":6,"score_B":7,"human_ref_A":"The directions in most recipes say sift the flour, this is one of the reasons. Flour bugs are attracted to flour, they are lots of places. You are pretty safe if it\u2019s only one n you throw the top layer out n don\u2019t find more. But throw out if you see more bugs.you can also freeze it to kill anymore bacteria or bugs. But you shouldn\u2019t use flour that\u2019s over a year old anyway.","human_ref_B":"I use recycled canisters from different snacks from Sam's.  They are great","labels":0,"seconds_difference":32560.0,"score_ratio":1.1666666667}
+{"post_id":"potmpw","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Bug-free flour So I found a bug in my flour the other day. A black speck moving, and it wasn't easy to spot cos my flour was whole wheat.  I'd like to ask, for home bakers and for bakeries:  \\- Should you expect your flour to be completely bug free? Is this too demanding?  \\- If you find a bug, should you throw everything away? Or should you tell yourself it's protein anyway?  \\- What if it was a brand new pack, vs some flour you've had opened for a while?  Thanks!","c_root_id_A":"hd145qc","c_root_id_B":"hd00589","created_at_utc_A":1631758828,"created_at_utc_B":1631740365,"score_A":7,"score_B":6,"human_ref_A":"I use recycled canisters from different snacks from Sam's.  They are great","human_ref_B":"I use these and they\u2019re pretty good. Vtopmart Airtight Food Storage... https:\/\/www.amazon.com\/dp\/B086MBLCF3?ref=ppx_pop_mob_ap_share","labels":1,"seconds_difference":18463.0,"score_ratio":1.1666666667}
+{"post_id":"xe234z","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Can you make a layer cake from a single 9\u201d springform pan by cutting in half? I\u2019m too cheap to buy multiple cake pans and don\u2019t have room in my shoebox apartment. If I bake a cake in a single springform, could I just cut it in half to make layers? I\u2019m terrible at cutting my partner is much more dexterous. My main concern is how this affects the batter and the cake bakes. Would I need to decrease the oven temperature but increase the bake time to prevent burning on the outside but ensure the middle cooks?  I might try and report back! But please let me know your thoughts if you can before I waste ingredients \ud83d\udc12","c_root_id_A":"ioebdkd","c_root_id_B":"ioesib3","created_at_utc_A":1663164000,"created_at_utc_B":1663170697,"score_A":13,"score_B":24,"human_ref_A":"Yup, I do this all the time. I usually cut mine into three layers (so two cuts) because I like thinner layers but you could do two if you like thicker layers of if your cakes aren't that high. A tip I learnt for when you're cutting cakes by hand so they may not end up entirely horizontal: cut a small V-shaped notch into the side of the cake with your knife, then cut your layers. That way it won't matter if your cut ends up being not completely horizontal because when putting the layers back together you line up the notches so your cake ends up level again","human_ref_B":"Yes, or you could just cook the two layers one after the other in the same pan.","labels":0,"seconds_difference":6697.0,"score_ratio":1.8461538462}
+{"post_id":"xe234z","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Can you make a layer cake from a single 9\u201d springform pan by cutting in half? I\u2019m too cheap to buy multiple cake pans and don\u2019t have room in my shoebox apartment. If I bake a cake in a single springform, could I just cut it in half to make layers? I\u2019m terrible at cutting my partner is much more dexterous. My main concern is how this affects the batter and the cake bakes. Would I need to decrease the oven temperature but increase the bake time to prevent burning on the outside but ensure the middle cooks?  I might try and report back! But please let me know your thoughts if you can before I waste ingredients \ud83d\udc12","c_root_id_A":"ioesib3","c_root_id_B":"ioedsm7","created_at_utc_A":1663170697,"created_at_utc_B":1663165020,"score_A":24,"score_B":10,"human_ref_A":"Yes, or you could just cook the two layers one after the other in the same pan.","human_ref_B":"Yes. You can also bake two layers separately.","labels":1,"seconds_difference":5677.0,"score_ratio":2.4}
+{"post_id":"xe234z","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Can you make a layer cake from a single 9\u201d springform pan by cutting in half? I\u2019m too cheap to buy multiple cake pans and don\u2019t have room in my shoebox apartment. If I bake a cake in a single springform, could I just cut it in half to make layers? I\u2019m terrible at cutting my partner is much more dexterous. My main concern is how this affects the batter and the cake bakes. Would I need to decrease the oven temperature but increase the bake time to prevent burning on the outside but ensure the middle cooks?  I might try and report back! But please let me know your thoughts if you can before I waste ingredients \ud83d\udc12","c_root_id_A":"ioesib3","c_root_id_B":"ioee46j","created_at_utc_A":1663170697,"created_at_utc_B":1663165154,"score_A":24,"score_B":7,"human_ref_A":"Yes, or you could just cook the two layers one after the other in the same pan.","human_ref_B":"Absolutely. Use the bottom of the cake as the top for frosting, since it's flattest and smoothest.","labels":1,"seconds_difference":5543.0,"score_ratio":3.4285714286}
+{"post_id":"xe234z","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Can you make a layer cake from a single 9\u201d springform pan by cutting in half? I\u2019m too cheap to buy multiple cake pans and don\u2019t have room in my shoebox apartment. If I bake a cake in a single springform, could I just cut it in half to make layers? I\u2019m terrible at cutting my partner is much more dexterous. My main concern is how this affects the batter and the cake bakes. Would I need to decrease the oven temperature but increase the bake time to prevent burning on the outside but ensure the middle cooks?  I might try and report back! But please let me know your thoughts if you can before I waste ingredients \ud83d\udc12","c_root_id_A":"ioes23v","c_root_id_B":"ioesib3","created_at_utc_A":1663170527,"created_at_utc_B":1663170697,"score_A":3,"score_B":24,"human_ref_A":"search for a \u201ccake wire slicer\u201d - it is so much easier than using a knife","human_ref_B":"Yes, or you could just cook the two layers one after the other in the same pan.","labels":0,"seconds_difference":170.0,"score_ratio":8.0}
+{"post_id":"xe234z","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Can you make a layer cake from a single 9\u201d springform pan by cutting in half? I\u2019m too cheap to buy multiple cake pans and don\u2019t have room in my shoebox apartment. If I bake a cake in a single springform, could I just cut it in half to make layers? I\u2019m terrible at cutting my partner is much more dexterous. My main concern is how this affects the batter and the cake bakes. Would I need to decrease the oven temperature but increase the bake time to prevent burning on the outside but ensure the middle cooks?  I might try and report back! But please let me know your thoughts if you can before I waste ingredients \ud83d\udc12","c_root_id_A":"iofmr63","c_root_id_B":"ioee46j","created_at_utc_A":1663182427,"created_at_utc_B":1663165154,"score_A":10,"score_B":7,"human_ref_A":"Another option- Christina tosi has a method where she bakes one large sheet pan of cake, and then cuts it into multiple circular or squares and stacks then.","human_ref_B":"Absolutely. Use the bottom of the cake as the top for frosting, since it's flattest and smoothest.","labels":1,"seconds_difference":17273.0,"score_ratio":1.4285714286}
+{"post_id":"xe234z","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Can you make a layer cake from a single 9\u201d springform pan by cutting in half? I\u2019m too cheap to buy multiple cake pans and don\u2019t have room in my shoebox apartment. If I bake a cake in a single springform, could I just cut it in half to make layers? I\u2019m terrible at cutting my partner is much more dexterous. My main concern is how this affects the batter and the cake bakes. Would I need to decrease the oven temperature but increase the bake time to prevent burning on the outside but ensure the middle cooks?  I might try and report back! But please let me know your thoughts if you can before I waste ingredients \ud83d\udc12","c_root_id_A":"iofmnwg","c_root_id_B":"iofmr63","created_at_utc_A":1663182390,"created_at_utc_B":1663182427,"score_A":7,"score_B":10,"human_ref_A":"You _can_ bake the full batch of cake batter in one pan all at once,  but it will take a long time to bake, and the outside of the cake will likely be over baked and dry well before the inside of the cake is done.   Also, if your pan isn\u2019t big enough, you run the risk of the batter spilling out during baking. Review any episode of Nailed It on Netflix for where this approach can go wrong \ud83e\udd23  Highly recommend you divide the batter and bake the layers sequentially in the same pan. Most cake batters can sit out at room temperature for an hour or so without any Ill effect. Wipe out the pan and parchment paper between bakes (the parchment can be reused a few times).","human_ref_B":"Another option- Christina tosi has a method where she bakes one large sheet pan of cake, and then cuts it into multiple circular or squares and stacks then.","labels":0,"seconds_difference":37.0,"score_ratio":1.4285714286}
+{"post_id":"xe234z","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Can you make a layer cake from a single 9\u201d springform pan by cutting in half? I\u2019m too cheap to buy multiple cake pans and don\u2019t have room in my shoebox apartment. If I bake a cake in a single springform, could I just cut it in half to make layers? I\u2019m terrible at cutting my partner is much more dexterous. My main concern is how this affects the batter and the cake bakes. Would I need to decrease the oven temperature but increase the bake time to prevent burning on the outside but ensure the middle cooks?  I might try and report back! But please let me know your thoughts if you can before I waste ingredients \ud83d\udc12","c_root_id_A":"iofmr63","c_root_id_B":"ioes23v","created_at_utc_A":1663182427,"created_at_utc_B":1663170527,"score_A":10,"score_B":3,"human_ref_A":"Another option- Christina tosi has a method where she bakes one large sheet pan of cake, and then cuts it into multiple circular or squares and stacks then.","human_ref_B":"search for a \u201ccake wire slicer\u201d - it is so much easier than using a knife","labels":1,"seconds_difference":11900.0,"score_ratio":3.3333333333}
+{"post_id":"xe234z","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Can you make a layer cake from a single 9\u201d springform pan by cutting in half? I\u2019m too cheap to buy multiple cake pans and don\u2019t have room in my shoebox apartment. If I bake a cake in a single springform, could I just cut it in half to make layers? I\u2019m terrible at cutting my partner is much more dexterous. My main concern is how this affects the batter and the cake bakes. Would I need to decrease the oven temperature but increase the bake time to prevent burning on the outside but ensure the middle cooks?  I might try and report back! But please let me know your thoughts if you can before I waste ingredients \ud83d\udc12","c_root_id_A":"iofmr63","c_root_id_B":"iofcjsa","created_at_utc_A":1663182427,"created_at_utc_B":1663178346,"score_A":10,"score_B":2,"human_ref_A":"Another option- Christina tosi has a method where she bakes one large sheet pan of cake, and then cuts it into multiple circular or squares and stacks then.","human_ref_B":"Yes you can, but be sure to use a recipe that is meant for a deeper pan. The ratio of ingredients and baking time needed for a regular 3 inch cake will be very different from recipes meant to produce a thin 1 inch sheet cake.","labels":1,"seconds_difference":4081.0,"score_ratio":5.0}
+{"post_id":"xe234z","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Can you make a layer cake from a single 9\u201d springform pan by cutting in half? I\u2019m too cheap to buy multiple cake pans and don\u2019t have room in my shoebox apartment. If I bake a cake in a single springform, could I just cut it in half to make layers? I\u2019m terrible at cutting my partner is much more dexterous. My main concern is how this affects the batter and the cake bakes. Would I need to decrease the oven temperature but increase the bake time to prevent burning on the outside but ensure the middle cooks?  I might try and report back! But please let me know your thoughts if you can before I waste ingredients \ud83d\udc12","c_root_id_A":"ioes23v","c_root_id_B":"iofmnwg","created_at_utc_A":1663170527,"created_at_utc_B":1663182390,"score_A":3,"score_B":7,"human_ref_A":"search for a \u201ccake wire slicer\u201d - it is so much easier than using a knife","human_ref_B":"You _can_ bake the full batch of cake batter in one pan all at once,  but it will take a long time to bake, and the outside of the cake will likely be over baked and dry well before the inside of the cake is done.   Also, if your pan isn\u2019t big enough, you run the risk of the batter spilling out during baking. Review any episode of Nailed It on Netflix for where this approach can go wrong \ud83e\udd23  Highly recommend you divide the batter and bake the layers sequentially in the same pan. Most cake batters can sit out at room temperature for an hour or so without any Ill effect. Wipe out the pan and parchment paper between bakes (the parchment can be reused a few times).","labels":0,"seconds_difference":11863.0,"score_ratio":2.3333333333}
+{"post_id":"xe234z","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Can you make a layer cake from a single 9\u201d springform pan by cutting in half? I\u2019m too cheap to buy multiple cake pans and don\u2019t have room in my shoebox apartment. If I bake a cake in a single springform, could I just cut it in half to make layers? I\u2019m terrible at cutting my partner is much more dexterous. My main concern is how this affects the batter and the cake bakes. Would I need to decrease the oven temperature but increase the bake time to prevent burning on the outside but ensure the middle cooks?  I might try and report back! But please let me know your thoughts if you can before I waste ingredients \ud83d\udc12","c_root_id_A":"iofmnwg","c_root_id_B":"iofcjsa","created_at_utc_A":1663182390,"created_at_utc_B":1663178346,"score_A":7,"score_B":2,"human_ref_A":"You _can_ bake the full batch of cake batter in one pan all at once,  but it will take a long time to bake, and the outside of the cake will likely be over baked and dry well before the inside of the cake is done.   Also, if your pan isn\u2019t big enough, you run the risk of the batter spilling out during baking. Review any episode of Nailed It on Netflix for where this approach can go wrong \ud83e\udd23  Highly recommend you divide the batter and bake the layers sequentially in the same pan. Most cake batters can sit out at room temperature for an hour or so without any Ill effect. Wipe out the pan and parchment paper between bakes (the parchment can be reused a few times).","human_ref_B":"Yes you can, but be sure to use a recipe that is meant for a deeper pan. The ratio of ingredients and baking time needed for a regular 3 inch cake will be very different from recipes meant to produce a thin 1 inch sheet cake.","labels":1,"seconds_difference":4044.0,"score_ratio":3.5}
+{"post_id":"djao9d","domain":"askbaking_validation","upvote_ratio":0.98,"history":"Are vanilla products (extract\/paste\/beans) likely to come down to pre-typhooon prices anytime soon? I know vanilla products got way more expensive because a typhooon hit Madagascar several years ago and wiped out like 90 percent of the world's vanilla crop. Prices are still super high nearly five years later. Are prices likely to drop anytime soon or will companies try to keep them high as the supply increases again?","c_root_id_A":"f45ner4","c_root_id_B":"f4555az","created_at_utc_A":1571385332,"created_at_utc_B":1571366322,"score_A":25,"score_B":15,"human_ref_A":"Short answer, no.  Consumers have proven that they will shell out for it, so vanilla has no reason to drop in economic value.","human_ref_B":"My understanding is that the new vanilla orchids take about 7 years to produce fruit. So if think, if prices are gonna drop, it\u2019s happen around 2020.","labels":1,"seconds_difference":19010.0,"score_ratio":1.6666666667}
+{"post_id":"djao9d","domain":"askbaking_validation","upvote_ratio":0.98,"history":"Are vanilla products (extract\/paste\/beans) likely to come down to pre-typhooon prices anytime soon? I know vanilla products got way more expensive because a typhooon hit Madagascar several years ago and wiped out like 90 percent of the world's vanilla crop. Prices are still super high nearly five years later. Are prices likely to drop anytime soon or will companies try to keep them high as the supply increases again?","c_root_id_A":"f453ip5","c_root_id_B":"f45ner4","created_at_utc_A":1571365193,"created_at_utc_B":1571385332,"score_A":13,"score_B":25,"human_ref_A":"I doubt it. Once a price goes up it won't go down if consumers are buying it at the higher price.","human_ref_B":"Short answer, no.  Consumers have proven that they will shell out for it, so vanilla has no reason to drop in economic value.","labels":0,"seconds_difference":20139.0,"score_ratio":1.9230769231}
+{"post_id":"djao9d","domain":"askbaking_validation","upvote_ratio":0.98,"history":"Are vanilla products (extract\/paste\/beans) likely to come down to pre-typhooon prices anytime soon? I know vanilla products got way more expensive because a typhooon hit Madagascar several years ago and wiped out like 90 percent of the world's vanilla crop. Prices are still super high nearly five years later. Are prices likely to drop anytime soon or will companies try to keep them high as the supply increases again?","c_root_id_A":"f453ip5","c_root_id_B":"f4555az","created_at_utc_A":1571365193,"created_at_utc_B":1571366322,"score_A":13,"score_B":15,"human_ref_A":"I doubt it. Once a price goes up it won't go down if consumers are buying it at the higher price.","human_ref_B":"My understanding is that the new vanilla orchids take about 7 years to produce fruit. So if think, if prices are gonna drop, it\u2019s happen around 2020.","labels":0,"seconds_difference":1129.0,"score_ratio":1.1538461538}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipl9f58","c_root_id_B":"ipl998s","created_at_utc_A":1663936811,"created_at_utc_B":1663936714,"score_A":85,"score_B":36,"human_ref_A":"Trifle.","human_ref_B":"mix in for ice cream? crumbs for cheesecake crust? filling for layer cake? icebox cake?","labels":1,"seconds_difference":97.0,"score_ratio":2.3611111111}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipldkp8","c_root_id_B":"ipldm4p","created_at_utc_A":1663939041,"created_at_utc_B":1663939061,"score_A":11,"score_B":27,"human_ref_A":"If you could toast or bake for longer, you might get something that resembles graham crackers. May be great as a crust or mix-in as others have said!","human_ref_B":"I say either cake pops or an ice cream mix-in. A popular Japanese dessert is vanilla ice cream with honey - I feel like it would be delicious to mix the honey cake into vanilla ice cream and drizzle a little honey on top. You can also crumble up the cake and freeze the pieces in a zippy bag and use them later if you don\u2019t want to deal with it right now (I know sometimes when a project goes awry I\u2019m just over it haha). If you have an ice cream maker and can make your own ice cream, freezing the mix-ins beforehand and adding them in after churning is helpful because it doesn\u2019t affect the temperature of the ice cream (I do this when I make my chocolate brownie ice cream)","labels":0,"seconds_difference":20.0,"score_ratio":2.4545454545}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipldm4p","c_root_id_B":"iplcltu","created_at_utc_A":1663939061,"created_at_utc_B":1663938539,"score_A":27,"score_B":8,"human_ref_A":"I say either cake pops or an ice cream mix-in. A popular Japanese dessert is vanilla ice cream with honey - I feel like it would be delicious to mix the honey cake into vanilla ice cream and drizzle a little honey on top. You can also crumble up the cake and freeze the pieces in a zippy bag and use them later if you don\u2019t want to deal with it right now (I know sometimes when a project goes awry I\u2019m just over it haha). If you have an ice cream maker and can make your own ice cream, freezing the mix-ins beforehand and adding them in after churning is helpful because it doesn\u2019t affect the temperature of the ice cream (I do this when I make my chocolate brownie ice cream)","human_ref_B":"Crumbled cake is a good coating for a traditional frosted cake, or iced cupcakes","labels":1,"seconds_difference":522.0,"score_ratio":3.375}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipl9h8y","c_root_id_B":"ipldm4p","created_at_utc_A":1663936843,"created_at_utc_B":1663939061,"score_A":5,"score_B":27,"human_ref_A":"A third for cake pops!!","human_ref_B":"I say either cake pops or an ice cream mix-in. A popular Japanese dessert is vanilla ice cream with honey - I feel like it would be delicious to mix the honey cake into vanilla ice cream and drizzle a little honey on top. You can also crumble up the cake and freeze the pieces in a zippy bag and use them later if you don\u2019t want to deal with it right now (I know sometimes when a project goes awry I\u2019m just over it haha). If you have an ice cream maker and can make your own ice cream, freezing the mix-ins beforehand and adding them in after churning is helpful because it doesn\u2019t affect the temperature of the ice cream (I do this when I make my chocolate brownie ice cream)","labels":0,"seconds_difference":2218.0,"score_ratio":5.4}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iplp967","c_root_id_B":"ipldkp8","created_at_utc_A":1663944664,"created_at_utc_B":1663939041,"score_A":18,"score_B":11,"human_ref_A":"Bread pudding (but with cake, of course)","human_ref_B":"If you could toast or bake for longer, you might get something that resembles graham crackers. May be great as a crust or mix-in as others have said!","labels":1,"seconds_difference":5623.0,"score_ratio":1.6363636364}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iplp967","c_root_id_B":"iplg82q","created_at_utc_A":1663944664,"created_at_utc_B":1663940376,"score_A":18,"score_B":13,"human_ref_A":"Bread pudding (but with cake, of course)","human_ref_B":"i dont know why my first thought was french toast... but i guess it depends on how dense you're talking","labels":1,"seconds_difference":4288.0,"score_ratio":1.3846153846}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iplcltu","c_root_id_B":"iplp967","created_at_utc_A":1663938539,"created_at_utc_B":1663944664,"score_A":8,"score_B":18,"human_ref_A":"Crumbled cake is a good coating for a traditional frosted cake, or iced cupcakes","human_ref_B":"Bread pudding (but with cake, of course)","labels":0,"seconds_difference":6125.0,"score_ratio":2.25}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipl9h8y","c_root_id_B":"iplp967","created_at_utc_A":1663936843,"created_at_utc_B":1663944664,"score_A":5,"score_B":18,"human_ref_A":"A third for cake pops!!","human_ref_B":"Bread pudding (but with cake, of course)","labels":0,"seconds_difference":7821.0,"score_ratio":3.6}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iplp967","c_root_id_B":"iplhtmg","created_at_utc_A":1663944664,"created_at_utc_B":1663941155,"score_A":18,"score_B":4,"human_ref_A":"Bread pudding (but with cake, of course)","human_ref_B":"Use it in place of the breadcrumbs for treacle tart.","labels":1,"seconds_difference":3509.0,"score_ratio":4.5}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipldnvz","c_root_id_B":"iplp967","created_at_utc_A":1663939087,"created_at_utc_B":1663944664,"score_A":4,"score_B":18,"human_ref_A":"I vote either cake pops\/truffles, a trifle, or crumbs to use as decoration. Possibly even make croutons out of them, depending on how hard you think they might come out. You could make a dessert panzanella out of them.","human_ref_B":"Bread pudding (but with cake, of course)","labels":0,"seconds_difference":5577.0,"score_ratio":4.5}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iple5at","c_root_id_B":"iplp967","created_at_utc_A":1663939334,"created_at_utc_B":1663944664,"score_A":4,"score_B":18,"human_ref_A":"Cakesicles?  They require a larger amount of cake crumbs and you\u2019ll finish up a huge quantity sooner with these than with cake pops. You\u2019ll need cakesicles moulds though","human_ref_B":"Bread pudding (but with cake, of course)","labels":0,"seconds_difference":5330.0,"score_ratio":4.5}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iplp967","c_root_id_B":"ipldox8","created_at_utc_A":1663944664,"created_at_utc_B":1663939103,"score_A":18,"score_B":2,"human_ref_A":"Bread pudding (but with cake, of course)","human_ref_B":"Make a trifle.","labels":1,"seconds_difference":5561.0,"score_ratio":9.0}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipldkp8","c_root_id_B":"iplg82q","created_at_utc_A":1663939041,"created_at_utc_B":1663940376,"score_A":11,"score_B":13,"human_ref_A":"If you could toast or bake for longer, you might get something that resembles graham crackers. May be great as a crust or mix-in as others have said!","human_ref_B":"i dont know why my first thought was french toast... but i guess it depends on how dense you're talking","labels":0,"seconds_difference":1335.0,"score_ratio":1.1818181818}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipldkp8","c_root_id_B":"iplcltu","created_at_utc_A":1663939041,"created_at_utc_B":1663938539,"score_A":11,"score_B":8,"human_ref_A":"If you could toast or bake for longer, you might get something that resembles graham crackers. May be great as a crust or mix-in as others have said!","human_ref_B":"Crumbled cake is a good coating for a traditional frosted cake, or iced cupcakes","labels":1,"seconds_difference":502.0,"score_ratio":1.375}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipl9h8y","c_root_id_B":"ipldkp8","created_at_utc_A":1663936843,"created_at_utc_B":1663939041,"score_A":5,"score_B":11,"human_ref_A":"A third for cake pops!!","human_ref_B":"If you could toast or bake for longer, you might get something that resembles graham crackers. May be great as a crust or mix-in as others have said!","labels":0,"seconds_difference":2198.0,"score_ratio":2.2}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iplg82q","c_root_id_B":"iplcltu","created_at_utc_A":1663940376,"created_at_utc_B":1663938539,"score_A":13,"score_B":8,"human_ref_A":"i dont know why my first thought was french toast... but i guess it depends on how dense you're talking","human_ref_B":"Crumbled cake is a good coating for a traditional frosted cake, or iced cupcakes","labels":1,"seconds_difference":1837.0,"score_ratio":1.625}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iplg82q","c_root_id_B":"ipl9h8y","created_at_utc_A":1663940376,"created_at_utc_B":1663936843,"score_A":13,"score_B":5,"human_ref_A":"i dont know why my first thought was french toast... but i guess it depends on how dense you're talking","human_ref_B":"A third for cake pops!!","labels":1,"seconds_difference":3533.0,"score_ratio":2.6}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipldnvz","c_root_id_B":"iplg82q","created_at_utc_A":1663939087,"created_at_utc_B":1663940376,"score_A":4,"score_B":13,"human_ref_A":"I vote either cake pops\/truffles, a trifle, or crumbs to use as decoration. Possibly even make croutons out of them, depending on how hard you think they might come out. You could make a dessert panzanella out of them.","human_ref_B":"i dont know why my first thought was french toast... but i guess it depends on how dense you're talking","labels":0,"seconds_difference":1289.0,"score_ratio":3.25}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iplg82q","c_root_id_B":"iple5at","created_at_utc_A":1663940376,"created_at_utc_B":1663939334,"score_A":13,"score_B":4,"human_ref_A":"i dont know why my first thought was french toast... but i guess it depends on how dense you're talking","human_ref_B":"Cakesicles?  They require a larger amount of cake crumbs and you\u2019ll finish up a huge quantity sooner with these than with cake pops. You\u2019ll need cakesicles moulds though","labels":1,"seconds_difference":1042.0,"score_ratio":3.25}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipldox8","c_root_id_B":"iplg82q","created_at_utc_A":1663939103,"created_at_utc_B":1663940376,"score_A":2,"score_B":13,"human_ref_A":"Make a trifle.","human_ref_B":"i dont know why my first thought was french toast... but i guess it depends on how dense you're talking","labels":0,"seconds_difference":1273.0,"score_ratio":6.5}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipl9h8y","c_root_id_B":"iplcltu","created_at_utc_A":1663936843,"created_at_utc_B":1663938539,"score_A":5,"score_B":8,"human_ref_A":"A third for cake pops!!","human_ref_B":"Crumbled cake is a good coating for a traditional frosted cake, or iced cupcakes","labels":0,"seconds_difference":1696.0,"score_ratio":1.6}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iplwo78","c_root_id_B":"ipl9h8y","created_at_utc_A":1663948039,"created_at_utc_B":1663936843,"score_A":7,"score_B":5,"human_ref_A":"Topping for an apple pie or crisp? I would crumble up the under baked Part & top it the last 5 minutes of baking.","human_ref_B":"A third for cake pops!!","labels":1,"seconds_difference":11196.0,"score_ratio":1.4}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iplwo78","c_root_id_B":"iplhtmg","created_at_utc_A":1663948039,"created_at_utc_B":1663941155,"score_A":7,"score_B":4,"human_ref_A":"Topping for an apple pie or crisp? I would crumble up the under baked Part & top it the last 5 minutes of baking.","human_ref_B":"Use it in place of the breadcrumbs for treacle tart.","labels":1,"seconds_difference":6884.0,"score_ratio":1.75}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipldnvz","c_root_id_B":"iplwo78","created_at_utc_A":1663939087,"created_at_utc_B":1663948039,"score_A":4,"score_B":7,"human_ref_A":"I vote either cake pops\/truffles, a trifle, or crumbs to use as decoration. Possibly even make croutons out of them, depending on how hard you think they might come out. You could make a dessert panzanella out of them.","human_ref_B":"Topping for an apple pie or crisp? I would crumble up the under baked Part & top it the last 5 minutes of baking.","labels":0,"seconds_difference":8952.0,"score_ratio":1.75}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iple5at","c_root_id_B":"iplwo78","created_at_utc_A":1663939334,"created_at_utc_B":1663948039,"score_A":4,"score_B":7,"human_ref_A":"Cakesicles?  They require a larger amount of cake crumbs and you\u2019ll finish up a huge quantity sooner with these than with cake pops. You\u2019ll need cakesicles moulds though","human_ref_B":"Topping for an apple pie or crisp? I would crumble up the under baked Part & top it the last 5 minutes of baking.","labels":0,"seconds_difference":8705.0,"score_ratio":1.75}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iplpcsr","c_root_id_B":"iplwo78","created_at_utc_A":1663944710,"created_at_utc_B":1663948039,"score_A":3,"score_B":7,"human_ref_A":"Kitty litter cake","human_ref_B":"Topping for an apple pie or crisp? I would crumble up the under baked Part & top it the last 5 minutes of baking.","labels":0,"seconds_difference":3329.0,"score_ratio":2.3333333333}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iplwo78","c_root_id_B":"ipldox8","created_at_utc_A":1663948039,"created_at_utc_B":1663939103,"score_A":7,"score_B":2,"human_ref_A":"Topping for an apple pie or crisp? I would crumble up the under baked Part & top it the last 5 minutes of baking.","human_ref_B":"Make a trifle.","labels":1,"seconds_difference":8936.0,"score_ratio":3.5}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipl9h8y","c_root_id_B":"ipncrae","created_at_utc_A":1663936843,"created_at_utc_B":1663971146,"score_A":5,"score_B":6,"human_ref_A":"A third for cake pops!!","human_ref_B":"\\- toast \/ dehydrate cake, crumble fine, use for pie crust, cheesecake crust, coating the sides of cake, ice cream \/ froyo topping, sprinkle over smoothie bowl, sprinkle over base of fruit pies  \\- toast cake, use in streusel for coffee \/ crumb cake, donuts, danish, etc., inside strudel  \\- leftover cake cookies  \\- not bread pudding  \\- blend into a decadent shake   \\- dehydrate bigger chunks, use as 'croutons' for fruit salad, bake into brownies or blondies, top ice cream sundae, lightly crush mix with melted chocolate use between layers of ice cream cake  \\- toast cake, use in charlotte\/parfrait\/trifle   \\- toast cake, use in a sweet & salty snack mix  \\- Use for russian slice  \\- Dehydrate, turn into fine crumbs, turn it into a new cake (particularly spice cake and fruit cake), or bigger crumbs for old timey \"chop suey cake\" \"tutti frutti cake\" \"washington cake\"  \\- Dehydrate, turn into fine crumbs, use in filling for pie \/ tart (think frangipane)  \\- Dehydrate, turn into fine crumbs, use in breads","labels":0,"seconds_difference":34303.0,"score_ratio":1.2}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipncrae","c_root_id_B":"iplhtmg","created_at_utc_A":1663971146,"created_at_utc_B":1663941155,"score_A":6,"score_B":4,"human_ref_A":"\\- toast \/ dehydrate cake, crumble fine, use for pie crust, cheesecake crust, coating the sides of cake, ice cream \/ froyo topping, sprinkle over smoothie bowl, sprinkle over base of fruit pies  \\- toast cake, use in streusel for coffee \/ crumb cake, donuts, danish, etc., inside strudel  \\- leftover cake cookies  \\- not bread pudding  \\- blend into a decadent shake   \\- dehydrate bigger chunks, use as 'croutons' for fruit salad, bake into brownies or blondies, top ice cream sundae, lightly crush mix with melted chocolate use between layers of ice cream cake  \\- toast cake, use in charlotte\/parfrait\/trifle   \\- toast cake, use in a sweet & salty snack mix  \\- Use for russian slice  \\- Dehydrate, turn into fine crumbs, turn it into a new cake (particularly spice cake and fruit cake), or bigger crumbs for old timey \"chop suey cake\" \"tutti frutti cake\" \"washington cake\"  \\- Dehydrate, turn into fine crumbs, use in filling for pie \/ tart (think frangipane)  \\- Dehydrate, turn into fine crumbs, use in breads","human_ref_B":"Use it in place of the breadcrumbs for treacle tart.","labels":1,"seconds_difference":29991.0,"score_ratio":1.5}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipldnvz","c_root_id_B":"ipncrae","created_at_utc_A":1663939087,"created_at_utc_B":1663971146,"score_A":4,"score_B":6,"human_ref_A":"I vote either cake pops\/truffles, a trifle, or crumbs to use as decoration. Possibly even make croutons out of them, depending on how hard you think they might come out. You could make a dessert panzanella out of them.","human_ref_B":"\\- toast \/ dehydrate cake, crumble fine, use for pie crust, cheesecake crust, coating the sides of cake, ice cream \/ froyo topping, sprinkle over smoothie bowl, sprinkle over base of fruit pies  \\- toast cake, use in streusel for coffee \/ crumb cake, donuts, danish, etc., inside strudel  \\- leftover cake cookies  \\- not bread pudding  \\- blend into a decadent shake   \\- dehydrate bigger chunks, use as 'croutons' for fruit salad, bake into brownies or blondies, top ice cream sundae, lightly crush mix with melted chocolate use between layers of ice cream cake  \\- toast cake, use in charlotte\/parfrait\/trifle   \\- toast cake, use in a sweet & salty snack mix  \\- Use for russian slice  \\- Dehydrate, turn into fine crumbs, turn it into a new cake (particularly spice cake and fruit cake), or bigger crumbs for old timey \"chop suey cake\" \"tutti frutti cake\" \"washington cake\"  \\- Dehydrate, turn into fine crumbs, use in filling for pie \/ tart (think frangipane)  \\- Dehydrate, turn into fine crumbs, use in breads","labels":0,"seconds_difference":32059.0,"score_ratio":1.5}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iple5at","c_root_id_B":"ipncrae","created_at_utc_A":1663939334,"created_at_utc_B":1663971146,"score_A":4,"score_B":6,"human_ref_A":"Cakesicles?  They require a larger amount of cake crumbs and you\u2019ll finish up a huge quantity sooner with these than with cake pops. You\u2019ll need cakesicles moulds though","human_ref_B":"\\- toast \/ dehydrate cake, crumble fine, use for pie crust, cheesecake crust, coating the sides of cake, ice cream \/ froyo topping, sprinkle over smoothie bowl, sprinkle over base of fruit pies  \\- toast cake, use in streusel for coffee \/ crumb cake, donuts, danish, etc., inside strudel  \\- leftover cake cookies  \\- not bread pudding  \\- blend into a decadent shake   \\- dehydrate bigger chunks, use as 'croutons' for fruit salad, bake into brownies or blondies, top ice cream sundae, lightly crush mix with melted chocolate use between layers of ice cream cake  \\- toast cake, use in charlotte\/parfrait\/trifle   \\- toast cake, use in a sweet & salty snack mix  \\- Use for russian slice  \\- Dehydrate, turn into fine crumbs, turn it into a new cake (particularly spice cake and fruit cake), or bigger crumbs for old timey \"chop suey cake\" \"tutti frutti cake\" \"washington cake\"  \\- Dehydrate, turn into fine crumbs, use in filling for pie \/ tart (think frangipane)  \\- Dehydrate, turn into fine crumbs, use in breads","labels":0,"seconds_difference":31812.0,"score_ratio":1.5}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipncrae","c_root_id_B":"ipnb49k","created_at_utc_A":1663971146,"created_at_utc_B":1663970390,"score_A":6,"score_B":5,"human_ref_A":"\\- toast \/ dehydrate cake, crumble fine, use for pie crust, cheesecake crust, coating the sides of cake, ice cream \/ froyo topping, sprinkle over smoothie bowl, sprinkle over base of fruit pies  \\- toast cake, use in streusel for coffee \/ crumb cake, donuts, danish, etc., inside strudel  \\- leftover cake cookies  \\- not bread pudding  \\- blend into a decadent shake   \\- dehydrate bigger chunks, use as 'croutons' for fruit salad, bake into brownies or blondies, top ice cream sundae, lightly crush mix with melted chocolate use between layers of ice cream cake  \\- toast cake, use in charlotte\/parfrait\/trifle   \\- toast cake, use in a sweet & salty snack mix  \\- Use for russian slice  \\- Dehydrate, turn into fine crumbs, turn it into a new cake (particularly spice cake and fruit cake), or bigger crumbs for old timey \"chop suey cake\" \"tutti frutti cake\" \"washington cake\"  \\- Dehydrate, turn into fine crumbs, use in filling for pie \/ tart (think frangipane)  \\- Dehydrate, turn into fine crumbs, use in breads","human_ref_B":"There is a Russian honey cake called Medovik. Normally you bake small thin layers of honey cookie and at the end you layer them all with layers of honey flavored cream. Maybe you could crush\/crumble the cake and build up layers in a similar fashion, pipe cream in between the crumb layers?","labels":1,"seconds_difference":756.0,"score_ratio":1.2}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipncrae","c_root_id_B":"iplpcsr","created_at_utc_A":1663971146,"created_at_utc_B":1663944710,"score_A":6,"score_B":3,"human_ref_A":"\\- toast \/ dehydrate cake, crumble fine, use for pie crust, cheesecake crust, coating the sides of cake, ice cream \/ froyo topping, sprinkle over smoothie bowl, sprinkle over base of fruit pies  \\- toast cake, use in streusel for coffee \/ crumb cake, donuts, danish, etc., inside strudel  \\- leftover cake cookies  \\- not bread pudding  \\- blend into a decadent shake   \\- dehydrate bigger chunks, use as 'croutons' for fruit salad, bake into brownies or blondies, top ice cream sundae, lightly crush mix with melted chocolate use between layers of ice cream cake  \\- toast cake, use in charlotte\/parfrait\/trifle   \\- toast cake, use in a sweet & salty snack mix  \\- Use for russian slice  \\- Dehydrate, turn into fine crumbs, turn it into a new cake (particularly spice cake and fruit cake), or bigger crumbs for old timey \"chop suey cake\" \"tutti frutti cake\" \"washington cake\"  \\- Dehydrate, turn into fine crumbs, use in filling for pie \/ tart (think frangipane)  \\- Dehydrate, turn into fine crumbs, use in breads","human_ref_B":"Kitty litter cake","labels":1,"seconds_difference":26436.0,"score_ratio":2.0}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipldox8","c_root_id_B":"ipncrae","created_at_utc_A":1663939103,"created_at_utc_B":1663971146,"score_A":2,"score_B":6,"human_ref_A":"Make a trifle.","human_ref_B":"\\- toast \/ dehydrate cake, crumble fine, use for pie crust, cheesecake crust, coating the sides of cake, ice cream \/ froyo topping, sprinkle over smoothie bowl, sprinkle over base of fruit pies  \\- toast cake, use in streusel for coffee \/ crumb cake, donuts, danish, etc., inside strudel  \\- leftover cake cookies  \\- not bread pudding  \\- blend into a decadent shake   \\- dehydrate bigger chunks, use as 'croutons' for fruit salad, bake into brownies or blondies, top ice cream sundae, lightly crush mix with melted chocolate use between layers of ice cream cake  \\- toast cake, use in charlotte\/parfrait\/trifle   \\- toast cake, use in a sweet & salty snack mix  \\- Use for russian slice  \\- Dehydrate, turn into fine crumbs, turn it into a new cake (particularly spice cake and fruit cake), or bigger crumbs for old timey \"chop suey cake\" \"tutti frutti cake\" \"washington cake\"  \\- Dehydrate, turn into fine crumbs, use in filling for pie \/ tart (think frangipane)  \\- Dehydrate, turn into fine crumbs, use in breads","labels":0,"seconds_difference":32043.0,"score_ratio":3.0}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipn8voj","c_root_id_B":"ipncrae","created_at_utc_A":1663969386,"created_at_utc_B":1663971146,"score_A":2,"score_B":6,"human_ref_A":"Look up Irish tipsy cakes, the variety with a pink royal icing.","human_ref_B":"\\- toast \/ dehydrate cake, crumble fine, use for pie crust, cheesecake crust, coating the sides of cake, ice cream \/ froyo topping, sprinkle over smoothie bowl, sprinkle over base of fruit pies  \\- toast cake, use in streusel for coffee \/ crumb cake, donuts, danish, etc., inside strudel  \\- leftover cake cookies  \\- not bread pudding  \\- blend into a decadent shake   \\- dehydrate bigger chunks, use as 'croutons' for fruit salad, bake into brownies or blondies, top ice cream sundae, lightly crush mix with melted chocolate use between layers of ice cream cake  \\- toast cake, use in charlotte\/parfrait\/trifle   \\- toast cake, use in a sweet & salty snack mix  \\- Use for russian slice  \\- Dehydrate, turn into fine crumbs, turn it into a new cake (particularly spice cake and fruit cake), or bigger crumbs for old timey \"chop suey cake\" \"tutti frutti cake\" \"washington cake\"  \\- Dehydrate, turn into fine crumbs, use in filling for pie \/ tart (think frangipane)  \\- Dehydrate, turn into fine crumbs, use in breads","labels":0,"seconds_difference":1760.0,"score_ratio":3.0}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iplhtmg","c_root_id_B":"ipnb49k","created_at_utc_A":1663941155,"created_at_utc_B":1663970390,"score_A":4,"score_B":5,"human_ref_A":"Use it in place of the breadcrumbs for treacle tart.","human_ref_B":"There is a Russian honey cake called Medovik. Normally you bake small thin layers of honey cookie and at the end you layer them all with layers of honey flavored cream. Maybe you could crush\/crumble the cake and build up layers in a similar fashion, pipe cream in between the crumb layers?","labels":0,"seconds_difference":29235.0,"score_ratio":1.25}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipldox8","c_root_id_B":"iplhtmg","created_at_utc_A":1663939103,"created_at_utc_B":1663941155,"score_A":2,"score_B":4,"human_ref_A":"Make a trifle.","human_ref_B":"Use it in place of the breadcrumbs for treacle tart.","labels":0,"seconds_difference":2052.0,"score_ratio":2.0}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipldnvz","c_root_id_B":"ipnb49k","created_at_utc_A":1663939087,"created_at_utc_B":1663970390,"score_A":4,"score_B":5,"human_ref_A":"I vote either cake pops\/truffles, a trifle, or crumbs to use as decoration. Possibly even make croutons out of them, depending on how hard you think they might come out. You could make a dessert panzanella out of them.","human_ref_B":"There is a Russian honey cake called Medovik. Normally you bake small thin layers of honey cookie and at the end you layer them all with layers of honey flavored cream. Maybe you could crush\/crumble the cake and build up layers in a similar fashion, pipe cream in between the crumb layers?","labels":0,"seconds_difference":31303.0,"score_ratio":1.25}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iple5at","c_root_id_B":"ipnb49k","created_at_utc_A":1663939334,"created_at_utc_B":1663970390,"score_A":4,"score_B":5,"human_ref_A":"Cakesicles?  They require a larger amount of cake crumbs and you\u2019ll finish up a huge quantity sooner with these than with cake pops. You\u2019ll need cakesicles moulds though","human_ref_B":"There is a Russian honey cake called Medovik. Normally you bake small thin layers of honey cookie and at the end you layer them all with layers of honey flavored cream. Maybe you could crush\/crumble the cake and build up layers in a similar fashion, pipe cream in between the crumb layers?","labels":0,"seconds_difference":31056.0,"score_ratio":1.25}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipldox8","c_root_id_B":"iple5at","created_at_utc_A":1663939103,"created_at_utc_B":1663939334,"score_A":2,"score_B":4,"human_ref_A":"Make a trifle.","human_ref_B":"Cakesicles?  They require a larger amount of cake crumbs and you\u2019ll finish up a huge quantity sooner with these than with cake pops. You\u2019ll need cakesicles moulds though","labels":0,"seconds_difference":231.0,"score_ratio":2.0}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iplpcsr","c_root_id_B":"ipnb49k","created_at_utc_A":1663944710,"created_at_utc_B":1663970390,"score_A":3,"score_B":5,"human_ref_A":"Kitty litter cake","human_ref_B":"There is a Russian honey cake called Medovik. Normally you bake small thin layers of honey cookie and at the end you layer them all with layers of honey flavored cream. Maybe you could crush\/crumble the cake and build up layers in a similar fashion, pipe cream in between the crumb layers?","labels":0,"seconds_difference":25680.0,"score_ratio":1.6666666667}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipnb49k","c_root_id_B":"ipldox8","created_at_utc_A":1663970390,"created_at_utc_B":1663939103,"score_A":5,"score_B":2,"human_ref_A":"There is a Russian honey cake called Medovik. Normally you bake small thin layers of honey cookie and at the end you layer them all with layers of honey flavored cream. Maybe you could crush\/crumble the cake and build up layers in a similar fashion, pipe cream in between the crumb layers?","human_ref_B":"Make a trifle.","labels":1,"seconds_difference":31287.0,"score_ratio":2.5}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"ipn8voj","c_root_id_B":"ipnb49k","created_at_utc_A":1663969386,"created_at_utc_B":1663970390,"score_A":2,"score_B":5,"human_ref_A":"Look up Irish tipsy cakes, the variety with a pink royal icing.","human_ref_B":"There is a Russian honey cake called Medovik. Normally you bake small thin layers of honey cookie and at the end you layer them all with layers of honey flavored cream. Maybe you could crush\/crumble the cake and build up layers in a similar fashion, pipe cream in between the crumb layers?","labels":0,"seconds_difference":1004.0,"score_ratio":2.5}
+{"post_id":"xlw8uy","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Huge batch of failed honey cake, any idea what to use them for? Approximately 40-50kg of honey cake got mixed without baking powder, the result is quite a dense and underbaked looking cake but still edible and tasty.  Any idea how to repurpose them? Was thinking of throwing back in a mixer to crumble them up and doing something with them","c_root_id_A":"iplpcsr","c_root_id_B":"ipldox8","created_at_utc_A":1663944710,"created_at_utc_B":1663939103,"score_A":3,"score_B":2,"human_ref_A":"Kitty litter cake","human_ref_B":"Make a trifle.","labels":1,"seconds_difference":5607.0,"score_ratio":1.5}
+{"post_id":"igb0es","domain":"askbaking_validation","upvote_ratio":0.98,"history":"I am puzzled by this baking advice from the one and only Cake Boss! Hello! I just found something in Buddy Valastro's baking book (Baking With The Cake Boss) I don't quite understand. This is the exact text:  [VEGETABLE OIL - Don\u2019t substitute canola or other neutral oils for vegetable oil in my recipes because the vegetable oil is already a substitute, a stand-in for the foodservice products that we use at Carlo\u2019s but that you can\u2019t get at home. You need the fat and viscosity of vegetable oil to attain the desired result in the recipes that call for it.]  I always thought vegetable oil meant \"pick a neutral tasting, vegetable derived oil yourself\". I would just use sunflower oil because it's cheap or otherwise any other oil I happen to have on hand, figured it made no difference. Isn't oil always 100% fat? Are some oils better for baking than others? What should I be looking for, a thicker oil? Is a blend better? My main interest is using oil in cakes, which he does aswell. Please tell me your thoughts or experiences!","c_root_id_A":"g2snatw","c_root_id_B":"g2sjwz5","created_at_utc_A":1598360597,"created_at_utc_B":1598358291,"score_A":43,"score_B":37,"human_ref_A":"That seems so strange. I thought vegetable oil was a generic term for a vegetable based (i.e. non-animal) oil. Wikipedia seems to agree that it's a generic term, and actually lists sunflower oil as a type of vegetable oil. So his advice doesn't really make sense.","human_ref_B":"Uh, what? I don't bake on that scale, or do fancy cakes, but baking is part of my job and I do know what's available to bakers on a professional scale, and I think that is total bunk.  He is probably using a professional oil blend, but you're correct, any neutral oil should do just fine.  I love sunflower oil, rock it on.    ​  Chemically, though, no, not all oils are created equal.  Oils are made of different fatty acids which are present in different amounts depending on the source.  You will find a difference in canola vs sunflower vs olive, but the chances of that being noticeable in the final baked good is slim. You can really go down a rabbit hole if you want to learn about it, but I don't really think it's relevant here.  Now, if you wanted to start making soap, all those fatty acids will have a profound effect on your finished product, but that's a whole different discussion.","labels":1,"seconds_difference":2306.0,"score_ratio":1.1621621622}
+{"post_id":"igb0es","domain":"askbaking_validation","upvote_ratio":0.98,"history":"I am puzzled by this baking advice from the one and only Cake Boss! Hello! I just found something in Buddy Valastro's baking book (Baking With The Cake Boss) I don't quite understand. This is the exact text:  [VEGETABLE OIL - Don\u2019t substitute canola or other neutral oils for vegetable oil in my recipes because the vegetable oil is already a substitute, a stand-in for the foodservice products that we use at Carlo\u2019s but that you can\u2019t get at home. You need the fat and viscosity of vegetable oil to attain the desired result in the recipes that call for it.]  I always thought vegetable oil meant \"pick a neutral tasting, vegetable derived oil yourself\". I would just use sunflower oil because it's cheap or otherwise any other oil I happen to have on hand, figured it made no difference. Isn't oil always 100% fat? Are some oils better for baking than others? What should I be looking for, a thicker oil? Is a blend better? My main interest is using oil in cakes, which he does aswell. Please tell me your thoughts or experiences!","c_root_id_A":"g2sm5jr","c_root_id_B":"g2snatw","created_at_utc_A":1598359845,"created_at_utc_B":1598360597,"score_A":34,"score_B":43,"human_ref_A":"Vegetable oil in the grocery store is frequently just soybean oil, maybe that's what he means.  I can't imagine it matters for baking, but for deep frying different kinds of vegetable oil are important. Canola will give your food a fishy taste, and I think sunflower has a lower smoke point. Peanut oil is my favorite. Of course, if there's any chance your baked goods will be eaten by other people, using peanut oil is a terrible idea because it would be a hidden, possibly fatal allergen.","human_ref_B":"That seems so strange. I thought vegetable oil was a generic term for a vegetable based (i.e. non-animal) oil. Wikipedia seems to agree that it's a generic term, and actually lists sunflower oil as a type of vegetable oil. So his advice doesn't really make sense.","labels":0,"seconds_difference":752.0,"score_ratio":1.2647058824}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0o7lnr","c_root_id_B":"i0puvll","created_at_utc_A":1647295078,"created_at_utc_B":1647324068,"score_A":15,"score_B":20,"human_ref_A":"I love it! Have made many cakes from The Cake Bible with great results. Sugar Geek Show also uses the technique and I've had good success with those as well.  I find the tops come out more level and the crumb is very nice. For me it's not a dramatic difference, but a nice improvement.","human_ref_B":"I just made Claire Saffitz\u2019s confetti cake which uses this method. it felt SO SO WRONG throwing the butter, oil, and buttermilk into dry ingredients :\/ but the cake did turn out perfectly with sturdy and even crumb! it also calls for cake flour so i wonder if the lower gluten is more friendly to what felt like more mixing of the flour than a regular recipe.","labels":0,"seconds_difference":28990.0,"score_ratio":1.3333333333}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0ott07","c_root_id_B":"i0puvll","created_at_utc_A":1647304913,"created_at_utc_B":1647324068,"score_A":16,"score_B":20,"human_ref_A":"I think it makes better cakes than standard creaming if you're using cake flour, and worse cakes than standard creaming if you're using all-purpose flour.","human_ref_B":"I just made Claire Saffitz\u2019s confetti cake which uses this method. it felt SO SO WRONG throwing the butter, oil, and buttermilk into dry ingredients :\/ but the cake did turn out perfectly with sturdy and even crumb! it also calls for cake flour so i wonder if the lower gluten is more friendly to what felt like more mixing of the flour than a regular recipe.","labels":0,"seconds_difference":19155.0,"score_ratio":1.25}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0ogyhy","c_root_id_B":"i0puvll","created_at_utc_A":1647299129,"created_at_utc_B":1647324068,"score_A":13,"score_B":20,"human_ref_A":"I have done the recipe from Rose Levy Beranbaum many times with great success. She explains the baking science behind the technique; it\u2019s legit.","human_ref_B":"I just made Claire Saffitz\u2019s confetti cake which uses this method. it felt SO SO WRONG throwing the butter, oil, and buttermilk into dry ingredients :\/ but the cake did turn out perfectly with sturdy and even crumb! it also calls for cake flour so i wonder if the lower gluten is more friendly to what felt like more mixing of the flour than a regular recipe.","labels":0,"seconds_difference":24939.0,"score_ratio":1.5384615385}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0puvll","c_root_id_B":"i0oki59","created_at_utc_A":1647324068,"created_at_utc_B":1647300720,"score_A":20,"score_B":11,"human_ref_A":"I just made Claire Saffitz\u2019s confetti cake which uses this method. it felt SO SO WRONG throwing the butter, oil, and buttermilk into dry ingredients :\/ but the cake did turn out perfectly with sturdy and even crumb! it also calls for cake flour so i wonder if the lower gluten is more friendly to what felt like more mixing of the flour than a regular recipe.","human_ref_B":"generally, i don't find much of a difference between the two styles when baking at home. reverse creaming makes a slightly more tender and level cake while standard creaming has a more open crumb.   you can use it on any style cake but as the article says, reverse creaming is based off of the high ratio cake method, which is used commercially for cakes with higher\/equal ratios of sugar:flour. commercial bakeries have access to things like emulsified shortening and high ratio cake flour which are processed to allow the batter to contain more sugar and water while also countering gluten development and maintain starch quality during long mixing times created by commercial scale production  you can use reverse creaming on any style of cake (that relies on creamed butter) but it won't make a massive improvement unless you also have other commercial ingredients","labels":1,"seconds_difference":23348.0,"score_ratio":1.8181818182}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0puvll","c_root_id_B":"i0oq2tp","created_at_utc_A":1647324068,"created_at_utc_B":1647303233,"score_A":20,"score_B":11,"human_ref_A":"I just made Claire Saffitz\u2019s confetti cake which uses this method. it felt SO SO WRONG throwing the butter, oil, and buttermilk into dry ingredients :\/ but the cake did turn out perfectly with sturdy and even crumb! it also calls for cake flour so i wonder if the lower gluten is more friendly to what felt like more mixing of the flour than a regular recipe.","human_ref_B":"I use it for cupcakes mainly.   If you've ever made box cake mix. That is the reverse creaming method.","labels":1,"seconds_difference":20835.0,"score_ratio":1.8181818182}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0puvll","c_root_id_B":"i0pgpu8","created_at_utc_A":1647324068,"created_at_utc_B":1647315495,"score_A":20,"score_B":8,"human_ref_A":"I just made Claire Saffitz\u2019s confetti cake which uses this method. it felt SO SO WRONG throwing the butter, oil, and buttermilk into dry ingredients :\/ but the cake did turn out perfectly with sturdy and even crumb! it also calls for cake flour so i wonder if the lower gluten is more friendly to what felt like more mixing of the flour than a regular recipe.","human_ref_B":"I've used this method a couple times with vanilla cake recipe. It is now my favorite go to vanilla cake\/cupcake recipe. I haven't come across a reversed creaming recipe for chocolate cake though.","labels":1,"seconds_difference":8573.0,"score_ratio":2.5}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0obo4j","c_root_id_B":"i0puvll","created_at_utc_A":1647296834,"created_at_utc_B":1647324068,"score_A":7,"score_B":20,"human_ref_A":"i\u2019ve tried it and didn\u2019t have much luck. found it more annoying than regular creaming and didn\u2019t find the results any lighter\/softer\/moister\u2026 but i know several bakers that swear by it","human_ref_B":"I just made Claire Saffitz\u2019s confetti cake which uses this method. it felt SO SO WRONG throwing the butter, oil, and buttermilk into dry ingredients :\/ but the cake did turn out perfectly with sturdy and even crumb! it also calls for cake flour so i wonder if the lower gluten is more friendly to what felt like more mixing of the flour than a regular recipe.","labels":0,"seconds_difference":27234.0,"score_ratio":2.8571428571}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0p4xiz","c_root_id_B":"i0puvll","created_at_utc_A":1647309938,"created_at_utc_B":1647324068,"score_A":8,"score_B":20,"human_ref_A":"I've never noticed until you mentioned it here, but my go-to chocolate cake recipe uses this method (although it uses oil instead of butter).  ​  The cake is the lightest, most delicate piece of heaven I've ever had!","human_ref_B":"I just made Claire Saffitz\u2019s confetti cake which uses this method. it felt SO SO WRONG throwing the butter, oil, and buttermilk into dry ingredients :\/ but the cake did turn out perfectly with sturdy and even crumb! it also calls for cake flour so i wonder if the lower gluten is more friendly to what felt like more mixing of the flour than a regular recipe.","labels":0,"seconds_difference":14130.0,"score_ratio":2.5}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0ofkid","c_root_id_B":"i0puvll","created_at_utc_A":1647298514,"created_at_utc_B":1647324068,"score_A":6,"score_B":20,"human_ref_A":"I tried it a few times with the Sugar Geek Show recipes. It turned out great ! I'm not sure what the benefits are to be honest, I just follow recipes from trusted sources.","human_ref_B":"I just made Claire Saffitz\u2019s confetti cake which uses this method. it felt SO SO WRONG throwing the butter, oil, and buttermilk into dry ingredients :\/ but the cake did turn out perfectly with sturdy and even crumb! it also calls for cake flour so i wonder if the lower gluten is more friendly to what felt like more mixing of the flour than a regular recipe.","labels":0,"seconds_difference":25554.0,"score_ratio":3.3333333333}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0puvll","c_root_id_B":"i0p3kry","created_at_utc_A":1647324068,"created_at_utc_B":1647309331,"score_A":20,"score_B":3,"human_ref_A":"I just made Claire Saffitz\u2019s confetti cake which uses this method. it felt SO SO WRONG throwing the butter, oil, and buttermilk into dry ingredients :\/ but the cake did turn out perfectly with sturdy and even crumb! it also calls for cake flour so i wonder if the lower gluten is more friendly to what felt like more mixing of the flour than a regular recipe.","human_ref_B":"I\u2019ve used it on a coffe cake recipe and it worked great.","labels":1,"seconds_difference":14737.0,"score_ratio":6.6666666667}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0puvll","c_root_id_B":"i0penyu","created_at_utc_A":1647324068,"created_at_utc_B":1647314463,"score_A":20,"score_B":3,"human_ref_A":"I just made Claire Saffitz\u2019s confetti cake which uses this method. it felt SO SO WRONG throwing the butter, oil, and buttermilk into dry ingredients :\/ but the cake did turn out perfectly with sturdy and even crumb! it also calls for cake flour so i wonder if the lower gluten is more friendly to what felt like more mixing of the flour than a regular recipe.","human_ref_B":"I don't think the method yields significantly better results, but it is a game changer if you were struggling with the eggs always being separated when mixed with butter+sugar mixture.","labels":1,"seconds_difference":9605.0,"score_ratio":6.6666666667}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0puvll","c_root_id_B":"i0pn17c","created_at_utc_A":1647324068,"created_at_utc_B":1647318914,"score_A":20,"score_B":3,"human_ref_A":"I just made Claire Saffitz\u2019s confetti cake which uses this method. it felt SO SO WRONG throwing the butter, oil, and buttermilk into dry ingredients :\/ but the cake did turn out perfectly with sturdy and even crumb! it also calls for cake flour so i wonder if the lower gluten is more friendly to what felt like more mixing of the flour than a regular recipe.","human_ref_B":"I just made a wedding cake with this method.","labels":1,"seconds_difference":5154.0,"score_ratio":6.6666666667}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0pf1j4","c_root_id_B":"i0puvll","created_at_utc_A":1647314650,"created_at_utc_B":1647324068,"score_A":2,"score_B":20,"human_ref_A":"It's my preferred method and the only method I use for my Red Velvet cake.","human_ref_B":"I just made Claire Saffitz\u2019s confetti cake which uses this method. it felt SO SO WRONG throwing the butter, oil, and buttermilk into dry ingredients :\/ but the cake did turn out perfectly with sturdy and even crumb! it also calls for cake flour so i wonder if the lower gluten is more friendly to what felt like more mixing of the flour than a regular recipe.","labels":0,"seconds_difference":9418.0,"score_ratio":10.0}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0plarv","c_root_id_B":"i0puvll","created_at_utc_A":1647317931,"created_at_utc_B":1647324068,"score_A":2,"score_B":20,"human_ref_A":"I had no idea that\u2019s what this is called! My go to vanilla cupcake recipe uses this method. Never come across it before or after that but it\u2019s the only vanilla cupcake recipe I\u2019ll use. It really does seem ass backward when you\u2019re doing it and it feels like you\u2019re about to ruin the whole thing but it comes together beautifully like you wouldn\u2019t believe. Made this recipe a million times and I love it. Never messed it up once.","human_ref_B":"I just made Claire Saffitz\u2019s confetti cake which uses this method. it felt SO SO WRONG throwing the butter, oil, and buttermilk into dry ingredients :\/ but the cake did turn out perfectly with sturdy and even crumb! it also calls for cake flour so i wonder if the lower gluten is more friendly to what felt like more mixing of the flour than a regular recipe.","labels":0,"seconds_difference":6137.0,"score_ratio":10.0}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0ott07","c_root_id_B":"i0o7lnr","created_at_utc_A":1647304913,"created_at_utc_B":1647295078,"score_A":16,"score_B":15,"human_ref_A":"I think it makes better cakes than standard creaming if you're using cake flour, and worse cakes than standard creaming if you're using all-purpose flour.","human_ref_B":"I love it! Have made many cakes from The Cake Bible with great results. Sugar Geek Show also uses the technique and I've had good success with those as well.  I find the tops come out more level and the crumb is very nice. For me it's not a dramatic difference, but a nice improvement.","labels":1,"seconds_difference":9835.0,"score_ratio":1.0666666667}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0ott07","c_root_id_B":"i0ogyhy","created_at_utc_A":1647304913,"created_at_utc_B":1647299129,"score_A":16,"score_B":13,"human_ref_A":"I think it makes better cakes than standard creaming if you're using cake flour, and worse cakes than standard creaming if you're using all-purpose flour.","human_ref_B":"I have done the recipe from Rose Levy Beranbaum many times with great success. She explains the baking science behind the technique; it\u2019s legit.","labels":1,"seconds_difference":5784.0,"score_ratio":1.2307692308}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0oki59","c_root_id_B":"i0ott07","created_at_utc_A":1647300720,"created_at_utc_B":1647304913,"score_A":11,"score_B":16,"human_ref_A":"generally, i don't find much of a difference between the two styles when baking at home. reverse creaming makes a slightly more tender and level cake while standard creaming has a more open crumb.   you can use it on any style cake but as the article says, reverse creaming is based off of the high ratio cake method, which is used commercially for cakes with higher\/equal ratios of sugar:flour. commercial bakeries have access to things like emulsified shortening and high ratio cake flour which are processed to allow the batter to contain more sugar and water while also countering gluten development and maintain starch quality during long mixing times created by commercial scale production  you can use reverse creaming on any style of cake (that relies on creamed butter) but it won't make a massive improvement unless you also have other commercial ingredients","human_ref_B":"I think it makes better cakes than standard creaming if you're using cake flour, and worse cakes than standard creaming if you're using all-purpose flour.","labels":0,"seconds_difference":4193.0,"score_ratio":1.4545454545}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0oq2tp","c_root_id_B":"i0ott07","created_at_utc_A":1647303233,"created_at_utc_B":1647304913,"score_A":11,"score_B":16,"human_ref_A":"I use it for cupcakes mainly.   If you've ever made box cake mix. That is the reverse creaming method.","human_ref_B":"I think it makes better cakes than standard creaming if you're using cake flour, and worse cakes than standard creaming if you're using all-purpose flour.","labels":0,"seconds_difference":1680.0,"score_ratio":1.4545454545}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0ott07","c_root_id_B":"i0obo4j","created_at_utc_A":1647304913,"created_at_utc_B":1647296834,"score_A":16,"score_B":7,"human_ref_A":"I think it makes better cakes than standard creaming if you're using cake flour, and worse cakes than standard creaming if you're using all-purpose flour.","human_ref_B":"i\u2019ve tried it and didn\u2019t have much luck. found it more annoying than regular creaming and didn\u2019t find the results any lighter\/softer\/moister\u2026 but i know several bakers that swear by it","labels":1,"seconds_difference":8079.0,"score_ratio":2.2857142857}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0ofkid","c_root_id_B":"i0ott07","created_at_utc_A":1647298514,"created_at_utc_B":1647304913,"score_A":6,"score_B":16,"human_ref_A":"I tried it a few times with the Sugar Geek Show recipes. It turned out great ! I'm not sure what the benefits are to be honest, I just follow recipes from trusted sources.","human_ref_B":"I think it makes better cakes than standard creaming if you're using cake flour, and worse cakes than standard creaming if you're using all-purpose flour.","labels":0,"seconds_difference":6399.0,"score_ratio":2.6666666667}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0obo4j","c_root_id_B":"i0ogyhy","created_at_utc_A":1647296834,"created_at_utc_B":1647299129,"score_A":7,"score_B":13,"human_ref_A":"i\u2019ve tried it and didn\u2019t have much luck. found it more annoying than regular creaming and didn\u2019t find the results any lighter\/softer\/moister\u2026 but i know several bakers that swear by it","human_ref_B":"I have done the recipe from Rose Levy Beranbaum many times with great success. She explains the baking science behind the technique; it\u2019s legit.","labels":0,"seconds_difference":2295.0,"score_ratio":1.8571428571}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0ofkid","c_root_id_B":"i0ogyhy","created_at_utc_A":1647298514,"created_at_utc_B":1647299129,"score_A":6,"score_B":13,"human_ref_A":"I tried it a few times with the Sugar Geek Show recipes. It turned out great ! I'm not sure what the benefits are to be honest, I just follow recipes from trusted sources.","human_ref_B":"I have done the recipe from Rose Levy Beranbaum many times with great success. She explains the baking science behind the technique; it\u2019s legit.","labels":0,"seconds_difference":615.0,"score_ratio":2.1666666667}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0oki59","c_root_id_B":"i0obo4j","created_at_utc_A":1647300720,"created_at_utc_B":1647296834,"score_A":11,"score_B":7,"human_ref_A":"generally, i don't find much of a difference between the two styles when baking at home. reverse creaming makes a slightly more tender and level cake while standard creaming has a more open crumb.   you can use it on any style cake but as the article says, reverse creaming is based off of the high ratio cake method, which is used commercially for cakes with higher\/equal ratios of sugar:flour. commercial bakeries have access to things like emulsified shortening and high ratio cake flour which are processed to allow the batter to contain more sugar and water while also countering gluten development and maintain starch quality during long mixing times created by commercial scale production  you can use reverse creaming on any style of cake (that relies on creamed butter) but it won't make a massive improvement unless you also have other commercial ingredients","human_ref_B":"i\u2019ve tried it and didn\u2019t have much luck. found it more annoying than regular creaming and didn\u2019t find the results any lighter\/softer\/moister\u2026 but i know several bakers that swear by it","labels":1,"seconds_difference":3886.0,"score_ratio":1.5714285714}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0ofkid","c_root_id_B":"i0oki59","created_at_utc_A":1647298514,"created_at_utc_B":1647300720,"score_A":6,"score_B":11,"human_ref_A":"I tried it a few times with the Sugar Geek Show recipes. It turned out great ! I'm not sure what the benefits are to be honest, I just follow recipes from trusted sources.","human_ref_B":"generally, i don't find much of a difference between the two styles when baking at home. reverse creaming makes a slightly more tender and level cake while standard creaming has a more open crumb.   you can use it on any style cake but as the article says, reverse creaming is based off of the high ratio cake method, which is used commercially for cakes with higher\/equal ratios of sugar:flour. commercial bakeries have access to things like emulsified shortening and high ratio cake flour which are processed to allow the batter to contain more sugar and water while also countering gluten development and maintain starch quality during long mixing times created by commercial scale production  you can use reverse creaming on any style of cake (that relies on creamed butter) but it won't make a massive improvement unless you also have other commercial ingredients","labels":0,"seconds_difference":2206.0,"score_ratio":1.8333333333}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0obo4j","c_root_id_B":"i0oq2tp","created_at_utc_A":1647296834,"created_at_utc_B":1647303233,"score_A":7,"score_B":11,"human_ref_A":"i\u2019ve tried it and didn\u2019t have much luck. found it more annoying than regular creaming and didn\u2019t find the results any lighter\/softer\/moister\u2026 but i know several bakers that swear by it","human_ref_B":"I use it for cupcakes mainly.   If you've ever made box cake mix. That is the reverse creaming method.","labels":0,"seconds_difference":6399.0,"score_ratio":1.5714285714}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0ofkid","c_root_id_B":"i0oq2tp","created_at_utc_A":1647298514,"created_at_utc_B":1647303233,"score_A":6,"score_B":11,"human_ref_A":"I tried it a few times with the Sugar Geek Show recipes. It turned out great ! I'm not sure what the benefits are to be honest, I just follow recipes from trusted sources.","human_ref_B":"I use it for cupcakes mainly.   If you've ever made box cake mix. That is the reverse creaming method.","labels":0,"seconds_difference":4719.0,"score_ratio":1.8333333333}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0qozhn","c_root_id_B":"i0pgpu8","created_at_utc_A":1647347181,"created_at_utc_B":1647315495,"score_A":10,"score_B":8,"human_ref_A":"Check out Cupcake Jemma on YouTube. She uses this method almost exclusively.","human_ref_B":"I've used this method a couple times with vanilla cake recipe. It is now my favorite go to vanilla cake\/cupcake recipe. I haven't come across a reversed creaming recipe for chocolate cake though.","labels":1,"seconds_difference":31686.0,"score_ratio":1.25}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0obo4j","c_root_id_B":"i0qozhn","created_at_utc_A":1647296834,"created_at_utc_B":1647347181,"score_A":7,"score_B":10,"human_ref_A":"i\u2019ve tried it and didn\u2019t have much luck. found it more annoying than regular creaming and didn\u2019t find the results any lighter\/softer\/moister\u2026 but i know several bakers that swear by it","human_ref_B":"Check out Cupcake Jemma on YouTube. She uses this method almost exclusively.","labels":0,"seconds_difference":50347.0,"score_ratio":1.4285714286}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0p4xiz","c_root_id_B":"i0qozhn","created_at_utc_A":1647309938,"created_at_utc_B":1647347181,"score_A":8,"score_B":10,"human_ref_A":"I've never noticed until you mentioned it here, but my go-to chocolate cake recipe uses this method (although it uses oil instead of butter).  ​  The cake is the lightest, most delicate piece of heaven I've ever had!","human_ref_B":"Check out Cupcake Jemma on YouTube. She uses this method almost exclusively.","labels":0,"seconds_difference":37243.0,"score_ratio":1.25}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0qozhn","c_root_id_B":"i0ofkid","created_at_utc_A":1647347181,"created_at_utc_B":1647298514,"score_A":10,"score_B":6,"human_ref_A":"Check out Cupcake Jemma on YouTube. She uses this method almost exclusively.","human_ref_B":"I tried it a few times with the Sugar Geek Show recipes. It turned out great ! I'm not sure what the benefits are to be honest, I just follow recipes from trusted sources.","labels":1,"seconds_difference":48667.0,"score_ratio":1.6666666667}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0p3kry","c_root_id_B":"i0qozhn","created_at_utc_A":1647309331,"created_at_utc_B":1647347181,"score_A":3,"score_B":10,"human_ref_A":"I\u2019ve used it on a coffe cake recipe and it worked great.","human_ref_B":"Check out Cupcake Jemma on YouTube. She uses this method almost exclusively.","labels":0,"seconds_difference":37850.0,"score_ratio":3.3333333333}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0qozhn","c_root_id_B":"i0penyu","created_at_utc_A":1647347181,"created_at_utc_B":1647314463,"score_A":10,"score_B":3,"human_ref_A":"Check out Cupcake Jemma on YouTube. She uses this method almost exclusively.","human_ref_B":"I don't think the method yields significantly better results, but it is a game changer if you were struggling with the eggs always being separated when mixed with butter+sugar mixture.","labels":1,"seconds_difference":32718.0,"score_ratio":3.3333333333}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0pn17c","c_root_id_B":"i0qozhn","created_at_utc_A":1647318914,"created_at_utc_B":1647347181,"score_A":3,"score_B":10,"human_ref_A":"I just made a wedding cake with this method.","human_ref_B":"Check out Cupcake Jemma on YouTube. She uses this method almost exclusively.","labels":0,"seconds_difference":28267.0,"score_ratio":3.3333333333}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0qozhn","c_root_id_B":"i0pf1j4","created_at_utc_A":1647347181,"created_at_utc_B":1647314650,"score_A":10,"score_B":2,"human_ref_A":"Check out Cupcake Jemma on YouTube. She uses this method almost exclusively.","human_ref_B":"It's my preferred method and the only method I use for my Red Velvet cake.","labels":1,"seconds_difference":32531.0,"score_ratio":5.0}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0plarv","c_root_id_B":"i0qozhn","created_at_utc_A":1647317931,"created_at_utc_B":1647347181,"score_A":2,"score_B":10,"human_ref_A":"I had no idea that\u2019s what this is called! My go to vanilla cupcake recipe uses this method. Never come across it before or after that but it\u2019s the only vanilla cupcake recipe I\u2019ll use. It really does seem ass backward when you\u2019re doing it and it feels like you\u2019re about to ruin the whole thing but it comes together beautifully like you wouldn\u2019t believe. Made this recipe a million times and I love it. Never messed it up once.","human_ref_B":"Check out Cupcake Jemma on YouTube. She uses this method almost exclusively.","labels":0,"seconds_difference":29250.0,"score_ratio":5.0}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0pgpu8","c_root_id_B":"i0obo4j","created_at_utc_A":1647315495,"created_at_utc_B":1647296834,"score_A":8,"score_B":7,"human_ref_A":"I've used this method a couple times with vanilla cake recipe. It is now my favorite go to vanilla cake\/cupcake recipe. I haven't come across a reversed creaming recipe for chocolate cake though.","human_ref_B":"i\u2019ve tried it and didn\u2019t have much luck. found it more annoying than regular creaming and didn\u2019t find the results any lighter\/softer\/moister\u2026 but i know several bakers that swear by it","labels":1,"seconds_difference":18661.0,"score_ratio":1.1428571429}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0pgpu8","c_root_id_B":"i0ofkid","created_at_utc_A":1647315495,"created_at_utc_B":1647298514,"score_A":8,"score_B":6,"human_ref_A":"I've used this method a couple times with vanilla cake recipe. It is now my favorite go to vanilla cake\/cupcake recipe. I haven't come across a reversed creaming recipe for chocolate cake though.","human_ref_B":"I tried it a few times with the Sugar Geek Show recipes. It turned out great ! I'm not sure what the benefits are to be honest, I just follow recipes from trusted sources.","labels":1,"seconds_difference":16981.0,"score_ratio":1.3333333333}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0pgpu8","c_root_id_B":"i0p3kry","created_at_utc_A":1647315495,"created_at_utc_B":1647309331,"score_A":8,"score_B":3,"human_ref_A":"I've used this method a couple times with vanilla cake recipe. It is now my favorite go to vanilla cake\/cupcake recipe. I haven't come across a reversed creaming recipe for chocolate cake though.","human_ref_B":"I\u2019ve used it on a coffe cake recipe and it worked great.","labels":1,"seconds_difference":6164.0,"score_ratio":2.6666666667}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0penyu","c_root_id_B":"i0pgpu8","created_at_utc_A":1647314463,"created_at_utc_B":1647315495,"score_A":3,"score_B":8,"human_ref_A":"I don't think the method yields significantly better results, but it is a game changer if you were struggling with the eggs always being separated when mixed with butter+sugar mixture.","human_ref_B":"I've used this method a couple times with vanilla cake recipe. It is now my favorite go to vanilla cake\/cupcake recipe. I haven't come across a reversed creaming recipe for chocolate cake though.","labels":0,"seconds_difference":1032.0,"score_ratio":2.6666666667}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0pf1j4","c_root_id_B":"i0pgpu8","created_at_utc_A":1647314650,"created_at_utc_B":1647315495,"score_A":2,"score_B":8,"human_ref_A":"It's my preferred method and the only method I use for my Red Velvet cake.","human_ref_B":"I've used this method a couple times with vanilla cake recipe. It is now my favorite go to vanilla cake\/cupcake recipe. I haven't come across a reversed creaming recipe for chocolate cake though.","labels":0,"seconds_difference":845.0,"score_ratio":4.0}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0p4xiz","c_root_id_B":"i0obo4j","created_at_utc_A":1647309938,"created_at_utc_B":1647296834,"score_A":8,"score_B":7,"human_ref_A":"I've never noticed until you mentioned it here, but my go-to chocolate cake recipe uses this method (although it uses oil instead of butter).  ​  The cake is the lightest, most delicate piece of heaven I've ever had!","human_ref_B":"i\u2019ve tried it and didn\u2019t have much luck. found it more annoying than regular creaming and didn\u2019t find the results any lighter\/softer\/moister\u2026 but i know several bakers that swear by it","labels":1,"seconds_difference":13104.0,"score_ratio":1.1428571429}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0ofkid","c_root_id_B":"i0p4xiz","created_at_utc_A":1647298514,"created_at_utc_B":1647309938,"score_A":6,"score_B":8,"human_ref_A":"I tried it a few times with the Sugar Geek Show recipes. It turned out great ! I'm not sure what the benefits are to be honest, I just follow recipes from trusted sources.","human_ref_B":"I've never noticed until you mentioned it here, but my go-to chocolate cake recipe uses this method (although it uses oil instead of butter).  ​  The cake is the lightest, most delicate piece of heaven I've ever had!","labels":0,"seconds_difference":11424.0,"score_ratio":1.3333333333}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0p4xiz","c_root_id_B":"i0p3kry","created_at_utc_A":1647309938,"created_at_utc_B":1647309331,"score_A":8,"score_B":3,"human_ref_A":"I've never noticed until you mentioned it here, but my go-to chocolate cake recipe uses this method (although it uses oil instead of butter).  ​  The cake is the lightest, most delicate piece of heaven I've ever had!","human_ref_B":"I\u2019ve used it on a coffe cake recipe and it worked great.","labels":1,"seconds_difference":607.0,"score_ratio":2.6666666667}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0p3kry","c_root_id_B":"i0rpdcf","created_at_utc_A":1647309331,"created_at_utc_B":1647362956,"score_A":3,"score_B":4,"human_ref_A":"I\u2019ve used it on a coffe cake recipe and it worked great.","human_ref_B":"It's the better way that has been ignored by home cooks because \"this is the way I was taught to do it\".   It's absolutely the better way.","labels":0,"seconds_difference":53625.0,"score_ratio":1.3333333333}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0penyu","c_root_id_B":"i0rpdcf","created_at_utc_A":1647314463,"created_at_utc_B":1647362956,"score_A":3,"score_B":4,"human_ref_A":"I don't think the method yields significantly better results, but it is a game changer if you were struggling with the eggs always being separated when mixed with butter+sugar mixture.","human_ref_B":"It's the better way that has been ignored by home cooks because \"this is the way I was taught to do it\".   It's absolutely the better way.","labels":0,"seconds_difference":48493.0,"score_ratio":1.3333333333}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0pn17c","c_root_id_B":"i0rpdcf","created_at_utc_A":1647318914,"created_at_utc_B":1647362956,"score_A":3,"score_B":4,"human_ref_A":"I just made a wedding cake with this method.","human_ref_B":"It's the better way that has been ignored by home cooks because \"this is the way I was taught to do it\".   It's absolutely the better way.","labels":0,"seconds_difference":44042.0,"score_ratio":1.3333333333}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0rpdcf","c_root_id_B":"i0pf1j4","created_at_utc_A":1647362956,"created_at_utc_B":1647314650,"score_A":4,"score_B":2,"human_ref_A":"It's the better way that has been ignored by home cooks because \"this is the way I was taught to do it\".   It's absolutely the better way.","human_ref_B":"It's my preferred method and the only method I use for my Red Velvet cake.","labels":1,"seconds_difference":48306.0,"score_ratio":2.0}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0rpdcf","c_root_id_B":"i0plarv","created_at_utc_A":1647362956,"created_at_utc_B":1647317931,"score_A":4,"score_B":2,"human_ref_A":"It's the better way that has been ignored by home cooks because \"this is the way I was taught to do it\".   It's absolutely the better way.","human_ref_B":"I had no idea that\u2019s what this is called! My go to vanilla cupcake recipe uses this method. Never come across it before or after that but it\u2019s the only vanilla cupcake recipe I\u2019ll use. It really does seem ass backward when you\u2019re doing it and it feels like you\u2019re about to ruin the whole thing but it comes together beautifully like you wouldn\u2019t believe. Made this recipe a million times and I love it. Never messed it up once.","labels":1,"seconds_difference":45025.0,"score_ratio":2.0}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0pf1j4","c_root_id_B":"i0pn17c","created_at_utc_A":1647314650,"created_at_utc_B":1647318914,"score_A":2,"score_B":3,"human_ref_A":"It's my preferred method and the only method I use for my Red Velvet cake.","human_ref_B":"I just made a wedding cake with this method.","labels":0,"seconds_difference":4264.0,"score_ratio":1.5}
