{"post_id":"m70q8e","domain":"askbaking_test","upvote_ratio":0.98,"history":"HELP ME FIND MY CHILDHOOD FAVOURITE? Hi,   I used to love these cakes as a child and I always had them around Christmas time. They\u2019re like a \u2018giant\u2019 marzipan fruit. I\u2019ve googled endlessly and cannot find anything. They were a marzipan shell filled with a flavoured buttercream, whichever the fruit was, with a sponge base dipped in chocolate. They had banana, apple and peach for sure. I\u2019ve been looking for years but never found them. I\u2019d love to be able to buy or make some. If anyone knows what I\u2019m talking about is be forever grateful!  Thank you!","c_root_id_A":"gr8jjhg","c_root_id_B":"gr8mssi","created_at_utc_A":1615989304,"created_at_utc_B":1615990954,"score_A":31,"score_B":97,"human_ref_A":"It's not quite what you're targeting, but it sounds very close to the \"Marzipankartoffeln.\" There's a version which is just marzipan but another which has a cake layer. This is the best recipe I could find just searching quickly - https:\/\/potspanspepper.wordpress.com\/2013\/03\/08\/danish-potato-cake\/  You'd have to swing the flavoring of the buttercream, but it seems like it could be a good start!","human_ref_B":"https:\/\/foddering.wordpress.com\/2012\/09\/26\/marzipan-pear-shaped-sponge-cake-bettys-york-north-yorkshire\/amp\/ The article is from 8 years ago, sorry I couldn't find a recent article but this looks like something similar to your description. Good luck!","labels":0,"seconds_difference":1650.0,"score_ratio":3.1290322581}
{"post_id":"hrmqub","domain":"askbaking_test","upvote_ratio":0.98,"history":"To everyone who runs their own baking business.... Regardless of how big it is i.e. home-run, selling at farmer\u2019s markets, or your own bakery, I\u2019m curious to hear your stories and experiences.  - How did you get into it\/decide to turn baking into a source of revenue?  - How large is your business? Typical sales volumes etc... do you have staff or run it by yourself?  - What do you sell?  - Is it your full time job or a side hustle?  - Biggest learnings\/things you would have done differently?","c_root_id_A":"fy6u6s1","c_root_id_B":"fy6v20t","created_at_utc_A":1594849885,"created_at_utc_B":1594850319,"score_A":14,"score_B":16,"human_ref_A":"Please be sure to check with the local health deparment before you invest any money. There are many different rules which (currently) vary from state to state, althiough the health department have been in the midst of standardizing the rules to mirror Federal rules. It would really suck to have to change, or even close your operation when you are in the midst of it. I know folks this has happened to, and it was a bad scene, to say the least.","human_ref_B":"I don't run a business of any kind and it's a part-part time gig, but I make holiday treats for various seasons to sell to my community! I'm lucky to live in a very \"support local!\" community so I was able to get a pretty good size customer base just due to me posting my own personal bakes for fun on the page. I ended up making quite a bit of money this past Valentine's Day selling boxed chocolate strawberries; I bought pastry boxes, fake roses, and all the strawberry ingredients from Walmart! Each box cost about $4 to make and I sold them for $10\/box, which included 1 dozen berries. To be fair, I took the time to painstakingly decorate intricate chocolate designs by hand in contrasting colors as well as glue the rose heads to the boxes for some \"flair\", but no one complained about the price considering how expensive choc berries can be during that time!!! I easily sold about 40 boxes total... It was great! I do cookies & other goods when I have time, but with Aunt 'Rona around, I dont feel comfortable selling to anyone for fear of cross contamination,   ​  I would have definitely given myself more time for people to sign up to buy; I organized it within a week and I feel I could have 1) made more sales if I posted the sign up earlier on in the month and 2) wouldn't have been so overworked!!!   I decided to do it because I was unemployed and bored and tired of baking for just myself and my husband. We could never finish a whole batch of cookies\/macarons\/cakes in time!!!","labels":0,"seconds_difference":434.0,"score_ratio":1.1428571429}
{"post_id":"hrmqub","domain":"askbaking_test","upvote_ratio":0.98,"history":"To everyone who runs their own baking business.... Regardless of how big it is i.e. home-run, selling at farmer\u2019s markets, or your own bakery, I\u2019m curious to hear your stories and experiences.  - How did you get into it\/decide to turn baking into a source of revenue?  - How large is your business? Typical sales volumes etc... do you have staff or run it by yourself?  - What do you sell?  - Is it your full time job or a side hustle?  - Biggest learnings\/things you would have done differently?","c_root_id_A":"fy64j7j","c_root_id_B":"fy6v20t","created_at_utc_A":1594837601,"created_at_utc_B":1594850319,"score_A":12,"score_B":16,"human_ref_A":"I started mine for years ago after I got very sick and almost died and needed a little extra revenue after being without work for a while. It is just me although I do make my kids help LOL. I mainly do orders or vendor shows and farmers market\u2019s. I sell cheese cakes cookies cakes bars and pies although I will fully admit I am not a cake decorator even though I try LOL.","human_ref_B":"I don't run a business of any kind and it's a part-part time gig, but I make holiday treats for various seasons to sell to my community! I'm lucky to live in a very \"support local!\" community so I was able to get a pretty good size customer base just due to me posting my own personal bakes for fun on the page. I ended up making quite a bit of money this past Valentine's Day selling boxed chocolate strawberries; I bought pastry boxes, fake roses, and all the strawberry ingredients from Walmart! Each box cost about $4 to make and I sold them for $10\/box, which included 1 dozen berries. To be fair, I took the time to painstakingly decorate intricate chocolate designs by hand in contrasting colors as well as glue the rose heads to the boxes for some \"flair\", but no one complained about the price considering how expensive choc berries can be during that time!!! I easily sold about 40 boxes total... It was great! I do cookies & other goods when I have time, but with Aunt 'Rona around, I dont feel comfortable selling to anyone for fear of cross contamination,   ​  I would have definitely given myself more time for people to sign up to buy; I organized it within a week and I feel I could have 1) made more sales if I posted the sign up earlier on in the month and 2) wouldn't have been so overworked!!!   I decided to do it because I was unemployed and bored and tired of baking for just myself and my husband. We could never finish a whole batch of cookies\/macarons\/cakes in time!!!","labels":0,"seconds_difference":12718.0,"score_ratio":1.3333333333}
{"post_id":"hrmqub","domain":"askbaking_test","upvote_ratio":0.98,"history":"To everyone who runs their own baking business.... Regardless of how big it is i.e. home-run, selling at farmer\u2019s markets, or your own bakery, I\u2019m curious to hear your stories and experiences.  - How did you get into it\/decide to turn baking into a source of revenue?  - How large is your business? Typical sales volumes etc... do you have staff or run it by yourself?  - What do you sell?  - Is it your full time job or a side hustle?  - Biggest learnings\/things you would have done differently?","c_root_id_A":"fy6s14k","c_root_id_B":"fy6v20t","created_at_utc_A":1594848820,"created_at_utc_B":1594850319,"score_A":8,"score_B":16,"human_ref_A":"This isn't a business but I have a friend who makes Christmas cookies for family and friends on a massive scale. Each person gets roughly 3 dozen cookies (all individually wrapped) of five different kinds.   I think some of what she's doing is the same principle as what you would be doing. Pick a product that you could create on a massive scale (cookies) or create a highly specialized product that you can create with custom orders (bakery cakes).   Figure out the shelf life of your products.  Some of what she is making is being shipped across the state and country so needs to still be good a week or two after she makes it.   What would it take to scale-up what you're doing recreationally into a massive operation...   if you were thinking about doing it, you could try to give your friends and relatives baked goods as a Christmas present 1 year","human_ref_B":"I don't run a business of any kind and it's a part-part time gig, but I make holiday treats for various seasons to sell to my community! I'm lucky to live in a very \"support local!\" community so I was able to get a pretty good size customer base just due to me posting my own personal bakes for fun on the page. I ended up making quite a bit of money this past Valentine's Day selling boxed chocolate strawberries; I bought pastry boxes, fake roses, and all the strawberry ingredients from Walmart! Each box cost about $4 to make and I sold them for $10\/box, which included 1 dozen berries. To be fair, I took the time to painstakingly decorate intricate chocolate designs by hand in contrasting colors as well as glue the rose heads to the boxes for some \"flair\", but no one complained about the price considering how expensive choc berries can be during that time!!! I easily sold about 40 boxes total... It was great! I do cookies & other goods when I have time, but with Aunt 'Rona around, I dont feel comfortable selling to anyone for fear of cross contamination,   ​  I would have definitely given myself more time for people to sign up to buy; I organized it within a week and I feel I could have 1) made more sales if I posted the sign up earlier on in the month and 2) wouldn't have been so overworked!!!   I decided to do it because I was unemployed and bored and tired of baking for just myself and my husband. We could never finish a whole batch of cookies\/macarons\/cakes in time!!!","labels":0,"seconds_difference":1499.0,"score_ratio":2.0}
{"post_id":"hrmqub","domain":"askbaking_test","upvote_ratio":0.98,"history":"To everyone who runs their own baking business.... Regardless of how big it is i.e. home-run, selling at farmer\u2019s markets, or your own bakery, I\u2019m curious to hear your stories and experiences.  - How did you get into it\/decide to turn baking into a source of revenue?  - How large is your business? Typical sales volumes etc... do you have staff or run it by yourself?  - What do you sell?  - Is it your full time job or a side hustle?  - Biggest learnings\/things you would have done differently?","c_root_id_A":"fy64j7j","c_root_id_B":"fy6u6s1","created_at_utc_A":1594837601,"created_at_utc_B":1594849885,"score_A":12,"score_B":14,"human_ref_A":"I started mine for years ago after I got very sick and almost died and needed a little extra revenue after being without work for a while. It is just me although I do make my kids help LOL. I mainly do orders or vendor shows and farmers market\u2019s. I sell cheese cakes cookies cakes bars and pies although I will fully admit I am not a cake decorator even though I try LOL.","human_ref_B":"Please be sure to check with the local health deparment before you invest any money. There are many different rules which (currently) vary from state to state, althiough the health department have been in the midst of standardizing the rules to mirror Federal rules. It would really suck to have to change, or even close your operation when you are in the midst of it. I know folks this has happened to, and it was a bad scene, to say the least.","labels":0,"seconds_difference":12284.0,"score_ratio":1.1666666667}
{"post_id":"hrmqub","domain":"askbaking_test","upvote_ratio":0.98,"history":"To everyone who runs their own baking business.... Regardless of how big it is i.e. home-run, selling at farmer\u2019s markets, or your own bakery, I\u2019m curious to hear your stories and experiences.  - How did you get into it\/decide to turn baking into a source of revenue?  - How large is your business? Typical sales volumes etc... do you have staff or run it by yourself?  - What do you sell?  - Is it your full time job or a side hustle?  - Biggest learnings\/things you would have done differently?","c_root_id_A":"fy6s14k","c_root_id_B":"fy6u6s1","created_at_utc_A":1594848820,"created_at_utc_B":1594849885,"score_A":8,"score_B":14,"human_ref_A":"This isn't a business but I have a friend who makes Christmas cookies for family and friends on a massive scale. Each person gets roughly 3 dozen cookies (all individually wrapped) of five different kinds.   I think some of what she's doing is the same principle as what you would be doing. Pick a product that you could create on a massive scale (cookies) or create a highly specialized product that you can create with custom orders (bakery cakes).   Figure out the shelf life of your products.  Some of what she is making is being shipped across the state and country so needs to still be good a week or two after she makes it.   What would it take to scale-up what you're doing recreationally into a massive operation...   if you were thinking about doing it, you could try to give your friends and relatives baked goods as a Christmas present 1 year","human_ref_B":"Please be sure to check with the local health deparment before you invest any money. There are many different rules which (currently) vary from state to state, althiough the health department have been in the midst of standardizing the rules to mirror Federal rules. It would really suck to have to change, or even close your operation when you are in the midst of it. I know folks this has happened to, and it was a bad scene, to say the least.","labels":0,"seconds_difference":1065.0,"score_ratio":1.75}
{"post_id":"hrmqub","domain":"askbaking_test","upvote_ratio":0.98,"history":"To everyone who runs their own baking business.... Regardless of how big it is i.e. home-run, selling at farmer\u2019s markets, or your own bakery, I\u2019m curious to hear your stories and experiences.  - How did you get into it\/decide to turn baking into a source of revenue?  - How large is your business? Typical sales volumes etc... do you have staff or run it by yourself?  - What do you sell?  - Is it your full time job or a side hustle?  - Biggest learnings\/things you would have done differently?","c_root_id_A":"fy64j7j","c_root_id_B":"fy7gadh","created_at_utc_A":1594837601,"created_at_utc_B":1594861944,"score_A":12,"score_B":13,"human_ref_A":"I started mine for years ago after I got very sick and almost died and needed a little extra revenue after being without work for a while. It is just me although I do make my kids help LOL. I mainly do orders or vendor shows and farmers market\u2019s. I sell cheese cakes cookies cakes bars and pies although I will fully admit I am not a cake decorator even though I try LOL.","human_ref_B":"I had a low key cupcake-scones-bar cookies\/traybakes side hustle until a few years ago. I had no head for business and did everything wrong. I baked for the weekly farmers market and the occasional erotic cake or cookies for private parties.   I did it because I liked baking and there was no non-supermarket bakery in my town, and I was teaching so I wanted a summer thing. I baked in my kitchen and didn\u2019t have any kind of license, which I was honest about. My investments were a $200 pop up tent, some folding tables, a cash box, and some trays and Rubbermaid. I acquired some extra baking equipment over time; I still have more muffin tins than I\u2019ll probably ever use.  I got bored and tired of it, and I wasn\u2019t making that much money. That said, I did look into going more serious\u2014licensing, some other stuff, renting kitchen space, etc.\u2014but a cupcake chain opened in my town and I decided it was a sign to just bake for fun.","labels":0,"seconds_difference":24343.0,"score_ratio":1.0833333333}
{"post_id":"hrmqub","domain":"askbaking_test","upvote_ratio":0.98,"history":"To everyone who runs their own baking business.... Regardless of how big it is i.e. home-run, selling at farmer\u2019s markets, or your own bakery, I\u2019m curious to hear your stories and experiences.  - How did you get into it\/decide to turn baking into a source of revenue?  - How large is your business? Typical sales volumes etc... do you have staff or run it by yourself?  - What do you sell?  - Is it your full time job or a side hustle?  - Biggest learnings\/things you would have done differently?","c_root_id_A":"fy7gadh","c_root_id_B":"fy6s14k","created_at_utc_A":1594861944,"created_at_utc_B":1594848820,"score_A":13,"score_B":8,"human_ref_A":"I had a low key cupcake-scones-bar cookies\/traybakes side hustle until a few years ago. I had no head for business and did everything wrong. I baked for the weekly farmers market and the occasional erotic cake or cookies for private parties.   I did it because I liked baking and there was no non-supermarket bakery in my town, and I was teaching so I wanted a summer thing. I baked in my kitchen and didn\u2019t have any kind of license, which I was honest about. My investments were a $200 pop up tent, some folding tables, a cash box, and some trays and Rubbermaid. I acquired some extra baking equipment over time; I still have more muffin tins than I\u2019ll probably ever use.  I got bored and tired of it, and I wasn\u2019t making that much money. That said, I did look into going more serious\u2014licensing, some other stuff, renting kitchen space, etc.\u2014but a cupcake chain opened in my town and I decided it was a sign to just bake for fun.","human_ref_B":"This isn't a business but I have a friend who makes Christmas cookies for family and friends on a massive scale. Each person gets roughly 3 dozen cookies (all individually wrapped) of five different kinds.   I think some of what she's doing is the same principle as what you would be doing. Pick a product that you could create on a massive scale (cookies) or create a highly specialized product that you can create with custom orders (bakery cakes).   Figure out the shelf life of your products.  Some of what she is making is being shipped across the state and country so needs to still be good a week or two after she makes it.   What would it take to scale-up what you're doing recreationally into a massive operation...   if you were thinking about doing it, you could try to give your friends and relatives baked goods as a Christmas present 1 year","labels":1,"seconds_difference":13124.0,"score_ratio":1.625}
{"post_id":"hrmqub","domain":"askbaking_test","upvote_ratio":0.98,"history":"To everyone who runs their own baking business.... Regardless of how big it is i.e. home-run, selling at farmer\u2019s markets, or your own bakery, I\u2019m curious to hear your stories and experiences.  - How did you get into it\/decide to turn baking into a source of revenue?  - How large is your business? Typical sales volumes etc... do you have staff or run it by yourself?  - What do you sell?  - Is it your full time job or a side hustle?  - Biggest learnings\/things you would have done differently?","c_root_id_A":"fy87fru","c_root_id_B":"fybo9v4","created_at_utc_A":1594879895,"created_at_utc_B":1594956053,"score_A":4,"score_B":6,"human_ref_A":"I have a small seasonal thing where i sell cakes exclusively during xmas. They are a traditional cake for xmas. I work full-time and havent got the bandwidth to do baking other times of the year. I sold 50 of these last year. Its just me and family helping out. This year i might want to go bigger but with covid and all.. don't know","human_ref_B":"I'm just starting out as a cottage producer in my state. I specialize in rum cake. I've been baking for family and friends for a decade and decided last summer to get my cottage producer certification and see where this goes. I looked into farmers markets but between insurance, childcare (I'm a sahm), and time I would have to sell a lot of product in order to break even. I've gotten most of my business through local sampling and friends of friends up until a few weeks ago.   I joined a local Facebook group that wanted to connect Farmers and cottage producers with end users. Business has picked up and now I'm trying to figure out how to scale my home baking into something more.  My best advice is to shop around for ingredients, marketing (stickers, business cards, etc), and packaging and make a budget list of expenses. Don't forget to pay yourself for your time. I think a lot of home bakers under value their product.   Also, figure out how you would scale if your business becomes successful. Do you have the space\/ability to upgrade your kitchen? Would hiring someone else to help be covered by your pricing? Do you make it one batch at a time? How much product could you actually produce if the demand was there?   Right now it's just me. I have several \"side hustles\" that can be full time some weeks. I'm a SAHM also so I have to work in time to keep up with the kids. Time is valuable.","labels":0,"seconds_difference":76158.0,"score_ratio":1.5}
{"post_id":"oiyp2b","domain":"askbaking_test","upvote_ratio":1.0,"history":"Questions for the bakery owners out there Hi everyone,   I'm a self-taught baker running a small business out of my home. In the next couple years, I want to open a small retail location, but right now I am focusing on finding work in a high-volume bakery so I can learn how to transition my business.   I'm trying to get ahead with a little research prior, so to the owners out there, I have so many questions!:  - Did you start off selling a small variety of items? How did you know what batch sizes to make in the beginning, and how many products did you offer?  - Do you recommend hiring for marketing and accounting, or do you recommend doing that yourself?  - How did you learn to organize your business and employee responsibilities so everything flowed?  - Did you start off offering a variety of services (i.e. taking personal or event orders along w\/ walk-in counter service)? - What's your biggest piece of advice for someone opening a bakery?   Thanks for any answers, everyone! It's hard to find information beyond the basics.","c_root_id_A":"h4z7i33","c_root_id_B":"h4yshk8","created_at_utc_A":1626132387,"created_at_utc_B":1626125007,"score_A":28,"score_B":27,"human_ref_A":"A lot of what I learned I picked up working as a baker. I saw how other places operated. What other bosses did. See what other people\u2019s mistakes were.   To answer some other questions- I hired a freelance bookkeeper which was barely $30\/mo. I hired an accountant for my first year of taxes and then used those taxes as a template for following year.   I got help with marketing here and there from people, though never for hire. Paying for it doesn\u2019t make sense for everyone. I freaking hated marketing though so maybe I should have lol.   Biggest piece of advice other than work for others first is save as much living expenses as possible. At least a year.","human_ref_B":"Recommend checking out sourdough Sophia. She went from kitchen to her own bakery and documented it heavily. She also answers questions often.","labels":1,"seconds_difference":7380.0,"score_ratio":1.037037037}
{"post_id":"oiyp2b","domain":"askbaking_test","upvote_ratio":1.0,"history":"Questions for the bakery owners out there Hi everyone,   I'm a self-taught baker running a small business out of my home. In the next couple years, I want to open a small retail location, but right now I am focusing on finding work in a high-volume bakery so I can learn how to transition my business.   I'm trying to get ahead with a little research prior, so to the owners out there, I have so many questions!:  - Did you start off selling a small variety of items? How did you know what batch sizes to make in the beginning, and how many products did you offer?  - Do you recommend hiring for marketing and accounting, or do you recommend doing that yourself?  - How did you learn to organize your business and employee responsibilities so everything flowed?  - Did you start off offering a variety of services (i.e. taking personal or event orders along w\/ walk-in counter service)? - What's your biggest piece of advice for someone opening a bakery?   Thanks for any answers, everyone! It's hard to find information beyond the basics.","c_root_id_A":"h4z7i33","c_root_id_B":"h4yymvn","created_at_utc_A":1626132387,"created_at_utc_B":1626127936,"score_A":28,"score_B":21,"human_ref_A":"A lot of what I learned I picked up working as a baker. I saw how other places operated. What other bosses did. See what other people\u2019s mistakes were.   To answer some other questions- I hired a freelance bookkeeper which was barely $30\/mo. I hired an accountant for my first year of taxes and then used those taxes as a template for following year.   I got help with marketing here and there from people, though never for hire. Paying for it doesn\u2019t make sense for everyone. I freaking hated marketing though so maybe I should have lol.   Biggest piece of advice other than work for others first is save as much living expenses as possible. At least a year.","human_ref_B":"Market analysis is your best friend. Where are you opening, what are the demographics?What is your concept and how does it fit in to the market?What other bakeries are in the area? What makes you different from them and what share of the market will you most likely pull? What is the rent like in that area? Based on that what do you need to sell to make the profit you want? Is that price feasible to sell at? Talk to other restaurants and bakeries to get help. This info is also super important if applying for a business loan. Not sure where you are located but see if your local community college has a culinary program. A lot of times they offer classes relatively cheap in menu planning, restaurant management that go through a lot if this info.","labels":1,"seconds_difference":4451.0,"score_ratio":1.3333333333}
{"post_id":"oiyp2b","domain":"askbaking_test","upvote_ratio":1.0,"history":"Questions for the bakery owners out there Hi everyone,   I'm a self-taught baker running a small business out of my home. In the next couple years, I want to open a small retail location, but right now I am focusing on finding work in a high-volume bakery so I can learn how to transition my business.   I'm trying to get ahead with a little research prior, so to the owners out there, I have so many questions!:  - Did you start off selling a small variety of items? How did you know what batch sizes to make in the beginning, and how many products did you offer?  - Do you recommend hiring for marketing and accounting, or do you recommend doing that yourself?  - How did you learn to organize your business and employee responsibilities so everything flowed?  - Did you start off offering a variety of services (i.e. taking personal or event orders along w\/ walk-in counter service)? - What's your biggest piece of advice for someone opening a bakery?   Thanks for any answers, everyone! It's hard to find information beyond the basics.","c_root_id_A":"h4z459i","c_root_id_B":"h4z7i33","created_at_utc_A":1626130667,"created_at_utc_B":1626132387,"score_A":22,"score_B":28,"human_ref_A":"The very best thing you can do for your business is a Business Plan. Not only will you need it for any type of loans or grants but it'll help you to decide on the step by step plans, goals, legalities, marketing, pricing, etc. Pretty much everything you need to do and know for your business.   You can get a free template at the Small businesses administration: https:\/\/www.sba.gov\/business-guide\/plan-your-business\/write-your-business-plan  You may also want to check out \"Cottage Industries\" for your area, along with Farmers Markets. This will also help you expand your business, give you experience and give you a good client base for when you do open your own bakery.","human_ref_B":"A lot of what I learned I picked up working as a baker. I saw how other places operated. What other bosses did. See what other people\u2019s mistakes were.   To answer some other questions- I hired a freelance bookkeeper which was barely $30\/mo. I hired an accountant for my first year of taxes and then used those taxes as a template for following year.   I got help with marketing here and there from people, though never for hire. Paying for it doesn\u2019t make sense for everyone. I freaking hated marketing though so maybe I should have lol.   Biggest piece of advice other than work for others first is save as much living expenses as possible. At least a year.","labels":0,"seconds_difference":1720.0,"score_ratio":1.2727272727}
{"post_id":"oiyp2b","domain":"askbaking_test","upvote_ratio":1.0,"history":"Questions for the bakery owners out there Hi everyone,   I'm a self-taught baker running a small business out of my home. In the next couple years, I want to open a small retail location, but right now I am focusing on finding work in a high-volume bakery so I can learn how to transition my business.   I'm trying to get ahead with a little research prior, so to the owners out there, I have so many questions!:  - Did you start off selling a small variety of items? How did you know what batch sizes to make in the beginning, and how many products did you offer?  - Do you recommend hiring for marketing and accounting, or do you recommend doing that yourself?  - How did you learn to organize your business and employee responsibilities so everything flowed?  - Did you start off offering a variety of services (i.e. taking personal or event orders along w\/ walk-in counter service)? - What's your biggest piece of advice for someone opening a bakery?   Thanks for any answers, everyone! It's hard to find information beyond the basics.","c_root_id_A":"h4zmcp8","c_root_id_B":"h4zu2by","created_at_utc_A":1626140208,"created_at_utc_B":1626144366,"score_A":23,"score_B":26,"human_ref_A":"- we started 10 years ago \u201con the side\u201d from home, custom cakes only to build a customer base. My sister worked this time as a pastry chef for another bakery. I work(ed) in sales and saved my $$$.  When we first opened, we threw away\/gave away a lot of stuff as we did not have high enough retail storefront traffic. It\u2019s been 2 years now so we can better predict how many danish we sell in a week, etc etc. Also we started with SO many items and would custom make ANYTHING. We are constantly pairing down the menu and culling custom orders that aren\u2019t in our niche now. Start big and hone down based on what you find to be your money maker.  -hire out accounting & marketing when you can afford it, unless you have a partner. I handle a lot of the admin\/answering emails\/posting to social media\/making the website and I bake 2 days a week. You can\u2019t make money baking AND also do all the admin side of things. Hire out what you can afford to free your time to bake\/decorate\/make more money  - Still learning to streamline lol. We are trying to streamline so our decorator (my mom) isn\u2019t working until 2AM most Fridays  \u2014Yes. We make most of our money through pre-ordered custom cakes but we offer a variety of items at our storefront. Cupcakes, pies, tarts, muffins, cookies, coffee, simple breakfast sandwiches.   \u2014my biggest advice is always strive for a work-life balance and have a lot of money saved for start up\/the first year or so of business building. Sometimes it\u2019s worth having less in your pocket but more employees so you have time for a life too. But only AFTER year one because year one you are owned by your business not the other way around!","human_ref_B":"I'd love to hear how the OP (and others) went from baking for friends and family to having a home based cottage kitchen bakery.","labels":0,"seconds_difference":4158.0,"score_ratio":1.1304347826}
{"post_id":"oiyp2b","domain":"askbaking_test","upvote_ratio":1.0,"history":"Questions for the bakery owners out there Hi everyone,   I'm a self-taught baker running a small business out of my home. In the next couple years, I want to open a small retail location, but right now I am focusing on finding work in a high-volume bakery so I can learn how to transition my business.   I'm trying to get ahead with a little research prior, so to the owners out there, I have so many questions!:  - Did you start off selling a small variety of items? How did you know what batch sizes to make in the beginning, and how many products did you offer?  - Do you recommend hiring for marketing and accounting, or do you recommend doing that yourself?  - How did you learn to organize your business and employee responsibilities so everything flowed?  - Did you start off offering a variety of services (i.e. taking personal or event orders along w\/ walk-in counter service)? - What's your biggest piece of advice for someone opening a bakery?   Thanks for any answers, everyone! It's hard to find information beyond the basics.","c_root_id_A":"h4zu2by","c_root_id_B":"h4yymvn","created_at_utc_A":1626144366,"created_at_utc_B":1626127936,"score_A":26,"score_B":21,"human_ref_A":"I'd love to hear how the OP (and others) went from baking for friends and family to having a home based cottage kitchen bakery.","human_ref_B":"Market analysis is your best friend. Where are you opening, what are the demographics?What is your concept and how does it fit in to the market?What other bakeries are in the area? What makes you different from them and what share of the market will you most likely pull? What is the rent like in that area? Based on that what do you need to sell to make the profit you want? Is that price feasible to sell at? Talk to other restaurants and bakeries to get help. This info is also super important if applying for a business loan. Not sure where you are located but see if your local community college has a culinary program. A lot of times they offer classes relatively cheap in menu planning, restaurant management that go through a lot if this info.","labels":1,"seconds_difference":16430.0,"score_ratio":1.2380952381}
{"post_id":"oiyp2b","domain":"askbaking_test","upvote_ratio":1.0,"history":"Questions for the bakery owners out there Hi everyone,   I'm a self-taught baker running a small business out of my home. In the next couple years, I want to open a small retail location, but right now I am focusing on finding work in a high-volume bakery so I can learn how to transition my business.   I'm trying to get ahead with a little research prior, so to the owners out there, I have so many questions!:  - Did you start off selling a small variety of items? How did you know what batch sizes to make in the beginning, and how many products did you offer?  - Do you recommend hiring for marketing and accounting, or do you recommend doing that yourself?  - How did you learn to organize your business and employee responsibilities so everything flowed?  - Did you start off offering a variety of services (i.e. taking personal or event orders along w\/ walk-in counter service)? - What's your biggest piece of advice for someone opening a bakery?   Thanks for any answers, everyone! It's hard to find information beyond the basics.","c_root_id_A":"h4z459i","c_root_id_B":"h4zu2by","created_at_utc_A":1626130667,"created_at_utc_B":1626144366,"score_A":22,"score_B":26,"human_ref_A":"The very best thing you can do for your business is a Business Plan. Not only will you need it for any type of loans or grants but it'll help you to decide on the step by step plans, goals, legalities, marketing, pricing, etc. Pretty much everything you need to do and know for your business.   You can get a free template at the Small businesses administration: https:\/\/www.sba.gov\/business-guide\/plan-your-business\/write-your-business-plan  You may also want to check out \"Cottage Industries\" for your area, along with Farmers Markets. This will also help you expand your business, give you experience and give you a good client base for when you do open your own bakery.","human_ref_B":"I'd love to hear how the OP (and others) went from baking for friends and family to having a home based cottage kitchen bakery.","labels":0,"seconds_difference":13699.0,"score_ratio":1.1818181818}
{"post_id":"oiyp2b","domain":"askbaking_test","upvote_ratio":1.0,"history":"Questions for the bakery owners out there Hi everyone,   I'm a self-taught baker running a small business out of my home. In the next couple years, I want to open a small retail location, but right now I am focusing on finding work in a high-volume bakery so I can learn how to transition my business.   I'm trying to get ahead with a little research prior, so to the owners out there, I have so many questions!:  - Did you start off selling a small variety of items? How did you know what batch sizes to make in the beginning, and how many products did you offer?  - Do you recommend hiring for marketing and accounting, or do you recommend doing that yourself?  - How did you learn to organize your business and employee responsibilities so everything flowed?  - Did you start off offering a variety of services (i.e. taking personal or event orders along w\/ walk-in counter service)? - What's your biggest piece of advice for someone opening a bakery?   Thanks for any answers, everyone! It's hard to find information beyond the basics.","c_root_id_A":"h4zsbm9","c_root_id_B":"h4zu2by","created_at_utc_A":1626143382,"created_at_utc_B":1626144366,"score_A":13,"score_B":26,"human_ref_A":"Accounting I\u2019d get someone to do when your gonna employ others. You can use quickbooks for daily things and usually it\u2019s not terribly expensive to have them make certain your checking the big legal boxes on time. And that your employees pay is straight. And it\u2019s one less hat for you to wear. Which I found really helpful.","human_ref_B":"I'd love to hear how the OP (and others) went from baking for friends and family to having a home based cottage kitchen bakery.","labels":0,"seconds_difference":984.0,"score_ratio":2.0}
{"post_id":"oiyp2b","domain":"askbaking_test","upvote_ratio":1.0,"history":"Questions for the bakery owners out there Hi everyone,   I'm a self-taught baker running a small business out of my home. In the next couple years, I want to open a small retail location, but right now I am focusing on finding work in a high-volume bakery so I can learn how to transition my business.   I'm trying to get ahead with a little research prior, so to the owners out there, I have so many questions!:  - Did you start off selling a small variety of items? How did you know what batch sizes to make in the beginning, and how many products did you offer?  - Do you recommend hiring for marketing and accounting, or do you recommend doing that yourself?  - How did you learn to organize your business and employee responsibilities so everything flowed?  - Did you start off offering a variety of services (i.e. taking personal or event orders along w\/ walk-in counter service)? - What's your biggest piece of advice for someone opening a bakery?   Thanks for any answers, everyone! It's hard to find information beyond the basics.","c_root_id_A":"h4zmcp8","c_root_id_B":"h4yymvn","created_at_utc_A":1626140208,"created_at_utc_B":1626127936,"score_A":23,"score_B":21,"human_ref_A":"- we started 10 years ago \u201con the side\u201d from home, custom cakes only to build a customer base. My sister worked this time as a pastry chef for another bakery. I work(ed) in sales and saved my $$$.  When we first opened, we threw away\/gave away a lot of stuff as we did not have high enough retail storefront traffic. It\u2019s been 2 years now so we can better predict how many danish we sell in a week, etc etc. Also we started with SO many items and would custom make ANYTHING. We are constantly pairing down the menu and culling custom orders that aren\u2019t in our niche now. Start big and hone down based on what you find to be your money maker.  -hire out accounting & marketing when you can afford it, unless you have a partner. I handle a lot of the admin\/answering emails\/posting to social media\/making the website and I bake 2 days a week. You can\u2019t make money baking AND also do all the admin side of things. Hire out what you can afford to free your time to bake\/decorate\/make more money  - Still learning to streamline lol. We are trying to streamline so our decorator (my mom) isn\u2019t working until 2AM most Fridays  \u2014Yes. We make most of our money through pre-ordered custom cakes but we offer a variety of items at our storefront. Cupcakes, pies, tarts, muffins, cookies, coffee, simple breakfast sandwiches.   \u2014my biggest advice is always strive for a work-life balance and have a lot of money saved for start up\/the first year or so of business building. Sometimes it\u2019s worth having less in your pocket but more employees so you have time for a life too. But only AFTER year one because year one you are owned by your business not the other way around!","human_ref_B":"Market analysis is your best friend. Where are you opening, what are the demographics?What is your concept and how does it fit in to the market?What other bakeries are in the area? What makes you different from them and what share of the market will you most likely pull? What is the rent like in that area? Based on that what do you need to sell to make the profit you want? Is that price feasible to sell at? Talk to other restaurants and bakeries to get help. This info is also super important if applying for a business loan. Not sure where you are located but see if your local community college has a culinary program. A lot of times they offer classes relatively cheap in menu planning, restaurant management that go through a lot if this info.","labels":1,"seconds_difference":12272.0,"score_ratio":1.0952380952}
{"post_id":"oiyp2b","domain":"askbaking_test","upvote_ratio":1.0,"history":"Questions for the bakery owners out there Hi everyone,   I'm a self-taught baker running a small business out of my home. In the next couple years, I want to open a small retail location, but right now I am focusing on finding work in a high-volume bakery so I can learn how to transition my business.   I'm trying to get ahead with a little research prior, so to the owners out there, I have so many questions!:  - Did you start off selling a small variety of items? How did you know what batch sizes to make in the beginning, and how many products did you offer?  - Do you recommend hiring for marketing and accounting, or do you recommend doing that yourself?  - How did you learn to organize your business and employee responsibilities so everything flowed?  - Did you start off offering a variety of services (i.e. taking personal or event orders along w\/ walk-in counter service)? - What's your biggest piece of advice for someone opening a bakery?   Thanks for any answers, everyone! It's hard to find information beyond the basics.","c_root_id_A":"h4z459i","c_root_id_B":"h4zmcp8","created_at_utc_A":1626130667,"created_at_utc_B":1626140208,"score_A":22,"score_B":23,"human_ref_A":"The very best thing you can do for your business is a Business Plan. Not only will you need it for any type of loans or grants but it'll help you to decide on the step by step plans, goals, legalities, marketing, pricing, etc. Pretty much everything you need to do and know for your business.   You can get a free template at the Small businesses administration: https:\/\/www.sba.gov\/business-guide\/plan-your-business\/write-your-business-plan  You may also want to check out \"Cottage Industries\" for your area, along with Farmers Markets. This will also help you expand your business, give you experience and give you a good client base for when you do open your own bakery.","human_ref_B":"- we started 10 years ago \u201con the side\u201d from home, custom cakes only to build a customer base. My sister worked this time as a pastry chef for another bakery. I work(ed) in sales and saved my $$$.  When we first opened, we threw away\/gave away a lot of stuff as we did not have high enough retail storefront traffic. It\u2019s been 2 years now so we can better predict how many danish we sell in a week, etc etc. Also we started with SO many items and would custom make ANYTHING. We are constantly pairing down the menu and culling custom orders that aren\u2019t in our niche now. Start big and hone down based on what you find to be your money maker.  -hire out accounting & marketing when you can afford it, unless you have a partner. I handle a lot of the admin\/answering emails\/posting to social media\/making the website and I bake 2 days a week. You can\u2019t make money baking AND also do all the admin side of things. Hire out what you can afford to free your time to bake\/decorate\/make more money  - Still learning to streamline lol. We are trying to streamline so our decorator (my mom) isn\u2019t working until 2AM most Fridays  \u2014Yes. We make most of our money through pre-ordered custom cakes but we offer a variety of items at our storefront. Cupcakes, pies, tarts, muffins, cookies, coffee, simple breakfast sandwiches.   \u2014my biggest advice is always strive for a work-life balance and have a lot of money saved for start up\/the first year or so of business building. Sometimes it\u2019s worth having less in your pocket but more employees so you have time for a life too. But only AFTER year one because year one you are owned by your business not the other way around!","labels":0,"seconds_difference":9541.0,"score_ratio":1.0454545455}
{"post_id":"oiyp2b","domain":"askbaking_test","upvote_ratio":1.0,"history":"Questions for the bakery owners out there Hi everyone,   I'm a self-taught baker running a small business out of my home. In the next couple years, I want to open a small retail location, but right now I am focusing on finding work in a high-volume bakery so I can learn how to transition my business.   I'm trying to get ahead with a little research prior, so to the owners out there, I have so many questions!:  - Did you start off selling a small variety of items? How did you know what batch sizes to make in the beginning, and how many products did you offer?  - Do you recommend hiring for marketing and accounting, or do you recommend doing that yourself?  - How did you learn to organize your business and employee responsibilities so everything flowed?  - Did you start off offering a variety of services (i.e. taking personal or event orders along w\/ walk-in counter service)? - What's your biggest piece of advice for someone opening a bakery?   Thanks for any answers, everyone! It's hard to find information beyond the basics.","c_root_id_A":"h4yymvn","c_root_id_B":"h4z459i","created_at_utc_A":1626127936,"created_at_utc_B":1626130667,"score_A":21,"score_B":22,"human_ref_A":"Market analysis is your best friend. Where are you opening, what are the demographics?What is your concept and how does it fit in to the market?What other bakeries are in the area? What makes you different from them and what share of the market will you most likely pull? What is the rent like in that area? Based on that what do you need to sell to make the profit you want? Is that price feasible to sell at? Talk to other restaurants and bakeries to get help. This info is also super important if applying for a business loan. Not sure where you are located but see if your local community college has a culinary program. A lot of times they offer classes relatively cheap in menu planning, restaurant management that go through a lot if this info.","human_ref_B":"The very best thing you can do for your business is a Business Plan. Not only will you need it for any type of loans or grants but it'll help you to decide on the step by step plans, goals, legalities, marketing, pricing, etc. Pretty much everything you need to do and know for your business.   You can get a free template at the Small businesses administration: https:\/\/www.sba.gov\/business-guide\/plan-your-business\/write-your-business-plan  You may also want to check out \"Cottage Industries\" for your area, along with Farmers Markets. This will also help you expand your business, give you experience and give you a good client base for when you do open your own bakery.","labels":0,"seconds_difference":2731.0,"score_ratio":1.0476190476}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggls7nm","c_root_id_B":"ggmeqv7","created_at_utc_A":1608572512,"created_at_utc_B":1608583660,"score_A":72,"score_B":93,"human_ref_A":"Why on earth would they make a baking pan with a maximum heat of 400?","human_ref_B":"How do you manage to bake an edible cake if the temp can surge by 100 degrees?","labels":0,"seconds_difference":11148.0,"score_ratio":1.2916666667}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggmbvem","c_root_id_B":"ggmeqv7","created_at_utc_A":1608582220,"created_at_utc_B":1608583660,"score_A":28,"score_B":93,"human_ref_A":"The only dangerous thing I can think of happening is if the nonstick coating starts coming off as a gas, but as far as I've heard they're all good to at least like 550F. So yeah, I think the only risk is your pan will deform - not a terrible problem, and something you can see.","human_ref_B":"How do you manage to bake an edible cake if the temp can surge by 100 degrees?","labels":0,"seconds_difference":1440.0,"score_ratio":3.3214285714}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggm0gkp","c_root_id_B":"ggmeqv7","created_at_utc_A":1608576573,"created_at_utc_B":1608583660,"score_A":20,"score_B":93,"human_ref_A":"I lived through shitty oven (though mine was only off by 50-60 degrees), so I feel this whole post lol.  Do you have an oven thermometer? If so, you can check the temp before it goes in and try to clock in low enough that it wont spike over 400F.   If it has a coating of any kind (and it probably does), it might damage it? Either way it's probably going to be a slow kind of damage you can't easily see.  I agree that it's a really stupid baking pan.","human_ref_B":"How do you manage to bake an edible cake if the temp can surge by 100 degrees?","labels":0,"seconds_difference":7087.0,"score_ratio":4.65}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggmb7v7","c_root_id_B":"ggmeqv7","created_at_utc_A":1608581894,"created_at_utc_B":1608583660,"score_A":16,"score_B":93,"human_ref_A":"I'm pretty sure they adverstise this  at least 20 degree under the real limit, but after that  things might start to deform... You're bread will be safe probably, if you have paper in between the bread and the pan.","human_ref_B":"How do you manage to bake an edible cake if the temp can surge by 100 degrees?","labels":0,"seconds_difference":1766.0,"score_ratio":5.8125}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggm09m3","c_root_id_B":"ggmeqv7","created_at_utc_A":1608576478,"created_at_utc_B":1608583660,"score_A":12,"score_B":93,"human_ref_A":"Could have a non-stick coating.  Plain cast aluminum or even anodized aluminum (anodized with aluminum oxide) won't matter because even the annealing temperature of aluminum is over 550F.  If it's uncoated, you can disregard it the same way you disregard aspirin expiration dates.  The warning isn't there for scientific reasons, it's there for legal ones.  A picture or brand would help.","human_ref_B":"How do you manage to bake an edible cake if the temp can surge by 100 degrees?","labels":0,"seconds_difference":7182.0,"score_ratio":7.75}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggmeqv7","c_root_id_B":"ggm4hhp","created_at_utc_A":1608583660,"created_at_utc_B":1608578551,"score_A":93,"score_B":12,"human_ref_A":"How do you manage to bake an edible cake if the temp can surge by 100 degrees?","human_ref_B":"I may be wrong, but my intuition is that the dough inside would insulate the pan (maybe not the outside but if the outside isn\u2019t coated it doesn\u2019t matter) and so it wouldn\u2019t actually hit 400 unless you left it in the oven empty.","labels":1,"seconds_difference":5109.0,"score_ratio":7.75}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"gglrxbu","c_root_id_B":"ggmeqv7","created_at_utc_A":1608572369,"created_at_utc_B":1608583660,"score_A":8,"score_B":93,"human_ref_A":"I can't find anything suggesting that aluminum pans have a maximum heat rating. Probably the manufacturer put some sort of coating on the pan. We'd need to know what material that is to say","human_ref_B":"How do you manage to bake an edible cake if the temp can surge by 100 degrees?","labels":0,"seconds_difference":11291.0,"score_ratio":11.625}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggmeqv7","c_root_id_B":"ggm8xpc","created_at_utc_A":1608583660,"created_at_utc_B":1608580753,"score_A":93,"score_B":5,"human_ref_A":"How do you manage to bake an edible cake if the temp can surge by 100 degrees?","human_ref_B":"If you heat metal over the safe range it will warp in the oven.   It's still usable after.","labels":1,"seconds_difference":2907.0,"score_ratio":18.6}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"gglrxbu","c_root_id_B":"ggls7nm","created_at_utc_A":1608572369,"created_at_utc_B":1608572512,"score_A":8,"score_B":72,"human_ref_A":"I can't find anything suggesting that aluminum pans have a maximum heat rating. Probably the manufacturer put some sort of coating on the pan. We'd need to know what material that is to say","human_ref_B":"Why on earth would they make a baking pan with a maximum heat of 400?","labels":0,"seconds_difference":143.0,"score_ratio":9.0}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggmbvem","c_root_id_B":"ggm0gkp","created_at_utc_A":1608582220,"created_at_utc_B":1608576573,"score_A":28,"score_B":20,"human_ref_A":"The only dangerous thing I can think of happening is if the nonstick coating starts coming off as a gas, but as far as I've heard they're all good to at least like 550F. So yeah, I think the only risk is your pan will deform - not a terrible problem, and something you can see.","human_ref_B":"I lived through shitty oven (though mine was only off by 50-60 degrees), so I feel this whole post lol.  Do you have an oven thermometer? If so, you can check the temp before it goes in and try to clock in low enough that it wont spike over 400F.   If it has a coating of any kind (and it probably does), it might damage it? Either way it's probably going to be a slow kind of damage you can't easily see.  I agree that it's a really stupid baking pan.","labels":1,"seconds_difference":5647.0,"score_ratio":1.4}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggmbvem","c_root_id_B":"ggmb7v7","created_at_utc_A":1608582220,"created_at_utc_B":1608581894,"score_A":28,"score_B":16,"human_ref_A":"The only dangerous thing I can think of happening is if the nonstick coating starts coming off as a gas, but as far as I've heard they're all good to at least like 550F. So yeah, I think the only risk is your pan will deform - not a terrible problem, and something you can see.","human_ref_B":"I'm pretty sure they adverstise this  at least 20 degree under the real limit, but after that  things might start to deform... You're bread will be safe probably, if you have paper in between the bread and the pan.","labels":1,"seconds_difference":326.0,"score_ratio":1.75}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggm09m3","c_root_id_B":"ggmbvem","created_at_utc_A":1608576478,"created_at_utc_B":1608582220,"score_A":12,"score_B":28,"human_ref_A":"Could have a non-stick coating.  Plain cast aluminum or even anodized aluminum (anodized with aluminum oxide) won't matter because even the annealing temperature of aluminum is over 550F.  If it's uncoated, you can disregard it the same way you disregard aspirin expiration dates.  The warning isn't there for scientific reasons, it's there for legal ones.  A picture or brand would help.","human_ref_B":"The only dangerous thing I can think of happening is if the nonstick coating starts coming off as a gas, but as far as I've heard they're all good to at least like 550F. So yeah, I think the only risk is your pan will deform - not a terrible problem, and something you can see.","labels":0,"seconds_difference":5742.0,"score_ratio":2.3333333333}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggmbvem","c_root_id_B":"ggm4hhp","created_at_utc_A":1608582220,"created_at_utc_B":1608578551,"score_A":28,"score_B":12,"human_ref_A":"The only dangerous thing I can think of happening is if the nonstick coating starts coming off as a gas, but as far as I've heard they're all good to at least like 550F. So yeah, I think the only risk is your pan will deform - not a terrible problem, and something you can see.","human_ref_B":"I may be wrong, but my intuition is that the dough inside would insulate the pan (maybe not the outside but if the outside isn\u2019t coated it doesn\u2019t matter) and so it wouldn\u2019t actually hit 400 unless you left it in the oven empty.","labels":1,"seconds_difference":3669.0,"score_ratio":2.3333333333}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggmbvem","c_root_id_B":"gglrxbu","created_at_utc_A":1608582220,"created_at_utc_B":1608572369,"score_A":28,"score_B":8,"human_ref_A":"The only dangerous thing I can think of happening is if the nonstick coating starts coming off as a gas, but as far as I've heard they're all good to at least like 550F. So yeah, I think the only risk is your pan will deform - not a terrible problem, and something you can see.","human_ref_B":"I can't find anything suggesting that aluminum pans have a maximum heat rating. Probably the manufacturer put some sort of coating on the pan. We'd need to know what material that is to say","labels":1,"seconds_difference":9851.0,"score_ratio":3.5}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggm8xpc","c_root_id_B":"ggmbvem","created_at_utc_A":1608580753,"created_at_utc_B":1608582220,"score_A":5,"score_B":28,"human_ref_A":"If you heat metal over the safe range it will warp in the oven.   It's still usable after.","human_ref_B":"The only dangerous thing I can think of happening is if the nonstick coating starts coming off as a gas, but as far as I've heard they're all good to at least like 550F. So yeah, I think the only risk is your pan will deform - not a terrible problem, and something you can see.","labels":0,"seconds_difference":1467.0,"score_ratio":5.6}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggnlfw8","c_root_id_B":"ggnxm89","created_at_utc_A":1608606491,"created_at_utc_B":1608613784,"score_A":23,"score_B":24,"human_ref_A":"Buy an oven thermometer and check your oven's temperature. Oven temperature is important for successful baking.      Yes, you should follow the pan's temperature recommendations too.","human_ref_B":"If your oven is really 400F degrees when baking monkey bread, it'll be uncooked in the center and overcooked on the outside.   I don't use a thermometer. I just go by how quickly things bake correctly and adjust my temperature accordingly. Easy tests: cake mixes in a 9 x 13 pan. Those cake mixes rarely fail and baking several of them are an excellent way to get to know your oven without losing a lot of money or time.","labels":0,"seconds_difference":7293.0,"score_ratio":1.0434782609}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggm0gkp","c_root_id_B":"ggnlfw8","created_at_utc_A":1608576573,"created_at_utc_B":1608606491,"score_A":20,"score_B":23,"human_ref_A":"I lived through shitty oven (though mine was only off by 50-60 degrees), so I feel this whole post lol.  Do you have an oven thermometer? If so, you can check the temp before it goes in and try to clock in low enough that it wont spike over 400F.   If it has a coating of any kind (and it probably does), it might damage it? Either way it's probably going to be a slow kind of damage you can't easily see.  I agree that it's a really stupid baking pan.","human_ref_B":"Buy an oven thermometer and check your oven's temperature. Oven temperature is important for successful baking.      Yes, you should follow the pan's temperature recommendations too.","labels":0,"seconds_difference":29918.0,"score_ratio":1.15}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggmb7v7","c_root_id_B":"ggnlfw8","created_at_utc_A":1608581894,"created_at_utc_B":1608606491,"score_A":16,"score_B":23,"human_ref_A":"I'm pretty sure they adverstise this  at least 20 degree under the real limit, but after that  things might start to deform... You're bread will be safe probably, if you have paper in between the bread and the pan.","human_ref_B":"Buy an oven thermometer and check your oven's temperature. Oven temperature is important for successful baking.      Yes, you should follow the pan's temperature recommendations too.","labels":0,"seconds_difference":24597.0,"score_ratio":1.4375}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggnlfw8","c_root_id_B":"ggm09m3","created_at_utc_A":1608606491,"created_at_utc_B":1608576478,"score_A":23,"score_B":12,"human_ref_A":"Buy an oven thermometer and check your oven's temperature. Oven temperature is important for successful baking.      Yes, you should follow the pan's temperature recommendations too.","human_ref_B":"Could have a non-stick coating.  Plain cast aluminum or even anodized aluminum (anodized with aluminum oxide) won't matter because even the annealing temperature of aluminum is over 550F.  If it's uncoated, you can disregard it the same way you disregard aspirin expiration dates.  The warning isn't there for scientific reasons, it's there for legal ones.  A picture or brand would help.","labels":1,"seconds_difference":30013.0,"score_ratio":1.9166666667}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggnlfw8","c_root_id_B":"ggm4hhp","created_at_utc_A":1608606491,"created_at_utc_B":1608578551,"score_A":23,"score_B":12,"human_ref_A":"Buy an oven thermometer and check your oven's temperature. Oven temperature is important for successful baking.      Yes, you should follow the pan's temperature recommendations too.","human_ref_B":"I may be wrong, but my intuition is that the dough inside would insulate the pan (maybe not the outside but if the outside isn\u2019t coated it doesn\u2019t matter) and so it wouldn\u2019t actually hit 400 unless you left it in the oven empty.","labels":1,"seconds_difference":27940.0,"score_ratio":1.9166666667}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"gglrxbu","c_root_id_B":"ggnlfw8","created_at_utc_A":1608572369,"created_at_utc_B":1608606491,"score_A":8,"score_B":23,"human_ref_A":"I can't find anything suggesting that aluminum pans have a maximum heat rating. Probably the manufacturer put some sort of coating on the pan. We'd need to know what material that is to say","human_ref_B":"Buy an oven thermometer and check your oven's temperature. Oven temperature is important for successful baking.      Yes, you should follow the pan's temperature recommendations too.","labels":0,"seconds_difference":34122.0,"score_ratio":2.875}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggnlfw8","c_root_id_B":"ggm8xpc","created_at_utc_A":1608606491,"created_at_utc_B":1608580753,"score_A":23,"score_B":5,"human_ref_A":"Buy an oven thermometer and check your oven's temperature. Oven temperature is important for successful baking.      Yes, you should follow the pan's temperature recommendations too.","human_ref_B":"If you heat metal over the safe range it will warp in the oven.   It's still usable after.","labels":1,"seconds_difference":25738.0,"score_ratio":4.6}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggm0gkp","c_root_id_B":"ggnxm89","created_at_utc_A":1608576573,"created_at_utc_B":1608613784,"score_A":20,"score_B":24,"human_ref_A":"I lived through shitty oven (though mine was only off by 50-60 degrees), so I feel this whole post lol.  Do you have an oven thermometer? If so, you can check the temp before it goes in and try to clock in low enough that it wont spike over 400F.   If it has a coating of any kind (and it probably does), it might damage it? Either way it's probably going to be a slow kind of damage you can't easily see.  I agree that it's a really stupid baking pan.","human_ref_B":"If your oven is really 400F degrees when baking monkey bread, it'll be uncooked in the center and overcooked on the outside.   I don't use a thermometer. I just go by how quickly things bake correctly and adjust my temperature accordingly. Easy tests: cake mixes in a 9 x 13 pan. Those cake mixes rarely fail and baking several of them are an excellent way to get to know your oven without losing a lot of money or time.","labels":0,"seconds_difference":37211.0,"score_ratio":1.2}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggnxm89","c_root_id_B":"ggmb7v7","created_at_utc_A":1608613784,"created_at_utc_B":1608581894,"score_A":24,"score_B":16,"human_ref_A":"If your oven is really 400F degrees when baking monkey bread, it'll be uncooked in the center and overcooked on the outside.   I don't use a thermometer. I just go by how quickly things bake correctly and adjust my temperature accordingly. Easy tests: cake mixes in a 9 x 13 pan. Those cake mixes rarely fail and baking several of them are an excellent way to get to know your oven without losing a lot of money or time.","human_ref_B":"I'm pretty sure they adverstise this  at least 20 degree under the real limit, but after that  things might start to deform... You're bread will be safe probably, if you have paper in between the bread and the pan.","labels":1,"seconds_difference":31890.0,"score_ratio":1.5}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggns73y","c_root_id_B":"ggnxm89","created_at_utc_A":1608610385,"created_at_utc_B":1608613784,"score_A":16,"score_B":24,"human_ref_A":"Googling the brand and \"bundt pan\" gives a bunch of results that are are coated with something non-stick.  Natural aluminum is safe well beyond the temperatures a home oven can reach, but coated aluminum is not.  Various non-stick coatings have upper limits after which they start to break down, sometimes with very toxic results.","human_ref_B":"If your oven is really 400F degrees when baking monkey bread, it'll be uncooked in the center and overcooked on the outside.   I don't use a thermometer. I just go by how quickly things bake correctly and adjust my temperature accordingly. Easy tests: cake mixes in a 9 x 13 pan. Those cake mixes rarely fail and baking several of them are an excellent way to get to know your oven without losing a lot of money or time.","labels":0,"seconds_difference":3399.0,"score_ratio":1.5}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggnxm89","c_root_id_B":"ggm09m3","created_at_utc_A":1608613784,"created_at_utc_B":1608576478,"score_A":24,"score_B":12,"human_ref_A":"If your oven is really 400F degrees when baking monkey bread, it'll be uncooked in the center and overcooked on the outside.   I don't use a thermometer. I just go by how quickly things bake correctly and adjust my temperature accordingly. Easy tests: cake mixes in a 9 x 13 pan. Those cake mixes rarely fail and baking several of them are an excellent way to get to know your oven without losing a lot of money or time.","human_ref_B":"Could have a non-stick coating.  Plain cast aluminum or even anodized aluminum (anodized with aluminum oxide) won't matter because even the annealing temperature of aluminum is over 550F.  If it's uncoated, you can disregard it the same way you disregard aspirin expiration dates.  The warning isn't there for scientific reasons, it's there for legal ones.  A picture or brand would help.","labels":1,"seconds_difference":37306.0,"score_ratio":2.0}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggm4hhp","c_root_id_B":"ggnxm89","created_at_utc_A":1608578551,"created_at_utc_B":1608613784,"score_A":12,"score_B":24,"human_ref_A":"I may be wrong, but my intuition is that the dough inside would insulate the pan (maybe not the outside but if the outside isn\u2019t coated it doesn\u2019t matter) and so it wouldn\u2019t actually hit 400 unless you left it in the oven empty.","human_ref_B":"If your oven is really 400F degrees when baking monkey bread, it'll be uncooked in the center and overcooked on the outside.   I don't use a thermometer. I just go by how quickly things bake correctly and adjust my temperature accordingly. Easy tests: cake mixes in a 9 x 13 pan. Those cake mixes rarely fail and baking several of them are an excellent way to get to know your oven without losing a lot of money or time.","labels":0,"seconds_difference":35233.0,"score_ratio":2.0}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggnxm89","c_root_id_B":"gglrxbu","created_at_utc_A":1608613784,"created_at_utc_B":1608572369,"score_A":24,"score_B":8,"human_ref_A":"If your oven is really 400F degrees when baking monkey bread, it'll be uncooked in the center and overcooked on the outside.   I don't use a thermometer. I just go by how quickly things bake correctly and adjust my temperature accordingly. Easy tests: cake mixes in a 9 x 13 pan. Those cake mixes rarely fail and baking several of them are an excellent way to get to know your oven without losing a lot of money or time.","human_ref_B":"I can't find anything suggesting that aluminum pans have a maximum heat rating. Probably the manufacturer put some sort of coating on the pan. We'd need to know what material that is to say","labels":1,"seconds_difference":41415.0,"score_ratio":3.0}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggnxm89","c_root_id_B":"ggm8xpc","created_at_utc_A":1608613784,"created_at_utc_B":1608580753,"score_A":24,"score_B":5,"human_ref_A":"If your oven is really 400F degrees when baking monkey bread, it'll be uncooked in the center and overcooked on the outside.   I don't use a thermometer. I just go by how quickly things bake correctly and adjust my temperature accordingly. Easy tests: cake mixes in a 9 x 13 pan. Those cake mixes rarely fail and baking several of them are an excellent way to get to know your oven without losing a lot of money or time.","human_ref_B":"If you heat metal over the safe range it will warp in the oven.   It's still usable after.","labels":1,"seconds_difference":33031.0,"score_ratio":4.8}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggm09m3","c_root_id_B":"ggm0gkp","created_at_utc_A":1608576478,"created_at_utc_B":1608576573,"score_A":12,"score_B":20,"human_ref_A":"Could have a non-stick coating.  Plain cast aluminum or even anodized aluminum (anodized with aluminum oxide) won't matter because even the annealing temperature of aluminum is over 550F.  If it's uncoated, you can disregard it the same way you disregard aspirin expiration dates.  The warning isn't there for scientific reasons, it's there for legal ones.  A picture or brand would help.","human_ref_B":"I lived through shitty oven (though mine was only off by 50-60 degrees), so I feel this whole post lol.  Do you have an oven thermometer? If so, you can check the temp before it goes in and try to clock in low enough that it wont spike over 400F.   If it has a coating of any kind (and it probably does), it might damage it? Either way it's probably going to be a slow kind of damage you can't easily see.  I agree that it's a really stupid baking pan.","labels":0,"seconds_difference":95.0,"score_ratio":1.6666666667}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"gglrxbu","c_root_id_B":"ggm0gkp","created_at_utc_A":1608572369,"created_at_utc_B":1608576573,"score_A":8,"score_B":20,"human_ref_A":"I can't find anything suggesting that aluminum pans have a maximum heat rating. Probably the manufacturer put some sort of coating on the pan. We'd need to know what material that is to say","human_ref_B":"I lived through shitty oven (though mine was only off by 50-60 degrees), so I feel this whole post lol.  Do you have an oven thermometer? If so, you can check the temp before it goes in and try to clock in low enough that it wont spike over 400F.   If it has a coating of any kind (and it probably does), it might damage it? Either way it's probably going to be a slow kind of damage you can't easily see.  I agree that it's a really stupid baking pan.","labels":0,"seconds_difference":4204.0,"score_ratio":2.5}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggmb7v7","c_root_id_B":"ggm09m3","created_at_utc_A":1608581894,"created_at_utc_B":1608576478,"score_A":16,"score_B":12,"human_ref_A":"I'm pretty sure they adverstise this  at least 20 degree under the real limit, but after that  things might start to deform... You're bread will be safe probably, if you have paper in between the bread and the pan.","human_ref_B":"Could have a non-stick coating.  Plain cast aluminum or even anodized aluminum (anodized with aluminum oxide) won't matter because even the annealing temperature of aluminum is over 550F.  If it's uncoated, you can disregard it the same way you disregard aspirin expiration dates.  The warning isn't there for scientific reasons, it's there for legal ones.  A picture or brand would help.","labels":1,"seconds_difference":5416.0,"score_ratio":1.3333333333}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggmb7v7","c_root_id_B":"ggm4hhp","created_at_utc_A":1608581894,"created_at_utc_B":1608578551,"score_A":16,"score_B":12,"human_ref_A":"I'm pretty sure they adverstise this  at least 20 degree under the real limit, but after that  things might start to deform... You're bread will be safe probably, if you have paper in between the bread and the pan.","human_ref_B":"I may be wrong, but my intuition is that the dough inside would insulate the pan (maybe not the outside but if the outside isn\u2019t coated it doesn\u2019t matter) and so it wouldn\u2019t actually hit 400 unless you left it in the oven empty.","labels":1,"seconds_difference":3343.0,"score_ratio":1.3333333333}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggmb7v7","c_root_id_B":"gglrxbu","created_at_utc_A":1608581894,"created_at_utc_B":1608572369,"score_A":16,"score_B":8,"human_ref_A":"I'm pretty sure they adverstise this  at least 20 degree under the real limit, but after that  things might start to deform... You're bread will be safe probably, if you have paper in between the bread and the pan.","human_ref_B":"I can't find anything suggesting that aluminum pans have a maximum heat rating. Probably the manufacturer put some sort of coating on the pan. We'd need to know what material that is to say","labels":1,"seconds_difference":9525.0,"score_ratio":2.0}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggmb7v7","c_root_id_B":"ggm8xpc","created_at_utc_A":1608581894,"created_at_utc_B":1608580753,"score_A":16,"score_B":5,"human_ref_A":"I'm pretty sure they adverstise this  at least 20 degree under the real limit, but after that  things might start to deform... You're bread will be safe probably, if you have paper in between the bread and the pan.","human_ref_B":"If you heat metal over the safe range it will warp in the oven.   It's still usable after.","labels":1,"seconds_difference":1141.0,"score_ratio":3.2}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggns73y","c_root_id_B":"ggm09m3","created_at_utc_A":1608610385,"created_at_utc_B":1608576478,"score_A":16,"score_B":12,"human_ref_A":"Googling the brand and \"bundt pan\" gives a bunch of results that are are coated with something non-stick.  Natural aluminum is safe well beyond the temperatures a home oven can reach, but coated aluminum is not.  Various non-stick coatings have upper limits after which they start to break down, sometimes with very toxic results.","human_ref_B":"Could have a non-stick coating.  Plain cast aluminum or even anodized aluminum (anodized with aluminum oxide) won't matter because even the annealing temperature of aluminum is over 550F.  If it's uncoated, you can disregard it the same way you disregard aspirin expiration dates.  The warning isn't there for scientific reasons, it's there for legal ones.  A picture or brand would help.","labels":1,"seconds_difference":33907.0,"score_ratio":1.3333333333}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggns73y","c_root_id_B":"ggm4hhp","created_at_utc_A":1608610385,"created_at_utc_B":1608578551,"score_A":16,"score_B":12,"human_ref_A":"Googling the brand and \"bundt pan\" gives a bunch of results that are are coated with something non-stick.  Natural aluminum is safe well beyond the temperatures a home oven can reach, but coated aluminum is not.  Various non-stick coatings have upper limits after which they start to break down, sometimes with very toxic results.","human_ref_B":"I may be wrong, but my intuition is that the dough inside would insulate the pan (maybe not the outside but if the outside isn\u2019t coated it doesn\u2019t matter) and so it wouldn\u2019t actually hit 400 unless you left it in the oven empty.","labels":1,"seconds_difference":31834.0,"score_ratio":1.3333333333}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"gglrxbu","c_root_id_B":"ggns73y","created_at_utc_A":1608572369,"created_at_utc_B":1608610385,"score_A":8,"score_B":16,"human_ref_A":"I can't find anything suggesting that aluminum pans have a maximum heat rating. Probably the manufacturer put some sort of coating on the pan. We'd need to know what material that is to say","human_ref_B":"Googling the brand and \"bundt pan\" gives a bunch of results that are are coated with something non-stick.  Natural aluminum is safe well beyond the temperatures a home oven can reach, but coated aluminum is not.  Various non-stick coatings have upper limits after which they start to break down, sometimes with very toxic results.","labels":0,"seconds_difference":38016.0,"score_ratio":2.0}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggm8xpc","c_root_id_B":"ggns73y","created_at_utc_A":1608580753,"created_at_utc_B":1608610385,"score_A":5,"score_B":16,"human_ref_A":"If you heat metal over the safe range it will warp in the oven.   It's still usable after.","human_ref_B":"Googling the brand and \"bundt pan\" gives a bunch of results that are are coated with something non-stick.  Natural aluminum is safe well beyond the temperatures a home oven can reach, but coated aluminum is not.  Various non-stick coatings have upper limits after which they start to break down, sometimes with very toxic results.","labels":0,"seconds_difference":29632.0,"score_ratio":3.2}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"ggm09m3","c_root_id_B":"gglrxbu","created_at_utc_A":1608576478,"created_at_utc_B":1608572369,"score_A":12,"score_B":8,"human_ref_A":"Could have a non-stick coating.  Plain cast aluminum or even anodized aluminum (anodized with aluminum oxide) won't matter because even the annealing temperature of aluminum is over 550F.  If it's uncoated, you can disregard it the same way you disregard aspirin expiration dates.  The warning isn't there for scientific reasons, it's there for legal ones.  A picture or brand would help.","human_ref_B":"I can't find anything suggesting that aluminum pans have a maximum heat rating. Probably the manufacturer put some sort of coating on the pan. We'd need to know what material that is to say","labels":1,"seconds_difference":4109.0,"score_ratio":1.5}
{"post_id":"khltz1","domain":"askbaking_test","upvote_ratio":0.99,"history":"My new bundt pan says \u201coven safe to 400F (204C).\u201d How strict is this? I have a shitty oven that always overheats. As it says. My new bundt pan is heavy cast aluminum. Dash of That brand. There\u2019s a Caution label that says \u201cOven safe to 400F.\u201d However, my oven is shitty and literally always overheats by at least 100 degrees. (Like, if I want to preheat to 350, I set the dial to 200.) What happens if I exceed 400F? Will it make my monkey bread unsafe to eat??","c_root_id_A":"gglrxbu","c_root_id_B":"ggm4hhp","created_at_utc_A":1608572369,"created_at_utc_B":1608578551,"score_A":8,"score_B":12,"human_ref_A":"I can't find anything suggesting that aluminum pans have a maximum heat rating. Probably the manufacturer put some sort of coating on the pan. We'd need to know what material that is to say","human_ref_B":"I may be wrong, but my intuition is that the dough inside would insulate the pan (maybe not the outside but if the outside isn\u2019t coated it doesn\u2019t matter) and so it wouldn\u2019t actually hit 400 unless you left it in the oven empty.","labels":0,"seconds_difference":6182.0,"score_ratio":1.5}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsinzcd","c_root_id_B":"gsj5fkw","created_at_utc_A":1616883701,"created_at_utc_B":1616892963,"score_A":20,"score_B":25,"human_ref_A":"Swiss meringue butter cream is lovely also.","human_ref_B":"You could do a marshmallow icing! Just like buttercream icing but add in some marshmallow fluff. Delicious!","labels":0,"seconds_difference":9262.0,"score_ratio":1.25}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsixon5","c_root_id_B":"gsj5fkw","created_at_utc_A":1616888977,"created_at_utc_B":1616892963,"score_A":12,"score_B":25,"human_ref_A":"You could do a whipped cream cheese frosting!  I love cream cheese with chocolate cake.","human_ref_B":"You could do a marshmallow icing! Just like buttercream icing but add in some marshmallow fluff. Delicious!","labels":0,"seconds_difference":3986.0,"score_ratio":2.0833333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj1diy","c_root_id_B":"gsj5fkw","created_at_utc_A":1616891000,"created_at_utc_B":1616892963,"score_A":10,"score_B":25,"human_ref_A":"Easy swiss meringue buttercream - the chocolate version - by Liz Marek (Sugar Geek Show) is amazing! It firms up nicely in the fridge too. I used it on the Minecraft cube cage for my son's b-day a couple years ago and it helped getting decent square edges.","human_ref_B":"You could do a marshmallow icing! Just like buttercream icing but add in some marshmallow fluff. Delicious!","labels":0,"seconds_difference":1963.0,"score_ratio":2.5}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4cm7","c_root_id_B":"gsj5fkw","created_at_utc_A":1616892553,"created_at_utc_B":1616892963,"score_A":7,"score_B":25,"human_ref_A":"I would put chocolate in the center -but that\u2019s me.","human_ref_B":"You could do a marshmallow icing! Just like buttercream icing but add in some marshmallow fluff. Delicious!","labels":0,"seconds_difference":410.0,"score_ratio":3.5714285714}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj5fkw","c_root_id_B":"gsj4g1j","created_at_utc_A":1616892963,"created_at_utc_B":1616892591,"score_A":25,"score_B":5,"human_ref_A":"You could do a marshmallow icing! Just like buttercream icing but add in some marshmallow fluff. Delicious!","human_ref_B":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","labels":1,"seconds_difference":372.0,"score_ratio":5.0}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjveyl","c_root_id_B":"gsinzcd","created_at_utc_A":1616906494,"created_at_utc_B":1616883701,"score_A":22,"score_B":20,"human_ref_A":"Boiled icing or Marshmallow buttercream. Super fluffy, doesn\u2019t melt easily. When I made a unicorn rainbow cake for my goddaughter, I put the cake into the freezer to set, then made a 2x batch of frosting, divided it into 7 bowls, used gel coloring to make ROYGBIV frosting batches. Then I used white frosting to put a crumb coat on the assembled cake, and froze it again. Put the colors of frosting into separate ziplock freezer bags. Cut a corner off the corner of each then, starting in the middle of the cake, pipe fat concentric rings of the colors in rainbow order, then use a knife or spatula dipped in water to smooth the ridges w\/out smearing the colors. Use a paper towel to wipe the knife in between swipes. This lays down a nice thick layer that hides the darker cake, and looks pretty good. :-)","human_ref_B":"Swiss meringue butter cream is lovely also.","labels":1,"seconds_difference":22793.0,"score_ratio":1.1}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjveyl","c_root_id_B":"gsjejtm","created_at_utc_A":1616906494,"created_at_utc_B":1616896855,"score_A":22,"score_B":13,"human_ref_A":"Boiled icing or Marshmallow buttercream. Super fluffy, doesn\u2019t melt easily. When I made a unicorn rainbow cake for my goddaughter, I put the cake into the freezer to set, then made a 2x batch of frosting, divided it into 7 bowls, used gel coloring to make ROYGBIV frosting batches. Then I used white frosting to put a crumb coat on the assembled cake, and froze it again. Put the colors of frosting into separate ziplock freezer bags. Cut a corner off the corner of each then, starting in the middle of the cake, pipe fat concentric rings of the colors in rainbow order, then use a knife or spatula dipped in water to smooth the ridges w\/out smearing the colors. Use a paper towel to wipe the knife in between swipes. This lays down a nice thick layer that hides the darker cake, and looks pretty good. :-)","human_ref_B":"Another vote for Swiss meringue buttercream! I usually make a regular vanilla buttercream and then add melted chocolate to it - to die for and so light!","labels":1,"seconds_difference":9639.0,"score_ratio":1.6923076923}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjveyl","c_root_id_B":"gsjkzvm","created_at_utc_A":1616906494,"created_at_utc_B":1616900486,"score_A":22,"score_B":12,"human_ref_A":"Boiled icing or Marshmallow buttercream. Super fluffy, doesn\u2019t melt easily. When I made a unicorn rainbow cake for my goddaughter, I put the cake into the freezer to set, then made a 2x batch of frosting, divided it into 7 bowls, used gel coloring to make ROYGBIV frosting batches. Then I used white frosting to put a crumb coat on the assembled cake, and froze it again. Put the colors of frosting into separate ziplock freezer bags. Cut a corner off the corner of each then, starting in the middle of the cake, pipe fat concentric rings of the colors in rainbow order, then use a knife or spatula dipped in water to smooth the ridges w\/out smearing the colors. Use a paper towel to wipe the knife in between swipes. This lays down a nice thick layer that hides the darker cake, and looks pretty good. :-)","human_ref_B":"You could do swiss buttercream, but I dont know that a six year old would love it on a chocolate cake. I know you said \"Besides American buttercream\", but I think you would be hard pressed to beat a good american buttercream on chocolate cake. (I would do a 1:1 by weight butter:sugar if you are afraid of it being overly sweet).  If you don't mind a slight hint if cream cheese, Ermine frosting isn't bad. Or maybe a whipped cream, but I don't know how it would hold up if you do any decorations.   Honestly, whatever you go with, let us know!","labels":1,"seconds_difference":6008.0,"score_ratio":1.8333333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsixon5","c_root_id_B":"gsjveyl","created_at_utc_A":1616888977,"created_at_utc_B":1616906494,"score_A":12,"score_B":22,"human_ref_A":"You could do a whipped cream cheese frosting!  I love cream cheese with chocolate cake.","human_ref_B":"Boiled icing or Marshmallow buttercream. Super fluffy, doesn\u2019t melt easily. When I made a unicorn rainbow cake for my goddaughter, I put the cake into the freezer to set, then made a 2x batch of frosting, divided it into 7 bowls, used gel coloring to make ROYGBIV frosting batches. Then I used white frosting to put a crumb coat on the assembled cake, and froze it again. Put the colors of frosting into separate ziplock freezer bags. Cut a corner off the corner of each then, starting in the middle of the cake, pipe fat concentric rings of the colors in rainbow order, then use a knife or spatula dipped in water to smooth the ridges w\/out smearing the colors. Use a paper towel to wipe the knife in between swipes. This lays down a nice thick layer that hides the darker cake, and looks pretty good. :-)","labels":0,"seconds_difference":17517.0,"score_ratio":1.8333333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj1diy","c_root_id_B":"gsjveyl","created_at_utc_A":1616891000,"created_at_utc_B":1616906494,"score_A":10,"score_B":22,"human_ref_A":"Easy swiss meringue buttercream - the chocolate version - by Liz Marek (Sugar Geek Show) is amazing! It firms up nicely in the fridge too. I used it on the Minecraft cube cage for my son's b-day a couple years ago and it helped getting decent square edges.","human_ref_B":"Boiled icing or Marshmallow buttercream. Super fluffy, doesn\u2019t melt easily. When I made a unicorn rainbow cake for my goddaughter, I put the cake into the freezer to set, then made a 2x batch of frosting, divided it into 7 bowls, used gel coloring to make ROYGBIV frosting batches. Then I used white frosting to put a crumb coat on the assembled cake, and froze it again. Put the colors of frosting into separate ziplock freezer bags. Cut a corner off the corner of each then, starting in the middle of the cake, pipe fat concentric rings of the colors in rainbow order, then use a knife or spatula dipped in water to smooth the ridges w\/out smearing the colors. Use a paper towel to wipe the knife in between swipes. This lays down a nice thick layer that hides the darker cake, and looks pretty good. :-)","labels":0,"seconds_difference":15494.0,"score_ratio":2.2}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjf1p6","c_root_id_B":"gsjveyl","created_at_utc_A":1616897144,"created_at_utc_B":1616906494,"score_A":9,"score_B":22,"human_ref_A":"American butter cream is the ideal icing in my mi d for a 6 year olds cake. Tastes like birthday nostalgia. We had our daughters birthday with family and did a chocolate layer cake with a strawberry compote and vanilla butter cream. Can\u2019t go wrong with ABC!","human_ref_B":"Boiled icing or Marshmallow buttercream. Super fluffy, doesn\u2019t melt easily. When I made a unicorn rainbow cake for my goddaughter, I put the cake into the freezer to set, then made a 2x batch of frosting, divided it into 7 bowls, used gel coloring to make ROYGBIV frosting batches. Then I used white frosting to put a crumb coat on the assembled cake, and froze it again. Put the colors of frosting into separate ziplock freezer bags. Cut a corner off the corner of each then, starting in the middle of the cake, pipe fat concentric rings of the colors in rainbow order, then use a knife or spatula dipped in water to smooth the ridges w\/out smearing the colors. Use a paper towel to wipe the knife in between swipes. This lays down a nice thick layer that hides the darker cake, and looks pretty good. :-)","labels":0,"seconds_difference":9350.0,"score_ratio":2.4444444444}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjveyl","c_root_id_B":"gsjpqiq","created_at_utc_A":1616906494,"created_at_utc_B":1616903149,"score_A":22,"score_B":10,"human_ref_A":"Boiled icing or Marshmallow buttercream. Super fluffy, doesn\u2019t melt easily. When I made a unicorn rainbow cake for my goddaughter, I put the cake into the freezer to set, then made a 2x batch of frosting, divided it into 7 bowls, used gel coloring to make ROYGBIV frosting batches. Then I used white frosting to put a crumb coat on the assembled cake, and froze it again. Put the colors of frosting into separate ziplock freezer bags. Cut a corner off the corner of each then, starting in the middle of the cake, pipe fat concentric rings of the colors in rainbow order, then use a knife or spatula dipped in water to smooth the ridges w\/out smearing the colors. Use a paper towel to wipe the knife in between swipes. This lays down a nice thick layer that hides the darker cake, and looks pretty good. :-)","human_ref_B":"You could use a white chocolate base for the icing and colour it","labels":1,"seconds_difference":3345.0,"score_ratio":2.2}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjdbq2","c_root_id_B":"gsjveyl","created_at_utc_A":1616896142,"created_at_utc_B":1616906494,"score_A":9,"score_B":22,"human_ref_A":"I just saw a tutorial in which someone combined French and American buttercream together. She needed a stiffer buttercream but didn't want it sweeter. She was making cupcakes I think. Seemed like a good idea and it might hold up to more decorating styles","human_ref_B":"Boiled icing or Marshmallow buttercream. Super fluffy, doesn\u2019t melt easily. When I made a unicorn rainbow cake for my goddaughter, I put the cake into the freezer to set, then made a 2x batch of frosting, divided it into 7 bowls, used gel coloring to make ROYGBIV frosting batches. Then I used white frosting to put a crumb coat on the assembled cake, and froze it again. Put the colors of frosting into separate ziplock freezer bags. Cut a corner off the corner of each then, starting in the middle of the cake, pipe fat concentric rings of the colors in rainbow order, then use a knife or spatula dipped in water to smooth the ridges w\/out smearing the colors. Use a paper towel to wipe the knife in between swipes. This lays down a nice thick layer that hides the darker cake, and looks pretty good. :-)","labels":0,"seconds_difference":10352.0,"score_ratio":2.4444444444}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjveyl","c_root_id_B":"gsjhhx4","created_at_utc_A":1616906494,"created_at_utc_B":1616898528,"score_A":22,"score_B":9,"human_ref_A":"Boiled icing or Marshmallow buttercream. Super fluffy, doesn\u2019t melt easily. When I made a unicorn rainbow cake for my goddaughter, I put the cake into the freezer to set, then made a 2x batch of frosting, divided it into 7 bowls, used gel coloring to make ROYGBIV frosting batches. Then I used white frosting to put a crumb coat on the assembled cake, and froze it again. Put the colors of frosting into separate ziplock freezer bags. Cut a corner off the corner of each then, starting in the middle of the cake, pipe fat concentric rings of the colors in rainbow order, then use a knife or spatula dipped in water to smooth the ridges w\/out smearing the colors. Use a paper towel to wipe the knife in between swipes. This lays down a nice thick layer that hides the darker cake, and looks pretty good. :-)","human_ref_B":"I would do cream cheese :3","labels":1,"seconds_difference":7966.0,"score_ratio":2.4444444444}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4cm7","c_root_id_B":"gsjveyl","created_at_utc_A":1616892553,"created_at_utc_B":1616906494,"score_A":7,"score_B":22,"human_ref_A":"I would put chocolate in the center -but that\u2019s me.","human_ref_B":"Boiled icing or Marshmallow buttercream. Super fluffy, doesn\u2019t melt easily. When I made a unicorn rainbow cake for my goddaughter, I put the cake into the freezer to set, then made a 2x batch of frosting, divided it into 7 bowls, used gel coloring to make ROYGBIV frosting batches. Then I used white frosting to put a crumb coat on the assembled cake, and froze it again. Put the colors of frosting into separate ziplock freezer bags. Cut a corner off the corner of each then, starting in the middle of the cake, pipe fat concentric rings of the colors in rainbow order, then use a knife or spatula dipped in water to smooth the ridges w\/out smearing the colors. Use a paper towel to wipe the knife in between swipes. This lays down a nice thick layer that hides the darker cake, and looks pretty good. :-)","labels":0,"seconds_difference":13941.0,"score_ratio":3.1428571429}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4g1j","c_root_id_B":"gsjveyl","created_at_utc_A":1616892591,"created_at_utc_B":1616906494,"score_A":5,"score_B":22,"human_ref_A":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","human_ref_B":"Boiled icing or Marshmallow buttercream. Super fluffy, doesn\u2019t melt easily. When I made a unicorn rainbow cake for my goddaughter, I put the cake into the freezer to set, then made a 2x batch of frosting, divided it into 7 bowls, used gel coloring to make ROYGBIV frosting batches. Then I used white frosting to put a crumb coat on the assembled cake, and froze it again. Put the colors of frosting into separate ziplock freezer bags. Cut a corner off the corner of each then, starting in the middle of the cake, pipe fat concentric rings of the colors in rainbow order, then use a knife or spatula dipped in water to smooth the ridges w\/out smearing the colors. Use a paper towel to wipe the knife in between swipes. This lays down a nice thick layer that hides the darker cake, and looks pretty good. :-)","labels":0,"seconds_difference":13903.0,"score_ratio":4.4}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjqvl1","c_root_id_B":"gsjveyl","created_at_utc_A":1616903778,"created_at_utc_B":1616906494,"score_A":5,"score_B":22,"human_ref_A":"ermine? milk frosting","human_ref_B":"Boiled icing or Marshmallow buttercream. Super fluffy, doesn\u2019t melt easily. When I made a unicorn rainbow cake for my goddaughter, I put the cake into the freezer to set, then made a 2x batch of frosting, divided it into 7 bowls, used gel coloring to make ROYGBIV frosting batches. Then I used white frosting to put a crumb coat on the assembled cake, and froze it again. Put the colors of frosting into separate ziplock freezer bags. Cut a corner off the corner of each then, starting in the middle of the cake, pipe fat concentric rings of the colors in rainbow order, then use a knife or spatula dipped in water to smooth the ridges w\/out smearing the colors. Use a paper towel to wipe the knife in between swipes. This lays down a nice thick layer that hides the darker cake, and looks pretty good. :-)","labels":0,"seconds_difference":2716.0,"score_ratio":4.4}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjpreq","c_root_id_B":"gsjveyl","created_at_utc_A":1616903161,"created_at_utc_B":1616906494,"score_A":5,"score_B":22,"human_ref_A":"Mock whipped cream!","human_ref_B":"Boiled icing or Marshmallow buttercream. Super fluffy, doesn\u2019t melt easily. When I made a unicorn rainbow cake for my goddaughter, I put the cake into the freezer to set, then made a 2x batch of frosting, divided it into 7 bowls, used gel coloring to make ROYGBIV frosting batches. Then I used white frosting to put a crumb coat on the assembled cake, and froze it again. Put the colors of frosting into separate ziplock freezer bags. Cut a corner off the corner of each then, starting in the middle of the cake, pipe fat concentric rings of the colors in rainbow order, then use a knife or spatula dipped in water to smooth the ridges w\/out smearing the colors. Use a paper towel to wipe the knife in between swipes. This lays down a nice thick layer that hides the darker cake, and looks pretty good. :-)","labels":0,"seconds_difference":3333.0,"score_ratio":4.4}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjveyl","c_root_id_B":"gsji32m","created_at_utc_A":1616906494,"created_at_utc_B":1616898854,"score_A":22,"score_B":3,"human_ref_A":"Boiled icing or Marshmallow buttercream. Super fluffy, doesn\u2019t melt easily. When I made a unicorn rainbow cake for my goddaughter, I put the cake into the freezer to set, then made a 2x batch of frosting, divided it into 7 bowls, used gel coloring to make ROYGBIV frosting batches. Then I used white frosting to put a crumb coat on the assembled cake, and froze it again. Put the colors of frosting into separate ziplock freezer bags. Cut a corner off the corner of each then, starting in the middle of the cake, pipe fat concentric rings of the colors in rainbow order, then use a knife or spatula dipped in water to smooth the ridges w\/out smearing the colors. Use a paper towel to wipe the knife in between swipes. This lays down a nice thick layer that hides the darker cake, and looks pretty good. :-)","human_ref_B":"Definitely let us know how it goes! My daughter wants the same thing for her birthday and would love tips.","labels":1,"seconds_difference":7640.0,"score_ratio":7.3333333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjwxj8","c_root_id_B":"gsjy63n","created_at_utc_A":1616907531,"created_at_utc_B":1616908434,"score_A":17,"score_B":20,"human_ref_A":"Swiss Merengue Buttercream, the base is white and vanilla. You can add almost anything to it at the end, and it is the best frosting ever","human_ref_B":"Cream cheese buttercream frosting is my favorite for chocolate cakes. You can use clear vanilla essence so you get a whiter icing. I know white food color gels are also available in the market.","labels":0,"seconds_difference":903.0,"score_ratio":1.1764705882}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjejtm","c_root_id_B":"gsjy63n","created_at_utc_A":1616896855,"created_at_utc_B":1616908434,"score_A":13,"score_B":20,"human_ref_A":"Another vote for Swiss meringue buttercream! I usually make a regular vanilla buttercream and then add melted chocolate to it - to die for and so light!","human_ref_B":"Cream cheese buttercream frosting is my favorite for chocolate cakes. You can use clear vanilla essence so you get a whiter icing. I know white food color gels are also available in the market.","labels":0,"seconds_difference":11579.0,"score_ratio":1.5384615385}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjkzvm","c_root_id_B":"gsjy63n","created_at_utc_A":1616900486,"created_at_utc_B":1616908434,"score_A":12,"score_B":20,"human_ref_A":"You could do swiss buttercream, but I dont know that a six year old would love it on a chocolate cake. I know you said \"Besides American buttercream\", but I think you would be hard pressed to beat a good american buttercream on chocolate cake. (I would do a 1:1 by weight butter:sugar if you are afraid of it being overly sweet).  If you don't mind a slight hint if cream cheese, Ermine frosting isn't bad. Or maybe a whipped cream, but I don't know how it would hold up if you do any decorations.   Honestly, whatever you go with, let us know!","human_ref_B":"Cream cheese buttercream frosting is my favorite for chocolate cakes. You can use clear vanilla essence so you get a whiter icing. I know white food color gels are also available in the market.","labels":0,"seconds_difference":7948.0,"score_ratio":1.6666666667}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjy63n","c_root_id_B":"gsixon5","created_at_utc_A":1616908434,"created_at_utc_B":1616888977,"score_A":20,"score_B":12,"human_ref_A":"Cream cheese buttercream frosting is my favorite for chocolate cakes. You can use clear vanilla essence so you get a whiter icing. I know white food color gels are also available in the market.","human_ref_B":"You could do a whipped cream cheese frosting!  I love cream cheese with chocolate cake.","labels":1,"seconds_difference":19457.0,"score_ratio":1.6666666667}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjy63n","c_root_id_B":"gsj1diy","created_at_utc_A":1616908434,"created_at_utc_B":1616891000,"score_A":20,"score_B":10,"human_ref_A":"Cream cheese buttercream frosting is my favorite for chocolate cakes. You can use clear vanilla essence so you get a whiter icing. I know white food color gels are also available in the market.","human_ref_B":"Easy swiss meringue buttercream - the chocolate version - by Liz Marek (Sugar Geek Show) is amazing! It firms up nicely in the fridge too. I used it on the Minecraft cube cage for my son's b-day a couple years ago and it helped getting decent square edges.","labels":1,"seconds_difference":17434.0,"score_ratio":2.0}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjf1p6","c_root_id_B":"gsjy63n","created_at_utc_A":1616897144,"created_at_utc_B":1616908434,"score_A":9,"score_B":20,"human_ref_A":"American butter cream is the ideal icing in my mi d for a 6 year olds cake. Tastes like birthday nostalgia. We had our daughters birthday with family and did a chocolate layer cake with a strawberry compote and vanilla butter cream. Can\u2019t go wrong with ABC!","human_ref_B":"Cream cheese buttercream frosting is my favorite for chocolate cakes. You can use clear vanilla essence so you get a whiter icing. I know white food color gels are also available in the market.","labels":0,"seconds_difference":11290.0,"score_ratio":2.2222222222}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjy63n","c_root_id_B":"gsjpqiq","created_at_utc_A":1616908434,"created_at_utc_B":1616903149,"score_A":20,"score_B":10,"human_ref_A":"Cream cheese buttercream frosting is my favorite for chocolate cakes. You can use clear vanilla essence so you get a whiter icing. I know white food color gels are also available in the market.","human_ref_B":"You could use a white chocolate base for the icing and colour it","labels":1,"seconds_difference":5285.0,"score_ratio":2.0}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjy63n","c_root_id_B":"gsjdbq2","created_at_utc_A":1616908434,"created_at_utc_B":1616896142,"score_A":20,"score_B":9,"human_ref_A":"Cream cheese buttercream frosting is my favorite for chocolate cakes. You can use clear vanilla essence so you get a whiter icing. I know white food color gels are also available in the market.","human_ref_B":"I just saw a tutorial in which someone combined French and American buttercream together. She needed a stiffer buttercream but didn't want it sweeter. She was making cupcakes I think. Seemed like a good idea and it might hold up to more decorating styles","labels":1,"seconds_difference":12292.0,"score_ratio":2.2222222222}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjhhx4","c_root_id_B":"gsjy63n","created_at_utc_A":1616898528,"created_at_utc_B":1616908434,"score_A":9,"score_B":20,"human_ref_A":"I would do cream cheese :3","human_ref_B":"Cream cheese buttercream frosting is my favorite for chocolate cakes. You can use clear vanilla essence so you get a whiter icing. I know white food color gels are also available in the market.","labels":0,"seconds_difference":9906.0,"score_ratio":2.2222222222}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4cm7","c_root_id_B":"gsjy63n","created_at_utc_A":1616892553,"created_at_utc_B":1616908434,"score_A":7,"score_B":20,"human_ref_A":"I would put chocolate in the center -but that\u2019s me.","human_ref_B":"Cream cheese buttercream frosting is my favorite for chocolate cakes. You can use clear vanilla essence so you get a whiter icing. I know white food color gels are also available in the market.","labels":0,"seconds_difference":15881.0,"score_ratio":2.8571428571}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4g1j","c_root_id_B":"gsjy63n","created_at_utc_A":1616892591,"created_at_utc_B":1616908434,"score_A":5,"score_B":20,"human_ref_A":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","human_ref_B":"Cream cheese buttercream frosting is my favorite for chocolate cakes. You can use clear vanilla essence so you get a whiter icing. I know white food color gels are also available in the market.","labels":0,"seconds_difference":15843.0,"score_ratio":4.0}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjy63n","c_root_id_B":"gsjqvl1","created_at_utc_A":1616908434,"created_at_utc_B":1616903778,"score_A":20,"score_B":5,"human_ref_A":"Cream cheese buttercream frosting is my favorite for chocolate cakes. You can use clear vanilla essence so you get a whiter icing. I know white food color gels are also available in the market.","human_ref_B":"ermine? milk frosting","labels":1,"seconds_difference":4656.0,"score_ratio":4.0}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjy63n","c_root_id_B":"gsjpreq","created_at_utc_A":1616908434,"created_at_utc_B":1616903161,"score_A":20,"score_B":5,"human_ref_A":"Cream cheese buttercream frosting is my favorite for chocolate cakes. You can use clear vanilla essence so you get a whiter icing. I know white food color gels are also available in the market.","human_ref_B":"Mock whipped cream!","labels":1,"seconds_difference":5273.0,"score_ratio":4.0}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsji32m","c_root_id_B":"gsjy63n","created_at_utc_A":1616898854,"created_at_utc_B":1616908434,"score_A":3,"score_B":20,"human_ref_A":"Definitely let us know how it goes! My daughter wants the same thing for her birthday and would love tips.","human_ref_B":"Cream cheese buttercream frosting is my favorite for chocolate cakes. You can use clear vanilla essence so you get a whiter icing. I know white food color gels are also available in the market.","labels":0,"seconds_difference":9580.0,"score_ratio":6.6666666667}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjejtm","c_root_id_B":"gsjwxj8","created_at_utc_A":1616896855,"created_at_utc_B":1616907531,"score_A":13,"score_B":17,"human_ref_A":"Another vote for Swiss meringue buttercream! I usually make a regular vanilla buttercream and then add melted chocolate to it - to die for and so light!","human_ref_B":"Swiss Merengue Buttercream, the base is white and vanilla. You can add almost anything to it at the end, and it is the best frosting ever","labels":0,"seconds_difference":10676.0,"score_ratio":1.3076923077}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjkzvm","c_root_id_B":"gsjwxj8","created_at_utc_A":1616900486,"created_at_utc_B":1616907531,"score_A":12,"score_B":17,"human_ref_A":"You could do swiss buttercream, but I dont know that a six year old would love it on a chocolate cake. I know you said \"Besides American buttercream\", but I think you would be hard pressed to beat a good american buttercream on chocolate cake. (I would do a 1:1 by weight butter:sugar if you are afraid of it being overly sweet).  If you don't mind a slight hint if cream cheese, Ermine frosting isn't bad. Or maybe a whipped cream, but I don't know how it would hold up if you do any decorations.   Honestly, whatever you go with, let us know!","human_ref_B":"Swiss Merengue Buttercream, the base is white and vanilla. You can add almost anything to it at the end, and it is the best frosting ever","labels":0,"seconds_difference":7045.0,"score_ratio":1.4166666667}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsixon5","c_root_id_B":"gsjwxj8","created_at_utc_A":1616888977,"created_at_utc_B":1616907531,"score_A":12,"score_B":17,"human_ref_A":"You could do a whipped cream cheese frosting!  I love cream cheese with chocolate cake.","human_ref_B":"Swiss Merengue Buttercream, the base is white and vanilla. You can add almost anything to it at the end, and it is the best frosting ever","labels":0,"seconds_difference":18554.0,"score_ratio":1.4166666667}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj1diy","c_root_id_B":"gsjwxj8","created_at_utc_A":1616891000,"created_at_utc_B":1616907531,"score_A":10,"score_B":17,"human_ref_A":"Easy swiss meringue buttercream - the chocolate version - by Liz Marek (Sugar Geek Show) is amazing! It firms up nicely in the fridge too. I used it on the Minecraft cube cage for my son's b-day a couple years ago and it helped getting decent square edges.","human_ref_B":"Swiss Merengue Buttercream, the base is white and vanilla. You can add almost anything to it at the end, and it is the best frosting ever","labels":0,"seconds_difference":16531.0,"score_ratio":1.7}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjf1p6","c_root_id_B":"gsjwxj8","created_at_utc_A":1616897144,"created_at_utc_B":1616907531,"score_A":9,"score_B":17,"human_ref_A":"American butter cream is the ideal icing in my mi d for a 6 year olds cake. Tastes like birthday nostalgia. We had our daughters birthday with family and did a chocolate layer cake with a strawberry compote and vanilla butter cream. Can\u2019t go wrong with ABC!","human_ref_B":"Swiss Merengue Buttercream, the base is white and vanilla. You can add almost anything to it at the end, and it is the best frosting ever","labels":0,"seconds_difference":10387.0,"score_ratio":1.8888888889}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjwxj8","c_root_id_B":"gsjpqiq","created_at_utc_A":1616907531,"created_at_utc_B":1616903149,"score_A":17,"score_B":10,"human_ref_A":"Swiss Merengue Buttercream, the base is white and vanilla. You can add almost anything to it at the end, and it is the best frosting ever","human_ref_B":"You could use a white chocolate base for the icing and colour it","labels":1,"seconds_difference":4382.0,"score_ratio":1.7}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjwxj8","c_root_id_B":"gsjdbq2","created_at_utc_A":1616907531,"created_at_utc_B":1616896142,"score_A":17,"score_B":9,"human_ref_A":"Swiss Merengue Buttercream, the base is white and vanilla. You can add almost anything to it at the end, and it is the best frosting ever","human_ref_B":"I just saw a tutorial in which someone combined French and American buttercream together. She needed a stiffer buttercream but didn't want it sweeter. She was making cupcakes I think. Seemed like a good idea and it might hold up to more decorating styles","labels":1,"seconds_difference":11389.0,"score_ratio":1.8888888889}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjwxj8","c_root_id_B":"gsjhhx4","created_at_utc_A":1616907531,"created_at_utc_B":1616898528,"score_A":17,"score_B":9,"human_ref_A":"Swiss Merengue Buttercream, the base is white and vanilla. You can add almost anything to it at the end, and it is the best frosting ever","human_ref_B":"I would do cream cheese :3","labels":1,"seconds_difference":9003.0,"score_ratio":1.8888888889}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4cm7","c_root_id_B":"gsjwxj8","created_at_utc_A":1616892553,"created_at_utc_B":1616907531,"score_A":7,"score_B":17,"human_ref_A":"I would put chocolate in the center -but that\u2019s me.","human_ref_B":"Swiss Merengue Buttercream, the base is white and vanilla. You can add almost anything to it at the end, and it is the best frosting ever","labels":0,"seconds_difference":14978.0,"score_ratio":2.4285714286}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4g1j","c_root_id_B":"gsjwxj8","created_at_utc_A":1616892591,"created_at_utc_B":1616907531,"score_A":5,"score_B":17,"human_ref_A":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","human_ref_B":"Swiss Merengue Buttercream, the base is white and vanilla. You can add almost anything to it at the end, and it is the best frosting ever","labels":0,"seconds_difference":14940.0,"score_ratio":3.4}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjqvl1","c_root_id_B":"gsjwxj8","created_at_utc_A":1616903778,"created_at_utc_B":1616907531,"score_A":5,"score_B":17,"human_ref_A":"ermine? milk frosting","human_ref_B":"Swiss Merengue Buttercream, the base is white and vanilla. You can add almost anything to it at the end, and it is the best frosting ever","labels":0,"seconds_difference":3753.0,"score_ratio":3.4}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjpreq","c_root_id_B":"gsjwxj8","created_at_utc_A":1616903161,"created_at_utc_B":1616907531,"score_A":5,"score_B":17,"human_ref_A":"Mock whipped cream!","human_ref_B":"Swiss Merengue Buttercream, the base is white and vanilla. You can add almost anything to it at the end, and it is the best frosting ever","labels":0,"seconds_difference":4370.0,"score_ratio":3.4}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjwxj8","c_root_id_B":"gsji32m","created_at_utc_A":1616907531,"created_at_utc_B":1616898854,"score_A":17,"score_B":3,"human_ref_A":"Swiss Merengue Buttercream, the base is white and vanilla. You can add almost anything to it at the end, and it is the best frosting ever","human_ref_B":"Definitely let us know how it goes! My daughter wants the same thing for her birthday and would love tips.","labels":1,"seconds_difference":8677.0,"score_ratio":5.6666666667}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsk49ju","c_root_id_B":"gsjejtm","created_at_utc_A":1616913407,"created_at_utc_B":1616896855,"score_A":14,"score_B":13,"human_ref_A":"How about a chocolate buttercream in between the layers and as a crumb coat, then some colored white vanilla buttercream over that for decoration only?","human_ref_B":"Another vote for Swiss meringue buttercream! I usually make a regular vanilla buttercream and then add melted chocolate to it - to die for and so light!","labels":1,"seconds_difference":16552.0,"score_ratio":1.0769230769}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjkzvm","c_root_id_B":"gsk49ju","created_at_utc_A":1616900486,"created_at_utc_B":1616913407,"score_A":12,"score_B":14,"human_ref_A":"You could do swiss buttercream, but I dont know that a six year old would love it on a chocolate cake. I know you said \"Besides American buttercream\", but I think you would be hard pressed to beat a good american buttercream on chocolate cake. (I would do a 1:1 by weight butter:sugar if you are afraid of it being overly sweet).  If you don't mind a slight hint if cream cheese, Ermine frosting isn't bad. Or maybe a whipped cream, but I don't know how it would hold up if you do any decorations.   Honestly, whatever you go with, let us know!","human_ref_B":"How about a chocolate buttercream in between the layers and as a crumb coat, then some colored white vanilla buttercream over that for decoration only?","labels":0,"seconds_difference":12921.0,"score_ratio":1.1666666667}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsixon5","c_root_id_B":"gsk49ju","created_at_utc_A":1616888977,"created_at_utc_B":1616913407,"score_A":12,"score_B":14,"human_ref_A":"You could do a whipped cream cheese frosting!  I love cream cheese with chocolate cake.","human_ref_B":"How about a chocolate buttercream in between the layers and as a crumb coat, then some colored white vanilla buttercream over that for decoration only?","labels":0,"seconds_difference":24430.0,"score_ratio":1.1666666667}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsk49ju","c_root_id_B":"gsj1diy","created_at_utc_A":1616913407,"created_at_utc_B":1616891000,"score_A":14,"score_B":10,"human_ref_A":"How about a chocolate buttercream in between the layers and as a crumb coat, then some colored white vanilla buttercream over that for decoration only?","human_ref_B":"Easy swiss meringue buttercream - the chocolate version - by Liz Marek (Sugar Geek Show) is amazing! It firms up nicely in the fridge too. I used it on the Minecraft cube cage for my son's b-day a couple years ago and it helped getting decent square edges.","labels":1,"seconds_difference":22407.0,"score_ratio":1.4}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjf1p6","c_root_id_B":"gsk49ju","created_at_utc_A":1616897144,"created_at_utc_B":1616913407,"score_A":9,"score_B":14,"human_ref_A":"American butter cream is the ideal icing in my mi d for a 6 year olds cake. Tastes like birthday nostalgia. We had our daughters birthday with family and did a chocolate layer cake with a strawberry compote and vanilla butter cream. Can\u2019t go wrong with ABC!","human_ref_B":"How about a chocolate buttercream in between the layers and as a crumb coat, then some colored white vanilla buttercream over that for decoration only?","labels":0,"seconds_difference":16263.0,"score_ratio":1.5555555556}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsk49ju","c_root_id_B":"gsjpqiq","created_at_utc_A":1616913407,"created_at_utc_B":1616903149,"score_A":14,"score_B":10,"human_ref_A":"How about a chocolate buttercream in between the layers and as a crumb coat, then some colored white vanilla buttercream over that for decoration only?","human_ref_B":"You could use a white chocolate base for the icing and colour it","labels":1,"seconds_difference":10258.0,"score_ratio":1.4}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjdbq2","c_root_id_B":"gsk49ju","created_at_utc_A":1616896142,"created_at_utc_B":1616913407,"score_A":9,"score_B":14,"human_ref_A":"I just saw a tutorial in which someone combined French and American buttercream together. She needed a stiffer buttercream but didn't want it sweeter. She was making cupcakes I think. Seemed like a good idea and it might hold up to more decorating styles","human_ref_B":"How about a chocolate buttercream in between the layers and as a crumb coat, then some colored white vanilla buttercream over that for decoration only?","labels":0,"seconds_difference":17265.0,"score_ratio":1.5555555556}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjhhx4","c_root_id_B":"gsk49ju","created_at_utc_A":1616898528,"created_at_utc_B":1616913407,"score_A":9,"score_B":14,"human_ref_A":"I would do cream cheese :3","human_ref_B":"How about a chocolate buttercream in between the layers and as a crumb coat, then some colored white vanilla buttercream over that for decoration only?","labels":0,"seconds_difference":14879.0,"score_ratio":1.5555555556}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsk49ju","c_root_id_B":"gsj4cm7","created_at_utc_A":1616913407,"created_at_utc_B":1616892553,"score_A":14,"score_B":7,"human_ref_A":"How about a chocolate buttercream in between the layers and as a crumb coat, then some colored white vanilla buttercream over that for decoration only?","human_ref_B":"I would put chocolate in the center -but that\u2019s me.","labels":1,"seconds_difference":20854.0,"score_ratio":2.0}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4g1j","c_root_id_B":"gsk49ju","created_at_utc_A":1616892591,"created_at_utc_B":1616913407,"score_A":5,"score_B":14,"human_ref_A":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","human_ref_B":"How about a chocolate buttercream in between the layers and as a crumb coat, then some colored white vanilla buttercream over that for decoration only?","labels":0,"seconds_difference":20816.0,"score_ratio":2.8}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsk49ju","c_root_id_B":"gsjqvl1","created_at_utc_A":1616913407,"created_at_utc_B":1616903778,"score_A":14,"score_B":5,"human_ref_A":"How about a chocolate buttercream in between the layers and as a crumb coat, then some colored white vanilla buttercream over that for decoration only?","human_ref_B":"ermine? milk frosting","labels":1,"seconds_difference":9629.0,"score_ratio":2.8}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsk49ju","c_root_id_B":"gsjpreq","created_at_utc_A":1616913407,"created_at_utc_B":1616903161,"score_A":14,"score_B":5,"human_ref_A":"How about a chocolate buttercream in between the layers and as a crumb coat, then some colored white vanilla buttercream over that for decoration only?","human_ref_B":"Mock whipped cream!","labels":1,"seconds_difference":10246.0,"score_ratio":2.8}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsk49ju","c_root_id_B":"gsji32m","created_at_utc_A":1616913407,"created_at_utc_B":1616898854,"score_A":14,"score_B":3,"human_ref_A":"How about a chocolate buttercream in between the layers and as a crumb coat, then some colored white vanilla buttercream over that for decoration only?","human_ref_B":"Definitely let us know how it goes! My daughter wants the same thing for her birthday and would love tips.","labels":1,"seconds_difference":14553.0,"score_ratio":4.6666666667}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsixon5","c_root_id_B":"gsjejtm","created_at_utc_A":1616888977,"created_at_utc_B":1616896855,"score_A":12,"score_B":13,"human_ref_A":"You could do a whipped cream cheese frosting!  I love cream cheese with chocolate cake.","human_ref_B":"Another vote for Swiss meringue buttercream! I usually make a regular vanilla buttercream and then add melted chocolate to it - to die for and so light!","labels":0,"seconds_difference":7878.0,"score_ratio":1.0833333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj1diy","c_root_id_B":"gsjejtm","created_at_utc_A":1616891000,"created_at_utc_B":1616896855,"score_A":10,"score_B":13,"human_ref_A":"Easy swiss meringue buttercream - the chocolate version - by Liz Marek (Sugar Geek Show) is amazing! It firms up nicely in the fridge too. I used it on the Minecraft cube cage for my son's b-day a couple years ago and it helped getting decent square edges.","human_ref_B":"Another vote for Swiss meringue buttercream! I usually make a regular vanilla buttercream and then add melted chocolate to it - to die for and so light!","labels":0,"seconds_difference":5855.0,"score_ratio":1.3}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjejtm","c_root_id_B":"gsjdbq2","created_at_utc_A":1616896855,"created_at_utc_B":1616896142,"score_A":13,"score_B":9,"human_ref_A":"Another vote for Swiss meringue buttercream! I usually make a regular vanilla buttercream and then add melted chocolate to it - to die for and so light!","human_ref_B":"I just saw a tutorial in which someone combined French and American buttercream together. She needed a stiffer buttercream but didn't want it sweeter. She was making cupcakes I think. Seemed like a good idea and it might hold up to more decorating styles","labels":1,"seconds_difference":713.0,"score_ratio":1.4444444444}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjejtm","c_root_id_B":"gsj4cm7","created_at_utc_A":1616896855,"created_at_utc_B":1616892553,"score_A":13,"score_B":7,"human_ref_A":"Another vote for Swiss meringue buttercream! I usually make a regular vanilla buttercream and then add melted chocolate to it - to die for and so light!","human_ref_B":"I would put chocolate in the center -but that\u2019s me.","labels":1,"seconds_difference":4302.0,"score_ratio":1.8571428571}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4g1j","c_root_id_B":"gsjejtm","created_at_utc_A":1616892591,"created_at_utc_B":1616896855,"score_A":5,"score_B":13,"human_ref_A":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","human_ref_B":"Another vote for Swiss meringue buttercream! I usually make a regular vanilla buttercream and then add melted chocolate to it - to die for and so light!","labels":0,"seconds_difference":4264.0,"score_ratio":2.6}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskucq9","c_root_id_B":"gsjkzvm","created_at_utc_A":1616939272,"created_at_utc_B":1616900486,"score_A":13,"score_B":12,"human_ref_A":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","human_ref_B":"You could do swiss buttercream, but I dont know that a six year old would love it on a chocolate cake. I know you said \"Besides American buttercream\", but I think you would be hard pressed to beat a good american buttercream on chocolate cake. (I would do a 1:1 by weight butter:sugar if you are afraid of it being overly sweet).  If you don't mind a slight hint if cream cheese, Ermine frosting isn't bad. Or maybe a whipped cream, but I don't know how it would hold up if you do any decorations.   Honestly, whatever you go with, let us know!","labels":1,"seconds_difference":38786.0,"score_ratio":1.0833333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsixon5","c_root_id_B":"gskucq9","created_at_utc_A":1616888977,"created_at_utc_B":1616939272,"score_A":12,"score_B":13,"human_ref_A":"You could do a whipped cream cheese frosting!  