Joerg Engels's instructables
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- Joerg Engels commented on Greg06's instructable Automated ChessboardView Instructable »
- Joerg Engels commented on MG_14's instructable German Bread for BeginnersView Instructable »
German bread with DRY yeast? *GASP*
- Joerg Engels commented on jkimball's instructable A Feast in One Pot: Tomato-Lentil Soup in Bread Bowls With Cheese Sandwiches and Bread PuddingView Instructable »
Crusts come into existence when proteins coagulate and starch flocculates (Maillard reaction and caramelisation). The crust can be improved by adding British gum (dextrin), steaming at the beginning of the baking procedure or brushing the bread with water right at the end. In my profile you can find an ible about rye bread that can help you to get a hard crust on your bread.
- Joerg Engels commented on Joerg Engels's instructable Maritozzi Con MentaView Instructable »
For a sugar free coating mix erythritol 1:1 with water.
- Joerg Engels entered Maritozzi Con Menta in the Bread Speed Challenge contest
- Joerg Engels commented on Joerg Engels's instructable Purple Zucchini SandwichView Instructable »
Thank you, I wanted to create a tasty sandwich with healthy ingredients.
- Joerg Engels commented on Joerg Engels's instructable Purple Zucchini SandwichView Instructable »
and it is!
- Joerg Engels's instructable Purple Zucchini Sandwich's weekly stats:
- Joerg Engels entered Purple Zucchini Sandwich in the Sandwich Challenge 2020 contest
- Joerg Engels's instructable Low Carb Parfait's weekly stats:
- Joerg Engels commented on Joerg Engels's instructable Low Carb ParfaitView Instructable »
The mould is called Sergeti del Bosco from Silikomart. And indeed, the parfait is very delicious and I like it more than ice cream because you don't get a brain freeze.
- Joerg Engels entered Low Carb Parfait in the Frozen Treats Speed Challenge contest
- Joerg Engels's instructable Conchiglioni Ripieni Al Forno Al Ragu Di Carne's weekly stats:
- Joerg Engels's instructable Quinoa Pizza's weekly stats:
- Joerg Engels commented on Joerg Engels's instructable Quinoa PizzaView Instructable »
Thin and stable like a taco, but you can bite through it like if it was a cake ..
- Joerg Engels entered Quinoa Pizza in the Pizza Speed Challenge 2020 contest
- Joerg Engels commented on Joerg Engels's instructable ChrutwäheView Instructable »
Google is a great help for conversion rates, alternatively you can buy a kitchen scale. The Wähe is an Alemannic dish that exists in south-west of Germany and northern Switzerland, the Chrutwähe is from Switzerland as explained in the first entry.
- Joerg Engels's entry Pistachio Prosecco Cookies is a winner in the Cookies Contest contest
- Joerg Engels's entry Pistachio Prosecco Cookies is a finalist in the Cookies Contest contest
- Joerg Engels's instructable Pistachio Prosecco Cookies's weekly stats:
- Joerg Engels entered Pistachio Prosecco Cookies in the Cookies Contest contest
- Joerg Engels's instructable Michelada (cocktail)'s weekly stats:
- Joerg Engels's instructable Ema Datshi's weekly stats:
- Joerg Engels entered Michelada (cocktail) in the Spicy Challenge contest
- Joerg Engels entered Ema Datshi in the Spicy Challenge contest
- Joerg Engels commented on rnjenny's instructable Sugar Free Habanero Jelly
Erythritol is hygroscopic and not recommended for jelly.
View Instructable »You can use it if the jelly is consumed within a few weeks, if you want to store it for more then it will crystallize and thus lose the conserving abilities, if any.In this ible you will find a way to show tables and could present the pro and contra of all sugar substitutes in your own instructable, thereby improving your chances in the spicy challenge.
- Joerg Engels commented on fudgi's instructable Trick Your Friends With These BrowniesView Instructable »
No, this is not cool. In most countries this is even considered assault and battery. Don't do this.