+{"post_id":"te8t5f","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Reverse Creaming An article about a cake making technique called [\"reverse creaming\"]( https:\/\/www.epicurious.com\/expert-advice\/reverse-creaming-cake) came up in my inbox recently. I'm a pretty frequent baker of a certain age and have never heard of this before. As it turns out, it's been around a while- appearing in a Betty Crocker cookbook in the '50s and in the 80's in Rose Levy Beranbaum's cookbook, \"the Cake Bible\". KAF's website just added a blog post the other day, including two recipes utilizing the process, which they endorse. So this is no passing fancy, apparently. But as I have never come across a recipe that uses this method and struggle to produce a consistently decent yellow cake using the conventional \"creaming\" process, I'm curious as to the experiences of other bakers. Have you all tried this? Is this your go-to method? Does it work for some but not all cakes? Why or why not to all of these questions? Just interested in your thoughts.","c_root_id_A":"i0pn17c","c_root_id_B":"i0plarv","created_at_utc_A":1647318914,"created_at_utc_B":1647317931,"score_A":3,"score_B":2,"human_ref_A":"I just made a wedding cake with this method.","human_ref_B":"I had no idea that\u2019s what this is called! My go to vanilla cupcake recipe uses this method. Never come across it before or after that but it\u2019s the only vanilla cupcake recipe I\u2019ll use. It really does seem ass backward when you\u2019re doing it and it feels like you\u2019re about to ruin the whole thing but it comes together beautifully like you wouldn\u2019t believe. Made this recipe a million times and I love it. Never messed it up once.","labels":1,"seconds_difference":983.0,"score_ratio":1.5}
+{"post_id":"is8800","domain":"askbaking_validation","upvote_ratio":0.99,"history":"French Rolling Pin Curvature I'm shopping around for a french rolling pin, and have noticed that some pins are fully curved, while others are mostly flat and just tapered at the ends.  Is one design better than the other?  I've never used a french rolling pin so I'm not sure what to look for.  Any help is appreciated!","c_root_id_A":"g56ft20","c_root_id_B":"g56hoz6","created_at_utc_A":1600039806,"created_at_utc_B":1600040659,"score_A":7,"score_B":23,"human_ref_A":"I LOVE my fully curved French style one, it\u2019s so much easier for basically everything. I know that\u2019s not super technical, but I love it.","human_ref_B":"A lot of it comes down to preference. I use a full curve professionally, I've come to prefer it. But I still enjoy the partial taper, especially for harder work such as rolling out tougher doughs.   Full taper- generally better for delicate work, but good all around  End\/partial taper- generally more all purpose. Better for heavy duty work.   I reccomend trying both, it all comes down to preference. Since it might not be practical to try both, you will probably be happy with either one.","labels":0,"seconds_difference":853.0,"score_ratio":3.2857142857}
+{"post_id":"is8800","domain":"askbaking_validation","upvote_ratio":0.99,"history":"French Rolling Pin Curvature I'm shopping around for a french rolling pin, and have noticed that some pins are fully curved, while others are mostly flat and just tapered at the ends.  Is one design better than the other?  I've never used a french rolling pin so I'm not sure what to look for.  Any help is appreciated!","c_root_id_A":"g56hoz6","c_root_id_B":"g56h1ci","created_at_utc_A":1600040659,"created_at_utc_B":1600040359,"score_A":23,"score_B":7,"human_ref_A":"A lot of it comes down to preference. I use a full curve professionally, I've come to prefer it. But I still enjoy the partial taper, especially for harder work such as rolling out tougher doughs.   Full taper- generally better for delicate work, but good all around  End\/partial taper- generally more all purpose. Better for heavy duty work.   I reccomend trying both, it all comes down to preference. Since it might not be practical to try both, you will probably be happy with either one.","human_ref_B":"I think it just a matter of comfort of handling for the user and not any functional aspect. I have one my husband made for me that has no curve, and it's perfectly fine.","labels":1,"seconds_difference":300.0,"score_ratio":3.2857142857}
+{"post_id":"is8800","domain":"askbaking_validation","upvote_ratio":0.99,"history":"French Rolling Pin Curvature I'm shopping around for a french rolling pin, and have noticed that some pins are fully curved, while others are mostly flat and just tapered at the ends.  Is one design better than the other?  I've never used a french rolling pin so I'm not sure what to look for.  Any help is appreciated!","c_root_id_A":"g56hoz6","c_root_id_B":"g56fsjd","created_at_utc_A":1600040659,"created_at_utc_B":1600039800,"score_A":23,"score_B":6,"human_ref_A":"A lot of it comes down to preference. I use a full curve professionally, I've come to prefer it. But I still enjoy the partial taper, especially for harder work such as rolling out tougher doughs.   Full taper- generally better for delicate work, but good all around  End\/partial taper- generally more all purpose. Better for heavy duty work.   I reccomend trying both, it all comes down to preference. Since it might not be practical to try both, you will probably be happy with either one.","human_ref_B":"No idea but interested in the answer.","labels":1,"seconds_difference":859.0,"score_ratio":3.8333333333}
+{"post_id":"is8800","domain":"askbaking_validation","upvote_ratio":0.99,"history":"French Rolling Pin Curvature I'm shopping around for a french rolling pin, and have noticed that some pins are fully curved, while others are mostly flat and just tapered at the ends.  Is one design better than the other?  I've never used a french rolling pin so I'm not sure what to look for.  Any help is appreciated!","c_root_id_A":"g56ft20","c_root_id_B":"g5736bk","created_at_utc_A":1600039806,"created_at_utc_B":1600053478,"score_A":7,"score_B":14,"human_ref_A":"I LOVE my fully curved French style one, it\u2019s so much easier for basically everything. I know that\u2019s not super technical, but I love it.","human_ref_B":"I find the tapered ones are easier to use to \"steer\" the dough. It's much easier to persuade small sections of the dough to move independently and to shape delicate doughs with precision.  I use the tapered for tarts and smaller flatbreads. The big square edged bulldozer gets pulled out for laminated doughs.","labels":0,"seconds_difference":13672.0,"score_ratio":2.0}
+{"post_id":"is8800","domain":"askbaking_validation","upvote_ratio":0.99,"history":"French Rolling Pin Curvature I'm shopping around for a french rolling pin, and have noticed that some pins are fully curved, while others are mostly flat and just tapered at the ends.  Is one design better than the other?  I've never used a french rolling pin so I'm not sure what to look for.  Any help is appreciated!","c_root_id_A":"g5736bk","c_root_id_B":"g56h1ci","created_at_utc_A":1600053478,"created_at_utc_B":1600040359,"score_A":14,"score_B":7,"human_ref_A":"I find the tapered ones are easier to use to \"steer\" the dough. It's much easier to persuade small sections of the dough to move independently and to shape delicate doughs with precision.  I use the tapered for tarts and smaller flatbreads. The big square edged bulldozer gets pulled out for laminated doughs.","human_ref_B":"I think it just a matter of comfort of handling for the user and not any functional aspect. I have one my husband made for me that has no curve, and it's perfectly fine.","labels":1,"seconds_difference":13119.0,"score_ratio":2.0}
+{"post_id":"is8800","domain":"askbaking_validation","upvote_ratio":0.99,"history":"French Rolling Pin Curvature I'm shopping around for a french rolling pin, and have noticed that some pins are fully curved, while others are mostly flat and just tapered at the ends.  Is one design better than the other?  I've never used a french rolling pin so I'm not sure what to look for.  Any help is appreciated!","c_root_id_A":"g56fsjd","c_root_id_B":"g5736bk","created_at_utc_A":1600039800,"created_at_utc_B":1600053478,"score_A":6,"score_B":14,"human_ref_A":"No idea but interested in the answer.","human_ref_B":"I find the tapered ones are easier to use to \"steer\" the dough. It's much easier to persuade small sections of the dough to move independently and to shape delicate doughs with precision.  I use the tapered for tarts and smaller flatbreads. The big square edged bulldozer gets pulled out for laminated doughs.","labels":0,"seconds_difference":13678.0,"score_ratio":2.3333333333}
+{"post_id":"is8800","domain":"askbaking_validation","upvote_ratio":0.99,"history":"French Rolling Pin Curvature I'm shopping around for a french rolling pin, and have noticed that some pins are fully curved, while others are mostly flat and just tapered at the ends.  Is one design better than the other?  I've never used a french rolling pin so I'm not sure what to look for.  Any help is appreciated!","c_root_id_A":"g56ft20","c_root_id_B":"g57r72x","created_at_utc_A":1600039806,"created_at_utc_B":1600075025,"score_A":7,"score_B":9,"human_ref_A":"I LOVE my fully curved French style one, it\u2019s so much easier for basically everything. I know that\u2019s not super technical, but I love it.","human_ref_B":"Personal preference, really. I've never had much use for any french pins with curved ends, let alone a curved body. I was taught to roll out to the width of my pin (or dough break), and when you're working like that its best if the pin is flat all the way to the ends.  If you want to do finer\/more delicate work, I'd reccommend getting a second, smaller pin. At home, I've got three pins, one is a 50cm x 5cm wooden french pin, for most general stuff, as well as for what my instructor refferred to as the 'Bam-Bam technique.' A 30cm x 8cm marble english pin, which I mostly use for pastry doughs that I've just taken out of the fridge - anything laminated, or when I'm using full butter pastry, and need to work it straight from the fridge so it doesn't melt. And then my last one is 30cm x 2cm wooden french pin, for delicate work - marzipan, rolling fondant, that sort of thing. I've never had the need to use it for any sort of pastry, even when rolling shortbread out to 2mm thickness.","labels":0,"seconds_difference":35219.0,"score_ratio":1.2857142857}
+{"post_id":"is8800","domain":"askbaking_validation","upvote_ratio":0.99,"history":"French Rolling Pin Curvature I'm shopping around for a french rolling pin, and have noticed that some pins are fully curved, while others are mostly flat and just tapered at the ends.  Is one design better than the other?  I've never used a french rolling pin so I'm not sure what to look for.  Any help is appreciated!","c_root_id_A":"g57r72x","c_root_id_B":"g56h1ci","created_at_utc_A":1600075025,"created_at_utc_B":1600040359,"score_A":9,"score_B":7,"human_ref_A":"Personal preference, really. I've never had much use for any french pins with curved ends, let alone a curved body. I was taught to roll out to the width of my pin (or dough break), and when you're working like that its best if the pin is flat all the way to the ends.  If you want to do finer\/more delicate work, I'd reccommend getting a second, smaller pin. At home, I've got three pins, one is a 50cm x 5cm wooden french pin, for most general stuff, as well as for what my instructor refferred to as the 'Bam-Bam technique.' A 30cm x 8cm marble english pin, which I mostly use for pastry doughs that I've just taken out of the fridge - anything laminated, or when I'm using full butter pastry, and need to work it straight from the fridge so it doesn't melt. And then my last one is 30cm x 2cm wooden french pin, for delicate work - marzipan, rolling fondant, that sort of thing. I've never had the need to use it for any sort of pastry, even when rolling shortbread out to 2mm thickness.","human_ref_B":"I think it just a matter of comfort of handling for the user and not any functional aspect. I have one my husband made for me that has no curve, and it's perfectly fine.","labels":1,"seconds_difference":34666.0,"score_ratio":1.2857142857}
+{"post_id":"is8800","domain":"askbaking_validation","upvote_ratio":0.99,"history":"French Rolling Pin Curvature I'm shopping around for a french rolling pin, and have noticed that some pins are fully curved, while others are mostly flat and just tapered at the ends.  Is one design better than the other?  I've never used a french rolling pin so I'm not sure what to look for.  Any help is appreciated!","c_root_id_A":"g57r72x","c_root_id_B":"g56fsjd","created_at_utc_A":1600075025,"created_at_utc_B":1600039800,"score_A":9,"score_B":6,"human_ref_A":"Personal preference, really. I've never had much use for any french pins with curved ends, let alone a curved body. I was taught to roll out to the width of my pin (or dough break), and when you're working like that its best if the pin is flat all the way to the ends.  If you want to do finer\/more delicate work, I'd reccommend getting a second, smaller pin. At home, I've got three pins, one is a 50cm x 5cm wooden french pin, for most general stuff, as well as for what my instructor refferred to as the 'Bam-Bam technique.' A 30cm x 8cm marble english pin, which I mostly use for pastry doughs that I've just taken out of the fridge - anything laminated, or when I'm using full butter pastry, and need to work it straight from the fridge so it doesn't melt. And then my last one is 30cm x 2cm wooden french pin, for delicate work - marzipan, rolling fondant, that sort of thing. I've never had the need to use it for any sort of pastry, even when rolling shortbread out to 2mm thickness.","human_ref_B":"No idea but interested in the answer.","labels":1,"seconds_difference":35225.0,"score_ratio":1.5}
+{"post_id":"is8800","domain":"askbaking_validation","upvote_ratio":0.99,"history":"French Rolling Pin Curvature I'm shopping around for a french rolling pin, and have noticed that some pins are fully curved, while others are mostly flat and just tapered at the ends.  Is one design better than the other?  I've never used a french rolling pin so I'm not sure what to look for.  Any help is appreciated!","c_root_id_A":"g56fsjd","c_root_id_B":"g56ft20","created_at_utc_A":1600039800,"created_at_utc_B":1600039806,"score_A":6,"score_B":7,"human_ref_A":"No idea but interested in the answer.","human_ref_B":"I LOVE my fully curved French style one, it\u2019s so much easier for basically everything. I know that\u2019s not super technical, but I love it.","labels":0,"seconds_difference":6.0,"score_ratio":1.1666666667}
+{"post_id":"is8800","domain":"askbaking_validation","upvote_ratio":0.99,"history":"French Rolling Pin Curvature I'm shopping around for a french rolling pin, and have noticed that some pins are fully curved, while others are mostly flat and just tapered at the ends.  Is one design better than the other?  I've never used a french rolling pin so I'm not sure what to look for.  Any help is appreciated!","c_root_id_A":"g56h1ci","c_root_id_B":"g56fsjd","created_at_utc_A":1600040359,"created_at_utc_B":1600039800,"score_A":7,"score_B":6,"human_ref_A":"I think it just a matter of comfort of handling for the user and not any functional aspect. I have one my husband made for me that has no curve, and it's perfectly fine.","human_ref_B":"No idea but interested in the answer.","labels":1,"seconds_difference":559.0,"score_ratio":1.1666666667}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h88jinc","c_root_id_B":"h88h73j","created_at_utc_A":1628473025,"created_at_utc_B":1628471828,"score_A":28,"score_B":2,"human_ref_A":"I don't know how serious you are or how much money you want to spend but some of the textbooks that I used for baking classes are very thorough and have techniques and formulas for the main types of cakes and breads. One is \"baking and pastry\" by the culinary institute of America and another is \"advanced bread and pastry\" by Michel Suas","human_ref_B":"The Art of Baking from Sur la Table","labels":1,"seconds_difference":1197.0,"score_ratio":14.0}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h88h73j","c_root_id_B":"h88w6m2","created_at_utc_A":1628471828,"created_at_utc_B":1628479978,"score_A":2,"score_B":19,"human_ref_A":"The Art of Baking from Sur la Table","human_ref_B":"I use \u201cHow to Bake Everything\u201d by Mark Bittman.  It\u2019s comprehensive, explains all the different types of baked goods, shows ways to modify, substitute, tweak, improvise, etc.  However, I haven\u2019t had good luck with the actual recipes.  He exclusively uses volume.  I even used his chart for volume\/weight and weighed everything but I was unimpressed.  I use it for inspiration and improvisation but not for the recipes.","labels":0,"seconds_difference":8150.0,"score_ratio":9.5}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h88ua9y","c_root_id_B":"h88w6m2","created_at_utc_A":1628478872,"created_at_utc_B":1628479978,"score_A":2,"score_B":19,"human_ref_A":"Step by step baking by Caroline Bretherton. Dorling Kindersley is the publisher. I have it and it\u2019s amazing. I\u2019ve also seen other people on here use it and reference it.","human_ref_B":"I use \u201cHow to Bake Everything\u201d by Mark Bittman.  It\u2019s comprehensive, explains all the different types of baked goods, shows ways to modify, substitute, tweak, improvise, etc.  However, I haven\u2019t had good luck with the actual recipes.  He exclusively uses volume.  I even used his chart for volume\/weight and weighed everything but I was unimpressed.  I use it for inspiration and improvisation but not for the recipes.","labels":0,"seconds_difference":1106.0,"score_ratio":9.5}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89zfn9","c_root_id_B":"h897hdl","created_at_utc_A":1628510646,"created_at_utc_B":1628487478,"score_A":11,"score_B":9,"human_ref_A":"CIA Baking and Pastry. Their textbooks are incredibly comprehensive. Also, their Confections book.","human_ref_B":"I think that maybe the book Ratios is what you are looking for?  No exact recipes, but info on how to develop your own?","labels":1,"seconds_difference":23168.0,"score_ratio":1.2222222222}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89zfn9","c_root_id_B":"h89anow","created_at_utc_A":1628510646,"created_at_utc_B":1628490001,"score_A":11,"score_B":8,"human_ref_A":"CIA Baking and Pastry. Their textbooks are incredibly comprehensive. Also, their Confections book.","human_ref_B":"Just my opinion but I DO love the Joy of Cooking. Maybe the 1984 edition more than the newer one. I learned how to cook and bake from that book. It explains everything in detail in both editions.","labels":1,"seconds_difference":20645.0,"score_ratio":1.375}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89uisp","c_root_id_B":"h89zfn9","created_at_utc_A":1628507191,"created_at_utc_B":1628510646,"score_A":8,"score_B":11,"human_ref_A":"So whrn i was starting out i found Desserts for Dummies and after 15 tears i still think its a great starting point if you dont wznt to bake like a beginner. Its enough details to avoid making technical mistakes and offers recipes you can build upon.","human_ref_B":"CIA Baking and Pastry. Their textbooks are incredibly comprehensive. Also, their Confections book.","labels":0,"seconds_difference":3455.0,"score_ratio":1.375}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89zfn9","c_root_id_B":"h89bixt","created_at_utc_A":1628510646,"created_at_utc_B":1628490713,"score_A":11,"score_B":7,"human_ref_A":"CIA Baking and Pastry. Their textbooks are incredibly comprehensive. Also, their Confections book.","human_ref_B":"The Cake Bible by Rose Levy Berenbaum","labels":1,"seconds_difference":19933.0,"score_ratio":1.5714285714}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89zfn9","c_root_id_B":"h89bnnu","created_at_utc_A":1628510646,"created_at_utc_B":1628490818,"score_A":11,"score_B":5,"human_ref_A":"CIA Baking and Pastry. Their textbooks are incredibly comprehensive. Also, their Confections book.","human_ref_B":"Pastry chefs guide by Ravneet Gill","labels":1,"seconds_difference":19828.0,"score_ratio":2.2}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89zfn9","c_root_id_B":"h89hava","created_at_utc_A":1628510646,"created_at_utc_B":1628495680,"score_A":11,"score_B":4,"human_ref_A":"CIA Baking and Pastry. Their textbooks are incredibly comprehensive. Also, their Confections book.","human_ref_B":"Larousse Patisserie and Baking","labels":1,"seconds_difference":14966.0,"score_ratio":2.75}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89zfn9","c_root_id_B":"h89u8ub","created_at_utc_A":1628510646,"created_at_utc_B":1628506986,"score_A":11,"score_B":3,"human_ref_A":"CIA Baking and Pastry. Their textbooks are incredibly comprehensive. Also, their Confections book.","human_ref_B":"I have the 1990s version of Delia Smith's Complete Cookery Course. It's not just baking but it's very good if a little dated.","labels":1,"seconds_difference":3660.0,"score_ratio":3.6666666667}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89zfn9","c_root_id_B":"h88h73j","created_at_utc_A":1628510646,"created_at_utc_B":1628471828,"score_A":11,"score_B":2,"human_ref_A":"CIA Baking and Pastry. Their textbooks are incredibly comprehensive. Also, their Confections book.","human_ref_B":"The Art of Baking from Sur la Table","labels":1,"seconds_difference":38818.0,"score_ratio":5.5}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89zfn9","c_root_id_B":"h88ua9y","created_at_utc_A":1628510646,"created_at_utc_B":1628478872,"score_A":11,"score_B":2,"human_ref_A":"CIA Baking and Pastry. Their textbooks are incredibly comprehensive. Also, their Confections book.","human_ref_B":"Step by step baking by Caroline Bretherton. Dorling Kindersley is the publisher. I have it and it\u2019s amazing. I\u2019ve also seen other people on here use it and reference it.","labels":1,"seconds_difference":31774.0,"score_ratio":5.5}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h897hdl","c_root_id_B":"h8b2ggn","created_at_utc_A":1628487478,"created_at_utc_B":1628529220,"score_A":9,"score_B":10,"human_ref_A":"I think that maybe the book Ratios is what you are looking for?  No exact recipes, but info on how to develop your own?","human_ref_B":"\"P\u00e2tisserie\" (English title) by M\u00e9lanie Dupuis: it's then English version of a French baking book.  The book goes over all the essentials recipes and techniques you have to know to pass the French professional baker certificate.   What I really like about the book is that in the first part, you are taught each components (like Joconde biscuit, Meringue, creme patissiere...) and in the second part you have the final cakes that are made of the different component.  It is pretty detailed about why you should do each step and what chemical reaction are happening.  At the end of the book they explain all the technical terms.  Also, last but not least, that book is freakin gorgeous!","labels":0,"seconds_difference":41742.0,"score_ratio":1.1111111111}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h8b2ggn","c_root_id_B":"h89anow","created_at_utc_A":1628529220,"created_at_utc_B":1628490001,"score_A":10,"score_B":8,"human_ref_A":"\"P\u00e2tisserie\" (English title) by M\u00e9lanie Dupuis: it's then English version of a French baking book.  The book goes over all the essentials recipes and techniques you have to know to pass the French professional baker certificate.   What I really like about the book is that in the first part, you are taught each components (like Joconde biscuit, Meringue, creme patissiere...) and in the second part you have the final cakes that are made of the different component.  It is pretty detailed about why you should do each step and what chemical reaction are happening.  At the end of the book they explain all the technical terms.  Also, last but not least, that book is freakin gorgeous!","human_ref_B":"Just my opinion but I DO love the Joy of Cooking. Maybe the 1984 edition more than the newer one. I learned how to cook and bake from that book. It explains everything in detail in both editions.","labels":1,"seconds_difference":39219.0,"score_ratio":1.25}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h8b2ggn","c_root_id_B":"h89uisp","created_at_utc_A":1628529220,"created_at_utc_B":1628507191,"score_A":10,"score_B":8,"human_ref_A":"\"P\u00e2tisserie\" (English title) by M\u00e9lanie Dupuis: it's then English version of a French baking book.  The book goes over all the essentials recipes and techniques you have to know to pass the French professional baker certificate.   What I really like about the book is that in the first part, you are taught each components (like Joconde biscuit, Meringue, creme patissiere...) and in the second part you have the final cakes that are made of the different component.  It is pretty detailed about why you should do each step and what chemical reaction are happening.  At the end of the book they explain all the technical terms.  Also, last but not least, that book is freakin gorgeous!","human_ref_B":"So whrn i was starting out i found Desserts for Dummies and after 15 tears i still think its a great starting point if you dont wznt to bake like a beginner. Its enough details to avoid making technical mistakes and offers recipes you can build upon.","labels":1,"seconds_difference":22029.0,"score_ratio":1.25}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h8b2ggn","c_root_id_B":"h89bixt","created_at_utc_A":1628529220,"created_at_utc_B":1628490713,"score_A":10,"score_B":7,"human_ref_A":"\"P\u00e2tisserie\" (English title) by M\u00e9lanie Dupuis: it's then English version of a French baking book.  The book goes over all the essentials recipes and techniques you have to know to pass the French professional baker certificate.   What I really like about the book is that in the first part, you are taught each components (like Joconde biscuit, Meringue, creme patissiere...) and in the second part you have the final cakes that are made of the different component.  It is pretty detailed about why you should do each step and what chemical reaction are happening.  At the end of the book they explain all the technical terms.  Also, last but not least, that book is freakin gorgeous!","human_ref_B":"The Cake Bible by Rose Levy Berenbaum","labels":1,"seconds_difference":38507.0,"score_ratio":1.4285714286}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89bnnu","c_root_id_B":"h8b2ggn","created_at_utc_A":1628490818,"created_at_utc_B":1628529220,"score_A":5,"score_B":10,"human_ref_A":"Pastry chefs guide by Ravneet Gill","human_ref_B":"\"P\u00e2tisserie\" (English title) by M\u00e9lanie Dupuis: it's then English version of a French baking book.  The book goes over all the essentials recipes and techniques you have to know to pass the French professional baker certificate.   What I really like about the book is that in the first part, you are taught each components (like Joconde biscuit, Meringue, creme patissiere...) and in the second part you have the final cakes that are made of the different component.  It is pretty detailed about why you should do each step and what chemical reaction are happening.  At the end of the book they explain all the technical terms.  Also, last but not least, that book is freakin gorgeous!","labels":0,"seconds_difference":38402.0,"score_ratio":2.0}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h8b2ggn","c_root_id_B":"h8aqgsl","created_at_utc_A":1628529220,"created_at_utc_B":1628524112,"score_A":10,"score_B":6,"human_ref_A":"\"P\u00e2tisserie\" (English title) by M\u00e9lanie Dupuis: it's then English version of a French baking book.  The book goes over all the essentials recipes and techniques you have to know to pass the French professional baker certificate.   What I really like about the book is that in the first part, you are taught each components (like Joconde biscuit, Meringue, creme patissiere...) and in the second part you have the final cakes that are made of the different component.  It is pretty detailed about why you should do each step and what chemical reaction are happening.  At the end of the book they explain all the technical terms.  Also, last but not least, that book is freakin gorgeous!","human_ref_B":"Not specific to baking, but somehow related.   Ratio by Michael Ruhlman","labels":1,"seconds_difference":5108.0,"score_ratio":1.6666666667}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89hava","c_root_id_B":"h8b2ggn","created_at_utc_A":1628495680,"created_at_utc_B":1628529220,"score_A":4,"score_B":10,"human_ref_A":"Larousse Patisserie and Baking","human_ref_B":"\"P\u00e2tisserie\" (English title) by M\u00e9lanie Dupuis: it's then English version of a French baking book.  The book goes over all the essentials recipes and techniques you have to know to pass the French professional baker certificate.   What I really like about the book is that in the first part, you are taught each components (like Joconde biscuit, Meringue, creme patissiere...) and in the second part you have the final cakes that are made of the different component.  It is pretty detailed about why you should do each step and what chemical reaction are happening.  At the end of the book they explain all the technical terms.  Also, last but not least, that book is freakin gorgeous!","labels":0,"seconds_difference":33540.0,"score_ratio":2.5}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h8b2ggn","c_root_id_B":"h89u8ub","created_at_utc_A":1628529220,"created_at_utc_B":1628506986,"score_A":10,"score_B":3,"human_ref_A":"\"P\u00e2tisserie\" (English title) by M\u00e9lanie Dupuis: it's then English version of a French baking book.  The book goes over all the essentials recipes and techniques you have to know to pass the French professional baker certificate.   What I really like about the book is that in the first part, you are taught each components (like Joconde biscuit, Meringue, creme patissiere...) and in the second part you have the final cakes that are made of the different component.  It is pretty detailed about why you should do each step and what chemical reaction are happening.  At the end of the book they explain all the technical terms.  Also, last but not least, that book is freakin gorgeous!","human_ref_B":"I have the 1990s version of Delia Smith's Complete Cookery Course. It's not just baking but it's very good if a little dated.","labels":1,"seconds_difference":22234.0,"score_ratio":3.3333333333}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h88h73j","c_root_id_B":"h8b2ggn","created_at_utc_A":1628471828,"created_at_utc_B":1628529220,"score_A":2,"score_B":10,"human_ref_A":"The Art of Baking from Sur la Table","human_ref_B":"\"P\u00e2tisserie\" (English title) by M\u00e9lanie Dupuis: it's then English version of a French baking book.  The book goes over all the essentials recipes and techniques you have to know to pass the French professional baker certificate.   What I really like about the book is that in the first part, you are taught each components (like Joconde biscuit, Meringue, creme patissiere...) and in the second part you have the final cakes that are made of the different component.  It is pretty detailed about why you should do each step and what chemical reaction are happening.  At the end of the book they explain all the technical terms.  Also, last but not least, that book is freakin gorgeous!","labels":0,"seconds_difference":57392.0,"score_ratio":5.0}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h8b2ggn","c_root_id_B":"h88ua9y","created_at_utc_A":1628529220,"created_at_utc_B":1628478872,"score_A":10,"score_B":2,"human_ref_A":"\"P\u00e2tisserie\" (English title) by M\u00e9lanie Dupuis: it's then English version of a French baking book.  The book goes over all the essentials recipes and techniques you have to know to pass the French professional baker certificate.   What I really like about the book is that in the first part, you are taught each components (like Joconde biscuit, Meringue, creme patissiere...) and in the second part you have the final cakes that are made of the different component.  It is pretty detailed about why you should do each step and what chemical reaction are happening.  At the end of the book they explain all the technical terms.  Also, last but not least, that book is freakin gorgeous!","human_ref_B":"Step by step baking by Caroline Bretherton. Dorling Kindersley is the publisher. I have it and it\u2019s amazing. I\u2019ve also seen other people on here use it and reference it.","labels":1,"seconds_difference":50348.0,"score_ratio":5.0}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h897hdl","c_root_id_B":"h88h73j","created_at_utc_A":1628487478,"created_at_utc_B":1628471828,"score_A":9,"score_B":2,"human_ref_A":"I think that maybe the book Ratios is what you are looking for?  No exact recipes, but info on how to develop your own?","human_ref_B":"The Art of Baking from Sur la Table","labels":1,"seconds_difference":15650.0,"score_ratio":4.5}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h897hdl","c_root_id_B":"h88ua9y","created_at_utc_A":1628487478,"created_at_utc_B":1628478872,"score_A":9,"score_B":2,"human_ref_A":"I think that maybe the book Ratios is what you are looking for?  No exact recipes, but info on how to develop your own?","human_ref_B":"Step by step baking by Caroline Bretherton. Dorling Kindersley is the publisher. I have it and it\u2019s amazing. I\u2019ve also seen other people on here use it and reference it.","labels":1,"seconds_difference":8606.0,"score_ratio":4.5}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89anow","c_root_id_B":"h88h73j","created_at_utc_A":1628490001,"created_at_utc_B":1628471828,"score_A":8,"score_B":2,"human_ref_A":"Just my opinion but I DO love the Joy of Cooking. Maybe the 1984 edition more than the newer one. I learned how to cook and bake from that book. It explains everything in detail in both editions.","human_ref_B":"The Art of Baking from Sur la Table","labels":1,"seconds_difference":18173.0,"score_ratio":4.0}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h88ua9y","c_root_id_B":"h89anow","created_at_utc_A":1628478872,"created_at_utc_B":1628490001,"score_A":2,"score_B":8,"human_ref_A":"Step by step baking by Caroline Bretherton. Dorling Kindersley is the publisher. I have it and it\u2019s amazing. I\u2019ve also seen other people on here use it and reference it.","human_ref_B":"Just my opinion but I DO love the Joy of Cooking. Maybe the 1984 edition more than the newer one. I learned how to cook and bake from that book. It explains everything in detail in both editions.","labels":0,"seconds_difference":11129.0,"score_ratio":4.0}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89bixt","c_root_id_B":"h89uisp","created_at_utc_A":1628490713,"created_at_utc_B":1628507191,"score_A":7,"score_B":8,"human_ref_A":"The Cake Bible by Rose Levy Berenbaum","human_ref_B":"So whrn i was starting out i found Desserts for Dummies and after 15 tears i still think its a great starting point if you dont wznt to bake like a beginner. Its enough details to avoid making technical mistakes and offers recipes you can build upon.","labels":0,"seconds_difference":16478.0,"score_ratio":1.1428571429}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89uisp","c_root_id_B":"h89bnnu","created_at_utc_A":1628507191,"created_at_utc_B":1628490818,"score_A":8,"score_B":5,"human_ref_A":"So whrn i was starting out i found Desserts for Dummies and after 15 tears i still think its a great starting point if you dont wznt to bake like a beginner. Its enough details to avoid making technical mistakes and offers recipes you can build upon.","human_ref_B":"Pastry chefs guide by Ravneet Gill","labels":1,"seconds_difference":16373.0,"score_ratio":1.6}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89hava","c_root_id_B":"h89uisp","created_at_utc_A":1628495680,"created_at_utc_B":1628507191,"score_A":4,"score_B":8,"human_ref_A":"Larousse Patisserie and Baking","human_ref_B":"So whrn i was starting out i found Desserts for Dummies and after 15 tears i still think its a great starting point if you dont wznt to bake like a beginner. Its enough details to avoid making technical mistakes and offers recipes you can build upon.","labels":0,"seconds_difference":11511.0,"score_ratio":2.0}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89uisp","c_root_id_B":"h89u8ub","created_at_utc_A":1628507191,"created_at_utc_B":1628506986,"score_A":8,"score_B":3,"human_ref_A":"So whrn i was starting out i found Desserts for Dummies and after 15 tears i still think its a great starting point if you dont wznt to bake like a beginner. Its enough details to avoid making technical mistakes and offers recipes you can build upon.","human_ref_B":"I have the 1990s version of Delia Smith's Complete Cookery Course. It's not just baking but it's very good if a little dated.","labels":1,"seconds_difference":205.0,"score_ratio":2.6666666667}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89uisp","c_root_id_B":"h88h73j","created_at_utc_A":1628507191,"created_at_utc_B":1628471828,"score_A":8,"score_B":2,"human_ref_A":"So whrn i was starting out i found Desserts for Dummies and after 15 tears i still think its a great starting point if you dont wznt to bake like a beginner. Its enough details to avoid making technical mistakes and offers recipes you can build upon.","human_ref_B":"The Art of Baking from Sur la Table","labels":1,"seconds_difference":35363.0,"score_ratio":4.0}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h88ua9y","c_root_id_B":"h89uisp","created_at_utc_A":1628478872,"created_at_utc_B":1628507191,"score_A":2,"score_B":8,"human_ref_A":"Step by step baking by Caroline Bretherton. Dorling Kindersley is the publisher. I have it and it\u2019s amazing. I\u2019ve also seen other people on here use it and reference it.","human_ref_B":"So whrn i was starting out i found Desserts for Dummies and after 15 tears i still think its a great starting point if you dont wznt to bake like a beginner. Its enough details to avoid making technical mistakes and offers recipes you can build upon.","labels":0,"seconds_difference":28319.0,"score_ratio":4.0}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89bixt","c_root_id_B":"h88h73j","created_at_utc_A":1628490713,"created_at_utc_B":1628471828,"score_A":7,"score_B":2,"human_ref_A":"The Cake Bible by Rose Levy Berenbaum","human_ref_B":"The Art of Baking from Sur la Table","labels":1,"seconds_difference":18885.0,"score_ratio":3.5}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89bixt","c_root_id_B":"h88ua9y","created_at_utc_A":1628490713,"created_at_utc_B":1628478872,"score_A":7,"score_B":2,"human_ref_A":"The Cake Bible by Rose Levy Berenbaum","human_ref_B":"Step by step baking by Caroline Bretherton. Dorling Kindersley is the publisher. I have it and it\u2019s amazing. I\u2019ve also seen other people on here use it and reference it.","labels":1,"seconds_difference":11841.0,"score_ratio":3.5}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h8aqgsl","c_root_id_B":"h89bnnu","created_at_utc_A":1628524112,"created_at_utc_B":1628490818,"score_A":6,"score_B":5,"human_ref_A":"Not specific to baking, but somehow related.   Ratio by Michael Ruhlman","human_ref_B":"Pastry chefs guide by Ravneet Gill","labels":1,"seconds_difference":33294.0,"score_ratio":1.2}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h88h73j","c_root_id_B":"h89bnnu","created_at_utc_A":1628471828,"created_at_utc_B":1628490818,"score_A":2,"score_B":5,"human_ref_A":"The Art of Baking from Sur la Table","human_ref_B":"Pastry chefs guide by Ravneet Gill","labels":0,"seconds_difference":18990.0,"score_ratio":2.5}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h88ua9y","c_root_id_B":"h89bnnu","created_at_utc_A":1628478872,"created_at_utc_B":1628490818,"score_A":2,"score_B":5,"human_ref_A":"Step by step baking by Caroline Bretherton. Dorling Kindersley is the publisher. I have it and it\u2019s amazing. I\u2019ve also seen other people on here use it and reference it.","human_ref_B":"Pastry chefs guide by Ravneet Gill","labels":0,"seconds_difference":11946.0,"score_ratio":2.5}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h8aqgsl","c_root_id_B":"h89hava","created_at_utc_A":1628524112,"created_at_utc_B":1628495680,"score_A":6,"score_B":4,"human_ref_A":"Not specific to baking, but somehow related.   Ratio by Michael Ruhlman","human_ref_B":"Larousse Patisserie and Baking","labels":1,"seconds_difference":28432.0,"score_ratio":1.5}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89u8ub","c_root_id_B":"h8aqgsl","created_at_utc_A":1628506986,"created_at_utc_B":1628524112,"score_A":3,"score_B":6,"human_ref_A":"I have the 1990s version of Delia Smith's Complete Cookery Course. It's not just baking but it's very good if a little dated.","human_ref_B":"Not specific to baking, but somehow related.   Ratio by Michael Ruhlman","labels":0,"seconds_difference":17126.0,"score_ratio":2.0}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h88h73j","c_root_id_B":"h8aqgsl","created_at_utc_A":1628471828,"created_at_utc_B":1628524112,"score_A":2,"score_B":6,"human_ref_A":"The Art of Baking from Sur la Table","human_ref_B":"Not specific to baking, but somehow related.   Ratio by Michael Ruhlman","labels":0,"seconds_difference":52284.0,"score_ratio":3.0}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h88ua9y","c_root_id_B":"h8aqgsl","created_at_utc_A":1628478872,"created_at_utc_B":1628524112,"score_A":2,"score_B":6,"human_ref_A":"Step by step baking by Caroline Bretherton. Dorling Kindersley is the publisher. I have it and it\u2019s amazing. I\u2019ve also seen other people on here use it and reference it.","human_ref_B":"Not specific to baking, but somehow related.   Ratio by Michael Ruhlman","labels":0,"seconds_difference":45240.0,"score_ratio":3.0}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89hava","c_root_id_B":"h88h73j","created_at_utc_A":1628495680,"created_at_utc_B":1628471828,"score_A":4,"score_B":2,"human_ref_A":"Larousse Patisserie and Baking","human_ref_B":"The Art of Baking from Sur la Table","labels":1,"seconds_difference":23852.0,"score_ratio":2.0}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89hava","c_root_id_B":"h88ua9y","created_at_utc_A":1628495680,"created_at_utc_B":1628478872,"score_A":4,"score_B":2,"human_ref_A":"Larousse Patisserie and Baking","human_ref_B":"Step by step baking by Caroline Bretherton. Dorling Kindersley is the publisher. I have it and it\u2019s amazing. I\u2019ve also seen other people on here use it and reference it.","labels":1,"seconds_difference":16808.0,"score_ratio":2.0}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h89u8ub","c_root_id_B":"h88h73j","created_at_utc_A":1628506986,"created_at_utc_B":1628471828,"score_A":3,"score_B":2,"human_ref_A":"I have the 1990s version of Delia Smith's Complete Cookery Course. It's not just baking but it's very good if a little dated.","human_ref_B":"The Art of Baking from Sur la Table","labels":1,"seconds_difference":35158.0,"score_ratio":1.5}
+{"post_id":"p0r6p3","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Looking for a very comprehensive type of cookbook I'm looking for a certain type of book. I want to know what the broad world of baking looks like so that I can mix and match and be creative on my own.  The type of book I'm looking for will lay out these are the types of sponges (victorian, genoise, etc) and here's why you would use one over the other. Here are the types of custards and creams, this one can be piped, that one is good between the layers of a cake, etc.  Are there any books out there like this?","c_root_id_A":"h88ua9y","c_root_id_B":"h89u8ub","created_at_utc_A":1628478872,"created_at_utc_B":1628506986,"score_A":2,"score_B":3,"human_ref_A":"Step by step baking by Caroline Bretherton. Dorling Kindersley is the publisher. I have it and it\u2019s amazing. I\u2019ve also seen other people on here use it and reference it.","human_ref_B":"I have the 1990s version of Delia Smith's Complete Cookery Course. It's not just baking but it's very good if a little dated.","labels":0,"seconds_difference":28114.0,"score_ratio":1.5}
+{"post_id":"k4rsgh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Using bread flour instead of AP flour in this recipe? What will happen? https:\/\/preppykitchen.com\/moist-vanilla-cupcake-recipe\/","c_root_id_A":"geadwyq","c_root_id_B":"geaq2lb","created_at_utc_A":1606850287,"created_at_utc_B":1606855912,"score_A":15,"score_B":32,"human_ref_A":"They are likely to be a bit chewier due to the higher gluten content of bread flour.","human_ref_B":"If bread flour is your only option, adding corn starch will lower the protein percentage to make it like all purpose flour","labels":0,"seconds_difference":5625.0,"score_ratio":2.1333333333}
+{"post_id":"k4rsgh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Using bread flour instead of AP flour in this recipe? What will happen? https:\/\/preppykitchen.com\/moist-vanilla-cupcake-recipe\/","c_root_id_A":"gebe5jp","c_root_id_B":"geb02lp","created_at_utc_A":1606867978,"created_at_utc_B":1606860648,"score_A":14,"score_B":7,"human_ref_A":"Probably more dense, I personally won't switch it as I'm super picky with my cupcakes. It might end up more like cornbread or loaf. Could you get some AP flour? The recipes has some sour cream and things that you might need from the store anyways.","human_ref_B":"Absolutely nothing. Depending on what AP flour you are using, there could be absolutely no difference. I\u2019ve seen AP flout have the same protein content as bread flour. If your AP flour has 12% protein, it will probably not effect anything. If you AP flour is around 9%, that\u2019s a quarter less gluten that can form, which would be noticeable.","labels":1,"seconds_difference":7330.0,"score_ratio":2.0}
+{"post_id":"k4rsgh","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Using bread flour instead of AP flour in this recipe? What will happen? https:\/\/preppykitchen.com\/moist-vanilla-cupcake-recipe\/","c_root_id_A":"geby2cx","c_root_id_B":"geby8a2","created_at_utc_A":1606879031,"created_at_utc_B":1606879128,"score_A":2,"score_B":5,"human_ref_A":"Likely nothing will change as long as you don't over mix.","human_ref_B":"Crumb structure is likely to be more open and coarse, whereas cake and AP flour tends to give a finer tighter structure.","labels":0,"seconds_difference":97.0,"score_ratio":2.5}
+{"post_id":"gpa9m1","domain":"askbaking_validation","upvote_ratio":0.98,"history":"I love box brownies when other people make them, but I can\u2019t get it right! Please help! When other people bring brownies to a family reunion or church potluck or something I love them. They always tell me it\u2019s just a box mix.    Specifically I like dense fudgey brownies (who doesnt) with a shiny top that just kind of gently flakes away when you touch it, revealing a perfectly soft brownie.    EVERY TIME I try to make my own, the edges and top are tough and crunchy but the middle is basically still liquid.   I use a glass pan 9x9 and I follow the baking temp instructions on the box. I put them on the middle rack in the oven. I beat the eggs separately and then mix just until combined. I don\u2019t know what I\u2019m doing wrong. I usually buy Duncan Hines because that\u2019s what a lady at church said she uses once upon a time.   I\u2019m asking here because I don\u2019t attend church anymore and feel awkward asking the church ladies.","c_root_id_A":"frl9anv","c_root_id_B":"frl86hc","created_at_utc_A":1590272089,"created_at_utc_B":1590271460,"score_A":60,"score_B":19,"human_ref_A":"It\u2019s likely the problem is the glass pan you\u2019re using! Glass absorbs heat, which makes the outside of the brownies too crisp. See e.g., https:\/\/www.popsugar.com\/food\/Glass-Bakeware-vs-Metal-Bakeware-6512749  They have some tips in there if you only have a glass pan, but if you have a metal one, your problem might be solved.","human_ref_B":"Do you have an oven thermometer? Not the kind that's already built into your oven, but one thats standalone. If the edges are crunchy and the middle is underbaked, it sounds like your oven is too hot. This is common in home ovens. At high temps mine runs about 60 degrees too hot.","labels":1,"seconds_difference":629.0,"score_ratio":3.1578947368}
+{"post_id":"gpa9m1","domain":"askbaking_validation","upvote_ratio":0.98,"history":"I love box brownies when other people make them, but I can\u2019t get it right! Please help! When other people bring brownies to a family reunion or church potluck or something I love them. They always tell me it\u2019s just a box mix.    Specifically I like dense fudgey brownies (who doesnt) with a shiny top that just kind of gently flakes away when you touch it, revealing a perfectly soft brownie.    EVERY TIME I try to make my own, the edges and top are tough and crunchy but the middle is basically still liquid.   I use a glass pan 9x9 and I follow the baking temp instructions on the box. I put them on the middle rack in the oven. I beat the eggs separately and then mix just until combined. I don\u2019t know what I\u2019m doing wrong. I usually buy Duncan Hines because that\u2019s what a lady at church said she uses once upon a time.   I\u2019m asking here because I don\u2019t attend church anymore and feel awkward asking the church ladies.","c_root_id_A":"frkoy9h","c_root_id_B":"frl9anv","created_at_utc_A":1590260577,"created_at_utc_B":1590272089,"score_A":13,"score_B":60,"human_ref_A":"Don't beat your eggs separately. Just toss everything into a bowl and mix by hand. The mixture should be lumpy still.  Make sure you're using the correct size pan. (Some call for 8x8. Others call for 9x13. If you use a 9x9 instead of a 9x13, you'll get a wonky texture.)  Make sure that your oven is preheated all the way before you start pulling together the ingredients. Most ovens are not up to temp when they beep. They're only up to a \"food safe\" temperature.   Some mixes have a different set of ingredients for fudgy vs cakey brownies. Make sure that you follow the fudgy directions if that's what you want.   Last, brownies should fail the toothpick test. A good fudgy brownie starts to set but does not set as much as a cake. So, if you put a toothpick, the toothpick will not come out clean.   Oh, and be sure to grease your pan.","human_ref_B":"It\u2019s likely the problem is the glass pan you\u2019re using! Glass absorbs heat, which makes the outside of the brownies too crisp. See e.g., https:\/\/www.popsugar.com\/food\/Glass-Bakeware-vs-Metal-Bakeware-6512749  They have some tips in there if you only have a glass pan, but if you have a metal one, your problem might be solved.","labels":0,"seconds_difference":11512.0,"score_ratio":4.6153846154}
+{"post_id":"gpa9m1","domain":"askbaking_validation","upvote_ratio":0.98,"history":"I love box brownies when other people make them, but I can\u2019t get it right! Please help! When other people bring brownies to a family reunion or church potluck or something I love them. They always tell me it\u2019s just a box mix.    Specifically I like dense fudgey brownies (who doesnt) with a shiny top that just kind of gently flakes away when you touch it, revealing a perfectly soft brownie.    EVERY TIME I try to make my own, the edges and top are tough and crunchy but the middle is basically still liquid.   I use a glass pan 9x9 and I follow the baking temp instructions on the box. I put them on the middle rack in the oven. I beat the eggs separately and then mix just until combined. I don\u2019t know what I\u2019m doing wrong. I usually buy Duncan Hines because that\u2019s what a lady at church said she uses once upon a time.   I\u2019m asking here because I don\u2019t attend church anymore and feel awkward asking the church ladies.","c_root_id_A":"frl9anv","c_root_id_B":"frl3dza","created_at_utc_A":1590272089,"created_at_utc_B":1590268793,"score_A":60,"score_B":9,"human_ref_A":"It\u2019s likely the problem is the glass pan you\u2019re using! Glass absorbs heat, which makes the outside of the brownies too crisp. See e.g., https:\/\/www.popsugar.com\/food\/Glass-Bakeware-vs-Metal-Bakeware-6512749  They have some tips in there if you only have a glass pan, but if you have a metal one, your problem might be solved.","human_ref_B":"I know you said you\u2019d like to use a box mix, but this recipe is my fave and I like them dense and fudgy and this is the ultimate IMO:  Melt together 8oz chocolate chips and 1c butter (microwave or double boiler)  Add 2c sugar, 1t vanilla  Whisk in 5 whole eggs, one by one, and mix until batter is glossy  Add 2\/3c ap flour and 1\/3c dark cocoa powder, plus 1t salt  25ish minutes at 350","labels":1,"seconds_difference":3296.0,"score_ratio":6.6666666667}
+{"post_id":"gpa9m1","domain":"askbaking_validation","upvote_ratio":0.98,"history":"I love box brownies when other people make them, but I can\u2019t get it right! Please help! When other people bring brownies to a family reunion or church potluck or something I love them. They always tell me it\u2019s just a box mix.    Specifically I like dense fudgey brownies (who doesnt) with a shiny top that just kind of gently flakes away when you touch it, revealing a perfectly soft brownie.    EVERY TIME I try to make my own, the edges and top are tough and crunchy but the middle is basically still liquid.   I use a glass pan 9x9 and I follow the baking temp instructions on the box. I put them on the middle rack in the oven. I beat the eggs separately and then mix just until combined. I don\u2019t know what I\u2019m doing wrong. I usually buy Duncan Hines because that\u2019s what a lady at church said she uses once upon a time.   I\u2019m asking here because I don\u2019t attend church anymore and feel awkward asking the church ladies.","c_root_id_A":"frl9anv","c_root_id_B":"frl6p6n","created_at_utc_A":1590272089,"created_at_utc_B":1590270635,"score_A":60,"score_B":9,"human_ref_A":"It\u2019s likely the problem is the glass pan you\u2019re using! Glass absorbs heat, which makes the outside of the brownies too crisp. See e.g., https:\/\/www.popsugar.com\/food\/Glass-Bakeware-vs-Metal-Bakeware-6512749  They have some tips in there if you only have a glass pan, but if you have a metal one, your problem might be solved.","human_ref_B":"Nowadays I make my own brownie mix, but when I was in college I would buy a different boxed brownie mix every 2 weeks or so. I learned there was a wide variety in outcomes, even if the description was the same. I would take notes to find the absolute *best* mix. I like fudgy with a paper thin crinkly top as well.    My end winner was \"Pillsbury: Chocolate Fudge\" Definitely pick up this mix and try it out. Let me know if you have the same results I did!   I think I also really liked Ghirardelli Double Chocolate, but I don't remember if that one didn't win because of flavor or because of cost... I was a college student after all.  iirc Duncan Hines was not great, and betty crocker was the worst.","labels":1,"seconds_difference":1454.0,"score_ratio":6.6666666667}
+{"post_id":"gpa9m1","domain":"askbaking_validation","upvote_ratio":0.98,"history":"I love box brownies when other people make them, but I can\u2019t get it right! Please help! When other people bring brownies to a family reunion or church potluck or something I love them. They always tell me it\u2019s just a box mix.    Specifically I like dense fudgey brownies (who doesnt) with a shiny top that just kind of gently flakes away when you touch it, revealing a perfectly soft brownie.    EVERY TIME I try to make my own, the edges and top are tough and crunchy but the middle is basically still liquid.   I use a glass pan 9x9 and I follow the baking temp instructions on the box. I put them on the middle rack in the oven. I beat the eggs separately and then mix just until combined. I don\u2019t know what I\u2019m doing wrong. I usually buy Duncan Hines because that\u2019s what a lady at church said she uses once upon a time.   I\u2019m asking here because I don\u2019t attend church anymore and feel awkward asking the church ladies.","c_root_id_A":"frkoy9h","c_root_id_B":"frl86hc","created_at_utc_A":1590260577,"created_at_utc_B":1590271460,"score_A":13,"score_B":19,"human_ref_A":"Don't beat your eggs separately. Just toss everything into a bowl and mix by hand. The mixture should be lumpy still.  Make sure you're using the correct size pan. (Some call for 8x8. Others call for 9x13. If you use a 9x9 instead of a 9x13, you'll get a wonky texture.)  Make sure that your oven is preheated all the way before you start pulling together the ingredients. Most ovens are not up to temp when they beep. They're only up to a \"food safe\" temperature.   Some mixes have a different set of ingredients for fudgy vs cakey brownies. Make sure that you follow the fudgy directions if that's what you want.   Last, brownies should fail the toothpick test. A good fudgy brownie starts to set but does not set as much as a cake. So, if you put a toothpick, the toothpick will not come out clean.   Oh, and be sure to grease your pan.","human_ref_B":"Do you have an oven thermometer? Not the kind that's already built into your oven, but one thats standalone. If the edges are crunchy and the middle is underbaked, it sounds like your oven is too hot. This is common in home ovens. At high temps mine runs about 60 degrees too hot.","labels":0,"seconds_difference":10883.0,"score_ratio":1.4615384615}
+{"post_id":"gpa9m1","domain":"askbaking_validation","upvote_ratio":0.98,"history":"I love box brownies when other people make them, but I can\u2019t get it right! Please help! When other people bring brownies to a family reunion or church potluck or something I love them. They always tell me it\u2019s just a box mix.    Specifically I like dense fudgey brownies (who doesnt) with a shiny top that just kind of gently flakes away when you touch it, revealing a perfectly soft brownie.    EVERY TIME I try to make my own, the edges and top are tough and crunchy but the middle is basically still liquid.   I use a glass pan 9x9 and I follow the baking temp instructions on the box. I put them on the middle rack in the oven. I beat the eggs separately and then mix just until combined. I don\u2019t know what I\u2019m doing wrong. I usually buy Duncan Hines because that\u2019s what a lady at church said she uses once upon a time.   I\u2019m asking here because I don\u2019t attend church anymore and feel awkward asking the church ladies.","c_root_id_A":"frl86hc","c_root_id_B":"frl3dza","created_at_utc_A":1590271460,"created_at_utc_B":1590268793,"score_A":19,"score_B":9,"human_ref_A":"Do you have an oven thermometer? Not the kind that's already built into your oven, but one thats standalone. If the edges are crunchy and the middle is underbaked, it sounds like your oven is too hot. This is common in home ovens. At high temps mine runs about 60 degrees too hot.","human_ref_B":"I know you said you\u2019d like to use a box mix, but this recipe is my fave and I like them dense and fudgy and this is the ultimate IMO:  Melt together 8oz chocolate chips and 1c butter (microwave or double boiler)  Add 2c sugar, 1t vanilla  Whisk in 5 whole eggs, one by one, and mix until batter is glossy  Add 2\/3c ap flour and 1\/3c dark cocoa powder, plus 1t salt  25ish minutes at 350","labels":1,"seconds_difference":2667.0,"score_ratio":2.1111111111}
+{"post_id":"gpa9m1","domain":"askbaking_validation","upvote_ratio":0.98,"history":"I love box brownies when other people make them, but I can\u2019t get it right! Please help! When other people bring brownies to a family reunion or church potluck or something I love them. They always tell me it\u2019s just a box mix.    Specifically I like dense fudgey brownies (who doesnt) with a shiny top that just kind of gently flakes away when you touch it, revealing a perfectly soft brownie.    EVERY TIME I try to make my own, the edges and top are tough and crunchy but the middle is basically still liquid.   I use a glass pan 9x9 and I follow the baking temp instructions on the box. I put them on the middle rack in the oven. I beat the eggs separately and then mix just until combined. I don\u2019t know what I\u2019m doing wrong. I usually buy Duncan Hines because that\u2019s what a lady at church said she uses once upon a time.   I\u2019m asking here because I don\u2019t attend church anymore and feel awkward asking the church ladies.","c_root_id_A":"frl86hc","c_root_id_B":"frl6p6n","created_at_utc_A":1590271460,"created_at_utc_B":1590270635,"score_A":19,"score_B":9,"human_ref_A":"Do you have an oven thermometer? Not the kind that's already built into your oven, but one thats standalone. If the edges are crunchy and the middle is underbaked, it sounds like your oven is too hot. This is common in home ovens. At high temps mine runs about 60 degrees too hot.","human_ref_B":"Nowadays I make my own brownie mix, but when I was in college I would buy a different boxed brownie mix every 2 weeks or so. I learned there was a wide variety in outcomes, even if the description was the same. I would take notes to find the absolute *best* mix. I like fudgy with a paper thin crinkly top as well.    My end winner was \"Pillsbury: Chocolate Fudge\" Definitely pick up this mix and try it out. Let me know if you have the same results I did!   I think I also really liked Ghirardelli Double Chocolate, but I don't remember if that one didn't win because of flavor or because of cost... I was a college student after all.  iirc Duncan Hines was not great, and betty crocker was the worst.","labels":1,"seconds_difference":825.0,"score_ratio":2.1111111111}
+{"post_id":"gpa9m1","domain":"askbaking_validation","upvote_ratio":0.98,"history":"I love box brownies when other people make them, but I can\u2019t get it right! Please help! When other people bring brownies to a family reunion or church potluck or something I love them. They always tell me it\u2019s just a box mix.    Specifically I like dense fudgey brownies (who doesnt) with a shiny top that just kind of gently flakes away when you touch it, revealing a perfectly soft brownie.    EVERY TIME I try to make my own, the edges and top are tough and crunchy but the middle is basically still liquid.   I use a glass pan 9x9 and I follow the baking temp instructions on the box. I put them on the middle rack in the oven. I beat the eggs separately and then mix just until combined. I don\u2019t know what I\u2019m doing wrong. I usually buy Duncan Hines because that\u2019s what a lady at church said she uses once upon a time.   I\u2019m asking here because I don\u2019t attend church anymore and feel awkward asking the church ladies.","c_root_id_A":"frm3amb","c_root_id_B":"frl3dza","created_at_utc_A":1590290358,"created_at_utc_B":1590268793,"score_A":10,"score_B":9,"human_ref_A":"Try lowering the temp a bit and extending how long they are in there.","human_ref_B":"I know you said you\u2019d like to use a box mix, but this recipe is my fave and I like them dense and fudgy and this is the ultimate IMO:  Melt together 8oz chocolate chips and 1c butter (microwave or double boiler)  Add 2c sugar, 1t vanilla  Whisk in 5 whole eggs, one by one, and mix until batter is glossy  Add 2\/3c ap flour and 1\/3c dark cocoa powder, plus 1t salt  25ish minutes at 350","labels":1,"seconds_difference":21565.0,"score_ratio":1.1111111111}
+{"post_id":"gpa9m1","domain":"askbaking_validation","upvote_ratio":0.98,"history":"I love box brownies when other people make them, but I can\u2019t get it right! Please help! When other people bring brownies to a family reunion or church potluck or something I love them. They always tell me it\u2019s just a box mix.    Specifically I like dense fudgey brownies (who doesnt) with a shiny top that just kind of gently flakes away when you touch it, revealing a perfectly soft brownie.    EVERY TIME I try to make my own, the edges and top are tough and crunchy but the middle is basically still liquid.   I use a glass pan 9x9 and I follow the baking temp instructions on the box. I put them on the middle rack in the oven. I beat the eggs separately and then mix just until combined. I don\u2019t know what I\u2019m doing wrong. I usually buy Duncan Hines because that\u2019s what a lady at church said she uses once upon a time.   I\u2019m asking here because I don\u2019t attend church anymore and feel awkward asking the church ladies.","c_root_id_A":"frl6p6n","c_root_id_B":"frm3amb","created_at_utc_A":1590270635,"created_at_utc_B":1590290358,"score_A":9,"score_B":10,"human_ref_A":"Nowadays I make my own brownie mix, but when I was in college I would buy a different boxed brownie mix every 2 weeks or so. I learned there was a wide variety in outcomes, even if the description was the same. I would take notes to find the absolute *best* mix. I like fudgy with a paper thin crinkly top as well.    My end winner was \"Pillsbury: Chocolate Fudge\" Definitely pick up this mix and try it out. Let me know if you have the same results I did!   I think I also really liked Ghirardelli Double Chocolate, but I don't remember if that one didn't win because of flavor or because of cost... I was a college student after all.  iirc Duncan Hines was not great, and betty crocker was the worst.","human_ref_B":"Try lowering the temp a bit and extending how long they are in there.","labels":0,"seconds_difference":19723.0,"score_ratio":1.1111111111}
+{"post_id":"gpa9m1","domain":"askbaking_validation","upvote_ratio":0.98,"history":"I love box brownies when other people make them, but I can\u2019t get it right! Please help! When other people bring brownies to a family reunion or church potluck or something I love them. They always tell me it\u2019s just a box mix.    Specifically I like dense fudgey brownies (who doesnt) with a shiny top that just kind of gently flakes away when you touch it, revealing a perfectly soft brownie.    EVERY TIME I try to make my own, the edges and top are tough and crunchy but the middle is basically still liquid.   I use a glass pan 9x9 and I follow the baking temp instructions on the box. I put them on the middle rack in the oven. I beat the eggs separately and then mix just until combined. I don\u2019t know what I\u2019m doing wrong. I usually buy Duncan Hines because that\u2019s what a lady at church said she uses once upon a time.   I\u2019m asking here because I don\u2019t attend church anymore and feel awkward asking the church ladies.","c_root_id_A":"frmluon","c_root_id_B":"frmmmoi","created_at_utc_A":1590305247,"created_at_utc_B":1590306007,"score_A":4,"score_B":8,"human_ref_A":"I recommend Ghiradelli, but since it isn't sold where I live I make my own brownies. This recipe is fabulous!!   https:\/\/foodcuration.org\/recipes\/best-fudgy-cocoa-brownies\/","human_ref_B":"Piggybacking on baking in a metal pan. Glass won\u2019t bake as evenly.   Have you ever tried making brownies from scratch with *good* chocolate? I can\u2019t go back to the boxed stuff after making Stella\u2019s brownies. They always taste too bland, sweet and heavily lacking in any chocolate*-lyness,* but I guess that chewy texture always comes out perfect.","labels":0,"seconds_difference":760.0,"score_ratio":2.0}
+{"post_id":"gpa9m1","domain":"askbaking_validation","upvote_ratio":0.98,"history":"I love box brownies when other people make them, but I can\u2019t get it right! Please help! When other people bring brownies to a family reunion or church potluck or something I love them. They always tell me it\u2019s just a box mix.    Specifically I like dense fudgey brownies (who doesnt) with a shiny top that just kind of gently flakes away when you touch it, revealing a perfectly soft brownie.    EVERY TIME I try to make my own, the edges and top are tough and crunchy but the middle is basically still liquid.   I use a glass pan 9x9 and I follow the baking temp instructions on the box. I put them on the middle rack in the oven. I beat the eggs separately and then mix just until combined. I don\u2019t know what I\u2019m doing wrong. I usually buy Duncan Hines because that\u2019s what a lady at church said she uses once upon a time.   I\u2019m asking here because I don\u2019t attend church anymore and feel awkward asking the church ladies.","c_root_id_A":"frmluon","c_root_id_B":"frnawlk","created_at_utc_A":1590305247,"created_at_utc_B":1590319131,"score_A":4,"score_B":7,"human_ref_A":"I recommend Ghiradelli, but since it isn't sold where I live I make my own brownies. This recipe is fabulous!!   https:\/\/foodcuration.org\/recipes\/best-fudgy-cocoa-brownies\/","human_ref_B":"You may try a metal pan over glass. And try a couple different brands. I don\u2019t like Pillsbury, the edges get straight up hard. Ghirardelli is a really good one. Duncan Hines is good too, use the method worth fewer eggs if you want a \u201cfudgy\u201d brownie.   And don\u2019t just go by the time on the box. Every oven is different, and times on the box don\u2019t account for things like air pressure, humidity, or even different types of heat delivery (convection vs top down or bottom heated). Use a toothpick or skewer to check that the center is done. Follow the times on the back, then check every 5 minutes or so until it\u2019s done.","labels":0,"seconds_difference":13884.0,"score_ratio":1.75}
+{"post_id":"gpa9m1","domain":"askbaking_validation","upvote_ratio":0.98,"history":"I love box brownies when other people make them, but I can\u2019t get it right! Please help! When other people bring brownies to a family reunion or church potluck or something I love them. They always tell me it\u2019s just a box mix.    Specifically I like dense fudgey brownies (who doesnt) with a shiny top that just kind of gently flakes away when you touch it, revealing a perfectly soft brownie.    EVERY TIME I try to make my own, the edges and top are tough and crunchy but the middle is basically still liquid.   I use a glass pan 9x9 and I follow the baking temp instructions on the box. I put them on the middle rack in the oven. I beat the eggs separately and then mix just until combined. I don\u2019t know what I\u2019m doing wrong. I usually buy Duncan Hines because that\u2019s what a lady at church said she uses once upon a time.   I\u2019m asking here because I don\u2019t attend church anymore and feel awkward asking the church ladies.","c_root_id_A":"fs1wv1z","c_root_id_B":"frmluon","created_at_utc_A":1590637427,"created_at_utc_B":1590305247,"score_A":5,"score_B":4,"human_ref_A":".... I am horrible.    I\u2019m the lady who hand waves and says, \u201cOh - it\u2019s just a box.,,\u201d when it absolutely the heck is not.  Here\u2019s why (yes, I\u2019ve had all of these and more)  I don\u2019t want to write my recipes out; I want to enjoy the party.     I don\u2019t want to see some 3rd cousin butcher my grandmas recipe with rainbow sprinkles or whatever.    I REALLY don\u2019t want to see some illiterate dingbat stumble across basic measurements then go complain on social media about how \u201cawful\u201d my recipes are.","human_ref_B":"I recommend Ghiradelli, but since it isn't sold where I live I make my own brownies. This recipe is fabulous!!   https:\/\/foodcuration.org\/recipes\/best-fudgy-cocoa-brownies\/","labels":1,"seconds_difference":332180.0,"score_ratio":1.25}