I love cream cheese with chocolate cake.","human_ref_B":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","labels":0,"seconds_difference":50295.0,"score_ratio":1.0833333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskucq9","c_root_id_B":"gsj1diy","created_at_utc_A":1616939272,"created_at_utc_B":1616891000,"score_A":13,"score_B":10,"human_ref_A":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","human_ref_B":"Easy swiss meringue buttercream - the chocolate version - by Liz Marek (Sugar Geek Show) is amazing! It firms up nicely in the fridge too. I used it on the Minecraft cube cage for my son's b-day a couple years ago and it helped getting decent square edges.","labels":1,"seconds_difference":48272.0,"score_ratio":1.3}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskucq9","c_root_id_B":"gsjf1p6","created_at_utc_A":1616939272,"created_at_utc_B":1616897144,"score_A":13,"score_B":9,"human_ref_A":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","human_ref_B":"American butter cream is the ideal icing in my mi d for a 6 year olds cake. Tastes like birthday nostalgia. We had our daughters birthday with family and did a chocolate layer cake with a strawberry compote and vanilla butter cream. Can\u2019t go wrong with ABC!","labels":1,"seconds_difference":42128.0,"score_ratio":1.4444444444}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjpqiq","c_root_id_B":"gskucq9","created_at_utc_A":1616903149,"created_at_utc_B":1616939272,"score_A":10,"score_B":13,"human_ref_A":"You could use a white chocolate base for the icing and colour it","human_ref_B":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","labels":0,"seconds_difference":36123.0,"score_ratio":1.3}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskucq9","c_root_id_B":"gsk5m83","created_at_utc_A":1616939272,"created_at_utc_B":1616914633,"score_A":13,"score_B":9,"human_ref_A":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","human_ref_B":"Cream cheese chocolate ganache is prob the best if you like tangy and really easy. Chocolate Swiss meringue buttercream is suuuper light but a lot of work","labels":1,"seconds_difference":24639.0,"score_ratio":1.4444444444}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskucq9","c_root_id_B":"gsjdbq2","created_at_utc_A":1616939272,"created_at_utc_B":1616896142,"score_A":13,"score_B":9,"human_ref_A":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","human_ref_B":"I just saw a tutorial in which someone combined French and American buttercream together. She needed a stiffer buttercream but didn't want it sweeter. She was making cupcakes I think. Seemed like a good idea and it might hold up to more decorating styles","labels":1,"seconds_difference":43130.0,"score_ratio":1.4444444444}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskucq9","c_root_id_B":"gsjhhx4","created_at_utc_A":1616939272,"created_at_utc_B":1616898528,"score_A":13,"score_B":9,"human_ref_A":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","human_ref_B":"I would do cream cheese :3","labels":1,"seconds_difference":40744.0,"score_ratio":1.4444444444}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4cm7","c_root_id_B":"gskucq9","created_at_utc_A":1616892553,"created_at_utc_B":1616939272,"score_A":7,"score_B":13,"human_ref_A":"I would put chocolate in the center -but that\u2019s me.","human_ref_B":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","labels":0,"seconds_difference":46719.0,"score_ratio":1.8571428571}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskucq9","c_root_id_B":"gskjtqj","created_at_utc_A":1616939272,"created_at_utc_B":1616928456,"score_A":13,"score_B":6,"human_ref_A":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","human_ref_B":"Home made whip cream would work. You cam color the cream before whipping and just do a few colors in different bowls.","labels":1,"seconds_difference":10816.0,"score_ratio":2.1666666667}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskk6hk","c_root_id_B":"gskucq9","created_at_utc_A":1616928798,"created_at_utc_B":1616939272,"score_A":7,"score_B":13,"human_ref_A":"Swiss meringue buttercream or white chocolate icing","human_ref_B":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","labels":0,"seconds_difference":10474.0,"score_ratio":1.8571428571}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskucq9","c_root_id_B":"gskrrqk","created_at_utc_A":1616939272,"created_at_utc_B":1616935093,"score_A":13,"score_B":6,"human_ref_A":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","human_ref_B":"Russian buttercream would be excellent - it\u2019s much less sweet than American.","labels":1,"seconds_difference":4179.0,"score_ratio":2.1666666667}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskucq9","c_root_id_B":"gsj4g1j","created_at_utc_A":1616939272,"created_at_utc_B":1616892591,"score_A":13,"score_B":5,"human_ref_A":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","human_ref_B":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","labels":1,"seconds_difference":46681.0,"score_ratio":2.6}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskucq9","c_root_id_B":"gsjqvl1","created_at_utc_A":1616939272,"created_at_utc_B":1616903778,"score_A":13,"score_B":5,"human_ref_A":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","human_ref_B":"ermine? milk frosting","labels":1,"seconds_difference":35494.0,"score_ratio":2.6}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskucq9","c_root_id_B":"gsjpreq","created_at_utc_A":1616939272,"created_at_utc_B":1616903161,"score_A":13,"score_B":5,"human_ref_A":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","human_ref_B":"Mock whipped cream!","labels":1,"seconds_difference":36111.0,"score_ratio":2.6}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskucq9","c_root_id_B":"gsji32m","created_at_utc_A":1616939272,"created_at_utc_B":1616898854,"score_A":13,"score_B":3,"human_ref_A":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","human_ref_B":"Definitely let us know how it goes! My daughter wants the same thing for her birthday and would love tips.","labels":1,"seconds_difference":40418.0,"score_ratio":4.3333333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskucq9","c_root_id_B":"gskdq0f","created_at_utc_A":1616939272,"created_at_utc_B":1616922441,"score_A":13,"score_B":3,"human_ref_A":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","human_ref_B":"Just curious as to why you don't want an American Buttercream frosting for a children's rainbow cake.","labels":1,"seconds_difference":16831.0,"score_ratio":4.3333333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskucng","c_root_id_B":"gskucq9","created_at_utc_A":1616939248,"created_at_utc_B":1616939272,"score_A":2,"score_B":13,"human_ref_A":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","human_ref_B":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","labels":0,"seconds_difference":24.0,"score_ratio":6.5}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj1diy","c_root_id_B":"gsjkzvm","created_at_utc_A":1616891000,"created_at_utc_B":1616900486,"score_A":10,"score_B":12,"human_ref_A":"Easy swiss meringue buttercream - the chocolate version - by Liz Marek (Sugar Geek Show) is amazing! It firms up nicely in the fridge too. I used it on the Minecraft cube cage for my son's b-day a couple years ago and it helped getting decent square edges.","human_ref_B":"You could do swiss buttercream, but I dont know that a six year old would love it on a chocolate cake. I know you said \"Besides American buttercream\", but I think you would be hard pressed to beat a good american buttercream on chocolate cake. (I would do a 1:1 by weight butter:sugar if you are afraid of it being overly sweet).  If you don't mind a slight hint if cream cheese, Ermine frosting isn't bad. Or maybe a whipped cream, but I don't know how it would hold up if you do any decorations.   Honestly, whatever you go with, let us know!","labels":0,"seconds_difference":9486.0,"score_ratio":1.2}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjkzvm","c_root_id_B":"gsjf1p6","created_at_utc_A":1616900486,"created_at_utc_B":1616897144,"score_A":12,"score_B":9,"human_ref_A":"You could do swiss buttercream, but I dont know that a six year old would love it on a chocolate cake. I know you said \"Besides American buttercream\", but I think you would be hard pressed to beat a good american buttercream on chocolate cake. (I would do a 1:1 by weight butter:sugar if you are afraid of it being overly sweet).  If you don't mind a slight hint if cream cheese, Ermine frosting isn't bad. Or maybe a whipped cream, but I don't know how it would hold up if you do any decorations.   Honestly, whatever you go with, let us know!","human_ref_B":"American butter cream is the ideal icing in my mi d for a 6 year olds cake. Tastes like birthday nostalgia. We had our daughters birthday with family and did a chocolate layer cake with a strawberry compote and vanilla butter cream. Can\u2019t go wrong with ABC!","labels":1,"seconds_difference":3342.0,"score_ratio":1.3333333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjdbq2","c_root_id_B":"gsjkzvm","created_at_utc_A":1616896142,"created_at_utc_B":1616900486,"score_A":9,"score_B":12,"human_ref_A":"I just saw a tutorial in which someone combined French and American buttercream together. She needed a stiffer buttercream but didn't want it sweeter. She was making cupcakes I think. Seemed like a good idea and it might hold up to more decorating styles","human_ref_B":"You could do swiss buttercream, but I dont know that a six year old would love it on a chocolate cake. I know you said \"Besides American buttercream\", but I think you would be hard pressed to beat a good american buttercream on chocolate cake. (I would do a 1:1 by weight butter:sugar if you are afraid of it being overly sweet).  If you don't mind a slight hint if cream cheese, Ermine frosting isn't bad. Or maybe a whipped cream, but I don't know how it would hold up if you do any decorations.   Honestly, whatever you go with, let us know!","labels":0,"seconds_difference":4344.0,"score_ratio":1.3333333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjkzvm","c_root_id_B":"gsjhhx4","created_at_utc_A":1616900486,"created_at_utc_B":1616898528,"score_A":12,"score_B":9,"human_ref_A":"You could do swiss buttercream, but I dont know that a six year old would love it on a chocolate cake. I know you said \"Besides American buttercream\", but I think you would be hard pressed to beat a good american buttercream on chocolate cake. (I would do a 1:1 by weight butter:sugar if you are afraid of it being overly sweet).  If you don't mind a slight hint if cream cheese, Ermine frosting isn't bad. Or maybe a whipped cream, but I don't know how it would hold up if you do any decorations.   Honestly, whatever you go with, let us know!","human_ref_B":"I would do cream cheese :3","labels":1,"seconds_difference":1958.0,"score_ratio":1.3333333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjkzvm","c_root_id_B":"gsj4cm7","created_at_utc_A":1616900486,"created_at_utc_B":1616892553,"score_A":12,"score_B":7,"human_ref_A":"You could do swiss buttercream, but I dont know that a six year old would love it on a chocolate cake. I know you said \"Besides American buttercream\", but I think you would be hard pressed to beat a good american buttercream on chocolate cake. (I would do a 1:1 by weight butter:sugar if you are afraid of it being overly sweet).  If you don't mind a slight hint if cream cheese, Ermine frosting isn't bad. Or maybe a whipped cream, but I don't know how it would hold up if you do any decorations.   Honestly, whatever you go with, let us know!","human_ref_B":"I would put chocolate in the center -but that\u2019s me.","labels":1,"seconds_difference":7933.0,"score_ratio":1.7142857143}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjkzvm","c_root_id_B":"gsj4g1j","created_at_utc_A":1616900486,"created_at_utc_B":1616892591,"score_A":12,"score_B":5,"human_ref_A":"You could do swiss buttercream, but I dont know that a six year old would love it on a chocolate cake. I know you said \"Besides American buttercream\", but I think you would be hard pressed to beat a good american buttercream on chocolate cake. (I would do a 1:1 by weight butter:sugar if you are afraid of it being overly sweet).  If you don't mind a slight hint if cream cheese, Ermine frosting isn't bad. Or maybe a whipped cream, but I don't know how it would hold up if you do any decorations.   Honestly, whatever you go with, let us know!","human_ref_B":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","labels":1,"seconds_difference":7895.0,"score_ratio":2.4}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsji32m","c_root_id_B":"gsjkzvm","created_at_utc_A":1616898854,"created_at_utc_B":1616900486,"score_A":3,"score_B":12,"human_ref_A":"Definitely let us know how it goes! My daughter wants the same thing for her birthday and would love tips.","human_ref_B":"You could do swiss buttercream, but I dont know that a six year old would love it on a chocolate cake. I know you said \"Besides American buttercream\", but I think you would be hard pressed to beat a good american buttercream on chocolate cake. (I would do a 1:1 by weight butter:sugar if you are afraid of it being overly sweet).  If you don't mind a slight hint if cream cheese, Ermine frosting isn't bad. Or maybe a whipped cream, but I don't know how it would hold up if you do any decorations.   Honestly, whatever you go with, let us know!","labels":0,"seconds_difference":1632.0,"score_ratio":4.0}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjf1p6","c_root_id_B":"gsjpqiq","created_at_utc_A":1616897144,"created_at_utc_B":1616903149,"score_A":9,"score_B":10,"human_ref_A":"American butter cream is the ideal icing in my mi d for a 6 year olds cake. Tastes like birthday nostalgia. We had our daughters birthday with family and did a chocolate layer cake with a strawberry compote and vanilla butter cream. Can\u2019t go wrong with ABC!","human_ref_B":"You could use a white chocolate base for the icing and colour it","labels":0,"seconds_difference":6005.0,"score_ratio":1.1111111111}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjf1p6","c_root_id_B":"gsj4cm7","created_at_utc_A":1616897144,"created_at_utc_B":1616892553,"score_A":9,"score_B":7,"human_ref_A":"American butter cream is the ideal icing in my mi d for a 6 year olds cake. Tastes like birthday nostalgia. We had our daughters birthday with family and did a chocolate layer cake with a strawberry compote and vanilla butter cream. Can\u2019t go wrong with ABC!","human_ref_B":"I would put chocolate in the center -but that\u2019s me.","labels":1,"seconds_difference":4591.0,"score_ratio":1.2857142857}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjf1p6","c_root_id_B":"gsj4g1j","created_at_utc_A":1616897144,"created_at_utc_B":1616892591,"score_A":9,"score_B":5,"human_ref_A":"American butter cream is the ideal icing in my mi d for a 6 year olds cake. Tastes like birthday nostalgia. We had our daughters birthday with family and did a chocolate layer cake with a strawberry compote and vanilla butter cream. Can\u2019t go wrong with ABC!","human_ref_B":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","labels":1,"seconds_difference":4553.0,"score_ratio":1.8}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjpqiq","c_root_id_B":"gsjdbq2","created_at_utc_A":1616903149,"created_at_utc_B":1616896142,"score_A":10,"score_B":9,"human_ref_A":"You could use a white chocolate base for the icing and colour it","human_ref_B":"I just saw a tutorial in which someone combined French and American buttercream together. She needed a stiffer buttercream but didn't want it sweeter. She was making cupcakes I think. Seemed like a good idea and it might hold up to more decorating styles","labels":1,"seconds_difference":7007.0,"score_ratio":1.1111111111}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjhhx4","c_root_id_B":"gsjpqiq","created_at_utc_A":1616898528,"created_at_utc_B":1616903149,"score_A":9,"score_B":10,"human_ref_A":"I would do cream cheese :3","human_ref_B":"You could use a white chocolate base for the icing and colour it","labels":0,"seconds_difference":4621.0,"score_ratio":1.1111111111}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4cm7","c_root_id_B":"gsjpqiq","created_at_utc_A":1616892553,"created_at_utc_B":1616903149,"score_A":7,"score_B":10,"human_ref_A":"I would put chocolate in the center -but that\u2019s me.","human_ref_B":"You could use a white chocolate base for the icing and colour it","labels":0,"seconds_difference":10596.0,"score_ratio":1.4285714286}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4g1j","c_root_id_B":"gsjpqiq","created_at_utc_A":1616892591,"created_at_utc_B":1616903149,"score_A":5,"score_B":10,"human_ref_A":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","human_ref_B":"You could use a white chocolate base for the icing and colour it","labels":0,"seconds_difference":10558.0,"score_ratio":2.0}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjpqiq","c_root_id_B":"gsji32m","created_at_utc_A":1616903149,"created_at_utc_B":1616898854,"score_A":10,"score_B":3,"human_ref_A":"You could use a white chocolate base for the icing and colour it","human_ref_B":"Definitely let us know how it goes! My daughter wants the same thing for her birthday and would love tips.","labels":1,"seconds_difference":4295.0,"score_ratio":3.3333333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4cm7","c_root_id_B":"gsk5m83","created_at_utc_A":1616892553,"created_at_utc_B":1616914633,"score_A":7,"score_B":9,"human_ref_A":"I would put chocolate in the center -but that\u2019s me.","human_ref_B":"Cream cheese chocolate ganache is prob the best if you like tangy and really easy. Chocolate Swiss meringue buttercream is suuuper light but a lot of work","labels":0,"seconds_difference":22080.0,"score_ratio":1.2857142857}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4g1j","c_root_id_B":"gsk5m83","created_at_utc_A":1616892591,"created_at_utc_B":1616914633,"score_A":5,"score_B":9,"human_ref_A":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","human_ref_B":"Cream cheese chocolate ganache is prob the best if you like tangy and really easy. Chocolate Swiss meringue buttercream is suuuper light but a lot of work","labels":0,"seconds_difference":22042.0,"score_ratio":1.8}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjqvl1","c_root_id_B":"gsk5m83","created_at_utc_A":1616903778,"created_at_utc_B":1616914633,"score_A":5,"score_B":9,"human_ref_A":"ermine? milk frosting","human_ref_B":"Cream cheese chocolate ganache is prob the best if you like tangy and really easy. Chocolate Swiss meringue buttercream is suuuper light but a lot of work","labels":0,"seconds_difference":10855.0,"score_ratio":1.8}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsk5m83","c_root_id_B":"gsjpreq","created_at_utc_A":1616914633,"created_at_utc_B":1616903161,"score_A":9,"score_B":5,"human_ref_A":"Cream cheese chocolate ganache is prob the best if you like tangy and really easy. Chocolate Swiss meringue buttercream is suuuper light but a lot of work","human_ref_B":"Mock whipped cream!","labels":1,"seconds_difference":11472.0,"score_ratio":1.8}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsji32m","c_root_id_B":"gsk5m83","created_at_utc_A":1616898854,"created_at_utc_B":1616914633,"score_A":3,"score_B":9,"human_ref_A":"Definitely let us know how it goes! My daughter wants the same thing for her birthday and would love tips.","human_ref_B":"Cream cheese chocolate ganache is prob the best if you like tangy and really easy. Chocolate Swiss meringue buttercream is suuuper light but a lot of work","labels":0,"seconds_difference":15779.0,"score_ratio":3.0}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4cm7","c_root_id_B":"gsjdbq2","created_at_utc_A":1616892553,"created_at_utc_B":1616896142,"score_A":7,"score_B":9,"human_ref_A":"I would put chocolate in the center -but that\u2019s me.","human_ref_B":"I just saw a tutorial in which someone combined French and American buttercream together. She needed a stiffer buttercream but didn't want it sweeter. She was making cupcakes I think. Seemed like a good idea and it might hold up to more decorating styles","labels":0,"seconds_difference":3589.0,"score_ratio":1.2857142857}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4g1j","c_root_id_B":"gsjdbq2","created_at_utc_A":1616892591,"created_at_utc_B":1616896142,"score_A":5,"score_B":9,"human_ref_A":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","human_ref_B":"I just saw a tutorial in which someone combined French and American buttercream together. She needed a stiffer buttercream but didn't want it sweeter. She was making cupcakes I think. Seemed like a good idea and it might hold up to more decorating styles","labels":0,"seconds_difference":3551.0,"score_ratio":1.8}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4cm7","c_root_id_B":"gsjhhx4","created_at_utc_A":1616892553,"created_at_utc_B":1616898528,"score_A":7,"score_B":9,"human_ref_A":"I would put chocolate in the center -but that\u2019s me.","human_ref_B":"I would do cream cheese :3","labels":0,"seconds_difference":5975.0,"score_ratio":1.2857142857}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjhhx4","c_root_id_B":"gsj4g1j","created_at_utc_A":1616898528,"created_at_utc_B":1616892591,"score_A":9,"score_B":5,"human_ref_A":"I would do cream cheese :3","human_ref_B":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","labels":1,"seconds_difference":5937.0,"score_ratio":1.8}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskk6hk","c_root_id_B":"gskjtqj","created_at_utc_A":1616928798,"created_at_utc_B":1616928456,"score_A":7,"score_B":6,"human_ref_A":"Swiss meringue buttercream or white chocolate icing","human_ref_B":"Home made whip cream would work. You cam color the cream before whipping and just do a few colors in different bowls.","labels":1,"seconds_difference":342.0,"score_ratio":1.1666666667}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskjtqj","c_root_id_B":"gsl17we","created_at_utc_A":1616928456,"created_at_utc_B":1616943779,"score_A":6,"score_B":7,"human_ref_A":"Home made whip cream would work. You cam color the cream before whipping and just do a few colors in different bowls.","human_ref_B":"Try a stabilized whipped cream! Make whipped cream as you normally would, but just before it hits stiff peaks, add either a little gelatin (bloomed in a slurry with as little water as you can manage) or my favorite trick: a spoonful or so of instant vanilla pudding mix. Whip to peaks, and it pipes and tastes like whipped cream, but will hold shape for a day or two. Only real downside is it doesn't hold up to heavy decoration the way buttercream does, and you'll need it chilled if you make it the day before.","labels":0,"seconds_difference":15323.0,"score_ratio":1.1666666667}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4g1j","c_root_id_B":"gskjtqj","created_at_utc_A":1616892591,"created_at_utc_B":1616928456,"score_A":5,"score_B":6,"human_ref_A":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","human_ref_B":"Home made whip cream would work. You cam color the cream before whipping and just do a few colors in different bowls.","labels":0,"seconds_difference":35865.0,"score_ratio":1.2}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskjtqj","c_root_id_B":"gsjqvl1","created_at_utc_A":1616928456,"created_at_utc_B":1616903778,"score_A":6,"score_B":5,"human_ref_A":"Home made whip cream would work. You cam color the cream before whipping and just do a few colors in different bowls.","human_ref_B":"ermine? milk frosting","labels":1,"seconds_difference":24678.0,"score_ratio":1.2}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskjtqj","c_root_id_B":"gsjpreq","created_at_utc_A":1616928456,"created_at_utc_B":1616903161,"score_A":6,"score_B":5,"human_ref_A":"Home made whip cream would work. You cam color the cream before whipping and just do a few colors in different bowls.","human_ref_B":"Mock whipped cream!","labels":1,"seconds_difference":25295.0,"score_ratio":1.2}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsji32m","c_root_id_B":"gskjtqj","created_at_utc_A":1616898854,"created_at_utc_B":1616928456,"score_A":3,"score_B":6,"human_ref_A":"Definitely let us know how it goes! My daughter wants the same thing for her birthday and would love tips.","human_ref_B":"Home made whip cream would work. You cam color the cream before whipping and just do a few colors in different bowls.","labels":0,"seconds_difference":29602.0,"score_ratio":2.0}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskdq0f","c_root_id_B":"gskjtqj","created_at_utc_A":1616922441,"created_at_utc_B":1616928456,"score_A":3,"score_B":6,"human_ref_A":"Just curious as to why you don't want an American Buttercream frosting for a children's rainbow cake.","human_ref_B":"Home made whip cream would work. You cam color the cream before whipping and just do a few colors in different bowls.","labels":0,"seconds_difference":6015.0,"score_ratio":2.0}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskk6hk","c_root_id_B":"gsj4g1j","created_at_utc_A":1616928798,"created_at_utc_B":1616892591,"score_A":7,"score_B":5,"human_ref_A":"Swiss meringue buttercream or white chocolate icing","human_ref_B":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","labels":1,"seconds_difference":36207.0,"score_ratio":1.4}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjqvl1","c_root_id_B":"gskk6hk","created_at_utc_A":1616903778,"created_at_utc_B":1616928798,"score_A":5,"score_B":7,"human_ref_A":"ermine? milk frosting","human_ref_B":"Swiss meringue buttercream or white chocolate icing","labels":0,"seconds_difference":25020.0,"score_ratio":1.4}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskk6hk","c_root_id_B":"gsjpreq","created_at_utc_A":1616928798,"created_at_utc_B":1616903161,"score_A":7,"score_B":5,"human_ref_A":"Swiss meringue buttercream or white chocolate icing","human_ref_B":"Mock whipped cream!","labels":1,"seconds_difference":25637.0,"score_ratio":1.4}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskk6hk","c_root_id_B":"gsji32m","created_at_utc_A":1616928798,"created_at_utc_B":1616898854,"score_A":7,"score_B":3,"human_ref_A":"Swiss meringue buttercream or white chocolate icing","human_ref_B":"Definitely let us know how it goes! My daughter wants the same thing for her birthday and would love tips.","labels":1,"seconds_difference":29944.0,"score_ratio":2.3333333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskk6hk","c_root_id_B":"gskdq0f","created_at_utc_A":1616928798,"created_at_utc_B":1616922441,"score_A":7,"score_B":3,"human_ref_A":"Swiss meringue buttercream or white chocolate icing","human_ref_B":"Just curious as to why you don't want an American Buttercream frosting for a children's rainbow cake.","labels":1,"seconds_difference":6357.0,"score_ratio":2.3333333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskrrqk","c_root_id_B":"gsl17we","created_at_utc_A":1616935093,"created_at_utc_B":1616943779,"score_A":6,"score_B":7,"human_ref_A":"Russian buttercream would be excellent - it\u2019s much less sweet than American.","human_ref_B":"Try a stabilized whipped cream! Make whipped cream as you normally would, but just before it hits stiff peaks, add either a little gelatin (bloomed in a slurry with as little water as you can manage) or my favorite trick: a spoonful or so of instant vanilla pudding mix. Whip to peaks, and it pipes and tastes like whipped cream, but will hold shape for a day or two. Only real downside is it doesn't hold up to heavy decoration the way buttercream does, and you'll need it chilled if you make it the day before.","labels":0,"seconds_difference":8686.0,"score_ratio":1.1666666667}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsj4g1j","c_root_id_B":"gskrrqk","created_at_utc_A":1616892591,"created_at_utc_B":1616935093,"score_A":5,"score_B":6,"human_ref_A":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","human_ref_B":"Russian buttercream would be excellent - it\u2019s much less sweet than American.","labels":0,"seconds_difference":42502.0,"score_ratio":1.2}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsjqvl1","c_root_id_B":"gskrrqk","created_at_utc_A":1616903778,"created_at_utc_B":1616935093,"score_A":5,"score_B":6,"human_ref_A":"ermine? milk frosting","human_ref_B":"Russian buttercream would be excellent - it\u2019s much less sweet than American.","labels":0,"seconds_difference":31315.0,"score_ratio":1.2}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskrrqk","c_root_id_B":"gsjpreq","created_at_utc_A":1616935093,"created_at_utc_B":1616903161,"score_A":6,"score_B":5,"human_ref_A":"Russian buttercream would be excellent - it\u2019s much less sweet than American.","human_ref_B":"Mock whipped cream!","labels":1,"seconds_difference":31932.0,"score_ratio":1.2}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsji32m","c_root_id_B":"gskrrqk","created_at_utc_A":1616898854,"created_at_utc_B":1616935093,"score_A":3,"score_B":6,"human_ref_A":"Definitely let us know how it goes! My daughter wants the same thing for her birthday and would love tips.","human_ref_B":"Russian buttercream would be excellent - it\u2019s much less sweet than American.","labels":0,"seconds_difference":36239.0,"score_ratio":2.0}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskdq0f","c_root_id_B":"gskrrqk","created_at_utc_A":1616922441,"created_at_utc_B":1616935093,"score_A":3,"score_B":6,"human_ref_A":"Just curious as to why you don't want an American Buttercream frosting for a children's rainbow cake.","human_ref_B":"Russian buttercream would be excellent - it\u2019s much less sweet than American.","labels":0,"seconds_difference":12652.0,"score_ratio":2.0}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsl17we","c_root_id_B":"gsj4g1j","created_at_utc_A":1616943779,"created_at_utc_B":1616892591,"score_A":7,"score_B":5,"human_ref_A":"Try a stabilized whipped cream! Make whipped cream as you normally would, but just before it hits stiff peaks, add either a little gelatin (bloomed in a slurry with as little water as you can manage) or my favorite trick: a spoonful or so of instant vanilla pudding mix. Whip to peaks, and it pipes and tastes like whipped cream, but will hold shape for a day or two. Only real downside is it doesn't hold up to heavy decoration the way buttercream does, and you'll need it chilled if you make it the day before.","human_ref_B":"Chocolate French buttercream!! This recipe, to be exact.   https:\/\/tatyanaseverydayfood.com\/recipe-items\/french-buttercream\/  This recipe is a dream, and makes piping SO easy. It\u2019s my favorite chocolate buttercream by far.   Since it\u2019s chocolate, it will probably only color dark - but for a really good chocolate buttercream.. this is it!","labels":1,"seconds_difference":51188.0,"score_ratio":1.4}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsl17we","c_root_id_B":"gsjqvl1","created_at_utc_A":1616943779,"created_at_utc_B":1616903778,"score_A":7,"score_B":5,"human_ref_A":"Try a stabilized whipped cream! Make whipped cream as you normally would, but just before it hits stiff peaks, add either a little gelatin (bloomed in a slurry with as little water as you can manage) or my favorite trick: a spoonful or so of instant vanilla pudding mix. Whip to peaks, and it pipes and tastes like whipped cream, but will hold shape for a day or two. Only real downside is it doesn't hold up to heavy decoration the way buttercream does, and you'll need it chilled if you make it the day before.","human_ref_B":"ermine? milk frosting","labels":1,"seconds_difference":40001.0,"score_ratio":1.4}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsl17we","c_root_id_B":"gsjpreq","created_at_utc_A":1616943779,"created_at_utc_B":1616903161,"score_A":7,"score_B":5,"human_ref_A":"Try a stabilized whipped cream! Make whipped cream as you normally would, but just before it hits stiff peaks, add either a little gelatin (bloomed in a slurry with as little water as you can manage) or my favorite trick: a spoonful or so of instant vanilla pudding mix. Whip to peaks, and it pipes and tastes like whipped cream, but will hold shape for a day or two. Only real downside is it doesn't hold up to heavy decoration the way buttercream does, and you'll need it chilled if you make it the day before.","human_ref_B":"Mock whipped cream!","labels":1,"seconds_difference":40618.0,"score_ratio":1.4}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsl17we","c_root_id_B":"gsji32m","created_at_utc_A":1616943779,"created_at_utc_B":1616898854,"score_A":7,"score_B":3,"human_ref_A":"Try a stabilized whipped cream! Make whipped cream as you normally would, but just before it hits stiff peaks, add either a little gelatin (bloomed in a slurry with as little water as you can manage) or my favorite trick: a spoonful or so of instant vanilla pudding mix. Whip to peaks, and it pipes and tastes like whipped cream, but will hold shape for a day or two. Only real downside is it doesn't hold up to heavy decoration the way buttercream does, and you'll need it chilled if you make it the day before.","human_ref_B":"Definitely let us know how it goes! My daughter wants the same thing for her birthday and would love tips.","labels":1,"seconds_difference":44925.0,"score_ratio":2.3333333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskdq0f","c_root_id_B":"gsl17we","created_at_utc_A":1616922441,"created_at_utc_B":1616943779,"score_A":3,"score_B":7,"human_ref_A":"Just curious as to why you don't want an American Buttercream frosting for a children's rainbow cake.","human_ref_B":"Try a stabilized whipped cream! Make whipped cream as you normally would, but just before it hits stiff peaks, add either a little gelatin (bloomed in a slurry with as little water as you can manage) or my favorite trick: a spoonful or so of instant vanilla pudding mix. Whip to peaks, and it pipes and tastes like whipped cream, but will hold shape for a day or two. Only real downside is it doesn't hold up to heavy decoration the way buttercream does, and you'll need it chilled if you make it the day before.","labels":0,"seconds_difference":21338.0,"score_ratio":2.3333333333}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gskucng","c_root_id_B":"gsl17we","created_at_utc_A":1616939248,"created_at_utc_B":1616943779,"score_A":2,"score_B":7,"human_ref_A":"If you're not on a budget, take some whipped cream, some white chocolate ganache and mix it. Divide into parts of how many colours you want and add gel colour of choice :) there you have some rich icing for a cake. Tastes incredible","human_ref_B":"Try a stabilized whipped cream! Make whipped cream as you normally would, but just before it hits stiff peaks, add either a little gelatin (bloomed in a slurry with as little water as you can manage) or my favorite trick: a spoonful or so of instant vanilla pudding mix. Whip to peaks, and it pipes and tastes like whipped cream, but will hold shape for a day or two. Only real downside is it doesn't hold up to heavy decoration the way buttercream does, and you'll need it chilled if you make it the day before.","labels":0,"seconds_difference":4531.0,"score_ratio":3.5}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsji32m","c_root_id_B":"gsjqvl1","created_at_utc_A":1616898854,"created_at_utc_B":1616903778,"score_A":3,"score_B":5,"human_ref_A":"Definitely let us know how it goes! My daughter wants the same thing for her birthday and would love tips.","human_ref_B":"ermine? milk frosting","labels":0,"seconds_difference":4924.0,"score_ratio":1.6666666667}
{"post_id":"menpso","domain":"askbaking_test","upvote_ratio":0.97,"history":"What's the best icing to frost a chocolate cake? It's my 6 yr olds birthday and she requested a unicorn and rainbow chocolate cake. If I need to use rainbow colors, chocolate icing won't work. Besides an American buttercream, what is the best icing that's really light and fluffy that will go well with a chocolate cake, and that I can color into different colors. Please help me make the best of her second quarantine birthday. \u2764\ufe0f","c_root_id_A":"gsji32m","c_root_id_B":"gsjpreq","created_at_utc_A":1616898854,"created_at_utc_B":1616903161,"score_A":3,"score_B":5,"human_ref_A":"Definitely let us know how it goes! My daughter wants the same thing for her birthday and would love tips.","human_ref_B":"Mock whipped cream!","labels":0,"seconds_difference":4307.0,"score_ratio":1.6666666667}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2axtd2","c_root_id_B":"g2aylkl","created_at_utc_A":1597993564,"created_at_utc_B":1597994342,"score_A":41,"score_B":67,"human_ref_A":"I think pumpkin bread is under hyped. Especially because store bought renditions are just filled with way too much sugar and don't do it justice.  On the other hand, most of those \"most chocolatey chocolate cake\" recipes are hyyyype.","human_ref_B":"overhyped for me is cakes with looooads of stuff on top, heaps of sprinkles and decor, absolute mounds of frosting... while pretty, it\u2019s just too much sweetness for my taste and i think a more simplistic cake can be just as lovely!","labels":0,"seconds_difference":778.0,"score_ratio":1.6341463415}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2ax6eg","c_root_id_B":"g2aylkl","created_at_utc_A":1597992945,"created_at_utc_B":1597994342,"score_A":26,"score_B":67,"human_ref_A":"Casseroles are all over hyped.  A can of soup,  frozen chicken, and a pack of ranch dressing is not good eating.   I thought whipped coffee would end up being an overhype,  but it's actually really, really good,  especially if you add flavored syrups.","human_ref_B":"overhyped for me is cakes with looooads of stuff on top, heaps of sprinkles and decor, absolute mounds of frosting... while pretty, it\u2019s just too much sweetness for my taste and i think a more simplistic cake can be just as lovely!","labels":0,"seconds_difference":1397.0,"score_ratio":2.5769230769}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2aylkl","c_root_id_B":"g2axalp","created_at_utc_A":1597994342,"created_at_utc_B":1597993056,"score_A":67,"score_B":22,"human_ref_A":"overhyped for me is cakes with looooads of stuff on top, heaps of sprinkles and decor, absolute mounds of frosting... while pretty, it\u2019s just too much sweetness for my taste and i think a more simplistic cake can be just as lovely!","human_ref_B":"I\u2019ve never actually made it myself but there\u2019s a Milk Bar in my town, decided to try a few items. Thought they were all horrible.  For the good recipe: https:\/\/simply-delicious-food.com\/lemon-coconut-oil-cake\/   I *think* that\u2019s the recipe. **do this with lime instead of lemon** I\u2019ve made it several times and it\u2019s soooo good and I don\u2019t like coconut! I like to make the icing super tangy  I\u2019m also happy to share my choc chip cookie recipe but that would make this a very long post. Feel free to message me or ask for it here!   Edit add: i see lots of red velvet being listed as overhyped. Red velvet might be my fave! I\u2019m a glutton for cream cheese frosting and I feel like the cake part has a slight twang too. I\u2019m not a big fan of chocolate so it hits just right","labels":1,"seconds_difference":1286.0,"score_ratio":3.0454545455}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2aylkl","c_root_id_B":"g2ayb5p","created_at_utc_A":1597994342,"created_at_utc_B":1597994058,"score_A":67,"score_B":23,"human_ref_A":"overhyped for me is cakes with looooads of stuff on top, heaps of sprinkles and decor, absolute mounds of frosting... while pretty, it\u2019s just too much sweetness for my taste and i think a more simplistic cake can be just as lovely!","human_ref_B":"Cheesecake and no bake cheesecake recipes are overhyped.  On the other hand, the displaced housewife\u2019s olive oil big ass chocolate chip cookies are bomb as heck","labels":1,"seconds_difference":284.0,"score_ratio":2.9130434783}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2b604e","c_root_id_B":"g2b81h1","created_at_utc_A":1598002186,"created_at_utc_B":1598004354,"score_A":64,"score_B":65,"human_ref_A":"FUCK macarons they\u2019re literally buttercream in between two bland, sugary cookies. The only reason they get so much hype is because they\u2019re difficult to make, and they aren\u2019t even worth it!","human_ref_B":"Overhyped: Sugar cookies with fondant on them!! Who on earth thought that up!! If I go to one more event with these as favours I\u2019ll lose my mind  Underhyped: Simple recipes. I feel like people think chocolate chip cookies aren\u2019t a very impressive bake because they\u2019re so common but a really, really good chocolate chip cookie trumps so many other baked goods. Works with most stuff actually - cramming 20 elements into one dessert doesn\u2019t always make it better lol","labels":0,"seconds_difference":2168.0,"score_ratio":1.015625}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2axtd2","c_root_id_B":"g2b604e","created_at_utc_A":1597993564,"created_at_utc_B":1598002186,"score_A":41,"score_B":64,"human_ref_A":"I think pumpkin bread is under hyped. Especially because store bought renditions are just filled with way too much sugar and don't do it justice.  On the other hand, most of those \"most chocolatey chocolate cake\" recipes are hyyyype.","human_ref_B":"FUCK macarons they\u2019re literally buttercream in between two bland, sugary cookies. The only reason they get so much hype is because they\u2019re difficult to make, and they aren\u2019t even worth it!","labels":0,"seconds_difference":8622.0,"score_ratio":1.5609756098}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2b604e","c_root_id_B":"g2ax6eg","created_at_utc_A":1598002186,"created_at_utc_B":1597992945,"score_A":64,"score_B":26,"human_ref_A":"FUCK macarons they\u2019re literally buttercream in between two bland, sugary cookies. The only reason they get so much hype is because they\u2019re difficult to make, and they aren\u2019t even worth it!","human_ref_B":"Casseroles are all over hyped.  A can of soup,  frozen chicken, and a pack of ranch dressing is not good eating.   I thought whipped coffee would end up being an overhype,  but it's actually really, really good,  especially if you add flavored syrups.","labels":1,"seconds_difference":9241.0,"score_ratio":2.4615384615}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2b604e","c_root_id_B":"g2axalp","created_at_utc_A":1598002186,"created_at_utc_B":1597993056,"score_A":64,"score_B":22,"human_ref_A":"FUCK macarons they\u2019re literally buttercream in between two bland, sugary cookies. The only reason they get so much hype is because they\u2019re difficult to make, and they aren\u2019t even worth it!","human_ref_B":"I\u2019ve never actually made it myself but there\u2019s a Milk Bar in my town, decided to try a few items. Thought they were all horrible.  For the good recipe: https:\/\/simply-delicious-food.com\/lemon-coconut-oil-cake\/   I *think* that\u2019s the recipe. **do this with lime instead of lemon** I\u2019ve made it several times and it\u2019s soooo good and I don\u2019t like coconut! I like to make the icing super tangy  I\u2019m also happy to share my choc chip cookie recipe but that would make this a very long post. Feel free to message me or ask for it here!   Edit add: i see lots of red velvet being listed as overhyped. Red velvet might be my fave! I\u2019m a glutton for cream cheese frosting and I feel like the cake part has a slight twang too. I\u2019m not a big fan of chocolate so it hits just right","labels":1,"seconds_difference":9130.0,"score_ratio":2.9090909091}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2b604e","c_root_id_B":"g2ayb5p","created_at_utc_A":1598002186,"created_at_utc_B":1597994058,"score_A":64,"score_B":23,"human_ref_A":"FUCK macarons they\u2019re literally buttercream in between two bland, sugary cookies. The only reason they get so much hype is because they\u2019re difficult to make, and they aren\u2019t even worth it!","human_ref_B":"Cheesecake and no bake cheesecake recipes are overhyped.  On the other hand, the displaced housewife\u2019s olive oil big ass chocolate chip cookies are bomb as heck","labels":1,"seconds_difference":8128.0,"score_ratio":2.7826086957}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2b604e","c_root_id_B":"g2b3qvc","created_at_utc_A":1598002186,"created_at_utc_B":1597999720,"score_A":64,"score_B":22,"human_ref_A":"FUCK macarons they\u2019re literally buttercream in between two bland, sugary cookies. The only reason they get so much hype is because they\u2019re difficult to make, and they aren\u2019t even worth it!","human_ref_B":"Overhyped: banana bread. Underhyped: fruit bread (berries, apples, stone fruit)","labels":1,"seconds_difference":2466.0,"score_ratio":2.9090909091}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2axtd2","c_root_id_B":"g2b81h1","created_at_utc_A":1597993564,"created_at_utc_B":1598004354,"score_A":41,"score_B":65,"human_ref_A":"I think pumpkin bread is under hyped. Especially because store bought renditions are just filled with way too much sugar and don't do it justice.  On the other hand, most of those \"most chocolatey chocolate cake\" recipes are hyyyype.","human_ref_B":"Overhyped: Sugar cookies with fondant on them!! Who on earth thought that up!! If I go to one more event with these as favours I\u2019ll lose my mind  Underhyped: Simple recipes. I feel like people think chocolate chip cookies aren\u2019t a very impressive bake because they\u2019re so common but a really, really good chocolate chip cookie trumps so many other baked goods. Works with most stuff actually - cramming 20 elements into one dessert doesn\u2019t always make it better lol","labels":0,"seconds_difference":10790.0,"score_ratio":1.5853658537}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2ax6eg","c_root_id_B":"g2b81h1","created_at_utc_A":1597992945,"created_at_utc_B":1598004354,"score_A":26,"score_B":65,"human_ref_A":"Casseroles are all over hyped.  A can of soup,  frozen chicken, and a pack of ranch dressing is not good eating.   I thought whipped coffee would end up being an overhype,  but it's actually really, really good,  especially if you add flavored syrups.","human_ref_B":"Overhyped: Sugar cookies with fondant on them!! Who on earth thought that up!! If I go to one more event with these as favours I\u2019ll lose my mind  Underhyped: Simple recipes. I feel like people think chocolate chip cookies aren\u2019t a very impressive bake because they\u2019re so common but a really, really good chocolate chip cookie trumps so many other baked goods. Works with most stuff actually - cramming 20 elements into one dessert doesn\u2019t always make it better lol","labels":0,"seconds_difference":11409.0,"score_ratio":2.5}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2b81h1","c_root_id_B":"g2axalp","created_at_utc_A":1598004354,"created_at_utc_B":1597993056,"score_A":65,"score_B":22,"human_ref_A":"Overhyped: Sugar cookies with fondant on them!! Who on earth thought that up!! If I go to one more event with these as favours I\u2019ll lose my mind  Underhyped: Simple recipes. I feel like people think chocolate chip cookies aren\u2019t a very impressive bake because they\u2019re so common but a really, really good chocolate chip cookie trumps so many other baked goods. Works with most stuff actually - cramming 20 elements into one dessert doesn\u2019t always make it better lol","human_ref_B":"I\u2019ve never actually made it myself but there\u2019s a Milk Bar in my town, decided to try a few items. Thought they were all horrible.  For the good recipe: https:\/\/simply-delicious-food.com\/lemon-coconut-oil-cake\/   I *think* that\u2019s the recipe. **do this with lime instead of lemon** I\u2019ve made it several times and it\u2019s soooo good and I don\u2019t like coconut! I like to make the icing super tangy  I\u2019m also happy to share my choc chip cookie recipe but that would make this a very long post. Feel free to message me or ask for it here!   Edit add: i see lots of red velvet being listed as overhyped. Red velvet might be my fave! I\u2019m a glutton for cream cheese frosting and I feel like the cake part has a slight twang too. I\u2019m not a big fan of chocolate so it hits just right","labels":1,"seconds_difference":11298.0,"score_ratio":2.9545454545}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2ayb5p","c_root_id_B":"g2b81h1","created_at_utc_A":1597994058,"created_at_utc_B":1598004354,"score_A":23,"score_B":65,"human_ref_A":"Cheesecake and no bake cheesecake recipes are overhyped.  On the other hand, the displaced housewife\u2019s olive oil big ass chocolate chip cookies are bomb as heck","human_ref_B":"Overhyped: Sugar cookies with fondant on them!! Who on earth thought that up!! If I go to one more event with these as favours I\u2019ll lose my mind  Underhyped: Simple recipes. I feel like people think chocolate chip cookies aren\u2019t a very impressive bake because they\u2019re so common but a really, really good chocolate chip cookie trumps so many other baked goods. Works with most stuff actually - cramming 20 elements into one dessert doesn\u2019t always make it better lol","labels":0,"seconds_difference":10296.0,"score_ratio":2.8260869565}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2b81h1","c_root_id_B":"g2b3qvc","created_at_utc_A":1598004354,"created_at_utc_B":1597999720,"score_A":65,"score_B":22,"human_ref_A":"Overhyped: Sugar cookies with fondant on them!! Who on earth thought that up!! If I go to one more event with these as favours I\u2019ll lose my mind  Underhyped: Simple recipes. I feel like people think chocolate chip cookies aren\u2019t a very impressive bake because they\u2019re so common but a really, really good chocolate chip cookie trumps so many other baked goods. Works with most stuff actually - cramming 20 elements into one dessert doesn\u2019t always make it better lol","human_ref_B":"Overhyped: banana bread. Underhyped: fruit bread (berries, apples, stone fruit)","labels":1,"seconds_difference":4634.0,"score_ratio":2.9545454545}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bti01","c_root_id_B":"g2axtd2","created_at_utc_A":1598020106,"created_at_utc_B":1597993564,"score_A":42,"score_B":41,"human_ref_A":"Underhyped: Flan","human_ref_B":"I think pumpkin bread is under hyped. Especially because store bought renditions are just filled with way too much sugar and don't do it justice.  On the other hand, most of those \"most chocolatey chocolate cake\" recipes are hyyyype.","labels":1,"seconds_difference":26542.0,"score_ratio":1.0243902439}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bti01","c_root_id_B":"g2b90kk","created_at_utc_A":1598020106,"created_at_utc_B":1598005368,"score_A":42,"score_B":41,"human_ref_A":"Underhyped: Flan","human_ref_B":"Over hyped: Cinnamon buns with frosting. Under hyped: Cinnamon buns without frosting.","labels":1,"seconds_difference":14738.0,"score_ratio":1.0243902439}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bge3t","c_root_id_B":"g2bti01","created_at_utc_A":1598012021,"created_at_utc_B":1598020106,"score_A":39,"score_B":42,"human_ref_A":"Overhyped: I\u2019m someone who really doesn\u2019t get the point of tarts. I think they\u2019re super overhyped. They can be very pretty, but I find them to be extremely unsatisfying as desserts. I would not want to end my meal with just a tart and that\u2019s my entire dessert course. This is especially true of the fruit tarts with the glazed fruits on top.   Underhyped: Chocolate babka bread. That stuff is just so good, and fun to make.","human_ref_B":"Underhyped: Flan","labels":0,"seconds_difference":8085.0,"score_ratio":1.0769230769}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bti01","c_root_id_B":"g2bsh37","created_at_utc_A":1598020106,"created_at_utc_B":1598019562,"score_A":42,"score_B":39,"human_ref_A":"Underhyped: Flan","human_ref_B":"overhyped: bon apetites best chocolate chip cookies (they never turn out anything but a greasy mess even tho they taste good)  underhyped: carrot cake","labels":1,"seconds_difference":544.0,"score_ratio":1.0769230769}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bti01","c_root_id_B":"g2bqi7c","created_at_utc_A":1598020106,"created_at_utc_B":1598018494,"score_A":42,"score_B":38,"human_ref_A":"Underhyped: Flan","human_ref_B":"I second that macarons are overhyped. They\u2019re so tedious to make and don\u2019t even taste very good. Under hyped for me would be black velvet cake \u2014 the recipe I have used coffee and dark cocoa powder with a caramel glaze. So yummy.","labels":1,"seconds_difference":1612.0,"score_ratio":1.1052631579}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bti01","c_root_id_B":"g2b8oc7","created_at_utc_A":1598020106,"created_at_utc_B":1598005016,"score_A":42,"score_B":32,"human_ref_A":"Underhyped: Flan","human_ref_B":"Overhyped: apple pie with crumble topping, that's just sugar on sugar on sugar with a little vanilla! Underhyped: pannacotta, I just tried one today and it was so good! Seemed really easy to make too","labels":1,"seconds_difference":15090.0,"score_ratio":1.3125}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bti01","c_root_id_B":"g2ax6eg","created_at_utc_A":1598020106,"created_at_utc_B":1597992945,"score_A":42,"score_B":26,"human_ref_A":"Underhyped: Flan","human_ref_B":"Casseroles are all over hyped.  A can of soup,  frozen chicken, and a pack of ranch dressing is not good eating.   I thought whipped coffee would end up being an overhype,  but it's actually really, really good,  especially if you add flavored syrups.","labels":1,"seconds_difference":27161.0,"score_ratio":1.6153846154}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2axalp","c_root_id_B":"g2bti01","created_at_utc_A":1597993056,"created_at_utc_B":1598020106,"score_A":22,"score_B":42,"human_ref_A":"I\u2019ve never actually made it myself but there\u2019s a Milk Bar in my town, decided to try a few items. Thought they were all horrible.  For the good recipe: https:\/\/simply-delicious-food.com\/lemon-coconut-oil-cake\/   I *think* that\u2019s the recipe. **do this with lime instead of lemon** I\u2019ve made it several times and it\u2019s soooo good and I don\u2019t like coconut! I like to make the icing super tangy  I\u2019m also happy to share my choc chip cookie recipe but that would make this a very long post. Feel free to message me or ask for it here!   Edit add: i see lots of red velvet being listed as overhyped. Red velvet might be my fave! I\u2019m a glutton for cream cheese frosting and I feel like the cake part has a slight twang too. I\u2019m not a big fan of chocolate so it hits just right","human_ref_B":"Underhyped: Flan","labels":0,"seconds_difference":27050.0,"score_ratio":1.9090909091}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2ayb5p","c_root_id_B":"g2bti01","created_at_utc_A":1597994058,"created_at_utc_B":1598020106,"score_A":23,"score_B":42,"human_ref_A":"Cheesecake and no bake cheesecake recipes are overhyped.  On the other hand, the displaced housewife\u2019s olive oil big ass chocolate chip cookies are bomb as heck","human_ref_B":"Underhyped: Flan","labels":0,"seconds_difference":26048.0,"score_ratio":1.8260869565}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bti01","c_root_id_B":"g2b3qvc","created_at_utc_A":1598020106,"created_at_utc_B":1597999720,"score_A":42,"score_B":22,"human_ref_A":"Underhyped: Flan","human_ref_B":"Overhyped: banana bread. Underhyped: fruit bread (berries, apples, stone fruit)","labels":1,"seconds_difference":20386.0,"score_ratio":1.9090909091}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2axtd2","c_root_id_B":"g2ax6eg","created_at_utc_A":1597993564,"created_at_utc_B":1597992945,"score_A":41,"score_B":26,"human_ref_A":"I think pumpkin bread is under hyped. Especially because store bought renditions are just filled with way too much sugar and don't do it justice.  On the other hand, most of those \"most chocolatey chocolate cake\" recipes are hyyyype.","human_ref_B":"Casseroles are all over hyped.  A can of soup,  frozen chicken, and a pack of ranch dressing is not good eating.   I thought whipped coffee would end up being an overhype,  but it's actually really, really good,  especially if you add flavored syrups.","labels":1,"seconds_difference":619.0,"score_ratio":1.5769230769}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2axtd2","c_root_id_B":"g2axalp","created_at_utc_A":1597993564,"created_at_utc_B":1597993056,"score_A":41,"score_B":22,"human_ref_A":"I think pumpkin bread is under hyped. Especially because store bought renditions are just filled with way too much sugar and don't do it justice.  On the other hand, most of those \"most chocolatey chocolate cake\" recipes are hyyyype.","human_ref_B":"I\u2019ve never actually made it myself but there\u2019s a Milk Bar in my town, decided to try a few items. Thought they were all horrible.  For the good recipe: https:\/\/simply-delicious-food.com\/lemon-coconut-oil-cake\/   I *think* that\u2019s the recipe. **do this with lime instead of lemon** I\u2019ve made it several times and it\u2019s soooo good and I don\u2019t like coconut! I like to make the icing super tangy  I\u2019m also happy to share my choc chip cookie recipe but that would make this a very long post. Feel free to message me or ask for it here!   Edit add: i see lots of red velvet being listed as overhyped. Red velvet might be my fave! I\u2019m a glutton for cream cheese frosting and I feel like the cake part has a slight twang too. I\u2019m not a big fan of chocolate so it hits just right","labels":1,"seconds_difference":508.0,"score_ratio":1.8636363636}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2b90kk","c_root_id_B":"g2b8oc7","created_at_utc_A":1598005368,"created_at_utc_B":1598005016,"score_A":41,"score_B":32,"human_ref_A":"Over hyped: Cinnamon buns with frosting. Under hyped: Cinnamon buns without frosting.","human_ref_B":"Overhyped: apple pie with crumble topping, that's just sugar on sugar on sugar with a little vanilla! Underhyped: pannacotta, I just tried one today and it was so good! Seemed really easy to make too","labels":1,"seconds_difference":352.0,"score_ratio":1.28125}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2ax6eg","c_root_id_B":"g2b90kk","created_at_utc_A":1597992945,"created_at_utc_B":1598005368,"score_A":26,"score_B":41,"human_ref_A":"Casseroles are all over hyped.  A can of soup,  frozen chicken, and a pack of ranch dressing is not good eating.   I thought whipped coffee would end up being an overhype,  but it's actually really, really good,  especially if you add flavored syrups.","human_ref_B":"Over hyped: Cinnamon buns with frosting. Under hyped: Cinnamon buns without frosting.","labels":0,"seconds_difference":12423.0,"score_ratio":1.5769230769}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2axalp","c_root_id_B":"g2b90kk","created_at_utc_A":1597993056,"created_at_utc_B":1598005368,"score_A":22,"score_B":41,"human_ref_A":"I\u2019ve never actually made it myself but there\u2019s a Milk Bar in my town, decided to try a few items. Thought they were all horrible.  For the good recipe: https:\/\/simply-delicious-food.com\/lemon-coconut-oil-cake\/   I *think* that\u2019s the recipe. **do this with lime instead of lemon** I\u2019ve made it several times and it\u2019s soooo good and I don\u2019t like coconut! I like to make the icing super tangy  I\u2019m also happy to share my choc chip cookie recipe but that would make this a very long post. Feel free to message me or ask for it here!   Edit add: i see lots of red velvet being listed as overhyped. Red velvet might be my fave! I\u2019m a glutton for cream cheese frosting and I feel like the cake part has a slight twang too. I\u2019m not a big fan of chocolate so it hits just right","human_ref_B":"Over hyped: Cinnamon buns with frosting. Under hyped: Cinnamon buns without frosting.","labels":0,"seconds_difference":12312.0,"score_ratio":1.8636363636}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2ayb5p","c_root_id_B":"g2b90kk","created_at_utc_A":1597994058,"created_at_utc_B":1598005368,"score_A":23,"score_B":41,"human_ref_A":"Cheesecake and no bake cheesecake recipes are overhyped.  On the other hand, the displaced housewife\u2019s olive oil big ass chocolate chip cookies are bomb as heck","human_ref_B":"Over hyped: Cinnamon buns with frosting. Under hyped: Cinnamon buns without frosting.","labels":0,"seconds_difference":11310.0,"score_ratio":1.7826086957}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2b3qvc","c_root_id_B":"g2b90kk","created_at_utc_A":1597999720,"created_at_utc_B":1598005368,"score_A":22,"score_B":41,"human_ref_A":"Overhyped: banana bread. Underhyped: fruit bread (berries, apples, stone fruit)","human_ref_B":"Over hyped: Cinnamon buns with frosting. Under hyped: Cinnamon buns without frosting.","labels":0,"seconds_difference":5648.0,"score_ratio":1.8636363636}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bge3t","c_root_id_B":"g2b8oc7","created_at_utc_A":1598012021,"created_at_utc_B":1598005016,"score_A":39,"score_B":32,"human_ref_A":"Overhyped: I\u2019m someone who really doesn\u2019t get the point of tarts. I think they\u2019re super overhyped. They can be very pretty, but I find them to be extremely unsatisfying as desserts. I would not want to end my meal with just a tart and that\u2019s my entire dessert course. This is especially true of the fruit tarts with the glazed fruits on top.   Underhyped: Chocolate babka bread. That stuff is just so good, and fun to make.","human_ref_B":"Overhyped: apple pie with crumble topping, that's just sugar on sugar on sugar with a little vanilla! Underhyped: pannacotta, I just tried one today and it was so good! Seemed really easy to make too","labels":1,"seconds_difference":7005.0,"score_ratio":1.21875}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bge3t","c_root_id_B":"g2ax6eg","created_at_utc_A":1598012021,"created_at_utc_B":1597992945,"score_A":39,"score_B":26,"human_ref_A":"Overhyped: I\u2019m someone who really doesn\u2019t get the point of tarts. I think they\u2019re super overhyped. They can be very pretty, but I find them to be extremely unsatisfying as desserts. I would not want to end my meal with just a tart and that\u2019s my entire dessert course. This is especially true of the fruit tarts with the glazed fruits on top.   Underhyped: Chocolate babka bread. That stuff is just so good, and fun to make.","human_ref_B":"Casseroles are all over hyped.  A can of soup,  frozen chicken, and a pack of ranch dressing is not good eating.   I thought whipped coffee would end up being an overhype,  but it's actually really, really good,  especially if you add flavored syrups.","labels":1,"seconds_difference":19076.0,"score_ratio":1.5}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2axalp","c_root_id_B":"g2bge3t","created_at_utc_A":1597993056,"created_at_utc_B":1598012021,"score_A":22,"score_B":39,"human_ref_A":"I\u2019ve never actually made it myself but there\u2019s a Milk Bar in my town, decided to try a few items. Thought they were all horrible.  For the good recipe: https:\/\/simply-delicious-food.com\/lemon-coconut-oil-cake\/   I *think* that\u2019s the recipe. **do this with lime instead of lemon** I\u2019ve made it several times and it\u2019s soooo good and I don\u2019t like coconut! I like to make the icing super tangy  I\u2019m also happy to share my choc chip cookie recipe but that would make this a very long post. Feel free to message me or ask for it here!   Edit add: i see lots of red velvet being listed as overhyped. Red velvet might be my fave! I\u2019m a glutton for cream cheese frosting and I feel like the cake part has a slight twang too. I\u2019m not a big fan of chocolate so it hits just right","human_ref_B":"Overhyped: I\u2019m someone who really doesn\u2019t get the point of tarts. I think they\u2019re super overhyped. They can be very pretty, but I find them to be extremely unsatisfying as desserts. I would not want to end my meal with just a tart and that\u2019s my entire dessert course. This is especially true of the fruit tarts with the glazed fruits on top.   Underhyped: Chocolate babka bread. That stuff is just so good, and fun to make.","labels":0,"seconds_difference":18965.0,"score_ratio":1.7727272727}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2ayb5p","c_root_id_B":"g2bge3t","created_at_utc_A":1597994058,"created_at_utc_B":1598012021,"score_A":23,"score_B":39,"human_ref_A":"Cheesecake and no bake cheesecake recipes are overhyped.  On the other hand, the displaced housewife\u2019s olive oil big ass chocolate chip cookies are bomb as heck","human_ref_B":"Overhyped: I\u2019m someone who really doesn\u2019t get the point of tarts. I think they\u2019re super overhyped. They can be very pretty, but I find them to be extremely unsatisfying as desserts. I would not want to end my meal with just a tart and that\u2019s my entire dessert course. This is especially true of the fruit tarts with the glazed fruits on top.   Underhyped: Chocolate babka bread. That stuff is just so good, and fun to make.","labels":0,"seconds_difference":17963.0,"score_ratio":1.6956521739}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bge3t","c_root_id_B":"g2b3qvc","created_at_utc_A":1598012021,"created_at_utc_B":1597999720,"score_A":39,"score_B":22,"human_ref_A":"Overhyped: I\u2019m someone who really doesn\u2019t get the point of tarts. I think they\u2019re super overhyped. They can be very pretty, but I find them to be extremely unsatisfying as desserts. I would not want to end my meal with just a tart and that\u2019s my entire dessert course. This is especially true of the fruit tarts with the glazed fruits on top.   Underhyped: Chocolate babka bread. That stuff is just so good, and fun to make.","human_ref_B":"Overhyped: banana bread. Underhyped: fruit bread (berries, apples, stone fruit)","labels":1,"seconds_difference":12301.0,"score_ratio":1.7727272727}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bsh37","c_root_id_B":"g2bqi7c","created_at_utc_A":1598019562,"created_at_utc_B":1598018494,"score_A":39,"score_B":38,"human_ref_A":"overhyped: bon apetites best chocolate chip cookies (they never turn out anything but a greasy mess even tho they taste good)  underhyped: carrot cake","human_ref_B":"I second that macarons are overhyped. They\u2019re so tedious to make and don\u2019t even taste very good. Under hyped for me would be black velvet cake \u2014 the recipe I have used coffee and dark cocoa powder with a caramel glaze. So yummy.","labels":1,"seconds_difference":1068.0,"score_ratio":1.0263157895}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bsh37","c_root_id_B":"g2b8oc7","created_at_utc_A":1598019562,"created_at_utc_B":1598005016,"score_A":39,"score_B":32,"human_ref_A":"overhyped: bon apetites best chocolate chip cookies (they never turn out anything but a greasy mess even tho they taste good)  underhyped: carrot cake","human_ref_B":"Overhyped: apple pie with crumble topping, that's just sugar on sugar on sugar with a little vanilla! Underhyped: pannacotta, I just tried one today and it was so good! Seemed really easy to make too","labels":1,"seconds_difference":14546.0,"score_ratio":1.21875}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bsh37","c_root_id_B":"g2ax6eg","created_at_utc_A":1598019562,"created_at_utc_B":1597992945,"score_A":39,"score_B":26,"human_ref_A":"overhyped: bon apetites best chocolate chip cookies (they never turn out anything but a greasy mess even tho they taste good)  underhyped: carrot cake","human_ref_B":"Casseroles are all over hyped.  A can of soup,  frozen chicken, and a pack of ranch dressing is not good eating.   I thought whipped coffee would end up being an overhype,  but it's actually really, really good,  especially if you add flavored syrups.","labels":1,"seconds_difference":26617.0,"score_ratio":1.5}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2axalp","c_root_id_B":"g2bsh37","created_at_utc_A":1597993056,"created_at_utc_B":1598019562,"score_A":22,"score_B":39,"human_ref_A":"I\u2019ve never actually made it myself but there\u2019s a Milk Bar in my town, decided to try a few items. Thought they were all horrible.  For the good recipe: https:\/\/simply-delicious-food.com\/lemon-coconut-oil-cake\/   I *think* that\u2019s the recipe. **do this with lime instead of lemon** I\u2019ve made it several times and it\u2019s soooo good and I don\u2019t like coconut! I like to make the icing super tangy  I\u2019m also happy to share my choc chip cookie recipe but that would make this a very long post. Feel free to message me or ask for it here!   Edit add: i see lots of red velvet being listed as overhyped. Red velvet might be my fave! I\u2019m a glutton for cream cheese frosting and I feel like the cake part has a slight twang too. I\u2019m not a big fan of chocolate so it hits just right","human_ref_B":"overhyped: bon apetites best chocolate chip cookies (they never turn out anything but a greasy mess even tho they taste good)  underhyped: carrot cake","labels":0,"seconds_difference":26506.0,"score_ratio":1.7727272727}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2ayb5p","c_root_id_B":"g2bsh37","created_at_utc_A":1597994058,"created_at_utc_B":1598019562,"score_A":23,"score_B":39,"human_ref_A":"Cheesecake and no bake cheesecake recipes are overhyped.  On the other hand, the displaced housewife\u2019s olive oil big ass chocolate chip cookies are bomb as heck","human_ref_B":"overhyped: bon apetites best chocolate chip cookies (they never turn out anything but a greasy mess even tho they taste good)  underhyped: carrot cake","labels":0,"seconds_difference":25504.0,"score_ratio":1.6956521739}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2b3qvc","c_root_id_B":"g2bsh37","created_at_utc_A":1597999720,"created_at_utc_B":1598019562,"score_A":22,"score_B":39,"human_ref_A":"Overhyped: banana bread. Underhyped: fruit bread (berries, apples, stone fruit)","human_ref_B":"overhyped: bon apetites best chocolate chip cookies (they never turn out anything but a greasy mess even tho they taste good)  underhyped: carrot cake","labels":0,"seconds_difference":19842.0,"score_ratio":1.7727272727}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bqi7c","c_root_id_B":"g2b8oc7","created_at_utc_A":1598018494,"created_at_utc_B":1598005016,"score_A":38,"score_B":32,"human_ref_A":"I second that macarons are overhyped. They\u2019re so tedious to make and don\u2019t even taste very good. Under hyped for me would be black velvet cake \u2014 the recipe I have used coffee and dark cocoa powder with a caramel glaze. So yummy.","human_ref_B":"Overhyped: apple pie with crumble topping, that's just sugar on sugar on sugar with a little vanilla! Underhyped: pannacotta, I just tried one today and it was so good! Seemed really easy to make too","labels":1,"seconds_difference":13478.0,"score_ratio":1.1875}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2ax6eg","c_root_id_B":"g2bqi7c","created_at_utc_A":1597992945,"created_at_utc_B":1598018494,"score_A":26,"score_B":38,"human_ref_A":"Casseroles are all over hyped.  A can of soup,  frozen chicken, and a pack of ranch dressing is not good eating.   I thought whipped coffee would end up being an overhype,  but it's actually really, really good,  especially if you add flavored syrups.","human_ref_B":"I second that macarons are overhyped. They\u2019re so tedious to make and don\u2019t even taste very good. Under hyped for me would be black velvet cake \u2014 the recipe I have used coffee and dark cocoa powder with a caramel glaze. So yummy.","labels":0,"seconds_difference":25549.0,"score_ratio":1.4615384615}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bqi7c","c_root_id_B":"g2axalp","created_at_utc_A":1598018494,"created_at_utc_B":1597993056,"score_A":38,"score_B":22,"human_ref_A":"I second that macarons are overhyped. They\u2019re so tedious to make and don\u2019t even taste very good. Under hyped for me would be black velvet cake \u2014 the recipe I have used coffee and dark cocoa powder with a caramel glaze. So yummy.","human_ref_B":"I\u2019ve never actually made it myself but there\u2019s a Milk Bar in my town, decided to try a few items. Thought they were all horrible.  For the good recipe: https:\/\/simply-delicious-food.com\/lemon-coconut-oil-cake\/   I *think* that\u2019s the recipe. **do this with lime instead of lemon** I\u2019ve made it several times and it\u2019s soooo good and I don\u2019t like coconut! I like to make the icing super tangy  I\u2019m also happy to share my choc chip cookie recipe but that would make this a very long post. Feel free to message me or ask for it here!   Edit add: i see lots of red velvet being listed as overhyped. Red velvet might be my fave! I\u2019m a glutton for cream cheese frosting and I feel like the cake part has a slight twang too. I\u2019m not a big fan of chocolate so it hits just right","labels":1,"seconds_difference":25438.0,"score_ratio":1.7272727273}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2ayb5p","c_root_id_B":"g2bqi7c","created_at_utc_A":1597994058,"created_at_utc_B":1598018494,"score_A":23,"score_B":38,"human_ref_A":"Cheesecake and no bake cheesecake recipes are overhyped.  On the other hand, the displaced housewife\u2019s olive oil big ass chocolate chip cookies are bomb as heck","human_ref_B":"I second that macarons are overhyped. They\u2019re so tedious to make and don\u2019t even taste very good. Under hyped for me would be black velvet cake \u2014 the recipe I have used coffee and dark cocoa powder with a caramel glaze. So yummy.","labels":0,"seconds_difference":24436.0,"score_ratio":1.652173913}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2bqi7c","c_root_id_B":"g2b3qvc","created_at_utc_A":1598018494,"created_at_utc_B":1597999720,"score_A":38,"score_B":22,"human_ref_A":"I second that macarons are overhyped. They\u2019re so tedious to make and don\u2019t even taste very good. Under hyped for me would be black velvet cake \u2014 the recipe I have used coffee and dark cocoa powder with a caramel glaze. So yummy.","human_ref_B":"Overhyped: banana bread. Underhyped: fruit bread (berries, apples, stone fruit)","labels":1,"seconds_difference":18774.0,"score_ratio":1.7272727273}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2ax6eg","c_root_id_B":"g2b8oc7","created_at_utc_A":1597992945,"created_at_utc_B":1598005016,"score_A":26,"score_B":32,"human_ref_A":"Casseroles are all over hyped.  A can of soup,  frozen chicken, and a pack of ranch dressing is not good eating.   I thought whipped coffee would end up being an overhype,  but it's actually really, really good,  especially if you add flavored syrups.","human_ref_B":"Overhyped: apple pie with crumble topping, that's just sugar on sugar on sugar with a little vanilla! Underhyped: pannacotta, I just tried one today and it was so good! Seemed really easy to make too","labels":0,"seconds_difference":12071.0,"score_ratio":1.2307692308}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2axalp","c_root_id_B":"g2b8oc7","created_at_utc_A":1597993056,"created_at_utc_B":1598005016,"score_A":22,"score_B":32,"human_ref_A":"I\u2019ve never actually made it myself but there\u2019s a Milk Bar in my town, decided to try a few items. Thought they were all horrible.  For the good recipe: https:\/\/simply-delicious-food.com\/lemon-coconut-oil-cake\/   I *think* that\u2019s the recipe. **do this with lime instead of lemon** I\u2019ve made it several times and it\u2019s soooo good and I don\u2019t like coconut! I like to make the icing super tangy  I\u2019m also happy to share my choc chip cookie recipe but that would make this a very long post. Feel free to message me or ask for it here!   Edit add: i see lots of red velvet being listed as overhyped. Red velvet might be my fave! I\u2019m a glutton for cream cheese frosting and I feel like the cake part has a slight twang too. I\u2019m not a big fan of chocolate so it hits just right","human_ref_B":"Overhyped: apple pie with crumble topping, that's just sugar on sugar on sugar with a little vanilla! Underhyped: pannacotta, I just tried one today and it was so good! Seemed really easy to make too","labels":0,"seconds_difference":11960.0,"score_ratio":1.4545454545}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2ayb5p","c_root_id_B":"g2b8oc7","created_at_utc_A":1597994058,"created_at_utc_B":1598005016,"score_A":23,"score_B":32,"human_ref_A":"Cheesecake and no bake cheesecake recipes are overhyped.  On the other hand, the displaced housewife\u2019s olive oil big ass chocolate chip cookies are bomb as heck","human_ref_B":"Overhyped: apple pie with crumble topping, that's just sugar on sugar on sugar with a little vanilla! Underhyped: pannacotta, I just tried one today and it was so good! Seemed really easy to make too","labels":0,"seconds_difference":10958.0,"score_ratio":1.3913043478}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2b8oc7","c_root_id_B":"g2b3qvc","created_at_utc_A":1598005016,"created_at_utc_B":1597999720,"score_A":32,"score_B":22,"human_ref_A":"Overhyped: apple pie with crumble topping, that's just sugar on sugar on sugar with a little vanilla! Underhyped: pannacotta, I just tried one today and it was so good! Seemed really easy to make too","human_ref_B":"Overhyped: banana bread. Underhyped: fruit bread (berries, apples, stone fruit)","labels":1,"seconds_difference":5296.0,"score_ratio":1.4545454545}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2axalp","c_root_id_B":"g2ayb5p","created_at_utc_A":1597993056,"created_at_utc_B":1597994058,"score_A":22,"score_B":23,"human_ref_A":"I\u2019ve never actually made it myself but there\u2019s a Milk Bar in my town, decided to try a few items. Thought they were all horrible.  For the good recipe: https:\/\/simply-delicious-food.com\/lemon-coconut-oil-cake\/   I *think* that\u2019s the recipe. **do this with lime instead of lemon** I\u2019ve made it several times and it\u2019s soooo good and I don\u2019t like coconut! I like to make the icing super tangy  I\u2019m also happy to share my choc chip cookie recipe but that would make this a very long post. Feel free to message me or ask for it here!   Edit add: i see lots of red velvet being listed as overhyped. Red velvet might be my fave! I\u2019m a glutton for cream cheese frosting and I feel like the cake part has a slight twang too. I\u2019m not a big fan of chocolate so it hits just right","human_ref_B":"Cheesecake and no bake cheesecake recipes are overhyped.  On the other hand, the displaced housewife\u2019s olive oil big ass chocolate chip cookies are bomb as heck","labels":0,"seconds_difference":1002.0,"score_ratio":1.0454545455}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2crycl","c_root_id_B":"g2cqg3s","created_at_utc_A":1598036153,"created_at_utc_B":1598035425,"score_A":17,"score_B":14,"human_ref_A":"Overhyped: red velvet cake. Not sure if it\u2019s just because I\u2019m in the UK and am not making\/tasting the right ones but it just tastes like not super chocolate-y chocolate cake with cream cheese frosting. Give me a Guinness cake instead any day!   Underhyped: pannacotta (which has been said before.","human_ref_B":"Over hyped: RED FUCKING VELVET  I hate it with a burning passion. It's literally slightly less chocolatey cake with a ton of red dye  Under hyped: your basic chocolate chip cookie. Nothing fancy, just good ol grandma's cookie recipe","labels":1,"seconds_difference":728.0,"score_ratio":1.2142857143}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2crycl","c_root_id_B":"g2c2myo","created_at_utc_A":1598036153,"created_at_utc_B":1598024692,"score_A":17,"score_B":11,"human_ref_A":"Overhyped: red velvet cake. Not sure if it\u2019s just because I\u2019m in the UK and am not making\/tasting the right ones but it just tastes like not super chocolate-y chocolate cake with cream cheese frosting. Give me a Guinness cake instead any day!   Underhyped: pannacotta (which has been said before.","human_ref_B":"overhyped - brownies. brownies are boring and not that great.  underhyped - I made this sour cream pound cake last month and everyone fucking loved it, it also looked beautiful. Warning, the recipe produced to much batter for my standard loaf pan, I had to take about a cup out.","labels":1,"seconds_difference":11461.0,"score_ratio":1.5454545455}
{"post_id":"idpagz","domain":"askbaking_test","upvote_ratio":0.98,"history":"Over Hyped Recipes and Under Hyped Recipes. What recipes do you feel get too much hype for what they are? For every over hyped recipe please list one recipe you feel is wonderful and needs to be shared.","c_root_id_A":"g2c2myo","c_root_id_B":"g2cqg3s","created_at_utc_A":1598024692,"created_at_utc_B":1598035425,"score_A":11,"score_B":14,"human_ref_A":"overhyped - brownies. brownies are boring and not that great.  underhyped - I made this sour cream pound cake last month and everyone fucking loved it, it also looked beautiful. Warning, the recipe produced to much batter for my standard loaf pan, I had to take about a cup out.","human_ref_B":"Over hyped: RED FUCKING VELVET  I hate it with a burning passion. It's literally slightly less chocolatey cake with a ton of red dye  Under hyped: your basic chocolate chip cookie. Nothing fancy, just good ol grandma's cookie recipe","labels":0,"seconds_difference":10733.0,"score_ratio":1.2727272727}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2os6t","c_root_id_B":"gw2ma2j","created_at_utc_A":1619544986,"created_at_utc_B":1619543936,"score_A":29,"score_B":20,"human_ref_A":"Pretty sure you can do this with just chocolate and water.   Heston Blumenthal demos how to make a mousse. I\u2019m sure you can use a higher water to chocolate ratio to get something softer than a mousse.","human_ref_B":"look up \u201cganache without cream\u201d and there\u2019s a couple recipes that just use butter and milk to approximate the same fat content!","labels":1,"seconds_difference":1050.0,"score_ratio":1.45}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2os6t","c_root_id_B":"gw2akuh","created_at_utc_A":1619544986,"created_at_utc_B":1619539032,"score_A":29,"score_B":19,"human_ref_A":"Pretty sure you can do this with just chocolate and water.   Heston Blumenthal demos how to make a mousse. I\u2019m sure you can use a higher water to chocolate ratio to get something softer than a mousse.","human_ref_B":"I\u2019ve been successful making ganache with coconut cream instead. Whips up still. I\u2019ve also made ganache with other nondairy milks but not sure how well they will whip up. I suggest you look into vegan ganache recipes, if nondairy milks are more affordable for you","labels":1,"seconds_difference":5954.0,"score_ratio":1.5263157895}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2hr7p","c_root_id_B":"gw2os6t","created_at_utc_A":1619542050,"created_at_utc_B":1619544986,"score_A":14,"score_B":29,"human_ref_A":"Whatever you choose, make sure it has a high fat content. The total fat needs to be above 30% if you want it to whip, which is why cream works so well. I also find that cream liqueurs can whip, but not sure if that\u2019s an option either.","human_ref_B":"Pretty sure you can do this with just chocolate and water.   Heston Blumenthal demos how to make a mousse. I\u2019m sure you can use a higher water to chocolate ratio to get something softer than a mousse.","labels":0,"seconds_difference":2936.0,"score_ratio":2.0714285714}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2os6t","c_root_id_B":"gw2obe8","created_at_utc_A":1619544986,"created_at_utc_B":1619544789,"score_A":29,"score_B":13,"human_ref_A":"Pretty sure you can do this with just chocolate and water.   Heston Blumenthal demos how to make a mousse. I\u2019m sure you can use a higher water to chocolate ratio to get something softer than a mousse.","human_ref_B":"There is a YouTube video with millions of views showing how to make a pipable cream with apples.","labels":1,"seconds_difference":197.0,"score_ratio":2.2307692308}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2m3h9","c_root_id_B":"gw2os6t","created_at_utc_A":1619543860,"created_at_utc_B":1619544986,"score_A":10,"score_B":29,"human_ref_A":"Try a chocolate water ganache. Ottolenghi has abgreat recipe!","human_ref_B":"Pretty sure you can do this with just chocolate and water.   Heston Blumenthal demos how to make a mousse. I\u2019m sure you can use a higher water to chocolate ratio to get something softer than a mousse.","labels":0,"seconds_difference":1126.0,"score_ratio":2.9}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2lfn9","c_root_id_B":"gw2os6t","created_at_utc_A":1619543587,"created_at_utc_B":1619544986,"score_A":9,"score_B":29,"human_ref_A":"I've used sweetened condensed milk and chocolate and make like a soft fudge that I have whipped for a frosting.","human_ref_B":"Pretty sure you can do this with just chocolate and water.   Heston Blumenthal demos how to make a mousse. I\u2019m sure you can use a higher water to chocolate ratio to get something softer than a mousse.","labels":0,"seconds_difference":1399.0,"score_ratio":3.2222222222}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2a6gb","c_root_id_B":"gw2os6t","created_at_utc_A":1619538863,"created_at_utc_B":1619544986,"score_A":7,"score_B":29,"human_ref_A":"Milk plus a little bit of butter\/fat","human_ref_B":"Pretty sure you can do this with just chocolate and water.   Heston Blumenthal demos how to make a mousse. I\u2019m sure you can use a higher water to chocolate ratio to get something softer than a mousse.","labels":0,"seconds_difference":6123.0,"score_ratio":4.1428571429}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2os6t","c_root_id_B":"gw2hirs","created_at_utc_A":1619544986,"created_at_utc_B":1619541954,"score_A":29,"score_B":5,"human_ref_A":"Pretty sure you can do this with just chocolate and water.   Heston Blumenthal demos how to make a mousse. I\u2019m sure you can use a higher water to chocolate ratio to get something softer than a mousse.","human_ref_B":"Where do you live ? Just to see what other options you could have","labels":1,"seconds_difference":3032.0,"score_ratio":5.8}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2os6t","c_root_id_B":"gw2fowu","created_at_utc_A":1619544986,"created_at_utc_B":1619541182,"score_A":29,"score_B":3,"human_ref_A":"Pretty sure you can do this with just chocolate and water.   Heston Blumenthal demos how to make a mousse. I\u2019m sure you can use a higher water to chocolate ratio to get something softer than a mousse.","human_ref_B":"You can also make beautiful ganache with just water! Or water mixed with a bit of rum\/bourbon\/grand marnier..  Look up \u201cwhipped water ganache\u201d","labels":1,"seconds_difference":3804.0,"score_ratio":9.6666666667}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2os6t","c_root_id_B":"gw2fo6b","created_at_utc_A":1619544986,"created_at_utc_B":1619541171,"score_A":29,"score_B":2,"human_ref_A":"Pretty sure you can do this with just chocolate and water.   Heston Blumenthal demos how to make a mousse. I\u2019m sure you can use a higher water to chocolate ratio to get something softer than a mousse.","human_ref_B":"Not sure if it will whip up but I make a water ganache which is just chocolate and hot water.","labels":1,"seconds_difference":3815.0,"score_ratio":14.5}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2akuh","c_root_id_B":"gw3zkv1","created_at_utc_A":1619539032,"created_at_utc_B":1619565602,"score_A":19,"score_B":20,"human_ref_A":"I\u2019ve been successful making ganache with coconut cream instead. Whips up still. I\u2019ve also made ganache with other nondairy milks but not sure how well they will whip up. I suggest you look into vegan ganache recipes, if nondairy milks are more affordable for you","human_ref_B":"Friend of mine was holed up at his house in the boonies and didn\u2019t want to go to the store. Made ganache using Redi Whip and a melted Easter bunny. True story.","labels":0,"seconds_difference":26570.0,"score_ratio":1.0526315789}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3zkv1","c_root_id_B":"gw2hr7p","created_at_utc_A":1619565602,"created_at_utc_B":1619542050,"score_A":20,"score_B":14,"human_ref_A":"Friend of mine was holed up at his house in the boonies and didn\u2019t want to go to the store. Made ganache using Redi Whip and a melted Easter bunny. True story.","human_ref_B":"Whatever you choose, make sure it has a high fat content. The total fat needs to be above 30% if you want it to whip, which is why cream works so well. I also find that cream liqueurs can whip, but not sure if that\u2019s an option either.","labels":1,"seconds_difference":23552.0,"score_ratio":1.4285714286}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw38iea","c_root_id_B":"gw3zkv1","created_at_utc_A":1619553252,"created_at_utc_B":1619565602,"score_A":12,"score_B":20,"human_ref_A":"Evaporated milk in place of the cream.","human_ref_B":"Friend of mine was holed up at his house in the boonies and didn\u2019t want to go to the store. Made ganache using Redi Whip and a melted Easter bunny. True story.","labels":0,"seconds_difference":12350.0,"score_ratio":1.6666666667}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3zkv1","c_root_id_B":"gw2obe8","created_at_utc_A":1619565602,"created_at_utc_B":1619544789,"score_A":20,"score_B":13,"human_ref_A":"Friend of mine was holed up at his house in the boonies and didn\u2019t want to go to the store. Made ganache using Redi Whip and a melted Easter bunny. True story.","human_ref_B":"There is a YouTube video with millions of views showing how to make a pipable cream with apples.","labels":1,"seconds_difference":20813.0,"score_ratio":1.5384615385}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3zkv1","c_root_id_B":"gw2m3h9","created_at_utc_A":1619565602,"created_at_utc_B":1619543860,"score_A":20,"score_B":10,"human_ref_A":"Friend of mine was holed up at his house in the boonies and didn\u2019t want to go to the store. Made ganache using Redi Whip and a melted Easter bunny. True story.","human_ref_B":"Try a chocolate water ganache. Ottolenghi has abgreat recipe!","labels":1,"seconds_difference":21742.0,"score_ratio":2.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3zkv1","c_root_id_B":"gw2lfn9","created_at_utc_A":1619565602,"created_at_utc_B":1619543587,"score_A":20,"score_B":9,"human_ref_A":"Friend of mine was holed up at his house in the boonies and didn\u2019t want to go to the store. Made ganache using Redi Whip and a melted Easter bunny. True story.","human_ref_B":"I've used sweetened condensed milk and chocolate and make like a soft fudge that I have whipped for a frosting.","labels":1,"seconds_difference":22015.0,"score_ratio":2.2222222222}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3zkv1","c_root_id_B":"gw3m4pv","created_at_utc_A":1619565602,"created_at_utc_B":1619559203,"score_A":20,"score_B":9,"human_ref_A":"Friend of mine was holed up at his house in the boonies and didn\u2019t want to go to the store. Made ganache using Redi Whip and a melted Easter bunny. True story.","human_ref_B":"Even in my city dairy whipping cream is not available and it is quite expensive so I use non dairy double cream that whips up quite well","labels":1,"seconds_difference":6399.0,"score_ratio":2.2222222222}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2a6gb","c_root_id_B":"gw3zkv1","created_at_utc_A":1619538863,"created_at_utc_B":1619565602,"score_A":7,"score_B":20,"human_ref_A":"Milk plus a little bit of butter\/fat","human_ref_B":"Friend of mine was holed up at his house in the boonies and didn\u2019t want to go to the store. Made ganache using Redi Whip and a melted Easter bunny. True story.","labels":0,"seconds_difference":26739.0,"score_ratio":2.8571428571}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3zkv1","c_root_id_B":"gw2hirs","created_at_utc_A":1619565602,"created_at_utc_B":1619541954,"score_A":20,"score_B":5,"human_ref_A":"Friend of mine was holed up at his house in the boonies and didn\u2019t want to go to the store. Made ganache using Redi Whip and a melted Easter bunny. True story.","human_ref_B":"Where do you live ? Just to see what other options you could have","labels":1,"seconds_difference":23648.0,"score_ratio":4.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3zkv1","c_root_id_B":"gw2fowu","created_at_utc_A":1619565602,"created_at_utc_B":1619541182,"score_A":20,"score_B":3,"human_ref_A":"Friend of mine was holed up at his house in the boonies and didn\u2019t want to go to the store. Made ganache using Redi Whip and a melted Easter bunny. True story.","human_ref_B":"You can also make beautiful ganache with just water! Or water mixed with a bit of rum\/bourbon\/grand marnier..  Look up \u201cwhipped water ganache\u201d","labels":1,"seconds_difference":24420.0,"score_ratio":6.6666666667}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2fo6b","c_root_id_B":"gw3zkv1","created_at_utc_A":1619541171,"created_at_utc_B":1619565602,"score_A":2,"score_B":20,"human_ref_A":"Not sure if it will whip up but I make a water ganache which is just chocolate and hot water.","human_ref_B":"Friend of mine was holed up at his house in the boonies and didn\u2019t want to go to the store. Made ganache using Redi Whip and a melted Easter bunny. True story.","labels":0,"seconds_difference":24431.0,"score_ratio":10.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3c37i","c_root_id_B":"gw2akuh","created_at_utc_A":1619554777,"created_at_utc_B":1619539032,"score_A":20,"score_B":19,"human_ref_A":"Try butter and milk, anything above 30% fat should whip.","human_ref_B":"I\u2019ve been successful making ganache with coconut cream instead. Whips up still. I\u2019ve also made ganache with other nondairy milks but not sure how well they will whip up. I suggest you look into vegan ganache recipes, if nondairy milks are more affordable for you","labels":1,"seconds_difference":15745.0,"score_ratio":1.0526315789}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2hr7p","c_root_id_B":"gw3c37i","created_at_utc_A":1619542050,"created_at_utc_B":1619554777,"score_A":14,"score_B":20,"human_ref_A":"Whatever you choose, make sure it has a high fat content. The total fat needs to be above 30% if you want it to whip, which is why cream works so well. I also find that cream liqueurs can whip, but not sure if that\u2019s an option either.","human_ref_B":"Try butter and milk, anything above 30% fat should whip.","labels":0,"seconds_difference":12727.0,"score_ratio":1.4285714286}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3c37i","c_root_id_B":"gw38iea","created_at_utc_A":1619554777,"created_at_utc_B":1619553252,"score_A":20,"score_B":12,"human_ref_A":"Try butter and milk, anything above 30% fat should whip.","human_ref_B":"Evaporated milk in place of the cream.","labels":1,"seconds_difference":1525.0,"score_ratio":1.6666666667}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3c37i","c_root_id_B":"gw2obe8","created_at_utc_A":1619554777,"created_at_utc_B":1619544789,"score_A":20,"score_B":13,"human_ref_A":"Try butter and milk, anything above 30% fat should whip.","human_ref_B":"There is a YouTube video with millions of views showing how to make a pipable cream with apples.","labels":1,"seconds_difference":9988.0,"score_ratio":1.5384615385}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2m3h9","c_root_id_B":"gw3c37i","created_at_utc_A":1619543860,"created_at_utc_B":1619554777,"score_A":10,"score_B":20,"human_ref_A":"Try a chocolate water ganache. Ottolenghi has abgreat recipe!","human_ref_B":"Try butter and milk, anything above 30% fat should whip.","labels":0,"seconds_difference":10917.0,"score_ratio":2.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3c37i","c_root_id_B":"gw2lfn9","created_at_utc_A":1619554777,"created_at_utc_B":1619543587,"score_A":20,"score_B":9,"human_ref_A":"Try butter and milk, anything above 30% fat should whip.","human_ref_B":"I've used sweetened condensed milk and chocolate and make like a soft fudge that I have whipped for a frosting.","labels":1,"seconds_difference":11190.0,"score_ratio":2.2222222222}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3c37i","c_root_id_B":"gw2a6gb","created_at_utc_A":1619554777,"created_at_utc_B":1619538863,"score_A":20,"score_B":7,"human_ref_A":"Try butter and milk, anything above 30% fat should whip.","human_ref_B":"Milk plus a little bit of butter\/fat","labels":1,"seconds_difference":15914.0,"score_ratio":2.8571428571}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2hirs","c_root_id_B":"gw3c37i","created_at_utc_A":1619541954,"created_at_utc_B":1619554777,"score_A":5,"score_B":20,"human_ref_A":"Where do you live ? Just to see what other options you could have","human_ref_B":"Try butter and milk, anything above 30% fat should whip.","labels":0,"seconds_difference":12823.0,"score_ratio":4.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3c37i","c_root_id_B":"gw2fowu","created_at_utc_A":1619554777,"created_at_utc_B":1619541182,"score_A":20,"score_B":3,"human_ref_A":"Try butter and milk, anything above 30% fat should whip.","human_ref_B":"You can also make beautiful ganache with just water! Or water mixed with a bit of rum\/bourbon\/grand marnier..  Look up \u201cwhipped water ganache\u201d","labels":1,"seconds_difference":13595.0,"score_ratio":6.6666666667}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3c37i","c_root_id_B":"gw2fo6b","created_at_utc_A":1619554777,"created_at_utc_B":1619541171,"score_A":20,"score_B":2,"human_ref_A":"Try butter and milk, anything above 30% fat should whip.","human_ref_B":"Not sure if it will whip up but I make a water ganache which is just chocolate and hot water.","labels":1,"seconds_difference":13606.0,"score_ratio":10.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2akuh","c_root_id_B":"gw2ma2j","created_at_utc_A":1619539032,"created_at_utc_B":1619543936,"score_A":19,"score_B":20,"human_ref_A":"I\u2019ve been successful making ganache with coconut cream instead. Whips up still. I\u2019ve also made ganache with other nondairy milks but not sure how well they will whip up. I suggest you look into vegan ganache recipes, if nondairy milks are more affordable for you","human_ref_B":"look up \u201cganache without cream\u201d and there\u2019s a couple recipes that just use butter and milk to approximate the same fat content!","labels":0,"seconds_difference":4904.0,"score_ratio":1.0526315789}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2hr7p","c_root_id_B":"gw2ma2j","created_at_utc_A":1619542050,"created_at_utc_B":1619543936,"score_A":14,"score_B":20,"human_ref_A":"Whatever you choose, make sure it has a high fat content. The total fat needs to be above 30% if you want it to whip, which is why cream works so well. I also find that cream liqueurs can whip, but not sure if that\u2019s an option either.","human_ref_B":"look up \u201cganache without cream\u201d and there\u2019s a couple recipes that just use butter and milk to approximate the same fat content!","labels":0,"seconds_difference":1886.0,"score_ratio":1.4285714286}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2m3h9","c_root_id_B":"gw2ma2j","created_at_utc_A":1619543860,"created_at_utc_B":1619543936,"score_A":10,"score_B":20,"human_ref_A":"Try a chocolate water ganache. Ottolenghi has abgreat recipe!","human_ref_B":"look up \u201cganache without cream\u201d and there\u2019s a couple recipes that just use butter and milk to approximate the same fat content!","labels":0,"seconds_difference":76.0,"score_ratio":2.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2lfn9","c_root_id_B":"gw2ma2j","created_at_utc_A":1619543587,"created_at_utc_B":1619543936,"score_A":9,"score_B":20,"human_ref_A":"I've used sweetened condensed milk and chocolate and make like a soft fudge that I have whipped for a frosting.","human_ref_B":"look up \u201cganache without cream\u201d and there\u2019s a couple recipes that just use butter and milk to approximate the same fat content!","labels":0,"seconds_difference":349.0,"score_ratio":2.2222222222}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2ma2j","c_root_id_B":"gw2a6gb","created_at_utc_A":1619543936,"created_at_utc_B":1619538863,"score_A":20,"score_B":7,"human_ref_A":"look up \u201cganache without cream\u201d and there\u2019s a couple recipes that just use butter and milk to approximate the same fat content!","human_ref_B":"Milk plus a little bit of butter\/fat","labels":1,"seconds_difference":5073.0,"score_ratio":2.8571428571}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2ma2j","c_root_id_B":"gw2hirs","created_at_utc_A":1619543936,"created_at_utc_B":1619541954,"score_A":20,"score_B":5,"human_ref_A":"look up \u201cganache without cream\u201d and there\u2019s a couple recipes that just use butter and milk to approximate the same fat content!","human_ref_B":"Where do you live ? Just to see what other options you could have","labels":1,"seconds_difference":1982.0,"score_ratio":4.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2fowu","c_root_id_B":"gw2ma2j","created_at_utc_A":1619541182,"created_at_utc_B":1619543936,"score_A":3,"score_B":20,"human_ref_A":"You can also make beautiful ganache with just water! Or water mixed with a bit of rum\/bourbon\/grand marnier..  Look up \u201cwhipped water ganache\u201d","human_ref_B":"look up \u201cganache without cream\u201d and there\u2019s a couple recipes that just use butter and milk to approximate the same fat content!","labels":0,"seconds_difference":2754.0,"score_ratio":6.6666666667}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2ma2j","c_root_id_B":"gw2fo6b","created_at_utc_A":1619543936,"created_at_utc_B":1619541171,"score_A":20,"score_B":2,"human_ref_A":"look up \u201cganache without cream\u201d and there\u2019s a couple recipes that just use butter and milk to approximate the same fat content!","human_ref_B":"Not sure if it will whip up but I make a water ganache which is just chocolate and hot water.","labels":1,"seconds_difference":2765.0,"score_ratio":10.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2akuh","c_root_id_B":"gw2a6gb","created_at_utc_A":1619539032,"created_at_utc_B":1619538863,"score_A":19,"score_B":7,"human_ref_A":"I\u2019ve been successful making ganache with coconut cream instead. Whips up still. I\u2019ve also made ganache with other nondairy milks but not sure how well they will whip up. I suggest you look into vegan ganache recipes, if nondairy milks are more affordable for you","human_ref_B":"Milk plus a little bit of butter\/fat","labels":1,"seconds_difference":169.0,"score_ratio":2.7142857143}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2a6gb","c_root_id_B":"gw2hr7p","created_at_utc_A":1619538863,"created_at_utc_B":1619542050,"score_A":7,"score_B":14,"human_ref_A":"Milk plus a little bit of butter\/fat","human_ref_B":"Whatever you choose, make sure it has a high fat content. The total fat needs to be above 30% if you want it to whip, which is why cream works so well. I also find that cream liqueurs can whip, but not sure if that\u2019s an option either.","labels":0,"seconds_difference":3187.0,"score_ratio":2.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2hr7p","c_root_id_B":"gw2hirs","created_at_utc_A":1619542050,"created_at_utc_B":1619541954,"score_A":14,"score_B":5,"human_ref_A":"Whatever you choose, make sure it has a high fat content. The total fat needs to be above 30% if you want it to whip, which is why cream works so well. I also find that cream liqueurs can whip, but not sure if that\u2019s an option either.","human_ref_B":"Where do you live ? Just to see what other options you could have","labels":1,"seconds_difference":96.0,"score_ratio":2.8}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2hr7p","c_root_id_B":"gw2fowu","created_at_utc_A":1619542050,"created_at_utc_B":1619541182,"score_A":14,"score_B":3,"human_ref_A":"Whatever you choose, make sure it has a high fat content. The total fat needs to be above 30% if you want it to whip, which is why cream works so well. I also find that cream liqueurs can whip, but not sure if that\u2019s an option either.","human_ref_B":"You can also make beautiful ganache with just water! Or water mixed with a bit of rum\/bourbon\/grand marnier..  Look up \u201cwhipped water ganache\u201d","labels":1,"seconds_difference":868.0,"score_ratio":4.6666666667}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2hr7p","c_root_id_B":"gw2fo6b","created_at_utc_A":1619542050,"created_at_utc_B":1619541171,"score_A":14,"score_B":2,"human_ref_A":"Whatever you choose, make sure it has a high fat content. The total fat needs to be above 30% if you want it to whip, which is why cream works so well. I also find that cream liqueurs can whip, but not sure if that\u2019s an option either.","human_ref_B":"Not sure if it will whip up but I make a water ganache which is just chocolate and hot water.","labels":1,"seconds_difference":879.0,"score_ratio":7.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2m3h9","c_root_id_B":"gw38iea","created_at_utc_A":1619543860,"created_at_utc_B":1619553252,"score_A":10,"score_B":12,"human_ref_A":"Try a chocolate water ganache. Ottolenghi has abgreat recipe!","human_ref_B":"Evaporated milk in place of the cream.","labels":0,"seconds_difference":9392.0,"score_ratio":1.2}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2lfn9","c_root_id_B":"gw38iea","created_at_utc_A":1619543587,"created_at_utc_B":1619553252,"score_A":9,"score_B":12,"human_ref_A":"I've used sweetened condensed milk and chocolate and make like a soft fudge that I have whipped for a frosting.","human_ref_B":"Evaporated milk in place of the cream.","labels":0,"seconds_difference":9665.0,"score_ratio":1.3333333333}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2a6gb","c_root_id_B":"gw38iea","created_at_utc_A":1619538863,"created_at_utc_B":1619553252,"score_A":7,"score_B":12,"human_ref_A":"Milk plus a little bit of butter\/fat","human_ref_B":"Evaporated milk in place of the cream.","labels":0,"seconds_difference":14389.0,"score_ratio":1.7142857143}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2hirs","c_root_id_B":"gw38iea","created_at_utc_A":1619541954,"created_at_utc_B":1619553252,"score_A":5,"score_B":12,"human_ref_A":"Where do you live ? Just to see what other options you could have","human_ref_B":"Evaporated milk in place of the cream.","labels":0,"seconds_difference":11298.0,"score_ratio":2.4}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2fowu","c_root_id_B":"gw38iea","created_at_utc_A":1619541182,"created_at_utc_B":1619553252,"score_A":3,"score_B":12,"human_ref_A":"You can also make beautiful ganache with just water! Or water mixed with a bit of rum\/bourbon\/grand marnier..  Look up \u201cwhipped water ganache\u201d","human_ref_B":"Evaporated milk in place of the cream.","labels":0,"seconds_difference":12070.0,"score_ratio":4.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2fo6b","c_root_id_B":"gw38iea","created_at_utc_A":1619541171,"created_at_utc_B":1619553252,"score_A":2,"score_B":12,"human_ref_A":"Not sure if it will whip up but I make a water ganache which is just chocolate and hot water.","human_ref_B":"Evaporated milk in place of the cream.","labels":0,"seconds_difference":12081.0,"score_ratio":6.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2m3h9","c_root_id_B":"gw2obe8","created_at_utc_A":1619543860,"created_at_utc_B":1619544789,"score_A":10,"score_B":13,"human_ref_A":"Try a chocolate water ganache. Ottolenghi has abgreat recipe!","human_ref_B":"There is a YouTube video with millions of views showing how to make a pipable cream with apples.","labels":0,"seconds_difference":929.0,"score_ratio":1.3}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2lfn9","c_root_id_B":"gw2obe8","created_at_utc_A":1619543587,"created_at_utc_B":1619544789,"score_A":9,"score_B":13,"human_ref_A":"I've used sweetened condensed milk and chocolate and make like a soft fudge that I have whipped for a frosting.","human_ref_B":"There is a YouTube video with millions of views showing how to make a pipable cream with apples.","labels":0,"seconds_difference":1202.0,"score_ratio":1.4444444444}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2obe8","c_root_id_B":"gw2a6gb","created_at_utc_A":1619544789,"created_at_utc_B":1619538863,"score_A":13,"score_B":7,"human_ref_A":"There is a YouTube video with millions of views showing how to make a pipable cream with apples.","human_ref_B":"Milk plus a little bit of butter\/fat","labels":1,"seconds_difference":5926.0,"score_ratio":1.8571428571}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2obe8","c_root_id_B":"gw2hirs","created_at_utc_A":1619544789,"created_at_utc_B":1619541954,"score_A":13,"score_B":5,"human_ref_A":"There is a YouTube video with millions of views showing how to make a pipable cream with apples.","human_ref_B":"Where do you live ? Just to see what other options you could have","labels":1,"seconds_difference":2835.0,"score_ratio":2.6}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2fowu","c_root_id_B":"gw2obe8","created_at_utc_A":1619541182,"created_at_utc_B":1619544789,"score_A":3,"score_B":13,"human_ref_A":"You can also make beautiful ganache with just water! Or water mixed with a bit of rum\/bourbon\/grand marnier..  Look up \u201cwhipped water ganache\u201d","human_ref_B":"There is a YouTube video with millions of views showing how to make a pipable cream with apples.","labels":0,"seconds_difference":3607.0,"score_ratio":4.3333333333}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2fo6b","c_root_id_B":"gw2obe8","created_at_utc_A":1619541171,"created_at_utc_B":1619544789,"score_A":2,"score_B":13,"human_ref_A":"Not sure if it will whip up but I make a water ganache which is just chocolate and hot water.","human_ref_B":"There is a YouTube video with millions of views showing how to make a pipable cream with apples.","labels":0,"seconds_difference":3618.0,"score_ratio":6.5}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2m3h9","c_root_id_B":"gw2lfn9","created_at_utc_A":1619543860,"created_at_utc_B":1619543587,"score_A":10,"score_B":9,"human_ref_A":"Try a chocolate water ganache. Ottolenghi has abgreat recipe!","human_ref_B":"I've used sweetened condensed milk and chocolate and make like a soft fudge that I have whipped for a frosting.","labels":1,"seconds_difference":273.0,"score_ratio":1.1111111111}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2a6gb","c_root_id_B":"gw2m3h9","created_at_utc_A":1619538863,"created_at_utc_B":1619543860,"score_A":7,"score_B":10,"human_ref_A":"Milk plus a little bit of butter\/fat","human_ref_B":"Try a chocolate water ganache. Ottolenghi has abgreat recipe!","labels":0,"seconds_difference":4997.0,"score_ratio":1.4285714286}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2m3h9","c_root_id_B":"gw2hirs","created_at_utc_A":1619543860,"created_at_utc_B":1619541954,"score_A":10,"score_B":5,"human_ref_A":"Try a chocolate water ganache. Ottolenghi has abgreat recipe!","human_ref_B":"Where do you live ? Just to see what other options you could have","labels":1,"seconds_difference":1906.0,"score_ratio":2.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2fowu","c_root_id_B":"gw2m3h9","created_at_utc_A":1619541182,"created_at_utc_B":1619543860,"score_A":3,"score_B":10,"human_ref_A":"You can also make beautiful ganache with just water! Or water mixed with a bit of rum\/bourbon\/grand marnier..  Look up \u201cwhipped water ganache\u201d","human_ref_B":"Try a chocolate water ganache. Ottolenghi has abgreat recipe!","labels":0,"seconds_difference":2678.0,"score_ratio":3.3333333333}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2m3h9","c_root_id_B":"gw2fo6b","created_at_utc_A":1619543860,"created_at_utc_B":1619541171,"score_A":10,"score_B":2,"human_ref_A":"Try a chocolate water ganache. Ottolenghi has abgreat recipe!","human_ref_B":"Not sure if it will whip up but I make a water ganache which is just chocolate and hot water.","labels":1,"seconds_difference":2689.0,"score_ratio":5.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2lfn9","c_root_id_B":"gw2a6gb","created_at_utc_A":1619543587,"created_at_utc_B":1619538863,"score_A":9,"score_B":7,"human_ref_A":"I've used sweetened condensed milk and chocolate and make like a soft fudge that I have whipped for a frosting.","human_ref_B":"Milk plus a little bit of butter\/fat","labels":1,"seconds_difference":4724.0,"score_ratio":1.2857142857}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2hirs","c_root_id_B":"gw2lfn9","created_at_utc_A":1619541954,"created_at_utc_B":1619543587,"score_A":5,"score_B":9,"human_ref_A":"Where do you live ? Just to see what other options you could have","human_ref_B":"I've used sweetened condensed milk and chocolate and make like a soft fudge that I have whipped for a frosting.","labels":0,"seconds_difference":1633.0,"score_ratio":1.8}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2lfn9","c_root_id_B":"gw2fowu","created_at_utc_A":1619543587,"created_at_utc_B":1619541182,"score_A":9,"score_B":3,"human_ref_A":"I've used sweetened condensed milk and chocolate and make like a soft fudge that I have whipped for a frosting.","human_ref_B":"You can also make beautiful ganache with just water! Or water mixed with a bit of rum\/bourbon\/grand marnier..  Look up \u201cwhipped water ganache\u201d","labels":1,"seconds_difference":2405.0,"score_ratio":3.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2fo6b","c_root_id_B":"gw2lfn9","created_at_utc_A":1619541171,"created_at_utc_B":1619543587,"score_A":2,"score_B":9,"human_ref_A":"Not sure if it will whip up but I make a water ganache which is just chocolate and hot water.","human_ref_B":"I've used sweetened condensed milk and chocolate and make like a soft fudge that I have whipped for a frosting.","labels":0,"seconds_difference":2416.0,"score_ratio":4.5}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2a6gb","c_root_id_B":"gw3m4pv","created_at_utc_A":1619538863,"created_at_utc_B":1619559203,"score_A":7,"score_B":9,"human_ref_A":"Milk plus a little bit of butter\/fat","human_ref_B":"Even in my city dairy whipping cream is not available and it is quite expensive so I use non dairy double cream that whips up quite well","labels":0,"seconds_difference":20340.0,"score_ratio":1.2857142857}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3m4pv","c_root_id_B":"gw2hirs","created_at_utc_A":1619559203,"created_at_utc_B":1619541954,"score_A":9,"score_B":5,"human_ref_A":"Even in my city dairy whipping cream is not available and it is quite expensive so I use non dairy double cream that whips up quite well","human_ref_B":"Where do you live ? Just to see what other options you could have","labels":1,"seconds_difference":17249.0,"score_ratio":1.8}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw3m4pv","c_root_id_B":"gw2fowu","created_at_utc_A":1619559203,"created_at_utc_B":1619541182,"score_A":9,"score_B":3,"human_ref_A":"Even in my city dairy whipping cream is not available and it is quite expensive so I use non dairy double cream that whips up quite well","human_ref_B":"You can also make beautiful ganache with just water! Or water mixed with a bit of rum\/bourbon\/grand marnier..  Look up \u201cwhipped water ganache\u201d","labels":1,"seconds_difference":18021.0,"score_ratio":3.0}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2fo6b","c_root_id_B":"gw3m4pv","created_at_utc_A":1619541171,"created_at_utc_B":1619559203,"score_A":2,"score_B":9,"human_ref_A":"Not sure if it will whip up but I make a water ganache which is just chocolate and hot water.","human_ref_B":"Even in my city dairy whipping cream is not available and it is quite expensive so I use non dairy double cream that whips up quite well","labels":0,"seconds_difference":18032.0,"score_ratio":4.5}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2hirs","c_root_id_B":"gw4ovem","created_at_utc_A":1619541954,"created_at_utc_B":1619578437,"score_A":5,"score_B":7,"human_ref_A":"Where do you live ? Just to see what other options you could have","human_ref_B":"How expensive is cream where you live???","labels":0,"seconds_difference":36483.0,"score_ratio":1.4}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw4ovem","c_root_id_B":"gw2fowu","created_at_utc_A":1619578437,"created_at_utc_B":1619541182,"score_A":7,"score_B":3,"human_ref_A":"How expensive is cream where you live???","human_ref_B":"You can also make beautiful ganache with just water! Or water mixed with a bit of rum\/bourbon\/grand marnier..  Look up \u201cwhipped water ganache\u201d","labels":1,"seconds_difference":37255.0,"score_ratio":2.3333333333}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2fo6b","c_root_id_B":"gw4ovem","created_at_utc_A":1619541171,"created_at_utc_B":1619578437,"score_A":2,"score_B":7,"human_ref_A":"Not sure if it will whip up but I make a water ganache which is just chocolate and hot water.","human_ref_B":"How expensive is cream where you live???","labels":0,"seconds_difference":37266.0,"score_ratio":3.5}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2hirs","c_root_id_B":"gw2fowu","created_at_utc_A":1619541954,"created_at_utc_B":1619541182,"score_A":5,"score_B":3,"human_ref_A":"Where do you live ? Just to see what other options you could have","human_ref_B":"You can also make beautiful ganache with just water! Or water mixed with a bit of rum\/bourbon\/grand marnier..  Look up \u201cwhipped water ganache\u201d","labels":1,"seconds_difference":772.0,"score_ratio":1.6666666667}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2hirs","c_root_id_B":"gw2fo6b","created_at_utc_A":1619541954,"created_at_utc_B":1619541171,"score_A":5,"score_B":2,"human_ref_A":"Where do you live ? Just to see what other options you could have","human_ref_B":"Not sure if it will whip up but I make a water ganache which is just chocolate and hot water.","labels":1,"seconds_difference":783.0,"score_ratio":2.5}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw2fowu","c_root_id_B":"gw2fo6b","created_at_utc_A":1619541182,"created_at_utc_B":1619541171,"score_A":3,"score_B":2,"human_ref_A":"You can also make beautiful ganache with just water! Or water mixed with a bit of rum\/bourbon\/grand marnier..  Look up \u201cwhipped water ganache\u201d","human_ref_B":"Not sure if it will whip up but I make a water ganache which is just chocolate and hot water.","labels":1,"seconds_difference":11.0,"score_ratio":1.5}
{"post_id":"mzrco9","domain":"askbaking_test","upvote_ratio":1.0,"history":"How to make whipped ganache without cream I want to top cupcakes with whipped ganache frosting but cream is very expensive where I live. How can I get that fluffy pipeable ganache without using cream?","c_root_id_A":"gw55jf7","c_root_id_B":"gw2fo6b","created_at_utc_A":1619589469,"created_at_utc_B":1619541171,"score_A":3,"score_B":2,"human_ref_A":"If it\u2019s a dairy intolerance. Try something like Oatly Whippable or a Plant Based Cream?","human_ref_B":"Not sure if it will whip up but I make a water ganache which is just chocolate and hot water.","labels":1,"seconds_difference":48298.0,"score_ratio":1.5}
{"post_id":"j9al7g","domain":"askbaking_test","upvote_ratio":0.98,"history":"How long can you store unbaked pumpkin pie filling? I'm planning on making pumpkin pie for (Canadian) Thanksgiving tomorrow, and the recipe makes a 9-inch deep dish pie. I forgot about the deep dish part though and just prepped dough for a regular 9-inch pie (already lined the pan), so my plan is to use the leftover filling for a smaller pie pan. Unfortunately my parents also happened to buy another pumpkin pie just today, so if I went through with my original plan we'd end up with 3 pumpkin pies over the next couple days.   I'm hoping instead to just make the 9-inch pie, and reserve the excess filling for the smaller pie to bake later. How long can it last in the fridge, or even better could I freeze it?   Since pumpkin pie filling is really a custard, I know in general some custards don't freeze well. I've also read instructions for another pumpkin pie recipe to not store the filling (with eggs added) longer than an hour before baking, as the acidity from the pumpkin puree and brown sugar in the recipe would partially coagulate them. However the recipe I'm following doesn't include brown sugar, so I'm not sure if that would be as much of a concern. For reference, the recipe is: https:\/\/www.modernhoney.com\/the-best-pumpkin-pie-recipe\/","c_root_id_A":"g8io9g8","c_root_id_B":"g8ilmcg","created_at_utc_A":1602445480,"created_at_utc_B":1602444503,"score_A":21,"score_B":18,"human_ref_A":"Many bakeries and restaurants make pumpkin pie filling ahead of time. Like with any custard you can store it in the fridge for a few days. Just allow it to sit at room temp for about an hour to take the chill off before putting in your pie shell and baking it. The PH of pumpkin puree is about 5. I don't think that the pumpkin or  brown sugar are a strong enough acid to \"cook\" and set the proteins in the eggs.   I hope that helps!:)","human_ref_B":"Baking the pie and then freezing it is the best option. Wrap with tin foil, then saran wrap.  We ate our leftover Thanksgiving pumpkin pie about 6 months later and it was still delicious.   I do this every year because I make my pumpkin pie from scratch and use fresh pumpkin. It is a huge process and I make as many pies as I have fresh pumpkin. I always have at least 1 left over after everyone takes some leftovers.","labels":1,"seconds_difference":977.0,"score_ratio":1.1666666667}
{"post_id":"j9al7g","domain":"askbaking_test","upvote_ratio":0.98,"history":"How long can you store unbaked pumpkin pie filling? I'm planning on making pumpkin pie for (Canadian) Thanksgiving tomorrow, and the recipe makes a 9-inch deep dish pie. I forgot about the deep dish part though and just prepped dough for a regular 9-inch pie (already lined the pan), so my plan is to use the leftover filling for a smaller pie pan. Unfortunately my parents also happened to buy another pumpkin pie just today, so if I went through with my original plan we'd end up with 3 pumpkin pies over the next couple days.   I'm hoping instead to just make the 9-inch pie, and reserve the excess filling for the smaller pie to bake later. How long can it last in the fridge, or even better could I freeze it?   Since pumpkin pie filling is really a custard, I know in general some custards don't freeze well. I've also read instructions for another pumpkin pie recipe to not store the filling (with eggs added) longer than an hour before baking, as the acidity from the pumpkin puree and brown sugar in the recipe would partially coagulate them. However the recipe I'm following doesn't include brown sugar, so I'm not sure if that would be as much of a concern. For reference, the recipe is: https:\/\/www.modernhoney.com\/the-best-pumpkin-pie-recipe\/","c_root_id_A":"g8io9g8","c_root_id_B":"g8iig39","created_at_utc_A":1602445480,"created_at_utc_B":1602443135,"score_A":21,"score_B":7,"human_ref_A":"Many bakeries and restaurants make pumpkin pie filling ahead of time. Like with any custard you can store it in the fridge for a few days. Just allow it to sit at room temp for about an hour to take the chill off before putting in your pie shell and baking it. The PH of pumpkin puree is about 5. I don't think that the pumpkin or  brown sugar are a strong enough acid to \"cook\" and set the proteins in the eggs.   I hope that helps!:)","human_ref_B":"this is a great question that I do not have the answer for, but i will award it to boost it \ud83d\udc4c","labels":1,"seconds_difference":2345.0,"score_ratio":3.0}
{"post_id":"j9al7g","domain":"askbaking_test","upvote_ratio":0.98,"history":"How long can you store unbaked pumpkin pie filling? I'm planning on making pumpkin pie for (Canadian) Thanksgiving tomorrow, and the recipe makes a 9-inch deep dish pie. I forgot about the deep dish part though and just prepped dough for a regular 9-inch pie (already lined the pan), so my plan is to use the leftover filling for a smaller pie pan. Unfortunately my parents also happened to buy another pumpkin pie just today, so if I went through with my original plan we'd end up with 3 pumpkin pies over the next couple days.   I'm hoping instead to just make the 9-inch pie, and reserve the excess filling for the smaller pie to bake later. How long can it last in the fridge, or even better could I freeze it?   Since pumpkin pie filling is really a custard, I know in general some custards don't freeze well. I've also read instructions for another pumpkin pie recipe to not store the filling (with eggs added) longer than an hour before baking, as the acidity from the pumpkin puree and brown sugar in the recipe would partially coagulate them. However the recipe I'm following doesn't include brown sugar, so I'm not sure if that would be as much of a concern. For reference, the recipe is: https:\/\/www.modernhoney.com\/the-best-pumpkin-pie-recipe\/","c_root_id_A":"g8imvkm","c_root_id_B":"g8io9g8","created_at_utc_A":1602444966,"created_at_utc_B":1602445480,"score_A":2,"score_B":21,"human_ref_A":"Yum Punkin pie I miss having pumpkin pie for Thanksgiving dinner the reason I miss it that much because I live in New Zealand and not that much New Zealanders don\u2019t know about the history about Thanksgiving and awesome when we have our Christmas it\u2019s summer so we really can\u2019t get fresh pumpkin.","human_ref_B":"Many bakeries and restaurants make pumpkin pie filling ahead of time. Like with any custard you can store it in the fridge for a few days. Just allow it to sit at room temp for about an hour to take the chill off before putting in your pie shell and baking it. The PH of pumpkin puree is about 5. I don't think that the pumpkin or  brown sugar are a strong enough acid to \"cook\" and set the proteins in the eggs.   I hope that helps!:)","labels":0,"seconds_difference":514.0,"score_ratio":10.5}