- Joerg Engels commented on advaym's instructable How to Grow CHILLIES at Home!View Instructable »
Evolution has made plants perfect managers of their resources. The bigger and the more fruits the less capsaicin is produced. In the first year it is important for the plant that the seeds in the few fruits are spread by birds and contain a lot of capsaicin. You can get the most in spiciness if you let the plant dry out when the fruits are ripe. In the secound year the plant produces more fruits and thus can reduce the production of capsaicin.If you grow plants with low levels in capsaicin you will not feel the difference, but none of the million scoville records has been achieved with a 2nd year plant.There is no agriculturally used chili variety that is used for more than 3 years, the majority is regrown yearly.
- Joerg Engels's instructable Jolokimchi Chili Sauce's weekly stats:
- Joerg Engels commented on Joerg Engels's instructable Jolokimchi Chili SauceView Instructable »
Just don't kiss afterwards ..
- Joerg Engels commented on advaym's instructable How to Grow CHILLIES at Home!View Instructable »
After growing chili plants for more than 20 years I have to add some information here:Chilis are NOT "extremely simple" to grow unless you take "very simple" types with a low capsaicin level and don't care about the taste.You don't go to a local plant nursery, you go online and order seeds on ebay or chili shops.If you use a chili fruit to get seeds then PLEASE warn the readers of your ible to use disposable gloves. If you touch very hot chilis and then have to go to the bathroom you might end up in the ER.Don't dry the seeds in the sun.If you don't use LED grow lights then you have to plant the seeds between January to March, you can't seed them in the winter when daylight is too weak for the seedlings.Chili plants do not require manure, especially not saplings, it wi…
see more » - Joerg Engels entered Jolokimchi Chili Sauce in the Spicy Challenge contest
- Joerg Engels's instructable DIY Push-Up Ice's weekly stats:
- Joerg Engels commented on Joerg Engels's instructable DIY Push-Up Ice
Yeah the ice cream takes some effort but it is worth it!
View Instructable »I remembered seeing this on a kids show 30 years ago, smart memory then I guess.
- Joerg Engels commented on Joerg Engels's instructable DIY Push-Up IceView Instructable »
Thank you, but I doubt they cut off anything in the process. I prefer this type of ice when I am outside.
- Joerg Engels entered DIY Push-Up Ice in the Frozen Treats Challenge contest
- Joerg Engels's instructable Party Ppang's weekly stats:
- Joerg Engels commented on Joerg Engels's instructable Party Ppang
No, Swedish Party Ppang would be with Falukorv sausage, lingonberry jam and Kalles smoked cod roe caviar on top.And the question is not how many weeks I ate these, the question is how many weeks of my life have I wasted NOT eating these. I did not gain anything in weight since I eat carbs only once per day. And thank you!
View Instructable »Well thank you!
- Joerg Engels commented on Joerg Engels's instructable Party PpangView Instructable »
Well thank you.
- Joerg Engels entered Party Ppang in the Party Challenge contest
- Joerg Engels's instructable Joergelette's weekly stats:
- Joerg Engels's instructable Éclairs's weekly stats:
- Joerg Engels commented on marlin_maker's instructable Biochemists Way of Baking Bread - Snuggle Up to YeastView Instructable »
This instructables should be called "The Imaginary Way of Baking Bread" because step 1 and 2 are unscientific and have many logical fallacies.First of all how exactly do you want to achieve exponential growth if you starve the yeast?As a biochemist you should know you are then in the https://en.wikipedia.org/wiki/Bacterial_growth curve, with the stationary phase when they are eating the proteins. Because wild yeast unlike baker's yeast likes to eat the amino acids when it is "starving" to gain ammonia, sulfur and phosphorus."after which we remove the water via heat to harden the structure to get bread."No. The baking process vaporises only between 30% and 40% of the water, otherwise the bread wasn't flexible."They procreate through dividing itself"N…
see more » - Joerg Engels entered Joergelette in the Comfort Food Challenge contest
- Joerg Engels commented on Joerg Engels's instructable JoergeletteView Instructable »
Actually if you want to achieve the texture that I explained in the introduction then you can only use seeds or flakes to roll into. The "oe" stands for the umlaut "ö", it is easy to pronounce: you shape your mouth like you want to say an O but your palate and pharynx make the sound of an E. Soft J, the Ö and soft G then the lette like in omelette and you have a portmanteau of my first name with omelett.This should be an entry in the Comfort Food Challenge btw.