+{"post_id":"gpa9m1","domain":"askbaking_validation","upvote_ratio":0.98,"history":"I love box brownies when other people make them, but I can\u2019t get it right! Please help! When other people bring brownies to a family reunion or church potluck or something I love them. They always tell me it\u2019s just a box mix.    Specifically I like dense fudgey brownies (who doesnt) with a shiny top that just kind of gently flakes away when you touch it, revealing a perfectly soft brownie.    EVERY TIME I try to make my own, the edges and top are tough and crunchy but the middle is basically still liquid.   I use a glass pan 9x9 and I follow the baking temp instructions on the box. I put them on the middle rack in the oven. I beat the eggs separately and then mix just until combined. I don\u2019t know what I\u2019m doing wrong. I usually buy Duncan Hines because that\u2019s what a lady at church said she uses once upon a time.   I\u2019m asking here because I don\u2019t attend church anymore and feel awkward asking the church ladies.","c_root_id_A":"fs1wv1z","c_root_id_B":"frntiun","created_at_utc_A":1590637427,"created_at_utc_B":1590326814,"score_A":5,"score_B":3,"human_ref_A":".... I am horrible.    I\u2019m the lady who hand waves and says, \u201cOh - it\u2019s just a box.,,\u201d when it absolutely the heck is not.  Here\u2019s why (yes, I\u2019ve had all of these and more)  I don\u2019t want to write my recipes out; I want to enjoy the party.     I don\u2019t want to see some 3rd cousin butcher my grandmas recipe with rainbow sprinkles or whatever.    I REALLY don\u2019t want to see some illiterate dingbat stumble across basic measurements then go complain on social media about how \u201cawful\u201d my recipes are.","human_ref_B":"Do you ever have trouble with cookies or anything like that? I'm going to go outside of the box and say- one thing you might want to be sure of is that your oven's heat elements are working properly. If they're old or damaged, they might be not heating as well. Is it an old oven?     I've never had problems with metal or glass. I use old pyrex glass pans.       Try putting a sheet of foil over the brownies as they bake. May help to distribute the heat without over-baking them.    Always take the bake time and plus\/minus a few min according to how hot your oven runs.    Make sure your oven is properly pre-heated before putting the brownies in.    Make sure you are using the proper size pan (or it won't bake as fast in the middle- 9 by 13 is usually recommended, don't use one that is much smaller).    Have a friend (doesn't have to be a church friend!) come over and troubleshoot with you, watching what you do. Only take those suckers out when a toothpick in the middle comes out clean.      Signed,      \\- Usually-bakes-a-lot-for-church-but-struggling-during-quarantine-because-I-have-no-one-to-feed-the-things-I-bake-to","labels":1,"seconds_difference":310613.0,"score_ratio":1.6666666667}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfaj08v","c_root_id_B":"hfapre3","created_at_utc_A":1633306270,"created_at_utc_B":1633309584,"score_A":9,"score_B":19,"human_ref_A":"Chocolate ganache made with coconut cream.","human_ref_B":"Lots of people seem to enjoy ermine frosting.","labels":0,"seconds_difference":3314.0,"score_ratio":2.1111111111}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hf9y9w9","c_root_id_B":"hfapre3","created_at_utc_A":1633296772,"created_at_utc_B":1633309584,"score_A":9,"score_B":19,"human_ref_A":"I love a dark chocolate ganache that's been whipped up into frosting. This is nice to not have a ton of sugar and I think the bitterness of the chocolate balances the sweetness of cake well. However, it is pretty fatty and doesn't do much for the lactose intolerant crowd. I wonder if coconut cream would work for ganache though...","human_ref_B":"Lots of people seem to enjoy ermine frosting.","labels":0,"seconds_difference":12812.0,"score_ratio":2.1111111111}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfapre3","c_root_id_B":"hfa900e","created_at_utc_A":1633309584,"created_at_utc_B":1633301451,"score_A":19,"score_B":8,"human_ref_A":"Lots of people seem to enjoy ermine frosting.","human_ref_B":"Have you looked into lactose free whipping cream!  I suppose you could do a German buttercream with a cornstarch-only custard, not sure if that'd make a big difference taste wise.","labels":1,"seconds_difference":8133.0,"score_ratio":2.375}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfaqpzw","c_root_id_B":"hfaj08v","created_at_utc_A":1633310054,"created_at_utc_B":1633306270,"score_A":16,"score_B":9,"human_ref_A":"My Son In Law is lactose intolerant, so I normally use lightly sweetened lactose free whipping cream for icing. Another dessert I enjoy making is a pound cake finished with a flavoured soak, like lemon, orange, coffee, or rum. It\u2019s not overly sweet and it keeps the cake moist and delicious for days. Tip #5 tells how to do it:   https:\/\/www.kingarthurbaking.com\/blog\/2020\/08\/17\/how-to-make-the-ultimate-pound-cake","human_ref_B":"Chocolate ganache made with coconut cream.","labels":1,"seconds_difference":3784.0,"score_ratio":1.7777777778}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hf9y9w9","c_root_id_B":"hfaqpzw","created_at_utc_A":1633296772,"created_at_utc_B":1633310054,"score_A":9,"score_B":16,"human_ref_A":"I love a dark chocolate ganache that's been whipped up into frosting. This is nice to not have a ton of sugar and I think the bitterness of the chocolate balances the sweetness of cake well. However, it is pretty fatty and doesn't do much for the lactose intolerant crowd. I wonder if coconut cream would work for ganache though...","human_ref_B":"My Son In Law is lactose intolerant, so I normally use lightly sweetened lactose free whipping cream for icing. Another dessert I enjoy making is a pound cake finished with a flavoured soak, like lemon, orange, coffee, or rum. It\u2019s not overly sweet and it keeps the cake moist and delicious for days. Tip #5 tells how to do it:   https:\/\/www.kingarthurbaking.com\/blog\/2020\/08\/17\/how-to-make-the-ultimate-pound-cake","labels":0,"seconds_difference":13282.0,"score_ratio":1.7777777778}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfaqpzw","c_root_id_B":"hfa900e","created_at_utc_A":1633310054,"created_at_utc_B":1633301451,"score_A":16,"score_B":8,"human_ref_A":"My Son In Law is lactose intolerant, so I normally use lightly sweetened lactose free whipping cream for icing. Another dessert I enjoy making is a pound cake finished with a flavoured soak, like lemon, orange, coffee, or rum. It\u2019s not overly sweet and it keeps the cake moist and delicious for days. Tip #5 tells how to do it:   https:\/\/www.kingarthurbaking.com\/blog\/2020\/08\/17\/how-to-make-the-ultimate-pound-cake","human_ref_B":"Have you looked into lactose free whipping cream!  I suppose you could do a German buttercream with a cornstarch-only custard, not sure if that'd make a big difference taste wise.","labels":1,"seconds_difference":8603.0,"score_ratio":2.0}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfbg756","c_root_id_B":"hfawge4","created_at_utc_A":1633323807,"created_at_utc_B":1633312853,"score_A":16,"score_B":15,"human_ref_A":"People have mentioned making chocolate ganache with coconut cream - which would be delicious - but if is too heavy for you, you can make ganache with pretty much any liquid. You could try coffee and chocolate, for example. Cupcake Jemma (YouTube) has a video on this in which she mentions chocolate + coffee ganache.","human_ref_B":"You can use coconut cream to make a ganache, either poured or whipped. Use a dark chocolate and it won't be overly sweet.","labels":1,"seconds_difference":10954.0,"score_ratio":1.0666666667}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfawge4","c_root_id_B":"hfaj08v","created_at_utc_A":1633312853,"created_at_utc_B":1633306270,"score_A":15,"score_B":9,"human_ref_A":"You can use coconut cream to make a ganache, either poured or whipped. Use a dark chocolate and it won't be overly sweet.","human_ref_B":"Chocolate ganache made with coconut cream.","labels":1,"seconds_difference":6583.0,"score_ratio":1.6666666667}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hf9y9w9","c_root_id_B":"hfawge4","created_at_utc_A":1633296772,"created_at_utc_B":1633312853,"score_A":9,"score_B":15,"human_ref_A":"I love a dark chocolate ganache that's been whipped up into frosting. This is nice to not have a ton of sugar and I think the bitterness of the chocolate balances the sweetness of cake well. However, it is pretty fatty and doesn't do much for the lactose intolerant crowd. I wonder if coconut cream would work for ganache though...","human_ref_B":"You can use coconut cream to make a ganache, either poured or whipped. Use a dark chocolate and it won't be overly sweet.","labels":0,"seconds_difference":16081.0,"score_ratio":1.6666666667}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfa900e","c_root_id_B":"hfawge4","created_at_utc_A":1633301451,"created_at_utc_B":1633312853,"score_A":8,"score_B":15,"human_ref_A":"Have you looked into lactose free whipping cream!  I suppose you could do a German buttercream with a cornstarch-only custard, not sure if that'd make a big difference taste wise.","human_ref_B":"You can use coconut cream to make a ganache, either poured or whipped. Use a dark chocolate and it won't be overly sweet.","labels":0,"seconds_difference":11402.0,"score_ratio":1.875}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfbaiys","c_root_id_B":"hfbg756","created_at_utc_A":1633320146,"created_at_utc_B":1633323807,"score_A":14,"score_B":16,"human_ref_A":"Try a vegan meringue buttercream using aquafaba to replace the egg whites. It\u2019s less sweet and pipes beautifully. You can also use a plant-based butter alternative to make it dairy free","human_ref_B":"People have mentioned making chocolate ganache with coconut cream - which would be delicious - but if is too heavy for you, you can make ganache with pretty much any liquid. You could try coffee and chocolate, for example. Cupcake Jemma (YouTube) has a video on this in which she mentions chocolate + coffee ganache.","labels":0,"seconds_difference":3661.0,"score_ratio":1.1428571429}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfbaiys","c_root_id_B":"hfbp90z","created_at_utc_A":1633320146,"created_at_utc_B":1633330676,"score_A":14,"score_B":15,"human_ref_A":"Try a vegan meringue buttercream using aquafaba to replace the egg whites. It\u2019s less sweet and pipes beautifully. You can also use a plant-based butter alternative to make it dairy free","human_ref_B":"> closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it  You can reduce sugar in ermine as low as you want, doesn't change structure. I know coz I've even made it with no sugar at all.  Edit: one other thing that I haven't seen most recipes tell you, if you aren't using icing sugar, ermine works better if you dissolve the sugar into the boiled milk \/ roux while making it. It becomes much easier to get a non-grainy texture this way.","labels":0,"seconds_difference":10530.0,"score_ratio":1.0714285714}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfbaiys","c_root_id_B":"hfaj08v","created_at_utc_A":1633320146,"created_at_utc_B":1633306270,"score_A":14,"score_B":9,"human_ref_A":"Try a vegan meringue buttercream using aquafaba to replace the egg whites. It\u2019s less sweet and pipes beautifully. You can also use a plant-based butter alternative to make it dairy free","human_ref_B":"Chocolate ganache made with coconut cream.","labels":1,"seconds_difference":13876.0,"score_ratio":1.5555555556}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfbaiys","c_root_id_B":"hf9y9w9","created_at_utc_A":1633320146,"created_at_utc_B":1633296772,"score_A":14,"score_B":9,"human_ref_A":"Try a vegan meringue buttercream using aquafaba to replace the egg whites. It\u2019s less sweet and pipes beautifully. You can also use a plant-based butter alternative to make it dairy free","human_ref_B":"I love a dark chocolate ganache that's been whipped up into frosting. This is nice to not have a ton of sugar and I think the bitterness of the chocolate balances the sweetness of cake well. However, it is pretty fatty and doesn't do much for the lactose intolerant crowd. I wonder if coconut cream would work for ganache though...","labels":1,"seconds_difference":23374.0,"score_ratio":1.5555555556}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfa900e","c_root_id_B":"hfbaiys","created_at_utc_A":1633301451,"created_at_utc_B":1633320146,"score_A":8,"score_B":14,"human_ref_A":"Have you looked into lactose free whipping cream!  I suppose you could do a German buttercream with a cornstarch-only custard, not sure if that'd make a big difference taste wise.","human_ref_B":"Try a vegan meringue buttercream using aquafaba to replace the egg whites. It\u2019s less sweet and pipes beautifully. You can also use a plant-based butter alternative to make it dairy free","labels":0,"seconds_difference":18695.0,"score_ratio":1.75}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfbaiys","c_root_id_B":"hfb9p9x","created_at_utc_A":1633320146,"created_at_utc_B":1633319657,"score_A":14,"score_B":5,"human_ref_A":"Try a vegan meringue buttercream using aquafaba to replace the egg whites. It\u2019s less sweet and pipes beautifully. You can also use a plant-based butter alternative to make it dairy free","human_ref_B":"I sometimes will make a greek yogurt based frosting which is a bit more tart. That is still dairy though so I'm not sure if it's good for your purposes.","labels":1,"seconds_difference":489.0,"score_ratio":2.8}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfbcy9h","c_root_id_B":"hfbg756","created_at_utc_A":1633321650,"created_at_utc_B":1633323807,"score_A":12,"score_B":16,"human_ref_A":"Cream cheese frosting","human_ref_B":"People have mentioned making chocolate ganache with coconut cream - which would be delicious - but if is too heavy for you, you can make ganache with pretty much any liquid. You could try coffee and chocolate, for example. Cupcake Jemma (YouTube) has a video on this in which she mentions chocolate + coffee ganache.","labels":0,"seconds_difference":2157.0,"score_ratio":1.3333333333}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfaj08v","c_root_id_B":"hfbg756","created_at_utc_A":1633306270,"created_at_utc_B":1633323807,"score_A":9,"score_B":16,"human_ref_A":"Chocolate ganache made with coconut cream.","human_ref_B":"People have mentioned making chocolate ganache with coconut cream - which would be delicious - but if is too heavy for you, you can make ganache with pretty much any liquid. You could try coffee and chocolate, for example. Cupcake Jemma (YouTube) has a video on this in which she mentions chocolate + coffee ganache.","labels":0,"seconds_difference":17537.0,"score_ratio":1.7777777778}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hf9y9w9","c_root_id_B":"hfbg756","created_at_utc_A":1633296772,"created_at_utc_B":1633323807,"score_A":9,"score_B":16,"human_ref_A":"I love a dark chocolate ganache that's been whipped up into frosting. This is nice to not have a ton of sugar and I think the bitterness of the chocolate balances the sweetness of cake well. However, it is pretty fatty and doesn't do much for the lactose intolerant crowd. I wonder if coconut cream would work for ganache though...","human_ref_B":"People have mentioned making chocolate ganache with coconut cream - which would be delicious - but if is too heavy for you, you can make ganache with pretty much any liquid. You could try coffee and chocolate, for example. Cupcake Jemma (YouTube) has a video on this in which she mentions chocolate + coffee ganache.","labels":0,"seconds_difference":27035.0,"score_ratio":1.7777777778}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfa900e","c_root_id_B":"hfbg756","created_at_utc_A":1633301451,"created_at_utc_B":1633323807,"score_A":8,"score_B":16,"human_ref_A":"Have you looked into lactose free whipping cream!  I suppose you could do a German buttercream with a cornstarch-only custard, not sure if that'd make a big difference taste wise.","human_ref_B":"People have mentioned making chocolate ganache with coconut cream - which would be delicious - but if is too heavy for you, you can make ganache with pretty much any liquid. You could try coffee and chocolate, for example. Cupcake Jemma (YouTube) has a video on this in which she mentions chocolate + coffee ganache.","labels":0,"seconds_difference":22356.0,"score_ratio":2.0}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfb9p9x","c_root_id_B":"hfbg756","created_at_utc_A":1633319657,"created_at_utc_B":1633323807,"score_A":5,"score_B":16,"human_ref_A":"I sometimes will make a greek yogurt based frosting which is a bit more tart. That is still dairy though so I'm not sure if it's good for your purposes.","human_ref_B":"People have mentioned making chocolate ganache with coconut cream - which would be delicious - but if is too heavy for you, you can make ganache with pretty much any liquid. You could try coffee and chocolate, for example. Cupcake Jemma (YouTube) has a video on this in which she mentions chocolate + coffee ganache.","labels":0,"seconds_difference":4150.0,"score_ratio":3.2}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfbp90z","c_root_id_B":"hfbcy9h","created_at_utc_A":1633330676,"created_at_utc_B":1633321650,"score_A":15,"score_B":12,"human_ref_A":"> closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it  You can reduce sugar in ermine as low as you want, doesn't change structure. I know coz I've even made it with no sugar at all.  Edit: one other thing that I haven't seen most recipes tell you, if you aren't using icing sugar, ermine works better if you dissolve the sugar into the boiled milk \/ roux while making it. It becomes much easier to get a non-grainy texture this way.","human_ref_B":"Cream cheese frosting","labels":1,"seconds_difference":9026.0,"score_ratio":1.25}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfaj08v","c_root_id_B":"hfbcy9h","created_at_utc_A":1633306270,"created_at_utc_B":1633321650,"score_A":9,"score_B":12,"human_ref_A":"Chocolate ganache made with coconut cream.","human_ref_B":"Cream cheese frosting","labels":0,"seconds_difference":15380.0,"score_ratio":1.3333333333}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfbcy9h","c_root_id_B":"hf9y9w9","created_at_utc_A":1633321650,"created_at_utc_B":1633296772,"score_A":12,"score_B":9,"human_ref_A":"Cream cheese frosting","human_ref_B":"I love a dark chocolate ganache that's been whipped up into frosting. This is nice to not have a ton of sugar and I think the bitterness of the chocolate balances the sweetness of cake well. However, it is pretty fatty and doesn't do much for the lactose intolerant crowd. I wonder if coconut cream would work for ganache though...","labels":1,"seconds_difference":24878.0,"score_ratio":1.3333333333}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfa900e","c_root_id_B":"hfbcy9h","created_at_utc_A":1633301451,"created_at_utc_B":1633321650,"score_A":8,"score_B":12,"human_ref_A":"Have you looked into lactose free whipping cream!  I suppose you could do a German buttercream with a cornstarch-only custard, not sure if that'd make a big difference taste wise.","human_ref_B":"Cream cheese frosting","labels":0,"seconds_difference":20199.0,"score_ratio":1.5}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfb9p9x","c_root_id_B":"hfbcy9h","created_at_utc_A":1633319657,"created_at_utc_B":1633321650,"score_A":5,"score_B":12,"human_ref_A":"I sometimes will make a greek yogurt based frosting which is a bit more tart. That is still dairy though so I'm not sure if it's good for your purposes.","human_ref_B":"Cream cheese frosting","labels":0,"seconds_difference":1993.0,"score_ratio":2.4}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfaj08v","c_root_id_B":"hfbp90z","created_at_utc_A":1633306270,"created_at_utc_B":1633330676,"score_A":9,"score_B":15,"human_ref_A":"Chocolate ganache made with coconut cream.","human_ref_B":"> closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it  You can reduce sugar in ermine as low as you want, doesn't change structure. I know coz I've even made it with no sugar at all.  Edit: one other thing that I haven't seen most recipes tell you, if you aren't using icing sugar, ermine works better if you dissolve the sugar into the boiled milk \/ roux while making it. It becomes much easier to get a non-grainy texture this way.","labels":0,"seconds_difference":24406.0,"score_ratio":1.6666666667}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfbp90z","c_root_id_B":"hf9y9w9","created_at_utc_A":1633330676,"created_at_utc_B":1633296772,"score_A":15,"score_B":9,"human_ref_A":"> closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it  You can reduce sugar in ermine as low as you want, doesn't change structure. I know coz I've even made it with no sugar at all.  Edit: one other thing that I haven't seen most recipes tell you, if you aren't using icing sugar, ermine works better if you dissolve the sugar into the boiled milk \/ roux while making it. It becomes much easier to get a non-grainy texture this way.","human_ref_B":"I love a dark chocolate ganache that's been whipped up into frosting. This is nice to not have a ton of sugar and I think the bitterness of the chocolate balances the sweetness of cake well. However, it is pretty fatty and doesn't do much for the lactose intolerant crowd. I wonder if coconut cream would work for ganache though...","labels":1,"seconds_difference":33904.0,"score_ratio":1.6666666667}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfbp90z","c_root_id_B":"hfa900e","created_at_utc_A":1633330676,"created_at_utc_B":1633301451,"score_A":15,"score_B":8,"human_ref_A":"> closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it  You can reduce sugar in ermine as low as you want, doesn't change structure. I know coz I've even made it with no sugar at all.  Edit: one other thing that I haven't seen most recipes tell you, if you aren't using icing sugar, ermine works better if you dissolve the sugar into the boiled milk \/ roux while making it. It becomes much easier to get a non-grainy texture this way.","human_ref_B":"Have you looked into lactose free whipping cream!  I suppose you could do a German buttercream with a cornstarch-only custard, not sure if that'd make a big difference taste wise.","labels":1,"seconds_difference":29225.0,"score_ratio":1.875}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfb9p9x","c_root_id_B":"hfbp90z","created_at_utc_A":1633319657,"created_at_utc_B":1633330676,"score_A":5,"score_B":15,"human_ref_A":"I sometimes will make a greek yogurt based frosting which is a bit more tart. That is still dairy though so I'm not sure if it's good for your purposes.","human_ref_B":"> closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it  You can reduce sugar in ermine as low as you want, doesn't change structure. I know coz I've even made it with no sugar at all.  Edit: one other thing that I haven't seen most recipes tell you, if you aren't using icing sugar, ermine works better if you dissolve the sugar into the boiled milk \/ roux while making it. It becomes much easier to get a non-grainy texture this way.","labels":0,"seconds_difference":11019.0,"score_ratio":3.0}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfaj08v","c_root_id_B":"hfa900e","created_at_utc_A":1633306270,"created_at_utc_B":1633301451,"score_A":9,"score_B":8,"human_ref_A":"Chocolate ganache made with coconut cream.","human_ref_B":"Have you looked into lactose free whipping cream!  I suppose you could do a German buttercream with a cornstarch-only custard, not sure if that'd make a big difference taste wise.","labels":1,"seconds_difference":4819.0,"score_ratio":1.125}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfcjv2l","c_root_id_B":"hfa900e","created_at_utc_A":1633354188,"created_at_utc_B":1633301451,"score_A":9,"score_B":8,"human_ref_A":"this is the ermine frosting recipe i\u2019ve used and it says in the notes you can reduce the sugar to as little as half but another commenter said they made it with no sugar and it worked so you should be able to use whatever your preference for sweetness is. you could also try using lactose free milk and butter to make it work for your lactose intolerant family. good luck!","human_ref_B":"Have you looked into lactose free whipping cream!  I suppose you could do a German buttercream with a cornstarch-only custard, not sure if that'd make a big difference taste wise.","labels":1,"seconds_difference":52737.0,"score_ratio":1.125}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfcjv2l","c_root_id_B":"hfb9p9x","created_at_utc_A":1633354188,"created_at_utc_B":1633319657,"score_A":9,"score_B":5,"human_ref_A":"this is the ermine frosting recipe i\u2019ve used and it says in the notes you can reduce the sugar to as little as half but another commenter said they made it with no sugar and it worked so you should be able to use whatever your preference for sweetness is. you could also try using lactose free milk and butter to make it work for your lactose intolerant family. good luck!","human_ref_B":"I sometimes will make a greek yogurt based frosting which is a bit more tart. That is still dairy though so I'm not sure if it's good for your purposes.","labels":1,"seconds_difference":34531.0,"score_ratio":1.8}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfchpar","c_root_id_B":"hfcjv2l","created_at_utc_A":1633353050,"created_at_utc_B":1633354188,"score_A":7,"score_B":9,"human_ref_A":"Sour cream chocolate frosting! Not sure of the proper name of it but it's delicious!  I recommend watching the video on food52 YouTube channel with Erin McDowell. She explains a ton about different frostings and their differences. That's where I heard about the sour cream chocolate frosting and it's my favorite now","human_ref_B":"this is the ermine frosting recipe i\u2019ve used and it says in the notes you can reduce the sugar to as little as half but another commenter said they made it with no sugar and it worked so you should be able to use whatever your preference for sweetness is. you could also try using lactose free milk and butter to make it work for your lactose intolerant family. good luck!","labels":0,"seconds_difference":1138.0,"score_ratio":1.2857142857}
+{"post_id":"q0qz0f","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Looking for icings that aren't overly sweet and don't require eggs (looking at you merengues!), would love to hear your suggestions! :) For me the combo of cake and icing is just too much for me and my body feels kinda icky after eating half a slice lol The main \"icing\" I use right now is just straight up whipped cream but half of my family is lactose intolerant lol... plus I'd like to do more decorative stuff and want something with more lasting power than that. Personally I loooove merengues but someone in my family is allergic to eggs so I can't do those ones. The closest I've come is ermine frosting, although I don't know how much I can reduce the sugar in it as even with a not super sweet cake it was overwhelming.  I wonder if it's the combo of lots of fat and sugar that is too much for my body or not. So if there are any icing out there that don't use a lot of fat\/butter I'd be interested in those too :) Tia!","c_root_id_A":"hfb9p9x","c_root_id_B":"hfchpar","created_at_utc_A":1633319657,"created_at_utc_B":1633353050,"score_A":5,"score_B":7,"human_ref_A":"I sometimes will make a greek yogurt based frosting which is a bit more tart. That is still dairy though so I'm not sure if it's good for your purposes.","human_ref_B":"Sour cream chocolate frosting! Not sure of the proper name of it but it's delicious!  I recommend watching the video on food52 YouTube channel with Erin McDowell. She explains a ton about different frostings and their differences. That's where I heard about the sour cream chocolate frosting and it's my favorite now","labels":0,"seconds_difference":33393.0,"score_ratio":1.4}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idq3xxt","c_root_id_B":"idq775p","created_at_utc_A":1656187516,"created_at_utc_B":1656189033,"score_A":9,"score_B":26,"human_ref_A":"Baking at a lower temp for longer leads to a creamier end product. Also, it makes it more difficult for you to overbake it.","human_ref_B":"I've received lots of compliments over the years for my cheesecakes. All of your tips are spot on. One thing I would add is to mix a little sour cream with some sugar and spread over the cheesecake while it sits in the oven for that hour. Makes a real difference. I got this off of a Philadelphia Cream Cheese pkg in the '70s.","labels":0,"seconds_difference":1517.0,"score_ratio":2.8888888889}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idq775p","c_root_id_B":"idq23qh","created_at_utc_A":1656189033,"created_at_utc_B":1656186652,"score_A":26,"score_B":6,"human_ref_A":"I've received lots of compliments over the years for my cheesecakes. All of your tips are spot on. One thing I would add is to mix a little sour cream with some sugar and spread over the cheesecake while it sits in the oven for that hour. Makes a real difference. I got this off of a Philadelphia Cream Cheese pkg in the '70s.","human_ref_B":"Mixing only until it's all incorporated, and no longer! My first cheesecake, I beat the hell out of it and then overbaked and it tasted like scrambled eggs. It was so sad lol.","labels":1,"seconds_difference":2381.0,"score_ratio":4.3333333333}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idq775p","c_root_id_B":"idq5cx4","created_at_utc_A":1656189033,"created_at_utc_B":1656188181,"score_A":26,"score_B":7,"human_ref_A":"I've received lots of compliments over the years for my cheesecakes. All of your tips are spot on. One thing I would add is to mix a little sour cream with some sugar and spread over the cheesecake while it sits in the oven for that hour. Makes a real difference. I got this off of a Philadelphia Cream Cheese pkg in the '70s.","human_ref_B":"My mom always added sour cream to her cheesecakes and I\u2019ve never had better cheesecake","labels":1,"seconds_difference":852.0,"score_ratio":3.7142857143}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idq775p","c_root_id_B":"idq6zi9","created_at_utc_A":1656189033,"created_at_utc_B":1656188937,"score_A":26,"score_B":7,"human_ref_A":"I've received lots of compliments over the years for my cheesecakes. All of your tips are spot on. One thing I would add is to mix a little sour cream with some sugar and spread over the cheesecake while it sits in the oven for that hour. Makes a real difference. I got this off of a Philadelphia Cream Cheese pkg in the '70s.","human_ref_B":"I add sour cream  and heavy cream...non whipped just liquid or instead of sour cream, a cup of whatever fruity Yoghurt i sometimes add mascarpone cheese to the batter and always use  philadelphia with all the other ingredients and ive never done a water bath to my cheesecakes sometimes i cook them too much so they might brown a bit otherwise they never get a color if i cook them regulary and they turn out to be so rich and creamy","labels":1,"seconds_difference":96.0,"score_ratio":3.7142857143}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idrqh8a","c_root_id_B":"idr5zlc","created_at_utc_A":1656217616,"created_at_utc_B":1656206214,"score_A":13,"score_B":12,"human_ref_A":"While working in my first fine dining restaurant our pastry chef had this worked out pretty well.      A completely homogenous mix is what we\u2019re trying to achieve, so in most professional settings we leave the cream cheese out either above the ovens or, alternatively chef mic (the microwave) can help. The cream cheese is **soft** - as in actually warm when handled. At the end she insisted on passing all the batter through a chinois (very fine mesh strainer) to ensure there are no lumps.  Bake low and slow, and ideally should not brown.      Ingredients: white chocolate, sour cream, higher yolk content are the basis for perfect cheesecake.","human_ref_B":"I do all of the above, except #3. I found the water bath to be more messy than benefitial.   Cool on the counter, then place in a fridge for at least 3-4 hours before cutting, but overnight works best.   For #4, I leave oven door slightly ajar.  I add zest from 1 lemon and 1 tsp of lemon juice.  And also, I resist the urge to overbake.  The best NY cheesecake recipe  I've tried.","labels":1,"seconds_difference":11402.0,"score_ratio":1.0833333333}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idq3xxt","c_root_id_B":"idrqh8a","created_at_utc_A":1656187516,"created_at_utc_B":1656217616,"score_A":9,"score_B":13,"human_ref_A":"Baking at a lower temp for longer leads to a creamier end product. Also, it makes it more difficult for you to overbake it.","human_ref_B":"While working in my first fine dining restaurant our pastry chef had this worked out pretty well.      A completely homogenous mix is what we\u2019re trying to achieve, so in most professional settings we leave the cream cheese out either above the ovens or, alternatively chef mic (the microwave) can help. The cream cheese is **soft** - as in actually warm when handled. At the end she insisted on passing all the batter through a chinois (very fine mesh strainer) to ensure there are no lumps.  Bake low and slow, and ideally should not brown.      Ingredients: white chocolate, sour cream, higher yolk content are the basis for perfect cheesecake.","labels":0,"seconds_difference":30100.0,"score_ratio":1.4444444444}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idrqh8a","c_root_id_B":"idqwt4y","created_at_utc_A":1656217616,"created_at_utc_B":1656201399,"score_A":13,"score_B":9,"human_ref_A":"While working in my first fine dining restaurant our pastry chef had this worked out pretty well.      A completely homogenous mix is what we\u2019re trying to achieve, so in most professional settings we leave the cream cheese out either above the ovens or, alternatively chef mic (the microwave) can help. The cream cheese is **soft** - as in actually warm when handled. At the end she insisted on passing all the batter through a chinois (very fine mesh strainer) to ensure there are no lumps.  Bake low and slow, and ideally should not brown.      Ingredients: white chocolate, sour cream, higher yolk content are the basis for perfect cheesecake.","human_ref_B":"Some melted white chocolate mixed in is another pro tip. Doesn't add a chocolate flavor, but adds a richness and probably some structure","labels":1,"seconds_difference":16217.0,"score_ratio":1.4444444444}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idq23qh","c_root_id_B":"idrqh8a","created_at_utc_A":1656186652,"created_at_utc_B":1656217616,"score_A":6,"score_B":13,"human_ref_A":"Mixing only until it's all incorporated, and no longer! My first cheesecake, I beat the hell out of it and then overbaked and it tasted like scrambled eggs. It was so sad lol.","human_ref_B":"While working in my first fine dining restaurant our pastry chef had this worked out pretty well.      A completely homogenous mix is what we\u2019re trying to achieve, so in most professional settings we leave the cream cheese out either above the ovens or, alternatively chef mic (the microwave) can help. The cream cheese is **soft** - as in actually warm when handled. At the end she insisted on passing all the batter through a chinois (very fine mesh strainer) to ensure there are no lumps.  Bake low and slow, and ideally should not brown.      Ingredients: white chocolate, sour cream, higher yolk content are the basis for perfect cheesecake.","labels":0,"seconds_difference":30964.0,"score_ratio":2.1666666667}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idrqh8a","c_root_id_B":"idq5cx4","created_at_utc_A":1656217616,"created_at_utc_B":1656188181,"score_A":13,"score_B":7,"human_ref_A":"While working in my first fine dining restaurant our pastry chef had this worked out pretty well.      A completely homogenous mix is what we\u2019re trying to achieve, so in most professional settings we leave the cream cheese out either above the ovens or, alternatively chef mic (the microwave) can help. The cream cheese is **soft** - as in actually warm when handled. At the end she insisted on passing all the batter through a chinois (very fine mesh strainer) to ensure there are no lumps.  Bake low and slow, and ideally should not brown.      Ingredients: white chocolate, sour cream, higher yolk content are the basis for perfect cheesecake.","human_ref_B":"My mom always added sour cream to her cheesecakes and I\u2019ve never had better cheesecake","labels":1,"seconds_difference":29435.0,"score_ratio":1.8571428571}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idrqh8a","c_root_id_B":"idq6zi9","created_at_utc_A":1656217616,"created_at_utc_B":1656188937,"score_A":13,"score_B":7,"human_ref_A":"While working in my first fine dining restaurant our pastry chef had this worked out pretty well.      A completely homogenous mix is what we\u2019re trying to achieve, so in most professional settings we leave the cream cheese out either above the ovens or, alternatively chef mic (the microwave) can help. The cream cheese is **soft** - as in actually warm when handled. At the end she insisted on passing all the batter through a chinois (very fine mesh strainer) to ensure there are no lumps.  Bake low and slow, and ideally should not brown.      Ingredients: white chocolate, sour cream, higher yolk content are the basis for perfect cheesecake.","human_ref_B":"I add sour cream  and heavy cream...non whipped just liquid or instead of sour cream, a cup of whatever fruity Yoghurt i sometimes add mascarpone cheese to the batter and always use  philadelphia with all the other ingredients and ive never done a water bath to my cheesecakes sometimes i cook them too much so they might brown a bit otherwise they never get a color if i cook them regulary and they turn out to be so rich and creamy","labels":1,"seconds_difference":28679.0,"score_ratio":1.8571428571}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idq3xxt","c_root_id_B":"idr5zlc","created_at_utc_A":1656187516,"created_at_utc_B":1656206214,"score_A":9,"score_B":12,"human_ref_A":"Baking at a lower temp for longer leads to a creamier end product. Also, it makes it more difficult for you to overbake it.","human_ref_B":"I do all of the above, except #3. I found the water bath to be more messy than benefitial.   Cool on the counter, then place in a fridge for at least 3-4 hours before cutting, but overnight works best.   For #4, I leave oven door slightly ajar.  I add zest from 1 lemon and 1 tsp of lemon juice.  And also, I resist the urge to overbake.  The best NY cheesecake recipe  I've tried.","labels":0,"seconds_difference":18698.0,"score_ratio":1.3333333333}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idr5zlc","c_root_id_B":"idqwt4y","created_at_utc_A":1656206214,"created_at_utc_B":1656201399,"score_A":12,"score_B":9,"human_ref_A":"I do all of the above, except #3. I found the water bath to be more messy than benefitial.   Cool on the counter, then place in a fridge for at least 3-4 hours before cutting, but overnight works best.   For #4, I leave oven door slightly ajar.  I add zest from 1 lemon and 1 tsp of lemon juice.  And also, I resist the urge to overbake.  The best NY cheesecake recipe  I've tried.","human_ref_B":"Some melted white chocolate mixed in is another pro tip. Doesn't add a chocolate flavor, but adds a richness and probably some structure","labels":1,"seconds_difference":4815.0,"score_ratio":1.3333333333}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idr5zlc","c_root_id_B":"idq23qh","created_at_utc_A":1656206214,"created_at_utc_B":1656186652,"score_A":12,"score_B":6,"human_ref_A":"I do all of the above, except #3. I found the water bath to be more messy than benefitial.   Cool on the counter, then place in a fridge for at least 3-4 hours before cutting, but overnight works best.   For #4, I leave oven door slightly ajar.  I add zest from 1 lemon and 1 tsp of lemon juice.  And also, I resist the urge to overbake.  The best NY cheesecake recipe  I've tried.","human_ref_B":"Mixing only until it's all incorporated, and no longer! My first cheesecake, I beat the hell out of it and then overbaked and it tasted like scrambled eggs. It was so sad lol.","labels":1,"seconds_difference":19562.0,"score_ratio":2.0}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idr5zlc","c_root_id_B":"idq5cx4","created_at_utc_A":1656206214,"created_at_utc_B":1656188181,"score_A":12,"score_B":7,"human_ref_A":"I do all of the above, except #3. I found the water bath to be more messy than benefitial.   Cool on the counter, then place in a fridge for at least 3-4 hours before cutting, but overnight works best.   For #4, I leave oven door slightly ajar.  I add zest from 1 lemon and 1 tsp of lemon juice.  And also, I resist the urge to overbake.  The best NY cheesecake recipe  I've tried.","human_ref_B":"My mom always added sour cream to her cheesecakes and I\u2019ve never had better cheesecake","labels":1,"seconds_difference":18033.0,"score_ratio":1.7142857143}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idq6zi9","c_root_id_B":"idr5zlc","created_at_utc_A":1656188937,"created_at_utc_B":1656206214,"score_A":7,"score_B":12,"human_ref_A":"I add sour cream  and heavy cream...non whipped just liquid or instead of sour cream, a cup of whatever fruity Yoghurt i sometimes add mascarpone cheese to the batter and always use  philadelphia with all the other ingredients and ive never done a water bath to my cheesecakes sometimes i cook them too much so they might brown a bit otherwise they never get a color if i cook them regulary and they turn out to be so rich and creamy","human_ref_B":"I do all of the above, except #3. I found the water bath to be more messy than benefitial.   Cool on the counter, then place in a fridge for at least 3-4 hours before cutting, but overnight works best.   For #4, I leave oven door slightly ajar.  I add zest from 1 lemon and 1 tsp of lemon juice.  And also, I resist the urge to overbake.  The best NY cheesecake recipe  I've tried.","labels":0,"seconds_difference":17277.0,"score_ratio":1.7142857143}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idq23qh","c_root_id_B":"idq3xxt","created_at_utc_A":1656186652,"created_at_utc_B":1656187516,"score_A":6,"score_B":9,"human_ref_A":"Mixing only until it's all incorporated, and no longer! My first cheesecake, I beat the hell out of it and then overbaked and it tasted like scrambled eggs. It was so sad lol.","human_ref_B":"Baking at a lower temp for longer leads to a creamier end product. Also, it makes it more difficult for you to overbake it.","labels":0,"seconds_difference":864.0,"score_ratio":1.5}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idq23qh","c_root_id_B":"idqwt4y","created_at_utc_A":1656186652,"created_at_utc_B":1656201399,"score_A":6,"score_B":9,"human_ref_A":"Mixing only until it's all incorporated, and no longer! My first cheesecake, I beat the hell out of it and then overbaked and it tasted like scrambled eggs. It was so sad lol.","human_ref_B":"Some melted white chocolate mixed in is another pro tip. Doesn't add a chocolate flavor, but adds a richness and probably some structure","labels":0,"seconds_difference":14747.0,"score_ratio":1.5}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idq5cx4","c_root_id_B":"idqwt4y","created_at_utc_A":1656188181,"created_at_utc_B":1656201399,"score_A":7,"score_B":9,"human_ref_A":"My mom always added sour cream to her cheesecakes and I\u2019ve never had better cheesecake","human_ref_B":"Some melted white chocolate mixed in is another pro tip. Doesn't add a chocolate flavor, but adds a richness and probably some structure","labels":0,"seconds_difference":13218.0,"score_ratio":1.2857142857}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idq6zi9","c_root_id_B":"idqwt4y","created_at_utc_A":1656188937,"created_at_utc_B":1656201399,"score_A":7,"score_B":9,"human_ref_A":"I add sour cream  and heavy cream...non whipped just liquid or instead of sour cream, a cup of whatever fruity Yoghurt i sometimes add mascarpone cheese to the batter and always use  philadelphia with all the other ingredients and ive never done a water bath to my cheesecakes sometimes i cook them too much so they might brown a bit otherwise they never get a color if i cook them regulary and they turn out to be so rich and creamy","human_ref_B":"Some melted white chocolate mixed in is another pro tip. Doesn't add a chocolate flavor, but adds a richness and probably some structure","labels":0,"seconds_difference":12462.0,"score_ratio":1.2857142857}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idq23qh","c_root_id_B":"idq5cx4","created_at_utc_A":1656186652,"created_at_utc_B":1656188181,"score_A":6,"score_B":7,"human_ref_A":"Mixing only until it's all incorporated, and no longer! My first cheesecake, I beat the hell out of it and then overbaked and it tasted like scrambled eggs. It was so sad lol.","human_ref_B":"My mom always added sour cream to her cheesecakes and I\u2019ve never had better cheesecake","labels":0,"seconds_difference":1529.0,"score_ratio":1.1666666667}
+{"post_id":"vkmuvy","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Tips for stellar cheesecake? Hi,  I recently have been having success with NY style cheesecakes with routine orders. Here are some tips I've implemented in my cakes but am curious to know what other baking enthusiasts might have. Please add to this -   1. Room temp ingredients (of course) 2. Ensuring smooth and creamy batter (mix well) before pouring into pan 3. Water bath 4. After baking, leaving cake in the oven (after turning off) for 1 hour, then on the counter at room temp for several hours then fridge overnight 5. Lemon zests brightens the cake","c_root_id_A":"idq6zi9","c_root_id_B":"idq23qh","created_at_utc_A":1656188937,"created_at_utc_B":1656186652,"score_A":7,"score_B":6,"human_ref_A":"I add sour cream  and heavy cream...non whipped just liquid or instead of sour cream, a cup of whatever fruity Yoghurt i sometimes add mascarpone cheese to the batter and always use  philadelphia with all the other ingredients and ive never done a water bath to my cheesecakes sometimes i cook them too much so they might brown a bit otherwise they never get a color if i cook them regulary and they turn out to be so rich and creamy","human_ref_B":"Mixing only until it's all incorporated, and no longer! My first cheesecake, I beat the hell out of it and then overbaked and it tasted like scrambled eggs. It was so sad lol.","labels":1,"seconds_difference":2285.0,"score_ratio":1.1666666667}
+{"post_id":"susyf7","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I\u2019m scaling some cake recipes down for small batches, how do I determine the proper size baking pan? I have lots of sizes, even mini, but no idea how to determine which size i need based on the amount of batter I have. Also is there a formula to help determine baking time based on batter volume? I\u2019m happy to trial and error this, but wanted to see if I could save myself a bit of time and failed attempts :) thanks!","c_root_id_A":"hxdvt6v","c_root_id_B":"hxbx674","created_at_utc_A":1645145674,"created_at_utc_B":1645118154,"score_A":16,"score_B":15,"human_ref_A":"I've used Fat Daddio's cake pan capacity charts successfully with various different brands of pans in the past.  https:\/\/fatdaddios.com\/help\/cake-batter-serving-charts","human_ref_B":"This has a great conversion chart for pan sizes.  For baking time, it is a good long term skill if you can identify \"doneness\" by other factors.  You can use a combination of internal temperature, toothpick test, spring and visual cues.  It takes practice, but baking times listed in recipes may be off from what your oven needs.","labels":1,"seconds_difference":27520.0,"score_ratio":1.0666666667}
+{"post_id":"susyf7","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I\u2019m scaling some cake recipes down for small batches, how do I determine the proper size baking pan? I have lots of sizes, even mini, but no idea how to determine which size i need based on the amount of batter I have. Also is there a formula to help determine baking time based on batter volume? I\u2019m happy to trial and error this, but wanted to see if I could save myself a bit of time and failed attempts :) thanks!","c_root_id_A":"hxdvt6v","c_root_id_B":"hxbvpkk","created_at_utc_A":1645145674,"created_at_utc_B":1645117604,"score_A":16,"score_B":8,"human_ref_A":"I've used Fat Daddio's cake pan capacity charts successfully with various different brands of pans in the past.  https:\/\/fatdaddios.com\/help\/cake-batter-serving-charts","human_ref_B":"You can convert sizes by comparing volumes of containers, but cooking times are trickier.   I prefer to lower temps for larger containers to give the inside a chance to cook without overbaking the outside. Then depending on the bake I look for visual signs of doneness, use a testing skewer, and\/or use a thermometer. I rarely trust baking times anyway though.","labels":1,"seconds_difference":28070.0,"score_ratio":2.0}
+{"post_id":"susyf7","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I\u2019m scaling some cake recipes down for small batches, how do I determine the proper size baking pan? I have lots of sizes, even mini, but no idea how to determine which size i need based on the amount of batter I have. Also is there a formula to help determine baking time based on batter volume? I\u2019m happy to trial and error this, but wanted to see if I could save myself a bit of time and failed attempts :) thanks!","c_root_id_A":"hxdvt6v","c_root_id_B":"hxcwhiu","created_at_utc_A":1645145674,"created_at_utc_B":1645131373,"score_A":16,"score_B":7,"human_ref_A":"I've used Fat Daddio's cake pan capacity charts successfully with various different brands of pans in the past.  https:\/\/fatdaddios.com\/help\/cake-batter-serving-charts","human_ref_B":"I never change the composition of the batter. For how much to fill different cake pans, for most batters, 2\/3 depth is ideal. Some cakes rise more or rise less, so will need less or more batter accordingly. Consider the kind of cake you're making.   Baking times need adjusting. A sheet cake vs. mini cupcakes will bake at different rates. When timing a new pan, I run multiple timers: one in timer mode, counting up, and one for how many minutes I'm trying. This lets me take a note for how long that dense chocolate cake batter in muffin tins took, even though I might reset my main timer 3-4 times during baking the first time.  Things to tell when the cake is done: - The edges pull away by about 1\/8\" \/ a few mm - Springs back when you gently press the center - Temperature is around 210\u00b0F   I usually do not adjust baking temperature. I don't like to mess with the heat + raising agent reaction and find lowering temperatures, as advocated on a ton of recipe blogs, yields deflated or collapsing cakes, or flat cupcakes  -- the raising agent reacts with the heat before the heat properly sets the batter to encapsulate the air.  When in doubt, run a 1\/2 batch first.","labels":1,"seconds_difference":14301.0,"score_ratio":2.2857142857}
+{"post_id":"susyf7","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I\u2019m scaling some cake recipes down for small batches, how do I determine the proper size baking pan? I have lots of sizes, even mini, but no idea how to determine which size i need based on the amount of batter I have. Also is there a formula to help determine baking time based on batter volume? I\u2019m happy to trial and error this, but wanted to see if I could save myself a bit of time and failed attempts :) thanks!","c_root_id_A":"hxcfblk","c_root_id_B":"hxdvt6v","created_at_utc_A":1645124849,"created_at_utc_B":1645145674,"score_A":5,"score_B":16,"human_ref_A":"Here's another link from Sally's Baking Addiction that should be helpful! I find her explanations break things down really well for me.","human_ref_B":"I've used Fat Daddio's cake pan capacity charts successfully with various different brands of pans in the past.  https:\/\/fatdaddios.com\/help\/cake-batter-serving-charts","labels":0,"seconds_difference":20825.0,"score_ratio":3.2}
+{"post_id":"susyf7","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I\u2019m scaling some cake recipes down for small batches, how do I determine the proper size baking pan? I have lots of sizes, even mini, but no idea how to determine which size i need based on the amount of batter I have. Also is there a formula to help determine baking time based on batter volume? I\u2019m happy to trial and error this, but wanted to see if I could save myself a bit of time and failed attempts :) thanks!","c_root_id_A":"hxdvt6v","c_root_id_B":"hxci5e8","created_at_utc_A":1645145674,"created_at_utc_B":1645125921,"score_A":16,"score_B":4,"human_ref_A":"I've used Fat Daddio's cake pan capacity charts successfully with various different brands of pans in the past.  https:\/\/fatdaddios.com\/help\/cake-batter-serving-charts","human_ref_B":"I used to measure the volume of pans and raise or lower oven temperatures based on experience\/whim\/how much sleep I got\/internet searches. Now I just use the pans I want without changing the recipe much. If I use smaller pans I'll use any leftover batter for cupcakes etc. I do the spring test on all cakes except cheesecake. Water bath for cheesecake and a lower temp\/longer time than recipe.","labels":1,"seconds_difference":19753.0,"score_ratio":4.0}
+{"post_id":"susyf7","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I\u2019m scaling some cake recipes down for small batches, how do I determine the proper size baking pan? I have lots of sizes, even mini, but no idea how to determine which size i need based on the amount of batter I have. Also is there a formula to help determine baking time based on batter volume? I\u2019m happy to trial and error this, but wanted to see if I could save myself a bit of time and failed attempts :) thanks!","c_root_id_A":"hxd9t2z","c_root_id_B":"hxdvt6v","created_at_utc_A":1645136421,"created_at_utc_B":1645145674,"score_A":5,"score_B":16,"human_ref_A":"You've had some great suggestions re adaptations already.  I don't think anyone has mentioned smell in terms of gauging doneness though.  For most baking, it'll be done or very close to when you can really smell it.  If I need to change pan sizes, I tend to leave the temp as is unless I'm going up significantly in width\/depth in which case I'll take it down by somewhere between 10-20C and stay within \"nose range\" of the oven.  Combined with a general feel for \"increasingly smaller\/larger requires increasingly less\/more baking time\", it tends to work very well for me.","human_ref_B":"I've used Fat Daddio's cake pan capacity charts successfully with various different brands of pans in the past.  https:\/\/fatdaddios.com\/help\/cake-batter-serving-charts","labels":0,"seconds_difference":9253.0,"score_ratio":3.2}
+{"post_id":"susyf7","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I\u2019m scaling some cake recipes down for small batches, how do I determine the proper size baking pan? I have lots of sizes, even mini, but no idea how to determine which size i need based on the amount of batter I have. Also is there a formula to help determine baking time based on batter volume? I\u2019m happy to trial and error this, but wanted to see if I could save myself a bit of time and failed attempts :) thanks!","c_root_id_A":"hxdqjg7","c_root_id_B":"hxdvt6v","created_at_utc_A":1645143337,"created_at_utc_B":1645145674,"score_A":3,"score_B":16,"human_ref_A":"Not sure if this may be any help but this seriouseats article goes over something like that.","human_ref_B":"I've used Fat Daddio's cake pan capacity charts successfully with various different brands of pans in the past.  https:\/\/fatdaddios.com\/help\/cake-batter-serving-charts","labels":0,"seconds_difference":2337.0,"score_ratio":5.3333333333}
+{"post_id":"susyf7","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I\u2019m scaling some cake recipes down for small batches, how do I determine the proper size baking pan? I have lots of sizes, even mini, but no idea how to determine which size i need based on the amount of batter I have. Also is there a formula to help determine baking time based on batter volume? I\u2019m happy to trial and error this, but wanted to see if I could save myself a bit of time and failed attempts :) thanks!","c_root_id_A":"hxcs3q9","c_root_id_B":"hxdvt6v","created_at_utc_A":1645129698,"created_at_utc_B":1645145674,"score_A":3,"score_B":16,"human_ref_A":"recipe divider, multiplier and pan size changer","human_ref_B":"I've used Fat Daddio's cake pan capacity charts successfully with various different brands of pans in the past.  https:\/\/fatdaddios.com\/help\/cake-batter-serving-charts","labels":0,"seconds_difference":15976.0,"score_ratio":5.3333333333}
+{"post_id":"susyf7","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I\u2019m scaling some cake recipes down for small batches, how do I determine the proper size baking pan? I have lots of sizes, even mini, but no idea how to determine which size i need based on the amount of batter I have. Also is there a formula to help determine baking time based on batter volume? I\u2019m happy to trial and error this, but wanted to see if I could save myself a bit of time and failed attempts :) thanks!","c_root_id_A":"hxbx674","c_root_id_B":"hxbvpkk","created_at_utc_A":1645118154,"created_at_utc_B":1645117604,"score_A":15,"score_B":8,"human_ref_A":"This has a great conversion chart for pan sizes.  For baking time, it is a good long term skill if you can identify \"doneness\" by other factors.  You can use a combination of internal temperature, toothpick test, spring and visual cues.  It takes practice, but baking times listed in recipes may be off from what your oven needs.","human_ref_B":"You can convert sizes by comparing volumes of containers, but cooking times are trickier.   I prefer to lower temps for larger containers to give the inside a chance to cook without overbaking the outside. Then depending on the bake I look for visual signs of doneness, use a testing skewer, and\/or use a thermometer. I rarely trust baking times anyway though.","labels":1,"seconds_difference":550.0,"score_ratio":1.875}
+{"post_id":"susyf7","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I\u2019m scaling some cake recipes down for small batches, how do I determine the proper size baking pan? I have lots of sizes, even mini, but no idea how to determine which size i need based on the amount of batter I have. Also is there a formula to help determine baking time based on batter volume? I\u2019m happy to trial and error this, but wanted to see if I could save myself a bit of time and failed attempts :) thanks!","c_root_id_A":"hxcfblk","c_root_id_B":"hxcwhiu","created_at_utc_A":1645124849,"created_at_utc_B":1645131373,"score_A":5,"score_B":7,"human_ref_A":"Here's another link from Sally's Baking Addiction that should be helpful! I find her explanations break things down really well for me.","human_ref_B":"I never change the composition of the batter. For how much to fill different cake pans, for most batters, 2\/3 depth is ideal. Some cakes rise more or rise less, so will need less or more batter accordingly. Consider the kind of cake you're making.   Baking times need adjusting. A sheet cake vs. mini cupcakes will bake at different rates. When timing a new pan, I run multiple timers: one in timer mode, counting up, and one for how many minutes I'm trying. This lets me take a note for how long that dense chocolate cake batter in muffin tins took, even though I might reset my main timer 3-4 times during baking the first time.  Things to tell when the cake is done: - The edges pull away by about 1\/8\" \/ a few mm - Springs back when you gently press the center - Temperature is around 210\u00b0F   I usually do not adjust baking temperature. I don't like to mess with the heat + raising agent reaction and find lowering temperatures, as advocated on a ton of recipe blogs, yields deflated or collapsing cakes, or flat cupcakes  -- the raising agent reacts with the heat before the heat properly sets the batter to encapsulate the air.  When in doubt, run a 1\/2 batch first.","labels":0,"seconds_difference":6524.0,"score_ratio":1.4}
+{"post_id":"susyf7","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I\u2019m scaling some cake recipes down for small batches, how do I determine the proper size baking pan? I have lots of sizes, even mini, but no idea how to determine which size i need based on the amount of batter I have. Also is there a formula to help determine baking time based on batter volume? I\u2019m happy to trial and error this, but wanted to see if I could save myself a bit of time and failed attempts :) thanks!","c_root_id_A":"hxcwhiu","c_root_id_B":"hxci5e8","created_at_utc_A":1645131373,"created_at_utc_B":1645125921,"score_A":7,"score_B":4,"human_ref_A":"I never change the composition of the batter. For how much to fill different cake pans, for most batters, 2\/3 depth is ideal. Some cakes rise more or rise less, so will need less or more batter accordingly. Consider the kind of cake you're making.   Baking times need adjusting. A sheet cake vs. mini cupcakes will bake at different rates. When timing a new pan, I run multiple timers: one in timer mode, counting up, and one for how many minutes I'm trying. This lets me take a note for how long that dense chocolate cake batter in muffin tins took, even though I might reset my main timer 3-4 times during baking the first time.  Things to tell when the cake is done: - The edges pull away by about 1\/8\" \/ a few mm - Springs back when you gently press the center - Temperature is around 210\u00b0F   I usually do not adjust baking temperature. I don't like to mess with the heat + raising agent reaction and find lowering temperatures, as advocated on a ton of recipe blogs, yields deflated or collapsing cakes, or flat cupcakes  -- the raising agent reacts with the heat before the heat properly sets the batter to encapsulate the air.  When in doubt, run a 1\/2 batch first.","human_ref_B":"I used to measure the volume of pans and raise or lower oven temperatures based on experience\/whim\/how much sleep I got\/internet searches. Now I just use the pans I want without changing the recipe much. If I use smaller pans I'll use any leftover batter for cupcakes etc. I do the spring test on all cakes except cheesecake. Water bath for cheesecake and a lower temp\/longer time than recipe.","labels":1,"seconds_difference":5452.0,"score_ratio":1.75}
+{"post_id":"susyf7","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I\u2019m scaling some cake recipes down for small batches, how do I determine the proper size baking pan? I have lots of sizes, even mini, but no idea how to determine which size i need based on the amount of batter I have. Also is there a formula to help determine baking time based on batter volume? I\u2019m happy to trial and error this, but wanted to see if I could save myself a bit of time and failed attempts :) thanks!","c_root_id_A":"hxcs3q9","c_root_id_B":"hxcwhiu","created_at_utc_A":1645129698,"created_at_utc_B":1645131373,"score_A":3,"score_B":7,"human_ref_A":"recipe divider, multiplier and pan size changer","human_ref_B":"I never change the composition of the batter. For how much to fill different cake pans, for most batters, 2\/3 depth is ideal. Some cakes rise more or rise less, so will need less or more batter accordingly. Consider the kind of cake you're making.   Baking times need adjusting. A sheet cake vs. mini cupcakes will bake at different rates. When timing a new pan, I run multiple timers: one in timer mode, counting up, and one for how many minutes I'm trying. This lets me take a note for how long that dense chocolate cake batter in muffin tins took, even though I might reset my main timer 3-4 times during baking the first time.  Things to tell when the cake is done: - The edges pull away by about 1\/8\" \/ a few mm - Springs back when you gently press the center - Temperature is around 210\u00b0F   I usually do not adjust baking temperature. I don't like to mess with the heat + raising agent reaction and find lowering temperatures, as advocated on a ton of recipe blogs, yields deflated or collapsing cakes, or flat cupcakes  -- the raising agent reacts with the heat before the heat properly sets the batter to encapsulate the air.  When in doubt, run a 1\/2 batch first.","labels":0,"seconds_difference":1675.0,"score_ratio":2.3333333333}
+{"post_id":"susyf7","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I\u2019m scaling some cake recipes down for small batches, how do I determine the proper size baking pan? I have lots of sizes, even mini, but no idea how to determine which size i need based on the amount of batter I have. Also is there a formula to help determine baking time based on batter volume? I\u2019m happy to trial and error this, but wanted to see if I could save myself a bit of time and failed attempts :) thanks!","c_root_id_A":"hxd9t2z","c_root_id_B":"hxci5e8","created_at_utc_A":1645136421,"created_at_utc_B":1645125921,"score_A":5,"score_B":4,"human_ref_A":"You've had some great suggestions re adaptations already.  I don't think anyone has mentioned smell in terms of gauging doneness though.  For most baking, it'll be done or very close to when you can really smell it.  If I need to change pan sizes, I tend to leave the temp as is unless I'm going up significantly in width\/depth in which case I'll take it down by somewhere between 10-20C and stay within \"nose range\" of the oven.  Combined with a general feel for \"increasingly smaller\/larger requires increasingly less\/more baking time\", it tends to work very well for me.","human_ref_B":"I used to measure the volume of pans and raise or lower oven temperatures based on experience\/whim\/how much sleep I got\/internet searches. Now I just use the pans I want without changing the recipe much. If I use smaller pans I'll use any leftover batter for cupcakes etc. I do the spring test on all cakes except cheesecake. Water bath for cheesecake and a lower temp\/longer time than recipe.","labels":1,"seconds_difference":10500.0,"score_ratio":1.25}
+{"post_id":"susyf7","domain":"askbaking_validation","upvote_ratio":0.94,"history":"I\u2019m scaling some cake recipes down for small batches, how do I determine the proper size baking pan? I have lots of sizes, even mini, but no idea how to determine which size i need based on the amount of batter I have. Also is there a formula to help determine baking time based on batter volume? I\u2019m happy to trial and error this, but wanted to see if I could save myself a bit of time and failed attempts :) thanks!","c_root_id_A":"hxcs3q9","c_root_id_B":"hxd9t2z","created_at_utc_A":1645129698,"created_at_utc_B":1645136421,"score_A":3,"score_B":5,"human_ref_A":"recipe divider, multiplier and pan size changer","human_ref_B":"You've had some great suggestions re adaptations already.  I don't think anyone has mentioned smell in terms of gauging doneness though.  For most baking, it'll be done or very close to when you can really smell it.  If I need to change pan sizes, I tend to leave the temp as is unless I'm going up significantly in width\/depth in which case I'll take it down by somewhere between 10-20C and stay within \"nose range\" of the oven.  Combined with a general feel for \"increasingly smaller\/larger requires increasingly less\/more baking time\", it tends to work very well for me.","labels":0,"seconds_difference":6723.0,"score_ratio":1.6666666667}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62nabn","c_root_id_B":"h6298yw","created_at_utc_A":1626915720,"created_at_utc_B":1626908767,"score_A":30,"score_B":16,"human_ref_A":"If he loves vanilla, go vanilla buttercream. Maybe use vanilla bean paste so you get little tiny flavor crystals in it. My vote, for what it is worth.","human_ref_B":"Swiss meringue vanilla paste buttercream. It\u2019s light, it\u2019s fluffy, it melts in your mouth. Plus, it\u2019s eye-catching due to the specks of vanilla.","labels":1,"seconds_difference":6953.0,"score_ratio":1.875}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62l96u","c_root_id_B":"h62nabn","created_at_utc_A":1626914728,"created_at_utc_B":1626915720,"score_A":17,"score_B":30,"human_ref_A":"I\u2019m also a vanilla fan and I would be sad to get white chocolate frosting. I suggest vanilla\u2014 I love classic buttercream, but cream cheese is yummy too.","human_ref_B":"If he loves vanilla, go vanilla buttercream. Maybe use vanilla bean paste so you get little tiny flavor crystals in it. My vote, for what it is worth.","labels":0,"seconds_difference":992.0,"score_ratio":1.7647058824}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62nabn","c_root_id_B":"h62mcnw","created_at_utc_A":1626915720,"created_at_utc_B":1626915262,"score_A":30,"score_B":12,"human_ref_A":"If he loves vanilla, go vanilla buttercream. Maybe use vanilla bean paste so you get little tiny flavor crystals in it. My vote, for what it is worth.","human_ref_B":"Brown sugar frosting! That would go fantastic with the vanilla cake...at least imho that is :)","labels":1,"seconds_difference":458.0,"score_ratio":2.5}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62nabn","c_root_id_B":"h62m0w9","created_at_utc_A":1626915720,"created_at_utc_B":1626915100,"score_A":30,"score_B":6,"human_ref_A":"If he loves vanilla, go vanilla buttercream. Maybe use vanilla bean paste so you get little tiny flavor crystals in it. My vote, for what it is worth.","human_ref_B":"a lemon whipped one\ud83e\udd24","labels":1,"seconds_difference":620.0,"score_ratio":5.0}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62nabn","c_root_id_B":"h6251kh","created_at_utc_A":1626915720,"created_at_utc_B":1626906745,"score_A":30,"score_B":2,"human_ref_A":"If he loves vanilla, go vanilla buttercream. Maybe use vanilla bean paste so you get little tiny flavor crystals in it. My vote, for what it is worth.","human_ref_B":"White chocolate buttercream sounds delicious!  If you go with one of the others, you could add some flavoring.","labels":1,"seconds_difference":8975.0,"score_ratio":15.0}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h6298yw","c_root_id_B":"h633gfw","created_at_utc_A":1626908767,"created_at_utc_B":1626923818,"score_A":16,"score_B":19,"human_ref_A":"Swiss meringue vanilla paste buttercream. It\u2019s light, it\u2019s fluffy, it melts in your mouth. Plus, it\u2019s eye-catching due to the specks of vanilla.","human_ref_B":"Marshmallow buttercream with vanilla bean. From Bravetart \/ Stella Parks","labels":0,"seconds_difference":15051.0,"score_ratio":1.1875}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62l96u","c_root_id_B":"h633gfw","created_at_utc_A":1626914728,"created_at_utc_B":1626923818,"score_A":17,"score_B":19,"human_ref_A":"I\u2019m also a vanilla fan and I would be sad to get white chocolate frosting. I suggest vanilla\u2014 I love classic buttercream, but cream cheese is yummy too.","human_ref_B":"Marshmallow buttercream with vanilla bean. From Bravetart \/ Stella Parks","labels":0,"seconds_difference":9090.0,"score_ratio":1.1176470588}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h633gfw","c_root_id_B":"h62mcnw","created_at_utc_A":1626923818,"created_at_utc_B":1626915262,"score_A":19,"score_B":12,"human_ref_A":"Marshmallow buttercream with vanilla bean. From Bravetart \/ Stella Parks","human_ref_B":"Brown sugar frosting! That would go fantastic with the vanilla cake...at least imho that is :)","labels":1,"seconds_difference":8556.0,"score_ratio":1.5833333333}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h633gfw","c_root_id_B":"h62wff4","created_at_utc_A":1626923818,"created_at_utc_B":1626920168,"score_A":19,"score_B":13,"human_ref_A":"Marshmallow buttercream with vanilla bean. From Bravetart \/ Stella Parks","human_ref_B":"I've tried white chocolate whipped ganache and it's my fav...  I use same weight of white chocolate and cream. Combine both melted to make the emulsion then cool thoroughly and once cooled whip just like whipped cream.","labels":1,"seconds_difference":3650.0,"score_ratio":1.4615384615}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h633gfw","c_root_id_B":"h62m0w9","created_at_utc_A":1626923818,"created_at_utc_B":1626915100,"score_A":19,"score_B":6,"human_ref_A":"Marshmallow buttercream with vanilla bean. From Bravetart \/ Stella Parks","human_ref_B":"a lemon whipped one\ud83e\udd24","labels":1,"seconds_difference":8718.0,"score_ratio":3.1666666667}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h633gfw","c_root_id_B":"h62ymyu","created_at_utc_A":1626923818,"created_at_utc_B":1626921256,"score_A":19,"score_B":4,"human_ref_A":"Marshmallow buttercream with vanilla bean. From Bravetart \/ Stella Parks","human_ref_B":"maybe something like cream cheese-pistachio? I think those flavours go well with vanilla","labels":1,"seconds_difference":2562.0,"score_ratio":4.75}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h6251kh","c_root_id_B":"h633gfw","created_at_utc_A":1626906745,"created_at_utc_B":1626923818,"score_A":2,"score_B":19,"human_ref_A":"White chocolate buttercream sounds delicious!  If you go with one of the others, you could add some flavoring.","human_ref_B":"Marshmallow buttercream with vanilla bean. From Bravetart \/ Stella Parks","labels":0,"seconds_difference":17073.0,"score_ratio":9.5}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h6298yw","c_root_id_B":"h62l96u","created_at_utc_A":1626908767,"created_at_utc_B":1626914728,"score_A":16,"score_B":17,"human_ref_A":"Swiss meringue vanilla paste buttercream. It\u2019s light, it\u2019s fluffy, it melts in your mouth. Plus, it\u2019s eye-catching due to the specks of vanilla.","human_ref_B":"I\u2019m also a vanilla fan and I would be sad to get white chocolate frosting. I suggest vanilla\u2014 I love classic buttercream, but cream cheese is yummy too.","labels":0,"seconds_difference":5961.0,"score_ratio":1.0625}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h6251kh","c_root_id_B":"h6298yw","created_at_utc_A":1626906745,"created_at_utc_B":1626908767,"score_A":2,"score_B":16,"human_ref_A":"White chocolate buttercream sounds delicious!  If you go with one of the others, you could add some flavoring.","human_ref_B":"Swiss meringue vanilla paste buttercream. It\u2019s light, it\u2019s fluffy, it melts in your mouth. Plus, it\u2019s eye-catching due to the specks of vanilla.","labels":0,"seconds_difference":2022.0,"score_ratio":8.0}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62l96u","c_root_id_B":"h6251kh","created_at_utc_A":1626914728,"created_at_utc_B":1626906745,"score_A":17,"score_B":2,"human_ref_A":"I\u2019m also a vanilla fan and I would be sad to get white chocolate frosting. I suggest vanilla\u2014 I love classic buttercream, but cream cheese is yummy too.","human_ref_B":"White chocolate buttercream sounds delicious!  If you go with one of the others, you could add some flavoring.","labels":1,"seconds_difference":7983.0,"score_ratio":8.5}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62wff4","c_root_id_B":"h62mcnw","created_at_utc_A":1626920168,"created_at_utc_B":1626915262,"score_A":13,"score_B":12,"human_ref_A":"I've tried white chocolate whipped ganache and it's my fav...  I use same weight of white chocolate and cream. Combine both melted to make the emulsion then cool thoroughly and once cooled whip just like whipped cream.","human_ref_B":"Brown sugar frosting! That would go fantastic with the vanilla cake...at least imho that is :)","labels":1,"seconds_difference":4906.0,"score_ratio":1.0833333333}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h63s6g8","c_root_id_B":"h62mcnw","created_at_utc_A":1626941793,"created_at_utc_B":1626915262,"score_A":13,"score_B":12,"human_ref_A":"I recommend a Swiss or Italian meringue buttercream! Soooo much lighter and tastier than American buttercream. Also I\u2019m not sure if you\u2019re already doing this or not but I\u2019d recommend using vanilla beans for your recipes instead of extract. Since it\u2019s a special occasion it would really ramp up the flavor and is really worth the cost imo!","human_ref_B":"Brown sugar frosting! That would go fantastic with the vanilla cake...at least imho that is :)","labels":1,"seconds_difference":26531.0,"score_ratio":1.0833333333}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62mcnw","c_root_id_B":"h62m0w9","created_at_utc_A":1626915262,"created_at_utc_B":1626915100,"score_A":12,"score_B":6,"human_ref_A":"Brown sugar frosting! That would go fantastic with the vanilla cake...at least imho that is :)","human_ref_B":"a lemon whipped one\ud83e\udd24","labels":1,"seconds_difference":162.0,"score_ratio":2.0}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h6251kh","c_root_id_B":"h62mcnw","created_at_utc_A":1626906745,"created_at_utc_B":1626915262,"score_A":2,"score_B":12,"human_ref_A":"White chocolate buttercream sounds delicious!  If you go with one of the others, you could add some flavoring.","human_ref_B":"Brown sugar frosting! That would go fantastic with the vanilla cake...at least imho that is :)","labels":0,"seconds_difference":8517.0,"score_ratio":6.0}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62wff4","c_root_id_B":"h62m0w9","created_at_utc_A":1626920168,"created_at_utc_B":1626915100,"score_A":13,"score_B":6,"human_ref_A":"I've tried white chocolate whipped ganache and it's my fav...  I use same weight of white chocolate and cream. Combine both melted to make the emulsion then cool thoroughly and once cooled whip just like whipped cream.","human_ref_B":"a lemon whipped one\ud83e\udd24","labels":1,"seconds_difference":5068.0,"score_ratio":2.1666666667}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h6251kh","c_root_id_B":"h62wff4","created_at_utc_A":1626906745,"created_at_utc_B":1626920168,"score_A":2,"score_B":13,"human_ref_A":"White chocolate buttercream sounds delicious!  If you go with one of the others, you could add some flavoring.","human_ref_B":"I've tried white chocolate whipped ganache and it's my fav...  I use same weight of white chocolate and cream. Combine both melted to make the emulsion then cool thoroughly and once cooled whip just like whipped cream.","labels":0,"seconds_difference":13423.0,"score_ratio":6.5}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62m0w9","c_root_id_B":"h63s6g8","created_at_utc_A":1626915100,"created_at_utc_B":1626941793,"score_A":6,"score_B":13,"human_ref_A":"a lemon whipped one\ud83e\udd24","human_ref_B":"I recommend a Swiss or Italian meringue buttercream! Soooo much lighter and tastier than American buttercream. Also I\u2019m not sure if you\u2019re already doing this or not but I\u2019d recommend using vanilla beans for your recipes instead of extract. Since it\u2019s a special occasion it would really ramp up the flavor and is really worth the cost imo!","labels":0,"seconds_difference":26693.0,"score_ratio":2.1666666667}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h63s6g8","c_root_id_B":"h63hb4s","created_at_utc_A":1626941793,"created_at_utc_B":1626932549,"score_A":13,"score_B":7,"human_ref_A":"I recommend a Swiss or Italian meringue buttercream! Soooo much lighter and tastier than American buttercream. Also I\u2019m not sure if you\u2019re already doing this or not but I\u2019d recommend using vanilla beans for your recipes instead of extract. Since it\u2019s a special occasion it would really ramp up the flavor and is really worth the cost imo!","human_ref_B":"I would make a vanilla buttercream but sub some of the butter for mascarpone","labels":1,"seconds_difference":9244.0,"score_ratio":1.8571428571}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h63nfxx","c_root_id_B":"h63s6g8","created_at_utc_A":1626937496,"created_at_utc_B":1626941793,"score_A":6,"score_B":13,"human_ref_A":"Vanilla bean cream cheese frosting.","human_ref_B":"I recommend a Swiss or Italian meringue buttercream! Soooo much lighter and tastier than American buttercream. Also I\u2019m not sure if you\u2019re already doing this or not but I\u2019d recommend using vanilla beans for your recipes instead of extract. Since it\u2019s a special occasion it would really ramp up the flavor and is really worth the cost imo!","labels":0,"seconds_difference":4297.0,"score_ratio":2.1666666667}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62ymyu","c_root_id_B":"h63s6g8","created_at_utc_A":1626921256,"created_at_utc_B":1626941793,"score_A":4,"score_B":13,"human_ref_A":"maybe something like cream cheese-pistachio? I think those flavours go well with vanilla","human_ref_B":"I recommend a Swiss or Italian meringue buttercream! Soooo much lighter and tastier than American buttercream. Also I\u2019m not sure if you\u2019re already doing this or not but I\u2019d recommend using vanilla beans for your recipes instead of extract. Since it\u2019s a special occasion it would really ramp up the flavor and is really worth the cost imo!","labels":0,"seconds_difference":20537.0,"score_ratio":3.25}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h63s6g8","c_root_id_B":"h6251kh","created_at_utc_A":1626941793,"created_at_utc_B":1626906745,"score_A":13,"score_B":2,"human_ref_A":"I recommend a Swiss or Italian meringue buttercream! Soooo much lighter and tastier than American buttercream. Also I\u2019m not sure if you\u2019re already doing this or not but I\u2019d recommend using vanilla beans for your recipes instead of extract. Since it\u2019s a special occasion it would really ramp up the flavor and is really worth the cost imo!","human_ref_B":"White chocolate buttercream sounds delicious!  If you go with one of the others, you could add some flavoring.","labels":1,"seconds_difference":35048.0,"score_ratio":6.5}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62m0w9","c_root_id_B":"h63hb4s","created_at_utc_A":1626915100,"created_at_utc_B":1626932549,"score_A":6,"score_B":7,"human_ref_A":"a lemon whipped one\ud83e\udd24","human_ref_B":"I would make a vanilla buttercream but sub some of the butter for mascarpone","labels":0,"seconds_difference":17449.0,"score_ratio":1.1666666667}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62m0w9","c_root_id_B":"h6251kh","created_at_utc_A":1626915100,"created_at_utc_B":1626906745,"score_A":6,"score_B":2,"human_ref_A":"a lemon whipped one\ud83e\udd24","human_ref_B":"White chocolate buttercream sounds delicious!  If you go with one of the others, you could add some flavoring.","labels":1,"seconds_difference":8355.0,"score_ratio":3.0}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62ymyu","c_root_id_B":"h63hb4s","created_at_utc_A":1626921256,"created_at_utc_B":1626932549,"score_A":4,"score_B":7,"human_ref_A":"maybe something like cream cheese-pistachio? I think those flavours go well with vanilla","human_ref_B":"I would make a vanilla buttercream but sub some of the butter for mascarpone","labels":0,"seconds_difference":11293.0,"score_ratio":1.75}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h6251kh","c_root_id_B":"h63hb4s","created_at_utc_A":1626906745,"created_at_utc_B":1626932549,"score_A":2,"score_B":7,"human_ref_A":"White chocolate buttercream sounds delicious!  If you go with one of the others, you could add some flavoring.","human_ref_B":"I would make a vanilla buttercream but sub some of the butter for mascarpone","labels":0,"seconds_difference":25804.0,"score_ratio":3.5}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62ymyu","c_root_id_B":"h63nfxx","created_at_utc_A":1626921256,"created_at_utc_B":1626937496,"score_A":4,"score_B":6,"human_ref_A":"maybe something like cream cheese-pistachio? I think those flavours go well with vanilla","human_ref_B":"Vanilla bean cream cheese frosting.","labels":0,"seconds_difference":16240.0,"score_ratio":1.5}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h6251kh","c_root_id_B":"h63nfxx","created_at_utc_A":1626906745,"created_at_utc_B":1626937496,"score_A":2,"score_B":6,"human_ref_A":"White chocolate buttercream sounds delicious!  If you go with one of the others, you could add some flavoring.","human_ref_B":"Vanilla bean cream cheese frosting.","labels":0,"seconds_difference":30751.0,"score_ratio":3.0}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h62ymyu","c_root_id_B":"h6251kh","created_at_utc_A":1626921256,"created_at_utc_B":1626906745,"score_A":4,"score_B":2,"human_ref_A":"maybe something like cream cheese-pistachio? I think those flavours go well with vanilla","human_ref_B":"White chocolate buttercream sounds delicious!  If you go with one of the others, you could add some flavoring.","labels":1,"seconds_difference":14511.0,"score_ratio":2.0}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h650vpm","c_root_id_B":"h6251kh","created_at_utc_A":1626969220,"created_at_utc_B":1626906745,"score_A":3,"score_B":2,"human_ref_A":"Chocolate cream cheese frosting.","human_ref_B":"White chocolate buttercream sounds delicious!  If you go with one of the others, you could add some flavoring.","labels":1,"seconds_difference":62475.0,"score_ratio":1.5}
+{"post_id":"op0oll","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can\u2019t decide on frosting to go with vanilla cupcakes my boyfriend loves vanilla and i\u2019m planning to make him cupcakes! but im not sure which frosting would pair best with the vanilla cake. i\u2019m torn between vanilla cream cheese frosting and vanilla buttercream. or maybe even white chocolate buttercream.. what do you think sounds tastiest? opinions please!","c_root_id_A":"h650vpm","c_root_id_B":"h64bbyh","created_at_utc_A":1626969220,"created_at_utc_B":1626957056,"score_A":3,"score_B":2,"human_ref_A":"Chocolate cream cheese frosting.","human_ref_B":"Chocolate","labels":1,"seconds_difference":12164.0,"score_ratio":1.5}
+{"post_id":"tx9tml","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Anyone have the octopus bundt pan by nordic ware? Tips for more even baking? I was gifted this  very fun Bundt pan but the first time I used it I had to nearly double the bake time of the recipe because it\u2019s so deep in the middle, which made the edges drier. Has anyone had any luck with lower temperature adaptations for this sort of pan? Thanks!","c_root_id_A":"i3ksohf","c_root_id_B":"i3m9mg0","created_at_utc_A":1649213090,"created_at_utc_B":1649248702,"score_A":11,"score_B":14,"human_ref_A":"Cake heating rod like this?","human_ref_B":"I don't have the octopus 1 but I do have the gingerbread house one and found using a baking nail in the centre (which is deeper on my tin) really helped along with soaked newspaper wrapped around the outside of the tin and putting some greaseproof paper on top halfway through cooking to stop getting a dark bottom to it.  I'm now going to look for the octopus tin!! I love Nordic tins, they're just so fun to play with.","labels":0,"seconds_difference":35612.0,"score_ratio":1.2727272727}
+{"post_id":"tx9tml","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Anyone have the octopus bundt pan by nordic ware? Tips for more even baking? I was gifted this  very fun Bundt pan but the first time I used it I had to nearly double the bake time of the recipe because it\u2019s so deep in the middle, which made the edges drier. Has anyone had any luck with lower temperature adaptations for this sort of pan? Thanks!","c_root_id_A":"i3m9mg0","c_root_id_B":"i3kpudo","created_at_utc_A":1649248702,"created_at_utc_B":1649211745,"score_A":14,"score_B":8,"human_ref_A":"I don't have the octopus 1 but I do have the gingerbread house one and found using a baking nail in the centre (which is deeper on my tin) really helped along with soaked newspaper wrapped around the outside of the tin and putting some greaseproof paper on top halfway through cooking to stop getting a dark bottom to it.  I'm now going to look for the octopus tin!! I love Nordic tins, they're just so fun to play with.","human_ref_B":"Use the hollow tube thing in the middle.   Been a long day and words are failing me.","labels":1,"seconds_difference":36957.0,"score_ratio":1.75}
+{"post_id":"tx9tml","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Anyone have the octopus bundt pan by nordic ware? Tips for more even baking? I was gifted this  very fun Bundt pan but the first time I used it I had to nearly double the bake time of the recipe because it\u2019s so deep in the middle, which made the edges drier. Has anyone had any luck with lower temperature adaptations for this sort of pan? Thanks!","c_root_id_A":"i3m9mg0","c_root_id_B":"i3l0n6w","created_at_utc_A":1649248702,"created_at_utc_B":1649217112,"score_A":14,"score_B":6,"human_ref_A":"I don't have the octopus 1 but I do have the gingerbread house one and found using a baking nail in the centre (which is deeper on my tin) really helped along with soaked newspaper wrapped around the outside of the tin and putting some greaseproof paper on top halfway through cooking to stop getting a dark bottom to it.  I'm now going to look for the octopus tin!! I love Nordic tins, they're just so fun to play with.","human_ref_B":"It seems as if it needs something that would retard the baking around the edge. Something like this works on regular straight-sided pans; the principle at work is that the strips insulate the edges. The ones that I have get soaked in water before being applied. Would soaking some terry cloth in water, molding it, and pinning it to the outside work?      It\u2019s a great design!","labels":1,"seconds_difference":31590.0,"score_ratio":2.3333333333}
+{"post_id":"tx9tml","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Anyone have the octopus bundt pan by nordic ware? Tips for more even baking? I was gifted this  very fun Bundt pan but the first time I used it I had to nearly double the bake time of the recipe because it\u2019s so deep in the middle, which made the edges drier. Has anyone had any luck with lower temperature adaptations for this sort of pan? Thanks!","c_root_id_A":"i3kp44o","c_root_id_B":"i3m9mg0","created_at_utc_A":1649211412,"created_at_utc_B":1649248702,"score_A":5,"score_B":14,"human_ref_A":"pretty sure nordic ware has faqs and some sort of q+a section on their website for this kind of thing. probably worth checking out?","human_ref_B":"I don't have the octopus 1 but I do have the gingerbread house one and found using a baking nail in the centre (which is deeper on my tin) really helped along with soaked newspaper wrapped around the outside of the tin and putting some greaseproof paper on top halfway through cooking to stop getting a dark bottom to it.  I'm now going to look for the octopus tin!! I love Nordic tins, they're just so fun to play with.","labels":0,"seconds_difference":37290.0,"score_ratio":2.8}