{"post_id":"j9al7g","domain":"askbaking_test","upvote_ratio":0.98,"history":"How long can you store unbaked pumpkin pie filling? I'm planning on making pumpkin pie for (Canadian) Thanksgiving tomorrow, and the recipe makes a 9-inch deep dish pie. I forgot about the deep dish part though and just prepped dough for a regular 9-inch pie (already lined the pan), so my plan is to use the leftover filling for a smaller pie pan. Unfortunately my parents also happened to buy another pumpkin pie just today, so if I went through with my original plan we'd end up with 3 pumpkin pies over the next couple days.   I'm hoping instead to just make the 9-inch pie, and reserve the excess filling for the smaller pie to bake later. How long can it last in the fridge, or even better could I freeze it?   Since pumpkin pie filling is really a custard, I know in general some custards don't freeze well. I've also read instructions for another pumpkin pie recipe to not store the filling (with eggs added) longer than an hour before baking, as the acidity from the pumpkin puree and brown sugar in the recipe would partially coagulate them. However the recipe I'm following doesn't include brown sugar, so I'm not sure if that would be as much of a concern. For reference, the recipe is: https:\/\/www.modernhoney.com\/the-best-pumpkin-pie-recipe\/","c_root_id_A":"g8ilmcg","c_root_id_B":"g8iig39","created_at_utc_A":1602444503,"created_at_utc_B":1602443135,"score_A":18,"score_B":7,"human_ref_A":"Baking the pie and then freezing it is the best option. Wrap with tin foil, then saran wrap.  We ate our leftover Thanksgiving pumpkin pie about 6 months later and it was still delicious.   I do this every year because I make my pumpkin pie from scratch and use fresh pumpkin. It is a huge process and I make as many pies as I have fresh pumpkin. I always have at least 1 left over after everyone takes some leftovers.","human_ref_B":"this is a great question that I do not have the answer for, but i will award it to boost it \ud83d\udc4c","labels":1,"seconds_difference":1368.0,"score_ratio":2.5714285714}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gktf6s8","c_root_id_B":"gktkw6a","created_at_utc_A":1611664164,"created_at_utc_B":1611668063,"score_A":11,"score_B":22,"human_ref_A":"Way overmixed most likely. It should be super light and airy when you place the mixture in the pan.","human_ref_B":"Might be undermixed as you have to beat the eggs until it becomes pale and also when you lift the whisk it would create a thick ribbon. Also try to skip parchment paper with your pan and don\u2019t put any oil in it as the cake needs to cling onto something. Also the cake will easily come off when inverted. Hope this helps! :)  Edit: changed or to and","labels":0,"seconds_difference":3899.0,"score_ratio":2.0}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gktjq45","c_root_id_B":"gktkw6a","created_at_utc_A":1611667327,"created_at_utc_B":1611668063,"score_A":5,"score_B":22,"human_ref_A":"I\u2019ll add that the one time I didn\u2019t get enough rise was when my butter milk mixture was slightly too warm. Some recipes say warm milk\/butter but I just make sure it\u2019s room temperature now and no more failures.","human_ref_B":"Might be undermixed as you have to beat the eggs until it becomes pale and also when you lift the whisk it would create a thick ribbon. Also try to skip parchment paper with your pan and don\u2019t put any oil in it as the cake needs to cling onto something. Also the cake will easily come off when inverted. Hope this helps! :)  Edit: changed or to and","labels":0,"seconds_difference":736.0,"score_ratio":4.4}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gkthy58","c_root_id_B":"gktkw6a","created_at_utc_A":1611666163,"created_at_utc_B":1611668063,"score_A":4,"score_B":22,"human_ref_A":"The others have said good advice on visual indicators and reason etc. To add, it might also be good to look for a recipe that separates the yolks and whites, and beats the whites until medium-stiff peaks instead.   There's nothing wrong with this method as well, but I've tried both and find the method above to be more stable, meaning you can fold more freely without deflating.  To add, when you were mixing, did the batter visibly deflate when you added the milk and butter? I've seen this happen sometimes, and the solution is to add some of the egg batter to the milk-butter mixture first before slowly folding it in.  Edit: oh, also!! I noticed that you used parchment paper, I suggest not lining the sides with parchment, just the bottom. This is because the cake batter needs something to cling to when rising. You can still easily remove the cake by running a knife around the edges afterwards.","human_ref_B":"Might be undermixed as you have to beat the eggs until it becomes pale and also when you lift the whisk it would create a thick ribbon. Also try to skip parchment paper with your pan and don\u2019t put any oil in it as the cake needs to cling onto something. Also the cake will easily come off when inverted. Hope this helps! :)  Edit: changed or to and","labels":0,"seconds_difference":1900.0,"score_ratio":5.5}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gktgnj9","c_root_id_B":"gktkw6a","created_at_utc_A":1611665247,"created_at_utc_B":1611668063,"score_A":2,"score_B":22,"human_ref_A":"It probably has to do with either over or under beaten eggs. Both will deflate pretty easily. Your eggs are ready if it has reached the ribbon stage i.e when you let it drip off the beater, the eggs should fall like a thick ribbon. The ribbon shouldn't disappear into the rest of the eggs immediately, it should hold shape for at least 5 seconds. For 3 eggs, I've noticed that it takes me at least 5-7 minutes to reach that stage.   Also, don't wait around after you've finished mixing the batter. You must get it into the oven asap.  Lastly, resist the urge to open the oven to check on the cake till at least 75% of the baking time passes, as it might result in your cake collapsing.","human_ref_B":"Might be undermixed as you have to beat the eggs until it becomes pale and also when you lift the whisk it would create a thick ribbon. Also try to skip parchment paper with your pan and don\u2019t put any oil in it as the cake needs to cling onto something. Also the cake will easily come off when inverted. Hope this helps! :)  Edit: changed or to and","labels":0,"seconds_difference":2816.0,"score_ratio":11.0}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gktf6s8","c_root_id_B":"gkugog6","created_at_utc_A":1611664164,"created_at_utc_B":1611682942,"score_A":11,"score_B":22,"human_ref_A":"Way overmixed most likely. It should be super light and airy when you place the mixture in the pan.","human_ref_B":"General tips:  -Don't grease anything but the very bottom of the pan. -make sure the butter isn't too hot -make sure milk isn't too cold -if they are whole eggs, you basically can't overmix, make sure they are thick, pale and significantly increased in size -if anything, oven temp should be hottest at the beginning, so I usually set iy to abt 10degrees higher and then place cake in, then turn temp down immediately. It basically makes sure that the oven temp is consistent as you open the oven door. -use room temp eggs to start.","labels":0,"seconds_difference":18778.0,"score_ratio":2.0}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gktx78q","c_root_id_B":"gkugog6","created_at_utc_A":1611674390,"created_at_utc_B":1611682942,"score_A":10,"score_B":22,"human_ref_A":"What size cake tin did you use? If it's too wide then there's not going to be that same rise in the sponge if you're not using the same as the recipe mentions. That cake tin looks like an 8 or 9 inch tin and the recipe wants 7.","human_ref_B":"General tips:  -Don't grease anything but the very bottom of the pan. -make sure the butter isn't too hot -make sure milk isn't too cold -if they are whole eggs, you basically can't overmix, make sure they are thick, pale and significantly increased in size -if anything, oven temp should be hottest at the beginning, so I usually set iy to abt 10degrees higher and then place cake in, then turn temp down immediately. It basically makes sure that the oven temp is consistent as you open the oven door. -use room temp eggs to start.","labels":0,"seconds_difference":8552.0,"score_ratio":2.2}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gkugog6","c_root_id_B":"gkucnmu","created_at_utc_A":1611682942,"created_at_utc_B":1611681219,"score_A":22,"score_B":6,"human_ref_A":"General tips:  -Don't grease anything but the very bottom of the pan. -make sure the butter isn't too hot -make sure milk isn't too cold -if they are whole eggs, you basically can't overmix, make sure they are thick, pale and significantly increased in size -if anything, oven temp should be hottest at the beginning, so I usually set iy to abt 10degrees higher and then place cake in, then turn temp down immediately. It basically makes sure that the oven temp is consistent as you open the oven door. -use room temp eggs to start.","human_ref_B":"I'll add another thing to what everyone is saying, watch out for your oven temp, in the picture it look like it may be raw in the middle. Maybe your oven is too hot.","labels":1,"seconds_difference":1723.0,"score_ratio":3.6666666667}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gktjq45","c_root_id_B":"gkugog6","created_at_utc_A":1611667327,"created_at_utc_B":1611682942,"score_A":5,"score_B":22,"human_ref_A":"I\u2019ll add that the one time I didn\u2019t get enough rise was when my butter milk mixture was slightly too warm. Some recipes say warm milk\/butter but I just make sure it\u2019s room temperature now and no more failures.","human_ref_B":"General tips:  -Don't grease anything but the very bottom of the pan. -make sure the butter isn't too hot -make sure milk isn't too cold -if they are whole eggs, you basically can't overmix, make sure they are thick, pale and significantly increased in size -if anything, oven temp should be hottest at the beginning, so I usually set iy to abt 10degrees higher and then place cake in, then turn temp down immediately. It basically makes sure that the oven temp is consistent as you open the oven door. -use room temp eggs to start.","labels":0,"seconds_difference":15615.0,"score_ratio":4.4}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gkthy58","c_root_id_B":"gkugog6","created_at_utc_A":1611666163,"created_at_utc_B":1611682942,"score_A":4,"score_B":22,"human_ref_A":"The others have said good advice on visual indicators and reason etc. To add, it might also be good to look for a recipe that separates the yolks and whites, and beats the whites until medium-stiff peaks instead.   There's nothing wrong with this method as well, but I've tried both and find the method above to be more stable, meaning you can fold more freely without deflating.  To add, when you were mixing, did the batter visibly deflate when you added the milk and butter? I've seen this happen sometimes, and the solution is to add some of the egg batter to the milk-butter mixture first before slowly folding it in.  Edit: oh, also!! I noticed that you used parchment paper, I suggest not lining the sides with parchment, just the bottom. This is because the cake batter needs something to cling to when rising. You can still easily remove the cake by running a knife around the edges afterwards.","human_ref_B":"General tips:  -Don't grease anything but the very bottom of the pan. -make sure the butter isn't too hot -make sure milk isn't too cold -if they are whole eggs, you basically can't overmix, make sure they are thick, pale and significantly increased in size -if anything, oven temp should be hottest at the beginning, so I usually set iy to abt 10degrees higher and then place cake in, then turn temp down immediately. It basically makes sure that the oven temp is consistent as you open the oven door. -use room temp eggs to start.","labels":0,"seconds_difference":16779.0,"score_ratio":5.5}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gktgnj9","c_root_id_B":"gkugog6","created_at_utc_A":1611665247,"created_at_utc_B":1611682942,"score_A":2,"score_B":22,"human_ref_A":"It probably has to do with either over or under beaten eggs. Both will deflate pretty easily. Your eggs are ready if it has reached the ribbon stage i.e when you let it drip off the beater, the eggs should fall like a thick ribbon. The ribbon shouldn't disappear into the rest of the eggs immediately, it should hold shape for at least 5 seconds. For 3 eggs, I've noticed that it takes me at least 5-7 minutes to reach that stage.   Also, don't wait around after you've finished mixing the batter. You must get it into the oven asap.  Lastly, resist the urge to open the oven to check on the cake till at least 75% of the baking time passes, as it might result in your cake collapsing.","human_ref_B":"General tips:  -Don't grease anything but the very bottom of the pan. -make sure the butter isn't too hot -make sure milk isn't too cold -if they are whole eggs, you basically can't overmix, make sure they are thick, pale and significantly increased in size -if anything, oven temp should be hottest at the beginning, so I usually set iy to abt 10degrees higher and then place cake in, then turn temp down immediately. It basically makes sure that the oven temp is consistent as you open the oven door. -use room temp eggs to start.","labels":0,"seconds_difference":17695.0,"score_ratio":11.0}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gkuoy8p","c_root_id_B":"gkucnmu","created_at_utc_A":1611686297,"created_at_utc_B":1611681219,"score_A":9,"score_B":6,"human_ref_A":"The gummy streaks looks like you over creamed the butter and sugar too.","human_ref_B":"I'll add another thing to what everyone is saying, watch out for your oven temp, in the picture it look like it may be raw in the middle. Maybe your oven is too hot.","labels":1,"seconds_difference":5078.0,"score_ratio":1.5}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gkuoy8p","c_root_id_B":"gktjq45","created_at_utc_A":1611686297,"created_at_utc_B":1611667327,"score_A":9,"score_B":5,"human_ref_A":"The gummy streaks looks like you over creamed the butter and sugar too.","human_ref_B":"I\u2019ll add that the one time I didn\u2019t get enough rise was when my butter milk mixture was slightly too warm. Some recipes say warm milk\/butter but I just make sure it\u2019s room temperature now and no more failures.","labels":1,"seconds_difference":18970.0,"score_ratio":1.8}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gkthy58","c_root_id_B":"gkuoy8p","created_at_utc_A":1611666163,"created_at_utc_B":1611686297,"score_A":4,"score_B":9,"human_ref_A":"The others have said good advice on visual indicators and reason etc. To add, it might also be good to look for a recipe that separates the yolks and whites, and beats the whites until medium-stiff peaks instead.   There's nothing wrong with this method as well, but I've tried both and find the method above to be more stable, meaning you can fold more freely without deflating.  To add, when you were mixing, did the batter visibly deflate when you added the milk and butter? I've seen this happen sometimes, and the solution is to add some of the egg batter to the milk-butter mixture first before slowly folding it in.  Edit: oh, also!! I noticed that you used parchment paper, I suggest not lining the sides with parchment, just the bottom. This is because the cake batter needs something to cling to when rising. You can still easily remove the cake by running a knife around the edges afterwards.","human_ref_B":"The gummy streaks looks like you over creamed the butter and sugar too.","labels":0,"seconds_difference":20134.0,"score_ratio":2.25}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gkuoy8p","c_root_id_B":"gktgnj9","created_at_utc_A":1611686297,"created_at_utc_B":1611665247,"score_A":9,"score_B":2,"human_ref_A":"The gummy streaks looks like you over creamed the butter and sugar too.","human_ref_B":"It probably has to do with either over or under beaten eggs. Both will deflate pretty easily. Your eggs are ready if it has reached the ribbon stage i.e when you let it drip off the beater, the eggs should fall like a thick ribbon. The ribbon shouldn't disappear into the rest of the eggs immediately, it should hold shape for at least 5 seconds. For 3 eggs, I've noticed that it takes me at least 5-7 minutes to reach that stage.   Also, don't wait around after you've finished mixing the batter. You must get it into the oven asap.  Lastly, resist the urge to open the oven to check on the cake till at least 75% of the baking time passes, as it might result in your cake collapsing.","labels":1,"seconds_difference":21050.0,"score_ratio":4.5}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gktx78q","c_root_id_B":"gktjq45","created_at_utc_A":1611674390,"created_at_utc_B":1611667327,"score_A":10,"score_B":5,"human_ref_A":"What size cake tin did you use? If it's too wide then there's not going to be that same rise in the sponge if you're not using the same as the recipe mentions. That cake tin looks like an 8 or 9 inch tin and the recipe wants 7.","human_ref_B":"I\u2019ll add that the one time I didn\u2019t get enough rise was when my butter milk mixture was slightly too warm. Some recipes say warm milk\/butter but I just make sure it\u2019s room temperature now and no more failures.","labels":1,"seconds_difference":7063.0,"score_ratio":2.0}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gktx78q","c_root_id_B":"gkthy58","created_at_utc_A":1611674390,"created_at_utc_B":1611666163,"score_A":10,"score_B":4,"human_ref_A":"What size cake tin did you use? If it's too wide then there's not going to be that same rise in the sponge if you're not using the same as the recipe mentions. That cake tin looks like an 8 or 9 inch tin and the recipe wants 7.","human_ref_B":"The others have said good advice on visual indicators and reason etc. To add, it might also be good to look for a recipe that separates the yolks and whites, and beats the whites until medium-stiff peaks instead.   There's nothing wrong with this method as well, but I've tried both and find the method above to be more stable, meaning you can fold more freely without deflating.  To add, when you were mixing, did the batter visibly deflate when you added the milk and butter? I've seen this happen sometimes, and the solution is to add some of the egg batter to the milk-butter mixture first before slowly folding it in.  Edit: oh, also!! I noticed that you used parchment paper, I suggest not lining the sides with parchment, just the bottom. This is because the cake batter needs something to cling to when rising. You can still easily remove the cake by running a knife around the edges afterwards.","labels":1,"seconds_difference":8227.0,"score_ratio":2.5}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gktgnj9","c_root_id_B":"gktx78q","created_at_utc_A":1611665247,"created_at_utc_B":1611674390,"score_A":2,"score_B":10,"human_ref_A":"It probably has to do with either over or under beaten eggs. Both will deflate pretty easily. Your eggs are ready if it has reached the ribbon stage i.e when you let it drip off the beater, the eggs should fall like a thick ribbon. The ribbon shouldn't disappear into the rest of the eggs immediately, it should hold shape for at least 5 seconds. For 3 eggs, I've noticed that it takes me at least 5-7 minutes to reach that stage.   Also, don't wait around after you've finished mixing the batter. You must get it into the oven asap.  Lastly, resist the urge to open the oven to check on the cake till at least 75% of the baking time passes, as it might result in your cake collapsing.","human_ref_B":"What size cake tin did you use? If it's too wide then there's not going to be that same rise in the sponge if you're not using the same as the recipe mentions. That cake tin looks like an 8 or 9 inch tin and the recipe wants 7.","labels":0,"seconds_difference":9143.0,"score_ratio":5.0}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gkucnmu","c_root_id_B":"gktjq45","created_at_utc_A":1611681219,"created_at_utc_B":1611667327,"score_A":6,"score_B":5,"human_ref_A":"I'll add another thing to what everyone is saying, watch out for your oven temp, in the picture it look like it may be raw in the middle. Maybe your oven is too hot.","human_ref_B":"I\u2019ll add that the one time I didn\u2019t get enough rise was when my butter milk mixture was slightly too warm. Some recipes say warm milk\/butter but I just make sure it\u2019s room temperature now and no more failures.","labels":1,"seconds_difference":13892.0,"score_ratio":1.2}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gkthy58","c_root_id_B":"gkucnmu","created_at_utc_A":1611666163,"created_at_utc_B":1611681219,"score_A":4,"score_B":6,"human_ref_A":"The others have said good advice on visual indicators and reason etc. To add, it might also be good to look for a recipe that separates the yolks and whites, and beats the whites until medium-stiff peaks instead.   There's nothing wrong with this method as well, but I've tried both and find the method above to be more stable, meaning you can fold more freely without deflating.  To add, when you were mixing, did the batter visibly deflate when you added the milk and butter? I've seen this happen sometimes, and the solution is to add some of the egg batter to the milk-butter mixture first before slowly folding it in.  Edit: oh, also!! I noticed that you used parchment paper, I suggest not lining the sides with parchment, just the bottom. This is because the cake batter needs something to cling to when rising. You can still easily remove the cake by running a knife around the edges afterwards.","human_ref_B":"I'll add another thing to what everyone is saying, watch out for your oven temp, in the picture it look like it may be raw in the middle. Maybe your oven is too hot.","labels":0,"seconds_difference":15056.0,"score_ratio":1.5}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gktgnj9","c_root_id_B":"gkucnmu","created_at_utc_A":1611665247,"created_at_utc_B":1611681219,"score_A":2,"score_B":6,"human_ref_A":"It probably has to do with either over or under beaten eggs. Both will deflate pretty easily. Your eggs are ready if it has reached the ribbon stage i.e when you let it drip off the beater, the eggs should fall like a thick ribbon. The ribbon shouldn't disappear into the rest of the eggs immediately, it should hold shape for at least 5 seconds. For 3 eggs, I've noticed that it takes me at least 5-7 minutes to reach that stage.   Also, don't wait around after you've finished mixing the batter. You must get it into the oven asap.  Lastly, resist the urge to open the oven to check on the cake till at least 75% of the baking time passes, as it might result in your cake collapsing.","human_ref_B":"I'll add another thing to what everyone is saying, watch out for your oven temp, in the picture it look like it may be raw in the middle. Maybe your oven is too hot.","labels":0,"seconds_difference":15972.0,"score_ratio":3.0}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gkthy58","c_root_id_B":"gktjq45","created_at_utc_A":1611666163,"created_at_utc_B":1611667327,"score_A":4,"score_B":5,"human_ref_A":"The others have said good advice on visual indicators and reason etc. To add, it might also be good to look for a recipe that separates the yolks and whites, and beats the whites until medium-stiff peaks instead.   There's nothing wrong with this method as well, but I've tried both and find the method above to be more stable, meaning you can fold more freely without deflating.  To add, when you were mixing, did the batter visibly deflate when you added the milk and butter? I've seen this happen sometimes, and the solution is to add some of the egg batter to the milk-butter mixture first before slowly folding it in.  Edit: oh, also!! I noticed that you used parchment paper, I suggest not lining the sides with parchment, just the bottom. This is because the cake batter needs something to cling to when rising. You can still easily remove the cake by running a knife around the edges afterwards.","human_ref_B":"I\u2019ll add that the one time I didn\u2019t get enough rise was when my butter milk mixture was slightly too warm. Some recipes say warm milk\/butter but I just make sure it\u2019s room temperature now and no more failures.","labels":0,"seconds_difference":1164.0,"score_ratio":1.25}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gktgnj9","c_root_id_B":"gktjq45","created_at_utc_A":1611665247,"created_at_utc_B":1611667327,"score_A":2,"score_B":5,"human_ref_A":"It probably has to do with either over or under beaten eggs. Both will deflate pretty easily. Your eggs are ready if it has reached the ribbon stage i.e when you let it drip off the beater, the eggs should fall like a thick ribbon. The ribbon shouldn't disappear into the rest of the eggs immediately, it should hold shape for at least 5 seconds. For 3 eggs, I've noticed that it takes me at least 5-7 minutes to reach that stage.   Also, don't wait around after you've finished mixing the batter. You must get it into the oven asap.  Lastly, resist the urge to open the oven to check on the cake till at least 75% of the baking time passes, as it might result in your cake collapsing.","human_ref_B":"I\u2019ll add that the one time I didn\u2019t get enough rise was when my butter milk mixture was slightly too warm. Some recipes say warm milk\/butter but I just make sure it\u2019s room temperature now and no more failures.","labels":0,"seconds_difference":2080.0,"score_ratio":2.5}
{"post_id":"l5cmuf","domain":"askbaking_test","upvote_ratio":1.0,"history":"Sponge cake fail Hi there! So I made a second attempt in making that fluffy Japanese strawberry shortcake but the sponge just like the first attempt which was dense and eggy (like those firm egg tart filling) pic of cake   May I ask why is this happening? Too much egg? Over beaten eggs? This is the recipe  that I\u2019m using. Thank you!","c_root_id_A":"gktgnj9","c_root_id_B":"gkthy58","created_at_utc_A":1611665247,"created_at_utc_B":1611666163,"score_A":2,"score_B":4,"human_ref_A":"It probably has to do with either over or under beaten eggs. Both will deflate pretty easily. Your eggs are ready if it has reached the ribbon stage i.e when you let it drip off the beater, the eggs should fall like a thick ribbon. The ribbon shouldn't disappear into the rest of the eggs immediately, it should hold shape for at least 5 seconds. For 3 eggs, I've noticed that it takes me at least 5-7 minutes to reach that stage.   Also, don't wait around after you've finished mixing the batter. You must get it into the oven asap.  Lastly, resist the urge to open the oven to check on the cake till at least 75% of the baking time passes, as it might result in your cake collapsing.","human_ref_B":"The others have said good advice on visual indicators and reason etc. To add, it might also be good to look for a recipe that separates the yolks and whites, and beats the whites until medium-stiff peaks instead.   There's nothing wrong with this method as well, but I've tried both and find the method above to be more stable, meaning you can fold more freely without deflating.  To add, when you were mixing, did the batter visibly deflate when you added the milk and butter? I've seen this happen sometimes, and the solution is to add some of the egg batter to the milk-butter mixture first before slowly folding it in.  Edit: oh, also!! I noticed that you used parchment paper, I suggest not lining the sides with parchment, just the bottom. This is because the cake batter needs something to cling to when rising. You can still easily remove the cake by running a knife around the edges afterwards.","labels":0,"seconds_difference":916.0,"score_ratio":2.0}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlu3y6","c_root_id_B":"idl8x65","created_at_utc_A":1656103119,"created_at_utc_B":1656094647,"score_A":75,"score_B":20,"human_ref_A":"Every cafe\/bakery I worked at when I was a teen used an apricot glaze on sweet pastries that was exactly as you described. There is no apricot flavor, it just gives a sticky coating that preserves the crispness from the bake.","human_ref_B":"Probably apricot jam with water","labels":1,"seconds_difference":8472.0,"score_ratio":3.75}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlu3y6","c_root_id_B":"idlm68o","created_at_utc_A":1656103119,"created_at_utc_B":1656099922,"score_A":75,"score_B":19,"human_ref_A":"Every cafe\/bakery I worked at when I was a teen used an apricot glaze on sweet pastries that was exactly as you described. There is no apricot flavor, it just gives a sticky coating that preserves the crispness from the bake.","human_ref_B":"Two options that I can think of: apricot glaze (or similar) used as a preservative.  Or they could be using a kouign Amman \u201cmethod\u201d from Domonique Ansel. They add sugar to the final layer before shaping and it\u2019ll melt creating a crisp and shiny outer layer and chewy inside.  Edit: I noticed OP said it is sort of sticky and now I\u2019m certain it\u2019s the Kouign Amman \u201cmethod\u201d. Here\u2019s a link on how they\u2019re made by Dominique himself:  https:\/\/youtu.be\/ywAkxbcQaok","labels":1,"seconds_difference":3197.0,"score_ratio":3.9473684211}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlltil","c_root_id_B":"idlu3y6","created_at_utc_A":1656099781,"created_at_utc_B":1656103119,"score_A":9,"score_B":75,"human_ref_A":"It\u2019s probably a simple syrup with a high proportion of sugar. Depending on the item, you can brush it with the syrup hot out of the oven and then return it to the oven briefly to dry the syrup if needed.  Edit: theres a good chance they put nappage on the custard or fruit fillings if those are glazed, it\u2019s a neutral glaze that holds moisture in (usually pectin or gelatin based). That would probably be applied just to the filing parts after cooling.","human_ref_B":"Every cafe\/bakery I worked at when I was a teen used an apricot glaze on sweet pastries that was exactly as you described. There is no apricot flavor, it just gives a sticky coating that preserves the crispness from the bake.","labels":0,"seconds_difference":3338.0,"score_ratio":8.3333333333}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idl6vi6","c_root_id_B":"idlu3y6","created_at_utc_A":1656093837,"created_at_utc_B":1656103119,"score_A":9,"score_B":75,"human_ref_A":"Honestly, it can vary by bakery. It could be a watered down jam that isn\u2019t as strong in fruit taste, could be rose water syrup, could simply be corn syrup and water.","human_ref_B":"Every cafe\/bakery I worked at when I was a teen used an apricot glaze on sweet pastries that was exactly as you described. There is no apricot flavor, it just gives a sticky coating that preserves the crispness from the bake.","labels":0,"seconds_difference":9282.0,"score_ratio":8.3333333333}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlnfgo","c_root_id_B":"idlu3y6","created_at_utc_A":1656100424,"created_at_utc_B":1656103119,"score_A":6,"score_B":75,"human_ref_A":"Okay but could you tell me the name of the bakery? If it is anywhere close I\u2019m going.","human_ref_B":"Every cafe\/bakery I worked at when I was a teen used an apricot glaze on sweet pastries that was exactly as you described. There is no apricot flavor, it just gives a sticky coating that preserves the crispness from the bake.","labels":0,"seconds_difference":2695.0,"score_ratio":12.5}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idl6a89","c_root_id_B":"idlu3y6","created_at_utc_A":1656093610,"created_at_utc_B":1656103119,"score_A":7,"score_B":75,"human_ref_A":"You sure it's a glaze and not something simple like an egg white wash?","human_ref_B":"Every cafe\/bakery I worked at when I was a teen used an apricot glaze on sweet pastries that was exactly as you described. There is no apricot flavor, it just gives a sticky coating that preserves the crispness from the bake.","labels":0,"seconds_difference":9509.0,"score_ratio":10.7142857143}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idles4e","c_root_id_B":"idlu3y6","created_at_utc_A":1656096959,"created_at_utc_B":1656103119,"score_A":6,"score_B":75,"human_ref_A":"\u201cClear glaze\u201d or \u201cneutral glaze\u201d commonly available commercial product for this application","human_ref_B":"Every cafe\/bakery I worked at when I was a teen used an apricot glaze on sweet pastries that was exactly as you described. There is no apricot flavor, it just gives a sticky coating that preserves the crispness from the bake.","labels":0,"seconds_difference":6160.0,"score_ratio":12.5}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlrjwz","c_root_id_B":"idlu3y6","created_at_utc_A":1656102082,"created_at_utc_B":1656103119,"score_A":4,"score_B":75,"human_ref_A":"Could it be an egg yolk wash? That\u2019s something commonly glazed onto pastries before they cook and it gives them that really nice shine, brown, and slight crispness.","human_ref_B":"Every cafe\/bakery I worked at when I was a teen used an apricot glaze on sweet pastries that was exactly as you described. There is no apricot flavor, it just gives a sticky coating that preserves the crispness from the bake.","labels":0,"seconds_difference":1037.0,"score_ratio":18.75}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlm3t5","c_root_id_B":"idlu3y6","created_at_utc_A":1656099895,"created_at_utc_B":1656103119,"score_A":4,"score_B":75,"human_ref_A":"It looks like a modified kouign amann, which is the end result you described, but with the sugar baked in, instead of being added after baking.  Have you asked?  Really, most kitchens I have worked in are more than happy to talk shop.  Very few worried about keeping their recipes secret.","human_ref_B":"Every cafe\/bakery I worked at when I was a teen used an apricot glaze on sweet pastries that was exactly as you described. There is no apricot flavor, it just gives a sticky coating that preserves the crispness from the bake.","labels":0,"seconds_difference":3224.0,"score_ratio":18.75}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlu3y6","c_root_id_B":"idllbog","created_at_utc_A":1656103119,"created_at_utc_B":1656099583,"score_A":75,"score_B":3,"human_ref_A":"Every cafe\/bakery I worked at when I was a teen used an apricot glaze on sweet pastries that was exactly as you described. There is no apricot flavor, it just gives a sticky coating that preserves the crispness from the bake.","human_ref_B":"This is a completely random idea, but what about brushing on a simple syrup (maybe even a rich simple syrup) prior to baking?","labels":1,"seconds_difference":3536.0,"score_ratio":25.0}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idmgzlx","c_root_id_B":"idm77fv","created_at_utc_A":1656113035,"created_at_utc_B":1656108641,"score_A":40,"score_B":27,"human_ref_A":"Apricot glaze.","human_ref_B":"This pastry looks so familiar - is this from cafe Beatrice in cambridge?","labels":1,"seconds_difference":4394.0,"score_ratio":1.4814814815}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idl8x65","c_root_id_B":"idmgzlx","created_at_utc_A":1656094647,"created_at_utc_B":1656113035,"score_A":20,"score_B":40,"human_ref_A":"Probably apricot jam with water","human_ref_B":"Apricot glaze.","labels":0,"seconds_difference":18388.0,"score_ratio":2.0}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlm68o","c_root_id_B":"idmgzlx","created_at_utc_A":1656099922,"created_at_utc_B":1656113035,"score_A":19,"score_B":40,"human_ref_A":"Two options that I can think of: apricot glaze (or similar) used as a preservative.  Or they could be using a kouign Amman \u201cmethod\u201d from Domonique Ansel. They add sugar to the final layer before shaping and it\u2019ll melt creating a crisp and shiny outer layer and chewy inside.  Edit: I noticed OP said it is sort of sticky and now I\u2019m certain it\u2019s the Kouign Amman \u201cmethod\u201d. Here\u2019s a link on how they\u2019re made by Dominique himself:  https:\/\/youtu.be\/ywAkxbcQaok","human_ref_B":"Apricot glaze.","labels":0,"seconds_difference":13113.0,"score_ratio":2.1052631579}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idly4gu","c_root_id_B":"idmgzlx","created_at_utc_A":1656104760,"created_at_utc_B":1656113035,"score_A":17,"score_B":40,"human_ref_A":"Looks to me like egg wash and maybe a simple syrup brushing.","human_ref_B":"Apricot glaze.","labels":0,"seconds_difference":8275.0,"score_ratio":2.3529411765}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idmgzlx","c_root_id_B":"idlltil","created_at_utc_A":1656113035,"created_at_utc_B":1656099781,"score_A":40,"score_B":9,"human_ref_A":"Apricot glaze.","human_ref_B":"It\u2019s probably a simple syrup with a high proportion of sugar. Depending on the item, you can brush it with the syrup hot out of the oven and then return it to the oven briefly to dry the syrup if needed.  Edit: theres a good chance they put nappage on the custard or fruit fillings if those are glazed, it\u2019s a neutral glaze that holds moisture in (usually pectin or gelatin based). That would probably be applied just to the filing parts after cooling.","labels":1,"seconds_difference":13254.0,"score_ratio":4.4444444444}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idl6vi6","c_root_id_B":"idmgzlx","created_at_utc_A":1656093837,"created_at_utc_B":1656113035,"score_A":9,"score_B":40,"human_ref_A":"Honestly, it can vary by bakery. It could be a watered down jam that isn\u2019t as strong in fruit taste, could be rose water syrup, could simply be corn syrup and water.","human_ref_B":"Apricot glaze.","labels":0,"seconds_difference":19198.0,"score_ratio":4.4444444444}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idmgzlx","c_root_id_B":"idlnfgo","created_at_utc_A":1656113035,"created_at_utc_B":1656100424,"score_A":40,"score_B":6,"human_ref_A":"Apricot glaze.","human_ref_B":"Okay but could you tell me the name of the bakery? If it is anywhere close I\u2019m going.","labels":1,"seconds_difference":12611.0,"score_ratio":6.6666666667}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idmgzlx","c_root_id_B":"idl6a89","created_at_utc_A":1656113035,"created_at_utc_B":1656093610,"score_A":40,"score_B":7,"human_ref_A":"Apricot glaze.","human_ref_B":"You sure it's a glaze and not something simple like an egg white wash?","labels":1,"seconds_difference":19425.0,"score_ratio":5.7142857143}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idmgzlx","c_root_id_B":"idles4e","created_at_utc_A":1656113035,"created_at_utc_B":1656096959,"score_A":40,"score_B":6,"human_ref_A":"Apricot glaze.","human_ref_B":"\u201cClear glaze\u201d or \u201cneutral glaze\u201d commonly available commercial product for this application","labels":1,"seconds_difference":16076.0,"score_ratio":6.6666666667}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idmgzlx","c_root_id_B":"idlrjwz","created_at_utc_A":1656113035,"created_at_utc_B":1656102082,"score_A":40,"score_B":4,"human_ref_A":"Apricot glaze.","human_ref_B":"Could it be an egg yolk wash? That\u2019s something commonly glazed onto pastries before they cook and it gives them that really nice shine, brown, and slight crispness.","labels":1,"seconds_difference":10953.0,"score_ratio":10.0}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idmgzlx","c_root_id_B":"idlm3t5","created_at_utc_A":1656113035,"created_at_utc_B":1656099895,"score_A":40,"score_B":4,"human_ref_A":"Apricot glaze.","human_ref_B":"It looks like a modified kouign amann, which is the end result you described, but with the sugar baked in, instead of being added after baking.  Have you asked?  Really, most kitchens I have worked in are more than happy to talk shop.  Very few worried about keeping their recipes secret.","labels":1,"seconds_difference":13140.0,"score_ratio":10.0}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idllbog","c_root_id_B":"idmgzlx","created_at_utc_A":1656099583,"created_at_utc_B":1656113035,"score_A":3,"score_B":40,"human_ref_A":"This is a completely random idea, but what about brushing on a simple syrup (maybe even a rich simple syrup) prior to baking?","human_ref_B":"Apricot glaze.","labels":0,"seconds_difference":13452.0,"score_ratio":13.3333333333}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idl8x65","c_root_id_B":"idm77fv","created_at_utc_A":1656094647,"created_at_utc_B":1656108641,"score_A":20,"score_B":27,"human_ref_A":"Probably apricot jam with water","human_ref_B":"This pastry looks so familiar - is this from cafe Beatrice in cambridge?","labels":0,"seconds_difference":13994.0,"score_ratio":1.35}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlm68o","c_root_id_B":"idm77fv","created_at_utc_A":1656099922,"created_at_utc_B":1656108641,"score_A":19,"score_B":27,"human_ref_A":"Two options that I can think of: apricot glaze (or similar) used as a preservative.  Or they could be using a kouign Amman \u201cmethod\u201d from Domonique Ansel. They add sugar to the final layer before shaping and it\u2019ll melt creating a crisp and shiny outer layer and chewy inside.  Edit: I noticed OP said it is sort of sticky and now I\u2019m certain it\u2019s the Kouign Amman \u201cmethod\u201d. Here\u2019s a link on how they\u2019re made by Dominique himself:  https:\/\/youtu.be\/ywAkxbcQaok","human_ref_B":"This pastry looks so familiar - is this from cafe Beatrice in cambridge?","labels":0,"seconds_difference":8719.0,"score_ratio":1.4210526316}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idm77fv","c_root_id_B":"idly4gu","created_at_utc_A":1656108641,"created_at_utc_B":1656104760,"score_A":27,"score_B":17,"human_ref_A":"This pastry looks so familiar - is this from cafe Beatrice in cambridge?","human_ref_B":"Looks to me like egg wash and maybe a simple syrup brushing.","labels":1,"seconds_difference":3881.0,"score_ratio":1.5882352941}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idm77fv","c_root_id_B":"idlltil","created_at_utc_A":1656108641,"created_at_utc_B":1656099781,"score_A":27,"score_B":9,"human_ref_A":"This pastry looks so familiar - is this from cafe Beatrice in cambridge?","human_ref_B":"It\u2019s probably a simple syrup with a high proportion of sugar. Depending on the item, you can brush it with the syrup hot out of the oven and then return it to the oven briefly to dry the syrup if needed.  Edit: theres a good chance they put nappage on the custard or fruit fillings if those are glazed, it\u2019s a neutral glaze that holds moisture in (usually pectin or gelatin based). That would probably be applied just to the filing parts after cooling.","labels":1,"seconds_difference":8860.0,"score_ratio":3.0}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idm77fv","c_root_id_B":"idl6vi6","created_at_utc_A":1656108641,"created_at_utc_B":1656093837,"score_A":27,"score_B":9,"human_ref_A":"This pastry looks so familiar - is this from cafe Beatrice in cambridge?","human_ref_B":"Honestly, it can vary by bakery. It could be a watered down jam that isn\u2019t as strong in fruit taste, could be rose water syrup, could simply be corn syrup and water.","labels":1,"seconds_difference":14804.0,"score_ratio":3.0}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idm77fv","c_root_id_B":"idlnfgo","created_at_utc_A":1656108641,"created_at_utc_B":1656100424,"score_A":27,"score_B":6,"human_ref_A":"This pastry looks so familiar - is this from cafe Beatrice in cambridge?","human_ref_B":"Okay but could you tell me the name of the bakery? If it is anywhere close I\u2019m going.","labels":1,"seconds_difference":8217.0,"score_ratio":4.5}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idm77fv","c_root_id_B":"idl6a89","created_at_utc_A":1656108641,"created_at_utc_B":1656093610,"score_A":27,"score_B":7,"human_ref_A":"This pastry looks so familiar - is this from cafe Beatrice in cambridge?","human_ref_B":"You sure it's a glaze and not something simple like an egg white wash?","labels":1,"seconds_difference":15031.0,"score_ratio":3.8571428571}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idles4e","c_root_id_B":"idm77fv","created_at_utc_A":1656096959,"created_at_utc_B":1656108641,"score_A":6,"score_B":27,"human_ref_A":"\u201cClear glaze\u201d or \u201cneutral glaze\u201d commonly available commercial product for this application","human_ref_B":"This pastry looks so familiar - is this from cafe Beatrice in cambridge?","labels":0,"seconds_difference":11682.0,"score_ratio":4.5}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idm77fv","c_root_id_B":"idlrjwz","created_at_utc_A":1656108641,"created_at_utc_B":1656102082,"score_A":27,"score_B":4,"human_ref_A":"This pastry looks so familiar - is this from cafe Beatrice in cambridge?","human_ref_B":"Could it be an egg yolk wash? That\u2019s something commonly glazed onto pastries before they cook and it gives them that really nice shine, brown, and slight crispness.","labels":1,"seconds_difference":6559.0,"score_ratio":6.75}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlm3t5","c_root_id_B":"idm77fv","created_at_utc_A":1656099895,"created_at_utc_B":1656108641,"score_A":4,"score_B":27,"human_ref_A":"It looks like a modified kouign amann, which is the end result you described, but with the sugar baked in, instead of being added after baking.  Have you asked?  Really, most kitchens I have worked in are more than happy to talk shop.  Very few worried about keeping their recipes secret.","human_ref_B":"This pastry looks so familiar - is this from cafe Beatrice in cambridge?","labels":0,"seconds_difference":8746.0,"score_ratio":6.75}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idm77fv","c_root_id_B":"idllbog","created_at_utc_A":1656108641,"created_at_utc_B":1656099583,"score_A":27,"score_B":3,"human_ref_A":"This pastry looks so familiar - is this from cafe Beatrice in cambridge?","human_ref_B":"This is a completely random idea, but what about brushing on a simple syrup (maybe even a rich simple syrup) prior to baking?","labels":1,"seconds_difference":9058.0,"score_ratio":9.0}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idl6vi6","c_root_id_B":"idl8x65","created_at_utc_A":1656093837,"created_at_utc_B":1656094647,"score_A":9,"score_B":20,"human_ref_A":"Honestly, it can vary by bakery. It could be a watered down jam that isn\u2019t as strong in fruit taste, could be rose water syrup, could simply be corn syrup and water.","human_ref_B":"Probably apricot jam with water","labels":0,"seconds_difference":810.0,"score_ratio":2.2222222222}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idl8x65","c_root_id_B":"idl6a89","created_at_utc_A":1656094647,"created_at_utc_B":1656093610,"score_A":20,"score_B":7,"human_ref_A":"Probably apricot jam with water","human_ref_B":"You sure it's a glaze and not something simple like an egg white wash?","labels":1,"seconds_difference":1037.0,"score_ratio":2.8571428571}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlltil","c_root_id_B":"idlm68o","created_at_utc_A":1656099781,"created_at_utc_B":1656099922,"score_A":9,"score_B":19,"human_ref_A":"It\u2019s probably a simple syrup with a high proportion of sugar. Depending on the item, you can brush it with the syrup hot out of the oven and then return it to the oven briefly to dry the syrup if needed.  Edit: theres a good chance they put nappage on the custard or fruit fillings if those are glazed, it\u2019s a neutral glaze that holds moisture in (usually pectin or gelatin based). That would probably be applied just to the filing parts after cooling.","human_ref_B":"Two options that I can think of: apricot glaze (or similar) used as a preservative.  Or they could be using a kouign Amman \u201cmethod\u201d from Domonique Ansel. They add sugar to the final layer before shaping and it\u2019ll melt creating a crisp and shiny outer layer and chewy inside.  Edit: I noticed OP said it is sort of sticky and now I\u2019m certain it\u2019s the Kouign Amman \u201cmethod\u201d. Here\u2019s a link on how they\u2019re made by Dominique himself:  https:\/\/youtu.be\/ywAkxbcQaok","labels":0,"seconds_difference":141.0,"score_ratio":2.1111111111}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlm68o","c_root_id_B":"idl6vi6","created_at_utc_A":1656099922,"created_at_utc_B":1656093837,"score_A":19,"score_B":9,"human_ref_A":"Two options that I can think of: apricot glaze (or similar) used as a preservative.  Or they could be using a kouign Amman \u201cmethod\u201d from Domonique Ansel. They add sugar to the final layer before shaping and it\u2019ll melt creating a crisp and shiny outer layer and chewy inside.  Edit: I noticed OP said it is sort of sticky and now I\u2019m certain it\u2019s the Kouign Amman \u201cmethod\u201d. Here\u2019s a link on how they\u2019re made by Dominique himself:  https:\/\/youtu.be\/ywAkxbcQaok","human_ref_B":"Honestly, it can vary by bakery. It could be a watered down jam that isn\u2019t as strong in fruit taste, could be rose water syrup, could simply be corn syrup and water.","labels":1,"seconds_difference":6085.0,"score_ratio":2.1111111111}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idl6a89","c_root_id_B":"idlm68o","created_at_utc_A":1656093610,"created_at_utc_B":1656099922,"score_A":7,"score_B":19,"human_ref_A":"You sure it's a glaze and not something simple like an egg white wash?","human_ref_B":"Two options that I can think of: apricot glaze (or similar) used as a preservative.  Or they could be using a kouign Amman \u201cmethod\u201d from Domonique Ansel. They add sugar to the final layer before shaping and it\u2019ll melt creating a crisp and shiny outer layer and chewy inside.  Edit: I noticed OP said it is sort of sticky and now I\u2019m certain it\u2019s the Kouign Amman \u201cmethod\u201d. Here\u2019s a link on how they\u2019re made by Dominique himself:  https:\/\/youtu.be\/ywAkxbcQaok","labels":0,"seconds_difference":6312.0,"score_ratio":2.7142857143}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlm68o","c_root_id_B":"idles4e","created_at_utc_A":1656099922,"created_at_utc_B":1656096959,"score_A":19,"score_B":6,"human_ref_A":"Two options that I can think of: apricot glaze (or similar) used as a preservative.  Or they could be using a kouign Amman \u201cmethod\u201d from Domonique Ansel. They add sugar to the final layer before shaping and it\u2019ll melt creating a crisp and shiny outer layer and chewy inside.  Edit: I noticed OP said it is sort of sticky and now I\u2019m certain it\u2019s the Kouign Amman \u201cmethod\u201d. Here\u2019s a link on how they\u2019re made by Dominique himself:  https:\/\/youtu.be\/ywAkxbcQaok","human_ref_B":"\u201cClear glaze\u201d or \u201cneutral glaze\u201d commonly available commercial product for this application","labels":1,"seconds_difference":2963.0,"score_ratio":3.1666666667}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlm68o","c_root_id_B":"idlm3t5","created_at_utc_A":1656099922,"created_at_utc_B":1656099895,"score_A":19,"score_B":4,"human_ref_A":"Two options that I can think of: apricot glaze (or similar) used as a preservative.  Or they could be using a kouign Amman \u201cmethod\u201d from Domonique Ansel. They add sugar to the final layer before shaping and it\u2019ll melt creating a crisp and shiny outer layer and chewy inside.  Edit: I noticed OP said it is sort of sticky and now I\u2019m certain it\u2019s the Kouign Amman \u201cmethod\u201d. Here\u2019s a link on how they\u2019re made by Dominique himself:  https:\/\/youtu.be\/ywAkxbcQaok","human_ref_B":"It looks like a modified kouign amann, which is the end result you described, but with the sugar baked in, instead of being added after baking.  Have you asked?  Really, most kitchens I have worked in are more than happy to talk shop.  Very few worried about keeping their recipes secret.","labels":1,"seconds_difference":27.0,"score_ratio":4.75}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlm68o","c_root_id_B":"idllbog","created_at_utc_A":1656099922,"created_at_utc_B":1656099583,"score_A":19,"score_B":3,"human_ref_A":"Two options that I can think of: apricot glaze (or similar) used as a preservative.  Or they could be using a kouign Amman \u201cmethod\u201d from Domonique Ansel. They add sugar to the final layer before shaping and it\u2019ll melt creating a crisp and shiny outer layer and chewy inside.  Edit: I noticed OP said it is sort of sticky and now I\u2019m certain it\u2019s the Kouign Amman \u201cmethod\u201d. Here\u2019s a link on how they\u2019re made by Dominique himself:  https:\/\/youtu.be\/ywAkxbcQaok","human_ref_B":"This is a completely random idea, but what about brushing on a simple syrup (maybe even a rich simple syrup) prior to baking?","labels":1,"seconds_difference":339.0,"score_ratio":6.3333333333}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlltil","c_root_id_B":"idly4gu","created_at_utc_A":1656099781,"created_at_utc_B":1656104760,"score_A":9,"score_B":17,"human_ref_A":"It\u2019s probably a simple syrup with a high proportion of sugar. Depending on the item, you can brush it with the syrup hot out of the oven and then return it to the oven briefly to dry the syrup if needed.  Edit: theres a good chance they put nappage on the custard or fruit fillings if those are glazed, it\u2019s a neutral glaze that holds moisture in (usually pectin or gelatin based). That would probably be applied just to the filing parts after cooling.","human_ref_B":"Looks to me like egg wash and maybe a simple syrup brushing.","labels":0,"seconds_difference":4979.0,"score_ratio":1.8888888889}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idl6vi6","c_root_id_B":"idly4gu","created_at_utc_A":1656093837,"created_at_utc_B":1656104760,"score_A":9,"score_B":17,"human_ref_A":"Honestly, it can vary by bakery. It could be a watered down jam that isn\u2019t as strong in fruit taste, could be rose water syrup, could simply be corn syrup and water.","human_ref_B":"Looks to me like egg wash and maybe a simple syrup brushing.","labels":0,"seconds_difference":10923.0,"score_ratio":1.8888888889}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlnfgo","c_root_id_B":"idly4gu","created_at_utc_A":1656100424,"created_at_utc_B":1656104760,"score_A":6,"score_B":17,"human_ref_A":"Okay but could you tell me the name of the bakery? If it is anywhere close I\u2019m going.","human_ref_B":"Looks to me like egg wash and maybe a simple syrup brushing.","labels":0,"seconds_difference":4336.0,"score_ratio":2.8333333333}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idly4gu","c_root_id_B":"idl6a89","created_at_utc_A":1656104760,"created_at_utc_B":1656093610,"score_A":17,"score_B":7,"human_ref_A":"Looks to me like egg wash and maybe a simple syrup brushing.","human_ref_B":"You sure it's a glaze and not something simple like an egg white wash?","labels":1,"seconds_difference":11150.0,"score_ratio":2.4285714286}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idly4gu","c_root_id_B":"idles4e","created_at_utc_A":1656104760,"created_at_utc_B":1656096959,"score_A":17,"score_B":6,"human_ref_A":"Looks to me like egg wash and maybe a simple syrup brushing.","human_ref_B":"\u201cClear glaze\u201d or \u201cneutral glaze\u201d commonly available commercial product for this application","labels":1,"seconds_difference":7801.0,"score_ratio":2.8333333333}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idly4gu","c_root_id_B":"idlrjwz","created_at_utc_A":1656104760,"created_at_utc_B":1656102082,"score_A":17,"score_B":4,"human_ref_A":"Looks to me like egg wash and maybe a simple syrup brushing.","human_ref_B":"Could it be an egg yolk wash? That\u2019s something commonly glazed onto pastries before they cook and it gives them that really nice shine, brown, and slight crispness.","labels":1,"seconds_difference":2678.0,"score_ratio":4.25}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idly4gu","c_root_id_B":"idlm3t5","created_at_utc_A":1656104760,"created_at_utc_B":1656099895,"score_A":17,"score_B":4,"human_ref_A":"Looks to me like egg wash and maybe a simple syrup brushing.","human_ref_B":"It looks like a modified kouign amann, which is the end result you described, but with the sugar baked in, instead of being added after baking.  Have you asked?  Really, most kitchens I have worked in are more than happy to talk shop.  Very few worried about keeping their recipes secret.","labels":1,"seconds_difference":4865.0,"score_ratio":4.25}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idllbog","c_root_id_B":"idly4gu","created_at_utc_A":1656099583,"created_at_utc_B":1656104760,"score_A":3,"score_B":17,"human_ref_A":"This is a completely random idea, but what about brushing on a simple syrup (maybe even a rich simple syrup) prior to baking?","human_ref_B":"Looks to me like egg wash and maybe a simple syrup brushing.","labels":0,"seconds_difference":5177.0,"score_ratio":5.6666666667}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idl6a89","c_root_id_B":"idlltil","created_at_utc_A":1656093610,"created_at_utc_B":1656099781,"score_A":7,"score_B":9,"human_ref_A":"You sure it's a glaze and not something simple like an egg white wash?","human_ref_B":"It\u2019s probably a simple syrup with a high proportion of sugar. Depending on the item, you can brush it with the syrup hot out of the oven and then return it to the oven briefly to dry the syrup if needed.  Edit: theres a good chance they put nappage on the custard or fruit fillings if those are glazed, it\u2019s a neutral glaze that holds moisture in (usually pectin or gelatin based). That would probably be applied just to the filing parts after cooling.","labels":0,"seconds_difference":6171.0,"score_ratio":1.2857142857}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlltil","c_root_id_B":"idles4e","created_at_utc_A":1656099781,"created_at_utc_B":1656096959,"score_A":9,"score_B":6,"human_ref_A":"It\u2019s probably a simple syrup with a high proportion of sugar. Depending on the item, you can brush it with the syrup hot out of the oven and then return it to the oven briefly to dry the syrup if needed.  Edit: theres a good chance they put nappage on the custard or fruit fillings if those are glazed, it\u2019s a neutral glaze that holds moisture in (usually pectin or gelatin based). That would probably be applied just to the filing parts after cooling.","human_ref_B":"\u201cClear glaze\u201d or \u201cneutral glaze\u201d commonly available commercial product for this application","labels":1,"seconds_difference":2822.0,"score_ratio":1.5}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idllbog","c_root_id_B":"idlltil","created_at_utc_A":1656099583,"created_at_utc_B":1656099781,"score_A":3,"score_B":9,"human_ref_A":"This is a completely random idea, but what about brushing on a simple syrup (maybe even a rich simple syrup) prior to baking?","human_ref_B":"It\u2019s probably a simple syrup with a high proportion of sugar. Depending on the item, you can brush it with the syrup hot out of the oven and then return it to the oven briefly to dry the syrup if needed.  Edit: theres a good chance they put nappage on the custard or fruit fillings if those are glazed, it\u2019s a neutral glaze that holds moisture in (usually pectin or gelatin based). That would probably be applied just to the filing parts after cooling.","labels":0,"seconds_difference":198.0,"score_ratio":3.0}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idl6a89","c_root_id_B":"idl6vi6","created_at_utc_A":1656093610,"created_at_utc_B":1656093837,"score_A":7,"score_B":9,"human_ref_A":"You sure it's a glaze and not something simple like an egg white wash?","human_ref_B":"Honestly, it can vary by bakery. It could be a watered down jam that isn\u2019t as strong in fruit taste, could be rose water syrup, could simply be corn syrup and water.","labels":0,"seconds_difference":227.0,"score_ratio":1.2857142857}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idnz55r","c_root_id_B":"idlnfgo","created_at_utc_A":1656144582,"created_at_utc_B":1656100424,"score_A":8,"score_B":6,"human_ref_A":"We bake from frozen product where I work, and this has a similar look to our palmiers, which come as pre-cut laminated dough soaked in sugary goo. So I feel like this finish comes from glazing the raw dough BEFORE baking!","human_ref_B":"Okay but could you tell me the name of the bakery? If it is anywhere close I\u2019m going.","labels":1,"seconds_difference":44158.0,"score_ratio":1.3333333333}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idnz55r","c_root_id_B":"idl6a89","created_at_utc_A":1656144582,"created_at_utc_B":1656093610,"score_A":8,"score_B":7,"human_ref_A":"We bake from frozen product where I work, and this has a similar look to our palmiers, which come as pre-cut laminated dough soaked in sugary goo. So I feel like this finish comes from glazing the raw dough BEFORE baking!","human_ref_B":"You sure it's a glaze and not something simple like an egg white wash?","labels":1,"seconds_difference":50972.0,"score_ratio":1.1428571429}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idnz55r","c_root_id_B":"idles4e","created_at_utc_A":1656144582,"created_at_utc_B":1656096959,"score_A":8,"score_B":6,"human_ref_A":"We bake from frozen product where I work, and this has a similar look to our palmiers, which come as pre-cut laminated dough soaked in sugary goo. So I feel like this finish comes from glazing the raw dough BEFORE baking!","human_ref_B":"\u201cClear glaze\u201d or \u201cneutral glaze\u201d commonly available commercial product for this application","labels":1,"seconds_difference":47623.0,"score_ratio":1.3333333333}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idnz55r","c_root_id_B":"idlrjwz","created_at_utc_A":1656144582,"created_at_utc_B":1656102082,"score_A":8,"score_B":4,"human_ref_A":"We bake from frozen product where I work, and this has a similar look to our palmiers, which come as pre-cut laminated dough soaked in sugary goo. So I feel like this finish comes from glazing the raw dough BEFORE baking!","human_ref_B":"Could it be an egg yolk wash? That\u2019s something commonly glazed onto pastries before they cook and it gives them that really nice shine, brown, and slight crispness.","labels":1,"seconds_difference":42500.0,"score_ratio":2.0}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idnz55r","c_root_id_B":"idlm3t5","created_at_utc_A":1656144582,"created_at_utc_B":1656099895,"score_A":8,"score_B":4,"human_ref_A":"We bake from frozen product where I work, and this has a similar look to our palmiers, which come as pre-cut laminated dough soaked in sugary goo. So I feel like this finish comes from glazing the raw dough BEFORE baking!","human_ref_B":"It looks like a modified kouign amann, which is the end result you described, but with the sugar baked in, instead of being added after baking.  Have you asked?  Really, most kitchens I have worked in are more than happy to talk shop.  Very few worried about keeping their recipes secret.","labels":1,"seconds_difference":44687.0,"score_ratio":2.0}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idnz55r","c_root_id_B":"idllbog","created_at_utc_A":1656144582,"created_at_utc_B":1656099583,"score_A":8,"score_B":3,"human_ref_A":"We bake from frozen product where I work, and this has a similar look to our palmiers, which come as pre-cut laminated dough soaked in sugary goo. So I feel like this finish comes from glazing the raw dough BEFORE baking!","human_ref_B":"This is a completely random idea, but what about brushing on a simple syrup (maybe even a rich simple syrup) prior to baking?","labels":1,"seconds_difference":44999.0,"score_ratio":2.6666666667}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlnfgo","c_root_id_B":"idlm3t5","created_at_utc_A":1656100424,"created_at_utc_B":1656099895,"score_A":6,"score_B":4,"human_ref_A":"Okay but could you tell me the name of the bakery? If it is anywhere close I\u2019m going.","human_ref_B":"It looks like a modified kouign amann, which is the end result you described, but with the sugar baked in, instead of being added after baking.  Have you asked?  Really, most kitchens I have worked in are more than happy to talk shop.  Very few worried about keeping their recipes secret.","labels":1,"seconds_difference":529.0,"score_ratio":1.5}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idlnfgo","c_root_id_B":"idllbog","created_at_utc_A":1656100424,"created_at_utc_B":1656099583,"score_A":6,"score_B":3,"human_ref_A":"Okay but could you tell me the name of the bakery? If it is anywhere close I\u2019m going.","human_ref_B":"This is a completely random idea, but what about brushing on a simple syrup (maybe even a rich simple syrup) prior to baking?","labels":1,"seconds_difference":841.0,"score_ratio":2.0}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idllbog","c_root_id_B":"idlrjwz","created_at_utc_A":1656099583,"created_at_utc_B":1656102082,"score_A":3,"score_B":4,"human_ref_A":"This is a completely random idea, but what about brushing on a simple syrup (maybe even a rich simple syrup) prior to baking?","human_ref_B":"Could it be an egg yolk wash? That\u2019s something commonly glazed onto pastries before they cook and it gives them that really nice shine, brown, and slight crispness.","labels":0,"seconds_difference":2499.0,"score_ratio":1.3333333333}
{"post_id":"vju8j6","domain":"askbaking_test","upvote_ratio":0.96,"history":"A bakery near me \"glazes\" their danishes in something that keeps them crispy. Any ideas what it might be? There's a bakery near me that makes shockingly good and interesting danishes. They really shine in terms of textural contrast. They must use a really high protein bread flour because I've not found such distinct lamination elsewhere, and it's on the chewy end. They typically put some kind of custard or cheesecake in the center, and some fruit or marshmallow on top. But the most intriguing feature of these danishes is that they have some kind of glaze, which I think contributes to the crispiness on its own, but also must help preserve the natural crispiness of the dough, because they stay crispy for hours.  I've tried to replicate this glaze at home many many times but one constraining factor is I genuinely don't know what it is. I don't \\*think\\* they are merely blowtorching sugar onto the pastry because it's not burnt. I tried painting some melted sugar on with a pastry brush but that was a mess -- the sugar hardened in the air on the way to the danish, so I doubt that's what they're doing.  I'd imagine something like a simple syrup would achieve the opposite effect. I doubt it's a jam glaze (it's shiny and sweet, but it's not fruity). I've also tried rolling the dough in sugar before forming the danish like a kouign amann, which was good but far from their effect.  ​  Are there other ideas I may be missing?  Here is a picture of the danish in question: https:\/\/imgur.com\/oXlpSWO I guess the glaze on this one does look a tiny bit burnt, but Im pretty sure most of them do not have those singes...  Thank you!","c_root_id_A":"idllbog","c_root_id_B":"idlm3t5","created_at_utc_A":1656099583,"created_at_utc_B":1656099895,"score_A":3,"score_B":4,"human_ref_A":"This is a completely random idea, but what about brushing on a simple syrup (maybe even a rich simple syrup) prior to baking?","human_ref_B":"It looks like a modified kouign amann, which is the end result you described, but with the sugar baked in, instead of being added after baking.  Have you asked?  Really, most kitchens I have worked in are more than happy to talk shop.  Very few worried about keeping their recipes secret.","labels":0,"seconds_difference":312.0,"score_ratio":1.3333333333}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxx12o5","c_root_id_B":"hxx049f","created_at_utc_A":1645498641,"created_at_utc_B":1645498188,"score_A":22,"score_B":18,"human_ref_A":"Is it this recipe?  There's quite a lot of egg in there. The recipe I usually use calls for fewer eggs but 4x as much lemon juice. I would imagine that you're not fully mixing the egg mixture. If you try the NYT recipe again, I would probably mix the egg and sugar together first, then pour in the lemon juice.","human_ref_B":"My guess is that your egg isn\u2019t mixed sufficiently into the lemon mixture, which is why it\u2019s separating out. For whatever it\u2019s worth, I love the smitten kitchen \u201cwhole lemon\u201d lemon square recipe, it has always turned out perfectly for me","labels":1,"seconds_difference":453.0,"score_ratio":1.2222222222}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxx12o5","c_root_id_B":"hxwwzq7","created_at_utc_A":1645498641,"created_at_utc_B":1645496727,"score_A":22,"score_B":8,"human_ref_A":"Is it this recipe?  There's quite a lot of egg in there. The recipe I usually use calls for fewer eggs but 4x as much lemon juice. I would imagine that you're not fully mixing the egg mixture. If you try the NYT recipe again, I would probably mix the egg and sugar together first, then pour in the lemon juice.","human_ref_B":"Ive made this recipe many times and it always works. It's a bit more involved because you make a lemon curd the tranditional way but the results are amazing and would not be out of place in a high-end bakery being sold for $2.50 each.  https:\/\/www.finecooking.com\/recipe\/lemon-bars","labels":1,"seconds_difference":1914.0,"score_ratio":2.75}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxybjsr","c_root_id_B":"hxx049f","created_at_utc_A":1645529928,"created_at_utc_B":1645498188,"score_A":19,"score_B":18,"human_ref_A":"Just a suggestion for you: these are so popular that they ended up with their own subreddit!!  https:\/\/www.reddit.com\/r\/Old_Recipes\/comments\/c1x1k1\/grandmas_lemon_bars_aka_the_hit_at_every_family\/?utm_source=share&utm_medium=ios_app&utm_name=iossmf","human_ref_B":"My guess is that your egg isn\u2019t mixed sufficiently into the lemon mixture, which is why it\u2019s separating out. For whatever it\u2019s worth, I love the smitten kitchen \u201cwhole lemon\u201d lemon square recipe, it has always turned out perfectly for me","labels":1,"seconds_difference":31740.0,"score_ratio":1.0555555556}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxx049f","c_root_id_B":"hxwwzq7","created_at_utc_A":1645498188,"created_at_utc_B":1645496727,"score_A":18,"score_B":8,"human_ref_A":"My guess is that your egg isn\u2019t mixed sufficiently into the lemon mixture, which is why it\u2019s separating out. For whatever it\u2019s worth, I love the smitten kitchen \u201cwhole lemon\u201d lemon square recipe, it has always turned out perfectly for me","human_ref_B":"Ive made this recipe many times and it always works. It's a bit more involved because you make a lemon curd the tranditional way but the results are amazing and would not be out of place in a high-end bakery being sold for $2.50 each.  https:\/\/www.finecooking.com\/recipe\/lemon-bars","labels":1,"seconds_difference":1461.0,"score_ratio":2.25}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxxj6zl","c_root_id_B":"hxybjsr","created_at_utc_A":1645508147,"created_at_utc_B":1645529928,"score_A":12,"score_B":19,"human_ref_A":"It\u2019s tricky not to have some texture on top of a lemon bar, but it really shouldn\u2019t be egg. Your curd wasn\u2019t properly combined. I make a recipe by Your Home based Mom. It\u2019s a random blog I found years ago searching for a good recipe and it\u2019s fabulous. Easy and delicious. I will never need another. It\u2019s got a glaze on top.  https:\/\/www.yourhomebasedmom.com\/best-lemon-bars\/","human_ref_B":"Just a suggestion for you: these are so popular that they ended up with their own subreddit!!  https:\/\/www.reddit.com\/r\/Old_Recipes\/comments\/c1x1k1\/grandmas_lemon_bars_aka_the_hit_at_every_family\/?utm_source=share&utm_medium=ios_app&utm_name=iossmf","labels":0,"seconds_difference":21781.0,"score_ratio":1.5833333333}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxybjsr","c_root_id_B":"hxwwzq7","created_at_utc_A":1645529928,"created_at_utc_B":1645496727,"score_A":19,"score_B":8,"human_ref_A":"Just a suggestion for you: these are so popular that they ended up with their own subreddit!!  https:\/\/www.reddit.com\/r\/Old_Recipes\/comments\/c1x1k1\/grandmas_lemon_bars_aka_the_hit_at_every_family\/?utm_source=share&utm_medium=ios_app&utm_name=iossmf","human_ref_B":"Ive made this recipe many times and it always works. It's a bit more involved because you make a lemon curd the tranditional way but the results are amazing and would not be out of place in a high-end bakery being sold for $2.50 each.  https:\/\/www.finecooking.com\/recipe\/lemon-bars","labels":1,"seconds_difference":33201.0,"score_ratio":2.375}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxxgibz","c_root_id_B":"hxybjsr","created_at_utc_A":1645506567,"created_at_utc_B":1645529928,"score_A":9,"score_B":19,"human_ref_A":"Do you pour the filling in right when you pull the crust from the oven or do you let it cool first?","human_ref_B":"Just a suggestion for you: these are so popular that they ended up with their own subreddit!!  https:\/\/www.reddit.com\/r\/Old_Recipes\/comments\/c1x1k1\/grandmas_lemon_bars_aka_the_hit_at_every_family\/?utm_source=share&utm_medium=ios_app&utm_name=iossmf","labels":0,"seconds_difference":23361.0,"score_ratio":2.1111111111}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxyduvt","c_root_id_B":"hxzc7u5","created_at_utc_A":1645531569,"created_at_utc_B":1645547897,"score_A":15,"score_B":16,"human_ref_A":"Upvote for the title and storytelling. Can relate to the sentiment quite well!","human_ref_B":"Others have suggested that you might not be mixing the filling well enough, but you also want to make sure not to beat it too vigorously and incorporate a bunch of air in to it. The bubbles will rise to the surface during baking and create sort of a meringue-like layer on top. I would also let the crust cool for a few minutes before pouring in the filling. You might be getting a layer of cooked eggs when it hits the crust that then rises to the top.","labels":0,"seconds_difference":16328.0,"score_ratio":1.0666666667}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxxj6zl","c_root_id_B":"hxyduvt","created_at_utc_A":1645508147,"created_at_utc_B":1645531569,"score_A":12,"score_B":15,"human_ref_A":"It\u2019s tricky not to have some texture on top of a lemon bar, but it really shouldn\u2019t be egg. Your curd wasn\u2019t properly combined. I make a recipe by Your Home based Mom. It\u2019s a random blog I found years ago searching for a good recipe and it\u2019s fabulous. Easy and delicious. I will never need another. It\u2019s got a glaze on top.  https:\/\/www.yourhomebasedmom.com\/best-lemon-bars\/","human_ref_B":"Upvote for the title and storytelling. Can relate to the sentiment quite well!","labels":0,"seconds_difference":23422.0,"score_ratio":1.25}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxwwzq7","c_root_id_B":"hxyduvt","created_at_utc_A":1645496727,"created_at_utc_B":1645531569,"score_A":8,"score_B":15,"human_ref_A":"Ive made this recipe many times and it always works. It's a bit more involved because you make a lemon curd the tranditional way but the results are amazing and would not be out of place in a high-end bakery being sold for $2.50 each.  https:\/\/www.finecooking.com\/recipe\/lemon-bars","human_ref_B":"Upvote for the title and storytelling. Can relate to the sentiment quite well!","labels":0,"seconds_difference":34842.0,"score_ratio":1.875}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxxgibz","c_root_id_B":"hxyduvt","created_at_utc_A":1645506567,"created_at_utc_B":1645531569,"score_A":9,"score_B":15,"human_ref_A":"Do you pour the filling in right when you pull the crust from the oven or do you let it cool first?","human_ref_B":"Upvote for the title and storytelling. Can relate to the sentiment quite well!","labels":0,"seconds_difference":25002.0,"score_ratio":1.6666666667}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxzc7u5","c_root_id_B":"hxxj6zl","created_at_utc_A":1645547897,"created_at_utc_B":1645508147,"score_A":16,"score_B":12,"human_ref_A":"Others have suggested that you might not be mixing the filling well enough, but you also want to make sure not to beat it too vigorously and incorporate a bunch of air in to it. The bubbles will rise to the surface during baking and create sort of a meringue-like layer on top. I would also let the crust cool for a few minutes before pouring in the filling. You might be getting a layer of cooked eggs when it hits the crust that then rises to the top.","human_ref_B":"It\u2019s tricky not to have some texture on top of a lemon bar, but it really shouldn\u2019t be egg. Your curd wasn\u2019t properly combined. I make a recipe by Your Home based Mom. It\u2019s a random blog I found years ago searching for a good recipe and it\u2019s fabulous. Easy and delicious. I will never need another. It\u2019s got a glaze on top.  https:\/\/www.yourhomebasedmom.com\/best-lemon-bars\/","labels":1,"seconds_difference":39750.0,"score_ratio":1.3333333333}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxwwzq7","c_root_id_B":"hxzc7u5","created_at_utc_A":1645496727,"created_at_utc_B":1645547897,"score_A":8,"score_B":16,"human_ref_A":"Ive made this recipe many times and it always works. It's a bit more involved because you make a lemon curd the tranditional way but the results are amazing and would not be out of place in a high-end bakery being sold for $2.50 each.  https:\/\/www.finecooking.com\/recipe\/lemon-bars","human_ref_B":"Others have suggested that you might not be mixing the filling well enough, but you also want to make sure not to beat it too vigorously and incorporate a bunch of air in to it. The bubbles will rise to the surface during baking and create sort of a meringue-like layer on top. I would also let the crust cool for a few minutes before pouring in the filling. You might be getting a layer of cooked eggs when it hits the crust that then rises to the top.","labels":0,"seconds_difference":51170.0,"score_ratio":2.0}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxzc7u5","c_root_id_B":"hxxgibz","created_at_utc_A":1645547897,"created_at_utc_B":1645506567,"score_A":16,"score_B":9,"human_ref_A":"Others have suggested that you might not be mixing the filling well enough, but you also want to make sure not to beat it too vigorously and incorporate a bunch of air in to it. The bubbles will rise to the surface during baking and create sort of a meringue-like layer on top. I would also let the crust cool for a few minutes before pouring in the filling. You might be getting a layer of cooked eggs when it hits the crust that then rises to the top.","human_ref_B":"Do you pour the filling in right when you pull the crust from the oven or do you let it cool first?","labels":1,"seconds_difference":41330.0,"score_ratio":1.7777777778}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxzc7u5","c_root_id_B":"hxyptrv","created_at_utc_A":1645547897,"created_at_utc_B":1645538411,"score_A":16,"score_B":6,"human_ref_A":"Others have suggested that you might not be mixing the filling well enough, but you also want to make sure not to beat it too vigorously and incorporate a bunch of air in to it. The bubbles will rise to the surface during baking and create sort of a meringue-like layer on top. I would also let the crust cool for a few minutes before pouring in the filling. You might be getting a layer of cooked eggs when it hits the crust that then rises to the top.","human_ref_B":"Your oven is probably not hot enough. It's worth buying an oven thermometer to check it, and in general, letting your oven preheat for at least 30 mins.","labels":1,"seconds_difference":9486.0,"score_ratio":2.6666666667}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxz9wny","c_root_id_B":"hxzc7u5","created_at_utc_A":1645547005,"created_at_utc_B":1645547897,"score_A":6,"score_B":16,"human_ref_A":"Krusteaz for the win","human_ref_B":"Others have suggested that you might not be mixing the filling well enough, but you also want to make sure not to beat it too vigorously and incorporate a bunch of air in to it. The bubbles will rise to the surface during baking and create sort of a meringue-like layer on top. I would also let the crust cool for a few minutes before pouring in the filling. You might be getting a layer of cooked eggs when it hits the crust that then rises to the top.","labels":0,"seconds_difference":892.0,"score_ratio":2.6666666667}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxwwzq7","c_root_id_B":"hxxj6zl","created_at_utc_A":1645496727,"created_at_utc_B":1645508147,"score_A":8,"score_B":12,"human_ref_A":"Ive made this recipe many times and it always works. It's a bit more involved because you make a lemon curd the tranditional way but the results are amazing and would not be out of place in a high-end bakery being sold for $2.50 each.  https:\/\/www.finecooking.com\/recipe\/lemon-bars","human_ref_B":"It\u2019s tricky not to have some texture on top of a lemon bar, but it really shouldn\u2019t be egg. Your curd wasn\u2019t properly combined. I make a recipe by Your Home based Mom. It\u2019s a random blog I found years ago searching for a good recipe and it\u2019s fabulous. Easy and delicious. I will never need another. It\u2019s got a glaze on top.  https:\/\/www.yourhomebasedmom.com\/best-lemon-bars\/","labels":0,"seconds_difference":11420.0,"score_ratio":1.5}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxxgibz","c_root_id_B":"hxxj6zl","created_at_utc_A":1645506567,"created_at_utc_B":1645508147,"score_A":9,"score_B":12,"human_ref_A":"Do you pour the filling in right when you pull the crust from the oven or do you let it cool first?","human_ref_B":"It\u2019s tricky not to have some texture on top of a lemon bar, but it really shouldn\u2019t be egg. Your curd wasn\u2019t properly combined. I make a recipe by Your Home based Mom. It\u2019s a random blog I found years ago searching for a good recipe and it\u2019s fabulous. Easy and delicious. I will never need another. It\u2019s got a glaze on top.  https:\/\/www.yourhomebasedmom.com\/best-lemon-bars\/","labels":0,"seconds_difference":1580.0,"score_ratio":1.3333333333}
{"post_id":"sybcm2","domain":"askbaking_test","upvote_ratio":0.97,"history":"These lemon squares are going to give me an aneurysm Desperately seeking an answer. I have made lemon squares twice in my life (both times from the same New York Times Cooking recipe, written by Susan Mahnke Peery) and have had the same issue each time. I pre-bake the shortbread crust, then pour the lemon\/egg mixture on top and bake at 350 for 20 minutes. I take the pan out of the oven, and just like with the time before, I have a thin layer of baked egg on top of the lemon curd. It\u2019s like I\u2019m living in some sort of dessert-based, Groundhog Day nightmare. In retrospect, I don\u2019t know why I thought following the same recipe identically on two separate occasions would give me different results. What was it that Einstein said about insanity?  At any rate, can anyone more experienced than me tell me what went wrong? I love baking but have no real skill or instincts for it, so I always follow recipes meticulously. I know it wasn\u2019t an issue with me mixing up the instructions or anything like that. My uneducated guess is that maybe the temperature was too hot, but a) the recipe has great reviews from everyone else, and b) 20 minutes at 350 doesn\u2019t seem outside of the normal range for lemon squares. I also have no reason to believe my oven runs hot.  Although I will almost certainly never attempt to bake lemon squares ever again as long as I live, my curiosity has gotten the best of me. What is going on here?","c_root_id_A":"hxxgibz","c_root_id_B":"hxwwzq7","created_at_utc_A":1645506567,"created_at_utc_B":1645496727,"score_A":9,"score_B":8,"human_ref_A":"Do you pour the filling in right when you pull the crust from the oven or do you let it cool first?","human_ref_B":"Ive made this recipe many times and it always works. It's a bit more involved because you make a lemon curd the tranditional way but the results are amazing and would not be out of place in a high-end bakery being sold for $2.50 each.  https:\/\/www.finecooking.com\/recipe\/lemon-bars","labels":1,"seconds_difference":9840.0,"score_ratio":1.125}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6gyfge","c_root_id_B":"i6gkio2","created_at_utc_A":1651104730,"created_at_utc_B":1651098271,"score_A":43,"score_B":23,"human_ref_A":"Prior Pastry chef in restaurants. AM prep and PM presentations. Night and weekends. Caterings and weekends. Late night parties and weekend.    I went back to school for math stuff because I always loved it. Got a BS and am in government construction. Now I\u2019m rolling in benefits and make puff pastry for fun!","human_ref_B":"I'd try posting this in r\/kitchenconfidential there's alot of people there who have left the cooking industry. You might gat more answers there :)","labels":1,"seconds_difference":6459.0,"score_ratio":1.8695652174}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6gnse3","c_root_id_B":"i6gyfge","created_at_utc_A":1651099738,"created_at_utc_B":1651104730,"score_A":20,"score_B":43,"human_ref_A":"I worked in the industry 12 years!  My last position was a pastry chef for a busy catering company. I lost my job when covid hit in 2020 and took that opportunity to get out.   Now I'm in college starting to study engineering. Hoping for a job in the future with benefits. I was making pretty good salary at my last job but never have had any actual benefits anywhere (insurance, 401k, etc).","human_ref_B":"Prior Pastry chef in restaurants. AM prep and PM presentations. Night and weekends. Caterings and weekends. Late night parties and weekend.    I went back to school for math stuff because I always loved it. Got a BS and am in government construction. Now I\u2019m rolling in benefits and make puff pastry for fun!","labels":0,"seconds_difference":4992.0,"score_ratio":2.15}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6gwbf9","c_root_id_B":"i6gyfge","created_at_utc_A":1651103749,"created_at_utc_B":1651104730,"score_A":20,"score_B":43,"human_ref_A":"Had a good job with lots of benefits but the greedy douche owner and the consistent pain and repetitive stress injuries did me in.  Went into nursing school \ud83d\ude43","human_ref_B":"Prior Pastry chef in restaurants. AM prep and PM presentations. Night and weekends. Caterings and weekends. Late night parties and weekend.    I went back to school for math stuff because I always loved it. Got a BS and am in government construction. Now I\u2019m rolling in benefits and make puff pastry for fun!","labels":0,"seconds_difference":981.0,"score_ratio":2.15}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6gmz4m","c_root_id_B":"i6gyfge","created_at_utc_A":1651099369,"created_at_utc_B":1651104730,"score_A":12,"score_B":43,"human_ref_A":"As a pastry chef turned SAHM during Covid I\u2019m super interested in any responses this gets! I currently do a little part time work in catering but I\u2019m not sure I can see myself being back in the kitchen full time now that I\u2019ve been away.","human_ref_B":"Prior Pastry chef in restaurants. AM prep and PM presentations. Night and weekends. Caterings and weekends. Late night parties and weekend.    I went back to school for math stuff because I always loved it. Got a BS and am in government construction. Now I\u2019m rolling in benefits and make puff pastry for fun!","labels":0,"seconds_difference":5361.0,"score_ratio":3.5833333333}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6hslb7","c_root_id_B":"i6gkio2","created_at_utc_A":1651118688,"created_at_utc_B":1651098271,"score_A":38,"score_B":23,"human_ref_A":"I was a chocolatier for 12 years. Started getting repetitive stress injuries in my elbow and shoulder, got tired of no benefits and low wages. Also got tired of the companies I worked for going under all the time.  Decided to finish my business degree *during the pandemic, graduate in two weeks at 7 months pregnant. Now I do bookkeeping for music venues, bars, and restaurants.","human_ref_B":"I'd try posting this in r\/kitchenconfidential there's alot of people there who have left the cooking industry. You might gat more answers there :)","labels":1,"seconds_difference":20417.0,"score_ratio":1.652173913}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6gnse3","c_root_id_B":"i6hslb7","created_at_utc_A":1651099738,"created_at_utc_B":1651118688,"score_A":20,"score_B":38,"human_ref_A":"I worked in the industry 12 years!  My last position was a pastry chef for a busy catering company. I lost my job when covid hit in 2020 and took that opportunity to get out.   Now I'm in college starting to study engineering. Hoping for a job in the future with benefits. I was making pretty good salary at my last job but never have had any actual benefits anywhere (insurance, 401k, etc).","human_ref_B":"I was a chocolatier for 12 years. Started getting repetitive stress injuries in my elbow and shoulder, got tired of no benefits and low wages. Also got tired of the companies I worked for going under all the time.  Decided to finish my business degree *during the pandemic, graduate in two weeks at 7 months pregnant. Now I do bookkeeping for music venues, bars, and restaurants.","labels":0,"seconds_difference":18950.0,"score_ratio":1.9}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6gwbf9","c_root_id_B":"i6hslb7","created_at_utc_A":1651103749,"created_at_utc_B":1651118688,"score_A":20,"score_B":38,"human_ref_A":"Had a good job with lots of benefits but the greedy douche owner and the consistent pain and repetitive stress injuries did me in.  Went into nursing school \ud83d\ude43","human_ref_B":"I was a chocolatier for 12 years. Started getting repetitive stress injuries in my elbow and shoulder, got tired of no benefits and low wages. Also got tired of the companies I worked for going under all the time.  Decided to finish my business degree *during the pandemic, graduate in two weeks at 7 months pregnant. Now I do bookkeeping for music venues, bars, and restaurants.","labels":0,"seconds_difference":14939.0,"score_ratio":1.9}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6hslb7","c_root_id_B":"i6gmz4m","created_at_utc_A":1651118688,"created_at_utc_B":1651099369,"score_A":38,"score_B":12,"human_ref_A":"I was a chocolatier for 12 years. Started getting repetitive stress injuries in my elbow and shoulder, got tired of no benefits and low wages. Also got tired of the companies I worked for going under all the time.  Decided to finish my business degree *during the pandemic, graduate in two weeks at 7 months pregnant. Now I do bookkeeping for music venues, bars, and restaurants.","human_ref_B":"As a pastry chef turned SAHM during Covid I\u2019m super interested in any responses this gets! I currently do a little part time work in catering but I\u2019m not sure I can see myself being back in the kitchen full time now that I\u2019ve been away.","labels":1,"seconds_difference":19319.0,"score_ratio":3.1666666667}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6hh4gx","c_root_id_B":"i6hslb7","created_at_utc_A":1651113213,"created_at_utc_B":1651118688,"score_A":10,"score_B":38,"human_ref_A":"Basically all the same reasons. I do want to eventually have my own business but working in other peoples bakeries is not the move for me. I work in a dispensary and I will make my way up the ladder and make the money I need to be able to start my own small side hustle.  ETA: I\u2019ve been reading through the comments and the pains are definitely part of it. My hands and wrists are destroyed. Perks of doing what you love at a young age I suppose :)","human_ref_B":"I was a chocolatier for 12 years. Started getting repetitive stress injuries in my elbow and shoulder, got tired of no benefits and low wages. Also got tired of the companies I worked for going under all the time.  Decided to finish my business degree *during the pandemic, graduate in two weeks at 7 months pregnant. Now I do bookkeeping for music venues, bars, and restaurants.","labels":0,"seconds_difference":5475.0,"score_ratio":3.8}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6gkio2","c_root_id_B":"i6ikbtn","created_at_utc_A":1651098271,"created_at_utc_B":1651140292,"score_A":23,"score_B":24,"human_ref_A":"I'd try posting this in r\/kitchenconfidential there's alot of people there who have left the cooking industry. You might gat more answers there :)","human_ref_B":"Have you considered becoming a research chef? You could work on development of new bakery products at a food company.","labels":0,"seconds_difference":42021.0,"score_ratio":1.0434782609}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6ikbtn","c_root_id_B":"i6gnse3","created_at_utc_A":1651140292,"created_at_utc_B":1651099738,"score_A":24,"score_B":20,"human_ref_A":"Have you considered becoming a research chef? You could work on development of new bakery products at a food company.","human_ref_B":"I worked in the industry 12 years!  My last position was a pastry chef for a busy catering company. I lost my job when covid hit in 2020 and took that opportunity to get out.   Now I'm in college starting to study engineering. Hoping for a job in the future with benefits. I was making pretty good salary at my last job but never have had any actual benefits anywhere (insurance, 401k, etc).","labels":1,"seconds_difference":40554.0,"score_ratio":1.2}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6ikbtn","c_root_id_B":"i6gwbf9","created_at_utc_A":1651140292,"created_at_utc_B":1651103749,"score_A":24,"score_B":20,"human_ref_A":"Have you considered becoming a research chef? You could work on development of new bakery products at a food company.","human_ref_B":"Had a good job with lots of benefits but the greedy douche owner and the consistent pain and repetitive stress injuries did me in.  Went into nursing school \ud83d\ude43","labels":1,"seconds_difference":36543.0,"score_ratio":1.2}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6ikbtn","c_root_id_B":"i6gmz4m","created_at_utc_A":1651140292,"created_at_utc_B":1651099369,"score_A":24,"score_B":12,"human_ref_A":"Have you considered becoming a research chef? You could work on development of new bakery products at a food company.","human_ref_B":"As a pastry chef turned SAHM during Covid I\u2019m super interested in any responses this gets! I currently do a little part time work in catering but I\u2019m not sure I can see myself being back in the kitchen full time now that I\u2019ve been away.","labels":1,"seconds_difference":40923.0,"score_ratio":2.0}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6ikbtn","c_root_id_B":"i6hh4gx","created_at_utc_A":1651140292,"created_at_utc_B":1651113213,"score_A":24,"score_B":10,"human_ref_A":"Have you considered becoming a research chef? You could work on development of new bakery products at a food company.","human_ref_B":"Basically all the same reasons. I do want to eventually have my own business but working in other peoples bakeries is not the move for me. I work in a dispensary and I will make my way up the ladder and make the money I need to be able to start my own small side hustle.  ETA: I\u2019ve been reading through the comments and the pains are definitely part of it. My hands and wrists are destroyed. Perks of doing what you love at a young age I suppose :)","labels":1,"seconds_difference":27079.0,"score_ratio":2.4}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6ikbtn","c_root_id_B":"i6ihbbn","created_at_utc_A":1651140292,"created_at_utc_B":1651137598,"score_A":24,"score_B":8,"human_ref_A":"Have you considered becoming a research chef? You could work on development of new bakery products at a food company.","human_ref_B":"Could look into technical services for ingredient suppliers. My former employer hired experienced bakers to help other bakers with any technical issues they were having. Usually a fair bit of travel but pays well and most places would have benefits.","labels":1,"seconds_difference":2694.0,"score_ratio":3.0}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6gnse3","c_root_id_B":"i6gmz4m","created_at_utc_A":1651099738,"created_at_utc_B":1651099369,"score_A":20,"score_B":12,"human_ref_A":"I worked in the industry 12 years!  My last position was a pastry chef for a busy catering company. I lost my job when covid hit in 2020 and took that opportunity to get out.   Now I'm in college starting to study engineering. Hoping for a job in the future with benefits. I was making pretty good salary at my last job but never have had any actual benefits anywhere (insurance, 401k, etc).","human_ref_B":"As a pastry chef turned SAHM during Covid I\u2019m super interested in any responses this gets! I currently do a little part time work in catering but I\u2019m not sure I can see myself being back in the kitchen full time now that I\u2019ve been away.","labels":1,"seconds_difference":369.0,"score_ratio":1.6666666667}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6gwbf9","c_root_id_B":"i6gmz4m","created_at_utc_A":1651103749,"created_at_utc_B":1651099369,"score_A":20,"score_B":12,"human_ref_A":"Had a good job with lots of benefits but the greedy douche owner and the consistent pain and repetitive stress injuries did me in.  Went into nursing school \ud83d\ude43","human_ref_B":"As a pastry chef turned SAHM during Covid I\u2019m super interested in any responses this gets! I currently do a little part time work in catering but I\u2019m not sure I can see myself being back in the kitchen full time now that I\u2019ve been away.","labels":1,"seconds_difference":4380.0,"score_ratio":1.6666666667}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6k6j93","c_root_id_B":"i6nysbz","created_at_utc_A":1651168116,"created_at_utc_B":1651239972,"score_A":2,"score_B":4,"human_ref_A":"I was only in for two years but the last place I worked at really burned me out. The chefs were all super toxic. They\u2019d do things to \u201cpunish\u201d us like turn off the kitchen music (it was a bakery, not a restaurant, so it\u2019s not like customers could hear it, it wasn\u2019t loud and they chose the music) if they felt we were talking too much, move people to graveyard shifts instead of firing them, gaslight us when we raised issues, tried to prevent certain people from speaking to each other even when they were not working, rampant favoritism and sexism, and competed among themselves for who worked the most (14-16 hour days). I know not every place is like that but it really broke me down and made me hate kitchen work.  I started taking classes online and applied to graduate school so that I can start working as a UX researcher. Part of the reason I chose this is because I realized I love learning new things and solving problems, and those are big parts of a research job. I also thought about going into teaching pastry, but I wanted stable hours and better benefits.","human_ref_B":"As a home baker, my take away from these posts is that while I enjoy baking as a hobby I would probably be miserable trying to make a living at it.","labels":0,"seconds_difference":71856.0,"score_ratio":2.0}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6nysbz","c_root_id_B":"i6kf641","created_at_utc_A":1651239972,"created_at_utc_B":1651171589,"score_A":4,"score_B":2,"human_ref_A":"As a home baker, my take away from these posts is that while I enjoy baking as a hobby I would probably be miserable trying to make a living at it.","human_ref_B":"Pay and schedule. Was a pastry chef\/baker for a high end brunch joint. The owner tried to get anyone and everyone to agree to salary. Always worked over scheduled shifts. 60 hour work week wasn\u2019t worth a 35K salary. It was exhausting and hot work and I wasn\u2019t even enjoying baking anymore. The end of the line was him reprimanding me for discussing wages with other employees. Quit the next day. Now I work in human resources and finally enjoy baking at home again and even do cakes on the side for friends. While i appreciate everything i learned i never want to work full time in the food service industry again. This is 100% a better situation for myself in my family in terms of schedule, wage, and stress levels.","labels":1,"seconds_difference":68383.0,"score_ratio":2.0}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6k6j93","c_root_id_B":"i6snntt","created_at_utc_A":1651168116,"created_at_utc_B":1651330483,"score_A":2,"score_B":3,"human_ref_A":"I was only in for two years but the last place I worked at really burned me out. The chefs were all super toxic. They\u2019d do things to \u201cpunish\u201d us like turn off the kitchen music (it was a bakery, not a restaurant, so it\u2019s not like customers could hear it, it wasn\u2019t loud and they chose the music) if they felt we were talking too much, move people to graveyard shifts instead of firing them, gaslight us when we raised issues, tried to prevent certain people from speaking to each other even when they were not working, rampant favoritism and sexism, and competed among themselves for who worked the most (14-16 hour days). I know not every place is like that but it really broke me down and made me hate kitchen work.  I started taking classes online and applied to graduate school so that I can start working as a UX researcher. Part of the reason I chose this is because I realized I love learning new things and solving problems, and those are big parts of a research job. I also thought about going into teaching pastry, but I wanted stable hours and better benefits.","human_ref_B":"I got laid off because of the pandemic. I\u2019m a medical assistant in nursing school now. I miss the bakery but we don\u2019t value food industry workers at any level in this culture :( even though they\u2019re the ones feeding everyone\u2026","labels":0,"seconds_difference":162367.0,"score_ratio":1.5}
{"post_id":"uddd01","domain":"askbaking_test","upvote_ratio":1.0,"history":"Former industry professionals!! what made you leave baking, and where did you go??    I have been in bakeries for 10 years. I've done all the schooling, i have my red seal. But I do not want to manage or open my own bakery.     I just want to bake, work full time, get paid well, and have half decent benefits.    So far, I've only been able to find 2 out of 4. I am thinking of leaving the industy and am curious where others have gone, and why.","c_root_id_A":"i6snntt","c_root_id_B":"i6kf641","created_at_utc_A":1651330483,"created_at_utc_B":1651171589,"score_A":3,"score_B":2,"human_ref_A":"I got laid off because of the pandemic. I\u2019m a medical assistant in nursing school now. I miss the bakery but we don\u2019t value food industry workers at any level in this culture :( even though they\u2019re the ones feeding everyone\u2026","human_ref_B":"Pay and schedule. Was a pastry chef\/baker for a high end brunch joint. The owner tried to get anyone and everyone to agree to salary. Always worked over scheduled shifts. 60 hour work week wasn\u2019t worth a 35K salary. It was exhausting and hot work and I wasn\u2019t even enjoying baking anymore. The end of the line was him reprimanding me for discussing wages with other employees. Quit the next day. Now I work in human resources and finally enjoy baking at home again and even do cakes on the side for friends. While i appreciate everything i learned i never want to work full time in the food service industry again. This is 100% a better situation for myself in my family in terms of schedule, wage, and stress levels.","labels":1,"seconds_difference":158894.0,"score_ratio":1.5}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1vrpeo","c_root_id_B":"g1vqhjl","created_at_utc_A":1597683878,"created_at_utc_B":1597683413,"score_A":36,"score_B":5,"human_ref_A":"Fun fact:  (I hope they don't hunt me down and sue me 30 years after I quit working there) but Ms Fields cookie recipe is IDENTICAL to Nestle Toll House. I used to make em. it was the \"dirty little secret\" protected by the insane NDA everyone has to sign when they start The \\*difference\\* was that they used fan-assisted (convection ovens) which most folks don't have at home.  OK, that said, Ms Fields is crap. There is a bakery in Manhattan called \"Levain Bakery\" that makes quite possibly the world's best chocolate chip cookie.  Bakers from all over the world have come there to try them and then try their hand at reverse-engineering them. The two best that I have seen are from Joshua Weissman: (guest starring Babish) https:\/\/youtu.be\/NYH1Z7TUSEI  And Cupcake Jemma, who not only reverse engineered them but has like a dozen different varieties now too like white chocolate, macadamia and matcha,  caramelized white chocolate (i mean), and even a birthday cake version.https:\/\/youtu.be\/P1gqm9CG8sw","human_ref_B":"try to find it at r\/topsecretrecipes","labels":1,"seconds_difference":465.0,"score_ratio":7.2}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1vqhjl","c_root_id_B":"g1vrvsc","created_at_utc_A":1597683413,"created_at_utc_B":1597683947,"score_A":5,"score_B":16,"human_ref_A":"try to find it at r\/topsecretrecipes","human_ref_B":"Alton Brown's \"the chewy\" works really well for chocolate chip cookies. If you make them big, you'll have to flatten the top of the balls so that they come out cookie shaped instead of ball shaped. Also, be sure you dont skip chilling the dough and that your oven in fully preheated (usually takes longer than when it beeps)  If you want a super soft sugar cookie, look for one that have cream cheese or shortening in the recipe and cut them thick.  For oatmeal cookies, the recipe that used to be on the lid of the canister of oats always made a super chewy cookie.","labels":0,"seconds_difference":534.0,"score_ratio":3.2}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1vutay","c_root_id_B":"g1vqhjl","created_at_utc_A":1597685098,"created_at_utc_B":1597683413,"score_A":11,"score_B":5,"human_ref_A":"Find a recipe that uses melted butter - it changes everything. I also sub out about half a cup of flour with ground oatmeal.","human_ref_B":"try to find it at r\/topsecretrecipes","labels":1,"seconds_difference":1685.0,"score_ratio":2.2}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1w7qqb","c_root_id_B":"g1wm66v","created_at_utc_A":1597690903,"created_at_utc_B":1597696116,"score_A":7,"score_B":11,"human_ref_A":"Brown or Demerara sugar makes cookies, chewy","human_ref_B":"Subway actually posted their cookie recipe link to recipe","labels":0,"seconds_difference":5213.0,"score_ratio":1.5714285714}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1vqhjl","c_root_id_B":"g1wm66v","created_at_utc_A":1597683413,"created_at_utc_B":1597696116,"score_A":5,"score_B":11,"human_ref_A":"try to find it at r\/topsecretrecipes","human_ref_B":"Subway actually posted their cookie recipe link to recipe","labels":0,"seconds_difference":12703.0,"score_ratio":2.2}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1wus4v","c_root_id_B":"g1w7qqb","created_at_utc_A":1597698833,"created_at_utc_B":1597690903,"score_A":10,"score_B":7,"human_ref_A":"The other thing many \u2018chewy\u2019 recipes seem to have is a little bit of corn starch in them - seems to hold the texture over time, esp when the cookie itself is a little thicker","human_ref_B":"Brown or Demerara sugar makes cookies, chewy","labels":1,"seconds_difference":7930.0,"score_ratio":1.4285714286}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1wtngz","c_root_id_B":"g1wus4v","created_at_utc_A":1597698483,"created_at_utc_B":1597698833,"score_A":8,"score_B":10,"human_ref_A":"They probably use vegetable shortening instead of butter. That keeps them chewy but less flavorful IMHO.","human_ref_B":"The other thing many \u2018chewy\u2019 recipes seem to have is a little bit of corn starch in them - seems to hold the texture over time, esp when the cookie itself is a little thicker","labels":0,"seconds_difference":350.0,"score_ratio":1.25}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1vqhjl","c_root_id_B":"g1wus4v","created_at_utc_A":1597683413,"created_at_utc_B":1597698833,"score_A":5,"score_B":10,"human_ref_A":"try to find it at r\/topsecretrecipes","human_ref_B":"The other thing many \u2018chewy\u2019 recipes seem to have is a little bit of corn starch in them - seems to hold the texture over time, esp when the cookie itself is a little thicker","labels":0,"seconds_difference":15420.0,"score_ratio":2.0}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1wnjm4","c_root_id_B":"g1wus4v","created_at_utc_A":1597696581,"created_at_utc_B":1597698833,"score_A":4,"score_B":10,"human_ref_A":"While the cookies are baking, pick up and drop the pan a few times, twice while baking. It makes the cookies the flatter, chewier, gooier!","human_ref_B":"The other thing many \u2018chewy\u2019 recipes seem to have is a little bit of corn starch in them - seems to hold the texture over time, esp when the cookie itself is a little thicker","labels":0,"seconds_difference":2252.0,"score_ratio":2.5}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1wus4v","c_root_id_B":"g1wult2","created_at_utc_A":1597698833,"created_at_utc_B":1597698781,"score_A":10,"score_B":4,"human_ref_A":"The other thing many \u2018chewy\u2019 recipes seem to have is a little bit of corn starch in them - seems to hold the texture over time, esp when the cookie itself is a little thicker","human_ref_B":"I use the pinch of yum chocolate chip cookie recipe and use melted butter instead of soft and i keep them pretty flat and they\u2019re pretty similar to subway!","labels":1,"seconds_difference":52.0,"score_ratio":2.5}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1w7qqb","c_root_id_B":"g1wxxrx","created_at_utc_A":1597690903,"created_at_utc_B":1597699899,"score_A":7,"score_B":10,"human_ref_A":"Brown or Demerara sugar makes cookies, chewy","human_ref_B":"https:\/\/www.bbcgoodfood.com\/recipes\/vintage-chocolate-chip-cookies   I add a few spoons of homemade caramel sauce and extra chocolate chips to these and take them out a minute or two early and I find they're very similar to subway cookies","labels":0,"seconds_difference":8996.0,"score_ratio":1.4285714286}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1wxxrx","c_root_id_B":"g1wtngz","created_at_utc_A":1597699899,"created_at_utc_B":1597698483,"score_A":10,"score_B":8,"human_ref_A":"https:\/\/www.bbcgoodfood.com\/recipes\/vintage-chocolate-chip-cookies   I add a few spoons of homemade caramel sauce and extra chocolate chips to these and take them out a minute or two early and I find they're very similar to subway cookies","human_ref_B":"They probably use vegetable shortening instead of butter. That keeps them chewy but less flavorful IMHO.","labels":1,"seconds_difference":1416.0,"score_ratio":1.25}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1wxxrx","c_root_id_B":"g1vqhjl","created_at_utc_A":1597699899,"created_at_utc_B":1597683413,"score_A":10,"score_B":5,"human_ref_A":"https:\/\/www.bbcgoodfood.com\/recipes\/vintage-chocolate-chip-cookies   I add a few spoons of homemade caramel sauce and extra chocolate chips to these and take them out a minute or two early and I find they're very similar to subway cookies","human_ref_B":"try to find it at r\/topsecretrecipes","labels":1,"seconds_difference":16486.0,"score_ratio":2.0}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1wxxrx","c_root_id_B":"g1wnjm4","created_at_utc_A":1597699899,"created_at_utc_B":1597696581,"score_A":10,"score_B":4,"human_ref_A":"https:\/\/www.bbcgoodfood.com\/recipes\/vintage-chocolate-chip-cookies   I add a few spoons of homemade caramel sauce and extra chocolate chips to these and take them out a minute or two early and I find they're very similar to subway cookies","human_ref_B":"While the cookies are baking, pick up and drop the pan a few times, twice while baking. It makes the cookies the flatter, chewier, gooier!","labels":1,"seconds_difference":3318.0,"score_ratio":2.5}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1wult2","c_root_id_B":"g1wxxrx","created_at_utc_A":1597698781,"created_at_utc_B":1597699899,"score_A":4,"score_B":10,"human_ref_A":"I use the pinch of yum chocolate chip cookie recipe and use melted butter instead of soft and i keep them pretty flat and they\u2019re pretty similar to subway!","human_ref_B":"https:\/\/www.bbcgoodfood.com\/recipes\/vintage-chocolate-chip-cookies   I add a few spoons of homemade caramel sauce and extra chocolate chips to these and take them out a minute or two early and I find they're very similar to subway cookies","labels":0,"seconds_difference":1118.0,"score_ratio":2.5}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1w7qqb","c_root_id_B":"g1wtngz","created_at_utc_A":1597690903,"created_at_utc_B":1597698483,"score_A":7,"score_B":8,"human_ref_A":"Brown or Demerara sugar makes cookies, chewy","human_ref_B":"They probably use vegetable shortening instead of butter. That keeps them chewy but less flavorful IMHO.","labels":0,"seconds_difference":7580.0,"score_ratio":1.1428571429}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1vqhjl","c_root_id_B":"g1w7qqb","created_at_utc_A":1597683413,"created_at_utc_B":1597690903,"score_A":5,"score_B":7,"human_ref_A":"try to find it at r\/topsecretrecipes","human_ref_B":"Brown or Demerara sugar makes cookies, chewy","labels":0,"seconds_difference":7490.0,"score_ratio":1.4}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1wtngz","c_root_id_B":"g1vqhjl","created_at_utc_A":1597698483,"created_at_utc_B":1597683413,"score_A":8,"score_B":5,"human_ref_A":"They probably use vegetable shortening instead of butter. That keeps them chewy but less flavorful IMHO.","human_ref_B":"try to find it at r\/topsecretrecipes","labels":1,"seconds_difference":15070.0,"score_ratio":1.6}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1wnjm4","c_root_id_B":"g1wtngz","created_at_utc_A":1597696581,"created_at_utc_B":1597698483,"score_A":4,"score_B":8,"human_ref_A":"While the cookies are baking, pick up and drop the pan a few times, twice while baking. It makes the cookies the flatter, chewier, gooier!","human_ref_B":"They probably use vegetable shortening instead of butter. That keeps them chewy but less flavorful IMHO.","labels":0,"seconds_difference":1902.0,"score_ratio":2.0}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1xys3x","c_root_id_B":"g1wnjm4","created_at_utc_A":1597719414,"created_at_utc_B":1597696581,"score_A":5,"score_B":4,"human_ref_A":"I had this same question today! My school cafeteria has cookies like this and for some reason they are some of my favorites even though they have no right to be. Jack of all trades kind of cookie. If the cafeteria tells me their recipe I\u2019ll leave it here","human_ref_B":"While the cookies are baking, pick up and drop the pan a few times, twice while baking. It makes the cookies the flatter, chewier, gooier!","labels":1,"seconds_difference":22833.0,"score_ratio":1.25}
{"post_id":"ibhs9i","domain":"askbaking_test","upvote_ratio":0.97,"history":"Subway\/ Starbucks like cookies I\u2019ve tried almost all the cookie recipes out there for chewy cookies but nothing comes close. Recipe suggestions please. Thank you!","c_root_id_A":"g1wult2","c_root_id_B":"g1xys3x","created_at_utc_A":1597698781,"created_at_utc_B":1597719414,"score_A":4,"score_B":5,"human_ref_A":"I use the pinch of yum chocolate chip cookie recipe and use melted butter instead of soft and i keep them pretty flat and they\u2019re pretty similar to subway!","human_ref_B":"I had this same question today! My school cafeteria has cookies like this and for some reason they are some of my favorites even though they have no right to be. Jack of all trades kind of cookie. If the cafeteria tells me their recipe I\u2019ll leave it here","labels":0,"seconds_difference":20633.0,"score_ratio":1.25}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxduksj","c_root_id_B":"fxe7nd4","created_at_utc_A":1594263530,"created_at_utc_B":1594272343,"score_A":19,"score_B":51,"human_ref_A":"I usually bake according to lowest time option (eg if recipe says 10-12 mins I bake for 10) then leave on tray for a few minutes before transferring to the cooling rack. I find letting them finish baking using the residual heat of tray rather than extra time in oven means they\u2019re not overdone but firm enough to transfer to tray.","human_ref_B":"OP, your cookie recipe is the famous Levain bakery cookie. They're *supposed* to be undercooked and doughy in the center. The recipe is designed for that. If that is what's bugging you, I recommend you use a different recipe.","labels":0,"seconds_difference":8813.0,"score_ratio":2.6842105263}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxdop1m","c_root_id_B":"fxe7nd4","created_at_utc_A":1594260068,"created_at_utc_B":1594272343,"score_A":9,"score_B":51,"human_ref_A":"I think this comes down to preference. The last time I made a huge batch of cookies I actually checked his this changed the texture of the finished product.   1st set - straight onto a wire rack: basically fell apart, these turned out pretty ugly but had a nice gooey\/chewy texture  2nd set - let sit for around 5 minutes: these held their shape a look better and definitely looked nicer, they were still soft and a bit gooey in the centre, but crunchier on the outside  3rd set - let sit for around 15 minutes: these turned out looking like 'real' cookies, and were a lot firmer\/crunchier. They also browned a little on the bottom  I personally prefer the 1st set but because they turn out so bad looking, I usually leave them for around 5 minutes. This is something you're going to need to trial for yourself to see what works for you! Good luck :)","human_ref_B":"OP, your cookie recipe is the famous Levain bakery cookie. They're *supposed* to be undercooked and doughy in the center. The recipe is designed for that. If that is what's bugging you, I recommend you use a different recipe.","labels":0,"seconds_difference":12275.0,"score_ratio":5.6666666667}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxdquij","c_root_id_B":"fxe7nd4","created_at_utc_A":1594261312,"created_at_utc_B":1594272343,"score_A":11,"score_B":51,"human_ref_A":"Just long enough so they are solid enough to pick up and put on cooling rack.","human_ref_B":"OP, your cookie recipe is the famous Levain bakery cookie. They're *supposed* to be undercooked and doughy in the center. The recipe is designed for that. If that is what's bugging you, I recommend you use a different recipe.","labels":0,"seconds_difference":11031.0,"score_ratio":4.6363636364}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxe7nd4","c_root_id_B":"fxdnchk","created_at_utc_A":1594272343,"created_at_utc_B":1594259307,"score_A":51,"score_B":10,"human_ref_A":"OP, your cookie recipe is the famous Levain bakery cookie. They're *supposed* to be undercooked and doughy in the center. The recipe is designed for that. If that is what's bugging you, I recommend you use a different recipe.","human_ref_B":"I leave them on cookie sheet for 2 minutes","labels":1,"seconds_difference":13036.0,"score_ratio":5.1}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxe7nd4","c_root_id_B":"fxdmiyf","created_at_utc_A":1594272343,"created_at_utc_B":1594258837,"score_A":51,"score_B":9,"human_ref_A":"OP, your cookie recipe is the famous Levain bakery cookie. They're *supposed* to be undercooked and doughy in the center. The recipe is designed for that. If that is what's bugging you, I recommend you use a different recipe.","human_ref_B":"5 minutes or so, but they don't really seem to continue to cook. They just cool down enough to firm up so they don't break when moving them.","labels":1,"seconds_difference":13506.0,"score_ratio":5.6666666667}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxds4gb","c_root_id_B":"fxe7nd4","created_at_utc_A":1594262057,"created_at_utc_B":1594272343,"score_A":6,"score_B":51,"human_ref_A":"Personally I would consider those cookies in the photo to still be raw inside, and I\u2019d bake them longer. I know Levain serves underbaked cookies, so that\u2019s what the blogger is imitating, but I don\u2019t like how raw\/gooey Levain\u2019s cookies are either. I\u2019ve made several Levain knockoff recipes and just add a few minutes to the bake time. You can tell they\u2019re cooked through once the tops lose their sheen. Then I\u2019ll leave on sheets for a minute or two and transfer to a rack using a spatula.","human_ref_B":"OP, your cookie recipe is the famous Levain bakery cookie. They're *supposed* to be undercooked and doughy in the center. The recipe is designed for that. If that is what's bugging you, I recommend you use a different recipe.","labels":0,"seconds_difference":10286.0,"score_ratio":8.5}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxe2rkl","c_root_id_B":"fxe7nd4","created_at_utc_A":1594268818,"created_at_utc_B":1594272343,"score_A":5,"score_B":51,"human_ref_A":"Honestly I\u2019d turn down the temp and bake for a few minutes longer if you don\u2019t want raw cookies.   Personally I bake mine on parchment paper and I usually slide the whole paper off with the cookies still on it as soon as they come from the oven.","human_ref_B":"OP, your cookie recipe is the famous Levain bakery cookie. They're *supposed* to be undercooked and doughy in the center. The recipe is designed for that. If that is what's bugging you, I recommend you use a different recipe.","labels":0,"seconds_difference":3525.0,"score_ratio":10.2}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxe6u5z","c_root_id_B":"fxe7nd4","created_at_utc_A":1594271719,"created_at_utc_B":1594272343,"score_A":3,"score_B":51,"human_ref_A":"I'm obviously in the minority but I let almost all cookies cool completely on the baking sheet, never move to wire rack, unless I overbake them and they're already fully done coming out of the oven. I read once years ago this is something that helps make a nice soft but chewy cookie. I don't know the logic\/science for that but it seems to work for me, so I do it.","human_ref_B":"OP, your cookie recipe is the famous Levain bakery cookie. They're *supposed* to be undercooked and doughy in the center. The recipe is designed for that. If that is what's bugging you, I recommend you use a different recipe.","labels":0,"seconds_difference":624.0,"score_ratio":17.0}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxds8sm","c_root_id_B":"fxe7nd4","created_at_utc_A":1594262128,"created_at_utc_B":1594272343,"score_A":4,"score_B":51,"human_ref_A":"7 minutes in the oven (up to 10 minutes depending) then 7 on the sheet out of the oven then to the cooking rack!","human_ref_B":"OP, your cookie recipe is the famous Levain bakery cookie. They're *supposed* to be undercooked and doughy in the center. The recipe is designed for that. If that is what's bugging you, I recommend you use a different recipe.","labels":0,"seconds_difference":10215.0,"score_ratio":12.75}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxe2t53","c_root_id_B":"fxe7nd4","created_at_utc_A":1594268847,"created_at_utc_B":1594272343,"score_A":2,"score_B":51,"human_ref_A":"I bake cookies by time and use a silpat on the sheet. Using that insulates the bottom and allows the cookies to bake from above and be more tender but still fullycooked. Use the longest time, even a smidge more. Experiment, you wont be disappointed. Oh yea, then straight off the silpat onto the rack.","human_ref_B":"OP, your cookie recipe is the famous Levain bakery cookie. They're *supposed* to be undercooked and doughy in the center. The recipe is designed for that. If that is what's bugging you, I recommend you use a different recipe.","labels":0,"seconds_difference":3496.0,"score_ratio":25.5}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxduksj","c_root_id_B":"fxejw49","created_at_utc_A":1594263530,"created_at_utc_B":1594283353,"score_A":19,"score_B":25,"human_ref_A":"I usually bake according to lowest time option (eg if recipe says 10-12 mins I bake for 10) then leave on tray for a few minutes before transferring to the cooling rack. I find letting them finish baking using the residual heat of tray rather than extra time in oven means they\u2019re not overdone but firm enough to transfer to tray.","human_ref_B":"There's a serious eats recipe that is an dupe of Levain cookies that come out to die for. I made a double chocolate version with coffee whipped cream for father's day and it's up there on my list of best things I've baked. There's no way the recipe you're following won't come out gooey in the middle with that temp and time, and if your oven runs hot, I'd be afraid of them burning on the bottom.  Here's the serious eats link: https:\/\/www.seriouseats.com\/2019\/04\/giant-levain-style-chocolate-chip-cookies.html","labels":0,"seconds_difference":19823.0,"score_ratio":1.3157894737}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxdop1m","c_root_id_B":"fxejw49","created_at_utc_A":1594260068,"created_at_utc_B":1594283353,"score_A":9,"score_B":25,"human_ref_A":"I think this comes down to preference. The last time I made a huge batch of cookies I actually checked his this changed the texture of the finished product.   1st set - straight onto a wire rack: basically fell apart, these turned out pretty ugly but had a nice gooey\/chewy texture  2nd set - let sit for around 5 minutes: these held their shape a look better and definitely looked nicer, they were still soft and a bit gooey in the centre, but crunchier on the outside  3rd set - let sit for around 15 minutes: these turned out looking like 'real' cookies, and were a lot firmer\/crunchier. They also browned a little on the bottom  I personally prefer the 1st set but because they turn out so bad looking, I usually leave them for around 5 minutes. This is something you're going to need to trial for yourself to see what works for you! Good luck :)","human_ref_B":"There's a serious eats recipe that is an dupe of Levain cookies that come out to die for. I made a double chocolate version with coffee whipped cream for father's day and it's up there on my list of best things I've baked. There's no way the recipe you're following won't come out gooey in the middle with that temp and time, and if your oven runs hot, I'd be afraid of them burning on the bottom.  Here's the serious eats link: https:\/\/www.seriouseats.com\/2019\/04\/giant-levain-style-chocolate-chip-cookies.html","labels":0,"seconds_difference":23285.0,"score_ratio":2.7777777778}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxdquij","c_root_id_B":"fxejw49","created_at_utc_A":1594261312,"created_at_utc_B":1594283353,"score_A":11,"score_B":25,"human_ref_A":"Just long enough so they are solid enough to pick up and put on cooling rack.","human_ref_B":"There's a serious eats recipe that is an dupe of Levain cookies that come out to die for. I made a double chocolate version with coffee whipped cream for father's day and it's up there on my list of best things I've baked. There's no way the recipe you're following won't come out gooey in the middle with that temp and time, and if your oven runs hot, I'd be afraid of them burning on the bottom.  Here's the serious eats link: https:\/\/www.seriouseats.com\/2019\/04\/giant-levain-style-chocolate-chip-cookies.html","labels":0,"seconds_difference":22041.0,"score_ratio":2.2727272727}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxdnchk","c_root_id_B":"fxejw49","created_at_utc_A":1594259307,"created_at_utc_B":1594283353,"score_A":10,"score_B":25,"human_ref_A":"I leave them on cookie sheet for 2 minutes","human_ref_B":"There's a serious eats recipe that is an dupe of Levain cookies that come out to die for. I made a double chocolate version with coffee whipped cream for father's day and it's up there on my list of best things I've baked. There's no way the recipe you're following won't come out gooey in the middle with that temp and time, and if your oven runs hot, I'd be afraid of them burning on the bottom.  Here's the serious eats link: https:\/\/www.seriouseats.com\/2019\/04\/giant-levain-style-chocolate-chip-cookies.html","labels":0,"seconds_difference":24046.0,"score_ratio":2.5}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxejw49","c_root_id_B":"fxdmiyf","created_at_utc_A":1594283353,"created_at_utc_B":1594258837,"score_A":25,"score_B":9,"human_ref_A":"There's a serious eats recipe that is an dupe of Levain cookies that come out to die for. I made a double chocolate version with coffee whipped cream for father's day and it's up there on my list of best things I've baked. There's no way the recipe you're following won't come out gooey in the middle with that temp and time, and if your oven runs hot, I'd be afraid of them burning on the bottom.  Here's the serious eats link: https:\/\/www.seriouseats.com\/2019\/04\/giant-levain-style-chocolate-chip-cookies.html","human_ref_B":"5 minutes or so, but they don't really seem to continue to cook. They just cool down enough to firm up so they don't break when moving them.","labels":1,"seconds_difference":24516.0,"score_ratio":2.7777777778}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxds4gb","c_root_id_B":"fxejw49","created_at_utc_A":1594262057,"created_at_utc_B":1594283353,"score_A":6,"score_B":25,"human_ref_A":"Personally I would consider those cookies in the photo to still be raw inside, and I\u2019d bake them longer. I know Levain serves underbaked cookies, so that\u2019s what the blogger is imitating, but I don\u2019t like how raw\/gooey Levain\u2019s cookies are either. I\u2019ve made several Levain knockoff recipes and just add a few minutes to the bake time. You can tell they\u2019re cooked through once the tops lose their sheen. Then I\u2019ll leave on sheets for a minute or two and transfer to a rack using a spatula.","human_ref_B":"There's a serious eats recipe that is an dupe of Levain cookies that come out to die for. I made a double chocolate version with coffee whipped cream for father's day and it's up there on my list of best things I've baked. There's no way the recipe you're following won't come out gooey in the middle with that temp and time, and if your oven runs hot, I'd be afraid of them burning on the bottom.  Here's the serious eats link: https:\/\/www.seriouseats.com\/2019\/04\/giant-levain-style-chocolate-chip-cookies.html","labels":0,"seconds_difference":21296.0,"score_ratio":4.1666666667}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxe2rkl","c_root_id_B":"fxejw49","created_at_utc_A":1594268818,"created_at_utc_B":1594283353,"score_A":5,"score_B":25,"human_ref_A":"Honestly I\u2019d turn down the temp and bake for a few minutes longer if you don\u2019t want raw cookies.   Personally I bake mine on parchment paper and I usually slide the whole paper off with the cookies still on it as soon as they come from the oven.","human_ref_B":"There's a serious eats recipe that is an dupe of Levain cookies that come out to die for. I made a double chocolate version with coffee whipped cream for father's day and it's up there on my list of best things I've baked. There's no way the recipe you're following won't come out gooey in the middle with that temp and time, and if your oven runs hot, I'd be afraid of them burning on the bottom.  Here's the serious eats link: https:\/\/www.seriouseats.com\/2019\/04\/giant-levain-style-chocolate-chip-cookies.html","labels":0,"seconds_difference":14535.0,"score_ratio":5.0}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxejw49","c_root_id_B":"fxe6u5z","created_at_utc_A":1594283353,"created_at_utc_B":1594271719,"score_A":25,"score_B":3,"human_ref_A":"There's a serious eats recipe that is an dupe of Levain cookies that come out to die for. I made a double chocolate version with coffee whipped cream for father's day and it's up there on my list of best things I've baked. There's no way the recipe you're following won't come out gooey in the middle with that temp and time, and if your oven runs hot, I'd be afraid of them burning on the bottom.  Here's the serious eats link: https:\/\/www.seriouseats.com\/2019\/04\/giant-levain-style-chocolate-chip-cookies.html","human_ref_B":"I'm obviously in the minority but I let almost all cookies cool completely on the baking sheet, never move to wire rack, unless I overbake them and they're already fully done coming out of the oven. I read once years ago this is something that helps make a nice soft but chewy cookie. I don't know the logic\/science for that but it seems to work for me, so I do it.","labels":1,"seconds_difference":11634.0,"score_ratio":8.3333333333}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxejw49","c_root_id_B":"fxds8sm","created_at_utc_A":1594283353,"created_at_utc_B":1594262128,"score_A":25,"score_B":4,"human_ref_A":"There's a serious eats recipe that is an dupe of Levain cookies that come out to die for. I made a double chocolate version with coffee whipped cream for father's day and it's up there on my list of best things I've baked. There's no way the recipe you're following won't come out gooey in the middle with that temp and time, and if your oven runs hot, I'd be afraid of them burning on the bottom.  Here's the serious eats link: https:\/\/www.seriouseats.com\/2019\/04\/giant-levain-style-chocolate-chip-cookies.html","human_ref_B":"7 minutes in the oven (up to 10 minutes depending) then 7 on the sheet out of the oven then to the cooking rack!","labels":1,"seconds_difference":21225.0,"score_ratio":6.25}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxe2t53","c_root_id_B":"fxejw49","created_at_utc_A":1594268847,"created_at_utc_B":1594283353,"score_A":2,"score_B":25,"human_ref_A":"I bake cookies by time and use a silpat on the sheet. Using that insulates the bottom and allows the cookies to bake from above and be more tender but still fullycooked. Use the longest time, even a smidge more. Experiment, you wont be disappointed. Oh yea, then straight off the silpat onto the rack.","human_ref_B":"There's a serious eats recipe that is an dupe of Levain cookies that come out to die for. I made a double chocolate version with coffee whipped cream for father's day and it's up there on my list of best things I've baked. There's no way the recipe you're following won't come out gooey in the middle with that temp and time, and if your oven runs hot, I'd be afraid of them burning on the bottom.  Here's the serious eats link: https:\/\/www.seriouseats.com\/2019\/04\/giant-levain-style-chocolate-chip-cookies.html","labels":0,"seconds_difference":14506.0,"score_ratio":12.5}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxduksj","c_root_id_B":"fxdop1m","created_at_utc_A":1594263530,"created_at_utc_B":1594260068,"score_A":19,"score_B":9,"human_ref_A":"I usually bake according to lowest time option (eg if recipe says 10-12 mins I bake for 10) then leave on tray for a few minutes before transferring to the cooling rack. I find letting them finish baking using the residual heat of tray rather than extra time in oven means they\u2019re not overdone but firm enough to transfer to tray.","human_ref_B":"I think this comes down to preference. The last time I made a huge batch of cookies I actually checked his this changed the texture of the finished product.   1st set - straight onto a wire rack: basically fell apart, these turned out pretty ugly but had a nice gooey\/chewy texture  2nd set - let sit for around 5 minutes: these held their shape a look better and definitely looked nicer, they were still soft and a bit gooey in the centre, but crunchier on the outside  3rd set - let sit for around 15 minutes: these turned out looking like 'real' cookies, and were a lot firmer\/crunchier. They also browned a little on the bottom  I personally prefer the 1st set but because they turn out so bad looking, I usually leave them for around 5 minutes. This is something you're going to need to trial for yourself to see what works for you! Good luck :)","labels":1,"seconds_difference":3462.0,"score_ratio":2.1111111111}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxdquij","c_root_id_B":"fxduksj","created_at_utc_A":1594261312,"created_at_utc_B":1594263530,"score_A":11,"score_B":19,"human_ref_A":"Just long enough so they are solid enough to pick up and put on cooling rack.","human_ref_B":"I usually bake according to lowest time option (eg if recipe says 10-12 mins I bake for 10) then leave on tray for a few minutes before transferring to the cooling rack. I find letting them finish baking using the residual heat of tray rather than extra time in oven means they\u2019re not overdone but firm enough to transfer to tray.","labels":0,"seconds_difference":2218.0,"score_ratio":1.7272727273}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxduksj","c_root_id_B":"fxdnchk","created_at_utc_A":1594263530,"created_at_utc_B":1594259307,"score_A":19,"score_B":10,"human_ref_A":"I usually bake according to lowest time option (eg if recipe says 10-12 mins I bake for 10) then leave on tray for a few minutes before transferring to the cooling rack. I find letting them finish baking using the residual heat of tray rather than extra time in oven means they\u2019re not overdone but firm enough to transfer to tray.","human_ref_B":"I leave them on cookie sheet for 2 minutes","labels":1,"seconds_difference":4223.0,"score_ratio":1.9}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxdmiyf","c_root_id_B":"fxduksj","created_at_utc_A":1594258837,"created_at_utc_B":1594263530,"score_A":9,"score_B":19,"human_ref_A":"5 minutes or so, but they don't really seem to continue to cook. They just cool down enough to firm up so they don't break when moving them.","human_ref_B":"I usually bake according to lowest time option (eg if recipe says 10-12 mins I bake for 10) then leave on tray for a few minutes before transferring to the cooling rack. I find letting them finish baking using the residual heat of tray rather than extra time in oven means they\u2019re not overdone but firm enough to transfer to tray.","labels":0,"seconds_difference":4693.0,"score_ratio":2.1111111111}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxds4gb","c_root_id_B":"fxduksj","created_at_utc_A":1594262057,"created_at_utc_B":1594263530,"score_A":6,"score_B":19,"human_ref_A":"Personally I would consider those cookies in the photo to still be raw inside, and I\u2019d bake them longer. I know Levain serves underbaked cookies, so that\u2019s what the blogger is imitating, but I don\u2019t like how raw\/gooey Levain\u2019s cookies are either. I\u2019ve made several Levain knockoff recipes and just add a few minutes to the bake time. You can tell they\u2019re cooked through once the tops lose their sheen. Then I\u2019ll leave on sheets for a minute or two and transfer to a rack using a spatula.","human_ref_B":"I usually bake according to lowest time option (eg if recipe says 10-12 mins I bake for 10) then leave on tray for a few minutes before transferring to the cooling rack. I find letting them finish baking using the residual heat of tray rather than extra time in oven means they\u2019re not overdone but firm enough to transfer to tray.","labels":0,"seconds_difference":1473.0,"score_ratio":3.1666666667}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxduksj","c_root_id_B":"fxds8sm","created_at_utc_A":1594263530,"created_at_utc_B":1594262128,"score_A":19,"score_B":4,"human_ref_A":"I usually bake according to lowest time option (eg if recipe says 10-12 mins I bake for 10) then leave on tray for a few minutes before transferring to the cooling rack. I find letting them finish baking using the residual heat of tray rather than extra time in oven means they\u2019re not overdone but firm enough to transfer to tray.","human_ref_B":"7 minutes in the oven (up to 10 minutes depending) then 7 on the sheet out of the oven then to the cooking rack!","labels":1,"seconds_difference":1402.0,"score_ratio":4.75}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxdquij","c_root_id_B":"fxdop1m","created_at_utc_A":1594261312,"created_at_utc_B":1594260068,"score_A":11,"score_B":9,"human_ref_A":"Just long enough so they are solid enough to pick up and put on cooling rack.","human_ref_B":"I think this comes down to preference. The last time I made a huge batch of cookies I actually checked his this changed the texture of the finished product.   1st set - straight onto a wire rack: basically fell apart, these turned out pretty ugly but had a nice gooey\/chewy texture  2nd set - let sit for around 5 minutes: these held their shape a look better and definitely looked nicer, they were still soft and a bit gooey in the centre, but crunchier on the outside  3rd set - let sit for around 15 minutes: these turned out looking like 'real' cookies, and were a lot firmer\/crunchier. They also browned a little on the bottom  I personally prefer the 1st set but because they turn out so bad looking, I usually leave them for around 5 minutes. This is something you're going to need to trial for yourself to see what works for you! Good luck :)","labels":1,"seconds_difference":1244.0,"score_ratio":1.2222222222}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxdnchk","c_root_id_B":"fxdquij","created_at_utc_A":1594259307,"created_at_utc_B":1594261312,"score_A":10,"score_B":11,"human_ref_A":"I leave them on cookie sheet for 2 minutes","human_ref_B":"Just long enough so they are solid enough to pick up and put on cooling rack.","labels":0,"seconds_difference":2005.0,"score_ratio":1.1}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxdquij","c_root_id_B":"fxdmiyf","created_at_utc_A":1594261312,"created_at_utc_B":1594258837,"score_A":11,"score_B":9,"human_ref_A":"Just long enough so they are solid enough to pick up and put on cooling rack.","human_ref_B":"5 minutes or so, but they don't really seem to continue to cook. They just cool down enough to firm up so they don't break when moving them.","labels":1,"seconds_difference":2475.0,"score_ratio":1.2222222222}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxdnchk","c_root_id_B":"fxdmiyf","created_at_utc_A":1594259307,"created_at_utc_B":1594258837,"score_A":10,"score_B":9,"human_ref_A":"I leave them on cookie sheet for 2 minutes","human_ref_B":"5 minutes or so, but they don't really seem to continue to cook. They just cool down enough to firm up so they don't break when moving them.","labels":1,"seconds_difference":470.0,"score_ratio":1.1111111111}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxfny2k","c_root_id_B":"fxds4gb","created_at_utc_A":1594311113,"created_at_utc_B":1594262057,"score_A":9,"score_B":6,"human_ref_A":"Those cookies are supposed to be slightly undercooked and gooey in the middle. I\u2019d follow her exact recipe because it\u2019s really hard to get these cookies to come out right. I also stacked my baking sheet so the cookie pan wasn\u2019t directly touching the oven to make sure the bottom doesn\u2019t burn and I let my dough chill for about two hours.","human_ref_B":"Personally I would consider those cookies in the photo to still be raw inside, and I\u2019d bake them longer. I know Levain serves underbaked cookies, so that\u2019s what the blogger is imitating, but I don\u2019t like how raw\/gooey Levain\u2019s cookies are either. I\u2019ve made several Levain knockoff recipes and just add a few minutes to the bake time. You can tell they\u2019re cooked through once the tops lose their sheen. Then I\u2019ll leave on sheets for a minute or two and transfer to a rack using a spatula.","labels":1,"seconds_difference":49056.0,"score_ratio":1.5}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxfa33s","c_root_id_B":"fxfny2k","created_at_utc_A":1594304163,"created_at_utc_B":1594311113,"score_A":7,"score_B":9,"human_ref_A":"I leave them on for 3-5 minutes","human_ref_B":"Those cookies are supposed to be slightly undercooked and gooey in the middle. I\u2019d follow her exact recipe because it\u2019s really hard to get these cookies to come out right. I also stacked my baking sheet so the cookie pan wasn\u2019t directly touching the oven to make sure the bottom doesn\u2019t burn and I let my dough chill for about two hours.","labels":0,"seconds_difference":6950.0,"score_ratio":1.2857142857}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxe2rkl","c_root_id_B":"fxfny2k","created_at_utc_A":1594268818,"created_at_utc_B":1594311113,"score_A":5,"score_B":9,"human_ref_A":"Honestly I\u2019d turn down the temp and bake for a few minutes longer if you don\u2019t want raw cookies.   Personally I bake mine on parchment paper and I usually slide the whole paper off with the cookies still on it as soon as they come from the oven.","human_ref_B":"Those cookies are supposed to be slightly undercooked and gooey in the middle. I\u2019d follow her exact recipe because it\u2019s really hard to get these cookies to come out right. I also stacked my baking sheet so the cookie pan wasn\u2019t directly touching the oven to make sure the bottom doesn\u2019t burn and I let my dough chill for about two hours.","labels":0,"seconds_difference":42295.0,"score_ratio":1.8}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxe6u5z","c_root_id_B":"fxfny2k","created_at_utc_A":1594271719,"created_at_utc_B":1594311113,"score_A":3,"score_B":9,"human_ref_A":"I'm obviously in the minority but I let almost all cookies cool completely on the baking sheet, never move to wire rack, unless I overbake them and they're already fully done coming out of the oven. I read once years ago this is something that helps make a nice soft but chewy cookie. I don't know the logic\/science for that but it seems to work for me, so I do it.","human_ref_B":"Those cookies are supposed to be slightly undercooked and gooey in the middle. I\u2019d follow her exact recipe because it\u2019s really hard to get these cookies to come out right. I also stacked my baking sheet so the cookie pan wasn\u2019t directly touching the oven to make sure the bottom doesn\u2019t burn and I let my dough chill for about two hours.","labels":0,"seconds_difference":39394.0,"score_ratio":3.0}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxfny2k","c_root_id_B":"fxds8sm","created_at_utc_A":1594311113,"created_at_utc_B":1594262128,"score_A":9,"score_B":4,"human_ref_A":"Those cookies are supposed to be slightly undercooked and gooey in the middle. I\u2019d follow her exact recipe because it\u2019s really hard to get these cookies to come out right. I also stacked my baking sheet so the cookie pan wasn\u2019t directly touching the oven to make sure the bottom doesn\u2019t burn and I let my dough chill for about two hours.","human_ref_B":"7 minutes in the oven (up to 10 minutes depending) then 7 on the sheet out of the oven then to the cooking rack!","labels":1,"seconds_difference":48985.0,"score_ratio":2.25}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxe2t53","c_root_id_B":"fxfny2k","created_at_utc_A":1594268847,"created_at_utc_B":1594311113,"score_A":2,"score_B":9,"human_ref_A":"I bake cookies by time and use a silpat on the sheet. Using that insulates the bottom and allows the cookies to bake from above and be more tender but still fullycooked. Use the longest time, even a smidge more. Experiment, you wont be disappointed. Oh yea, then straight off the silpat onto the rack.","human_ref_B":"Those cookies are supposed to be slightly undercooked and gooey in the middle. I\u2019d follow her exact recipe because it\u2019s really hard to get these cookies to come out right. I also stacked my baking sheet so the cookie pan wasn\u2019t directly touching the oven to make sure the bottom doesn\u2019t burn and I let my dough chill for about two hours.","labels":0,"seconds_difference":42266.0,"score_ratio":4.5}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxds4gb","c_root_id_B":"fxfa33s","created_at_utc_A":1594262057,"created_at_utc_B":1594304163,"score_A":6,"score_B":7,"human_ref_A":"Personally I would consider those cookies in the photo to still be raw inside, and I\u2019d bake them longer. I know Levain serves underbaked cookies, so that\u2019s what the blogger is imitating, but I don\u2019t like how raw\/gooey Levain\u2019s cookies are either. I\u2019ve made several Levain knockoff recipes and just add a few minutes to the bake time. You can tell they\u2019re cooked through once the tops lose their sheen. Then I\u2019ll leave on sheets for a minute or two and transfer to a rack using a spatula.","human_ref_B":"I leave them on for 3-5 minutes","labels":0,"seconds_difference":42106.0,"score_ratio":1.1666666667}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxfa33s","c_root_id_B":"fxe2rkl","created_at_utc_A":1594304163,"created_at_utc_B":1594268818,"score_A":7,"score_B":5,"human_ref_A":"I leave them on for 3-5 minutes","human_ref_B":"Honestly I\u2019d turn down the temp and bake for a few minutes longer if you don\u2019t want raw cookies.   Personally I bake mine on parchment paper and I usually slide the whole paper off with the cookies still on it as soon as they come from the oven.","labels":1,"seconds_difference":35345.0,"score_ratio":1.4}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxe6u5z","c_root_id_B":"fxfa33s","created_at_utc_A":1594271719,"created_at_utc_B":1594304163,"score_A":3,"score_B":7,"human_ref_A":"I'm obviously in the minority but I let almost all cookies cool completely on the baking sheet, never move to wire rack, unless I overbake them and they're already fully done coming out of the oven. I read once years ago this is something that helps make a nice soft but chewy cookie. I don't know the logic\/science for that but it seems to work for me, so I do it.","human_ref_B":"I leave them on for 3-5 minutes","labels":0,"seconds_difference":32444.0,"score_ratio":2.3333333333}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxds8sm","c_root_id_B":"fxfa33s","created_at_utc_A":1594262128,"created_at_utc_B":1594304163,"score_A":4,"score_B":7,"human_ref_A":"7 minutes in the oven (up to 10 minutes depending) then 7 on the sheet out of the oven then to the cooking rack!","human_ref_B":"I leave them on for 3-5 minutes","labels":0,"seconds_difference":42035.0,"score_ratio":1.75}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxe2t53","c_root_id_B":"fxfa33s","created_at_utc_A":1594268847,"created_at_utc_B":1594304163,"score_A":2,"score_B":7,"human_ref_A":"I bake cookies by time and use a silpat on the sheet. Using that insulates the bottom and allows the cookies to bake from above and be more tender but still fullycooked. Use the longest time, even a smidge more. Experiment, you wont be disappointed. Oh yea, then straight off the silpat onto the rack.","human_ref_B":"I leave them on for 3-5 minutes","labels":0,"seconds_difference":35316.0,"score_ratio":3.5}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxe2rkl","c_root_id_B":"fxds8sm","created_at_utc_A":1594268818,"created_at_utc_B":1594262128,"score_A":5,"score_B":4,"human_ref_A":"Honestly I\u2019d turn down the temp and bake for a few minutes longer if you don\u2019t want raw cookies.   Personally I bake mine on parchment paper and I usually slide the whole paper off with the cookies still on it as soon as they come from the oven.","human_ref_B":"7 minutes in the oven (up to 10 minutes depending) then 7 on the sheet out of the oven then to the cooking rack!","labels":1,"seconds_difference":6690.0,"score_ratio":1.25}