- Joerg Engels entered Éclairs in the Baking Challenge contest
- Joerg Engels commented on Joerg Engels's instructable Stinging Nettle NutsView Instructable »
Depends on your way to harvest them, if they are roasted they are like smoked peanuts. If you harvest them by drying they are like linseeds.
- Joerg Engels's instructable Stinging Nettle Nuts's weekly stats:
- Joerg Engels commented on Joerg Engels's instructable Stinging Nettle NutsView Instructable »
Right now is the time to harvest them. Enjoy!
- Joerg Engels commented on mikey77's instructable How to Make Your Own Sugru SubstituteView Instructable »
We don't have "mais"? It is very common, it is even so common it is the generic name and just called starch on most packages(or Speisestärke, amido, fécule). Look for it in the bakery products aisle.
- Joerg Engels entered Stinging Nettle Nuts in the Organic Cooking Challenge contest
- Joerg Engels entered Chocolate Nest for a Cake in the Casting Contest contest
- Joerg Engels's entry Blossom Tart is a winner in the Flowers Challenge contest
- Joerg Engels's entry Blossom Tart is a finalist in the Flowers Challenge contest
- Joerg Engels commented on Joerg Engels's instructable Blossom TartView Instructable »
High Five!
- Joerg Engels's instructable Blossom Tart's weekly stats:
- Joerg Engels's instructable Cramaillotte's weekly stats:
- Joerg Engels commented on Joerg Engels's instructable Blossom Tart
Well, thank you!
Here you will encounter 2 new aspects, taste and texture. The texture of the petals repell water and therefor your saliva which would transport flavours to your taste buds. Then you chew on them and they release their etheral oils which at first always remind you of some liquor. While you continue to chew you spread the pollen from the stamens which are a little bit spicy and herb. But they are wiped away by the sweet core of the flowers.
Actually the cake is so good you can slam on it whatever you want ..
View Instructable »Niiice!
- Joerg Engels entered Blossom Tart in the Flowers Challenge contest
- Joerg Engels commented on Joerg Engels's instructable Cramaillotte
It is a prepared sugar mixture with pectin. Also dextrose, stabilizers and some acids were added. Just click on the link on the ingredients or mix it yourself with pectin.
Löwenzahnhonig.
Supermarkets full of products from all over the world, aaaaah - the benefits of living in the European Union ..
View Instructable »If you want liquid mead, why then turn the stock into jelly anyway? Just use the stock, let it cool down and add the sugar that you need for your fermentation.
- Joerg Engels commented on Joerg Engels's instructable Cramaillotte
"Miel de pissenlit" is the french description for "dandelion honey".
The rules of thumb are:2:124-30g pectin2000g fruits (dandelion stock)1000g sugar20-30ml lemon juice3:126-30g pectin1500g fruits (dandelion stock)500g sugar15-20ml lemon juice
This is actually the best product you could use.
View Instructable »preserving sugarjam sugargelling sugarAll the same.
- Joerg Engels entered Cramaillotte in the Flowers Challenge contest
- Joerg Engels commented on CoreyH39's instructable The Science of Sourdough Bread... and ButterView Instructable »
"It takes 15-30 days before the population of yeast and bacteria in the starter is large enough to make bread." Divide this by 10, no one needs to wait a whole month.
- Joerg Engels commented on FoodforDude's instructable Sourkraut Meatballs RecipeView Instructable »
The only missing ingredient is salt probably.Its Sauerkraut, not Sourkraut.
- Joerg Engels's entry Buckwheat Cake is a winner in the Gluten Free Challenge contest
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