+{"post_id":"tx9tml","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Anyone have the octopus bundt pan by nordic ware? Tips for more even baking? I was gifted this  very fun Bundt pan but the first time I used it I had to nearly double the bake time of the recipe because it\u2019s so deep in the middle, which made the edges drier. Has anyone had any luck with lower temperature adaptations for this sort of pan? Thanks!","c_root_id_A":"i3ksohf","c_root_id_B":"i3kpudo","created_at_utc_A":1649213090,"created_at_utc_B":1649211745,"score_A":11,"score_B":8,"human_ref_A":"Cake heating rod like this?","human_ref_B":"Use the hollow tube thing in the middle.   Been a long day and words are failing me.","labels":1,"seconds_difference":1345.0,"score_ratio":1.375}
+{"post_id":"tx9tml","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Anyone have the octopus bundt pan by nordic ware? Tips for more even baking? I was gifted this  very fun Bundt pan but the first time I used it I had to nearly double the bake time of the recipe because it\u2019s so deep in the middle, which made the edges drier. Has anyone had any luck with lower temperature adaptations for this sort of pan? Thanks!","c_root_id_A":"i3ksohf","c_root_id_B":"i3kp44o","created_at_utc_A":1649213090,"created_at_utc_B":1649211412,"score_A":11,"score_B":5,"human_ref_A":"Cake heating rod like this?","human_ref_B":"pretty sure nordic ware has faqs and some sort of q+a section on their website for this kind of thing. probably worth checking out?","labels":1,"seconds_difference":1678.0,"score_ratio":2.2}
+{"post_id":"tx9tml","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Anyone have the octopus bundt pan by nordic ware? Tips for more even baking? I was gifted this  very fun Bundt pan but the first time I used it I had to nearly double the bake time of the recipe because it\u2019s so deep in the middle, which made the edges drier. Has anyone had any luck with lower temperature adaptations for this sort of pan? Thanks!","c_root_id_A":"i3kp44o","c_root_id_B":"i3kpudo","created_at_utc_A":1649211412,"created_at_utc_B":1649211745,"score_A":5,"score_B":8,"human_ref_A":"pretty sure nordic ware has faqs and some sort of q+a section on their website for this kind of thing. probably worth checking out?","human_ref_B":"Use the hollow tube thing in the middle.   Been a long day and words are failing me.","labels":0,"seconds_difference":333.0,"score_ratio":1.6}
+{"post_id":"tx9tml","domain":"askbaking_validation","upvote_ratio":0.99,"history":"Anyone have the octopus bundt pan by nordic ware? Tips for more even baking? I was gifted this  very fun Bundt pan but the first time I used it I had to nearly double the bake time of the recipe because it\u2019s so deep in the middle, which made the edges drier. Has anyone had any luck with lower temperature adaptations for this sort of pan? Thanks!","c_root_id_A":"i3kp44o","c_root_id_B":"i3l0n6w","created_at_utc_A":1649211412,"created_at_utc_B":1649217112,"score_A":5,"score_B":6,"human_ref_A":"pretty sure nordic ware has faqs and some sort of q+a section on their website for this kind of thing. probably worth checking out?","human_ref_B":"It seems as if it needs something that would retard the baking around the edge. Something like this works on regular straight-sided pans; the principle at work is that the strips insulate the edges. The ones that I have get soaked in water before being applied. Would soaking some terry cloth in water, molding it, and pinning it to the outside work?      It\u2019s a great design!","labels":0,"seconds_difference":5700.0,"score_ratio":1.2}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5ym6m6","c_root_id_B":"i5z6uou","created_at_utc_A":1650772802,"created_at_utc_B":1650787155,"score_A":9,"score_B":11,"human_ref_A":"1) Cooks Illustrated websites and books  2) BakeWise by Shirley Corriher  3) Serious Eats website","human_ref_B":"I\u2019ve learned a lot from *America\u2019s Test Kitchen*.","labels":0,"seconds_difference":14353.0,"score_ratio":1.2222222222}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5z6uou","c_root_id_B":"i5ysz1t","created_at_utc_A":1650787155,"created_at_utc_B":1650776846,"score_A":11,"score_B":6,"human_ref_A":"I\u2019ve learned a lot from *America\u2019s Test Kitchen*.","human_ref_B":"If you're looking for technical books on food I can't recommend these enough. They read like textbooks\/encyclopaedias.  For baking: *How Baking Works: Exploring the Fundamentals of Baking Science by Paula Figoni*  For food in general: *On Food and Cooking by Harold McGee*","labels":1,"seconds_difference":10309.0,"score_ratio":1.8333333333}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5z6uou","c_root_id_B":"i5yuyfa","created_at_utc_A":1650787155,"created_at_utc_B":1650778133,"score_A":11,"score_B":4,"human_ref_A":"I\u2019ve learned a lot from *America\u2019s Test Kitchen*.","human_ref_B":"Cookwise by Shirley Corriher too.","labels":1,"seconds_difference":9022.0,"score_ratio":2.75}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5z5f63","c_root_id_B":"i5z6uou","created_at_utc_A":1650785980,"created_at_utc_B":1650787155,"score_A":3,"score_B":11,"human_ref_A":"I have Bread Illustrated by cook's illustrated. Like all their stuff it has explanations not just of the recipe but the why.","human_ref_B":"I\u2019ve learned a lot from *America\u2019s Test Kitchen*.","labels":0,"seconds_difference":1175.0,"score_ratio":3.6666666667}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5ysz1t","c_root_id_B":"i5zyx0h","created_at_utc_A":1650776846,"created_at_utc_B":1650807425,"score_A":6,"score_B":8,"human_ref_A":"If you're looking for technical books on food I can't recommend these enough. They read like textbooks\/encyclopaedias.  For baking: *How Baking Works: Exploring the Fundamentals of Baking Science by Paula Figoni*  For food in general: *On Food and Cooking by Harold McGee*","human_ref_B":"Check out this book for a solid foundation:  Ratio: The Simple Codes Behind the Craft of Everyday Cooking https:\/\/smile.amazon.com\/dp\/1416571728\/ref=cm_sw_r_cp_api_i_S5E80DDA97NAR3TSR3KE","labels":0,"seconds_difference":30579.0,"score_ratio":1.3333333333}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5zja4p","c_root_id_B":"i5zyx0h","created_at_utc_A":1650797548,"created_at_utc_B":1650807425,"score_A":7,"score_B":8,"human_ref_A":"I guess he\u2019s been canceled recently but I\u2019ve always loved Alton Brown\u2019s Good Eats. There\u2019s his OG series which ran in the early 2000s and then Good Eats Reloaded where he goes back and updates episodes. Goes through the science of all cooking and baking while teaching you how. Also has books.","human_ref_B":"Check out this book for a solid foundation:  Ratio: The Simple Codes Behind the Craft of Everyday Cooking https:\/\/smile.amazon.com\/dp\/1416571728\/ref=cm_sw_r_cp_api_i_S5E80DDA97NAR3TSR3KE","labels":0,"seconds_difference":9877.0,"score_ratio":1.1428571429}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5zyx0h","c_root_id_B":"i5zmzfk","created_at_utc_A":1650807425,"created_at_utc_B":1650800363,"score_A":8,"score_B":4,"human_ref_A":"Check out this book for a solid foundation:  Ratio: The Simple Codes Behind the Craft of Everyday Cooking https:\/\/smile.amazon.com\/dp\/1416571728\/ref=cm_sw_r_cp_api_i_S5E80DDA97NAR3TSR3KE","human_ref_B":"If you want to go really deep, I highly recommend Advanced Bread and Pastry by Michel Suas who is a founder of the San Francisco Baking Institute. https:\/\/sfbi.com\/product\/michel-suas-advanced-bread-and-pastry-a-professional-approach\/","labels":1,"seconds_difference":7062.0,"score_ratio":2.0}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5zyx0h","c_root_id_B":"i5yuyfa","created_at_utc_A":1650807425,"created_at_utc_B":1650778133,"score_A":8,"score_B":4,"human_ref_A":"Check out this book for a solid foundation:  Ratio: The Simple Codes Behind the Craft of Everyday Cooking https:\/\/smile.amazon.com\/dp\/1416571728\/ref=cm_sw_r_cp_api_i_S5E80DDA97NAR3TSR3KE","human_ref_B":"Cookwise by Shirley Corriher too.","labels":1,"seconds_difference":29292.0,"score_ratio":2.0}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5z5f63","c_root_id_B":"i5zyx0h","created_at_utc_A":1650785980,"created_at_utc_B":1650807425,"score_A":3,"score_B":8,"human_ref_A":"I have Bread Illustrated by cook's illustrated. Like all their stuff it has explanations not just of the recipe but the why.","human_ref_B":"Check out this book for a solid foundation:  Ratio: The Simple Codes Behind the Craft of Everyday Cooking https:\/\/smile.amazon.com\/dp\/1416571728\/ref=cm_sw_r_cp_api_i_S5E80DDA97NAR3TSR3KE","labels":0,"seconds_difference":21445.0,"score_ratio":2.6666666667}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5zyx0h","c_root_id_B":"i5zsnlw","created_at_utc_A":1650807425,"created_at_utc_B":1650804021,"score_A":8,"score_B":4,"human_ref_A":"Check out this book for a solid foundation:  Ratio: The Simple Codes Behind the Craft of Everyday Cooking https:\/\/smile.amazon.com\/dp\/1416571728\/ref=cm_sw_r_cp_api_i_S5E80DDA97NAR3TSR3KE","human_ref_B":"Also recommending Alton Brown's old show! Good eats was great at teaching you the science and giving a lot of general info while being entertaining and teaching you the basics of base recipes like grilled cheese or French toast. It's like Bill Nye for culinary arts","labels":1,"seconds_difference":3404.0,"score_ratio":2.0}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5zyx0h","c_root_id_B":"i5z8b4g","created_at_utc_A":1650807425,"created_at_utc_B":1650788311,"score_A":8,"score_B":2,"human_ref_A":"Check out this book for a solid foundation:  Ratio: The Simple Codes Behind the Craft of Everyday Cooking https:\/\/smile.amazon.com\/dp\/1416571728\/ref=cm_sw_r_cp_api_i_S5E80DDA97NAR3TSR3KE","human_ref_B":"I enjoy What's Eating Dan? on YouTube (an American Test Kitchen show)! He explains the science of different ingredients & uses that knowledge to improve cooking techniques that use the ingredients","labels":1,"seconds_difference":19114.0,"score_ratio":4.0}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5zlbqz","c_root_id_B":"i5zyx0h","created_at_utc_A":1650799148,"created_at_utc_B":1650807425,"score_A":2,"score_B":8,"human_ref_A":"https:\/\/www.amazon.com\/Im-Just-Here-More-Food-ebook\/dp\/B00AOJE116\/ref=nodl_","human_ref_B":"Check out this book for a solid foundation:  Ratio: The Simple Codes Behind the Craft of Everyday Cooking https:\/\/smile.amazon.com\/dp\/1416571728\/ref=cm_sw_r_cp_api_i_S5E80DDA97NAR3TSR3KE","labels":0,"seconds_difference":8277.0,"score_ratio":4.0}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5ysz1t","c_root_id_B":"i5zja4p","created_at_utc_A":1650776846,"created_at_utc_B":1650797548,"score_A":6,"score_B":7,"human_ref_A":"If you're looking for technical books on food I can't recommend these enough. They read like textbooks\/encyclopaedias.  For baking: *How Baking Works: Exploring the Fundamentals of Baking Science by Paula Figoni*  For food in general: *On Food and Cooking by Harold McGee*","human_ref_B":"I guess he\u2019s been canceled recently but I\u2019ve always loved Alton Brown\u2019s Good Eats. There\u2019s his OG series which ran in the early 2000s and then Good Eats Reloaded where he goes back and updates episodes. Goes through the science of all cooking and baking while teaching you how. Also has books.","labels":0,"seconds_difference":20702.0,"score_ratio":1.1666666667}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5yuyfa","c_root_id_B":"i5zja4p","created_at_utc_A":1650778133,"created_at_utc_B":1650797548,"score_A":4,"score_B":7,"human_ref_A":"Cookwise by Shirley Corriher too.","human_ref_B":"I guess he\u2019s been canceled recently but I\u2019ve always loved Alton Brown\u2019s Good Eats. There\u2019s his OG series which ran in the early 2000s and then Good Eats Reloaded where he goes back and updates episodes. Goes through the science of all cooking and baking while teaching you how. Also has books.","labels":0,"seconds_difference":19415.0,"score_ratio":1.75}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5zja4p","c_root_id_B":"i5z5f63","created_at_utc_A":1650797548,"created_at_utc_B":1650785980,"score_A":7,"score_B":3,"human_ref_A":"I guess he\u2019s been canceled recently but I\u2019ve always loved Alton Brown\u2019s Good Eats. There\u2019s his OG series which ran in the early 2000s and then Good Eats Reloaded where he goes back and updates episodes. Goes through the science of all cooking and baking while teaching you how. Also has books.","human_ref_B":"I have Bread Illustrated by cook's illustrated. Like all their stuff it has explanations not just of the recipe but the why.","labels":1,"seconds_difference":11568.0,"score_ratio":2.3333333333}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5z8b4g","c_root_id_B":"i5zja4p","created_at_utc_A":1650788311,"created_at_utc_B":1650797548,"score_A":2,"score_B":7,"human_ref_A":"I enjoy What's Eating Dan? on YouTube (an American Test Kitchen show)! He explains the science of different ingredients & uses that knowledge to improve cooking techniques that use the ingredients","human_ref_B":"I guess he\u2019s been canceled recently but I\u2019ve always loved Alton Brown\u2019s Good Eats. There\u2019s his OG series which ran in the early 2000s and then Good Eats Reloaded where he goes back and updates episodes. Goes through the science of all cooking and baking while teaching you how. Also has books.","labels":0,"seconds_difference":9237.0,"score_ratio":3.5}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i603y77","c_root_id_B":"i5zmzfk","created_at_utc_A":1650809821,"created_at_utc_B":1650800363,"score_A":6,"score_B":4,"human_ref_A":"Understanding Baking, the Art and Science of Baking.","human_ref_B":"If you want to go really deep, I highly recommend Advanced Bread and Pastry by Michel Suas who is a founder of the San Francisco Baking Institute. https:\/\/sfbi.com\/product\/michel-suas-advanced-bread-and-pastry-a-professional-approach\/","labels":1,"seconds_difference":9458.0,"score_ratio":1.5}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5zmzfk","c_root_id_B":"i5z5f63","created_at_utc_A":1650800363,"created_at_utc_B":1650785980,"score_A":4,"score_B":3,"human_ref_A":"If you want to go really deep, I highly recommend Advanced Bread and Pastry by Michel Suas who is a founder of the San Francisco Baking Institute. https:\/\/sfbi.com\/product\/michel-suas-advanced-bread-and-pastry-a-professional-approach\/","human_ref_B":"I have Bread Illustrated by cook's illustrated. Like all their stuff it has explanations not just of the recipe but the why.","labels":1,"seconds_difference":14383.0,"score_ratio":1.3333333333}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i606rh5","c_root_id_B":"i5zmzfk","created_at_utc_A":1650811072,"created_at_utc_B":1650800363,"score_A":5,"score_B":4,"human_ref_A":"Adam Ragusea's Youtube channel gets into the science a lot.","human_ref_B":"If you want to go really deep, I highly recommend Advanced Bread and Pastry by Michel Suas who is a founder of the San Francisco Baking Institute. https:\/\/sfbi.com\/product\/michel-suas-advanced-bread-and-pastry-a-professional-approach\/","labels":1,"seconds_difference":10709.0,"score_ratio":1.25}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5z8b4g","c_root_id_B":"i5zmzfk","created_at_utc_A":1650788311,"created_at_utc_B":1650800363,"score_A":2,"score_B":4,"human_ref_A":"I enjoy What's Eating Dan? on YouTube (an American Test Kitchen show)! He explains the science of different ingredients & uses that knowledge to improve cooking techniques that use the ingredients","human_ref_B":"If you want to go really deep, I highly recommend Advanced Bread and Pastry by Michel Suas who is a founder of the San Francisco Baking Institute. https:\/\/sfbi.com\/product\/michel-suas-advanced-bread-and-pastry-a-professional-approach\/","labels":0,"seconds_difference":12052.0,"score_ratio":2.0}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5zmzfk","c_root_id_B":"i5zlbqz","created_at_utc_A":1650800363,"created_at_utc_B":1650799148,"score_A":4,"score_B":2,"human_ref_A":"If you want to go really deep, I highly recommend Advanced Bread and Pastry by Michel Suas who is a founder of the San Francisco Baking Institute. https:\/\/sfbi.com\/product\/michel-suas-advanced-bread-and-pastry-a-professional-approach\/","human_ref_B":"https:\/\/www.amazon.com\/Im-Just-Here-More-Food-ebook\/dp\/B00AOJE116\/ref=nodl_","labels":1,"seconds_difference":1215.0,"score_ratio":2.0}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i603y77","c_root_id_B":"i5yuyfa","created_at_utc_A":1650809821,"created_at_utc_B":1650778133,"score_A":6,"score_B":4,"human_ref_A":"Understanding Baking, the Art and Science of Baking.","human_ref_B":"Cookwise by Shirley Corriher too.","labels":1,"seconds_difference":31688.0,"score_ratio":1.5}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5z5f63","c_root_id_B":"i603y77","created_at_utc_A":1650785980,"created_at_utc_B":1650809821,"score_A":3,"score_B":6,"human_ref_A":"I have Bread Illustrated by cook's illustrated. Like all their stuff it has explanations not just of the recipe but the why.","human_ref_B":"Understanding Baking, the Art and Science of Baking.","labels":0,"seconds_difference":23841.0,"score_ratio":2.0}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i603y77","c_root_id_B":"i5zsnlw","created_at_utc_A":1650809821,"created_at_utc_B":1650804021,"score_A":6,"score_B":4,"human_ref_A":"Understanding Baking, the Art and Science of Baking.","human_ref_B":"Also recommending Alton Brown's old show! Good eats was great at teaching you the science and giving a lot of general info while being entertaining and teaching you the basics of base recipes like grilled cheese or French toast. It's like Bill Nye for culinary arts","labels":1,"seconds_difference":5800.0,"score_ratio":1.5}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5z8b4g","c_root_id_B":"i603y77","created_at_utc_A":1650788311,"created_at_utc_B":1650809821,"score_A":2,"score_B":6,"human_ref_A":"I enjoy What's Eating Dan? on YouTube (an American Test Kitchen show)! He explains the science of different ingredients & uses that knowledge to improve cooking techniques that use the ingredients","human_ref_B":"Understanding Baking, the Art and Science of Baking.","labels":0,"seconds_difference":21510.0,"score_ratio":3.0}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5zlbqz","c_root_id_B":"i603y77","created_at_utc_A":1650799148,"created_at_utc_B":1650809821,"score_A":2,"score_B":6,"human_ref_A":"https:\/\/www.amazon.com\/Im-Just-Here-More-Food-ebook\/dp\/B00AOJE116\/ref=nodl_","human_ref_B":"Understanding Baking, the Art and Science of Baking.","labels":0,"seconds_difference":10673.0,"score_ratio":3.0}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5yuyfa","c_root_id_B":"i606rh5","created_at_utc_A":1650778133,"created_at_utc_B":1650811072,"score_A":4,"score_B":5,"human_ref_A":"Cookwise by Shirley Corriher too.","human_ref_B":"Adam Ragusea's Youtube channel gets into the science a lot.","labels":0,"seconds_difference":32939.0,"score_ratio":1.25}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5zsnlw","c_root_id_B":"i5z5f63","created_at_utc_A":1650804021,"created_at_utc_B":1650785980,"score_A":4,"score_B":3,"human_ref_A":"Also recommending Alton Brown's old show! Good eats was great at teaching you the science and giving a lot of general info while being entertaining and teaching you the basics of base recipes like grilled cheese or French toast. It's like Bill Nye for culinary arts","human_ref_B":"I have Bread Illustrated by cook's illustrated. Like all their stuff it has explanations not just of the recipe but the why.","labels":1,"seconds_difference":18041.0,"score_ratio":1.3333333333}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5z5f63","c_root_id_B":"i606rh5","created_at_utc_A":1650785980,"created_at_utc_B":1650811072,"score_A":3,"score_B":5,"human_ref_A":"I have Bread Illustrated by cook's illustrated. Like all their stuff it has explanations not just of the recipe but the why.","human_ref_B":"Adam Ragusea's Youtube channel gets into the science a lot.","labels":0,"seconds_difference":25092.0,"score_ratio":1.6666666667}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i606rh5","c_root_id_B":"i5zsnlw","created_at_utc_A":1650811072,"created_at_utc_B":1650804021,"score_A":5,"score_B":4,"human_ref_A":"Adam Ragusea's Youtube channel gets into the science a lot.","human_ref_B":"Also recommending Alton Brown's old show! Good eats was great at teaching you the science and giving a lot of general info while being entertaining and teaching you the basics of base recipes like grilled cheese or French toast. It's like Bill Nye for culinary arts","labels":1,"seconds_difference":7051.0,"score_ratio":1.25}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5z8b4g","c_root_id_B":"i5zsnlw","created_at_utc_A":1650788311,"created_at_utc_B":1650804021,"score_A":2,"score_B":4,"human_ref_A":"I enjoy What's Eating Dan? on YouTube (an American Test Kitchen show)! He explains the science of different ingredients & uses that knowledge to improve cooking techniques that use the ingredients","human_ref_B":"Also recommending Alton Brown's old show! Good eats was great at teaching you the science and giving a lot of general info while being entertaining and teaching you the basics of base recipes like grilled cheese or French toast. It's like Bill Nye for culinary arts","labels":0,"seconds_difference":15710.0,"score_ratio":2.0}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5zsnlw","c_root_id_B":"i5zlbqz","created_at_utc_A":1650804021,"created_at_utc_B":1650799148,"score_A":4,"score_B":2,"human_ref_A":"Also recommending Alton Brown's old show! Good eats was great at teaching you the science and giving a lot of general info while being entertaining and teaching you the basics of base recipes like grilled cheese or French toast. It's like Bill Nye for culinary arts","human_ref_B":"https:\/\/www.amazon.com\/Im-Just-Here-More-Food-ebook\/dp\/B00AOJE116\/ref=nodl_","labels":1,"seconds_difference":4873.0,"score_ratio":2.0}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5z8b4g","c_root_id_B":"i606rh5","created_at_utc_A":1650788311,"created_at_utc_B":1650811072,"score_A":2,"score_B":5,"human_ref_A":"I enjoy What's Eating Dan? on YouTube (an American Test Kitchen show)! He explains the science of different ingredients & uses that knowledge to improve cooking techniques that use the ingredients","human_ref_B":"Adam Ragusea's Youtube channel gets into the science a lot.","labels":0,"seconds_difference":22761.0,"score_ratio":2.5}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i606rh5","c_root_id_B":"i5zlbqz","created_at_utc_A":1650811072,"created_at_utc_B":1650799148,"score_A":5,"score_B":2,"human_ref_A":"Adam Ragusea's Youtube channel gets into the science a lot.","human_ref_B":"https:\/\/www.amazon.com\/Im-Just-Here-More-Food-ebook\/dp\/B00AOJE116\/ref=nodl_","labels":1,"seconds_difference":11924.0,"score_ratio":2.5}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i5z8b4g","c_root_id_B":"i624h57","created_at_utc_A":1650788311,"created_at_utc_B":1650840382,"score_A":2,"score_B":3,"human_ref_A":"I enjoy What's Eating Dan? on YouTube (an American Test Kitchen show)! He explains the science of different ingredients & uses that knowledge to improve cooking techniques that use the ingredients","human_ref_B":"I feel like kingarthur flour's website is the most underrated resource when it comes to backing. They have an insanely professional lesson series on youtube that gets really into the roots of how to bake well.","labels":0,"seconds_difference":52071.0,"score_ratio":1.5}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i624h57","c_root_id_B":"i5zlbqz","created_at_utc_A":1650840382,"created_at_utc_B":1650799148,"score_A":3,"score_B":2,"human_ref_A":"I feel like kingarthur flour's website is the most underrated resource when it comes to backing. They have an insanely professional lesson series on youtube that gets really into the roots of how to bake well.","human_ref_B":"https:\/\/www.amazon.com\/Im-Just-Here-More-Food-ebook\/dp\/B00AOJE116\/ref=nodl_","labels":1,"seconds_difference":41234.0,"score_ratio":1.5}
+{"post_id":"uam1fm","domain":"askbaking_validation","upvote_ratio":0.97,"history":"Best book or resource to learn science of baking? Is there any book or resource which does a good job of teaching things like how whipping something more adds more air and what effect that has? Or using granulated sugar vs confectioners sugar effects the top of brownies.  I'm trying to find a resource which can teach me all these things!","c_root_id_A":"i60xu49","c_root_id_B":"i624h57","created_at_utc_A":1650822242,"created_at_utc_B":1650840382,"score_A":2,"score_B":3,"human_ref_A":"The Food Lab by J Kenji Lopez is a go to.","human_ref_B":"I feel like kingarthur flour's website is the most underrated resource when it comes to backing. They have an insanely professional lesson series on youtube that gets really into the roots of how to bake well.","labels":0,"seconds_difference":18140.0,"score_ratio":1.5}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hit6x4o","c_root_id_B":"hitow3m","created_at_utc_A":1635714709,"created_at_utc_B":1635723354,"score_A":11,"score_B":12,"human_ref_A":"I don't drink coffee but keep those instant coffee packets around specifically for baking. works just fine.","human_ref_B":"Yes and I would double the amount of coffee powder you would normally add to the water! For stronger flavor, if you like that!","labels":0,"seconds_difference":8645.0,"score_ratio":1.0909090909}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hitow3m","c_root_id_B":"hit15x6","created_at_utc_A":1635723354,"created_at_utc_B":1635712168,"score_A":12,"score_B":8,"human_ref_A":"Yes and I would double the amount of coffee powder you would normally add to the water! For stronger flavor, if you like that!","human_ref_B":"Works every time.  In fact, it's sometimes superior, depending on what brand instant you're using.","labels":1,"seconds_difference":11186.0,"score_ratio":1.5}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hit43u9","c_root_id_B":"hitow3m","created_at_utc_A":1635713441,"created_at_utc_B":1635723354,"score_A":7,"score_B":12,"human_ref_A":"I don't love coffee (I know, I know) so I don't have a coffee maker or even a Keurig. This is always the method I use and it works great. I suggest that you use a little more of the instant coffee than it calls for to make a cup for drinking, to make sure it's nice and strong.","human_ref_B":"Yes and I would double the amount of coffee powder you would normally add to the water! For stronger flavor, if you like that!","labels":0,"seconds_difference":9913.0,"score_ratio":1.7142857143}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hism3ys","c_root_id_B":"hitow3m","created_at_utc_A":1635705920,"created_at_utc_B":1635723354,"score_A":7,"score_B":12,"human_ref_A":"Yes. I did this recently for a chocolate cake. Instant coffee and brewed coffee are essentially the same thing. Enjoy!","human_ref_B":"Yes and I would double the amount of coffee powder you would normally add to the water! For stronger flavor, if you like that!","labels":0,"seconds_difference":17434.0,"score_ratio":1.7142857143}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hisowy0","c_root_id_B":"hitow3m","created_at_utc_A":1635707087,"created_at_utc_B":1635723354,"score_A":5,"score_B":12,"human_ref_A":"I do that regularly if I don't have any brew ready. With it being mixed in (and functionally used more to accent\/emphasize the chocolate flavor), it's barely detectable.","human_ref_B":"Yes and I would double the amount of coffee powder you would normally add to the water! For stronger flavor, if you like that!","labels":0,"seconds_difference":16267.0,"score_ratio":2.4}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hitbq0x","c_root_id_B":"hitow3m","created_at_utc_A":1635716898,"created_at_utc_B":1635723354,"score_A":6,"score_B":12,"human_ref_A":"Yeah, it'd work fine. In this situation it doesn't matter.","human_ref_B":"Yes and I would double the amount of coffee powder you would normally add to the water! For stronger flavor, if you like that!","labels":0,"seconds_difference":6456.0,"score_ratio":2.0}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hitow3m","c_root_id_B":"hiszyu3","created_at_utc_A":1635723354,"created_at_utc_B":1635711664,"score_A":12,"score_B":2,"human_ref_A":"Yes and I would double the amount of coffee powder you would normally add to the water! For stronger flavor, if you like that!","human_ref_B":"Yep I do that all the time!","labels":1,"seconds_difference":11690.0,"score_ratio":6.0}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hit6x4o","c_root_id_B":"hit15x6","created_at_utc_A":1635714709,"created_at_utc_B":1635712168,"score_A":11,"score_B":8,"human_ref_A":"I don't drink coffee but keep those instant coffee packets around specifically for baking. works just fine.","human_ref_B":"Works every time.  In fact, it's sometimes superior, depending on what brand instant you're using.","labels":1,"seconds_difference":2541.0,"score_ratio":1.375}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hit6x4o","c_root_id_B":"hit43u9","created_at_utc_A":1635714709,"created_at_utc_B":1635713441,"score_A":11,"score_B":7,"human_ref_A":"I don't drink coffee but keep those instant coffee packets around specifically for baking. works just fine.","human_ref_B":"I don't love coffee (I know, I know) so I don't have a coffee maker or even a Keurig. This is always the method I use and it works great. I suggest that you use a little more of the instant coffee than it calls for to make a cup for drinking, to make sure it's nice and strong.","labels":1,"seconds_difference":1268.0,"score_ratio":1.5714285714}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hism3ys","c_root_id_B":"hit6x4o","created_at_utc_A":1635705920,"created_at_utc_B":1635714709,"score_A":7,"score_B":11,"human_ref_A":"Yes. I did this recently for a chocolate cake. Instant coffee and brewed coffee are essentially the same thing. Enjoy!","human_ref_B":"I don't drink coffee but keep those instant coffee packets around specifically for baking. works just fine.","labels":0,"seconds_difference":8789.0,"score_ratio":1.5714285714}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hisowy0","c_root_id_B":"hit6x4o","created_at_utc_A":1635707087,"created_at_utc_B":1635714709,"score_A":5,"score_B":11,"human_ref_A":"I do that regularly if I don't have any brew ready. With it being mixed in (and functionally used more to accent\/emphasize the chocolate flavor), it's barely detectable.","human_ref_B":"I don't drink coffee but keep those instant coffee packets around specifically for baking. works just fine.","labels":0,"seconds_difference":7622.0,"score_ratio":2.2}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hiszyu3","c_root_id_B":"hit6x4o","created_at_utc_A":1635711664,"created_at_utc_B":1635714709,"score_A":2,"score_B":11,"human_ref_A":"Yep I do that all the time!","human_ref_B":"I don't drink coffee but keep those instant coffee packets around specifically for baking. works just fine.","labels":0,"seconds_difference":3045.0,"score_ratio":5.5}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hism3ys","c_root_id_B":"hit15x6","created_at_utc_A":1635705920,"created_at_utc_B":1635712168,"score_A":7,"score_B":8,"human_ref_A":"Yes. I did this recently for a chocolate cake. Instant coffee and brewed coffee are essentially the same thing. Enjoy!","human_ref_B":"Works every time.  In fact, it's sometimes superior, depending on what brand instant you're using.","labels":0,"seconds_difference":6248.0,"score_ratio":1.1428571429}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hit15x6","c_root_id_B":"hisowy0","created_at_utc_A":1635712168,"created_at_utc_B":1635707087,"score_A":8,"score_B":5,"human_ref_A":"Works every time.  In fact, it's sometimes superior, depending on what brand instant you're using.","human_ref_B":"I do that regularly if I don't have any brew ready. With it being mixed in (and functionally used more to accent\/emphasize the chocolate flavor), it's barely detectable.","labels":1,"seconds_difference":5081.0,"score_ratio":1.6}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hit15x6","c_root_id_B":"hiszyu3","created_at_utc_A":1635712168,"created_at_utc_B":1635711664,"score_A":8,"score_B":2,"human_ref_A":"Works every time.  In fact, it's sometimes superior, depending on what brand instant you're using.","human_ref_B":"Yep I do that all the time!","labels":1,"seconds_difference":504.0,"score_ratio":4.0}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hit43u9","c_root_id_B":"hisowy0","created_at_utc_A":1635713441,"created_at_utc_B":1635707087,"score_A":7,"score_B":5,"human_ref_A":"I don't love coffee (I know, I know) so I don't have a coffee maker or even a Keurig. This is always the method I use and it works great. I suggest that you use a little more of the instant coffee than it calls for to make a cup for drinking, to make sure it's nice and strong.","human_ref_B":"I do that regularly if I don't have any brew ready. With it being mixed in (and functionally used more to accent\/emphasize the chocolate flavor), it's barely detectable.","labels":1,"seconds_difference":6354.0,"score_ratio":1.4}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hiszyu3","c_root_id_B":"hit43u9","created_at_utc_A":1635711664,"created_at_utc_B":1635713441,"score_A":2,"score_B":7,"human_ref_A":"Yep I do that all the time!","human_ref_B":"I don't love coffee (I know, I know) so I don't have a coffee maker or even a Keurig. This is always the method I use and it works great. I suggest that you use a little more of the instant coffee than it calls for to make a cup for drinking, to make sure it's nice and strong.","labels":0,"seconds_difference":1777.0,"score_ratio":3.5}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hisowy0","c_root_id_B":"hiu6tad","created_at_utc_A":1635707087,"created_at_utc_B":1635732612,"score_A":5,"score_B":7,"human_ref_A":"I do that regularly if I don't have any brew ready. With it being mixed in (and functionally used more to accent\/emphasize the chocolate flavor), it's barely detectable.","human_ref_B":"My grandmother only uses instant, and swears you can\u2019t tell the difference. If she\u2019s making something really decadent she\u2019ll use espresso instead but it\u2019s hardly ever.","labels":0,"seconds_difference":25525.0,"score_ratio":1.4}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hiu6tad","c_root_id_B":"hitbq0x","created_at_utc_A":1635732612,"created_at_utc_B":1635716898,"score_A":7,"score_B":6,"human_ref_A":"My grandmother only uses instant, and swears you can\u2019t tell the difference. If she\u2019s making something really decadent she\u2019ll use espresso instead but it\u2019s hardly ever.","human_ref_B":"Yeah, it'd work fine. In this situation it doesn't matter.","labels":1,"seconds_difference":15714.0,"score_ratio":1.1666666667}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hiu5vip","c_root_id_B":"hiu6tad","created_at_utc_A":1635732123,"created_at_utc_B":1635732612,"score_A":3,"score_B":7,"human_ref_A":"100%","human_ref_B":"My grandmother only uses instant, and swears you can\u2019t tell the difference. If she\u2019s making something really decadent she\u2019ll use espresso instead but it\u2019s hardly ever.","labels":0,"seconds_difference":489.0,"score_ratio":2.3333333333}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hiszyu3","c_root_id_B":"hiu6tad","created_at_utc_A":1635711664,"created_at_utc_B":1635732612,"score_A":2,"score_B":7,"human_ref_A":"Yep I do that all the time!","human_ref_B":"My grandmother only uses instant, and swears you can\u2019t tell the difference. If she\u2019s making something really decadent she\u2019ll use espresso instead but it\u2019s hardly ever.","labels":0,"seconds_difference":20948.0,"score_ratio":3.5}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hisowy0","c_root_id_B":"hitbq0x","created_at_utc_A":1635707087,"created_at_utc_B":1635716898,"score_A":5,"score_B":6,"human_ref_A":"I do that regularly if I don't have any brew ready. With it being mixed in (and functionally used more to accent\/emphasize the chocolate flavor), it's barely detectable.","human_ref_B":"Yeah, it'd work fine. In this situation it doesn't matter.","labels":0,"seconds_difference":9811.0,"score_ratio":1.2}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hiszyu3","c_root_id_B":"hitbq0x","created_at_utc_A":1635711664,"created_at_utc_B":1635716898,"score_A":2,"score_B":6,"human_ref_A":"Yep I do that all the time!","human_ref_B":"Yeah, it'd work fine. In this situation it doesn't matter.","labels":0,"seconds_difference":5234.0,"score_ratio":3.0}
+{"post_id":"qjvped","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Can I replace 1\/2 cup brewed coffee for 1\/2 instant coffee (mixed in boiled water) for mocha cupcakes? The cupcake recipe I am using calls for half a cup of brewed coffee. However I only have instant coffee like Folgers and Nescaf\u00e9 would the recipe still work if I boil the water and mixed in one of those instead?","c_root_id_A":"hiu5vip","c_root_id_B":"hiszyu3","created_at_utc_A":1635732123,"created_at_utc_B":1635711664,"score_A":3,"score_B":2,"human_ref_A":"100%","human_ref_B":"Yep I do that all the time!","labels":1,"seconds_difference":20459.0,"score_ratio":1.5}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i58v7ik","c_root_id_B":"i581lz8","created_at_utc_A":1650309799,"created_at_utc_B":1650297928,"score_A":30,"score_B":29,"human_ref_A":"I ship vegan pies across the country. I get those plastic clam shell containers that you see pies packaged in at grocery stores- freeze the pie, plastic wrap, clam shell, more wrap, box it with paper or bubble wrap. It\u2019s worked every time! Even when shipping has gotten delayed they\u2019ve arrived intact and not soggy.","human_ref_B":"I have a friend who mails me pies. She wraps them in plastic wrap very well & freezes them solid as a rock. Then sends it packed with brown paper etc, with a chunk of dry ice on top. (you can order it from ice cream shops) Then ships by fedex. (They have to know about the dry ice for driver safety & will also get it there as quick as they can.) It's a lot for a pie but it can be done.","labels":1,"seconds_difference":11871.0,"score_ratio":1.0344827586}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i56me57","c_root_id_B":"i581lz8","created_at_utc_A":1650267999,"created_at_utc_B":1650297928,"score_A":21,"score_B":29,"human_ref_A":"Imagine the pie in a box. The box will be turned upside down, knocked back and forth a lot, dropped a few times. What does it look like inside now?  You could invest a lot of effort in packaging it to survive the trip, like ten layers of cling film, a foam block that you cut out an inlay the exact size and shape of your pie, tons of bubble wrap and packing peanuts. Or you could bake something different that is less fragile. I'd do option 2, but I'm not that attached to pie.","human_ref_B":"I have a friend who mails me pies. She wraps them in plastic wrap very well & freezes them solid as a rock. Then sends it packed with brown paper etc, with a chunk of dry ice on top. (you can order it from ice cream shops) Then ships by fedex. (They have to know about the dry ice for driver safety & will also get it there as quick as they can.) It's a lot for a pie but it can be done.","labels":0,"seconds_difference":29929.0,"score_ratio":1.380952381}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i56u9e9","c_root_id_B":"i581lz8","created_at_utc_A":1650274774,"created_at_utc_B":1650297928,"score_A":15,"score_B":29,"human_ref_A":"If you ship overnight, it won't have time to get soggy. Shipping a pie with best chance to arrive in one piece I would say vacuum seal it first, then place it in a layer of expanding foam used for shipping.   If it was me, rather than a whole pie, I would consider shipping tarts (aka small pies). About a 3 inch diameter. Each tart has less weight than a pie, therefore each has less momentum to move around in a box that will be jostled around. I'd still vacuum seal them, but could probably make due with bubble wrap.  Even if it arrives with a catastrophic fail, doesn't matter. It's the thought that counts.","human_ref_B":"I have a friend who mails me pies. She wraps them in plastic wrap very well & freezes them solid as a rock. Then sends it packed with brown paper etc, with a chunk of dry ice on top. (you can order it from ice cream shops) Then ships by fedex. (They have to know about the dry ice for driver safety & will also get it there as quick as they can.) It's a lot for a pie but it can be done.","labels":0,"seconds_difference":23154.0,"score_ratio":1.9333333333}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57nqf7","c_root_id_B":"i581lz8","created_at_utc_A":1650292260,"created_at_utc_B":1650297928,"score_A":15,"score_B":29,"human_ref_A":"There\u2019s nothing magical about shipping if you pack it well. It\u2019s just going to sit in a box, the box will move, and that\u2019s it. If it could sit in a box on your counter for a day, it can sit in a box and be shipped. Just make sure you pack it and seal it carefully.","human_ref_B":"I have a friend who mails me pies. She wraps them in plastic wrap very well & freezes them solid as a rock. Then sends it packed with brown paper etc, with a chunk of dry ice on top. (you can order it from ice cream shops) Then ships by fedex. (They have to know about the dry ice for driver safety & will also get it there as quick as they can.) It's a lot for a pie but it can be done.","labels":0,"seconds_difference":5668.0,"score_ratio":1.9333333333}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i581lz8","c_root_id_B":"i5761bm","created_at_utc_A":1650297928,"created_at_utc_B":1650283470,"score_A":29,"score_B":14,"human_ref_A":"I have a friend who mails me pies. She wraps them in plastic wrap very well & freezes them solid as a rock. Then sends it packed with brown paper etc, with a chunk of dry ice on top. (you can order it from ice cream shops) Then ships by fedex. (They have to know about the dry ice for driver safety & will also get it there as quick as they can.) It's a lot for a pie but it can be done.","human_ref_B":"Instacart a pie from a local bakery","labels":1,"seconds_difference":14458.0,"score_ratio":2.0714285714}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57wj7e","c_root_id_B":"i581lz8","created_at_utc_A":1650295883,"created_at_utc_B":1650297928,"score_A":12,"score_B":29,"human_ref_A":"I think handpies or mini pies would ship better.","human_ref_B":"I have a friend who mails me pies. She wraps them in plastic wrap very well & freezes them solid as a rock. Then sends it packed with brown paper etc, with a chunk of dry ice on top. (you can order it from ice cream shops) Then ships by fedex. (They have to know about the dry ice for driver safety & will also get it there as quick as they can.) It's a lot for a pie but it can be done.","labels":0,"seconds_difference":2045.0,"score_ratio":2.4166666667}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57gcsz","c_root_id_B":"i581lz8","created_at_utc_A":1650288977,"created_at_utc_B":1650297928,"score_A":10,"score_B":29,"human_ref_A":"As long as it\u2019s well packaged and frozen you\u2019re all good","human_ref_B":"I have a friend who mails me pies. She wraps them in plastic wrap very well & freezes them solid as a rock. Then sends it packed with brown paper etc, with a chunk of dry ice on top. (you can order it from ice cream shops) Then ships by fedex. (They have to know about the dry ice for driver safety & will also get it there as quick as they can.) It's a lot for a pie but it can be done.","labels":0,"seconds_difference":8951.0,"score_ratio":2.9}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57dfr5","c_root_id_B":"i581lz8","created_at_utc_A":1650287563,"created_at_utc_B":1650297928,"score_A":8,"score_B":29,"human_ref_A":"its a whole lot simpler to mail cookies.","human_ref_B":"I have a friend who mails me pies. She wraps them in plastic wrap very well & freezes them solid as a rock. Then sends it packed with brown paper etc, with a chunk of dry ice on top. (you can order it from ice cream shops) Then ships by fedex. (They have to know about the dry ice for driver safety & will also get it there as quick as they can.) It's a lot for a pie but it can be done.","labels":0,"seconds_difference":10365.0,"score_ratio":3.625}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i581lz8","c_root_id_B":"i571rsu","created_at_utc_A":1650297928,"created_at_utc_B":1650280682,"score_A":29,"score_B":8,"human_ref_A":"I have a friend who mails me pies. She wraps them in plastic wrap very well & freezes them solid as a rock. Then sends it packed with brown paper etc, with a chunk of dry ice on top. (you can order it from ice cream shops) Then ships by fedex. (They have to know about the dry ice for driver safety & will also get it there as quick as they can.) It's a lot for a pie but it can be done.","human_ref_B":"You might be able to overnight a frozen pie in ice packs. Could bake it when it arrives.","labels":1,"seconds_difference":17246.0,"score_ratio":3.625}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i56mg73","c_root_id_B":"i581lz8","created_at_utc_A":1650268047,"created_at_utc_B":1650297928,"score_A":2,"score_B":29,"human_ref_A":"I think the difficulty would be in the food safety side. What temp does your pie need to be? Otherwise I think if you can secure it in the box and keep it facing the right way it might be ok. Are there any food delivery couriers?","human_ref_B":"I have a friend who mails me pies. She wraps them in plastic wrap very well & freezes them solid as a rock. Then sends it packed with brown paper etc, with a chunk of dry ice on top. (you can order it from ice cream shops) Then ships by fedex. (They have to know about the dry ice for driver safety & will also get it there as quick as they can.) It's a lot for a pie but it can be done.","labels":0,"seconds_difference":29881.0,"score_ratio":14.5}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i56me57","c_root_id_B":"i58v7ik","created_at_utc_A":1650267999,"created_at_utc_B":1650309799,"score_A":21,"score_B":30,"human_ref_A":"Imagine the pie in a box. The box will be turned upside down, knocked back and forth a lot, dropped a few times. What does it look like inside now?  You could invest a lot of effort in packaging it to survive the trip, like ten layers of cling film, a foam block that you cut out an inlay the exact size and shape of your pie, tons of bubble wrap and packing peanuts. Or you could bake something different that is less fragile. I'd do option 2, but I'm not that attached to pie.","human_ref_B":"I ship vegan pies across the country. I get those plastic clam shell containers that you see pies packaged in at grocery stores- freeze the pie, plastic wrap, clam shell, more wrap, box it with paper or bubble wrap. It\u2019s worked every time! Even when shipping has gotten delayed they\u2019ve arrived intact and not soggy.","labels":0,"seconds_difference":41800.0,"score_ratio":1.4285714286}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i58v7ik","c_root_id_B":"i56u9e9","created_at_utc_A":1650309799,"created_at_utc_B":1650274774,"score_A":30,"score_B":15,"human_ref_A":"I ship vegan pies across the country. I get those plastic clam shell containers that you see pies packaged in at grocery stores- freeze the pie, plastic wrap, clam shell, more wrap, box it with paper or bubble wrap. It\u2019s worked every time! Even when shipping has gotten delayed they\u2019ve arrived intact and not soggy.","human_ref_B":"If you ship overnight, it won't have time to get soggy. Shipping a pie with best chance to arrive in one piece I would say vacuum seal it first, then place it in a layer of expanding foam used for shipping.   If it was me, rather than a whole pie, I would consider shipping tarts (aka small pies). About a 3 inch diameter. Each tart has less weight than a pie, therefore each has less momentum to move around in a box that will be jostled around. I'd still vacuum seal them, but could probably make due with bubble wrap.  Even if it arrives with a catastrophic fail, doesn't matter. It's the thought that counts.","labels":1,"seconds_difference":35025.0,"score_ratio":2.0}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i58v7ik","c_root_id_B":"i57nqf7","created_at_utc_A":1650309799,"created_at_utc_B":1650292260,"score_A":30,"score_B":15,"human_ref_A":"I ship vegan pies across the country. I get those plastic clam shell containers that you see pies packaged in at grocery stores- freeze the pie, plastic wrap, clam shell, more wrap, box it with paper or bubble wrap. It\u2019s worked every time! Even when shipping has gotten delayed they\u2019ve arrived intact and not soggy.","human_ref_B":"There\u2019s nothing magical about shipping if you pack it well. It\u2019s just going to sit in a box, the box will move, and that\u2019s it. If it could sit in a box on your counter for a day, it can sit in a box and be shipped. Just make sure you pack it and seal it carefully.","labels":1,"seconds_difference":17539.0,"score_ratio":2.0}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i5761bm","c_root_id_B":"i58v7ik","created_at_utc_A":1650283470,"created_at_utc_B":1650309799,"score_A":14,"score_B":30,"human_ref_A":"Instacart a pie from a local bakery","human_ref_B":"I ship vegan pies across the country. I get those plastic clam shell containers that you see pies packaged in at grocery stores- freeze the pie, plastic wrap, clam shell, more wrap, box it with paper or bubble wrap. It\u2019s worked every time! Even when shipping has gotten delayed they\u2019ve arrived intact and not soggy.","labels":0,"seconds_difference":26329.0,"score_ratio":2.1428571429}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57wj7e","c_root_id_B":"i58v7ik","created_at_utc_A":1650295883,"created_at_utc_B":1650309799,"score_A":12,"score_B":30,"human_ref_A":"I think handpies or mini pies would ship better.","human_ref_B":"I ship vegan pies across the country. I get those plastic clam shell containers that you see pies packaged in at grocery stores- freeze the pie, plastic wrap, clam shell, more wrap, box it with paper or bubble wrap. It\u2019s worked every time! Even when shipping has gotten delayed they\u2019ve arrived intact and not soggy.","labels":0,"seconds_difference":13916.0,"score_ratio":2.5}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i58v7ik","c_root_id_B":"i57gcsz","created_at_utc_A":1650309799,"created_at_utc_B":1650288977,"score_A":30,"score_B":10,"human_ref_A":"I ship vegan pies across the country. I get those plastic clam shell containers that you see pies packaged in at grocery stores- freeze the pie, plastic wrap, clam shell, more wrap, box it with paper or bubble wrap. It\u2019s worked every time! Even when shipping has gotten delayed they\u2019ve arrived intact and not soggy.","human_ref_B":"As long as it\u2019s well packaged and frozen you\u2019re all good","labels":1,"seconds_difference":20822.0,"score_ratio":3.0}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i58v7ik","c_root_id_B":"i57dfr5","created_at_utc_A":1650309799,"created_at_utc_B":1650287563,"score_A":30,"score_B":8,"human_ref_A":"I ship vegan pies across the country. I get those plastic clam shell containers that you see pies packaged in at grocery stores- freeze the pie, plastic wrap, clam shell, more wrap, box it with paper or bubble wrap. It\u2019s worked every time! Even when shipping has gotten delayed they\u2019ve arrived intact and not soggy.","human_ref_B":"its a whole lot simpler to mail cookies.","labels":1,"seconds_difference":22236.0,"score_ratio":3.75}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i58v7ik","c_root_id_B":"i571rsu","created_at_utc_A":1650309799,"created_at_utc_B":1650280682,"score_A":30,"score_B":8,"human_ref_A":"I ship vegan pies across the country. I get those plastic clam shell containers that you see pies packaged in at grocery stores- freeze the pie, plastic wrap, clam shell, more wrap, box it with paper or bubble wrap. It\u2019s worked every time! Even when shipping has gotten delayed they\u2019ve arrived intact and not soggy.","human_ref_B":"You might be able to overnight a frozen pie in ice packs. Could bake it when it arrives.","labels":1,"seconds_difference":29117.0,"score_ratio":3.75}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i58uwnd","c_root_id_B":"i58v7ik","created_at_utc_A":1650309672,"created_at_utc_B":1650309799,"score_A":8,"score_B":30,"human_ref_A":"I can't find it now, but I'm sure that Erin McDowell has talked about sending pies in the mail on her instagram page before. I believe her solution is basically just to freeze the pie, pack it with lots of ice packs, and overnight it to your recipient. If it's rock-solid it probably won't get too damaged in transit.","human_ref_B":"I ship vegan pies across the country. I get those plastic clam shell containers that you see pies packaged in at grocery stores- freeze the pie, plastic wrap, clam shell, more wrap, box it with paper or bubble wrap. It\u2019s worked every time! Even when shipping has gotten delayed they\u2019ve arrived intact and not soggy.","labels":0,"seconds_difference":127.0,"score_ratio":3.75}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i56mg73","c_root_id_B":"i58v7ik","created_at_utc_A":1650268047,"created_at_utc_B":1650309799,"score_A":2,"score_B":30,"human_ref_A":"I think the difficulty would be in the food safety side. What temp does your pie need to be? Otherwise I think if you can secure it in the box and keep it facing the right way it might be ok. Are there any food delivery couriers?","human_ref_B":"I ship vegan pies across the country. I get those plastic clam shell containers that you see pies packaged in at grocery stores- freeze the pie, plastic wrap, clam shell, more wrap, box it with paper or bubble wrap. It\u2019s worked every time! Even when shipping has gotten delayed they\u2019ve arrived intact and not soggy.","labels":0,"seconds_difference":41752.0,"score_ratio":15.0}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i56me57","c_root_id_B":"i59rqa1","created_at_utc_A":1650267999,"created_at_utc_B":1650323718,"score_A":21,"score_B":25,"human_ref_A":"Imagine the pie in a box. The box will be turned upside down, knocked back and forth a lot, dropped a few times. What does it look like inside now?  You could invest a lot of effort in packaging it to survive the trip, like ten layers of cling film, a foam block that you cut out an inlay the exact size and shape of your pie, tons of bubble wrap and packing peanuts. Or you could bake something different that is less fragile. I'd do option 2, but I'm not that attached to pie.","human_ref_B":"You can test it by sending one to me.","labels":0,"seconds_difference":55719.0,"score_ratio":1.1904761905}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i56u9e9","c_root_id_B":"i59rqa1","created_at_utc_A":1650274774,"created_at_utc_B":1650323718,"score_A":15,"score_B":25,"human_ref_A":"If you ship overnight, it won't have time to get soggy. Shipping a pie with best chance to arrive in one piece I would say vacuum seal it first, then place it in a layer of expanding foam used for shipping.   If it was me, rather than a whole pie, I would consider shipping tarts (aka small pies). About a 3 inch diameter. Each tart has less weight than a pie, therefore each has less momentum to move around in a box that will be jostled around. I'd still vacuum seal them, but could probably make due with bubble wrap.  Even if it arrives with a catastrophic fail, doesn't matter. It's the thought that counts.","human_ref_B":"You can test it by sending one to me.","labels":0,"seconds_difference":48944.0,"score_ratio":1.6666666667}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57nqf7","c_root_id_B":"i59rqa1","created_at_utc_A":1650292260,"created_at_utc_B":1650323718,"score_A":15,"score_B":25,"human_ref_A":"There\u2019s nothing magical about shipping if you pack it well. It\u2019s just going to sit in a box, the box will move, and that\u2019s it. If it could sit in a box on your counter for a day, it can sit in a box and be shipped. Just make sure you pack it and seal it carefully.","human_ref_B":"You can test it by sending one to me.","labels":0,"seconds_difference":31458.0,"score_ratio":1.6666666667}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i59rl9r","c_root_id_B":"i59rqa1","created_at_utc_A":1650323656,"created_at_utc_B":1650323718,"score_A":14,"score_B":25,"human_ref_A":"I have shipped Apple and pecan. Make sure they are frozen and very well packed prior to shipping. Also make sure they are shipped with 1-2 shipping.","human_ref_B":"You can test it by sending one to me.","labels":0,"seconds_difference":62.0,"score_ratio":1.7857142857}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i5761bm","c_root_id_B":"i59rqa1","created_at_utc_A":1650283470,"created_at_utc_B":1650323718,"score_A":14,"score_B":25,"human_ref_A":"Instacart a pie from a local bakery","human_ref_B":"You can test it by sending one to me.","labels":0,"seconds_difference":40248.0,"score_ratio":1.7857142857}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57wj7e","c_root_id_B":"i59rqa1","created_at_utc_A":1650295883,"created_at_utc_B":1650323718,"score_A":12,"score_B":25,"human_ref_A":"I think handpies or mini pies would ship better.","human_ref_B":"You can test it by sending one to me.","labels":0,"seconds_difference":27835.0,"score_ratio":2.0833333333}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i59rqa1","c_root_id_B":"i57gcsz","created_at_utc_A":1650323718,"created_at_utc_B":1650288977,"score_A":25,"score_B":10,"human_ref_A":"You can test it by sending one to me.","human_ref_B":"As long as it\u2019s well packaged and frozen you\u2019re all good","labels":1,"seconds_difference":34741.0,"score_ratio":2.5}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i59rqa1","c_root_id_B":"i57dfr5","created_at_utc_A":1650323718,"created_at_utc_B":1650287563,"score_A":25,"score_B":8,"human_ref_A":"You can test it by sending one to me.","human_ref_B":"its a whole lot simpler to mail cookies.","labels":1,"seconds_difference":36155.0,"score_ratio":3.125}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i59rqa1","c_root_id_B":"i571rsu","created_at_utc_A":1650323718,"created_at_utc_B":1650280682,"score_A":25,"score_B":8,"human_ref_A":"You can test it by sending one to me.","human_ref_B":"You might be able to overnight a frozen pie in ice packs. Could bake it when it arrives.","labels":1,"seconds_difference":43036.0,"score_ratio":3.125}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i59rqa1","c_root_id_B":"i58uwnd","created_at_utc_A":1650323718,"created_at_utc_B":1650309672,"score_A":25,"score_B":8,"human_ref_A":"You can test it by sending one to me.","human_ref_B":"I can't find it now, but I'm sure that Erin McDowell has talked about sending pies in the mail on her instagram page before. I believe her solution is basically just to freeze the pie, pack it with lots of ice packs, and overnight it to your recipient. If it's rock-solid it probably won't get too damaged in transit.","labels":1,"seconds_difference":14046.0,"score_ratio":3.125}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i59rqa1","c_root_id_B":"i56mg73","created_at_utc_A":1650323718,"created_at_utc_B":1650268047,"score_A":25,"score_B":2,"human_ref_A":"You can test it by sending one to me.","human_ref_B":"I think the difficulty would be in the food safety side. What temp does your pie need to be? Otherwise I think if you can secure it in the box and keep it facing the right way it might be ok. Are there any food delivery couriers?","labels":1,"seconds_difference":55671.0,"score_ratio":12.5}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i56mg73","c_root_id_B":"i56u9e9","created_at_utc_A":1650268047,"created_at_utc_B":1650274774,"score_A":2,"score_B":15,"human_ref_A":"I think the difficulty would be in the food safety side. What temp does your pie need to be? Otherwise I think if you can secure it in the box and keep it facing the right way it might be ok. Are there any food delivery couriers?","human_ref_B":"If you ship overnight, it won't have time to get soggy. Shipping a pie with best chance to arrive in one piece I would say vacuum seal it first, then place it in a layer of expanding foam used for shipping.   If it was me, rather than a whole pie, I would consider shipping tarts (aka small pies). About a 3 inch diameter. Each tart has less weight than a pie, therefore each has less momentum to move around in a box that will be jostled around. I'd still vacuum seal them, but could probably make due with bubble wrap.  Even if it arrives with a catastrophic fail, doesn't matter. It's the thought that counts.","labels":0,"seconds_difference":6727.0,"score_ratio":7.5}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i5761bm","c_root_id_B":"i57nqf7","created_at_utc_A":1650283470,"created_at_utc_B":1650292260,"score_A":14,"score_B":15,"human_ref_A":"Instacart a pie from a local bakery","human_ref_B":"There\u2019s nothing magical about shipping if you pack it well. It\u2019s just going to sit in a box, the box will move, and that\u2019s it. If it could sit in a box on your counter for a day, it can sit in a box and be shipped. Just make sure you pack it and seal it carefully.","labels":0,"seconds_difference":8790.0,"score_ratio":1.0714285714}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57gcsz","c_root_id_B":"i57nqf7","created_at_utc_A":1650288977,"created_at_utc_B":1650292260,"score_A":10,"score_B":15,"human_ref_A":"As long as it\u2019s well packaged and frozen you\u2019re all good","human_ref_B":"There\u2019s nothing magical about shipping if you pack it well. It\u2019s just going to sit in a box, the box will move, and that\u2019s it. If it could sit in a box on your counter for a day, it can sit in a box and be shipped. Just make sure you pack it and seal it carefully.","labels":0,"seconds_difference":3283.0,"score_ratio":1.5}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57dfr5","c_root_id_B":"i57nqf7","created_at_utc_A":1650287563,"created_at_utc_B":1650292260,"score_A":8,"score_B":15,"human_ref_A":"its a whole lot simpler to mail cookies.","human_ref_B":"There\u2019s nothing magical about shipping if you pack it well. It\u2019s just going to sit in a box, the box will move, and that\u2019s it. If it could sit in a box on your counter for a day, it can sit in a box and be shipped. Just make sure you pack it and seal it carefully.","labels":0,"seconds_difference":4697.0,"score_ratio":1.875}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57nqf7","c_root_id_B":"i571rsu","created_at_utc_A":1650292260,"created_at_utc_B":1650280682,"score_A":15,"score_B":8,"human_ref_A":"There\u2019s nothing magical about shipping if you pack it well. It\u2019s just going to sit in a box, the box will move, and that\u2019s it. If it could sit in a box on your counter for a day, it can sit in a box and be shipped. Just make sure you pack it and seal it carefully.","human_ref_B":"You might be able to overnight a frozen pie in ice packs. Could bake it when it arrives.","labels":1,"seconds_difference":11578.0,"score_ratio":1.875}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i56mg73","c_root_id_B":"i57nqf7","created_at_utc_A":1650268047,"created_at_utc_B":1650292260,"score_A":2,"score_B":15,"human_ref_A":"I think the difficulty would be in the food safety side. What temp does your pie need to be? Otherwise I think if you can secure it in the box and keep it facing the right way it might be ok. Are there any food delivery couriers?","human_ref_B":"There\u2019s nothing magical about shipping if you pack it well. It\u2019s just going to sit in a box, the box will move, and that\u2019s it. If it could sit in a box on your counter for a day, it can sit in a box and be shipped. Just make sure you pack it and seal it carefully.","labels":0,"seconds_difference":24213.0,"score_ratio":7.5}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57wj7e","c_root_id_B":"i59rl9r","created_at_utc_A":1650295883,"created_at_utc_B":1650323656,"score_A":12,"score_B":14,"human_ref_A":"I think handpies or mini pies would ship better.","human_ref_B":"I have shipped Apple and pecan. Make sure they are frozen and very well packed prior to shipping. Also make sure they are shipped with 1-2 shipping.","labels":0,"seconds_difference":27773.0,"score_ratio":1.1666666667}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i59rl9r","c_root_id_B":"i57gcsz","created_at_utc_A":1650323656,"created_at_utc_B":1650288977,"score_A":14,"score_B":10,"human_ref_A":"I have shipped Apple and pecan. Make sure they are frozen and very well packed prior to shipping. Also make sure they are shipped with 1-2 shipping.","human_ref_B":"As long as it\u2019s well packaged and frozen you\u2019re all good","labels":1,"seconds_difference":34679.0,"score_ratio":1.4}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i59rl9r","c_root_id_B":"i57dfr5","created_at_utc_A":1650323656,"created_at_utc_B":1650287563,"score_A":14,"score_B":8,"human_ref_A":"I have shipped Apple and pecan. Make sure they are frozen and very well packed prior to shipping. Also make sure they are shipped with 1-2 shipping.","human_ref_B":"its a whole lot simpler to mail cookies.","labels":1,"seconds_difference":36093.0,"score_ratio":1.75}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i59rl9r","c_root_id_B":"i571rsu","created_at_utc_A":1650323656,"created_at_utc_B":1650280682,"score_A":14,"score_B":8,"human_ref_A":"I have shipped Apple and pecan. Make sure they are frozen and very well packed prior to shipping. Also make sure they are shipped with 1-2 shipping.","human_ref_B":"You might be able to overnight a frozen pie in ice packs. Could bake it when it arrives.","labels":1,"seconds_difference":42974.0,"score_ratio":1.75}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i58uwnd","c_root_id_B":"i59rl9r","created_at_utc_A":1650309672,"created_at_utc_B":1650323656,"score_A":8,"score_B":14,"human_ref_A":"I can't find it now, but I'm sure that Erin McDowell has talked about sending pies in the mail on her instagram page before. I believe her solution is basically just to freeze the pie, pack it with lots of ice packs, and overnight it to your recipient. If it's rock-solid it probably won't get too damaged in transit.","human_ref_B":"I have shipped Apple and pecan. Make sure they are frozen and very well packed prior to shipping. Also make sure they are shipped with 1-2 shipping.","labels":0,"seconds_difference":13984.0,"score_ratio":1.75}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i59rl9r","c_root_id_B":"i56mg73","created_at_utc_A":1650323656,"created_at_utc_B":1650268047,"score_A":14,"score_B":2,"human_ref_A":"I have shipped Apple and pecan. Make sure they are frozen and very well packed prior to shipping. Also make sure they are shipped with 1-2 shipping.","human_ref_B":"I think the difficulty would be in the food safety side. What temp does your pie need to be? Otherwise I think if you can secure it in the box and keep it facing the right way it might be ok. Are there any food delivery couriers?","labels":1,"seconds_difference":55609.0,"score_ratio":7.0}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i571rsu","c_root_id_B":"i5761bm","created_at_utc_A":1650280682,"created_at_utc_B":1650283470,"score_A":8,"score_B":14,"human_ref_A":"You might be able to overnight a frozen pie in ice packs. Could bake it when it arrives.","human_ref_B":"Instacart a pie from a local bakery","labels":0,"seconds_difference":2788.0,"score_ratio":1.75}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i56mg73","c_root_id_B":"i5761bm","created_at_utc_A":1650268047,"created_at_utc_B":1650283470,"score_A":2,"score_B":14,"human_ref_A":"I think the difficulty would be in the food safety side. What temp does your pie need to be? Otherwise I think if you can secure it in the box and keep it facing the right way it might be ok. Are there any food delivery couriers?","human_ref_B":"Instacart a pie from a local bakery","labels":0,"seconds_difference":15423.0,"score_ratio":7.0}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57gcsz","c_root_id_B":"i57wj7e","created_at_utc_A":1650288977,"created_at_utc_B":1650295883,"score_A":10,"score_B":12,"human_ref_A":"As long as it\u2019s well packaged and frozen you\u2019re all good","human_ref_B":"I think handpies or mini pies would ship better.","labels":0,"seconds_difference":6906.0,"score_ratio":1.2}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57dfr5","c_root_id_B":"i57wj7e","created_at_utc_A":1650287563,"created_at_utc_B":1650295883,"score_A":8,"score_B":12,"human_ref_A":"its a whole lot simpler to mail cookies.","human_ref_B":"I think handpies or mini pies would ship better.","labels":0,"seconds_difference":8320.0,"score_ratio":1.5}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i571rsu","c_root_id_B":"i57wj7e","created_at_utc_A":1650280682,"created_at_utc_B":1650295883,"score_A":8,"score_B":12,"human_ref_A":"You might be able to overnight a frozen pie in ice packs. Could bake it when it arrives.","human_ref_B":"I think handpies or mini pies would ship better.","labels":0,"seconds_difference":15201.0,"score_ratio":1.5}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i56mg73","c_root_id_B":"i57wj7e","created_at_utc_A":1650268047,"created_at_utc_B":1650295883,"score_A":2,"score_B":12,"human_ref_A":"I think the difficulty would be in the food safety side. What temp does your pie need to be? Otherwise I think if you can secure it in the box and keep it facing the right way it might be ok. Are there any food delivery couriers?","human_ref_B":"I think handpies or mini pies would ship better.","labels":0,"seconds_difference":27836.0,"score_ratio":6.0}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57gcsz","c_root_id_B":"i57dfr5","created_at_utc_A":1650288977,"created_at_utc_B":1650287563,"score_A":10,"score_B":8,"human_ref_A":"As long as it\u2019s well packaged and frozen you\u2019re all good","human_ref_B":"its a whole lot simpler to mail cookies.","labels":1,"seconds_difference":1414.0,"score_ratio":1.25}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i571rsu","c_root_id_B":"i57gcsz","created_at_utc_A":1650280682,"created_at_utc_B":1650288977,"score_A":8,"score_B":10,"human_ref_A":"You might be able to overnight a frozen pie in ice packs. Could bake it when it arrives.","human_ref_B":"As long as it\u2019s well packaged and frozen you\u2019re all good","labels":0,"seconds_difference":8295.0,"score_ratio":1.25}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57gcsz","c_root_id_B":"i56mg73","created_at_utc_A":1650288977,"created_at_utc_B":1650268047,"score_A":10,"score_B":2,"human_ref_A":"As long as it\u2019s well packaged and frozen you\u2019re all good","human_ref_B":"I think the difficulty would be in the food safety side. What temp does your pie need to be? Otherwise I think if you can secure it in the box and keep it facing the right way it might be ok. Are there any food delivery couriers?","labels":1,"seconds_difference":20930.0,"score_ratio":5.0}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i57dfr5","c_root_id_B":"i56mg73","created_at_utc_A":1650287563,"created_at_utc_B":1650268047,"score_A":8,"score_B":2,"human_ref_A":"its a whole lot simpler to mail cookies.","human_ref_B":"I think the difficulty would be in the food safety side. What temp does your pie need to be? Otherwise I think if you can secure it in the box and keep it facing the right way it might be ok. Are there any food delivery couriers?","labels":1,"seconds_difference":19516.0,"score_ratio":4.0}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i56mg73","c_root_id_B":"i571rsu","created_at_utc_A":1650268047,"created_at_utc_B":1650280682,"score_A":2,"score_B":8,"human_ref_A":"I think the difficulty would be in the food safety side. What temp does your pie need to be? Otherwise I think if you can secure it in the box and keep it facing the right way it might be ok. Are there any food delivery couriers?","human_ref_B":"You might be able to overnight a frozen pie in ice packs. Could bake it when it arrives.","labels":0,"seconds_difference":12635.0,"score_ratio":4.0}
+{"post_id":"u671er","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Is it possible to mail pie? I can't make it to my SO's birthday due to work, so I wondered, do you think it's possible to make a pie and mail it overnight\/priority? I was thinking about some structurally sound pie, no creams, something like an ordinary covered apple pie. I'm afraid it will get soggy.   I think it's possible to create some sort of custom inlay for the box so that the pie won't slip as much. Or I could just mail it in the tin?","c_root_id_A":"i58uwnd","c_root_id_B":"i56mg73","created_at_utc_A":1650309672,"created_at_utc_B":1650268047,"score_A":8,"score_B":2,"human_ref_A":"I can't find it now, but I'm sure that Erin McDowell has talked about sending pies in the mail on her instagram page before. I believe her solution is basically just to freeze the pie, pack it with lots of ice packs, and overnight it to your recipient. If it's rock-solid it probably won't get too damaged in transit.","human_ref_B":"I think the difficulty would be in the food safety side. What temp does your pie need to be? Otherwise I think if you can secure it in the box and keep it facing the right way it might be ok. Are there any food delivery couriers?","labels":1,"seconds_difference":41625.0,"score_ratio":4.0}
+{"post_id":"o9arkv","domain":"askbaking_validation","upvote_ratio":0.92,"history":"How to keep pie crimped border hold up when baking? How do I hold the shape of the decorative crimping along my pie when baking? I usually make double-crusted fruit pies with a standard crimped border but it always loses its shape in the oven.  I use Stella Parks\u2019 old fashioned pie dough recipe and make sure the butter flakes aren\u2019t too large. I use a standard 9-inch aluminium disposable pie plate. Oven temp is 400f. Please help, feels like I\u2019m crimping for nothing!","c_root_id_A":"h3a5zgt","c_root_id_B":"h3afkrh","created_at_utc_A":1624849918,"created_at_utc_B":1624856294,"score_A":16,"score_B":19,"human_ref_A":"You can try a pie dough that uses shortening; those tend to hold their shape better.","human_ref_B":"Once I've got my dough all rolled out and settled into it's dish, it's usually popped into the fridge to stay good and firm before I actually bake it off. I'm not big on double crusts (more of a custardy pie fan, or a dutch crumble on top), so it's easy to set up my crust, crimp, then let it chill while I get a filling ready.  It's not perfect definition (no pie ever seems to be), but I do it less to preserve the crimping and more to keep the whole damn crust from shrinking down the sides of the pan.","labels":0,"seconds_difference":6376.0,"score_ratio":1.1875}
+{"post_id":"o9arkv","domain":"askbaking_validation","upvote_ratio":0.92,"history":"How to keep pie crimped border hold up when baking? How do I hold the shape of the decorative crimping along my pie when baking? I usually make double-crusted fruit pies with a standard crimped border but it always loses its shape in the oven.  I use Stella Parks\u2019 old fashioned pie dough recipe and make sure the butter flakes aren\u2019t too large. I use a standard 9-inch aluminium disposable pie plate. Oven temp is 400f. Please help, feels like I\u2019m crimping for nothing!","c_root_id_A":"h3a26cd","c_root_id_B":"h3afkrh","created_at_utc_A":1624847723,"created_at_utc_B":1624856294,"score_A":10,"score_B":19,"human_ref_A":"An all butter crust will not hold the pretty definition of crusts using other fats. I just make sure to check the crust 5 minutes in, often you can repair any major fails if you catch them early.  With fruit pies I build the edges so they can make kind of a \u201cdam\u201d to help keep the juices in. So I\u2019m more careful with the border crimping here than with other pies. I make them a little thicker because of this, too.   Crimping isn\u2019t as cute but I love butter crusts. And the juice! I bet your pies are wonderful even with less definition. :)","human_ref_B":"Once I've got my dough all rolled out and settled into it's dish, it's usually popped into the fridge to stay good and firm before I actually bake it off. I'm not big on double crusts (more of a custardy pie fan, or a dutch crumble on top), so it's easy to set up my crust, crimp, then let it chill while I get a filling ready.  It's not perfect definition (no pie ever seems to be), but I do it less to preserve the crimping and more to keep the whole damn crust from shrinking down the sides of the pan.","labels":0,"seconds_difference":8571.0,"score_ratio":1.9}
+{"post_id":"o9arkv","domain":"askbaking_validation","upvote_ratio":0.92,"history":"How to keep pie crimped border hold up when baking? How do I hold the shape of the decorative crimping along my pie when baking? I usually make double-crusted fruit pies with a standard crimped border but it always loses its shape in the oven.  I use Stella Parks\u2019 old fashioned pie dough recipe and make sure the butter flakes aren\u2019t too large. I use a standard 9-inch aluminium disposable pie plate. Oven temp is 400f. Please help, feels like I\u2019m crimping for nothing!","c_root_id_A":"h3a1k7g","c_root_id_B":"h3afkrh","created_at_utc_A":1624847368,"created_at_utc_B":1624856294,"score_A":5,"score_B":19,"human_ref_A":"I have these reusable pie plates that have built-in crimped edges. I don\u2019t know if it helps or not but I think it usually comes out all pretty! And I like to leave the dough in the fridge for a few hours or overnight before I roll it out and bake it. Hope this helps!!","human_ref_B":"Once I've got my dough all rolled out and settled into it's dish, it's usually popped into the fridge to stay good and firm before I actually bake it off. I'm not big on double crusts (more of a custardy pie fan, or a dutch crumble on top), so it's easy to set up my crust, crimp, then let it chill while I get a filling ready.  It's not perfect definition (no pie ever seems to be), but I do it less to preserve the crimping and more to keep the whole damn crust from shrinking down the sides of the pan.","labels":0,"seconds_difference":8926.0,"score_ratio":3.8}
+{"post_id":"o9arkv","domain":"askbaking_validation","upvote_ratio":0.92,"history":"How to keep pie crimped border hold up when baking? How do I hold the shape of the decorative crimping along my pie when baking? I usually make double-crusted fruit pies with a standard crimped border but it always loses its shape in the oven.  I use Stella Parks\u2019 old fashioned pie dough recipe and make sure the butter flakes aren\u2019t too large. I use a standard 9-inch aluminium disposable pie plate. Oven temp is 400f. Please help, feels like I\u2019m crimping for nothing!","c_root_id_A":"h3a26cd","c_root_id_B":"h3a5zgt","created_at_utc_A":1624847723,"created_at_utc_B":1624849918,"score_A":10,"score_B":16,"human_ref_A":"An all butter crust will not hold the pretty definition of crusts using other fats. I just make sure to check the crust 5 minutes in, often you can repair any major fails if you catch them early.  With fruit pies I build the edges so they can make kind of a \u201cdam\u201d to help keep the juices in. So I\u2019m more careful with the border crimping here than with other pies. I make them a little thicker because of this, too.   Crimping isn\u2019t as cute but I love butter crusts. And the juice! I bet your pies are wonderful even with less definition. :)","human_ref_B":"You can try a pie dough that uses shortening; those tend to hold their shape better.","labels":0,"seconds_difference":2195.0,"score_ratio":1.6}
+{"post_id":"o9arkv","domain":"askbaking_validation","upvote_ratio":0.92,"history":"How to keep pie crimped border hold up when baking? How do I hold the shape of the decorative crimping along my pie when baking? I usually make double-crusted fruit pies with a standard crimped border but it always loses its shape in the oven.  I use Stella Parks\u2019 old fashioned pie dough recipe and make sure the butter flakes aren\u2019t too large. I use a standard 9-inch aluminium disposable pie plate. Oven temp is 400f. Please help, feels like I\u2019m crimping for nothing!","c_root_id_A":"h3a5zgt","c_root_id_B":"h3a1k7g","created_at_utc_A":1624849918,"created_at_utc_B":1624847368,"score_A":16,"score_B":5,"human_ref_A":"You can try a pie dough that uses shortening; those tend to hold their shape better.","human_ref_B":"I have these reusable pie plates that have built-in crimped edges. I don\u2019t know if it helps or not but I think it usually comes out all pretty! And I like to leave the dough in the fridge for a few hours or overnight before I roll it out and bake it. Hope this helps!!","labels":1,"seconds_difference":2550.0,"score_ratio":3.2}
+{"post_id":"o9arkv","domain":"askbaking_validation","upvote_ratio":0.92,"history":"How to keep pie crimped border hold up when baking? How do I hold the shape of the decorative crimping along my pie when baking? I usually make double-crusted fruit pies with a standard crimped border but it always loses its shape in the oven.  I use Stella Parks\u2019 old fashioned pie dough recipe and make sure the butter flakes aren\u2019t too large. I use a standard 9-inch aluminium disposable pie plate. Oven temp is 400f. Please help, feels like I\u2019m crimping for nothing!","c_root_id_A":"h3a26cd","c_root_id_B":"h3a1k7g","created_at_utc_A":1624847723,"created_at_utc_B":1624847368,"score_A":10,"score_B":5,"human_ref_A":"An all butter crust will not hold the pretty definition of crusts using other fats. I just make sure to check the crust 5 minutes in, often you can repair any major fails if you catch them early.  With fruit pies I build the edges so they can make kind of a \u201cdam\u201d to help keep the juices in. So I\u2019m more careful with the border crimping here than with other pies. I make them a little thicker because of this, too.   Crimping isn\u2019t as cute but I love butter crusts. And the juice! I bet your pies are wonderful even with less definition. :)","human_ref_B":"I have these reusable pie plates that have built-in crimped edges. I don\u2019t know if it helps or not but I think it usually comes out all pretty! And I like to leave the dough in the fridge for a few hours or overnight before I roll it out and bake it. Hope this helps!!","labels":1,"seconds_difference":355.0,"score_ratio":2.0}