{"post_id":"hnu3g7","domain":"askbaking_test","upvote_ratio":1.0,"history":"How long do you keep cookies on sheet after baking? In general, after baking cookies, do you keep the cookies on the hot sheet for a few minutes, or transfer immediately to a wire rack? Specifically, thick cookies. For example, this recipe:  https:\/\/www.modernhoney.com\/levain-bakery-chocolate-chip-crush-cookies\/   It says to bake at 410F for 9-12 minutes, but it's always undercooked in the center. I think having it a little undercooked is fine, but my results usually have it way undercooked. I was wondering if it would be wise to keep the cookies on the sheet so it continues to cook more after taking it out of the oven.   Is there a rule of thumb for how long the cookies should be kept on the hot sheet after coming out of the oven?","c_root_id_A":"fxe2t53","c_root_id_B":"fxe6u5z","created_at_utc_A":1594268847,"created_at_utc_B":1594271719,"score_A":2,"score_B":3,"human_ref_A":"I bake cookies by time and use a silpat on the sheet. Using that insulates the bottom and allows the cookies to bake from above and be more tender but still fullycooked. Use the longest time, even a smidge more. Experiment, you wont be disappointed. Oh yea, then straight off the silpat onto the rack.","human_ref_B":"I'm obviously in the minority but I let almost all cookies cool completely on the baking sheet, never move to wire rack, unless I overbake them and they're already fully done coming out of the oven. I read once years ago this is something that helps make a nice soft but chewy cookie. I don't know the logic\/science for that but it seems to work for me, so I do it.","labels":0,"seconds_difference":2872.0,"score_ratio":1.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8y0u15","c_root_id_B":"i8xzbp3","created_at_utc_A":1652794828,"created_at_utc_B":1652794101,"score_A":36,"score_B":23,"human_ref_A":"the opera cake recipe I did had tempered chocolate, chocolate ganache, chocolate glaze, coffee buttercream, and the cake itself with whilped eggs that had never made at the time which I also struggled with.     so at the time, that.   idk now.   id have to try again.","human_ref_B":"My Aunt Sadie's Heavy Cake.   It really wasn't edible, though my Dad tried.  But it was basically cement and gravel.   Tasted awful but it was definitely hard!","labels":1,"seconds_difference":727.0,"score_ratio":1.5652173913}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8y0u15","c_root_id_B":"i8y0qg3","created_at_utc_A":1652794828,"created_at_utc_B":1652794782,"score_A":36,"score_B":16,"human_ref_A":"the opera cake recipe I did had tempered chocolate, chocolate ganache, chocolate glaze, coffee buttercream, and the cake itself with whilped eggs that had never made at the time which I also struggled with.     so at the time, that.   idk now.   id have to try again.","human_ref_B":"I've hardly ventured into making cakes but angel food is probably the hardest I've tried. All those egg whites and careful folding and then making sure it comes out of the pan at the end looking good.","labels":1,"seconds_difference":46.0,"score_ratio":2.25}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i91b236","c_root_id_B":"i8xzbp3","created_at_utc_A":1652847299,"created_at_utc_B":1652794101,"score_A":29,"score_B":23,"human_ref_A":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","human_ref_B":"My Aunt Sadie's Heavy Cake.   It really wasn't edible, though my Dad tried.  But it was basically cement and gravel.   Tasted awful but it was definitely hard!","labels":1,"seconds_difference":53198.0,"score_ratio":1.2608695652}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i91b236","c_root_id_B":"i8ztmti","created_at_utc_A":1652847299,"created_at_utc_B":1652821657,"score_A":29,"score_B":19,"human_ref_A":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","human_ref_B":"I made a crepe cake with homemade pastry cream.","labels":1,"seconds_difference":25642.0,"score_ratio":1.5263157895}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i91b236","c_root_id_B":"i8zhart","created_at_utc_A":1652847299,"created_at_utc_B":1652816529,"score_A":29,"score_B":18,"human_ref_A":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","human_ref_B":"Angel food cake.  It's so fiddly.  You have to do everything *just so* or the cake will fail.  And if it does fail, it will basically be inedible, so you've wasted 12 egg whites.","labels":1,"seconds_difference":30770.0,"score_ratio":1.6111111111}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i91b236","c_root_id_B":"i8y0qg3","created_at_utc_A":1652847299,"created_at_utc_B":1652794782,"score_A":29,"score_B":16,"human_ref_A":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","human_ref_B":"I've hardly ventured into making cakes but angel food is probably the hardest I've tried. All those egg whites and careful folding and then making sure it comes out of the pan at the end looking good.","labels":1,"seconds_difference":52517.0,"score_ratio":1.8125}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zbqkw","c_root_id_B":"i91b236","created_at_utc_A":1652814257,"created_at_utc_B":1652847299,"score_A":16,"score_B":29,"human_ref_A":"I've not made it yet but Russian Honey cake seems pretty labor intensive. A girl at my church made it though to great success, so that gives me some hope to try it.   Hardest cake I've personally made is Food52's ultimate chocolate cake, which wasn't too hard but just had a lot of steps to it that I'd never done before. I'm still early in my baking career lol","human_ref_B":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","labels":0,"seconds_difference":33042.0,"score_ratio":1.8125}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90t64f","c_root_id_B":"i91b236","created_at_utc_A":1652838110,"created_at_utc_B":1652847299,"score_A":15,"score_B":29,"human_ref_A":"Not exactly a cake but a cake component, Swiss  Meringue Buttercream. I can never get it to turn out. It's just soup no matter what I do. Everyone says to chill it and keep whisking it and it's lies.","human_ref_B":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","labels":0,"seconds_difference":9189.0,"score_ratio":1.9333333333}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yioez","c_root_id_B":"i91b236","created_at_utc_A":1652802474,"created_at_utc_B":1652847299,"score_A":15,"score_B":29,"human_ref_A":"Swiss roll","human_ref_B":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","labels":0,"seconds_difference":44825.0,"score_ratio":1.9333333333}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yh1c1","c_root_id_B":"i91b236","created_at_utc_A":1652801798,"created_at_utc_B":1652847299,"score_A":12,"score_B":29,"human_ref_A":"Bika Ambon. Don't know if it technically counts as \"cake\", it's Indonesian and has yeast in it. I made it, correction, I *tried* to make it at the weekend and it was a D I S A S T E R. Followed the recipe to the letter but it was basically inedible","human_ref_B":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","labels":0,"seconds_difference":45501.0,"score_ratio":2.4166666667}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i91b236","c_root_id_B":"i8zxpdf","created_at_utc_A":1652847299,"created_at_utc_B":1652823395,"score_A":29,"score_B":12,"human_ref_A":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","human_ref_B":"I\u2019ve made two Dobos cakes. The first took me something like seven hours. The second took less time. I don\u2019t know that I would say they\u2019re hard, but definitely fiddly.","labels":1,"seconds_difference":23904.0,"score_ratio":2.4166666667}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i91b236","c_root_id_B":"i90l3hn","created_at_utc_A":1652847299,"created_at_utc_B":1652834310,"score_A":29,"score_B":11,"human_ref_A":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","human_ref_B":"Bienenstich. It\u2019s not really hard - it\u2019s just more of a long process compared to other cakes as it\u2019s a yeasted cake. Very much worth it - but not one I make frequently.","labels":1,"seconds_difference":12989.0,"score_ratio":2.6363636364}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i91b236","c_root_id_B":"i8yn006","created_at_utc_A":1652847299,"created_at_utc_B":1652804266,"score_A":29,"score_B":9,"human_ref_A":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","human_ref_B":"I made the Palet d'Or recipe from Thomas Keller's Bouchon Bakery cookbook twice. Between all the layering and refrigerating steps, it took 2+ days each time, but probably the \"hardest\" part was cutting out thin circles of chocolate cake from a sheet cake and transferring those for layering without breaking (although any breakage probably would have been easy to mask).","labels":1,"seconds_difference":43033.0,"score_ratio":3.2222222222}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zs7t8","c_root_id_B":"i91b236","created_at_utc_A":1652821062,"created_at_utc_B":1652847299,"score_A":9,"score_B":29,"human_ref_A":"Dobos was by far the hardest I\u2018ve ever attempted. But I\u2019ve seen videos of a Japanese cheesecake that looks truly insane. But delicious.","human_ref_B":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","labels":0,"seconds_difference":26237.0,"score_ratio":3.2222222222}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90byys","c_root_id_B":"i91b236","created_at_utc_A":1652829929,"created_at_utc_B":1652847299,"score_A":8,"score_B":29,"human_ref_A":"Molded mousse cakes with mirror glaze! I was really inspired by Dinara Kasko, so I ordered one of her geometric molds and bought a recipe book pdf she was selling. It tasted great, but didn't look nearly as good. Any kind of mousse cakes\/ entremets can definitely make me want to tear my hair out, same with dacquoise.","human_ref_B":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","labels":0,"seconds_difference":17370.0,"score_ratio":3.625}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zp0m6","c_root_id_B":"i91b236","created_at_utc_A":1652819736,"created_at_utc_B":1652847299,"score_A":7,"score_B":29,"human_ref_A":"2 christmases ago i had to bake and fill 18 yule logs in one batch. (we bake and roll them as full sheets while theyre still warm and then cut them in half when the decorators finish them).","human_ref_B":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","labels":0,"seconds_difference":27563.0,"score_ratio":4.1428571429}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i91b236","c_root_id_B":"i8z05pj","created_at_utc_A":1652847299,"created_at_utc_B":1652809542,"score_A":29,"score_B":7,"human_ref_A":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","human_ref_B":"Raspberry torte delice. It had a layer of jaconde sponge, raspberry mousse and raspberry glaze.  I find anything with gelatin a pain to work with.","labels":1,"seconds_difference":37757.0,"score_ratio":4.1428571429}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zb5n8","c_root_id_B":"i91b236","created_at_utc_A":1652814020,"created_at_utc_B":1652847299,"score_A":8,"score_B":29,"human_ref_A":"I\u2019ve been trying to make japanese cotton cheesecakes and so far none have turned out","human_ref_B":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","labels":0,"seconds_difference":33279.0,"score_ratio":3.625}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i916i10","c_root_id_B":"i91b236","created_at_utc_A":1652844677,"created_at_utc_B":1652847299,"score_A":6,"score_B":29,"human_ref_A":"yule log. nuff said.","human_ref_B":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","labels":0,"seconds_difference":2622.0,"score_ratio":4.8333333333}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i91b236","c_root_id_B":"i8yhgw0","created_at_utc_A":1652847299,"created_at_utc_B":1652801976,"score_A":29,"score_B":4,"human_ref_A":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","human_ref_B":"Chocoflan for sure.","labels":1,"seconds_difference":45323.0,"score_ratio":7.25}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i91b236","c_root_id_B":"i8zbm2o","created_at_utc_A":1652847299,"created_at_utc_B":1652814207,"score_A":29,"score_B":2,"human_ref_A":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","human_ref_B":"Rock cakes ;) hehe","labels":1,"seconds_difference":33092.0,"score_ratio":14.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i91b236","c_root_id_B":"i90pjv0","created_at_utc_A":1652847299,"created_at_utc_B":1652836410,"score_A":29,"score_B":2,"human_ref_A":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","human_ref_B":"Well, I\u2019m happy to know that the dobos is hard, because I was worried I just sucked at making it. I tried two times to get it right, then gave up and switched to a Napoleon","labels":1,"seconds_difference":10889.0,"score_ratio":14.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8z10ha","c_root_id_B":"i91b236","created_at_utc_A":1652809878,"created_at_utc_B":1652847299,"score_A":2,"score_B":29,"human_ref_A":"Cheesecake","human_ref_B":"Set the time for 10 hours instead of 1 hour. Hardest cake ever, I couldn't even bite into it.","labels":0,"seconds_difference":37421.0,"score_ratio":14.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zhart","c_root_id_B":"i8ztmti","created_at_utc_A":1652816529,"created_at_utc_B":1652821657,"score_A":18,"score_B":19,"human_ref_A":"Angel food cake.  It's so fiddly.  You have to do everything *just so* or the cake will fail.  And if it does fail, it will basically be inedible, so you've wasted 12 egg whites.","human_ref_B":"I made a crepe cake with homemade pastry cream.","labels":0,"seconds_difference":5128.0,"score_ratio":1.0555555556}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8y0qg3","c_root_id_B":"i8ztmti","created_at_utc_A":1652794782,"created_at_utc_B":1652821657,"score_A":16,"score_B":19,"human_ref_A":"I've hardly ventured into making cakes but angel food is probably the hardest I've tried. All those egg whites and careful folding and then making sure it comes out of the pan at the end looking good.","human_ref_B":"I made a crepe cake with homemade pastry cream.","labels":0,"seconds_difference":26875.0,"score_ratio":1.1875}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8ztmti","c_root_id_B":"i8zbqkw","created_at_utc_A":1652821657,"created_at_utc_B":1652814257,"score_A":19,"score_B":16,"human_ref_A":"I made a crepe cake with homemade pastry cream.","human_ref_B":"I've not made it yet but Russian Honey cake seems pretty labor intensive. A girl at my church made it though to great success, so that gives me some hope to try it.   Hardest cake I've personally made is Food52's ultimate chocolate cake, which wasn't too hard but just had a lot of steps to it that I'd never done before. I'm still early in my baking career lol","labels":1,"seconds_difference":7400.0,"score_ratio":1.1875}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yioez","c_root_id_B":"i8ztmti","created_at_utc_A":1652802474,"created_at_utc_B":1652821657,"score_A":15,"score_B":19,"human_ref_A":"Swiss roll","human_ref_B":"I made a crepe cake with homemade pastry cream.","labels":0,"seconds_difference":19183.0,"score_ratio":1.2666666667}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yh1c1","c_root_id_B":"i8ztmti","created_at_utc_A":1652801798,"created_at_utc_B":1652821657,"score_A":12,"score_B":19,"human_ref_A":"Bika Ambon. Don't know if it technically counts as \"cake\", it's Indonesian and has yeast in it. I made it, correction, I *tried* to make it at the weekend and it was a D I S A S T E R. Followed the recipe to the letter but it was basically inedible","human_ref_B":"I made a crepe cake with homemade pastry cream.","labels":0,"seconds_difference":19859.0,"score_ratio":1.5833333333}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yn006","c_root_id_B":"i8ztmti","created_at_utc_A":1652804266,"created_at_utc_B":1652821657,"score_A":9,"score_B":19,"human_ref_A":"I made the Palet d'Or recipe from Thomas Keller's Bouchon Bakery cookbook twice. Between all the layering and refrigerating steps, it took 2+ days each time, but probably the \"hardest\" part was cutting out thin circles of chocolate cake from a sheet cake and transferring those for layering without breaking (although any breakage probably would have been easy to mask).","human_ref_B":"I made a crepe cake with homemade pastry cream.","labels":0,"seconds_difference":17391.0,"score_ratio":2.1111111111}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zs7t8","c_root_id_B":"i8ztmti","created_at_utc_A":1652821062,"created_at_utc_B":1652821657,"score_A":9,"score_B":19,"human_ref_A":"Dobos was by far the hardest I\u2018ve ever attempted. But I\u2019ve seen videos of a Japanese cheesecake that looks truly insane. But delicious.","human_ref_B":"I made a crepe cake with homemade pastry cream.","labels":0,"seconds_difference":595.0,"score_ratio":2.1111111111}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8ztmti","c_root_id_B":"i8zp0m6","created_at_utc_A":1652821657,"created_at_utc_B":1652819736,"score_A":19,"score_B":7,"human_ref_A":"I made a crepe cake with homemade pastry cream.","human_ref_B":"2 christmases ago i had to bake and fill 18 yule logs in one batch. (we bake and roll them as full sheets while theyre still warm and then cut them in half when the decorators finish them).","labels":1,"seconds_difference":1921.0,"score_ratio":2.7142857143}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8ztmti","c_root_id_B":"i8z05pj","created_at_utc_A":1652821657,"created_at_utc_B":1652809542,"score_A":19,"score_B":7,"human_ref_A":"I made a crepe cake with homemade pastry cream.","human_ref_B":"Raspberry torte delice. It had a layer of jaconde sponge, raspberry mousse and raspberry glaze.  I find anything with gelatin a pain to work with.","labels":1,"seconds_difference":12115.0,"score_ratio":2.7142857143}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zb5n8","c_root_id_B":"i8ztmti","created_at_utc_A":1652814020,"created_at_utc_B":1652821657,"score_A":8,"score_B":19,"human_ref_A":"I\u2019ve been trying to make japanese cotton cheesecakes and so far none have turned out","human_ref_B":"I made a crepe cake with homemade pastry cream.","labels":0,"seconds_difference":7637.0,"score_ratio":2.375}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8ztmti","c_root_id_B":"i8yhgw0","created_at_utc_A":1652821657,"created_at_utc_B":1652801976,"score_A":19,"score_B":4,"human_ref_A":"I made a crepe cake with homemade pastry cream.","human_ref_B":"Chocoflan for sure.","labels":1,"seconds_difference":19681.0,"score_ratio":4.75}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8ztmti","c_root_id_B":"i8zbm2o","created_at_utc_A":1652821657,"created_at_utc_B":1652814207,"score_A":19,"score_B":2,"human_ref_A":"I made a crepe cake with homemade pastry cream.","human_ref_B":"Rock cakes ;) hehe","labels":1,"seconds_difference":7450.0,"score_ratio":9.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8ztmti","c_root_id_B":"i8z10ha","created_at_utc_A":1652821657,"created_at_utc_B":1652809878,"score_A":19,"score_B":2,"human_ref_A":"I made a crepe cake with homemade pastry cream.","human_ref_B":"Cheesecake","labels":1,"seconds_difference":11779.0,"score_ratio":9.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zhart","c_root_id_B":"i8y0qg3","created_at_utc_A":1652816529,"created_at_utc_B":1652794782,"score_A":18,"score_B":16,"human_ref_A":"Angel food cake.  It's so fiddly.  You have to do everything *just so* or the cake will fail.  And if it does fail, it will basically be inedible, so you've wasted 12 egg whites.","human_ref_B":"I've hardly ventured into making cakes but angel food is probably the hardest I've tried. All those egg whites and careful folding and then making sure it comes out of the pan at the end looking good.","labels":1,"seconds_difference":21747.0,"score_ratio":1.125}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zhart","c_root_id_B":"i8zbqkw","created_at_utc_A":1652816529,"created_at_utc_B":1652814257,"score_A":18,"score_B":16,"human_ref_A":"Angel food cake.  It's so fiddly.  You have to do everything *just so* or the cake will fail.  And if it does fail, it will basically be inedible, so you've wasted 12 egg whites.","human_ref_B":"I've not made it yet but Russian Honey cake seems pretty labor intensive. A girl at my church made it though to great success, so that gives me some hope to try it.   Hardest cake I've personally made is Food52's ultimate chocolate cake, which wasn't too hard but just had a lot of steps to it that I'd never done before. I'm still early in my baking career lol","labels":1,"seconds_difference":2272.0,"score_ratio":1.125}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yioez","c_root_id_B":"i8zhart","created_at_utc_A":1652802474,"created_at_utc_B":1652816529,"score_A":15,"score_B":18,"human_ref_A":"Swiss roll","human_ref_B":"Angel food cake.  It's so fiddly.  You have to do everything *just so* or the cake will fail.  And if it does fail, it will basically be inedible, so you've wasted 12 egg whites.","labels":0,"seconds_difference":14055.0,"score_ratio":1.2}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zhart","c_root_id_B":"i8yh1c1","created_at_utc_A":1652816529,"created_at_utc_B":1652801798,"score_A":18,"score_B":12,"human_ref_A":"Angel food cake.  It's so fiddly.  You have to do everything *just so* or the cake will fail.  And if it does fail, it will basically be inedible, so you've wasted 12 egg whites.","human_ref_B":"Bika Ambon. Don't know if it technically counts as \"cake\", it's Indonesian and has yeast in it. I made it, correction, I *tried* to make it at the weekend and it was a D I S A S T E R. Followed the recipe to the letter but it was basically inedible","labels":1,"seconds_difference":14731.0,"score_ratio":1.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yn006","c_root_id_B":"i8zhart","created_at_utc_A":1652804266,"created_at_utc_B":1652816529,"score_A":9,"score_B":18,"human_ref_A":"I made the Palet d'Or recipe from Thomas Keller's Bouchon Bakery cookbook twice. Between all the layering and refrigerating steps, it took 2+ days each time, but probably the \"hardest\" part was cutting out thin circles of chocolate cake from a sheet cake and transferring those for layering without breaking (although any breakage probably would have been easy to mask).","human_ref_B":"Angel food cake.  It's so fiddly.  You have to do everything *just so* or the cake will fail.  And if it does fail, it will basically be inedible, so you've wasted 12 egg whites.","labels":0,"seconds_difference":12263.0,"score_ratio":2.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8z05pj","c_root_id_B":"i8zhart","created_at_utc_A":1652809542,"created_at_utc_B":1652816529,"score_A":7,"score_B":18,"human_ref_A":"Raspberry torte delice. It had a layer of jaconde sponge, raspberry mousse and raspberry glaze.  I find anything with gelatin a pain to work with.","human_ref_B":"Angel food cake.  It's so fiddly.  You have to do everything *just so* or the cake will fail.  And if it does fail, it will basically be inedible, so you've wasted 12 egg whites.","labels":0,"seconds_difference":6987.0,"score_ratio":2.5714285714}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zb5n8","c_root_id_B":"i8zhart","created_at_utc_A":1652814020,"created_at_utc_B":1652816529,"score_A":8,"score_B":18,"human_ref_A":"I\u2019ve been trying to make japanese cotton cheesecakes and so far none have turned out","human_ref_B":"Angel food cake.  It's so fiddly.  You have to do everything *just so* or the cake will fail.  And if it does fail, it will basically be inedible, so you've wasted 12 egg whites.","labels":0,"seconds_difference":2509.0,"score_ratio":2.25}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zhart","c_root_id_B":"i8yhgw0","created_at_utc_A":1652816529,"created_at_utc_B":1652801976,"score_A":18,"score_B":4,"human_ref_A":"Angel food cake.  It's so fiddly.  You have to do everything *just so* or the cake will fail.  And if it does fail, it will basically be inedible, so you've wasted 12 egg whites.","human_ref_B":"Chocoflan for sure.","labels":1,"seconds_difference":14553.0,"score_ratio":4.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zhart","c_root_id_B":"i8zbm2o","created_at_utc_A":1652816529,"created_at_utc_B":1652814207,"score_A":18,"score_B":2,"human_ref_A":"Angel food cake.  It's so fiddly.  You have to do everything *just so* or the cake will fail.  And if it does fail, it will basically be inedible, so you've wasted 12 egg whites.","human_ref_B":"Rock cakes ;) hehe","labels":1,"seconds_difference":2322.0,"score_ratio":9.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zhart","c_root_id_B":"i8z10ha","created_at_utc_A":1652816529,"created_at_utc_B":1652809878,"score_A":18,"score_B":2,"human_ref_A":"Angel food cake.  It's so fiddly.  You have to do everything *just so* or the cake will fail.  And if it does fail, it will basically be inedible, so you've wasted 12 egg whites.","human_ref_B":"Cheesecake","labels":1,"seconds_difference":6651.0,"score_ratio":9.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yioez","c_root_id_B":"i8zbqkw","created_at_utc_A":1652802474,"created_at_utc_B":1652814257,"score_A":15,"score_B":16,"human_ref_A":"Swiss roll","human_ref_B":"I've not made it yet but Russian Honey cake seems pretty labor intensive. A girl at my church made it though to great success, so that gives me some hope to try it.   Hardest cake I've personally made is Food52's ultimate chocolate cake, which wasn't too hard but just had a lot of steps to it that I'd never done before. I'm still early in my baking career lol","labels":0,"seconds_difference":11783.0,"score_ratio":1.0666666667}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yh1c1","c_root_id_B":"i8zbqkw","created_at_utc_A":1652801798,"created_at_utc_B":1652814257,"score_A":12,"score_B":16,"human_ref_A":"Bika Ambon. Don't know if it technically counts as \"cake\", it's Indonesian and has yeast in it. I made it, correction, I *tried* to make it at the weekend and it was a D I S A S T E R. Followed the recipe to the letter but it was basically inedible","human_ref_B":"I've not made it yet but Russian Honey cake seems pretty labor intensive. A girl at my church made it though to great success, so that gives me some hope to try it.   Hardest cake I've personally made is Food52's ultimate chocolate cake, which wasn't too hard but just had a lot of steps to it that I'd never done before. I'm still early in my baking career lol","labels":0,"seconds_difference":12459.0,"score_ratio":1.3333333333}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yn006","c_root_id_B":"i8zbqkw","created_at_utc_A":1652804266,"created_at_utc_B":1652814257,"score_A":9,"score_B":16,"human_ref_A":"I made the Palet d'Or recipe from Thomas Keller's Bouchon Bakery cookbook twice. Between all the layering and refrigerating steps, it took 2+ days each time, but probably the \"hardest\" part was cutting out thin circles of chocolate cake from a sheet cake and transferring those for layering without breaking (although any breakage probably would have been easy to mask).","human_ref_B":"I've not made it yet but Russian Honey cake seems pretty labor intensive. A girl at my church made it though to great success, so that gives me some hope to try it.   Hardest cake I've personally made is Food52's ultimate chocolate cake, which wasn't too hard but just had a lot of steps to it that I'd never done before. I'm still early in my baking career lol","labels":0,"seconds_difference":9991.0,"score_ratio":1.7777777778}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zbqkw","c_root_id_B":"i8z05pj","created_at_utc_A":1652814257,"created_at_utc_B":1652809542,"score_A":16,"score_B":7,"human_ref_A":"I've not made it yet but Russian Honey cake seems pretty labor intensive. A girl at my church made it though to great success, so that gives me some hope to try it.   Hardest cake I've personally made is Food52's ultimate chocolate cake, which wasn't too hard but just had a lot of steps to it that I'd never done before. I'm still early in my baking career lol","human_ref_B":"Raspberry torte delice. It had a layer of jaconde sponge, raspberry mousse and raspberry glaze.  I find anything with gelatin a pain to work with.","labels":1,"seconds_difference":4715.0,"score_ratio":2.2857142857}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zb5n8","c_root_id_B":"i8zbqkw","created_at_utc_A":1652814020,"created_at_utc_B":1652814257,"score_A":8,"score_B":16,"human_ref_A":"I\u2019ve been trying to make japanese cotton cheesecakes and so far none have turned out","human_ref_B":"I've not made it yet but Russian Honey cake seems pretty labor intensive. A girl at my church made it though to great success, so that gives me some hope to try it.   Hardest cake I've personally made is Food52's ultimate chocolate cake, which wasn't too hard but just had a lot of steps to it that I'd never done before. I'm still early in my baking career lol","labels":0,"seconds_difference":237.0,"score_ratio":2.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zbqkw","c_root_id_B":"i8yhgw0","created_at_utc_A":1652814257,"created_at_utc_B":1652801976,"score_A":16,"score_B":4,"human_ref_A":"I've not made it yet but Russian Honey cake seems pretty labor intensive. A girl at my church made it though to great success, so that gives me some hope to try it.   Hardest cake I've personally made is Food52's ultimate chocolate cake, which wasn't too hard but just had a lot of steps to it that I'd never done before. I'm still early in my baking career lol","human_ref_B":"Chocoflan for sure.","labels":1,"seconds_difference":12281.0,"score_ratio":4.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zbm2o","c_root_id_B":"i8zbqkw","created_at_utc_A":1652814207,"created_at_utc_B":1652814257,"score_A":2,"score_B":16,"human_ref_A":"Rock cakes ;) hehe","human_ref_B":"I've not made it yet but Russian Honey cake seems pretty labor intensive. A girl at my church made it though to great success, so that gives me some hope to try it.   Hardest cake I've personally made is Food52's ultimate chocolate cake, which wasn't too hard but just had a lot of steps to it that I'd never done before. I'm still early in my baking career lol","labels":0,"seconds_difference":50.0,"score_ratio":8.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8z10ha","c_root_id_B":"i8zbqkw","created_at_utc_A":1652809878,"created_at_utc_B":1652814257,"score_A":2,"score_B":16,"human_ref_A":"Cheesecake","human_ref_B":"I've not made it yet but Russian Honey cake seems pretty labor intensive. A girl at my church made it though to great success, so that gives me some hope to try it.   Hardest cake I've personally made is Food52's ultimate chocolate cake, which wasn't too hard but just had a lot of steps to it that I'd never done before. I'm still early in my baking career lol","labels":0,"seconds_difference":4379.0,"score_ratio":8.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yh1c1","c_root_id_B":"i90t64f","created_at_utc_A":1652801798,"created_at_utc_B":1652838110,"score_A":12,"score_B":15,"human_ref_A":"Bika Ambon. Don't know if it technically counts as \"cake\", it's Indonesian and has yeast in it. I made it, correction, I *tried* to make it at the weekend and it was a D I S A S T E R. Followed the recipe to the letter but it was basically inedible","human_ref_B":"Not exactly a cake but a cake component, Swiss  Meringue Buttercream. I can never get it to turn out. It's just soup no matter what I do. Everyone says to chill it and keep whisking it and it's lies.","labels":0,"seconds_difference":36312.0,"score_ratio":1.25}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zxpdf","c_root_id_B":"i90t64f","created_at_utc_A":1652823395,"created_at_utc_B":1652838110,"score_A":12,"score_B":15,"human_ref_A":"I\u2019ve made two Dobos cakes. The first took me something like seven hours. The second took less time. I don\u2019t know that I would say they\u2019re hard, but definitely fiddly.","human_ref_B":"Not exactly a cake but a cake component, Swiss  Meringue Buttercream. I can never get it to turn out. It's just soup no matter what I do. Everyone says to chill it and keep whisking it and it's lies.","labels":0,"seconds_difference":14715.0,"score_ratio":1.25}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90l3hn","c_root_id_B":"i90t64f","created_at_utc_A":1652834310,"created_at_utc_B":1652838110,"score_A":11,"score_B":15,"human_ref_A":"Bienenstich. It\u2019s not really hard - it\u2019s just more of a long process compared to other cakes as it\u2019s a yeasted cake. Very much worth it - but not one I make frequently.","human_ref_B":"Not exactly a cake but a cake component, Swiss  Meringue Buttercream. I can never get it to turn out. It's just soup no matter what I do. Everyone says to chill it and keep whisking it and it's lies.","labels":0,"seconds_difference":3800.0,"score_ratio":1.3636363636}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yn006","c_root_id_B":"i90t64f","created_at_utc_A":1652804266,"created_at_utc_B":1652838110,"score_A":9,"score_B":15,"human_ref_A":"I made the Palet d'Or recipe from Thomas Keller's Bouchon Bakery cookbook twice. Between all the layering and refrigerating steps, it took 2+ days each time, but probably the \"hardest\" part was cutting out thin circles of chocolate cake from a sheet cake and transferring those for layering without breaking (although any breakage probably would have been easy to mask).","human_ref_B":"Not exactly a cake but a cake component, Swiss  Meringue Buttercream. I can never get it to turn out. It's just soup no matter what I do. Everyone says to chill it and keep whisking it and it's lies.","labels":0,"seconds_difference":33844.0,"score_ratio":1.6666666667}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90t64f","c_root_id_B":"i8zs7t8","created_at_utc_A":1652838110,"created_at_utc_B":1652821062,"score_A":15,"score_B":9,"human_ref_A":"Not exactly a cake but a cake component, Swiss  Meringue Buttercream. I can never get it to turn out. It's just soup no matter what I do. Everyone says to chill it and keep whisking it and it's lies.","human_ref_B":"Dobos was by far the hardest I\u2018ve ever attempted. But I\u2019ve seen videos of a Japanese cheesecake that looks truly insane. But delicious.","labels":1,"seconds_difference":17048.0,"score_ratio":1.6666666667}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90t64f","c_root_id_B":"i90byys","created_at_utc_A":1652838110,"created_at_utc_B":1652829929,"score_A":15,"score_B":8,"human_ref_A":"Not exactly a cake but a cake component, Swiss  Meringue Buttercream. I can never get it to turn out. It's just soup no matter what I do. Everyone says to chill it and keep whisking it and it's lies.","human_ref_B":"Molded mousse cakes with mirror glaze! I was really inspired by Dinara Kasko, so I ordered one of her geometric molds and bought a recipe book pdf she was selling. It tasted great, but didn't look nearly as good. Any kind of mousse cakes\/ entremets can definitely make me want to tear my hair out, same with dacquoise.","labels":1,"seconds_difference":8181.0,"score_ratio":1.875}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90t64f","c_root_id_B":"i8zp0m6","created_at_utc_A":1652838110,"created_at_utc_B":1652819736,"score_A":15,"score_B":7,"human_ref_A":"Not exactly a cake but a cake component, Swiss  Meringue Buttercream. I can never get it to turn out. It's just soup no matter what I do. Everyone says to chill it and keep whisking it and it's lies.","human_ref_B":"2 christmases ago i had to bake and fill 18 yule logs in one batch. (we bake and roll them as full sheets while theyre still warm and then cut them in half when the decorators finish them).","labels":1,"seconds_difference":18374.0,"score_ratio":2.1428571429}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90t64f","c_root_id_B":"i8z05pj","created_at_utc_A":1652838110,"created_at_utc_B":1652809542,"score_A":15,"score_B":7,"human_ref_A":"Not exactly a cake but a cake component, Swiss  Meringue Buttercream. I can never get it to turn out. It's just soup no matter what I do. Everyone says to chill it and keep whisking it and it's lies.","human_ref_B":"Raspberry torte delice. It had a layer of jaconde sponge, raspberry mousse and raspberry glaze.  I find anything with gelatin a pain to work with.","labels":1,"seconds_difference":28568.0,"score_ratio":2.1428571429}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zb5n8","c_root_id_B":"i90t64f","created_at_utc_A":1652814020,"created_at_utc_B":1652838110,"score_A":8,"score_B":15,"human_ref_A":"I\u2019ve been trying to make japanese cotton cheesecakes and so far none have turned out","human_ref_B":"Not exactly a cake but a cake component, Swiss  Meringue Buttercream. I can never get it to turn out. It's just soup no matter what I do. Everyone says to chill it and keep whisking it and it's lies.","labels":0,"seconds_difference":24090.0,"score_ratio":1.875}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yhgw0","c_root_id_B":"i90t64f","created_at_utc_A":1652801976,"created_at_utc_B":1652838110,"score_A":4,"score_B":15,"human_ref_A":"Chocoflan for sure.","human_ref_B":"Not exactly a cake but a cake component, Swiss  Meringue Buttercream. I can never get it to turn out. It's just soup no matter what I do. Everyone says to chill it and keep whisking it and it's lies.","labels":0,"seconds_difference":36134.0,"score_ratio":3.75}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90t64f","c_root_id_B":"i8zbm2o","created_at_utc_A":1652838110,"created_at_utc_B":1652814207,"score_A":15,"score_B":2,"human_ref_A":"Not exactly a cake but a cake component, Swiss  Meringue Buttercream. I can never get it to turn out. It's just soup no matter what I do. Everyone says to chill it and keep whisking it and it's lies.","human_ref_B":"Rock cakes ;) hehe","labels":1,"seconds_difference":23903.0,"score_ratio":7.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90t64f","c_root_id_B":"i90pjv0","created_at_utc_A":1652838110,"created_at_utc_B":1652836410,"score_A":15,"score_B":2,"human_ref_A":"Not exactly a cake but a cake component, Swiss  Meringue Buttercream. I can never get it to turn out. It's just soup no matter what I do. Everyone says to chill it and keep whisking it and it's lies.","human_ref_B":"Well, I\u2019m happy to know that the dobos is hard, because I was worried I just sucked at making it. I tried two times to get it right, then gave up and switched to a Napoleon","labels":1,"seconds_difference":1700.0,"score_ratio":7.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90t64f","c_root_id_B":"i8z10ha","created_at_utc_A":1652838110,"created_at_utc_B":1652809878,"score_A":15,"score_B":2,"human_ref_A":"Not exactly a cake but a cake component, Swiss  Meringue Buttercream. I can never get it to turn out. It's just soup no matter what I do. Everyone says to chill it and keep whisking it and it's lies.","human_ref_B":"Cheesecake","labels":1,"seconds_difference":28232.0,"score_ratio":7.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yh1c1","c_root_id_B":"i8yioez","created_at_utc_A":1652801798,"created_at_utc_B":1652802474,"score_A":12,"score_B":15,"human_ref_A":"Bika Ambon. Don't know if it technically counts as \"cake\", it's Indonesian and has yeast in it. I made it, correction, I *tried* to make it at the weekend and it was a D I S A S T E R. Followed the recipe to the letter but it was basically inedible","human_ref_B":"Swiss roll","labels":0,"seconds_difference":676.0,"score_ratio":1.25}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yhgw0","c_root_id_B":"i8yioez","created_at_utc_A":1652801976,"created_at_utc_B":1652802474,"score_A":4,"score_B":15,"human_ref_A":"Chocoflan for sure.","human_ref_B":"Swiss roll","labels":0,"seconds_difference":498.0,"score_ratio":3.75}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yn006","c_root_id_B":"i8zxpdf","created_at_utc_A":1652804266,"created_at_utc_B":1652823395,"score_A":9,"score_B":12,"human_ref_A":"I made the Palet d'Or recipe from Thomas Keller's Bouchon Bakery cookbook twice. Between all the layering and refrigerating steps, it took 2+ days each time, but probably the \"hardest\" part was cutting out thin circles of chocolate cake from a sheet cake and transferring those for layering without breaking (although any breakage probably would have been easy to mask).","human_ref_B":"I\u2019ve made two Dobos cakes. The first took me something like seven hours. The second took less time. I don\u2019t know that I would say they\u2019re hard, but definitely fiddly.","labels":0,"seconds_difference":19129.0,"score_ratio":1.3333333333}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zxpdf","c_root_id_B":"i8zs7t8","created_at_utc_A":1652823395,"created_at_utc_B":1652821062,"score_A":12,"score_B":9,"human_ref_A":"I\u2019ve made two Dobos cakes. The first took me something like seven hours. The second took less time. I don\u2019t know that I would say they\u2019re hard, but definitely fiddly.","human_ref_B":"Dobos was by far the hardest I\u2018ve ever attempted. But I\u2019ve seen videos of a Japanese cheesecake that looks truly insane. But delicious.","labels":1,"seconds_difference":2333.0,"score_ratio":1.3333333333}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zp0m6","c_root_id_B":"i8zxpdf","created_at_utc_A":1652819736,"created_at_utc_B":1652823395,"score_A":7,"score_B":12,"human_ref_A":"2 christmases ago i had to bake and fill 18 yule logs in one batch. (we bake and roll them as full sheets while theyre still warm and then cut them in half when the decorators finish them).","human_ref_B":"I\u2019ve made two Dobos cakes. The first took me something like seven hours. The second took less time. I don\u2019t know that I would say they\u2019re hard, but definitely fiddly.","labels":0,"seconds_difference":3659.0,"score_ratio":1.7142857143}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8z05pj","c_root_id_B":"i8zxpdf","created_at_utc_A":1652809542,"created_at_utc_B":1652823395,"score_A":7,"score_B":12,"human_ref_A":"Raspberry torte delice. It had a layer of jaconde sponge, raspberry mousse and raspberry glaze.  I find anything with gelatin a pain to work with.","human_ref_B":"I\u2019ve made two Dobos cakes. The first took me something like seven hours. The second took less time. I don\u2019t know that I would say they\u2019re hard, but definitely fiddly.","labels":0,"seconds_difference":13853.0,"score_ratio":1.7142857143}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zb5n8","c_root_id_B":"i8zxpdf","created_at_utc_A":1652814020,"created_at_utc_B":1652823395,"score_A":8,"score_B":12,"human_ref_A":"I\u2019ve been trying to make japanese cotton cheesecakes and so far none have turned out","human_ref_B":"I\u2019ve made two Dobos cakes. The first took me something like seven hours. The second took less time. I don\u2019t know that I would say they\u2019re hard, but definitely fiddly.","labels":0,"seconds_difference":9375.0,"score_ratio":1.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yhgw0","c_root_id_B":"i8zxpdf","created_at_utc_A":1652801976,"created_at_utc_B":1652823395,"score_A":4,"score_B":12,"human_ref_A":"Chocoflan for sure.","human_ref_B":"I\u2019ve made two Dobos cakes. The first took me something like seven hours. The second took less time. I don\u2019t know that I would say they\u2019re hard, but definitely fiddly.","labels":0,"seconds_difference":21419.0,"score_ratio":3.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zbm2o","c_root_id_B":"i8zxpdf","created_at_utc_A":1652814207,"created_at_utc_B":1652823395,"score_A":2,"score_B":12,"human_ref_A":"Rock cakes ;) hehe","human_ref_B":"I\u2019ve made two Dobos cakes. The first took me something like seven hours. The second took less time. I don\u2019t know that I would say they\u2019re hard, but definitely fiddly.","labels":0,"seconds_difference":9188.0,"score_ratio":6.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zxpdf","c_root_id_B":"i8z10ha","created_at_utc_A":1652823395,"created_at_utc_B":1652809878,"score_A":12,"score_B":2,"human_ref_A":"I\u2019ve made two Dobos cakes. The first took me something like seven hours. The second took less time. I don\u2019t know that I would say they\u2019re hard, but definitely fiddly.","human_ref_B":"Cheesecake","labels":1,"seconds_difference":13517.0,"score_ratio":6.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yn006","c_root_id_B":"i90l3hn","created_at_utc_A":1652804266,"created_at_utc_B":1652834310,"score_A":9,"score_B":11,"human_ref_A":"I made the Palet d'Or recipe from Thomas Keller's Bouchon Bakery cookbook twice. Between all the layering and refrigerating steps, it took 2+ days each time, but probably the \"hardest\" part was cutting out thin circles of chocolate cake from a sheet cake and transferring those for layering without breaking (although any breakage probably would have been easy to mask).","human_ref_B":"Bienenstich. It\u2019s not really hard - it\u2019s just more of a long process compared to other cakes as it\u2019s a yeasted cake. Very much worth it - but not one I make frequently.","labels":0,"seconds_difference":30044.0,"score_ratio":1.2222222222}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90l3hn","c_root_id_B":"i8zs7t8","created_at_utc_A":1652834310,"created_at_utc_B":1652821062,"score_A":11,"score_B":9,"human_ref_A":"Bienenstich. It\u2019s not really hard - it\u2019s just more of a long process compared to other cakes as it\u2019s a yeasted cake. Very much worth it - but not one I make frequently.","human_ref_B":"Dobos was by far the hardest I\u2018ve ever attempted. But I\u2019ve seen videos of a Japanese cheesecake that looks truly insane. But delicious.","labels":1,"seconds_difference":13248.0,"score_ratio":1.2222222222}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90byys","c_root_id_B":"i90l3hn","created_at_utc_A":1652829929,"created_at_utc_B":1652834310,"score_A":8,"score_B":11,"human_ref_A":"Molded mousse cakes with mirror glaze! I was really inspired by Dinara Kasko, so I ordered one of her geometric molds and bought a recipe book pdf she was selling. It tasted great, but didn't look nearly as good. Any kind of mousse cakes\/ entremets can definitely make me want to tear my hair out, same with dacquoise.","human_ref_B":"Bienenstich. It\u2019s not really hard - it\u2019s just more of a long process compared to other cakes as it\u2019s a yeasted cake. Very much worth it - but not one I make frequently.","labels":0,"seconds_difference":4381.0,"score_ratio":1.375}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zp0m6","c_root_id_B":"i90l3hn","created_at_utc_A":1652819736,"created_at_utc_B":1652834310,"score_A":7,"score_B":11,"human_ref_A":"2 christmases ago i had to bake and fill 18 yule logs in one batch. (we bake and roll them as full sheets while theyre still warm and then cut them in half when the decorators finish them).","human_ref_B":"Bienenstich. It\u2019s not really hard - it\u2019s just more of a long process compared to other cakes as it\u2019s a yeasted cake. Very much worth it - but not one I make frequently.","labels":0,"seconds_difference":14574.0,"score_ratio":1.5714285714}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90l3hn","c_root_id_B":"i8z05pj","created_at_utc_A":1652834310,"created_at_utc_B":1652809542,"score_A":11,"score_B":7,"human_ref_A":"Bienenstich. It\u2019s not really hard - it\u2019s just more of a long process compared to other cakes as it\u2019s a yeasted cake. Very much worth it - but not one I make frequently.","human_ref_B":"Raspberry torte delice. It had a layer of jaconde sponge, raspberry mousse and raspberry glaze.  I find anything with gelatin a pain to work with.","labels":1,"seconds_difference":24768.0,"score_ratio":1.5714285714}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zb5n8","c_root_id_B":"i90l3hn","created_at_utc_A":1652814020,"created_at_utc_B":1652834310,"score_A":8,"score_B":11,"human_ref_A":"I\u2019ve been trying to make japanese cotton cheesecakes and so far none have turned out","human_ref_B":"Bienenstich. It\u2019s not really hard - it\u2019s just more of a long process compared to other cakes as it\u2019s a yeasted cake. Very much worth it - but not one I make frequently.","labels":0,"seconds_difference":20290.0,"score_ratio":1.375}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yhgw0","c_root_id_B":"i90l3hn","created_at_utc_A":1652801976,"created_at_utc_B":1652834310,"score_A":4,"score_B":11,"human_ref_A":"Chocoflan for sure.","human_ref_B":"Bienenstich. It\u2019s not really hard - it\u2019s just more of a long process compared to other cakes as it\u2019s a yeasted cake. Very much worth it - but not one I make frequently.","labels":0,"seconds_difference":32334.0,"score_ratio":2.75}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90l3hn","c_root_id_B":"i8zbm2o","created_at_utc_A":1652834310,"created_at_utc_B":1652814207,"score_A":11,"score_B":2,"human_ref_A":"Bienenstich. It\u2019s not really hard - it\u2019s just more of a long process compared to other cakes as it\u2019s a yeasted cake. Very much worth it - but not one I make frequently.","human_ref_B":"Rock cakes ;) hehe","labels":1,"seconds_difference":20103.0,"score_ratio":5.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8z10ha","c_root_id_B":"i90l3hn","created_at_utc_A":1652809878,"created_at_utc_B":1652834310,"score_A":2,"score_B":11,"human_ref_A":"Cheesecake","human_ref_B":"Bienenstich. It\u2019s not really hard - it\u2019s just more of a long process compared to other cakes as it\u2019s a yeasted cake. Very much worth it - but not one I make frequently.","labels":0,"seconds_difference":24432.0,"score_ratio":5.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yhgw0","c_root_id_B":"i8yn006","created_at_utc_A":1652801976,"created_at_utc_B":1652804266,"score_A":4,"score_B":9,"human_ref_A":"Chocoflan for sure.","human_ref_B":"I made the Palet d'Or recipe from Thomas Keller's Bouchon Bakery cookbook twice. Between all the layering and refrigerating steps, it took 2+ days each time, but probably the \"hardest\" part was cutting out thin circles of chocolate cake from a sheet cake and transferring those for layering without breaking (although any breakage probably would have been easy to mask).","labels":0,"seconds_difference":2290.0,"score_ratio":2.25}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zs7t8","c_root_id_B":"i8zp0m6","created_at_utc_A":1652821062,"created_at_utc_B":1652819736,"score_A":9,"score_B":7,"human_ref_A":"Dobos was by far the hardest I\u2018ve ever attempted. But I\u2019ve seen videos of a Japanese cheesecake that looks truly insane. But delicious.","human_ref_B":"2 christmases ago i had to bake and fill 18 yule logs in one batch. (we bake and roll them as full sheets while theyre still warm and then cut them in half when the decorators finish them).","labels":1,"seconds_difference":1326.0,"score_ratio":1.2857142857}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zs7t8","c_root_id_B":"i8z05pj","created_at_utc_A":1652821062,"created_at_utc_B":1652809542,"score_A":9,"score_B":7,"human_ref_A":"Dobos was by far the hardest I\u2018ve ever attempted. But I\u2019ve seen videos of a Japanese cheesecake that looks truly insane. But delicious.","human_ref_B":"Raspberry torte delice. It had a layer of jaconde sponge, raspberry mousse and raspberry glaze.  I find anything with gelatin a pain to work with.","labels":1,"seconds_difference":11520.0,"score_ratio":1.2857142857}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zs7t8","c_root_id_B":"i8zb5n8","created_at_utc_A":1652821062,"created_at_utc_B":1652814020,"score_A":9,"score_B":8,"human_ref_A":"Dobos was by far the hardest I\u2018ve ever attempted. But I\u2019ve seen videos of a Japanese cheesecake that looks truly insane. But delicious.","human_ref_B":"I\u2019ve been trying to make japanese cotton cheesecakes and so far none have turned out","labels":1,"seconds_difference":7042.0,"score_ratio":1.125}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yhgw0","c_root_id_B":"i8zs7t8","created_at_utc_A":1652801976,"created_at_utc_B":1652821062,"score_A":4,"score_B":9,"human_ref_A":"Chocoflan for sure.","human_ref_B":"Dobos was by far the hardest I\u2018ve ever attempted. But I\u2019ve seen videos of a Japanese cheesecake that looks truly insane. But delicious.","labels":0,"seconds_difference":19086.0,"score_ratio":2.25}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zbm2o","c_root_id_B":"i8zs7t8","created_at_utc_A":1652814207,"created_at_utc_B":1652821062,"score_A":2,"score_B":9,"human_ref_A":"Rock cakes ;) hehe","human_ref_B":"Dobos was by far the hardest I\u2018ve ever attempted. But I\u2019ve seen videos of a Japanese cheesecake that looks truly insane. But delicious.","labels":0,"seconds_difference":6855.0,"score_ratio":4.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zs7t8","c_root_id_B":"i8z10ha","created_at_utc_A":1652821062,"created_at_utc_B":1652809878,"score_A":9,"score_B":2,"human_ref_A":"Dobos was by far the hardest I\u2018ve ever attempted. But I\u2019ve seen videos of a Japanese cheesecake that looks truly insane. But delicious.","human_ref_B":"Cheesecake","labels":1,"seconds_difference":11184.0,"score_ratio":4.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zp0m6","c_root_id_B":"i90byys","created_at_utc_A":1652819736,"created_at_utc_B":1652829929,"score_A":7,"score_B":8,"human_ref_A":"2 christmases ago i had to bake and fill 18 yule logs in one batch. (we bake and roll them as full sheets while theyre still warm and then cut them in half when the decorators finish them).","human_ref_B":"Molded mousse cakes with mirror glaze! I was really inspired by Dinara Kasko, so I ordered one of her geometric molds and bought a recipe book pdf she was selling. It tasted great, but didn't look nearly as good. Any kind of mousse cakes\/ entremets can definitely make me want to tear my hair out, same with dacquoise.","labels":0,"seconds_difference":10193.0,"score_ratio":1.1428571429}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90byys","c_root_id_B":"i8z05pj","created_at_utc_A":1652829929,"created_at_utc_B":1652809542,"score_A":8,"score_B":7,"human_ref_A":"Molded mousse cakes with mirror glaze! I was really inspired by Dinara Kasko, so I ordered one of her geometric molds and bought a recipe book pdf she was selling. It tasted great, but didn't look nearly as good. Any kind of mousse cakes\/ entremets can definitely make me want to tear my hair out, same with dacquoise.","human_ref_B":"Raspberry torte delice. It had a layer of jaconde sponge, raspberry mousse and raspberry glaze.  I find anything with gelatin a pain to work with.","labels":1,"seconds_difference":20387.0,"score_ratio":1.1428571429}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yhgw0","c_root_id_B":"i90byys","created_at_utc_A":1652801976,"created_at_utc_B":1652829929,"score_A":4,"score_B":8,"human_ref_A":"Chocoflan for sure.","human_ref_B":"Molded mousse cakes with mirror glaze! I was really inspired by Dinara Kasko, so I ordered one of her geometric molds and bought a recipe book pdf she was selling. It tasted great, but didn't look nearly as good. Any kind of mousse cakes\/ entremets can definitely make me want to tear my hair out, same with dacquoise.","labels":0,"seconds_difference":27953.0,"score_ratio":2.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90byys","c_root_id_B":"i8zbm2o","created_at_utc_A":1652829929,"created_at_utc_B":1652814207,"score_A":8,"score_B":2,"human_ref_A":"Molded mousse cakes with mirror glaze! I was really inspired by Dinara Kasko, so I ordered one of her geometric molds and bought a recipe book pdf she was selling. It tasted great, but didn't look nearly as good. Any kind of mousse cakes\/ entremets can definitely make me want to tear my hair out, same with dacquoise.","human_ref_B":"Rock cakes ;) hehe","labels":1,"seconds_difference":15722.0,"score_ratio":4.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8z10ha","c_root_id_B":"i90byys","created_at_utc_A":1652809878,"created_at_utc_B":1652829929,"score_A":2,"score_B":8,"human_ref_A":"Cheesecake","human_ref_B":"Molded mousse cakes with mirror glaze! I was really inspired by Dinara Kasko, so I ordered one of her geometric molds and bought a recipe book pdf she was selling. It tasted great, but didn't look nearly as good. Any kind of mousse cakes\/ entremets can definitely make me want to tear my hair out, same with dacquoise.","labels":0,"seconds_difference":20051.0,"score_ratio":4.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yhgw0","c_root_id_B":"i8zp0m6","created_at_utc_A":1652801976,"created_at_utc_B":1652819736,"score_A":4,"score_B":7,"human_ref_A":"Chocoflan for sure.","human_ref_B":"2 christmases ago i had to bake and fill 18 yule logs in one batch. (we bake and roll them as full sheets while theyre still warm and then cut them in half when the decorators finish them).","labels":0,"seconds_difference":17760.0,"score_ratio":1.75}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zbm2o","c_root_id_B":"i8zp0m6","created_at_utc_A":1652814207,"created_at_utc_B":1652819736,"score_A":2,"score_B":7,"human_ref_A":"Rock cakes ;) hehe","human_ref_B":"2 christmases ago i had to bake and fill 18 yule logs in one batch. (we bake and roll them as full sheets while theyre still warm and then cut them in half when the decorators finish them).","labels":0,"seconds_difference":5529.0,"score_ratio":3.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zp0m6","c_root_id_B":"i8z10ha","created_at_utc_A":1652819736,"created_at_utc_B":1652809878,"score_A":7,"score_B":2,"human_ref_A":"2 christmases ago i had to bake and fill 18 yule logs in one batch. (we bake and roll them as full sheets while theyre still warm and then cut them in half when the decorators finish them).","human_ref_B":"Cheesecake","labels":1,"seconds_difference":9858.0,"score_ratio":3.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8z05pj","c_root_id_B":"i8zb5n8","created_at_utc_A":1652809542,"created_at_utc_B":1652814020,"score_A":7,"score_B":8,"human_ref_A":"Raspberry torte delice. It had a layer of jaconde sponge, raspberry mousse and raspberry glaze.  I find anything with gelatin a pain to work with.","human_ref_B":"I\u2019ve been trying to make japanese cotton cheesecakes and so far none have turned out","labels":0,"seconds_difference":4478.0,"score_ratio":1.1428571429}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8yhgw0","c_root_id_B":"i8z05pj","created_at_utc_A":1652801976,"created_at_utc_B":1652809542,"score_A":4,"score_B":7,"human_ref_A":"Chocoflan for sure.","human_ref_B":"Raspberry torte delice. It had a layer of jaconde sponge, raspberry mousse and raspberry glaze.  I find anything with gelatin a pain to work with.","labels":0,"seconds_difference":7566.0,"score_ratio":1.75}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zb5n8","c_root_id_B":"i8yhgw0","created_at_utc_A":1652814020,"created_at_utc_B":1652801976,"score_A":8,"score_B":4,"human_ref_A":"I\u2019ve been trying to make japanese cotton cheesecakes and so far none have turned out","human_ref_B":"Chocoflan for sure.","labels":1,"seconds_difference":12044.0,"score_ratio":2.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zb5n8","c_root_id_B":"i8z10ha","created_at_utc_A":1652814020,"created_at_utc_B":1652809878,"score_A":8,"score_B":2,"human_ref_A":"I\u2019ve been trying to make japanese cotton cheesecakes and so far none have turned out","human_ref_B":"Cheesecake","labels":1,"seconds_difference":4142.0,"score_ratio":4.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i916i10","c_root_id_B":"i8yhgw0","created_at_utc_A":1652844677,"created_at_utc_B":1652801976,"score_A":6,"score_B":4,"human_ref_A":"yule log. nuff said.","human_ref_B":"Chocoflan for sure.","labels":1,"seconds_difference":42701.0,"score_ratio":1.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8zbm2o","c_root_id_B":"i916i10","created_at_utc_A":1652814207,"created_at_utc_B":1652844677,"score_A":2,"score_B":6,"human_ref_A":"Rock cakes ;) hehe","human_ref_B":"yule log. nuff said.","labels":0,"seconds_difference":30470.0,"score_ratio":3.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i90pjv0","c_root_id_B":"i916i10","created_at_utc_A":1652836410,"created_at_utc_B":1652844677,"score_A":2,"score_B":6,"human_ref_A":"Well, I\u2019m happy to know that the dobos is hard, because I was worried I just sucked at making it. I tried two times to get it right, then gave up and switched to a Napoleon","human_ref_B":"yule log. nuff said.","labels":0,"seconds_difference":8267.0,"score_ratio":3.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i916i10","c_root_id_B":"i8z10ha","created_at_utc_A":1652844677,"created_at_utc_B":1652809878,"score_A":6,"score_B":2,"human_ref_A":"yule log. nuff said.","human_ref_B":"Cheesecake","labels":1,"seconds_difference":34799.0,"score_ratio":3.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i91yoar","c_root_id_B":"i8yhgw0","created_at_utc_A":1652866351,"created_at_utc_B":1652801976,"score_A":5,"score_B":4,"human_ref_A":"Princess cake. All the compartments were easy but assembling it was so difficult","human_ref_B":"Chocoflan for sure.","labels":1,"seconds_difference":64375.0,"score_ratio":1.25}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i91yoar","c_root_id_B":"i8zbm2o","created_at_utc_A":1652866351,"created_at_utc_B":1652814207,"score_A":5,"score_B":2,"human_ref_A":"Princess cake. All the compartments were easy but assembling it was so difficult","human_ref_B":"Rock cakes ;) hehe","labels":1,"seconds_difference":52144.0,"score_ratio":2.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i91yoar","c_root_id_B":"i90pjv0","created_at_utc_A":1652866351,"created_at_utc_B":1652836410,"score_A":5,"score_B":2,"human_ref_A":"Princess cake. All the compartments were easy but assembling it was so difficult","human_ref_B":"Well, I\u2019m happy to know that the dobos is hard, because I was worried I just sucked at making it. I tried two times to get it right, then gave up and switched to a Napoleon","labels":1,"seconds_difference":29941.0,"score_ratio":2.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8z10ha","c_root_id_B":"i91yoar","created_at_utc_A":1652809878,"created_at_utc_B":1652866351,"score_A":2,"score_B":5,"human_ref_A":"Cheesecake","human_ref_B":"Princess cake. All the compartments were easy but assembling it was so difficult","labels":0,"seconds_difference":56473.0,"score_ratio":2.5}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i92l65c","c_root_id_B":"i8zbm2o","created_at_utc_A":1652880822,"created_at_utc_B":1652814207,"score_A":4,"score_B":2,"human_ref_A":"As a professional pastry chef for 20 years, the one thing I have never been able to make (in a way that I am satisfied with) is Kouign amann, it\u2019s not a cake, but man, it\u2019s not easy","human_ref_B":"Rock cakes ;) hehe","labels":1,"seconds_difference":66615.0,"score_ratio":2.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i92l65c","c_root_id_B":"i90pjv0","created_at_utc_A":1652880822,"created_at_utc_B":1652836410,"score_A":4,"score_B":2,"human_ref_A":"As a professional pastry chef for 20 years, the one thing I have never been able to make (in a way that I am satisfied with) is Kouign amann, it\u2019s not a cake, but man, it\u2019s not easy","human_ref_B":"Well, I\u2019m happy to know that the dobos is hard, because I was worried I just sucked at making it. I tried two times to get it right, then gave up and switched to a Napoleon","labels":1,"seconds_difference":44412.0,"score_ratio":2.0}
{"post_id":"urm6yy","domain":"askbaking_test","upvote_ratio":0.9,"history":"What is the hardest cake you have ever made? A lot of people say that Dobos is a hard cake to make. However, I doubt that, so I am just interested..","c_root_id_A":"i8z10ha","c_root_id_B":"i92l65c","created_at_utc_A":1652809878,"created_at_utc_B":1652880822,"score_A":2,"score_B":4,"human_ref_A":"Cheesecake","human_ref_B":"As a professional pastry chef for 20 years, the one thing I have never been able to make (in a way that I am satisfied with) is Kouign amann, it\u2019s not a cake, but man, it\u2019s not easy","labels":0,"seconds_difference":70944.0,"score_ratio":2.0}
{"post_id":"zi1hkj","domain":"askbaking_test","upvote_ratio":0.89,"history":"Apple pie newbie. Is the given apple weight before or after peeling and coring? I just read about ten recipes including a few of Kenji\u2019s, and none of them specify. For example, his gooey apple pie recipe calls for *five pounds* of apples, which seems insane unless that means five pounds before prepping.  Thanks in advance.","c_root_id_A":"izp3sob","c_root_id_B":"izp3t8e","created_at_utc_A":1670702419,"created_at_utc_B":1670702425,"score_A":10,"score_B":36,"human_ref_A":"I did kenji\u2019s and 5 lbs of apples was indeed insane. Meaning, 5lb was the final weight already prepped. I still don\u2019t know the answer to the question of what the intention was. It was a STACKED apple pie but it was amazing\u2026 I would do it this way and if you feel it\u2019s too much you have extra.","human_ref_B":"It depends on where the comma is in the recipe.   Here\u2019s a good explanation.  \u201cThe comma is everything when it comes to baking measurements.  Every cut, chop, or dice instruction after a comma in an ingredient list is to be done after the ingredient is measured.  For example, 4 ounces bittersweet chocolate, coarsely chopped.    In longhand, this means\u2026 go to the store and buy one of those four ounce bars of chocolate, probably that fancy bar of Ghirardelli that\u2019s next to the chocolate chips in the baking aisle.  Buy it.  Take it home.  Unwrap it.  Try not to take a bite because you\u2019re using it for brownies.  Put it on the counter.  Chop it.  Don\u2019t sneak any bites.  We know it\u2019s hard.  Place it in the bowl with the butter and follow the rest of the dang instructions.  These recipe list does not mean chop a bunch of chocolate and measure out 4 ounces and snack on the rest.\u201d","labels":0,"seconds_difference":6.0,"score_ratio":3.6}
{"post_id":"nthhl8","domain":"askbaking_test","upvote_ratio":0.94,"history":"Passion fruit eclair filling Hi all. I\u2019ve been planning to make som passion fruit eclairs. For the custard, I was thinking of using this recipe:  https:\/\/www.laurainthekitchen.com\/recipes\/homemade-vanilla-pudding-mix\/  And then once it\u2019s refrigerated, I thought of adding some passion fruit pur\u00e9e. After that, I thought of folding in some whipped cream, for a lighter texture. Do you think it\u2019ll work out well with the above pudding recipe?","c_root_id_A":"h0s7ny4","c_root_id_B":"h0sbfdb","created_at_utc_A":1622977435,"created_at_utc_B":1622980577,"score_A":7,"score_B":11,"human_ref_A":"Where do people find passion fruit in the US? I have lived in multiple states, in city & suburbs, & rural. I can't find it fresh, frozen or canned! I don't know if I'm looking out of season? I've found some pretty expensive online options but not ready to pull the trigger on that.","human_ref_B":"I made passionfruit cream puffs a few months ago and used this pastry cream cream recipe, as another commenter mentioned. It was so thick, I was convinced it wouldn't work. But when I folded in my stabilized whipped cream, it turned into the most luscious filling!","labels":0,"seconds_difference":3142.0,"score_ratio":1.5714285714}
{"post_id":"nthhl8","domain":"askbaking_test","upvote_ratio":0.94,"history":"Passion fruit eclair filling Hi all. I\u2019ve been planning to make som passion fruit eclairs. For the custard, I was thinking of using this recipe:  https:\/\/www.laurainthekitchen.com\/recipes\/homemade-vanilla-pudding-mix\/  And then once it\u2019s refrigerated, I thought of adding some passion fruit pur\u00e9e. After that, I thought of folding in some whipped cream, for a lighter texture. Do you think it\u2019ll work out well with the above pudding recipe?","c_root_id_A":"h0s2bvq","c_root_id_B":"h0sbfdb","created_at_utc_A":1622972411,"created_at_utc_B":1622980577,"score_A":6,"score_B":11,"human_ref_A":"Would passion fruit curd not work?","human_ref_B":"I made passionfruit cream puffs a few months ago and used this pastry cream cream recipe, as another commenter mentioned. It was so thick, I was convinced it wouldn't work. But when I folded in my stabilized whipped cream, it turned into the most luscious filling!","labels":0,"seconds_difference":8166.0,"score_ratio":1.8333333333}
{"post_id":"nthhl8","domain":"askbaking_test","upvote_ratio":0.94,"history":"Passion fruit eclair filling Hi all. I\u2019ve been planning to make som passion fruit eclairs. For the custard, I was thinking of using this recipe:  https:\/\/www.laurainthekitchen.com\/recipes\/homemade-vanilla-pudding-mix\/  And then once it\u2019s refrigerated, I thought of adding some passion fruit pur\u00e9e. After that, I thought of folding in some whipped cream, for a lighter texture. Do you think it\u2019ll work out well with the above pudding recipe?","c_root_id_A":"h0s7bin","c_root_id_B":"h0sbfdb","created_at_utc_A":1622977127,"created_at_utc_B":1622980577,"score_A":4,"score_B":11,"human_ref_A":"Imo the easiest is to do a pastry cream but replace part of the milk by passion fruit puree. I wouldn't incorporate the puree after as it may liquifie it a lot. If you need 100g of milk in the pastry cream  try 60g milk and 40g puree for example.","human_ref_B":"I made passionfruit cream puffs a few months ago and used this pastry cream cream recipe, as another commenter mentioned. It was so thick, I was convinced it wouldn't work. But when I folded in my stabilized whipped cream, it turned into the most luscious filling!","labels":0,"seconds_difference":3450.0,"score_ratio":2.75}
{"post_id":"nthhl8","domain":"askbaking_test","upvote_ratio":0.94,"history":"Passion fruit eclair filling Hi all. I\u2019ve been planning to make som passion fruit eclairs. For the custard, I was thinking of using this recipe:  https:\/\/www.laurainthekitchen.com\/recipes\/homemade-vanilla-pudding-mix\/  And then once it\u2019s refrigerated, I thought of adding some passion fruit pur\u00e9e. After that, I thought of folding in some whipped cream, for a lighter texture. Do you think it\u2019ll work out well with the above pudding recipe?","c_root_id_A":"h0sbfdb","c_root_id_B":"h0s6igw","created_at_utc_A":1622980577,"created_at_utc_B":1622976392,"score_A":11,"score_B":4,"human_ref_A":"I made passionfruit cream puffs a few months ago and used this pastry cream cream recipe, as another commenter mentioned. It was so thick, I was convinced it wouldn't work. But when I folded in my stabilized whipped cream, it turned into the most luscious filling!","human_ref_B":"Sounds to me you want to make something like a Chiboust\/St Honoure cream. It's light and im sure you could incorporated passion fruit puree into the mix.","labels":1,"seconds_difference":4185.0,"score_ratio":2.75}
{"post_id":"nthhl8","domain":"askbaking_test","upvote_ratio":0.94,"history":"Passion fruit eclair filling Hi all. I\u2019ve been planning to make som passion fruit eclairs. For the custard, I was thinking of using this recipe:  https:\/\/www.laurainthekitchen.com\/recipes\/homemade-vanilla-pudding-mix\/  And then once it\u2019s refrigerated, I thought of adding some passion fruit pur\u00e9e. After that, I thought of folding in some whipped cream, for a lighter texture. Do you think it\u2019ll work out well with the above pudding recipe?","c_root_id_A":"h0s7ny4","c_root_id_B":"h0s2bvq","created_at_utc_A":1622977435,"created_at_utc_B":1622972411,"score_A":7,"score_B":6,"human_ref_A":"Where do people find passion fruit in the US? I have lived in multiple states, in city & suburbs, & rural. I can't find it fresh, frozen or canned! I don't know if I'm looking out of season? I've found some pretty expensive online options but not ready to pull the trigger on that.","human_ref_B":"Would passion fruit curd not work?","labels":1,"seconds_difference":5024.0,"score_ratio":1.1666666667}
{"post_id":"nthhl8","domain":"askbaking_test","upvote_ratio":0.94,"history":"Passion fruit eclair filling Hi all. I\u2019ve been planning to make som passion fruit eclairs. For the custard, I was thinking of using this recipe:  https:\/\/www.laurainthekitchen.com\/recipes\/homemade-vanilla-pudding-mix\/  And then once it\u2019s refrigerated, I thought of adding some passion fruit pur\u00e9e. After that, I thought of folding in some whipped cream, for a lighter texture. Do you think it\u2019ll work out well with the above pudding recipe?","c_root_id_A":"h0s7ny4","c_root_id_B":"h0s7bin","created_at_utc_A":1622977435,"created_at_utc_B":1622977127,"score_A":7,"score_B":4,"human_ref_A":"Where do people find passion fruit in the US? I have lived in multiple states, in city & suburbs, & rural. I can't find it fresh, frozen or canned! I don't know if I'm looking out of season? I've found some pretty expensive online options but not ready to pull the trigger on that.","human_ref_B":"Imo the easiest is to do a pastry cream but replace part of the milk by passion fruit puree. I wouldn't incorporate the puree after as it may liquifie it a lot. If you need 100g of milk in the pastry cream  try 60g milk and 40g puree for example.","labels":1,"seconds_difference":308.0,"score_ratio":1.75}
{"post_id":"nthhl8","domain":"askbaking_test","upvote_ratio":0.94,"history":"Passion fruit eclair filling Hi all. I\u2019ve been planning to make som passion fruit eclairs. For the custard, I was thinking of using this recipe:  https:\/\/www.laurainthekitchen.com\/recipes\/homemade-vanilla-pudding-mix\/  And then once it\u2019s refrigerated, I thought of adding some passion fruit pur\u00e9e. After that, I thought of folding in some whipped cream, for a lighter texture. Do you think it\u2019ll work out well with the above pudding recipe?","c_root_id_A":"h0s7ny4","c_root_id_B":"h0s6igw","created_at_utc_A":1622977435,"created_at_utc_B":1622976392,"score_A":7,"score_B":4,"human_ref_A":"Where do people find passion fruit in the US? I have lived in multiple states, in city & suburbs, & rural. I can't find it fresh, frozen or canned! I don't know if I'm looking out of season? I've found some pretty expensive online options but not ready to pull the trigger on that.","human_ref_B":"Sounds to me you want to make something like a Chiboust\/St Honoure cream. It's light and im sure you could incorporated passion fruit puree into the mix.","labels":1,"seconds_difference":1043.0,"score_ratio":1.75}
{"post_id":"nthhl8","domain":"askbaking_test","upvote_ratio":0.94,"history":"Passion fruit eclair filling Hi all. I\u2019ve been planning to make som passion fruit eclairs. For the custard, I was thinking of using this recipe:  https:\/\/www.laurainthekitchen.com\/recipes\/homemade-vanilla-pudding-mix\/  And then once it\u2019s refrigerated, I thought of adding some passion fruit pur\u00e9e. After that, I thought of folding in some whipped cream, for a lighter texture. Do you think it\u2019ll work out well with the above pudding recipe?","c_root_id_A":"h0shvjl","c_root_id_B":"h0s7bin","created_at_utc_A":1622985017,"created_at_utc_B":1622977127,"score_A":6,"score_B":4,"human_ref_A":"I've used this recipe before and it turned out amazing if you're looking to use juice instead of fresh passionfruit: https:\/\/cloudykitchen.com\/blog\/choux-au-craquelin-cream-puffs-with-passionfruit-cream\/","human_ref_B":"Imo the easiest is to do a pastry cream but replace part of the milk by passion fruit puree. I wouldn't incorporate the puree after as it may liquifie it a lot. If you need 100g of milk in the pastry cream  try 60g milk and 40g puree for example.","labels":1,"seconds_difference":7890.0,"score_ratio":1.5}
{"post_id":"nthhl8","domain":"askbaking_test","upvote_ratio":0.94,"history":"Passion fruit eclair filling Hi all. I\u2019ve been planning to make som passion fruit eclairs. For the custard, I was thinking of using this recipe:  https:\/\/www.laurainthekitchen.com\/recipes\/homemade-vanilla-pudding-mix\/  And then once it\u2019s refrigerated, I thought of adding some passion fruit pur\u00e9e. After that, I thought of folding in some whipped cream, for a lighter texture. Do you think it\u2019ll work out well with the above pudding recipe?","c_root_id_A":"h0shvjl","c_root_id_B":"h0s6igw","created_at_utc_A":1622985017,"created_at_utc_B":1622976392,"score_A":6,"score_B":4,"human_ref_A":"I've used this recipe before and it turned out amazing if you're looking to use juice instead of fresh passionfruit: https:\/\/cloudykitchen.com\/blog\/choux-au-craquelin-cream-puffs-with-passionfruit-cream\/","human_ref_B":"Sounds to me you want to make something like a Chiboust\/St Honoure cream. It's light and im sure you could incorporated passion fruit puree into the mix.","labels":1,"seconds_difference":8625.0,"score_ratio":1.5}
{"post_id":"nthhl8","domain":"askbaking_test","upvote_ratio":0.94,"history":"Passion fruit eclair filling Hi all. I\u2019ve been planning to make som passion fruit eclairs. For the custard, I was thinking of using this recipe:  https:\/\/www.laurainthekitchen.com\/recipes\/homemade-vanilla-pudding-mix\/  And then once it\u2019s refrigerated, I thought of adding some passion fruit pur\u00e9e. After that, I thought of folding in some whipped cream, for a lighter texture. Do you think it\u2019ll work out well with the above pudding recipe?","c_root_id_A":"h0tat3g","c_root_id_B":"h0s7bin","created_at_utc_A":1622999772,"created_at_utc_B":1622977127,"score_A":5,"score_B":4,"human_ref_A":"https:\/\/secure.auifinefoods.com\/products-search?qs=passion+fruit  These products are all top of the line and intensely flavorful. The passion fruit paste is amazing and so versatile, its shelf stable and you can fold it into almost anything","human_ref_B":"Imo the easiest is to do a pastry cream but replace part of the milk by passion fruit puree. I wouldn't incorporate the puree after as it may liquifie it a lot. If you need 100g of milk in the pastry cream  try 60g milk and 40g puree for example.","labels":1,"seconds_difference":22645.0,"score_ratio":1.25}
{"post_id":"nthhl8","domain":"askbaking_test","upvote_ratio":0.94,"history":"Passion fruit eclair filling Hi all. I\u2019ve been planning to make som passion fruit eclairs. For the custard, I was thinking of using this recipe:  https:\/\/www.laurainthekitchen.com\/recipes\/homemade-vanilla-pudding-mix\/  And then once it\u2019s refrigerated, I thought of adding some passion fruit pur\u00e9e. After that, I thought of folding in some whipped cream, for a lighter texture. Do you think it\u2019ll work out well with the above pudding recipe?","c_root_id_A":"h0s7bin","c_root_id_B":"h0tnt3h","created_at_utc_A":1622977127,"created_at_utc_B":1623005873,"score_A":4,"score_B":5,"human_ref_A":"Imo the easiest is to do a pastry cream but replace part of the milk by passion fruit puree. I wouldn't incorporate the puree after as it may liquifie it a lot. If you need 100g of milk in the pastry cream  try 60g milk and 40g puree for example.","human_ref_B":"Sounds like creme diplomat is the thing you're looking for, a combo of pastry cream with whipped cream folded in once chilled. It's my favorite filling for pastries and donuts! Kristina Razon has a great writeup on pastry cream with some notes around mix ins:   *  Wet Stir-Ins: Honey, maple syrup, pomegranate molasses, citrus juice, jam, and flavored oils like sesame and olive oil, are all fantastic options. To account for the extra liquid, you will often need to slightly increase the amount of cornstarch and egg yolks in order to achieve a final consistency that's thick enough. In most cases, wet stir-ins should be whisked in only after the finished pastry cream has chilled, since many can interfere with it setting properly if added earlier.  * Pastes: Once the pastry cream has been removed from the heat, you can stir in pastes, such as peanut butter, pistachio paste, Nutella, and tahini paste. Keep in mind that adding any unsweetened paste, even in small quantities, will reduce the overall sweetness of the cream; you\u2019ll need to compensate for this by increasing the amount of sugar. In addition, there's no need to worry if you are stirring in a particularly thick paste; it will easily dissolve into the hot pastry cream.  Depending on the viscosity of your puree, you might want to use the paste method, but if it's fairly runny I'd mix in after the cream has set. Another way to add an extra kick of passionfruit would be to dust the final product with freeze dried passionfruit powder!","labels":0,"seconds_difference":28746.0,"score_ratio":1.25}
{"post_id":"nthhl8","domain":"askbaking_test","upvote_ratio":0.94,"history":"Passion fruit eclair filling Hi all. I\u2019ve been planning to make som passion fruit eclairs. For the custard, I was thinking of using this recipe:  https:\/\/www.laurainthekitchen.com\/recipes\/homemade-vanilla-pudding-mix\/  And then once it\u2019s refrigerated, I thought of adding some passion fruit pur\u00e9e. After that, I thought of folding in some whipped cream, for a lighter texture. Do you think it\u2019ll work out well with the above pudding recipe?","c_root_id_A":"h0tat3g","c_root_id_B":"h0s6igw","created_at_utc_A":1622999772,"created_at_utc_B":1622976392,"score_A":5,"score_B":4,"human_ref_A":"https:\/\/secure.auifinefoods.com\/products-search?qs=passion+fruit  These products are all top of the line and intensely flavorful. The passion fruit paste is amazing and so versatile, its shelf stable and you can fold it into almost anything","human_ref_B":"Sounds to me you want to make something like a Chiboust\/St Honoure cream. It's light and im sure you could incorporated passion fruit puree into the mix.","labels":1,"seconds_difference":23380.0,"score_ratio":1.25}
{"post_id":"nthhl8","domain":"askbaking_test","upvote_ratio":0.94,"history":"Passion fruit eclair filling Hi all. I\u2019ve been planning to make som passion fruit eclairs. For the custard, I was thinking of using this recipe:  https:\/\/www.laurainthekitchen.com\/recipes\/homemade-vanilla-pudding-mix\/  And then once it\u2019s refrigerated, I thought of adding some passion fruit pur\u00e9e. After that, I thought of folding in some whipped cream, for a lighter texture. Do you think it\u2019ll work out well with the above pudding recipe?","c_root_id_A":"h0tnt3h","c_root_id_B":"h0s6igw","created_at_utc_A":1623005873,"created_at_utc_B":1622976392,"score_A":5,"score_B":4,"human_ref_A":"Sounds like creme diplomat is the thing you're looking for, a combo of pastry cream with whipped cream folded in once chilled. It's my favorite filling for pastries and donuts! Kristina Razon has a great writeup on pastry cream with some notes around mix ins:   *  Wet Stir-Ins: Honey, maple syrup, pomegranate molasses, citrus juice, jam, and flavored oils like sesame and olive oil, are all fantastic options. To account for the extra liquid, you will often need to slightly increase the amount of cornstarch and egg yolks in order to achieve a final consistency that's thick enough. In most cases, wet stir-ins should be whisked in only after the finished pastry cream has chilled, since many can interfere with it setting properly if added earlier.  * Pastes: Once the pastry cream has been removed from the heat, you can stir in pastes, such as peanut butter, pistachio paste, Nutella, and tahini paste. Keep in mind that adding any unsweetened paste, even in small quantities, will reduce the overall sweetness of the cream; you\u2019ll need to compensate for this by increasing the amount of sugar. In addition, there's no need to worry if you are stirring in a particularly thick paste; it will easily dissolve into the hot pastry cream.  Depending on the viscosity of your puree, you might want to use the paste method, but if it's fairly runny I'd mix in after the cream has set. Another way to add an extra kick of passionfruit would be to dust the final product with freeze dried passionfruit powder!","human_ref_B":"Sounds to me you want to make something like a Chiboust\/St Honoure cream. It's light and im sure you could incorporated passion fruit puree into the mix.","labels":1,"seconds_difference":29481.0,"score_ratio":1.25}
{"post_id":"rt4b1f","domain":"askbaking_test","upvote_ratio":0.91,"history":"I made a Pineapple Upside Down cake for the first time using a standard recipe but the cake was unbelievably moist and light unlike any other cake I've ever made. How? Title says most of it. I made the cake for new years using Joy of Baking recipe. I'm not big on following a recipe to the T and my pan was 8x2 instead of the recipe's 9x2 so I tweaked here and there. I don't use strict measuring instruments and generally eyeball stuff like teaspoon and am pretty clumsy in the kitchen so I keep spilling flour and batter too. And all that happened today as well. Kept fluctuating the oven temperature too because I was making other things in the oven too.   So basically I followed the same steps I always do, if not messing them up more so today. But the end result was so so fantastic. My family isn't big on baked goods but everybody gobbled up nearly the entire cake in one sitting! What's surprising is that the base recipe is fairly standard and I don't understand why this cake turned out so amazing while the rest are just somewhere around average.    The recipe (used and tweaked by me) is given below and  share the link at the end too:   (the idea is if I'm using only a slightly smaller pan than the recipe, I only reduce each ingredient just a little bit - yes, that's my logic)  Cake Batter:   1+1\/2 cup - 2 tbsp AP flour  1\/2 cup - 2 tbsp Butter  1 cup - 1 tbsp Sugar   2 eggs (since I can't be bothered to break the eggs separately in a bowl)   3-4 tbsp vegetable Oil (not mentioned in the recipe)   2 tsp vanilla essence   1\/3 cup Milk   2 tsp Baking powder  Two pinches of salt   After creaming the butter and sugar and adding the eggs, oil and vanilla, I alternated between the dry ingredients and milk and folded everything with a spatula. At this point, the batter was looking drier than usual so I took some of the liquid from the tinned pineapples and added some to the batter.   I poured the batter on the hard caramel and pineapples and baked at 180\u00b0C for about 45-50 minutes (until the pick came out clean). We were making garlic bread in the oven so we kept opening and closing it a lot and alternating the temperature to 215\u00b0C too.   Any inputs about what may have been the special factor behind the super moist base will be super helpful so I'm able to replicate it next time!!   Thank you and Happy New Year fellow Bakers \u2764\ufe0f\u2764\ufe0f\u2764\ufe0f  Pineapple Upside down cake","c_root_id_A":"hqqrqzb","c_root_id_B":"hqqi1x3","created_at_utc_A":1640993707,"created_at_utc_B":1640989270,"score_A":17,"score_B":15,"human_ref_A":"You keep mentioning your tweaks as if they're a bad thing, but that's actually a fantastic way to really learn how things work together and how different stuff produces different results. Imo it's better than memorizing recipes and a great way to supplement your baking knowledge :)  Also it's definitely the oil that helped keep it moist, plus the liquid from the pineapple and sugar. I've never met a tough or dry pineapple upside down cake","human_ref_B":"Oil keeps cakes more moist rather than butter. Your addition of oil likely helped a lot in the lightness","labels":1,"seconds_difference":4437.0,"score_ratio":1.1333333333}
{"post_id":"rt4b1f","domain":"askbaking_test","upvote_ratio":0.91,"history":"I made a Pineapple Upside Down cake for the first time using a standard recipe but the cake was unbelievably moist and light unlike any other cake I've ever made. How? Title says most of it. I made the cake for new years using Joy of Baking recipe. I'm not big on following a recipe to the T and my pan was 8x2 instead of the recipe's 9x2 so I tweaked here and there. I don't use strict measuring instruments and generally eyeball stuff like teaspoon and am pretty clumsy in the kitchen so I keep spilling flour and batter too. And all that happened today as well. Kept fluctuating the oven temperature too because I was making other things in the oven too.   So basically I followed the same steps I always do, if not messing them up more so today. But the end result was so so fantastic. My family isn't big on baked goods but everybody gobbled up nearly the entire cake in one sitting! What's surprising is that the base recipe is fairly standard and I don't understand why this cake turned out so amazing while the rest are just somewhere around average.    The recipe (used and tweaked by me) is given below and  share the link at the end too:   (the idea is if I'm using only a slightly smaller pan than the recipe, I only reduce each ingredient just a little bit - yes, that's my logic)  Cake Batter:   1+1\/2 cup - 2 tbsp AP flour  1\/2 cup - 2 tbsp Butter  1 cup - 1 tbsp Sugar   2 eggs (since I can't be bothered to break the eggs separately in a bowl)   3-4 tbsp vegetable Oil (not mentioned in the recipe)   2 tsp vanilla essence   1\/3 cup Milk   2 tsp Baking powder  Two pinches of salt   After creaming the butter and sugar and adding the eggs, oil and vanilla, I alternated between the dry ingredients and milk and folded everything with a spatula. At this point, the batter was looking drier than usual so I took some of the liquid from the tinned pineapples and added some to the batter.   I poured the batter on the hard caramel and pineapples and baked at 180\u00b0C for about 45-50 minutes (until the pick came out clean). We were making garlic bread in the oven so we kept opening and closing it a lot and alternating the temperature to 215\u00b0C too.   Any inputs about what may have been the special factor behind the super moist base will be super helpful so I'm able to replicate it next time!!   Thank you and Happy New Year fellow Bakers \u2764\ufe0f\u2764\ufe0f\u2764\ufe0f  Pineapple Upside down cake","c_root_id_A":"hqtf7dc","c_root_id_B":"hqt4q6x","created_at_utc_A":1641053264,"created_at_utc_B":1641047998,"score_A":7,"score_B":3,"human_ref_A":"That looks amazing! I am going to try that!! Milk!? Maybe the combination of the milk and pineapple juice acts kinda like butter milk?  I love subbing yogurt or butter milk in puddings and cakes -it does seem to help the rise and tenderness...   There is a great site I use when I need to switch pan sizes or sub an ingredient:  Bakeschool.com","human_ref_B":"At least you kinda know which tweaks worked OP as you\u2019ve helpfully recorded them here. Seconding, that it was likely the pineapple juice addition (isn\u2019t there an enzyme or something in it?) that helped with tenderness. I\u2019m also guilty of never being able to follow a recipe and measuring in splashes and dashes, but very seldom remember what I\u2019ve done to recreate the good ones. Keep up the good work - maybe you can introduce your family to more delicious baked goods. (Personally, when people tell me they don\u2019t like sweets, I see that as a challenge! \ud83d\ude02)","labels":1,"seconds_difference":5266.0,"score_ratio":2.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3ui5k0","c_root_id_B":"i3uc5os","created_at_utc_A":1649384171,"created_at_utc_B":1649381556,"score_A":26,"score_B":17,"human_ref_A":"Earl Grey chiffon with raspberry compote and chantilly cream!","human_ref_B":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","labels":1,"seconds_difference":2615.0,"score_ratio":1.5294117647}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4mia","c_root_id_B":"i3ui5k0","created_at_utc_A":1649378256,"created_at_utc_B":1649384171,"score_A":14,"score_B":26,"human_ref_A":"Cinnamon cake with pistachio paste, orange blossom shortbread crumb layer, and honey cardamom frosting. Devine.","human_ref_B":"Earl Grey chiffon with raspberry compote and chantilly cream!","labels":0,"seconds_difference":5915.0,"score_ratio":1.8571428571}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4k62","c_root_id_B":"i3ui5k0","created_at_utc_A":1649378228,"created_at_utc_B":1649384171,"score_A":10,"score_B":26,"human_ref_A":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","human_ref_B":"Earl Grey chiffon with raspberry compote and chantilly cream!","labels":0,"seconds_difference":5943.0,"score_ratio":2.6}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3ui5k0","c_root_id_B":"i3u2mpq","created_at_utc_A":1649384171,"created_at_utc_B":1649377377,"score_A":26,"score_B":9,"human_ref_A":"Earl Grey chiffon with raspberry compote and chantilly cream!","human_ref_B":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","labels":1,"seconds_difference":6794.0,"score_ratio":2.8888888889}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3ui5k0","c_root_id_B":"i3tk3hw","created_at_utc_A":1649384171,"created_at_utc_B":1649369493,"score_A":26,"score_B":8,"human_ref_A":"Earl Grey chiffon with raspberry compote and chantilly cream!","human_ref_B":"Imagine a Boston Cream cake, but with orange flavored cake and a creamy dark chocolate pudding center.","labels":1,"seconds_difference":14678.0,"score_ratio":3.25}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uabuv","c_root_id_B":"i3ui5k0","created_at_utc_A":1649380770,"created_at_utc_B":1649384171,"score_A":9,"score_B":26,"human_ref_A":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","human_ref_B":"Earl Grey chiffon with raspberry compote and chantilly cream!","labels":0,"seconds_difference":3401.0,"score_ratio":2.8888888889}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3ui5k0","c_root_id_B":"i3tqn9a","created_at_utc_A":1649384171,"created_at_utc_B":1649372223,"score_A":26,"score_B":6,"human_ref_A":"Earl Grey chiffon with raspberry compote and chantilly cream!","human_ref_B":"One cake I am meaning to make is a lemon-rosemary cake I had a while ago. It had a light lemon buttercream. Delicious!  Correction : just check and it has cream cheese frosting and lemon curd, not buttercream","labels":1,"seconds_difference":11948.0,"score_ratio":4.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u0unq","c_root_id_B":"i3ui5k0","created_at_utc_A":1649376600,"created_at_utc_B":1649384171,"score_A":6,"score_B":26,"human_ref_A":"Coconut layer cake with guava paste in between.","human_ref_B":"Earl Grey chiffon with raspberry compote and chantilly cream!","labels":0,"seconds_difference":7571.0,"score_ratio":4.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tuttj","c_root_id_B":"i3ui5k0","created_at_utc_A":1649373992,"created_at_utc_B":1649384171,"score_A":6,"score_B":26,"human_ref_A":"try a dobosh, or praline and genoise, or a rasp bavarois, or paris brest.","human_ref_B":"Earl Grey chiffon with raspberry compote and chantilly cream!","labels":0,"seconds_difference":10179.0,"score_ratio":4.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u5y5m","c_root_id_B":"i3ui5k0","created_at_utc_A":1649378850,"created_at_utc_B":1649384171,"score_A":6,"score_B":26,"human_ref_A":"Peanut butter and banana with chocolate drizzle","human_ref_B":"Earl Grey chiffon with raspberry compote and chantilly cream!","labels":0,"seconds_difference":5321.0,"score_ratio":4.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3ui5k0","c_root_id_B":"i3tndpn","created_at_utc_A":1649384171,"created_at_utc_B":1649370864,"score_A":26,"score_B":6,"human_ref_A":"Earl Grey chiffon with raspberry compote and chantilly cream!","human_ref_B":"I did an orange creamsicle cake once - orange cake and vanilla pudding mixed with orange extract for the frosting. It was divine.   I\u2019ve also done a Persian love cake with a rooh afza buttercream, also amazing.","labels":1,"seconds_difference":13307.0,"score_ratio":4.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3ui5k0","c_root_id_B":"i3txo9e","created_at_utc_A":1649384171,"created_at_utc_B":1649375214,"score_A":26,"score_B":5,"human_ref_A":"Earl Grey chiffon with raspberry compote and chantilly cream!","human_ref_B":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","labels":1,"seconds_difference":8957.0,"score_ratio":5.2}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3ui5k0","c_root_id_B":"i3u4en1","created_at_utc_A":1649384171,"created_at_utc_B":1649378160,"score_A":26,"score_B":6,"human_ref_A":"Earl Grey chiffon with raspberry compote and chantilly cream!","human_ref_B":"Dulce du leche","labels":1,"seconds_difference":6011.0,"score_ratio":4.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u8d5z","c_root_id_B":"i3ui5k0","created_at_utc_A":1649379915,"created_at_utc_B":1649384171,"score_A":4,"score_B":26,"human_ref_A":"You can make fool proof Dulce leches with sweeten condensed milk or add glucose in normal Carmel recipes to prevent crystals from forming. Make a vanilla cake with browned butter and use the caramel to sweeten a buttercream without powdered sugar. And add Twix pieces in the middle","human_ref_B":"Earl Grey chiffon with raspberry compote and chantilly cream!","labels":0,"seconds_difference":4256.0,"score_ratio":6.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uyjuk","c_root_id_B":"i3ukt32","created_at_utc_A":1649392302,"created_at_utc_B":1649385378,"score_A":26,"score_B":20,"human_ref_A":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","human_ref_B":"Cardamom and pistachio. It\u2019s addictive!","labels":1,"seconds_difference":6924.0,"score_ratio":1.3}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uyjuk","c_root_id_B":"i3uiqva","created_at_utc_A":1649392302,"created_at_utc_B":1649384439,"score_A":26,"score_B":19,"human_ref_A":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","human_ref_B":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","labels":1,"seconds_difference":7863.0,"score_ratio":1.3684210526}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uyjuk","c_root_id_B":"i3uc5os","created_at_utc_A":1649392302,"created_at_utc_B":1649381556,"score_A":26,"score_B":17,"human_ref_A":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","human_ref_B":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","labels":1,"seconds_difference":10746.0,"score_ratio":1.5294117647}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uyjuk","c_root_id_B":"i3u4mia","created_at_utc_A":1649392302,"created_at_utc_B":1649378256,"score_A":26,"score_B":14,"human_ref_A":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","human_ref_B":"Cinnamon cake with pistachio paste, orange blossom shortbread crumb layer, and honey cardamom frosting. Devine.","labels":1,"seconds_difference":14046.0,"score_ratio":1.8571428571}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3umqjx","c_root_id_B":"i3uyjuk","created_at_utc_A":1649386272,"created_at_utc_B":1649392302,"score_A":12,"score_B":26,"human_ref_A":"Hummingbird cake for something light that fits this season.","human_ref_B":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","labels":0,"seconds_difference":6030.0,"score_ratio":2.1666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uyjuk","c_root_id_B":"i3u4k62","created_at_utc_A":1649392302,"created_at_utc_B":1649378228,"score_A":26,"score_B":10,"human_ref_A":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","human_ref_B":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","labels":1,"seconds_difference":14074.0,"score_ratio":2.6}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uyjuk","c_root_id_B":"i3u2mpq","created_at_utc_A":1649392302,"created_at_utc_B":1649377377,"score_A":26,"score_B":9,"human_ref_A":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","human_ref_B":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","labels":1,"seconds_difference":14925.0,"score_ratio":2.8888888889}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uyjuk","c_root_id_B":"i3tk3hw","created_at_utc_A":1649392302,"created_at_utc_B":1649369493,"score_A":26,"score_B":8,"human_ref_A":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","human_ref_B":"Imagine a Boston Cream cake, but with orange flavored cake and a creamy dark chocolate pudding center.","labels":1,"seconds_difference":22809.0,"score_ratio":3.25}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uyjuk","c_root_id_B":"i3uabuv","created_at_utc_A":1649392302,"created_at_utc_B":1649380770,"score_A":26,"score_B":9,"human_ref_A":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","human_ref_B":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","labels":1,"seconds_difference":11532.0,"score_ratio":2.8888888889}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tqn9a","c_root_id_B":"i3uyjuk","created_at_utc_A":1649372223,"created_at_utc_B":1649392302,"score_A":6,"score_B":26,"human_ref_A":"One cake I am meaning to make is a lemon-rosemary cake I had a while ago. It had a light lemon buttercream. Delicious!  Correction : just check and it has cream cheese frosting and lemon curd, not buttercream","human_ref_B":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","labels":0,"seconds_difference":20079.0,"score_ratio":4.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u0unq","c_root_id_B":"i3uyjuk","created_at_utc_A":1649376600,"created_at_utc_B":1649392302,"score_A":6,"score_B":26,"human_ref_A":"Coconut layer cake with guava paste in between.","human_ref_B":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","labels":0,"seconds_difference":15702.0,"score_ratio":4.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tuttj","c_root_id_B":"i3uyjuk","created_at_utc_A":1649373992,"created_at_utc_B":1649392302,"score_A":6,"score_B":26,"human_ref_A":"try a dobosh, or praline and genoise, or a rasp bavarois, or paris brest.","human_ref_B":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","labels":0,"seconds_difference":18310.0,"score_ratio":4.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uyjuk","c_root_id_B":"i3u5y5m","created_at_utc_A":1649392302,"created_at_utc_B":1649378850,"score_A":26,"score_B":6,"human_ref_A":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","human_ref_B":"Peanut butter and banana with chocolate drizzle","labels":1,"seconds_difference":13452.0,"score_ratio":4.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uyjuk","c_root_id_B":"i3tndpn","created_at_utc_A":1649392302,"created_at_utc_B":1649370864,"score_A":26,"score_B":6,"human_ref_A":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","human_ref_B":"I did an orange creamsicle cake once - orange cake and vanilla pudding mixed with orange extract for the frosting. It was divine.   I\u2019ve also done a Persian love cake with a rooh afza buttercream, also amazing.","labels":1,"seconds_difference":21438.0,"score_ratio":4.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uyjuk","c_root_id_B":"i3txo9e","created_at_utc_A":1649392302,"created_at_utc_B":1649375214,"score_A":26,"score_B":5,"human_ref_A":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","human_ref_B":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","labels":1,"seconds_difference":17088.0,"score_ratio":5.2}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4en1","c_root_id_B":"i3uyjuk","created_at_utc_A":1649378160,"created_at_utc_B":1649392302,"score_A":6,"score_B":26,"human_ref_A":"Dulce du leche","human_ref_B":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","labels":0,"seconds_difference":14142.0,"score_ratio":4.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u8d5z","c_root_id_B":"i3uyjuk","created_at_utc_A":1649379915,"created_at_utc_B":1649392302,"score_A":4,"score_B":26,"human_ref_A":"You can make fool proof Dulce leches with sweeten condensed milk or add glucose in normal Carmel recipes to prevent crystals from forming. Make a vanilla cake with browned butter and use the caramel to sweeten a buttercream without powdered sugar. And add Twix pieces in the middle","human_ref_B":"I recently recreated a cake I tried In a caf\u00e9 years ago; it was lemon, blueberry and lavender with a cream cheese frosting. I made a vegan version of it, I was sceptical about it tasting like the one I remembered but it was near-enough identical, even the texture. There were blueberries baked into the sponge and a homemade blueberry compote between the layers also. I worried it might be too blueberry-y also but lemon and lavender are both incredibly strong flavours so it totally balanced out. The floral note is unusual but it totally works. Absolutely gorgeous and I highly recommend it!","labels":0,"seconds_difference":12387.0,"score_ratio":6.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uiqva","c_root_id_B":"i3ukt32","created_at_utc_A":1649384439,"created_at_utc_B":1649385378,"score_A":19,"score_B":20,"human_ref_A":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","human_ref_B":"Cardamom and pistachio. It\u2019s addictive!","labels":0,"seconds_difference":939.0,"score_ratio":1.0526315789}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uc5os","c_root_id_B":"i3ukt32","created_at_utc_A":1649381556,"created_at_utc_B":1649385378,"score_A":17,"score_B":20,"human_ref_A":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","human_ref_B":"Cardamom and pistachio. It\u2019s addictive!","labels":0,"seconds_difference":3822.0,"score_ratio":1.1764705882}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4mia","c_root_id_B":"i3ukt32","created_at_utc_A":1649378256,"created_at_utc_B":1649385378,"score_A":14,"score_B":20,"human_ref_A":"Cinnamon cake with pistachio paste, orange blossom shortbread crumb layer, and honey cardamom frosting. Devine.","human_ref_B":"Cardamom and pistachio. It\u2019s addictive!","labels":0,"seconds_difference":7122.0,"score_ratio":1.4285714286}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3ukt32","c_root_id_B":"i3u4k62","created_at_utc_A":1649385378,"created_at_utc_B":1649378228,"score_A":20,"score_B":10,"human_ref_A":"Cardamom and pistachio. It\u2019s addictive!","human_ref_B":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","labels":1,"seconds_difference":7150.0,"score_ratio":2.0}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3ukt32","c_root_id_B":"i3u2mpq","created_at_utc_A":1649385378,"created_at_utc_B":1649377377,"score_A":20,"score_B":9,"human_ref_A":"Cardamom and pistachio. It\u2019s addictive!","human_ref_B":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","labels":1,"seconds_difference":8001.0,"score_ratio":2.2222222222}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3ukt32","c_root_id_B":"i3tk3hw","created_at_utc_A":1649385378,"created_at_utc_B":1649369493,"score_A":20,"score_B":8,"human_ref_A":"Cardamom and pistachio. It\u2019s addictive!","human_ref_B":"Imagine a Boston Cream cake, but with orange flavored cake and a creamy dark chocolate pudding center.","labels":1,"seconds_difference":15885.0,"score_ratio":2.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3ukt32","c_root_id_B":"i3uabuv","created_at_utc_A":1649385378,"created_at_utc_B":1649380770,"score_A":20,"score_B":9,"human_ref_A":"Cardamom and pistachio. It\u2019s addictive!","human_ref_B":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","labels":1,"seconds_difference":4608.0,"score_ratio":2.2222222222}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3ukt32","c_root_id_B":"i3tqn9a","created_at_utc_A":1649385378,"created_at_utc_B":1649372223,"score_A":20,"score_B":6,"human_ref_A":"Cardamom and pistachio. It\u2019s addictive!","human_ref_B":"One cake I am meaning to make is a lemon-rosemary cake I had a while ago. It had a light lemon buttercream. Delicious!  Correction : just check and it has cream cheese frosting and lemon curd, not buttercream","labels":1,"seconds_difference":13155.0,"score_ratio":3.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3ukt32","c_root_id_B":"i3u0unq","created_at_utc_A":1649385378,"created_at_utc_B":1649376600,"score_A":20,"score_B":6,"human_ref_A":"Cardamom and pistachio. It\u2019s addictive!","human_ref_B":"Coconut layer cake with guava paste in between.","labels":1,"seconds_difference":8778.0,"score_ratio":3.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tuttj","c_root_id_B":"i3ukt32","created_at_utc_A":1649373992,"created_at_utc_B":1649385378,"score_A":6,"score_B":20,"human_ref_A":"try a dobosh, or praline and genoise, or a rasp bavarois, or paris brest.","human_ref_B":"Cardamom and pistachio. It\u2019s addictive!","labels":0,"seconds_difference":11386.0,"score_ratio":3.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u5y5m","c_root_id_B":"i3ukt32","created_at_utc_A":1649378850,"created_at_utc_B":1649385378,"score_A":6,"score_B":20,"human_ref_A":"Peanut butter and banana with chocolate drizzle","human_ref_B":"Cardamom and pistachio. It\u2019s addictive!","labels":0,"seconds_difference":6528.0,"score_ratio":3.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tndpn","c_root_id_B":"i3ukt32","created_at_utc_A":1649370864,"created_at_utc_B":1649385378,"score_A":6,"score_B":20,"human_ref_A":"I did an orange creamsicle cake once - orange cake and vanilla pudding mixed with orange extract for the frosting. It was divine.   I\u2019ve also done a Persian love cake with a rooh afza buttercream, also amazing.","human_ref_B":"Cardamom and pistachio. It\u2019s addictive!","labels":0,"seconds_difference":14514.0,"score_ratio":3.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3ukt32","c_root_id_B":"i3txo9e","created_at_utc_A":1649385378,"created_at_utc_B":1649375214,"score_A":20,"score_B":5,"human_ref_A":"Cardamom and pistachio. It\u2019s addictive!","human_ref_B":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","labels":1,"seconds_difference":10164.0,"score_ratio":4.0}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4en1","c_root_id_B":"i3ukt32","created_at_utc_A":1649378160,"created_at_utc_B":1649385378,"score_A":6,"score_B":20,"human_ref_A":"Dulce du leche","human_ref_B":"Cardamom and pistachio. It\u2019s addictive!","labels":0,"seconds_difference":7218.0,"score_ratio":3.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3ukt32","c_root_id_B":"i3u8d5z","created_at_utc_A":1649385378,"created_at_utc_B":1649379915,"score_A":20,"score_B":4,"human_ref_A":"Cardamom and pistachio. It\u2019s addictive!","human_ref_B":"You can make fool proof Dulce leches with sweeten condensed milk or add glucose in normal Carmel recipes to prevent crystals from forming. Make a vanilla cake with browned butter and use the caramel to sweeten a buttercream without powdered sugar. And add Twix pieces in the middle","labels":1,"seconds_difference":5463.0,"score_ratio":5.0}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uiqva","c_root_id_B":"i3uc5os","created_at_utc_A":1649384439,"created_at_utc_B":1649381556,"score_A":19,"score_B":17,"human_ref_A":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","human_ref_B":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","labels":1,"seconds_difference":2883.0,"score_ratio":1.1176470588}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uiqva","c_root_id_B":"i3u4mia","created_at_utc_A":1649384439,"created_at_utc_B":1649378256,"score_A":19,"score_B":14,"human_ref_A":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","human_ref_B":"Cinnamon cake with pistachio paste, orange blossom shortbread crumb layer, and honey cardamom frosting. Devine.","labels":1,"seconds_difference":6183.0,"score_ratio":1.3571428571}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uiqva","c_root_id_B":"i3u4k62","created_at_utc_A":1649384439,"created_at_utc_B":1649378228,"score_A":19,"score_B":10,"human_ref_A":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","human_ref_B":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","labels":1,"seconds_difference":6211.0,"score_ratio":1.9}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uiqva","c_root_id_B":"i3u2mpq","created_at_utc_A":1649384439,"created_at_utc_B":1649377377,"score_A":19,"score_B":9,"human_ref_A":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","human_ref_B":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","labels":1,"seconds_difference":7062.0,"score_ratio":2.1111111111}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tk3hw","c_root_id_B":"i3uiqva","created_at_utc_A":1649369493,"created_at_utc_B":1649384439,"score_A":8,"score_B":19,"human_ref_A":"Imagine a Boston Cream cake, but with orange flavored cake and a creamy dark chocolate pudding center.","human_ref_B":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","labels":0,"seconds_difference":14946.0,"score_ratio":2.375}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uiqva","c_root_id_B":"i3uabuv","created_at_utc_A":1649384439,"created_at_utc_B":1649380770,"score_A":19,"score_B":9,"human_ref_A":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","human_ref_B":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","labels":1,"seconds_difference":3669.0,"score_ratio":2.1111111111}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uiqva","c_root_id_B":"i3tqn9a","created_at_utc_A":1649384439,"created_at_utc_B":1649372223,"score_A":19,"score_B":6,"human_ref_A":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","human_ref_B":"One cake I am meaning to make is a lemon-rosemary cake I had a while ago. It had a light lemon buttercream. Delicious!  