+{"post_id":"re7lfb","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What Gives Bread its Flavor? I've noticed that sometimes when I home bake bread it come out rather bland compared to some bakery made breads.  Does anyone know what gives bread its flavor?  Salt and yeast seam pretty standard but anything else going on?","c_root_id_A":"ho6f6s3","c_root_id_B":"ho5uqom","created_at_utc_A":1639263812,"created_at_utc_B":1639254642,"score_A":25,"score_B":14,"human_ref_A":"Salt and yeast metabolites. If your bread seems to rise faster than the recipe calls for, check your amounts of salt and yeast by weight. Slow fermentation produces more flavor than fast.","human_ref_B":"In my experience, salt. If there\u2019s not enough you can definitely tell and your bread will be bland.","labels":1,"seconds_difference":9170.0,"score_ratio":1.7857142857}
+{"post_id":"re7lfb","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What Gives Bread its Flavor? I've noticed that sometimes when I home bake bread it come out rather bland compared to some bakery made breads.  Does anyone know what gives bread its flavor?  Salt and yeast seam pretty standard but anything else going on?","c_root_id_A":"ho5sp8u","c_root_id_B":"ho6f6s3","created_at_utc_A":1639253733,"created_at_utc_B":1639263812,"score_A":6,"score_B":25,"human_ref_A":"Most of it will probably yeast. Could also be different types of grain if you've got multi grain breads. Try experimenting with longer rise times to increase the yest flavour. For example, you can make the dough the night before and do the first rise overnight in the fridge, then second rise at room temperature as normal.","human_ref_B":"Salt and yeast metabolites. If your bread seems to rise faster than the recipe calls for, check your amounts of salt and yeast by weight. Slow fermentation produces more flavor than fast.","labels":0,"seconds_difference":10079.0,"score_ratio":4.1666666667}
+{"post_id":"re7lfb","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What Gives Bread its Flavor? I've noticed that sometimes when I home bake bread it come out rather bland compared to some bakery made breads.  Does anyone know what gives bread its flavor?  Salt and yeast seam pretty standard but anything else going on?","c_root_id_A":"ho6h10f","c_root_id_B":"ho5uqom","created_at_utc_A":1639264641,"created_at_utc_B":1639254642,"score_A":20,"score_B":14,"human_ref_A":"Salt should be 1.8-2.5%. Yeast at under 1% for longer rise. Flour quality.","human_ref_B":"In my experience, salt. If there\u2019s not enough you can definitely tell and your bread will be bland.","labels":1,"seconds_difference":9999.0,"score_ratio":1.4285714286}
+{"post_id":"re7lfb","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What Gives Bread its Flavor? I've noticed that sometimes when I home bake bread it come out rather bland compared to some bakery made breads.  Does anyone know what gives bread its flavor?  Salt and yeast seam pretty standard but anything else going on?","c_root_id_A":"ho6h10f","c_root_id_B":"ho5sp8u","created_at_utc_A":1639264641,"created_at_utc_B":1639253733,"score_A":20,"score_B":6,"human_ref_A":"Salt should be 1.8-2.5%. Yeast at under 1% for longer rise. Flour quality.","human_ref_B":"Most of it will probably yeast. Could also be different types of grain if you've got multi grain breads. Try experimenting with longer rise times to increase the yest flavour. For example, you can make the dough the night before and do the first rise overnight in the fridge, then second rise at room temperature as normal.","labels":1,"seconds_difference":10908.0,"score_ratio":3.3333333333}
+{"post_id":"re7lfb","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What Gives Bread its Flavor? I've noticed that sometimes when I home bake bread it come out rather bland compared to some bakery made breads.  Does anyone know what gives bread its flavor?  Salt and yeast seam pretty standard but anything else going on?","c_root_id_A":"ho5sp8u","c_root_id_B":"ho7evhr","created_at_utc_A":1639253733,"created_at_utc_B":1639281004,"score_A":6,"score_B":14,"human_ref_A":"Most of it will probably yeast. Could also be different types of grain if you've got multi grain breads. Try experimenting with longer rise times to increase the yest flavour. For example, you can make the dough the night before and do the first rise overnight in the fridge, then second rise at room temperature as normal.","human_ref_B":"I usually do a poolish. https:\/\/www.weekendbakery.com\/posts\/more-artisan-bread-baking-tips-poolish-biga\/","labels":0,"seconds_difference":27271.0,"score_ratio":2.3333333333}
+{"post_id":"re7lfb","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What Gives Bread its Flavor? I've noticed that sometimes when I home bake bread it come out rather bland compared to some bakery made breads.  Does anyone know what gives bread its flavor?  Salt and yeast seam pretty standard but anything else going on?","c_root_id_A":"ho5uqom","c_root_id_B":"ho5sp8u","created_at_utc_A":1639254642,"created_at_utc_B":1639253733,"score_A":14,"score_B":6,"human_ref_A":"In my experience, salt. If there\u2019s not enough you can definitely tell and your bread will be bland.","human_ref_B":"Most of it will probably yeast. Could also be different types of grain if you've got multi grain breads. Try experimenting with longer rise times to increase the yest flavour. For example, you can make the dough the night before and do the first rise overnight in the fridge, then second rise at room temperature as normal.","labels":1,"seconds_difference":909.0,"score_ratio":2.3333333333}
+{"post_id":"re7lfb","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What Gives Bread its Flavor? I've noticed that sometimes when I home bake bread it come out rather bland compared to some bakery made breads.  Does anyone know what gives bread its flavor?  Salt and yeast seam pretty standard but anything else going on?","c_root_id_A":"ho7zbnh","c_root_id_B":"ho8kipk","created_at_utc_A":1639293011,"created_at_utc_B":1639310531,"score_A":3,"score_B":6,"human_ref_A":"Different types of yeast will give you greater complexity. For example, if you reuse your old tub for the bulk rise \\*without\\* washing it from the previous batch, you will notice a more complex sourdough flavor due to the wild yeasts. Also playing with different flours will give you some interesting flavors: try 10% rye and\/or 10% whole wheat.","human_ref_B":"There is a product called \"bread improver\" that you can add about 1 tsp of in to a recipe that can help. I've not needed it but have had friends use it to help with the flavour and overall quality of the bread.","labels":0,"seconds_difference":17520.0,"score_ratio":2.0}
+{"post_id":"re7lfb","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What Gives Bread its Flavor? I've noticed that sometimes when I home bake bread it come out rather bland compared to some bakery made breads.  Does anyone know what gives bread its flavor?  Salt and yeast seam pretty standard but anything else going on?","c_root_id_A":"ho8jdm6","c_root_id_B":"ho8kipk","created_at_utc_A":1639309605,"created_at_utc_B":1639310531,"score_A":4,"score_B":6,"human_ref_A":"If you are following the same recipe with quality ingredients then the biggest thing professional bakeries are doing differently than you at home is they are controlling the proofing temperature to precisely control yeast fermentation.  You can experiment with controlling temperature at home.  After first rise and shaping your bread, cover with plastic wrap (or anything airtight) and cold proof in the lower part of your fridge for at least double the proofing time you would use at room temperature or up to 24 hours.","human_ref_B":"There is a product called \"bread improver\" that you can add about 1 tsp of in to a recipe that can help. I've not needed it but have had friends use it to help with the flavour and overall quality of the bread.","labels":0,"seconds_difference":926.0,"score_ratio":1.5}
+{"post_id":"re7lfb","domain":"askbaking_validation","upvote_ratio":0.97,"history":"What Gives Bread its Flavor? I've noticed that sometimes when I home bake bread it come out rather bland compared to some bakery made breads.  Does anyone know what gives bread its flavor?  Salt and yeast seam pretty standard but anything else going on?","c_root_id_A":"ho8jdm6","c_root_id_B":"ho7zbnh","created_at_utc_A":1639309605,"created_at_utc_B":1639293011,"score_A":4,"score_B":3,"human_ref_A":"If you are following the same recipe with quality ingredients then the biggest thing professional bakeries are doing differently than you at home is they are controlling the proofing temperature to precisely control yeast fermentation.  You can experiment with controlling temperature at home.  After first rise and shaping your bread, cover with plastic wrap (or anything airtight) and cold proof in the lower part of your fridge for at least double the proofing time you would use at room temperature or up to 24 hours.","human_ref_B":"Different types of yeast will give you greater complexity. For example, if you reuse your old tub for the bulk rise \\*without\\* washing it from the previous batch, you will notice a more complex sourdough flavor due to the wild yeasts. Also playing with different flours will give you some interesting flavors: try 10% rye and\/or 10% whole wheat.","labels":1,"seconds_difference":16594.0,"score_ratio":1.3333333333}
+{"post_id":"tbp2q9","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Banana Bread help.. I want my banana bread to have the texture, crumb, and mouthfeel of dense bread. No matter the recipe or amount of ingredients I have tried. It always comes out more like cake than bread. I like the that coarse texture of actual dense bread! Any help is appreciated. And yes, I use bread flour :-)","c_root_id_A":"i08y9a4","c_root_id_B":"i09nhct","created_at_utc_A":1647011653,"created_at_utc_B":1647021514,"score_A":7,"score_B":25,"human_ref_A":"Also I think the amount of sugar adds to the cake-like mouth feel.","human_ref_B":"Banana bread is a quick bread and quick breads are basically loaf cakes. It's supposed to be dense and moist, not crumbly or coarse.   You can use melted butter instead of oil, but I really wonder if just adding mashed banana and a bit of sugar to a white bread recipe may be more up your alley.","labels":0,"seconds_difference":9861.0,"score_ratio":3.5714285714}
+{"post_id":"tbp2q9","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Banana Bread help.. I want my banana bread to have the texture, crumb, and mouthfeel of dense bread. No matter the recipe or amount of ingredients I have tried. It always comes out more like cake than bread. I like the that coarse texture of actual dense bread! Any help is appreciated. And yes, I use bread flour :-)","c_root_id_A":"i09581g","c_root_id_B":"i09nhct","created_at_utc_A":1647014464,"created_at_utc_B":1647021514,"score_A":3,"score_B":25,"human_ref_A":"Do you want it to have a crust? I would maybe try some method of making more of a dough than a batter. America's test kitchen has a method for banana bread in which they microwave 5 or 6 bananas in a bowl with perforated plastic wrap, strain the liquid, and reduce it to a thicker syrup. Perhaps you would be able to add this gram for gram as a substitute\/addition to milk in an enriched bread recipe such as Challah or brioche? Even something simpler like a cinnamon roll-type dough where you could use the leftover banana mixed with sugar as a filling to make a spiral loaf like babka. I might try that now lol. I guess the only worry would be the syrup not having enough water or not being cool enough and killing the yeast. Could be a disaster. Could be delicious.","human_ref_B":"Banana bread is a quick bread and quick breads are basically loaf cakes. It's supposed to be dense and moist, not crumbly or coarse.   You can use melted butter instead of oil, but I really wonder if just adding mashed banana and a bit of sugar to a white bread recipe may be more up your alley.","labels":0,"seconds_difference":7050.0,"score_ratio":8.3333333333}
+{"post_id":"tbp2q9","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Banana Bread help.. I want my banana bread to have the texture, crumb, and mouthfeel of dense bread. No matter the recipe or amount of ingredients I have tried. It always comes out more like cake than bread. I like the that coarse texture of actual dense bread! Any help is appreciated. And yes, I use bread flour :-)","c_root_id_A":"i09gw7w","c_root_id_B":"i09nhct","created_at_utc_A":1647019028,"created_at_utc_B":1647021514,"score_A":2,"score_B":25,"human_ref_A":"There's a couple of methods for different results. One method melts the butter. The other way creams the butter with sugar. Melting the butter makes a denser cake.  Lots of recipes on youtube, at least you get to see before you bake.","human_ref_B":"Banana bread is a quick bread and quick breads are basically loaf cakes. It's supposed to be dense and moist, not crumbly or coarse.   You can use melted butter instead of oil, but I really wonder if just adding mashed banana and a bit of sugar to a white bread recipe may be more up your alley.","labels":0,"seconds_difference":2486.0,"score_ratio":12.5}
+{"post_id":"tbp2q9","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Banana Bread help.. I want my banana bread to have the texture, crumb, and mouthfeel of dense bread. No matter the recipe or amount of ingredients I have tried. It always comes out more like cake than bread. I like the that coarse texture of actual dense bread! Any help is appreciated. And yes, I use bread flour :-)","c_root_id_A":"i09nhct","c_root_id_B":"i09ielh","created_at_utc_A":1647021514,"created_at_utc_B":1647019602,"score_A":25,"score_B":2,"human_ref_A":"Banana bread is a quick bread and quick breads are basically loaf cakes. It's supposed to be dense and moist, not crumbly or coarse.   You can use melted butter instead of oil, but I really wonder if just adding mashed banana and a bit of sugar to a white bread recipe may be more up your alley.","human_ref_B":"My go-to recipe for banana bread makes a  dense result, mainly because the batter is quite heavy before baking and I only use 1 egg. I use all-purpose flour though, you might want to experiment if you prefer the bread flour still.  Off the top of my head:  * \\-2 cups of all-purpose flour   \\-1 tsp baking soda   \\-1\/2 tsp baking powder   \\-1 c brown sugar   \\-130g of browned butter (makes all the difference imo, also contributes to the crust)    \\-2 absolutely ripe bananas (I keep mine in the freezer and don't let them thaw, just mash them immediately)   \\-1 to 1 1\/2 tbsp (if necessary) of full fat milk or milk substitute   \\-1 egg   \\-1 tbsp vanilla extract   \\-1 tbsp ground cinnamon   \\-1 pinch nutmeg  Melt the butter and brown slightly, bloom the spices in it and let it cool. Mix the dry ingredients and set aside.  Mash the bananas in a bowl, add the sugar and egg and whisk until fluffy. Add the vanilla and butter to the banana mix and then add the liquid to the flour until well incorporated; sprinkle the milk if necessary: the batter must be heavy and dense but easy to fold. Bake at 350\u00b0 for approx. 50 mins.","labels":1,"seconds_difference":1912.0,"score_ratio":12.5}
+{"post_id":"tbp2q9","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Banana Bread help.. I want my banana bread to have the texture, crumb, and mouthfeel of dense bread. No matter the recipe or amount of ingredients I have tried. It always comes out more like cake than bread. I like the that coarse texture of actual dense bread! Any help is appreciated. And yes, I use bread flour :-)","c_root_id_A":"i09581g","c_root_id_B":"i0aoye2","created_at_utc_A":1647014464,"created_at_utc_B":1647036463,"score_A":3,"score_B":5,"human_ref_A":"Do you want it to have a crust? I would maybe try some method of making more of a dough than a batter. America's test kitchen has a method for banana bread in which they microwave 5 or 6 bananas in a bowl with perforated plastic wrap, strain the liquid, and reduce it to a thicker syrup. Perhaps you would be able to add this gram for gram as a substitute\/addition to milk in an enriched bread recipe such as Challah or brioche? Even something simpler like a cinnamon roll-type dough where you could use the leftover banana mixed with sugar as a filling to make a spiral loaf like babka. I might try that now lol. I guess the only worry would be the syrup not having enough water or not being cool enough and killing the yeast. Could be a disaster. Could be delicious.","human_ref_B":"My go to recipe calls for half whole wheat flour and half AP flour and it makes a nice dense loaf.  It's from an older cookbook and was my mom's go to recipe.   Since the trend toward sweeter, more cake like banana breads is relatively new, you might head over to the old recipes sub and ask for banana bread recipes. My assumption is that those will be much more dense.","labels":0,"seconds_difference":21999.0,"score_ratio":1.6666666667}
+{"post_id":"tbp2q9","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Banana Bread help.. I want my banana bread to have the texture, crumb, and mouthfeel of dense bread. No matter the recipe or amount of ingredients I have tried. It always comes out more like cake than bread. I like the that coarse texture of actual dense bread! Any help is appreciated. And yes, I use bread flour :-)","c_root_id_A":"i09gw7w","c_root_id_B":"i0aoye2","created_at_utc_A":1647019028,"created_at_utc_B":1647036463,"score_A":2,"score_B":5,"human_ref_A":"There's a couple of methods for different results. One method melts the butter. The other way creams the butter with sugar. Melting the butter makes a denser cake.  Lots of recipes on youtube, at least you get to see before you bake.","human_ref_B":"My go to recipe calls for half whole wheat flour and half AP flour and it makes a nice dense loaf.  It's from an older cookbook and was my mom's go to recipe.   Since the trend toward sweeter, more cake like banana breads is relatively new, you might head over to the old recipes sub and ask for banana bread recipes. My assumption is that those will be much more dense.","labels":0,"seconds_difference":17435.0,"score_ratio":2.5}
+{"post_id":"tbp2q9","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Banana Bread help.. I want my banana bread to have the texture, crumb, and mouthfeel of dense bread. No matter the recipe or amount of ingredients I have tried. It always comes out more like cake than bread. I like the that coarse texture of actual dense bread! Any help is appreciated. And yes, I use bread flour :-)","c_root_id_A":"i09ielh","c_root_id_B":"i0aoye2","created_at_utc_A":1647019602,"created_at_utc_B":1647036463,"score_A":2,"score_B":5,"human_ref_A":"My go-to recipe for banana bread makes a  dense result, mainly because the batter is quite heavy before baking and I only use 1 egg. I use all-purpose flour though, you might want to experiment if you prefer the bread flour still.  Off the top of my head:  * \\-2 cups of all-purpose flour   \\-1 tsp baking soda   \\-1\/2 tsp baking powder   \\-1 c brown sugar   \\-130g of browned butter (makes all the difference imo, also contributes to the crust)    \\-2 absolutely ripe bananas (I keep mine in the freezer and don't let them thaw, just mash them immediately)   \\-1 to 1 1\/2 tbsp (if necessary) of full fat milk or milk substitute   \\-1 egg   \\-1 tbsp vanilla extract   \\-1 tbsp ground cinnamon   \\-1 pinch nutmeg  Melt the butter and brown slightly, bloom the spices in it and let it cool. Mix the dry ingredients and set aside.  Mash the bananas in a bowl, add the sugar and egg and whisk until fluffy. Add the vanilla and butter to the banana mix and then add the liquid to the flour until well incorporated; sprinkle the milk if necessary: the batter must be heavy and dense but easy to fold. Bake at 350\u00b0 for approx. 50 mins.","human_ref_B":"My go to recipe calls for half whole wheat flour and half AP flour and it makes a nice dense loaf.  It's from an older cookbook and was my mom's go to recipe.   Since the trend toward sweeter, more cake like banana breads is relatively new, you might head over to the old recipes sub and ask for banana bread recipes. My assumption is that those will be much more dense.","labels":0,"seconds_difference":16861.0,"score_ratio":2.5}
+{"post_id":"tbp2q9","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Banana Bread help.. I want my banana bread to have the texture, crumb, and mouthfeel of dense bread. No matter the recipe or amount of ingredients I have tried. It always comes out more like cake than bread. I like the that coarse texture of actual dense bread! Any help is appreciated. And yes, I use bread flour :-)","c_root_id_A":"i0avads","c_root_id_B":"i09gw7w","created_at_utc_A":1647039206,"created_at_utc_B":1647019028,"score_A":3,"score_B":2,"human_ref_A":"If you are proficient with sourdough, I would make that and fold chopped bananas in. The loaf will be on the more wet side but once baked it is absolutely delicious.   If you are looking for more of a bread texture, then that would be my suggestion.","human_ref_B":"There's a couple of methods for different results. One method melts the butter. The other way creams the butter with sugar. Melting the butter makes a denser cake.  Lots of recipes on youtube, at least you get to see before you bake.","labels":1,"seconds_difference":20178.0,"score_ratio":1.5}
+{"post_id":"tbp2q9","domain":"askbaking_validation","upvote_ratio":0.93,"history":"Banana Bread help.. I want my banana bread to have the texture, crumb, and mouthfeel of dense bread. No matter the recipe or amount of ingredients I have tried. It always comes out more like cake than bread. I like the that coarse texture of actual dense bread! Any help is appreciated. And yes, I use bread flour :-)","c_root_id_A":"i09ielh","c_root_id_B":"i0avads","created_at_utc_A":1647019602,"created_at_utc_B":1647039206,"score_A":2,"score_B":3,"human_ref_A":"My go-to recipe for banana bread makes a  dense result, mainly because the batter is quite heavy before baking and I only use 1 egg. I use all-purpose flour though, you might want to experiment if you prefer the bread flour still.  Off the top of my head:  * \\-2 cups of all-purpose flour   \\-1 tsp baking soda   \\-1\/2 tsp baking powder   \\-1 c brown sugar   \\-130g of browned butter (makes all the difference imo, also contributes to the crust)    \\-2 absolutely ripe bananas (I keep mine in the freezer and don't let them thaw, just mash them immediately)   \\-1 to 1 1\/2 tbsp (if necessary) of full fat milk or milk substitute   \\-1 egg   \\-1 tbsp vanilla extract   \\-1 tbsp ground cinnamon   \\-1 pinch nutmeg  Melt the butter and brown slightly, bloom the spices in it and let it cool. Mix the dry ingredients and set aside.  Mash the bananas in a bowl, add the sugar and egg and whisk until fluffy. Add the vanilla and butter to the banana mix and then add the liquid to the flour until well incorporated; sprinkle the milk if necessary: the batter must be heavy and dense but easy to fold. Bake at 350\u00b0 for approx. 50 mins.","human_ref_B":"If you are proficient with sourdough, I would make that and fold chopped bananas in. The loaf will be on the more wet side but once baked it is absolutely delicious.   If you are looking for more of a bread texture, then that would be my suggestion.","labels":0,"seconds_difference":19604.0,"score_ratio":1.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iidukai","c_root_id_B":"iiemja0","created_at_utc_A":1659277177,"created_at_utc_B":1659289128,"score_A":37,"score_B":56,"human_ref_A":"Like a new innovative recipe? I have a few in mind!  \u2022\t\u2060Different Flavored Babkas \u2022\t\u2060Flan Cheesecake \u2022\t\u2060Macaron Tower (large macaron shells layered like a cake) \u2022\t\u2060Globe cheesecakes\/other moldable desserts (using half circle molds and connecting them together) \u2022\t\u2060Wafer cake (cake cooked to a crisp texture then stacked) -Double Chocolate Monkey Bread  I don\u2019t know if this is what you were looking for but I had fun brainstorming lol. Good luck!","human_ref_B":"A dessert burrito, made using a crepe, with some sort of fruit filling, feuilletine, and a chocolate spread","labels":0,"seconds_difference":11951.0,"score_ratio":1.5135135135}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iidzkpx","c_root_id_B":"iiemja0","created_at_utc_A":1659279389,"created_at_utc_B":1659289128,"score_A":25,"score_B":56,"human_ref_A":"Baklava pops!","human_ref_B":"A dessert burrito, made using a crepe, with some sort of fruit filling, feuilletine, and a chocolate spread","labels":0,"seconds_difference":9739.0,"score_ratio":2.24}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iie2x1j","c_root_id_B":"iiemja0","created_at_utc_A":1659280835,"created_at_utc_B":1659289128,"score_A":21,"score_B":56,"human_ref_A":"Hot cocoa, chai, bobo, etc themed homemade oversized marshmallows.  If you're real industrious, desiccated them so they are crunchy like in lucky charms and mix them in with patching popcorn flavors.  Just dont set up shop across from my stall!!","human_ref_B":"A dessert burrito, made using a crepe, with some sort of fruit filling, feuilletine, and a chocolate spread","labels":0,"seconds_difference":8293.0,"score_ratio":2.6666666667}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iiemja0","c_root_id_B":"iiecqsn","created_at_utc_A":1659289128,"created_at_utc_B":1659285028,"score_A":56,"score_B":19,"human_ref_A":"A dessert burrito, made using a crepe, with some sort of fruit filling, feuilletine, and a chocolate spread","human_ref_B":"Maybe turn something savory sweet or turn something sweet savory?  Like a bagel sandwich with icing and sprinkles or cannoli filled with cream cheese and ham.    Out of curiosity, what class is this for?","labels":1,"seconds_difference":4100.0,"score_ratio":2.9473684211}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iiemja0","c_root_id_B":"iie3hfx","created_at_utc_A":1659289128,"created_at_utc_B":1659281083,"score_A":56,"score_B":9,"human_ref_A":"A dessert burrito, made using a crepe, with some sort of fruit filling, feuilletine, and a chocolate spread","human_ref_B":"mini cupcake or cakepop INSIDE of a regular sized cupcake. They can have complimenting flavors like vanilla with a strawberry minicupcake  center, or chocolate with a coffee cakepop center.","labels":1,"seconds_difference":8045.0,"score_ratio":6.2222222222}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iiected","c_root_id_B":"iiemja0","created_at_utc_A":1659285058,"created_at_utc_B":1659289128,"score_A":6,"score_B":56,"human_ref_A":"How about a mash-up of a do nut and a scone, called a sco nut","human_ref_B":"A dessert burrito, made using a crepe, with some sort of fruit filling, feuilletine, and a chocolate spread","labels":0,"seconds_difference":4070.0,"score_ratio":9.3333333333}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieh9ip","c_root_id_B":"iiemja0","created_at_utc_A":1659286916,"created_at_utc_B":1659289128,"score_A":6,"score_B":56,"human_ref_A":"Savory cheesecake","human_ref_B":"A dessert burrito, made using a crepe, with some sort of fruit filling, feuilletine, and a chocolate spread","labels":0,"seconds_difference":2212.0,"score_ratio":9.3333333333}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iiemja0","c_root_id_B":"iie0s23","created_at_utc_A":1659289128,"created_at_utc_B":1659279907,"score_A":56,"score_B":4,"human_ref_A":"A dessert burrito, made using a crepe, with some sort of fruit filling, feuilletine, and a chocolate spread","human_ref_B":"Noob here so sorry for my maybe stupid suggestion but here it goes:  Imagine a Pita bread but where the filling is already inside, a sort of \"car friendly\" burger or Durum. The idea is that you place it all inside your pita bread, bake it, and it's ready to eat. When eating could, you cut a slice as you normally do in the pita and put condiments inside, ready to walk and eat. :-)","labels":1,"seconds_difference":9221.0,"score_ratio":14.0}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieestl","c_root_id_B":"iiemja0","created_at_utc_A":1659285892,"created_at_utc_B":1659289128,"score_A":3,"score_B":56,"human_ref_A":"I just finished my part of the gala tea for our graduation ceremony. I\u2019m responsible for the sandwich part and it has to be savoury. As we are all trained for pastries, originally I planned to make a savoury glazed cake.  A mousse layer (cheese? Liver pate?) a layer of toasted bread\/cake (a less sweet version of a sponge? Financier? Or a toasted brioche?) with a caramelised onion or some kind of chutney\/balsamic vinegar centre, with a fruit flavour glaze. At the end I went with Heston Blumenthal\u2019s meat fruit recipe.   The other sandwich I made was a vegetarian croissant. It\u2019s nothing special, just a vegetarian laksa\/green curry bechamel sauce. I thought about making the Chinese scallion pancake into a croissant.  Not sure if this helps","human_ref_B":"A dessert burrito, made using a crepe, with some sort of fruit filling, feuilletine, and a chocolate spread","labels":0,"seconds_difference":3236.0,"score_ratio":18.6666666667}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifn017","c_root_id_B":"iie2x1j","created_at_utc_A":1659304703,"created_at_utc_B":1659280835,"score_A":24,"score_B":21,"human_ref_A":"Well, I believe the choco taco idea is now available...","human_ref_B":"Hot cocoa, chai, bobo, etc themed homemade oversized marshmallows.  If you're real industrious, desiccated them so they are crunchy like in lucky charms and mix them in with patching popcorn flavors.  Just dont set up shop across from my stall!!","labels":1,"seconds_difference":23868.0,"score_ratio":1.1428571429}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iiecqsn","c_root_id_B":"iifn017","created_at_utc_A":1659285028,"created_at_utc_B":1659304703,"score_A":19,"score_B":24,"human_ref_A":"Maybe turn something savory sweet or turn something sweet savory?  Like a bagel sandwich with icing and sprinkles or cannoli filled with cream cheese and ham.    Out of curiosity, what class is this for?","human_ref_B":"Well, I believe the choco taco idea is now available...","labels":0,"seconds_difference":19675.0,"score_ratio":1.2631578947}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieswrn","c_root_id_B":"iifn017","created_at_utc_A":1659291805,"created_at_utc_B":1659304703,"score_A":15,"score_B":24,"human_ref_A":"What about a curd-filled tart inspired by a cocktail? Margarita, gin and tonic, mojito, Moscow mule, blackberry bramble, etc...","human_ref_B":"Well, I believe the choco taco idea is now available...","labels":0,"seconds_difference":12898.0,"score_ratio":1.6}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iif18sk","c_root_id_B":"iifn017","created_at_utc_A":1659295313,"created_at_utc_B":1659304703,"score_A":13,"score_B":24,"human_ref_A":"Croissant pretzel - can it be done? Who knows.","human_ref_B":"Well, I believe the choco taco idea is now available...","labels":0,"seconds_difference":9390.0,"score_ratio":1.8461538462}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifn017","c_root_id_B":"iifef66","created_at_utc_A":1659304703,"created_at_utc_B":1659300995,"score_A":24,"score_B":11,"human_ref_A":"Well, I believe the choco taco idea is now available...","human_ref_B":"Cakepop croquembouche \ud83e\udd24","labels":1,"seconds_difference":3708.0,"score_ratio":2.1818181818}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iie3hfx","c_root_id_B":"iifn017","created_at_utc_A":1659281083,"created_at_utc_B":1659304703,"score_A":9,"score_B":24,"human_ref_A":"mini cupcake or cakepop INSIDE of a regular sized cupcake. They can have complimenting flavors like vanilla with a strawberry minicupcake  center, or chocolate with a coffee cakepop center.","human_ref_B":"Well, I believe the choco taco idea is now available...","labels":0,"seconds_difference":23620.0,"score_ratio":2.6666666667}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieunbe","c_root_id_B":"iifn017","created_at_utc_A":1659292533,"created_at_utc_B":1659304703,"score_A":9,"score_B":24,"human_ref_A":"These things may already exist but I\u2019m hungry and brainstorming so here we go\u2026 -Brownie cookies,    -quinoa bread,    -cereal cookies,    -mustard infused hot dog\/hamburger buns,    -\u201csweet potato casserole\u201d cupcakes with toasted marshmallow tops,    -blueberry-rose bagels or cookies,    -Buffalo chicken quiches,    -beer flavored soft pretzels,   - pie pops (like cake pops),   - freeze-dried-veggie bars with seasonings. Maybe high protein.    (Edited for formatting)","human_ref_B":"Well, I believe the choco taco idea is now available...","labels":0,"seconds_difference":12170.0,"score_ratio":2.6666666667}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifn017","c_root_id_B":"iiected","created_at_utc_A":1659304703,"created_at_utc_B":1659285058,"score_A":24,"score_B":6,"human_ref_A":"Well, I believe the choco taco idea is now available...","human_ref_B":"How about a mash-up of a do nut and a scone, called a sco nut","labels":1,"seconds_difference":19645.0,"score_ratio":4.0}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieh9ip","c_root_id_B":"iifn017","created_at_utc_A":1659286916,"created_at_utc_B":1659304703,"score_A":6,"score_B":24,"human_ref_A":"Savory cheesecake","human_ref_B":"Well, I believe the choco taco idea is now available...","labels":0,"seconds_difference":17787.0,"score_ratio":4.0}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifdiad","c_root_id_B":"iifn017","created_at_utc_A":1659300604,"created_at_utc_B":1659304703,"score_A":5,"score_B":24,"human_ref_A":"Anything that's usually in an European style pastry, but in a mooncake.  Or inverse it and use one of the traditional mooncake filling in a tart\/pie...  Bonus point incoming as it is soon the season for mooncakes!","human_ref_B":"Well, I believe the choco taco idea is now available...","labels":0,"seconds_difference":4099.0,"score_ratio":4.8}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iie0s23","c_root_id_B":"iifn017","created_at_utc_A":1659279907,"created_at_utc_B":1659304703,"score_A":4,"score_B":24,"human_ref_A":"Noob here so sorry for my maybe stupid suggestion but here it goes:  Imagine a Pita bread but where the filling is already inside, a sort of \"car friendly\" burger or Durum. The idea is that you place it all inside your pita bread, bake it, and it's ready to eat. When eating could, you cut a slice as you normally do in the pita and put condiments inside, ready to walk and eat. :-)","human_ref_B":"Well, I believe the choco taco idea is now available...","labels":0,"seconds_difference":24796.0,"score_ratio":6.0}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifgm7p","c_root_id_B":"iifn017","created_at_utc_A":1659301929,"created_at_utc_B":1659304703,"score_A":4,"score_B":24,"human_ref_A":"You should  start by looking at pastries and desserts from other cultures and see if any of those elements might be interesting fused with your own or twisted in some sort of way.","human_ref_B":"Well, I believe the choco taco idea is now available...","labels":0,"seconds_difference":2774.0,"score_ratio":6.0}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieestl","c_root_id_B":"iifn017","created_at_utc_A":1659285892,"created_at_utc_B":1659304703,"score_A":3,"score_B":24,"human_ref_A":"I just finished my part of the gala tea for our graduation ceremony. I\u2019m responsible for the sandwich part and it has to be savoury. As we are all trained for pastries, originally I planned to make a savoury glazed cake.  A mousse layer (cheese? Liver pate?) a layer of toasted bread\/cake (a less sweet version of a sponge? Financier? Or a toasted brioche?) with a caramelised onion or some kind of chutney\/balsamic vinegar centre, with a fruit flavour glaze. At the end I went with Heston Blumenthal\u2019s meat fruit recipe.   The other sandwich I made was a vegetarian croissant. It\u2019s nothing special, just a vegetarian laksa\/green curry bechamel sauce. I thought about making the Chinese scallion pancake into a croissant.  Not sure if this helps","human_ref_B":"Well, I believe the choco taco idea is now available...","labels":0,"seconds_difference":18811.0,"score_ratio":8.0}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifn017","c_root_id_B":"iifmx0d","created_at_utc_A":1659304703,"created_at_utc_B":1659304666,"score_A":24,"score_B":2,"human_ref_A":"Well, I believe the choco taco idea is now available...","human_ref_B":"Thanksgiving knish (assuming you are in the US).  Fill your puff dough with mashed potatoes, chopped turkey, and a little stuffing.  Make a cranberry compote to dip it in.","labels":1,"seconds_difference":37.0,"score_ratio":12.0}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iie2x1j","c_root_id_B":"iie0s23","created_at_utc_A":1659280835,"created_at_utc_B":1659279907,"score_A":21,"score_B":4,"human_ref_A":"Hot cocoa, chai, bobo, etc themed homemade oversized marshmallows.  If you're real industrious, desiccated them so they are crunchy like in lucky charms and mix them in with patching popcorn flavors.  Just dont set up shop across from my stall!!","human_ref_B":"Noob here so sorry for my maybe stupid suggestion but here it goes:  Imagine a Pita bread but where the filling is already inside, a sort of \"car friendly\" burger or Durum. The idea is that you place it all inside your pita bread, bake it, and it's ready to eat. When eating could, you cut a slice as you normally do in the pita and put condiments inside, ready to walk and eat. :-)","labels":1,"seconds_difference":928.0,"score_ratio":5.25}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iie3hfx","c_root_id_B":"iiecqsn","created_at_utc_A":1659281083,"created_at_utc_B":1659285028,"score_A":9,"score_B":19,"human_ref_A":"mini cupcake or cakepop INSIDE of a regular sized cupcake. They can have complimenting flavors like vanilla with a strawberry minicupcake  center, or chocolate with a coffee cakepop center.","human_ref_B":"Maybe turn something savory sweet or turn something sweet savory?  Like a bagel sandwich with icing and sprinkles or cannoli filled with cream cheese and ham.    Out of curiosity, what class is this for?","labels":0,"seconds_difference":3945.0,"score_ratio":2.1111111111}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iiecqsn","c_root_id_B":"iie0s23","created_at_utc_A":1659285028,"created_at_utc_B":1659279907,"score_A":19,"score_B":4,"human_ref_A":"Maybe turn something savory sweet or turn something sweet savory?  Like a bagel sandwich with icing and sprinkles or cannoli filled with cream cheese and ham.    Out of curiosity, what class is this for?","human_ref_B":"Noob here so sorry for my maybe stupid suggestion but here it goes:  Imagine a Pita bread but where the filling is already inside, a sort of \"car friendly\" burger or Durum. The idea is that you place it all inside your pita bread, bake it, and it's ready to eat. When eating could, you cut a slice as you normally do in the pita and put condiments inside, ready to walk and eat. :-)","labels":1,"seconds_difference":5121.0,"score_ratio":4.75}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iie3hfx","c_root_id_B":"iieswrn","created_at_utc_A":1659281083,"created_at_utc_B":1659291805,"score_A":9,"score_B":15,"human_ref_A":"mini cupcake or cakepop INSIDE of a regular sized cupcake. They can have complimenting flavors like vanilla with a strawberry minicupcake  center, or chocolate with a coffee cakepop center.","human_ref_B":"What about a curd-filled tart inspired by a cocktail? Margarita, gin and tonic, mojito, Moscow mule, blackberry bramble, etc...","labels":0,"seconds_difference":10722.0,"score_ratio":1.6666666667}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iiected","c_root_id_B":"iieswrn","created_at_utc_A":1659285058,"created_at_utc_B":1659291805,"score_A":6,"score_B":15,"human_ref_A":"How about a mash-up of a do nut and a scone, called a sco nut","human_ref_B":"What about a curd-filled tart inspired by a cocktail? Margarita, gin and tonic, mojito, Moscow mule, blackberry bramble, etc...","labels":0,"seconds_difference":6747.0,"score_ratio":2.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieswrn","c_root_id_B":"iieh9ip","created_at_utc_A":1659291805,"created_at_utc_B":1659286916,"score_A":15,"score_B":6,"human_ref_A":"What about a curd-filled tart inspired by a cocktail? Margarita, gin and tonic, mojito, Moscow mule, blackberry bramble, etc...","human_ref_B":"Savory cheesecake","labels":1,"seconds_difference":4889.0,"score_ratio":2.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieswrn","c_root_id_B":"iie0s23","created_at_utc_A":1659291805,"created_at_utc_B":1659279907,"score_A":15,"score_B":4,"human_ref_A":"What about a curd-filled tart inspired by a cocktail? Margarita, gin and tonic, mojito, Moscow mule, blackberry bramble, etc...","human_ref_B":"Noob here so sorry for my maybe stupid suggestion but here it goes:  Imagine a Pita bread but where the filling is already inside, a sort of \"car friendly\" burger or Durum. The idea is that you place it all inside your pita bread, bake it, and it's ready to eat. When eating could, you cut a slice as you normally do in the pita and put condiments inside, ready to walk and eat. :-)","labels":1,"seconds_difference":11898.0,"score_ratio":3.75}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieswrn","c_root_id_B":"iieestl","created_at_utc_A":1659291805,"created_at_utc_B":1659285892,"score_A":15,"score_B":3,"human_ref_A":"What about a curd-filled tart inspired by a cocktail? Margarita, gin and tonic, mojito, Moscow mule, blackberry bramble, etc...","human_ref_B":"I just finished my part of the gala tea for our graduation ceremony. I\u2019m responsible for the sandwich part and it has to be savoury. As we are all trained for pastries, originally I planned to make a savoury glazed cake.  A mousse layer (cheese? Liver pate?) a layer of toasted bread\/cake (a less sweet version of a sponge? Financier? Or a toasted brioche?) with a caramelised onion or some kind of chutney\/balsamic vinegar centre, with a fruit flavour glaze. At the end I went with Heston Blumenthal\u2019s meat fruit recipe.   The other sandwich I made was a vegetarian croissant. It\u2019s nothing special, just a vegetarian laksa\/green curry bechamel sauce. I thought about making the Chinese scallion pancake into a croissant.  Not sure if this helps","labels":1,"seconds_difference":5913.0,"score_ratio":5.0}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iie3hfx","c_root_id_B":"iif18sk","created_at_utc_A":1659281083,"created_at_utc_B":1659295313,"score_A":9,"score_B":13,"human_ref_A":"mini cupcake or cakepop INSIDE of a regular sized cupcake. They can have complimenting flavors like vanilla with a strawberry minicupcake  center, or chocolate with a coffee cakepop center.","human_ref_B":"Croissant pretzel - can it be done? Who knows.","labels":0,"seconds_difference":14230.0,"score_ratio":1.4444444444}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieunbe","c_root_id_B":"iif18sk","created_at_utc_A":1659292533,"created_at_utc_B":1659295313,"score_A":9,"score_B":13,"human_ref_A":"These things may already exist but I\u2019m hungry and brainstorming so here we go\u2026 -Brownie cookies,    -quinoa bread,    -cereal cookies,    -mustard infused hot dog\/hamburger buns,    -\u201csweet potato casserole\u201d cupcakes with toasted marshmallow tops,    -blueberry-rose bagels or cookies,    -Buffalo chicken quiches,    -beer flavored soft pretzels,   - pie pops (like cake pops),   - freeze-dried-veggie bars with seasonings. Maybe high protein.    (Edited for formatting)","human_ref_B":"Croissant pretzel - can it be done? Who knows.","labels":0,"seconds_difference":2780.0,"score_ratio":1.4444444444}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iiected","c_root_id_B":"iif18sk","created_at_utc_A":1659285058,"created_at_utc_B":1659295313,"score_A":6,"score_B":13,"human_ref_A":"How about a mash-up of a do nut and a scone, called a sco nut","human_ref_B":"Croissant pretzel - can it be done? Who knows.","labels":0,"seconds_difference":10255.0,"score_ratio":2.1666666667}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieh9ip","c_root_id_B":"iif18sk","created_at_utc_A":1659286916,"created_at_utc_B":1659295313,"score_A":6,"score_B":13,"human_ref_A":"Savory cheesecake","human_ref_B":"Croissant pretzel - can it be done? Who knows.","labels":0,"seconds_difference":8397.0,"score_ratio":2.1666666667}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iif18sk","c_root_id_B":"iie0s23","created_at_utc_A":1659295313,"created_at_utc_B":1659279907,"score_A":13,"score_B":4,"human_ref_A":"Croissant pretzel - can it be done? Who knows.","human_ref_B":"Noob here so sorry for my maybe stupid suggestion but here it goes:  Imagine a Pita bread but where the filling is already inside, a sort of \"car friendly\" burger or Durum. The idea is that you place it all inside your pita bread, bake it, and it's ready to eat. When eating could, you cut a slice as you normally do in the pita and put condiments inside, ready to walk and eat. :-)","labels":1,"seconds_difference":15406.0,"score_ratio":3.25}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieestl","c_root_id_B":"iif18sk","created_at_utc_A":1659285892,"created_at_utc_B":1659295313,"score_A":3,"score_B":13,"human_ref_A":"I just finished my part of the gala tea for our graduation ceremony. I\u2019m responsible for the sandwich part and it has to be savoury. As we are all trained for pastries, originally I planned to make a savoury glazed cake.  A mousse layer (cheese? Liver pate?) a layer of toasted bread\/cake (a less sweet version of a sponge? Financier? Or a toasted brioche?) with a caramelised onion or some kind of chutney\/balsamic vinegar centre, with a fruit flavour glaze. At the end I went with Heston Blumenthal\u2019s meat fruit recipe.   The other sandwich I made was a vegetarian croissant. It\u2019s nothing special, just a vegetarian laksa\/green curry bechamel sauce. I thought about making the Chinese scallion pancake into a croissant.  Not sure if this helps","human_ref_B":"Croissant pretzel - can it be done? Who knows.","labels":0,"seconds_difference":9421.0,"score_ratio":4.3333333333}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iie3hfx","c_root_id_B":"iifef66","created_at_utc_A":1659281083,"created_at_utc_B":1659300995,"score_A":9,"score_B":11,"human_ref_A":"mini cupcake or cakepop INSIDE of a regular sized cupcake. They can have complimenting flavors like vanilla with a strawberry minicupcake  center, or chocolate with a coffee cakepop center.","human_ref_B":"Cakepop croquembouche \ud83e\udd24","labels":0,"seconds_difference":19912.0,"score_ratio":1.2222222222}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifef66","c_root_id_B":"iieunbe","created_at_utc_A":1659300995,"created_at_utc_B":1659292533,"score_A":11,"score_B":9,"human_ref_A":"Cakepop croquembouche \ud83e\udd24","human_ref_B":"These things may already exist but I\u2019m hungry and brainstorming so here we go\u2026 -Brownie cookies,    -quinoa bread,    -cereal cookies,    -mustard infused hot dog\/hamburger buns,    -\u201csweet potato casserole\u201d cupcakes with toasted marshmallow tops,    -blueberry-rose bagels or cookies,    -Buffalo chicken quiches,    -beer flavored soft pretzels,   - pie pops (like cake pops),   - freeze-dried-veggie bars with seasonings. Maybe high protein.    (Edited for formatting)","labels":1,"seconds_difference":8462.0,"score_ratio":1.2222222222}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifef66","c_root_id_B":"iiected","created_at_utc_A":1659300995,"created_at_utc_B":1659285058,"score_A":11,"score_B":6,"human_ref_A":"Cakepop croquembouche \ud83e\udd24","human_ref_B":"How about a mash-up of a do nut and a scone, called a sco nut","labels":1,"seconds_difference":15937.0,"score_ratio":1.8333333333}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieh9ip","c_root_id_B":"iifef66","created_at_utc_A":1659286916,"created_at_utc_B":1659300995,"score_A":6,"score_B":11,"human_ref_A":"Savory cheesecake","human_ref_B":"Cakepop croquembouche \ud83e\udd24","labels":0,"seconds_difference":14079.0,"score_ratio":1.8333333333}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifdiad","c_root_id_B":"iifef66","created_at_utc_A":1659300604,"created_at_utc_B":1659300995,"score_A":5,"score_B":11,"human_ref_A":"Anything that's usually in an European style pastry, but in a mooncake.  Or inverse it and use one of the traditional mooncake filling in a tart\/pie...  Bonus point incoming as it is soon the season for mooncakes!","human_ref_B":"Cakepop croquembouche \ud83e\udd24","labels":0,"seconds_difference":391.0,"score_ratio":2.2}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifef66","c_root_id_B":"iie0s23","created_at_utc_A":1659300995,"created_at_utc_B":1659279907,"score_A":11,"score_B":4,"human_ref_A":"Cakepop croquembouche \ud83e\udd24","human_ref_B":"Noob here so sorry for my maybe stupid suggestion but here it goes:  Imagine a Pita bread but where the filling is already inside, a sort of \"car friendly\" burger or Durum. The idea is that you place it all inside your pita bread, bake it, and it's ready to eat. When eating could, you cut a slice as you normally do in the pita and put condiments inside, ready to walk and eat. :-)","labels":1,"seconds_difference":21088.0,"score_ratio":2.75}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifef66","c_root_id_B":"iieestl","created_at_utc_A":1659300995,"created_at_utc_B":1659285892,"score_A":11,"score_B":3,"human_ref_A":"Cakepop croquembouche \ud83e\udd24","human_ref_B":"I just finished my part of the gala tea for our graduation ceremony. I\u2019m responsible for the sandwich part and it has to be savoury. As we are all trained for pastries, originally I planned to make a savoury glazed cake.  A mousse layer (cheese? Liver pate?) a layer of toasted bread\/cake (a less sweet version of a sponge? Financier? Or a toasted brioche?) with a caramelised onion or some kind of chutney\/balsamic vinegar centre, with a fruit flavour glaze. At the end I went with Heston Blumenthal\u2019s meat fruit recipe.   The other sandwich I made was a vegetarian croissant. It\u2019s nothing special, just a vegetarian laksa\/green curry bechamel sauce. I thought about making the Chinese scallion pancake into a croissant.  Not sure if this helps","labels":1,"seconds_difference":15103.0,"score_ratio":3.6666666667}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iie0s23","c_root_id_B":"iie3hfx","created_at_utc_A":1659279907,"created_at_utc_B":1659281083,"score_A":4,"score_B":9,"human_ref_A":"Noob here so sorry for my maybe stupid suggestion but here it goes:  Imagine a Pita bread but where the filling is already inside, a sort of \"car friendly\" burger or Durum. The idea is that you place it all inside your pita bread, bake it, and it's ready to eat. When eating could, you cut a slice as you normally do in the pita and put condiments inside, ready to walk and eat. :-)","human_ref_B":"mini cupcake or cakepop INSIDE of a regular sized cupcake. They can have complimenting flavors like vanilla with a strawberry minicupcake  center, or chocolate with a coffee cakepop center.","labels":0,"seconds_difference":1176.0,"score_ratio":2.25}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iiected","c_root_id_B":"iieunbe","created_at_utc_A":1659285058,"created_at_utc_B":1659292533,"score_A":6,"score_B":9,"human_ref_A":"How about a mash-up of a do nut and a scone, called a sco nut","human_ref_B":"These things may already exist but I\u2019m hungry and brainstorming so here we go\u2026 -Brownie cookies,    -quinoa bread,    -cereal cookies,    -mustard infused hot dog\/hamburger buns,    -\u201csweet potato casserole\u201d cupcakes with toasted marshmallow tops,    -blueberry-rose bagels or cookies,    -Buffalo chicken quiches,    -beer flavored soft pretzels,   - pie pops (like cake pops),   - freeze-dried-veggie bars with seasonings. Maybe high protein.    (Edited for formatting)","labels":0,"seconds_difference":7475.0,"score_ratio":1.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieunbe","c_root_id_B":"iieh9ip","created_at_utc_A":1659292533,"created_at_utc_B":1659286916,"score_A":9,"score_B":6,"human_ref_A":"These things may already exist but I\u2019m hungry and brainstorming so here we go\u2026 -Brownie cookies,    -quinoa bread,    -cereal cookies,    -mustard infused hot dog\/hamburger buns,    -\u201csweet potato casserole\u201d cupcakes with toasted marshmallow tops,    -blueberry-rose bagels or cookies,    -Buffalo chicken quiches,    -beer flavored soft pretzels,   - pie pops (like cake pops),   - freeze-dried-veggie bars with seasonings. Maybe high protein.    (Edited for formatting)","human_ref_B":"Savory cheesecake","labels":1,"seconds_difference":5617.0,"score_ratio":1.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieunbe","c_root_id_B":"iie0s23","created_at_utc_A":1659292533,"created_at_utc_B":1659279907,"score_A":9,"score_B":4,"human_ref_A":"These things may already exist but I\u2019m hungry and brainstorming so here we go\u2026 -Brownie cookies,    -quinoa bread,    -cereal cookies,    -mustard infused hot dog\/hamburger buns,    -\u201csweet potato casserole\u201d cupcakes with toasted marshmallow tops,    -blueberry-rose bagels or cookies,    -Buffalo chicken quiches,    -beer flavored soft pretzels,   - pie pops (like cake pops),   - freeze-dried-veggie bars with seasonings. Maybe high protein.    (Edited for formatting)","human_ref_B":"Noob here so sorry for my maybe stupid suggestion but here it goes:  Imagine a Pita bread but where the filling is already inside, a sort of \"car friendly\" burger or Durum. The idea is that you place it all inside your pita bread, bake it, and it's ready to eat. When eating could, you cut a slice as you normally do in the pita and put condiments inside, ready to walk and eat. :-)","labels":1,"seconds_difference":12626.0,"score_ratio":2.25}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieestl","c_root_id_B":"iieunbe","created_at_utc_A":1659285892,"created_at_utc_B":1659292533,"score_A":3,"score_B":9,"human_ref_A":"I just finished my part of the gala tea for our graduation ceremony. I\u2019m responsible for the sandwich part and it has to be savoury. As we are all trained for pastries, originally I planned to make a savoury glazed cake.  A mousse layer (cheese? Liver pate?) a layer of toasted bread\/cake (a less sweet version of a sponge? Financier? Or a toasted brioche?) with a caramelised onion or some kind of chutney\/balsamic vinegar centre, with a fruit flavour glaze. At the end I went with Heston Blumenthal\u2019s meat fruit recipe.   The other sandwich I made was a vegetarian croissant. It\u2019s nothing special, just a vegetarian laksa\/green curry bechamel sauce. I thought about making the Chinese scallion pancake into a croissant.  Not sure if this helps","human_ref_B":"These things may already exist but I\u2019m hungry and brainstorming so here we go\u2026 -Brownie cookies,    -quinoa bread,    -cereal cookies,    -mustard infused hot dog\/hamburger buns,    -\u201csweet potato casserole\u201d cupcakes with toasted marshmallow tops,    -blueberry-rose bagels or cookies,    -Buffalo chicken quiches,    -beer flavored soft pretzels,   - pie pops (like cake pops),   - freeze-dried-veggie bars with seasonings. Maybe high protein.    (Edited for formatting)","labels":0,"seconds_difference":6641.0,"score_ratio":3.0}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iie0s23","c_root_id_B":"iiected","created_at_utc_A":1659279907,"created_at_utc_B":1659285058,"score_A":4,"score_B":6,"human_ref_A":"Noob here so sorry for my maybe stupid suggestion but here it goes:  Imagine a Pita bread but where the filling is already inside, a sort of \"car friendly\" burger or Durum. The idea is that you place it all inside your pita bread, bake it, and it's ready to eat. When eating could, you cut a slice as you normally do in the pita and put condiments inside, ready to walk and eat. :-)","human_ref_B":"How about a mash-up of a do nut and a scone, called a sco nut","labels":0,"seconds_difference":5151.0,"score_ratio":1.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieh9ip","c_root_id_B":"iie0s23","created_at_utc_A":1659286916,"created_at_utc_B":1659279907,"score_A":6,"score_B":4,"human_ref_A":"Savory cheesecake","human_ref_B":"Noob here so sorry for my maybe stupid suggestion but here it goes:  Imagine a Pita bread but where the filling is already inside, a sort of \"car friendly\" burger or Durum. The idea is that you place it all inside your pita bread, bake it, and it's ready to eat. When eating could, you cut a slice as you normally do in the pita and put condiments inside, ready to walk and eat. :-)","labels":1,"seconds_difference":7009.0,"score_ratio":1.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieestl","c_root_id_B":"iieh9ip","created_at_utc_A":1659285892,"created_at_utc_B":1659286916,"score_A":3,"score_B":6,"human_ref_A":"I just finished my part of the gala tea for our graduation ceremony. I\u2019m responsible for the sandwich part and it has to be savoury. As we are all trained for pastries, originally I planned to make a savoury glazed cake.  A mousse layer (cheese? Liver pate?) a layer of toasted bread\/cake (a less sweet version of a sponge? Financier? Or a toasted brioche?) with a caramelised onion or some kind of chutney\/balsamic vinegar centre, with a fruit flavour glaze. At the end I went with Heston Blumenthal\u2019s meat fruit recipe.   The other sandwich I made was a vegetarian croissant. It\u2019s nothing special, just a vegetarian laksa\/green curry bechamel sauce. I thought about making the Chinese scallion pancake into a croissant.  Not sure if this helps","human_ref_B":"Savory cheesecake","labels":0,"seconds_difference":1024.0,"score_ratio":2.0}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iie0s23","c_root_id_B":"iifdiad","created_at_utc_A":1659279907,"created_at_utc_B":1659300604,"score_A":4,"score_B":5,"human_ref_A":"Noob here so sorry for my maybe stupid suggestion but here it goes:  Imagine a Pita bread but where the filling is already inside, a sort of \"car friendly\" burger or Durum. The idea is that you place it all inside your pita bread, bake it, and it's ready to eat. When eating could, you cut a slice as you normally do in the pita and put condiments inside, ready to walk and eat. :-)","human_ref_B":"Anything that's usually in an European style pastry, but in a mooncake.  Or inverse it and use one of the traditional mooncake filling in a tart\/pie...  Bonus point incoming as it is soon the season for mooncakes!","labels":0,"seconds_difference":20697.0,"score_ratio":1.25}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifdiad","c_root_id_B":"iieestl","created_at_utc_A":1659300604,"created_at_utc_B":1659285892,"score_A":5,"score_B":3,"human_ref_A":"Anything that's usually in an European style pastry, but in a mooncake.  Or inverse it and use one of the traditional mooncake filling in a tart\/pie...  Bonus point incoming as it is soon the season for mooncakes!","human_ref_B":"I just finished my part of the gala tea for our graduation ceremony. I\u2019m responsible for the sandwich part and it has to be savoury. As we are all trained for pastries, originally I planned to make a savoury glazed cake.  A mousse layer (cheese? Liver pate?) a layer of toasted bread\/cake (a less sweet version of a sponge? Financier? Or a toasted brioche?) with a caramelised onion or some kind of chutney\/balsamic vinegar centre, with a fruit flavour glaze. At the end I went with Heston Blumenthal\u2019s meat fruit recipe.   The other sandwich I made was a vegetarian croissant. It\u2019s nothing special, just a vegetarian laksa\/green curry bechamel sauce. I thought about making the Chinese scallion pancake into a croissant.  Not sure if this helps","labels":1,"seconds_difference":14712.0,"score_ratio":1.6666666667}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iigpfmc","c_root_id_B":"iie0s23","created_at_utc_A":1659323494,"created_at_utc_B":1659279907,"score_A":5,"score_B":4,"human_ref_A":"I made chocolate pasta in college once-learn how to make regular pasta, then swap in cocoa powder until you get the flavor you want and serve in some sort of fruit sauce. You could even make ravioli if you\u2019re ambitious enough. You could also swap some of the flour for freeze dried fruit powders or matcha.   I feel like them asking you to make up something new is a bit unrealistic since there is a lot out there and not everyone is creative enough to do this.","human_ref_B":"Noob here so sorry for my maybe stupid suggestion but here it goes:  Imagine a Pita bread but where the filling is already inside, a sort of \"car friendly\" burger or Durum. The idea is that you place it all inside your pita bread, bake it, and it's ready to eat. When eating could, you cut a slice as you normally do in the pita and put condiments inside, ready to walk and eat. :-)","labels":1,"seconds_difference":43587.0,"score_ratio":1.25}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifgm7p","c_root_id_B":"iigpfmc","created_at_utc_A":1659301929,"created_at_utc_B":1659323494,"score_A":4,"score_B":5,"human_ref_A":"You should  start by looking at pastries and desserts from other cultures and see if any of those elements might be interesting fused with your own or twisted in some sort of way.","human_ref_B":"I made chocolate pasta in college once-learn how to make regular pasta, then swap in cocoa powder until you get the flavor you want and serve in some sort of fruit sauce. You could even make ravioli if you\u2019re ambitious enough. You could also swap some of the flour for freeze dried fruit powders or matcha.   I feel like them asking you to make up something new is a bit unrealistic since there is a lot out there and not everyone is creative enough to do this.","labels":0,"seconds_difference":21565.0,"score_ratio":1.25}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iieestl","c_root_id_B":"iigpfmc","created_at_utc_A":1659285892,"created_at_utc_B":1659323494,"score_A":3,"score_B":5,"human_ref_A":"I just finished my part of the gala tea for our graduation ceremony. I\u2019m responsible for the sandwich part and it has to be savoury. As we are all trained for pastries, originally I planned to make a savoury glazed cake.  A mousse layer (cheese? Liver pate?) a layer of toasted bread\/cake (a less sweet version of a sponge? Financier? Or a toasted brioche?) with a caramelised onion or some kind of chutney\/balsamic vinegar centre, with a fruit flavour glaze. At the end I went with Heston Blumenthal\u2019s meat fruit recipe.   The other sandwich I made was a vegetarian croissant. It\u2019s nothing special, just a vegetarian laksa\/green curry bechamel sauce. I thought about making the Chinese scallion pancake into a croissant.  Not sure if this helps","human_ref_B":"I made chocolate pasta in college once-learn how to make regular pasta, then swap in cocoa powder until you get the flavor you want and serve in some sort of fruit sauce. You could even make ravioli if you\u2019re ambitious enough. You could also swap some of the flour for freeze dried fruit powders or matcha.   I feel like them asking you to make up something new is a bit unrealistic since there is a lot out there and not everyone is creative enough to do this.","labels":0,"seconds_difference":37602.0,"score_ratio":1.6666666667}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iigpfmc","c_root_id_B":"iifmx0d","created_at_utc_A":1659323494,"created_at_utc_B":1659304666,"score_A":5,"score_B":2,"human_ref_A":"I made chocolate pasta in college once-learn how to make regular pasta, then swap in cocoa powder until you get the flavor you want and serve in some sort of fruit sauce. You could even make ravioli if you\u2019re ambitious enough. You could also swap some of the flour for freeze dried fruit powders or matcha.   I feel like them asking you to make up something new is a bit unrealistic since there is a lot out there and not everyone is creative enough to do this.","human_ref_B":"Thanksgiving knish (assuming you are in the US).  Fill your puff dough with mashed potatoes, chopped turkey, and a little stuffing.  Make a cranberry compote to dip it in.","labels":1,"seconds_difference":18828.0,"score_ratio":2.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifuhv4","c_root_id_B":"iigpfmc","created_at_utc_A":1659308138,"created_at_utc_B":1659323494,"score_A":2,"score_B":5,"human_ref_A":"I\u2019m thinking a different flavor of a Pain AU Raspberry or Strawberry. Fruit or try a caramel. I\u2019d eat one of those if they were made","human_ref_B":"I made chocolate pasta in college once-learn how to make regular pasta, then swap in cocoa powder until you get the flavor you want and serve in some sort of fruit sauce. You could even make ravioli if you\u2019re ambitious enough. You could also swap some of the flour for freeze dried fruit powders or matcha.   I feel like them asking you to make up something new is a bit unrealistic since there is a lot out there and not everyone is creative enough to do this.","labels":0,"seconds_difference":15356.0,"score_ratio":2.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iigpfmc","c_root_id_B":"iig2032","created_at_utc_A":1659323494,"created_at_utc_B":1659311729,"score_A":5,"score_B":2,"human_ref_A":"I made chocolate pasta in college once-learn how to make regular pasta, then swap in cocoa powder until you get the flavor you want and serve in some sort of fruit sauce. You could even make ravioli if you\u2019re ambitious enough. You could also swap some of the flour for freeze dried fruit powders or matcha.   I feel like them asking you to make up something new is a bit unrealistic since there is a lot out there and not everyone is creative enough to do this.","human_ref_B":"A fusion with mochi perhaps?  Read a comment, maybe mochi mooncake? have to figure out how to keep the imprints of the mooncake design though! very important part of mooncakes. u can include\/write abt the imprint u chose and why, if there's a character on it that means something. etc.","labels":1,"seconds_difference":11765.0,"score_ratio":2.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iigpfmc","c_root_id_B":"iig7t49","created_at_utc_A":1659323494,"created_at_utc_B":1659314563,"score_A":5,"score_B":2,"human_ref_A":"I made chocolate pasta in college once-learn how to make regular pasta, then swap in cocoa powder until you get the flavor you want and serve in some sort of fruit sauce. You could even make ravioli if you\u2019re ambitious enough. You could also swap some of the flour for freeze dried fruit powders or matcha.   I feel like them asking you to make up something new is a bit unrealistic since there is a lot out there and not everyone is creative enough to do this.","human_ref_B":"Take something savory and find a way to make it a sweet treat you haven\u2019t seen before.  Burger, quesadilla, pretzels, sushi, nachos, calzone, spring rolls, chicken wings, salad.","labels":1,"seconds_difference":8931.0,"score_ratio":2.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iigpfmc","c_root_id_B":"iiga7u7","created_at_utc_A":1659323494,"created_at_utc_B":1659315755,"score_A":5,"score_B":2,"human_ref_A":"I made chocolate pasta in college once-learn how to make regular pasta, then swap in cocoa powder until you get the flavor you want and serve in some sort of fruit sauce. You could even make ravioli if you\u2019re ambitious enough. You could also swap some of the flour for freeze dried fruit powders or matcha.   I feel like them asking you to make up something new is a bit unrealistic since there is a lot out there and not everyone is creative enough to do this.","human_ref_B":"Mini clafoutis!","labels":1,"seconds_difference":7739.0,"score_ratio":2.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iih16wt","c_root_id_B":"iie0s23","created_at_utc_A":1659330544,"created_at_utc_B":1659279907,"score_A":5,"score_B":4,"human_ref_A":"I had a similar project when I was in culinary school. I did a play on cookies and milk, but made a loose vanilla panna cotta in shot glasses and fresh cookies.   There are a lot of good ideas here, but the common theme is a new flavor of a common dessert or something that people really wouldn\u2019t buy. The goal is to make something that\u2019s unique and people would actually eat.   As a pastry chef I took a similar approach with plated desserts. Think \u201cblueberry pie\u201d which was a round crisp cookie, blueberry compote, shaped in a round ring, and topped with a quenelle of whipped cream.   A\u00e7a\u00ed bowls are popular now. But I\u2019ve never seen this turned into a dessert. You could take a silicone dome mold and make a thin granola bowl. This might have to be a oatmeal lace cookie if you can\u2019t get the granola cookie into a thin bowl. Plate it filled with a\u00e7a\u00ed three ways. Quenelle of a\u00e7a\u00ed mousse, a\u00e7a\u00ed sorbet, and a\u00e7a\u00ed ice cream. On the plate could be freeze dried strawberry powder and caramelized banana. Simple version would be the same edible bowl, a\u00e7a\u00ed mousse, fresh fruit on top, quenelle of a\u00e7a\u00ed sorbet.    Mix of temperature, texture, and colors is key to plated desserts.","human_ref_B":"Noob here so sorry for my maybe stupid suggestion but here it goes:  Imagine a Pita bread but where the filling is already inside, a sort of \"car friendly\" burger or Durum. The idea is that you place it all inside your pita bread, bake it, and it's ready to eat. When eating could, you cut a slice as you normally do in the pita and put condiments inside, ready to walk and eat. :-)","labels":1,"seconds_difference":50637.0,"score_ratio":1.25}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifgm7p","c_root_id_B":"iih16wt","created_at_utc_A":1659301929,"created_at_utc_B":1659330544,"score_A":4,"score_B":5,"human_ref_A":"You should  start by looking at pastries and desserts from other cultures and see if any of those elements might be interesting fused with your own or twisted in some sort of way.","human_ref_B":"I had a similar project when I was in culinary school. I did a play on cookies and milk, but made a loose vanilla panna cotta in shot glasses and fresh cookies.   There are a lot of good ideas here, but the common theme is a new flavor of a common dessert or something that people really wouldn\u2019t buy. The goal is to make something that\u2019s unique and people would actually eat.   As a pastry chef I took a similar approach with plated desserts. Think \u201cblueberry pie\u201d which was a round crisp cookie, blueberry compote, shaped in a round ring, and topped with a quenelle of whipped cream.   A\u00e7a\u00ed bowls are popular now. But I\u2019ve never seen this turned into a dessert. You could take a silicone dome mold and make a thin granola bowl. This might have to be a oatmeal lace cookie if you can\u2019t get the granola cookie into a thin bowl. Plate it filled with a\u00e7a\u00ed three ways. Quenelle of a\u00e7a\u00ed mousse, a\u00e7a\u00ed sorbet, and a\u00e7a\u00ed ice cream. On the plate could be freeze dried strawberry powder and caramelized banana. Simple version would be the same edible bowl, a\u00e7a\u00ed mousse, fresh fruit on top, quenelle of a\u00e7a\u00ed sorbet.    Mix of temperature, texture, and colors is key to plated desserts.","labels":0,"seconds_difference":28615.0,"score_ratio":1.25}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iih16wt","c_root_id_B":"iieestl","created_at_utc_A":1659330544,"created_at_utc_B":1659285892,"score_A":5,"score_B":3,"human_ref_A":"I had a similar project when I was in culinary school. I did a play on cookies and milk, but made a loose vanilla panna cotta in shot glasses and fresh cookies.   There are a lot of good ideas here, but the common theme is a new flavor of a common dessert or something that people really wouldn\u2019t buy. The goal is to make something that\u2019s unique and people would actually eat.   As a pastry chef I took a similar approach with plated desserts. Think \u201cblueberry pie\u201d which was a round crisp cookie, blueberry compote, shaped in a round ring, and topped with a quenelle of whipped cream.   A\u00e7a\u00ed bowls are popular now. But I\u2019ve never seen this turned into a dessert. You could take a silicone dome mold and make a thin granola bowl. This might have to be a oatmeal lace cookie if you can\u2019t get the granola cookie into a thin bowl. Plate it filled with a\u00e7a\u00ed three ways. Quenelle of a\u00e7a\u00ed mousse, a\u00e7a\u00ed sorbet, and a\u00e7a\u00ed ice cream. On the plate could be freeze dried strawberry powder and caramelized banana. Simple version would be the same edible bowl, a\u00e7a\u00ed mousse, fresh fruit on top, quenelle of a\u00e7a\u00ed sorbet.    Mix of temperature, texture, and colors is key to plated desserts.","human_ref_B":"I just finished my part of the gala tea for our graduation ceremony. I\u2019m responsible for the sandwich part and it has to be savoury. As we are all trained for pastries, originally I planned to make a savoury glazed cake.  A mousse layer (cheese? Liver pate?) a layer of toasted bread\/cake (a less sweet version of a sponge? Financier? Or a toasted brioche?) with a caramelised onion or some kind of chutney\/balsamic vinegar centre, with a fruit flavour glaze. At the end I went with Heston Blumenthal\u2019s meat fruit recipe.   The other sandwich I made was a vegetarian croissant. It\u2019s nothing special, just a vegetarian laksa\/green curry bechamel sauce. I thought about making the Chinese scallion pancake into a croissant.  Not sure if this helps","labels":1,"seconds_difference":44652.0,"score_ratio":1.6666666667}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iih16wt","c_root_id_B":"iifmx0d","created_at_utc_A":1659330544,"created_at_utc_B":1659304666,"score_A":5,"score_B":2,"human_ref_A":"I had a similar project when I was in culinary school. I did a play on cookies and milk, but made a loose vanilla panna cotta in shot glasses and fresh cookies.   There are a lot of good ideas here, but the common theme is a new flavor of a common dessert or something that people really wouldn\u2019t buy. The goal is to make something that\u2019s unique and people would actually eat.   As a pastry chef I took a similar approach with plated desserts. Think \u201cblueberry pie\u201d which was a round crisp cookie, blueberry compote, shaped in a round ring, and topped with a quenelle of whipped cream.   A\u00e7a\u00ed bowls are popular now. But I\u2019ve never seen this turned into a dessert. You could take a silicone dome mold and make a thin granola bowl. This might have to be a oatmeal lace cookie if you can\u2019t get the granola cookie into a thin bowl. Plate it filled with a\u00e7a\u00ed three ways. Quenelle of a\u00e7a\u00ed mousse, a\u00e7a\u00ed sorbet, and a\u00e7a\u00ed ice cream. On the plate could be freeze dried strawberry powder and caramelized banana. Simple version would be the same edible bowl, a\u00e7a\u00ed mousse, fresh fruit on top, quenelle of a\u00e7a\u00ed sorbet.    Mix of temperature, texture, and colors is key to plated desserts.","human_ref_B":"Thanksgiving knish (assuming you are in the US).  Fill your puff dough with mashed potatoes, chopped turkey, and a little stuffing.  Make a cranberry compote to dip it in.","labels":1,"seconds_difference":25878.0,"score_ratio":2.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifuhv4","c_root_id_B":"iih16wt","created_at_utc_A":1659308138,"created_at_utc_B":1659330544,"score_A":2,"score_B":5,"human_ref_A":"I\u2019m thinking a different flavor of a Pain AU Raspberry or Strawberry. Fruit or try a caramel. I\u2019d eat one of those if they were made","human_ref_B":"I had a similar project when I was in culinary school. I did a play on cookies and milk, but made a loose vanilla panna cotta in shot glasses and fresh cookies.   There are a lot of good ideas here, but the common theme is a new flavor of a common dessert or something that people really wouldn\u2019t buy. The goal is to make something that\u2019s unique and people would actually eat.   As a pastry chef I took a similar approach with plated desserts. Think \u201cblueberry pie\u201d which was a round crisp cookie, blueberry compote, shaped in a round ring, and topped with a quenelle of whipped cream.   A\u00e7a\u00ed bowls are popular now. But I\u2019ve never seen this turned into a dessert. You could take a silicone dome mold and make a thin granola bowl. This might have to be a oatmeal lace cookie if you can\u2019t get the granola cookie into a thin bowl. Plate it filled with a\u00e7a\u00ed three ways. Quenelle of a\u00e7a\u00ed mousse, a\u00e7a\u00ed sorbet, and a\u00e7a\u00ed ice cream. On the plate could be freeze dried strawberry powder and caramelized banana. Simple version would be the same edible bowl, a\u00e7a\u00ed mousse, fresh fruit on top, quenelle of a\u00e7a\u00ed sorbet.    Mix of temperature, texture, and colors is key to plated desserts.","labels":0,"seconds_difference":22406.0,"score_ratio":2.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iih16wt","c_root_id_B":"iig2032","created_at_utc_A":1659330544,"created_at_utc_B":1659311729,"score_A":5,"score_B":2,"human_ref_A":"I had a similar project when I was in culinary school. I did a play on cookies and milk, but made a loose vanilla panna cotta in shot glasses and fresh cookies.   There are a lot of good ideas here, but the common theme is a new flavor of a common dessert or something that people really wouldn\u2019t buy. The goal is to make something that\u2019s unique and people would actually eat.   As a pastry chef I took a similar approach with plated desserts. Think \u201cblueberry pie\u201d which was a round crisp cookie, blueberry compote, shaped in a round ring, and topped with a quenelle of whipped cream.   A\u00e7a\u00ed bowls are popular now. But I\u2019ve never seen this turned into a dessert. You could take a silicone dome mold and make a thin granola bowl. This might have to be a oatmeal lace cookie if you can\u2019t get the granola cookie into a thin bowl. Plate it filled with a\u00e7a\u00ed three ways. Quenelle of a\u00e7a\u00ed mousse, a\u00e7a\u00ed sorbet, and a\u00e7a\u00ed ice cream. On the plate could be freeze dried strawberry powder and caramelized banana. Simple version would be the same edible bowl, a\u00e7a\u00ed mousse, fresh fruit on top, quenelle of a\u00e7a\u00ed sorbet.    Mix of temperature, texture, and colors is key to plated desserts.","human_ref_B":"A fusion with mochi perhaps?  Read a comment, maybe mochi mooncake? have to figure out how to keep the imprints of the mooncake design though! very important part of mooncakes. u can include\/write abt the imprint u chose and why, if there's a character on it that means something. etc.","labels":1,"seconds_difference":18815.0,"score_ratio":2.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iih16wt","c_root_id_B":"iig7t49","created_at_utc_A":1659330544,"created_at_utc_B":1659314563,"score_A":5,"score_B":2,"human_ref_A":"I had a similar project when I was in culinary school. I did a play on cookies and milk, but made a loose vanilla panna cotta in shot glasses and fresh cookies.   There are a lot of good ideas here, but the common theme is a new flavor of a common dessert or something that people really wouldn\u2019t buy. The goal is to make something that\u2019s unique and people would actually eat.   As a pastry chef I took a similar approach with plated desserts. Think \u201cblueberry pie\u201d which was a round crisp cookie, blueberry compote, shaped in a round ring, and topped with a quenelle of whipped cream.   A\u00e7a\u00ed bowls are popular now. But I\u2019ve never seen this turned into a dessert. You could take a silicone dome mold and make a thin granola bowl. This might have to be a oatmeal lace cookie if you can\u2019t get the granola cookie into a thin bowl. Plate it filled with a\u00e7a\u00ed three ways. Quenelle of a\u00e7a\u00ed mousse, a\u00e7a\u00ed sorbet, and a\u00e7a\u00ed ice cream. On the plate could be freeze dried strawberry powder and caramelized banana. Simple version would be the same edible bowl, a\u00e7a\u00ed mousse, fresh fruit on top, quenelle of a\u00e7a\u00ed sorbet.    Mix of temperature, texture, and colors is key to plated desserts.","human_ref_B":"Take something savory and find a way to make it a sweet treat you haven\u2019t seen before.  Burger, quesadilla, pretzels, sushi, nachos, calzone, spring rolls, chicken wings, salad.","labels":1,"seconds_difference":15981.0,"score_ratio":2.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iiga7u7","c_root_id_B":"iih16wt","created_at_utc_A":1659315755,"created_at_utc_B":1659330544,"score_A":2,"score_B":5,"human_ref_A":"Mini clafoutis!","human_ref_B":"I had a similar project when I was in culinary school. I did a play on cookies and milk, but made a loose vanilla panna cotta in shot glasses and fresh cookies.   There are a lot of good ideas here, but the common theme is a new flavor of a common dessert or something that people really wouldn\u2019t buy. The goal is to make something that\u2019s unique and people would actually eat.   As a pastry chef I took a similar approach with plated desserts. Think \u201cblueberry pie\u201d which was a round crisp cookie, blueberry compote, shaped in a round ring, and topped with a quenelle of whipped cream.   A\u00e7a\u00ed bowls are popular now. But I\u2019ve never seen this turned into a dessert. You could take a silicone dome mold and make a thin granola bowl. This might have to be a oatmeal lace cookie if you can\u2019t get the granola cookie into a thin bowl. Plate it filled with a\u00e7a\u00ed three ways. Quenelle of a\u00e7a\u00ed mousse, a\u00e7a\u00ed sorbet, and a\u00e7a\u00ed ice cream. On the plate could be freeze dried strawberry powder and caramelized banana. Simple version would be the same edible bowl, a\u00e7a\u00ed mousse, fresh fruit on top, quenelle of a\u00e7a\u00ed sorbet.    Mix of temperature, texture, and colors is key to plated desserts.","labels":0,"seconds_difference":14789.0,"score_ratio":2.5}
+{"post_id":"wcpjva","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Need help with a school assignment where we need to make a new bakery product within a month , and i am completely blank We have make a new product that doesn't exist in the market, it can a fusion or a completely new product, bakery is not my strong suit so need some suggestions","c_root_id_A":"iifgm7p","c_root_id_B":"iieestl","created_at_utc_A":1659301929,"created_at_utc_B":1659285892,"score_A":4,"score_B":3,"human_ref_A":"You should  start by looking at pastries and desserts from other cultures and see if any of those elements might be interesting fused with your own or twisted in some sort of way.","human_ref_B":"I just finished my part of the gala tea for our graduation ceremony. I\u2019m responsible for the sandwich part and it has to be savoury. As we are all trained for pastries, originally I planned to make a savoury glazed cake.  A mousse layer (cheese? Liver pate?) a layer of toasted bread\/cake (a less sweet version of a sponge? Financier? Or a toasted brioche?) with a caramelised onion or some kind of chutney\/balsamic vinegar centre, with a fruit flavour glaze. At the end I went with Heston Blumenthal\u2019s meat fruit recipe.   The other sandwich I made was a vegetarian croissant. It\u2019s nothing special, just a vegetarian laksa\/green curry bechamel sauce. I thought about making the Chinese scallion pancake into a croissant.  Not sure if this helps","labels":1,"seconds_difference":16037.0,"score_ratio":1.3333333333}