Correction : just check and it has cream cheese frosting and lemon curd, not buttercream","labels":1,"seconds_difference":12216.0,"score_ratio":3.1666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uiqva","c_root_id_B":"i3u0unq","created_at_utc_A":1649384439,"created_at_utc_B":1649376600,"score_A":19,"score_B":6,"human_ref_A":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","human_ref_B":"Coconut layer cake with guava paste in between.","labels":1,"seconds_difference":7839.0,"score_ratio":3.1666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tuttj","c_root_id_B":"i3uiqva","created_at_utc_A":1649373992,"created_at_utc_B":1649384439,"score_A":6,"score_B":19,"human_ref_A":"try a dobosh, or praline and genoise, or a rasp bavarois, or paris brest.","human_ref_B":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","labels":0,"seconds_difference":10447.0,"score_ratio":3.1666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uiqva","c_root_id_B":"i3u5y5m","created_at_utc_A":1649384439,"created_at_utc_B":1649378850,"score_A":19,"score_B":6,"human_ref_A":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","human_ref_B":"Peanut butter and banana with chocolate drizzle","labels":1,"seconds_difference":5589.0,"score_ratio":3.1666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tndpn","c_root_id_B":"i3uiqva","created_at_utc_A":1649370864,"created_at_utc_B":1649384439,"score_A":6,"score_B":19,"human_ref_A":"I did an orange creamsicle cake once - orange cake and vanilla pudding mixed with orange extract for the frosting. It was divine.   I\u2019ve also done a Persian love cake with a rooh afza buttercream, also amazing.","human_ref_B":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","labels":0,"seconds_difference":13575.0,"score_ratio":3.1666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3txo9e","c_root_id_B":"i3uiqva","created_at_utc_A":1649375214,"created_at_utc_B":1649384439,"score_A":5,"score_B":19,"human_ref_A":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","human_ref_B":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","labels":0,"seconds_difference":9225.0,"score_ratio":3.8}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4en1","c_root_id_B":"i3uiqva","created_at_utc_A":1649378160,"created_at_utc_B":1649384439,"score_A":6,"score_B":19,"human_ref_A":"Dulce du leche","human_ref_B":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","labels":0,"seconds_difference":6279.0,"score_ratio":3.1666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uiqva","c_root_id_B":"i3u8d5z","created_at_utc_A":1649384439,"created_at_utc_B":1649379915,"score_A":19,"score_B":4,"human_ref_A":"I remade the cake that Prince Harry had at his reception, a elderflower syrup cake and it was one of the better light cakes I've had. It's a tie between that and hummingbird cake.","human_ref_B":"You can make fool proof Dulce leches with sweeten condensed milk or add glucose in normal Carmel recipes to prevent crystals from forming. Make a vanilla cake with browned butter and use the caramel to sweeten a buttercream without powdered sugar. And add Twix pieces in the middle","labels":1,"seconds_difference":4524.0,"score_ratio":4.75}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uc5os","c_root_id_B":"i3u4mia","created_at_utc_A":1649381556,"created_at_utc_B":1649378256,"score_A":17,"score_B":14,"human_ref_A":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","human_ref_B":"Cinnamon cake with pistachio paste, orange blossom shortbread crumb layer, and honey cardamom frosting. Devine.","labels":1,"seconds_difference":3300.0,"score_ratio":1.2142857143}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uc5os","c_root_id_B":"i3u4k62","created_at_utc_A":1649381556,"created_at_utc_B":1649378228,"score_A":17,"score_B":10,"human_ref_A":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","human_ref_B":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","labels":1,"seconds_difference":3328.0,"score_ratio":1.7}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uc5os","c_root_id_B":"i3u2mpq","created_at_utc_A":1649381556,"created_at_utc_B":1649377377,"score_A":17,"score_B":9,"human_ref_A":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","human_ref_B":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","labels":1,"seconds_difference":4179.0,"score_ratio":1.8888888889}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tk3hw","c_root_id_B":"i3uc5os","created_at_utc_A":1649369493,"created_at_utc_B":1649381556,"score_A":8,"score_B":17,"human_ref_A":"Imagine a Boston Cream cake, but with orange flavored cake and a creamy dark chocolate pudding center.","human_ref_B":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","labels":0,"seconds_difference":12063.0,"score_ratio":2.125}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uabuv","c_root_id_B":"i3uc5os","created_at_utc_A":1649380770,"created_at_utc_B":1649381556,"score_A":9,"score_B":17,"human_ref_A":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","human_ref_B":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","labels":0,"seconds_difference":786.0,"score_ratio":1.8888888889}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tqn9a","c_root_id_B":"i3uc5os","created_at_utc_A":1649372223,"created_at_utc_B":1649381556,"score_A":6,"score_B":17,"human_ref_A":"One cake I am meaning to make is a lemon-rosemary cake I had a while ago. It had a light lemon buttercream. Delicious!  Correction : just check and it has cream cheese frosting and lemon curd, not buttercream","human_ref_B":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","labels":0,"seconds_difference":9333.0,"score_ratio":2.8333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uc5os","c_root_id_B":"i3u0unq","created_at_utc_A":1649381556,"created_at_utc_B":1649376600,"score_A":17,"score_B":6,"human_ref_A":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","human_ref_B":"Coconut layer cake with guava paste in between.","labels":1,"seconds_difference":4956.0,"score_ratio":2.8333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tuttj","c_root_id_B":"i3uc5os","created_at_utc_A":1649373992,"created_at_utc_B":1649381556,"score_A":6,"score_B":17,"human_ref_A":"try a dobosh, or praline and genoise, or a rasp bavarois, or paris brest.","human_ref_B":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","labels":0,"seconds_difference":7564.0,"score_ratio":2.8333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uc5os","c_root_id_B":"i3u5y5m","created_at_utc_A":1649381556,"created_at_utc_B":1649378850,"score_A":17,"score_B":6,"human_ref_A":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","human_ref_B":"Peanut butter and banana with chocolate drizzle","labels":1,"seconds_difference":2706.0,"score_ratio":2.8333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uc5os","c_root_id_B":"i3tndpn","created_at_utc_A":1649381556,"created_at_utc_B":1649370864,"score_A":17,"score_B":6,"human_ref_A":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","human_ref_B":"I did an orange creamsicle cake once - orange cake and vanilla pudding mixed with orange extract for the frosting. It was divine.   I\u2019ve also done a Persian love cake with a rooh afza buttercream, also amazing.","labels":1,"seconds_difference":10692.0,"score_ratio":2.8333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3txo9e","c_root_id_B":"i3uc5os","created_at_utc_A":1649375214,"created_at_utc_B":1649381556,"score_A":5,"score_B":17,"human_ref_A":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","human_ref_B":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","labels":0,"seconds_difference":6342.0,"score_ratio":3.4}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4en1","c_root_id_B":"i3uc5os","created_at_utc_A":1649378160,"created_at_utc_B":1649381556,"score_A":6,"score_B":17,"human_ref_A":"Dulce du leche","human_ref_B":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","labels":0,"seconds_difference":3396.0,"score_ratio":2.8333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u8d5z","c_root_id_B":"i3uc5os","created_at_utc_A":1649379915,"created_at_utc_B":1649381556,"score_A":4,"score_B":17,"human_ref_A":"You can make fool proof Dulce leches with sweeten condensed milk or add glucose in normal Carmel recipes to prevent crystals from forming. Make a vanilla cake with browned butter and use the caramel to sweeten a buttercream without powdered sugar. And add Twix pieces in the middle","human_ref_B":"One of my favourites that I experimented with was a stout gingerbread cake with browned butter buttercream. It had wonderful depth and is still a go to for me.","labels":0,"seconds_difference":1641.0,"score_ratio":4.25}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4mia","c_root_id_B":"i3u4k62","created_at_utc_A":1649378256,"created_at_utc_B":1649378228,"score_A":14,"score_B":10,"human_ref_A":"Cinnamon cake with pistachio paste, orange blossom shortbread crumb layer, and honey cardamom frosting. Devine.","human_ref_B":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","labels":1,"seconds_difference":28.0,"score_ratio":1.4}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4mia","c_root_id_B":"i3u2mpq","created_at_utc_A":1649378256,"created_at_utc_B":1649377377,"score_A":14,"score_B":9,"human_ref_A":"Cinnamon cake with pistachio paste, orange blossom shortbread crumb layer, and honey cardamom frosting. Devine.","human_ref_B":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","labels":1,"seconds_difference":879.0,"score_ratio":1.5555555556}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tk3hw","c_root_id_B":"i3u4mia","created_at_utc_A":1649369493,"created_at_utc_B":1649378256,"score_A":8,"score_B":14,"human_ref_A":"Imagine a Boston Cream cake, but with orange flavored cake and a creamy dark chocolate pudding center.","human_ref_B":"Cinnamon cake with pistachio paste, orange blossom shortbread crumb layer, and honey cardamom frosting. Devine.","labels":0,"seconds_difference":8763.0,"score_ratio":1.75}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tqn9a","c_root_id_B":"i3u4mia","created_at_utc_A":1649372223,"created_at_utc_B":1649378256,"score_A":6,"score_B":14,"human_ref_A":"One cake I am meaning to make is a lemon-rosemary cake I had a while ago. It had a light lemon buttercream. Delicious!  Correction : just check and it has cream cheese frosting and lemon curd, not buttercream","human_ref_B":"Cinnamon cake with pistachio paste, orange blossom shortbread crumb layer, and honey cardamom frosting. Devine.","labels":0,"seconds_difference":6033.0,"score_ratio":2.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u0unq","c_root_id_B":"i3u4mia","created_at_utc_A":1649376600,"created_at_utc_B":1649378256,"score_A":6,"score_B":14,"human_ref_A":"Coconut layer cake with guava paste in between.","human_ref_B":"Cinnamon cake with pistachio paste, orange blossom shortbread crumb layer, and honey cardamom frosting. Devine.","labels":0,"seconds_difference":1656.0,"score_ratio":2.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tuttj","c_root_id_B":"i3u4mia","created_at_utc_A":1649373992,"created_at_utc_B":1649378256,"score_A":6,"score_B":14,"human_ref_A":"try a dobosh, or praline and genoise, or a rasp bavarois, or paris brest.","human_ref_B":"Cinnamon cake with pistachio paste, orange blossom shortbread crumb layer, and honey cardamom frosting. Devine.","labels":0,"seconds_difference":4264.0,"score_ratio":2.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tndpn","c_root_id_B":"i3u4mia","created_at_utc_A":1649370864,"created_at_utc_B":1649378256,"score_A":6,"score_B":14,"human_ref_A":"I did an orange creamsicle cake once - orange cake and vanilla pudding mixed with orange extract for the frosting. It was divine.   I\u2019ve also done a Persian love cake with a rooh afza buttercream, also amazing.","human_ref_B":"Cinnamon cake with pistachio paste, orange blossom shortbread crumb layer, and honey cardamom frosting. Devine.","labels":0,"seconds_difference":7392.0,"score_ratio":2.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3txo9e","c_root_id_B":"i3u4mia","created_at_utc_A":1649375214,"created_at_utc_B":1649378256,"score_A":5,"score_B":14,"human_ref_A":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","human_ref_B":"Cinnamon cake with pistachio paste, orange blossom shortbread crumb layer, and honey cardamom frosting. Devine.","labels":0,"seconds_difference":3042.0,"score_ratio":2.8}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4en1","c_root_id_B":"i3u4mia","created_at_utc_A":1649378160,"created_at_utc_B":1649378256,"score_A":6,"score_B":14,"human_ref_A":"Dulce du leche","human_ref_B":"Cinnamon cake with pistachio paste, orange blossom shortbread crumb layer, and honey cardamom frosting. Devine.","labels":0,"seconds_difference":96.0,"score_ratio":2.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vym62","c_root_id_B":"i3umqjx","created_at_utc_A":1649417887,"created_at_utc_B":1649386272,"score_A":13,"score_B":12,"human_ref_A":"I actually am having a lavender cake with honey icing for my wedding. The baker muddled some fresh flowers and put them in the batter and it is DEEELIGHTFULLLLL.  As far as the honey frosting goes, it's a buttercream and really light.","human_ref_B":"Hummingbird cake for something light that fits this season.","labels":1,"seconds_difference":31615.0,"score_ratio":1.0833333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vym62","c_root_id_B":"i3vfe30","created_at_utc_A":1649417887,"created_at_utc_B":1649403650,"score_A":13,"score_B":11,"human_ref_A":"I actually am having a lavender cake with honey icing for my wedding. The baker muddled some fresh flowers and put them in the batter and it is DEEELIGHTFULLLLL.  As far as the honey frosting goes, it's a buttercream and really light.","human_ref_B":"Came here to also say Hummingbird cake!","labels":1,"seconds_difference":14237.0,"score_ratio":1.1818181818}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vym62","c_root_id_B":"i3u4k62","created_at_utc_A":1649417887,"created_at_utc_B":1649378228,"score_A":13,"score_B":10,"human_ref_A":"I actually am having a lavender cake with honey icing for my wedding. The baker muddled some fresh flowers and put them in the batter and it is DEEELIGHTFULLLLL.  As far as the honey frosting goes, it's a buttercream and really light.","human_ref_B":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","labels":1,"seconds_difference":39659.0,"score_ratio":1.3}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vpxz3","c_root_id_B":"i3vym62","created_at_utc_A":1649412000,"created_at_utc_B":1649417887,"score_A":10,"score_B":13,"human_ref_A":"Tres Leche cake\u2026 with lots of cream","human_ref_B":"I actually am having a lavender cake with honey icing for my wedding. The baker muddled some fresh flowers and put them in the batter and it is DEEELIGHTFULLLLL.  As far as the honey frosting goes, it's a buttercream and really light.","labels":0,"seconds_difference":5887.0,"score_ratio":1.3}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vym62","c_root_id_B":"i3u2mpq","created_at_utc_A":1649417887,"created_at_utc_B":1649377377,"score_A":13,"score_B":9,"human_ref_A":"I actually am having a lavender cake with honey icing for my wedding. The baker muddled some fresh flowers and put them in the batter and it is DEEELIGHTFULLLLL.  As far as the honey frosting goes, it's a buttercream and really light.","human_ref_B":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","labels":1,"seconds_difference":40510.0,"score_ratio":1.4444444444}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vym62","c_root_id_B":"i3tk3hw","created_at_utc_A":1649417887,"created_at_utc_B":1649369493,"score_A":13,"score_B":8,"human_ref_A":"I actually am having a lavender cake with honey icing for my wedding. The baker muddled some fresh flowers and put them in the batter and it is DEEELIGHTFULLLLL.  As far as the honey frosting goes, it's a buttercream and really light.","human_ref_B":"Imagine a Boston Cream cake, but with orange flavored cake and a creamy dark chocolate pudding center.","labels":1,"seconds_difference":48394.0,"score_ratio":1.625}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vym62","c_root_id_B":"i3uabuv","created_at_utc_A":1649417887,"created_at_utc_B":1649380770,"score_A":13,"score_B":9,"human_ref_A":"I actually am having a lavender cake with honey icing for my wedding. The baker muddled some fresh flowers and put them in the batter and it is DEEELIGHTFULLLLL.  As far as the honey frosting goes, it's a buttercream and really light.","human_ref_B":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","labels":1,"seconds_difference":37117.0,"score_ratio":1.4444444444}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vym62","c_root_id_B":"i3tqn9a","created_at_utc_A":1649417887,"created_at_utc_B":1649372223,"score_A":13,"score_B":6,"human_ref_A":"I actually am having a lavender cake with honey icing for my wedding. The baker muddled some fresh flowers and put them in the batter and it is DEEELIGHTFULLLLL.  As far as the honey frosting goes, it's a buttercream and really light.","human_ref_B":"One cake I am meaning to make is a lemon-rosemary cake I had a while ago. It had a light lemon buttercream. Delicious!  Correction : just check and it has cream cheese frosting and lemon curd, not buttercream","labels":1,"seconds_difference":45664.0,"score_ratio":2.1666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u0unq","c_root_id_B":"i3vym62","created_at_utc_A":1649376600,"created_at_utc_B":1649417887,"score_A":6,"score_B":13,"human_ref_A":"Coconut layer cake with guava paste in between.","human_ref_B":"I actually am having a lavender cake with honey icing for my wedding. The baker muddled some fresh flowers and put them in the batter and it is DEEELIGHTFULLLLL.  As far as the honey frosting goes, it's a buttercream and really light.","labels":0,"seconds_difference":41287.0,"score_ratio":2.1666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vym62","c_root_id_B":"i3tuttj","created_at_utc_A":1649417887,"created_at_utc_B":1649373992,"score_A":13,"score_B":6,"human_ref_A":"I actually am having a lavender cake with honey icing for my wedding. The baker muddled some fresh flowers and put them in the batter and it is DEEELIGHTFULLLLL.  As far as the honey frosting goes, it's a buttercream and really light.","human_ref_B":"try a dobosh, or praline and genoise, or a rasp bavarois, or paris brest.","labels":1,"seconds_difference":43895.0,"score_ratio":2.1666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u5y5m","c_root_id_B":"i3vym62","created_at_utc_A":1649378850,"created_at_utc_B":1649417887,"score_A":6,"score_B":13,"human_ref_A":"Peanut butter and banana with chocolate drizzle","human_ref_B":"I actually am having a lavender cake with honey icing for my wedding. The baker muddled some fresh flowers and put them in the batter and it is DEEELIGHTFULLLLL.  As far as the honey frosting goes, it's a buttercream and really light.","labels":0,"seconds_difference":39037.0,"score_ratio":2.1666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tndpn","c_root_id_B":"i3vym62","created_at_utc_A":1649370864,"created_at_utc_B":1649417887,"score_A":6,"score_B":13,"human_ref_A":"I did an orange creamsicle cake once - orange cake and vanilla pudding mixed with orange extract for the frosting. It was divine.   I\u2019ve also done a Persian love cake with a rooh afza buttercream, also amazing.","human_ref_B":"I actually am having a lavender cake with honey icing for my wedding. The baker muddled some fresh flowers and put them in the batter and it is DEEELIGHTFULLLLL.  As far as the honey frosting goes, it's a buttercream and really light.","labels":0,"seconds_difference":47023.0,"score_ratio":2.1666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3txo9e","c_root_id_B":"i3vym62","created_at_utc_A":1649375214,"created_at_utc_B":1649417887,"score_A":5,"score_B":13,"human_ref_A":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","human_ref_B":"I actually am having a lavender cake with honey icing for my wedding. The baker muddled some fresh flowers and put them in the batter and it is DEEELIGHTFULLLLL.  As far as the honey frosting goes, it's a buttercream and really light.","labels":0,"seconds_difference":42673.0,"score_ratio":2.6}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4en1","c_root_id_B":"i3vym62","created_at_utc_A":1649378160,"created_at_utc_B":1649417887,"score_A":6,"score_B":13,"human_ref_A":"Dulce du leche","human_ref_B":"I actually am having a lavender cake with honey icing for my wedding. The baker muddled some fresh flowers and put them in the batter and it is DEEELIGHTFULLLLL.  As far as the honey frosting goes, it's a buttercream and really light.","labels":0,"seconds_difference":39727.0,"score_ratio":2.1666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vym62","c_root_id_B":"i3u8d5z","created_at_utc_A":1649417887,"created_at_utc_B":1649379915,"score_A":13,"score_B":4,"human_ref_A":"I actually am having a lavender cake with honey icing for my wedding. The baker muddled some fresh flowers and put them in the batter and it is DEEELIGHTFULLLLL.  As far as the honey frosting goes, it's a buttercream and really light.","human_ref_B":"You can make fool proof Dulce leches with sweeten condensed milk or add glucose in normal Carmel recipes to prevent crystals from forming. Make a vanilla cake with browned butter and use the caramel to sweeten a buttercream without powdered sugar. And add Twix pieces in the middle","labels":1,"seconds_difference":37972.0,"score_ratio":3.25}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3umqjx","c_root_id_B":"i3u4k62","created_at_utc_A":1649386272,"created_at_utc_B":1649378228,"score_A":12,"score_B":10,"human_ref_A":"Hummingbird cake for something light that fits this season.","human_ref_B":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","labels":1,"seconds_difference":8044.0,"score_ratio":1.2}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u2mpq","c_root_id_B":"i3umqjx","created_at_utc_A":1649377377,"created_at_utc_B":1649386272,"score_A":9,"score_B":12,"human_ref_A":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","human_ref_B":"Hummingbird cake for something light that fits this season.","labels":0,"seconds_difference":8895.0,"score_ratio":1.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tk3hw","c_root_id_B":"i3umqjx","created_at_utc_A":1649369493,"created_at_utc_B":1649386272,"score_A":8,"score_B":12,"human_ref_A":"Imagine a Boston Cream cake, but with orange flavored cake and a creamy dark chocolate pudding center.","human_ref_B":"Hummingbird cake for something light that fits this season.","labels":0,"seconds_difference":16779.0,"score_ratio":1.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uabuv","c_root_id_B":"i3umqjx","created_at_utc_A":1649380770,"created_at_utc_B":1649386272,"score_A":9,"score_B":12,"human_ref_A":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","human_ref_B":"Hummingbird cake for something light that fits this season.","labels":0,"seconds_difference":5502.0,"score_ratio":1.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tqn9a","c_root_id_B":"i3umqjx","created_at_utc_A":1649372223,"created_at_utc_B":1649386272,"score_A":6,"score_B":12,"human_ref_A":"One cake I am meaning to make is a lemon-rosemary cake I had a while ago. It had a light lemon buttercream. Delicious!  Correction : just check and it has cream cheese frosting and lemon curd, not buttercream","human_ref_B":"Hummingbird cake for something light that fits this season.","labels":0,"seconds_difference":14049.0,"score_ratio":2.0}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u0unq","c_root_id_B":"i3umqjx","created_at_utc_A":1649376600,"created_at_utc_B":1649386272,"score_A":6,"score_B":12,"human_ref_A":"Coconut layer cake with guava paste in between.","human_ref_B":"Hummingbird cake for something light that fits this season.","labels":0,"seconds_difference":9672.0,"score_ratio":2.0}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tuttj","c_root_id_B":"i3umqjx","created_at_utc_A":1649373992,"created_at_utc_B":1649386272,"score_A":6,"score_B":12,"human_ref_A":"try a dobosh, or praline and genoise, or a rasp bavarois, or paris brest.","human_ref_B":"Hummingbird cake for something light that fits this season.","labels":0,"seconds_difference":12280.0,"score_ratio":2.0}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3umqjx","c_root_id_B":"i3u5y5m","created_at_utc_A":1649386272,"created_at_utc_B":1649378850,"score_A":12,"score_B":6,"human_ref_A":"Hummingbird cake for something light that fits this season.","human_ref_B":"Peanut butter and banana with chocolate drizzle","labels":1,"seconds_difference":7422.0,"score_ratio":2.0}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tndpn","c_root_id_B":"i3umqjx","created_at_utc_A":1649370864,"created_at_utc_B":1649386272,"score_A":6,"score_B":12,"human_ref_A":"I did an orange creamsicle cake once - orange cake and vanilla pudding mixed with orange extract for the frosting. It was divine.   I\u2019ve also done a Persian love cake with a rooh afza buttercream, also amazing.","human_ref_B":"Hummingbird cake for something light that fits this season.","labels":0,"seconds_difference":15408.0,"score_ratio":2.0}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3txo9e","c_root_id_B":"i3umqjx","created_at_utc_A":1649375214,"created_at_utc_B":1649386272,"score_A":5,"score_B":12,"human_ref_A":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","human_ref_B":"Hummingbird cake for something light that fits this season.","labels":0,"seconds_difference":11058.0,"score_ratio":2.4}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4en1","c_root_id_B":"i3umqjx","created_at_utc_A":1649378160,"created_at_utc_B":1649386272,"score_A":6,"score_B":12,"human_ref_A":"Dulce du leche","human_ref_B":"Hummingbird cake for something light that fits this season.","labels":0,"seconds_difference":8112.0,"score_ratio":2.0}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u8d5z","c_root_id_B":"i3umqjx","created_at_utc_A":1649379915,"created_at_utc_B":1649386272,"score_A":4,"score_B":12,"human_ref_A":"You can make fool proof Dulce leches with sweeten condensed milk or add glucose in normal Carmel recipes to prevent crystals from forming. Make a vanilla cake with browned butter and use the caramel to sweeten a buttercream without powdered sugar. And add Twix pieces in the middle","human_ref_B":"Hummingbird cake for something light that fits this season.","labels":0,"seconds_difference":6357.0,"score_ratio":3.0}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4k62","c_root_id_B":"i3vfe30","created_at_utc_A":1649378228,"created_at_utc_B":1649403650,"score_A":10,"score_B":11,"human_ref_A":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","human_ref_B":"Came here to also say Hummingbird cake!","labels":0,"seconds_difference":25422.0,"score_ratio":1.1}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vfe30","c_root_id_B":"i3u2mpq","created_at_utc_A":1649403650,"created_at_utc_B":1649377377,"score_A":11,"score_B":9,"human_ref_A":"Came here to also say Hummingbird cake!","human_ref_B":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","labels":1,"seconds_difference":26273.0,"score_ratio":1.2222222222}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vfe30","c_root_id_B":"i3tk3hw","created_at_utc_A":1649403650,"created_at_utc_B":1649369493,"score_A":11,"score_B":8,"human_ref_A":"Came here to also say Hummingbird cake!","human_ref_B":"Imagine a Boston Cream cake, but with orange flavored cake and a creamy dark chocolate pudding center.","labels":1,"seconds_difference":34157.0,"score_ratio":1.375}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vfe30","c_root_id_B":"i3uabuv","created_at_utc_A":1649403650,"created_at_utc_B":1649380770,"score_A":11,"score_B":9,"human_ref_A":"Came here to also say Hummingbird cake!","human_ref_B":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","labels":1,"seconds_difference":22880.0,"score_ratio":1.2222222222}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tqn9a","c_root_id_B":"i3vfe30","created_at_utc_A":1649372223,"created_at_utc_B":1649403650,"score_A":6,"score_B":11,"human_ref_A":"One cake I am meaning to make is a lemon-rosemary cake I had a while ago. It had a light lemon buttercream. Delicious!  Correction : just check and it has cream cheese frosting and lemon curd, not buttercream","human_ref_B":"Came here to also say Hummingbird cake!","labels":0,"seconds_difference":31427.0,"score_ratio":1.8333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vfe30","c_root_id_B":"i3u0unq","created_at_utc_A":1649403650,"created_at_utc_B":1649376600,"score_A":11,"score_B":6,"human_ref_A":"Came here to also say Hummingbird cake!","human_ref_B":"Coconut layer cake with guava paste in between.","labels":1,"seconds_difference":27050.0,"score_ratio":1.8333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vfe30","c_root_id_B":"i3tuttj","created_at_utc_A":1649403650,"created_at_utc_B":1649373992,"score_A":11,"score_B":6,"human_ref_A":"Came here to also say Hummingbird cake!","human_ref_B":"try a dobosh, or praline and genoise, or a rasp bavarois, or paris brest.","labels":1,"seconds_difference":29658.0,"score_ratio":1.8333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u5y5m","c_root_id_B":"i3vfe30","created_at_utc_A":1649378850,"created_at_utc_B":1649403650,"score_A":6,"score_B":11,"human_ref_A":"Peanut butter and banana with chocolate drizzle","human_ref_B":"Came here to also say Hummingbird cake!","labels":0,"seconds_difference":24800.0,"score_ratio":1.8333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vfe30","c_root_id_B":"i3tndpn","created_at_utc_A":1649403650,"created_at_utc_B":1649370864,"score_A":11,"score_B":6,"human_ref_A":"Came here to also say Hummingbird cake!","human_ref_B":"I did an orange creamsicle cake once - orange cake and vanilla pudding mixed with orange extract for the frosting. It was divine.   I\u2019ve also done a Persian love cake with a rooh afza buttercream, also amazing.","labels":1,"seconds_difference":32786.0,"score_ratio":1.8333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3txo9e","c_root_id_B":"i3vfe30","created_at_utc_A":1649375214,"created_at_utc_B":1649403650,"score_A":5,"score_B":11,"human_ref_A":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","human_ref_B":"Came here to also say Hummingbird cake!","labels":0,"seconds_difference":28436.0,"score_ratio":2.2}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4en1","c_root_id_B":"i3vfe30","created_at_utc_A":1649378160,"created_at_utc_B":1649403650,"score_A":6,"score_B":11,"human_ref_A":"Dulce du leche","human_ref_B":"Came here to also say Hummingbird cake!","labels":0,"seconds_difference":25490.0,"score_ratio":1.8333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vfe30","c_root_id_B":"i3u8d5z","created_at_utc_A":1649403650,"created_at_utc_B":1649379915,"score_A":11,"score_B":4,"human_ref_A":"Came here to also say Hummingbird cake!","human_ref_B":"You can make fool proof Dulce leches with sweeten condensed milk or add glucose in normal Carmel recipes to prevent crystals from forming. Make a vanilla cake with browned butter and use the caramel to sweeten a buttercream without powdered sugar. And add Twix pieces in the middle","labels":1,"seconds_difference":23735.0,"score_ratio":2.75}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u2mpq","c_root_id_B":"i3u4k62","created_at_utc_A":1649377377,"created_at_utc_B":1649378228,"score_A":9,"score_B":10,"human_ref_A":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","human_ref_B":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","labels":0,"seconds_difference":851.0,"score_ratio":1.1111111111}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4k62","c_root_id_B":"i3tk3hw","created_at_utc_A":1649378228,"created_at_utc_B":1649369493,"score_A":10,"score_B":8,"human_ref_A":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","human_ref_B":"Imagine a Boston Cream cake, but with orange flavored cake and a creamy dark chocolate pudding center.","labels":1,"seconds_difference":8735.0,"score_ratio":1.25}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4k62","c_root_id_B":"i3tqn9a","created_at_utc_A":1649378228,"created_at_utc_B":1649372223,"score_A":10,"score_B":6,"human_ref_A":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","human_ref_B":"One cake I am meaning to make is a lemon-rosemary cake I had a while ago. It had a light lemon buttercream. Delicious!  Correction : just check and it has cream cheese frosting and lemon curd, not buttercream","labels":1,"seconds_difference":6005.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4k62","c_root_id_B":"i3u0unq","created_at_utc_A":1649378228,"created_at_utc_B":1649376600,"score_A":10,"score_B":6,"human_ref_A":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","human_ref_B":"Coconut layer cake with guava paste in between.","labels":1,"seconds_difference":1628.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4k62","c_root_id_B":"i3tuttj","created_at_utc_A":1649378228,"created_at_utc_B":1649373992,"score_A":10,"score_B":6,"human_ref_A":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","human_ref_B":"try a dobosh, or praline and genoise, or a rasp bavarois, or paris brest.","labels":1,"seconds_difference":4236.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tndpn","c_root_id_B":"i3u4k62","created_at_utc_A":1649370864,"created_at_utc_B":1649378228,"score_A":6,"score_B":10,"human_ref_A":"I did an orange creamsicle cake once - orange cake and vanilla pudding mixed with orange extract for the frosting. It was divine.   I\u2019ve also done a Persian love cake with a rooh afza buttercream, also amazing.","human_ref_B":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","labels":0,"seconds_difference":7364.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3txo9e","c_root_id_B":"i3u4k62","created_at_utc_A":1649375214,"created_at_utc_B":1649378228,"score_A":5,"score_B":10,"human_ref_A":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","human_ref_B":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","labels":0,"seconds_difference":3014.0,"score_ratio":2.0}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4en1","c_root_id_B":"i3u4k62","created_at_utc_A":1649378160,"created_at_utc_B":1649378228,"score_A":6,"score_B":10,"human_ref_A":"Dulce du leche","human_ref_B":"The best cake I've ever bought is the opera cream torte at the Bonbonerie; its a Cincinnati classic based on a candy. Its amazing but super rich; chocolate studded chocolate cake, a light fluffy vanilla filling, covered in a chocolate ganache with a hint of coffee","labels":0,"seconds_difference":68.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vpxz3","c_root_id_B":"i3u2mpq","created_at_utc_A":1649412000,"created_at_utc_B":1649377377,"score_A":10,"score_B":9,"human_ref_A":"Tres Leche cake\u2026 with lots of cream","human_ref_B":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","labels":1,"seconds_difference":34623.0,"score_ratio":1.1111111111}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vpxz3","c_root_id_B":"i3tk3hw","created_at_utc_A":1649412000,"created_at_utc_B":1649369493,"score_A":10,"score_B":8,"human_ref_A":"Tres Leche cake\u2026 with lots of cream","human_ref_B":"Imagine a Boston Cream cake, but with orange flavored cake and a creamy dark chocolate pudding center.","labels":1,"seconds_difference":42507.0,"score_ratio":1.25}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uabuv","c_root_id_B":"i3vpxz3","created_at_utc_A":1649380770,"created_at_utc_B":1649412000,"score_A":9,"score_B":10,"human_ref_A":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","human_ref_B":"Tres Leche cake\u2026 with lots of cream","labels":0,"seconds_difference":31230.0,"score_ratio":1.1111111111}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vpxz3","c_root_id_B":"i3tqn9a","created_at_utc_A":1649412000,"created_at_utc_B":1649372223,"score_A":10,"score_B":6,"human_ref_A":"Tres Leche cake\u2026 with lots of cream","human_ref_B":"One cake I am meaning to make is a lemon-rosemary cake I had a while ago. It had a light lemon buttercream. Delicious!  Correction : just check and it has cream cheese frosting and lemon curd, not buttercream","labels":1,"seconds_difference":39777.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vpxz3","c_root_id_B":"i3u0unq","created_at_utc_A":1649412000,"created_at_utc_B":1649376600,"score_A":10,"score_B":6,"human_ref_A":"Tres Leche cake\u2026 with lots of cream","human_ref_B":"Coconut layer cake with guava paste in between.","labels":1,"seconds_difference":35400.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tuttj","c_root_id_B":"i3vpxz3","created_at_utc_A":1649373992,"created_at_utc_B":1649412000,"score_A":6,"score_B":10,"human_ref_A":"try a dobosh, or praline and genoise, or a rasp bavarois, or paris brest.","human_ref_B":"Tres Leche cake\u2026 with lots of cream","labels":0,"seconds_difference":38008.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u5y5m","c_root_id_B":"i3vpxz3","created_at_utc_A":1649378850,"created_at_utc_B":1649412000,"score_A":6,"score_B":10,"human_ref_A":"Peanut butter and banana with chocolate drizzle","human_ref_B":"Tres Leche cake\u2026 with lots of cream","labels":0,"seconds_difference":33150.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vpxz3","c_root_id_B":"i3tndpn","created_at_utc_A":1649412000,"created_at_utc_B":1649370864,"score_A":10,"score_B":6,"human_ref_A":"Tres Leche cake\u2026 with lots of cream","human_ref_B":"I did an orange creamsicle cake once - orange cake and vanilla pudding mixed with orange extract for the frosting. It was divine.   I\u2019ve also done a Persian love cake with a rooh afza buttercream, also amazing.","labels":1,"seconds_difference":41136.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3txo9e","c_root_id_B":"i3vpxz3","created_at_utc_A":1649375214,"created_at_utc_B":1649412000,"score_A":5,"score_B":10,"human_ref_A":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","human_ref_B":"Tres Leche cake\u2026 with lots of cream","labels":0,"seconds_difference":36786.0,"score_ratio":2.0}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vpxz3","c_root_id_B":"i3u4en1","created_at_utc_A":1649412000,"created_at_utc_B":1649378160,"score_A":10,"score_B":6,"human_ref_A":"Tres Leche cake\u2026 with lots of cream","human_ref_B":"Dulce du leche","labels":1,"seconds_difference":33840.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3vpxz3","c_root_id_B":"i3u8d5z","created_at_utc_A":1649412000,"created_at_utc_B":1649379915,"score_A":10,"score_B":4,"human_ref_A":"Tres Leche cake\u2026 with lots of cream","human_ref_B":"You can make fool proof Dulce leches with sweeten condensed milk or add glucose in normal Carmel recipes to prevent crystals from forming. Make a vanilla cake with browned butter and use the caramel to sweeten a buttercream without powdered sugar. And add Twix pieces in the middle","labels":1,"seconds_difference":32085.0,"score_ratio":2.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tk3hw","c_root_id_B":"i3u2mpq","created_at_utc_A":1649369493,"created_at_utc_B":1649377377,"score_A":8,"score_B":9,"human_ref_A":"Imagine a Boston Cream cake, but with orange flavored cake and a creamy dark chocolate pudding center.","human_ref_B":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","labels":0,"seconds_difference":7884.0,"score_ratio":1.125}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tqn9a","c_root_id_B":"i3u2mpq","created_at_utc_A":1649372223,"created_at_utc_B":1649377377,"score_A":6,"score_B":9,"human_ref_A":"One cake I am meaning to make is a lemon-rosemary cake I had a while ago. It had a light lemon buttercream. Delicious!  Correction : just check and it has cream cheese frosting and lemon curd, not buttercream","human_ref_B":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","labels":0,"seconds_difference":5154.0,"score_ratio":1.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u2mpq","c_root_id_B":"i3u0unq","created_at_utc_A":1649377377,"created_at_utc_B":1649376600,"score_A":9,"score_B":6,"human_ref_A":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","human_ref_B":"Coconut layer cake with guava paste in between.","labels":1,"seconds_difference":777.0,"score_ratio":1.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tuttj","c_root_id_B":"i3u2mpq","created_at_utc_A":1649373992,"created_at_utc_B":1649377377,"score_A":6,"score_B":9,"human_ref_A":"try a dobosh, or praline and genoise, or a rasp bavarois, or paris brest.","human_ref_B":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","labels":0,"seconds_difference":3385.0,"score_ratio":1.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tndpn","c_root_id_B":"i3u2mpq","created_at_utc_A":1649370864,"created_at_utc_B":1649377377,"score_A":6,"score_B":9,"human_ref_A":"I did an orange creamsicle cake once - orange cake and vanilla pudding mixed with orange extract for the frosting. It was divine.   I\u2019ve also done a Persian love cake with a rooh afza buttercream, also amazing.","human_ref_B":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","labels":0,"seconds_difference":6513.0,"score_ratio":1.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3txo9e","c_root_id_B":"i3u2mpq","created_at_utc_A":1649375214,"created_at_utc_B":1649377377,"score_A":5,"score_B":9,"human_ref_A":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","human_ref_B":"Yuzu mango  with Chantilly cream.  in a dead heat with a Black Forest cake from Lutz' bakery in Chicago","labels":0,"seconds_difference":2163.0,"score_ratio":1.8}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tk3hw","c_root_id_B":"i3uabuv","created_at_utc_A":1649369493,"created_at_utc_B":1649380770,"score_A":8,"score_B":9,"human_ref_A":"Imagine a Boston Cream cake, but with orange flavored cake and a creamy dark chocolate pudding center.","human_ref_B":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","labels":0,"seconds_difference":11277.0,"score_ratio":1.125}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3tqn9a","c_root_id_B":"i3uabuv","created_at_utc_A":1649372223,"created_at_utc_B":1649380770,"score_A":6,"score_B":9,"human_ref_A":"One cake I am meaning to make is a lemon-rosemary cake I had a while ago. It had a light lemon buttercream. Delicious!  Correction : just check and it has cream cheese frosting and lemon curd, not buttercream","human_ref_B":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","labels":0,"seconds_difference":8547.0,"score_ratio":1.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u0unq","c_root_id_B":"i3uabuv","created_at_utc_A":1649376600,"created_at_utc_B":1649380770,"score_A":6,"score_B":9,"human_ref_A":"Coconut layer cake with guava paste in between.","human_ref_B":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","labels":0,"seconds_difference":4170.0,"score_ratio":1.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uabuv","c_root_id_B":"i3tuttj","created_at_utc_A":1649380770,"created_at_utc_B":1649373992,"score_A":9,"score_B":6,"human_ref_A":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","human_ref_B":"try a dobosh, or praline and genoise, or a rasp bavarois, or paris brest.","labels":1,"seconds_difference":6778.0,"score_ratio":1.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u5y5m","c_root_id_B":"i3uabuv","created_at_utc_A":1649378850,"created_at_utc_B":1649380770,"score_A":6,"score_B":9,"human_ref_A":"Peanut butter and banana with chocolate drizzle","human_ref_B":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","labels":0,"seconds_difference":1920.0,"score_ratio":1.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uabuv","c_root_id_B":"i3tndpn","created_at_utc_A":1649380770,"created_at_utc_B":1649370864,"score_A":9,"score_B":6,"human_ref_A":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","human_ref_B":"I did an orange creamsicle cake once - orange cake and vanilla pudding mixed with orange extract for the frosting. It was divine.   I\u2019ve also done a Persian love cake with a rooh afza buttercream, also amazing.","labels":1,"seconds_difference":9906.0,"score_ratio":1.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3uabuv","c_root_id_B":"i3txo9e","created_at_utc_A":1649380770,"created_at_utc_B":1649375214,"score_A":9,"score_B":5,"human_ref_A":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","human_ref_B":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","labels":1,"seconds_difference":5556.0,"score_ratio":1.8}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u4en1","c_root_id_B":"i3uabuv","created_at_utc_A":1649378160,"created_at_utc_B":1649380770,"score_A":6,"score_B":9,"human_ref_A":"Dulce du leche","human_ref_B":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","labels":0,"seconds_difference":2610.0,"score_ratio":1.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u8d5z","c_root_id_B":"i3uabuv","created_at_utc_A":1649379915,"created_at_utc_B":1649380770,"score_A":4,"score_B":9,"human_ref_A":"You can make fool proof Dulce leches with sweeten condensed milk or add glucose in normal Carmel recipes to prevent crystals from forming. Make a vanilla cake with browned butter and use the caramel to sweeten a buttercream without powdered sugar. And add Twix pieces in the middle","human_ref_B":"I love chocolate but this Hummingbird cake is incredibly delicious.    https:\/\/www.jamieoliver.com\/recipes\/fruit-recipes\/hummingbird-cake\/  I don\u2019t know if it counts as neutral.   All the fruit meld together beautifully, it stays moist and delicious a long time and the cream cheese frosting adds just the right amount of richness.   If you are in the UK you can probably use mascarpone instead.","labels":0,"seconds_difference":855.0,"score_ratio":2.25}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u0unq","c_root_id_B":"i3txo9e","created_at_utc_A":1649376600,"created_at_utc_B":1649375214,"score_A":6,"score_B":5,"human_ref_A":"Coconut layer cake with guava paste in between.","human_ref_B":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","labels":1,"seconds_difference":1386.0,"score_ratio":1.2}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3txo9e","c_root_id_B":"i3u5y5m","created_at_utc_A":1649375214,"created_at_utc_B":1649378850,"score_A":5,"score_B":6,"human_ref_A":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","human_ref_B":"Peanut butter and banana with chocolate drizzle","labels":0,"seconds_difference":3636.0,"score_ratio":1.2}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3txo9e","c_root_id_B":"i3x4r0e","created_at_utc_A":1649375214,"created_at_utc_B":1649435734,"score_A":5,"score_B":6,"human_ref_A":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","human_ref_B":"An elementary school classmate's adoptive grandmother would make Milky Way bundt cakes for the annual bazaar every year.  She'd make dozens of them, and they'd sell for $15 each, and sell out in a day.  They had something like 10 full-sized milky way bars melted down and mixed into the cake batter.  I've tried to recreate it since then, with recipes I've found online, but none of mine taste anywhere near as good as the one that Ma Brown made.","labels":0,"seconds_difference":60520.0,"score_ratio":1.2}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u8d5z","c_root_id_B":"i3x4r0e","created_at_utc_A":1649379915,"created_at_utc_B":1649435734,"score_A":4,"score_B":6,"human_ref_A":"You can make fool proof Dulce leches with sweeten condensed milk or add glucose in normal Carmel recipes to prevent crystals from forming. Make a vanilla cake with browned butter and use the caramel to sweeten a buttercream without powdered sugar. And add Twix pieces in the middle","human_ref_B":"An elementary school classmate's adoptive grandmother would make Milky Way bundt cakes for the annual bazaar every year.  She'd make dozens of them, and they'd sell for $15 each, and sell out in a day.  They had something like 10 full-sized milky way bars melted down and mixed into the cake batter.  I've tried to recreate it since then, with recipes I've found online, but none of mine taste anywhere near as good as the one that Ma Brown made.","labels":0,"seconds_difference":55819.0,"score_ratio":1.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3w7ddu","c_root_id_B":"i3x4r0e","created_at_utc_A":1649422421,"created_at_utc_B":1649435734,"score_A":4,"score_B":6,"human_ref_A":"My favourite ever is bitter dark chocolate sponge with ruby chocolate buttercream  But I just really like the contract between the chocolate and the sweet icing \ud83d\ude0b","human_ref_B":"An elementary school classmate's adoptive grandmother would make Milky Way bundt cakes for the annual bazaar every year.  She'd make dozens of them, and they'd sell for $15 each, and sell out in a day.  They had something like 10 full-sized milky way bars melted down and mixed into the cake batter.  I've tried to recreate it since then, with recipes I've found online, but none of mine taste anywhere near as good as the one that Ma Brown made.","labels":0,"seconds_difference":13313.0,"score_ratio":1.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3wujlq","c_root_id_B":"i3x4r0e","created_at_utc_A":1649431852,"created_at_utc_B":1649435734,"score_A":3,"score_B":6,"human_ref_A":"Trouble with caramel? Are you using a wet or dry method?  I used to have issues with caramel until I started exclusively going dry method for a while to really understand how sugar works under heat then researched a billion recipes to see what proportion of cream and butter produced certain end-result textures. Sohla\u2019s newsletter on caramel apples was a great resource.  Caramel is finicky and annoying! Give yourself grace through figuring out what tastes best and right to you!","human_ref_B":"An elementary school classmate's adoptive grandmother would make Milky Way bundt cakes for the annual bazaar every year.  She'd make dozens of them, and they'd sell for $15 each, and sell out in a day.  They had something like 10 full-sized milky way bars melted down and mixed into the cake batter.  I've tried to recreate it since then, with recipes I've found online, but none of mine taste anywhere near as good as the one that Ma Brown made.","labels":0,"seconds_difference":3882.0,"score_ratio":2.0}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3txo9e","c_root_id_B":"i3u4en1","created_at_utc_A":1649375214,"created_at_utc_B":1649378160,"score_A":5,"score_B":6,"human_ref_A":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","human_ref_B":"Dulce du leche","labels":0,"seconds_difference":2946.0,"score_ratio":1.2}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3wt2vp","c_root_id_B":"i3txo9e","created_at_utc_A":1649431289,"created_at_utc_B":1649375214,"score_A":6,"score_B":5,"human_ref_A":"I make a browned butter white cake with either lemon curd (ooh, never tried it before but passion fruit curd would be amazing too) or lemon white chocolate ganache filling and Earl Grey swiss meringue buttercream frosting. I am normally an \"all chocolate all the time\" girl but that cake is one of my all time favorites.","human_ref_B":"I'd do a strawberry whipped cream cake. Fresh and light and you can keep decor simple and elegant.","labels":1,"seconds_difference":56075.0,"score_ratio":1.2}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u8d5z","c_root_id_B":"i3wt2vp","created_at_utc_A":1649379915,"created_at_utc_B":1649431289,"score_A":4,"score_B":6,"human_ref_A":"You can make fool proof Dulce leches with sweeten condensed milk or add glucose in normal Carmel recipes to prevent crystals from forming. Make a vanilla cake with browned butter and use the caramel to sweeten a buttercream without powdered sugar. And add Twix pieces in the middle","human_ref_B":"I make a browned butter white cake with either lemon curd (ooh, never tried it before but passion fruit curd would be amazing too) or lemon white chocolate ganache filling and Earl Grey swiss meringue buttercream frosting. I am normally an \"all chocolate all the time\" girl but that cake is one of my all time favorites.","labels":0,"seconds_difference":51374.0,"score_ratio":1.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3xes4o","c_root_id_B":"i3u8d5z","created_at_utc_A":1649439491,"created_at_utc_B":1649379915,"score_A":5,"score_B":4,"human_ref_A":"POG - passion fruit,  orange, guava. Yum!","human_ref_B":"You can make fool proof Dulce leches with sweeten condensed milk or add glucose in normal Carmel recipes to prevent crystals from forming. Make a vanilla cake with browned butter and use the caramel to sweeten a buttercream without powdered sugar. And add Twix pieces in the middle","labels":1,"seconds_difference":59576.0,"score_ratio":1.25}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3u8d5z","c_root_id_B":"i3yb5oy","created_at_utc_A":1649379915,"created_at_utc_B":1649452163,"score_A":4,"score_B":5,"human_ref_A":"You can make fool proof Dulce leches with sweeten condensed milk or add glucose in normal Carmel recipes to prevent crystals from forming. Make a vanilla cake with browned butter and use the caramel to sweeten a buttercream without powdered sugar. And add Twix pieces in the middle","human_ref_B":"It was a mango pound cake. I found it on some obscure random website and I have never been able to find it again. It's been awhile so I can't work off memory either :(","labels":0,"seconds_difference":72248.0,"score_ratio":1.25}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3yskax","c_root_id_B":"i3u8d5z","created_at_utc_A":1649459498,"created_at_utc_B":1649379915,"score_A":5,"score_B":4,"human_ref_A":"My goto classic flavor combos:  - Vanilla and Fig (thin vanilla cake with jammy fig spread) - Lemon and Raspberry (classic, a million ways to pair this together) - Almond and Cherry (e.g. thin joconde sponge cake wrapped around a white chocolate cherry mousse topped with a sour cherry gelee) - Coffee and chocolate (though this flunks hard if any guest really hates coffee)  My goto combos for more adventurous desserts or guests:  - Honey and Blackberry (particularly good combo for mouse and custards -- the golden honey color is striking against a bold blackberry color) - Chocolate and Ginger (strong dark chocolate paired with sweet and spicy ginger is amazing) - Chocolate and Orange","human_ref_B":"You can make fool proof Dulce leches with sweeten condensed milk or add glucose in normal Carmel recipes to prevent crystals from forming. Make a vanilla cake with browned butter and use the caramel to sweeten a buttercream without powdered sugar. And add Twix pieces in the middle","labels":1,"seconds_difference":79583.0,"score_ratio":1.25}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3w7ddu","c_root_id_B":"i3wt2vp","created_at_utc_A":1649422421,"created_at_utc_B":1649431289,"score_A":4,"score_B":6,"human_ref_A":"My favourite ever is bitter dark chocolate sponge with ruby chocolate buttercream  But I just really like the contract between the chocolate and the sweet icing \ud83d\ude0b","human_ref_B":"I make a browned butter white cake with either lemon curd (ooh, never tried it before but passion fruit curd would be amazing too) or lemon white chocolate ganache filling and Earl Grey swiss meringue buttercream frosting. I am normally an \"all chocolate all the time\" girl but that cake is one of my all time favorites.","labels":0,"seconds_difference":8868.0,"score_ratio":1.5}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3xes4o","c_root_id_B":"i3w7ddu","created_at_utc_A":1649439491,"created_at_utc_B":1649422421,"score_A":5,"score_B":4,"human_ref_A":"POG - passion fruit,  orange, guava. Yum!","human_ref_B":"My favourite ever is bitter dark chocolate sponge with ruby chocolate buttercream  But I just really like the contract between the chocolate and the sweet icing \ud83d\ude0b","labels":1,"seconds_difference":17070.0,"score_ratio":1.25}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3w7ddu","c_root_id_B":"i3yb5oy","created_at_utc_A":1649422421,"created_at_utc_B":1649452163,"score_A":4,"score_B":5,"human_ref_A":"My favourite ever is bitter dark chocolate sponge with ruby chocolate buttercream  But I just really like the contract between the chocolate and the sweet icing \ud83d\ude0b","human_ref_B":"It was a mango pound cake. I found it on some obscure random website and I have never been able to find it again. It's been awhile so I can't work off memory either :(","labels":0,"seconds_difference":29742.0,"score_ratio":1.25}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3w7ddu","c_root_id_B":"i3yskax","created_at_utc_A":1649422421,"created_at_utc_B":1649459498,"score_A":4,"score_B":5,"human_ref_A":"My favourite ever is bitter dark chocolate sponge with ruby chocolate buttercream  But I just really like the contract between the chocolate and the sweet icing \ud83d\ude0b","human_ref_B":"My goto classic flavor combos:  - Vanilla and Fig (thin vanilla cake with jammy fig spread) - Lemon and Raspberry (classic, a million ways to pair this together) - Almond and Cherry (e.g. thin joconde sponge cake wrapped around a white chocolate cherry mousse topped with a sour cherry gelee) - Coffee and chocolate (though this flunks hard if any guest really hates coffee)  My goto combos for more adventurous desserts or guests:  - Honey and Blackberry (particularly good combo for mouse and custards -- the golden honey color is striking against a bold blackberry color) - Chocolate and Ginger (strong dark chocolate paired with sweet and spicy ginger is amazing) - Chocolate and Orange","labels":0,"seconds_difference":37077.0,"score_ratio":1.25}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3xes4o","c_root_id_B":"i3wujlq","created_at_utc_A":1649439491,"created_at_utc_B":1649431852,"score_A":5,"score_B":3,"human_ref_A":"POG - passion fruit,  orange, guava. Yum!","human_ref_B":"Trouble with caramel? Are you using a wet or dry method?  I used to have issues with caramel until I started exclusively going dry method for a while to really understand how sugar works under heat then researched a billion recipes to see what proportion of cream and butter produced certain end-result textures. Sohla\u2019s newsletter on caramel apples was a great resource.  Caramel is finicky and annoying! Give yourself grace through figuring out what tastes best and right to you!","labels":1,"seconds_difference":7639.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3yb5oy","c_root_id_B":"i3xq63l","created_at_utc_A":1649452163,"created_at_utc_B":1649443843,"score_A":5,"score_B":3,"human_ref_A":"It was a mango pound cake. I found it on some obscure random website and I have never been able to find it again. It's been awhile so I can't work off memory either :(","human_ref_B":"My all time favorite cake was one my grandmother used to make for me when I was a little girl. She passed when I was 10.  It was a homemade layered angel food cake with crushed candy canes mixed in the batter, and a fluffy candy cane filling with a very light peppermint frosting.  I haven't had it since she died, and no one in our family seems to remember how she made it. I'm not even sure how much of how good I remember it being, is due to childhood memories and remembrance.   I still think about those cakes she made me though.","labels":1,"seconds_difference":8320.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3y8q5b","c_root_id_B":"i3yb5oy","created_at_utc_A":1649451189,"created_at_utc_B":1649452163,"score_A":3,"score_B":5,"human_ref_A":"Oreo is my favorite cake to make, and its always a hit!  I love anything caramel too; i made a chocolate bourbon pecan pie cupcake once and OH MY GOSH.  Sooo good, but so elaborate.  People said they basically just had a shot of bourbon when they ate one..  so that has to be one of my favorite cupcakes I have made lol.  Almond flavored cakes are so tasty and simple, but it adds just a bit more *oompf* than just vanilla imo.","human_ref_B":"It was a mango pound cake. I found it on some obscure random website and I have never been able to find it again. It's been awhile so I can't work off memory either :(","labels":0,"seconds_difference":974.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3yb5oy","c_root_id_B":"i3yag2z","created_at_utc_A":1649452163,"created_at_utc_B":1649451877,"score_A":5,"score_B":3,"human_ref_A":"It was a mango pound cake. I found it on some obscure random website and I have never been able to find it again. It's been awhile so I can't work off memory either :(","human_ref_B":"Honey vanilla with apricot filling.","labels":1,"seconds_difference":286.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3yb5oy","c_root_id_B":"i3wujlq","created_at_utc_A":1649452163,"created_at_utc_B":1649431852,"score_A":5,"score_B":3,"human_ref_A":"It was a mango pound cake. I found it on some obscure random website and I have never been able to find it again. It's been awhile so I can't work off memory either :(","human_ref_B":"Trouble with caramel? Are you using a wet or dry method?  I used to have issues with caramel until I started exclusively going dry method for a while to really understand how sugar works under heat then researched a billion recipes to see what proportion of cream and butter produced certain end-result textures. Sohla\u2019s newsletter on caramel apples was a great resource.  Caramel is finicky and annoying! Give yourself grace through figuring out what tastes best and right to you!","labels":1,"seconds_difference":20311.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3yskax","c_root_id_B":"i3xq63l","created_at_utc_A":1649459498,"created_at_utc_B":1649443843,"score_A":5,"score_B":3,"human_ref_A":"My goto classic flavor combos:  - Vanilla and Fig (thin vanilla cake with jammy fig spread) - Lemon and Raspberry (classic, a million ways to pair this together) - Almond and Cherry (e.g. thin joconde sponge cake wrapped around a white chocolate cherry mousse topped with a sour cherry gelee) - Coffee and chocolate (though this flunks hard if any guest really hates coffee)  My goto combos for more adventurous desserts or guests:  - Honey and Blackberry (particularly good combo for mouse and custards -- the golden honey color is striking against a bold blackberry color) - Chocolate and Ginger (strong dark chocolate paired with sweet and spicy ginger is amazing) - Chocolate and Orange","human_ref_B":"My all time favorite cake was one my grandmother used to make for me when I was a little girl. She passed when I was 10.  It was a homemade layered angel food cake with crushed candy canes mixed in the batter, and a fluffy candy cane filling with a very light peppermint frosting.  I haven't had it since she died, and no one in our family seems to remember how she made it. I'm not even sure how much of how good I remember it being, is due to childhood memories and remembrance.   I still think about those cakes she made me though.","labels":1,"seconds_difference":15655.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3y8q5b","c_root_id_B":"i3yskax","created_at_utc_A":1649451189,"created_at_utc_B":1649459498,"score_A":3,"score_B":5,"human_ref_A":"Oreo is my favorite cake to make, and its always a hit!  I love anything caramel too; i made a chocolate bourbon pecan pie cupcake once and OH MY GOSH.  Sooo good, but so elaborate.  People said they basically just had a shot of bourbon when they ate one..  so that has to be one of my favorite cupcakes I have made lol.  Almond flavored cakes are so tasty and simple, but it adds just a bit more *oompf* than just vanilla imo.","human_ref_B":"My goto classic flavor combos:  - Vanilla and Fig (thin vanilla cake with jammy fig spread) - Lemon and Raspberry (classic, a million ways to pair this together) - Almond and Cherry (e.g. thin joconde sponge cake wrapped around a white chocolate cherry mousse topped with a sour cherry gelee) - Coffee and chocolate (though this flunks hard if any guest really hates coffee)  My goto combos for more adventurous desserts or guests:  - Honey and Blackberry (particularly good combo for mouse and custards -- the golden honey color is striking against a bold blackberry color) - Chocolate and Ginger (strong dark chocolate paired with sweet and spicy ginger is amazing) - Chocolate and Orange","labels":0,"seconds_difference":8309.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3yskax","c_root_id_B":"i3yag2z","created_at_utc_A":1649459498,"created_at_utc_B":1649451877,"score_A":5,"score_B":3,"human_ref_A":"My goto classic flavor combos:  - Vanilla and Fig (thin vanilla cake with jammy fig spread) - Lemon and Raspberry (classic, a million ways to pair this together) - Almond and Cherry (e.g. thin joconde sponge cake wrapped around a white chocolate cherry mousse topped with a sour cherry gelee) - Coffee and chocolate (though this flunks hard if any guest really hates coffee)  My goto combos for more adventurous desserts or guests:  - Honey and Blackberry (particularly good combo for mouse and custards -- the golden honey color is striking against a bold blackberry color) - Chocolate and Ginger (strong dark chocolate paired with sweet and spicy ginger is amazing) - Chocolate and Orange","human_ref_B":"Honey vanilla with apricot filling.","labels":1,"seconds_difference":7621.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3yjkdh","c_root_id_B":"i3yskax","created_at_utc_A":1649455619,"created_at_utc_B":1649459498,"score_A":4,"score_B":5,"human_ref_A":"My favorite cake I made was a very subtle maple pecan with brown butter icing. I feel like lavender or something herbal (cardamom?) would play into a boho feel though. Something \"natural\".","human_ref_B":"My goto classic flavor combos:  - Vanilla and Fig (thin vanilla cake with jammy fig spread) - Lemon and Raspberry (classic, a million ways to pair this together) - Almond and Cherry (e.g. thin joconde sponge cake wrapped around a white chocolate cherry mousse topped with a sour cherry gelee) - Coffee and chocolate (though this flunks hard if any guest really hates coffee)  My goto combos for more adventurous desserts or guests:  - Honey and Blackberry (particularly good combo for mouse and custards -- the golden honey color is striking against a bold blackberry color) - Chocolate and Ginger (strong dark chocolate paired with sweet and spicy ginger is amazing) - Chocolate and Orange","labels":0,"seconds_difference":3879.0,"score_ratio":1.25}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3wujlq","c_root_id_B":"i3yskax","created_at_utc_A":1649431852,"created_at_utc_B":1649459498,"score_A":3,"score_B":5,"human_ref_A":"Trouble with caramel? Are you using a wet or dry method?  I used to have issues with caramel until I started exclusively going dry method for a while to really understand how sugar works under heat then researched a billion recipes to see what proportion of cream and butter produced certain end-result textures. Sohla\u2019s newsletter on caramel apples was a great resource.  Caramel is finicky and annoying! Give yourself grace through figuring out what tastes best and right to you!","human_ref_B":"My goto classic flavor combos:  - Vanilla and Fig (thin vanilla cake with jammy fig spread) - Lemon and Raspberry (classic, a million ways to pair this together) - Almond and Cherry (e.g. thin joconde sponge cake wrapped around a white chocolate cherry mousse topped with a sour cherry gelee) - Coffee and chocolate (though this flunks hard if any guest really hates coffee)  My goto combos for more adventurous desserts or guests:  - Honey and Blackberry (particularly good combo for mouse and custards -- the golden honey color is striking against a bold blackberry color) - Chocolate and Ginger (strong dark chocolate paired with sweet and spicy ginger is amazing) - Chocolate and Orange","labels":0,"seconds_difference":27646.0,"score_ratio":1.6666666667}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3yjkdh","c_root_id_B":"i3xq63l","created_at_utc_A":1649455619,"created_at_utc_B":1649443843,"score_A":4,"score_B":3,"human_ref_A":"My favorite cake I made was a very subtle maple pecan with brown butter icing. I feel like lavender or something herbal (cardamom?) would play into a boho feel though. Something \"natural\".","human_ref_B":"My all time favorite cake was one my grandmother used to make for me when I was a little girl. She passed when I was 10.  It was a homemade layered angel food cake with crushed candy canes mixed in the batter, and a fluffy candy cane filling with a very light peppermint frosting.  I haven't had it since she died, and no one in our family seems to remember how she made it. I'm not even sure how much of how good I remember it being, is due to childhood memories and remembrance.   I still think about those cakes she made me though.","labels":1,"seconds_difference":11776.0,"score_ratio":1.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3y8q5b","c_root_id_B":"i3yjkdh","created_at_utc_A":1649451189,"created_at_utc_B":1649455619,"score_A":3,"score_B":4,"human_ref_A":"Oreo is my favorite cake to make, and its always a hit!  I love anything caramel too; i made a chocolate bourbon pecan pie cupcake once and OH MY GOSH.  Sooo good, but so elaborate.  People said they basically just had a shot of bourbon when they ate one..  so that has to be one of my favorite cupcakes I have made lol.  Almond flavored cakes are so tasty and simple, but it adds just a bit more *oompf* than just vanilla imo.","human_ref_B":"My favorite cake I made was a very subtle maple pecan with brown butter icing. I feel like lavender or something herbal (cardamom?) would play into a boho feel though. Something \"natural\".","labels":0,"seconds_difference":4430.0,"score_ratio":1.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3yjkdh","c_root_id_B":"i3yag2z","created_at_utc_A":1649455619,"created_at_utc_B":1649451877,"score_A":4,"score_B":3,"human_ref_A":"My favorite cake I made was a very subtle maple pecan with brown butter icing. I feel like lavender or something herbal (cardamom?) would play into a boho feel though. Something \"natural\".","human_ref_B":"Honey vanilla with apricot filling.","labels":1,"seconds_difference":3742.0,"score_ratio":1.3333333333}
{"post_id":"tyo2s0","domain":"askbaking_test","upvote_ratio":0.98,"history":"What was the best cake flavour you've ever eaten or created? I've been asked to make a cake for my friend's business' one year anniversary. Anything flavour I want it just has to be neutral and like boho style. So I was wondering what your favorite flavour of cake you've ever had was. I was thinking twix. But I have been having trouble with my caramel lately and my confidence is shook. I'm searching for inspiration.","c_root_id_A":"i3yjkdh","c_root_id_B":"i3wujlq","created_at_utc_A":1649455619,"created_at_utc_B":1649431852,"score_A":4,"score_B":3,"human_ref_A":"My favorite cake I made was a very subtle maple pecan with brown butter icing. I feel like lavender or something herbal (cardamom?) would play into a boho feel though. Something \"natural\".","human_ref_B":"Trouble with caramel? Are you using a wet or dry method?  I used to have issues with caramel until I started exclusively going dry method for a while to really understand how sugar works under heat then researched a billion recipes to see what proportion of cream and butter produced certain end-result textures. Sohla\u2019s newsletter on caramel apples was a great resource.  Caramel is finicky and annoying! Give yourself grace through figuring out what tastes best and right to you!","labels":1,"seconds_difference":23767.0,"score_ratio":1.3333333333}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj08h21","c_root_id_B":"gj0dok4","created_at_utc_A":1610464518,"created_at_utc_B":1610467228,"score_A":10,"score_B":46,"human_ref_A":"According to Cinnabon, almost half the calories in their classic roll are calories from fat, and one roll has a third of your daily value of sodium so I would say a large amount of butter and salt, more than you would expect, are required","human_ref_B":"The secret to incredible softness in rolls and soft breads in general is to use a tangzhong. A tangzhong is a cooked paste made from flour and water\/milk that does some food science magic with the gluten in the dough. It makes dinner rolls, doughnuts, cinnamon rolls, etc extremely soft and moist, and extends their shelf life.   King Arthur flour has a recipe here: https:\/\/www.kingarthurbaking.com\/recipes\/perfectly-pillowy-cinnamon-rolls-recipe  I would recommend using this dough recipe (aim for just ever so slightly browned, on the verge of being underbaked), then finding a cream cheese frosting recipe that is closer to what Cinnabon uses. Don\u2019t forget to play around with nuts and toppings too!","labels":0,"seconds_difference":2710.0,"score_ratio":4.6}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj04vmb","c_root_id_B":"gj0dok4","created_at_utc_A":1610462692,"created_at_utc_B":1610467228,"score_A":4,"score_B":46,"human_ref_A":"My sister has tried a few recipes and gotten so close, but we have attributed it to the fact that Cinnabon uses like pounds of butter per batch (we remember watching the employees slather the dough with an insane amount of butter). Maybe we are looking for an easy way out though \ud83d\ude02","human_ref_B":"The secret to incredible softness in rolls and soft breads in general is to use a tangzhong. A tangzhong is a cooked paste made from flour and water\/milk that does some food science magic with the gluten in the dough. It makes dinner rolls, doughnuts, cinnamon rolls, etc extremely soft and moist, and extends their shelf life.   King Arthur flour has a recipe here: https:\/\/www.kingarthurbaking.com\/recipes\/perfectly-pillowy-cinnamon-rolls-recipe  I would recommend using this dough recipe (aim for just ever so slightly browned, on the verge of being underbaked), then finding a cream cheese frosting recipe that is closer to what Cinnabon uses. Don\u2019t forget to play around with nuts and toppings too!","labels":0,"seconds_difference":4536.0,"score_ratio":11.5}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj0dok4","c_root_id_B":"gj0cbs9","created_at_utc_A":1610467228,"created_at_utc_B":1610466546,"score_A":46,"score_B":4,"human_ref_A":"The secret to incredible softness in rolls and soft breads in general is to use a tangzhong. A tangzhong is a cooked paste made from flour and water\/milk that does some food science magic with the gluten in the dough. It makes dinner rolls, doughnuts, cinnamon rolls, etc extremely soft and moist, and extends their shelf life.   King Arthur flour has a recipe here: https:\/\/www.kingarthurbaking.com\/recipes\/perfectly-pillowy-cinnamon-rolls-recipe  I would recommend using this dough recipe (aim for just ever so slightly browned, on the verge of being underbaked), then finding a cream cheese frosting recipe that is closer to what Cinnabon uses. Don\u2019t forget to play around with nuts and toppings too!","human_ref_B":"Look at King Arthur Flour's recipe of the year.  These are incredible.  Use a good quality Vietnamese cinnamon and enjoy.  I personally do no like many day-old baked goods, but this recipe promised to hold up overnight.  I made a large batch and individually wrapped the extra rolls and froze them (without icing) and I can't believe how good they are holding up.","labels":1,"seconds_difference":682.0,"score_ratio":11.5}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj1fbjs","c_root_id_B":"gj1k3jg","created_at_utc_A":1610484399,"created_at_utc_B":1610486559,"score_A":14,"score_B":18,"human_ref_A":"Overproof and underbake.","human_ref_B":"Try this one https:\/\/www.tastesoflizzyt.com\/homemade-cinnamon-rolls\/  . The trick with adding heavy cream to the rolls on baking pan before you bake them really is a great tip! The website is awfull though - but recipe os worth it to wade trough it","labels":0,"seconds_difference":2160.0,"score_ratio":1.2857142857}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj08h21","c_root_id_B":"gj1k3jg","created_at_utc_A":1610464518,"created_at_utc_B":1610486559,"score_A":10,"score_B":18,"human_ref_A":"According to Cinnabon, almost half the calories in their classic roll are calories from fat, and one roll has a third of your daily value of sodium so I would say a large amount of butter and salt, more than you would expect, are required","human_ref_B":"Try this one https:\/\/www.tastesoflizzyt.com\/homemade-cinnamon-rolls\/  . The trick with adding heavy cream to the rolls on baking pan before you bake them really is a great tip! The website is awfull though - but recipe os worth it to wade trough it","labels":0,"seconds_difference":22041.0,"score_ratio":1.8}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj1gvjz","c_root_id_B":"gj1k3jg","created_at_utc_A":1610485092,"created_at_utc_B":1610486559,"score_A":9,"score_B":18,"human_ref_A":"brown the butter with a cinnamon stick in it. Remove the stick. Mix brown sugar\/cinnamon in with the butter. Use this for your filling. Make sure to roll the dough enough so you have nice thin layers of dough when you roll it up. And as someone else suggested, tangzhong! Using these methods I made my first cinnabon-esque cinnamon roll last year and it\u2019s sssooo good \ud83d\ude0d","human_ref_B":"Try this one https:\/\/www.tastesoflizzyt.com\/homemade-cinnamon-rolls\/  . The trick with adding heavy cream to the rolls on baking pan before you bake them really is a great tip! The website is awfull though - but recipe os worth it to wade trough it","labels":0,"seconds_difference":1467.0,"score_ratio":2.0}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj04vmb","c_root_id_B":"gj1k3jg","created_at_utc_A":1610462692,"created_at_utc_B":1610486559,"score_A":4,"score_B":18,"human_ref_A":"My sister has tried a few recipes and gotten so close, but we have attributed it to the fact that Cinnabon uses like pounds of butter per batch (we remember watching the employees slather the dough with an insane amount of butter). Maybe we are looking for an easy way out though \ud83d\ude02","human_ref_B":"Try this one https:\/\/www.tastesoflizzyt.com\/homemade-cinnamon-rolls\/  . The trick with adding heavy cream to the rolls on baking pan before you bake them really is a great tip! The website is awfull though - but recipe os worth it to wade trough it","labels":0,"seconds_difference":23867.0,"score_ratio":4.5}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj0cbs9","c_root_id_B":"gj1k3jg","created_at_utc_A":1610466546,"created_at_utc_B":1610486559,"score_A":4,"score_B":18,"human_ref_A":"Look at King Arthur Flour's recipe of the year.  These are incredible.  Use a good quality Vietnamese cinnamon and enjoy.  I personally do no like many day-old baked goods, but this recipe promised to hold up overnight.  I made a large batch and individually wrapped the extra rolls and froze them (without icing) and I can't believe how good they are holding up.","human_ref_B":"Try this one https:\/\/www.tastesoflizzyt.com\/homemade-cinnamon-rolls\/  . The trick with adding heavy cream to the rolls on baking pan before you bake them really is a great tip! The website is awfull though - but recipe os worth it to wade trough it","labels":0,"seconds_difference":20013.0,"score_ratio":4.5}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj1k3jg","c_root_id_B":"gj1h8qw","created_at_utc_A":1610486559,"created_at_utc_B":1610485259,"score_A":18,"score_B":3,"human_ref_A":"Try this one https:\/\/www.tastesoflizzyt.com\/homemade-cinnamon-rolls\/  . The trick with adding heavy cream to the rolls on baking pan before you bake them really is a great tip! The website is awfull though - but recipe os worth it to wade trough it","human_ref_B":"oh they also use a specific type of cinnamon us home bakers will never be able to get. You can find different cinnamons out there but the kind cinnabon uses they have patented as their own lol.","labels":1,"seconds_difference":1300.0,"score_ratio":6.0}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj1ww3p","c_root_id_B":"gj1fbjs","created_at_utc_A":1610492596,"created_at_utc_B":1610484399,"score_A":17,"score_B":14,"human_ref_A":"I love the Cook's Country cinnamon rolls. I find them to be perfect in every way.  Cinnabon rolls are mass produced. They use margarine and oil (not butter, because butter is expensive) and all sorts of stabilizers and preservatives. It would be difficult to reproduce them exactly at home; I'm not sure that I'd want to.","human_ref_B":"Overproof and underbake.","labels":1,"seconds_difference":8197.0,"score_ratio":1.2142857143}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj08h21","c_root_id_B":"gj1ww3p","created_at_utc_A":1610464518,"created_at_utc_B":1610492596,"score_A":10,"score_B":17,"human_ref_A":"According to Cinnabon, almost half the calories in their classic roll are calories from fat, and one roll has a third of your daily value of sodium so I would say a large amount of butter and salt, more than you would expect, are required","human_ref_B":"I love the Cook's Country cinnamon rolls. I find them to be perfect in every way.  Cinnabon rolls are mass produced. They use margarine and oil (not butter, because butter is expensive) and all sorts of stabilizers and preservatives. It would be difficult to reproduce them exactly at home; I'm not sure that I'd want to.","labels":0,"seconds_difference":28078.0,"score_ratio":1.7}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj1ww3p","c_root_id_B":"gj1gvjz","created_at_utc_A":1610492596,"created_at_utc_B":1610485092,"score_A":17,"score_B":9,"human_ref_A":"I love the Cook's Country cinnamon rolls. I find them to be perfect in every way.  Cinnabon rolls are mass produced. They use margarine and oil (not butter, because butter is expensive) and all sorts of stabilizers and preservatives. It would be difficult to reproduce them exactly at home; I'm not sure that I'd want to.","human_ref_B":"brown the butter with a cinnamon stick in it. Remove the stick. Mix brown sugar\/cinnamon in with the butter. Use this for your filling. Make sure to roll the dough enough so you have nice thin layers of dough when you roll it up. And as someone else suggested, tangzhong! Using these methods I made my first cinnabon-esque cinnamon roll last year and it\u2019s sssooo good \ud83d\ude0d","labels":1,"seconds_difference":7504.0,"score_ratio":1.8888888889}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj04vmb","c_root_id_B":"gj1ww3p","created_at_utc_A":1610462692,"created_at_utc_B":1610492596,"score_A":4,"score_B":17,"human_ref_A":"My sister has tried a few recipes and gotten so close, but we have attributed it to the fact that Cinnabon uses like pounds of butter per batch (we remember watching the employees slather the dough with an insane amount of butter). Maybe we are looking for an easy way out though \ud83d\ude02","human_ref_B":"I love the Cook's Country cinnamon rolls. I find them to be perfect in every way.  Cinnabon rolls are mass produced. They use margarine and oil (not butter, because butter is expensive) and all sorts of stabilizers and preservatives. It would be difficult to reproduce them exactly at home; I'm not sure that I'd want to.","labels":0,"seconds_difference":29904.0,"score_ratio":4.25}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj1ww3p","c_root_id_B":"gj0cbs9","created_at_utc_A":1610492596,"created_at_utc_B":1610466546,"score_A":17,"score_B":4,"human_ref_A":"I love the Cook's Country cinnamon rolls. I find them to be perfect in every way.  Cinnabon rolls are mass produced. They use margarine and oil (not butter, because butter is expensive) and all sorts of stabilizers and preservatives. It would be difficult to reproduce them exactly at home; I'm not sure that I'd want to.","human_ref_B":"Look at King Arthur Flour's recipe of the year.  These are incredible.  Use a good quality Vietnamese cinnamon and enjoy.  I personally do no like many day-old baked goods, but this recipe promised to hold up overnight.  I made a large batch and individually wrapped the extra rolls and froze them (without icing) and I can't believe how good they are holding up.","labels":1,"seconds_difference":26050.0,"score_ratio":4.25}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj1ww3p","c_root_id_B":"gj1h8qw","created_at_utc_A":1610492596,"created_at_utc_B":1610485259,"score_A":17,"score_B":3,"human_ref_A":"I love the Cook's Country cinnamon rolls. I find them to be perfect in every way.  Cinnabon rolls are mass produced. They use margarine and oil (not butter, because butter is expensive) and all sorts of stabilizers and preservatives. It would be difficult to reproduce them exactly at home; I'm not sure that I'd want to.","human_ref_B":"oh they also use a specific type of cinnamon us home bakers will never be able to get. You can find different cinnamons out there but the kind cinnabon uses they have patented as their own lol.","labels":1,"seconds_difference":7337.0,"score_ratio":5.6666666667}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj08h21","c_root_id_B":"gj1fbjs","created_at_utc_A":1610464518,"created_at_utc_B":1610484399,"score_A":10,"score_B":14,"human_ref_A":"According to Cinnabon, almost half the calories in their classic roll are calories from fat, and one roll has a third of your daily value of sodium so I would say a large amount of butter and salt, more than you would expect, are required","human_ref_B":"Overproof and underbake.","labels":0,"seconds_difference":19881.0,"score_ratio":1.4}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj04vmb","c_root_id_B":"gj1fbjs","created_at_utc_A":1610462692,"created_at_utc_B":1610484399,"score_A":4,"score_B":14,"human_ref_A":"My sister has tried a few recipes and gotten so close, but we have attributed it to the fact that Cinnabon uses like pounds of butter per batch (we remember watching the employees slather the dough with an insane amount of butter). Maybe we are looking for an easy way out though \ud83d\ude02","human_ref_B":"Overproof and underbake.","labels":0,"seconds_difference":21707.0,"score_ratio":3.5}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj0cbs9","c_root_id_B":"gj1fbjs","created_at_utc_A":1610466546,"created_at_utc_B":1610484399,"score_A":4,"score_B":14,"human_ref_A":"Look at King Arthur Flour's recipe of the year.  These are incredible.  Use a good quality Vietnamese cinnamon and enjoy.  I personally do no like many day-old baked goods, but this recipe promised to hold up overnight.  I made a large batch and individually wrapped the extra rolls and froze them (without icing) and I can't believe how good they are holding up.","human_ref_B":"Overproof and underbake.","labels":0,"seconds_difference":17853.0,"score_ratio":3.5}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj08h21","c_root_id_B":"gj224c7","created_at_utc_A":1610464518,"created_at_utc_B":1610495262,"score_A":10,"score_B":11,"human_ref_A":"According to Cinnabon, almost half the calories in their classic roll are calories from fat, and one roll has a third of your daily value of sodium so I would say a large amount of butter and salt, more than you would expect, are required","human_ref_B":"The man himself r\/Joshuaweissman makes them on his YT!","labels":0,"seconds_difference":30744.0,"score_ratio":1.1}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj224c7","c_root_id_B":"gj1gvjz","created_at_utc_A":1610495262,"created_at_utc_B":1610485092,"score_A":11,"score_B":9,"human_ref_A":"The man himself r\/Joshuaweissman makes them on his YT!","human_ref_B":"brown the butter with a cinnamon stick in it. Remove the stick. Mix brown sugar\/cinnamon in with the butter. Use this for your filling. Make sure to roll the dough enough so you have nice thin layers of dough when you roll it up. And as someone else suggested, tangzhong! Using these methods I made my first cinnabon-esque cinnamon roll last year and it\u2019s sssooo good \ud83d\ude0d","labels":1,"seconds_difference":10170.0,"score_ratio":1.2222222222}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj224c7","c_root_id_B":"gj04vmb","created_at_utc_A":1610495262,"created_at_utc_B":1610462692,"score_A":11,"score_B":4,"human_ref_A":"The man himself r\/Joshuaweissman makes them on his YT!","human_ref_B":"My sister has tried a few recipes and gotten so close, but we have attributed it to the fact that Cinnabon uses like pounds of butter per batch (we remember watching the employees slather the dough with an insane amount of butter). Maybe we are looking for an easy way out though \ud83d\ude02","labels":1,"seconds_difference":32570.0,"score_ratio":2.75}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj224c7","c_root_id_B":"gj0cbs9","created_at_utc_A":1610495262,"created_at_utc_B":1610466546,"score_A":11,"score_B":4,"human_ref_A":"The man himself r\/Joshuaweissman makes them on his YT!","human_ref_B":"Look at King Arthur Flour's recipe of the year.  These are incredible.  Use a good quality Vietnamese cinnamon and enjoy.  I personally do no like many day-old baked goods, but this recipe promised to hold up overnight.  I made a large batch and individually wrapped the extra rolls and froze them (without icing) and I can't believe how good they are holding up.","labels":1,"seconds_difference":28716.0,"score_ratio":2.75}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj224c7","c_root_id_B":"gj1h8qw","created_at_utc_A":1610495262,"created_at_utc_B":1610485259,"score_A":11,"score_B":3,"human_ref_A":"The man himself r\/Joshuaweissman makes them on his YT!","human_ref_B":"oh they also use a specific type of cinnamon us home bakers will never be able to get. You can find different cinnamons out there but the kind cinnabon uses they have patented as their own lol.","labels":1,"seconds_difference":10003.0,"score_ratio":3.6666666667}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj2t0wy","c_root_id_B":"gj08h21","created_at_utc_A":1610509756,"created_at_utc_B":1610464518,"score_A":11,"score_B":10,"human_ref_A":"https:\/\/www.joshuakennon.com\/cinnabon-cinnamon-roll-recipe\/  Have used this for over a decade. Recipe title:   \u201cWe Think the Kennon-Green Family Cinnamon Roll Recipe Is Better than the Cinnabon Cinnamon Roll Recipe - Our Family\u2019s Take on Creating a Cinnamon Roll Recipe As Good As, If Not Better, Than Cinnabon Cinnamon Rolls, 10 Years in the Making\u201d","human_ref_B":"According to Cinnabon, almost half the calories in their classic roll are calories from fat, and one roll has a third of your daily value of sodium so I would say a large amount of butter and salt, more than you would expect, are required","labels":1,"seconds_difference":45238.0,"score_ratio":1.1}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj1gvjz","c_root_id_B":"gj2t0wy","created_at_utc_A":1610485092,"created_at_utc_B":1610509756,"score_A":9,"score_B":11,"human_ref_A":"brown the butter with a cinnamon stick in it. Remove the stick. Mix brown sugar\/cinnamon in with the butter. Use this for your filling. Make sure to roll the dough enough so you have nice thin layers of dough when you roll it up. And as someone else suggested, tangzhong! Using these methods I made my first cinnabon-esque cinnamon roll last year and it\u2019s sssooo good \ud83d\ude0d","human_ref_B":"https:\/\/www.joshuakennon.com\/cinnabon-cinnamon-roll-recipe\/  Have used this for over a decade. Recipe title:   \u201cWe Think the Kennon-Green Family Cinnamon Roll Recipe Is Better than the Cinnabon Cinnamon Roll Recipe - Our Family\u2019s Take on Creating a Cinnamon Roll Recipe As Good As, If Not Better, Than Cinnabon Cinnamon Rolls, 10 Years in the Making\u201d","labels":0,"seconds_difference":24664.0,"score_ratio":1.2222222222}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj04vmb","c_root_id_B":"gj2t0wy","created_at_utc_A":1610462692,"created_at_utc_B":1610509756,"score_A":4,"score_B":11,"human_ref_A":"My sister has tried a few recipes and gotten so close, but we have attributed it to the fact that Cinnabon uses like pounds of butter per batch (we remember watching the employees slather the dough with an insane amount of butter). Maybe we are looking for an easy way out though \ud83d\ude02","human_ref_B":"https:\/\/www.joshuakennon.com\/cinnabon-cinnamon-roll-recipe\/  Have used this for over a decade. Recipe title:   \u201cWe Think the Kennon-Green Family Cinnamon Roll Recipe Is Better than the Cinnabon Cinnamon Roll Recipe - Our Family\u2019s Take on Creating a Cinnamon Roll Recipe As Good As, If Not Better, Than Cinnabon Cinnamon Rolls, 10 Years in the Making\u201d","labels":0,"seconds_difference":47064.0,"score_ratio":2.75}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj2t0wy","c_root_id_B":"gj0cbs9","created_at_utc_A":1610509756,"created_at_utc_B":1610466546,"score_A":11,"score_B":4,"human_ref_A":"https:\/\/www.joshuakennon.com\/cinnabon-cinnamon-roll-recipe\/  Have used this for over a decade. Recipe title:   \u201cWe Think the Kennon-Green Family Cinnamon Roll Recipe Is Better than the Cinnabon Cinnamon Roll Recipe - Our Family\u2019s Take on Creating a Cinnamon Roll Recipe As Good As, If Not Better, Than Cinnabon Cinnamon Rolls, 10 Years in the Making\u201d","human_ref_B":"Look at King Arthur Flour's recipe of the year.  These are incredible.  Use a good quality Vietnamese cinnamon and enjoy.  I personally do no like many day-old baked goods, but this recipe promised to hold up overnight.  I made a large batch and individually wrapped the extra rolls and froze them (without icing) and I can't believe how good they are holding up.","labels":1,"seconds_difference":43210.0,"score_ratio":2.75}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj1h8qw","c_root_id_B":"gj2t0wy","created_at_utc_A":1610485259,"created_at_utc_B":1610509756,"score_A":3,"score_B":11,"human_ref_A":"oh they also use a specific type of cinnamon us home bakers will never be able to get. You can find different cinnamons out there but the kind cinnabon uses they have patented as their own lol.","human_ref_B":"https:\/\/www.joshuakennon.com\/cinnabon-cinnamon-roll-recipe\/  Have used this for over a decade. Recipe title:   \u201cWe Think the Kennon-Green Family Cinnamon Roll Recipe Is Better than the Cinnabon Cinnamon Roll Recipe - Our Family\u2019s Take on Creating a Cinnamon Roll Recipe As Good As, If Not Better, Than Cinnabon Cinnamon Rolls, 10 Years in the Making\u201d","labels":0,"seconds_difference":24497.0,"score_ratio":3.6666666667}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj08h21","c_root_id_B":"gj04vmb","created_at_utc_A":1610464518,"created_at_utc_B":1610462692,"score_A":10,"score_B":4,"human_ref_A":"According to Cinnabon, almost half the calories in their classic roll are calories from fat, and one roll has a third of your daily value of sodium so I would say a large amount of butter and salt, more than you would expect, are required","human_ref_B":"My sister has tried a few recipes and gotten so close, but we have attributed it to the fact that Cinnabon uses like pounds of butter per batch (we remember watching the employees slather the dough with an insane amount of butter). Maybe we are looking for an easy way out though \ud83d\ude02","labels":1,"seconds_difference":1826.0,"score_ratio":2.5}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj04vmb","c_root_id_B":"gj1gvjz","created_at_utc_A":1610462692,"created_at_utc_B":1610485092,"score_A":4,"score_B":9,"human_ref_A":"My sister has tried a few recipes and gotten so close, but we have attributed it to the fact that Cinnabon uses like pounds of butter per batch (we remember watching the employees slather the dough with an insane amount of butter). Maybe we are looking for an easy way out though \ud83d\ude02","human_ref_B":"brown the butter with a cinnamon stick in it. Remove the stick. Mix brown sugar\/cinnamon in with the butter. Use this for your filling. Make sure to roll the dough enough so you have nice thin layers of dough when you roll it up. And as someone else suggested, tangzhong! Using these methods I made my first cinnabon-esque cinnamon roll last year and it\u2019s sssooo good \ud83d\ude0d","labels":0,"seconds_difference":22400.0,"score_ratio":2.25}
{"post_id":"kvsuon","domain":"askbaking_test","upvote_ratio":0.96,"history":"What's the secret to making Cinnabon-quality cinnamon rolls? Is it the dough? Is it the baking time? Is it the actual cinnamon? I'm at lost trying to perfect my cinnamon roll recipe for the past year but I can never get it as good as the company. I also want to know if using margarine is better than butter in the filling.","c_root_id_A":"gj0cbs9","c_root_id_B":"gj1gvjz","created_at_utc_A":1610466546,"created_at_utc_B":1610485092,"score_A":4,"score_B":9,"human_ref_A":"Look at King Arthur Flour's recipe of the year.  These are incredible.  Use a good quality Vietnamese cinnamon and enjoy.  I personally do no like many day-old baked goods, but this recipe promised to hold up overnight.  I made a large batch and individually wrapped the extra rolls and froze them (without icing) and I can't believe how good they are holding up.","human_ref_B":"brown the butter with a cinnamon stick in it. Remove the stick. Mix brown sugar\/cinnamon in with the butter. Use this for your filling. Make sure to roll the dough enough so you have nice thin layers of dough when you roll it up. And as someone else suggested, tangzhong! Using these methods I made my first cinnabon-esque cinnamon roll last year and it\u2019s sssooo good \ud83d\ude0d","labels":0,"seconds_difference":18546.0,"score_ratio":2.25}
{"post_id":"sa5a9z","domain":"askbaking_test","upvote_ratio":0.97,"history":"Ganache! Aaaargh! Ganache. 2 ingredients. unlimited failure.   This should be easy, i thought. Narrator: \"It was not easy\".   I need some proper guidance on ganache and its various forms. How to get the various consistencies? I see the ratios in many places. Are they based on volume? Weight? But then some recipes, even some leading ones eschew all ratios.   One time, that lucky time, i made ganache and it worked fine. Next time onwards it never works. It is either too hard and tears the cake, or feels like i covered the cake in candy. It is grainy and looks like a gravy. I made it many times for my anniversary today and failed :(","c_root_id_A":"htu5lyb","c_root_id_B":"htsk7mp","created_at_utc_A":1642910762,"created_at_utc_B":1642886592,"score_A":14,"score_B":13,"human_ref_A":"Pastry chef here. 3lbs milk chocolate 32 oz of heavy cream. Heat heavy cream-make sure it\u2019s HOT. Pour over chocolate. Let it sit 30 seconds and then whisk until combined. I run into the biggest issues when the heavy cream simply isn\u2019t hot enough to melt all the chocolate. Your ratios will need to differ based upon % of chocolate vs milk solids. However, don\u2019t focus on that. Use Hershey\u2019s chocolate chips and regular heavy whipping cream with the amounts I said and you\u2019ll be Golden. Cool it until it\u2019s the consistency you\u2019d like to ice with. Or add it to buttercream to make chocolate buttercream and ice with that-shouldn't tare your cake. hope this helps.","human_ref_B":"If your ganache breaks, you can buzz it with an immersion blender to smooth it. Keep the blades in the mixture to prevent air bubbles.","labels":1,"seconds_difference":24170.0,"score_ratio":1.0769230769}
{"post_id":"sa5a9z","domain":"askbaking_test","upvote_ratio":0.97,"history":"Ganache! Aaaargh! Ganache. 2 ingredients. unlimited failure.   This should be easy, i thought. Narrator: \"It was not easy\".   I need some proper guidance on ganache and its various forms. How to get the various consistencies? I see the ratios in many places. Are they based on volume? Weight? But then some recipes, even some leading ones eschew all ratios.   One time, that lucky time, i made ganache and it worked fine. Next time onwards it never works. It is either too hard and tears the cake, or feels like i covered the cake in candy. It is grainy and looks like a gravy. I made it many times for my anniversary today and failed :(","c_root_id_A":"htu5lyb","c_root_id_B":"httivrp","created_at_utc_A":1642910762,"created_at_utc_B":1642900846,"score_A":14,"score_B":6,"human_ref_A":"Pastry chef here. 3lbs milk chocolate 32 oz of heavy cream. Heat heavy cream-make sure it\u2019s HOT. Pour over chocolate. Let it sit 30 seconds and then whisk until combined. I run into the biggest issues when the heavy cream simply isn\u2019t hot enough to melt all the chocolate. Your ratios will need to differ based upon % of chocolate vs milk solids. However, don\u2019t focus on that. Use Hershey\u2019s chocolate chips and regular heavy whipping cream with the amounts I said and you\u2019ll be Golden. Cool it until it\u2019s the consistency you\u2019d like to ice with. Or add it to buttercream to make chocolate buttercream and ice with that-shouldn't tare your cake. hope this helps.","human_ref_B":"There's 2 things I always check before I start making candies and baked goodies: temperature and humidity. My kitchen needs to be between 62 to 72 degrees. I like a higher humidity for baked goodies but very low humidity for candy and frostings.","labels":1,"seconds_difference":9916.0,"score_ratio":2.3333333333}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn1tolp","c_root_id_B":"gn25wz9","created_at_utc_A":1613131485,"created_at_utc_B":1613139388,"score_A":21,"score_B":28,"human_ref_A":"Pancake bread pudding is delicious!  There\u2019s so many variations with just a few base ingredients.","human_ref_B":"I don\u2019t know if these are every different from American frozen pancakes but I have toasted mine and made ice cream sandwiches with them.","labels":0,"seconds_difference":7903.0,"score_ratio":1.3333333333}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn25wz9","c_root_id_B":"gn1p5lb","created_at_utc_A":1613139388,"created_at_utc_B":1613127448,"score_A":28,"score_B":17,"human_ref_A":"I don\u2019t know if these are every different from American frozen pancakes but I have toasted mine and made ice cream sandwiches with them.","human_ref_B":"When you say out of date, have you tried defrosting them and eating them? Just curious as I know a lot of people treat the 'Best Before Date' as gospel when it refers to the ideal window for eating something (hence 'best before'). Maybe this isn't the case if you're happy to eat them in a different form but wanted to check as a lot of things last beyond their date and often just need some taste testing.","labels":1,"seconds_difference":11940.0,"score_ratio":1.6470588235}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn25wz9","c_root_id_B":"gn229uv","created_at_utc_A":1613139388,"created_at_utc_B":1613137400,"score_A":28,"score_B":13,"human_ref_A":"I don\u2019t know if these are every different from American frozen pancakes but I have toasted mine and made ice cream sandwiches with them.","human_ref_B":"What about toasting a pancake and using it as a pie crust, or the base for an icebox cake? Those might use up a lot of them at once. Or a DIY millefeuille, but thicker and more... Weird.","labels":1,"seconds_difference":1988.0,"score_ratio":2.1538461538}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn25wz9","c_root_id_B":"gn1pbpb","created_at_utc_A":1613139388,"created_at_utc_B":1613127613,"score_A":28,"score_B":10,"human_ref_A":"I don\u2019t know if these are every different from American frozen pancakes but I have toasted mine and made ice cream sandwiches with them.","human_ref_B":"Lol. Cant read : editing my comment.  As someone who can read pointed out , they are only 6 month past.  If this is a frozen thing like an eggo, im sure their fine maybe a bit freezer burnt. If its a mix, ive never checked the expiration date on my pancake mix but the levening components may not work well  I definitely cook one up to check it\u2019s still edible and in proper form  To use: breadcrumbs, stuffing mix","labels":1,"seconds_difference":11775.0,"score_ratio":2.8}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn25wz9","c_root_id_B":"gn1p5iu","created_at_utc_A":1613139388,"created_at_utc_B":1613127446,"score_A":28,"score_B":3,"human_ref_A":"I don\u2019t know if these are every different from American frozen pancakes but I have toasted mine and made ice cream sandwiches with them.","human_ref_B":"Maybe you could try making something like this, but with pancakes instead of crumpets   https:\/\/www.instagram.com\/p\/CK3PahSni0Y\/?igshid=lxs15x0drv7m","labels":1,"seconds_difference":11942.0,"score_ratio":9.3333333333}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn2t7cs","c_root_id_B":"gn1tolp","created_at_utc_A":1613150211,"created_at_utc_B":1613131485,"score_A":23,"score_B":21,"human_ref_A":"try one first to make sure it tastes good. if it's fine, use as the base for a trifle recipe, or thaw them and tear them up into a breakfast casserole with eggs and sausage.","human_ref_B":"Pancake bread pudding is delicious!  There\u2019s so many variations with just a few base ingredients.","labels":1,"seconds_difference":18726.0,"score_ratio":1.0952380952}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn1p5lb","c_root_id_B":"gn1tolp","created_at_utc_A":1613127448,"created_at_utc_B":1613131485,"score_A":17,"score_B":21,"human_ref_A":"When you say out of date, have you tried defrosting them and eating them? Just curious as I know a lot of people treat the 'Best Before Date' as gospel when it refers to the ideal window for eating something (hence 'best before'). Maybe this isn't the case if you're happy to eat them in a different form but wanted to check as a lot of things last beyond their date and often just need some taste testing.","human_ref_B":"Pancake bread pudding is delicious!  There\u2019s so many variations with just a few base ingredients.","labels":0,"seconds_difference":4037.0,"score_ratio":1.2352941176}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn1tolp","c_root_id_B":"gn1pbpb","created_at_utc_A":1613131485,"created_at_utc_B":1613127613,"score_A":21,"score_B":10,"human_ref_A":"Pancake bread pudding is delicious!  There\u2019s so many variations with just a few base ingredients.","human_ref_B":"Lol. Cant read : editing my comment.  As someone who can read pointed out , they are only 6 month past.  If this is a frozen thing like an eggo, im sure their fine maybe a bit freezer burnt. If its a mix, ive never checked the expiration date on my pancake mix but the levening components may not work well  I definitely cook one up to check it\u2019s still edible and in proper form  To use: breadcrumbs, stuffing mix","labels":1,"seconds_difference":3872.0,"score_ratio":2.1}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn1p5iu","c_root_id_B":"gn1tolp","created_at_utc_A":1613127446,"created_at_utc_B":1613131485,"score_A":3,"score_B":21,"human_ref_A":"Maybe you could try making something like this, but with pancakes instead of crumpets   https:\/\/www.instagram.com\/p\/CK3PahSni0Y\/?igshid=lxs15x0drv7m","human_ref_B":"Pancake bread pudding is delicious!  There\u2019s so many variations with just a few base ingredients.","labels":0,"seconds_difference":4039.0,"score_ratio":7.0}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn1p5lb","c_root_id_B":"gn2t7cs","created_at_utc_A":1613127448,"created_at_utc_B":1613150211,"score_A":17,"score_B":23,"human_ref_A":"When you say out of date, have you tried defrosting them and eating them? Just curious as I know a lot of people treat the 'Best Before Date' as gospel when it refers to the ideal window for eating something (hence 'best before'). Maybe this isn't the case if you're happy to eat them in a different form but wanted to check as a lot of things last beyond their date and often just need some taste testing.","human_ref_B":"try one first to make sure it tastes good. if it's fine, use as the base for a trifle recipe, or thaw them and tear them up into a breakfast casserole with eggs and sausage.","labels":0,"seconds_difference":22763.0,"score_ratio":1.3529411765}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn2t7cs","c_root_id_B":"gn229uv","created_at_utc_A":1613150211,"created_at_utc_B":1613137400,"score_A":23,"score_B":13,"human_ref_A":"try one first to make sure it tastes good. if it's fine, use as the base for a trifle recipe, or thaw them and tear them up into a breakfast casserole with eggs and sausage.","human_ref_B":"What about toasting a pancake and using it as a pie crust, or the base for an icebox cake? Those might use up a lot of them at once. Or a DIY millefeuille, but thicker and more... Weird.","labels":1,"seconds_difference":12811.0,"score_ratio":1.7692307692}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn1pbpb","c_root_id_B":"gn2t7cs","created_at_utc_A":1613127613,"created_at_utc_B":1613150211,"score_A":10,"score_B":23,"human_ref_A":"Lol. Cant read : editing my comment.  As someone who can read pointed out , they are only 6 month past.  If this is a frozen thing like an eggo, im sure their fine maybe a bit freezer burnt. If its a mix, ive never checked the expiration date on my pancake mix but the levening components may not work well  I definitely cook one up to check it\u2019s still edible and in proper form  To use: breadcrumbs, stuffing mix","human_ref_B":"try one first to make sure it tastes good. if it's fine, use as the base for a trifle recipe, or thaw them and tear them up into a breakfast casserole with eggs and sausage.","labels":0,"seconds_difference":22598.0,"score_ratio":2.3}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn2t7cs","c_root_id_B":"gn2t0xu","created_at_utc_A":1613150211,"created_at_utc_B":1613150134,"score_A":23,"score_B":9,"human_ref_A":"try one first to make sure it tastes good. if it's fine, use as the base for a trifle recipe, or thaw them and tear them up into a breakfast casserole with eggs and sausage.","human_ref_B":"My brain is not being very cooperative today, so I googled it:  https:\/\/www.foodnetwork.com\/recipes\/packages\/recipes-for-kids\/cooking-with-kids\/12-things-you-should-make-with-pancakes","labels":1,"seconds_difference":77.0,"score_ratio":2.5555555556}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn2t7cs","c_root_id_B":"gn2qpja","created_at_utc_A":1613150211,"created_at_utc_B":1613149123,"score_A":23,"score_B":5,"human_ref_A":"try one first to make sure it tastes good. if it's fine, use as the base for a trifle recipe, or thaw them and tear them up into a breakfast casserole with eggs and sausage.","human_ref_B":"The birds would love them.","labels":1,"seconds_difference":1088.0,"score_ratio":4.6}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn1p5iu","c_root_id_B":"gn2t7cs","created_at_utc_A":1613127446,"created_at_utc_B":1613150211,"score_A":3,"score_B":23,"human_ref_A":"Maybe you could try making something like this, but with pancakes instead of crumpets   https:\/\/www.instagram.com\/p\/CK3PahSni0Y\/?igshid=lxs15x0drv7m","human_ref_B":"try one first to make sure it tastes good. if it's fine, use as the base for a trifle recipe, or thaw them and tear them up into a breakfast casserole with eggs and sausage.","labels":0,"seconds_difference":22765.0,"score_ratio":7.6666666667}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn2sy29","c_root_id_B":"gn2t7cs","created_at_utc_A":1613150099,"created_at_utc_B":1613150211,"score_A":2,"score_B":23,"human_ref_A":"Bread and butter pudding pancake style- use maple syrup to sweeten the milk\/ egg mix. Or maybe dry them out in a low oven and use them as like  breadcrumbs on top of fruit for a quick dessert? In also wouldn\u2019t pay attention to the dates too much, as long as they stay frozen they should be ok because of the amount of preservatives in them.  Edit: you could also maybe dry them out and use them as like biscuit\/ cracker crumbs in a cheesecake?","human_ref_B":"try one first to make sure it tastes good. if it's fine, use as the base for a trifle recipe, or thaw them and tear them up into a breakfast casserole with eggs and sausage.","labels":0,"seconds_difference":112.0,"score_ratio":11.5}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn1p5iu","c_root_id_B":"gn1p5lb","created_at_utc_A":1613127446,"created_at_utc_B":1613127448,"score_A":3,"score_B":17,"human_ref_A":"Maybe you could try making something like this, but with pancakes instead of crumpets   https:\/\/www.instagram.com\/p\/CK3PahSni0Y\/?igshid=lxs15x0drv7m","human_ref_B":"When you say out of date, have you tried defrosting them and eating them? Just curious as I know a lot of people treat the 'Best Before Date' as gospel when it refers to the ideal window for eating something (hence 'best before'). Maybe this isn't the case if you're happy to eat them in a different form but wanted to check as a lot of things last beyond their date and often just need some taste testing.","labels":0,"seconds_difference":2.0,"score_ratio":5.6666666667}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn1pbpb","c_root_id_B":"gn229uv","created_at_utc_A":1613127613,"created_at_utc_B":1613137400,"score_A":10,"score_B":13,"human_ref_A":"Lol. Cant read : editing my comment.  As someone who can read pointed out , they are only 6 month past.  If this is a frozen thing like an eggo, im sure their fine maybe a bit freezer burnt. If its a mix, ive never checked the expiration date on my pancake mix but the levening components may not work well  I definitely cook one up to check it\u2019s still edible and in proper form  To use: breadcrumbs, stuffing mix","human_ref_B":"What about toasting a pancake and using it as a pie crust, or the base for an icebox cake? Those might use up a lot of them at once. Or a DIY millefeuille, but thicker and more... Weird.","labels":0,"seconds_difference":9787.0,"score_ratio":1.3}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn229uv","c_root_id_B":"gn1p5iu","created_at_utc_A":1613137400,"created_at_utc_B":1613127446,"score_A":13,"score_B":3,"human_ref_A":"What about toasting a pancake and using it as a pie crust, or the base for an icebox cake? Those might use up a lot of them at once. Or a DIY millefeuille, but thicker and more... Weird.","human_ref_B":"Maybe you could try making something like this, but with pancakes instead of crumpets   https:\/\/www.instagram.com\/p\/CK3PahSni0Y\/?igshid=lxs15x0drv7m","labels":1,"seconds_difference":9954.0,"score_ratio":4.3333333333}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn1p5iu","c_root_id_B":"gn1pbpb","created_at_utc_A":1613127446,"created_at_utc_B":1613127613,"score_A":3,"score_B":10,"human_ref_A":"Maybe you could try making something like this, but with pancakes instead of crumpets   https:\/\/www.instagram.com\/p\/CK3PahSni0Y\/?igshid=lxs15x0drv7m","human_ref_B":"Lol. Cant read : editing my comment.  As someone who can read pointed out , they are only 6 month past.  If this is a frozen thing like an eggo, im sure their fine maybe a bit freezer burnt. If its a mix, ive never checked the expiration date on my pancake mix but the levening components may not work well  I definitely cook one up to check it\u2019s still edible and in proper form  To use: breadcrumbs, stuffing mix","labels":0,"seconds_difference":167.0,"score_ratio":3.3333333333}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn2t0xu","c_root_id_B":"gn2qpja","created_at_utc_A":1613150134,"created_at_utc_B":1613149123,"score_A":9,"score_B":5,"human_ref_A":"My brain is not being very cooperative today, so I googled it:  https:\/\/www.foodnetwork.com\/recipes\/packages\/recipes-for-kids\/cooking-with-kids\/12-things-you-should-make-with-pancakes","human_ref_B":"The birds would love them.","labels":1,"seconds_difference":1011.0,"score_ratio":1.8}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn1p5iu","c_root_id_B":"gn2t0xu","created_at_utc_A":1613127446,"created_at_utc_B":1613150134,"score_A":3,"score_B":9,"human_ref_A":"Maybe you could try making something like this, but with pancakes instead of crumpets   https:\/\/www.instagram.com\/p\/CK3PahSni0Y\/?igshid=lxs15x0drv7m","human_ref_B":"My brain is not being very cooperative today, so I googled it:  https:\/\/www.foodnetwork.com\/recipes\/packages\/recipes-for-kids\/cooking-with-kids\/12-things-you-should-make-with-pancakes","labels":0,"seconds_difference":22688.0,"score_ratio":3.0}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn2t0xu","c_root_id_B":"gn2sy29","created_at_utc_A":1613150134,"created_at_utc_B":1613150099,"score_A":9,"score_B":2,"human_ref_A":"My brain is not being very cooperative today, so I googled it:  https:\/\/www.foodnetwork.com\/recipes\/packages\/recipes-for-kids\/cooking-with-kids\/12-things-you-should-make-with-pancakes","human_ref_B":"Bread and butter pudding pancake style- use maple syrup to sweeten the milk\/ egg mix. Or maybe dry them out in a low oven and use them as like  breadcrumbs on top of fruit for a quick dessert? In also wouldn\u2019t pay attention to the dates too much, as long as they stay frozen they should be ok because of the amount of preservatives in them.  Edit: you could also maybe dry them out and use them as like biscuit\/ cracker crumbs in a cheesecake?","labels":1,"seconds_difference":35.0,"score_ratio":4.5}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn3eivx","c_root_id_B":"gn2qpja","created_at_utc_A":1613159536,"created_at_utc_B":1613149123,"score_A":9,"score_B":5,"human_ref_A":"Bread pudding with the pancakes","human_ref_B":"The birds would love them.","labels":1,"seconds_difference":10413.0,"score_ratio":1.8}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn3eivx","c_root_id_B":"gn1p5iu","created_at_utc_A":1613159536,"created_at_utc_B":1613127446,"score_A":9,"score_B":3,"human_ref_A":"Bread pudding with the pancakes","human_ref_B":"Maybe you could try making something like this, but with pancakes instead of crumpets   https:\/\/www.instagram.com\/p\/CK3PahSni0Y\/?igshid=lxs15x0drv7m","labels":1,"seconds_difference":32090.0,"score_ratio":3.0}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn3eivx","c_root_id_B":"gn2sy29","created_at_utc_A":1613159536,"created_at_utc_B":1613150099,"score_A":9,"score_B":2,"human_ref_A":"Bread pudding with the pancakes","human_ref_B":"Bread and butter pudding pancake style- use maple syrup to sweeten the milk\/ egg mix. Or maybe dry them out in a low oven and use them as like  breadcrumbs on top of fruit for a quick dessert? In also wouldn\u2019t pay attention to the dates too much, as long as they stay frozen they should be ok because of the amount of preservatives in them.  Edit: you could also maybe dry them out and use them as like biscuit\/ cracker crumbs in a cheesecake?","labels":1,"seconds_difference":9437.0,"score_ratio":4.5}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn2qpja","c_root_id_B":"gn1p5iu","created_at_utc_A":1613149123,"created_at_utc_B":1613127446,"score_A":5,"score_B":3,"human_ref_A":"The birds would love them.","human_ref_B":"Maybe you could try making something like this, but with pancakes instead of crumpets   https:\/\/www.instagram.com\/p\/CK3PahSni0Y\/?igshid=lxs15x0drv7m","labels":1,"seconds_difference":21677.0,"score_ratio":1.6666666667}
{"post_id":"li80wj","domain":"askbaking_test","upvote_ratio":0.98,"history":"ways to use up out of date frozen pancakes okay so i bought a load of those lovely scotch-style pancakes you can get in supermarkets (i.e warburtons ones or morrisons own etc) and they are now about half a year out of date and i don\u2019t want to waste them! unfortunately, no one in my family particularly likes these style pancakes, so i can\u2019t get them to eat them up for me, so i was wondering if anyone had any ideas about incorporating them in some recipe or something - like crumbling them up into a cake batter or using them as bread and cooking them as part of a bread and butter pudding? i am a complete novice baker and know very little about anything, so any ideas or advice would be hugely appreciated! thank you :-)","c_root_id_A":"gn2sy29","c_root_id_B":"gn409ta","created_at_utc_A":1613150099,"created_at_utc_B":1613169715,"score_A":2,"score_B":3,"human_ref_A":"Bread and butter pudding pancake style- use maple syrup to sweeten the milk\/ egg mix. Or maybe dry them out in a low oven and use them as like  breadcrumbs on top of fruit for a quick dessert? In also wouldn\u2019t pay attention to the dates too much, as long as they stay frozen they should be ok because of the amount of preservatives in them.  Edit: you could also maybe dry them out and use them as like biscuit\/ cracker crumbs in a cheesecake?","human_ref_B":"this pancake casserole recipe  is awesome when not over\/under baked","labels":0,"seconds_difference":19616.0,"score_ratio":1.5}
{"post_id":"sof98q","domain":"askbaking_test","upvote_ratio":0.94,"history":"Are There Any Baking Urban Myths or Conspiracy Theories? This has been on my mind this week after someone told me a story about why shop bought bread smells bad when toasted, which made me wonder are there any conspiracy theories in the world of baking or urban myths?","c_root_id_A":"hw944ze","c_root_id_B":"hw8aoq0","created_at_utc_A":1644429347,"created_at_utc_B":1644418161,"score_A":51,"score_B":33,"human_ref_A":"Kind of baking related but, I recently learned that the whole \"no soap on cast iron,\" comes from the days when people washed with lye based soap. Modern dish detergent doesn't have lye so it won't strip the seasoning. Someone said, try to clean that stuck on film in your oven with Dawn - nothing is going to happen. That really resonated with me.","human_ref_B":"The \"add your yeast and salt to the opposite sides of the bowl\" thing just won't die even though it's easily proven to be false.","labels":1,"seconds_difference":11186.0,"score_ratio":1.5454545455}
{"post_id":"sof98q","domain":"askbaking_test","upvote_ratio":0.94,"history":"Are There Any Baking Urban Myths or Conspiracy Theories? This has been on my mind this week after someone told me a story about why shop bought bread smells bad when toasted, which made me wonder are there any conspiracy theories in the world of baking or urban myths?","c_root_id_A":"hw8aoq0","c_root_id_B":"hwaktfm","created_at_utc_A":1644418161,"created_at_utc_B":1644449078,"score_A":33,"score_B":46,"human_ref_A":"The \"add your yeast and salt to the opposite sides of the bowl\" thing just won't die even though it's easily proven to be false.","human_ref_B":"I refuse to believe that anyone can \"taste\" the iodine in iodized salt. I've heard people swear by kosher salt in cooking and baking so their food doesn't taste like iodine.  The creation of Iodized salt was a HUGE public health victory that significantly curbed population levels of Rickets, and that is in jeopardy because of peoples' reluctance now to use iodized salt.","labels":0,"seconds_difference":30917.0,"score_ratio":1.3939393939}
{"post_id":"sof98q","domain":"askbaking_test","upvote_ratio":0.94,"history":"Are There Any Baking Urban Myths or Conspiracy Theories? This has been on my mind this week after someone told me a story about why shop bought bread smells bad when toasted, which made me wonder are there any conspiracy theories in the world of baking or urban myths?","c_root_id_A":"hw9czqu","c_root_id_B":"hwaktfm","created_at_utc_A":1644432593,"created_at_utc_B":1644449078,"score_A":33,"score_B":46,"human_ref_A":"Hmm.. interesting - I hadn't heard of the store bought bread & toast thing.  I've never had that experience.  A couple myths I know of:  1 - Salt kills yeast if they're touching (when you're making bread, etc.)  It's not true.  I saw a video about it. Alton Brown also said it's a myth. More importantly, it's never affected my bread making.  (Ok, this one isn't baking related)  2. You shouldn't wash mushrooms.  Total BS.  I saw it tested scientifically on a show and more importantly (to me, because he's the Godfather) - Jaques Pepin also said it's not true.  Now< I wouldn't soak them, but the idea they suck up water immediately like a sponge isn't true.  As M. Pepin would say,  \\~Happy Cooking!","human_ref_B":"I refuse to believe that anyone can \"taste\" the iodine in iodized salt. I've heard people swear by kosher salt in cooking and baking so their food doesn't taste like iodine.  The creation of Iodized salt was a HUGE public health victory that significantly curbed population levels of Rickets, and that is in jeopardy because of peoples' reluctance now to use iodized salt.","labels":0,"seconds_difference":16485.0,"score_ratio":1.3939393939}
{"post_id":"sof98q","domain":"askbaking_test","upvote_ratio":0.94,"history":"Are There Any Baking Urban Myths or Conspiracy Theories? This has been on my mind this week after someone told me a story about why shop bought bread smells bad when toasted, which made me wonder are there any conspiracy theories in the world of baking or urban myths?","c_root_id_A":"hwaktfm","c_root_id_B":"hwa3rgk","created_at_utc_A":1644449078,"created_at_utc_B":1644442490,"score_A":46,"score_B":28,"human_ref_A":"I refuse to believe that anyone can \"taste\" the iodine in iodized salt. I've heard people swear by kosher salt in cooking and baking so their food doesn't taste like iodine.  The creation of Iodized salt was a HUGE public health victory that significantly curbed population levels of Rickets, and that is in jeopardy because of peoples' reluctance now to use iodized salt.","human_ref_B":"I don't have any specific examples but about 5-6 years ago when I was first trying to learn how to make macarons it felt like there was a whole bunch of ritualistic based techniques that had no real basis or reason for performing.","labels":1,"seconds_difference":6588.0,"score_ratio":1.6428571429}
{"post_id":"sof98q","domain":"askbaking_test","upvote_ratio":0.94,"history":"Are There Any Baking Urban Myths or Conspiracy Theories? This has been on my mind this week after someone told me a story about why shop bought bread smells bad when toasted, which made me wonder are there any conspiracy theories in the world of baking or urban myths?","c_root_id_A":"hwaktfm","c_root_id_B":"hw9ignl","created_at_utc_A":1644449078,"created_at_utc_B":1644434665,"score_A":46,"score_B":23,"human_ref_A":"I refuse to believe that anyone can \"taste\" the iodine in iodized salt. I've heard people swear by kosher salt in cooking and baking so their food doesn't taste like iodine.  The creation of Iodized salt was a HUGE public health victory that significantly curbed population levels of Rickets, and that is in jeopardy because of peoples' reluctance now to use iodized salt.","human_ref_B":"what about the nonsense about sourdough being inherently \u201chealthier\u201d? it\u2019s just yeast. long fermentation times can help with people who have wheat issues but that has nothing to do with the yeast itself. sourdough still has yeast. it\u2019s just wild as opposed to commercially grown and harvested. i bake professionally and the number of people who claim sourdough is \u201chealthier\u201d is so wild to me. let alone that \u201chealthy\u201d means different things in different contexts.","labels":1,"seconds_difference":14413.0,"score_ratio":2.0}
{"post_id":"sof98q","domain":"askbaking_test","upvote_ratio":0.94,"history":"Are There Any Baking Urban Myths or Conspiracy Theories? This has been on my mind this week after someone told me a story about why shop bought bread smells bad when toasted, which made me wonder are there any conspiracy theories in the world of baking or urban myths?","c_root_id_A":"hwagxz0","c_root_id_B":"hw8aoq0","created_at_utc_A":1644447527,"created_at_utc_B":1644418161,"score_A":47,"score_B":33,"human_ref_A":"Using only unsalted butter when you bake. Salted butter is just fine and it\u2019s up to you if you want to omit the additional salt in the recipe. It\u2019s all a matter of taste","human_ref_B":"The \"add your yeast and salt to the opposite sides of the bowl\" thing just won't die even though it's easily proven to be false.","labels":1,"seconds_difference":29366.0,"score_ratio":1.4242424242}
{"post_id":"sof98q","domain":"askbaking_test","upvote_ratio":0.94,"history":"Are There Any Baking Urban Myths or Conspiracy Theories? This has been on my mind this week after someone told me a story about why shop bought bread smells bad when toasted, which made me wonder are there any conspiracy theories in the world of baking or urban myths?","c_root_id_A":"hwagxz0","c_root_id_B":"hw9czqu","created_at_utc_A":1644447527,"created_at_utc_B":1644432593,"score_A":47,"score_B":33,"human_ref_A":"Using only unsalted butter when you bake. Salted butter is just fine and it\u2019s up to you if you want to omit the additional salt in the recipe. It\u2019s all a matter of taste","human_ref_B":"Hmm.. interesting - I hadn't heard of the store bought bread & toast thing.  I've never had that experience.  A couple myths I know of:  1 - Salt kills yeast if they're touching (when you're making bread, etc.)  It's not true.  I saw a video about it. Alton Brown also said it's a myth. More importantly, it's never affected my bread making.  (Ok, this one isn't baking related)  2. You shouldn't wash mushrooms.  Total BS.  I saw it tested scientifically on a show and more importantly (to me, because he's the Godfather) - Jaques Pepin also said it's not true.  Now< I wouldn't soak them, but the idea they suck up water immediately like a sponge isn't true.  As M. Pepin would say,  \\~Happy Cooking!","labels":1,"seconds_difference":14934.0,"score_ratio":1.4242424242}
{"post_id":"sof98q","domain":"askbaking_test","upvote_ratio":0.94,"history":"Are There Any Baking Urban Myths or Conspiracy Theories? This has been on my mind this week after someone told me a story about why shop bought bread smells bad when toasted, which made me wonder are there any conspiracy theories in the world of baking or urban myths?","c_root_id_A":"hwagxz0","c_root_id_B":"hwa3rgk","created_at_utc_A":1644447527,"created_at_utc_B":1644442490,"score_A":47,"score_B":28,"human_ref_A":"Using only unsalted butter when you bake. Salted butter is just fine and it\u2019s up to you if you want to omit the additional salt in the recipe. It\u2019s all a matter of taste","human_ref_B":"I don't have any specific examples but about 5-6 years ago when I was first trying to learn how to make macarons it felt like there was a whole bunch of ritualistic based techniques that had no real basis or reason for performing.","labels":1,"seconds_difference":5037.0,"score_ratio":1.6785714286}
{"post_id":"sof98q","domain":"askbaking_test","upvote_ratio":0.94,"history":"Are There Any Baking Urban Myths or Conspiracy Theories? This has been on my mind this week after someone told me a story about why shop bought bread smells bad when toasted, which made me wonder are there any conspiracy theories in the world of baking or urban myths?","c_root_id_A":"hw9ignl","c_root_id_B":"hwagxz0","created_at_utc_A":1644434665,"created_at_utc_B":1644447527,"score_A":23,"score_B":47,"human_ref_A":"what about the nonsense about sourdough being inherently \u201chealthier\u201d? it\u2019s just yeast. long fermentation times can help with people who have wheat issues but that has nothing to do with the yeast itself. sourdough still has yeast. it\u2019s just wild as opposed to commercially grown and harvested. i bake professionally and the number of people who claim sourdough is \u201chealthier\u201d is so wild to me. let alone that \u201chealthy\u201d means different things in different contexts.","human_ref_B":"Using only unsalted butter when you bake. Salted butter is just fine and it\u2019s up to you if you want to omit the additional salt in the recipe. It\u2019s all a matter of taste","labels":0,"seconds_difference":12862.0,"score_ratio":2.0434782609}
{"post_id":"sof98q","domain":"askbaking_test","upvote_ratio":0.94,"history":"Are There Any Baking Urban Myths or Conspiracy Theories? This has been on my mind this week after someone told me a story about why shop bought bread smells bad when toasted, which made me wonder are there any conspiracy theories in the world of baking or urban myths?","c_root_id_A":"hwa3rgk","c_root_id_B":"hw9ignl","created_at_utc_A":1644442490,"created_at_utc_B":1644434665,"score_A":28,"score_B":23,"human_ref_A":"I don't have any specific examples but about 5-6 years ago when I was first trying to learn how to make macarons it felt like there was a whole bunch of ritualistic based techniques that had no real basis or reason for performing.","human_ref_B":"what about the nonsense about sourdough being inherently \u201chealthier\u201d? it\u2019s just yeast. long fermentation times can help with people who have wheat issues but that has nothing to do with the yeast itself. sourdough still has yeast. it\u2019s just wild as opposed to commercially grown and harvested. i bake professionally and the number of people who claim sourdough is \u201chealthier\u201d is so wild to me. let alone that \u201chealthy\u201d means different things in different contexts.","labels":1,"seconds_difference":7825.0,"score_ratio":1.2173913043}
{"post_id":"sof98q","domain":"askbaking_test","upvote_ratio":0.94,"history":"Are There Any Baking Urban Myths or Conspiracy Theories? This has been on my mind this week after someone told me a story about why shop bought bread smells bad when toasted, which made me wonder are there any conspiracy theories in the world of baking or urban myths?","c_root_id_A":"hwbz32c","c_root_id_B":"hwbs4uh","created_at_utc_A":1644471496,"created_at_utc_B":1644467922,"score_A":12,"score_B":11,"human_ref_A":"Putting lemon juice in milk is a substitute for buttermilk. It isn't in the least. It adds acidity that buttermilk has, but it ain't buttermilk.","human_ref_B":"That to bake bread you have to use measurements and can\u2019t wing it.   I\u2019ve met a few of grandmas and moms that make bread by hand with out any measurements.","labels":1,"seconds_difference":3574.0,"score_ratio":1.0909090909}
{"post_id":"sof98q","domain":"askbaking_test","upvote_ratio":0.94,"history":"Are There Any Baking Urban Myths or Conspiracy Theories? This has been on my mind this week after someone told me a story about why shop bought bread smells bad when toasted, which made me wonder are there any conspiracy theories in the world of baking or urban myths?","c_root_id_A":"hwbuqqa","c_root_id_B":"hwbz32c","created_at_utc_A":1644469238,"created_at_utc_B":1644471496,"score_A":2,"score_B":12,"human_ref_A":"It means true so it is","human_ref_B":"Putting lemon juice in milk is a substitute for buttermilk. It isn't in the least. It adds acidity that buttermilk has, but it ain't buttermilk.","labels":0,"seconds_difference":2258.0,"score_ratio":6.0}
{"post_id":"sof98q","domain":"askbaking_test","upvote_ratio":0.94,"history":"Are There Any Baking Urban Myths or Conspiracy Theories? This has been on my mind this week after someone told me a story about why shop bought bread smells bad when toasted, which made me wonder are there any conspiracy theories in the world of baking or urban myths?","c_root_id_A":"hwbuqqa","c_root_id_B":"hwc15iy","created_at_utc_A":1644469238,"created_at_utc_B":1644472683,"score_A":2,"score_B":9,"human_ref_A":"It means true so it is","human_ref_B":"I dont think a (moderately) curdled cake batter makes a difference once everything is mixed. I have a couple of recipes that split sometimes and as long as it's not like, huge chunks of butter floating in egg soup, I just keep mixing. Never had an issue.","labels":0,"seconds_difference":3445.0,"score_ratio":4.5}
{"post_id":"sof98q","domain":"askbaking_test","upvote_ratio":0.94,"history":"Are There Any Baking Urban Myths or Conspiracy Theories? This has been on my mind this week after someone told me a story about why shop bought bread smells bad when toasted, which made me wonder are there any conspiracy theories in the world of baking or urban myths?","c_root_id_A":"hwbuqqa","c_root_id_B":"hwcmpjn","created_at_utc_A":1644469238,"created_at_utc_B":1644488488,"score_A":2,"score_B":8,"human_ref_A":"It means true so it is","human_ref_B":"Urban myth: you have to be quiet while a souffl\u00e9 is in the oven  Truth: you can be loud, the issue is that loud things tend to cause vibrations (like kicking the counter) or knock the stove, it\u2019s that motion that causes it to deflate.","labels":0,"seconds_difference":19250.0,"score_ratio":4.0}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8rmcvr","c_root_id_B":"i8rgwxo","created_at_utc_A":1652664566,"created_at_utc_B":1652662071,"score_A":27,"score_B":8,"human_ref_A":"You might enjoy The Flavor Bible.","human_ref_B":"You can check this chart about fruit flavor combinations: https:\/\/thebakersalmanac.com\/fruit-flavor-pairing-chart\/#comments","labels":1,"seconds_difference":2495.0,"score_ratio":3.375}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8rmcvr","c_root_id_B":"i8rd9t7","created_at_utc_A":1652664566,"created_at_utc_B":1652660315,"score_A":27,"score_B":6,"human_ref_A":"You might enjoy The Flavor Bible.","human_ref_B":"It's by no means a way of studying, I'm just a minor hobby kind of person. I watch alot of YouTube food channels. My favorite being Sorted. They have a couple videos on spice blends and \"weird\" food combinations that taught me alot.   I wasn't taught about cooking growing up and there aren't casual classes in my town \ud83d\ude05 so I apologize if this is all elementary info","labels":1,"seconds_difference":4251.0,"score_ratio":4.5}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8tgbg9","c_root_id_B":"i8rzncy","created_at_utc_A":1652708115,"created_at_utc_B":1652671010,"score_A":17,"score_B":9,"human_ref_A":"The Flavor Bible is what you want","human_ref_B":"My approach has always been to experiment with recipes by trading out flavors that are similar.   So if I try a recipe that has a sour ingredient,  I'll try it with another sour ingredient.  I also experiment with spices that are normally used for savory dishes in sweet dishes. I now love making garam masala rolls, or five spice zucchini bread, or carrot cake with miso cream cheese frosting.   Using a predetermined guide will limit you to what someone else thinks works well. But I guess they can be a good starting point. For me the best place to learn is to actually taste flavors myself. The more you try, the more you'll learn about what works and what doesn't.","labels":1,"seconds_difference":37105.0,"score_ratio":1.8888888889}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8tgbg9","c_root_id_B":"i8rgwxo","created_at_utc_A":1652708115,"created_at_utc_B":1652662071,"score_A":17,"score_B":8,"human_ref_A":"The Flavor Bible is what you want","human_ref_B":"You can check this chart about fruit flavor combinations: https:\/\/thebakersalmanac.com\/fruit-flavor-pairing-chart\/#comments","labels":1,"seconds_difference":46044.0,"score_ratio":2.125}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8rxyvh","c_root_id_B":"i8tgbg9","created_at_utc_A":1652670103,"created_at_utc_B":1652708115,"score_A":8,"score_B":17,"human_ref_A":"Someone else already commented my suggestion which is The Flavor Thesaurus (by Niki Segnit).  Also, I keep a list in my notebook to write down ideas\/ inspiration for flavor combinations and ingredients to experiment with.","human_ref_B":"The Flavor Bible is what you want","labels":0,"seconds_difference":38012.0,"score_ratio":2.125}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8sr2iz","c_root_id_B":"i8tgbg9","created_at_utc_A":1652690914,"created_at_utc_B":1652708115,"score_A":7,"score_B":17,"human_ref_A":"\u201cThe Food Lab\u201d is one of my favourites.       https:\/\/www.chapters.indigo.ca\/en-ca\/books\/the-food-lab-better-home\/9780393081084-item.html","human_ref_B":"The Flavor Bible is what you want","labels":0,"seconds_difference":17201.0,"score_ratio":2.4285714286}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8rd9t7","c_root_id_B":"i8tgbg9","created_at_utc_A":1652660315,"created_at_utc_B":1652708115,"score_A":6,"score_B":17,"human_ref_A":"It's by no means a way of studying, I'm just a minor hobby kind of person. I watch alot of YouTube food channels. My favorite being Sorted. They have a couple videos on spice blends and \"weird\" food combinations that taught me alot.   I wasn't taught about cooking growing up and there aren't casual classes in my town \ud83d\ude05 so I apologize if this is all elementary info","human_ref_B":"The Flavor Bible is what you want","labels":0,"seconds_difference":47800.0,"score_ratio":2.8333333333}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8tc38z","c_root_id_B":"i8tgbg9","created_at_utc_A":1652705997,"created_at_utc_B":1652708115,"score_A":5,"score_B":17,"human_ref_A":"Eat something that's exotic (to you). Think about the flavor, then try to pair it with something else in your head. It's really just about increasing your exposure and not being afraid to embrace the weirdness.","human_ref_B":"The Flavor Bible is what you want","labels":0,"seconds_difference":2118.0,"score_ratio":3.4}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8rzncy","c_root_id_B":"i8tmsim","created_at_utc_A":1652671010,"created_at_utc_B":1652711081,"score_A":9,"score_B":11,"human_ref_A":"My approach has always been to experiment with recipes by trading out flavors that are similar.   So if I try a recipe that has a sour ingredient,  I'll try it with another sour ingredient.  I also experiment with spices that are normally used for savory dishes in sweet dishes. I now love making garam masala rolls, or five spice zucchini bread, or carrot cake with miso cream cheese frosting.   Using a predetermined guide will limit you to what someone else thinks works well. But I guess they can be a good starting point. For me the best place to learn is to actually taste flavors myself. The more you try, the more you'll learn about what works and what doesn't.","human_ref_B":"Not an official source of study, but I always notice and remember the interesting flavor combos that restaurants, bakeries, etc. create in their recipes, and then try to consider why those flavors would go together (like, the tartness of the lemon cuts the sweetness of the meringue, and \u201cwarmth\u201d of the cinnamon and pumpkin go together, etc\u2026). I also love Great British Bake-off for many reasons but one of them is the flavor pairings that the contestants come up with. Granted sometimes the pairings don\u2019t work, but sometimes they do and it\u2019s fun to see all the combos\u2014from traditional pairings and \u201ctraditional with a twist\u201d, to the crazy ones.  From there once you know the \u201cclassic\u201d pairings, it\u2019s fun to start branching out by changing out one of them with something similar. For example, taking the example above, we know lemon and meringue go well together so why not swap out the lemon with something similar like grapefruit or lime meringue? Or we know rum and orange juice is a classic, so why not try doing a rum flavored cream in your blood orange or tangerine tart? Etc.","labels":0,"seconds_difference":40071.0,"score_ratio":1.2222222222}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8rgwxo","c_root_id_B":"i8tmsim","created_at_utc_A":1652662071,"created_at_utc_B":1652711081,"score_A":8,"score_B":11,"human_ref_A":"You can check this chart about fruit flavor combinations: https:\/\/thebakersalmanac.com\/fruit-flavor-pairing-chart\/#comments","human_ref_B":"Not an official source of study, but I always notice and remember the interesting flavor combos that restaurants, bakeries, etc. create in their recipes, and then try to consider why those flavors would go together (like, the tartness of the lemon cuts the sweetness of the meringue, and \u201cwarmth\u201d of the cinnamon and pumpkin go together, etc\u2026). I also love Great British Bake-off for many reasons but one of them is the flavor pairings that the contestants come up with. Granted sometimes the pairings don\u2019t work, but sometimes they do and it\u2019s fun to see all the combos\u2014from traditional pairings and \u201ctraditional with a twist\u201d, to the crazy ones.  From there once you know the \u201cclassic\u201d pairings, it\u2019s fun to start branching out by changing out one of them with something similar. For example, taking the example above, we know lemon and meringue go well together so why not swap out the lemon with something similar like grapefruit or lime meringue? Or we know rum and orange juice is a classic, so why not try doing a rum flavored cream in your blood orange or tangerine tart? Etc.","labels":0,"seconds_difference":49010.0,"score_ratio":1.375}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8tmsim","c_root_id_B":"i8rxyvh","created_at_utc_A":1652711081,"created_at_utc_B":1652670103,"score_A":11,"score_B":8,"human_ref_A":"Not an official source of study, but I always notice and remember the interesting flavor combos that restaurants, bakeries, etc. create in their recipes, and then try to consider why those flavors would go together (like, the tartness of the lemon cuts the sweetness of the meringue, and \u201cwarmth\u201d of the cinnamon and pumpkin go together, etc\u2026). I also love Great British Bake-off for many reasons but one of them is the flavor pairings that the contestants come up with. Granted sometimes the pairings don\u2019t work, but sometimes they do and it\u2019s fun to see all the combos\u2014from traditional pairings and \u201ctraditional with a twist\u201d, to the crazy ones.  From there once you know the \u201cclassic\u201d pairings, it\u2019s fun to start branching out by changing out one of them with something similar. For example, taking the example above, we know lemon and meringue go well together so why not swap out the lemon with something similar like grapefruit or lime meringue? Or we know rum and orange juice is a classic, so why not try doing a rum flavored cream in your blood orange or tangerine tart? Etc.","human_ref_B":"Someone else already commented my suggestion which is The Flavor Thesaurus (by Niki Segnit).  Also, I keep a list in my notebook to write down ideas\/ inspiration for flavor combinations and ingredients to experiment with.","labels":1,"seconds_difference":40978.0,"score_ratio":1.375}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8sr2iz","c_root_id_B":"i8tmsim","created_at_utc_A":1652690914,"created_at_utc_B":1652711081,"score_A":7,"score_B":11,"human_ref_A":"\u201cThe Food Lab\u201d is one of my favourites.       https:\/\/www.chapters.indigo.ca\/en-ca\/books\/the-food-lab-better-home\/9780393081084-item.html","human_ref_B":"Not an official source of study, but I always notice and remember the interesting flavor combos that restaurants, bakeries, etc. create in their recipes, and then try to consider why those flavors would go together (like, the tartness of the lemon cuts the sweetness of the meringue, and \u201cwarmth\u201d of the cinnamon and pumpkin go together, etc\u2026). I also love Great British Bake-off for many reasons but one of them is the flavor pairings that the contestants come up with. Granted sometimes the pairings don\u2019t work, but sometimes they do and it\u2019s fun to see all the combos\u2014from traditional pairings and \u201ctraditional with a twist\u201d, to the crazy ones.  From there once you know the \u201cclassic\u201d pairings, it\u2019s fun to start branching out by changing out one of them with something similar. For example, taking the example above, we know lemon and meringue go well together so why not swap out the lemon with something similar like grapefruit or lime meringue? Or we know rum and orange juice is a classic, so why not try doing a rum flavored cream in your blood orange or tangerine tart? Etc.","labels":0,"seconds_difference":20167.0,"score_ratio":1.5714285714}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8rd9t7","c_root_id_B":"i8tmsim","created_at_utc_A":1652660315,"created_at_utc_B":1652711081,"score_A":6,"score_B":11,"human_ref_A":"It's by no means a way of studying, I'm just a minor hobby kind of person. I watch alot of YouTube food channels. My favorite being Sorted. They have a couple videos on spice blends and \"weird\" food combinations that taught me alot.   I wasn't taught about cooking growing up and there aren't casual classes in my town \ud83d\ude05 so I apologize if this is all elementary info","human_ref_B":"Not an official source of study, but I always notice and remember the interesting flavor combos that restaurants, bakeries, etc. create in their recipes, and then try to consider why those flavors would go together (like, the tartness of the lemon cuts the sweetness of the meringue, and \u201cwarmth\u201d of the cinnamon and pumpkin go together, etc\u2026). I also love Great British Bake-off for many reasons but one of them is the flavor pairings that the contestants come up with. Granted sometimes the pairings don\u2019t work, but sometimes they do and it\u2019s fun to see all the combos\u2014from traditional pairings and \u201ctraditional with a twist\u201d, to the crazy ones.  From there once you know the \u201cclassic\u201d pairings, it\u2019s fun to start branching out by changing out one of them with something similar. For example, taking the example above, we know lemon and meringue go well together so why not swap out the lemon with something similar like grapefruit or lime meringue? Or we know rum and orange juice is a classic, so why not try doing a rum flavored cream in your blood orange or tangerine tart? Etc.","labels":0,"seconds_difference":50766.0,"score_ratio":1.8333333333}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8tmsim","c_root_id_B":"i8tc38z","created_at_utc_A":1652711081,"created_at_utc_B":1652705997,"score_A":11,"score_B":5,"human_ref_A":"Not an official source of study, but I always notice and remember the interesting flavor combos that restaurants, bakeries, etc. create in their recipes, and then try to consider why those flavors would go together (like, the tartness of the lemon cuts the sweetness of the meringue, and \u201cwarmth\u201d of the cinnamon and pumpkin go together, etc\u2026). I also love Great British Bake-off for many reasons but one of them is the flavor pairings that the contestants come up with. Granted sometimes the pairings don\u2019t work, but sometimes they do and it\u2019s fun to see all the combos\u2014from traditional pairings and \u201ctraditional with a twist\u201d, to the crazy ones.  From there once you know the \u201cclassic\u201d pairings, it\u2019s fun to start branching out by changing out one of them with something similar. For example, taking the example above, we know lemon and meringue go well together so why not swap out the lemon with something similar like grapefruit or lime meringue? Or we know rum and orange juice is a classic, so why not try doing a rum flavored cream in your blood orange or tangerine tart? Etc.","human_ref_B":"Eat something that's exotic (to you). Think about the flavor, then try to pair it with something else in your head. It's really just about increasing your exposure and not being afraid to embrace the weirdness.","labels":1,"seconds_difference":5084.0,"score_ratio":2.2}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8rzncy","c_root_id_B":"i8rgwxo","created_at_utc_A":1652671010,"created_at_utc_B":1652662071,"score_A":9,"score_B":8,"human_ref_A":"My approach has always been to experiment with recipes by trading out flavors that are similar.   So if I try a recipe that has a sour ingredient,  I'll try it with another sour ingredient.  I also experiment with spices that are normally used for savory dishes in sweet dishes. I now love making garam masala rolls, or five spice zucchini bread, or carrot cake with miso cream cheese frosting.   Using a predetermined guide will limit you to what someone else thinks works well. But I guess they can be a good starting point. For me the best place to learn is to actually taste flavors myself. The more you try, the more you'll learn about what works and what doesn't.","human_ref_B":"You can check this chart about fruit flavor combinations: https:\/\/thebakersalmanac.com\/fruit-flavor-pairing-chart\/#comments","labels":1,"seconds_difference":8939.0,"score_ratio":1.125}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8rxyvh","c_root_id_B":"i8rzncy","created_at_utc_A":1652670103,"created_at_utc_B":1652671010,"score_A":8,"score_B":9,"human_ref_A":"Someone else already commented my suggestion which is The Flavor Thesaurus (by Niki Segnit).  Also, I keep a list in my notebook to write down ideas\/ inspiration for flavor combinations and ingredients to experiment with.","human_ref_B":"My approach has always been to experiment with recipes by trading out flavors that are similar.   So if I try a recipe that has a sour ingredient,  I'll try it with another sour ingredient.  I also experiment with spices that are normally used for savory dishes in sweet dishes. I now love making garam masala rolls, or five spice zucchini bread, or carrot cake with miso cream cheese frosting.   Using a predetermined guide will limit you to what someone else thinks works well. But I guess they can be a good starting point. For me the best place to learn is to actually taste flavors myself. The more you try, the more you'll learn about what works and what doesn't.","labels":0,"seconds_difference":907.0,"score_ratio":1.125}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8rzncy","c_root_id_B":"i8rd9t7","created_at_utc_A":1652671010,"created_at_utc_B":1652660315,"score_A":9,"score_B":6,"human_ref_A":"My approach has always been to experiment with recipes by trading out flavors that are similar.   So if I try a recipe that has a sour ingredient,  I'll try it with another sour ingredient.  I also experiment with spices that are normally used for savory dishes in sweet dishes. I now love making garam masala rolls, or five spice zucchini bread, or carrot cake with miso cream cheese frosting.   Using a predetermined guide will limit you to what someone else thinks works well. But I guess they can be a good starting point. For me the best place to learn is to actually taste flavors myself. The more you try, the more you'll learn about what works and what doesn't.","human_ref_B":"It's by no means a way of studying, I'm just a minor hobby kind of person. I watch alot of YouTube food channels. My favorite being Sorted. They have a couple videos on spice blends and \"weird\" food combinations that taught me alot.   I wasn't taught about cooking growing up and there aren't casual classes in my town \ud83d\ude05 so I apologize if this is all elementary info","labels":1,"seconds_difference":10695.0,"score_ratio":1.5}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8sr2iz","c_root_id_B":"i8u381r","created_at_utc_A":1652690914,"created_at_utc_B":1652717907,"score_A":7,"score_B":8,"human_ref_A":"\u201cThe Food Lab\u201d is one of my favourites.       https:\/\/www.chapters.indigo.ca\/en-ca\/books\/the-food-lab-better-home\/9780393081084-item.html","human_ref_B":"The Flavor Bible!","labels":0,"seconds_difference":26993.0,"score_ratio":1.1428571429}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8rd9t7","c_root_id_B":"i8u381r","created_at_utc_A":1652660315,"created_at_utc_B":1652717907,"score_A":6,"score_B":8,"human_ref_A":"It's by no means a way of studying, I'm just a minor hobby kind of person. I watch alot of YouTube food channels. My favorite being Sorted. They have a couple videos on spice blends and \"weird\" food combinations that taught me alot.   I wasn't taught about cooking growing up and there aren't casual classes in my town \ud83d\ude05 so I apologize if this is all elementary info","human_ref_B":"The Flavor Bible!","labels":0,"seconds_difference":57592.0,"score_ratio":1.3333333333}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8u381r","c_root_id_B":"i8tc38z","created_at_utc_A":1652717907,"created_at_utc_B":1652705997,"score_A":8,"score_B":5,"human_ref_A":"The Flavor Bible!","human_ref_B":"Eat something that's exotic (to you). Think about the flavor, then try to pair it with something else in your head. It's really just about increasing your exposure and not being afraid to embrace the weirdness.","labels":1,"seconds_difference":11910.0,"score_ratio":1.6}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8rgwxo","c_root_id_B":"i8rd9t7","created_at_utc_A":1652662071,"created_at_utc_B":1652660315,"score_A":8,"score_B":6,"human_ref_A":"You can check this chart about fruit flavor combinations: https:\/\/thebakersalmanac.com\/fruit-flavor-pairing-chart\/#comments","human_ref_B":"It's by no means a way of studying, I'm just a minor hobby kind of person. I watch alot of YouTube food channels. My favorite being Sorted. They have a couple videos on spice blends and \"weird\" food combinations that taught me alot.   I wasn't taught about cooking growing up and there aren't casual classes in my town \ud83d\ude05 so I apologize if this is all elementary info","labels":1,"seconds_difference":1756.0,"score_ratio":1.3333333333}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8rxyvh","c_root_id_B":"i8rd9t7","created_at_utc_A":1652670103,"created_at_utc_B":1652660315,"score_A":8,"score_B":6,"human_ref_A":"Someone else already commented my suggestion which is The Flavor Thesaurus (by Niki Segnit).  Also, I keep a list in my notebook to write down ideas\/ inspiration for flavor combinations and ingredients to experiment with.","human_ref_B":"It's by no means a way of studying, I'm just a minor hobby kind of person. I watch alot of YouTube food channels. My favorite being Sorted. They have a couple videos on spice blends and \"weird\" food combinations that taught me alot.   I wasn't taught about cooking growing up and there aren't casual classes in my town \ud83d\ude05 so I apologize if this is all elementary info","labels":1,"seconds_difference":9788.0,"score_ratio":1.3333333333}
{"post_id":"uqizfj","domain":"askbaking_test","upvote_ratio":0.96,"history":"Does anyone have recommendations for ways to learn about unique flavor combinations? I'm a culinary school graduate and the thing that I'm the most interested in learning now and experimenting with is unique flavors and ingredients. Are there any resources or books that anyone has liked? Any recommendations would be appreciated! Thank you!","c_root_id_A":"i8sr2iz","c_root_id_B":"i8rd9t7","created_at_utc_A":1652690914,"created_at_utc_B":1652660315,"score_A":7,"score_B":6,"human_ref_A":"\u201cThe Food Lab\u201d is one of my favourites.       https:\/\/www.chapters.indigo.ca\/en-ca\/books\/the-food-lab-better-home\/9780393081084-item.html","human_ref_B":"It's by no means a way of studying, I'm just a minor hobby kind of person. I watch alot of YouTube food channels. My favorite being Sorted. They have a couple videos on spice blends and \"weird\" food combinations that taught me alot.   I wasn't taught about cooking growing up and there aren't casual classes in my town \ud83d\ude05 so I apologize if this is all elementary info","labels":1,"seconds_difference":30599.0,"score_ratio":1.1666666667}
{"post_id":"p23ftu","domain":"askbaking_test","upvote_ratio":0.94,"history":"(Canada) Replacement for Hershey's Milk Chocolate Chipits Before I end up with more chocolate than I know what to do with I figured I'd ask everyone. I think the OG Hershey's Milk Chocolate Chipits were **amazing** but sometime in the last year or two some genius in Hershey's land changed the recipe. I don't think they even admitted it or re-labelled it, it's the same packaging except filled with deceit and trickery.  Has anyone found anything similar for sale in Canada? I know chocolate seems to vary greatly by country so I expect what's sold elsewhere may be different. As far as I know it's at least the Chipits in Canada that have gone foul. They might be fine elsewhere.","c_root_id_A":"h8ig1ib","c_root_id_B":"h8hw69q","created_at_utc_A":1628670013,"created_at_utc_B":1628654816,"score_A":20,"score_B":14,"human_ref_A":"The only chocolate chips I use now are Ghirardelli. They\u2019re not as common in grocery stores so when I see them, I stock up! Otherwise, I just buy chocolate bars and chop them up. Or just grab chocolate disks from bulk barn.","human_ref_B":"I'll second the recommendation for the PC brand of chocolate chips. I also really like the Kirkland brand of Semi-sweet chips.","labels":1,"seconds_difference":15197.0,"score_ratio":1.4285714286}
{"post_id":"p23ftu","domain":"askbaking_test","upvote_ratio":0.94,"history":"(Canada) Replacement for Hershey's Milk Chocolate Chipits Before I end up with more chocolate than I know what to do with I figured I'd ask everyone. I think the OG Hershey's Milk Chocolate Chipits were **amazing** but sometime in the last year or two some genius in Hershey's land changed the recipe. I don't think they even admitted it or re-labelled it, it's the same packaging except filled with deceit and trickery.  Has anyone found anything similar for sale in Canada? I know chocolate seems to vary greatly by country so I expect what's sold elsewhere may be different. As far as I know it's at least the Chipits in Canada that have gone foul. They might be fine elsewhere.","c_root_id_A":"h8hrfcf","c_root_id_B":"h8ig1ib","created_at_utc_A":1628652104,"created_at_utc_B":1628670013,"score_A":13,"score_B":20,"human_ref_A":"If you are putting them in cookies, you may want to consider buying chocolate bars and chopping them up. It\u2019s hard to go back to chipits once you\u2019ve experienced chunks. I\u2019d suggest a good quality chocolate bar - Lindt is my favourite. Not sure if it comes in milk though. Although I don\u2019t think chipits came in milk either? Semi sweet, yes. Anyway, if it\u2019s Hershey\u2019s chocolate you like, they have lots of different kinds of bars to chop up :)","human_ref_B":"The only chocolate chips I use now are Ghirardelli. They\u2019re not as common in grocery stores so when I see them, I stock up! Otherwise, I just buy chocolate bars and chop them up. Or just grab chocolate disks from bulk barn.","labels":0,"seconds_difference":17909.0,"score_ratio":1.5384615385}
{"post_id":"p23ftu","domain":"askbaking_test","upvote_ratio":0.94,"history":"(Canada) Replacement for Hershey's Milk Chocolate Chipits Before I end up with more chocolate than I know what to do with I figured I'd ask everyone. I think the OG Hershey's Milk Chocolate Chipits were **amazing** but sometime in the last year or two some genius in Hershey's land changed the recipe. I don't think they even admitted it or re-labelled it, it's the same packaging except filled with deceit and trickery.  Has anyone found anything similar for sale in Canada? I know chocolate seems to vary greatly by country so I expect what's sold elsewhere may be different. As far as I know it's at least the Chipits in Canada that have gone foul. They might be fine elsewhere.","c_root_id_A":"h8hpdaj","c_root_id_B":"h8ig1ib","created_at_utc_A":1628650979,"created_at_utc_B":1628670013,"score_A":12,"score_B":20,"human_ref_A":"I usually just go for pc brand chocolate chips, the ones that come in the brown bag (I think theres a chocolate chip cookie on the front?). The no name chips taste weirdly bland\/waxy so I dont recommend those","human_ref_B":"The only chocolate chips I use now are Ghirardelli. They\u2019re not as common in grocery stores so when I see them, I stock up! Otherwise, I just buy chocolate bars and chop them up. Or just grab chocolate disks from bulk barn.","labels":0,"seconds_difference":19034.0,"score_ratio":1.6666666667}
{"post_id":"p23ftu","domain":"askbaking_test","upvote_ratio":0.94,"history":"(Canada) Replacement for Hershey's Milk Chocolate Chipits Before I end up with more chocolate than I know what to do with I figured I'd ask everyone. I think the OG Hershey's Milk Chocolate Chipits were **amazing** but sometime in the last year or two some genius in Hershey's land changed the recipe. I don't think they even admitted it or re-labelled it, it's the same packaging except filled with deceit and trickery.  Has anyone found anything similar for sale in Canada? I know chocolate seems to vary greatly by country so I expect what's sold elsewhere may be different. As far as I know it's at least the Chipits in Canada that have gone foul. They might be fine elsewhere.","c_root_id_A":"h8ig1ib","c_root_id_B":"h8ic78l","created_at_utc_A":1628670013,"created_at_utc_B":1628666589,"score_A":20,"score_B":2,"human_ref_A":"The only chocolate chips I use now are Ghirardelli. They\u2019re not as common in grocery stores so when I see them, I stock up! Otherwise, I just buy chocolate bars and chop them up. Or just grab chocolate disks from bulk barn.","human_ref_B":"These are definitely pricier than PC Decadent, but Camino makes good chips too.","labels":1,"seconds_difference":3424.0,"score_ratio":10.0}
{"post_id":"p23ftu","domain":"askbaking_test","upvote_ratio":0.94,"history":"(Canada) Replacement for Hershey's Milk Chocolate Chipits Before I end up with more chocolate than I know what to do with I figured I'd ask everyone. I think the OG Hershey's Milk Chocolate Chipits were **amazing** but sometime in the last year or two some genius in Hershey's land changed the recipe. I don't think they even admitted it or re-labelled it, it's the same packaging except filled with deceit and trickery.  Has anyone found anything similar for sale in Canada? I know chocolate seems to vary greatly by country so I expect what's sold elsewhere may be different. As far as I know it's at least the Chipits in Canada that have gone foul. They might be fine elsewhere.","c_root_id_A":"h8hw69q","c_root_id_B":"h8hrfcf","created_at_utc_A":1628654816,"created_at_utc_B":1628652104,"score_A":14,"score_B":13,"human_ref_A":"I'll second the recommendation for the PC brand of chocolate chips. I also really like the Kirkland brand of Semi-sweet chips.","human_ref_B":"If you are putting them in cookies, you may want to consider buying chocolate bars and chopping them up. It\u2019s hard to go back to chipits once you\u2019ve experienced chunks. I\u2019d suggest a good quality chocolate bar - Lindt is my favourite. Not sure if it comes in milk though. Although I don\u2019t think chipits came in milk either? Semi sweet, yes. Anyway, if it\u2019s Hershey\u2019s chocolate you like, they have lots of different kinds of bars to chop up :)","labels":1,"seconds_difference":2712.0,"score_ratio":1.0769230769}
{"post_id":"p23ftu","domain":"askbaking_test","upvote_ratio":0.94,"history":"(Canada) Replacement for Hershey's Milk Chocolate Chipits Before I end up with more chocolate than I know what to do with I figured I'd ask everyone. I think the OG Hershey's Milk Chocolate Chipits were **amazing** but sometime in the last year or two some genius in Hershey's land changed the recipe. I don't think they even admitted it or re-labelled it, it's the same packaging except filled with deceit and trickery.  Has anyone found anything similar for sale in Canada? I know chocolate seems to vary greatly by country so I expect what's sold elsewhere may be different. As far as I know it's at least the Chipits in Canada that have gone foul. They might be fine elsewhere.","c_root_id_A":"h8hpdaj","c_root_id_B":"h8hw69q","created_at_utc_A":1628650979,"created_at_utc_B":1628654816,"score_A":12,"score_B":14,"human_ref_A":"I usually just go for pc brand chocolate chips, the ones that come in the brown bag (I think theres a chocolate chip cookie on the front?). The no name chips taste weirdly bland\/waxy so I dont recommend those","human_ref_B":"I'll second the recommendation for the PC brand of chocolate chips. I also really like the Kirkland brand of Semi-sweet chips.","labels":0,"seconds_difference":3837.0,"score_ratio":1.1666666667}
{"post_id":"p23ftu","domain":"askbaking_test","upvote_ratio":0.94,"history":"(Canada) Replacement for Hershey's Milk Chocolate Chipits Before I end up with more chocolate than I know what to do with I figured I'd ask everyone. I think the OG Hershey's Milk Chocolate Chipits were **amazing** but sometime in the last year or two some genius in Hershey's land changed the recipe. I don't think they even admitted it or re-labelled it, it's the same packaging except filled with deceit and trickery.  Has anyone found anything similar for sale in Canada? I know chocolate seems to vary greatly by country so I expect what's sold elsewhere may be different. As far as I know it's at least the Chipits in Canada that have gone foul. They might be fine elsewhere.","c_root_id_A":"h8hrfcf","c_root_id_B":"h8hpdaj","created_at_utc_A":1628652104,"created_at_utc_B":1628650979,"score_A":13,"score_B":12,"human_ref_A":"If you are putting them in cookies, you may want to consider buying chocolate bars and chopping them up. It\u2019s hard to go back to chipits once you\u2019ve experienced chunks. I\u2019d suggest a good quality chocolate bar - Lindt is my favourite. Not sure if it comes in milk though. Although I don\u2019t think chipits came in milk either? Semi sweet, yes. Anyway, if it\u2019s Hershey\u2019s chocolate you like, they have lots of different kinds of bars to chop up :)","human_ref_B":"I usually just go for pc brand chocolate chips, the ones that come in the brown bag (I think theres a chocolate chip cookie on the front?). The no name chips taste weirdly bland\/waxy so I dont recommend those","labels":1,"seconds_difference":1125.0,"score_ratio":1.0833333333}
{"post_id":"p23ftu","domain":"askbaking_test","upvote_ratio":0.94,"history":"(Canada) Replacement for Hershey's Milk Chocolate Chipits Before I end up with more chocolate than I know what to do with I figured I'd ask everyone. I think the OG Hershey's Milk Chocolate Chipits were **amazing** but sometime in the last year or two some genius in Hershey's land changed the recipe. I don't think they even admitted it or re-labelled it, it's the same packaging except filled with deceit and trickery.  Has anyone found anything similar for sale in Canada? I know chocolate seems to vary greatly by country so I expect what's sold elsewhere may be different. As far as I know it's at least the Chipits in Canada that have gone foul. They might be fine elsewhere.","c_root_id_A":"h8je8hy","c_root_id_B":"h8ic78l","created_at_utc_A":1628692539,"created_at_utc_B":1628666589,"score_A":4,"score_B":2,"human_ref_A":"If you\u2019re using them for baking cookies or brownies (anything where the chips wouldn\u2019t need to perfect in size) I highly recommend the bakers chocolate bars. I find them in any grocery store (baking isle)  in Toronto and some convenience stores as well. It\u2019s by far changed my baking because the quality is much better. I think the bakers baking bars are better that pc decadent chips but I also do use pc decadent when I have to but honestly try to use bakers chocolate when I can cause it\u2019s so much better. It\u2019s not that much more expensive than a bag of chipits and I also am on the chipit hate train lol!","human_ref_B":"These are definitely pricier than PC Decadent, but Camino makes good chips too.","labels":1,"seconds_difference":25950.0,"score_ratio":2.0}
{"post_id":"p23ftu","domain":"askbaking_test","upvote_ratio":0.94,"history":"(Canada) Replacement for Hershey's Milk Chocolate Chipits Before I end up with more chocolate than I know what to do with I figured I'd ask everyone. I think the OG Hershey's Milk Chocolate Chipits were **amazing** but sometime in the last year or two some genius in Hershey's land changed the recipe. I don't think they even admitted it or re-labelled it, it's the same packaging except filled with deceit and trickery.  Has anyone found anything similar for sale in Canada? I know chocolate seems to vary greatly by country so I expect what's sold elsewhere may be different. As far as I know it's at least the Chipits in Canada that have gone foul. They might be fine elsewhere.","c_root_id_A":"h8ic78l","c_root_id_B":"h8kldvo","created_at_utc_A":1628666589,"created_at_utc_B":1628710601,"score_A":2,"score_B":3,"human_ref_A":"These are definitely pricier than PC Decadent, but Camino makes good chips too.","human_ref_B":"I'd choose anything but Hershey's. For me (me, not you) the taste is just bad.","labels":0,"seconds_difference":44012.0,"score_ratio":1.5}
{"post_id":"jjz5ae","domain":"askbaking_test","upvote_ratio":0.93,"history":"Cake stuck to parchment paper I was trying to make a roll cake and when it came time to take the cake out of the oven a good amount of it stuck to the parchment paper. The middle came off fine but I was wondering if there was a trick to fix it in the future.   The recipe I used was: https:\/\/www.tasteofhome.com\/recipes\/pumpkin-cake-roll\/?trkid=qrcodeMG5","c_root_id_A":"gafs1yj","c_root_id_B":"gafsy58","created_at_utc_A":1603928559,"created_at_utc_B":1603929048,"score_A":15,"score_B":25,"human_ref_A":"I'd recommend spraying the parchment with Pam or Bakers Joy before adding the cake batter.","human_ref_B":"Yes, spray the parchment - most parchment is actually not non-stick. Spraying the pan usually isn't necessary but it doesn't hurt.  You can also remove it more gently by flipping the cake over so the parchment is on top, and then peeling the parchment off the cake by pulling it back, not up. Sometimes that's enough to save it.","labels":0,"seconds_difference":489.0,"score_ratio":1.6666666667}
{"post_id":"jjz5ae","domain":"askbaking_test","upvote_ratio":0.93,"history":"Cake stuck to parchment paper I was trying to make a roll cake and when it came time to take the cake out of the oven a good amount of it stuck to the parchment paper. The middle came off fine but I was wondering if there was a trick to fix it in the future.   The recipe I used was: https:\/\/www.tasteofhome.com\/recipes\/pumpkin-cake-roll\/?trkid=qrcodeMG5","c_root_id_A":"gag2wem","c_root_id_B":"gafs1yj","created_at_utc_A":1603934507,"created_at_utc_B":1603928559,"score_A":24,"score_B":15,"human_ref_A":"if you flip the layer so that the paper is on top then place a towel wrung out in hot tap water on top for a minute it will often loosen the paper enough to peel it off","human_ref_B":"I'd recommend spraying the parchment with Pam or Bakers Joy before adding the cake batter.","labels":1,"seconds_difference":5948.0,"score_ratio":1.6}
{"post_id":"jjz5ae","domain":"askbaking_test","upvote_ratio":0.93,"history":"Cake stuck to parchment paper I was trying to make a roll cake and when it came time to take the cake out of the oven a good amount of it stuck to the parchment paper. The middle came off fine but I was wondering if there was a trick to fix it in the future.   The recipe I used was: https:\/\/www.tasteofhome.com\/recipes\/pumpkin-cake-roll\/?trkid=qrcodeMG5","c_root_id_A":"gag0ff7","c_root_id_B":"gag2wem","created_at_utc_A":1603933132,"created_at_utc_B":1603934507,"score_A":3,"score_B":24,"human_ref_A":"I\u2019d go with silicon paper over baking parchment","human_ref_B":"if you flip the layer so that the paper is on top then place a towel wrung out in hot tap water on top for a minute it will often loosen the paper enough to peel it off","labels":0,"seconds_difference":1375.0,"score_ratio":8.0}
{"post_id":"jjz5ae","domain":"askbaking_test","upvote_ratio":0.93,"history":"Cake stuck to parchment paper I was trying to make a roll cake and when it came time to take the cake out of the oven a good amount of it stuck to the parchment paper. The middle came off fine but I was wondering if there was a trick to fix it in the future.   The recipe I used was: https:\/\/www.tasteofhome.com\/recipes\/pumpkin-cake-roll\/?trkid=qrcodeMG5","c_root_id_A":"gagagbd","c_root_id_B":"gag0ff7","created_at_utc_A":1603938744,"created_at_utc_B":1603933132,"score_A":8,"score_B":3,"human_ref_A":"I don\u2019t know about for this particular recipe but I\u2019ve never had an issue with parchment paper if I grease the pan under it. I use vegetable shortening most of the time and it seems to work","human_ref_B":"I\u2019d go with silicon paper over baking parchment","labels":1,"seconds_difference":5612.0,"score_ratio":2.6666666667}
{"post_id":"jjz5ae","domain":"askbaking_test","upvote_ratio":0.93,"history":"Cake stuck to parchment paper I was trying to make a roll cake and when it came time to take the cake out of the oven a good amount of it stuck to the parchment paper. The middle came off fine but I was wondering if there was a trick to fix it in the future.   The recipe I used was: https:\/\/www.tasteofhome.com\/recipes\/pumpkin-cake-roll\/?trkid=qrcodeMG5","c_root_id_A":"gagx0w2","c_root_id_B":"gagkciu","created_at_utc_A":1603956969,"created_at_utc_B":1603945179,"score_A":8,"score_B":5,"human_ref_A":"You want to flip the cake so the parchment is on too the then peel back while making sure the paper lays flat as you pull back dont pull up","human_ref_B":"I really like the technique Stella Parks uses inthis  recipe for roller cakes. Less stressful and way easier than having to roll and peel a piping hot cake, it works brilliantly.","labels":1,"seconds_difference":11790.0,"score_ratio":1.6}
{"post_id":"jjz5ae","domain":"askbaking_test","upvote_ratio":0.93,"history":"Cake stuck to parchment paper I was trying to make a roll cake and when it came time to take the cake out of the oven a good amount of it stuck to the parchment paper. The middle came off fine but I was wondering if there was a trick to fix it in the future.   The recipe I used was: https:\/\/www.tasteofhome.com\/recipes\/pumpkin-cake-roll\/?trkid=qrcodeMG5","c_root_id_A":"gagmm46","c_root_id_B":"gagx0w2","created_at_utc_A":1603946881,"created_at_utc_B":1603956969,"score_A":5,"score_B":8,"human_ref_A":"The secret is Baking Goop!  * https:\/\/sugargeekshow.com\/recipe\/cake-goop-recipe\/","human_ref_B":"You want to flip the cake so the parchment is on too the then peel back while making sure the paper lays flat as you pull back dont pull up","labels":0,"seconds_difference":10088.0,"score_ratio":1.6}
{"post_id":"jjz5ae","domain":"askbaking_test","upvote_ratio":0.93,"history":"Cake stuck to parchment paper I was trying to make a roll cake and when it came time to take the cake out of the oven a good amount of it stuck to the parchment paper. The middle came off fine but I was wondering if there was a trick to fix it in the future.   The recipe I used was: https:\/\/www.tasteofhome.com\/recipes\/pumpkin-cake-roll\/?trkid=qrcodeMG5","c_root_id_A":"gag0ff7","c_root_id_B":"gagx0w2","created_at_utc_A":1603933132,"created_at_utc_B":1603956969,"score_A":3,"score_B":8,"human_ref_A":"I\u2019d go with silicon paper over baking parchment","human_ref_B":"You want to flip the cake so the parchment is on too the then peel back while making sure the paper lays flat as you pull back dont pull up","labels":0,"seconds_difference":23837.0,"score_ratio":2.6666666667}
{"post_id":"jjz5ae","domain":"askbaking_test","upvote_ratio":0.93,"history":"Cake stuck to parchment paper I was trying to make a roll cake and when it came time to take the cake out of the oven a good amount of it stuck to the parchment paper. The middle came off fine but I was wondering if there was a trick to fix it in the future.   The recipe I used was: https:\/\/www.tasteofhome.com\/recipes\/pumpkin-cake-roll\/?trkid=qrcodeMG5","c_root_id_A":"gag0ff7","c_root_id_B":"gagkciu","created_at_utc_A":1603933132,"created_at_utc_B":1603945179,"score_A":3,"score_B":5,"human_ref_A":"I\u2019d go with silicon paper over baking parchment","human_ref_B":"I really like the technique Stella Parks uses inthis  recipe for roller cakes. Less stressful and way easier than having to roll and peel a piping hot cake, it works brilliantly.","labels":0,"seconds_difference":12047.0,"score_ratio":1.6666666667}
{"post_id":"jjz5ae","domain":"askbaking_test","upvote_ratio":0.93,"history":"Cake stuck to parchment paper I was trying to make a roll cake and when it came time to take the cake out of the oven a good amount of it stuck to the parchment paper. The middle came off fine but I was wondering if there was a trick to fix it in the future.   The recipe I used was: https:\/\/www.tasteofhome.com\/recipes\/pumpkin-cake-roll\/?trkid=qrcodeMG5","c_root_id_A":"gagmm46","c_root_id_B":"gag0ff7","created_at_utc_A":1603946881,"created_at_utc_B":1603933132,"score_A":5,"score_B":3,"human_ref_A":"The secret is Baking Goop!  * https:\/\/sugargeekshow.com\/recipe\/cake-goop-recipe\/","human_ref_B":"I\u2019d go with silicon paper over baking parchment","labels":1,"seconds_difference":13749.0,"score_ratio":1.6666666667}
{"post_id":"rij2oy","domain":"askbaking_test","upvote_ratio":0.93,"history":"What are the baking quantum physics behind making an amazing custard that never fails to set? Sometimes my custards are too runny and never set, making my tart look like a soup. Sometimes they come out dry and crumbly.  I thought that instead of sharing my failed recipes, I would ask WHAT makes a custard set, thicken, have good flavor or texture, so I could be become a more independent cook.","c_root_id_A":"hoxe98y","c_root_id_B":"hoxy47w","created_at_utc_A":1639754670,"created_at_utc_B":1639762287,"score_A":14,"score_B":21,"human_ref_A":"What type of custard are you making? Baked custard? Boiled custard?","human_ref_B":"I always rely on temperature.   https:\/\/food52.com\/blog\/18149-how-to-make-any-kind-of-custard-avoid-any-dastardly-clumps-or-curdling  https:\/\/www.cooksillustrated.com\/how_tos\/5557-knowing-when-puddings-and-custards-are-done  https:\/\/www.bbc.com\/future\/article\/20150930-the-curious-chemistry-of-custard","labels":0,"seconds_difference":7617.0,"score_ratio":1.5}
{"post_id":"rij2oy","domain":"askbaking_test","upvote_ratio":0.93,"history":"What are the baking quantum physics behind making an amazing custard that never fails to set? Sometimes my custards are too runny and never set, making my tart look like a soup. Sometimes they come out dry and crumbly.  I thought that instead of sharing my failed recipes, I would ask WHAT makes a custard set, thicken, have good flavor or texture, so I could be become a more independent cook.","c_root_id_A":"hp07fdy","c_root_id_B":"hoyjstv","created_at_utc_A":1639796880,"created_at_utc_B":1639770670,"score_A":11,"score_B":5,"human_ref_A":"For me expired cornstarch was the issue \ud83d\ude05","human_ref_B":"Thanks for asking this question! I'm making a pumpkin and a coconut cream pie next week, so baked and boiled. I usually end up over-baking which isn't good either. I'll have to watch for the phlup and the wobble.","labels":1,"seconds_difference":26210.0,"score_ratio":2.2}
{"post_id":"vuz8zd","domain":"askbaking_test","upvote_ratio":0.96,"history":"Losing my mind over 'enrobed' madeleines Hi all,  Previously posted about this in another sub but I'm still stuck. I'm basically trying to bake madeleines and then enrobe them in chocolate within the mould. I'm following this recipe: https:\/\/www.instagram.com\/reel\/CdgXLLDp5py\/?utm\\_source=ig\\_web\\_copy\\_link  I have a metal madeleine tin and when I bake them in that, they come out lovely and brown with a bump. But in the video, she just pops some chocolate into the tin, presses the madeleine in, puts it in the fridge and it comes right out.   Mine get completely stuck to the tin when I use that. I've tried baking spray, cling film, callebaut chocolate, setting it in the fridge, setting it outside. But they always get stuck or don't harden at all.   I went onto amazon and got a silicone madeleine mould and I just made a batch there but the madeleines don't crisp up at all, they stay pale and cakey and eggy with no hump because the metal isn't browning them with the butter.   I'm at my wit's end at this point, just want nicely baked madeleines with a chocolate shell. :(  If you have any advice on A) how to get the chocolate to work in the metal mould or B) how to get the madeleines to brown in a silicone mould, it would be appreciated!","c_root_id_A":"ifgnf6l","c_root_id_B":"ifgx3bk","created_at_utc_A":1657365878,"created_at_utc_B":1657371946,"score_A":20,"score_B":34,"human_ref_A":"Do you know how to temper chocolate?","human_ref_B":"I think you will need to temper the chocolate. Or maybe try almond bark or dipping chocolate? When tempered chocolate sets it contracts, allowing it to release. I did this once before and used tempered white chocolate that I colored.They looked fantastic, but in my opinion, the chocolate really overshadowed the Madeleine. Good Luck!!","labels":0,"seconds_difference":6068.0,"score_ratio":1.7}
{"post_id":"vuz8zd","domain":"askbaking_test","upvote_ratio":0.96,"history":"Losing my mind over 'enrobed' madeleines Hi all,  Previously posted about this in another sub but I'm still stuck. I'm basically trying to bake madeleines and then enrobe them in chocolate within the mould. I'm following this recipe: https:\/\/www.instagram.com\/reel\/CdgXLLDp5py\/?utm\\_source=ig\\_web\\_copy\\_link  I have a metal madeleine tin and when I bake them in that, they come out lovely and brown with a bump. But in the video, she just pops some chocolate into the tin, presses the madeleine in, puts it in the fridge and it comes right out.   Mine get completely stuck to the tin when I use that. I've tried baking spray, cling film, callebaut chocolate, setting it in the fridge, setting it outside. But they always get stuck or don't harden at all.   I went onto amazon and got a silicone madeleine mould and I just made a batch there but the madeleines don't crisp up at all, they stay pale and cakey and eggy with no hump because the metal isn't browning them with the butter.   I'm at my wit's end at this point, just want nicely baked madeleines with a chocolate shell. :(  If you have any advice on A) how to get the chocolate to work in the metal mould or B) how to get the madeleines to brown in a silicone mould, it would be appreciated!","c_root_id_A":"ifgx3bk","c_root_id_B":"ifgm91h","created_at_utc_A":1657371946,"created_at_utc_B":1657365019,"score_A":34,"score_B":6,"human_ref_A":"I think you will need to temper the chocolate. Or maybe try almond bark or dipping chocolate? When tempered chocolate sets it contracts, allowing it to release. I did this once before and used tempered white chocolate that I colored.They looked fantastic, but in my opinion, the chocolate really overshadowed the Madeleine. Good Luck!!","human_ref_B":"Bake the madeleines in the metal tin, then enrobe them in the silicon tray?","labels":1,"seconds_difference":6927.0,"score_ratio":5.6666666667}
{"post_id":"vuz8zd","domain":"askbaking_test","upvote_ratio":0.96,"history":"Losing my mind over 'enrobed' madeleines Hi all,  Previously posted about this in another sub but I'm still stuck. I'm basically trying to bake madeleines and then enrobe them in chocolate within the mould. I'm following this recipe: https:\/\/www.instagram.com\/reel\/CdgXLLDp5py\/?utm\\_source=ig\\_web\\_copy\\_link  I have a metal madeleine tin and when I bake them in that, they come out lovely and brown with a bump. But in the video, she just pops some chocolate into the tin, presses the madeleine in, puts it in the fridge and it comes right out.   Mine get completely stuck to the tin when I use that. I've tried baking spray, cling film, callebaut chocolate, setting it in the fridge, setting it outside. But they always get stuck or don't harden at all.   I went onto amazon and got a silicone madeleine mould and I just made a batch there but the madeleines don't crisp up at all, they stay pale and cakey and eggy with no hump because the metal isn't browning them with the butter.   I'm at my wit's end at this point, just want nicely baked madeleines with a chocolate shell. :(  If you have any advice on A) how to get the chocolate to work in the metal mould or B) how to get the madeleines to brown in a silicone mould, it would be appreciated!","c_root_id_A":"ifgp3hp","c_root_id_B":"ifgx3bk","created_at_utc_A":1657367051,"created_at_utc_B":1657371946,"score_A":4,"score_B":34,"human_ref_A":"I also have this problem and it\u2019s driving me crazy!","human_ref_B":"I think you will need to temper the chocolate. Or maybe try almond bark or dipping chocolate? When tempered chocolate sets it contracts, allowing it to release. I did this once before and used tempered white chocolate that I colored.They looked fantastic, but in my opinion, the chocolate really overshadowed the Madeleine. Good Luck!!","labels":0,"seconds_difference":4895.0,"score_ratio":8.5}
{"post_id":"vuz8zd","domain":"askbaking_test","upvote_ratio":0.96,"history":"Losing my mind over 'enrobed' madeleines Hi all,  Previously posted about this in another sub but I'm still stuck. I'm basically trying to bake madeleines and then enrobe them in chocolate within the mould. I'm following this recipe: https:\/\/www.instagram.com\/reel\/CdgXLLDp5py\/?utm\\_source=ig\\_web\\_copy\\_link  I have a metal madeleine tin and when I bake them in that, they come out lovely and brown with a bump. But in the video, she just pops some chocolate into the tin, presses the madeleine in, puts it in the fridge and it comes right out.   Mine get completely stuck to the tin when I use that. I've tried baking spray, cling film, callebaut chocolate, setting it in the fridge, setting it outside. But they always get stuck or don't harden at all.   I went onto amazon and got a silicone madeleine mould and I just made a batch there but the madeleines don't crisp up at all, they stay pale and cakey and eggy with no hump because the metal isn't browning them with the butter.   I'm at my wit's end at this point, just want nicely baked madeleines with a chocolate shell. :(  If you have any advice on A) how to get the chocolate to work in the metal mould or B) how to get the madeleines to brown in a silicone mould, it would be appreciated!","c_root_id_A":"ifhe8n6","c_root_id_B":"ifgnf6l","created_at_utc_A":1657380175,"created_at_utc_B":1657365878,"score_A":29,"score_B":20,"human_ref_A":"Definitely try tempering! Most quality bags of chocolate have a tempering guide on the side (what temperatures you need to get to for each stage) which is always helpful :) Good luck!","human_ref_B":"Do you know how to temper chocolate?","labels":1,"seconds_difference":14297.0,"score_ratio":1.45}
{"post_id":"vuz8zd","domain":"askbaking_test","upvote_ratio":0.96,"history":"Losing my mind over 'enrobed' madeleines Hi all,  Previously posted about this in another sub but I'm still stuck. I'm basically trying to bake madeleines and then enrobe them in chocolate within the mould. I'm following this recipe: https:\/\/www.instagram.com\/reel\/CdgXLLDp5py\/?utm\\_source=ig\\_web\\_copy\\_link  I have a metal madeleine tin and when I bake them in that, they come out lovely and brown with a bump. But in the video, she just pops some chocolate into the tin, presses the madeleine in, puts it in the fridge and it comes right out.   Mine get completely stuck to the tin when I use that. I've tried baking spray, cling film, callebaut chocolate, setting it in the fridge, setting it outside. But they always get stuck or don't harden at all.   I went onto amazon and got a silicone madeleine mould and I just made a batch there but the madeleines don't crisp up at all, they stay pale and cakey and eggy with no hump because the metal isn't browning them with the butter.   I'm at my wit's end at this point, just want nicely baked madeleines with a chocolate shell. :(  If you have any advice on A) how to get the chocolate to work in the metal mould or B) how to get the madeleines to brown in a silicone mould, it would be appreciated!","c_root_id_A":"ifgm91h","c_root_id_B":"ifhe8n6","created_at_utc_A":1657365019,"created_at_utc_B":1657380175,"score_A":6,"score_B":29,"human_ref_A":"Bake the madeleines in the metal tin, then enrobe them in the silicon tray?","human_ref_B":"Definitely try tempering! Most quality bags of chocolate have a tempering guide on the side (what temperatures you need to get to for each stage) which is always helpful :) Good luck!","labels":0,"seconds_difference":15156.0,"score_ratio":4.8333333333}
{"post_id":"vuz8zd","domain":"askbaking_test","upvote_ratio":0.96,"history":"Losing my mind over 'enrobed' madeleines Hi all,  Previously posted about this in another sub but I'm still stuck. I'm basically trying to bake madeleines and then enrobe them in chocolate within the mould. I'm following this recipe: https:\/\/www.instagram.com\/reel\/CdgXLLDp5py\/?utm\\_source=ig\\_web\\_copy\\_link  I have a metal madeleine tin and when I bake them in that, they come out lovely and brown with a bump. But in the video, she just pops some chocolate into the tin, presses the madeleine in, puts it in the fridge and it comes right out.   Mine get completely stuck to the tin when I use that. I've tried baking spray, cling film, callebaut chocolate, setting it in the fridge, setting it outside. But they always get stuck or don't harden at all.   I went onto amazon and got a silicone madeleine mould and I just made a batch there but the madeleines don't crisp up at all, they stay pale and cakey and eggy with no hump because the metal isn't browning them with the butter.   I'm at my wit's end at this point, just want nicely baked madeleines with a chocolate shell. :(  If you have any advice on A) how to get the chocolate to work in the metal mould or B) how to get the madeleines to brown in a silicone mould, it would be appreciated!","c_root_id_A":"ifgp3hp","c_root_id_B":"ifhe8n6","created_at_utc_A":1657367051,"created_at_utc_B":1657380175,"score_A":4,"score_B":29,"human_ref_A":"I also have this problem and it\u2019s driving me crazy!","human_ref_B":"Definitely try tempering! Most quality bags of chocolate have a tempering guide on the side (what temperatures you need to get to for each stage) which is always helpful :) Good luck!","labels":0,"seconds_difference":13124.0,"score_ratio":7.25}
{"post_id":"vuz8zd","domain":"askbaking_test","upvote_ratio":0.96,"history":"Losing my mind over 'enrobed' madeleines Hi all,  Previously posted about this in another sub but I'm still stuck. I'm basically trying to bake madeleines and then enrobe them in chocolate within the mould. I'm following this recipe: https:\/\/www.instagram.com\/reel\/CdgXLLDp5py\/?utm\\_source=ig\\_web\\_copy\\_link  I have a metal madeleine tin and when I bake them in that, they come out lovely and brown with a bump. But in the video, she just pops some chocolate into the tin, presses the madeleine in, puts it in the fridge and it comes right out.   Mine get completely stuck to the tin when I use that. I've tried baking spray, cling film, callebaut chocolate, setting it in the fridge, setting it outside. But they always get stuck or don't harden at all.   I went onto amazon and got a silicone madeleine mould and I just made a batch there but the madeleines don't crisp up at all, they stay pale and cakey and eggy with no hump because the metal isn't browning them with the butter.   I'm at my wit's end at this point, just want nicely baked madeleines with a chocolate shell. :(  If you have any advice on A) how to get the chocolate to work in the metal mould or B) how to get the madeleines to brown in a silicone mould, it would be appreciated!","c_root_id_A":"ifgm91h","c_root_id_B":"ifgnf6l","created_at_utc_A":1657365019,"created_at_utc_B":1657365878,"score_A":6,"score_B":20,"human_ref_A":"Bake the madeleines in the metal tin, then enrobe them in the silicon tray?","human_ref_B":"Do you know how to temper chocolate?","labels":0,"seconds_difference":859.0,"score_ratio":3.3333333333}
{"post_id":"vuz8zd","domain":"askbaking_test","upvote_ratio":0.96,"history":"Losing my mind over 'enrobed' madeleines Hi all,  Previously posted about this in another sub but I'm still stuck. I'm basically trying to bake madeleines and then enrobe them in chocolate within the mould. I'm following this recipe: https:\/\/www.instagram.com\/reel\/CdgXLLDp5py\/?utm\\_source=ig\\_web\\_copy\\_link  I have a metal madeleine tin and when I bake them in that, they come out lovely and brown with a bump. But in the video, she just pops some chocolate into the tin, presses the madeleine in, puts it in the fridge and it comes right out.   Mine get completely stuck to the tin when I use that. I've tried baking spray, cling film, callebaut chocolate, setting it in the fridge, setting it outside. But they always get stuck or don't harden at all.   I went onto amazon and got a silicone madeleine mould and I just made a batch there but the madeleines don't crisp up at all, they stay pale and cakey and eggy with no hump because the metal isn't browning them with the butter.   I'm at my wit's end at this point, just want nicely baked madeleines with a chocolate shell. :(  If you have any advice on A) how to get the chocolate to work in the metal mould or B) how to get the madeleines to brown in a silicone mould, it would be appreciated!","c_root_id_A":"ifjr80a","c_root_id_B":"ifgp3hp","created_at_utc_A":1657419470,"created_at_utc_B":1657367051,"score_A":5,"score_B":4,"human_ref_A":"If tempering doesn\u2019t work you can always look into coating chocolate, it\u2019s the stuff a lot of places use to make chocolate covered strawberries. Unfortunately it\u2019s also the stuff a lot of folks make hot chocolate Bombes with. There is a higher quality coating chocolate made by callebaut - it goes by Pate a Glacier. It will harden when cooled without tempering.","human_ref_B":"I also have this problem and it\u2019s driving me crazy!","labels":1,"seconds_difference":52419.0,"score_ratio":1.25}
{"post_id":"qy7o17","domain":"askbaking_test","upvote_ratio":0.94,"history":"Cocoa powder and baking soda? I saw a pastry chef once say that you shouldn\u2019t use baking soda with recipes that use cocoa powder because it can ruin the taste. I\u2019ve never seen this mentioned anywhere else and I\u2019m curious if this is true?","c_root_id_A":"hleaxiv","c_root_id_B":"hlevpvi","created_at_utc_A":1637424041,"created_at_utc_B":1637432820,"score_A":14,"score_B":29,"human_ref_A":"Serious eats has a good article about this. Basically what ferrous wolf said but if you wanted to read more.","human_ref_B":"Here\u2019s another great article on the difference between dutch processed and natural cocoa powder from Sally\u2019s Baking Addiction.","labels":0,"seconds_difference":8779.0,"score_ratio":2.0714285714}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yngo4","c_root_id_B":"h2ykj3o","created_at_utc_A":1624596425,"created_at_utc_B":1624594543,"score_A":20,"score_B":18,"human_ref_A":"For most recipes, if you want to replace sugar, you would need something granulated. The crystalline structure of sugar and the way it supports the structure of the baked food are important contributors to texture. The only thing that comes to my mind is salt, but that would be gross in the necessary quantities. Perhaps, you can think of an alternative.   The other thing that sugar often contributes is caramelization. That brown color that we associate with a cookie being fully baked is, in part, due to the sugar. You may be able to replicate the browning effect by using egg wash, but that wouldn't work for the sides and bottom of a cake or a quick bread.","human_ref_B":"As others have said, it\u2019s difficult to copy the physical properties of sugar in a cake. It\u2019s probably a better idea to try and mellow out the sweetness by adding some acid, salt, or umami to the cake.   Acid wise might be a bit difficult (as it would react with the baking soda) but you could maybe add some in the frosting (lemon cream cheese could go nicely). Salt is simple, just add a bit more than you would normally. Umami\/savoy could be boosted by adding herbs, rosemary could work, although you obviously have to keep in mind the flavours that they would also add to the dish.","labels":1,"seconds_difference":1882.0,"score_ratio":1.1111111111}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yngo4","c_root_id_B":"h2yayby","created_at_utc_A":1624596425,"created_at_utc_B":1624588991,"score_A":20,"score_B":15,"human_ref_A":"For most recipes, if you want to replace sugar, you would need something granulated. The crystalline structure of sugar and the way it supports the structure of the baked food are important contributors to texture. The only thing that comes to my mind is salt, but that would be gross in the necessary quantities. Perhaps, you can think of an alternative.   The other thing that sugar often contributes is caramelization. That brown color that we associate with a cookie being fully baked is, in part, due to the sugar. You may be able to replicate the browning effect by using egg wash, but that wouldn't work for the sides and bottom of a cake or a quick bread.","human_ref_B":"Seems like 90% of the comments don't understand your question","labels":1,"seconds_difference":7434.0,"score_ratio":1.3333333333}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yji2p","c_root_id_B":"h2yngo4","created_at_utc_A":1624593905,"created_at_utc_B":1624596425,"score_A":13,"score_B":20,"human_ref_A":"Sugar does much not than provide sweetness in baked goods. For example, sugar is hygroscopic. It keeps baked goods moist, locking in moisture to prevent them from drying out. It also inhibits gluten development, which makes baked goods tender instead of, as you mentioned, bread-like. Sugar provides flavor as well as sweetness; choosing from a variety of sugars subtly improves\/changes flavors. For example, muscovado sugar adds a rich, toasty toffee flavor that's much more complex than white sugar.   Because of the way sugar caramelizes, it also continues to the maillard reaction that results in golden brown baked goods.   Also, sugar provides leavening and structure. Creaming sugar and butter creates a web of air bubbles that lifts and lightens. And in recipes where the sugar isn't creamed with the butter, it still contributes lift and leavening. Because it is, as mentioned, hygroscopic and holds onto moisture, it provides structure for gas expansion in the oven. And it also provides structure when combined with an egg foam, like when whipped into egg whites in a meringue by providing structure between air bubbles, stabilizing the foam.   In order to have a savory substitute, you will need to compensate for all of these benefits that sugar provides.","human_ref_B":"For most recipes, if you want to replace sugar, you would need something granulated. The crystalline structure of sugar and the way it supports the structure of the baked food are important contributors to texture. The only thing that comes to my mind is salt, but that would be gross in the necessary quantities. Perhaps, you can think of an alternative.   The other thing that sugar often contributes is caramelization. That brown color that we associate with a cookie being fully baked is, in part, due to the sugar. You may be able to replicate the browning effect by using egg wash, but that wouldn't work for the sides and bottom of a cake or a quick bread.","labels":0,"seconds_difference":2520.0,"score_ratio":1.5384615385}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y29fd","c_root_id_B":"h2yngo4","created_at_utc_A":1624584323,"created_at_utc_B":1624596425,"score_A":11,"score_B":20,"human_ref_A":"There\u2019s not anything like a savory sugar, but you can increase the fat in a recipe to keep somewhat of a cakey texture. Look up \u201ccake sal\u00e9\u201d for some ideas.","human_ref_B":"For most recipes, if you want to replace sugar, you would need something granulated. The crystalline structure of sugar and the way it supports the structure of the baked food are important contributors to texture. The only thing that comes to my mind is salt, but that would be gross in the necessary quantities. Perhaps, you can think of an alternative.   The other thing that sugar often contributes is caramelization. That brown color that we associate with a cookie being fully baked is, in part, due to the sugar. You may be able to replicate the browning effect by using egg wash, but that wouldn't work for the sides and bottom of a cake or a quick bread.","labels":0,"seconds_difference":12102.0,"score_ratio":1.8181818182}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yi1pm","c_root_id_B":"h2yngo4","created_at_utc_A":1624593017,"created_at_utc_B":1624596425,"score_A":11,"score_B":20,"human_ref_A":"Sugar is classified as a liquifier in most baking models, meaning that it makes things more liquid and less stable.   Fat is a liquifier, eggs are a stabilizer as they firm up in the oven, and flour is also a stabilize.   Removing sugar makes things less sweet, but also more tough.  Add more fat or water to compensate. There are side effects that depend on lots of other variables. That's the art and science of baking baby.","human_ref_B":"For most recipes, if you want to replace sugar, you would need something granulated. The crystalline structure of sugar and the way it supports the structure of the baked food are important contributors to texture. The only thing that comes to my mind is salt, but that would be gross in the necessary quantities. Perhaps, you can think of an alternative.   The other thing that sugar often contributes is caramelization. That brown color that we associate with a cookie being fully baked is, in part, due to the sugar. You may be able to replicate the browning effect by using egg wash, but that wouldn't work for the sides and bottom of a cake or a quick bread.","labels":0,"seconds_difference":3408.0,"score_ratio":1.8181818182}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yngo4","c_root_id_B":"h2y66kq","created_at_utc_A":1624596425,"created_at_utc_B":1624586422,"score_A":20,"score_B":10,"human_ref_A":"For most recipes, if you want to replace sugar, you would need something granulated. The crystalline structure of sugar and the way it supports the structure of the baked food are important contributors to texture. The only thing that comes to my mind is salt, but that would be gross in the necessary quantities. Perhaps, you can think of an alternative.   The other thing that sugar often contributes is caramelization. That brown color that we associate with a cookie being fully baked is, in part, due to the sugar. You may be able to replicate the browning effect by using egg wash, but that wouldn't work for the sides and bottom of a cake or a quick bread.","human_ref_B":"Toasted sugar is less sweet than I toasted sugar and can be used 1:1.","labels":1,"seconds_difference":10003.0,"score_ratio":2.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y4kye","c_root_id_B":"h2yngo4","created_at_utc_A":1624585567,"created_at_utc_B":1624596425,"score_A":8,"score_B":20,"human_ref_A":"Well, I'll be damned, I was sure that Inverted Sugar (AKA Golden Syrup) was less sweet than sugar... now before posting I made my research and I read it is sweeter than sugar...  Oh well, at least you'll know that if you ever want to make something sweeter without rising the sugar content, I guess...","human_ref_B":"For most recipes, if you want to replace sugar, you would need something granulated. The crystalline structure of sugar and the way it supports the structure of the baked food are important contributors to texture. The only thing that comes to my mind is salt, but that would be gross in the necessary quantities. Perhaps, you can think of an alternative.   The other thing that sugar often contributes is caramelization. That brown color that we associate with a cookie being fully baked is, in part, due to the sugar. You may be able to replicate the browning effect by using egg wash, but that wouldn't work for the sides and bottom of a cake or a quick bread.","labels":0,"seconds_difference":10858.0,"score_ratio":2.5}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yngo4","c_root_id_B":"h2y904r","created_at_utc_A":1624596425,"created_at_utc_B":1624587929,"score_A":20,"score_B":6,"human_ref_A":"For most recipes, if you want to replace sugar, you would need something granulated. The crystalline structure of sugar and the way it supports the structure of the baked food are important contributors to texture. The only thing that comes to my mind is salt, but that would be gross in the necessary quantities. Perhaps, you can think of an alternative.   The other thing that sugar often contributes is caramelization. That brown color that we associate with a cookie being fully baked is, in part, due to the sugar. You may be able to replicate the browning effect by using egg wash, but that wouldn't work for the sides and bottom of a cake or a quick bread.","human_ref_B":"I would whip egg whites till fluffy, maybe just a touch of sugar to make it more steady (and will also be great to highlight the sweetness of the beet. Maybe do more of a genoise style of cake, so you can get fluffy instead of bready.","labels":1,"seconds_difference":8496.0,"score_ratio":3.3333333333}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yngo4","c_root_id_B":"h2y4bv1","created_at_utc_A":1624596425,"created_at_utc_B":1624585431,"score_A":20,"score_B":6,"human_ref_A":"For most recipes, if you want to replace sugar, you would need something granulated. The crystalline structure of sugar and the way it supports the structure of the baked food are important contributors to texture. The only thing that comes to my mind is salt, but that would be gross in the necessary quantities. Perhaps, you can think of an alternative.   The other thing that sugar often contributes is caramelization. That brown color that we associate with a cookie being fully baked is, in part, due to the sugar. You may be able to replicate the browning effect by using egg wash, but that wouldn't work for the sides and bottom of a cake or a quick bread.","human_ref_B":"There is straight monk fruit sugar but the ratio in monk fruit sweetness to cane sugar is large.  It\u2019s something like 64:1.  You\u2019d have to do some calculations here of how little monk fruit sugar to add to equate to the sugar you are replacing.  This is why companies like Lakanto use a combination of erythritol and monk fruit although the mixture is largely erythritol in order to keep the replacement 1:1.    Remember that sugar doesn\u2019t solely add sweetness, but keeps moisture as well.  If you reduce sugar, you need to replace it with something else that is hygroscopic (water retentive) so the cake doesn\u2019t dry out.  I have had some success with psyllium but again, it\u2019s trial & error.","labels":1,"seconds_difference":10994.0,"score_ratio":3.3333333333}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2ygaeb","c_root_id_B":"h2yngo4","created_at_utc_A":1624591834,"created_at_utc_B":1624596425,"score_A":5,"score_B":20,"human_ref_A":"I don't know of anything that replicates sugar's physical properties without the sweetness.   I would probably start with a zucchini bread recipe since those are more on the savory end of the quickbread\/cake spectrum.","human_ref_B":"For most recipes, if you want to replace sugar, you would need something granulated. The crystalline structure of sugar and the way it supports the structure of the baked food are important contributors to texture. The only thing that comes to my mind is salt, but that would be gross in the necessary quantities. Perhaps, you can think of an alternative.   The other thing that sugar often contributes is caramelization. That brown color that we associate with a cookie being fully baked is, in part, due to the sugar. You may be able to replicate the browning effect by using egg wash, but that wouldn't work for the sides and bottom of a cake or a quick bread.","labels":0,"seconds_difference":4591.0,"score_ratio":4.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yngo4","c_root_id_B":"h2y0gfh","created_at_utc_A":1624596425,"created_at_utc_B":1624583314,"score_A":20,"score_B":3,"human_ref_A":"For most recipes, if you want to replace sugar, you would need something granulated. The crystalline structure of sugar and the way it supports the structure of the baked food are important contributors to texture. The only thing that comes to my mind is salt, but that would be gross in the necessary quantities. Perhaps, you can think of an alternative.   The other thing that sugar often contributes is caramelization. That brown color that we associate with a cookie being fully baked is, in part, due to the sugar. You may be able to replicate the browning effect by using egg wash, but that wouldn't work for the sides and bottom of a cake or a quick bread.","human_ref_B":"Ive seen a lot of recipes that use alluose and swerve brand in baking. I bet to to flavor it you would have to infuse beet root into the sugar but i bet it would work. Those sugars are closer to regular sugar. Stevia is wayy sweeter.","labels":1,"seconds_difference":13111.0,"score_ratio":6.6666666667}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yngo4","c_root_id_B":"h2y8u5y","created_at_utc_A":1624596425,"created_at_utc_B":1624587838,"score_A":20,"score_B":3,"human_ref_A":"For most recipes, if you want to replace sugar, you would need something granulated. The crystalline structure of sugar and the way it supports the structure of the baked food are important contributors to texture. The only thing that comes to my mind is salt, but that would be gross in the necessary quantities. Perhaps, you can think of an alternative.   The other thing that sugar often contributes is caramelization. That brown color that we associate with a cookie being fully baked is, in part, due to the sugar. You may be able to replicate the browning effect by using egg wash, but that wouldn't work for the sides and bottom of a cake or a quick bread.","human_ref_B":"Think of sugar as a liquid ingredient in baking.","labels":1,"seconds_difference":8587.0,"score_ratio":6.6666666667}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y9x7v","c_root_id_B":"h2yngo4","created_at_utc_A":1624588429,"created_at_utc_B":1624596425,"score_A":2,"score_B":20,"human_ref_A":"What about using either applesauce or crushed pineapple?","human_ref_B":"For most recipes, if you want to replace sugar, you would need something granulated. The crystalline structure of sugar and the way it supports the structure of the baked food are important contributors to texture. The only thing that comes to my mind is salt, but that would be gross in the necessary quantities. Perhaps, you can think of an alternative.   The other thing that sugar often contributes is caramelization. That brown color that we associate with a cookie being fully baked is, in part, due to the sugar. You may be able to replicate the browning effect by using egg wash, but that wouldn't work for the sides and bottom of a cake or a quick bread.","labels":0,"seconds_difference":7996.0,"score_ratio":10.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yj9h0","c_root_id_B":"h2yngo4","created_at_utc_A":1624593762,"created_at_utc_B":1624596425,"score_A":3,"score_B":20,"human_ref_A":"Ottolenghi has a cauliflower cake but it doesn\u2019t use any sugar and the texture is good, maybe a bit dense.","human_ref_B":"For most recipes, if you want to replace sugar, you would need something granulated. The crystalline structure of sugar and the way it supports the structure of the baked food are important contributors to texture. The only thing that comes to my mind is salt, but that would be gross in the necessary quantities. Perhaps, you can think of an alternative.   The other thing that sugar often contributes is caramelization. That brown color that we associate with a cookie being fully baked is, in part, due to the sugar. You may be able to replicate the browning effect by using egg wash, but that wouldn't work for the sides and bottom of a cake or a quick bread.","labels":0,"seconds_difference":2663.0,"score_ratio":6.6666666667}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yayby","c_root_id_B":"h2ykj3o","created_at_utc_A":1624588991,"created_at_utc_B":1624594543,"score_A":15,"score_B":18,"human_ref_A":"Seems like 90% of the comments don't understand your question","human_ref_B":"As others have said, it\u2019s difficult to copy the physical properties of sugar in a cake. It\u2019s probably a better idea to try and mellow out the sweetness by adding some acid, salt, or umami to the cake.   Acid wise might be a bit difficult (as it would react with the baking soda) but you could maybe add some in the frosting (lemon cream cheese could go nicely). Salt is simple, just add a bit more than you would normally. Umami\/savoy could be boosted by adding herbs, rosemary could work, although you obviously have to keep in mind the flavours that they would also add to the dish.","labels":0,"seconds_difference":5552.0,"score_ratio":1.2}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2ykj3o","c_root_id_B":"h2yji2p","created_at_utc_A":1624594543,"created_at_utc_B":1624593905,"score_A":18,"score_B":13,"human_ref_A":"As others have said, it\u2019s difficult to copy the physical properties of sugar in a cake. It\u2019s probably a better idea to try and mellow out the sweetness by adding some acid, salt, or umami to the cake.   Acid wise might be a bit difficult (as it would react with the baking soda) but you could maybe add some in the frosting (lemon cream cheese could go nicely). Salt is simple, just add a bit more than you would normally. Umami\/savoy could be boosted by adding herbs, rosemary could work, although you obviously have to keep in mind the flavours that they would also add to the dish.","human_ref_B":"Sugar does much not than provide sweetness in baked goods. For example, sugar is hygroscopic. It keeps baked goods moist, locking in moisture to prevent them from drying out. It also inhibits gluten development, which makes baked goods tender instead of, as you mentioned, bread-like. Sugar provides flavor as well as sweetness; choosing from a variety of sugars subtly improves\/changes flavors. For example, muscovado sugar adds a rich, toasty toffee flavor that's much more complex than white sugar.   Because of the way sugar caramelizes, it also continues to the maillard reaction that results in golden brown baked goods.   Also, sugar provides leavening and structure. Creaming sugar and butter creates a web of air bubbles that lifts and lightens. And in recipes where the sugar isn't creamed with the butter, it still contributes lift and leavening. Because it is, as mentioned, hygroscopic and holds onto moisture, it provides structure for gas expansion in the oven. And it also provides structure when combined with an egg foam, like when whipped into egg whites in a meringue by providing structure between air bubbles, stabilizing the foam.   In order to have a savory substitute, you will need to compensate for all of these benefits that sugar provides.","labels":1,"seconds_difference":638.0,"score_ratio":1.3846153846}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2ykj3o","c_root_id_B":"h2y29fd","created_at_utc_A":1624594543,"created_at_utc_B":1624584323,"score_A":18,"score_B":11,"human_ref_A":"As others have said, it\u2019s difficult to copy the physical properties of sugar in a cake. It\u2019s probably a better idea to try and mellow out the sweetness by adding some acid, salt, or umami to the cake.   Acid wise might be a bit difficult (as it would react with the baking soda) but you could maybe add some in the frosting (lemon cream cheese could go nicely). Salt is simple, just add a bit more than you would normally. Umami\/savoy could be boosted by adding herbs, rosemary could work, although you obviously have to keep in mind the flavours that they would also add to the dish.","human_ref_B":"There\u2019s not anything like a savory sugar, but you can increase the fat in a recipe to keep somewhat of a cakey texture. Look up \u201ccake sal\u00e9\u201d for some ideas.","labels":1,"seconds_difference":10220.0,"score_ratio":1.6363636364}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2ykj3o","c_root_id_B":"h2yi1pm","created_at_utc_A":1624594543,"created_at_utc_B":1624593017,"score_A":18,"score_B":11,"human_ref_A":"As others have said, it\u2019s difficult to copy the physical properties of sugar in a cake. It\u2019s probably a better idea to try and mellow out the sweetness by adding some acid, salt, or umami to the cake.   Acid wise might be a bit difficult (as it would react with the baking soda) but you could maybe add some in the frosting (lemon cream cheese could go nicely). Salt is simple, just add a bit more than you would normally. Umami\/savoy could be boosted by adding herbs, rosemary could work, although you obviously have to keep in mind the flavours that they would also add to the dish.","human_ref_B":"Sugar is classified as a liquifier in most baking models, meaning that it makes things more liquid and less stable.   Fat is a liquifier, eggs are a stabilizer as they firm up in the oven, and flour is also a stabilize.   Removing sugar makes things less sweet, but also more tough.  Add more fat or water to compensate. There are side effects that depend on lots of other variables. That's the art and science of baking baby.","labels":1,"seconds_difference":1526.0,"score_ratio":1.6363636364}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y66kq","c_root_id_B":"h2ykj3o","created_at_utc_A":1624586422,"created_at_utc_B":1624594543,"score_A":10,"score_B":18,"human_ref_A":"Toasted sugar is less sweet than I toasted sugar and can be used 1:1.","human_ref_B":"As others have said, it\u2019s difficult to copy the physical properties of sugar in a cake. It\u2019s probably a better idea to try and mellow out the sweetness by adding some acid, salt, or umami to the cake.   Acid wise might be a bit difficult (as it would react with the baking soda) but you could maybe add some in the frosting (lemon cream cheese could go nicely). Salt is simple, just add a bit more than you would normally. Umami\/savoy could be boosted by adding herbs, rosemary could work, although you obviously have to keep in mind the flavours that they would also add to the dish.","labels":0,"seconds_difference":8121.0,"score_ratio":1.8}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2ykj3o","c_root_id_B":"h2y4kye","created_at_utc_A":1624594543,"created_at_utc_B":1624585567,"score_A":18,"score_B":8,"human_ref_A":"As others have said, it\u2019s difficult to copy the physical properties of sugar in a cake. It\u2019s probably a better idea to try and mellow out the sweetness by adding some acid, salt, or umami to the cake.   Acid wise might be a bit difficult (as it would react with the baking soda) but you could maybe add some in the frosting (lemon cream cheese could go nicely). Salt is simple, just add a bit more than you would normally. Umami\/savoy could be boosted by adding herbs, rosemary could work, although you obviously have to keep in mind the flavours that they would also add to the dish.","human_ref_B":"Well, I'll be damned, I was sure that Inverted Sugar (AKA Golden Syrup) was less sweet than sugar... now before posting I made my research and I read it is sweeter than sugar...  Oh well, at least you'll know that if you ever want to make something sweeter without rising the sugar content, I guess...","labels":1,"seconds_difference":8976.0,"score_ratio":2.25}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y904r","c_root_id_B":"h2ykj3o","created_at_utc_A":1624587929,"created_at_utc_B":1624594543,"score_A":6,"score_B":18,"human_ref_A":"I would whip egg whites till fluffy, maybe just a touch of sugar to make it more steady (and will also be great to highlight the sweetness of the beet. Maybe do more of a genoise style of cake, so you can get fluffy instead of bready.","human_ref_B":"As others have said, it\u2019s difficult to copy the physical properties of sugar in a cake. It\u2019s probably a better idea to try and mellow out the sweetness by adding some acid, salt, or umami to the cake.   Acid wise might be a bit difficult (as it would react with the baking soda) but you could maybe add some in the frosting (lemon cream cheese could go nicely). Salt is simple, just add a bit more than you would normally. Umami\/savoy could be boosted by adding herbs, rosemary could work, although you obviously have to keep in mind the flavours that they would also add to the dish.","labels":0,"seconds_difference":6614.0,"score_ratio":3.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y4bv1","c_root_id_B":"h2ykj3o","created_at_utc_A":1624585431,"created_at_utc_B":1624594543,"score_A":6,"score_B":18,"human_ref_A":"There is straight monk fruit sugar but the ratio in monk fruit sweetness to cane sugar is large.  It\u2019s something like 64:1.  You\u2019d have to do some calculations here of how little monk fruit sugar to add to equate to the sugar you are replacing.  This is why companies like Lakanto use a combination of erythritol and monk fruit although the mixture is largely erythritol in order to keep the replacement 1:1.    Remember that sugar doesn\u2019t solely add sweetness, but keeps moisture as well.  If you reduce sugar, you need to replace it with something else that is hygroscopic (water retentive) so the cake doesn\u2019t dry out.  I have had some success with psyllium but again, it\u2019s trial & error.","human_ref_B":"As others have said, it\u2019s difficult to copy the physical properties of sugar in a cake. It\u2019s probably a better idea to try and mellow out the sweetness by adding some acid, salt, or umami to the cake.   Acid wise might be a bit difficult (as it would react with the baking soda) but you could maybe add some in the frosting (lemon cream cheese could go nicely). Salt is simple, just add a bit more than you would normally. Umami\/savoy could be boosted by adding herbs, rosemary could work, although you obviously have to keep in mind the flavours that they would also add to the dish.","labels":0,"seconds_difference":9112.0,"score_ratio":3.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2ykj3o","c_root_id_B":"h2ygaeb","created_at_utc_A":1624594543,"created_at_utc_B":1624591834,"score_A":18,"score_B":5,"human_ref_A":"As others have said, it\u2019s difficult to copy the physical properties of sugar in a cake. It\u2019s probably a better idea to try and mellow out the sweetness by adding some acid, salt, or umami to the cake.   Acid wise might be a bit difficult (as it would react with the baking soda) but you could maybe add some in the frosting (lemon cream cheese could go nicely). Salt is simple, just add a bit more than you would normally. Umami\/savoy could be boosted by adding herbs, rosemary could work, although you obviously have to keep in mind the flavours that they would also add to the dish.","human_ref_B":"I don't know of anything that replicates sugar's physical properties without the sweetness.   I would probably start with a zucchini bread recipe since those are more on the savory end of the quickbread\/cake spectrum.","labels":1,"seconds_difference":2709.0,"score_ratio":3.6}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y0gfh","c_root_id_B":"h2ykj3o","created_at_utc_A":1624583314,"created_at_utc_B":1624594543,"score_A":3,"score_B":18,"human_ref_A":"Ive seen a lot of recipes that use alluose and swerve brand in baking. I bet to to flavor it you would have to infuse beet root into the sugar but i bet it would work. Those sugars are closer to regular sugar. Stevia is wayy sweeter.","human_ref_B":"As others have said, it\u2019s difficult to copy the physical properties of sugar in a cake. It\u2019s probably a better idea to try and mellow out the sweetness by adding some acid, salt, or umami to the cake.   Acid wise might be a bit difficult (as it would react with the baking soda) but you could maybe add some in the frosting (lemon cream cheese could go nicely). Salt is simple, just add a bit more than you would normally. Umami\/savoy could be boosted by adding herbs, rosemary could work, although you obviously have to keep in mind the flavours that they would also add to the dish.","labels":0,"seconds_difference":11229.0,"score_ratio":6.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y8u5y","c_root_id_B":"h2ykj3o","created_at_utc_A":1624587838,"created_at_utc_B":1624594543,"score_A":3,"score_B":18,"human_ref_A":"Think of sugar as a liquid ingredient in baking.","human_ref_B":"As others have said, it\u2019s difficult to copy the physical properties of sugar in a cake. It\u2019s probably a better idea to try and mellow out the sweetness by adding some acid, salt, or umami to the cake.   Acid wise might be a bit difficult (as it would react with the baking soda) but you could maybe add some in the frosting (lemon cream cheese could go nicely). Salt is simple, just add a bit more than you would normally. Umami\/savoy could be boosted by adding herbs, rosemary could work, although you obviously have to keep in mind the flavours that they would also add to the dish.","labels":0,"seconds_difference":6705.0,"score_ratio":6.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2ykj3o","c_root_id_B":"h2y9x7v","created_at_utc_A":1624594543,"created_at_utc_B":1624588429,"score_A":18,"score_B":2,"human_ref_A":"As others have said, it\u2019s difficult to copy the physical properties of sugar in a cake. It\u2019s probably a better idea to try and mellow out the sweetness by adding some acid, salt, or umami to the cake.   Acid wise might be a bit difficult (as it would react with the baking soda) but you could maybe add some in the frosting (lemon cream cheese could go nicely). Salt is simple, just add a bit more than you would normally. Umami\/savoy could be boosted by adding herbs, rosemary could work, although you obviously have to keep in mind the flavours that they would also add to the dish.","human_ref_B":"What about using either applesauce or crushed pineapple?","labels":1,"seconds_difference":6114.0,"score_ratio":9.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2ykj3o","c_root_id_B":"h2yj9h0","created_at_utc_A":1624594543,"created_at_utc_B":1624593762,"score_A":18,"score_B":3,"human_ref_A":"As others have said, it\u2019s difficult to copy the physical properties of sugar in a cake. It\u2019s probably a better idea to try and mellow out the sweetness by adding some acid, salt, or umami to the cake.   Acid wise might be a bit difficult (as it would react with the baking soda) but you could maybe add some in the frosting (lemon cream cheese could go nicely). Salt is simple, just add a bit more than you would normally. Umami\/savoy could be boosted by adding herbs, rosemary could work, although you obviously have to keep in mind the flavours that they would also add to the dish.","human_ref_B":"Ottolenghi has a cauliflower cake but it doesn\u2019t use any sugar and the texture is good, maybe a bit dense.","labels":1,"seconds_difference":781.0,"score_ratio":6.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y29fd","c_root_id_B":"h2yayby","created_at_utc_A":1624584323,"created_at_utc_B":1624588991,"score_A":11,"score_B":15,"human_ref_A":"There\u2019s not anything like a savory sugar, but you can increase the fat in a recipe to keep somewhat of a cakey texture. Look up \u201ccake sal\u00e9\u201d for some ideas.","human_ref_B":"Seems like 90% of the comments don't understand your question","labels":0,"seconds_difference":4668.0,"score_ratio":1.3636363636}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y66kq","c_root_id_B":"h2yayby","created_at_utc_A":1624586422,"created_at_utc_B":1624588991,"score_A":10,"score_B":15,"human_ref_A":"Toasted sugar is less sweet than I toasted sugar and can be used 1:1.","human_ref_B":"Seems like 90% of the comments don't understand your question","labels":0,"seconds_difference":2569.0,"score_ratio":1.5}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y4kye","c_root_id_B":"h2yayby","created_at_utc_A":1624585567,"created_at_utc_B":1624588991,"score_A":8,"score_B":15,"human_ref_A":"Well, I'll be damned, I was sure that Inverted Sugar (AKA Golden Syrup) was less sweet than sugar... now before posting I made my research and I read it is sweeter than sugar...  Oh well, at least you'll know that if you ever want to make something sweeter without rising the sugar content, I guess...","human_ref_B":"Seems like 90% of the comments don't understand your question","labels":0,"seconds_difference":3424.0,"score_ratio":1.875}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y904r","c_root_id_B":"h2yayby","created_at_utc_A":1624587929,"created_at_utc_B":1624588991,"score_A":6,"score_B":15,"human_ref_A":"I would whip egg whites till fluffy, maybe just a touch of sugar to make it more steady (and will also be great to highlight the sweetness of the beet. Maybe do more of a genoise style of cake, so you can get fluffy instead of bready.","human_ref_B":"Seems like 90% of the comments don't understand your question","labels":0,"seconds_difference":1062.0,"score_ratio":2.5}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yayby","c_root_id_B":"h2y4bv1","created_at_utc_A":1624588991,"created_at_utc_B":1624585431,"score_A":15,"score_B":6,"human_ref_A":"Seems like 90% of the comments don't understand your question","human_ref_B":"There is straight monk fruit sugar but the ratio in monk fruit sweetness to cane sugar is large.  It\u2019s something like 64:1.  You\u2019d have to do some calculations here of how little monk fruit sugar to add to equate to the sugar you are replacing.  This is why companies like Lakanto use a combination of erythritol and monk fruit although the mixture is largely erythritol in order to keep the replacement 1:1.    Remember that sugar doesn\u2019t solely add sweetness, but keeps moisture as well.  If you reduce sugar, you need to replace it with something else that is hygroscopic (water retentive) so the cake doesn\u2019t dry out.  I have had some success with psyllium but again, it\u2019s trial & error.","labels":1,"seconds_difference":3560.0,"score_ratio":2.5}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y0gfh","c_root_id_B":"h2yayby","created_at_utc_A":1624583314,"created_at_utc_B":1624588991,"score_A":3,"score_B":15,"human_ref_A":"Ive seen a lot of recipes that use alluose and swerve brand in baking. I bet to to flavor it you would have to infuse beet root into the sugar but i bet it would work. Those sugars are closer to regular sugar. Stevia is wayy sweeter.","human_ref_B":"Seems like 90% of the comments don't understand your question","labels":0,"seconds_difference":5677.0,"score_ratio":5.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yayby","c_root_id_B":"h2y8u5y","created_at_utc_A":1624588991,"created_at_utc_B":1624587838,"score_A":15,"score_B":3,"human_ref_A":"Seems like 90% of the comments don't understand your question","human_ref_B":"Think of sugar as a liquid ingredient in baking.","labels":1,"seconds_difference":1153.0,"score_ratio":5.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y9x7v","c_root_id_B":"h2yayby","created_at_utc_A":1624588429,"created_at_utc_B":1624588991,"score_A":2,"score_B":15,"human_ref_A":"What about using either applesauce or crushed pineapple?","human_ref_B":"Seems like 90% of the comments don't understand your question","labels":0,"seconds_difference":562.0,"score_ratio":7.5}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yji2p","c_root_id_B":"h2y29fd","created_at_utc_A":1624593905,"created_at_utc_B":1624584323,"score_A":13,"score_B":11,"human_ref_A":"Sugar does much not than provide sweetness in baked goods. For example, sugar is hygroscopic. It keeps baked goods moist, locking in moisture to prevent them from drying out. It also inhibits gluten development, which makes baked goods tender instead of, as you mentioned, bread-like. Sugar provides flavor as well as sweetness; choosing from a variety of sugars subtly improves\/changes flavors. For example, muscovado sugar adds a rich, toasty toffee flavor that's much more complex than white sugar.   Because of the way sugar caramelizes, it also continues to the maillard reaction that results in golden brown baked goods.   Also, sugar provides leavening and structure. Creaming sugar and butter creates a web of air bubbles that lifts and lightens. And in recipes where the sugar isn't creamed with the butter, it still contributes lift and leavening. Because it is, as mentioned, hygroscopic and holds onto moisture, it provides structure for gas expansion in the oven. And it also provides structure when combined with an egg foam, like when whipped into egg whites in a meringue by providing structure between air bubbles, stabilizing the foam.   In order to have a savory substitute, you will need to compensate for all of these benefits that sugar provides.","human_ref_B":"There\u2019s not anything like a savory sugar, but you can increase the fat in a recipe to keep somewhat of a cakey texture. Look up \u201ccake sal\u00e9\u201d for some ideas.","labels":1,"seconds_difference":9582.0,"score_ratio":1.1818181818}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yi1pm","c_root_id_B":"h2yji2p","created_at_utc_A":1624593017,"created_at_utc_B":1624593905,"score_A":11,"score_B":13,"human_ref_A":"Sugar is classified as a liquifier in most baking models, meaning that it makes things more liquid and less stable.   Fat is a liquifier, eggs are a stabilizer as they firm up in the oven, and flour is also a stabilize.   Removing sugar makes things less sweet, but also more tough.  Add more fat or water to compensate. There are side effects that depend on lots of other variables. That's the art and science of baking baby.","human_ref_B":"Sugar does much not than provide sweetness in baked goods. For example, sugar is hygroscopic. It keeps baked goods moist, locking in moisture to prevent them from drying out. It also inhibits gluten development, which makes baked goods tender instead of, as you mentioned, bread-like. Sugar provides flavor as well as sweetness; choosing from a variety of sugars subtly improves\/changes flavors. For example, muscovado sugar adds a rich, toasty toffee flavor that's much more complex than white sugar.   Because of the way sugar caramelizes, it also continues to the maillard reaction that results in golden brown baked goods.   Also, sugar provides leavening and structure. Creaming sugar and butter creates a web of air bubbles that lifts and lightens. And in recipes where the sugar isn't creamed with the butter, it still contributes lift and leavening. Because it is, as mentioned, hygroscopic and holds onto moisture, it provides structure for gas expansion in the oven. And it also provides structure when combined with an egg foam, like when whipped into egg whites in a meringue by providing structure between air bubbles, stabilizing the foam.   In order to have a savory substitute, you will need to compensate for all of these benefits that sugar provides.","labels":0,"seconds_difference":888.0,"score_ratio":1.1818181818}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y66kq","c_root_id_B":"h2yji2p","created_at_utc_A":1624586422,"created_at_utc_B":1624593905,"score_A":10,"score_B":13,"human_ref_A":"Toasted sugar is less sweet than I toasted sugar and can be used 1:1.","human_ref_B":"Sugar does much not than provide sweetness in baked goods. For example, sugar is hygroscopic. It keeps baked goods moist, locking in moisture to prevent them from drying out. It also inhibits gluten development, which makes baked goods tender instead of, as you mentioned, bread-like. Sugar provides flavor as well as sweetness; choosing from a variety of sugars subtly improves\/changes flavors. For example, muscovado sugar adds a rich, toasty toffee flavor that's much more complex than white sugar.   Because of the way sugar caramelizes, it also continues to the maillard reaction that results in golden brown baked goods.   Also, sugar provides leavening and structure. Creaming sugar and butter creates a web of air bubbles that lifts and lightens. And in recipes where the sugar isn't creamed with the butter, it still contributes lift and leavening. Because it is, as mentioned, hygroscopic and holds onto moisture, it provides structure for gas expansion in the oven. And it also provides structure when combined with an egg foam, like when whipped into egg whites in a meringue by providing structure between air bubbles, stabilizing the foam.   In order to have a savory substitute, you will need to compensate for all of these benefits that sugar provides.","labels":0,"seconds_difference":7483.0,"score_ratio":1.3}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yji2p","c_root_id_B":"h2y4kye","created_at_utc_A":1624593905,"created_at_utc_B":1624585567,"score_A":13,"score_B":8,"human_ref_A":"Sugar does much not than provide sweetness in baked goods. For example, sugar is hygroscopic. It keeps baked goods moist, locking in moisture to prevent them from drying out. It also inhibits gluten development, which makes baked goods tender instead of, as you mentioned, bread-like. Sugar provides flavor as well as sweetness; choosing from a variety of sugars subtly improves\/changes flavors. For example, muscovado sugar adds a rich, toasty toffee flavor that's much more complex than white sugar.   Because of the way sugar caramelizes, it also continues to the maillard reaction that results in golden brown baked goods.   Also, sugar provides leavening and structure. Creaming sugar and butter creates a web of air bubbles that lifts and lightens. And in recipes where the sugar isn't creamed with the butter, it still contributes lift and leavening. Because it is, as mentioned, hygroscopic and holds onto moisture, it provides structure for gas expansion in the oven. And it also provides structure when combined with an egg foam, like when whipped into egg whites in a meringue by providing structure between air bubbles, stabilizing the foam.   In order to have a savory substitute, you will need to compensate for all of these benefits that sugar provides.","human_ref_B":"Well, I'll be damned, I was sure that Inverted Sugar (AKA Golden Syrup) was less sweet than sugar... now before posting I made my research and I read it is sweeter than sugar...  Oh well, at least you'll know that if you ever want to make something sweeter without rising the sugar content, I guess...","labels":1,"seconds_difference":8338.0,"score_ratio":1.625}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y904r","c_root_id_B":"h2yji2p","created_at_utc_A":1624587929,"created_at_utc_B":1624593905,"score_A":6,"score_B":13,"human_ref_A":"I would whip egg whites till fluffy, maybe just a touch of sugar to make it more steady (and will also be great to highlight the sweetness of the beet. Maybe do more of a genoise style of cake, so you can get fluffy instead of bready.","human_ref_B":"Sugar does much not than provide sweetness in baked goods. For example, sugar is hygroscopic. It keeps baked goods moist, locking in moisture to prevent them from drying out. It also inhibits gluten development, which makes baked goods tender instead of, as you mentioned, bread-like. Sugar provides flavor as well as sweetness; choosing from a variety of sugars subtly improves\/changes flavors. For example, muscovado sugar adds a rich, toasty toffee flavor that's much more complex than white sugar.   Because of the way sugar caramelizes, it also continues to the maillard reaction that results in golden brown baked goods.   Also, sugar provides leavening and structure. Creaming sugar and butter creates a web of air bubbles that lifts and lightens. And in recipes where the sugar isn't creamed with the butter, it still contributes lift and leavening. Because it is, as mentioned, hygroscopic and holds onto moisture, it provides structure for gas expansion in the oven. And it also provides structure when combined with an egg foam, like when whipped into egg whites in a meringue by providing structure between air bubbles, stabilizing the foam.   In order to have a savory substitute, you will need to compensate for all of these benefits that sugar provides.","labels":0,"seconds_difference":5976.0,"score_ratio":2.1666666667}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y4bv1","c_root_id_B":"h2yji2p","created_at_utc_A":1624585431,"created_at_utc_B":1624593905,"score_A":6,"score_B":13,"human_ref_A":"There is straight monk fruit sugar but the ratio in monk fruit sweetness to cane sugar is large.  It\u2019s something like 64:1.  You\u2019d have to do some calculations here of how little monk fruit sugar to add to equate to the sugar you are replacing.  This is why companies like Lakanto use a combination of erythritol and monk fruit although the mixture is largely erythritol in order to keep the replacement 1:1.    Remember that sugar doesn\u2019t solely add sweetness, but keeps moisture as well.  If you reduce sugar, you need to replace it with something else that is hygroscopic (water retentive) so the cake doesn\u2019t dry out.  I have had some success with psyllium but again, it\u2019s trial & error.","human_ref_B":"Sugar does much not than provide sweetness in baked goods. For example, sugar is hygroscopic. It keeps baked goods moist, locking in moisture to prevent them from drying out. It also inhibits gluten development, which makes baked goods tender instead of, as you mentioned, bread-like. Sugar provides flavor as well as sweetness; choosing from a variety of sugars subtly improves\/changes flavors. For example, muscovado sugar adds a rich, toasty toffee flavor that's much more complex than white sugar.   Because of the way sugar caramelizes, it also continues to the maillard reaction that results in golden brown baked goods.   Also, sugar provides leavening and structure. Creaming sugar and butter creates a web of air bubbles that lifts and lightens. And in recipes where the sugar isn't creamed with the butter, it still contributes lift and leavening. Because it is, as mentioned, hygroscopic and holds onto moisture, it provides structure for gas expansion in the oven. And it also provides structure when combined with an egg foam, like when whipped into egg whites in a meringue by providing structure between air bubbles, stabilizing the foam.   In order to have a savory substitute, you will need to compensate for all of these benefits that sugar provides.","labels":0,"seconds_difference":8474.0,"score_ratio":2.1666666667}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yji2p","c_root_id_B":"h2ygaeb","created_at_utc_A":1624593905,"created_at_utc_B":1624591834,"score_A":13,"score_B":5,"human_ref_A":"Sugar does much not than provide sweetness in baked goods. For example, sugar is hygroscopic. It keeps baked goods moist, locking in moisture to prevent them from drying out. It also inhibits gluten development, which makes baked goods tender instead of, as you mentioned, bread-like. Sugar provides flavor as well as sweetness; choosing from a variety of sugars subtly improves\/changes flavors. For example, muscovado sugar adds a rich, toasty toffee flavor that's much more complex than white sugar.   Because of the way sugar caramelizes, it also continues to the maillard reaction that results in golden brown baked goods.   Also, sugar provides leavening and structure. Creaming sugar and butter creates a web of air bubbles that lifts and lightens. And in recipes where the sugar isn't creamed with the butter, it still contributes lift and leavening. Because it is, as mentioned, hygroscopic and holds onto moisture, it provides structure for gas expansion in the oven. And it also provides structure when combined with an egg foam, like when whipped into egg whites in a meringue by providing structure between air bubbles, stabilizing the foam.   In order to have a savory substitute, you will need to compensate for all of these benefits that sugar provides.","human_ref_B":"I don't know of anything that replicates sugar's physical properties without the sweetness.   I would probably start with a zucchini bread recipe since those are more on the savory end of the quickbread\/cake spectrum.","labels":1,"seconds_difference":2071.0,"score_ratio":2.6}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yji2p","c_root_id_B":"h2y0gfh","created_at_utc_A":1624593905,"created_at_utc_B":1624583314,"score_A":13,"score_B":3,"human_ref_A":"Sugar does much not than provide sweetness in baked goods. For example, sugar is hygroscopic. It keeps baked goods moist, locking in moisture to prevent them from drying out. It also inhibits gluten development, which makes baked goods tender instead of, as you mentioned, bread-like. Sugar provides flavor as well as sweetness; choosing from a variety of sugars subtly improves\/changes flavors. For example, muscovado sugar adds a rich, toasty toffee flavor that's much more complex than white sugar.   Because of the way sugar caramelizes, it also continues to the maillard reaction that results in golden brown baked goods.   Also, sugar provides leavening and structure. Creaming sugar and butter creates a web of air bubbles that lifts and lightens. And in recipes where the sugar isn't creamed with the butter, it still contributes lift and leavening. Because it is, as mentioned, hygroscopic and holds onto moisture, it provides structure for gas expansion in the oven. And it also provides structure when combined with an egg foam, like when whipped into egg whites in a meringue by providing structure between air bubbles, stabilizing the foam.   In order to have a savory substitute, you will need to compensate for all of these benefits that sugar provides.","human_ref_B":"Ive seen a lot of recipes that use alluose and swerve brand in baking. I bet to to flavor it you would have to infuse beet root into the sugar but i bet it would work. Those sugars are closer to regular sugar. Stevia is wayy sweeter.","labels":1,"seconds_difference":10591.0,"score_ratio":4.3333333333}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y8u5y","c_root_id_B":"h2yji2p","created_at_utc_A":1624587838,"created_at_utc_B":1624593905,"score_A":3,"score_B":13,"human_ref_A":"Think of sugar as a liquid ingredient in baking.","human_ref_B":"Sugar does much not than provide sweetness in baked goods. For example, sugar is hygroscopic. It keeps baked goods moist, locking in moisture to prevent them from drying out. It also inhibits gluten development, which makes baked goods tender instead of, as you mentioned, bread-like. Sugar provides flavor as well as sweetness; choosing from a variety of sugars subtly improves\/changes flavors. For example, muscovado sugar adds a rich, toasty toffee flavor that's much more complex than white sugar.   Because of the way sugar caramelizes, it also continues to the maillard reaction that results in golden brown baked goods.   Also, sugar provides leavening and structure. Creaming sugar and butter creates a web of air bubbles that lifts and lightens. And in recipes where the sugar isn't creamed with the butter, it still contributes lift and leavening. Because it is, as mentioned, hygroscopic and holds onto moisture, it provides structure for gas expansion in the oven. And it also provides structure when combined with an egg foam, like when whipped into egg whites in a meringue by providing structure between air bubbles, stabilizing the foam.   In order to have a savory substitute, you will need to compensate for all of these benefits that sugar provides.","labels":0,"seconds_difference":6067.0,"score_ratio":4.3333333333}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yji2p","c_root_id_B":"h2y9x7v","created_at_utc_A":1624593905,"created_at_utc_B":1624588429,"score_A":13,"score_B":2,"human_ref_A":"Sugar does much not than provide sweetness in baked goods. For example, sugar is hygroscopic. It keeps baked goods moist, locking in moisture to prevent them from drying out. It also inhibits gluten development, which makes baked goods tender instead of, as you mentioned, bread-like. Sugar provides flavor as well as sweetness; choosing from a variety of sugars subtly improves\/changes flavors. For example, muscovado sugar adds a rich, toasty toffee flavor that's much more complex than white sugar.   Because of the way sugar caramelizes, it also continues to the maillard reaction that results in golden brown baked goods.   Also, sugar provides leavening and structure. Creaming sugar and butter creates a web of air bubbles that lifts and lightens. And in recipes where the sugar isn't creamed with the butter, it still contributes lift and leavening. Because it is, as mentioned, hygroscopic and holds onto moisture, it provides structure for gas expansion in the oven. And it also provides structure when combined with an egg foam, like when whipped into egg whites in a meringue by providing structure between air bubbles, stabilizing the foam.   In order to have a savory substitute, you will need to compensate for all of these benefits that sugar provides.","human_ref_B":"What about using either applesauce or crushed pineapple?","labels":1,"seconds_difference":5476.0,"score_ratio":6.5}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yji2p","c_root_id_B":"h2yj9h0","created_at_utc_A":1624593905,"created_at_utc_B":1624593762,"score_A":13,"score_B":3,"human_ref_A":"Sugar does much not than provide sweetness in baked goods. For example, sugar is hygroscopic. It keeps baked goods moist, locking in moisture to prevent them from drying out. It also inhibits gluten development, which makes baked goods tender instead of, as you mentioned, bread-like. Sugar provides flavor as well as sweetness; choosing from a variety of sugars subtly improves\/changes flavors. For example, muscovado sugar adds a rich, toasty toffee flavor that's much more complex than white sugar.   Because of the way sugar caramelizes, it also continues to the maillard reaction that results in golden brown baked goods.   Also, sugar provides leavening and structure. Creaming sugar and butter creates a web of air bubbles that lifts and lightens. And in recipes where the sugar isn't creamed with the butter, it still contributes lift and leavening. Because it is, as mentioned, hygroscopic and holds onto moisture, it provides structure for gas expansion in the oven. And it also provides structure when combined with an egg foam, like when whipped into egg whites in a meringue by providing structure between air bubbles, stabilizing the foam.   In order to have a savory substitute, you will need to compensate for all of these benefits that sugar provides.","human_ref_B":"Ottolenghi has a cauliflower cake but it doesn\u2019t use any sugar and the texture is good, maybe a bit dense.","labels":1,"seconds_difference":143.0,"score_ratio":4.3333333333}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y29fd","c_root_id_B":"h2y0gfh","created_at_utc_A":1624584323,"created_at_utc_B":1624583314,"score_A":11,"score_B":3,"human_ref_A":"There\u2019s not anything like a savory sugar, but you can increase the fat in a recipe to keep somewhat of a cakey texture. Look up \u201ccake sal\u00e9\u201d for some ideas.","human_ref_B":"Ive seen a lot of recipes that use alluose and swerve brand in baking. I bet to to flavor it you would have to infuse beet root into the sugar but i bet it would work. Those sugars are closer to regular sugar. Stevia is wayy sweeter.","labels":1,"seconds_difference":1009.0,"score_ratio":3.6666666667}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y66kq","c_root_id_B":"h2yi1pm","created_at_utc_A":1624586422,"created_at_utc_B":1624593017,"score_A":10,"score_B":11,"human_ref_A":"Toasted sugar is less sweet than I toasted sugar and can be used 1:1.","human_ref_B":"Sugar is classified as a liquifier in most baking models, meaning that it makes things more liquid and less stable.   Fat is a liquifier, eggs are a stabilizer as they firm up in the oven, and flour is also a stabilize.   Removing sugar makes things less sweet, but also more tough.  Add more fat or water to compensate. There are side effects that depend on lots of other variables. That's the art and science of baking baby.","labels":0,"seconds_difference":6595.0,"score_ratio":1.1}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y4kye","c_root_id_B":"h2yi1pm","created_at_utc_A":1624585567,"created_at_utc_B":1624593017,"score_A":8,"score_B":11,"human_ref_A":"Well, I'll be damned, I was sure that Inverted Sugar (AKA Golden Syrup) was less sweet than sugar... now before posting I made my research and I read it is sweeter than sugar...  Oh well, at least you'll know that if you ever want to make something sweeter without rising the sugar content, I guess...","human_ref_B":"Sugar is classified as a liquifier in most baking models, meaning that it makes things more liquid and less stable.   Fat is a liquifier, eggs are a stabilizer as they firm up in the oven, and flour is also a stabilize.   Removing sugar makes things less sweet, but also more tough.  