+{"post_id":"e9kyrr","domain":"askbaking_validation","upvote_ratio":0.93,"history":"I want to make a couple of cakes for my family to share during Christmas dinner. Can I bake them the day before? If so, do I store the cakes in the fridge, or can I leave them covered on the counter until ready to slice? I want to make a couple of cakes I saw on the Emma's Goodies Youtube channel.   I was thinking the rich and moist chocolate cake and also the red velvet cake. Can I make these the day before dinner, or are they better fresh? If I can bake them ahead of time, should I store them in the refrigerator, or do I leave them covered on the counter until ready to slice?   Here are links to the cakes I want to make:  https:\/\/www.youtube.com\/watch?v=ncI7yjjiiu8  https:\/\/www.youtube.com\/watch?v=SkHjVfPAn1I","c_root_id_A":"fajv7fo","c_root_id_B":"fajk7xr","created_at_utc_A":1576155353,"created_at_utc_B":1576141984,"score_A":11,"score_B":10,"human_ref_A":"I always make my baked goods the days leading up to the holiday. Cakes are usually made the day before always. I have never had one be stale the next day. I generally don't refrigerate my cakes unless the icing requires it.","human_ref_B":"Make them day before and keep in fridge. Take out half hour before slicing and serving.","labels":1,"seconds_difference":13369.0,"score_ratio":1.1}
+{"post_id":"zv5sk3","domain":"askbaking_validation","upvote_ratio":0.87,"history":"Cream cheese frosting split? Hi everyone! Hoping I can get some advice here. I made a cream cheese frosting for some cinnamon rolls. The recipe included cream cheese, butter, milk, icing sugar and rooibos chai tea. I added more milk than the recipe asked, in hopes to make  it a bit more runny. But after much stirring it looked like there were little white lumps and it was far more watery than it initially looked with the milk I added.   I'm not sure if I over stirred? Or if something happened with the way the milk and cream cheese reacted with one another? Any help would be great, would just like to know where I went wrong for future.","c_root_id_A":"j1na84p","c_root_id_B":"j1nepr3","created_at_utc_A":1672000353,"created_at_utc_B":1672002433,"score_A":24,"score_B":47,"human_ref_A":"Small white lumps sounds to me like they're probably just little lumps of confectioners sugar. Sometimes if conf. sugar is a little old\/has been in an open bag for a while or isn't sifted some tiny clumps will remain. It may not look as pretty but should still taste yummy!  Edited to add: it could also be tiny lumps of cream cheese if it was still a little cold\/firm at all.","human_ref_B":"Clumps are probably because your ingredients were not at room temperature","labels":0,"seconds_difference":2080.0,"score_ratio":1.9583333333}
+{"post_id":"zv5sk3","domain":"askbaking_validation","upvote_ratio":0.87,"history":"Cream cheese frosting split? Hi everyone! Hoping I can get some advice here. I made a cream cheese frosting for some cinnamon rolls. The recipe included cream cheese, butter, milk, icing sugar and rooibos chai tea. I added more milk than the recipe asked, in hopes to make  it a bit more runny. But after much stirring it looked like there were little white lumps and it was far more watery than it initially looked with the milk I added.   I'm not sure if I over stirred? Or if something happened with the way the milk and cream cheese reacted with one another? Any help would be great, would just like to know where I went wrong for future.","c_root_id_A":"j1nit24","c_root_id_B":"j1o4qlj","created_at_utc_A":1672004420,"created_at_utc_B":1672015393,"score_A":4,"score_B":13,"human_ref_A":"I think what happened is the frosting broke and you have little clumps of the fats (butter and cream cheese) floating in the water from the milk and tea.    This can happen if any part of it is cooler in temp.  It encourages the fats to solidify.  So cold milk would have done it.  It\u2019s one reason they specify that everything must be room temp.  In fact if you\u2019re in a very chilly room I might warm the beaters or bowl a tiny bit.    It can also happen if you don\u2019t add the liquid really, really slowly.  It won\u2019t blend and then once again you have little more solid islands of stuff.    Try straining your frosting.  Rewhipping the solids and then taking the strained out liquid and adding it a tiny bit at a time.  You may not want to add all of it but you might wind up with something you can use.","human_ref_B":"If the cream cheese was softened but the milk was cold, it can cause lumps from rechilling the cream cheese. Damn near impossible to fix, in my experience. MAYBE gently warming the whole thing in the microwave a few seconds at a time?","labels":0,"seconds_difference":10973.0,"score_ratio":3.25}
+{"post_id":"zv5sk3","domain":"askbaking_validation","upvote_ratio":0.87,"history":"Cream cheese frosting split? Hi everyone! Hoping I can get some advice here. I made a cream cheese frosting for some cinnamon rolls. The recipe included cream cheese, butter, milk, icing sugar and rooibos chai tea. I added more milk than the recipe asked, in hopes to make  it a bit more runny. But after much stirring it looked like there were little white lumps and it was far more watery than it initially looked with the milk I added.   I'm not sure if I over stirred? Or if something happened with the way the milk and cream cheese reacted with one another? Any help would be great, would just like to know where I went wrong for future.","c_root_id_A":"j1o8vxn","c_root_id_B":"j1o5as0","created_at_utc_A":1672017630,"created_at_utc_B":1672015689,"score_A":13,"score_B":5,"human_ref_A":"professional baker here! separated cream cheese frosting looks like this. if this is what happened, it\u2019s because of temperature. I use a whip attachment and mix the frosting on medium while heating the side of the bowl with a br\u00fbl\u00e9e torch. I just kinda wave it around the sides of the bowl for a few minutes or until it warms up, increasing the speed as it warms. Usually that re-emulsifies it, and it comes out smooth.","human_ref_B":"It's the cream cheese. It needs to be completely room temperature AND all of your ingredients need to be room temp too, otherwise bits of it don't meld. Use an immersion blender or electric whisk to get it mixed properly.","labels":1,"seconds_difference":1941.0,"score_ratio":2.6}
+{"post_id":"zv5sk3","domain":"askbaking_validation","upvote_ratio":0.87,"history":"Cream cheese frosting split? Hi everyone! Hoping I can get some advice here. I made a cream cheese frosting for some cinnamon rolls. The recipe included cream cheese, butter, milk, icing sugar and rooibos chai tea. I added more milk than the recipe asked, in hopes to make  it a bit more runny. But after much stirring it looked like there were little white lumps and it was far more watery than it initially looked with the milk I added.   I'm not sure if I over stirred? Or if something happened with the way the milk and cream cheese reacted with one another? Any help would be great, would just like to know where I went wrong for future.","c_root_id_A":"j1nit24","c_root_id_B":"j1o8vxn","created_at_utc_A":1672004420,"created_at_utc_B":1672017630,"score_A":4,"score_B":13,"human_ref_A":"I think what happened is the frosting broke and you have little clumps of the fats (butter and cream cheese) floating in the water from the milk and tea.    This can happen if any part of it is cooler in temp.  It encourages the fats to solidify.  So cold milk would have done it.  It\u2019s one reason they specify that everything must be room temp.  In fact if you\u2019re in a very chilly room I might warm the beaters or bowl a tiny bit.    It can also happen if you don\u2019t add the liquid really, really slowly.  It won\u2019t blend and then once again you have little more solid islands of stuff.    Try straining your frosting.  Rewhipping the solids and then taking the strained out liquid and adding it a tiny bit at a time.  You may not want to add all of it but you might wind up with something you can use.","human_ref_B":"professional baker here! separated cream cheese frosting looks like this. if this is what happened, it\u2019s because of temperature. I use a whip attachment and mix the frosting on medium while heating the side of the bowl with a br\u00fbl\u00e9e torch. I just kinda wave it around the sides of the bowl for a few minutes or until it warms up, increasing the speed as it warms. Usually that re-emulsifies it, and it comes out smooth.","labels":0,"seconds_difference":13210.0,"score_ratio":3.25}
+{"post_id":"zv5sk3","domain":"askbaking_validation","upvote_ratio":0.87,"history":"Cream cheese frosting split? Hi everyone! Hoping I can get some advice here. I made a cream cheese frosting for some cinnamon rolls. The recipe included cream cheese, butter, milk, icing sugar and rooibos chai tea. I added more milk than the recipe asked, in hopes to make  it a bit more runny. But after much stirring it looked like there were little white lumps and it was far more watery than it initially looked with the milk I added.   I'm not sure if I over stirred? Or if something happened with the way the milk and cream cheese reacted with one another? Any help would be great, would just like to know where I went wrong for future.","c_root_id_A":"j1nit24","c_root_id_B":"j1o5as0","created_at_utc_A":1672004420,"created_at_utc_B":1672015689,"score_A":4,"score_B":5,"human_ref_A":"I think what happened is the frosting broke and you have little clumps of the fats (butter and cream cheese) floating in the water from the milk and tea.    This can happen if any part of it is cooler in temp.  It encourages the fats to solidify.  So cold milk would have done it.  It\u2019s one reason they specify that everything must be room temp.  In fact if you\u2019re in a very chilly room I might warm the beaters or bowl a tiny bit.    It can also happen if you don\u2019t add the liquid really, really slowly.  It won\u2019t blend and then once again you have little more solid islands of stuff.    Try straining your frosting.  Rewhipping the solids and then taking the strained out liquid and adding it a tiny bit at a time.  You may not want to add all of it but you might wind up with something you can use.","human_ref_B":"It's the cream cheese. It needs to be completely room temperature AND all of your ingredients need to be room temp too, otherwise bits of it don't meld. Use an immersion blender or electric whisk to get it mixed properly.","labels":0,"seconds_difference":11269.0,"score_ratio":1.25}
+{"post_id":"x4jlqh","domain":"askbaking_validation","upvote_ratio":0.9,"history":"How to address home baking business issues on instagram? I\u2019m a home based baker. Almost 90% of my sales are made through Instagram and word of mouth. I\u2019ve been working since the last 3 years and I\u2019m grateful for this job. Recently I\u2019ve noticed that people don\u2019t take insta home-based entrepreneurs seriously, meaning they don\u2019t follow any rules that I\u2019ve put up on my page (eg: no last minute orders, contact only during work hours etc) Most of these people are either relatives or friends and a few random insta clients. I don\u2019t know how to address these issues without being rude. They also ask for extra discount which has become bothersome to me bcz ingredients cost a lot then there\u2019s packaging and extra customisation.  I want to put on a note on my Instagram page but dunno how to go about it.","c_root_id_A":"imvqrpt","c_root_id_B":"imvunrm","created_at_utc_A":1662173635,"created_at_utc_B":1662175737,"score_A":5,"score_B":36,"human_ref_A":"When someone asks about an order you could have a list \/ terms that they agree to for discounts and pickup issues. Send a pdf or just type out the list and have them type that they agree to them in writing.","human_ref_B":"Make sure you enforce your rules. Say no if it's a last minute order and tell them what your delivery times are. Do not respond to after-hours emails. They are treating you like a friend, not a professional. Act like a professional and respond to them as one.","labels":0,"seconds_difference":2102.0,"score_ratio":7.2}
+{"post_id":"x4jlqh","domain":"askbaking_validation","upvote_ratio":0.9,"history":"How to address home baking business issues on instagram? I\u2019m a home based baker. Almost 90% of my sales are made through Instagram and word of mouth. I\u2019ve been working since the last 3 years and I\u2019m grateful for this job. Recently I\u2019ve noticed that people don\u2019t take insta home-based entrepreneurs seriously, meaning they don\u2019t follow any rules that I\u2019ve put up on my page (eg: no last minute orders, contact only during work hours etc) Most of these people are either relatives or friends and a few random insta clients. I don\u2019t know how to address these issues without being rude. They also ask for extra discount which has become bothersome to me bcz ingredients cost a lot then there\u2019s packaging and extra customisation.  I want to put on a note on my Instagram page but dunno how to go about it.","c_root_id_A":"imvqrpt","c_root_id_B":"imw8g6u","created_at_utc_A":1662173635,"created_at_utc_B":1662184431,"score_A":5,"score_B":24,"human_ref_A":"When someone asks about an order you could have a list \/ terms that they agree to for discounts and pickup issues. Send a pdf or just type out the list and have them type that they agree to them in writing.","human_ref_B":"I sell for my home bakery through a website and I have my guidelines written out clearly in multiple places. I mention that I can occasionally take orders for an earlier timeline but they need to get in touch with me first via my contact page. It might help to start taking orders in a more consolidated way than messages. Even making an order form through Google Forms and linking it in your Instagram bio could be a good way to streamline the process and outline your rules and expectations so they\u2019re clearly visible in the same spot people place orders.  (Also with an order request form, people can contact you anytime and you can just respond to their orders at your leisure. You can even include a turnaround time on your form. Mine is 48 hours.)  It can be rough setting boundaries and felt super unintuitive for me at first but I\u2019ve found that if I outline them clearly anywhere someone purchases or interacts with my baked goods, they\u2019re super respectful 95% of the time. If they aren\u2019t, they aren\u2019t someone I want to do business with.  Also\u2014never ever discount! Your bakes are worth the price. Set what gives you a profit. If they won\u2019t pay it, they\u2019re not your target market. No business will please everyone. You have no obligation to say yes to anything that crosses your boundaries.","labels":0,"seconds_difference":10796.0,"score_ratio":4.8}
+{"post_id":"x4jlqh","domain":"askbaking_validation","upvote_ratio":0.9,"history":"How to address home baking business issues on instagram? I\u2019m a home based baker. Almost 90% of my sales are made through Instagram and word of mouth. I\u2019ve been working since the last 3 years and I\u2019m grateful for this job. Recently I\u2019ve noticed that people don\u2019t take insta home-based entrepreneurs seriously, meaning they don\u2019t follow any rules that I\u2019ve put up on my page (eg: no last minute orders, contact only during work hours etc) Most of these people are either relatives or friends and a few random insta clients. I don\u2019t know how to address these issues without being rude. They also ask for extra discount which has become bothersome to me bcz ingredients cost a lot then there\u2019s packaging and extra customisation.  I want to put on a note on my Instagram page but dunno how to go about it.","c_root_id_A":"imwqkbj","c_root_id_B":"imwntix","created_at_utc_A":1662199356,"created_at_utc_B":1662197001,"score_A":13,"score_B":10,"human_ref_A":"Fellow home bakery here.   What do you mean by contacting during work hours? Do you give out your cell phone number?! That was your first mistake. Otherwise, people can send a message when they send a message and you answer when it's your business hours. They can wait.  For discounts, you need to learn the word no. The price is the price. I occasionally offer a free item to my regulars or slight discounted items if I made too much, but otherwise I have a clearly stated menu with prices and I follow it.   For last minute orders, you need to learn the word no. I will take something if I have the mental space and physical time to do it but otherwise I offer them a different day for delivery. I'm currently working on Labor Day weekend orders and had quite a few people try to ask me for stuff after I said multiple times I'm sold out... And they scheduled for this week and next weekend instead. If they really want it, they will wait. And if someone is using you for a last minute party or whatever because they forgot to order something, their emergency isn't your problem.  And, if you do take a last minute order, you CHARGE them for it. No freebies, and they may need to pay an extra fee for you rushing it for them.  I know a lot of these people are \"friends\" but friends and business are separate. I'm still trying to learn that and I'm not always good at it but stop letting people take advantage of you.   You've gotta stand up for yourself. This is your business to run how you need.","human_ref_B":"If you've got a business account you can add an auto reply, similar to what FB Messenger has. When the message the account they will get an automatic response until you reply personally. The auto reply you can have all your rules\/selling etiquette, operating hours\/ times you respond, instruction for inspo or clear detail & definitely include a small part about the rise of costs for ingredients (Pinterest would be good for a nice wordplay piece).   If your account is used as a personal\/ business I highly recommend making a business account, especially after the 3 year mark. If they're still messaging your personal account respond with a simple \"This is my personal account,  please forward baking related enquiries to my Business account, where they'll be left with the prompted message till you reply.   If they're still harping on about discount or sending messages at inappropriate times. Simply inform them that you appreciated them as a customer but you can't afford to price as they feel like. Your obviously doing quality work so freeing up time for more willing customers.  But set up an auto reply!","labels":1,"seconds_difference":2355.0,"score_ratio":1.3}
+{"post_id":"x4jlqh","domain":"askbaking_validation","upvote_ratio":0.9,"history":"How to address home baking business issues on instagram? I\u2019m a home based baker. Almost 90% of my sales are made through Instagram and word of mouth. I\u2019ve been working since the last 3 years and I\u2019m grateful for this job. Recently I\u2019ve noticed that people don\u2019t take insta home-based entrepreneurs seriously, meaning they don\u2019t follow any rules that I\u2019ve put up on my page (eg: no last minute orders, contact only during work hours etc) Most of these people are either relatives or friends and a few random insta clients. I don\u2019t know how to address these issues without being rude. They also ask for extra discount which has become bothersome to me bcz ingredients cost a lot then there\u2019s packaging and extra customisation.  I want to put on a note on my Instagram page but dunno how to go about it.","c_root_id_A":"imwqkbj","c_root_id_B":"imwovqu","created_at_utc_A":1662199356,"created_at_utc_B":1662197920,"score_A":13,"score_B":5,"human_ref_A":"Fellow home bakery here.   What do you mean by contacting during work hours? Do you give out your cell phone number?! That was your first mistake. Otherwise, people can send a message when they send a message and you answer when it's your business hours. They can wait.  For discounts, you need to learn the word no. The price is the price. I occasionally offer a free item to my regulars or slight discounted items if I made too much, but otherwise I have a clearly stated menu with prices and I follow it.   For last minute orders, you need to learn the word no. I will take something if I have the mental space and physical time to do it but otherwise I offer them a different day for delivery. I'm currently working on Labor Day weekend orders and had quite a few people try to ask me for stuff after I said multiple times I'm sold out... And they scheduled for this week and next weekend instead. If they really want it, they will wait. And if someone is using you for a last minute party or whatever because they forgot to order something, their emergency isn't your problem.  And, if you do take a last minute order, you CHARGE them for it. No freebies, and they may need to pay an extra fee for you rushing it for them.  I know a lot of these people are \"friends\" but friends and business are separate. I'm still trying to learn that and I'm not always good at it but stop letting people take advantage of you.   You've gotta stand up for yourself. This is your business to run how you need.","human_ref_B":"Never discount, never apologise for not having the time to do something and remember if they do not value your time and skills then you don't need them as a customer.","labels":1,"seconds_difference":1436.0,"score_ratio":2.6}
+{"post_id":"x4jlqh","domain":"askbaking_validation","upvote_ratio":0.9,"history":"How to address home baking business issues on instagram? I\u2019m a home based baker. Almost 90% of my sales are made through Instagram and word of mouth. I\u2019ve been working since the last 3 years and I\u2019m grateful for this job. Recently I\u2019ve noticed that people don\u2019t take insta home-based entrepreneurs seriously, meaning they don\u2019t follow any rules that I\u2019ve put up on my page (eg: no last minute orders, contact only during work hours etc) Most of these people are either relatives or friends and a few random insta clients. I don\u2019t know how to address these issues without being rude. They also ask for extra discount which has become bothersome to me bcz ingredients cost a lot then there\u2019s packaging and extra customisation.  I want to put on a note on my Instagram page but dunno how to go about it.","c_root_id_A":"imvqrpt","c_root_id_B":"imwqkbj","created_at_utc_A":1662173635,"created_at_utc_B":1662199356,"score_A":5,"score_B":13,"human_ref_A":"When someone asks about an order you could have a list \/ terms that they agree to for discounts and pickup issues. Send a pdf or just type out the list and have them type that they agree to them in writing.","human_ref_B":"Fellow home bakery here.   What do you mean by contacting during work hours? Do you give out your cell phone number?! That was your first mistake. Otherwise, people can send a message when they send a message and you answer when it's your business hours. They can wait.  For discounts, you need to learn the word no. The price is the price. I occasionally offer a free item to my regulars or slight discounted items if I made too much, but otherwise I have a clearly stated menu with prices and I follow it.   For last minute orders, you need to learn the word no. I will take something if I have the mental space and physical time to do it but otherwise I offer them a different day for delivery. I'm currently working on Labor Day weekend orders and had quite a few people try to ask me for stuff after I said multiple times I'm sold out... And they scheduled for this week and next weekend instead. If they really want it, they will wait. And if someone is using you for a last minute party or whatever because they forgot to order something, their emergency isn't your problem.  And, if you do take a last minute order, you CHARGE them for it. No freebies, and they may need to pay an extra fee for you rushing it for them.  I know a lot of these people are \"friends\" but friends and business are separate. I'm still trying to learn that and I'm not always good at it but stop letting people take advantage of you.   You've gotta stand up for yourself. This is your business to run how you need.","labels":0,"seconds_difference":25721.0,"score_ratio":2.6}
+{"post_id":"x4jlqh","domain":"askbaking_validation","upvote_ratio":0.9,"history":"How to address home baking business issues on instagram? I\u2019m a home based baker. Almost 90% of my sales are made through Instagram and word of mouth. I\u2019ve been working since the last 3 years and I\u2019m grateful for this job. Recently I\u2019ve noticed that people don\u2019t take insta home-based entrepreneurs seriously, meaning they don\u2019t follow any rules that I\u2019ve put up on my page (eg: no last minute orders, contact only during work hours etc) Most of these people are either relatives or friends and a few random insta clients. I don\u2019t know how to address these issues without being rude. They also ask for extra discount which has become bothersome to me bcz ingredients cost a lot then there\u2019s packaging and extra customisation.  I want to put on a note on my Instagram page but dunno how to go about it.","c_root_id_A":"imwntix","c_root_id_B":"imvqrpt","created_at_utc_A":1662197001,"created_at_utc_B":1662173635,"score_A":10,"score_B":5,"human_ref_A":"If you've got a business account you can add an auto reply, similar to what FB Messenger has. When the message the account they will get an automatic response until you reply personally. The auto reply you can have all your rules\/selling etiquette, operating hours\/ times you respond, instruction for inspo or clear detail & definitely include a small part about the rise of costs for ingredients (Pinterest would be good for a nice wordplay piece).   If your account is used as a personal\/ business I highly recommend making a business account, especially after the 3 year mark. If they're still messaging your personal account respond with a simple \"This is my personal account,  please forward baking related enquiries to my Business account, where they'll be left with the prompted message till you reply.   If they're still harping on about discount or sending messages at inappropriate times. Simply inform them that you appreciated them as a customer but you can't afford to price as they feel like. Your obviously doing quality work so freeing up time for more willing customers.  But set up an auto reply!","human_ref_B":"When someone asks about an order you could have a list \/ terms that they agree to for discounts and pickup issues. Send a pdf or just type out the list and have them type that they agree to them in writing.","labels":1,"seconds_difference":23366.0,"score_ratio":2.0}
+{"post_id":"x4jlqh","domain":"askbaking_validation","upvote_ratio":0.9,"history":"How to address home baking business issues on instagram? I\u2019m a home based baker. Almost 90% of my sales are made through Instagram and word of mouth. I\u2019ve been working since the last 3 years and I\u2019m grateful for this job. Recently I\u2019ve noticed that people don\u2019t take insta home-based entrepreneurs seriously, meaning they don\u2019t follow any rules that I\u2019ve put up on my page (eg: no last minute orders, contact only during work hours etc) Most of these people are either relatives or friends and a few random insta clients. I don\u2019t know how to address these issues without being rude. They also ask for extra discount which has become bothersome to me bcz ingredients cost a lot then there\u2019s packaging and extra customisation.  I want to put on a note on my Instagram page but dunno how to go about it.","c_root_id_A":"imx5bml","c_root_id_B":"imxwnso","created_at_utc_A":1662209408,"created_at_utc_B":1662221573,"score_A":2,"score_B":3,"human_ref_A":"If it makes you feel any better, I bake at a grocery store with a 24 hour notice for special orders and I get *daily* phone calls with requests for same day orders. It's not you, people will ask for the moon and you just need to learn to say no.","human_ref_B":"I'd also add (as someone who deals with custom orders but in a different industry) that it's about training people by hammering home those boundaries and policies. A potential customer doesn't HAVE to get it from you \u2014 if they don't like your prices or your timelines they can buy it from somewhere else. Don't let them make \\*their\\* lack of foresight \\*your\\* problem.   That, and try writing your default answer to the most commonly asked (and irksome) questions. That way you always have a response ready and don't have to have the conversation all over again or waste your own time.","labels":0,"seconds_difference":12165.0,"score_ratio":1.5}
+{"post_id":"whzdz7","domain":"askbaking_validation","upvote_ratio":0.95,"history":"How do I stop my filling from running to the bottom of the pan? I made cinnamon rolls for the second time today and the brown sugar\/cinnamon filling keeps melting to the bottom of my pan. The same thing happened to me the first time and I\u2019m not sure how to fix it. Any advice?","c_root_id_A":"ij9mlh6","c_root_id_B":"ij990vd","created_at_utc_A":1659841977,"created_at_utc_B":1659835138,"score_A":7,"score_B":4,"human_ref_A":"I would cut the butter down to 1\/3 cup. I\u2019ve had issues where I wanted to add extra filling to my cinnamon rolls and I used 1\/2 cup vs 1\/3 cup and a lot of filling oozed out during baking","human_ref_B":"Are they just cinnamon buns, or do you have a caramel or other sauce in the bottom of the pan?  (Sometimes I put homemade apple pie filling in the bottom of pan, and flip over, as suggested above.)","labels":1,"seconds_difference":6839.0,"score_ratio":1.75}
+{"post_id":"n0hi8d","domain":"askbaking_validation","upvote_ratio":0.94,"history":"How long can you leave nut-meringue batters before baking? For nut-meringue cake batters like dacquoise, succ\u00e8s, etc., how much time do you have before you need to put the finished batter in the oven? I only ever bake on tray at a time in my oven as otherwise it wouldn't heat properly.   If I have more than one sheet pan's worth of batter (or say I'm piping spirals and they don't fit all on one sheet pan), is it okay to fill the additional pans (or pipe the additional spirals) and just leave them at room temp until the first sheet is done baking? Or would the meringue deflate by then, and it would be better to make a second batch instead? It would be absolutely more convenient to just make a single batch though, as egg whites especially don't whip as well in my stand mixer in smaller quantities.   I know that macarons, which are very similar to dacquoise\/succ\u00e8s batters, can be left to dry out for a while before baking, so I'm wondering if leaving those batters outside too for a prolonged period wouldn't negatively affect their baking.","c_root_id_A":"gw6v4us","c_root_id_B":"gw6lgcv","created_at_utc_A":1619628236,"created_at_utc_B":1619624270,"score_A":9,"score_B":8,"human_ref_A":"It depends on how strong your meringue is. I was taught to give it the least amount of time to deflate, but since (as someone else said) they don't take long to bake its up to you. If you're only making like 2 or 3 trays it should be fine but if you're making like 5+ trays make batches","human_ref_B":"I usually leave the rest of the batter in the bowl, and pipe it once the layer in the oven comes out. I\u2019ve never had issues with the batter deflating, since the layers usually don\u2019t take that long to bake. I don\u2019t think you\u2019ll have any issues, considering I do this all the time, and my final products haven\u2019t had any issues. You don\u2019t need to make small batches over and over again.","labels":1,"seconds_difference":3966.0,"score_ratio":1.125}
+{"post_id":"o7i5in","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Pro bakers, what would you ask to a potential apprentice? Hello everyone!  I'm sorry if this is not the right place to ask, but I'm planning to prepare a baking diploma at the start of september. For this, I need to find a professional who will accept me as their apprentice.  Somehow, I managed to get an interview in a two Michelin stars restaurant, and I have to show up to the restaurant next week for a \"test\" (don't really know how to translate this in English, basically I'll be working with their baker for half a day to show my abilities).  I have no background in bakery (they know that) as I studied for a master's degree and ended up not liking the jobs I was getting, this is why I decided to switch professions.  So I have no idea what tasks they might ask me to do, and I was wondering if anyone had an experience they could share, or even pro bakers who could tell me what they ask to their apprentice?  Thanks!  PS : I live in France if that matters","c_root_id_A":"h2zrkim","c_root_id_B":"h2zc3ie","created_at_utc_A":1624627786,"created_at_utc_B":1624617418,"score_A":12,"score_B":6,"human_ref_A":"1. Know your basics before going in. Sponge variation (genoise, joconde, chiffon, dacquoise). Know your cream variation (chiboust, mousseline, buttercream variants, diplomat, creme pat, anglaise, cremeux).  2. Show willingness to learn by asking questions. Don\u2019t ask basic knowledge or common sense as that will give bad impressions. Its okay to ask where they keep their stuff, but note it. Its annoying to answer the same questions 3. MIS EN PLACE! Dont be over the place. 4. Clean. As. You. Go. A cluttered station is a cluttered mind 5. Know your basic steps of bread making (weigh, mix, knead, bulk ferment, de-gas, portion, shape, proof, bake) 6. Cake procedures (creaming method, muffin method aka two-mix or wet-to-dry method, foaming, and biscuit method) 7. Label everything, follow FIFO. They like it when you put dates on everything.","human_ref_B":"Make sure you know your basics. If you\u2019re asked to make pastry cream, or or use a general method (ie creaming, muffin, etc), know how to do it. Ask if they have a preferred recipe of course, as there are always variations, but be aware of basic procedures. I absolutely can\u2019t offer advice regarding a starred restaurant, as that\u2019s a level of quality beyond my abilities, but they will expect precision and speed. Nobody likes throwing out product or sending someone else to fix it, regardless.   Also, no matter the prestige or quality of education, don\u2019t accept an apprenticeship at a place with a chef or supervisor that gives you bad vibes. If you think someone is toxic or makes you uncomfortable, that\u2019ll only get worse when you\u2019re working 12 hours on no sleep.","labels":1,"seconds_difference":10368.0,"score_ratio":2.0}
+{"post_id":"zkzmlz","domain":"askbaking_validation","upvote_ratio":0.81,"history":"Why is my chocolate fudge oily? Recipe: 300g milk chocolate 100g white chocolate  100g mint aero chocolate  1 tin condensed milk  All melted in slow cooker on high for 1hr stirring every 15 mins then poured\/stopped into pan to set.  I found this recipe on Facebook ages ago and have made it many times. Usually I add another bar of aero chocolate taking total mint chocolate to 180g and have had no issues with that. The only differences from this latest batch and the last is that I used a slow cooker liner and asda changed from 'asda price' to 'asda essential' so can only think it may be a change in their recipe. I saw all the oil dripping off as I was piping the fudge out the liner and it all just sat at the top of the fudge and set yellow coloured. The fudge itself tastes fine, its just a case of looking and feeling quite oily now","c_root_id_A":"j02l0si","c_root_id_B":"j02mv1l","created_at_utc_A":1670951234,"created_at_utc_B":1670951929,"score_A":3,"score_B":9,"human_ref_A":"It\u2019s possible your slow cooker got too hot. Try melting the chocolate components in a Bain Marie and keeping stirring so you stop as soon as they\u2019re melted.   The slow cooker won\u2019t be cooking the ingredients in such a way that the mix has to reach a certain temperature like with boiling a traditional fudge so as long as they\u2019re all combined it should set up as it cools down.","human_ref_B":"Fudge is an emulsion of fat in syrup.  Fudge most commonly breaks when there's not enough water to keep the fat globules from coalescing.* Usually want ~15% water for fudge, which translates to a boiling temp no higher than 115C.    Recommend monitoring the temp, rather than relying on cook times.  Different cooking vessels evaporate at different rates and different heat sources put in different amounts of energy.  You can also try to recover a broken fudge by stirring in a splash of water.  *It's also possible that different ingredients have different viscosities or emulsifier (eg. lecithin) content than previously, shrinking your margin for error.","labels":0,"seconds_difference":695.0,"score_ratio":3.0}
+{"post_id":"n98qa4","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Failed a Lemon Meringue Pie - looking for a little insight Hi everyone,  I'm a brand new baker, and decided to try a recipe from Paul Hollywood's cookbook, \"How to bake\". My wife requested a Lemon Meringue pie, so off I went.    Overall, I thought things went really well. I learned a lot, and all my failures were recoverable. At least, I thought so, until I cut into the cooled pie.    The custard was completely runny and broken up. It had more or less turned to soup, although a lot of the custard was still there. I'm not really sure what happened, and am hoping to get some insight.    Some things I could imagine contributing -       * I wasn't sure how long to heat. \"Heat until thickened\" before yolks were added, \"Heat until thick\" after yolks were added. Didn't feel confident about that.     * \"Heat Gently\". Wasn't sure on the stove setting. Maybe it wasn't hot enough?   * \"6 large lemons\". The lemons I used were very large. Maybe there was too much liquid in the mixture for the other ingredients?   * Cooled too long before baked - After finishing and pouring the custard, I helped my wife with a few things around the house and put the baby down for bed. So the Meringue didn't go on until much later   * Cooled overnight - It was too warm when we were going to bed, so we left it in a cracked cake case to cool overnight. Maybe that was a mistake? It was on the kitchen counter.    Anyway, I'd really like to learn something from this, considering it was essentially a failure. I won't get that pound of sugar and 3 sticks of butter back, you know?","c_root_id_A":"gxmo4i2","c_root_id_B":"gxmhmzh","created_at_utc_A":1620666909,"created_at_utc_B":1620664182,"score_A":19,"score_B":9,"human_ref_A":"I'd recommend finding a different recipe (Stella Parks is a solid source) that's more specific and measure things by weight. Try watching some youtube videos to get a sense of what your custard should look like in the different stages.","human_ref_B":"It looks like your yolks may not have been incorporated properly. Did you whisk constantly while adding them? If not, they\u2019ll cook into clumps rather than being mixed in and thickening the mixture. Look up egg tempering. In terms of thickness, imagine the consistency of yogurt - not greek, regular. It should thickly coat the back of a spoon, and you can draw a line down it with your finger and have the line stay.","labels":1,"seconds_difference":2727.0,"score_ratio":2.1111111111}
+{"post_id":"n98qa4","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Failed a Lemon Meringue Pie - looking for a little insight Hi everyone,  I'm a brand new baker, and decided to try a recipe from Paul Hollywood's cookbook, \"How to bake\". My wife requested a Lemon Meringue pie, so off I went.    Overall, I thought things went really well. I learned a lot, and all my failures were recoverable. At least, I thought so, until I cut into the cooled pie.    The custard was completely runny and broken up. It had more or less turned to soup, although a lot of the custard was still there. I'm not really sure what happened, and am hoping to get some insight.    Some things I could imagine contributing -       * I wasn't sure how long to heat. \"Heat until thickened\" before yolks were added, \"Heat until thick\" after yolks were added. Didn't feel confident about that.     * \"Heat Gently\". Wasn't sure on the stove setting. Maybe it wasn't hot enough?   * \"6 large lemons\". The lemons I used were very large. Maybe there was too much liquid in the mixture for the other ingredients?   * Cooled too long before baked - After finishing and pouring the custard, I helped my wife with a few things around the house and put the baby down for bed. So the Meringue didn't go on until much later   * Cooled overnight - It was too warm when we were going to bed, so we left it in a cracked cake case to cool overnight. Maybe that was a mistake? It was on the kitchen counter.    Anyway, I'd really like to learn something from this, considering it was essentially a failure. I won't get that pound of sugar and 3 sticks of butter back, you know?","c_root_id_A":"gxmfiy2","c_root_id_B":"gxmo4i2","created_at_utc_A":1620663302,"created_at_utc_B":1620666909,"score_A":4,"score_B":19,"human_ref_A":"What was the recipe? When did you add the cornstarch\/flour? You likely did not heat it for long enough. It should have been quite thick by the time you took it off the stove. Next time, reduce further and\/or add a little more cornstarch to the mixture","human_ref_B":"I'd recommend finding a different recipe (Stella Parks is a solid source) that's more specific and measure things by weight. Try watching some youtube videos to get a sense of what your custard should look like in the different stages.","labels":0,"seconds_difference":3607.0,"score_ratio":4.75}
+{"post_id":"n98qa4","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Failed a Lemon Meringue Pie - looking for a little insight Hi everyone,  I'm a brand new baker, and decided to try a recipe from Paul Hollywood's cookbook, \"How to bake\". My wife requested a Lemon Meringue pie, so off I went.    Overall, I thought things went really well. I learned a lot, and all my failures were recoverable. At least, I thought so, until I cut into the cooled pie.    The custard was completely runny and broken up. It had more or less turned to soup, although a lot of the custard was still there. I'm not really sure what happened, and am hoping to get some insight.    Some things I could imagine contributing -       * I wasn't sure how long to heat. \"Heat until thickened\" before yolks were added, \"Heat until thick\" after yolks were added. Didn't feel confident about that.     * \"Heat Gently\". Wasn't sure on the stove setting. Maybe it wasn't hot enough?   * \"6 large lemons\". The lemons I used were very large. Maybe there was too much liquid in the mixture for the other ingredients?   * Cooled too long before baked - After finishing and pouring the custard, I helped my wife with a few things around the house and put the baby down for bed. So the Meringue didn't go on until much later   * Cooled overnight - It was too warm when we were going to bed, so we left it in a cracked cake case to cool overnight. Maybe that was a mistake? It was on the kitchen counter.    Anyway, I'd really like to learn something from this, considering it was essentially a failure. I won't get that pound of sugar and 3 sticks of butter back, you know?","c_root_id_A":"gxmhmzh","c_root_id_B":"gxmfiy2","created_at_utc_A":1620664182,"created_at_utc_B":1620663302,"score_A":9,"score_B":4,"human_ref_A":"It looks like your yolks may not have been incorporated properly. Did you whisk constantly while adding them? If not, they\u2019ll cook into clumps rather than being mixed in and thickening the mixture. Look up egg tempering. In terms of thickness, imagine the consistency of yogurt - not greek, regular. It should thickly coat the back of a spoon, and you can draw a line down it with your finger and have the line stay.","human_ref_B":"What was the recipe? When did you add the cornstarch\/flour? You likely did not heat it for long enough. It should have been quite thick by the time you took it off the stove. Next time, reduce further and\/or add a little more cornstarch to the mixture","labels":1,"seconds_difference":880.0,"score_ratio":2.25}
+{"post_id":"n98qa4","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Failed a Lemon Meringue Pie - looking for a little insight Hi everyone,  I'm a brand new baker, and decided to try a recipe from Paul Hollywood's cookbook, \"How to bake\". My wife requested a Lemon Meringue pie, so off I went.    Overall, I thought things went really well. I learned a lot, and all my failures were recoverable. At least, I thought so, until I cut into the cooled pie.    The custard was completely runny and broken up. It had more or less turned to soup, although a lot of the custard was still there. I'm not really sure what happened, and am hoping to get some insight.    Some things I could imagine contributing -       * I wasn't sure how long to heat. \"Heat until thickened\" before yolks were added, \"Heat until thick\" after yolks were added. Didn't feel confident about that.     * \"Heat Gently\". Wasn't sure on the stove setting. Maybe it wasn't hot enough?   * \"6 large lemons\". The lemons I used were very large. Maybe there was too much liquid in the mixture for the other ingredients?   * Cooled too long before baked - After finishing and pouring the custard, I helped my wife with a few things around the house and put the baby down for bed. So the Meringue didn't go on until much later   * Cooled overnight - It was too warm when we were going to bed, so we left it in a cracked cake case to cool overnight. Maybe that was a mistake? It was on the kitchen counter.    Anyway, I'd really like to learn something from this, considering it was essentially a failure. I won't get that pound of sugar and 3 sticks of butter back, you know?","c_root_id_A":"gxo4o7x","c_root_id_B":"gxmfiy2","created_at_utc_A":1620690204,"created_at_utc_B":1620663302,"score_A":6,"score_B":4,"human_ref_A":"I used to have the toughest time with Lemon Meringue fillings, so I feel your pain. I can think of two things that maybe went awry: 1. You had too much liquid overall. The best remedy for this,especially when using \u201cjuice of a lemon\u201d etc. is to measure the volume of juice that the recipe calls for. You need to define the ounces here. Makes a big difference! 2. Cornstarch does this weird thing if you cook it too long - it actually looses its thickening power. I\u2019m no chemist, but my recipe includes the egg yolks, lemon juice and cornstarch, etc. altogether to be heated. As soon as the heated mixture thickens (about 155F) cook it just 1 minute more, max, then take it off the heat. (To calm your nerves, spoon a bit into a small dish. You\u2019ll probably see it thicken the rest of the way to sliceable as it cools.) Poor guy. I now make lemon meringue pies with confidence. I hope you will now, too.","human_ref_B":"What was the recipe? When did you add the cornstarch\/flour? You likely did not heat it for long enough. It should have been quite thick by the time you took it off the stove. Next time, reduce further and\/or add a little more cornstarch to the mixture","labels":1,"seconds_difference":26902.0,"score_ratio":1.5}
+{"post_id":"umpo33","domain":"askbaking_validation","upvote_ratio":0.91,"history":"Can anyone recommend an oven? So I'm studying the laws around cottage foods and I want to see if I can sell my cheesecakes via the restaurant I work at. The only issue is they use convection ovens to cook food and I've never made a cheesecake in a convection oven, and it's apparently not recommended.  I'm looking for an oven that can cook cheesecake but won't take up a ton of space. Any help is appreciated.","c_root_id_A":"i842qy4","c_root_id_B":"i84is49","created_at_utc_A":1652223534,"created_at_utc_B":1652230789,"score_A":2,"score_B":4,"human_ref_A":"If you want a small countertop one here\u2019s a good modern option https:\/\/www.chefsteps.com\/joule-oven","human_ref_B":"Usually convection ovens require you to use the convection mode deliberately. I have a whirlpool convection at home and you either pick bake or convection before you set the temp.","labels":0,"seconds_difference":7255.0,"score_ratio":2.0}
+{"post_id":"umpo33","domain":"askbaking_validation","upvote_ratio":0.91,"history":"Can anyone recommend an oven? So I'm studying the laws around cottage foods and I want to see if I can sell my cheesecakes via the restaurant I work at. The only issue is they use convection ovens to cook food and I've never made a cheesecake in a convection oven, and it's apparently not recommended.  I'm looking for an oven that can cook cheesecake but won't take up a ton of space. Any help is appreciated.","c_root_id_A":"i842qy4","c_root_id_B":"i86ixvw","created_at_utc_A":1652223534,"created_at_utc_B":1652275222,"score_A":2,"score_B":3,"human_ref_A":"If you want a small countertop one here\u2019s a good modern option https:\/\/www.chefsteps.com\/joule-oven","human_ref_B":"Yeah. They\u2019re great. You can bake stuff in them and everything.","labels":0,"seconds_difference":51688.0,"score_ratio":1.5}
+{"post_id":"umpo33","domain":"askbaking_validation","upvote_ratio":0.91,"history":"Can anyone recommend an oven? So I'm studying the laws around cottage foods and I want to see if I can sell my cheesecakes via the restaurant I work at. The only issue is they use convection ovens to cook food and I've never made a cheesecake in a convection oven, and it's apparently not recommended.  I'm looking for an oven that can cook cheesecake but won't take up a ton of space. Any help is appreciated.","c_root_id_A":"i86ixvw","c_root_id_B":"i859tpr","created_at_utc_A":1652275222,"created_at_utc_B":1652244009,"score_A":3,"score_B":2,"human_ref_A":"Yeah. They\u2019re great. You can bake stuff in them and everything.","human_ref_B":"I\u2019d give it a whirl in the free oven you have available to you first before you spend money on an oven. If you\u2019re converting from a non-convection oven try dropping the temp by 25*F on your first try and check it at least 15 minutes before if usually finished. Honestly I think you\u2019ll find it will be totally fine.","labels":1,"seconds_difference":31213.0,"score_ratio":1.5}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgmrwoq","c_root_id_B":"hgm9qsv","created_at_utc_A":1634231113,"created_at_utc_B":1634223635,"score_A":13,"score_B":12,"human_ref_A":"Molly Yeh has the most ultimate homemade funfetti cake of all time, and she used vanilla and almond extract.   https:\/\/mynameisyeh.com\/mynameisyeh\/2014\/9\/funfetti-cake  I like the idea of a simple all white cake from the outside (the toasted coconut idea to give texture is great, or white chocolate shavings would be fun too) but then a layer of jam or lemon curd (or both! Delicious with coconut) inside with the buttercream","human_ref_B":"Add some almond extract or lemon zest to your batter.","labels":1,"seconds_difference":7478.0,"score_ratio":1.0833333333}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgm9qsv","c_root_id_B":"hgm3jeb","created_at_utc_A":1634223635,"created_at_utc_B":1634220982,"score_A":12,"score_B":6,"human_ref_A":"Add some almond extract or lemon zest to your batter.","human_ref_B":"You could add shredded coconut, almond extract, decorate it with different types of sprinkles, fill it with a chocolate buttercream...","labels":1,"seconds_difference":2653.0,"score_ratio":2.0}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgm9qsv","c_root_id_B":"hgm7619","created_at_utc_A":1634223635,"created_at_utc_B":1634222547,"score_A":12,"score_B":2,"human_ref_A":"Add some almond extract or lemon zest to your batter.","human_ref_B":"You could add a caramel filling or whip caramel through the buttercream. Mind the sugar in your buttercream then though because obviously adding caramel adds more sugar so you might want to leave some out of the buttercream or choose a type that's already low in sugar","labels":1,"seconds_difference":1088.0,"score_ratio":6.0}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgmrwoq","c_root_id_B":"hgma97u","created_at_utc_A":1634231113,"created_at_utc_B":1634223851,"score_A":13,"score_B":6,"human_ref_A":"Molly Yeh has the most ultimate homemade funfetti cake of all time, and she used vanilla and almond extract.   https:\/\/mynameisyeh.com\/mynameisyeh\/2014\/9\/funfetti-cake  I like the idea of a simple all white cake from the outside (the toasted coconut idea to give texture is great, or white chocolate shavings would be fun too) but then a layer of jam or lemon curd (or both! Delicious with coconut) inside with the buttercream","human_ref_B":"What Christina Tosi\/Milkbar does is add a funfetti crunch layer. I\u2019ve started doing this and it adds another level of flavor, salt, and texture! People love it!   Raspberry and strawberry also pair well with that cake batter type flavor.   I have done a vanilla pastry cream and cookie crunch layer that was bombbb. Just be cautious with pastry creme since it\u2019s looser and needs to be refrigerated.","labels":1,"seconds_difference":7262.0,"score_ratio":2.1666666667}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgmrwoq","c_root_id_B":"hgm3jeb","created_at_utc_A":1634231113,"created_at_utc_B":1634220982,"score_A":13,"score_B":6,"human_ref_A":"Molly Yeh has the most ultimate homemade funfetti cake of all time, and she used vanilla and almond extract.   https:\/\/mynameisyeh.com\/mynameisyeh\/2014\/9\/funfetti-cake  I like the idea of a simple all white cake from the outside (the toasted coconut idea to give texture is great, or white chocolate shavings would be fun too) but then a layer of jam or lemon curd (or both! Delicious with coconut) inside with the buttercream","human_ref_B":"You could add shredded coconut, almond extract, decorate it with different types of sprinkles, fill it with a chocolate buttercream...","labels":1,"seconds_difference":10131.0,"score_ratio":2.1666666667}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgmrwoq","c_root_id_B":"hgmdi7q","created_at_utc_A":1634231113,"created_at_utc_B":1634225206,"score_A":13,"score_B":7,"human_ref_A":"Molly Yeh has the most ultimate homemade funfetti cake of all time, and she used vanilla and almond extract.   https:\/\/mynameisyeh.com\/mynameisyeh\/2014\/9\/funfetti-cake  I like the idea of a simple all white cake from the outside (the toasted coconut idea to give texture is great, or white chocolate shavings would be fun too) but then a layer of jam or lemon curd (or both! Delicious with coconut) inside with the buttercream","human_ref_B":"I kinda think some white chocolate chips added into the cake would be delicious! Like adding the sprinkles and white chocolate chips into the batter. Also, I once read a funfetti cake recipe that used white chocolate buttercream instead of vanilla - I think this would be delicious and also a bit more \"fun\" than standard vanilla.","labels":1,"seconds_difference":5907.0,"score_ratio":1.8571428571}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgmrwoq","c_root_id_B":"hgmjhle","created_at_utc_A":1634231113,"created_at_utc_B":1634227662,"score_A":13,"score_B":4,"human_ref_A":"Molly Yeh has the most ultimate homemade funfetti cake of all time, and she used vanilla and almond extract.   https:\/\/mynameisyeh.com\/mynameisyeh\/2014\/9\/funfetti-cake  I like the idea of a simple all white cake from the outside (the toasted coconut idea to give texture is great, or white chocolate shavings would be fun too) but then a layer of jam or lemon curd (or both! Delicious with coconut) inside with the buttercream","human_ref_B":"Add texture. Toasted almonds (or any kind of nuts) a milk bar style crumb, granola, toasted coconut flakes, finely chopped chocolate (think mini chip size), mini m&ms.  Add fresh fruit. Fruit or lemon curd. Soft set cheesecake, or no bake cheesecake. Add a fruit compote. Ganache drizzle. Fill with mousse of any flavor.  Change up the type of frosting. Swiss meringue is light and rich, 7 minute frosting is basically marshmallow, ermine frosting has a pudding base. Flavor it with whatever you like. For fruit based frostings, I recommend crushing freeze dried fruit in a food processor before mixing into the frosting.","labels":1,"seconds_difference":3451.0,"score_ratio":3.25}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgmrwoq","c_root_id_B":"hgmpn3j","created_at_utc_A":1634231113,"created_at_utc_B":1634230181,"score_A":13,"score_B":4,"human_ref_A":"Molly Yeh has the most ultimate homemade funfetti cake of all time, and she used vanilla and almond extract.   https:\/\/mynameisyeh.com\/mynameisyeh\/2014\/9\/funfetti-cake  I like the idea of a simple all white cake from the outside (the toasted coconut idea to give texture is great, or white chocolate shavings would be fun too) but then a layer of jam or lemon curd (or both! Delicious with coconut) inside with the buttercream","human_ref_B":"My funfetti isnt vanilla. Mine always had butter and almond extract. Otherwise it\u2019s vanilla with sprinkles.","labels":1,"seconds_difference":932.0,"score_ratio":3.25}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgm7619","c_root_id_B":"hgmrwoq","created_at_utc_A":1634222547,"created_at_utc_B":1634231113,"score_A":2,"score_B":13,"human_ref_A":"You could add a caramel filling or whip caramel through the buttercream. Mind the sugar in your buttercream then though because obviously adding caramel adds more sugar so you might want to leave some out of the buttercream or choose a type that's already low in sugar","human_ref_B":"Molly Yeh has the most ultimate homemade funfetti cake of all time, and she used vanilla and almond extract.   https:\/\/mynameisyeh.com\/mynameisyeh\/2014\/9\/funfetti-cake  I like the idea of a simple all white cake from the outside (the toasted coconut idea to give texture is great, or white chocolate shavings would be fun too) but then a layer of jam or lemon curd (or both! Delicious with coconut) inside with the buttercream","labels":0,"seconds_difference":8566.0,"score_ratio":6.5}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgma97u","c_root_id_B":"hgmdi7q","created_at_utc_A":1634223851,"created_at_utc_B":1634225206,"score_A":6,"score_B":7,"human_ref_A":"What Christina Tosi\/Milkbar does is add a funfetti crunch layer. I\u2019ve started doing this and it adds another level of flavor, salt, and texture! People love it!   Raspberry and strawberry also pair well with that cake batter type flavor.   I have done a vanilla pastry cream and cookie crunch layer that was bombbb. Just be cautious with pastry creme since it\u2019s looser and needs to be refrigerated.","human_ref_B":"I kinda think some white chocolate chips added into the cake would be delicious! Like adding the sprinkles and white chocolate chips into the batter. Also, I once read a funfetti cake recipe that used white chocolate buttercream instead of vanilla - I think this would be delicious and also a bit more \"fun\" than standard vanilla.","labels":0,"seconds_difference":1355.0,"score_ratio":1.1666666667}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgma97u","c_root_id_B":"hgo1mrp","created_at_utc_A":1634223851,"created_at_utc_B":1634251250,"score_A":6,"score_B":7,"human_ref_A":"What Christina Tosi\/Milkbar does is add a funfetti crunch layer. I\u2019ve started doing this and it adds another level of flavor, salt, and texture! People love it!   Raspberry and strawberry also pair well with that cake batter type flavor.   I have done a vanilla pastry cream and cookie crunch layer that was bombbb. Just be cautious with pastry creme since it\u2019s looser and needs to be refrigerated.","human_ref_B":"The BEST boxed cake hack I learned is to add jello pudding mix to the cake batter. Just add the jello mix dry, you don\u2019t actually need to make the jello.   https:\/\/www.asliceofheavencakesclassroom.com\/adding-pudding-to-cake-mix-what-you-need-to-know\/  Other things that come to mind is almond extract, a funfetti poke cake, a layered ice cream cake (one layer cake and one layer ice cream, a layered cheesecake (one layer cake and one layer cheesecake), adding liqueur (amaretto is so good and the alcohol is baked out so the babies won\u2019t be intoxicated), or adding white chocolate chips to the batter.","labels":0,"seconds_difference":27399.0,"score_ratio":1.1666666667}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgm7619","c_root_id_B":"hgma97u","created_at_utc_A":1634222547,"created_at_utc_B":1634223851,"score_A":2,"score_B":6,"human_ref_A":"You could add a caramel filling or whip caramel through the buttercream. Mind the sugar in your buttercream then though because obviously adding caramel adds more sugar so you might want to leave some out of the buttercream or choose a type that's already low in sugar","human_ref_B":"What Christina Tosi\/Milkbar does is add a funfetti crunch layer. I\u2019ve started doing this and it adds another level of flavor, salt, and texture! People love it!   Raspberry and strawberry also pair well with that cake batter type flavor.   I have done a vanilla pastry cream and cookie crunch layer that was bombbb. Just be cautious with pastry creme since it\u2019s looser and needs to be refrigerated.","labels":0,"seconds_difference":1304.0,"score_ratio":3.0}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgm3jeb","c_root_id_B":"hgmdi7q","created_at_utc_A":1634220982,"created_at_utc_B":1634225206,"score_A":6,"score_B":7,"human_ref_A":"You could add shredded coconut, almond extract, decorate it with different types of sprinkles, fill it with a chocolate buttercream...","human_ref_B":"I kinda think some white chocolate chips added into the cake would be delicious! Like adding the sprinkles and white chocolate chips into the batter. Also, I once read a funfetti cake recipe that used white chocolate buttercream instead of vanilla - I think this would be delicious and also a bit more \"fun\" than standard vanilla.","labels":0,"seconds_difference":4224.0,"score_ratio":1.1666666667}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgm3jeb","c_root_id_B":"hgo1mrp","created_at_utc_A":1634220982,"created_at_utc_B":1634251250,"score_A":6,"score_B":7,"human_ref_A":"You could add shredded coconut, almond extract, decorate it with different types of sprinkles, fill it with a chocolate buttercream...","human_ref_B":"The BEST boxed cake hack I learned is to add jello pudding mix to the cake batter. Just add the jello mix dry, you don\u2019t actually need to make the jello.   https:\/\/www.asliceofheavencakesclassroom.com\/adding-pudding-to-cake-mix-what-you-need-to-know\/  Other things that come to mind is almond extract, a funfetti poke cake, a layered ice cream cake (one layer cake and one layer ice cream, a layered cheesecake (one layer cake and one layer cheesecake), adding liqueur (amaretto is so good and the alcohol is baked out so the babies won\u2019t be intoxicated), or adding white chocolate chips to the batter.","labels":0,"seconds_difference":30268.0,"score_ratio":1.1666666667}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgmdi7q","c_root_id_B":"hgm7619","created_at_utc_A":1634225206,"created_at_utc_B":1634222547,"score_A":7,"score_B":2,"human_ref_A":"I kinda think some white chocolate chips added into the cake would be delicious! Like adding the sprinkles and white chocolate chips into the batter. Also, I once read a funfetti cake recipe that used white chocolate buttercream instead of vanilla - I think this would be delicious and also a bit more \"fun\" than standard vanilla.","human_ref_B":"You could add a caramel filling or whip caramel through the buttercream. Mind the sugar in your buttercream then though because obviously adding caramel adds more sugar so you might want to leave some out of the buttercream or choose a type that's already low in sugar","labels":1,"seconds_difference":2659.0,"score_ratio":3.5}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgmjhle","c_root_id_B":"hgo1mrp","created_at_utc_A":1634227662,"created_at_utc_B":1634251250,"score_A":4,"score_B":7,"human_ref_A":"Add texture. Toasted almonds (or any kind of nuts) a milk bar style crumb, granola, toasted coconut flakes, finely chopped chocolate (think mini chip size), mini m&ms.  Add fresh fruit. Fruit or lemon curd. Soft set cheesecake, or no bake cheesecake. Add a fruit compote. Ganache drizzle. Fill with mousse of any flavor.  Change up the type of frosting. Swiss meringue is light and rich, 7 minute frosting is basically marshmallow, ermine frosting has a pudding base. Flavor it with whatever you like. For fruit based frostings, I recommend crushing freeze dried fruit in a food processor before mixing into the frosting.","human_ref_B":"The BEST boxed cake hack I learned is to add jello pudding mix to the cake batter. Just add the jello mix dry, you don\u2019t actually need to make the jello.   https:\/\/www.asliceofheavencakesclassroom.com\/adding-pudding-to-cake-mix-what-you-need-to-know\/  Other things that come to mind is almond extract, a funfetti poke cake, a layered ice cream cake (one layer cake and one layer ice cream, a layered cheesecake (one layer cake and one layer cheesecake), adding liqueur (amaretto is so good and the alcohol is baked out so the babies won\u2019t be intoxicated), or adding white chocolate chips to the batter.","labels":0,"seconds_difference":23588.0,"score_ratio":1.75}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgmpn3j","c_root_id_B":"hgo1mrp","created_at_utc_A":1634230181,"created_at_utc_B":1634251250,"score_A":4,"score_B":7,"human_ref_A":"My funfetti isnt vanilla. Mine always had butter and almond extract. Otherwise it\u2019s vanilla with sprinkles.","human_ref_B":"The BEST boxed cake hack I learned is to add jello pudding mix to the cake batter. Just add the jello mix dry, you don\u2019t actually need to make the jello.   https:\/\/www.asliceofheavencakesclassroom.com\/adding-pudding-to-cake-mix-what-you-need-to-know\/  Other things that come to mind is almond extract, a funfetti poke cake, a layered ice cream cake (one layer cake and one layer ice cream, a layered cheesecake (one layer cake and one layer cheesecake), adding liqueur (amaretto is so good and the alcohol is baked out so the babies won\u2019t be intoxicated), or adding white chocolate chips to the batter.","labels":0,"seconds_difference":21069.0,"score_ratio":1.75}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgo1mrp","c_root_id_B":"hgnoiuh","created_at_utc_A":1634251250,"created_at_utc_B":1634244604,"score_A":7,"score_B":3,"human_ref_A":"The BEST boxed cake hack I learned is to add jello pudding mix to the cake batter. Just add the jello mix dry, you don\u2019t actually need to make the jello.   https:\/\/www.asliceofheavencakesclassroom.com\/adding-pudding-to-cake-mix-what-you-need-to-know\/  Other things that come to mind is almond extract, a funfetti poke cake, a layered ice cream cake (one layer cake and one layer ice cream, a layered cheesecake (one layer cake and one layer cheesecake), adding liqueur (amaretto is so good and the alcohol is baked out so the babies won\u2019t be intoxicated), or adding white chocolate chips to the batter.","human_ref_B":"The Kitchn had a post recently where they compared 4 different recipes","labels":1,"seconds_difference":6646.0,"score_ratio":2.3333333333}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgm7619","c_root_id_B":"hgo1mrp","created_at_utc_A":1634222547,"created_at_utc_B":1634251250,"score_A":2,"score_B":7,"human_ref_A":"You could add a caramel filling or whip caramel through the buttercream. Mind the sugar in your buttercream then though because obviously adding caramel adds more sugar so you might want to leave some out of the buttercream or choose a type that's already low in sugar","human_ref_B":"The BEST boxed cake hack I learned is to add jello pudding mix to the cake batter. Just add the jello mix dry, you don\u2019t actually need to make the jello.   https:\/\/www.asliceofheavencakesclassroom.com\/adding-pudding-to-cake-mix-what-you-need-to-know\/  Other things that come to mind is almond extract, a funfetti poke cake, a layered ice cream cake (one layer cake and one layer ice cream, a layered cheesecake (one layer cake and one layer cheesecake), adding liqueur (amaretto is so good and the alcohol is baked out so the babies won\u2019t be intoxicated), or adding white chocolate chips to the batter.","labels":0,"seconds_difference":28703.0,"score_ratio":3.5}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgmjhle","c_root_id_B":"hgm7619","created_at_utc_A":1634227662,"created_at_utc_B":1634222547,"score_A":4,"score_B":2,"human_ref_A":"Add texture. Toasted almonds (or any kind of nuts) a milk bar style crumb, granola, toasted coconut flakes, finely chopped chocolate (think mini chip size), mini m&ms.  Add fresh fruit. Fruit or lemon curd. Soft set cheesecake, or no bake cheesecake. Add a fruit compote. Ganache drizzle. Fill with mousse of any flavor.  Change up the type of frosting. Swiss meringue is light and rich, 7 minute frosting is basically marshmallow, ermine frosting has a pudding base. Flavor it with whatever you like. For fruit based frostings, I recommend crushing freeze dried fruit in a food processor before mixing into the frosting.","human_ref_B":"You could add a caramel filling or whip caramel through the buttercream. Mind the sugar in your buttercream then though because obviously adding caramel adds more sugar so you might want to leave some out of the buttercream or choose a type that's already low in sugar","labels":1,"seconds_difference":5115.0,"score_ratio":2.0}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgmpn3j","c_root_id_B":"hgm7619","created_at_utc_A":1634230181,"created_at_utc_B":1634222547,"score_A":4,"score_B":2,"human_ref_A":"My funfetti isnt vanilla. Mine always had butter and almond extract. Otherwise it\u2019s vanilla with sprinkles.","human_ref_B":"You could add a caramel filling or whip caramel through the buttercream. Mind the sugar in your buttercream then though because obviously adding caramel adds more sugar so you might want to leave some out of the buttercream or choose a type that's already low in sugar","labels":1,"seconds_difference":7634.0,"score_ratio":2.0}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgnoiuh","c_root_id_B":"hgovgmg","created_at_utc_A":1634244604,"created_at_utc_B":1634264984,"score_A":3,"score_B":4,"human_ref_A":"The Kitchn had a post recently where they compared 4 different recipes","human_ref_B":"If you\u2019d like a visual wow\u2014a funfetti cake stuffed with sprinkles (you cut into it and sprinkles come cascading out) is always great for a wow-factor.   I used this recipe not too long ago, but didn\u2019t do the rainbow layers, did funfetti   https:\/\/www.thekitchn.com\/how-to-make-the-ultimate-rainbow-surprise-cake-242554","labels":0,"seconds_difference":20380.0,"score_ratio":1.3333333333}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgovgmg","c_root_id_B":"hgm7619","created_at_utc_A":1634264984,"created_at_utc_B":1634222547,"score_A":4,"score_B":2,"human_ref_A":"If you\u2019d like a visual wow\u2014a funfetti cake stuffed with sprinkles (you cut into it and sprinkles come cascading out) is always great for a wow-factor.   I used this recipe not too long ago, but didn\u2019t do the rainbow layers, did funfetti   https:\/\/www.thekitchn.com\/how-to-make-the-ultimate-rainbow-surprise-cake-242554","human_ref_B":"You could add a caramel filling or whip caramel through the buttercream. Mind the sugar in your buttercream then though because obviously adding caramel adds more sugar so you might want to leave some out of the buttercream or choose a type that's already low in sugar","labels":1,"seconds_difference":42437.0,"score_ratio":2.0}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgovgmg","c_root_id_B":"hgo5ioz","created_at_utc_A":1634264984,"created_at_utc_B":1634253017,"score_A":4,"score_B":2,"human_ref_A":"If you\u2019d like a visual wow\u2014a funfetti cake stuffed with sprinkles (you cut into it and sprinkles come cascading out) is always great for a wow-factor.   I used this recipe not too long ago, but didn\u2019t do the rainbow layers, did funfetti   https:\/\/www.thekitchn.com\/how-to-make-the-ultimate-rainbow-surprise-cake-242554","human_ref_B":"This isn\u2019t particularly impressive or anything, but a few weeks ago my friends and I made funfetti cupcakes and pushed a few chocolate chunks into each one. They were absolutely amazing","labels":1,"seconds_difference":11967.0,"score_ratio":2.0}
+{"post_id":"q80gv0","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Funfetti Cake - how to make it more WOW Basically the title says it all. Don\u2019t get me wrong I love the basic funfetti cake with vanilla buttercream but I want to add another 1 or 2 elements to the cake that\u2019ll make it a bit more complex.   Does anyone have any filling ideas? Topping ideas? Etc?!   Thanks in advance!","c_root_id_A":"hgm7619","c_root_id_B":"hgnoiuh","created_at_utc_A":1634222547,"created_at_utc_B":1634244604,"score_A":2,"score_B":3,"human_ref_A":"You could add a caramel filling or whip caramel through the buttercream. Mind the sugar in your buttercream then though because obviously adding caramel adds more sugar so you might want to leave some out of the buttercream or choose a type that's already low in sugar","human_ref_B":"The Kitchn had a post recently where they compared 4 different recipes","labels":0,"seconds_difference":22057.0,"score_ratio":1.5}
+{"post_id":"q7dlvd","domain":"askbaking_validation","upvote_ratio":0.85,"history":"Fluffy cake texture The cake recipe I usually use is close to a pound cake ratio of ingredients with sour cream and milk. I use King Arthur All purpose flour.  How do I get a fluffy crumb like the cakes at Whole Foods?","c_root_id_A":"hghy1jb","c_root_id_B":"hghye0s","created_at_utc_A":1634141409,"created_at_utc_B":1634141551,"score_A":2,"score_B":16,"human_ref_A":"i think really creaming your butter and sugar together for like 4-5 mins helps with fluffiness","human_ref_B":"If you are using a pound cake recipe, it's going to come out like a pound cake. Try using a different recipe. If you want a grocery store style cake, hi ratio cakes are where it's at. Those are cakes that call for more sugar than flour. The recipe I use has a reverse creaming method and has a high ratio of eggs and very little butter.","labels":0,"seconds_difference":142.0,"score_ratio":8.0}
+{"post_id":"q7dlvd","domain":"askbaking_validation","upvote_ratio":0.85,"history":"Fluffy cake texture The cake recipe I usually use is close to a pound cake ratio of ingredients with sour cream and milk. I use King Arthur All purpose flour.  How do I get a fluffy crumb like the cakes at Whole Foods?","c_root_id_A":"hghy1jb","c_root_id_B":"hgi44e2","created_at_utc_A":1634141409,"created_at_utc_B":1634143860,"score_A":2,"score_B":13,"human_ref_A":"i think really creaming your butter and sugar together for like 4-5 mins helps with fluffiness","human_ref_B":"Very fluffy cakes are sponges or chiffon cakes. Pound cake is very heavy so try a different recipe.","labels":0,"seconds_difference":2451.0,"score_ratio":6.5}
+{"post_id":"q7dlvd","domain":"askbaking_validation","upvote_ratio":0.85,"history":"Fluffy cake texture The cake recipe I usually use is close to a pound cake ratio of ingredients with sour cream and milk. I use King Arthur All purpose flour.  How do I get a fluffy crumb like the cakes at Whole Foods?","c_root_id_A":"hghy1jb","c_root_id_B":"hgj567b","created_at_utc_A":1634141409,"created_at_utc_B":1634158733,"score_A":2,"score_B":9,"human_ref_A":"i think really creaming your butter and sugar together for like 4-5 mins helps with fluffiness","human_ref_B":"In my opinion, King Arthur AP flour does not make for nice, fluffy cakes because it is just too strong. I suggest using something like Gold Medal bleached AP or even better, bleached cake flour.","labels":0,"seconds_difference":17324.0,"score_ratio":4.5}
+{"post_id":"q7dlvd","domain":"askbaking_validation","upvote_ratio":0.85,"history":"Fluffy cake texture The cake recipe I usually use is close to a pound cake ratio of ingredients with sour cream and milk. I use King Arthur All purpose flour.  How do I get a fluffy crumb like the cakes at Whole Foods?","c_root_id_A":"hghy1jb","c_root_id_B":"hgii9u1","created_at_utc_A":1634141409,"created_at_utc_B":1634149438,"score_A":2,"score_B":9,"human_ref_A":"i think really creaming your butter and sugar together for like 4-5 mins helps with fluffiness","human_ref_B":"Try a different recipe. Chiffon cake or sponge cake is probably what you want.","labels":0,"seconds_difference":8029.0,"score_ratio":4.5}
+{"post_id":"q61605","domain":"askbaking_validation","upvote_ratio":0.86,"history":"How to make soda flavored cookies One of my coworker\u2019s birthdays is coming up and they are OBSESSED with Red Bull so I wanted to make a cookie for them. I was thinking of just adding the soda into the icing on a sugar cookie but I\u2019m not sure how to make the flavor strong enough with just that. I tried looking it up but all the results were about baking soda lol. Do y\u2019all have any advice or ideas on how to pull this off well?","c_root_id_A":"hg95pde","c_root_id_B":"hg95ry7","created_at_utc_A":1633974552,"created_at_utc_B":1633974581,"score_A":10,"score_B":28,"human_ref_A":"I would focus on the flavors within the soda to kind of emulate the taste!! Also i like the idea of adding poprocks to whatever you\u2019re making to make it fizzy like soda","human_ref_B":"You can simmer it down into a syrup to concentrate the flavor. If there's like a Soda Stream syrup version you can save time but I'm guessing not for an energy drink.","labels":0,"seconds_difference":29.0,"score_ratio":2.8}
+{"post_id":"q61605","domain":"askbaking_validation","upvote_ratio":0.86,"history":"How to make soda flavored cookies One of my coworker\u2019s birthdays is coming up and they are OBSESSED with Red Bull so I wanted to make a cookie for them. I was thinking of just adding the soda into the icing on a sugar cookie but I\u2019m not sure how to make the flavor strong enough with just that. I tried looking it up but all the results were about baking soda lol. Do y\u2019all have any advice or ideas on how to pull this off well?","c_root_id_A":"hgahg43","c_root_id_B":"hgany34","created_at_utc_A":1633996251,"created_at_utc_B":1633999376,"score_A":6,"score_B":8,"human_ref_A":"Making a syrup from the drink is definitely the way to go and should work but just in case (because some flavours don't bake out well...) of the cookies \/cupcakes aren't flavourful make a frosting or icing. The syrup mixed with icing sugar will make a strong flavoured icing for a cookie or added into a butter cream will work on cupcakes\/muffins.","human_ref_B":"I\u2019ve just gotta say, you are the best kind of baker. Do I think Red Bull is gross? Kind of, but I also kind of like it. And I love that you are willing to go the extra mile to make something special for somebody! The whole reason I got into baking","labels":0,"seconds_difference":3125.0,"score_ratio":1.3333333333}
+{"post_id":"q61605","domain":"askbaking_validation","upvote_ratio":0.86,"history":"How to make soda flavored cookies One of my coworker\u2019s birthdays is coming up and they are OBSESSED with Red Bull so I wanted to make a cookie for them. I was thinking of just adding the soda into the icing on a sugar cookie but I\u2019m not sure how to make the flavor strong enough with just that. I tried looking it up but all the results were about baking soda lol. Do y\u2019all have any advice or ideas on how to pull this off well?","c_root_id_A":"hgany34","c_root_id_B":"hgaiewh","created_at_utc_A":1633999376,"created_at_utc_B":1633996731,"score_A":8,"score_B":5,"human_ref_A":"I\u2019ve just gotta say, you are the best kind of baker. Do I think Red Bull is gross? Kind of, but I also kind of like it. And I love that you are willing to go the extra mile to make something special for somebody! The whole reason I got into baking","human_ref_B":"There are recipes for cookies made with Dr. Pepper on the \u2018Net. You could substitute Red Bull for the Dr. Pepper.  https:\/\/afewshortcuts.com\/dr-pepper-cookies\/#recipe","labels":1,"seconds_difference":2645.0,"score_ratio":1.6}
+{"post_id":"q61605","domain":"askbaking_validation","upvote_ratio":0.86,"history":"How to make soda flavored cookies One of my coworker\u2019s birthdays is coming up and they are OBSESSED with Red Bull so I wanted to make a cookie for them. I was thinking of just adding the soda into the icing on a sugar cookie but I\u2019m not sure how to make the flavor strong enough with just that. I tried looking it up but all the results were about baking soda lol. Do y\u2019all have any advice or ideas on how to pull this off well?","c_root_id_A":"hgahg43","c_root_id_B":"hgaq0h2","created_at_utc_A":1633996251,"created_at_utc_B":1634000360,"score_A":6,"score_B":8,"human_ref_A":"Making a syrup from the drink is definitely the way to go and should work but just in case (because some flavours don't bake out well...) of the cookies \/cupcakes aren't flavourful make a frosting or icing. The syrup mixed with icing sugar will make a strong flavoured icing for a cookie or added into a butter cream will work on cupcakes\/muffins.","human_ref_B":"Two things: first, definitely follow the advice of others and simmer it down to a syrup to get a stronger flavor. Second, I've made soda flavored cookies and cakes before and they're generally not the best flavors; they just taste really weird. Doing flavored frosting on a sugar cookie would work far better than actually flavoring the cookies.","labels":0,"seconds_difference":4109.0,"score_ratio":1.3333333333}
+{"post_id":"q61605","domain":"askbaking_validation","upvote_ratio":0.86,"history":"How to make soda flavored cookies One of my coworker\u2019s birthdays is coming up and they are OBSESSED with Red Bull so I wanted to make a cookie for them. I was thinking of just adding the soda into the icing on a sugar cookie but I\u2019m not sure how to make the flavor strong enough with just that. I tried looking it up but all the results were about baking soda lol. Do y\u2019all have any advice or ideas on how to pull this off well?","c_root_id_A":"hgaiewh","c_root_id_B":"hgaq0h2","created_at_utc_A":1633996731,"created_at_utc_B":1634000360,"score_A":5,"score_B":8,"human_ref_A":"There are recipes for cookies made with Dr. Pepper on the \u2018Net. You could substitute Red Bull for the Dr. Pepper.  https:\/\/afewshortcuts.com\/dr-pepper-cookies\/#recipe","human_ref_B":"Two things: first, definitely follow the advice of others and simmer it down to a syrup to get a stronger flavor. Second, I've made soda flavored cookies and cakes before and they're generally not the best flavors; they just taste really weird. Doing flavored frosting on a sugar cookie would work far better than actually flavoring the cookies.","labels":0,"seconds_difference":3629.0,"score_ratio":1.6}
+{"post_id":"q61605","domain":"askbaking_validation","upvote_ratio":0.86,"history":"How to make soda flavored cookies One of my coworker\u2019s birthdays is coming up and they are OBSESSED with Red Bull so I wanted to make a cookie for them. I was thinking of just adding the soda into the icing on a sugar cookie but I\u2019m not sure how to make the flavor strong enough with just that. I tried looking it up but all the results were about baking soda lol. Do y\u2019all have any advice or ideas on how to pull this off well?","c_root_id_A":"hgbs0ra","c_root_id_B":"hgb9hmf","created_at_utc_A":1634021062,"created_at_utc_B":1634009250,"score_A":4,"score_B":3,"human_ref_A":"Before I got in to baking.... we use to call them dump cakes .. can of soda and plain cake mix...https:\/\/www.bettycrocker.com\/recipes\/two-ingredient-soda-pop-cupcakes\/3cbb154a-60b4-4250-bc2a-70909d1b924a  you could also try the reduction of soda for more flavor. sometimes simple is better ..","human_ref_B":"Does it have to be cookies, or would cake\/cupcakes be suitable?  If so, you could do a type of poke cake\/soak cake, kind of like a tres leches... where you poke holes in the cake and then pour in the soda?  I've had Dr pepper poke cakes before and it was probably one of the only \"soda cakes\" I've ever had that actually tasted like soda.","labels":1,"seconds_difference":11812.0,"score_ratio":1.3333333333}
+{"post_id":"q61605","domain":"askbaking_validation","upvote_ratio":0.86,"history":"How to make soda flavored cookies One of my coworker\u2019s birthdays is coming up and they are OBSESSED with Red Bull so I wanted to make a cookie for them. I was thinking of just adding the soda into the icing on a sugar cookie but I\u2019m not sure how to make the flavor strong enough with just that. I tried looking it up but all the results were about baking soda lol. Do y\u2019all have any advice or ideas on how to pull this off well?","c_root_id_A":"hgbs0ra","c_root_id_B":"hgb6a1y","created_at_utc_A":1634021062,"created_at_utc_B":1634007778,"score_A":4,"score_B":2,"human_ref_A":"Before I got in to baking.... we use to call them dump cakes .. can of soda and plain cake mix...https:\/\/www.bettycrocker.com\/recipes\/two-ingredient-soda-pop-cupcakes\/3cbb154a-60b4-4250-bc2a-70909d1b924a  you could also try the reduction of soda for more flavor. sometimes simple is better ..","human_ref_B":"Red Bull\u2019s signature flavor always reminded me of Tutti Frutti. I\u2019d play around with tutti-frutti flavoring? Maybe you could sprinkle some bubblegum or cotton candy flavored Pop Rocks on top of the icing for that RedBull *pop*.","labels":1,"seconds_difference":13284.0,"score_ratio":2.0}
+{"post_id":"q61605","domain":"askbaking_validation","upvote_ratio":0.86,"history":"How to make soda flavored cookies One of my coworker\u2019s birthdays is coming up and they are OBSESSED with Red Bull so I wanted to make a cookie for them. I was thinking of just adding the soda into the icing on a sugar cookie but I\u2019m not sure how to make the flavor strong enough with just that. I tried looking it up but all the results were about baking soda lol. Do y\u2019all have any advice or ideas on how to pull this off well?","c_root_id_A":"hgb9hmf","c_root_id_B":"hgbh5z5","created_at_utc_A":1634009250,"created_at_utc_B":1634013341,"score_A":3,"score_B":4,"human_ref_A":"Does it have to be cookies, or would cake\/cupcakes be suitable?  If so, you could do a type of poke cake\/soak cake, kind of like a tres leches... where you poke holes in the cake and then pour in the soda?  I've had Dr pepper poke cakes before and it was probably one of the only \"soda cakes\" I've ever had that actually tasted like soda.","human_ref_B":"if you're open to changing to cake or cupcakes, we used to make monster flavored cake back in the day by just replacing the oil in the box mix recipe with monster. it works much better than it sounds like it would","labels":0,"seconds_difference":4091.0,"score_ratio":1.3333333333}
+{"post_id":"q61605","domain":"askbaking_validation","upvote_ratio":0.86,"history":"How to make soda flavored cookies One of my coworker\u2019s birthdays is coming up and they are OBSESSED with Red Bull so I wanted to make a cookie for them. I was thinking of just adding the soda into the icing on a sugar cookie but I\u2019m not sure how to make the flavor strong enough with just that. I tried looking it up but all the results were about baking soda lol. Do y\u2019all have any advice or ideas on how to pull this off well?","c_root_id_A":"hgbh5z5","c_root_id_B":"hgb6a1y","created_at_utc_A":1634013341,"created_at_utc_B":1634007778,"score_A":4,"score_B":2,"human_ref_A":"if you're open to changing to cake or cupcakes, we used to make monster flavored cake back in the day by just replacing the oil in the box mix recipe with monster. it works much better than it sounds like it would","human_ref_B":"Red Bull\u2019s signature flavor always reminded me of Tutti Frutti. I\u2019d play around with tutti-frutti flavoring? Maybe you could sprinkle some bubblegum or cotton candy flavored Pop Rocks on top of the icing for that RedBull *pop*.","labels":1,"seconds_difference":5563.0,"score_ratio":2.0}
+{"post_id":"q61605","domain":"askbaking_validation","upvote_ratio":0.86,"history":"How to make soda flavored cookies One of my coworker\u2019s birthdays is coming up and they are OBSESSED with Red Bull so I wanted to make a cookie for them. I was thinking of just adding the soda into the icing on a sugar cookie but I\u2019m not sure how to make the flavor strong enough with just that. I tried looking it up but all the results were about baking soda lol. Do y\u2019all have any advice or ideas on how to pull this off well?","c_root_id_A":"hgb9hmf","c_root_id_B":"hgb6a1y","created_at_utc_A":1634009250,"created_at_utc_B":1634007778,"score_A":3,"score_B":2,"human_ref_A":"Does it have to be cookies, or would cake\/cupcakes be suitable?  If so, you could do a type of poke cake\/soak cake, kind of like a tres leches... where you poke holes in the cake and then pour in the soda?  I've had Dr pepper poke cakes before and it was probably one of the only \"soda cakes\" I've ever had that actually tasted like soda.","human_ref_B":"Red Bull\u2019s signature flavor always reminded me of Tutti Frutti. I\u2019d play around with tutti-frutti flavoring? Maybe you could sprinkle some bubblegum or cotton candy flavored Pop Rocks on top of the icing for that RedBull *pop*.","labels":1,"seconds_difference":1472.0,"score_ratio":1.5}
+{"post_id":"ehzahd","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Is There a Difference Between Malted Milk Powder and Dry Milk Powder? This may be a silly question, but I can't find an answer anywhere. I am looking to use some malted milk powder in a cookie recipe, but at the store all I can find is dry milk powder. Are they the same thing?   I can't seem to find an answer anywhere on google.  Thanks in advance!","c_root_id_A":"fcmyi0v","c_root_id_B":"fcmjb8q","created_at_utc_A":1577797675,"created_at_utc_B":1577777591,"score_A":10,"score_B":7,"human_ref_A":"Yeah.            Malt.","human_ref_B":"Another name for malted milk powder is Ovaltine, if that helps","labels":1,"seconds_difference":20084.0,"score_ratio":1.4285714286}
+{"post_id":"u1edbh","domain":"askbaking_validation","upvote_ratio":0.85,"history":"frozen butter or just cold butter for puff pastry dough? Should I use frozen butter from the freezer or regular refrigerated butter when making puff pastry dough?","c_root_id_A":"i4bzqp3","c_root_id_B":"i4c6718","created_at_utc_A":1649706305,"created_at_utc_B":1649708864,"score_A":12,"score_B":13,"human_ref_A":"For the lamination process?  You want the dough and butter to have a similar consistency, otherwise you'll shred the butter in the tourns and get uneven layers.","human_ref_B":"Neither. The butter should be cool but still pliable - you should be able to bend it a decent amount without it cracking. People usually beat the butter (literally hit it with a rolling pin) to get it into the right sized rectangle before the lock-in. This does two things: gets the butter to the right dimensions to lock-in with the detrempe, and also softens it enough to laminate without warming it up too much.","labels":0,"seconds_difference":2559.0,"score_ratio":1.0833333333}
+{"post_id":"u1edbh","domain":"askbaking_validation","upvote_ratio":0.85,"history":"frozen butter or just cold butter for puff pastry dough? Should I use frozen butter from the freezer or regular refrigerated butter when making puff pastry dough?","c_root_id_A":"i4bzqp3","c_root_id_B":"i4cnp4o","created_at_utc_A":1649706305,"created_at_utc_B":1649715740,"score_A":12,"score_B":13,"human_ref_A":"For the lamination process?  You want the dough and butter to have a similar consistency, otherwise you'll shred the butter in the tourns and get uneven layers.","human_ref_B":"Frozen butter doesn't work. All you end up doing is smashing rock hard butter through your dough. Fridge is also too cold. I find a good balance is take the butter out of the fridge as soon as the dough goes into the fridge to chill.  If you're struggling, form the butter into a thin rectangle first, cover, then chill. Thinner butter warms faster, aka becomes pliable faster. And you'll know roughly how big you should roll your dough out for the first lamination.","labels":0,"seconds_difference":9435.0,"score_ratio":1.0833333333}
+{"post_id":"u1edbh","domain":"askbaking_validation","upvote_ratio":0.85,"history":"frozen butter or just cold butter for puff pastry dough? Should I use frozen butter from the freezer or regular refrigerated butter when making puff pastry dough?","c_root_id_A":"i4cnp4o","c_root_id_B":"i4ci5v4","created_at_utc_A":1649715740,"created_at_utc_B":1649713490,"score_A":13,"score_B":3,"human_ref_A":"Frozen butter doesn't work. All you end up doing is smashing rock hard butter through your dough. Fridge is also too cold. I find a good balance is take the butter out of the fridge as soon as the dough goes into the fridge to chill.  If you're struggling, form the butter into a thin rectangle first, cover, then chill. Thinner butter warms faster, aka becomes pliable faster. And you'll know roughly how big you should roll your dough out for the first lamination.","human_ref_B":"If you keep the dough and butter at around 15\u00b0c after lock-in, you should be good. But definitely not frozen.","labels":1,"seconds_difference":2250.0,"score_ratio":4.3333333333}
+{"post_id":"u1edbh","domain":"askbaking_validation","upvote_ratio":0.85,"history":"frozen butter or just cold butter for puff pastry dough? Should I use frozen butter from the freezer or regular refrigerated butter when making puff pastry dough?","c_root_id_A":"i4ci5v4","c_root_id_B":"i4dajls","created_at_utc_A":1649713490,"created_at_utc_B":1649725735,"score_A":3,"score_B":4,"human_ref_A":"If you keep the dough and butter at around 15\u00b0c after lock-in, you should be good. But definitely not frozen.","human_ref_B":"I haven't actually done it, but this video seems very good. I've watched it before and am anxious to try it, just haven't gotten around to it yet. She's a joy to watch and appears very knowledgeable. She also wrote a book called The Book On Pie, so I think she knows her stuff lol.","labels":0,"seconds_difference":12245.0,"score_ratio":1.3333333333}
+{"post_id":"ecu0n0","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Shea butter leaves rough and painful feeling on my tongue, has anyone cooked with shea butter and experienced this? and know why? Shea butter leaves rough and painful feeling on my tongue, has anyone cooked with shea butter and experienced this? and know why?","c_root_id_A":"fbf8zf7","c_root_id_B":"fbfloyh","created_at_utc_A":1576804687,"created_at_utc_B":1576813681,"score_A":21,"score_B":22,"human_ref_A":"Something similar happens to me when I eat Kiwi.  You\u2019re slightly allergic to Shea butter, my friend.","human_ref_B":"Don\u2019t eat Shea butter.","labels":0,"seconds_difference":8994.0,"score_ratio":1.0476190476}
+{"post_id":"bynd5z","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Best method for measuring dough thickness? I'm fairly new to baking and I'm trying to figure out the best way to measure dough thickness after rolling it out. I know you can use dowels of varying thickness on either side of the rolling pin, but I have a french rolling pin (with tapered ends) so those don't really work for me.   Anyone have any advice? I have a small apartment so I prefer not to have a million different tools","c_root_id_A":"eqjulw4","c_root_id_B":"eqk3zhm","created_at_utc_A":1560111510,"created_at_utc_B":1560115784,"score_A":4,"score_B":12,"human_ref_A":"I have a pastry scraper that has measurements on the side. If I was in your sgoes, I would use that.","human_ref_B":"A french pin is a classic, but when I need dough that needs to be a measurably precise thickness, that's when I switch to a fondant pin. Not only is it non-tapered, so you avoid the uneven-ness problem, but you can get silicon rings for them (and some even come with the rings) that are different widths. So if I need 1\/8-inch dough, I just pull out the fondant pin, slide on a pair of 1\/8 rings, and instantly roll it out to the correct thickness in a few seconds.  I know you said you don't want a million tools, but for my money a 2nd rolling pin (not a million rolling pins) is a reasonable approach if you're going to be doing more of such doughs. If this is a one-off, yeah, it would be overkill. But fondant pins are dead useful, and inexpensive too,","labels":0,"seconds_difference":4274.0,"score_ratio":3.0}
+{"post_id":"r6lmii","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Would adding a little spiced gold rum to apple pie work? Would it taste nice or would it ruin it? I\u2019m planning on making rum balls and that comes with having to buy rum that I would never really use otherwise so I thought, maybe I could add some to an apple pie I\u2019m making in the near future. Can\u2019t decide if this is a genius idea or a terrible one.  Also taking affordable stand mixer suggestions while I\u2019m here, if anyone knows a good one :)","c_root_id_A":"hmvgktr","c_root_id_B":"hmvdcqa","created_at_utc_A":1638408035,"created_at_utc_B":1638406634,"score_A":9,"score_B":6,"human_ref_A":"Alton Brown has an apple pie recipe with Applejack brandy. If the alcohol percentages are similar, it could serve as a starting point for your recipe.","human_ref_B":"This is one of my favorite recipes and uses rum and apples! Never tried rum in apple pie but I think the flavors would work. I've added spiced rum to pumpkin pie filling and it was delicious.   https:\/\/www.onceuponachef.com\/recipes\/french-apple-cake.html#tabrecipe","labels":1,"seconds_difference":1401.0,"score_ratio":1.5}
+{"post_id":"r6lmii","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Would adding a little spiced gold rum to apple pie work? Would it taste nice or would it ruin it? I\u2019m planning on making rum balls and that comes with having to buy rum that I would never really use otherwise so I thought, maybe I could add some to an apple pie I\u2019m making in the near future. Can\u2019t decide if this is a genius idea or a terrible one.  Also taking affordable stand mixer suggestions while I\u2019m here, if anyone knows a good one :)","c_root_id_A":"hmvgktr","c_root_id_B":"hmtvy4o","created_at_utc_A":1638408035,"created_at_utc_B":1638385132,"score_A":9,"score_B":4,"human_ref_A":"Alton Brown has an apple pie recipe with Applejack brandy. If the alcohol percentages are similar, it could serve as a starting point for your recipe.","human_ref_B":"It won't be bad, but it also won't use much. You wouldn't want to add more than 1-2 tablespoons for a pie, unless you make a rum caramel to serve with it.  I tend to prefer classic apple pie, so I'm not sure that I would personally love the combo.    If you need to use up some rum, good old rum cake is my favorite.","labels":1,"seconds_difference":22903.0,"score_ratio":2.25}
+{"post_id":"r6lmii","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Would adding a little spiced gold rum to apple pie work? Would it taste nice or would it ruin it? I\u2019m planning on making rum balls and that comes with having to buy rum that I would never really use otherwise so I thought, maybe I could add some to an apple pie I\u2019m making in the near future. Can\u2019t decide if this is a genius idea or a terrible one.  Also taking affordable stand mixer suggestions while I\u2019m here, if anyone knows a good one :)","c_root_id_A":"hmugbne","c_root_id_B":"hmvgktr","created_at_utc_A":1638392866,"created_at_utc_B":1638408035,"score_A":4,"score_B":9,"human_ref_A":"Use the rum to make the pie crust.  I forget it you sub out half or all the liquid (with vodka).","human_ref_B":"Alton Brown has an apple pie recipe with Applejack brandy. If the alcohol percentages are similar, it could serve as a starting point for your recipe.","labels":0,"seconds_difference":15169.0,"score_ratio":2.25}
+{"post_id":"r6lmii","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Would adding a little spiced gold rum to apple pie work? Would it taste nice or would it ruin it? I\u2019m planning on making rum balls and that comes with having to buy rum that I would never really use otherwise so I thought, maybe I could add some to an apple pie I\u2019m making in the near future. Can\u2019t decide if this is a genius idea or a terrible one.  Also taking affordable stand mixer suggestions while I\u2019m here, if anyone knows a good one :)","c_root_id_A":"hmvdcqa","c_root_id_B":"hmtvy4o","created_at_utc_A":1638406634,"created_at_utc_B":1638385132,"score_A":6,"score_B":4,"human_ref_A":"This is one of my favorite recipes and uses rum and apples! Never tried rum in apple pie but I think the flavors would work. I've added spiced rum to pumpkin pie filling and it was delicious.   https:\/\/www.onceuponachef.com\/recipes\/french-apple-cake.html#tabrecipe","human_ref_B":"It won't be bad, but it also won't use much. You wouldn't want to add more than 1-2 tablespoons for a pie, unless you make a rum caramel to serve with it.  I tend to prefer classic apple pie, so I'm not sure that I would personally love the combo.    If you need to use up some rum, good old rum cake is my favorite.","labels":1,"seconds_difference":21502.0,"score_ratio":1.5}
+{"post_id":"r6lmii","domain":"askbaking_validation","upvote_ratio":0.95,"history":"Would adding a little spiced gold rum to apple pie work? Would it taste nice or would it ruin it? I\u2019m planning on making rum balls and that comes with having to buy rum that I would never really use otherwise so I thought, maybe I could add some to an apple pie I\u2019m making in the near future. Can\u2019t decide if this is a genius idea or a terrible one.  Also taking affordable stand mixer suggestions while I\u2019m here, if anyone knows a good one :)","c_root_id_A":"hmvdcqa","c_root_id_B":"hmugbne","created_at_utc_A":1638406634,"created_at_utc_B":1638392866,"score_A":6,"score_B":4,"human_ref_A":"This is one of my favorite recipes and uses rum and apples! Never tried rum in apple pie but I think the flavors would work. I've added spiced rum to pumpkin pie filling and it was delicious.   https:\/\/www.onceuponachef.com\/recipes\/french-apple-cake.html#tabrecipe","human_ref_B":"Use the rum to make the pie crust.  I forget it you sub out half or all the liquid (with vodka).","labels":1,"seconds_difference":13768.0,"score_ratio":1.5}
+{"post_id":"cypza8","domain":"askbaking_validation","upvote_ratio":0.81,"history":"I'm making some bread from scratch, and want to fill it with meat. I don't know when to do this Hello, new baker here. I was recommended to bake bread out of Flour Water Salt Yeast, I got all of the stuff and ingredients and it worked very well. Basically the recipe I want to use has me do this  1. combine flour and water, mix, rest for 30min 2. mix in salt and yeast, then let the dough rise for like 5 hours 3. fold it a few times while it is rising 4. divide it, shape it into bread, put the balls into a proofing basket for 1.25 hours 5. bake it  So I'm seeing in a lot of recipes for this (the ground meat it chorizo by the way) to flatten the dough, and then roll the cooked meat into it. When would I do this, before the proofing? also how can I proof it into a shape other than a big massive ball?  I also was baking the bread in a dutch oven. Should I still do this for the recipe? The last bread had a really hard crust, which was nice, but made it very hard to cut which would potentially be a problem if it's stuffed with meat.  Sorry it's a complicated question, I'm probably way overthinking it","c_root_id_A":"eyu9jmo","c_root_id_B":"eytuyih","created_at_utc_A":1567456382,"created_at_utc_B":1567446272,"score_A":4,"score_B":3,"human_ref_A":"What you\u2019re describing reminds me of piroshki! I\u2019ve only eaten it, not made it. I\u2019d suggest looking up a recipe for that for some tips. It may be a different bread than you\u2019ve made, more brioche-like, but definitely a softer crust. Good luck!","human_ref_B":"Before step 4","labels":1,"seconds_difference":10110.0,"score_ratio":1.3333333333}
+{"post_id":"hori4i","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Bread smells so overly yeasty and tastes a little sour Hi! So I just made Challah from Magic Ingredient\u2019s recipe on Youtube. The dough itself had no bad odor but when I started baking it, I could really smell a yeast-like odor but make it 5 times more. The yeasty smell stayed until it is done and the bread looks and tastes good but I can taste a little sourness into it. I realized that I also baked bread before with the same smell and taste. I\u2019m just wondering what could be the problem, did I use so much yeast? Did I overproof it? I really appreciate your opinions\/answers. Thank you!","c_root_id_A":"fxjjqw3","c_root_id_B":"fxjmmty","created_at_utc_A":1594397271,"created_at_utc_B":1594398676,"score_A":3,"score_B":4,"human_ref_A":"Hi there. Are you new to baking bread?   Commercial yeast definitely create a unique flavor all on their own. A slight sourness is normal and desirable, and comes from the byproduct (lactic and acetic acids) of any bacteria present in the flour feeding off of the sugars and protein found in the flour and other ingredients you add. The longer your dough proofs\/ferments, the stronger these flavors become.","human_ref_B":"How's the crumb? Over proofing bread often results in a extra yeasty smell, the sourness might be related. I find the yeasty smell is often stronger when the bread is proofed at too high of a temperature.","labels":0,"seconds_difference":1405.0,"score_ratio":1.3333333333}
+{"post_id":"hori4i","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Bread smells so overly yeasty and tastes a little sour Hi! So I just made Challah from Magic Ingredient\u2019s recipe on Youtube. The dough itself had no bad odor but when I started baking it, I could really smell a yeast-like odor but make it 5 times more. The yeasty smell stayed until it is done and the bread looks and tastes good but I can taste a little sourness into it. I realized that I also baked bread before with the same smell and taste. I\u2019m just wondering what could be the problem, did I use so much yeast? Did I overproof it? I really appreciate your opinions\/answers. Thank you!","c_root_id_A":"fxkj0nq","c_root_id_B":"fxjjqw3","created_at_utc_A":1594414572,"created_at_utc_B":1594397271,"score_A":5,"score_B":3,"human_ref_A":"Are you using the right type of yeast? Fresh yeast is a much larger quantity than the equivalent strength in dry yeast. And active dry and instant aren\u2019t exactly the same either.","human_ref_B":"Hi there. Are you new to baking bread?   Commercial yeast definitely create a unique flavor all on their own. A slight sourness is normal and desirable, and comes from the byproduct (lactic and acetic acids) of any bacteria present in the flour feeding off of the sugars and protein found in the flour and other ingredients you add. The longer your dough proofs\/ferments, the stronger these flavors become.","labels":1,"seconds_difference":17301.0,"score_ratio":1.6666666667}
+{"post_id":"hori4i","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Bread smells so overly yeasty and tastes a little sour Hi! So I just made Challah from Magic Ingredient\u2019s recipe on Youtube. The dough itself had no bad odor but when I started baking it, I could really smell a yeast-like odor but make it 5 times more. The yeasty smell stayed until it is done and the bread looks and tastes good but I can taste a little sourness into it. I realized that I also baked bread before with the same smell and taste. I\u2019m just wondering what could be the problem, did I use so much yeast? Did I overproof it? I really appreciate your opinions\/answers. Thank you!","c_root_id_A":"fxjmmty","c_root_id_B":"fxkj0nq","created_at_utc_A":1594398676,"created_at_utc_B":1594414572,"score_A":4,"score_B":5,"human_ref_A":"How's the crumb? Over proofing bread often results in a extra yeasty smell, the sourness might be related. I find the yeasty smell is often stronger when the bread is proofed at too high of a temperature.","human_ref_B":"Are you using the right type of yeast? Fresh yeast is a much larger quantity than the equivalent strength in dry yeast. And active dry and instant aren\u2019t exactly the same either.","labels":0,"seconds_difference":15896.0,"score_ratio":1.25}
+{"post_id":"hori4i","domain":"askbaking_validation","upvote_ratio":0.88,"history":"Bread smells so overly yeasty and tastes a little sour Hi! So I just made Challah from Magic Ingredient\u2019s recipe on Youtube. The dough itself had no bad odor but when I started baking it, I could really smell a yeast-like odor but make it 5 times more. The yeasty smell stayed until it is done and the bread looks and tastes good but I can taste a little sourness into it. I realized that I also baked bread before with the same smell and taste. I\u2019m just wondering what could be the problem, did I use so much yeast? Did I overproof it? I really appreciate your opinions\/answers. Thank you!","c_root_id_A":"fxjqr8b","c_root_id_B":"fxkj0nq","created_at_utc_A":1594400659,"created_at_utc_B":1594414572,"score_A":2,"score_B":5,"human_ref_A":"You can put it in the fridge or make bread on a day that doesn\u2019t exceed 90F","human_ref_B":"Are you using the right type of yeast? Fresh yeast is a much larger quantity than the equivalent strength in dry yeast. And active dry and instant aren\u2019t exactly the same either.","labels":0,"seconds_difference":13913.0,"score_ratio":2.5}
+{"post_id":"ff3jma","domain":"askbaking_validation","upvote_ratio":1.0,"history":"White vs brown sugar in banana bread? Differences in taste? Texture? I'm trying to decide between two recipes","c_root_id_A":"fjwth6y","c_root_id_B":"fjwrorl","created_at_utc_A":1583645439,"created_at_utc_B":1583644058,"score_A":17,"score_B":10,"human_ref_A":"I always use brown sugar unless I ran out of it. However you're substituting brown sugar with white sugar make sure the recipe uses baking powder not baking soda since the baking soda recipes need the acidity from the molasses to activate.","human_ref_B":"I use both, but I prefer using brown sugar. Like mentioned before, the flavor of the molasses pairs better with the banana.","labels":1,"seconds_difference":1381.0,"score_ratio":1.7}
+{"post_id":"ff3jma","domain":"askbaking_validation","upvote_ratio":1.0,"history":"White vs brown sugar in banana bread? Differences in taste? Texture? I'm trying to decide between two recipes","c_root_id_A":"fjwlslx","c_root_id_B":"fjwth6y","created_at_utc_A":1583640816,"created_at_utc_B":1583645439,"score_A":4,"score_B":17,"human_ref_A":"My favorite banana bread recipe uses some of both!","human_ref_B":"I always use brown sugar unless I ran out of it. However you're substituting brown sugar with white sugar make sure the recipe uses baking powder not baking soda since the baking soda recipes need the acidity from the molasses to activate.","labels":0,"seconds_difference":4623.0,"score_ratio":4.25}
+{"post_id":"ff3jma","domain":"askbaking_validation","upvote_ratio":1.0,"history":"White vs brown sugar in banana bread? Differences in taste? Texture? I'm trying to decide between two recipes","c_root_id_A":"fjwrorl","c_root_id_B":"fjwlslx","created_at_utc_A":1583644058,"created_at_utc_B":1583640816,"score_A":10,"score_B":4,"human_ref_A":"I use both, but I prefer using brown sugar. Like mentioned before, the flavor of the molasses pairs better with the banana.","human_ref_B":"My favorite banana bread recipe uses some of both!","labels":1,"seconds_difference":3242.0,"score_ratio":2.5}
+{"post_id":"ff3jma","domain":"askbaking_validation","upvote_ratio":1.0,"history":"White vs brown sugar in banana bread? Differences in taste? Texture? I'm trying to decide between two recipes","c_root_id_A":"fjwlslx","c_root_id_B":"fjy0zip","created_at_utc_A":1583640816,"created_at_utc_B":1583687650,"score_A":4,"score_B":7,"human_ref_A":"My favorite banana bread recipe uses some of both!","human_ref_B":"I make a streusel topping for my banana bread, made with brown sugar & butter. It really brightens the flavour.","labels":0,"seconds_difference":46834.0,"score_ratio":1.75}
+{"post_id":"ksio7k","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Uses for vanilla powder? I have a \u201ctub\u201d of Ghirardelli vanilla powder I bought to make coffee drinks for my wife. After realizing we\u2019ll never use all of it, I was thinking this probably has some cool uses in baked goods. Does anyone have any ideas of how this can be used?  Just as a note, I\u2019ve tried adding it to Dalgona coffee a couple of times and it adds a noticeable difference in how everything combines and it deflates almost instantly. There\u2019s something in it that doesn\u2019t like to (emulsify?)","c_root_id_A":"gigkv91","c_root_id_B":"gig8f5s","created_at_utc_A":1610049244,"created_at_utc_B":1610043761,"score_A":12,"score_B":6,"human_ref_A":"I think if you put a few tbsps of it in cakes or cookies, it\u2019ll probably make the product softer and fluffier, with a more intense vanilla flavor. Hope this helps :)","human_ref_B":"Milkshakes, smoothies, pudding ingredient , as this is basically a Frappe base and will dissolve in milk or water try mixing with milk for rice pudding, or whip with cream for topping or cake frosting (add powder to powdered sugar and add cream to make frosting of it","labels":1,"seconds_difference":5483.0,"score_ratio":2.0}
+{"post_id":"ksio7k","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Uses for vanilla powder? I have a \u201ctub\u201d of Ghirardelli vanilla powder I bought to make coffee drinks for my wife. After realizing we\u2019ll never use all of it, I was thinking this probably has some cool uses in baked goods. Does anyone have any ideas of how this can be used?  Just as a note, I\u2019ve tried adding it to Dalgona coffee a couple of times and it adds a noticeable difference in how everything combines and it deflates almost instantly. There\u2019s something in it that doesn\u2019t like to (emulsify?)","c_root_id_A":"gigiahi","c_root_id_B":"gigkv91","created_at_utc_A":1610048099,"created_at_utc_B":1610049244,"score_A":5,"score_B":12,"human_ref_A":"Mixed with unflavored protein powder and then a shake. If you do that anyways","human_ref_B":"I think if you put a few tbsps of it in cakes or cookies, it\u2019ll probably make the product softer and fluffier, with a more intense vanilla flavor. Hope this helps :)","labels":0,"seconds_difference":1145.0,"score_ratio":2.4}
+{"post_id":"c06pkj","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Substituting more than one thing in a box cake mix? Hi AskBaking,   I have a Betty Crocker\u2019s devils food cake mix that says to add oil, eggs and water, I was wondering if substituting the oil for butter and substituting the water for oat milk would cause any problems, or if it would change the cake significantly?  This may have been asked before but I\u2019d really appreciate if y\u2019all could point me in the right direction.   Thank you!","c_root_id_A":"er2o364","c_root_id_B":"er29isr","created_at_utc_A":1560446834,"created_at_utc_B":1560441806,"score_A":16,"score_B":7,"human_ref_A":"My boyfriend\u2019s secret to make box cake mix taste more homemade is to substitute the oil for 2x the amount of butter, substitute the water for milk (alternative milk works), and add an extra egg. When he first told me about this I was certain it would screw up the consistency of the cake but it actually turned out really well and I do this every time now.","human_ref_B":"When converting recipes or making substitutions keep in mind that these ingredients are complex things. Butter for example isn't pure fat (somewhere around 83% most likely depending on the quality of the butter).   If you were, hypothetically, to substitute butter when the recipe calls for shortening (basically 100% pure fat) you would have to account the the fact that your butter contains less fat and more water than an equivalent weight of shortening and adjust accordingly (like removing some water elsewhere in the recipe).  If it's a fairly small recipe then little changes shouldn't result in drastically different results, but don't forget that baking is chemistry and those ingredients have functions in the reactions that occur.   So, if you want to replace your butter with pure fat oil, consider upping the amount of water (or oat milk in this case) by just a little to account for the loss of moisture from the butter and using a little less oil by weight than butter   And as always, write down what you did so you can repeat it or change it again later if needed.  Happy inventing :)","labels":1,"seconds_difference":5028.0,"score_ratio":2.2857142857}
+{"post_id":"c06pkj","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Substituting more than one thing in a box cake mix? Hi AskBaking,   I have a Betty Crocker\u2019s devils food cake mix that says to add oil, eggs and water, I was wondering if substituting the oil for butter and substituting the water for oat milk would cause any problems, or if it would change the cake significantly?  This may have been asked before but I\u2019d really appreciate if y\u2019all could point me in the right direction.   Thank you!","c_root_id_A":"er2gaq5","c_root_id_B":"er2o364","created_at_utc_A":1560444059,"created_at_utc_B":1560446834,"score_A":6,"score_B":16,"human_ref_A":"I don\u2019t think it\u2019d be an issue. I use box mixes all the time when I\u2019m not trying new flavors (mostly when I want to decorate), and I always add 1c flour, 1c sugar, omit the water and oil and add 1c buttermilk or milk, and 1c sour cream. The only thing I keep is the egg count and I haven\u2019t had an issue yet.","human_ref_B":"My boyfriend\u2019s secret to make box cake mix taste more homemade is to substitute the oil for 2x the amount of butter, substitute the water for milk (alternative milk works), and add an extra egg. When he first told me about this I was certain it would screw up the consistency of the cake but it actually turned out really well and I do this every time now.","labels":0,"seconds_difference":2775.0,"score_ratio":2.6666666667}
+{"post_id":"c06pkj","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Substituting more than one thing in a box cake mix? Hi AskBaking,   I have a Betty Crocker\u2019s devils food cake mix that says to add oil, eggs and water, I was wondering if substituting the oil for butter and substituting the water for oat milk would cause any problems, or if it would change the cake significantly?  This may have been asked before but I\u2019d really appreciate if y\u2019all could point me in the right direction.   Thank you!","c_root_id_A":"er2o364","c_root_id_B":"er1zs3c","created_at_utc_A":1560446834,"created_at_utc_B":1560438522,"score_A":16,"score_B":3,"human_ref_A":"My boyfriend\u2019s secret to make box cake mix taste more homemade is to substitute the oil for 2x the amount of butter, substitute the water for milk (alternative milk works), and add an extra egg. When he first told me about this I was certain it would screw up the consistency of the cake but it actually turned out really well and I do this every time now.","human_ref_B":"It should work fine! I've never tried oat milk, but moo milk and butter fancies up box mix cake pretty well.","labels":1,"seconds_difference":8312.0,"score_ratio":5.3333333333}
+{"post_id":"c06pkj","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Substituting more than one thing in a box cake mix? Hi AskBaking,   I have a Betty Crocker\u2019s devils food cake mix that says to add oil, eggs and water, I was wondering if substituting the oil for butter and substituting the water for oat milk would cause any problems, or if it would change the cake significantly?  This may have been asked before but I\u2019d really appreciate if y\u2019all could point me in the right direction.   Thank you!","c_root_id_A":"er2o364","c_root_id_B":"er255pb","created_at_utc_A":1560446834,"created_at_utc_B":1560440331,"score_A":16,"score_B":2,"human_ref_A":"My boyfriend\u2019s secret to make box cake mix taste more homemade is to substitute the oil for 2x the amount of butter, substitute the water for milk (alternative milk works), and add an extra egg. When he first told me about this I was certain it would screw up the consistency of the cake but it actually turned out really well and I do this every time now.","human_ref_B":"I change things all the time. Add an egg (or just the yolk) to make it richer. Add a pudding mix and some sour cream (or yogurt (or sweet potatoes)) for moistness. Nuts, raisins, broken cookies... Toppings like egg wash (for browning) sprinkles, sliced nuts... I change the oil to cold pressed coconut oil (for health reasons). Check with a toothpick as the added moisture is going to increase baking time, just add 5 minutes at a time till done.","labels":1,"seconds_difference":6503.0,"score_ratio":8.0}
+{"post_id":"c06pkj","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Substituting more than one thing in a box cake mix? Hi AskBaking,   I have a Betty Crocker\u2019s devils food cake mix that says to add oil, eggs and water, I was wondering if substituting the oil for butter and substituting the water for oat milk would cause any problems, or if it would change the cake significantly?  This may have been asked before but I\u2019d really appreciate if y\u2019all could point me in the right direction.   Thank you!","c_root_id_A":"er1zs3c","c_root_id_B":"er29isr","created_at_utc_A":1560438522,"created_at_utc_B":1560441806,"score_A":3,"score_B":7,"human_ref_A":"It should work fine! I've never tried oat milk, but moo milk and butter fancies up box mix cake pretty well.","human_ref_B":"When converting recipes or making substitutions keep in mind that these ingredients are complex things. Butter for example isn't pure fat (somewhere around 83% most likely depending on the quality of the butter).   If you were, hypothetically, to substitute butter when the recipe calls for shortening (basically 100% pure fat) you would have to account the the fact that your butter contains less fat and more water than an equivalent weight of shortening and adjust accordingly (like removing some water elsewhere in the recipe).  If it's a fairly small recipe then little changes shouldn't result in drastically different results, but don't forget that baking is chemistry and those ingredients have functions in the reactions that occur.   So, if you want to replace your butter with pure fat oil, consider upping the amount of water (or oat milk in this case) by just a little to account for the loss of moisture from the butter and using a little less oil by weight than butter   And as always, write down what you did so you can repeat it or change it again later if needed.  Happy inventing :)","labels":0,"seconds_difference":3284.0,"score_ratio":2.3333333333}
+{"post_id":"c06pkj","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Substituting more than one thing in a box cake mix? Hi AskBaking,   I have a Betty Crocker\u2019s devils food cake mix that says to add oil, eggs and water, I was wondering if substituting the oil for butter and substituting the water for oat milk would cause any problems, or if it would change the cake significantly?  This may have been asked before but I\u2019d really appreciate if y\u2019all could point me in the right direction.   Thank you!","c_root_id_A":"er255pb","c_root_id_B":"er29isr","created_at_utc_A":1560440331,"created_at_utc_B":1560441806,"score_A":2,"score_B":7,"human_ref_A":"I change things all the time. Add an egg (or just the yolk) to make it richer. Add a pudding mix and some sour cream (or yogurt (or sweet potatoes)) for moistness. Nuts, raisins, broken cookies... Toppings like egg wash (for browning) sprinkles, sliced nuts... I change the oil to cold pressed coconut oil (for health reasons). Check with a toothpick as the added moisture is going to increase baking time, just add 5 minutes at a time till done.","human_ref_B":"When converting recipes or making substitutions keep in mind that these ingredients are complex things. Butter for example isn't pure fat (somewhere around 83% most likely depending on the quality of the butter).   If you were, hypothetically, to substitute butter when the recipe calls for shortening (basically 100% pure fat) you would have to account the the fact that your butter contains less fat and more water than an equivalent weight of shortening and adjust accordingly (like removing some water elsewhere in the recipe).  If it's a fairly small recipe then little changes shouldn't result in drastically different results, but don't forget that baking is chemistry and those ingredients have functions in the reactions that occur.   So, if you want to replace your butter with pure fat oil, consider upping the amount of water (or oat milk in this case) by just a little to account for the loss of moisture from the butter and using a little less oil by weight than butter   And as always, write down what you did so you can repeat it or change it again later if needed.  Happy inventing :)","labels":0,"seconds_difference":1475.0,"score_ratio":3.5}
+{"post_id":"c06pkj","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Substituting more than one thing in a box cake mix? Hi AskBaking,   I have a Betty Crocker\u2019s devils food cake mix that says to add oil, eggs and water, I was wondering if substituting the oil for butter and substituting the water for oat milk would cause any problems, or if it would change the cake significantly?  This may have been asked before but I\u2019d really appreciate if y\u2019all could point me in the right direction.   Thank you!","c_root_id_A":"er2gaq5","c_root_id_B":"er1zs3c","created_at_utc_A":1560444059,"created_at_utc_B":1560438522,"score_A":6,"score_B":3,"human_ref_A":"I don\u2019t think it\u2019d be an issue. I use box mixes all the time when I\u2019m not trying new flavors (mostly when I want to decorate), and I always add 1c flour, 1c sugar, omit the water and oil and add 1c buttermilk or milk, and 1c sour cream. The only thing I keep is the egg count and I haven\u2019t had an issue yet.","human_ref_B":"It should work fine! I've never tried oat milk, but moo milk and butter fancies up box mix cake pretty well.","labels":1,"seconds_difference":5537.0,"score_ratio":2.0}
+{"post_id":"c06pkj","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Substituting more than one thing in a box cake mix? Hi AskBaking,   I have a Betty Crocker\u2019s devils food cake mix that says to add oil, eggs and water, I was wondering if substituting the oil for butter and substituting the water for oat milk would cause any problems, or if it would change the cake significantly?  This may have been asked before but I\u2019d really appreciate if y\u2019all could point me in the right direction.   Thank you!","c_root_id_A":"er2gaq5","c_root_id_B":"er255pb","created_at_utc_A":1560444059,"created_at_utc_B":1560440331,"score_A":6,"score_B":2,"human_ref_A":"I don\u2019t think it\u2019d be an issue. I use box mixes all the time when I\u2019m not trying new flavors (mostly when I want to decorate), and I always add 1c flour, 1c sugar, omit the water and oil and add 1c buttermilk or milk, and 1c sour cream. The only thing I keep is the egg count and I haven\u2019t had an issue yet.","human_ref_B":"I change things all the time. Add an egg (or just the yolk) to make it richer. Add a pudding mix and some sour cream (or yogurt (or sweet potatoes)) for moistness. Nuts, raisins, broken cookies... Toppings like egg wash (for browning) sprinkles, sliced nuts... I change the oil to cold pressed coconut oil (for health reasons). Check with a toothpick as the added moisture is going to increase baking time, just add 5 minutes at a time till done.","labels":1,"seconds_difference":3728.0,"score_ratio":3.0}
+{"post_id":"c06pkj","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Substituting more than one thing in a box cake mix? Hi AskBaking,   I have a Betty Crocker\u2019s devils food cake mix that says to add oil, eggs and water, I was wondering if substituting the oil for butter and substituting the water for oat milk would cause any problems, or if it would change the cake significantly?  This may have been asked before but I\u2019d really appreciate if y\u2019all could point me in the right direction.   Thank you!","c_root_id_A":"er3fx7e","c_root_id_B":"er1zs3c","created_at_utc_A":1560462392,"created_at_utc_B":1560438522,"score_A":4,"score_B":3,"human_ref_A":"Just curious why you want to sub butter for oil? What texture or improvement are you trying to achieve? I personally prefer the moistness of oil cakes and think the better flavor you get from butter is overpowered by the chocolate anyway.","human_ref_B":"It should work fine! I've never tried oat milk, but moo milk and butter fancies up box mix cake pretty well.","labels":1,"seconds_difference":23870.0,"score_ratio":1.3333333333}
+{"post_id":"c06pkj","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Substituting more than one thing in a box cake mix? Hi AskBaking,   I have a Betty Crocker\u2019s devils food cake mix that says to add oil, eggs and water, I was wondering if substituting the oil for butter and substituting the water for oat milk would cause any problems, or if it would change the cake significantly?  This may have been asked before but I\u2019d really appreciate if y\u2019all could point me in the right direction.   Thank you!","c_root_id_A":"er255pb","c_root_id_B":"er3fx7e","created_at_utc_A":1560440331,"created_at_utc_B":1560462392,"score_A":2,"score_B":4,"human_ref_A":"I change things all the time. Add an egg (or just the yolk) to make it richer. Add a pudding mix and some sour cream (or yogurt (or sweet potatoes)) for moistness. Nuts, raisins, broken cookies... Toppings like egg wash (for browning) sprinkles, sliced nuts... I change the oil to cold pressed coconut oil (for health reasons). Check with a toothpick as the added moisture is going to increase baking time, just add 5 minutes at a time till done.","human_ref_B":"Just curious why you want to sub butter for oil? What texture or improvement are you trying to achieve? I personally prefer the moistness of oil cakes and think the better flavor you get from butter is overpowered by the chocolate anyway.","labels":0,"seconds_difference":22061.0,"score_ratio":2.0}
+{"post_id":"c06pkj","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Substituting more than one thing in a box cake mix? Hi AskBaking,   I have a Betty Crocker\u2019s devils food cake mix that says to add oil, eggs and water, I was wondering if substituting the oil for butter and substituting the water for oat milk would cause any problems, or if it would change the cake significantly?  This may have been asked before but I\u2019d really appreciate if y\u2019all could point me in the right direction.   Thank you!","c_root_id_A":"er4b0rj","c_root_id_B":"er48dxt","created_at_utc_A":1560485689,"created_at_utc_B":1560483769,"score_A":4,"score_B":3,"human_ref_A":"Believe it or not, chocolate cake is one cake that actually benefits from oil and no butter. It really depends on the texture of cake you're looking for, but a chocolate cake with all oil will have the most, fudgy crumb that people seem to enjoy most. But if you prefer the somewhat sturdier, fluffy texture of a butter cake, more like a scratch-made vanilla cake, then go for it.","human_ref_B":"Oil actually makes moister cakes. If you want to substitute for butter you should add a little extra because butter is not 100% fat but rather somewhere around 80-86% depending on whether you use European style or not and what the brand is.      It sounds counterintuitive to say that oil is better, but in general the oil will make a lighter and less dense cake because the fat is liquid at room temp rather than solid. For instance, an angel food cake made with butter will taste nothing like the light airy angel food cake that people would expect.     Butter has a place in baking but while I load TONS of butter in my food, I rarely use it while baking cakes. For cookies, I will always use butter and I often brown my butter to give a rich toffee flavor to them.      Oat milk will not cause any issues but likely is not necessary. It's just going to slightly increase the sugar and protein content but should not affect the cake in any real way.","labels":1,"seconds_difference":1920.0,"score_ratio":1.3333333333}
+{"post_id":"c06pkj","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Substituting more than one thing in a box cake mix? Hi AskBaking,   I have a Betty Crocker\u2019s devils food cake mix that says to add oil, eggs and water, I was wondering if substituting the oil for butter and substituting the water for oat milk would cause any problems, or if it would change the cake significantly?  This may have been asked before but I\u2019d really appreciate if y\u2019all could point me in the right direction.   Thank you!","c_root_id_A":"er255pb","c_root_id_B":"er48dxt","created_at_utc_A":1560440331,"created_at_utc_B":1560483769,"score_A":2,"score_B":3,"human_ref_A":"I change things all the time. Add an egg (or just the yolk) to make it richer. Add a pudding mix and some sour cream (or yogurt (or sweet potatoes)) for moistness. Nuts, raisins, broken cookies... Toppings like egg wash (for browning) sprinkles, sliced nuts... I change the oil to cold pressed coconut oil (for health reasons). Check with a toothpick as the added moisture is going to increase baking time, just add 5 minutes at a time till done.","human_ref_B":"Oil actually makes moister cakes. If you want to substitute for butter you should add a little extra because butter is not 100% fat but rather somewhere around 80-86% depending on whether you use European style or not and what the brand is.      It sounds counterintuitive to say that oil is better, but in general the oil will make a lighter and less dense cake because the fat is liquid at room temp rather than solid. For instance, an angel food cake made with butter will taste nothing like the light airy angel food cake that people would expect.     Butter has a place in baking but while I load TONS of butter in my food, I rarely use it while baking cakes. For cookies, I will always use butter and I often brown my butter to give a rich toffee flavor to them.      Oat milk will not cause any issues but likely is not necessary. It's just going to slightly increase the sugar and protein content but should not affect the cake in any real way.","labels":0,"seconds_difference":43438.0,"score_ratio":1.5}
+{"post_id":"c06pkj","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Substituting more than one thing in a box cake mix? Hi AskBaking,   I have a Betty Crocker\u2019s devils food cake mix that says to add oil, eggs and water, I was wondering if substituting the oil for butter and substituting the water for oat milk would cause any problems, or if it would change the cake significantly?  This may have been asked before but I\u2019d really appreciate if y\u2019all could point me in the right direction.   Thank you!","c_root_id_A":"er4b0rj","c_root_id_B":"er1zs3c","created_at_utc_A":1560485689,"created_at_utc_B":1560438522,"score_A":4,"score_B":3,"human_ref_A":"Believe it or not, chocolate cake is one cake that actually benefits from oil and no butter. It really depends on the texture of cake you're looking for, but a chocolate cake with all oil will have the most, fudgy crumb that people seem to enjoy most. But if you prefer the somewhat sturdier, fluffy texture of a butter cake, more like a scratch-made vanilla cake, then go for it.","human_ref_B":"It should work fine! I've never tried oat milk, but moo milk and butter fancies up box mix cake pretty well.","labels":1,"seconds_difference":47167.0,"score_ratio":1.3333333333}
+{"post_id":"c06pkj","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Substituting more than one thing in a box cake mix? Hi AskBaking,   I have a Betty Crocker\u2019s devils food cake mix that says to add oil, eggs and water, I was wondering if substituting the oil for butter and substituting the water for oat milk would cause any problems, or if it would change the cake significantly?  This may have been asked before but I\u2019d really appreciate if y\u2019all could point me in the right direction.   Thank you!","c_root_id_A":"er4b0rj","c_root_id_B":"er255pb","created_at_utc_A":1560485689,"created_at_utc_B":1560440331,"score_A":4,"score_B":2,"human_ref_A":"Believe it or not, chocolate cake is one cake that actually benefits from oil and no butter. It really depends on the texture of cake you're looking for, but a chocolate cake with all oil will have the most, fudgy crumb that people seem to enjoy most. But if you prefer the somewhat sturdier, fluffy texture of a butter cake, more like a scratch-made vanilla cake, then go for it.","human_ref_B":"I change things all the time. Add an egg (or just the yolk) to make it richer. Add a pudding mix and some sour cream (or yogurt (or sweet potatoes)) for moistness. Nuts, raisins, broken cookies... Toppings like egg wash (for browning) sprinkles, sliced nuts... I change the oil to cold pressed coconut oil (for health reasons). Check with a toothpick as the added moisture is going to increase baking time, just add 5 minutes at a time till done.","labels":1,"seconds_difference":45358.0,"score_ratio":2.0}
+{"post_id":"dc8ka1","domain":"askbaking_validation","upvote_ratio":0.94,"history":"How to improve presentation on my caramelized cakes? I started with banana (the original) and have since done pineapple, and now apple. They all turn out great, except for one aspect...they are just not attractive cakes lol. Here's my latest, the apple cake I made last night: https:\/\/imgur.com\/a\/E0CXnqz  They are very sticky and delicious, so I am hoping for ideas on how to make them look as good as they taste! I'm thinking on that one at least I should have layered more apples, it was mostly a flavor\/timing test.  The main issue is that the topping isn't a standard brown sugar like with a pineapple upside down cake, it's actual caramel. I make that first, pour it into the pan before it hardens, layer the fruit, then the batter over that. When it comes out, at least some of the topping usually sticks to the pan; as you can tell from the image, the two middle slices of apple had to be scraped off and placed on the top. I also lose quite a lot of the caramel to the pan.  I don't grease the bottom of the pan, only the sides to get the cake out. I'm afraid of the fresh, piping hot caramel burning the butter\/flour and ruining the cake. You can't let it cool first or it will harden and you'll never get it out of the pan you made it in.","c_root_id_A":"f27i6rd","c_root_id_B":"f27hkc3","created_at_utc_A":1570038781,"created_at_utc_B":1570038383,"score_A":4,"score_B":2,"human_ref_A":"I think just cutting the apples the same size and the placement- perfect symmetrical rows is all it needs. I\u2019ll bet it\u2019s delicious.","human_ref_B":"Looks freaking delicious to me.   If you want to alter the finished presentation then remember with something like this you are literally putting the finishing touches on first. Cut your fruit slices evenly. Make sure they are uniform in shape. The silicone mat idea is a great one. Lay your fruit slices thoughtfully, all the time thinking what the underside will look like once unmolded. Symmetry is generally aesthetically pleasing with things like this (likewise with asymmetry but get to that later). Be careful putting your cake batter ontop of your carefully laid fruit slices... you want to go slowly and gently to not move your design around too much.  All in all, your cake looks delicious and you say it tastes fantastic so it's all about the little details from here.... YouTube is your friend for details on how other create pretty looking dishes.","labels":1,"seconds_difference":398.0,"score_ratio":2.0}
+{"post_id":"dc8ka1","domain":"askbaking_validation","upvote_ratio":0.94,"history":"How to improve presentation on my caramelized cakes? I started with banana (the original) and have since done pineapple, and now apple. They all turn out great, except for one aspect...they are just not attractive cakes lol. Here's my latest, the apple cake I made last night: https:\/\/imgur.com\/a\/E0CXnqz  They are very sticky and delicious, so I am hoping for ideas on how to make them look as good as they taste! I'm thinking on that one at least I should have layered more apples, it was mostly a flavor\/timing test.  The main issue is that the topping isn't a standard brown sugar like with a pineapple upside down cake, it's actual caramel. I make that first, pour it into the pan before it hardens, layer the fruit, then the batter over that. When it comes out, at least some of the topping usually sticks to the pan; as you can tell from the image, the two middle slices of apple had to be scraped off and placed on the top. I also lose quite a lot of the caramel to the pan.  I don't grease the bottom of the pan, only the sides to get the cake out. I'm afraid of the fresh, piping hot caramel burning the butter\/flour and ruining the cake. You can't let it cool first or it will harden and you'll never get it out of the pan you made it in.","c_root_id_A":"f27hkc3","c_root_id_B":"f28j086","created_at_utc_A":1570038383,"created_at_utc_B":1570062806,"score_A":2,"score_B":4,"human_ref_A":"Looks freaking delicious to me.   If you want to alter the finished presentation then remember with something like this you are literally putting the finishing touches on first. Cut your fruit slices evenly. Make sure they are uniform in shape. The silicone mat idea is a great one. Lay your fruit slices thoughtfully, all the time thinking what the underside will look like once unmolded. Symmetry is generally aesthetically pleasing with things like this (likewise with asymmetry but get to that later). Be careful putting your cake batter ontop of your carefully laid fruit slices... you want to go slowly and gently to not move your design around too much.  All in all, your cake looks delicious and you say it tastes fantastic so it's all about the little details from here.... YouTube is your friend for details on how other create pretty looking dishes.","human_ref_B":"a lot of good ideas have already been said, but something to consider is maybe placing some of the fruit into the pan before the caramel, maybe in a little flower design right in the middle, then pouring your caramel over that and then layering with more fruit. might help it release better too, but idk.   alternatively you could try cutting your fruit into small 'tiles' and fitting them into a mosaic-looking pattern over the caramel for more even coverage. ive seen some gorgeous moasic-eque fruit tarts floating around on instagram lately, but is definitely tedious work.","labels":0,"seconds_difference":24423.0,"score_ratio":2.0}
+{"post_id":"dc8ka1","domain":"askbaking_validation","upvote_ratio":0.94,"history":"How to improve presentation on my caramelized cakes? I started with banana (the original) and have since done pineapple, and now apple. They all turn out great, except for one aspect...they are just not attractive cakes lol. Here's my latest, the apple cake I made last night: https:\/\/imgur.com\/a\/E0CXnqz  They are very sticky and delicious, so I am hoping for ideas on how to make them look as good as they taste! I'm thinking on that one at least I should have layered more apples, it was mostly a flavor\/timing test.  The main issue is that the topping isn't a standard brown sugar like with a pineapple upside down cake, it's actual caramel. I make that first, pour it into the pan before it hardens, layer the fruit, then the batter over that. When it comes out, at least some of the topping usually sticks to the pan; as you can tell from the image, the two middle slices of apple had to be scraped off and placed on the top. I also lose quite a lot of the caramel to the pan.  I don't grease the bottom of the pan, only the sides to get the cake out. I'm afraid of the fresh, piping hot caramel burning the butter\/flour and ruining the cake. You can't let it cool first or it will harden and you'll never get it out of the pan you made it in.","c_root_id_A":"f27hkc3","c_root_id_B":"f28xvr6","created_at_utc_A":1570038383,"created_at_utc_B":1570073718,"score_A":2,"score_B":4,"human_ref_A":"Looks freaking delicious to me.   If you want to alter the finished presentation then remember with something like this you are literally putting the finishing touches on first. Cut your fruit slices evenly. Make sure they are uniform in shape. The silicone mat idea is a great one. Lay your fruit slices thoughtfully, all the time thinking what the underside will look like once unmolded. Symmetry is generally aesthetically pleasing with things like this (likewise with asymmetry but get to that later). Be careful putting your cake batter ontop of your carefully laid fruit slices... you want to go slowly and gently to not move your design around too much.  All in all, your cake looks delicious and you say it tastes fantastic so it's all about the little details from here.... YouTube is your friend for details on how other create pretty looking dishes.","human_ref_B":"The butter caramel suggestion is a great one!  If you try all of the suggestions and still don't feel like it looks pretty, sift a little powdered sugar over it! Just enough to cover up any flaws, but light enough to still see chunks of fruit. You could even lay down a stencil to create a pattern that would distract from the fruit.","labels":0,"seconds_difference":35335.0,"score_ratio":2.0}
+{"post_id":"qtftfy","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Lemon Meringue Edible Shot Glasses- is it possible??? Hello, friends!!! I am thinking about thanksgiving desserts, and want to do something lemon meringue pie inspired\u2026 but not pie. First I was going to do a pavlova with lemon curd and raspberry coulis. But now we\u2019re doing a picnic, so I\u2019d like to have something more single-serving. Yes, I can do individual pavlovas\u2026 but then my creative brain kicked in and thought\u2026 what about a sugar cookie shot filled with lemon curd and topped with a meringue cookie? Maybe with some meringue bits in a middle layer\u2026  I\u2019ve seen the Wilton cookie shot pan but the reviews aren\u2019t great. There\u2019s lots of silicone shot glass molds, but not sure if those would work for cookies. Or maybe I can use a silicone mold or just pipe meringue shot glasses and make sugar cookie crumble???  Any advice???","c_root_id_A":"hkjsmvl","c_root_id_B":"hkkn8kq","created_at_utc_A":1636865498,"created_at_utc_B":1636886040,"score_A":6,"score_B":10,"human_ref_A":"This sounds like a \u201chighdea\u201d \ud83c\udf41 \ud83d\udeac","human_ref_B":"I dunno about this, friend. Even if you nail the thickness and tenderness of the crust it still seems really awkward to eat something shot-glass shaped filled with loose custard.   I get what you were going for, though.","labels":0,"seconds_difference":20542.0,"score_ratio":1.6666666667}
+{"post_id":"qtftfy","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Lemon Meringue Edible Shot Glasses- is it possible??? Hello, friends!!! I am thinking about thanksgiving desserts, and want to do something lemon meringue pie inspired\u2026 but not pie. First I was going to do a pavlova with lemon curd and raspberry coulis. But now we\u2019re doing a picnic, so I\u2019d like to have something more single-serving. Yes, I can do individual pavlovas\u2026 but then my creative brain kicked in and thought\u2026 what about a sugar cookie shot filled with lemon curd and topped with a meringue cookie? Maybe with some meringue bits in a middle layer\u2026  I\u2019ve seen the Wilton cookie shot pan but the reviews aren\u2019t great. There\u2019s lots of silicone shot glass molds, but not sure if those would work for cookies. Or maybe I can use a silicone mold or just pipe meringue shot glasses and make sugar cookie crumble???  Any advice???","c_root_id_A":"hkjhkxm","c_root_id_B":"hkkn8kq","created_at_utc_A":1636860179,"created_at_utc_B":1636886040,"score_A":5,"score_B":10,"human_ref_A":"Cookie cups are an option but typically come out too thick and if too thin they are too delicate and could break.   I\u2019ve make cups using lace cookies before. You could also try a tuile cookie. The problem with a tuile cookie would be that it would get soft in a matter of hours, if not sooner with humidity. Making them and then chilling them wouldn\u2019t work. If you went this route you could shape them in mini muffin cups or over the back of something round.   Personally, I\u2019d just get mini dessert cups like these. .   Another thought would be mini lemon meringue pies with a thin tart shell like these.   I like the lemon meringue idea, but I\u2019m a fan of keeping it seasonal. Raspberries are not in season. Perhaps you could incorporate cranberry, pomegranate, or another citrus.","human_ref_B":"I dunno about this, friend. Even if you nail the thickness and tenderness of the crust it still seems really awkward to eat something shot-glass shaped filled with loose custard.   I get what you were going for, though.","labels":0,"seconds_difference":25861.0,"score_ratio":2.0}
+{"post_id":"qtftfy","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Lemon Meringue Edible Shot Glasses- is it possible??? Hello, friends!!! I am thinking about thanksgiving desserts, and want to do something lemon meringue pie inspired\u2026 but not pie. First I was going to do a pavlova with lemon curd and raspberry coulis. But now we\u2019re doing a picnic, so I\u2019d like to have something more single-serving. Yes, I can do individual pavlovas\u2026 but then my creative brain kicked in and thought\u2026 what about a sugar cookie shot filled with lemon curd and topped with a meringue cookie? Maybe with some meringue bits in a middle layer\u2026  I\u2019ve seen the Wilton cookie shot pan but the reviews aren\u2019t great. There\u2019s lots of silicone shot glass molds, but not sure if those would work for cookies. Or maybe I can use a silicone mold or just pipe meringue shot glasses and make sugar cookie crumble???  Any advice???","c_root_id_A":"hkkmlii","c_root_id_B":"hkkn8kq","created_at_utc_A":1636885554,"created_at_utc_B":1636886040,"score_A":4,"score_B":10,"human_ref_A":"You could make them slightly bigger and make cookie bowls shaped around the bottom of a muffin tin, a mini muffin tin would work and then you could have tiny cookie bowls to fill.","human_ref_B":"I dunno about this, friend. Even if you nail the thickness and tenderness of the crust it still seems really awkward to eat something shot-glass shaped filled with loose custard.   I get what you were going for, though.","labels":0,"seconds_difference":486.0,"score_ratio":2.5}
+{"post_id":"qtftfy","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Lemon Meringue Edible Shot Glasses- is it possible??? Hello, friends!!! I am thinking about thanksgiving desserts, and want to do something lemon meringue pie inspired\u2026 but not pie. First I was going to do a pavlova with lemon curd and raspberry coulis. But now we\u2019re doing a picnic, so I\u2019d like to have something more single-serving. Yes, I can do individual pavlovas\u2026 but then my creative brain kicked in and thought\u2026 what about a sugar cookie shot filled with lemon curd and topped with a meringue cookie? Maybe with some meringue bits in a middle layer\u2026  I\u2019ve seen the Wilton cookie shot pan but the reviews aren\u2019t great. There\u2019s lots of silicone shot glass molds, but not sure if those would work for cookies. Or maybe I can use a silicone mold or just pipe meringue shot glasses and make sugar cookie crumble???  Any advice???","c_root_id_A":"hkkdrl7","c_root_id_B":"hkkn8kq","created_at_utc_A":1636878812,"created_at_utc_B":1636886040,"score_A":3,"score_B":10,"human_ref_A":"You could do one bite pies. A pecan lace or pecan and graham crust, formed in\/on a mini cupcake pan, thin coat of white chocolate inside to keep it from going soft too quickly. Fill with lemon curd, topped with pomegranate arils or even alternated with cranberry curd, and top a meringue \"hat\". You could even put the lemon curd in a pastry bag and fill them when you're ready to serve, it only takes a few minutes.","human_ref_B":"I dunno about this, friend. Even if you nail the thickness and tenderness of the crust it still seems really awkward to eat something shot-glass shaped filled with loose custard.   I get what you were going for, though.","labels":0,"seconds_difference":7228.0,"score_ratio":3.3333333333}
+{"post_id":"qtftfy","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Lemon Meringue Edible Shot Glasses- is it possible??? Hello, friends!!! I am thinking about thanksgiving desserts, and want to do something lemon meringue pie inspired\u2026 but not pie. First I was going to do a pavlova with lemon curd and raspberry coulis. But now we\u2019re doing a picnic, so I\u2019d like to have something more single-serving. Yes, I can do individual pavlovas\u2026 but then my creative brain kicked in and thought\u2026 what about a sugar cookie shot filled with lemon curd and topped with a meringue cookie? Maybe with some meringue bits in a middle layer\u2026  I\u2019ve seen the Wilton cookie shot pan but the reviews aren\u2019t great. There\u2019s lots of silicone shot glass molds, but not sure if those would work for cookies. Or maybe I can use a silicone mold or just pipe meringue shot glasses and make sugar cookie crumble???  Any advice???","c_root_id_A":"hkjsmvl","c_root_id_B":"hkktf7s","created_at_utc_A":1636865498,"created_at_utc_B":1636890535,"score_A":6,"score_B":10,"human_ref_A":"This sounds like a \u201chighdea\u201d \ud83c\udf41 \ud83d\udeac","human_ref_B":"I'd just do something like  this for the cups. The shot glasses would be hard to make and eat, but I've done this before and it's super quick\/easy. You can use any cookie dough and they're nice little two-bite kinda things.","labels":0,"seconds_difference":25037.0,"score_ratio":1.6666666667}
+{"post_id":"qtftfy","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Lemon Meringue Edible Shot Glasses- is it possible??? Hello, friends!!! I am thinking about thanksgiving desserts, and want to do something lemon meringue pie inspired\u2026 but not pie. First I was going to do a pavlova with lemon curd and raspberry coulis. But now we\u2019re doing a picnic, so I\u2019d like to have something more single-serving. Yes, I can do individual pavlovas\u2026 but then my creative brain kicked in and thought\u2026 what about a sugar cookie shot filled with lemon curd and topped with a meringue cookie? Maybe with some meringue bits in a middle layer\u2026  I\u2019ve seen the Wilton cookie shot pan but the reviews aren\u2019t great. There\u2019s lots of silicone shot glass molds, but not sure if those would work for cookies. Or maybe I can use a silicone mold or just pipe meringue shot glasses and make sugar cookie crumble???  Any advice???","c_root_id_A":"hkktf7s","c_root_id_B":"hkjhkxm","created_at_utc_A":1636890535,"created_at_utc_B":1636860179,"score_A":10,"score_B":5,"human_ref_A":"I'd just do something like  this for the cups. The shot glasses would be hard to make and eat, but I've done this before and it's super quick\/easy. You can use any cookie dough and they're nice little two-bite kinda things.","human_ref_B":"Cookie cups are an option but typically come out too thick and if too thin they are too delicate and could break.   I\u2019ve make cups using lace cookies before. You could also try a tuile cookie. The problem with a tuile cookie would be that it would get soft in a matter of hours, if not sooner with humidity. Making them and then chilling them wouldn\u2019t work. If you went this route you could shape them in mini muffin cups or over the back of something round.   Personally, I\u2019d just get mini dessert cups like these. .   Another thought would be mini lemon meringue pies with a thin tart shell like these.   I like the lemon meringue idea, but I\u2019m a fan of keeping it seasonal. Raspberries are not in season. Perhaps you could incorporate cranberry, pomegranate, or another citrus.","labels":1,"seconds_difference":30356.0,"score_ratio":2.0}
+{"post_id":"qtftfy","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Lemon Meringue Edible Shot Glasses- is it possible??? Hello, friends!!! I am thinking about thanksgiving desserts, and want to do something lemon meringue pie inspired\u2026 but not pie. First I was going to do a pavlova with lemon curd and raspberry coulis. But now we\u2019re doing a picnic, so I\u2019d like to have something more single-serving. Yes, I can do individual pavlovas\u2026 but then my creative brain kicked in and thought\u2026 what about a sugar cookie shot filled with lemon curd and topped with a meringue cookie? Maybe with some meringue bits in a middle layer\u2026  I\u2019ve seen the Wilton cookie shot pan but the reviews aren\u2019t great. There\u2019s lots of silicone shot glass molds, but not sure if those would work for cookies. Or maybe I can use a silicone mold or just pipe meringue shot glasses and make sugar cookie crumble???  Any advice???","c_root_id_A":"hkkmlii","c_root_id_B":"hkktf7s","created_at_utc_A":1636885554,"created_at_utc_B":1636890535,"score_A":4,"score_B":10,"human_ref_A":"You could make them slightly bigger and make cookie bowls shaped around the bottom of a muffin tin, a mini muffin tin would work and then you could have tiny cookie bowls to fill.","human_ref_B":"I'd just do something like  this for the cups. The shot glasses would be hard to make and eat, but I've done this before and it's super quick\/easy. You can use any cookie dough and they're nice little two-bite kinda things.","labels":0,"seconds_difference":4981.0,"score_ratio":2.5}
+{"post_id":"qtftfy","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Lemon Meringue Edible Shot Glasses- is it possible??? Hello, friends!!! I am thinking about thanksgiving desserts, and want to do something lemon meringue pie inspired\u2026 but not pie. First I was going to do a pavlova with lemon curd and raspberry coulis. But now we\u2019re doing a picnic, so I\u2019d like to have something more single-serving. Yes, I can do individual pavlovas\u2026 but then my creative brain kicked in and thought\u2026 what about a sugar cookie shot filled with lemon curd and topped with a meringue cookie? Maybe with some meringue bits in a middle layer\u2026  I\u2019ve seen the Wilton cookie shot pan but the reviews aren\u2019t great. There\u2019s lots of silicone shot glass molds, but not sure if those would work for cookies. Or maybe I can use a silicone mold or just pipe meringue shot glasses and make sugar cookie crumble???  Any advice???","c_root_id_A":"hkktf7s","c_root_id_B":"hkkdrl7","created_at_utc_A":1636890535,"created_at_utc_B":1636878812,"score_A":10,"score_B":3,"human_ref_A":"I'd just do something like  this for the cups. The shot glasses would be hard to make and eat, but I've done this before and it's super quick\/easy. You can use any cookie dough and they're nice little two-bite kinda things.","human_ref_B":"You could do one bite pies. A pecan lace or pecan and graham crust, formed in\/on a mini cupcake pan, thin coat of white chocolate inside to keep it from going soft too quickly. Fill with lemon curd, topped with pomegranate arils or even alternated with cranberry curd, and top a meringue \"hat\". You could even put the lemon curd in a pastry bag and fill them when you're ready to serve, it only takes a few minutes.","labels":1,"seconds_difference":11723.0,"score_ratio":3.3333333333}
+{"post_id":"qtftfy","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Lemon Meringue Edible Shot Glasses- is it possible??? Hello, friends!!! I am thinking about thanksgiving desserts, and want to do something lemon meringue pie inspired\u2026 but not pie. First I was going to do a pavlova with lemon curd and raspberry coulis. But now we\u2019re doing a picnic, so I\u2019d like to have something more single-serving. Yes, I can do individual pavlovas\u2026 but then my creative brain kicked in and thought\u2026 what about a sugar cookie shot filled with lemon curd and topped with a meringue cookie? Maybe with some meringue bits in a middle layer\u2026  I\u2019ve seen the Wilton cookie shot pan but the reviews aren\u2019t great. There\u2019s lots of silicone shot glass molds, but not sure if those would work for cookies. Or maybe I can use a silicone mold or just pipe meringue shot glasses and make sugar cookie crumble???  Any advice???","c_root_id_A":"hkjsmvl","c_root_id_B":"hkjhkxm","created_at_utc_A":1636865498,"created_at_utc_B":1636860179,"score_A":6,"score_B":5,"human_ref_A":"This sounds like a \u201chighdea\u201d \ud83c\udf41 \ud83d\udeac","human_ref_B":"Cookie cups are an option but typically come out too thick and if too thin they are too delicate and could break.   I\u2019ve make cups using lace cookies before. You could also try a tuile cookie. The problem with a tuile cookie would be that it would get soft in a matter of hours, if not sooner with humidity. Making them and then chilling them wouldn\u2019t work. If you went this route you could shape them in mini muffin cups or over the back of something round.   Personally, I\u2019d just get mini dessert cups like these. .   Another thought would be mini lemon meringue pies with a thin tart shell like these.   I like the lemon meringue idea, but I\u2019m a fan of keeping it seasonal. Raspberries are not in season. Perhaps you could incorporate cranberry, pomegranate, or another citrus.","labels":1,"seconds_difference":5319.0,"score_ratio":1.2}
+{"post_id":"qtftfy","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Lemon Meringue Edible Shot Glasses- is it possible??? Hello, friends!!! I am thinking about thanksgiving desserts, and want to do something lemon meringue pie inspired\u2026 but not pie. First I was going to do a pavlova with lemon curd and raspberry coulis. But now we\u2019re doing a picnic, so I\u2019d like to have something more single-serving. Yes, I can do individual pavlovas\u2026 but then my creative brain kicked in and thought\u2026 what about a sugar cookie shot filled with lemon curd and topped with a meringue cookie? Maybe with some meringue bits in a middle layer\u2026  I\u2019ve seen the Wilton cookie shot pan but the reviews aren\u2019t great. There\u2019s lots of silicone shot glass molds, but not sure if those would work for cookies. Or maybe I can use a silicone mold or just pipe meringue shot glasses and make sugar cookie crumble???  Any advice???","c_root_id_A":"hkkmlii","c_root_id_B":"hkkdrl7","created_at_utc_A":1636885554,"created_at_utc_B":1636878812,"score_A":4,"score_B":3,"human_ref_A":"You could make them slightly bigger and make cookie bowls shaped around the bottom of a muffin tin, a mini muffin tin would work and then you could have tiny cookie bowls to fill.","human_ref_B":"You could do one bite pies. A pecan lace or pecan and graham crust, formed in\/on a mini cupcake pan, thin coat of white chocolate inside to keep it from going soft too quickly. Fill with lemon curd, topped with pomegranate arils or even alternated with cranberry curd, and top a meringue \"hat\". You could even put the lemon curd in a pastry bag and fill them when you're ready to serve, it only takes a few minutes.","labels":1,"seconds_difference":6742.0,"score_ratio":1.3333333333}
+{"post_id":"w6syer","domain":"askbaking_validation","upvote_ratio":0.98,"history":"What to do with seized chocolate Hello,   I was melting some milk chocolate and it must have gotten water in it. It seized up, became clumpy and grainy. Can anyone recommend how to use it up now?   I was thinking to add heavy cream and turn it into ganache. If anyone has other ideas I would love to hear.","c_root_id_A":"ihglt5z","c_root_id_B":"ihg1171","created_at_utc_A":1658678023,"created_at_utc_B":1658668766,"score_A":33,"score_B":24,"human_ref_A":"Yes, you can turn it into ganache with cream with some effort. Chocolate hates a little liquid but is fine with a lot of liquid.","human_ref_B":"I'm not sure about milk chocolate, but if I screw up, I make a hot water chocolate mousse. Like this recipe. The ratio matters most, not the actual volume.  It ends up being a sweet little treat to get the hovering gremlins away from the kitchen: look, I made you dessert, now gtfo so I can finish the real dessert.","labels":1,"seconds_difference":9257.0,"score_ratio":1.375}
+{"post_id":"w6syer","domain":"askbaking_validation","upvote_ratio":0.98,"history":"What to do with seized chocolate Hello,   I was melting some milk chocolate and it must have gotten water in it. It seized up, became clumpy and grainy. Can anyone recommend how to use it up now?   I was thinking to add heavy cream and turn it into ganache. If anyone has other ideas I would love to hear.","c_root_id_A":"ihg8jsd","c_root_id_B":"ihglt5z","created_at_utc_A":1658672335,"created_at_utc_B":1658678023,"score_A":23,"score_B":33,"human_ref_A":"chop it up for cc cookies mixed with some dark chocolate morsels or just use for ganache as you said","human_ref_B":"Yes, you can turn it into ganache with cream with some effort. Chocolate hates a little liquid but is fine with a lot of liquid.","labels":0,"seconds_difference":5688.0,"score_ratio":1.4347826087}