Add more fat or water to compensate. There are side effects that depend on lots of other variables. That's the art and science of baking baby.","labels":0,"seconds_difference":7450.0,"score_ratio":1.375}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yi1pm","c_root_id_B":"h2y904r","created_at_utc_A":1624593017,"created_at_utc_B":1624587929,"score_A":11,"score_B":6,"human_ref_A":"Sugar is classified as a liquifier in most baking models, meaning that it makes things more liquid and less stable.   Fat is a liquifier, eggs are a stabilizer as they firm up in the oven, and flour is also a stabilize.   Removing sugar makes things less sweet, but also more tough.  Add more fat or water to compensate. There are side effects that depend on lots of other variables. That's the art and science of baking baby.","human_ref_B":"I would whip egg whites till fluffy, maybe just a touch of sugar to make it more steady (and will also be great to highlight the sweetness of the beet. Maybe do more of a genoise style of cake, so you can get fluffy instead of bready.","labels":1,"seconds_difference":5088.0,"score_ratio":1.8333333333}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y4bv1","c_root_id_B":"h2yi1pm","created_at_utc_A":1624585431,"created_at_utc_B":1624593017,"score_A":6,"score_B":11,"human_ref_A":"There is straight monk fruit sugar but the ratio in monk fruit sweetness to cane sugar is large.  It\u2019s something like 64:1.  You\u2019d have to do some calculations here of how little monk fruit sugar to add to equate to the sugar you are replacing.  This is why companies like Lakanto use a combination of erythritol and monk fruit although the mixture is largely erythritol in order to keep the replacement 1:1.    Remember that sugar doesn\u2019t solely add sweetness, but keeps moisture as well.  If you reduce sugar, you need to replace it with something else that is hygroscopic (water retentive) so the cake doesn\u2019t dry out.  I have had some success with psyllium but again, it\u2019s trial & error.","human_ref_B":"Sugar is classified as a liquifier in most baking models, meaning that it makes things more liquid and less stable.   Fat is a liquifier, eggs are a stabilizer as they firm up in the oven, and flour is also a stabilize.   Removing sugar makes things less sweet, but also more tough.  Add more fat or water to compensate. There are side effects that depend on lots of other variables. That's the art and science of baking baby.","labels":0,"seconds_difference":7586.0,"score_ratio":1.8333333333}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yi1pm","c_root_id_B":"h2ygaeb","created_at_utc_A":1624593017,"created_at_utc_B":1624591834,"score_A":11,"score_B":5,"human_ref_A":"Sugar is classified as a liquifier in most baking models, meaning that it makes things more liquid and less stable.   Fat is a liquifier, eggs are a stabilizer as they firm up in the oven, and flour is also a stabilize.   Removing sugar makes things less sweet, but also more tough.  Add more fat or water to compensate. There are side effects that depend on lots of other variables. That's the art and science of baking baby.","human_ref_B":"I don't know of anything that replicates sugar's physical properties without the sweetness.   I would probably start with a zucchini bread recipe since those are more on the savory end of the quickbread\/cake spectrum.","labels":1,"seconds_difference":1183.0,"score_ratio":2.2}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y0gfh","c_root_id_B":"h2yi1pm","created_at_utc_A":1624583314,"created_at_utc_B":1624593017,"score_A":3,"score_B":11,"human_ref_A":"Ive seen a lot of recipes that use alluose and swerve brand in baking. I bet to to flavor it you would have to infuse beet root into the sugar but i bet it would work. Those sugars are closer to regular sugar. Stevia is wayy sweeter.","human_ref_B":"Sugar is classified as a liquifier in most baking models, meaning that it makes things more liquid and less stable.   Fat is a liquifier, eggs are a stabilizer as they firm up in the oven, and flour is also a stabilize.   Removing sugar makes things less sweet, but also more tough.  Add more fat or water to compensate. There are side effects that depend on lots of other variables. That's the art and science of baking baby.","labels":0,"seconds_difference":9703.0,"score_ratio":3.6666666667}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y8u5y","c_root_id_B":"h2yi1pm","created_at_utc_A":1624587838,"created_at_utc_B":1624593017,"score_A":3,"score_B":11,"human_ref_A":"Think of sugar as a liquid ingredient in baking.","human_ref_B":"Sugar is classified as a liquifier in most baking models, meaning that it makes things more liquid and less stable.   Fat is a liquifier, eggs are a stabilizer as they firm up in the oven, and flour is also a stabilize.   Removing sugar makes things less sweet, but also more tough.  Add more fat or water to compensate. There are side effects that depend on lots of other variables. That's the art and science of baking baby.","labels":0,"seconds_difference":5179.0,"score_ratio":3.6666666667}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yi1pm","c_root_id_B":"h2y9x7v","created_at_utc_A":1624593017,"created_at_utc_B":1624588429,"score_A":11,"score_B":2,"human_ref_A":"Sugar is classified as a liquifier in most baking models, meaning that it makes things more liquid and less stable.   Fat is a liquifier, eggs are a stabilizer as they firm up in the oven, and flour is also a stabilize.   Removing sugar makes things less sweet, but also more tough.  Add more fat or water to compensate. There are side effects that depend on lots of other variables. That's the art and science of baking baby.","human_ref_B":"What about using either applesauce or crushed pineapple?","labels":1,"seconds_difference":4588.0,"score_ratio":5.5}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y66kq","c_root_id_B":"h2y4kye","created_at_utc_A":1624586422,"created_at_utc_B":1624585567,"score_A":10,"score_B":8,"human_ref_A":"Toasted sugar is less sweet than I toasted sugar and can be used 1:1.","human_ref_B":"Well, I'll be damned, I was sure that Inverted Sugar (AKA Golden Syrup) was less sweet than sugar... now before posting I made my research and I read it is sweeter than sugar...  Oh well, at least you'll know that if you ever want to make something sweeter without rising the sugar content, I guess...","labels":1,"seconds_difference":855.0,"score_ratio":1.25}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y4bv1","c_root_id_B":"h2y66kq","created_at_utc_A":1624585431,"created_at_utc_B":1624586422,"score_A":6,"score_B":10,"human_ref_A":"There is straight monk fruit sugar but the ratio in monk fruit sweetness to cane sugar is large.  It\u2019s something like 64:1.  You\u2019d have to do some calculations here of how little monk fruit sugar to add to equate to the sugar you are replacing.  This is why companies like Lakanto use a combination of erythritol and monk fruit although the mixture is largely erythritol in order to keep the replacement 1:1.    Remember that sugar doesn\u2019t solely add sweetness, but keeps moisture as well.  If you reduce sugar, you need to replace it with something else that is hygroscopic (water retentive) so the cake doesn\u2019t dry out.  I have had some success with psyllium but again, it\u2019s trial & error.","human_ref_B":"Toasted sugar is less sweet than I toasted sugar and can be used 1:1.","labels":0,"seconds_difference":991.0,"score_ratio":1.6666666667}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y66kq","c_root_id_B":"h2y0gfh","created_at_utc_A":1624586422,"created_at_utc_B":1624583314,"score_A":10,"score_B":3,"human_ref_A":"Toasted sugar is less sweet than I toasted sugar and can be used 1:1.","human_ref_B":"Ive seen a lot of recipes that use alluose and swerve brand in baking. I bet to to flavor it you would have to infuse beet root into the sugar but i bet it would work. Those sugars are closer to regular sugar. Stevia is wayy sweeter.","labels":1,"seconds_difference":3108.0,"score_ratio":3.3333333333}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y4kye","c_root_id_B":"h2y4bv1","created_at_utc_A":1624585567,"created_at_utc_B":1624585431,"score_A":8,"score_B":6,"human_ref_A":"Well, I'll be damned, I was sure that Inverted Sugar (AKA Golden Syrup) was less sweet than sugar... now before posting I made my research and I read it is sweeter than sugar...  Oh well, at least you'll know that if you ever want to make something sweeter without rising the sugar content, I guess...","human_ref_B":"There is straight monk fruit sugar but the ratio in monk fruit sweetness to cane sugar is large.  It\u2019s something like 64:1.  You\u2019d have to do some calculations here of how little monk fruit sugar to add to equate to the sugar you are replacing.  This is why companies like Lakanto use a combination of erythritol and monk fruit although the mixture is largely erythritol in order to keep the replacement 1:1.    Remember that sugar doesn\u2019t solely add sweetness, but keeps moisture as well.  If you reduce sugar, you need to replace it with something else that is hygroscopic (water retentive) so the cake doesn\u2019t dry out.  I have had some success with psyllium but again, it\u2019s trial & error.","labels":1,"seconds_difference":136.0,"score_ratio":1.3333333333}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y4kye","c_root_id_B":"h2y0gfh","created_at_utc_A":1624585567,"created_at_utc_B":1624583314,"score_A":8,"score_B":3,"human_ref_A":"Well, I'll be damned, I was sure that Inverted Sugar (AKA Golden Syrup) was less sweet than sugar... now before posting I made my research and I read it is sweeter than sugar...  Oh well, at least you'll know that if you ever want to make something sweeter without rising the sugar content, I guess...","human_ref_B":"Ive seen a lot of recipes that use alluose and swerve brand in baking. I bet to to flavor it you would have to infuse beet root into the sugar but i bet it would work. Those sugars are closer to regular sugar. Stevia is wayy sweeter.","labels":1,"seconds_difference":2253.0,"score_ratio":2.6666666667}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y904r","c_root_id_B":"h2y0gfh","created_at_utc_A":1624587929,"created_at_utc_B":1624583314,"score_A":6,"score_B":3,"human_ref_A":"I would whip egg whites till fluffy, maybe just a touch of sugar to make it more steady (and will also be great to highlight the sweetness of the beet. Maybe do more of a genoise style of cake, so you can get fluffy instead of bready.","human_ref_B":"Ive seen a lot of recipes that use alluose and swerve brand in baking. I bet to to flavor it you would have to infuse beet root into the sugar but i bet it would work. Those sugars are closer to regular sugar. Stevia is wayy sweeter.","labels":1,"seconds_difference":4615.0,"score_ratio":2.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y904r","c_root_id_B":"h2y8u5y","created_at_utc_A":1624587929,"created_at_utc_B":1624587838,"score_A":6,"score_B":3,"human_ref_A":"I would whip egg whites till fluffy, maybe just a touch of sugar to make it more steady (and will also be great to highlight the sweetness of the beet. Maybe do more of a genoise style of cake, so you can get fluffy instead of bready.","human_ref_B":"Think of sugar as a liquid ingredient in baking.","labels":1,"seconds_difference":91.0,"score_ratio":2.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2zms2k","c_root_id_B":"h2ygaeb","created_at_utc_A":1624625134,"created_at_utc_B":1624591834,"score_A":6,"score_B":5,"human_ref_A":"Also, browning any butter will significantly change the flavour to more savoury.","human_ref_B":"I don't know of anything that replicates sugar's physical properties without the sweetness.   I would probably start with a zucchini bread recipe since those are more on the savory end of the quickbread\/cake spectrum.","labels":1,"seconds_difference":33300.0,"score_ratio":1.2}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y0gfh","c_root_id_B":"h2zms2k","created_at_utc_A":1624583314,"created_at_utc_B":1624625134,"score_A":3,"score_B":6,"human_ref_A":"Ive seen a lot of recipes that use alluose and swerve brand in baking. I bet to to flavor it you would have to infuse beet root into the sugar but i bet it would work. Those sugars are closer to regular sugar. Stevia is wayy sweeter.","human_ref_B":"Also, browning any butter will significantly change the flavour to more savoury.","labels":0,"seconds_difference":41820.0,"score_ratio":2.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y8u5y","c_root_id_B":"h2zms2k","created_at_utc_A":1624587838,"created_at_utc_B":1624625134,"score_A":3,"score_B":6,"human_ref_A":"Think of sugar as a liquid ingredient in baking.","human_ref_B":"Also, browning any butter will significantly change the flavour to more savoury.","labels":0,"seconds_difference":37296.0,"score_ratio":2.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y9x7v","c_root_id_B":"h2zms2k","created_at_utc_A":1624588429,"created_at_utc_B":1624625134,"score_A":2,"score_B":6,"human_ref_A":"What about using either applesauce or crushed pineapple?","human_ref_B":"Also, browning any butter will significantly change the flavour to more savoury.","labels":0,"seconds_difference":36705.0,"score_ratio":3.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2zms2k","c_root_id_B":"h2yj9h0","created_at_utc_A":1624625134,"created_at_utc_B":1624593762,"score_A":6,"score_B":3,"human_ref_A":"Also, browning any butter will significantly change the flavour to more savoury.","human_ref_B":"Ottolenghi has a cauliflower cake but it doesn\u2019t use any sugar and the texture is good, maybe a bit dense.","labels":1,"seconds_difference":31372.0,"score_ratio":2.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2zms2k","c_root_id_B":"h2zfmvk","created_at_utc_A":1624625134,"created_at_utc_B":1624620344,"score_A":6,"score_B":2,"human_ref_A":"Also, browning any butter will significantly change the flavour to more savoury.","human_ref_B":"What about coconut sugar?","labels":1,"seconds_difference":4790.0,"score_ratio":3.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y4bv1","c_root_id_B":"h2y0gfh","created_at_utc_A":1624585431,"created_at_utc_B":1624583314,"score_A":6,"score_B":3,"human_ref_A":"There is straight monk fruit sugar but the ratio in monk fruit sweetness to cane sugar is large.  It\u2019s something like 64:1.  You\u2019d have to do some calculations here of how little monk fruit sugar to add to equate to the sugar you are replacing.  This is why companies like Lakanto use a combination of erythritol and monk fruit although the mixture is largely erythritol in order to keep the replacement 1:1.    Remember that sugar doesn\u2019t solely add sweetness, but keeps moisture as well.  If you reduce sugar, you need to replace it with something else that is hygroscopic (water retentive) so the cake doesn\u2019t dry out.  I have had some success with psyllium but again, it\u2019s trial & error.","human_ref_B":"Ive seen a lot of recipes that use alluose and swerve brand in baking. I bet to to flavor it you would have to infuse beet root into the sugar but i bet it would work. Those sugars are closer to regular sugar. Stevia is wayy sweeter.","labels":1,"seconds_difference":2117.0,"score_ratio":2.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2zh39h","c_root_id_B":"h2ygaeb","created_at_utc_A":1624621429,"created_at_utc_B":1624591834,"score_A":6,"score_B":5,"human_ref_A":"You could toast the sugar which would decrease its sweetness. You could also slightly reduce the quantity in most cake recipes without changing the texture.","human_ref_B":"I don't know of anything that replicates sugar's physical properties without the sweetness.   I would probably start with a zucchini bread recipe since those are more on the savory end of the quickbread\/cake spectrum.","labels":1,"seconds_difference":29595.0,"score_ratio":1.2}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y0gfh","c_root_id_B":"h2ygaeb","created_at_utc_A":1624583314,"created_at_utc_B":1624591834,"score_A":3,"score_B":5,"human_ref_A":"Ive seen a lot of recipes that use alluose and swerve brand in baking. I bet to to flavor it you would have to infuse beet root into the sugar but i bet it would work. Those sugars are closer to regular sugar. Stevia is wayy sweeter.","human_ref_B":"I don't know of anything that replicates sugar's physical properties without the sweetness.   I would probably start with a zucchini bread recipe since those are more on the savory end of the quickbread\/cake spectrum.","labels":0,"seconds_difference":8520.0,"score_ratio":1.6666666667}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2ygaeb","c_root_id_B":"h2y8u5y","created_at_utc_A":1624591834,"created_at_utc_B":1624587838,"score_A":5,"score_B":3,"human_ref_A":"I don't know of anything that replicates sugar's physical properties without the sweetness.   I would probably start with a zucchini bread recipe since those are more on the savory end of the quickbread\/cake spectrum.","human_ref_B":"Think of sugar as a liquid ingredient in baking.","labels":1,"seconds_difference":3996.0,"score_ratio":1.6666666667}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2ygaeb","c_root_id_B":"h2y9x7v","created_at_utc_A":1624591834,"created_at_utc_B":1624588429,"score_A":5,"score_B":2,"human_ref_A":"I don't know of anything that replicates sugar's physical properties without the sweetness.   I would probably start with a zucchini bread recipe since those are more on the savory end of the quickbread\/cake spectrum.","human_ref_B":"What about using either applesauce or crushed pineapple?","labels":1,"seconds_difference":3405.0,"score_ratio":2.5}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2zh39h","c_root_id_B":"h2y0gfh","created_at_utc_A":1624621429,"created_at_utc_B":1624583314,"score_A":6,"score_B":3,"human_ref_A":"You could toast the sugar which would decrease its sweetness. You could also slightly reduce the quantity in most cake recipes without changing the texture.","human_ref_B":"Ive seen a lot of recipes that use alluose and swerve brand in baking. I bet to to flavor it you would have to infuse beet root into the sugar but i bet it would work. Those sugars are closer to regular sugar. Stevia is wayy sweeter.","labels":1,"seconds_difference":38115.0,"score_ratio":2.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y8u5y","c_root_id_B":"h2zh39h","created_at_utc_A":1624587838,"created_at_utc_B":1624621429,"score_A":3,"score_B":6,"human_ref_A":"Think of sugar as a liquid ingredient in baking.","human_ref_B":"You could toast the sugar which would decrease its sweetness. You could also slightly reduce the quantity in most cake recipes without changing the texture.","labels":0,"seconds_difference":33591.0,"score_ratio":2.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2y9x7v","c_root_id_B":"h2zh39h","created_at_utc_A":1624588429,"created_at_utc_B":1624621429,"score_A":2,"score_B":6,"human_ref_A":"What about using either applesauce or crushed pineapple?","human_ref_B":"You could toast the sugar which would decrease its sweetness. You could also slightly reduce the quantity in most cake recipes without changing the texture.","labels":0,"seconds_difference":33000.0,"score_ratio":3.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2zh39h","c_root_id_B":"h2yj9h0","created_at_utc_A":1624621429,"created_at_utc_B":1624593762,"score_A":6,"score_B":3,"human_ref_A":"You could toast the sugar which would decrease its sweetness. You could also slightly reduce the quantity in most cake recipes without changing the texture.","human_ref_B":"Ottolenghi has a cauliflower cake but it doesn\u2019t use any sugar and the texture is good, maybe a bit dense.","labels":1,"seconds_difference":27667.0,"score_ratio":2.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2zfmvk","c_root_id_B":"h2zh39h","created_at_utc_A":1624620344,"created_at_utc_B":1624621429,"score_A":2,"score_B":6,"human_ref_A":"What about coconut sugar?","human_ref_B":"You could toast the sugar which would decrease its sweetness. You could also slightly reduce the quantity in most cake recipes without changing the texture.","labels":0,"seconds_difference":1085.0,"score_ratio":3.0}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2yj9h0","c_root_id_B":"h2y9x7v","created_at_utc_A":1624593762,"created_at_utc_B":1624588429,"score_A":3,"score_B":2,"human_ref_A":"Ottolenghi has a cauliflower cake but it doesn\u2019t use any sugar and the texture is good, maybe a bit dense.","human_ref_B":"What about using either applesauce or crushed pineapple?","labels":1,"seconds_difference":5333.0,"score_ratio":1.5}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2zuzg0","c_root_id_B":"h2y9x7v","created_at_utc_A":1624629511,"created_at_utc_B":1624588429,"score_A":3,"score_B":2,"human_ref_A":"A carrot cake is not a cake, it's a muffin.  So you're looking for savory muffin recipes, or quickbreads of some sort.   I think a classic soda bread would probably do most of what you're looking for and I'd start there.  This recipe for zucchini muffins would likely be a good one to try with beets instead: https:\/\/aseasyasapplepie.com\/zucchini-cheddar-cheese-savory-muffins\/","human_ref_B":"What about using either applesauce or crushed pineapple?","labels":1,"seconds_difference":41082.0,"score_ratio":1.5}
{"post_id":"o7cinb","domain":"askbaking_test","upvote_ratio":0.9,"history":"Is there a savory sugar alternative for baking? So I'm a cook, who is making a carrot cake and got the thought about savory beet cakes while doing it. However my baking knowledge is lackluster. So I tried googling and didn't find anything, which was not more of a bread texture. So is there anything with which I can replace sugar in recipes to get the same textures without making things overly sweet?","c_root_id_A":"h2zfmvk","c_root_id_B":"h2zuzg0","created_at_utc_A":1624620344,"created_at_utc_B":1624629511,"score_A":2,"score_B":3,"human_ref_A":"What about coconut sugar?","human_ref_B":"A carrot cake is not a cake, it's a muffin.  So you're looking for savory muffin recipes, or quickbreads of some sort.   I think a classic soda bread would probably do most of what you're looking for and I'd start there.  This recipe for zucchini muffins would likely be a good one to try with beets instead: https:\/\/aseasyasapplepie.com\/zucchini-cheddar-cheese-savory-muffins\/","labels":0,"seconds_difference":9167.0,"score_ratio":1.5}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifa3jvn","c_root_id_B":"ifaf7e3","created_at_utc_A":1657240027,"created_at_utc_B":1657245243,"score_A":10,"score_B":22,"human_ref_A":"One that\u2019s a bit more \u201cfun\u201d oriented and not so much about baking per se is The Icing Artist. Her recent videos are entertaining and she has a fun series where she transforms grocery store cakes into wedding cakes","human_ref_B":"Bake It Up a Notch.","labels":0,"seconds_difference":5216.0,"score_ratio":2.2}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifa1tqc","c_root_id_B":"ifaf7e3","created_at_utc_A":1657239265,"created_at_utc_B":1657245243,"score_A":5,"score_B":22,"human_ref_A":"I watch more cooking than baking but for baking it\u2019s when I\u2019m looking for a recipe. There\u2019s a few that I always watch though.   Sugarspunrun and Sugarologie are the main ones I check out for baking.","human_ref_B":"Bake It Up a Notch.","labels":0,"seconds_difference":5978.0,"score_ratio":4.4}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifadc1x","c_root_id_B":"ifaf7e3","created_at_utc_A":1657244395,"created_at_utc_B":1657245243,"score_A":3,"score_B":22,"human_ref_A":"Sweet dreams bake Shoppe!","human_ref_B":"Bake It Up a Notch.","labels":0,"seconds_difference":848.0,"score_ratio":7.3333333333}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifa3jvn","c_root_id_B":"ifaohwz","created_at_utc_A":1657240027,"created_at_utc_B":1657249504,"score_A":10,"score_B":21,"human_ref_A":"One that\u2019s a bit more \u201cfun\u201d oriented and not so much about baking per se is The Icing Artist. Her recent videos are entertaining and she has a fun series where she transforms grocery store cakes into wedding cakes","human_ref_B":"Dessert Person x Claire Saffitz","labels":0,"seconds_difference":9477.0,"score_ratio":2.1}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifa1tqc","c_root_id_B":"ifaohwz","created_at_utc_A":1657239265,"created_at_utc_B":1657249504,"score_A":5,"score_B":21,"human_ref_A":"I watch more cooking than baking but for baking it\u2019s when I\u2019m looking for a recipe. There\u2019s a few that I always watch though.   Sugarspunrun and Sugarologie are the main ones I check out for baking.","human_ref_B":"Dessert Person x Claire Saffitz","labels":0,"seconds_difference":10239.0,"score_ratio":4.2}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifadc1x","c_root_id_B":"ifaohwz","created_at_utc_A":1657244395,"created_at_utc_B":1657249504,"score_A":3,"score_B":21,"human_ref_A":"Sweet dreams bake Shoppe!","human_ref_B":"Dessert Person x Claire Saffitz","labels":0,"seconds_difference":5109.0,"score_ratio":7.0}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifa3jvn","c_root_id_B":"ifb03py","created_at_utc_A":1657240027,"created_at_utc_B":1657255506,"score_A":10,"score_B":16,"human_ref_A":"One that\u2019s a bit more \u201cfun\u201d oriented and not so much about baking per se is The Icing Artist. Her recent videos are entertaining and she has a fun series where she transforms grocery store cakes into wedding cakes","human_ref_B":"Cupcake Jemma!","labels":0,"seconds_difference":15479.0,"score_ratio":1.6}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifa1tqc","c_root_id_B":"ifb03py","created_at_utc_A":1657239265,"created_at_utc_B":1657255506,"score_A":5,"score_B":16,"human_ref_A":"I watch more cooking than baking but for baking it\u2019s when I\u2019m looking for a recipe. There\u2019s a few that I always watch though.   Sugarspunrun and Sugarologie are the main ones I check out for baking.","human_ref_B":"Cupcake Jemma!","labels":0,"seconds_difference":16241.0,"score_ratio":3.2}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifb03py","c_root_id_B":"ifadc1x","created_at_utc_A":1657255506,"created_at_utc_B":1657244395,"score_A":16,"score_B":3,"human_ref_A":"Cupcake Jemma!","human_ref_B":"Sweet dreams bake Shoppe!","labels":1,"seconds_difference":11111.0,"score_ratio":5.3333333333}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifbpj8a","c_root_id_B":"ifbf7zk","created_at_utc_A":1657274014,"created_at_utc_B":1657265615,"score_A":13,"score_B":12,"human_ref_A":"Claire saffitz and preppy kitchen are my only go to only dessert recipe people (although I do know that they both do some non dessert recipes.)","human_ref_B":"One of my absolute favourites if HowToCookThat. I love that all her recipies are explained from a food science perspective.","labels":1,"seconds_difference":8399.0,"score_ratio":1.0833333333}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifbf7zk","c_root_id_B":"ifa3jvn","created_at_utc_A":1657265615,"created_at_utc_B":1657240027,"score_A":12,"score_B":10,"human_ref_A":"One of my absolute favourites if HowToCookThat. I love that all her recipies are explained from a food science perspective.","human_ref_B":"One that\u2019s a bit more \u201cfun\u201d oriented and not so much about baking per se is The Icing Artist. Her recent videos are entertaining and she has a fun series where she transforms grocery store cakes into wedding cakes","labels":1,"seconds_difference":25588.0,"score_ratio":1.2}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifbf7zk","c_root_id_B":"ifb21vr","created_at_utc_A":1657265615,"created_at_utc_B":1657256641,"score_A":12,"score_B":7,"human_ref_A":"One of my absolute favourites if HowToCookThat. I love that all her recipies are explained from a food science perspective.","human_ref_B":"Laura in the kitchen was my first ever but preppy kitchen recipes never fail","labels":1,"seconds_difference":8974.0,"score_ratio":1.7142857143}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifbf7zk","c_root_id_B":"ifa1tqc","created_at_utc_A":1657265615,"created_at_utc_B":1657239265,"score_A":12,"score_B":5,"human_ref_A":"One of my absolute favourites if HowToCookThat. I love that all her recipies are explained from a food science perspective.","human_ref_B":"I watch more cooking than baking but for baking it\u2019s when I\u2019m looking for a recipe. There\u2019s a few that I always watch though.   Sugarspunrun and Sugarologie are the main ones I check out for baking.","labels":1,"seconds_difference":26350.0,"score_ratio":2.4}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifadc1x","c_root_id_B":"ifbf7zk","created_at_utc_A":1657244395,"created_at_utc_B":1657265615,"score_A":3,"score_B":12,"human_ref_A":"Sweet dreams bake Shoppe!","human_ref_B":"One of my absolute favourites if HowToCookThat. I love that all her recipies are explained from a food science perspective.","labels":0,"seconds_difference":21220.0,"score_ratio":4.0}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifa3jvn","c_root_id_B":"ifbpj8a","created_at_utc_A":1657240027,"created_at_utc_B":1657274014,"score_A":10,"score_B":13,"human_ref_A":"One that\u2019s a bit more \u201cfun\u201d oriented and not so much about baking per se is The Icing Artist. Her recent videos are entertaining and she has a fun series where she transforms grocery store cakes into wedding cakes","human_ref_B":"Claire saffitz and preppy kitchen are my only go to only dessert recipe people (although I do know that they both do some non dessert recipes.)","labels":0,"seconds_difference":33987.0,"score_ratio":1.3}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifbpj8a","c_root_id_B":"ifboqp9","created_at_utc_A":1657274014,"created_at_utc_B":1657273375,"score_A":13,"score_B":6,"human_ref_A":"Claire saffitz and preppy kitchen are my only go to only dessert recipe people (although I do know that they both do some non dessert recipes.)","human_ref_B":"Preppy kitchen never fails, Cupcake with Jemma has the best cookie recipes, Bon Appetite has nice deep dives to understand techniques and chemistry of Baking but maybe cuase of the lack of technique or experience im never able to follow their recipes...but I always leave with a lot of knowledge in general regarding ingredients portions etc.","labels":1,"seconds_difference":639.0,"score_ratio":2.1666666667}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifb21vr","c_root_id_B":"ifbpj8a","created_at_utc_A":1657256641,"created_at_utc_B":1657274014,"score_A":7,"score_B":13,"human_ref_A":"Laura in the kitchen was my first ever but preppy kitchen recipes never fail","human_ref_B":"Claire saffitz and preppy kitchen are my only go to only dessert recipe people (although I do know that they both do some non dessert recipes.)","labels":0,"seconds_difference":17373.0,"score_ratio":1.8571428571}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifbpj8a","c_root_id_B":"ifa1tqc","created_at_utc_A":1657274014,"created_at_utc_B":1657239265,"score_A":13,"score_B":5,"human_ref_A":"Claire saffitz and preppy kitchen are my only go to only dessert recipe people (although I do know that they both do some non dessert recipes.)","human_ref_B":"I watch more cooking than baking but for baking it\u2019s when I\u2019m looking for a recipe. There\u2019s a few that I always watch though.   Sugarspunrun and Sugarologie are the main ones I check out for baking.","labels":1,"seconds_difference":34749.0,"score_ratio":2.6}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifadc1x","c_root_id_B":"ifbpj8a","created_at_utc_A":1657244395,"created_at_utc_B":1657274014,"score_A":3,"score_B":13,"human_ref_A":"Sweet dreams bake Shoppe!","human_ref_B":"Claire saffitz and preppy kitchen are my only go to only dessert recipe people (although I do know that they both do some non dessert recipes.)","labels":0,"seconds_difference":29619.0,"score_ratio":4.3333333333}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifa1tqc","c_root_id_B":"ifa3jvn","created_at_utc_A":1657239265,"created_at_utc_B":1657240027,"score_A":5,"score_B":10,"human_ref_A":"I watch more cooking than baking but for baking it\u2019s when I\u2019m looking for a recipe. There\u2019s a few that I always watch though.   Sugarspunrun and Sugarologie are the main ones I check out for baking.","human_ref_B":"One that\u2019s a bit more \u201cfun\u201d oriented and not so much about baking per se is The Icing Artist. Her recent videos are entertaining and she has a fun series where she transforms grocery store cakes into wedding cakes","labels":0,"seconds_difference":762.0,"score_ratio":2.0}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifcbm4e","c_root_id_B":"ifboqp9","created_at_utc_A":1657287251,"created_at_utc_B":1657273375,"score_A":9,"score_B":6,"human_ref_A":"Anything with Erin McDowell! She\u2019s an incredibly pastry chef.","human_ref_B":"Preppy kitchen never fails, Cupcake with Jemma has the best cookie recipes, Bon Appetite has nice deep dives to understand techniques and chemistry of Baking but maybe cuase of the lack of technique or experience im never able to follow their recipes...but I always leave with a lot of knowledge in general regarding ingredients portions etc.","labels":1,"seconds_difference":13876.0,"score_ratio":1.5}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifb21vr","c_root_id_B":"ifcbm4e","created_at_utc_A":1657256641,"created_at_utc_B":1657287251,"score_A":7,"score_B":9,"human_ref_A":"Laura in the kitchen was my first ever but preppy kitchen recipes never fail","human_ref_B":"Anything with Erin McDowell! She\u2019s an incredibly pastry chef.","labels":0,"seconds_difference":30610.0,"score_ratio":1.2857142857}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifcbm4e","c_root_id_B":"ifa1tqc","created_at_utc_A":1657287251,"created_at_utc_B":1657239265,"score_A":9,"score_B":5,"human_ref_A":"Anything with Erin McDowell! She\u2019s an incredibly pastry chef.","human_ref_B":"I watch more cooking than baking but for baking it\u2019s when I\u2019m looking for a recipe. There\u2019s a few that I always watch though.   Sugarspunrun and Sugarologie are the main ones I check out for baking.","labels":1,"seconds_difference":47986.0,"score_ratio":1.8}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifadc1x","c_root_id_B":"ifcbm4e","created_at_utc_A":1657244395,"created_at_utc_B":1657287251,"score_A":3,"score_B":9,"human_ref_A":"Sweet dreams bake Shoppe!","human_ref_B":"Anything with Erin McDowell! She\u2019s an incredibly pastry chef.","labels":0,"seconds_difference":42856.0,"score_ratio":3.0}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifa1tqc","c_root_id_B":"ifboqp9","created_at_utc_A":1657239265,"created_at_utc_B":1657273375,"score_A":5,"score_B":6,"human_ref_A":"I watch more cooking than baking but for baking it\u2019s when I\u2019m looking for a recipe. There\u2019s a few that I always watch though.   Sugarspunrun and Sugarologie are the main ones I check out for baking.","human_ref_B":"Preppy kitchen never fails, Cupcake with Jemma has the best cookie recipes, Bon Appetite has nice deep dives to understand techniques and chemistry of Baking but maybe cuase of the lack of technique or experience im never able to follow their recipes...but I always leave with a lot of knowledge in general regarding ingredients portions etc.","labels":0,"seconds_difference":34110.0,"score_ratio":1.2}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifadc1x","c_root_id_B":"ifboqp9","created_at_utc_A":1657244395,"created_at_utc_B":1657273375,"score_A":3,"score_B":6,"human_ref_A":"Sweet dreams bake Shoppe!","human_ref_B":"Preppy kitchen never fails, Cupcake with Jemma has the best cookie recipes, Bon Appetite has nice deep dives to understand techniques and chemistry of Baking but maybe cuase of the lack of technique or experience im never able to follow their recipes...but I always leave with a lot of knowledge in general regarding ingredients portions etc.","labels":0,"seconds_difference":28980.0,"score_ratio":2.0}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifa1tqc","c_root_id_B":"ifb21vr","created_at_utc_A":1657239265,"created_at_utc_B":1657256641,"score_A":5,"score_B":7,"human_ref_A":"I watch more cooking than baking but for baking it\u2019s when I\u2019m looking for a recipe. There\u2019s a few that I always watch though.   Sugarspunrun and Sugarologie are the main ones I check out for baking.","human_ref_B":"Laura in the kitchen was my first ever but preppy kitchen recipes never fail","labels":0,"seconds_difference":17376.0,"score_ratio":1.4}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifadc1x","c_root_id_B":"ifb21vr","created_at_utc_A":1657244395,"created_at_utc_B":1657256641,"score_A":3,"score_B":7,"human_ref_A":"Sweet dreams bake Shoppe!","human_ref_B":"Laura in the kitchen was my first ever but preppy kitchen recipes never fail","labels":0,"seconds_difference":12246.0,"score_ratio":2.3333333333}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifcnha9","c_root_id_B":"ifcenhf","created_at_utc_A":1657292278,"created_at_utc_B":1657288608,"score_A":5,"score_B":4,"human_ref_A":"Preppy Kitchen! John is witty and adorable! Everything I\u2019ve made from his content has been delicious! He has savory recipes too but mostly baking. He has a YoiTube channel or you can look up his blog and read the recipes.","human_ref_B":"Bit of a biased one but I enjoy making YouTube videos when I get the chance","labels":1,"seconds_difference":3670.0,"score_ratio":1.25}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifadc1x","c_root_id_B":"ifcnha9","created_at_utc_A":1657244395,"created_at_utc_B":1657292278,"score_A":3,"score_B":5,"human_ref_A":"Sweet dreams bake Shoppe!","human_ref_B":"Preppy Kitchen! John is witty and adorable! Everything I\u2019ve made from his content has been delicious! He has savory recipes too but mostly baking. He has a YoiTube channel or you can look up his blog and read the recipes.","labels":0,"seconds_difference":47883.0,"score_ratio":1.6666666667}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ife5y6c","c_root_id_B":"ifcenhf","created_at_utc_A":1657313746,"created_at_utc_B":1657288608,"score_A":5,"score_B":4,"human_ref_A":"I adore Cupcake Jemma! I love Preppy Kitchen as well and I also love Matt Adlard (he was the topless baker) and Georgia\u2019s cakes. Not your question but: pancake.princes on tiktok is trying out 9 different recipes from 1 bake (e.g strawberry cake), Bromabakery for baking science and photography and Sarahrosacakes for beautiful cakes.","human_ref_B":"Bit of a biased one but I enjoy making YouTube videos when I get the chance","labels":1,"seconds_difference":25138.0,"score_ratio":1.25}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifadc1x","c_root_id_B":"ifcenhf","created_at_utc_A":1657244395,"created_at_utc_B":1657288608,"score_A":3,"score_B":4,"human_ref_A":"Sweet dreams bake Shoppe!","human_ref_B":"Bit of a biased one but I enjoy making YouTube videos when I get the chance","labels":0,"seconds_difference":44213.0,"score_ratio":1.3333333333}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ife5y6c","c_root_id_B":"ifdma86","created_at_utc_A":1657313746,"created_at_utc_B":1657305773,"score_A":5,"score_B":4,"human_ref_A":"I adore Cupcake Jemma! I love Preppy Kitchen as well and I also love Matt Adlard (he was the topless baker) and Georgia\u2019s cakes. Not your question but: pancake.princes on tiktok is trying out 9 different recipes from 1 bake (e.g strawberry cake), Bromabakery for baking science and photography and Sarahrosacakes for beautiful cakes.","human_ref_B":"Definitely \"Cooking tree\" ! It's a Korean (with English subs) calm ASMR baking YouTube channel.","labels":1,"seconds_difference":7973.0,"score_ratio":1.25}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ife5y6c","c_root_id_B":"ifadc1x","created_at_utc_A":1657313746,"created_at_utc_B":1657244395,"score_A":5,"score_B":3,"human_ref_A":"I adore Cupcake Jemma! I love Preppy Kitchen as well and I also love Matt Adlard (he was the topless baker) and Georgia\u2019s cakes. Not your question but: pancake.princes on tiktok is trying out 9 different recipes from 1 bake (e.g strawberry cake), Bromabakery for baking science and photography and Sarahrosacakes for beautiful cakes.","human_ref_B":"Sweet dreams bake Shoppe!","labels":1,"seconds_difference":69351.0,"score_ratio":1.6666666667}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ife5y6c","c_root_id_B":"ifdwspi","created_at_utc_A":1657313746,"created_at_utc_B":1657310024,"score_A":5,"score_B":2,"human_ref_A":"I adore Cupcake Jemma! I love Preppy Kitchen as well and I also love Matt Adlard (he was the topless baker) and Georgia\u2019s cakes. Not your question but: pancake.princes on tiktok is trying out 9 different recipes from 1 bake (e.g strawberry cake), Bromabakery for baking science and photography and Sarahrosacakes for beautiful cakes.","human_ref_B":"Easy and Yummy  As the channel title says, they show a lot of recipes that are easy, non-bake, etc. Shorter videos and  no useless commentary. Highly recommend!","labels":1,"seconds_difference":3722.0,"score_ratio":2.5}
{"post_id":"vtwsuo","domain":"askbaking_test","upvote_ratio":0.96,"history":"What are some of your favourite youtube channels for baking\/cake decorating and stuff? Personally I really enjoy Sugar Geek Show, Preppy Kitchen and Joshua Weissman.","c_root_id_A":"ifadc1x","c_root_id_B":"ifdma86","created_at_utc_A":1657244395,"created_at_utc_B":1657305773,"score_A":3,"score_B":4,"human_ref_A":"Sweet dreams bake Shoppe!","human_ref_B":"Definitely \"Cooking tree\" ! It's a Korean (with English subs) calm ASMR baking YouTube channel.","labels":0,"seconds_difference":61378.0,"score_ratio":1.3333333333}
{"post_id":"ufesni","domain":"askbaking_test","upvote_ratio":0.94,"history":"Is the more expensive 00\" Italian \"pasta\" flour just a marked up all purpose 00\" flour? In my grocery store the Italian flour is marked by the end product. You have focaccia flour, italian bread flour, pasta flour and all purpose flour (still 00 italian).  All those flours differ in grind size and protein content, except the AP 00 and the \"pasta\" 00. They are both 00, and the protein content in 9.5g per 100g. Now I don't know if Italian flours can differ by any other metrics (it's the same brand though, just different types) but I suspect the \"pasta\" flour is simply the regular 00 flour, marked up by 50%.","c_root_id_A":"i6wskea","c_root_id_B":"i6w7ykx","created_at_utc_A":1651416650,"created_at_utc_B":1651404866,"score_A":5,"score_B":4,"human_ref_A":"In short, no. They are all of different grain size, gluten content, possibly different wheat berries even... If you make pizza, 00 should be the best but I work just fine with strong and very strong white flour.","human_ref_B":"Just buy them both and try them in the same recipe, if you get the same result with both (or even if you don\u2019t but the end product is good enough for you) just buy the cheaper one.","labels":1,"seconds_difference":11784.0,"score_ratio":1.25}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1mw324","c_root_id_B":"g1ly03m","created_at_utc_A":1597518229,"created_at_utc_B":1597507766,"score_A":34,"score_B":23,"human_ref_A":"Only one way to find out.  Make a lot of cake. Make a lot of cake batter. Make muffins. Eat it all. Forget why you did this. And be fucking happy.  I swear baking experiments are just the best.  I just came off 3 days of brownie marble cheesecake experimenting with 7 cakes.  I had a bite of each and gave the rest to people. They all loved it and now are closer friends.  Win. Win. Win. Win. Win.","human_ref_B":"In my experience any cake can become a cupcake. Even things like banana or blueberry bread can become \"muffins.\"","labels":1,"seconds_difference":10463.0,"score_ratio":1.4782608696}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1mw324","c_root_id_B":"g1ljo3e","created_at_utc_A":1597518229,"created_at_utc_B":1597503292,"score_A":34,"score_B":16,"human_ref_A":"Only one way to find out.  Make a lot of cake. Make a lot of cake batter. Make muffins. Eat it all. Forget why you did this. And be fucking happy.  I swear baking experiments are just the best.  I just came off 3 days of brownie marble cheesecake experimenting with 7 cakes.  I had a bite of each and gave the rest to people. They all loved it and now are closer friends.  Win. Win. Win. Win. Win.","human_ref_B":"I\u2019ve been told that almost any cake recipe that includes creaming butter and sugar together can be converted to a cupcake. I\u2019ve found it to be true so far. The baking time may differ of course.","labels":1,"seconds_difference":14937.0,"score_ratio":2.125}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1mw324","c_root_id_B":"g1mpoma","created_at_utc_A":1597518229,"created_at_utc_B":1597515688,"score_A":34,"score_B":16,"human_ref_A":"Only one way to find out.  Make a lot of cake. Make a lot of cake batter. Make muffins. Eat it all. Forget why you did this. And be fucking happy.  I swear baking experiments are just the best.  I just came off 3 days of brownie marble cheesecake experimenting with 7 cakes.  I had a bite of each and gave the rest to people. They all loved it and now are closer friends.  Win. Win. Win. Win. Win.","human_ref_B":"CupcakeJemma on Youtube has a cupcake masterclass, or maybe it was her vanilla cupcake tutorial, where she says that cupcakes generally can't take the same amount of creaming as a whole cake, that it creates too much air for such small cakes and it can affect the texture. She says she has a one-step all-in-one bowl method she uses, instead of creaming first and then adding other ingredients in steps.  That said, I've never tested this out myself but I thought I would pass it along. I did once get a denser crumb when I creamed the crap out of some cupcakes I was making. So maybe check it out for yourself and see what you think. :)","labels":1,"seconds_difference":2541.0,"score_ratio":2.125}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1mw324","c_root_id_B":"g1m4u22","created_at_utc_A":1597518229,"created_at_utc_B":1597509891,"score_A":34,"score_B":15,"human_ref_A":"Only one way to find out.  Make a lot of cake. Make a lot of cake batter. Make muffins. Eat it all. Forget why you did this. And be fucking happy.  I swear baking experiments are just the best.  I just came off 3 days of brownie marble cheesecake experimenting with 7 cakes.  I had a bite of each and gave the rest to people. They all loved it and now are closer friends.  Win. Win. Win. Win. Win.","human_ref_B":"There is no difference. At least for me  Happy Baking","labels":1,"seconds_difference":8338.0,"score_ratio":2.2666666667}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1kw5z9","c_root_id_B":"g1mw324","created_at_utc_A":1597495074,"created_at_utc_B":1597518229,"score_A":12,"score_B":34,"human_ref_A":"Some cupcake recipes can't be converted into full sized cake recipes. That's about it.","human_ref_B":"Only one way to find out.  Make a lot of cake. Make a lot of cake batter. Make muffins. Eat it all. Forget why you did this. And be fucking happy.  I swear baking experiments are just the best.  I just came off 3 days of brownie marble cheesecake experimenting with 7 cakes.  I had a bite of each and gave the rest to people. They all loved it and now are closer friends.  Win. Win. Win. Win. Win.","labels":0,"seconds_difference":23155.0,"score_ratio":2.8333333333}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1mo476","c_root_id_B":"g1mw324","created_at_utc_A":1597515247,"created_at_utc_B":1597518229,"score_A":8,"score_B":34,"human_ref_A":"I found that any cake recipe can become a cupcake, but any cupcake recipe cannot necessarily become a layer cake. It has to do with density and rise and the stability of the cakes.","human_ref_B":"Only one way to find out.  Make a lot of cake. Make a lot of cake batter. Make muffins. Eat it all. Forget why you did this. And be fucking happy.  I swear baking experiments are just the best.  I just came off 3 days of brownie marble cheesecake experimenting with 7 cakes.  I had a bite of each and gave the rest to people. They all loved it and now are closer friends.  Win. Win. Win. Win. Win.","labels":0,"seconds_difference":2982.0,"score_ratio":4.25}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1mlvbl","c_root_id_B":"g1mw324","created_at_utc_A":1597514605,"created_at_utc_B":1597518229,"score_A":2,"score_B":34,"human_ref_A":"I've converted a unique cake composition (sour cream for moisture, baking soda + vinegar as leavener) into cupcakes just fine, I imagine standard cake would work just fine.","human_ref_B":"Only one way to find out.  Make a lot of cake. Make a lot of cake batter. Make muffins. Eat it all. Forget why you did this. And be fucking happy.  I swear baking experiments are just the best.  I just came off 3 days of brownie marble cheesecake experimenting with 7 cakes.  I had a bite of each and gave the rest to people. They all loved it and now are closer friends.  Win. Win. Win. Win. Win.","labels":0,"seconds_difference":3624.0,"score_ratio":17.0}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1ly03m","c_root_id_B":"g1ljo3e","created_at_utc_A":1597507766,"created_at_utc_B":1597503292,"score_A":23,"score_B":16,"human_ref_A":"In my experience any cake can become a cupcake. Even things like banana or blueberry bread can become \"muffins.\"","human_ref_B":"I\u2019ve been told that almost any cake recipe that includes creaming butter and sugar together can be converted to a cupcake. I\u2019ve found it to be true so far. The baking time may differ of course.","labels":1,"seconds_difference":4474.0,"score_ratio":1.4375}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1ly03m","c_root_id_B":"g1kw5z9","created_at_utc_A":1597507766,"created_at_utc_B":1597495074,"score_A":23,"score_B":12,"human_ref_A":"In my experience any cake can become a cupcake. Even things like banana or blueberry bread can become \"muffins.\"","human_ref_B":"Some cupcake recipes can't be converted into full sized cake recipes. That's about it.","labels":1,"seconds_difference":12692.0,"score_ratio":1.9166666667}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1kw5z9","c_root_id_B":"g1ljo3e","created_at_utc_A":1597495074,"created_at_utc_B":1597503292,"score_A":12,"score_B":16,"human_ref_A":"Some cupcake recipes can't be converted into full sized cake recipes. That's about it.","human_ref_B":"I\u2019ve been told that almost any cake recipe that includes creaming butter and sugar together can be converted to a cupcake. I\u2019ve found it to be true so far. The baking time may differ of course.","labels":0,"seconds_difference":8218.0,"score_ratio":1.3333333333}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1mpoma","c_root_id_B":"g1m4u22","created_at_utc_A":1597515688,"created_at_utc_B":1597509891,"score_A":16,"score_B":15,"human_ref_A":"CupcakeJemma on Youtube has a cupcake masterclass, or maybe it was her vanilla cupcake tutorial, where she says that cupcakes generally can't take the same amount of creaming as a whole cake, that it creates too much air for such small cakes and it can affect the texture. She says she has a one-step all-in-one bowl method she uses, instead of creaming first and then adding other ingredients in steps.  That said, I've never tested this out myself but I thought I would pass it along. I did once get a denser crumb when I creamed the crap out of some cupcakes I was making. So maybe check it out for yourself and see what you think. :)","human_ref_B":"There is no difference. At least for me  Happy Baking","labels":1,"seconds_difference":5797.0,"score_ratio":1.0666666667}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1kw5z9","c_root_id_B":"g1mpoma","created_at_utc_A":1597495074,"created_at_utc_B":1597515688,"score_A":12,"score_B":16,"human_ref_A":"Some cupcake recipes can't be converted into full sized cake recipes. That's about it.","human_ref_B":"CupcakeJemma on Youtube has a cupcake masterclass, or maybe it was her vanilla cupcake tutorial, where she says that cupcakes generally can't take the same amount of creaming as a whole cake, that it creates too much air for such small cakes and it can affect the texture. She says she has a one-step all-in-one bowl method she uses, instead of creaming first and then adding other ingredients in steps.  That said, I've never tested this out myself but I thought I would pass it along. I did once get a denser crumb when I creamed the crap out of some cupcakes I was making. So maybe check it out for yourself and see what you think. :)","labels":0,"seconds_difference":20614.0,"score_ratio":1.3333333333}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1mpoma","c_root_id_B":"g1mo476","created_at_utc_A":1597515688,"created_at_utc_B":1597515247,"score_A":16,"score_B":8,"human_ref_A":"CupcakeJemma on Youtube has a cupcake masterclass, or maybe it was her vanilla cupcake tutorial, where she says that cupcakes generally can't take the same amount of creaming as a whole cake, that it creates too much air for such small cakes and it can affect the texture. She says she has a one-step all-in-one bowl method she uses, instead of creaming first and then adding other ingredients in steps.  That said, I've never tested this out myself but I thought I would pass it along. I did once get a denser crumb when I creamed the crap out of some cupcakes I was making. So maybe check it out for yourself and see what you think. :)","human_ref_B":"I found that any cake recipe can become a cupcake, but any cupcake recipe cannot necessarily become a layer cake. It has to do with density and rise and the stability of the cakes.","labels":1,"seconds_difference":441.0,"score_ratio":2.0}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1mpoma","c_root_id_B":"g1mlvbl","created_at_utc_A":1597515688,"created_at_utc_B":1597514605,"score_A":16,"score_B":2,"human_ref_A":"CupcakeJemma on Youtube has a cupcake masterclass, or maybe it was her vanilla cupcake tutorial, where she says that cupcakes generally can't take the same amount of creaming as a whole cake, that it creates too much air for such small cakes and it can affect the texture. She says she has a one-step all-in-one bowl method she uses, instead of creaming first and then adding other ingredients in steps.  That said, I've never tested this out myself but I thought I would pass it along. I did once get a denser crumb when I creamed the crap out of some cupcakes I was making. So maybe check it out for yourself and see what you think. :)","human_ref_B":"I've converted a unique cake composition (sour cream for moisture, baking soda + vinegar as leavener) into cupcakes just fine, I imagine standard cake would work just fine.","labels":1,"seconds_difference":1083.0,"score_ratio":8.0}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1kw5z9","c_root_id_B":"g1m4u22","created_at_utc_A":1597495074,"created_at_utc_B":1597509891,"score_A":12,"score_B":15,"human_ref_A":"Some cupcake recipes can't be converted into full sized cake recipes. That's about it.","human_ref_B":"There is no difference. At least for me  Happy Baking","labels":0,"seconds_difference":14817.0,"score_ratio":1.25}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1mo476","c_root_id_B":"g1mlvbl","created_at_utc_A":1597515247,"created_at_utc_B":1597514605,"score_A":8,"score_B":2,"human_ref_A":"I found that any cake recipe can become a cupcake, but any cupcake recipe cannot necessarily become a layer cake. It has to do with density and rise and the stability of the cakes.","human_ref_B":"I've converted a unique cake composition (sour cream for moisture, baking soda + vinegar as leavener) into cupcakes just fine, I imagine standard cake would work just fine.","labels":1,"seconds_difference":642.0,"score_ratio":4.0}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1mlvbl","c_root_id_B":"g1myet8","created_at_utc_A":1597514605,"created_at_utc_B":1597518922,"score_A":2,"score_B":5,"human_ref_A":"I've converted a unique cake composition (sour cream for moisture, baking soda + vinegar as leavener) into cupcakes just fine, I imagine standard cake would work just fine.","human_ref_B":"I think it depends on the recipe. I tried this one as cupcakes and they were too airy and stuck to the cupcake papers, tearing apart. I think it's because it's an oil cake and doesn't involve creaming butter and sugar.","labels":0,"seconds_difference":4317.0,"score_ratio":2.5}
{"post_id":"ia6bzl","domain":"askbaking_test","upvote_ratio":0.99,"history":"Differences between cake and cupcake recipe Are there any significant differences between cake and cupcake recipes aside from the serving size and baking time? Like techniques or ingredient proportions?","c_root_id_A":"g1mlvbl","c_root_id_B":"g1p1bnv","created_at_utc_A":1597514605,"created_at_utc_B":1597542868,"score_A":2,"score_B":5,"human_ref_A":"I've converted a unique cake composition (sour cream for moisture, baking soda + vinegar as leavener) into cupcakes just fine, I imagine standard cake would work just fine.","human_ref_B":"There are cake recipes that don\u2019t translate well to cupcakes. My favorite vanilla cake is Rebecca Rather\u2019s white on white buttermilk cake. It is to DIE for,  but the  cupcakes are a disaster; they shrink and end up small and flat and the wrappers peel off. (I mean, they still taste good, but they\u2019re unsightly.) I agree with previous post to just try, try, try; then you\u2019ll be able to pin down your best options for your needs.","labels":0,"seconds_difference":28263.0,"score_ratio":2.5}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66ny6b","c_root_id_B":"h671hbr","created_at_utc_A":1626995062,"created_at_utc_B":1627002281,"score_A":12,"score_B":17,"human_ref_A":"I'm just a hobby baker, but I puree mine because I don't like the texture otherwise. This also helps with having a nice moist cake","human_ref_B":"My food processor has a grater and I will never hand grate carrots again lol","labels":0,"seconds_difference":7219.0,"score_ratio":1.4166666667}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h671hbr","c_root_id_B":"h66izt6","created_at_utc_A":1627002281,"created_at_utc_B":1626992671,"score_A":17,"score_B":11,"human_ref_A":"My food processor has a grater and I will never hand grate carrots again lol","human_ref_B":"I use a grater attachment on my food processor. Perfect texture and moisture every time. Learned the hard way to peel them first though.","labels":1,"seconds_difference":9610.0,"score_ratio":1.5454545455}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h671hbr","c_root_id_B":"h66loy9","created_at_utc_A":1627002281,"created_at_utc_B":1626993969,"score_A":17,"score_B":10,"human_ref_A":"My food processor has a grater and I will never hand grate carrots again lol","human_ref_B":"I\u2019ve used my food processor to make carrot cake and I will never go back!! I think it depends on the recipe though. Mine turned out moist and delicious!","labels":1,"seconds_difference":8312.0,"score_ratio":1.7}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h671hbr","c_root_id_B":"h66irkr","created_at_utc_A":1627002281,"created_at_utc_B":1626992561,"score_A":17,"score_B":9,"human_ref_A":"My food processor has a grater and I will never hand grate carrots again lol","human_ref_B":"Does your food processor have a grating attachment? That's what I use and it works just fine, but the carrot size is similar to that of a box grater.","labels":1,"seconds_difference":9720.0,"score_ratio":1.8888888889}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h671hbr","c_root_id_B":"h66dent","created_at_utc_A":1627002281,"created_at_utc_B":1626990100,"score_A":17,"score_B":4,"human_ref_A":"My food processor has a grater and I will never hand grate carrots again lol","human_ref_B":"I've personally had the best results using the coarsest party of a box grater and half over the bowl so no moisture is lost","labels":1,"seconds_difference":12181.0,"score_ratio":4.25}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66g60f","c_root_id_B":"h671hbr","created_at_utc_A":1626991346,"created_at_utc_B":1627002281,"score_A":4,"score_B":17,"human_ref_A":"I personally think grated carrots give the cake a much better texture. I've eaten carrot cake where a food processor was used and every time it was stodgy and unpleasant.","human_ref_B":"My food processor has a grater and I will never hand grate carrots again lol","labels":0,"seconds_difference":10935.0,"score_ratio":4.25}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66ny6b","c_root_id_B":"h66izt6","created_at_utc_A":1626995062,"created_at_utc_B":1626992671,"score_A":12,"score_B":11,"human_ref_A":"I'm just a hobby baker, but I puree mine because I don't like the texture otherwise. This also helps with having a nice moist cake","human_ref_B":"I use a grater attachment on my food processor. Perfect texture and moisture every time. Learned the hard way to peel them first though.","labels":1,"seconds_difference":2391.0,"score_ratio":1.0909090909}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66ny6b","c_root_id_B":"h66loy9","created_at_utc_A":1626995062,"created_at_utc_B":1626993969,"score_A":12,"score_B":10,"human_ref_A":"I'm just a hobby baker, but I puree mine because I don't like the texture otherwise. This also helps with having a nice moist cake","human_ref_B":"I\u2019ve used my food processor to make carrot cake and I will never go back!! I think it depends on the recipe though. Mine turned out moist and delicious!","labels":1,"seconds_difference":1093.0,"score_ratio":1.2}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66ny6b","c_root_id_B":"h66irkr","created_at_utc_A":1626995062,"created_at_utc_B":1626992561,"score_A":12,"score_B":9,"human_ref_A":"I'm just a hobby baker, but I puree mine because I don't like the texture otherwise. This also helps with having a nice moist cake","human_ref_B":"Does your food processor have a grating attachment? That's what I use and it works just fine, but the carrot size is similar to that of a box grater.","labels":1,"seconds_difference":2501.0,"score_ratio":1.3333333333}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66ny6b","c_root_id_B":"h66dent","created_at_utc_A":1626995062,"created_at_utc_B":1626990100,"score_A":12,"score_B":4,"human_ref_A":"I'm just a hobby baker, but I puree mine because I don't like the texture otherwise. This also helps with having a nice moist cake","human_ref_B":"I've personally had the best results using the coarsest party of a box grater and half over the bowl so no moisture is lost","labels":1,"seconds_difference":4962.0,"score_ratio":3.0}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66g60f","c_root_id_B":"h66ny6b","created_at_utc_A":1626991346,"created_at_utc_B":1626995062,"score_A":4,"score_B":12,"human_ref_A":"I personally think grated carrots give the cake a much better texture. I've eaten carrot cake where a food processor was used and every time it was stodgy and unpleasant.","human_ref_B":"I'm just a hobby baker, but I puree mine because I don't like the texture otherwise. This also helps with having a nice moist cake","labels":0,"seconds_difference":3716.0,"score_ratio":3.0}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66irkr","c_root_id_B":"h66izt6","created_at_utc_A":1626992561,"created_at_utc_B":1626992671,"score_A":9,"score_B":11,"human_ref_A":"Does your food processor have a grating attachment? That's what I use and it works just fine, but the carrot size is similar to that of a box grater.","human_ref_B":"I use a grater attachment on my food processor. Perfect texture and moisture every time. Learned the hard way to peel them first though.","labels":0,"seconds_difference":110.0,"score_ratio":1.2222222222}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66izt6","c_root_id_B":"h66dent","created_at_utc_A":1626992671,"created_at_utc_B":1626990100,"score_A":11,"score_B":4,"human_ref_A":"I use a grater attachment on my food processor. Perfect texture and moisture every time. Learned the hard way to peel them first though.","human_ref_B":"I've personally had the best results using the coarsest party of a box grater and half over the bowl so no moisture is lost","labels":1,"seconds_difference":2571.0,"score_ratio":2.75}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66izt6","c_root_id_B":"h66g60f","created_at_utc_A":1626992671,"created_at_utc_B":1626991346,"score_A":11,"score_B":4,"human_ref_A":"I use a grater attachment on my food processor. Perfect texture and moisture every time. Learned the hard way to peel them first though.","human_ref_B":"I personally think grated carrots give the cake a much better texture. I've eaten carrot cake where a food processor was used and every time it was stodgy and unpleasant.","labels":1,"seconds_difference":1325.0,"score_ratio":2.75}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66loy9","c_root_id_B":"h66irkr","created_at_utc_A":1626993969,"created_at_utc_B":1626992561,"score_A":10,"score_B":9,"human_ref_A":"I\u2019ve used my food processor to make carrot cake and I will never go back!! I think it depends on the recipe though. Mine turned out moist and delicious!","human_ref_B":"Does your food processor have a grating attachment? That's what I use and it works just fine, but the carrot size is similar to that of a box grater.","labels":1,"seconds_difference":1408.0,"score_ratio":1.1111111111}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66dent","c_root_id_B":"h66loy9","created_at_utc_A":1626990100,"created_at_utc_B":1626993969,"score_A":4,"score_B":10,"human_ref_A":"I've personally had the best results using the coarsest party of a box grater and half over the bowl so no moisture is lost","human_ref_B":"I\u2019ve used my food processor to make carrot cake and I will never go back!! I think it depends on the recipe though. Mine turned out moist and delicious!","labels":0,"seconds_difference":3869.0,"score_ratio":2.5}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66loy9","c_root_id_B":"h66g60f","created_at_utc_A":1626993969,"created_at_utc_B":1626991346,"score_A":10,"score_B":4,"human_ref_A":"I\u2019ve used my food processor to make carrot cake and I will never go back!! I think it depends on the recipe though. Mine turned out moist and delicious!","human_ref_B":"I personally think grated carrots give the cake a much better texture. I've eaten carrot cake where a food processor was used and every time it was stodgy and unpleasant.","labels":1,"seconds_difference":2623.0,"score_ratio":2.5}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66dent","c_root_id_B":"h66irkr","created_at_utc_A":1626990100,"created_at_utc_B":1626992561,"score_A":4,"score_B":9,"human_ref_A":"I've personally had the best results using the coarsest party of a box grater and half over the bowl so no moisture is lost","human_ref_B":"Does your food processor have a grating attachment? That's what I use and it works just fine, but the carrot size is similar to that of a box grater.","labels":0,"seconds_difference":2461.0,"score_ratio":2.25}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66irkr","c_root_id_B":"h66g60f","created_at_utc_A":1626992561,"created_at_utc_B":1626991346,"score_A":9,"score_B":4,"human_ref_A":"Does your food processor have a grating attachment? That's what I use and it works just fine, but the carrot size is similar to that of a box grater.","human_ref_B":"I personally think grated carrots give the cake a much better texture. I've eaten carrot cake where a food processor was used and every time it was stodgy and unpleasant.","labels":1,"seconds_difference":1215.0,"score_ratio":2.25}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h6738ft","c_root_id_B":"h66dent","created_at_utc_A":1627003191,"created_at_utc_B":1626990100,"score_A":8,"score_B":4,"human_ref_A":"A bakery I worked at does that! The carrots becomes a small dice-mince, so you just need to lessen the volume by 10-15%.","human_ref_B":"I've personally had the best results using the coarsest party of a box grater and half over the bowl so no moisture is lost","labels":1,"seconds_difference":13091.0,"score_ratio":2.0}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66g60f","c_root_id_B":"h6738ft","created_at_utc_A":1626991346,"created_at_utc_B":1627003191,"score_A":4,"score_B":8,"human_ref_A":"I personally think grated carrots give the cake a much better texture. I've eaten carrot cake where a food processor was used and every time it was stodgy and unpleasant.","human_ref_B":"A bakery I worked at does that! The carrots becomes a small dice-mince, so you just need to lessen the volume by 10-15%.","labels":0,"seconds_difference":11845.0,"score_ratio":2.0}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h68fr5o","c_root_id_B":"h6782z9","created_at_utc_A":1627036801,"created_at_utc_B":1627005638,"score_A":8,"score_B":7,"human_ref_A":"I always grate my carrots in the food processor. Should be an attachment for it that is easier to use than chopping them up. Good luck!","human_ref_B":"Shit. I have no opinion on this, sorry. But reading the post reminded me that I was making carrot cake cupcakes for work tomorrow.","labels":1,"seconds_difference":31163.0,"score_ratio":1.1428571429}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h677ldf","c_root_id_B":"h6782z9","created_at_utc_A":1627005392,"created_at_utc_B":1627005638,"score_A":6,"score_B":7,"human_ref_A":"that's how i prepare carrots for carrot cake.  i prefer the texture of the finished cake.  it is also cuts cleaner.","human_ref_B":"Shit. I have no opinion on this, sorry. But reading the post reminded me that I was making carrot cake cupcakes for work tomorrow.","labels":0,"seconds_difference":246.0,"score_ratio":1.1666666667}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h6782z9","c_root_id_B":"h66dent","created_at_utc_A":1627005638,"created_at_utc_B":1626990100,"score_A":7,"score_B":4,"human_ref_A":"Shit. I have no opinion on this, sorry. But reading the post reminded me that I was making carrot cake cupcakes for work tomorrow.","human_ref_B":"I've personally had the best results using the coarsest party of a box grater and half over the bowl so no moisture is lost","labels":1,"seconds_difference":15538.0,"score_ratio":1.75}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66g60f","c_root_id_B":"h6782z9","created_at_utc_A":1626991346,"created_at_utc_B":1627005638,"score_A":4,"score_B":7,"human_ref_A":"I personally think grated carrots give the cake a much better texture. I've eaten carrot cake where a food processor was used and every time it was stodgy and unpleasant.","human_ref_B":"Shit. I have no opinion on this, sorry. But reading the post reminded me that I was making carrot cake cupcakes for work tomorrow.","labels":0,"seconds_difference":14292.0,"score_ratio":1.75}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h677ldf","c_root_id_B":"h68fr5o","created_at_utc_A":1627005392,"created_at_utc_B":1627036801,"score_A":6,"score_B":8,"human_ref_A":"that's how i prepare carrots for carrot cake.  i prefer the texture of the finished cake.  it is also cuts cleaner.","human_ref_B":"I always grate my carrots in the food processor. Should be an attachment for it that is easier to use than chopping them up. Good luck!","labels":0,"seconds_difference":31409.0,"score_ratio":1.3333333333}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h67efke","c_root_id_B":"h68fr5o","created_at_utc_A":1627008764,"created_at_utc_B":1627036801,"score_A":6,"score_B":8,"human_ref_A":"If you have any of the other attachments for your food processor, the shredding disk would be the best solution for you I think","human_ref_B":"I always grate my carrots in the food processor. Should be an attachment for it that is easier to use than chopping them up. Good luck!","labels":0,"seconds_difference":28037.0,"score_ratio":1.3333333333}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h68fr5o","c_root_id_B":"h67a30n","created_at_utc_A":1627036801,"created_at_utc_B":1627006617,"score_A":8,"score_B":4,"human_ref_A":"I always grate my carrots in the food processor. Should be an attachment for it that is easier to use than chopping them up. Good luck!","human_ref_B":"I used a food processor for grating carrots for carrot cake and it was fine. I didn\u2019t even have the grater attachment, I just pulsed them.","labels":1,"seconds_difference":30184.0,"score_ratio":2.0}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h67jm22","c_root_id_B":"h68fr5o","created_at_utc_A":1627011606,"created_at_utc_B":1627036801,"score_A":6,"score_B":8,"human_ref_A":"I always blitz them in the food processor as a quick hack rather than grating them","human_ref_B":"I always grate my carrots in the food processor. Should be an attachment for it that is easier to use than chopping them up. Good luck!","labels":0,"seconds_difference":25195.0,"score_ratio":1.3333333333}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h68fr5o","c_root_id_B":"h66dent","created_at_utc_A":1627036801,"created_at_utc_B":1626990100,"score_A":8,"score_B":4,"human_ref_A":"I always grate my carrots in the food processor. Should be an attachment for it that is easier to use than chopping them up. Good luck!","human_ref_B":"I've personally had the best results using the coarsest party of a box grater and half over the bowl so no moisture is lost","labels":1,"seconds_difference":46701.0,"score_ratio":2.0}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h68fr5o","c_root_id_B":"h66g60f","created_at_utc_A":1627036801,"created_at_utc_B":1626991346,"score_A":8,"score_B":4,"human_ref_A":"I always grate my carrots in the food processor. Should be an attachment for it that is easier to use than chopping them up. Good luck!","human_ref_B":"I personally think grated carrots give the cake a much better texture. I've eaten carrot cake where a food processor was used and every time it was stodgy and unpleasant.","labels":1,"seconds_difference":45455.0,"score_ratio":2.0}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h67h4ls","c_root_id_B":"h68fr5o","created_at_utc_A":1627010222,"created_at_utc_B":1627036801,"score_A":4,"score_B":8,"human_ref_A":"+1 for blitzing them even without a grating attachment, enough for them to be like tiny pieces (maybe 2-3mm in width)?   has made minimal diff to moisture content of multiple carrot cake recipes ive tried but HUGE reduction in prepping time. i don\u2019t have the attachment either just the usual blades. just make sure to go small enough!","human_ref_B":"I always grate my carrots in the food processor. Should be an attachment for it that is easier to use than chopping them up. Good luck!","labels":0,"seconds_difference":26579.0,"score_ratio":2.0}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h67pcfc","c_root_id_B":"h68fr5o","created_at_utc_A":1627015030,"created_at_utc_B":1627036801,"score_A":4,"score_B":8,"human_ref_A":"The one time I did that instead of hand grating my trusty carrot cake recipe ended dry.","human_ref_B":"I always grate my carrots in the food processor. Should be an attachment for it that is easier to use than chopping them up. Good luck!","labels":0,"seconds_difference":21771.0,"score_ratio":2.0}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h68aq5c","c_root_id_B":"h68fr5o","created_at_utc_A":1627032432,"created_at_utc_B":1627036801,"score_A":5,"score_B":8,"human_ref_A":"Sure. My go to carrot cake recipe is actually made in a food processor\/blender. https:\/\/www.oliviascuisine.com\/brazilian-carrot-cake\/ Just be careful not to use too much carrot or it can be too dense.","human_ref_B":"I always grate my carrots in the food processor. Should be an attachment for it that is easier to use than chopping them up. Good luck!","labels":0,"seconds_difference":4369.0,"score_ratio":1.6}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h68erf6","c_root_id_B":"h68fr5o","created_at_utc_A":1627035969,"created_at_utc_B":1627036801,"score_A":2,"score_B":8,"human_ref_A":"I use the shredder attachment on my food processor to grate my carrots. Saves so much time.","human_ref_B":"I always grate my carrots in the food processor. Should be an attachment for it that is easier to use than chopping them up. Good luck!","labels":0,"seconds_difference":832.0,"score_ratio":4.0}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66dent","c_root_id_B":"h677ldf","created_at_utc_A":1626990100,"created_at_utc_B":1627005392,"score_A":4,"score_B":6,"human_ref_A":"I've personally had the best results using the coarsest party of a box grater and half over the bowl so no moisture is lost","human_ref_B":"that's how i prepare carrots for carrot cake.  i prefer the texture of the finished cake.  it is also cuts cleaner.","labels":0,"seconds_difference":15292.0,"score_ratio":1.5}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h677ldf","c_root_id_B":"h66g60f","created_at_utc_A":1627005392,"created_at_utc_B":1626991346,"score_A":6,"score_B":4,"human_ref_A":"that's how i prepare carrots for carrot cake.  i prefer the texture of the finished cake.  it is also cuts cleaner.","human_ref_B":"I personally think grated carrots give the cake a much better texture. I've eaten carrot cake where a food processor was used and every time it was stodgy and unpleasant.","labels":1,"seconds_difference":14046.0,"score_ratio":1.5}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h67efke","c_root_id_B":"h67a30n","created_at_utc_A":1627008764,"created_at_utc_B":1627006617,"score_A":6,"score_B":4,"human_ref_A":"If you have any of the other attachments for your food processor, the shredding disk would be the best solution for you I think","human_ref_B":"I used a food processor for grating carrots for carrot cake and it was fine. I didn\u2019t even have the grater attachment, I just pulsed them.","labels":1,"seconds_difference":2147.0,"score_ratio":1.5}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h67efke","c_root_id_B":"h66dent","created_at_utc_A":1627008764,"created_at_utc_B":1626990100,"score_A":6,"score_B":4,"human_ref_A":"If you have any of the other attachments for your food processor, the shredding disk would be the best solution for you I think","human_ref_B":"I've personally had the best results using the coarsest party of a box grater and half over the bowl so no moisture is lost","labels":1,"seconds_difference":18664.0,"score_ratio":1.5}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66g60f","c_root_id_B":"h67efke","created_at_utc_A":1626991346,"created_at_utc_B":1627008764,"score_A":4,"score_B":6,"human_ref_A":"I personally think grated carrots give the cake a much better texture. I've eaten carrot cake where a food processor was used and every time it was stodgy and unpleasant.","human_ref_B":"If you have any of the other attachments for your food processor, the shredding disk would be the best solution for you I think","labels":0,"seconds_difference":17418.0,"score_ratio":1.5}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h67a30n","c_root_id_B":"h67jm22","created_at_utc_A":1627006617,"created_at_utc_B":1627011606,"score_A":4,"score_B":6,"human_ref_A":"I used a food processor for grating carrots for carrot cake and it was fine. I didn\u2019t even have the grater attachment, I just pulsed them.","human_ref_B":"I always blitz them in the food processor as a quick hack rather than grating them","labels":0,"seconds_difference":4989.0,"score_ratio":1.5}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h67a30n","c_root_id_B":"h68aq5c","created_at_utc_A":1627006617,"created_at_utc_B":1627032432,"score_A":4,"score_B":5,"human_ref_A":"I used a food processor for grating carrots for carrot cake and it was fine. I didn\u2019t even have the grater attachment, I just pulsed them.","human_ref_B":"Sure. My go to carrot cake recipe is actually made in a food processor\/blender. https:\/\/www.oliviascuisine.com\/brazilian-carrot-cake\/ Just be careful not to use too much carrot or it can be too dense.","labels":0,"seconds_difference":25815.0,"score_ratio":1.25}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66dent","c_root_id_B":"h67jm22","created_at_utc_A":1626990100,"created_at_utc_B":1627011606,"score_A":4,"score_B":6,"human_ref_A":"I've personally had the best results using the coarsest party of a box grater and half over the bowl so no moisture is lost","human_ref_B":"I always blitz them in the food processor as a quick hack rather than grating them","labels":0,"seconds_difference":21506.0,"score_ratio":1.5}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h67jm22","c_root_id_B":"h66g60f","created_at_utc_A":1627011606,"created_at_utc_B":1626991346,"score_A":6,"score_B":4,"human_ref_A":"I always blitz them in the food processor as a quick hack rather than grating them","human_ref_B":"I personally think grated carrots give the cake a much better texture. I've eaten carrot cake where a food processor was used and every time it was stodgy and unpleasant.","labels":1,"seconds_difference":20260.0,"score_ratio":1.5}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h67jm22","c_root_id_B":"h67h4ls","created_at_utc_A":1627011606,"created_at_utc_B":1627010222,"score_A":6,"score_B":4,"human_ref_A":"I always blitz them in the food processor as a quick hack rather than grating them","human_ref_B":"+1 for blitzing them even without a grating attachment, enough for them to be like tiny pieces (maybe 2-3mm in width)?   has made minimal diff to moisture content of multiple carrot cake recipes ive tried but HUGE reduction in prepping time. i don\u2019t have the attachment either just the usual blades. just make sure to go small enough!","labels":1,"seconds_difference":1384.0,"score_ratio":1.5}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66dent","c_root_id_B":"h68aq5c","created_at_utc_A":1626990100,"created_at_utc_B":1627032432,"score_A":4,"score_B":5,"human_ref_A":"I've personally had the best results using the coarsest party of a box grater and half over the bowl so no moisture is lost","human_ref_B":"Sure. My go to carrot cake recipe is actually made in a food processor\/blender. https:\/\/www.oliviascuisine.com\/brazilian-carrot-cake\/ Just be careful not to use too much carrot or it can be too dense.","labels":0,"seconds_difference":42332.0,"score_ratio":1.25}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h66g60f","c_root_id_B":"h68aq5c","created_at_utc_A":1626991346,"created_at_utc_B":1627032432,"score_A":4,"score_B":5,"human_ref_A":"I personally think grated carrots give the cake a much better texture. I've eaten carrot cake where a food processor was used and every time it was stodgy and unpleasant.","human_ref_B":"Sure. My go to carrot cake recipe is actually made in a food processor\/blender. https:\/\/www.oliviascuisine.com\/brazilian-carrot-cake\/ Just be careful not to use too much carrot or it can be too dense.","labels":0,"seconds_difference":41086.0,"score_ratio":1.25}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h68aq5c","c_root_id_B":"h67h4ls","created_at_utc_A":1627032432,"created_at_utc_B":1627010222,"score_A":5,"score_B":4,"human_ref_A":"Sure. My go to carrot cake recipe is actually made in a food processor\/blender. https:\/\/www.oliviascuisine.com\/brazilian-carrot-cake\/ Just be careful not to use too much carrot or it can be too dense.","human_ref_B":"+1 for blitzing them even without a grating attachment, enough for them to be like tiny pieces (maybe 2-3mm in width)?   has made minimal diff to moisture content of multiple carrot cake recipes ive tried but HUGE reduction in prepping time. i don\u2019t have the attachment either just the usual blades. just make sure to go small enough!","labels":1,"seconds_difference":22210.0,"score_ratio":1.25}
{"post_id":"opnqe7","domain":"askbaking_test","upvote_ratio":0.92,"history":"Using a food processor for carrots in a carrot cake? Hi, I was wondering if using a food processor would be okay for chopping carrots in a carrot cake.   I ask because I noticed when I tested using a food processor that almost no moisture was drawn out of the carrots versus when I grated them a lot of moisture \/ water came out.  Would using the food processor for finely chopped pieces impact the cake (maybe making it less moist)? I've normally grated them to great success but using a food processor would save a lot of time if it's fine. If needed here is the recipe.  Thank you!","c_root_id_A":"h67pcfc","c_root_id_B":"h68aq5c","created_at_utc_A":1627015030,"created_at_utc_B":1627032432,"score_A":4,"score_B":5,"human_ref_A":"The one time I did that instead of hand grating my trusty carrot cake recipe ended dry.","human_ref_B":"Sure. My go to carrot cake recipe is actually made in a food processor\/blender. https:\/\/www.oliviascuisine.com\/brazilian-carrot-cake\/ Just be careful not to use too much carrot or it can be too dense.","labels":0,"seconds_difference":17402.0,"score_ratio":1.25}
{"post_id":"r9insx","domain":"askbaking_test","upvote_ratio":0.91,"history":"Do I really need to \"bloom\" macarons? I'm getting ready to try baking macarons for the first time, something I've been wanting to try for a while. I've seen several recipes reference blooming the cookies in the fridge overnight. Is this truly a necessary step? It seems so unfair that I would put all this effort into making these cookies and have to wait 24 hours to eat them!","c_root_id_A":"hnc9lha","c_root_id_B":"hnc50o8","created_at_utc_A":1638722814,"created_at_utc_B":1638720871,"score_A":45,"score_B":9,"human_ref_A":"People who make macarons in a professional capacity will often  tell you that macarons are best enjoyed blast-frozen for 24 hours then thawed.   The reason they say so is because you get a softer core with a crunchier outer. I'm one of them and I sit on the fence on this one. I'd not freeze them at home without a blast freezer, that will do more harm than good.   I'd however keep them in the fridge (SEALED box, kitchen paper towels between every layer). A quality ganache needs time to crystalize and show its best texture. This is the reason why you also make the ganache the day before you bake your macaron shells.  Hope this helps.","human_ref_B":"Nah. I never do this. The only macarons that I've made where I thought they actually tasted better if you didn't eat them right away were ones filled with chocolate ganache. I always eat a bunch after I make them and then they go in an air tight container in the fridge to eat the following days","labels":1,"seconds_difference":1943.0,"score_ratio":5.0}
{"post_id":"r9insx","domain":"askbaking_test","upvote_ratio":0.91,"history":"Do I really need to \"bloom\" macarons? I'm getting ready to try baking macarons for the first time, something I've been wanting to try for a while. I've seen several recipes reference blooming the cookies in the fridge overnight. Is this truly a necessary step? It seems so unfair that I would put all this effort into making these cookies and have to wait 24 hours to eat them!","c_root_id_A":"hnc9czw","c_root_id_B":"hnc9lha","created_at_utc_A":1638722716,"created_at_utc_B":1638722814,"score_A":7,"score_B":45,"human_ref_A":"I do think they taste better when they bloom but I always eat a couple right after baking anyways \ud83d\ude0b","human_ref_B":"People who make macarons in a professional capacity will often  tell you that macarons are best enjoyed blast-frozen for 24 hours then thawed.   The reason they say so is because you get a softer core with a crunchier outer. I'm one of them and I sit on the fence on this one. I'd not freeze them at home without a blast freezer, that will do more harm than good.   I'd however keep them in the fridge (SEALED box, kitchen paper towels between every layer). A quality ganache needs time to crystalize and show its best texture. This is the reason why you also make the ganache the day before you bake your macaron shells.  Hope this helps.","labels":0,"seconds_difference":98.0,"score_ratio":6.4285714286}
{"post_id":"r9insx","domain":"askbaking_test","upvote_ratio":0.91,"history":"Do I really need to \"bloom\" macarons? I'm getting ready to try baking macarons for the first time, something I've been wanting to try for a while. I've seen several recipes reference blooming the cookies in the fridge overnight. Is this truly a necessary step? It seems so unfair that I would put all this effort into making these cookies and have to wait 24 hours to eat them!","c_root_id_A":"hnct6x3","c_root_id_B":"hnc50o8","created_at_utc_A":1638730341,"created_at_utc_B":1638720871,"score_A":41,"score_B":9,"human_ref_A":"You don't have to, but yeah they do taste a little better after being in the fridge overnight. But your cookies, your rules. They will also taste great if you eat them right away, or if you put them in the fridge for just a couple hours. I usually have them in the fridge overnight because they take a while to make, so it's easier to make them the day before an activity or event. Also don't let haters shame you for using buttercream or Nutella or curd fillings or whatever. Homemade is just a totally different ballgame from a professional bakery. I'm sure whoever you share them with will be completely delighted.","human_ref_B":"Nah. I never do this. The only macarons that I've made where I thought they actually tasted better if you didn't eat them right away were ones filled with chocolate ganache. I always eat a bunch after I make them and then they go in an air tight container in the fridge to eat the following days","labels":1,"seconds_difference":9470.0,"score_ratio":4.5555555556}
{"post_id":"r9insx","domain":"askbaking_test","upvote_ratio":0.91,"history":"Do I really need to \"bloom\" macarons? I'm getting ready to try baking macarons for the first time, something I've been wanting to try for a while. I've seen several recipes reference blooming the cookies in the fridge overnight. Is this truly a necessary step? It seems so unfair that I would put all this effort into making these cookies and have to wait 24 hours to eat them!","c_root_id_A":"hnc9czw","c_root_id_B":"hnct6x3","created_at_utc_A":1638722716,"created_at_utc_B":1638730341,"score_A":7,"score_B":41,"human_ref_A":"I do think they taste better when they bloom but I always eat a couple right after baking anyways \ud83d\ude0b","human_ref_B":"You don't have to, but yeah they do taste a little better after being in the fridge overnight. But your cookies, your rules. They will also taste great if you eat them right away, or if you put them in the fridge for just a couple hours. I usually have them in the fridge overnight because they take a while to make, so it's easier to make them the day before an activity or event. Also don't let haters shame you for using buttercream or Nutella or curd fillings or whatever. Homemade is just a totally different ballgame from a professional bakery. I'm sure whoever you share them with will be completely delighted.","labels":0,"seconds_difference":7625.0,"score_ratio":5.8571428571}
{"post_id":"r9insx","domain":"askbaking_test","upvote_ratio":0.91,"history":"Do I really need to \"bloom\" macarons? I'm getting ready to try baking macarons for the first time, something I've been wanting to try for a while. I've seen several recipes reference blooming the cookies in the fridge overnight. Is this truly a necessary step? It seems so unfair that I would put all this effort into making these cookies and have to wait 24 hours to eat them!","c_root_id_A":"hnefb3v","c_root_id_B":"hnc50o8","created_at_utc_A":1638752745,"created_at_utc_B":1638720871,"score_A":23,"score_B":9,"human_ref_A":"I would say yes. I've eaten them right after making them and after they've been in the fridge, and I feel like they have a much better texture after letting them sit overnight.","human_ref_B":"Nah. I never do this. The only macarons that I've made where I thought they actually tasted better if you didn't eat them right away were ones filled with chocolate ganache. I always eat a bunch after I make them and then they go in an air tight container in the fridge to eat the following days","labels":1,"seconds_difference":31874.0,"score_ratio":2.5555555556}
{"post_id":"r9insx","domain":"askbaking_test","upvote_ratio":0.91,"history":"Do I really need to \"bloom\" macarons? I'm getting ready to try baking macarons for the first time, something I've been wanting to try for a while. I've seen several recipes reference blooming the cookies in the fridge overnight. Is this truly a necessary step? It seems so unfair that I would put all this effort into making these cookies and have to wait 24 hours to eat them!","c_root_id_A":"hnefb3v","c_root_id_B":"hnc9czw","created_at_utc_A":1638752745,"created_at_utc_B":1638722716,"score_A":23,"score_B":7,"human_ref_A":"I would say yes. I've eaten them right after making them and after they've been in the fridge, and I feel like they have a much better texture after letting them sit overnight.","human_ref_B":"I do think they taste better when they bloom but I always eat a couple right after baking anyways \ud83d\ude0b","labels":1,"seconds_difference":30029.0,"score_ratio":3.2857142857}
{"post_id":"wk57i8","domain":"askbaking_test","upvote_ratio":0.89,"history":"Throwing together a chocolate chip cookie with what I have in the pantry - will this work\/any advice? I've read a bunch of recipes and was curious to try everybody's tips and tricks - but I also don't have everything I need in my pantry, so I'm just using Tasty's recipe as a base and tweaking a few things. Does anything strike you as particularly odd or might not work? Please let me know!  Ingredients:   \\- 1 1\/4 cup high-gluten flour (13%) + 1\/2 cup low-gluten flour (7.5%) -- since Tasty is mixing bread flour and all-purpose   \\- 1 1\/2 tsp salt   \\- 1 tsp baking soda   \\- 1 cup unsalted butter, browned and cooled (they add water to make it 1 cup of liquid)   \\- 1 1\/4 of sugar in total (mostly light brown + the rest of the little raw cane sugar I found in the pantry, we don't have granulated, and I'm using slightly less sugar though I'm aware it may affect the texture because American recipes are generally really too sweet for us)   \\- 1 tsp of vanilla (I've generally found that the vanilla comes out really overpowering in other recipes I've tried, so I might go for less?)   \\- 1 tsp espresso powder   \\- 1 large egg (is an extra yolk completely necessary?)   \\- 1 cup semi-sweet chocolate chips (might throw in some of the 70% chocolate bar I have sitting out but there's not much of it and might add walnuts if I'm feeling up to it?)  The method seems to be similar across most recipes:  1. Brown the butter, let it cool, add water once cool 2. Sift and mix flour, salt, baking soda 3. Mix sugar, vanilla, espresso and brown butter - cream together 4. Incorporate egg 5. Add dry ingredients and incorporate without overmixing 6. Add chocolate chips (+ maybe walnuts) to dough 7. Chill dough (I think I'll do around 24 hrs) 8. Once chilled, portion dough and bake at 180 C (preheated oven)  Do you think this will work? Thanks!","c_root_id_A":"ijl7sva","c_root_id_B":"ijl91so","created_at_utc_A":1660057967,"created_at_utc_B":1660058452,"score_A":7,"score_B":8,"human_ref_A":"Honestly, the first time you try a recipe, I\u2019d follow it exactly as is or you\u2019ll be wondering if the issue was the recipe or your substitutions. That said, I\u2019ve made this recipe many times and followed it to a T and it\u2019s turned out great. Yes, the extra yolk is necessary. Yes, using the right blend of flour and sugar is key to the texture. The only thing I\u2019d say you could change is the amount of vanilla and the type of chocolate you use.","human_ref_B":"I\u2019ve never added water to a chocolate chip recipe. I don\u2019t understand the rationale for that. Also, for the eggs, they are usually needed in the amount stated as leavening agent for the recipe but you can for example, substitute apple sauce, mashed banana, pumpkin pur\u00e9e, baking soda, yogurt, flax or chia seed. There are more substitutes but these are best for baking. Just google how much to substitute for 1egg yolk. Hope this helps.","labels":0,"seconds_difference":485.0,"score_ratio":1.1428571429}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4c90mu","c_root_id_B":"i4c7g0x","created_at_utc_A":1649709935,"created_at_utc_B":1649709336,"score_A":34,"score_B":8,"human_ref_A":"225g each of flour, butter and sugar will yield  one good loaf-cake.  AP flour is fine. Self raising (British) has baking powder built in. Self Rising (USA) has baking powder and salt. You can skip all that nonsense and use regular AP with 3tsp of baking powder to every 225g of flour. Done.  Salt \\*can\\* interfere with leavening.  Turbinado sugar is BAD (for this. I love it as a sprinkle on top of muffins and stuff before baking. It's more of a garnish or topping than an ingredient.)  It's probably the bulk of your problem.  Next time use CASTER sugar which in the USA is usually called \"Fine Granulated\"  There's chemistry science behind this that involve what happens when you cream it with the sugar. The whole point of which is to get as much air in it as you can and the grain size of caster allows this to happen best.  If you're using a stand mixer set a timer for \\~5 minutes and use the paddle on med-high. It's done when the butter turns from yellow-ish to white and if you rub it between your fingers,  you don't feel a LOT of grains of sugar. (you'll feel some.) Just getting it all the way pale, if you're using caster is enough.  Eggs should be room temp. If your recipe called for cold, I don't know why. It's wrong. Also, don't beat the eggs first. Have a little bowl where you're working and crack the egg one at  a time  into that (just in case so you don't have to fish shells out of the batter if that happens) and then add it to the batter.  So with the butter and sugar creamed, add 1 egg at a time and let the mixer go for 20-30 seconds in between each egg on medium medium-low speed. you're not really trying to add any air at this point you just want to evenly get the eggs emulsified into the batter.  Using a rubber spatula, gently fold the SIFTED flour into the mixture. Be **patient** and gentle. Do. Not. Rush. This. This is a good time to get kids involved. They can hold the sieve and shake the flour into the batter for you while you fold.  I sometimes have cake-batter-hunting children around when I bake.  Line your tins with parchment with tabs that will make lifting the cake out easy and carefully fill the tin. Gently level the top of the batter. Use a spatula or something, don't bang the tin on the counter to settle it b\/c that will literally settle-out the air. No need to be fussy about it though, just generally level is fine.   Check out this video with some good advice about technique.","human_ref_B":"The purpose of creaming is to dissolve the sugar by creaming it into the butter, should be light & fluffy. Turbadino sugar is coarse & isn't suitable for creaming, but you can substitute if a recipe doesn't require creaming.   How did you measure your flour? If you scooped it, you ended up compacting the flour & adding more flour without realizing it. Also overmixing flour produces more gluten which can end up with more touch finished product. You can try cake flour next time if you choose too, see if it makes a difference. Also cake flour weighs less per cup than AP flour does.  Your eggs & butter should be at room temp before you start. It helps by incorporating the ingredients better, as warmish things combine better than cold. There's no need to beat the eggs like crazy than add to sugar mixture. I have a digital meat thermometer I take the temp of my butter before I start. I usually start when it reaches 68-72\u00b0F, as you cream\/beat butter the temp will warm up alittle depending on how warm the kitchen is.  With pound cake, cream butter with sugar for about 3-4 mins, add eggs one at a time, when all the eggs are added then add flour until just combined. Then bake until it's ready. Does your recipe have leaving agents or milk? When I made a pound cake it has milk, in which you alternate flour & milk.   I hope this helps. Happy baking!!","labels":1,"seconds_difference":599.0,"score_ratio":4.25}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4bzm3u","c_root_id_B":"i4c90mu","created_at_utc_A":1649706254,"created_at_utc_B":1649709935,"score_A":5,"score_B":34,"human_ref_A":"It's difficult to diagnose correctly without being able to see it for myself, but here's what comes to mind:  Cold eggs: cold eggs are harder to properly aerate as opposed to room temperature eggs. I also see you whipped your eggs into a foam before folding into your butter\/sugar mixture. Doing this in a heavy cake like a pound cake can definitely help with leavening, however, if you continue to mix it agressively after folding it in, you run the risk of overbeating your eggs which will cause those air cells you carefully formed to be beaten down too small, and will cause long protein chains to form (not dissimilar to gluten development in flour) which can also add to a chewier, rubbery texture.   Next time, I would make sure my eggs are room temp instead of cold, and probably skip whipping them into a foam. Alternatively, you could seperate the eggs, add the yolks after creaming your sugar and butter, and then whip the whites into a foam and fold them in alternatingly (and gently) with the sifted flour. This will reduce the risk of overbeating the eggs and deflating the foam.   AP flour vs. Cake flour: the difference here is the amount of gluten present in the flour. AP flour has more gluten, and more gluten can translate into a cake that has more chew and is less crumbly. Subbing the AP for cake flour couldn't hurt, and may be worth a try.  Ultimately, I can only offer what I know, and having not been there myself to witness, I can't say if this is what will fix your pound cake or not! Either way, I hope this helps!","human_ref_B":"225g each of flour, butter and sugar will yield  one good loaf-cake.  AP flour is fine. Self raising (British) has baking powder built in. Self Rising (USA) has baking powder and salt. You can skip all that nonsense and use regular AP with 3tsp of baking powder to every 225g of flour. Done.  Salt \\*can\\* interfere with leavening.  Turbinado sugar is BAD (for this. I love it as a sprinkle on top of muffins and stuff before baking. It's more of a garnish or topping than an ingredient.)  It's probably the bulk of your problem.  Next time use CASTER sugar which in the USA is usually called \"Fine Granulated\"  There's chemistry science behind this that involve what happens when you cream it with the sugar. The whole point of which is to get as much air in it as you can and the grain size of caster allows this to happen best.  If you're using a stand mixer set a timer for \\~5 minutes and use the paddle on med-high. It's done when the butter turns from yellow-ish to white and if you rub it between your fingers,  you don't feel a LOT of grains of sugar. (you'll feel some.) Just getting it all the way pale, if you're using caster is enough.  Eggs should be room temp. If your recipe called for cold, I don't know why. It's wrong. Also, don't beat the eggs first. Have a little bowl where you're working and crack the egg one at  a time  into that (just in case so you don't have to fish shells out of the batter if that happens) and then add it to the batter.  So with the butter and sugar creamed, add 1 egg at a time and let the mixer go for 20-30 seconds in between each egg on medium medium-low speed. you're not really trying to add any air at this point you just want to evenly get the eggs emulsified into the batter.  Using a rubber spatula, gently fold the SIFTED flour into the mixture. Be **patient** and gentle. Do. Not. Rush. This. This is a good time to get kids involved. They can hold the sieve and shake the flour into the batter for you while you fold.  I sometimes have cake-batter-hunting children around when I bake.  Line your tins with parchment with tabs that will make lifting the cake out easy and carefully fill the tin. Gently level the top of the batter. Use a spatula or something, don't bang the tin on the counter to settle it b\/c that will literally settle-out the air. No need to be fussy about it though, just generally level is fine.   Check out this video with some good advice about technique.","labels":0,"seconds_difference":3681.0,"score_ratio":6.8}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4c3h6d","c_root_id_B":"i4c90mu","created_at_utc_A":1649707827,"created_at_utc_B":1649709935,"score_A":3,"score_B":34,"human_ref_A":"I do 2 things differently when I make pound cake:  1 - I use White Lily (low gluten) self raising flour (I guess technically it's 2 different things here, as I use a leavener and a lower gluten flour)  2 - I use the \"biscuit method\" (AKA \"reverse creaming\").  Incorporate butter into the flour until it has a fine texture, add sugar scraping the bowl often, add eggs one at a time also scraping the bowl often.","human_ref_B":"225g each of flour, butter and sugar will yield  one good loaf-cake.  AP flour is fine. Self raising (British) has baking powder built in. Self Rising (USA) has baking powder and salt. You can skip all that nonsense and use regular AP with 3tsp of baking powder to every 225g of flour. Done.  Salt \\*can\\* interfere with leavening.  Turbinado sugar is BAD (for this. I love it as a sprinkle on top of muffins and stuff before baking. It's more of a garnish or topping than an ingredient.)  It's probably the bulk of your problem.  Next time use CASTER sugar which in the USA is usually called \"Fine Granulated\"  There's chemistry science behind this that involve what happens when you cream it with the sugar. The whole point of which is to get as much air in it as you can and the grain size of caster allows this to happen best.  If you're using a stand mixer set a timer for \\~5 minutes and use the paddle on med-high. It's done when the butter turns from yellow-ish to white and if you rub it between your fingers,  you don't feel a LOT of grains of sugar. (you'll feel some.) Just getting it all the way pale, if you're using caster is enough.  Eggs should be room temp. If your recipe called for cold, I don't know why. It's wrong. Also, don't beat the eggs first. Have a little bowl where you're working and crack the egg one at  a time  into that (just in case so you don't have to fish shells out of the batter if that happens) and then add it to the batter.  So with the butter and sugar creamed, add 1 egg at a time and let the mixer go for 20-30 seconds in between each egg on medium medium-low speed. you're not really trying to add any air at this point you just want to evenly get the eggs emulsified into the batter.  Using a rubber spatula, gently fold the SIFTED flour into the mixture. Be **patient** and gentle. Do. Not. Rush. This. This is a good time to get kids involved. They can hold the sieve and shake the flour into the batter for you while you fold.  I sometimes have cake-batter-hunting children around when I bake.  Line your tins with parchment with tabs that will make lifting the cake out easy and carefully fill the tin. Gently level the top of the batter. Use a spatula or something, don't bang the tin on the counter to settle it b\/c that will literally settle-out the air. No need to be fussy about it though, just generally level is fine.   Check out this video with some good advice about technique.","labels":0,"seconds_difference":2108.0,"score_ratio":11.3333333333}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4bzfuo","c_root_id_B":"i4c90mu","created_at_utc_A":1649706183,"created_at_utc_B":1649709935,"score_A":2,"score_B":34,"human_ref_A":">the turbinado sugar had the butter bound up too tight  What does that mean?","human_ref_B":"225g each of flour, butter and sugar will yield  one good loaf-cake.  AP flour is fine. Self raising (British) has baking powder built in. Self Rising (USA) has baking powder and salt. You can skip all that nonsense and use regular AP with 3tsp of baking powder to every 225g of flour. Done.  Salt \\*can\\* interfere with leavening.  Turbinado sugar is BAD (for this. I love it as a sprinkle on top of muffins and stuff before baking. It's more of a garnish or topping than an ingredient.)  It's probably the bulk of your problem.  Next time use CASTER sugar which in the USA is usually called \"Fine Granulated\"  There's chemistry science behind this that involve what happens when you cream it with the sugar. The whole point of which is to get as much air in it as you can and the grain size of caster allows this to happen best.  If you're using a stand mixer set a timer for \\~5 minutes and use the paddle on med-high. It's done when the butter turns from yellow-ish to white and if you rub it between your fingers,  you don't feel a LOT of grains of sugar. (you'll feel some.) Just getting it all the way pale, if you're using caster is enough.  Eggs should be room temp. If your recipe called for cold, I don't know why. It's wrong. Also, don't beat the eggs first. Have a little bowl where you're working and crack the egg one at  a time  into that (just in case so you don't have to fish shells out of the batter if that happens) and then add it to the batter.  So with the butter and sugar creamed, add 1 egg at a time and let the mixer go for 20-30 seconds in between each egg on medium medium-low speed. you're not really trying to add any air at this point you just want to evenly get the eggs emulsified into the batter.  Using a rubber spatula, gently fold the SIFTED flour into the mixture. Be **patient** and gentle. Do. Not. Rush. This. This is a good time to get kids involved. They can hold the sieve and shake the flour into the batter for you while you fold.  I sometimes have cake-batter-hunting children around when I bake.  Line your tins with parchment with tabs that will make lifting the cake out easy and carefully fill the tin. Gently level the top of the batter. Use a spatula or something, don't bang the tin on the counter to settle it b\/c that will literally settle-out the air. No need to be fussy about it though, just generally level is fine.   Check out this video with some good advice about technique.","labels":0,"seconds_difference":3752.0,"score_ratio":17.0}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4c70wg","c_root_id_B":"i4c90mu","created_at_utc_A":1649709178,"created_at_utc_B":1649709935,"score_A":2,"score_B":34,"human_ref_A":"If I was just starting out baking I'd probably watch some YouTube videos or use recipes with steps carefully explained like Pioneer Woman or Smitten Kitchen","human_ref_B":"225g each of flour, butter and sugar will yield  one good loaf-cake.  AP flour is fine. Self raising (British) has baking powder built in. Self Rising (USA) has baking powder and salt. You can skip all that nonsense and use regular AP with 3tsp of baking powder to every 225g of flour. Done.  Salt \\*can\\* interfere with leavening.  Turbinado sugar is BAD (for this. I love it as a sprinkle on top of muffins and stuff before baking. It's more of a garnish or topping than an ingredient.)  It's probably the bulk of your problem.  Next time use CASTER sugar which in the USA is usually called \"Fine Granulated\"  There's chemistry science behind this that involve what happens when you cream it with the sugar. The whole point of which is to get as much air in it as you can and the grain size of caster allows this to happen best.  If you're using a stand mixer set a timer for \\~5 minutes and use the paddle on med-high. It's done when the butter turns from yellow-ish to white and if you rub it between your fingers,  you don't feel a LOT of grains of sugar. (you'll feel some.) Just getting it all the way pale, if you're using caster is enough.  Eggs should be room temp. If your recipe called for cold, I don't know why. It's wrong. Also, don't beat the eggs first. Have a little bowl where you're working and crack the egg one at  a time  into that (just in case so you don't have to fish shells out of the batter if that happens) and then add it to the batter.  So with the butter and sugar creamed, add 1 egg at a time and let the mixer go for 20-30 seconds in between each egg on medium medium-low speed. you're not really trying to add any air at this point you just want to evenly get the eggs emulsified into the batter.  Using a rubber spatula, gently fold the SIFTED flour into the mixture. Be **patient** and gentle. Do. Not. Rush. This. This is a good time to get kids involved. They can hold the sieve and shake the flour into the batter for you while you fold.  I sometimes have cake-batter-hunting children around when I bake.  Line your tins with parchment with tabs that will make lifting the cake out easy and carefully fill the tin. Gently level the top of the batter. Use a spatula or something, don't bang the tin on the counter to settle it b\/c that will literally settle-out the air. No need to be fussy about it though, just generally level is fine.   Check out this video with some good advice about technique.","labels":0,"seconds_difference":757.0,"score_ratio":17.0}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4d0acn","c_root_id_B":"i4c7g0x","created_at_utc_A":1649721162,"created_at_utc_B":1649709336,"score_A":23,"score_B":8,"human_ref_A":"Too much mixing makes baked good rubbery. When you mix dry with wet ingredients, mix until \u201cjust combined\u201d as they say. Happy baking!","human_ref_B":"The purpose of creaming is to dissolve the sugar by creaming it into the butter, should be light & fluffy. Turbadino sugar is coarse & isn't suitable for creaming, but you can substitute if a recipe doesn't require creaming.   How did you measure your flour? If you scooped it, you ended up compacting the flour & adding more flour without realizing it. Also overmixing flour produces more gluten which can end up with more touch finished product. You can try cake flour next time if you choose too, see if it makes a difference. Also cake flour weighs less per cup than AP flour does.  Your eggs & butter should be at room temp before you start. It helps by incorporating the ingredients better, as warmish things combine better than cold. There's no need to beat the eggs like crazy than add to sugar mixture. I have a digital meat thermometer I take the temp of my butter before I start. I usually start when it reaches 68-72\u00b0F, as you cream\/beat butter the temp will warm up alittle depending on how warm the kitchen is.  With pound cake, cream butter with sugar for about 3-4 mins, add eggs one at a time, when all the eggs are added then add flour until just combined. Then bake until it's ready. Does your recipe have leaving agents or milk? When I made a pound cake it has milk, in which you alternate flour & milk.   I hope this helps. Happy baking!!","labels":1,"seconds_difference":11826.0,"score_ratio":2.875}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4d0acn","c_root_id_B":"i4bzm3u","created_at_utc_A":1649721162,"created_at_utc_B":1649706254,"score_A":23,"score_B":5,"human_ref_A":"Too much mixing makes baked good rubbery. When you mix dry with wet ingredients, mix until \u201cjust combined\u201d as they say. Happy baking!","human_ref_B":"It's difficult to diagnose correctly without being able to see it for myself, but here's what comes to mind:  Cold eggs: cold eggs are harder to properly aerate as opposed to room temperature eggs. I also see you whipped your eggs into a foam before folding into your butter\/sugar mixture. Doing this in a heavy cake like a pound cake can definitely help with leavening, however, if you continue to mix it agressively after folding it in, you run the risk of overbeating your eggs which will cause those air cells you carefully formed to be beaten down too small, and will cause long protein chains to form (not dissimilar to gluten development in flour) which can also add to a chewier, rubbery texture.   Next time, I would make sure my eggs are room temp instead of cold, and probably skip whipping them into a foam. Alternatively, you could seperate the eggs, add the yolks after creaming your sugar and butter, and then whip the whites into a foam and fold them in alternatingly (and gently) with the sifted flour. This will reduce the risk of overbeating the eggs and deflating the foam.   AP flour vs. Cake flour: the difference here is the amount of gluten present in the flour. AP flour has more gluten, and more gluten can translate into a cake that has more chew and is less crumbly. Subbing the AP for cake flour couldn't hurt, and may be worth a try.  Ultimately, I can only offer what I know, and having not been there myself to witness, I can't say if this is what will fix your pound cake or not! Either way, I hope this helps!","labels":1,"seconds_difference":14908.0,"score_ratio":4.6}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4d0acn","c_root_id_B":"i4c3h6d","created_at_utc_A":1649721162,"created_at_utc_B":1649707827,"score_A":23,"score_B":3,"human_ref_A":"Too much mixing makes baked good rubbery. When you mix dry with wet ingredients, mix until \u201cjust combined\u201d as they say. Happy baking!","human_ref_B":"I do 2 things differently when I make pound cake:  1 - I use White Lily (low gluten) self raising flour (I guess technically it's 2 different things here, as I use a leavener and a lower gluten flour)  2 - I use the \"biscuit method\" (AKA \"reverse creaming\").  Incorporate butter into the flour until it has a fine texture, add sugar scraping the bowl often, add eggs one at a time also scraping the bowl often.","labels":1,"seconds_difference":13335.0,"score_ratio":7.6666666667}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4bzfuo","c_root_id_B":"i4d0acn","created_at_utc_A":1649706183,"created_at_utc_B":1649721162,"score_A":2,"score_B":23,"human_ref_A":">the turbinado sugar had the butter bound up too tight  What does that mean?","human_ref_B":"Too much mixing makes baked good rubbery. When you mix dry with wet ingredients, mix until \u201cjust combined\u201d as they say. Happy baking!","labels":0,"seconds_difference":14979.0,"score_ratio":11.5}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4d0acn","c_root_id_B":"i4c70wg","created_at_utc_A":1649721162,"created_at_utc_B":1649709178,"score_A":23,"score_B":2,"human_ref_A":"Too much mixing makes baked good rubbery. When you mix dry with wet ingredients, mix until \u201cjust combined\u201d as they say. Happy baking!","human_ref_B":"If I was just starting out baking I'd probably watch some YouTube videos or use recipes with steps carefully explained like Pioneer Woman or Smitten Kitchen","labels":1,"seconds_difference":11984.0,"score_ratio":11.5}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4c7g0x","c_root_id_B":"i4bzm3u","created_at_utc_A":1649709336,"created_at_utc_B":1649706254,"score_A":8,"score_B":5,"human_ref_A":"The purpose of creaming is to dissolve the sugar by creaming it into the butter, should be light & fluffy. Turbadino sugar is coarse & isn't suitable for creaming, but you can substitute if a recipe doesn't require creaming.   How did you measure your flour? If you scooped it, you ended up compacting the flour & adding more flour without realizing it. Also overmixing flour produces more gluten which can end up with more touch finished product. You can try cake flour next time if you choose too, see if it makes a difference. Also cake flour weighs less per cup than AP flour does.  Your eggs & butter should be at room temp before you start. It helps by incorporating the ingredients better, as warmish things combine better than cold. There's no need to beat the eggs like crazy than add to sugar mixture. I have a digital meat thermometer I take the temp of my butter before I start. I usually start when it reaches 68-72\u00b0F, as you cream\/beat butter the temp will warm up alittle depending on how warm the kitchen is.  With pound cake, cream butter with sugar for about 3-4 mins, add eggs one at a time, when all the eggs are added then add flour until just combined. Then bake until it's ready. Does your recipe have leaving agents or milk? When I made a pound cake it has milk, in which you alternate flour & milk.   I hope this helps. Happy baking!!","human_ref_B":"It's difficult to diagnose correctly without being able to see it for myself, but here's what comes to mind:  Cold eggs: cold eggs are harder to properly aerate as opposed to room temperature eggs. I also see you whipped your eggs into a foam before folding into your butter\/sugar mixture. Doing this in a heavy cake like a pound cake can definitely help with leavening, however, if you continue to mix it agressively after folding it in, you run the risk of overbeating your eggs which will cause those air cells you carefully formed to be beaten down too small, and will cause long protein chains to form (not dissimilar to gluten development in flour) which can also add to a chewier, rubbery texture.   Next time, I would make sure my eggs are room temp instead of cold, and probably skip whipping them into a foam. Alternatively, you could seperate the eggs, add the yolks after creaming your sugar and butter, and then whip the whites into a foam and fold them in alternatingly (and gently) with the sifted flour. This will reduce the risk of overbeating the eggs and deflating the foam.   AP flour vs. Cake flour: the difference here is the amount of gluten present in the flour. AP flour has more gluten, and more gluten can translate into a cake that has more chew and is less crumbly. Subbing the AP for cake flour couldn't hurt, and may be worth a try.  Ultimately, I can only offer what I know, and having not been there myself to witness, I can't say if this is what will fix your pound cake or not! Either way, I hope this helps!","labels":1,"seconds_difference":3082.0,"score_ratio":1.6}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4c3h6d","c_root_id_B":"i4c7g0x","created_at_utc_A":1649707827,"created_at_utc_B":1649709336,"score_A":3,"score_B":8,"human_ref_A":"I do 2 things differently when I make pound cake:  1 - I use White Lily (low gluten) self raising flour (I guess technically it's 2 different things here, as I use a leavener and a lower gluten flour)  2 - I use the \"biscuit method\" (AKA \"reverse creaming\").  Incorporate butter into the flour until it has a fine texture, add sugar scraping the bowl often, add eggs one at a time also scraping the bowl often.","human_ref_B":"The purpose of creaming is to dissolve the sugar by creaming it into the butter, should be light & fluffy. Turbadino sugar is coarse & isn't suitable for creaming, but you can substitute if a recipe doesn't require creaming.   How did you measure your flour? If you scooped it, you ended up compacting the flour & adding more flour without realizing it. Also overmixing flour produces more gluten which can end up with more touch finished product. You can try cake flour next time if you choose too, see if it makes a difference. Also cake flour weighs less per cup than AP flour does.  Your eggs & butter should be at room temp before you start. It helps by incorporating the ingredients better, as warmish things combine better than cold. There's no need to beat the eggs like crazy than add to sugar mixture. I have a digital meat thermometer I take the temp of my butter before I start. I usually start when it reaches 68-72\u00b0F, as you cream\/beat butter the temp will warm up alittle depending on how warm the kitchen is.  With pound cake, cream butter with sugar for about 3-4 mins, add eggs one at a time, when all the eggs are added then add flour until just combined. Then bake until it's ready. Does your recipe have leaving agents or milk? When I made a pound cake it has milk, in which you alternate flour & milk.   I hope this helps. Happy baking!!","labels":0,"seconds_difference":1509.0,"score_ratio":2.6666666667}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4c7g0x","c_root_id_B":"i4bzfuo","created_at_utc_A":1649709336,"created_at_utc_B":1649706183,"score_A":8,"score_B":2,"human_ref_A":"The purpose of creaming is to dissolve the sugar by creaming it into the butter, should be light & fluffy. Turbadino sugar is coarse & isn't suitable for creaming, but you can substitute if a recipe doesn't require creaming.   How did you measure your flour? If you scooped it, you ended up compacting the flour & adding more flour without realizing it. Also overmixing flour produces more gluten which can end up with more touch finished product. You can try cake flour next time if you choose too, see if it makes a difference. Also cake flour weighs less per cup than AP flour does.  Your eggs & butter should be at room temp before you start. It helps by incorporating the ingredients better, as warmish things combine better than cold. There's no need to beat the eggs like crazy than add to sugar mixture. I have a digital meat thermometer I take the temp of my butter before I start. I usually start when it reaches 68-72\u00b0F, as you cream\/beat butter the temp will warm up alittle depending on how warm the kitchen is.  With pound cake, cream butter with sugar for about 3-4 mins, add eggs one at a time, when all the eggs are added then add flour until just combined. Then bake until it's ready. Does your recipe have leaving agents or milk? When I made a pound cake it has milk, in which you alternate flour & milk.   I hope this helps. Happy baking!!","human_ref_B":">the turbinado sugar had the butter bound up too tight  What does that mean?","labels":1,"seconds_difference":3153.0,"score_ratio":4.0}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4c70wg","c_root_id_B":"i4c7g0x","created_at_utc_A":1649709178,"created_at_utc_B":1649709336,"score_A":2,"score_B":8,"human_ref_A":"If I was just starting out baking I'd probably watch some YouTube videos or use recipes with steps carefully explained like Pioneer Woman or Smitten Kitchen","human_ref_B":"The purpose of creaming is to dissolve the sugar by creaming it into the butter, should be light & fluffy. Turbadino sugar is coarse & isn't suitable for creaming, but you can substitute if a recipe doesn't require creaming.   How did you measure your flour? If you scooped it, you ended up compacting the flour & adding more flour without realizing it. Also overmixing flour produces more gluten which can end up with more touch finished product. You can try cake flour next time if you choose too, see if it makes a difference. Also cake flour weighs less per cup than AP flour does.  Your eggs & butter should be at room temp before you start. It helps by incorporating the ingredients better, as warmish things combine better than cold. There's no need to beat the eggs like crazy than add to sugar mixture. I have a digital meat thermometer I take the temp of my butter before I start. I usually start when it reaches 68-72\u00b0F, as you cream\/beat butter the temp will warm up alittle depending on how warm the kitchen is.  With pound cake, cream butter with sugar for about 3-4 mins, add eggs one at a time, when all the eggs are added then add flour until just combined. Then bake until it's ready. Does your recipe have leaving agents or milk? When I made a pound cake it has milk, in which you alternate flour & milk.   I hope this helps. Happy baking!!","labels":0,"seconds_difference":158.0,"score_ratio":4.0}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4bzm3u","c_root_id_B":"i4bzfuo","created_at_utc_A":1649706254,"created_at_utc_B":1649706183,"score_A":5,"score_B":2,"human_ref_A":"It's difficult to diagnose correctly without being able to see it for myself, but here's what comes to mind:  Cold eggs: cold eggs are harder to properly aerate as opposed to room temperature eggs. I also see you whipped your eggs into a foam before folding into your butter\/sugar mixture. Doing this in a heavy cake like a pound cake can definitely help with leavening, however, if you continue to mix it agressively after folding it in, you run the risk of overbeating your eggs which will cause those air cells you carefully formed to be beaten down too small, and will cause long protein chains to form (not dissimilar to gluten development in flour) which can also add to a chewier, rubbery texture.   Next time, I would make sure my eggs are room temp instead of cold, and probably skip whipping them into a foam. Alternatively, you could seperate the eggs, add the yolks after creaming your sugar and butter, and then whip the whites into a foam and fold them in alternatingly (and gently) with the sifted flour. This will reduce the risk of overbeating the eggs and deflating the foam.   AP flour vs. Cake flour: the difference here is the amount of gluten present in the flour. AP flour has more gluten, and more gluten can translate into a cake that has more chew and is less crumbly. Subbing the AP for cake flour couldn't hurt, and may be worth a try.  Ultimately, I can only offer what I know, and having not been there myself to witness, I can't say if this is what will fix your pound cake or not! Either way, I hope this helps!","human_ref_B":">the turbinado sugar had the butter bound up too tight  What does that mean?","labels":1,"seconds_difference":71.0,"score_ratio":2.5}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4c3h6d","c_root_id_B":"i4bzfuo","created_at_utc_A":1649707827,"created_at_utc_B":1649706183,"score_A":3,"score_B":2,"human_ref_A":"I do 2 things differently when I make pound cake:  1 - I use White Lily (low gluten) self raising flour (I guess technically it's 2 different things here, as I use a leavener and a lower gluten flour)  2 - I use the \"biscuit method\" (AKA \"reverse creaming\").  Incorporate butter into the flour until it has a fine texture, add sugar scraping the bowl often, add eggs one at a time also scraping the bowl often.","human_ref_B":">the turbinado sugar had the butter bound up too tight  What does that mean?","labels":1,"seconds_difference":1644.0,"score_ratio":1.5}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4bzfuo","c_root_id_B":"i4fozgj","created_at_utc_A":1649706183,"created_at_utc_B":1649775564,"score_A":2,"score_B":3,"human_ref_A":">the turbinado sugar had the butter bound up too tight  What does that mean?","human_ref_B":"A lot of sources report the classic 1 lb each ratio for pound cakes doesn't yield the best results. This is a post from the Pancake Princess  where many different pound cake recipes are compared, along with an analysis of the classic.  I have found her other comparisons to lead me to some great recipes, so it might be worth checking out.","labels":0,"seconds_difference":69381.0,"score_ratio":1.5}