+{"post_id":"w6syer","domain":"askbaking_validation","upvote_ratio":0.98,"history":"What to do with seized chocolate Hello,   I was melting some milk chocolate and it must have gotten water in it. It seized up, became clumpy and grainy. Can anyone recommend how to use it up now?   I was thinking to add heavy cream and turn it into ganache. If anyone has other ideas I would love to hear.","c_root_id_A":"ihglt5z","c_root_id_B":"ihg4ws0","created_at_utc_A":1658678023,"created_at_utc_B":1658670661,"score_A":33,"score_B":21,"human_ref_A":"Yes, you can turn it into ganache with cream with some effort. Chocolate hates a little liquid but is fine with a lot of liquid.","human_ref_B":"You can add boiling water 1 tsp at a time and stir until smooth. Sounds counterintuitive but it works for me every time.","labels":1,"seconds_difference":7362.0,"score_ratio":1.5714285714}
+{"post_id":"w6syer","domain":"askbaking_validation","upvote_ratio":0.98,"history":"What to do with seized chocolate Hello,   I was melting some milk chocolate and it must have gotten water in it. It seized up, became clumpy and grainy. Can anyone recommend how to use it up now?   I was thinking to add heavy cream and turn it into ganache. If anyone has other ideas I would love to hear.","c_root_id_A":"ihfp3oq","c_root_id_B":"ihglt5z","created_at_utc_A":1658661359,"created_at_utc_B":1658678023,"score_A":7,"score_B":33,"human_ref_A":"I would spread it into a thin layer on some greaseproof paper and create little flake curls to use as a cake decoration\/ice cream topping.. yum!  Better yet, as siezed chocolate doesn't really melt, you could use it on a hot dessert like a hot chocolate fudge cake or hot chocolate  There are also several ways to fix siezed chocolate","human_ref_B":"Yes, you can turn it into ganache with cream with some effort. Chocolate hates a little liquid but is fine with a lot of liquid.","labels":0,"seconds_difference":16664.0,"score_ratio":4.7142857143}
+{"post_id":"w6syer","domain":"askbaking_validation","upvote_ratio":0.98,"history":"What to do with seized chocolate Hello,   I was melting some milk chocolate and it must have gotten water in it. It seized up, became clumpy and grainy. Can anyone recommend how to use it up now?   I was thinking to add heavy cream and turn it into ganache. If anyone has other ideas I would love to hear.","c_root_id_A":"ihfp3oq","c_root_id_B":"ihg1171","created_at_utc_A":1658661359,"created_at_utc_B":1658668766,"score_A":7,"score_B":24,"human_ref_A":"I would spread it into a thin layer on some greaseproof paper and create little flake curls to use as a cake decoration\/ice cream topping.. yum!  Better yet, as siezed chocolate doesn't really melt, you could use it on a hot dessert like a hot chocolate fudge cake or hot chocolate  There are also several ways to fix siezed chocolate","human_ref_B":"I'm not sure about milk chocolate, but if I screw up, I make a hot water chocolate mousse. Like this recipe. The ratio matters most, not the actual volume.  It ends up being a sweet little treat to get the hovering gremlins away from the kitchen: look, I made you dessert, now gtfo so I can finish the real dessert.","labels":0,"seconds_difference":7407.0,"score_ratio":3.4285714286}
+{"post_id":"w6syer","domain":"askbaking_validation","upvote_ratio":0.98,"history":"What to do with seized chocolate Hello,   I was melting some milk chocolate and it must have gotten water in it. It seized up, became clumpy and grainy. Can anyone recommend how to use it up now?   I was thinking to add heavy cream and turn it into ganache. If anyone has other ideas I would love to hear.","c_root_id_A":"ihg8jsd","c_root_id_B":"ihg4ws0","created_at_utc_A":1658672335,"created_at_utc_B":1658670661,"score_A":23,"score_B":21,"human_ref_A":"chop it up for cc cookies mixed with some dark chocolate morsels or just use for ganache as you said","human_ref_B":"You can add boiling water 1 tsp at a time and stir until smooth. Sounds counterintuitive but it works for me every time.","labels":1,"seconds_difference":1674.0,"score_ratio":1.0952380952}
+{"post_id":"w6syer","domain":"askbaking_validation","upvote_ratio":0.98,"history":"What to do with seized chocolate Hello,   I was melting some milk chocolate and it must have gotten water in it. It seized up, became clumpy and grainy. Can anyone recommend how to use it up now?   I was thinking to add heavy cream and turn it into ganache. If anyone has other ideas I would love to hear.","c_root_id_A":"ihg8jsd","c_root_id_B":"ihfp3oq","created_at_utc_A":1658672335,"created_at_utc_B":1658661359,"score_A":23,"score_B":7,"human_ref_A":"chop it up for cc cookies mixed with some dark chocolate morsels or just use for ganache as you said","human_ref_B":"I would spread it into a thin layer on some greaseproof paper and create little flake curls to use as a cake decoration\/ice cream topping.. yum!  Better yet, as siezed chocolate doesn't really melt, you could use it on a hot dessert like a hot chocolate fudge cake or hot chocolate  There are also several ways to fix siezed chocolate","labels":1,"seconds_difference":10976.0,"score_ratio":3.2857142857}
+{"post_id":"w6syer","domain":"askbaking_validation","upvote_ratio":0.98,"history":"What to do with seized chocolate Hello,   I was melting some milk chocolate and it must have gotten water in it. It seized up, became clumpy and grainy. Can anyone recommend how to use it up now?   I was thinking to add heavy cream and turn it into ganache. If anyone has other ideas I would love to hear.","c_root_id_A":"ihfp3oq","c_root_id_B":"ihg4ws0","created_at_utc_A":1658661359,"created_at_utc_B":1658670661,"score_A":7,"score_B":21,"human_ref_A":"I would spread it into a thin layer on some greaseproof paper and create little flake curls to use as a cake decoration\/ice cream topping.. yum!  Better yet, as siezed chocolate doesn't really melt, you could use it on a hot dessert like a hot chocolate fudge cake or hot chocolate  There are also several ways to fix siezed chocolate","human_ref_B":"You can add boiling water 1 tsp at a time and stir until smooth. Sounds counterintuitive but it works for me every time.","labels":0,"seconds_difference":9302.0,"score_ratio":3.0}
+{"post_id":"qpjocz","domain":"askbaking_validation","upvote_ratio":0.92,"history":"Can I freeze baked cookies? Hi everyone, a friend and I decided we want to start making Christmas treats and packing them up to send to our families we can't visit. We need to start now as we both work full time. I know for sure cookie dough can be frozen. My question is if we were to bake them, then freeze and packaged later, would they lose alot of quality when defrosted? Or do we need to bake it all in one weekend before packaging for the post?   I appreciate any help, thank you :)","c_root_id_A":"hju1vy0","c_root_id_B":"hjvr6hx","created_at_utc_A":1636396603,"created_at_utc_B":1636422407,"score_A":8,"score_B":12,"human_ref_A":"In my experience freezing tends to dry baked goods. Some cookies fare better than others, but I usually look to the recipe notes about storing them.   I also plan to start making big batches of Christmas cookies. I will be making the dough, rolling out\/potioning the cookies on a tray for freezing, then removing them from the tray when frozen.  So when it comes time for baking I just need to defrost, place and bake. Cookie bake times don't tend to be long so I can usually bake as needed the day of or day before I am giving out my cookie boxes. It also helps that I am not seeing everyone the same weekend, I see some the weekend before, some the weekend after....","human_ref_B":"{pro baker}  Another option is to freeze the dough and bake them off before you plan on shipping them.  We make batches of cookies that vary from 6 pounds to 60 pounds.  We pull out a few pounds at a time and bake them off so that our customers get fresh cookies several days during the week instead of baking off a bunch and letting them sit for several days.  But  baking and freezing will work as well.  Just don't freeze anything that is covered in sugar or powdered sugar as the moisture will cause it to melt as it thaws.","labels":0,"seconds_difference":25804.0,"score_ratio":1.5}
+{"post_id":"qpjocz","domain":"askbaking_validation","upvote_ratio":0.92,"history":"Can I freeze baked cookies? Hi everyone, a friend and I decided we want to start making Christmas treats and packing them up to send to our families we can't visit. We need to start now as we both work full time. I know for sure cookie dough can be frozen. My question is if we were to bake them, then freeze and packaged later, would they lose alot of quality when defrosted? Or do we need to bake it all in one weekend before packaging for the post?   I appreciate any help, thank you :)","c_root_id_A":"hjultfr","c_root_id_B":"hjvr6hx","created_at_utc_A":1636404610,"created_at_utc_B":1636422407,"score_A":8,"score_B":12,"human_ref_A":"Yes, you absolutely can. My family has baked all of our Christmas cookies on Black Friday and frozen them until the holidays for 20+ years. As another poster said, freezing can impact the quality of some cookies so be careful about the recipes you choose. If you have the time, you may want to try baking a small batch and freezing them overnight as a test before committing to a specific recipe.  From personal experience though, cookies that do well in the freezer include, buckeyes, gingerbread\/gingersnaps, sugar cookies (depends on the recipe), shortbread, pizzelles, fudge, truffles, peanut butter cookies, candies such as honeycomb (don't need to be frozen but have a long shelf life), and peanut butter blossoms.","human_ref_B":"{pro baker}  Another option is to freeze the dough and bake them off before you plan on shipping them.  We make batches of cookies that vary from 6 pounds to 60 pounds.  We pull out a few pounds at a time and bake them off so that our customers get fresh cookies several days during the week instead of baking off a bunch and letting them sit for several days.  But  baking and freezing will work as well.  Just don't freeze anything that is covered in sugar or powdered sugar as the moisture will cause it to melt as it thaws.","labels":0,"seconds_difference":17797.0,"score_ratio":1.5}
+{"post_id":"qpjocz","domain":"askbaking_validation","upvote_ratio":0.92,"history":"Can I freeze baked cookies? Hi everyone, a friend and I decided we want to start making Christmas treats and packing them up to send to our families we can't visit. We need to start now as we both work full time. I know for sure cookie dough can be frozen. My question is if we were to bake them, then freeze and packaged later, would they lose alot of quality when defrosted? Or do we need to bake it all in one weekend before packaging for the post?   I appreciate any help, thank you :)","c_root_id_A":"hjun7hm","c_root_id_B":"hjvr6hx","created_at_utc_A":1636405166,"created_at_utc_B":1636422407,"score_A":8,"score_B":12,"human_ref_A":"Cookies. Donuts. Muffins. Fruit cake. Choix paste. Pretty much everything. I just took out a couple of fashion sour cream glazed cake donuts from the freezer.","human_ref_B":"{pro baker}  Another option is to freeze the dough and bake them off before you plan on shipping them.  We make batches of cookies that vary from 6 pounds to 60 pounds.  We pull out a few pounds at a time and bake them off so that our customers get fresh cookies several days during the week instead of baking off a bunch and letting them sit for several days.  But  baking and freezing will work as well.  Just don't freeze anything that is covered in sugar or powdered sugar as the moisture will cause it to melt as it thaws.","labels":0,"seconds_difference":17241.0,"score_ratio":1.5}
+{"post_id":"qpjocz","domain":"askbaking_validation","upvote_ratio":0.92,"history":"Can I freeze baked cookies? Hi everyone, a friend and I decided we want to start making Christmas treats and packing them up to send to our families we can't visit. We need to start now as we both work full time. I know for sure cookie dough can be frozen. My question is if we were to bake them, then freeze and packaged later, would they lose alot of quality when defrosted? Or do we need to bake it all in one weekend before packaging for the post?   I appreciate any help, thank you :)","c_root_id_A":"hjuf975","c_root_id_B":"hjvr6hx","created_at_utc_A":1636401968,"created_at_utc_B":1636422407,"score_A":3,"score_B":12,"human_ref_A":"I mean my grandma dose it . Sometimes she forgets to take them out early enough and they are still kinda cold, try not to do that.   ​  they are usaully like sugar cookies, gingerbread, spritz...","human_ref_B":"{pro baker}  Another option is to freeze the dough and bake them off before you plan on shipping them.  We make batches of cookies that vary from 6 pounds to 60 pounds.  We pull out a few pounds at a time and bake them off so that our customers get fresh cookies several days during the week instead of baking off a bunch and letting them sit for several days.  But  baking and freezing will work as well.  Just don't freeze anything that is covered in sugar or powdered sugar as the moisture will cause it to melt as it thaws.","labels":0,"seconds_difference":20439.0,"score_ratio":4.0}
+{"post_id":"qpjocz","domain":"askbaking_validation","upvote_ratio":0.92,"history":"Can I freeze baked cookies? Hi everyone, a friend and I decided we want to start making Christmas treats and packing them up to send to our families we can't visit. We need to start now as we both work full time. I know for sure cookie dough can be frozen. My question is if we were to bake them, then freeze and packaged later, would they lose alot of quality when defrosted? Or do we need to bake it all in one weekend before packaging for the post?   I appreciate any help, thank you :)","c_root_id_A":"hjvr6hx","c_root_id_B":"hjuh47u","created_at_utc_A":1636422407,"created_at_utc_B":1636402728,"score_A":12,"score_B":2,"human_ref_A":"{pro baker}  Another option is to freeze the dough and bake them off before you plan on shipping them.  We make batches of cookies that vary from 6 pounds to 60 pounds.  We pull out a few pounds at a time and bake them off so that our customers get fresh cookies several days during the week instead of baking off a bunch and letting them sit for several days.  But  baking and freezing will work as well.  Just don't freeze anything that is covered in sugar or powdered sugar as the moisture will cause it to melt as it thaws.","human_ref_B":"I\u2019ve frozen banana bread, defrosted the slices, and placed them in the mail and it worked! I also freeze fully baked goods regularly and can attest to the fact that they are still delicious! No difference in quality in my opinion.","labels":1,"seconds_difference":19679.0,"score_ratio":6.0}
+{"post_id":"qpjocz","domain":"askbaking_validation","upvote_ratio":0.92,"history":"Can I freeze baked cookies? Hi everyone, a friend and I decided we want to start making Christmas treats and packing them up to send to our families we can't visit. We need to start now as we both work full time. I know for sure cookie dough can be frozen. My question is if we were to bake them, then freeze and packaged later, would they lose alot of quality when defrosted? Or do we need to bake it all in one weekend before packaging for the post?   I appreciate any help, thank you :)","c_root_id_A":"hjuf975","c_root_id_B":"hjultfr","created_at_utc_A":1636401968,"created_at_utc_B":1636404610,"score_A":3,"score_B":8,"human_ref_A":"I mean my grandma dose it . Sometimes she forgets to take them out early enough and they are still kinda cold, try not to do that.   ​  they are usaully like sugar cookies, gingerbread, spritz...","human_ref_B":"Yes, you absolutely can. My family has baked all of our Christmas cookies on Black Friday and frozen them until the holidays for 20+ years. As another poster said, freezing can impact the quality of some cookies so be careful about the recipes you choose. If you have the time, you may want to try baking a small batch and freezing them overnight as a test before committing to a specific recipe.  From personal experience though, cookies that do well in the freezer include, buckeyes, gingerbread\/gingersnaps, sugar cookies (depends on the recipe), shortbread, pizzelles, fudge, truffles, peanut butter cookies, candies such as honeycomb (don't need to be frozen but have a long shelf life), and peanut butter blossoms.","labels":0,"seconds_difference":2642.0,"score_ratio":2.6666666667}
+{"post_id":"qpjocz","domain":"askbaking_validation","upvote_ratio":0.92,"history":"Can I freeze baked cookies? Hi everyone, a friend and I decided we want to start making Christmas treats and packing them up to send to our families we can't visit. We need to start now as we both work full time. I know for sure cookie dough can be frozen. My question is if we were to bake them, then freeze and packaged later, would they lose alot of quality when defrosted? Or do we need to bake it all in one weekend before packaging for the post?   I appreciate any help, thank you :)","c_root_id_A":"hjuh47u","c_root_id_B":"hjultfr","created_at_utc_A":1636402728,"created_at_utc_B":1636404610,"score_A":2,"score_B":8,"human_ref_A":"I\u2019ve frozen banana bread, defrosted the slices, and placed them in the mail and it worked! I also freeze fully baked goods regularly and can attest to the fact that they are still delicious! No difference in quality in my opinion.","human_ref_B":"Yes, you absolutely can. My family has baked all of our Christmas cookies on Black Friday and frozen them until the holidays for 20+ years. As another poster said, freezing can impact the quality of some cookies so be careful about the recipes you choose. If you have the time, you may want to try baking a small batch and freezing them overnight as a test before committing to a specific recipe.  From personal experience though, cookies that do well in the freezer include, buckeyes, gingerbread\/gingersnaps, sugar cookies (depends on the recipe), shortbread, pizzelles, fudge, truffles, peanut butter cookies, candies such as honeycomb (don't need to be frozen but have a long shelf life), and peanut butter blossoms.","labels":0,"seconds_difference":1882.0,"score_ratio":4.0}
+{"post_id":"qpjocz","domain":"askbaking_validation","upvote_ratio":0.92,"history":"Can I freeze baked cookies? Hi everyone, a friend and I decided we want to start making Christmas treats and packing them up to send to our families we can't visit. We need to start now as we both work full time. I know for sure cookie dough can be frozen. My question is if we were to bake them, then freeze and packaged later, would they lose alot of quality when defrosted? Or do we need to bake it all in one weekend before packaging for the post?   I appreciate any help, thank you :)","c_root_id_A":"hjun7hm","c_root_id_B":"hjuf975","created_at_utc_A":1636405166,"created_at_utc_B":1636401968,"score_A":8,"score_B":3,"human_ref_A":"Cookies. Donuts. Muffins. Fruit cake. Choix paste. Pretty much everything. I just took out a couple of fashion sour cream glazed cake donuts from the freezer.","human_ref_B":"I mean my grandma dose it . Sometimes she forgets to take them out early enough and they are still kinda cold, try not to do that.   ​  they are usaully like sugar cookies, gingerbread, spritz...","labels":1,"seconds_difference":3198.0,"score_ratio":2.6666666667}
+{"post_id":"qpjocz","domain":"askbaking_validation","upvote_ratio":0.92,"history":"Can I freeze baked cookies? Hi everyone, a friend and I decided we want to start making Christmas treats and packing them up to send to our families we can't visit. We need to start now as we both work full time. I know for sure cookie dough can be frozen. My question is if we were to bake them, then freeze and packaged later, would they lose alot of quality when defrosted? Or do we need to bake it all in one weekend before packaging for the post?   I appreciate any help, thank you :)","c_root_id_A":"hjuh47u","c_root_id_B":"hjun7hm","created_at_utc_A":1636402728,"created_at_utc_B":1636405166,"score_A":2,"score_B":8,"human_ref_A":"I\u2019ve frozen banana bread, defrosted the slices, and placed them in the mail and it worked! I also freeze fully baked goods regularly and can attest to the fact that they are still delicious! No difference in quality in my opinion.","human_ref_B":"Cookies. Donuts. Muffins. Fruit cake. Choix paste. Pretty much everything. I just took out a couple of fashion sour cream glazed cake donuts from the freezer.","labels":0,"seconds_difference":2438.0,"score_ratio":4.0}
+{"post_id":"gfqb0k","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Artisan style bread... without a starter  So I\u2019ve been pondering lately. Is it possible to make a nice open crumb style Boule of bread. But with normal yeast?  The only things I\u2019ve ever seen are breads made with sourdough starters or biga\u2019s\/poolish.   But would you get the same effects using say,  a high hydration loaf with a bit less bakers yeast than normal and proofed for a longer time. Then fridge proofed over night in a banneton. Then baked the same way a sourdough loaf would be baked, in a Dutch Oven.  Or would this not work?  Any in-site or ideas would be perfect. Thanks!","c_root_id_A":"fpv3hg6","c_root_id_B":"fpv7ibh","created_at_utc_A":1588933555,"created_at_utc_B":1588937507,"score_A":12,"score_B":18,"human_ref_A":"Yes you can. I really recommend the book flour, salt, water yeast: https:\/\/www.amazon.co.uk\/Flour-Water-Salt-Yeast-Fundamentals\/dp\/160774273X  There\u2019s some delicious yeast breads in there that have an open crumb and use yeast.","human_ref_B":"You\u2019re looking for FWSY by Ken Forkish. He goes over the basics of making artisan bread, and the first half of the recipes all use commercial yeast.","labels":0,"seconds_difference":3952.0,"score_ratio":1.5}
+{"post_id":"jkx634","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Does type of AP flour used make a difference? Recently bought a 25lb bag of AP Flour from Costco from a brand called Ardent Mills. King Arthur Flour was also available but double the price. I was wondering how significant the results are or if there really is no difference when using a brand like Ardent Mills vs. Arthur Flour when baking things like cookies and breads?","c_root_id_A":"galpzdz","c_root_id_B":"galqy4f","created_at_utc_A":1604068336,"created_at_utc_B":1604068839,"score_A":5,"score_B":35,"human_ref_A":"Specifically the King Arthur AP is generally higher protein than average. I use the Costco flour as my all purpose flour as the higher protein of the KA might effect some recipes where you're looking for tenderness","human_ref_B":"So the Ardent Mills ap flour is listed at 9-13% protein and the King Arthur is listed at 11.8% protein.  The difference here is that protein affects water absorbsion and dough strength. For yeasted products like bread you want the higher protein because it helps hold structure and makes it easier to shape and handle. For things that use chemical leavening like cookies and cakes the lower protein percent is better because you don't have to worry as much about building gluten where you don't want it.  With the Ardent Mills protein listed in such a wide range I'd say you probably need to experiment with it a bit. When making bread from a recipe (especially if it's a recipe from King Arthur) be mindful that you may need more water, or if it's closer to the 9% a bit more flour for the dough to come together correctly.  With things like cakes and cookies just be very careful not to over mix your batter and it shouldn't really affect the outcome.","labels":0,"seconds_difference":503.0,"score_ratio":7.0}
+{"post_id":"jkx634","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Does type of AP flour used make a difference? Recently bought a 25lb bag of AP Flour from Costco from a brand called Ardent Mills. King Arthur Flour was also available but double the price. I was wondering how significant the results are or if there really is no difference when using a brand like Ardent Mills vs. Arthur Flour when baking things like cookies and breads?","c_root_id_A":"galpzdz","c_root_id_B":"galuzwy","created_at_utc_A":1604068336,"created_at_utc_B":1604070901,"score_A":5,"score_B":20,"human_ref_A":"Specifically the King Arthur AP is generally higher protein than average. I use the Costco flour as my all purpose flour as the higher protein of the KA might effect some recipes where you're looking for tenderness","human_ref_B":"Absolutely. Protein percentage and wheat type affects the outcome of baked goods. Serious Eat has an article that touches on it: https:\/\/www.seriouseats.com\/2020\/07\/wheat-flour-guide.html  I know Stella Parks recommends bleached Gold Medal AP, which uses a blend of hard red and soft white wheat, for most \"soft\" baked goods like cookies and cakes. Unbleached AP flour is fine for breads.","labels":0,"seconds_difference":2565.0,"score_ratio":4.0}
+{"post_id":"jkx634","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Does type of AP flour used make a difference? Recently bought a 25lb bag of AP Flour from Costco from a brand called Ardent Mills. King Arthur Flour was also available but double the price. I was wondering how significant the results are or if there really is no difference when using a brand like Ardent Mills vs. Arthur Flour when baking things like cookies and breads?","c_root_id_A":"galygqy","c_root_id_B":"galpzdz","created_at_utc_A":1604072630,"created_at_utc_B":1604068336,"score_A":14,"score_B":5,"human_ref_A":"I used this ardent mills flour from Costco for my Sourdough for a while. At first it seemed like an awesome replacement for the more expensive flour I had been using (for both feeding starter and baking). Though eventually I found myself frustrated with the dough becoming difficult to handle (weak) and not rising well. I switched back and immediately was getting better results. In my case the only ardent mills flour available was also bleached so if yours is unbleached you may have better results. I think initially my starter retained some vigor from the previous flour and it took a little bit for me to notice or realize the negative impact the flour change had made. Upon switching back it was crystal clear that was the problem.","human_ref_B":"Specifically the King Arthur AP is generally higher protein than average. I use the Costco flour as my all purpose flour as the higher protein of the KA might effect some recipes where you're looking for tenderness","labels":1,"seconds_difference":4294.0,"score_ratio":2.8}
+{"post_id":"jkx634","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Does type of AP flour used make a difference? Recently bought a 25lb bag of AP Flour from Costco from a brand called Ardent Mills. King Arthur Flour was also available but double the price. I was wondering how significant the results are or if there really is no difference when using a brand like Ardent Mills vs. Arthur Flour when baking things like cookies and breads?","c_root_id_A":"gam7o6o","c_root_id_B":"gamb2pj","created_at_utc_A":1604077121,"created_at_utc_B":1604078789,"score_A":7,"score_B":10,"human_ref_A":"I recently bought something called cake flour and I haven't used it yet would you guys know the difference for that as well?","human_ref_B":"Different brands may have different amounts of protein in them. King arthur is high, white lily is low, and the others are somewhere in between. You may need to use a little more or less, depending on which floor you use. It's generally not recommended to make biscuits with king arthur.","labels":0,"seconds_difference":1668.0,"score_ratio":1.4285714286}
+{"post_id":"jkx634","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Does type of AP flour used make a difference? Recently bought a 25lb bag of AP Flour from Costco from a brand called Ardent Mills. King Arthur Flour was also available but double the price. I was wondering how significant the results are or if there really is no difference when using a brand like Ardent Mills vs. Arthur Flour when baking things like cookies and breads?","c_root_id_A":"galpzdz","c_root_id_B":"gamb2pj","created_at_utc_A":1604068336,"created_at_utc_B":1604078789,"score_A":5,"score_B":10,"human_ref_A":"Specifically the King Arthur AP is generally higher protein than average. I use the Costco flour as my all purpose flour as the higher protein of the KA might effect some recipes where you're looking for tenderness","human_ref_B":"Different brands may have different amounts of protein in them. King arthur is high, white lily is low, and the others are somewhere in between. You may need to use a little more or less, depending on which floor you use. It's generally not recommended to make biscuits with king arthur.","labels":0,"seconds_difference":10453.0,"score_ratio":2.0}
+{"post_id":"jkx634","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Does type of AP flour used make a difference? Recently bought a 25lb bag of AP Flour from Costco from a brand called Ardent Mills. King Arthur Flour was also available but double the price. I was wondering how significant the results are or if there really is no difference when using a brand like Ardent Mills vs. Arthur Flour when baking things like cookies and breads?","c_root_id_A":"gam3j0d","c_root_id_B":"gamb2pj","created_at_utc_A":1604075105,"created_at_utc_B":1604078789,"score_A":3,"score_B":10,"human_ref_A":"KA is a superior flour used by many pro chefs to make the best products. Ardent Mills is partly run by ConAgra who is a  Monsanto subsidiary hence why it is half the price and lower quality.   https:\/\/gardenculturemagazine.com\/list-of-monsanto-food-companies\/","human_ref_B":"Different brands may have different amounts of protein in them. King arthur is high, white lily is low, and the others are somewhere in between. You may need to use a little more or less, depending on which floor you use. It's generally not recommended to make biscuits with king arthur.","labels":0,"seconds_difference":3684.0,"score_ratio":3.3333333333}
+{"post_id":"jkx634","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Does type of AP flour used make a difference? Recently bought a 25lb bag of AP Flour from Costco from a brand called Ardent Mills. King Arthur Flour was also available but double the price. I was wondering how significant the results are or if there really is no difference when using a brand like Ardent Mills vs. Arthur Flour when baking things like cookies and breads?","c_root_id_A":"galpzdz","c_root_id_B":"gam7o6o","created_at_utc_A":1604068336,"created_at_utc_B":1604077121,"score_A":5,"score_B":7,"human_ref_A":"Specifically the King Arthur AP is generally higher protein than average. I use the Costco flour as my all purpose flour as the higher protein of the KA might effect some recipes where you're looking for tenderness","human_ref_B":"I recently bought something called cake flour and I haven't used it yet would you guys know the difference for that as well?","labels":0,"seconds_difference":8785.0,"score_ratio":1.4}
+{"post_id":"jkx634","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Does type of AP flour used make a difference? Recently bought a 25lb bag of AP Flour from Costco from a brand called Ardent Mills. King Arthur Flour was also available but double the price. I was wondering how significant the results are or if there really is no difference when using a brand like Ardent Mills vs. Arthur Flour when baking things like cookies and breads?","c_root_id_A":"gam7o6o","c_root_id_B":"gam3j0d","created_at_utc_A":1604077121,"created_at_utc_B":1604075105,"score_A":7,"score_B":3,"human_ref_A":"I recently bought something called cake flour and I haven't used it yet would you guys know the difference for that as well?","human_ref_B":"KA is a superior flour used by many pro chefs to make the best products. Ardent Mills is partly run by ConAgra who is a  Monsanto subsidiary hence why it is half the price and lower quality.   https:\/\/gardenculturemagazine.com\/list-of-monsanto-food-companies\/","labels":1,"seconds_difference":2016.0,"score_ratio":2.3333333333}
+{"post_id":"jkx634","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Does type of AP flour used make a difference? Recently bought a 25lb bag of AP Flour from Costco from a brand called Ardent Mills. King Arthur Flour was also available but double the price. I was wondering how significant the results are or if there really is no difference when using a brand like Ardent Mills vs. Arthur Flour when baking things like cookies and breads?","c_root_id_A":"galpzdz","c_root_id_B":"gamlsqw","created_at_utc_A":1604068336,"created_at_utc_B":1604084087,"score_A":5,"score_B":7,"human_ref_A":"Specifically the King Arthur AP is generally higher protein than average. I use the Costco flour as my all purpose flour as the higher protein of the KA might effect some recipes where you're looking for tenderness","human_ref_B":"I\u2019ve used both Ardent Mills (bleached) ans King Arthur. I was actually pleasantly surprised by AM - my bread doughs become very elastic very quickly (almost to the point of being rubbery, but definitely passing the windowpane rest without much kneading) and bakes up quite nicely. I think that means it\u2019s more absorbent, to the point of other posters above? I still prefer KAF mostly because I like the fact that it\u2019s unbleached.","labels":0,"seconds_difference":15751.0,"score_ratio":1.4}
+{"post_id":"jkx634","domain":"askbaking_validation","upvote_ratio":0.96,"history":"Does type of AP flour used make a difference? Recently bought a 25lb bag of AP Flour from Costco from a brand called Ardent Mills. King Arthur Flour was also available but double the price. I was wondering how significant the results are or if there really is no difference when using a brand like Ardent Mills vs. Arthur Flour when baking things like cookies and breads?","c_root_id_A":"gamlsqw","c_root_id_B":"gam3j0d","created_at_utc_A":1604084087,"created_at_utc_B":1604075105,"score_A":7,"score_B":3,"human_ref_A":"I\u2019ve used both Ardent Mills (bleached) ans King Arthur. I was actually pleasantly surprised by AM - my bread doughs become very elastic very quickly (almost to the point of being rubbery, but definitely passing the windowpane rest without much kneading) and bakes up quite nicely. I think that means it\u2019s more absorbent, to the point of other posters above? I still prefer KAF mostly because I like the fact that it\u2019s unbleached.","human_ref_B":"KA is a superior flour used by many pro chefs to make the best products. Ardent Mills is partly run by ConAgra who is a  Monsanto subsidiary hence why it is half the price and lower quality.   https:\/\/gardenculturemagazine.com\/list-of-monsanto-food-companies\/","labels":1,"seconds_difference":8982.0,"score_ratio":2.3333333333}
+{"post_id":"iqlzdr","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Weird Cookie Texture I have baked this recipe four times but the last two times the cookies have become really flat and not very cookie like, more crispy. This is the recipe I use and at first it was good but now it has lost the chewy texture. https:\/\/tasty.co\/recipe\/the-best-chewy-chocolate-chip-cookies  Also the bake time changed on this batch they were very doughy and wouldn\u2019t come off the baking sheet until i baked them for around 5 more minutes","c_root_id_A":"g4t6qag","c_root_id_B":"g4t8e1h","created_at_utc_A":1599819364,"created_at_utc_B":1599821100,"score_A":5,"score_B":11,"human_ref_A":"Butter can do weird things as well as humidity","human_ref_B":"If nothing has changed with the recipe, check to see if the baking soda is still good.  You can test it out by mixing 1\/4 tsp with 2 tsp vinegar.  If it doesn't really fizz, it's lost its effectiveness.  You can still use it in the laundry or in bathroom.","labels":0,"seconds_difference":1736.0,"score_ratio":2.2}
+{"post_id":"iqlzdr","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Weird Cookie Texture I have baked this recipe four times but the last two times the cookies have become really flat and not very cookie like, more crispy. This is the recipe I use and at first it was good but now it has lost the chewy texture. https:\/\/tasty.co\/recipe\/the-best-chewy-chocolate-chip-cookies  Also the bake time changed on this batch they were very doughy and wouldn\u2019t come off the baking sheet until i baked them for around 5 more minutes","c_root_id_A":"g4t785x","c_root_id_B":"g4t8e1h","created_at_utc_A":1599819895,"created_at_utc_B":1599821100,"score_A":6,"score_B":11,"human_ref_A":"How much did you cream the butter?","human_ref_B":"If nothing has changed with the recipe, check to see if the baking soda is still good.  You can test it out by mixing 1\/4 tsp with 2 tsp vinegar.  If it doesn't really fizz, it's lost its effectiveness.  You can still use it in the laundry or in bathroom.","labels":0,"seconds_difference":1205.0,"score_ratio":1.8333333333}
+{"post_id":"iqlzdr","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Weird Cookie Texture I have baked this recipe four times but the last two times the cookies have become really flat and not very cookie like, more crispy. This is the recipe I use and at first it was good but now it has lost the chewy texture. https:\/\/tasty.co\/recipe\/the-best-chewy-chocolate-chip-cookies  Also the bake time changed on this batch they were very doughy and wouldn\u2019t come off the baking sheet until i baked them for around 5 more minutes","c_root_id_A":"g4t8e1h","c_root_id_B":"g4t6mw8","created_at_utc_A":1599821100,"created_at_utc_B":1599819262,"score_A":11,"score_B":3,"human_ref_A":"If nothing has changed with the recipe, check to see if the baking soda is still good.  You can test it out by mixing 1\/4 tsp with 2 tsp vinegar.  If it doesn't really fizz, it's lost its effectiveness.  You can still use it in the laundry or in bathroom.","human_ref_B":"The recipe calls to bake them 12 to 15 minutes.  How long did u bake them for?  Was your oven preheated and is your oven temperature accurate","labels":1,"seconds_difference":1838.0,"score_ratio":3.6666666667}
+{"post_id":"iqlzdr","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Weird Cookie Texture I have baked this recipe four times but the last two times the cookies have become really flat and not very cookie like, more crispy. This is the recipe I use and at first it was good but now it has lost the chewy texture. https:\/\/tasty.co\/recipe\/the-best-chewy-chocolate-chip-cookies  Also the bake time changed on this batch they were very doughy and wouldn\u2019t come off the baking sheet until i baked them for around 5 more minutes","c_root_id_A":"g4t6qag","c_root_id_B":"g4tbzat","created_at_utc_A":1599819364,"created_at_utc_B":1599824458,"score_A":5,"score_B":8,"human_ref_A":"Butter can do weird things as well as humidity","human_ref_B":"If they were too flat, you can try refrigerating the dough before baking","labels":0,"seconds_difference":5094.0,"score_ratio":1.6}
+{"post_id":"iqlzdr","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Weird Cookie Texture I have baked this recipe four times but the last two times the cookies have become really flat and not very cookie like, more crispy. This is the recipe I use and at first it was good but now it has lost the chewy texture. https:\/\/tasty.co\/recipe\/the-best-chewy-chocolate-chip-cookies  Also the bake time changed on this batch they were very doughy and wouldn\u2019t come off the baking sheet until i baked them for around 5 more minutes","c_root_id_A":"g4t785x","c_root_id_B":"g4tbzat","created_at_utc_A":1599819895,"created_at_utc_B":1599824458,"score_A":6,"score_B":8,"human_ref_A":"How much did you cream the butter?","human_ref_B":"If they were too flat, you can try refrigerating the dough before baking","labels":0,"seconds_difference":4563.0,"score_ratio":1.3333333333}
+{"post_id":"iqlzdr","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Weird Cookie Texture I have baked this recipe four times but the last two times the cookies have become really flat and not very cookie like, more crispy. This is the recipe I use and at first it was good but now it has lost the chewy texture. https:\/\/tasty.co\/recipe\/the-best-chewy-chocolate-chip-cookies  Also the bake time changed on this batch they were very doughy and wouldn\u2019t come off the baking sheet until i baked them for around 5 more minutes","c_root_id_A":"g4tbzat","c_root_id_B":"g4t9hhq","created_at_utc_A":1599824458,"created_at_utc_B":1599822196,"score_A":8,"score_B":3,"human_ref_A":"If they were too flat, you can try refrigerating the dough before baking","human_ref_B":"Your oven temperature could be one of the problems. Get an oven thermometer and check it. If it\u2019s too low ( or high) it\u2019ll throw off the recipe. Sounds like the temperature is too low in this case.","labels":1,"seconds_difference":2262.0,"score_ratio":2.6666666667}
+{"post_id":"iqlzdr","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Weird Cookie Texture I have baked this recipe four times but the last two times the cookies have become really flat and not very cookie like, more crispy. This is the recipe I use and at first it was good but now it has lost the chewy texture. https:\/\/tasty.co\/recipe\/the-best-chewy-chocolate-chip-cookies  Also the bake time changed on this batch they were very doughy and wouldn\u2019t come off the baking sheet until i baked them for around 5 more minutes","c_root_id_A":"g4tbzat","c_root_id_B":"g4t6mw8","created_at_utc_A":1599824458,"created_at_utc_B":1599819262,"score_A":8,"score_B":3,"human_ref_A":"If they were too flat, you can try refrigerating the dough before baking","human_ref_B":"The recipe calls to bake them 12 to 15 minutes.  How long did u bake them for?  Was your oven preheated and is your oven temperature accurate","labels":1,"seconds_difference":5196.0,"score_ratio":2.6666666667}
+{"post_id":"iqlzdr","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Weird Cookie Texture I have baked this recipe four times but the last two times the cookies have become really flat and not very cookie like, more crispy. This is the recipe I use and at first it was good but now it has lost the chewy texture. https:\/\/tasty.co\/recipe\/the-best-chewy-chocolate-chip-cookies  Also the bake time changed on this batch they were very doughy and wouldn\u2019t come off the baking sheet until i baked them for around 5 more minutes","c_root_id_A":"g4t6qag","c_root_id_B":"g4t785x","created_at_utc_A":1599819364,"created_at_utc_B":1599819895,"score_A":5,"score_B":6,"human_ref_A":"Butter can do weird things as well as humidity","human_ref_B":"How much did you cream the butter?","labels":0,"seconds_difference":531.0,"score_ratio":1.2}
+{"post_id":"iqlzdr","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Weird Cookie Texture I have baked this recipe four times but the last two times the cookies have become really flat and not very cookie like, more crispy. This is the recipe I use and at first it was good but now it has lost the chewy texture. https:\/\/tasty.co\/recipe\/the-best-chewy-chocolate-chip-cookies  Also the bake time changed on this batch they were very doughy and wouldn\u2019t come off the baking sheet until i baked them for around 5 more minutes","c_root_id_A":"g4t6mw8","c_root_id_B":"g4t6qag","created_at_utc_A":1599819262,"created_at_utc_B":1599819364,"score_A":3,"score_B":5,"human_ref_A":"The recipe calls to bake them 12 to 15 minutes.  How long did u bake them for?  Was your oven preheated and is your oven temperature accurate","human_ref_B":"Butter can do weird things as well as humidity","labels":0,"seconds_difference":102.0,"score_ratio":1.6666666667}
+{"post_id":"iqlzdr","domain":"askbaking_validation","upvote_ratio":0.94,"history":"Weird Cookie Texture I have baked this recipe four times but the last two times the cookies have become really flat and not very cookie like, more crispy. This is the recipe I use and at first it was good but now it has lost the chewy texture. https:\/\/tasty.co\/recipe\/the-best-chewy-chocolate-chip-cookies  Also the bake time changed on this batch they were very doughy and wouldn\u2019t come off the baking sheet until i baked them for around 5 more minutes","c_root_id_A":"g4t785x","c_root_id_B":"g4t6mw8","created_at_utc_A":1599819895,"created_at_utc_B":1599819262,"score_A":6,"score_B":3,"human_ref_A":"How much did you cream the butter?","human_ref_B":"The recipe calls to bake them 12 to 15 minutes.  How long did u bake them for?  Was your oven preheated and is your oven temperature accurate","labels":1,"seconds_difference":633.0,"score_ratio":2.0}
+{"post_id":"xvblvn","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Cookies with anime designs So, i was planning on selling some cookies with anime designs and famous mascots like pikachu etc. Our pastry shop is just a few months old and o just wanted to be creative with it so that the students in our area would flock in our small shop. Is it legal to sell it in our local neighborhood?","c_root_id_A":"ir1aq07","c_root_id_B":"ir1f0n3","created_at_utc_A":1664901686,"created_at_utc_B":1664903309,"score_A":7,"score_B":17,"human_ref_A":"Maybe specify which country","human_ref_B":"No you technically cannot use licensed images to sell for profit. That being said some companies like Nintendo who owns Pikachu are more vindictive than others.  I would never in a hundred million years appropriate Nintendo IP as they are very litigious.","labels":0,"seconds_difference":1623.0,"score_ratio":2.4285714286}
+{"post_id":"xvblvn","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Cookies with anime designs So, i was planning on selling some cookies with anime designs and famous mascots like pikachu etc. Our pastry shop is just a few months old and o just wanted to be creative with it so that the students in our area would flock in our small shop. Is it legal to sell it in our local neighborhood?","c_root_id_A":"ir1f0n3","c_root_id_B":"ir1cxnr","created_at_utc_A":1664903309,"created_at_utc_B":1664902522,"score_A":17,"score_B":3,"human_ref_A":"No you technically cannot use licensed images to sell for profit. That being said some companies like Nintendo who owns Pikachu are more vindictive than others.  I would never in a hundred million years appropriate Nintendo IP as they are very litigious.","human_ref_B":"Maybe ask in \/r\/legaladvice","labels":1,"seconds_difference":787.0,"score_ratio":5.6666666667}
+{"post_id":"xvblvn","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Cookies with anime designs So, i was planning on selling some cookies with anime designs and famous mascots like pikachu etc. Our pastry shop is just a few months old and o just wanted to be creative with it so that the students in our area would flock in our small shop. Is it legal to sell it in our local neighborhood?","c_root_id_A":"ir1pavh","c_root_id_B":"ir1aq07","created_at_utc_A":1664907197,"created_at_utc_B":1664901686,"score_A":8,"score_B":7,"human_ref_A":"maybe like chibi versions of characters. they just have to be recognizable.  gojo nezuko boji senku kaneki","human_ref_B":"Maybe specify which country","labels":1,"seconds_difference":5511.0,"score_ratio":1.1428571429}
+{"post_id":"xvblvn","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Cookies with anime designs So, i was planning on selling some cookies with anime designs and famous mascots like pikachu etc. Our pastry shop is just a few months old and o just wanted to be creative with it so that the students in our area would flock in our small shop. Is it legal to sell it in our local neighborhood?","c_root_id_A":"ir1pavh","c_root_id_B":"ir1cxnr","created_at_utc_A":1664907197,"created_at_utc_B":1664902522,"score_A":8,"score_B":3,"human_ref_A":"maybe like chibi versions of characters. they just have to be recognizable.  gojo nezuko boji senku kaneki","human_ref_B":"Maybe ask in \/r\/legaladvice","labels":1,"seconds_difference":4675.0,"score_ratio":2.6666666667}
+{"post_id":"xvblvn","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Cookies with anime designs So, i was planning on selling some cookies with anime designs and famous mascots like pikachu etc. Our pastry shop is just a few months old and o just wanted to be creative with it so that the students in our area would flock in our small shop. Is it legal to sell it in our local neighborhood?","c_root_id_A":"ir1cxnr","c_root_id_B":"ir2l8op","created_at_utc_A":1664902522,"created_at_utc_B":1664919102,"score_A":3,"score_B":4,"human_ref_A":"Maybe ask in \/r\/legaladvice","human_ref_B":"I work in a retail bakery in the U.S.  It is not legal here as it is copyright infringement and you could possibly get in trouble for doing so.  You have to decide for yourself if it's worth the risk.  For us, it is not.","labels":0,"seconds_difference":16580.0,"score_ratio":1.3333333333}
+{"post_id":"xvblvn","domain":"askbaking_validation","upvote_ratio":0.89,"history":"Cookies with anime designs So, i was planning on selling some cookies with anime designs and famous mascots like pikachu etc. Our pastry shop is just a few months old and o just wanted to be creative with it so that the students in our area would flock in our small shop. Is it legal to sell it in our local neighborhood?","c_root_id_A":"ir27gu8","c_root_id_B":"ir2l8op","created_at_utc_A":1664913935,"created_at_utc_B":1664919102,"score_A":3,"score_B":4,"human_ref_A":"If this is the US, no it\u2019s not legal. Has it stopped people though? Not at all. And quite a few number of people get away with it.   Currently I\u2019m sitting in a retail store where three vendors have things related to sports teams or colleges. None of it is legal in the slightest.   Sometimes you get caught, sometimes you don\u2019t. Its your decision to make. If you get caught, just stop selling. Usually it\u2019s nothing worse than just telling you to stop selling the design. But I\u2019m sure there have been others who have been made examples of too.   There are also other people who make things in the color scheme or make it similar but not the exact same to try and use the likeness while still being on the \u201clegal\u201d side but you can still end up getting in trouble if enough attention is garnered.","human_ref_B":"I work in a retail bakery in the U.S.  It is not legal here as it is copyright infringement and you could possibly get in trouble for doing so.  You have to decide for yourself if it's worth the risk.  For us, it is not.","labels":0,"seconds_difference":5167.0,"score_ratio":1.3333333333}
+{"post_id":"k6q2w3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Food processors vs blenders? Should I invest in a food processor for baking? I made a lemon tart recently where the instructions said to use one. I don\u2019t currently have one so I used my blender on \u201cpulse\u201d and it turned out fine imo. Are there several other baked goods that calls for a food processor? Will using my blender instead really make a difference in the end result?","c_root_id_A":"genx5bb","c_root_id_B":"gemoe8r","created_at_utc_A":1607137184,"created_at_utc_B":1607112285,"score_A":9,"score_B":6,"human_ref_A":"I use my food processor probably once a week: grating carrots (and other vegetables\/cheese), making pizza and bread dough, pie dough, biscuits, choux, bread crumbs, hummus, almond flour, *thin* slices of things like potatoes, making veggie burgers and walnut lentil meat substitute even my carrot cake is made in the food processor lol...I basically use it all the time. I put it all in my dishwasher so cleanup is easy. It lives next to my blender so it's not like the blender is more inconvenient. I just find it's not as versatile and doesn't do things evenly. Unless I'm looking for a puree or smoother I use my food processor. It also has more torque. I've definitely had the blender either create a weird pocket where the blades aren't grabbing anything or it just can't move what's in the cup. I feel like my food processor can bust through anything.  I use my blender for making vegan cheese sauce and smoothies. So maybe 2x a month. Maybe.  I use a stick blender for soups and salad dressing. I would rather have a food processor and a stick blender and give up the full size blender. If I could only have one I'd have a food processor. I do like having all three.","human_ref_B":"I have been looking into this recently after reading a recipe that insisted on a food processor for making falafels and wondering why I couldn't use my blender.  I found that blenders and food processors have different strengths.     I found the chart on this page useful: https:\/\/www.digitaltrends.com\/home\/blenders-vs-food-processors\/","labels":1,"seconds_difference":24899.0,"score_ratio":1.5}
+{"post_id":"k6q2w3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Food processors vs blenders? Should I invest in a food processor for baking? I made a lemon tart recently where the instructions said to use one. I don\u2019t currently have one so I used my blender on \u201cpulse\u201d and it turned out fine imo. Are there several other baked goods that calls for a food processor? Will using my blender instead really make a difference in the end result?","c_root_id_A":"gentbsy","c_root_id_B":"genx5bb","created_at_utc_A":1607134810,"created_at_utc_B":1607137184,"score_A":7,"score_B":9,"human_ref_A":"I use my food processor more. The blender is good for liquids, but I find that to evenly chop\/grind\/grate things the food processor is superior. My blender, with a narrower base than the food processor tends to compact things at the bottom and needs more assistance to move\/unstick things   than my larger food processor on pulse.","human_ref_B":"I use my food processor probably once a week: grating carrots (and other vegetables\/cheese), making pizza and bread dough, pie dough, biscuits, choux, bread crumbs, hummus, almond flour, *thin* slices of things like potatoes, making veggie burgers and walnut lentil meat substitute even my carrot cake is made in the food processor lol...I basically use it all the time. I put it all in my dishwasher so cleanup is easy. It lives next to my blender so it's not like the blender is more inconvenient. I just find it's not as versatile and doesn't do things evenly. Unless I'm looking for a puree or smoother I use my food processor. It also has more torque. I've definitely had the blender either create a weird pocket where the blades aren't grabbing anything or it just can't move what's in the cup. I feel like my food processor can bust through anything.  I use my blender for making vegan cheese sauce and smoothies. So maybe 2x a month. Maybe.  I use a stick blender for soups and salad dressing. I would rather have a food processor and a stick blender and give up the full size blender. If I could only have one I'd have a food processor. I do like having all three.","labels":0,"seconds_difference":2374.0,"score_ratio":1.2857142857}
+{"post_id":"k6q2w3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Food processors vs blenders? Should I invest in a food processor for baking? I made a lemon tart recently where the instructions said to use one. I don\u2019t currently have one so I used my blender on \u201cpulse\u201d and it turned out fine imo. Are there several other baked goods that calls for a food processor? Will using my blender instead really make a difference in the end result?","c_root_id_A":"gendvn9","c_root_id_B":"genx5bb","created_at_utc_A":1607125671,"created_at_utc_B":1607137184,"score_A":4,"score_B":9,"human_ref_A":"I guess it depends what you're using it for. I recently bought a mini food processor (was like $40) as a compromise because I didn't find it worth it to buy a normal size food processor since I didn't anticipate I would use it a lot. If you would mainly use it for tart and pie doughs, a mini would be too small \/ not enough power. But if its for grinding things (Oreo crumbs, graham crackers, flavored sugar), I've found it does it a lot better than a blender does. It's also a good size for making sauces, salsas, or hummus.","human_ref_B":"I use my food processor probably once a week: grating carrots (and other vegetables\/cheese), making pizza and bread dough, pie dough, biscuits, choux, bread crumbs, hummus, almond flour, *thin* slices of things like potatoes, making veggie burgers and walnut lentil meat substitute even my carrot cake is made in the food processor lol...I basically use it all the time. I put it all in my dishwasher so cleanup is easy. It lives next to my blender so it's not like the blender is more inconvenient. I just find it's not as versatile and doesn't do things evenly. Unless I'm looking for a puree or smoother I use my food processor. It also has more torque. I've definitely had the blender either create a weird pocket where the blades aren't grabbing anything or it just can't move what's in the cup. I feel like my food processor can bust through anything.  I use my blender for making vegan cheese sauce and smoothies. So maybe 2x a month. Maybe.  I use a stick blender for soups and salad dressing. I would rather have a food processor and a stick blender and give up the full size blender. If I could only have one I'd have a food processor. I do like having all three.","labels":0,"seconds_difference":11513.0,"score_ratio":2.25}
+{"post_id":"k6q2w3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Food processors vs blenders? Should I invest in a food processor for baking? I made a lemon tart recently where the instructions said to use one. I don\u2019t currently have one so I used my blender on \u201cpulse\u201d and it turned out fine imo. Are there several other baked goods that calls for a food processor? Will using my blender instead really make a difference in the end result?","c_root_id_A":"genx5bb","c_root_id_B":"genoub5","created_at_utc_A":1607137184,"created_at_utc_B":1607132120,"score_A":9,"score_B":5,"human_ref_A":"I use my food processor probably once a week: grating carrots (and other vegetables\/cheese), making pizza and bread dough, pie dough, biscuits, choux, bread crumbs, hummus, almond flour, *thin* slices of things like potatoes, making veggie burgers and walnut lentil meat substitute even my carrot cake is made in the food processor lol...I basically use it all the time. I put it all in my dishwasher so cleanup is easy. It lives next to my blender so it's not like the blender is more inconvenient. I just find it's not as versatile and doesn't do things evenly. Unless I'm looking for a puree or smoother I use my food processor. It also has more torque. I've definitely had the blender either create a weird pocket where the blades aren't grabbing anything or it just can't move what's in the cup. I feel like my food processor can bust through anything.  I use my blender for making vegan cheese sauce and smoothies. So maybe 2x a month. Maybe.  I use a stick blender for soups and salad dressing. I would rather have a food processor and a stick blender and give up the full size blender. If I could only have one I'd have a food processor. I do like having all three.","human_ref_B":"I have both.  Blender for liquefying soups and sauces, food processor for pulsing dry ingredients to make crusts or fillings.","labels":1,"seconds_difference":5064.0,"score_ratio":1.8}
+{"post_id":"k6q2w3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Food processors vs blenders? Should I invest in a food processor for baking? I made a lemon tart recently where the instructions said to use one. I don\u2019t currently have one so I used my blender on \u201cpulse\u201d and it turned out fine imo. Are there several other baked goods that calls for a food processor? Will using my blender instead really make a difference in the end result?","c_root_id_A":"gemhh49","c_root_id_B":"genx5bb","created_at_utc_A":1607108940,"created_at_utc_B":1607137184,"score_A":3,"score_B":9,"human_ref_A":"Lots of baked goods call for food processors. However, I have no idea the difference one over the other has.","human_ref_B":"I use my food processor probably once a week: grating carrots (and other vegetables\/cheese), making pizza and bread dough, pie dough, biscuits, choux, bread crumbs, hummus, almond flour, *thin* slices of things like potatoes, making veggie burgers and walnut lentil meat substitute even my carrot cake is made in the food processor lol...I basically use it all the time. I put it all in my dishwasher so cleanup is easy. It lives next to my blender so it's not like the blender is more inconvenient. I just find it's not as versatile and doesn't do things evenly. Unless I'm looking for a puree or smoother I use my food processor. It also has more torque. I've definitely had the blender either create a weird pocket where the blades aren't grabbing anything or it just can't move what's in the cup. I feel like my food processor can bust through anything.  I use my blender for making vegan cheese sauce and smoothies. So maybe 2x a month. Maybe.  I use a stick blender for soups and salad dressing. I would rather have a food processor and a stick blender and give up the full size blender. If I could only have one I'd have a food processor. I do like having all three.","labels":0,"seconds_difference":28244.0,"score_ratio":3.0}
+{"post_id":"k6q2w3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Food processors vs blenders? Should I invest in a food processor for baking? I made a lemon tart recently where the instructions said to use one. I don\u2019t currently have one so I used my blender on \u201cpulse\u201d and it turned out fine imo. Are there several other baked goods that calls for a food processor? Will using my blender instead really make a difference in the end result?","c_root_id_A":"gemoe8r","c_root_id_B":"gentbsy","created_at_utc_A":1607112285,"created_at_utc_B":1607134810,"score_A":6,"score_B":7,"human_ref_A":"I have been looking into this recently after reading a recipe that insisted on a food processor for making falafels and wondering why I couldn't use my blender.  I found that blenders and food processors have different strengths.     I found the chart on this page useful: https:\/\/www.digitaltrends.com\/home\/blenders-vs-food-processors\/","human_ref_B":"I use my food processor more. The blender is good for liquids, but I find that to evenly chop\/grind\/grate things the food processor is superior. My blender, with a narrower base than the food processor tends to compact things at the bottom and needs more assistance to move\/unstick things   than my larger food processor on pulse.","labels":0,"seconds_difference":22525.0,"score_ratio":1.1666666667}
+{"post_id":"k6q2w3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Food processors vs blenders? Should I invest in a food processor for baking? I made a lemon tart recently where the instructions said to use one. I don\u2019t currently have one so I used my blender on \u201cpulse\u201d and it turned out fine imo. Are there several other baked goods that calls for a food processor? Will using my blender instead really make a difference in the end result?","c_root_id_A":"gemoe8r","c_root_id_B":"gemhh49","created_at_utc_A":1607112285,"created_at_utc_B":1607108940,"score_A":6,"score_B":3,"human_ref_A":"I have been looking into this recently after reading a recipe that insisted on a food processor for making falafels and wondering why I couldn't use my blender.  I found that blenders and food processors have different strengths.     I found the chart on this page useful: https:\/\/www.digitaltrends.com\/home\/blenders-vs-food-processors\/","human_ref_B":"Lots of baked goods call for food processors. However, I have no idea the difference one over the other has.","labels":1,"seconds_difference":3345.0,"score_ratio":2.0}
+{"post_id":"k6q2w3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Food processors vs blenders? Should I invest in a food processor for baking? I made a lemon tart recently where the instructions said to use one. I don\u2019t currently have one so I used my blender on \u201cpulse\u201d and it turned out fine imo. Are there several other baked goods that calls for a food processor? Will using my blender instead really make a difference in the end result?","c_root_id_A":"gentbsy","c_root_id_B":"gendvn9","created_at_utc_A":1607134810,"created_at_utc_B":1607125671,"score_A":7,"score_B":4,"human_ref_A":"I use my food processor more. The blender is good for liquids, but I find that to evenly chop\/grind\/grate things the food processor is superior. My blender, with a narrower base than the food processor tends to compact things at the bottom and needs more assistance to move\/unstick things   than my larger food processor on pulse.","human_ref_B":"I guess it depends what you're using it for. I recently bought a mini food processor (was like $40) as a compromise because I didn't find it worth it to buy a normal size food processor since I didn't anticipate I would use it a lot. If you would mainly use it for tart and pie doughs, a mini would be too small \/ not enough power. But if its for grinding things (Oreo crumbs, graham crackers, flavored sugar), I've found it does it a lot better than a blender does. It's also a good size for making sauces, salsas, or hummus.","labels":1,"seconds_difference":9139.0,"score_ratio":1.75}
+{"post_id":"k6q2w3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Food processors vs blenders? Should I invest in a food processor for baking? I made a lemon tart recently where the instructions said to use one. I don\u2019t currently have one so I used my blender on \u201cpulse\u201d and it turned out fine imo. Are there several other baked goods that calls for a food processor? Will using my blender instead really make a difference in the end result?","c_root_id_A":"gentbsy","c_root_id_B":"genoub5","created_at_utc_A":1607134810,"created_at_utc_B":1607132120,"score_A":7,"score_B":5,"human_ref_A":"I use my food processor more. The blender is good for liquids, but I find that to evenly chop\/grind\/grate things the food processor is superior. My blender, with a narrower base than the food processor tends to compact things at the bottom and needs more assistance to move\/unstick things   than my larger food processor on pulse.","human_ref_B":"I have both.  Blender for liquefying soups and sauces, food processor for pulsing dry ingredients to make crusts or fillings.","labels":1,"seconds_difference":2690.0,"score_ratio":1.4}
+{"post_id":"k6q2w3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Food processors vs blenders? Should I invest in a food processor for baking? I made a lemon tart recently where the instructions said to use one. I don\u2019t currently have one so I used my blender on \u201cpulse\u201d and it turned out fine imo. Are there several other baked goods that calls for a food processor? Will using my blender instead really make a difference in the end result?","c_root_id_A":"gentbsy","c_root_id_B":"gemhh49","created_at_utc_A":1607134810,"created_at_utc_B":1607108940,"score_A":7,"score_B":3,"human_ref_A":"I use my food processor more. The blender is good for liquids, but I find that to evenly chop\/grind\/grate things the food processor is superior. My blender, with a narrower base than the food processor tends to compact things at the bottom and needs more assistance to move\/unstick things   than my larger food processor on pulse.","human_ref_B":"Lots of baked goods call for food processors. However, I have no idea the difference one over the other has.","labels":1,"seconds_difference":25870.0,"score_ratio":2.3333333333}
+{"post_id":"k6q2w3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Food processors vs blenders? Should I invest in a food processor for baking? I made a lemon tart recently where the instructions said to use one. I don\u2019t currently have one so I used my blender on \u201cpulse\u201d and it turned out fine imo. Are there several other baked goods that calls for a food processor? Will using my blender instead really make a difference in the end result?","c_root_id_A":"genoub5","c_root_id_B":"gendvn9","created_at_utc_A":1607132120,"created_at_utc_B":1607125671,"score_A":5,"score_B":4,"human_ref_A":"I have both.  Blender for liquefying soups and sauces, food processor for pulsing dry ingredients to make crusts or fillings.","human_ref_B":"I guess it depends what you're using it for. I recently bought a mini food processor (was like $40) as a compromise because I didn't find it worth it to buy a normal size food processor since I didn't anticipate I would use it a lot. If you would mainly use it for tart and pie doughs, a mini would be too small \/ not enough power. But if its for grinding things (Oreo crumbs, graham crackers, flavored sugar), I've found it does it a lot better than a blender does. It's also a good size for making sauces, salsas, or hummus.","labels":1,"seconds_difference":6449.0,"score_ratio":1.25}
+{"post_id":"k6q2w3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Food processors vs blenders? Should I invest in a food processor for baking? I made a lemon tart recently where the instructions said to use one. I don\u2019t currently have one so I used my blender on \u201cpulse\u201d and it turned out fine imo. Are there several other baked goods that calls for a food processor? Will using my blender instead really make a difference in the end result?","c_root_id_A":"gendvn9","c_root_id_B":"gemhh49","created_at_utc_A":1607125671,"created_at_utc_B":1607108940,"score_A":4,"score_B":3,"human_ref_A":"I guess it depends what you're using it for. I recently bought a mini food processor (was like $40) as a compromise because I didn't find it worth it to buy a normal size food processor since I didn't anticipate I would use it a lot. If you would mainly use it for tart and pie doughs, a mini would be too small \/ not enough power. But if its for grinding things (Oreo crumbs, graham crackers, flavored sugar), I've found it does it a lot better than a blender does. It's also a good size for making sauces, salsas, or hummus.","human_ref_B":"Lots of baked goods call for food processors. However, I have no idea the difference one over the other has.","labels":1,"seconds_difference":16731.0,"score_ratio":1.3333333333}
+{"post_id":"k6q2w3","domain":"askbaking_validation","upvote_ratio":1.0,"history":"Food processors vs blenders? Should I invest in a food processor for baking? I made a lemon tart recently where the instructions said to use one. I don\u2019t currently have one so I used my blender on \u201cpulse\u201d and it turned out fine imo. Are there several other baked goods that calls for a food processor? Will using my blender instead really make a difference in the end result?","c_root_id_A":"genoub5","c_root_id_B":"gemhh49","created_at_utc_A":1607132120,"created_at_utc_B":1607108940,"score_A":5,"score_B":3,"human_ref_A":"I have both.  Blender for liquefying soups and sauces, food processor for pulsing dry ingredients to make crusts or fillings.","human_ref_B":"Lots of baked goods call for food processors. However, I have no idea the difference one over the other has.","labels":1,"seconds_difference":23180.0,"score_ratio":1.6666666667}
+{"post_id":"xsv3h5","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Mousse Cake I do a yummy mousse cake usually layer and fill with mousse with the plastic film around the cake when I assemble. Our sons first birthday is coming and my husband wanted me to try a chocolate layer cake with a light layer of chocolate mousse and a raspberry pur\u00e9e on top of the mousse.   My question, to assemble the cake, do I tunnel with chocolate buttercream then spread the mousse and top with pur\u00e9e or can I tunnel with mousse then the pur\u00e9e and assemble with the plastic film until set then frost the cake? I do intend on frosting the sides of the cake so not sure if I need to tunnel with buttercream or if tunneling with mousse is sufficient.sorry if this sounds like a stupid question, I\u2019ve never done a mousse cake then frosted the whole cake.","c_root_id_A":"iqmjdhb","c_root_id_B":"iqmjffz","created_at_utc_A":1664633278,"created_at_utc_B":1664633303,"score_A":6,"score_B":9,"human_ref_A":"I am not sure what you mean by \"tunneling\".  One method for a sponge-wrapped mousse cake is a method America's Test Kitchen uses for their Raspberry Charlotte: https:\/\/www.kcet.org\/food-discovery\/food\/weekend-recipe-raspberry-charlotte  Basically, you use thin chiffon sponge as the bottom and sides, then fill the center with mousse. Chiffon sponge is very soft and flexible.  You may find chiffon sponge too soft to frost, though.  Texture-wise, I personally wouldn't combine buttercream and mousse. Both are soft, tender textures.  If you are dead set on doing mousse with layers of cake, I would not use regular cake sponge. It'll be too heavy. That's why they typically use chiffon or Genoise sponge -- they are lighter. If you're layering on top of mousse you may want to use a _little_ more gelatin to make it set better. But not too much or it'll be rubbery.","human_ref_B":"It depends a bit on your mousse.  If you have already successfully used this mousse recipe to build the cake, then it sounds like it sets firm enough to use without the buttercream.  For the raspberry, I would use something a little thicker than straight puree. Just thick enough that it doesn't run.   Either jam and fresh berries or thicken the puree with pectin or gelatin.","labels":0,"seconds_difference":25.0,"score_ratio":1.5}
+{"post_id":"xsv3h5","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Mousse Cake I do a yummy mousse cake usually layer and fill with mousse with the plastic film around the cake when I assemble. Our sons first birthday is coming and my husband wanted me to try a chocolate layer cake with a light layer of chocolate mousse and a raspberry pur\u00e9e on top of the mousse.   My question, to assemble the cake, do I tunnel with chocolate buttercream then spread the mousse and top with pur\u00e9e or can I tunnel with mousse then the pur\u00e9e and assemble with the plastic film until set then frost the cake? I do intend on frosting the sides of the cake so not sure if I need to tunnel with buttercream or if tunneling with mousse is sufficient.sorry if this sounds like a stupid question, I\u2019ve never done a mousse cake then frosted the whole cake.","c_root_id_A":"iqmjffz","c_root_id_B":"iqmjdbb","created_at_utc_A":1664633303,"created_at_utc_B":1664633276,"score_A":9,"score_B":2,"human_ref_A":"It depends a bit on your mousse.  If you have already successfully used this mousse recipe to build the cake, then it sounds like it sets firm enough to use without the buttercream.  For the raspberry, I would use something a little thicker than straight puree. Just thick enough that it doesn't run.   Either jam and fresh berries or thicken the puree with pectin or gelatin.","human_ref_B":"Pipe an edge around the cake with buttercream on the layer and then fill it with the puree . The buttercream on the edge will help the puree stay in place.","labels":1,"seconds_difference":27.0,"score_ratio":4.5}
+{"post_id":"xsv3h5","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Mousse Cake I do a yummy mousse cake usually layer and fill with mousse with the plastic film around the cake when I assemble. Our sons first birthday is coming and my husband wanted me to try a chocolate layer cake with a light layer of chocolate mousse and a raspberry pur\u00e9e on top of the mousse.   My question, to assemble the cake, do I tunnel with chocolate buttercream then spread the mousse and top with pur\u00e9e or can I tunnel with mousse then the pur\u00e9e and assemble with the plastic film until set then frost the cake? I do intend on frosting the sides of the cake so not sure if I need to tunnel with buttercream or if tunneling with mousse is sufficient.sorry if this sounds like a stupid question, I\u2019ve never done a mousse cake then frosted the whole cake.","c_root_id_A":"iqmjdbb","c_root_id_B":"iqmjdhb","created_at_utc_A":1664633276,"created_at_utc_B":1664633278,"score_A":2,"score_B":6,"human_ref_A":"Pipe an edge around the cake with buttercream on the layer and then fill it with the puree . The buttercream on the edge will help the puree stay in place.","human_ref_B":"I am not sure what you mean by \"tunneling\".  One method for a sponge-wrapped mousse cake is a method America's Test Kitchen uses for their Raspberry Charlotte: https:\/\/www.kcet.org\/food-discovery\/food\/weekend-recipe-raspberry-charlotte  Basically, you use thin chiffon sponge as the bottom and sides, then fill the center with mousse. Chiffon sponge is very soft and flexible.  You may find chiffon sponge too soft to frost, though.  Texture-wise, I personally wouldn't combine buttercream and mousse. Both are soft, tender textures.  If you are dead set on doing mousse with layers of cake, I would not use regular cake sponge. It'll be too heavy. That's why they typically use chiffon or Genoise sponge -- they are lighter. If you're layering on top of mousse you may want to use a _little_ more gelatin to make it set better. But not too much or it'll be rubbery.","labels":0,"seconds_difference":2.0,"score_ratio":3.0}
+{"post_id":"xsv3h5","domain":"askbaking_validation","upvote_ratio":0.9,"history":"Mousse Cake I do a yummy mousse cake usually layer and fill with mousse with the plastic film around the cake when I assemble. Our sons first birthday is coming and my husband wanted me to try a chocolate layer cake with a light layer of chocolate mousse and a raspberry pur\u00e9e on top of the mousse.   My question, to assemble the cake, do I tunnel with chocolate buttercream then spread the mousse and top with pur\u00e9e or can I tunnel with mousse then the pur\u00e9e and assemble with the plastic film until set then frost the cake? I do intend on frosting the sides of the cake so not sure if I need to tunnel with buttercream or if tunneling with mousse is sufficient.sorry if this sounds like a stupid question, I\u2019ve never done a mousse cake then frosted the whole cake.","c_root_id_A":"iqmjdbb","c_root_id_B":"iqocuia","created_at_utc_A":1664633276,"created_at_utc_B":1664661667,"score_A":2,"score_B":3,"human_ref_A":"Pipe an edge around the cake with buttercream on the layer and then fill it with the puree . The buttercream on the edge will help the puree stay in place.","human_ref_B":"Your best bet is going to be buttercream to use as the outer \"dam\". It will hold the filling in & gives you a surface on the outer edge that the buttercream will adhere to. If you try to spread Buttercream directly onto the mouse it would just tear it up and give you an unholy mess.   The way I assemble my layers if I am using a softer filling is to spread a thin layer of buttercream on the cake. Then pipe a healthy dam of butter cream around the outside. Put in your filling. Then I put a thin layer of buttercream on the bottom of next cake layer. What that does is encase the filling in fat to help it keep from absorbing into the cake. The other thing I would recommend is to freeze the cake for a few hours  or overnight before you try to do your final coat of buttercream and decorations. It gives you a very solid surface to work with, just a bit of insurance to allow you to decorate at whatever speed you need to.   In this particular situation it sounds like you want to have the mousse and raspberry together in one layer. I would, as others have said, use something thicker than a coulis.  I have made a really tasty raspberry jam by taking fresh or frozen raspberries, sugar, a bit of water and a squeeze of lemon juice. I have a Vitamix blender, I dump all the ingredients into the blender jar, start it on slow speed to get everything started and then I let it run on high speed for 5 minutes. This breaks down the seeds which then release pectin, and the speed of the blender causes the mixture to heat up. It's the fastest and easiest way I've found to make jam. The bonus of course is that you don't have to strain the seeds. I used it to make Linzer cookies one year and have done it every time since then.","labels":0,"seconds_difference":28391.0,"score_ratio":1.5}
+{"post_id":"jow2ma","domain":"askbaking_validation","upvote_ratio":0.85,"history":"Does corn syrup normally smell this awful? I'm making BraveTart's Marshmallow Buttercream recipe and it calls for light corn syrup. I bough a bottle of Crown Lily White Corn Syrup from the grocery store and I find it smells awful.   No joke, it reminds me of the smell of a hot dumpster during summer.  I asked one of my friends and in his opinion that specific brand is bad. I've never used corn syrup before so I don't really have a point of reference.  It was a sealed, brand new bottle and the expiration date is in a few years, so I doubt it went bad.  Has anyone else had a similar experience with Crown Lily White Corn Syrup? Am I crazy? Thanks!","c_root_id_A":"gbauugj","c_root_id_B":"gbayhqu","created_at_utc_A":1604629773,"created_at_utc_B":1604631551,"score_A":22,"score_B":40,"human_ref_A":"Nope. Nope. Nope. IMO corn syrup doesn't have a smell, except maybe lightly of sugar. I'd toss it and buy a new bottle.","human_ref_B":"It really shouldn't smell offensive. Return it and buy Karo, or if you can, Wholesome Organic Lite Corn Syrup","labels":0,"seconds_difference":1778.0,"score_ratio":1.8181818182}
+{"post_id":"jow2ma","domain":"askbaking_validation","upvote_ratio":0.85,"history":"Does corn syrup normally smell this awful? I'm making BraveTart's Marshmallow Buttercream recipe and it calls for light corn syrup. I bough a bottle of Crown Lily White Corn Syrup from the grocery store and I find it smells awful.   No joke, it reminds me of the smell of a hot dumpster during summer.  I asked one of my friends and in his opinion that specific brand is bad. I've never used corn syrup before so I don't really have a point of reference.  It was a sealed, brand new bottle and the expiration date is in a few years, so I doubt it went bad.  Has anyone else had a similar experience with Crown Lily White Corn Syrup? Am I crazy? Thanks!","c_root_id_A":"gbayhqu","c_root_id_B":"gbauz2p","created_at_utc_A":1604631551,"created_at_utc_B":1604629835,"score_A":40,"score_B":22,"human_ref_A":"It really shouldn't smell offensive. Return it and buy Karo, or if you can, Wholesome Organic Lite Corn Syrup","human_ref_B":"Corn syrup should not smell.","labels":1,"seconds_difference":1716.0,"score_ratio":1.8181818182}
+{"post_id":"jow2ma","domain":"askbaking_validation","upvote_ratio":0.85,"history":"Does corn syrup normally smell this awful? I'm making BraveTart's Marshmallow Buttercream recipe and it calls for light corn syrup. I bough a bottle of Crown Lily White Corn Syrup from the grocery store and I find it smells awful.   No joke, it reminds me of the smell of a hot dumpster during summer.  I asked one of my friends and in his opinion that specific brand is bad. I've never used corn syrup before so I don't really have a point of reference.  It was a sealed, brand new bottle and the expiration date is in a few years, so I doubt it went bad.  Has anyone else had a similar experience with Crown Lily White Corn Syrup? Am I crazy? Thanks!","c_root_id_A":"gbax25q","c_root_id_B":"gbayhqu","created_at_utc_A":1604630847,"created_at_utc_B":1604631551,"score_A":10,"score_B":40,"human_ref_A":"Just return it, get another.","human_ref_B":"It really shouldn't smell offensive. Return it and buy Karo, or if you can, Wholesome Organic Lite Corn Syrup","labels":0,"seconds_difference":704.0,"score_ratio":4.0}