{"post_id":"u1f9gj","domain":"askbaking_test","upvote_ratio":0.82,"history":"First time baking and my pound cake is very rubbery. I used the classic 1 lb of each:  All purpose flour (might need to use cake flour?)  Room temp Unsalted butter  Turbinado sugar (probably shoulda used white sugar?)  Cold Eggs (weighed the liquid after discarding shells. Came out to 9 eggs.)  I creamed the butter and sugar, and beat the everliving heck out of some eggs, folded the eggs in but the turbinado sugar had the butter bound up too tight so i hit it again with the mixer and it seemed to air up fine even with the eggs... Anyway after that I gently slowly folded in a pound of flour with a sieve to keep out clumps. It baked up well, rose well, took it out when there was no more batter on the stick... Yet here is my rubbery pound cake...   Any help to make the next cake better?","c_root_id_A":"i4c70wg","c_root_id_B":"i4fozgj","created_at_utc_A":1649709178,"created_at_utc_B":1649775564,"score_A":2,"score_B":3,"human_ref_A":"If I was just starting out baking I'd probably watch some YouTube videos or use recipes with steps carefully explained like Pioneer Woman or Smitten Kitchen","human_ref_B":"A lot of sources report the classic 1 lb each ratio for pound cakes doesn't yield the best results. This is a post from the Pancake Princess  where many different pound cake recipes are compared, along with an analysis of the classic.  I have found her other comparisons to lead me to some great recipes, so it might be worth checking out.","labels":0,"seconds_difference":66386.0,"score_ratio":1.5}
{"post_id":"z5v4wb","domain":"askbaking_test","upvote_ratio":0.81,"history":"Is making a vanilla recipe a different flavor really as easy as swapping the vanilla extract? I\u2019m trying to expand my home cakery\u2019s menu but it\u2019s challenging having so many ingredients on hand. It would be nice to be able to just have one set of bulk ingredients and a bunch of extracts\/flavorings, but I\u2019m not sure if that would work? Obviously there would be some exceptions, like cocoa and brown sugar in chocolate cakes or fresh strawberry reduction in strawberry cake, but what about making peppermint buttercream? Salted Caramel cake? I see Lorann oils sells flavorings like those, would making those into cake really  be as easy as swapping vanilla extract in my cake\/buttercream recipe for those extracts? I just want to know if I have the concept right before I go spend money on ingredients\/extracts\/emulsions to test it out.","c_root_id_A":"ixy6hi5","c_root_id_B":"ixy5dhj","created_at_utc_A":1669536596,"created_at_utc_B":1669535647,"score_A":18,"score_B":2,"human_ref_A":"Yes, swapping the vanilla for any of the flavouring oils 1:1 will work just fine. Some flavours are more volatile than others so start with 1-2tsp and work your way up!  Lorann has great flavourings but some of them don\u2019t taste very realistic - \u201cPumpkin\u201d tastes like strong clove, \u201cSparkling Wine\u201d is like a sophisticated grape\u2026\u2026 just check the reviews to see what others say about the flavourings. My favourites are the peanut\/nut flavours, caramel, eggnog and chai are good, and the fruit flavours are quite accurate.  Flavourings provide top notes, so just make sure you have the \u201csupporting cast\u201d to create a full flavour profile. Use ingredients that will enhance the flavour that you\u2019re using if you can.","human_ref_B":"Would probably work with simple pound cake but the results won\u2019t be anything special for sure","labels":1,"seconds_difference":949.0,"score_ratio":9.0}
{"post_id":"z5v4wb","domain":"askbaking_test","upvote_ratio":0.81,"history":"Is making a vanilla recipe a different flavor really as easy as swapping the vanilla extract? I\u2019m trying to expand my home cakery\u2019s menu but it\u2019s challenging having so many ingredients on hand. It would be nice to be able to just have one set of bulk ingredients and a bunch of extracts\/flavorings, but I\u2019m not sure if that would work? Obviously there would be some exceptions, like cocoa and brown sugar in chocolate cakes or fresh strawberry reduction in strawberry cake, but what about making peppermint buttercream? Salted Caramel cake? I see Lorann oils sells flavorings like those, would making those into cake really  be as easy as swapping vanilla extract in my cake\/buttercream recipe for those extracts? I just want to know if I have the concept right before I go spend money on ingredients\/extracts\/emulsions to test it out.","c_root_id_A":"ixy5dhj","c_root_id_B":"ixyd156","created_at_utc_A":1669535647,"created_at_utc_B":1669542391,"score_A":2,"score_B":9,"human_ref_A":"Would probably work with simple pound cake but the results won\u2019t be anything special for sure","human_ref_B":"A lot of flavors work really well combined with vanilla too. So it's not just substituting, adding can work as well.","labels":0,"seconds_difference":6744.0,"score_ratio":4.5}
{"post_id":"lx4f5y","domain":"askbaking_test","upvote_ratio":0.96,"history":"Is it actually bad to use a KitchenAid Classic for bread? I'm looking into buying a KitchenAid for the first time but I don't love the price point of the Artisan. I've seen a lot of stuff online about how the Classic isn't suitable for most bread doughs and even the Artisan shouldn't be used for bread too often. Will bread actually break the mixer or are people just being overprotective of their machines?","c_root_id_A":"gpl70bg","c_root_id_B":"gpkw4rk","created_at_utc_A":1614811286,"created_at_utc_B":1614806391,"score_A":13,"score_B":12,"human_ref_A":"I have never had an issue making bread with my KA mixer. I usually finish my dough by hand kneading and use my mixer just to get it all started. But I do that bc I enjoy the kneading, not bc my mixer can't hang.","human_ref_B":"I use my regular ol kitchen aid mixer with the dough hook at least once a week to make milk bread. No problems with it so far. You just have to keep the speed low (2 is for bread) or else the whole machine will start to shake.","labels":1,"seconds_difference":4895.0,"score_ratio":1.0833333333}
{"post_id":"lx4f5y","domain":"askbaking_test","upvote_ratio":0.96,"history":"Is it actually bad to use a KitchenAid Classic for bread? I'm looking into buying a KitchenAid for the first time but I don't love the price point of the Artisan. I've seen a lot of stuff online about how the Classic isn't suitable for most bread doughs and even the Artisan shouldn't be used for bread too often. Will bread actually break the mixer or are people just being overprotective of their machines?","c_root_id_A":"gpl2xww","c_root_id_B":"gpl70bg","created_at_utc_A":1614809392,"created_at_utc_B":1614811286,"score_A":11,"score_B":13,"human_ref_A":"You can mix the bread one small batch at a time but I wouldn't recommend kneading in it. I have an Artisan and make a 5-7 cup flour sweet dough once in a while (it's a double batch) that makes it work fairly hard - I think more frequent batches would kill it. You might be better off seeing if you can get a used, bigger one off of Marketplace. My ex had a 6 qt heavy duty and that one could handle those batches with ease.","human_ref_B":"I have never had an issue making bread with my KA mixer. I usually finish my dough by hand kneading and use my mixer just to get it all started. But I do that bc I enjoy the kneading, not bc my mixer can't hang.","labels":0,"seconds_difference":1894.0,"score_ratio":1.1818181818}
{"post_id":"lx4f5y","domain":"askbaking_test","upvote_ratio":0.96,"history":"Is it actually bad to use a KitchenAid Classic for bread? I'm looking into buying a KitchenAid for the first time but I don't love the price point of the Artisan. I've seen a lot of stuff online about how the Classic isn't suitable for most bread doughs and even the Artisan shouldn't be used for bread too often. Will bread actually break the mixer or are people just being overprotective of their machines?","c_root_id_A":"gpkwtzc","c_root_id_B":"gpl70bg","created_at_utc_A":1614806698,"created_at_utc_B":1614811286,"score_A":8,"score_B":13,"human_ref_A":"Check costco, pro6 equivalent (costco verision has slightly bigger motor) was on sale for $250 last I saw it's 329 normally there","human_ref_B":"I have never had an issue making bread with my KA mixer. I usually finish my dough by hand kneading and use my mixer just to get it all started. But I do that bc I enjoy the kneading, not bc my mixer can't hang.","labels":0,"seconds_difference":4588.0,"score_ratio":1.625}
{"post_id":"lx4f5y","domain":"askbaking_test","upvote_ratio":0.96,"history":"Is it actually bad to use a KitchenAid Classic for bread? I'm looking into buying a KitchenAid for the first time but I don't love the price point of the Artisan. I've seen a lot of stuff online about how the Classic isn't suitable for most bread doughs and even the Artisan shouldn't be used for bread too often. Will bread actually break the mixer or are people just being overprotective of their machines?","c_root_id_A":"gpl70bg","c_root_id_B":"gpkwkae","created_at_utc_A":1614811286,"created_at_utc_B":1614806579,"score_A":13,"score_B":5,"human_ref_A":"I have never had an issue making bread with my KA mixer. I usually finish my dough by hand kneading and use my mixer just to get it all started. But I do that bc I enjoy the kneading, not bc my mixer can't hang.","human_ref_B":"Keep the batches small (maybe 500g flour max) and you should be fine. The problem is that 500g doesn't make much bread so you may find yourself overworking the machine trying to find the limits. The smaller machines have weaker motors and plastic gears so they aren't nearly as robust as the bowl lift models.","labels":1,"seconds_difference":4707.0,"score_ratio":2.6}
{"post_id":"lx4f5y","domain":"askbaking_test","upvote_ratio":0.96,"history":"Is it actually bad to use a KitchenAid Classic for bread? I'm looking into buying a KitchenAid for the first time but I don't love the price point of the Artisan. I've seen a lot of stuff online about how the Classic isn't suitable for most bread doughs and even the Artisan shouldn't be used for bread too often. Will bread actually break the mixer or are people just being overprotective of their machines?","c_root_id_A":"gpl2xww","c_root_id_B":"gpkwtzc","created_at_utc_A":1614809392,"created_at_utc_B":1614806698,"score_A":11,"score_B":8,"human_ref_A":"You can mix the bread one small batch at a time but I wouldn't recommend kneading in it. I have an Artisan and make a 5-7 cup flour sweet dough once in a while (it's a double batch) that makes it work fairly hard - I think more frequent batches would kill it. You might be better off seeing if you can get a used, bigger one off of Marketplace. My ex had a 6 qt heavy duty and that one could handle those batches with ease.","human_ref_B":"Check costco, pro6 equivalent (costco verision has slightly bigger motor) was on sale for $250 last I saw it's 329 normally there","labels":1,"seconds_difference":2694.0,"score_ratio":1.375}
{"post_id":"lx4f5y","domain":"askbaking_test","upvote_ratio":0.96,"history":"Is it actually bad to use a KitchenAid Classic for bread? I'm looking into buying a KitchenAid for the first time but I don't love the price point of the Artisan. I've seen a lot of stuff online about how the Classic isn't suitable for most bread doughs and even the Artisan shouldn't be used for bread too often. Will bread actually break the mixer or are people just being overprotective of their machines?","c_root_id_A":"gpkwkae","c_root_id_B":"gpl2xww","created_at_utc_A":1614806579,"created_at_utc_B":1614809392,"score_A":5,"score_B":11,"human_ref_A":"Keep the batches small (maybe 500g flour max) and you should be fine. The problem is that 500g doesn't make much bread so you may find yourself overworking the machine trying to find the limits. The smaller machines have weaker motors and plastic gears so they aren't nearly as robust as the bowl lift models.","human_ref_B":"You can mix the bread one small batch at a time but I wouldn't recommend kneading in it. I have an Artisan and make a 5-7 cup flour sweet dough once in a while (it's a double batch) that makes it work fairly hard - I think more frequent batches would kill it. You might be better off seeing if you can get a used, bigger one off of Marketplace. My ex had a 6 qt heavy duty and that one could handle those batches with ease.","labels":0,"seconds_difference":2813.0,"score_ratio":2.2}
{"post_id":"lx4f5y","domain":"askbaking_test","upvote_ratio":0.96,"history":"Is it actually bad to use a KitchenAid Classic for bread? I'm looking into buying a KitchenAid for the first time but I don't love the price point of the Artisan. I've seen a lot of stuff online about how the Classic isn't suitable for most bread doughs and even the Artisan shouldn't be used for bread too often. Will bread actually break the mixer or are people just being overprotective of their machines?","c_root_id_A":"gpkwtzc","c_root_id_B":"gpkwkae","created_at_utc_A":1614806698,"created_at_utc_B":1614806579,"score_A":8,"score_B":5,"human_ref_A":"Check costco, pro6 equivalent (costco verision has slightly bigger motor) was on sale for $250 last I saw it's 329 normally there","human_ref_B":"Keep the batches small (maybe 500g flour max) and you should be fine. The problem is that 500g doesn't make much bread so you may find yourself overworking the machine trying to find the limits. The smaller machines have weaker motors and plastic gears so they aren't nearly as robust as the bowl lift models.","labels":1,"seconds_difference":119.0,"score_ratio":1.6}
{"post_id":"lx4f5y","domain":"askbaking_test","upvote_ratio":0.96,"history":"Is it actually bad to use a KitchenAid Classic for bread? I'm looking into buying a KitchenAid for the first time but I don't love the price point of the Artisan. I've seen a lot of stuff online about how the Classic isn't suitable for most bread doughs and even the Artisan shouldn't be used for bread too often. Will bread actually break the mixer or are people just being overprotective of their machines?","c_root_id_A":"gpkwkae","c_root_id_B":"gpm9563","created_at_utc_A":1614806579,"created_at_utc_B":1614831237,"score_A":5,"score_B":7,"human_ref_A":"Keep the batches small (maybe 500g flour max) and you should be fine. The problem is that 500g doesn't make much bread so you may find yourself overworking the machine trying to find the limits. The smaller machines have weaker motors and plastic gears so they aren't nearly as robust as the bowl lift models.","human_ref_B":"I use my Artisan with the dough hook on 2-4 for 4-5 minutes kneading when I make bread and cinnamon rolls all the time, never had an issue. I've had it get hotter making meringue, these machines are tough and designed for the workout.","labels":0,"seconds_difference":24658.0,"score_ratio":1.4}
{"post_id":"lx4f5y","domain":"askbaking_test","upvote_ratio":0.96,"history":"Is it actually bad to use a KitchenAid Classic for bread? I'm looking into buying a KitchenAid for the first time but I don't love the price point of the Artisan. I've seen a lot of stuff online about how the Classic isn't suitable for most bread doughs and even the Artisan shouldn't be used for bread too often. Will bread actually break the mixer or are people just being overprotective of their machines?","c_root_id_A":"gplrimi","c_root_id_B":"gpm9563","created_at_utc_A":1614822144,"created_at_utc_B":1614831237,"score_A":3,"score_B":7,"human_ref_A":"I have two Kitchen Aid Classics and used them for kneading, sometimes I still use them for small batches or tests.  Batch size depends on the dough, but the max I knead is 550 grams of flour for a soft and extensible brioche. This might hard on the mixer though depending on how many times you want to knead.  If it\u2019s a harder dough I would do 500 grams of flour or even 450 grams. Just watch the temperature of your mixer and don\u2019t knead fast.  Second speed is OK. Sometimes I use a little bit higher than 2, like a 2.5 in speed (It\u2019s not marked but imagine a 2.5 between speeds 2 - 4).  This might be obvious but you knead with the hook.","human_ref_B":"I use my Artisan with the dough hook on 2-4 for 4-5 minutes kneading when I make bread and cinnamon rolls all the time, never had an issue. I've had it get hotter making meringue, these machines are tough and designed for the workout.","labels":0,"seconds_difference":9093.0,"score_ratio":2.3333333333}
{"post_id":"vamxjo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Pecan Pie filling texture I made pecan pie for the first time yesterday. It tastes perfect, but the texture is just a little odd. I'm not sure how to explain it. Not grainy exactly, but not as smooth as I'd like.  I used Joy of Cooking's recipe. I made two (two and a half?) changes:  I used half white and half brown sugar (recipe calls for white)  There's an optional add of 1 t vanilla or 1T rum. I used both.  I also converted measures to weights.   The recipe calls for you to mix a 3 eggs, 1c sugar, 1\/3 c melted butter 1C corn syrup and a 1\/2t salt. I mixed everything except the butter, waited for the temp to come down on the butter and added it after. I should add that it was a hot day in NY and my kitchen was warm and humid.  If there are any thoughts on what may have gone wrong, I'd love some feedback. They texture isn't abominable, it's just not awesome.","c_root_id_A":"ic4b45w","c_root_id_B":"ic3k9hm","created_at_utc_A":1655061446,"created_at_utc_B":1655049078,"score_A":11,"score_B":10,"human_ref_A":"-\tCan you expand on the filling texture? Was it grainy as in gritty, or lumpy like it was curdled? Was it liquidy\/wet or very set\/solid? -\tCan you provide your weight measurements? -\tHow long did you bake (the filling in the crust)? -\tWas the crust par-baked before filling it? -\tWhen you determined it was done and ready to come out of the oven, how much of the filling \u201cwobbled\u201d (e.g., 1\u201d diameter in center of pie, everything but 1\u201d on the outside, etc.)? -\tPie pan: what size did you use (e.g., 8\u201d or 9\u201d standard depth, 9.5\u201d deep, etc.), and what material was it made of (disposable foil, non-disposable aluminum, glass)?  Sorry for all the questions, but I\u2019d love to try to help diagnose! I owned and ran a scratch bakery here in VA for 3 years, so I\u2019ve made lots (~500?! \ud83e\udee3) of pecan pies and ran into similar issues before finally being happy with the outcome.","human_ref_B":"Hmmm, normally when there is grittiness, it could be a crystallization issue (temperature related- too high, you're basically making hard candy) but here I wonder if the sugars just didn't dissolve well enough or clumped unevenly.  Brown sugar is clumpier because of the moisture.","labels":1,"seconds_difference":12368.0,"score_ratio":1.1}
{"post_id":"vamxjo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Pecan Pie filling texture I made pecan pie for the first time yesterday. It tastes perfect, but the texture is just a little odd. I'm not sure how to explain it. Not grainy exactly, but not as smooth as I'd like.  I used Joy of Cooking's recipe. I made two (two and a half?) changes:  I used half white and half brown sugar (recipe calls for white)  There's an optional add of 1 t vanilla or 1T rum. I used both.  I also converted measures to weights.   The recipe calls for you to mix a 3 eggs, 1c sugar, 1\/3 c melted butter 1C corn syrup and a 1\/2t salt. I mixed everything except the butter, waited for the temp to come down on the butter and added it after. I should add that it was a hot day in NY and my kitchen was warm and humid.  If there are any thoughts on what may have gone wrong, I'd love some feedback. They texture isn't abominable, it's just not awesome.","c_root_id_A":"ic3k9hm","c_root_id_B":"ic3e7q9","created_at_utc_A":1655049078,"created_at_utc_B":1655046209,"score_A":10,"score_B":6,"human_ref_A":"Hmmm, normally when there is grittiness, it could be a crystallization issue (temperature related- too high, you're basically making hard candy) but here I wonder if the sugars just didn't dissolve well enough or clumped unevenly.  Brown sugar is clumpier because of the moisture.","human_ref_B":"I\u2019m curious as to why you used half white and half brown sugar instead of all white?","labels":1,"seconds_difference":2869.0,"score_ratio":1.6666666667}
{"post_id":"vamxjo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Pecan Pie filling texture I made pecan pie for the first time yesterday. It tastes perfect, but the texture is just a little odd. I'm not sure how to explain it. Not grainy exactly, but not as smooth as I'd like.  I used Joy of Cooking's recipe. I made two (two and a half?) changes:  I used half white and half brown sugar (recipe calls for white)  There's an optional add of 1 t vanilla or 1T rum. I used both.  I also converted measures to weights.   The recipe calls for you to mix a 3 eggs, 1c sugar, 1\/3 c melted butter 1C corn syrup and a 1\/2t salt. I mixed everything except the butter, waited for the temp to come down on the butter and added it after. I should add that it was a hot day in NY and my kitchen was warm and humid.  If there are any thoughts on what may have gone wrong, I'd love some feedback. They texture isn't abominable, it's just not awesome.","c_root_id_A":"ic3k9hm","c_root_id_B":"ic3jh9l","created_at_utc_A":1655049078,"created_at_utc_B":1655048716,"score_A":10,"score_B":3,"human_ref_A":"Hmmm, normally when there is grittiness, it could be a crystallization issue (temperature related- too high, you're basically making hard candy) but here I wonder if the sugars just didn't dissolve well enough or clumped unevenly.  Brown sugar is clumpier because of the moisture.","human_ref_B":"I wouldn't wait to add the melted butter...and I just looked at the recipe which bakes at 375\u00b0F (I'd I read it right) which seems high to me although I suppose you wouldn't have the crust cooked through if you didn't.     I think the recipe might not be the best one out there. I'd pick one with a par baked crust and a heated filling and see what happens.","labels":1,"seconds_difference":362.0,"score_ratio":3.3333333333}
{"post_id":"vamxjo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Pecan Pie filling texture I made pecan pie for the first time yesterday. It tastes perfect, but the texture is just a little odd. I'm not sure how to explain it. Not grainy exactly, but not as smooth as I'd like.  I used Joy of Cooking's recipe. I made two (two and a half?) changes:  I used half white and half brown sugar (recipe calls for white)  There's an optional add of 1 t vanilla or 1T rum. I used both.  I also converted measures to weights.   The recipe calls for you to mix a 3 eggs, 1c sugar, 1\/3 c melted butter 1C corn syrup and a 1\/2t salt. I mixed everything except the butter, waited for the temp to come down on the butter and added it after. I should add that it was a hot day in NY and my kitchen was warm and humid.  If there are any thoughts on what may have gone wrong, I'd love some feedback. They texture isn't abominable, it's just not awesome.","c_root_id_A":"ic4b45w","c_root_id_B":"ic46p43","created_at_utc_A":1655061446,"created_at_utc_B":1655059431,"score_A":11,"score_B":7,"human_ref_A":"-\tCan you expand on the filling texture? Was it grainy as in gritty, or lumpy like it was curdled? Was it liquidy\/wet or very set\/solid? -\tCan you provide your weight measurements? -\tHow long did you bake (the filling in the crust)? -\tWas the crust par-baked before filling it? -\tWhen you determined it was done and ready to come out of the oven, how much of the filling \u201cwobbled\u201d (e.g., 1\u201d diameter in center of pie, everything but 1\u201d on the outside, etc.)? -\tPie pan: what size did you use (e.g., 8\u201d or 9\u201d standard depth, 9.5\u201d deep, etc.), and what material was it made of (disposable foil, non-disposable aluminum, glass)?  Sorry for all the questions, but I\u2019d love to try to help diagnose! I owned and ran a scratch bakery here in VA for 3 years, so I\u2019ve made lots (~500?! \ud83e\udee3) of pecan pies and ran into similar issues before finally being happy with the outcome.","human_ref_B":"Pecan pie filling is a form of custard.  Often when a custard develops an icky texture it\u2019s because the egg proteins overcooked.   Sometimes it\u2019s them getting too hot too fast and other times it\u2019s because the oven ran too hot or they cooked a little too long.","labels":1,"seconds_difference":2015.0,"score_ratio":1.5714285714}
{"post_id":"vamxjo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Pecan Pie filling texture I made pecan pie for the first time yesterday. It tastes perfect, but the texture is just a little odd. I'm not sure how to explain it. Not grainy exactly, but not as smooth as I'd like.  I used Joy of Cooking's recipe. I made two (two and a half?) changes:  I used half white and half brown sugar (recipe calls for white)  There's an optional add of 1 t vanilla or 1T rum. I used both.  I also converted measures to weights.   The recipe calls for you to mix a 3 eggs, 1c sugar, 1\/3 c melted butter 1C corn syrup and a 1\/2t salt. I mixed everything except the butter, waited for the temp to come down on the butter and added it after. I should add that it was a hot day in NY and my kitchen was warm and humid.  If there are any thoughts on what may have gone wrong, I'd love some feedback. They texture isn't abominable, it's just not awesome.","c_root_id_A":"ic4b45w","c_root_id_B":"ic3e7q9","created_at_utc_A":1655061446,"created_at_utc_B":1655046209,"score_A":11,"score_B":6,"human_ref_A":"-\tCan you expand on the filling texture? Was it grainy as in gritty, or lumpy like it was curdled? Was it liquidy\/wet or very set\/solid? -\tCan you provide your weight measurements? -\tHow long did you bake (the filling in the crust)? -\tWas the crust par-baked before filling it? -\tWhen you determined it was done and ready to come out of the oven, how much of the filling \u201cwobbled\u201d (e.g., 1\u201d diameter in center of pie, everything but 1\u201d on the outside, etc.)? -\tPie pan: what size did you use (e.g., 8\u201d or 9\u201d standard depth, 9.5\u201d deep, etc.), and what material was it made of (disposable foil, non-disposable aluminum, glass)?  Sorry for all the questions, but I\u2019d love to try to help diagnose! I owned and ran a scratch bakery here in VA for 3 years, so I\u2019ve made lots (~500?! \ud83e\udee3) of pecan pies and ran into similar issues before finally being happy with the outcome.","human_ref_B":"I\u2019m curious as to why you used half white and half brown sugar instead of all white?","labels":1,"seconds_difference":15237.0,"score_ratio":1.8333333333}
{"post_id":"vamxjo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Pecan Pie filling texture I made pecan pie for the first time yesterday. It tastes perfect, but the texture is just a little odd. I'm not sure how to explain it. Not grainy exactly, but not as smooth as I'd like.  I used Joy of Cooking's recipe. I made two (two and a half?) changes:  I used half white and half brown sugar (recipe calls for white)  There's an optional add of 1 t vanilla or 1T rum. I used both.  I also converted measures to weights.   The recipe calls for you to mix a 3 eggs, 1c sugar, 1\/3 c melted butter 1C corn syrup and a 1\/2t salt. I mixed everything except the butter, waited for the temp to come down on the butter and added it after. I should add that it was a hot day in NY and my kitchen was warm and humid.  If there are any thoughts on what may have gone wrong, I'd love some feedback. They texture isn't abominable, it's just not awesome.","c_root_id_A":"ic3jh9l","c_root_id_B":"ic4b45w","created_at_utc_A":1655048716,"created_at_utc_B":1655061446,"score_A":3,"score_B":11,"human_ref_A":"I wouldn't wait to add the melted butter...and I just looked at the recipe which bakes at 375\u00b0F (I'd I read it right) which seems high to me although I suppose you wouldn't have the crust cooked through if you didn't.     I think the recipe might not be the best one out there. I'd pick one with a par baked crust and a heated filling and see what happens.","human_ref_B":"-\tCan you expand on the filling texture? Was it grainy as in gritty, or lumpy like it was curdled? Was it liquidy\/wet or very set\/solid? -\tCan you provide your weight measurements? -\tHow long did you bake (the filling in the crust)? -\tWas the crust par-baked before filling it? -\tWhen you determined it was done and ready to come out of the oven, how much of the filling \u201cwobbled\u201d (e.g., 1\u201d diameter in center of pie, everything but 1\u201d on the outside, etc.)? -\tPie pan: what size did you use (e.g., 8\u201d or 9\u201d standard depth, 9.5\u201d deep, etc.), and what material was it made of (disposable foil, non-disposable aluminum, glass)?  Sorry for all the questions, but I\u2019d love to try to help diagnose! I owned and ran a scratch bakery here in VA for 3 years, so I\u2019ve made lots (~500?! \ud83e\udee3) of pecan pies and ran into similar issues before finally being happy with the outcome.","labels":0,"seconds_difference":12730.0,"score_ratio":3.6666666667}
{"post_id":"vamxjo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Pecan Pie filling texture I made pecan pie for the first time yesterday. It tastes perfect, but the texture is just a little odd. I'm not sure how to explain it. Not grainy exactly, but not as smooth as I'd like.  I used Joy of Cooking's recipe. I made two (two and a half?) changes:  I used half white and half brown sugar (recipe calls for white)  There's an optional add of 1 t vanilla or 1T rum. I used both.  I also converted measures to weights.   The recipe calls for you to mix a 3 eggs, 1c sugar, 1\/3 c melted butter 1C corn syrup and a 1\/2t salt. I mixed everything except the butter, waited for the temp to come down on the butter and added it after. I should add that it was a hot day in NY and my kitchen was warm and humid.  If there are any thoughts on what may have gone wrong, I'd love some feedback. They texture isn't abominable, it's just not awesome.","c_root_id_A":"ic46p43","c_root_id_B":"ic4uvec","created_at_utc_A":1655059431,"created_at_utc_B":1655070739,"score_A":7,"score_B":10,"human_ref_A":"Pecan pie filling is a form of custard.  Often when a custard develops an icky texture it\u2019s because the egg proteins overcooked.   Sometimes it\u2019s them getting too hot too fast and other times it\u2019s because the oven ran too hot or they cooked a little too long.","human_ref_B":"The sugar swap is fine. I do that, too (though subbing a bit of molasses\u2014which gives brown sugar its brownness\u2014for part of the corn syrup, or using dark corn syrup or golden syrup, works even better, IMO.)  With baking, it\u2019s critical to go with the recipe for measurements. It\u2019s chemistry. I wouldn\u2019t convert an old Joy of Cooking recipe to mass; many recipes (and very nearly all professional ones *only* go by mass) now have both\u2014and in that case, I prefer mass to measure because it\u2019s more precise. But recipes cookbooks are rigorously tested as written\u2014when you deviate too much, it can cause issues.   (Whiskey is good, too, as a flavoring.)","labels":0,"seconds_difference":11308.0,"score_ratio":1.4285714286}
{"post_id":"vamxjo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Pecan Pie filling texture I made pecan pie for the first time yesterday. It tastes perfect, but the texture is just a little odd. I'm not sure how to explain it. Not grainy exactly, but not as smooth as I'd like.  I used Joy of Cooking's recipe. I made two (two and a half?) changes:  I used half white and half brown sugar (recipe calls for white)  There's an optional add of 1 t vanilla or 1T rum. I used both.  I also converted measures to weights.   The recipe calls for you to mix a 3 eggs, 1c sugar, 1\/3 c melted butter 1C corn syrup and a 1\/2t salt. I mixed everything except the butter, waited for the temp to come down on the butter and added it after. I should add that it was a hot day in NY and my kitchen was warm and humid.  If there are any thoughts on what may have gone wrong, I'd love some feedback. They texture isn't abominable, it's just not awesome.","c_root_id_A":"ic4uvec","c_root_id_B":"ic3e7q9","created_at_utc_A":1655070739,"created_at_utc_B":1655046209,"score_A":10,"score_B":6,"human_ref_A":"The sugar swap is fine. I do that, too (though subbing a bit of molasses\u2014which gives brown sugar its brownness\u2014for part of the corn syrup, or using dark corn syrup or golden syrup, works even better, IMO.)  With baking, it\u2019s critical to go with the recipe for measurements. It\u2019s chemistry. I wouldn\u2019t convert an old Joy of Cooking recipe to mass; many recipes (and very nearly all professional ones *only* go by mass) now have both\u2014and in that case, I prefer mass to measure because it\u2019s more precise. But recipes cookbooks are rigorously tested as written\u2014when you deviate too much, it can cause issues.   (Whiskey is good, too, as a flavoring.)","human_ref_B":"I\u2019m curious as to why you used half white and half brown sugar instead of all white?","labels":1,"seconds_difference":24530.0,"score_ratio":1.6666666667}
{"post_id":"vamxjo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Pecan Pie filling texture I made pecan pie for the first time yesterday. It tastes perfect, but the texture is just a little odd. I'm not sure how to explain it. Not grainy exactly, but not as smooth as I'd like.  I used Joy of Cooking's recipe. I made two (two and a half?) changes:  I used half white and half brown sugar (recipe calls for white)  There's an optional add of 1 t vanilla or 1T rum. I used both.  I also converted measures to weights.   The recipe calls for you to mix a 3 eggs, 1c sugar, 1\/3 c melted butter 1C corn syrup and a 1\/2t salt. I mixed everything except the butter, waited for the temp to come down on the butter and added it after. I should add that it was a hot day in NY and my kitchen was warm and humid.  If there are any thoughts on what may have gone wrong, I'd love some feedback. They texture isn't abominable, it's just not awesome.","c_root_id_A":"ic4uvec","c_root_id_B":"ic3jh9l","created_at_utc_A":1655070739,"created_at_utc_B":1655048716,"score_A":10,"score_B":3,"human_ref_A":"The sugar swap is fine. I do that, too (though subbing a bit of molasses\u2014which gives brown sugar its brownness\u2014for part of the corn syrup, or using dark corn syrup or golden syrup, works even better, IMO.)  With baking, it\u2019s critical to go with the recipe for measurements. It\u2019s chemistry. I wouldn\u2019t convert an old Joy of Cooking recipe to mass; many recipes (and very nearly all professional ones *only* go by mass) now have both\u2014and in that case, I prefer mass to measure because it\u2019s more precise. But recipes cookbooks are rigorously tested as written\u2014when you deviate too much, it can cause issues.   (Whiskey is good, too, as a flavoring.)","human_ref_B":"I wouldn't wait to add the melted butter...and I just looked at the recipe which bakes at 375\u00b0F (I'd I read it right) which seems high to me although I suppose you wouldn't have the crust cooked through if you didn't.     I think the recipe might not be the best one out there. I'd pick one with a par baked crust and a heated filling and see what happens.","labels":1,"seconds_difference":22023.0,"score_ratio":3.3333333333}
{"post_id":"vamxjo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Pecan Pie filling texture I made pecan pie for the first time yesterday. It tastes perfect, but the texture is just a little odd. I'm not sure how to explain it. Not grainy exactly, but not as smooth as I'd like.  I used Joy of Cooking's recipe. I made two (two and a half?) changes:  I used half white and half brown sugar (recipe calls for white)  There's an optional add of 1 t vanilla or 1T rum. I used both.  I also converted measures to weights.   The recipe calls for you to mix a 3 eggs, 1c sugar, 1\/3 c melted butter 1C corn syrup and a 1\/2t salt. I mixed everything except the butter, waited for the temp to come down on the butter and added it after. I should add that it was a hot day in NY and my kitchen was warm and humid.  If there are any thoughts on what may have gone wrong, I'd love some feedback. They texture isn't abominable, it's just not awesome.","c_root_id_A":"ic46p43","c_root_id_B":"ic3e7q9","created_at_utc_A":1655059431,"created_at_utc_B":1655046209,"score_A":7,"score_B":6,"human_ref_A":"Pecan pie filling is a form of custard.  Often when a custard develops an icky texture it\u2019s because the egg proteins overcooked.   Sometimes it\u2019s them getting too hot too fast and other times it\u2019s because the oven ran too hot or they cooked a little too long.","human_ref_B":"I\u2019m curious as to why you used half white and half brown sugar instead of all white?","labels":1,"seconds_difference":13222.0,"score_ratio":1.1666666667}
{"post_id":"vamxjo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Pecan Pie filling texture I made pecan pie for the first time yesterday. It tastes perfect, but the texture is just a little odd. I'm not sure how to explain it. Not grainy exactly, but not as smooth as I'd like.  I used Joy of Cooking's recipe. I made two (two and a half?) changes:  I used half white and half brown sugar (recipe calls for white)  There's an optional add of 1 t vanilla or 1T rum. I used both.  I also converted measures to weights.   The recipe calls for you to mix a 3 eggs, 1c sugar, 1\/3 c melted butter 1C corn syrup and a 1\/2t salt. I mixed everything except the butter, waited for the temp to come down on the butter and added it after. I should add that it was a hot day in NY and my kitchen was warm and humid.  If there are any thoughts on what may have gone wrong, I'd love some feedback. They texture isn't abominable, it's just not awesome.","c_root_id_A":"ic3jh9l","c_root_id_B":"ic46p43","created_at_utc_A":1655048716,"created_at_utc_B":1655059431,"score_A":3,"score_B":7,"human_ref_A":"I wouldn't wait to add the melted butter...and I just looked at the recipe which bakes at 375\u00b0F (I'd I read it right) which seems high to me although I suppose you wouldn't have the crust cooked through if you didn't.     I think the recipe might not be the best one out there. I'd pick one with a par baked crust and a heated filling and see what happens.","human_ref_B":"Pecan pie filling is a form of custard.  Often when a custard develops an icky texture it\u2019s because the egg proteins overcooked.   Sometimes it\u2019s them getting too hot too fast and other times it\u2019s because the oven ran too hot or they cooked a little too long.","labels":0,"seconds_difference":10715.0,"score_ratio":2.3333333333}
{"post_id":"vamxjo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Pecan Pie filling texture I made pecan pie for the first time yesterday. It tastes perfect, but the texture is just a little odd. I'm not sure how to explain it. Not grainy exactly, but not as smooth as I'd like.  I used Joy of Cooking's recipe. I made two (two and a half?) changes:  I used half white and half brown sugar (recipe calls for white)  There's an optional add of 1 t vanilla or 1T rum. I used both.  I also converted measures to weights.   The recipe calls for you to mix a 3 eggs, 1c sugar, 1\/3 c melted butter 1C corn syrup and a 1\/2t salt. I mixed everything except the butter, waited for the temp to come down on the butter and added it after. I should add that it was a hot day in NY and my kitchen was warm and humid.  If there are any thoughts on what may have gone wrong, I'd love some feedback. They texture isn't abominable, it's just not awesome.","c_root_id_A":"ic5ti7s","c_root_id_B":"ic3jh9l","created_at_utc_A":1655088937,"created_at_utc_B":1655048716,"score_A":4,"score_B":3,"human_ref_A":"Fwiw as a southerner who has eaten a *lot* of pecan pie in my life - there\u2019s supposed to be a certain amount of texture in the custard. Not a grittiness but a hint of something that gives a slight chew and mouth feel beyond custard","human_ref_B":"I wouldn't wait to add the melted butter...and I just looked at the recipe which bakes at 375\u00b0F (I'd I read it right) which seems high to me although I suppose you wouldn't have the crust cooked through if you didn't.     I think the recipe might not be the best one out there. I'd pick one with a par baked crust and a heated filling and see what happens.","labels":1,"seconds_difference":40221.0,"score_ratio":1.3333333333}
{"post_id":"vamxjo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Pecan Pie filling texture I made pecan pie for the first time yesterday. It tastes perfect, but the texture is just a little odd. I'm not sure how to explain it. Not grainy exactly, but not as smooth as I'd like.  I used Joy of Cooking's recipe. I made two (two and a half?) changes:  I used half white and half brown sugar (recipe calls for white)  There's an optional add of 1 t vanilla or 1T rum. I used both.  I also converted measures to weights.   The recipe calls for you to mix a 3 eggs, 1c sugar, 1\/3 c melted butter 1C corn syrup and a 1\/2t salt. I mixed everything except the butter, waited for the temp to come down on the butter and added it after. I should add that it was a hot day in NY and my kitchen was warm and humid.  If there are any thoughts on what may have gone wrong, I'd love some feedback. They texture isn't abominable, it's just not awesome.","c_root_id_A":"ic61kzm","c_root_id_B":"ic3jh9l","created_at_utc_A":1655093747,"created_at_utc_B":1655048716,"score_A":4,"score_B":3,"human_ref_A":"Was the butter cooled when you added the eggs? You make have cooked the eggs accidentally","human_ref_B":"I wouldn't wait to add the melted butter...and I just looked at the recipe which bakes at 375\u00b0F (I'd I read it right) which seems high to me although I suppose you wouldn't have the crust cooked through if you didn't.     I think the recipe might not be the best one out there. I'd pick one with a par baked crust and a heated filling and see what happens.","labels":1,"seconds_difference":45031.0,"score_ratio":1.3333333333}
{"post_id":"hqv3nf","domain":"askbaking_test","upvote_ratio":0.93,"history":"Seeking help\/advice from professional bakers regarding quality of ingredients. Hi all! I'm an amateur baker getting ready to launch my cookie business from home. I've been asking for a lot of help here, and I really appreciate all the help I have received so far. I have almost nailed my base chocolate chip recipe, which I'm using to branch off to different flavors. So far I have primarily been using cheaper ingredients because testing can be costly.  So now that I have almost nailed down the recipe. I am looking for insight on different brands and higher quality ingredients. It's a long post, but the main two questions I have are **1) How do you decide on which ingredients to spend a premium on? 2) Are there any generally accepted brands\/products that professionals swear by or particular ones we should avoid?**  Let's talk about a few of the main ingredients.  **Flour**  The ones I have mostly used are Ardent Mills Bread Flour and Miller Milling H&R All Purpose Flour, which I have gotten from Costco. They cost $0.23\/lb and $0.22\/lb, respectively, which is pretty cheap. In the past, I have used flours I can get at local grocery stores. Notably, King Arthur flour and if I recall, the price was around $1\/lb (non bulk price). Costco sells by bulk, so it\u2019s much cheaper. I have found bulk King Arthur flour online, but it\u2019s still a bit more expensive than the options at Costco. Question for professional bakers is, do you test multiple flours to arrive at the right one, or do you pick based on cost\/performance. Is there a general consensus on which brands are good to use and which ones we should avoid?  **Butter**  Everyone loves butter and we know it contributes a lot of flavor to the cookie. As with flour, I have been using the cheapest options I could find at Costco. The Kirkland brand butter costs $2.95\/lb (I noticed this price has fluctuated a lot in the past few months). The cheapest I have seen is a brand called California Dairies and by bulk, theirs can cost as low as $1.56\/lb.  There\u2019s a local brand here that sells premium European style butter for $8\/lb! I\u2019ve always been curious about this brand, because I\u2019ve had their premium milk ($9\/gallon) and it\u2019s the best milk I\u2019ve ever drank. But it\u2019s hard to justify a \\~4x increase in butter cost.. Or is it? I am trying to go for a more \u201cpremium\u201d cookie, so I am curious if professionals use more premium butters or stick with the cheap stuff?  **Sugar**  For sugar, I have primarily been using C & H granulated and brown sugars as these are the main options available to me by bulk. However, I have recently tried Kirkland\u2019s Organic sugar and I do feel like it has yielded better results. I have bought two other sugars I\u2019ll test soon. But as with the previous ingredients, do you go with the cheap stuff, or is there a brand in particular you swear by?  **Eggs**  This is one ingredient I had never spent time thinking about. But I did notice cage free eggs costing triple the amount of cheap eggs. Is this a worthy investment?  **Chocolate**   I think this is the most fun ingredient. It is also the hardest because of the vast amounts of chocolate options available. But I\u2019ll keep it simple. There\u2019s a few notable brands of chocolate chips that I can get in bulk that range in cost from around $2.50\/lb - $3.50: Kirkland, Ghirardelli, Guitard, and Hersheys. I\u2019ve used these chips and found that their taste is roughly the same, I don\u2019t think a normal customer would complain about any of these chocolates. But there is a local brand that sells some expensive chocolate, I think around triple the cost. Chocolate is the most expensive ingredient in my cookie. Buying the expensive chocolate would double the cost of each cookie.   I think I hit the main ingredients in a cookie that can affect the end result. But if I missed anything or if you wanted to add to that, it would be great. Thank you all so much. I'll also be trying to give back to the community as well since I've learned a great deal about cookies in the past few months.","c_root_id_A":"fy1iym7","c_root_id_B":"fy1gbv3","created_at_utc_A":1594738905,"created_at_utc_B":1594737537,"score_A":3,"score_B":2,"human_ref_A":"This is just my opinion as a professional candy maker....we use the cheapest base ingredients possible (sugar, corn syrup, etc) in order to keep prices for the customer low, and splurge on the main flavor components. IE fancy Belgian chocolate, different vanilla bean varieties, rare flavor extracts, that sort of thing. Your average consumer won\u2019t really be able to tell if your flour is Costco AP or what kind of diet the chicken that laid your eggs had, but they can definitely notice how good GOOD chocolate and vanilla taste.  As far as brands go, I\u2019d recommend Callebaut or Valrhona for chocolate (definitely pricy, but you truly get what you pay for here!). You can\u2019t go wrong with Nielsen-Massey for vanilla extract\/paste, but if you really wanna kick it up a notch, try sourcing vanilla beans directly from the country of origin and playing around with their individual flavor profiles. Mexican vs Tahitian vs Madagascar, etc. vanilla gets a bad rep for being boring but it is as varied and complex as any other ingredient out there. Vanilla rant over.....","human_ref_B":"I agree with other commenter about the butter. European style butters are tricky! I'd stick with the standard kind.  I'm not an expert at all, but I think you can decide where to splurge on ingredients based on how you want to market your product. Minimally processed = buy unbleached flour. No artificial flavors = buy real vanilla extract.  You may also be able to further cut down costs. If you want cage free eggs, do you live near any farms? Is there a farmers market in your town? If you buy directly from the farm, by the case instead of the carton, you can save money. Is there a restaurant supply store close to you? They might have bulk ingredients at a good price. The one near me doesn't require membership or a business ID.","labels":1,"seconds_difference":1368.0,"score_ratio":1.5}
{"post_id":"qghl6a","domain":"askbaking_test","upvote_ratio":0.89,"history":"How would I get started with a job in Baking? It's been part of my life forever and I'm interested in taking the next step into the industry. Is there a course I should do, a place I should go? Or is it just get into the thick of it with experience?","c_root_id_A":"hi6ot0r","c_root_id_B":"hi8ewyn","created_at_utc_A":1635294080,"created_at_utc_B":1635333145,"score_A":9,"score_B":14,"human_ref_A":"It depends on what kind of baking you want to do. There are high production bakeries where you bake items in bulk with a focus on product consistency, or smaller artisan bakeries where you will still be doing production, but on a much smaller scale with a little more creative freedom. Either way, professional baking is fast paced, physically demanding, and you most likely will not be able to develop any of your own recipes, or have a lot of creative input.   I don't want to discourage anyone from stepping into the industry, but a lot of home bakers have very specific ideas of what working in an actual bakery is like and I just want to temper your expectations. My suggestion would be to stage at a few local bakeries for a full shift and see what a typical day would look like on the job. Send out a lot of stage requests, since most places will be looking for some prior experience, and you may get just a few responses. If you like it, you can either apply directly, or use it to inform your area of study if you want to attend pastry school. I worked high production for several years before enrolling in pastry school, and while going to school will definitely help with job placement in the future, but it can also be expensive. It was personally worth it to me, but you should definitely try staging first before making a commitment.","human_ref_B":"Supermarket bakeries are a great way to get into the industry even though they often do very little or no scratch baking. What they do have is high volume and pressure to perform. My biggest concern with hiring someone with no experience is not the actual baking (that's as skill that can be taught to the majority of people) - it's getting someone with either no work ethic or simply no idea that yes, this means up at 3am. Yes, this means on your feet for 8-12 hours a day. No, you can't take a lunch now because the oven is full and your bread needs you.   It's the same idea behind starting as a dishwasher in a restaurant. Surviving a Saturday night dish shift doesn't mean you can cook, it means you can do the physical work. Surviving Thanksgiving in a grocery store means you won't break if you come in to a dozen wedding cakes.  You can take classes if you want. Generally experience is rated higher than education *but* baking is a little different because there are usually fewer bakers on staff - as little as one and a backup. That means less time and money to pay for an apprentice. If you have a community college near you, check for baking classes. Those will be more affordable and fill you in on basics and familiarize you with the equipment you'll be using. Going in with a base knowledge won't hurt you and if you also get a job at a chain bakery, in a couple of years you'll have enough experience for a more boutique spot.  Baking is also a very wide range - bread baking, patisserie, general baker, and cake decorating are all very different skill sets and most bakers can do a range but specialize in one or two. Working in a big bakery can help you figure out which you prefer. For me, I like decorating occasional cakes but working as a decorator just means you come home so sticky with icing. Patisserie is too finicky for me. I prefer bread and chocolate.","labels":0,"seconds_difference":39065.0,"score_ratio":1.5555555556}
{"post_id":"qghl6a","domain":"askbaking_test","upvote_ratio":0.89,"history":"How would I get started with a job in Baking? It's been part of my life forever and I'm interested in taking the next step into the industry. Is there a course I should do, a place I should go? Or is it just get into the thick of it with experience?","c_root_id_A":"hi8ewyn","c_root_id_B":"hi6b3j2","created_at_utc_A":1635333145,"created_at_utc_B":1635287903,"score_A":14,"score_B":9,"human_ref_A":"Supermarket bakeries are a great way to get into the industry even though they often do very little or no scratch baking. What they do have is high volume and pressure to perform. My biggest concern with hiring someone with no experience is not the actual baking (that's as skill that can be taught to the majority of people) - it's getting someone with either no work ethic or simply no idea that yes, this means up at 3am. Yes, this means on your feet for 8-12 hours a day. No, you can't take a lunch now because the oven is full and your bread needs you.   It's the same idea behind starting as a dishwasher in a restaurant. Surviving a Saturday night dish shift doesn't mean you can cook, it means you can do the physical work. Surviving Thanksgiving in a grocery store means you won't break if you come in to a dozen wedding cakes.  You can take classes if you want. Generally experience is rated higher than education *but* baking is a little different because there are usually fewer bakers on staff - as little as one and a backup. That means less time and money to pay for an apprentice. If you have a community college near you, check for baking classes. Those will be more affordable and fill you in on basics and familiarize you with the equipment you'll be using. Going in with a base knowledge won't hurt you and if you also get a job at a chain bakery, in a couple of years you'll have enough experience for a more boutique spot.  Baking is also a very wide range - bread baking, patisserie, general baker, and cake decorating are all very different skill sets and most bakers can do a range but specialize in one or two. Working in a big bakery can help you figure out which you prefer. For me, I like decorating occasional cakes but working as a decorator just means you come home so sticky with icing. Patisserie is too finicky for me. I prefer bread and chocolate.","human_ref_B":"Make inquiries at bakeries in your area. Many places do want people with some professional experience, but some are willing to take a chance on enthusiastic applicants. Just be aware of what you're getting into. When I was a baker shifts often started at 3am. During the holidays it was common to start at Midnight and stay until orders were complete. It can be a lot of fun, but it's also exhausting and surprisingly smelly!","labels":1,"seconds_difference":45242.0,"score_ratio":1.5555555556}
{"post_id":"qghl6a","domain":"askbaking_test","upvote_ratio":0.89,"history":"How would I get started with a job in Baking? It's been part of my life forever and I'm interested in taking the next step into the industry. Is there a course I should do, a place I should go? Or is it just get into the thick of it with experience?","c_root_id_A":"hi8ewyn","c_root_id_B":"hi6qj13","created_at_utc_A":1635333145,"created_at_utc_B":1635294862,"score_A":14,"score_B":6,"human_ref_A":"Supermarket bakeries are a great way to get into the industry even though they often do very little or no scratch baking. What they do have is high volume and pressure to perform. My biggest concern with hiring someone with no experience is not the actual baking (that's as skill that can be taught to the majority of people) - it's getting someone with either no work ethic or simply no idea that yes, this means up at 3am. Yes, this means on your feet for 8-12 hours a day. No, you can't take a lunch now because the oven is full and your bread needs you.   It's the same idea behind starting as a dishwasher in a restaurant. Surviving a Saturday night dish shift doesn't mean you can cook, it means you can do the physical work. Surviving Thanksgiving in a grocery store means you won't break if you come in to a dozen wedding cakes.  You can take classes if you want. Generally experience is rated higher than education *but* baking is a little different because there are usually fewer bakers on staff - as little as one and a backup. That means less time and money to pay for an apprentice. If you have a community college near you, check for baking classes. Those will be more affordable and fill you in on basics and familiarize you with the equipment you'll be using. Going in with a base knowledge won't hurt you and if you also get a job at a chain bakery, in a couple of years you'll have enough experience for a more boutique spot.  Baking is also a very wide range - bread baking, patisserie, general baker, and cake decorating are all very different skill sets and most bakers can do a range but specialize in one or two. Working in a big bakery can help you figure out which you prefer. For me, I like decorating occasional cakes but working as a decorator just means you come home so sticky with icing. Patisserie is too finicky for me. I prefer bread and chocolate.","human_ref_B":"Lots of supermarket bakeries will hire anyone, and just get trained on the job. Maybe apply part time to one and see if you can get along with management and your coworkers enough to get into it (I say that because, the risk you take by entering a work place where they'll hire anyone is that you may need to put up with anyone - and all the high school drama and irresponsibility that can come with that, like any crappy retail job. It can be great if you end up with a hard working, friendly crew, though!). I worked nearly 4 years in a supermarket bakery, and, as other commenters have said, though it was very early mornings and a lot of hard work (especially during the holidays!), I really loved the job!      From there, you could gain the experience to open your own shop, depending on what a license might require where you live (I live in a country where all you need is a minimum of a year's experience in your specialty area of the food prep business to get the licensing to open up your own shop).","labels":1,"seconds_difference":38283.0,"score_ratio":2.3333333333}
{"post_id":"aiv588","domain":"askbaking_test","upvote_ratio":0.86,"history":"How can I make a homemade pie crust without a food processor or Kitchen Aid? My New Year's Resolution is to start baking a lot more. I've already made homemade pizza, cookies, and cheesecake and I want to try making pie from scratch. Unfortunately, all of the recipes that I've found from people I trust in the kitchen (like Babish and Food Wishes) use a food processor or kitchen aid, which I don't have because I live in a tiny studio apartment.   I thought about using this recipe for the crust  (I prefer flaky crust) but using the peach filling from this recipe. I don't want to make some monstrosity and I don't want to waste butter since it's expensive in my country.   I have a kitchen scale and I definitely prefer to use weight for measurement. I also have an electrical whisk so at least I can beat egg whites quickly. Any tips for a beginner?","c_root_id_A":"eer24qs","c_root_id_B":"eeqpw9i","created_at_utc_A":1548224928,"created_at_utc_B":1548213028,"score_A":6,"score_B":3,"human_ref_A":"Regardless of recipe, the general technique is the same.   1. Get the butter into the flour 2. Add liquids and get the dough into a \"rough ball\" 3. Roll the dough  In the first step, you want to \"cut\" the butter into the flour so that you have pea-sized balls of butter covered with flour.   One easy way to do that is use a pastry cutter, but if you don't want to do that then one trick a chef taught me was to use a food grater and grate the butter in. Then just mix the flour a bit and you'll have pea sized balls of butter covered with flour.  After that, when you shape the dough into a ball... try to work the dough as little as possible. The more you work it, the more you develop the gluten and you will end up with a mealy dough. Try to press down on the dough to form it since that works it the least.  The whole goal is to keep the butter as cold as possible while you work with it. That means, throw your butter in the freezer for a few minutes before you cut it in. Throw your dough in the fridge for a bit when you've got it into a rough ball. Don't let that butter melt!   Lastly, when rolling out the dough, be gentle. It will eventually roll out. And if you have to stop for a minute and refrigerate it to cool it a bit, that's fine.","human_ref_B":"I like to rub the shorting into the flour just using my thumb and pointer finger. The same motion like your feeling the texture of something. It makes the dough nice and flaky","labels":1,"seconds_difference":11900.0,"score_ratio":2.0}
{"post_id":"aiv588","domain":"askbaking_test","upvote_ratio":0.86,"history":"How can I make a homemade pie crust without a food processor or Kitchen Aid? My New Year's Resolution is to start baking a lot more. I've already made homemade pizza, cookies, and cheesecake and I want to try making pie from scratch. Unfortunately, all of the recipes that I've found from people I trust in the kitchen (like Babish and Food Wishes) use a food processor or kitchen aid, which I don't have because I live in a tiny studio apartment.   I thought about using this recipe for the crust  (I prefer flaky crust) but using the peach filling from this recipe. I don't want to make some monstrosity and I don't want to waste butter since it's expensive in my country.   I have a kitchen scale and I definitely prefer to use weight for measurement. I also have an electrical whisk so at least I can beat egg whites quickly. Any tips for a beginner?","c_root_id_A":"eer24qs","c_root_id_B":"eeqrcdl","created_at_utc_A":1548224928,"created_at_utc_B":1548214214,"score_A":6,"score_B":5,"human_ref_A":"Regardless of recipe, the general technique is the same.   1. Get the butter into the flour 2. Add liquids and get the dough into a \"rough ball\" 3. Roll the dough  In the first step, you want to \"cut\" the butter into the flour so that you have pea-sized balls of butter covered with flour.   One easy way to do that is use a pastry cutter, but if you don't want to do that then one trick a chef taught me was to use a food grater and grate the butter in. Then just mix the flour a bit and you'll have pea sized balls of butter covered with flour.  After that, when you shape the dough into a ball... try to work the dough as little as possible. The more you work it, the more you develop the gluten and you will end up with a mealy dough. Try to press down on the dough to form it since that works it the least.  The whole goal is to keep the butter as cold as possible while you work with it. That means, throw your butter in the freezer for a few minutes before you cut it in. Throw your dough in the fridge for a bit when you've got it into a rough ball. Don't let that butter melt!   Lastly, when rolling out the dough, be gentle. It will eventually roll out. And if you have to stop for a minute and refrigerate it to cool it a bit, that's fine.","human_ref_B":"A pastry knife is about 6 bucks, and that's what it's made for.","labels":1,"seconds_difference":10714.0,"score_ratio":1.2}
{"post_id":"aiv588","domain":"askbaking_test","upvote_ratio":0.86,"history":"How can I make a homemade pie crust without a food processor or Kitchen Aid? My New Year's Resolution is to start baking a lot more. I've already made homemade pizza, cookies, and cheesecake and I want to try making pie from scratch. Unfortunately, all of the recipes that I've found from people I trust in the kitchen (like Babish and Food Wishes) use a food processor or kitchen aid, which I don't have because I live in a tiny studio apartment.   I thought about using this recipe for the crust  (I prefer flaky crust) but using the peach filling from this recipe. I don't want to make some monstrosity and I don't want to waste butter since it's expensive in my country.   I have a kitchen scale and I definitely prefer to use weight for measurement. I also have an electrical whisk so at least I can beat egg whites quickly. Any tips for a beginner?","c_root_id_A":"eer24qs","c_root_id_B":"eequpre","created_at_utc_A":1548224928,"created_at_utc_B":1548217134,"score_A":6,"score_B":4,"human_ref_A":"Regardless of recipe, the general technique is the same.   1. Get the butter into the flour 2. Add liquids and get the dough into a \"rough ball\" 3. Roll the dough  In the first step, you want to \"cut\" the butter into the flour so that you have pea-sized balls of butter covered with flour.   One easy way to do that is use a pastry cutter, but if you don't want to do that then one trick a chef taught me was to use a food grater and grate the butter in. Then just mix the flour a bit and you'll have pea sized balls of butter covered with flour.  After that, when you shape the dough into a ball... try to work the dough as little as possible. The more you work it, the more you develop the gluten and you will end up with a mealy dough. Try to press down on the dough to form it since that works it the least.  The whole goal is to keep the butter as cold as possible while you work with it. That means, throw your butter in the freezer for a few minutes before you cut it in. Throw your dough in the fridge for a bit when you've got it into a rough ball. Don't let that butter melt!   Lastly, when rolling out the dough, be gentle. It will eventually roll out. And if you have to stop for a minute and refrigerate it to cool it a bit, that's fine.","human_ref_B":"I sometimes skip the food processor, freeze your butter and grate it on the large holes of your box grater. Rub it in lightly it your finger tips (cooler that your palms so less melting)  and add your liquid and form the dough. Let the dough rest in fridge for 1\/2 hour before rolling out. Good luck!","labels":1,"seconds_difference":7794.0,"score_ratio":1.5}
{"post_id":"aiv588","domain":"askbaking_test","upvote_ratio":0.86,"history":"How can I make a homemade pie crust without a food processor or Kitchen Aid? My New Year's Resolution is to start baking a lot more. I've already made homemade pizza, cookies, and cheesecake and I want to try making pie from scratch. Unfortunately, all of the recipes that I've found from people I trust in the kitchen (like Babish and Food Wishes) use a food processor or kitchen aid, which I don't have because I live in a tiny studio apartment.   I thought about using this recipe for the crust  (I prefer flaky crust) but using the peach filling from this recipe. I don't want to make some monstrosity and I don't want to waste butter since it's expensive in my country.   I have a kitchen scale and I definitely prefer to use weight for measurement. I also have an electrical whisk so at least I can beat egg whites quickly. Any tips for a beginner?","c_root_id_A":"eer0u3j","c_root_id_B":"eer24qs","created_at_utc_A":1548223357,"created_at_utc_B":1548224928,"score_A":2,"score_B":6,"human_ref_A":"The comment recommending the serious eats recipe is good, but this is my go-to pie crust.  https:\/\/www.marthastewart.com\/339029\/cream-cheese-pie-crust  I've never used a food processor or mixer, and probably never will.  The cream cheese and vinegar gives a very mild, slightly sour flavor that really complements fruit and nut pies well. So cut your butter and cream cheese into the flour. The smaller you make your pieces, the easier it is to knead. But too small could make it melt. I normally go for about twice the size of a pea or the butter. For the cream cheese it matters less, since it's very moldable. The recipe is pretty straight forward from there.","human_ref_B":"Regardless of recipe, the general technique is the same.   1. Get the butter into the flour 2. Add liquids and get the dough into a \"rough ball\" 3. Roll the dough  In the first step, you want to \"cut\" the butter into the flour so that you have pea-sized balls of butter covered with flour.   One easy way to do that is use a pastry cutter, but if you don't want to do that then one trick a chef taught me was to use a food grater and grate the butter in. Then just mix the flour a bit and you'll have pea sized balls of butter covered with flour.  After that, when you shape the dough into a ball... try to work the dough as little as possible. The more you work it, the more you develop the gluten and you will end up with a mealy dough. Try to press down on the dough to form it since that works it the least.  The whole goal is to keep the butter as cold as possible while you work with it. That means, throw your butter in the freezer for a few minutes before you cut it in. Throw your dough in the fridge for a bit when you've got it into a rough ball. Don't let that butter melt!   Lastly, when rolling out the dough, be gentle. It will eventually roll out. And if you have to stop for a minute and refrigerate it to cool it a bit, that's fine.","labels":0,"seconds_difference":1571.0,"score_ratio":3.0}
{"post_id":"aiv588","domain":"askbaking_test","upvote_ratio":0.86,"history":"How can I make a homemade pie crust without a food processor or Kitchen Aid? My New Year's Resolution is to start baking a lot more. I've already made homemade pizza, cookies, and cheesecake and I want to try making pie from scratch. Unfortunately, all of the recipes that I've found from people I trust in the kitchen (like Babish and Food Wishes) use a food processor or kitchen aid, which I don't have because I live in a tiny studio apartment.   I thought about using this recipe for the crust  (I prefer flaky crust) but using the peach filling from this recipe. I don't want to make some monstrosity and I don't want to waste butter since it's expensive in my country.   I have a kitchen scale and I definitely prefer to use weight for measurement. I also have an electrical whisk so at least I can beat egg whites quickly. Any tips for a beginner?","c_root_id_A":"eeqpw9i","c_root_id_B":"eeqx9do","created_at_utc_A":1548213028,"created_at_utc_B":1548219534,"score_A":3,"score_B":6,"human_ref_A":"I like to rub the shorting into the flour just using my thumb and pointer finger. The same motion like your feeling the texture of something. It makes the dough nice and flaky","human_ref_B":"This is what you need: https:\/\/www.seriouseats.com\/recipes\/2016\/06\/old-fashioned-flaky-pie-dough-recipe.html","labels":0,"seconds_difference":6506.0,"score_ratio":2.0}
{"post_id":"aiv588","domain":"askbaking_test","upvote_ratio":0.86,"history":"How can I make a homemade pie crust without a food processor or Kitchen Aid? My New Year's Resolution is to start baking a lot more. I've already made homemade pizza, cookies, and cheesecake and I want to try making pie from scratch. Unfortunately, all of the recipes that I've found from people I trust in the kitchen (like Babish and Food Wishes) use a food processor or kitchen aid, which I don't have because I live in a tiny studio apartment.   I thought about using this recipe for the crust  (I prefer flaky crust) but using the peach filling from this recipe. I don't want to make some monstrosity and I don't want to waste butter since it's expensive in my country.   I have a kitchen scale and I definitely prefer to use weight for measurement. I also have an electrical whisk so at least I can beat egg whites quickly. Any tips for a beginner?","c_root_id_A":"eeqx9do","c_root_id_B":"eeqrcdl","created_at_utc_A":1548219534,"created_at_utc_B":1548214214,"score_A":6,"score_B":5,"human_ref_A":"This is what you need: https:\/\/www.seriouseats.com\/recipes\/2016\/06\/old-fashioned-flaky-pie-dough-recipe.html","human_ref_B":"A pastry knife is about 6 bucks, and that's what it's made for.","labels":1,"seconds_difference":5320.0,"score_ratio":1.2}
{"post_id":"aiv588","domain":"askbaking_test","upvote_ratio":0.86,"history":"How can I make a homemade pie crust without a food processor or Kitchen Aid? My New Year's Resolution is to start baking a lot more. I've already made homemade pizza, cookies, and cheesecake and I want to try making pie from scratch. Unfortunately, all of the recipes that I've found from people I trust in the kitchen (like Babish and Food Wishes) use a food processor or kitchen aid, which I don't have because I live in a tiny studio apartment.   I thought about using this recipe for the crust  (I prefer flaky crust) but using the peach filling from this recipe. I don't want to make some monstrosity and I don't want to waste butter since it's expensive in my country.   I have a kitchen scale and I definitely prefer to use weight for measurement. I also have an electrical whisk so at least I can beat egg whites quickly. Any tips for a beginner?","c_root_id_A":"eequpre","c_root_id_B":"eeqx9do","created_at_utc_A":1548217134,"created_at_utc_B":1548219534,"score_A":4,"score_B":6,"human_ref_A":"I sometimes skip the food processor, freeze your butter and grate it on the large holes of your box grater. Rub it in lightly it your finger tips (cooler that your palms so less melting)  and add your liquid and form the dough. Let the dough rest in fridge for 1\/2 hour before rolling out. Good luck!","human_ref_B":"This is what you need: https:\/\/www.seriouseats.com\/recipes\/2016\/06\/old-fashioned-flaky-pie-dough-recipe.html","labels":0,"seconds_difference":2400.0,"score_ratio":1.5}
{"post_id":"aiv588","domain":"askbaking_test","upvote_ratio":0.86,"history":"How can I make a homemade pie crust without a food processor or Kitchen Aid? My New Year's Resolution is to start baking a lot more. I've already made homemade pizza, cookies, and cheesecake and I want to try making pie from scratch. Unfortunately, all of the recipes that I've found from people I trust in the kitchen (like Babish and Food Wishes) use a food processor or kitchen aid, which I don't have because I live in a tiny studio apartment.   I thought about using this recipe for the crust  (I prefer flaky crust) but using the peach filling from this recipe. I don't want to make some monstrosity and I don't want to waste butter since it's expensive in my country.   I have a kitchen scale and I definitely prefer to use weight for measurement. I also have an electrical whisk so at least I can beat egg whites quickly. Any tips for a beginner?","c_root_id_A":"eeqpw9i","c_root_id_B":"eeqrcdl","created_at_utc_A":1548213028,"created_at_utc_B":1548214214,"score_A":3,"score_B":5,"human_ref_A":"I like to rub the shorting into the flour just using my thumb and pointer finger. The same motion like your feeling the texture of something. It makes the dough nice and flaky","human_ref_B":"A pastry knife is about 6 bucks, and that's what it's made for.","labels":0,"seconds_difference":1186.0,"score_ratio":1.6666666667}
{"post_id":"aiv588","domain":"askbaking_test","upvote_ratio":0.86,"history":"How can I make a homemade pie crust without a food processor or Kitchen Aid? My New Year's Resolution is to start baking a lot more. I've already made homemade pizza, cookies, and cheesecake and I want to try making pie from scratch. Unfortunately, all of the recipes that I've found from people I trust in the kitchen (like Babish and Food Wishes) use a food processor or kitchen aid, which I don't have because I live in a tiny studio apartment.   I thought about using this recipe for the crust  (I prefer flaky crust) but using the peach filling from this recipe. I don't want to make some monstrosity and I don't want to waste butter since it's expensive in my country.   I have a kitchen scale and I definitely prefer to use weight for measurement. I also have an electrical whisk so at least I can beat egg whites quickly. Any tips for a beginner?","c_root_id_A":"eequpre","c_root_id_B":"eeqpw9i","created_at_utc_A":1548217134,"created_at_utc_B":1548213028,"score_A":4,"score_B":3,"human_ref_A":"I sometimes skip the food processor, freeze your butter and grate it on the large holes of your box grater. Rub it in lightly it your finger tips (cooler that your palms so less melting)  and add your liquid and form the dough. Let the dough rest in fridge for 1\/2 hour before rolling out. Good luck!","human_ref_B":"I like to rub the shorting into the flour just using my thumb and pointer finger. The same motion like your feeling the texture of something. It makes the dough nice and flaky","labels":1,"seconds_difference":4106.0,"score_ratio":1.3333333333}
{"post_id":"aiv588","domain":"askbaking_test","upvote_ratio":0.86,"history":"How can I make a homemade pie crust without a food processor or Kitchen Aid? My New Year's Resolution is to start baking a lot more. I've already made homemade pizza, cookies, and cheesecake and I want to try making pie from scratch. Unfortunately, all of the recipes that I've found from people I trust in the kitchen (like Babish and Food Wishes) use a food processor or kitchen aid, which I don't have because I live in a tiny studio apartment.   I thought about using this recipe for the crust  (I prefer flaky crust) but using the peach filling from this recipe. I don't want to make some monstrosity and I don't want to waste butter since it's expensive in my country.   I have a kitchen scale and I definitely prefer to use weight for measurement. I also have an electrical whisk so at least I can beat egg whites quickly. Any tips for a beginner?","c_root_id_A":"ees678u","c_root_id_B":"eer0u3j","created_at_utc_A":1548267212,"created_at_utc_B":1548223357,"score_A":3,"score_B":2,"human_ref_A":"I love making crusts or biscuits and mixing by hand. There's no harm to it and it allows you to be more in control as you do not over or under mix. Just make sure you wash your hands!","human_ref_B":"The comment recommending the serious eats recipe is good, but this is my go-to pie crust.  https:\/\/www.marthastewart.com\/339029\/cream-cheese-pie-crust  I've never used a food processor or mixer, and probably never will.  The cream cheese and vinegar gives a very mild, slightly sour flavor that really complements fruit and nut pies well. So cut your butter and cream cheese into the flour. The smaller you make your pieces, the easier it is to knead. But too small could make it melt. I normally go for about twice the size of a pea or the butter. For the cream cheese it matters less, since it's very moldable. The recipe is pretty straight forward from there.","labels":1,"seconds_difference":43855.0,"score_ratio":1.5}
{"post_id":"wu7bz4","domain":"askbaking_test","upvote_ratio":0.96,"history":"Cookies- leaveners in sugar\/butter or flour? Most cookie recipes I follow add the baking soda\/baking powder to the flour. Every now and then I come across one that adds them to the sugar and butter. I've been working on an almond joy cookie and the base recipe I'm using is King Arthur Flour's chocolate drop cookie (very tasty recipe for the record and the triple blend cocoa is amazing).  This recipe adds everything but the flour to the butter step- including the cocoa which I would also normally expect to whisk into the flour with the salt and leaveners. I'm just curious what the difference is between the two methods. I'm assuming adding baking powder or soda to fat achieves something but that's as far as I can get on guesses.","c_root_id_A":"il92z7i","c_root_id_B":"il8y1ap","created_at_utc_A":1661122549,"created_at_utc_B":1661120380,"score_A":8,"score_B":3,"human_ref_A":"Adding baking powder to flour has to do with (a) making sure that it's very evenly distributed in your preparation, (b)  lump-free, and (c) not heated during the mixing process.  Baking powder is triggered by (1) water and (2) most importantly heat (all baking powders are double-acting these days).  Adding it to the fat certainly coats baking powder particles with said fat and keeps them away from water, but I'm far from sure it helps with (a), (b)  or (c).  Mixing it with flour ensures an easy mix and even distribution, and most importantly keeps it cool and puts it in contact with water at the last possible moment,  as flour is usually the last  ingredient in the sequence.  The most important triggering factor with current formulations is probably heat, not water. I say this because you can leave your pound cakes overnight in the cold chamber before baking. And baking powder strength seems to be intact after a night in the cold. \ud83d\ude09","human_ref_B":"\"I'm assuming adding baking powder or soda to fat achieves something but that's as far as I can get on guesses.\"  I view the techniques as interchangeable. There isn't always a good, empirical reason behind everything that a particular recipe calls for.  If you add the stuff to the flour, then you should whisk them together to ensure even distribution. I suppose that adding them to the butter makes this unnecessary.","labels":1,"seconds_difference":2169.0,"score_ratio":2.6666666667}
{"post_id":"omfou6","domain":"askbaking_test","upvote_ratio":0.95,"history":"How far in advance can I bake cake layers and make the frosting before the time comes to assemble them? Without compromising the texture.   And what is the best way to store the cakes?   My time frame is I want them for next Saturday to be already done, so Friday night is when I would need to decorate.   How many days in advance can I bake my cake and retain its moisture before needing to build it?   Is it okay to make the frostings ahead of time and then wrap it in cling film and then rewhip it when it's time to build?  Thank you all very much!","c_root_id_A":"h5kzawa","c_root_id_B":"h5l2uuk","created_at_utc_A":1626573949,"created_at_utc_B":1626575781,"score_A":4,"score_B":7,"human_ref_A":"Butter creams usually freeze and thaw pretty well, just need to beat them a bit after they thaw until creamy again. Most cakes are fine in the freezer. You can just let the cakes cool completely, then I would wrap in two layers of plastic wrap and one layer of foil. This will just help keep them from drying out or picking up any funky freezer flavors. Bonus is that the frozen cakes will be really easy to trim and layer!","human_ref_B":"If not using a freezer (which would extend the storage times), you can bake the layers two days in advance.  Store them separately in the fridge, and give each a double wrap of cling film.  You can store buttercream for at least a day in the fridge in a Tupperware, but leave it at room temp for an hour and then throw it back in your stand mixer and get it fluffy again before piping.  I read somewhere that you can freeze buttercream for up to 6 months but I\u2019ve never tried it.","labels":0,"seconds_difference":1832.0,"score_ratio":1.75}
{"post_id":"omfou6","domain":"askbaking_test","upvote_ratio":0.95,"history":"How far in advance can I bake cake layers and make the frosting before the time comes to assemble them? Without compromising the texture.   And what is the best way to store the cakes?   My time frame is I want them for next Saturday to be already done, so Friday night is when I would need to decorate.   How many days in advance can I bake my cake and retain its moisture before needing to build it?   Is it okay to make the frostings ahead of time and then wrap it in cling film and then rewhip it when it's time to build?  Thank you all very much!","c_root_id_A":"h5l2uuk","c_root_id_B":"h5kogyj","created_at_utc_A":1626575781,"created_at_utc_B":1626568355,"score_A":7,"score_B":4,"human_ref_A":"If not using a freezer (which would extend the storage times), you can bake the layers two days in advance.  Store them separately in the fridge, and give each a double wrap of cling film.  You can store buttercream for at least a day in the fridge in a Tupperware, but leave it at room temp for an hour and then throw it back in your stand mixer and get it fluffy again before piping.  I read somewhere that you can freeze buttercream for up to 6 months but I\u2019ve never tried it.","human_ref_B":"Depending on the type of cake and frosting, you could make them today and freeze them and they'd be fine.","labels":1,"seconds_difference":7426.0,"score_ratio":1.75}
{"post_id":"zbhn95","domain":"askbaking_test","upvote_ratio":0.92,"history":"Ideas for baking auction? One of my coworkers goes to an annual fundraiser for a group she\u2019s in. She said they all make treats and package them up nicely, then bid on them as gifts of freeze them to pull out on Christmas. She asked if I would be willing to make something for her. My current ideas are decorated sugar cookies, wreath-shaped meringues, or a lemon Bundt cake, but I\u2019m interested to see if y\u2019all have any better ideas or suggestions.","c_root_id_A":"iyrffw3","c_root_id_B":"iyrnkmm","created_at_utc_A":1670084005,"created_at_utc_B":1670087275,"score_A":7,"score_B":12,"human_ref_A":"I\u2019m currently obsessed with \u201cfancy\u201d chocolate chip cookies - the kind where you use a mix of chocolate chips and the bar chocolate that you chop yourself. I\u2019d totally buy those in a heartbeat. Do you know what the other bakers will be making?","human_ref_B":"The meringue may be hard to store properly while displayed, I'd be afraid of them losing their crunch. Bundt cakes usually do well - I once had one sell for like $400.","labels":0,"seconds_difference":3270.0,"score_ratio":1.7142857143}
{"post_id":"zbhn95","domain":"askbaking_test","upvote_ratio":0.92,"history":"Ideas for baking auction? One of my coworkers goes to an annual fundraiser for a group she\u2019s in. She said they all make treats and package them up nicely, then bid on them as gifts of freeze them to pull out on Christmas. She asked if I would be willing to make something for her. My current ideas are decorated sugar cookies, wreath-shaped meringues, or a lemon Bundt cake, but I\u2019m interested to see if y\u2019all have any better ideas or suggestions.","c_root_id_A":"iyrffw3","c_root_id_B":"iys7ckl","created_at_utc_A":1670084005,"created_at_utc_B":1670095502,"score_A":7,"score_B":9,"human_ref_A":"I\u2019m currently obsessed with \u201cfancy\u201d chocolate chip cookies - the kind where you use a mix of chocolate chips and the bar chocolate that you chop yourself. I\u2019d totally buy those in a heartbeat. Do you know what the other bakers will be making?","human_ref_B":"Southern Living has an old-fashioned recipe for a chocolate Bundt cake with a chocolate fudge icing.  The icing is boiled so it is challenging to make.  I have used it for a few auctions, and it is extremely popular.  I always drizzle the icing (in layers) with a wooden spoon. It looks like a piece of art when it is done correctly.  I apologize for not adding a link I don't know how.  {Just an old lady knocking around Reddit having fun. :-) }","labels":0,"seconds_difference":11497.0,"score_ratio":1.2857142857}
{"post_id":"zbhn95","domain":"askbaking_test","upvote_ratio":0.92,"history":"Ideas for baking auction? One of my coworkers goes to an annual fundraiser for a group she\u2019s in. She said they all make treats and package them up nicely, then bid on them as gifts of freeze them to pull out on Christmas. She asked if I would be willing to make something for her. My current ideas are decorated sugar cookies, wreath-shaped meringues, or a lemon Bundt cake, but I\u2019m interested to see if y\u2019all have any better ideas or suggestions.","c_root_id_A":"iys7ckl","c_root_id_B":"iyrtcde","created_at_utc_A":1670095502,"created_at_utc_B":1670089641,"score_A":9,"score_B":5,"human_ref_A":"Southern Living has an old-fashioned recipe for a chocolate Bundt cake with a chocolate fudge icing.  The icing is boiled so it is challenging to make.  I have used it for a few auctions, and it is extremely popular.  I always drizzle the icing (in layers) with a wooden spoon. It looks like a piece of art when it is done correctly.  I apologize for not adding a link I don't know how.  {Just an old lady knocking around Reddit having fun. :-) }","human_ref_B":"Make something unique that looks really delicious. Such as a baklava cheesecake.","labels":1,"seconds_difference":5861.0,"score_ratio":1.8}
{"post_id":"zbhn95","domain":"askbaking_test","upvote_ratio":0.92,"history":"Ideas for baking auction? One of my coworkers goes to an annual fundraiser for a group she\u2019s in. She said they all make treats and package them up nicely, then bid on them as gifts of freeze them to pull out on Christmas. She asked if I would be willing to make something for her. My current ideas are decorated sugar cookies, wreath-shaped meringues, or a lemon Bundt cake, but I\u2019m interested to see if y\u2019all have any better ideas or suggestions.","c_root_id_A":"iys7ckl","c_root_id_B":"iys18s3","created_at_utc_A":1670095502,"created_at_utc_B":1670092925,"score_A":9,"score_B":5,"human_ref_A":"Southern Living has an old-fashioned recipe for a chocolate Bundt cake with a chocolate fudge icing.  The icing is boiled so it is challenging to make.  I have used it for a few auctions, and it is extremely popular.  I always drizzle the icing (in layers) with a wooden spoon. It looks like a piece of art when it is done correctly.  I apologize for not adding a link I don't know how.  {Just an old lady knocking around Reddit having fun. :-) }","human_ref_B":"I've done something similar and you can go either way - crowd favorites like cherry bars or brookies versus things that take a little more effort like pecan tassies or peanut brittle.","labels":1,"seconds_difference":2577.0,"score_ratio":1.8}
{"post_id":"zbhn95","domain":"askbaking_test","upvote_ratio":0.92,"history":"Ideas for baking auction? One of my coworkers goes to an annual fundraiser for a group she\u2019s in. She said they all make treats and package them up nicely, then bid on them as gifts of freeze them to pull out on Christmas. She asked if I would be willing to make something for her. My current ideas are decorated sugar cookies, wreath-shaped meringues, or a lemon Bundt cake, but I\u2019m interested to see if y\u2019all have any better ideas or suggestions.","c_root_id_A":"iysbliv","c_root_id_B":"iyshrdt","created_at_utc_A":1670097280,"created_at_utc_B":1670099811,"score_A":2,"score_B":5,"human_ref_A":"Are these items going to be displayed for a period of time? Then maybe not cheesecake (tcs food) Do crumble style cookies, something that is easily freezable\u2026","human_ref_B":"personally a big fan of whoopie pies as you can remove them from the freezer one at a time and you can make endless combinations","labels":0,"seconds_difference":2531.0,"score_ratio":2.5}
{"post_id":"zbhn95","domain":"askbaking_test","upvote_ratio":0.92,"history":"Ideas for baking auction? One of my coworkers goes to an annual fundraiser for a group she\u2019s in. She said they all make treats and package them up nicely, then bid on them as gifts of freeze them to pull out on Christmas. She asked if I would be willing to make something for her. My current ideas are decorated sugar cookies, wreath-shaped meringues, or a lemon Bundt cake, but I\u2019m interested to see if y\u2019all have any better ideas or suggestions.","c_root_id_A":"iyscjxd","c_root_id_B":"iyshrdt","created_at_utc_A":1670097671,"created_at_utc_B":1670099811,"score_A":2,"score_B":5,"human_ref_A":"Old school Christmas cookies like lebkuchen would rock","human_ref_B":"personally a big fan of whoopie pies as you can remove them from the freezer one at a time and you can make endless combinations","labels":0,"seconds_difference":2140.0,"score_ratio":2.5}
{"post_id":"zbhn95","domain":"askbaking_test","upvote_ratio":0.92,"history":"Ideas for baking auction? One of my coworkers goes to an annual fundraiser for a group she\u2019s in. She said they all make treats and package them up nicely, then bid on them as gifts of freeze them to pull out on Christmas. She asked if I would be willing to make something for her. My current ideas are decorated sugar cookies, wreath-shaped meringues, or a lemon Bundt cake, but I\u2019m interested to see if y\u2019all have any better ideas or suggestions.","c_root_id_A":"iysbliv","c_root_id_B":"iyslboq","created_at_utc_A":1670097280,"created_at_utc_B":1670101277,"score_A":2,"score_B":3,"human_ref_A":"Are these items going to be displayed for a period of time? Then maybe not cheesecake (tcs food) Do crumble style cookies, something that is easily freezable\u2026","human_ref_B":"I\u2019ve noticed that French macarons always bring a lot of money to these auctions. My daughter makes them and I know they can be a little temperamental but they make a beautiful display and are endlessly customizable.","labels":0,"seconds_difference":3997.0,"score_ratio":1.5}
{"post_id":"zbhn95","domain":"askbaking_test","upvote_ratio":0.92,"history":"Ideas for baking auction? One of my coworkers goes to an annual fundraiser for a group she\u2019s in. She said they all make treats and package them up nicely, then bid on them as gifts of freeze them to pull out on Christmas. She asked if I would be willing to make something for her. My current ideas are decorated sugar cookies, wreath-shaped meringues, or a lemon Bundt cake, but I\u2019m interested to see if y\u2019all have any better ideas or suggestions.","c_root_id_A":"iyscjxd","c_root_id_B":"iyslboq","created_at_utc_A":1670097671,"created_at_utc_B":1670101277,"score_A":2,"score_B":3,"human_ref_A":"Old school Christmas cookies like lebkuchen would rock","human_ref_B":"I\u2019ve noticed that French macarons always bring a lot of money to these auctions. My daughter makes them and I know they can be a little temperamental but they make a beautiful display and are endlessly customizable.","labels":0,"seconds_difference":3606.0,"score_ratio":1.5}
{"post_id":"xqsyqb","domain":"askbaking_test","upvote_ratio":0.91,"history":"Do I need support for a ONE tier, 4 LAYER, 10 inch cake? Hi! I am making a one tier, four layer, 10 inch cake. I\u2019m wondering if I need to use support dowels, or would it be fine without? I feel like I should probably play it safe. I\u2019m not planning on doing a filling, but would that make a difference? I always have a hard time avoiding my cake being super lopsided with a filling lol so I think I will avoid a filling aside from buttercream.","c_root_id_A":"iqb8ng9","c_root_id_B":"iqb9hw1","created_at_utc_A":1664414095,"created_at_utc_B":1664414476,"score_A":9,"score_B":14,"human_ref_A":"I would say it\u2019s safe without dowels. 10\u201d is a fairly decent surface area, and should be pretty stable, unless each layer itself is 10\u201d tall or something ridiculous.  There\u2019s probably not a real downside to adding them, but speaking as a lazy mfer, personally I\u2019d skip them","human_ref_B":"For a 10in cake, I'd definitely use supports. Since it's a single tier, you can probably get away with Boba straws instead of wooden dowels. They're much easier to work with.","labels":0,"seconds_difference":381.0,"score_ratio":1.5555555556}
{"post_id":"xqsyqb","domain":"askbaking_test","upvote_ratio":0.91,"history":"Do I need support for a ONE tier, 4 LAYER, 10 inch cake? Hi! I am making a one tier, four layer, 10 inch cake. I\u2019m wondering if I need to use support dowels, or would it be fine without? I feel like I should probably play it safe. I\u2019m not planning on doing a filling, but would that make a difference? I always have a hard time avoiding my cake being super lopsided with a filling lol so I think I will avoid a filling aside from buttercream.","c_root_id_A":"iqb5et9","c_root_id_B":"iqb9hw1","created_at_utc_A":1664412613,"created_at_utc_B":1664414476,"score_A":4,"score_B":14,"human_ref_A":"It depends on the stability of your cake. I would have some on standby. If it doesn't seem sturdy when you stack it, you might want to add dowels.  I've made some with pretty thick filling & needed the support. I also make several with thinner layers & a simple buttercream, those don't usually need support.","human_ref_B":"For a 10in cake, I'd definitely use supports. Since it's a single tier, you can probably get away with Boba straws instead of wooden dowels. They're much easier to work with.","labels":0,"seconds_difference":1863.0,"score_ratio":3.5}
{"post_id":"xqsyqb","domain":"askbaking_test","upvote_ratio":0.91,"history":"Do I need support for a ONE tier, 4 LAYER, 10 inch cake? Hi! I am making a one tier, four layer, 10 inch cake. I\u2019m wondering if I need to use support dowels, or would it be fine without? I feel like I should probably play it safe. I\u2019m not planning on doing a filling, but would that make a difference? I always have a hard time avoiding my cake being super lopsided with a filling lol so I think I will avoid a filling aside from buttercream.","c_root_id_A":"iqb5et9","c_root_id_B":"iqb8ng9","created_at_utc_A":1664412613,"created_at_utc_B":1664414095,"score_A":4,"score_B":9,"human_ref_A":"It depends on the stability of your cake. I would have some on standby. If it doesn't seem sturdy when you stack it, you might want to add dowels.  I've made some with pretty thick filling & needed the support. I also make several with thinner layers & a simple buttercream, those don't usually need support.","human_ref_B":"I would say it\u2019s safe without dowels. 10\u201d is a fairly decent surface area, and should be pretty stable, unless each layer itself is 10\u201d tall or something ridiculous.  There\u2019s probably not a real downside to adding them, but speaking as a lazy mfer, personally I\u2019d skip them","labels":0,"seconds_difference":1482.0,"score_ratio":2.25}
{"post_id":"w3usl6","domain":"askbaking_test","upvote_ratio":0.89,"history":"I put vanilla extract in my fridge for 2 years Is it still okay to use? I have to add 1\/2 tbspn to a smoothie I wanted to make.","c_root_id_A":"igys1mh","c_root_id_B":"igzgsrx","created_at_utc_A":1658350563,"created_at_utc_B":1658361900,"score_A":18,"score_B":23,"human_ref_A":"It will be fine. I\u2019ve got a jar of 80 proof vodka and vanilla beans that\u2019s several years old and it\u2019s still good. Make your smoothie and enjoy","human_ref_B":"I've been using the same giant Costco bottle of vanilla extract for ten years. Seems to be fine.","labels":0,"seconds_difference":11337.0,"score_ratio":1.2777777778}
{"post_id":"w3usl6","domain":"askbaking_test","upvote_ratio":0.89,"history":"I put vanilla extract in my fridge for 2 years Is it still okay to use? I have to add 1\/2 tbspn to a smoothie I wanted to make.","c_root_id_A":"igzgsrx","c_root_id_B":"igz3thj","created_at_utc_A":1658361900,"created_at_utc_B":1658355777,"score_A":23,"score_B":17,"human_ref_A":"I've been using the same giant Costco bottle of vanilla extract for ten years. Seems to be fine.","human_ref_B":"It's hard to make anything with an alcohol base unsafe to consume. The alcohol just kills all the normal stuff that grows in or on our foods to make us sick.  Over time it can develop off flavors. Keeping it in the bottles they come in, which block light, help keep that from happening.  The major risk with keeping it in the fridge is condensation - if the top isn't on tight, it might gain water over time, and evaporate alcohol. Most extract bottles are small enough that even then, it's unlikely to have any significant effect, and it would be considered improper storage for something like that to happen.  You should feel safe keeping vanilla extract at room temp pretty much indefinitely. Over time, no matter what, it'll experience minor changes and eventually you'll want to replace it, but it's not likely to ever be a danger to you or your food, unless you leave it uncapped for a significant period of time.  Whether you keep it in the fridge or not is a matter of personal preference. The cold will likely make it cloudy, but I'm not aware of any negative effect on the flavor.","labels":1,"seconds_difference":6123.0,"score_ratio":1.3529411765}
{"post_id":"w3usl6","domain":"askbaking_test","upvote_ratio":0.89,"history":"I put vanilla extract in my fridge for 2 years Is it still okay to use? I have to add 1\/2 tbspn to a smoothie I wanted to make.","c_root_id_A":"igzgsrx","c_root_id_B":"igydozp","created_at_utc_A":1658361900,"created_at_utc_B":1658344564,"score_A":23,"score_B":7,"human_ref_A":"I've been using the same giant Costco bottle of vanilla extract for ten years. Seems to be fine.","human_ref_B":"Yes, it will be fine.","labels":1,"seconds_difference":17336.0,"score_ratio":3.2857142857}
{"post_id":"w3usl6","domain":"askbaking_test","upvote_ratio":0.89,"history":"I put vanilla extract in my fridge for 2 years Is it still okay to use? I have to add 1\/2 tbspn to a smoothie I wanted to make.","c_root_id_A":"igys1mh","c_root_id_B":"igydozp","created_at_utc_A":1658350563,"created_at_utc_B":1658344564,"score_A":18,"score_B":7,"human_ref_A":"It will be fine. I\u2019ve got a jar of 80 proof vodka and vanilla beans that\u2019s several years old and it\u2019s still good. Make your smoothie and enjoy","human_ref_B":"Yes, it will be fine.","labels":1,"seconds_difference":5999.0,"score_ratio":2.5714285714}
{"post_id":"w3usl6","domain":"askbaking_test","upvote_ratio":0.89,"history":"I put vanilla extract in my fridge for 2 years Is it still okay to use? I have to add 1\/2 tbspn to a smoothie I wanted to make.","c_root_id_A":"igz3thj","c_root_id_B":"igzilpe","created_at_utc_A":1658355777,"created_at_utc_B":1658362747,"score_A":17,"score_B":18,"human_ref_A":"It's hard to make anything with an alcohol base unsafe to consume. The alcohol just kills all the normal stuff that grows in or on our foods to make us sick.  Over time it can develop off flavors. Keeping it in the bottles they come in, which block light, help keep that from happening.  The major risk with keeping it in the fridge is condensation - if the top isn't on tight, it might gain water over time, and evaporate alcohol. Most extract bottles are small enough that even then, it's unlikely to have any significant effect, and it would be considered improper storage for something like that to happen.  You should feel safe keeping vanilla extract at room temp pretty much indefinitely. Over time, no matter what, it'll experience minor changes and eventually you'll want to replace it, but it's not likely to ever be a danger to you or your food, unless you leave it uncapped for a significant period of time.  Whether you keep it in the fridge or not is a matter of personal preference. The cold will likely make it cloudy, but I'm not aware of any negative effect on the flavor.","human_ref_B":"I make my own vanilla and purposefully let it sit for 2 years before using it. It's alcohol based so it's not going to really go bad.","labels":0,"seconds_difference":6970.0,"score_ratio":1.0588235294}
{"post_id":"w3usl6","domain":"askbaking_test","upvote_ratio":0.89,"history":"I put vanilla extract in my fridge for 2 years Is it still okay to use? I have to add 1\/2 tbspn to a smoothie I wanted to make.","c_root_id_A":"igzilpe","c_root_id_B":"igydozp","created_at_utc_A":1658362747,"created_at_utc_B":1658344564,"score_A":18,"score_B":7,"human_ref_A":"I make my own vanilla and purposefully let it sit for 2 years before using it. It's alcohol based so it's not going to really go bad.","human_ref_B":"Yes, it will be fine.","labels":1,"seconds_difference":18183.0,"score_ratio":2.5714285714}
{"post_id":"w3usl6","domain":"askbaking_test","upvote_ratio":0.89,"history":"I put vanilla extract in my fridge for 2 years Is it still okay to use? I have to add 1\/2 tbspn to a smoothie I wanted to make.","c_root_id_A":"igydozp","c_root_id_B":"igz3thj","created_at_utc_A":1658344564,"created_at_utc_B":1658355777,"score_A":7,"score_B":17,"human_ref_A":"Yes, it will be fine.","human_ref_B":"It's hard to make anything with an alcohol base unsafe to consume. The alcohol just kills all the normal stuff that grows in or on our foods to make us sick.  Over time it can develop off flavors. Keeping it in the bottles they come in, which block light, help keep that from happening.  The major risk with keeping it in the fridge is condensation - if the top isn't on tight, it might gain water over time, and evaporate alcohol. Most extract bottles are small enough that even then, it's unlikely to have any significant effect, and it would be considered improper storage for something like that to happen.  You should feel safe keeping vanilla extract at room temp pretty much indefinitely. Over time, no matter what, it'll experience minor changes and eventually you'll want to replace it, but it's not likely to ever be a danger to you or your food, unless you leave it uncapped for a significant period of time.  Whether you keep it in the fridge or not is a matter of personal preference. The cold will likely make it cloudy, but I'm not aware of any negative effect on the flavor.","labels":0,"seconds_difference":11213.0,"score_ratio":2.4285714286}
{"post_id":"w3usl6","domain":"askbaking_test","upvote_ratio":0.89,"history":"I put vanilla extract in my fridge for 2 years Is it still okay to use? I have to add 1\/2 tbspn to a smoothie I wanted to make.","c_root_id_A":"igydozp","c_root_id_B":"ih03q9a","created_at_utc_A":1658344564,"created_at_utc_B":1658372492,"score_A":7,"score_B":14,"human_ref_A":"Yes, it will be fine.","human_ref_B":"I'd shake it. Also, see if it smells delightfully vanilla-y.  As others have said, it's unlikely to become unsafe to consume, but it could degrade over time.","labels":0,"seconds_difference":27928.0,"score_ratio":2.0}
{"post_id":"w3usl6","domain":"askbaking_test","upvote_ratio":0.89,"history":"I put vanilla extract in my fridge for 2 years Is it still okay to use? I have to add 1\/2 tbspn to a smoothie I wanted to make.","c_root_id_A":"ih26c77","c_root_id_B":"ih22sva","created_at_utc_A":1658416566,"created_at_utc_B":1658415194,"score_A":5,"score_B":2,"human_ref_A":"You don't even need to keep it in the fridge. It's an alcohol-based extract. Just keep the lid tightly closed so it doesn't evaporate.","human_ref_B":"Extracts are mostly alcohol - you'll be fine.","labels":1,"seconds_difference":1372.0,"score_ratio":2.5}
{"post_id":"as0a85","domain":"askbaking_test","upvote_ratio":0.97,"history":"Emergency: my cake is in the oven and I'm not sure if I should lower the temp for the pan I'm using Hi! I'm making this cake recipe.  The recipe says to use a 9x13 baking dish, which I don't have. Instead I'm using a large circular cake pan. So the depth is probably double what it would be in the baking dish.  So... I reduced it from 350 to 340 and instead of 30 minutes I'll probably do like 45+  Does that sound right? Help pls","c_root_id_A":"egqzsgb","c_root_id_B":"egrdxgd","created_at_utc_A":1550519155,"created_at_utc_B":1550529200,"score_A":3,"score_B":8,"human_ref_A":"Is it a metal cake pan as opposed to a glass baking dish?","human_ref_B":"Also for future reference, you probably wouldve been better off separating the mix into two halves rather than trying to bake it double thickness.","labels":0,"seconds_difference":10045.0,"score_ratio":2.6666666667}
{"post_id":"vviuxr","domain":"askbaking_test","upvote_ratio":0.87,"history":"Lumpy balls of dough after kneading Hi guys, I made burger buns but when I was kneading the balls some of them, a majority of them to be more precise, looked all lumpy on the surface. I tried kneading the balls again with no success, and only a few ones came looking smooth. Will this affect my bread? Is there something I can do to fix it? Thanks in advance!","c_root_id_A":"ifk59rx","c_root_id_B":"ifktis0","created_at_utc_A":1657427102,"created_at_utc_B":1657445513,"score_A":4,"score_B":5,"human_ref_A":"Lumpy surface means that the dough didn't form enough gluten. You should have kneaded it more. The buns are likely to be less fluffy and have a rather dry texture without enough gluten.","human_ref_B":"It's not necessarily a gluten development thing. A well developed dough can also get lumpy if it's not shaped properly. Dough that has risen should not be kneaded again.   Once your dough has risen, divide the dough into your rolls. You can weigh them or do this visually. Pre shape your rolls to get any bits of dough into one cohesive, roughly ball shaped bit of dough. Cover and let bench rest for about 15 minutes.  Removing one roll at a time, flatten the dough on a non-floured surface. Fold each side of the dough into the center, pressing hard with the heel of your palm to seal. Your dough should be back to roughly ball shaped.   Flip the dough over so all the seams are on the bottom. Cup your hand over the dough so the tips of your fingers are touching the table and the palm of your hand is *not* quite touching the roll. If the roll is too large to fit your hand correctly, use two hands with the sides of your hand touching the table and the dough gently cupped in between. You can search videos to get a better visual of the rounding technique, but you want to move your hand in quick circles so that the \"skin\" on the top of the dough gets pulled down to the sides, forming a smooth, taunt surface. The bottom of the roll needs to lightly stick to the surface you are rounding on.  The bottom of your roll should also look mostly smooth by the end of shaping, with a small amount of puckering but no visible seams or holes. If your roll doesn't stick to your surface enough to round, lightly spritz your counter with water.   For hamburger buns, you want to flatten the finished roll so your bread doesn't turn out too high. Just press down gently once before proofing.","labels":0,"seconds_difference":18411.0,"score_ratio":1.25}
{"post_id":"fz7llx","domain":"askbaking_test","upvote_ratio":1.0,"history":"How many hours is \"over night\" for letting a yeast dough rest in the fridge? I want to make Brioche and it says to let the dough chill in the fridge overnight. Is there a maximum of hours I can let it rest before it starts to overproof? The recipe calls for 30g of fresh yeast to 500g flour if that is relevant.","c_root_id_A":"fn4fv8v","c_root_id_B":"fn4j78l","created_at_utc_A":1586640539,"created_at_utc_B":1586642479,"score_A":7,"score_B":25,"human_ref_A":"> Is there a maximum of hours I can let it rest before it starts to overproof?  It won't really matter. Proofing all but stops at fridge temps, so nearly all of the activity will happen while the dough is cooling down.  Give it a few hours at least, but you probably have a couple of days before it starts to affect the flavor.","human_ref_B":"I have left my brioche in the fridge for almost 36 hours. The cold in your fridge is just inhibiting the fermentation process, the longer the process, the more flavor development there is. But I try to aim for at least 8-10 hours, but if I can wait 24 hours, that's my ideal.","labels":0,"seconds_difference":1940.0,"score_ratio":3.5714285714}
{"post_id":"fz7llx","domain":"askbaking_test","upvote_ratio":1.0,"history":"How many hours is \"over night\" for letting a yeast dough rest in the fridge? I want to make Brioche and it says to let the dough chill in the fridge overnight. Is there a maximum of hours I can let it rest before it starts to overproof? The recipe calls for 30g of fresh yeast to 500g flour if that is relevant.","c_root_id_A":"fn4d485","c_root_id_B":"fn4j78l","created_at_utc_A":1586638914,"created_at_utc_B":1586642479,"score_A":2,"score_B":25,"human_ref_A":"I've done a minimum of 3 to 4 hours,  max of about 12 to 14.","human_ref_B":"I have left my brioche in the fridge for almost 36 hours. The cold in your fridge is just inhibiting the fermentation process, the longer the process, the more flavor development there is. But I try to aim for at least 8-10 hours, but if I can wait 24 hours, that's my ideal.","labels":0,"seconds_difference":3565.0,"score_ratio":12.5}
{"post_id":"fz7llx","domain":"askbaking_test","upvote_ratio":1.0,"history":"How many hours is \"over night\" for letting a yeast dough rest in the fridge? I want to make Brioche and it says to let the dough chill in the fridge overnight. Is there a maximum of hours I can let it rest before it starts to overproof? The recipe calls for 30g of fresh yeast to 500g flour if that is relevant.","c_root_id_A":"fn4fv8v","c_root_id_B":"fn4d485","created_at_utc_A":1586640539,"created_at_utc_B":1586638914,"score_A":7,"score_B":2,"human_ref_A":"> Is there a maximum of hours I can let it rest before it starts to overproof?  It won't really matter. Proofing all but stops at fridge temps, so nearly all of the activity will happen while the dough is cooling down.  Give it a few hours at least, but you probably have a couple of days before it starts to affect the flavor.","human_ref_B":"I've done a minimum of 3 to 4 hours,  max of about 12 to 14.","labels":1,"seconds_difference":1625.0,"score_ratio":3.5}
{"post_id":"fz7llx","domain":"askbaking_test","upvote_ratio":1.0,"history":"How many hours is \"over night\" for letting a yeast dough rest in the fridge? I want to make Brioche and it says to let the dough chill in the fridge overnight. Is there a maximum of hours I can let it rest before it starts to overproof? The recipe calls for 30g of fresh yeast to 500g flour if that is relevant.","c_root_id_A":"fn4s5hz","c_root_id_B":"fn4d485","created_at_utc_A":1586647790,"created_at_utc_B":1586638914,"score_A":5,"score_B":2,"human_ref_A":"Officially night time starts at 21:00 and ends at 05:00, which gives you a lower limit of 8 hours. Dough if you're baking in the afternoon, the hours left until night time would also have to be added on top. For instance, if you bake at 15:00 you would have to wait 14 hours for the though to have rest enough.","human_ref_B":"I've done a minimum of 3 to 4 hours,  max of about 12 to 14.","labels":1,"seconds_difference":8876.0,"score_ratio":2.5}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz2w6bu","c_root_id_B":"hz2n23p","created_at_utc_A":1646245505,"created_at_utc_B":1646242049,"score_A":11,"score_B":7,"human_ref_A":"if you want to go deepest chocolate route, you could use bittersweet chocolate to make a ganache, then pour over and let the sides drip down.  in this case i would fill with strawberry, raspberry, or cherry filling.  just cook the fruit down a bit (simmer out the water) with some sugar (to taste).  squeeze of lemon or pinch of citric acid, then thicken with cornstarch.  if you're more interested in going closer to the originial, maybe a cream cheese ermine frosting.   its pretty easy to make mascarpone, if you have time.  i used to do this to make tiramisu for a friend when I lived in a rural place where i couldn't buy it.  this link uses lemon juice, but you can also use any neutral tasting vinegar.  i like white wine vinegar best.  https:\/\/www.thepetitecook.com\/mascarpone-cheese\/","human_ref_B":"That cake sounds amazing. Bravetart has a cream cheese frosting that is much lighter than the traditional and would be similar to a mascarpone frosting.  I have made it with freeze dried strawberries (ground) and it was delicious, but is also great with just vanilla.","labels":1,"seconds_difference":3456.0,"score_ratio":1.5714285714}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz2w6bu","c_root_id_B":"hz2r44m","created_at_utc_A":1646245505,"created_at_utc_B":1646243592,"score_A":11,"score_B":3,"human_ref_A":"if you want to go deepest chocolate route, you could use bittersweet chocolate to make a ganache, then pour over and let the sides drip down.  in this case i would fill with strawberry, raspberry, or cherry filling.  just cook the fruit down a bit (simmer out the water) with some sugar (to taste).  squeeze of lemon or pinch of citric acid, then thicken with cornstarch.  if you're more interested in going closer to the originial, maybe a cream cheese ermine frosting.   its pretty easy to make mascarpone, if you have time.  i used to do this to make tiramisu for a friend when I lived in a rural place where i couldn't buy it.  this link uses lemon juice, but you can also use any neutral tasting vinegar.  i like white wine vinegar best.  https:\/\/www.thepetitecook.com\/mascarpone-cheese\/","human_ref_B":"This sounds heavenly. Maybe play up the flavors of a mulled wine and have a warming spice filling?","labels":1,"seconds_difference":1913.0,"score_ratio":3.6666666667}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz2w6bu","c_root_id_B":"hz2vj0n","created_at_utc_A":1646245505,"created_at_utc_B":1646245263,"score_A":11,"score_B":2,"human_ref_A":"if you want to go deepest chocolate route, you could use bittersweet chocolate to make a ganache, then pour over and let the sides drip down.  in this case i would fill with strawberry, raspberry, or cherry filling.  just cook the fruit down a bit (simmer out the water) with some sugar (to taste).  squeeze of lemon or pinch of citric acid, then thicken with cornstarch.  if you're more interested in going closer to the originial, maybe a cream cheese ermine frosting.   its pretty easy to make mascarpone, if you have time.  i used to do this to make tiramisu for a friend when I lived in a rural place where i couldn't buy it.  this link uses lemon juice, but you can also use any neutral tasting vinegar.  i like white wine vinegar best.  https:\/\/www.thepetitecook.com\/mascarpone-cheese\/","human_ref_B":"Maybe a whipped cream or marshmallow icing? Something very light.  I'd say blueberry, blackberry, or fig to go with the rich chocolate and cinnamon flavors. I don't know if you need it though. The cake sounds amazing as it is!  Please update on what you decide!","labels":1,"seconds_difference":242.0,"score_ratio":5.5}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz2n23p","c_root_id_B":"hz40fln","created_at_utc_A":1646242049,"created_at_utc_B":1646261599,"score_A":7,"score_B":8,"human_ref_A":"That cake sounds amazing. Bravetart has a cream cheese frosting that is much lighter than the traditional and would be similar to a mascarpone frosting.  I have made it with freeze dried strawberries (ground) and it was delicious, but is also great with just vanilla.","human_ref_B":"Try ermine frosting. It tastes similar to whipped cream but more stable. It\u2019s light, not too sweet and perfect for richer cakes.","labels":0,"seconds_difference":19550.0,"score_ratio":1.1428571429}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz30vfy","c_root_id_B":"hz40fln","created_at_utc_A":1646247292,"created_at_utc_B":1646261599,"score_A":5,"score_B":8,"human_ref_A":"I've made red wine chocolate cupcakes before...so good!! What filling I ended up doing? I made a vanilla red wine buttercream! It tasted good & the red wine made it a beautiful color. You could also fill it with the same buttercream.","human_ref_B":"Try ermine frosting. It tastes similar to whipped cream but more stable. It\u2019s light, not too sweet and perfect for richer cakes.","labels":0,"seconds_difference":14307.0,"score_ratio":1.6}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz3bjys","c_root_id_B":"hz40fln","created_at_utc_A":1646251387,"created_at_utc_B":1646261599,"score_A":3,"score_B":8,"human_ref_A":"I think if it were me, I'd try to make a bittersweet chocolate cream cheese frosting, and then maybe just make a cherry jam to put in the middle of the layer? Maybe decorate with chocolate covered cherries on top?","human_ref_B":"Try ermine frosting. It tastes similar to whipped cream but more stable. It\u2019s light, not too sweet and perfect for richer cakes.","labels":0,"seconds_difference":10212.0,"score_ratio":2.6666666667}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz2r44m","c_root_id_B":"hz40fln","created_at_utc_A":1646243592,"created_at_utc_B":1646261599,"score_A":3,"score_B":8,"human_ref_A":"This sounds heavenly. Maybe play up the flavors of a mulled wine and have a warming spice filling?","human_ref_B":"Try ermine frosting. It tastes similar to whipped cream but more stable. It\u2019s light, not too sweet and perfect for richer cakes.","labels":0,"seconds_difference":18007.0,"score_ratio":2.6666666667}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz40fln","c_root_id_B":"hz2vj0n","created_at_utc_A":1646261599,"created_at_utc_B":1646245263,"score_A":8,"score_B":2,"human_ref_A":"Try ermine frosting. It tastes similar to whipped cream but more stable. It\u2019s light, not too sweet and perfect for richer cakes.","human_ref_B":"Maybe a whipped cream or marshmallow icing? Something very light.  I'd say blueberry, blackberry, or fig to go with the rich chocolate and cinnamon flavors. I don't know if you need it though. The cake sounds amazing as it is!  Please update on what you decide!","labels":1,"seconds_difference":16336.0,"score_ratio":4.0}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz2n23p","c_root_id_B":"hz3hyvt","created_at_utc_A":1646242049,"created_at_utc_B":1646253900,"score_A":7,"score_B":8,"human_ref_A":"That cake sounds amazing. Bravetart has a cream cheese frosting that is much lighter than the traditional and would be similar to a mascarpone frosting.  I have made it with freeze dried strawberries (ground) and it was delicious, but is also great with just vanilla.","human_ref_B":"I wonder if you could poach some pears in red wine and then thinly slice them to go on top of whatever frosting you use? The fruit might help make it less sickly, and poached pears are gorgeous, so any excuse...  The cake sounds like something I have to try, thank you for posting about it!","labels":0,"seconds_difference":11851.0,"score_ratio":1.1428571429}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz30vfy","c_root_id_B":"hz3hyvt","created_at_utc_A":1646247292,"created_at_utc_B":1646253900,"score_A":5,"score_B":8,"human_ref_A":"I've made red wine chocolate cupcakes before...so good!! What filling I ended up doing? I made a vanilla red wine buttercream! It tasted good & the red wine made it a beautiful color. You could also fill it with the same buttercream.","human_ref_B":"I wonder if you could poach some pears in red wine and then thinly slice them to go on top of whatever frosting you use? The fruit might help make it less sickly, and poached pears are gorgeous, so any excuse...  The cake sounds like something I have to try, thank you for posting about it!","labels":0,"seconds_difference":6608.0,"score_ratio":1.6}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz3bjys","c_root_id_B":"hz3hyvt","created_at_utc_A":1646251387,"created_at_utc_B":1646253900,"score_A":3,"score_B":8,"human_ref_A":"I think if it were me, I'd try to make a bittersweet chocolate cream cheese frosting, and then maybe just make a cherry jam to put in the middle of the layer? Maybe decorate with chocolate covered cherries on top?","human_ref_B":"I wonder if you could poach some pears in red wine and then thinly slice them to go on top of whatever frosting you use? The fruit might help make it less sickly, and poached pears are gorgeous, so any excuse...  The cake sounds like something I have to try, thank you for posting about it!","labels":0,"seconds_difference":2513.0,"score_ratio":2.6666666667}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz2r44m","c_root_id_B":"hz3hyvt","created_at_utc_A":1646243592,"created_at_utc_B":1646253900,"score_A":3,"score_B":8,"human_ref_A":"This sounds heavenly. Maybe play up the flavors of a mulled wine and have a warming spice filling?","human_ref_B":"I wonder if you could poach some pears in red wine and then thinly slice them to go on top of whatever frosting you use? The fruit might help make it less sickly, and poached pears are gorgeous, so any excuse...  The cake sounds like something I have to try, thank you for posting about it!","labels":0,"seconds_difference":10308.0,"score_ratio":2.6666666667}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz2vj0n","c_root_id_B":"hz3hyvt","created_at_utc_A":1646245263,"created_at_utc_B":1646253900,"score_A":2,"score_B":8,"human_ref_A":"Maybe a whipped cream or marshmallow icing? Something very light.  I'd say blueberry, blackberry, or fig to go with the rich chocolate and cinnamon flavors. I don't know if you need it though. The cake sounds amazing as it is!  Please update on what you decide!","human_ref_B":"I wonder if you could poach some pears in red wine and then thinly slice them to go on top of whatever frosting you use? The fruit might help make it less sickly, and poached pears are gorgeous, so any excuse...  The cake sounds like something I have to try, thank you for posting about it!","labels":0,"seconds_difference":8637.0,"score_ratio":4.0}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz30vfy","c_root_id_B":"hz2r44m","created_at_utc_A":1646247292,"created_at_utc_B":1646243592,"score_A":5,"score_B":3,"human_ref_A":"I've made red wine chocolate cupcakes before...so good!! What filling I ended up doing? I made a vanilla red wine buttercream! It tasted good & the red wine made it a beautiful color. You could also fill it with the same buttercream.","human_ref_B":"This sounds heavenly. Maybe play up the flavors of a mulled wine and have a warming spice filling?","labels":1,"seconds_difference":3700.0,"score_ratio":1.6666666667}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz2vj0n","c_root_id_B":"hz30vfy","created_at_utc_A":1646245263,"created_at_utc_B":1646247292,"score_A":2,"score_B":5,"human_ref_A":"Maybe a whipped cream or marshmallow icing? Something very light.  I'd say blueberry, blackberry, or fig to go with the rich chocolate and cinnamon flavors. I don't know if you need it though. The cake sounds amazing as it is!  Please update on what you decide!","human_ref_B":"I've made red wine chocolate cupcakes before...so good!! What filling I ended up doing? I made a vanilla red wine buttercream! It tasted good & the red wine made it a beautiful color. You could also fill it with the same buttercream.","labels":0,"seconds_difference":2029.0,"score_ratio":2.5}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz2vj0n","c_root_id_B":"hz3bjys","created_at_utc_A":1646245263,"created_at_utc_B":1646251387,"score_A":2,"score_B":3,"human_ref_A":"Maybe a whipped cream or marshmallow icing? Something very light.  I'd say blueberry, blackberry, or fig to go with the rich chocolate and cinnamon flavors. I don't know if you need it though. The cake sounds amazing as it is!  Please update on what you decide!","human_ref_B":"I think if it were me, I'd try to make a bittersweet chocolate cream cheese frosting, and then maybe just make a cherry jam to put in the middle of the layer? Maybe decorate with chocolate covered cherries on top?","labels":0,"seconds_difference":6124.0,"score_ratio":1.5}
{"post_id":"t54vt9","domain":"askbaking_test","upvote_ratio":0.93,"history":"What frosting\/filling would pair well with a red wine chocolate cake? I am planning my mom's birthday cake and would like to make the Smitten Kitchen Red Wine Chocolate cake. I have made it before without frosting. It has a lovely fudgey texture and deep chocolate flavour with a hint of acidity and cinnamon. The wine does actually come through in the final product, which I quite like.  I would like to add a frosting + filling (and maybe fruit topping) this time because I think it makes for a more stunning birthday spectacle, but a bit sure what to pair with it. I don't want to overwhelm the lovely complexity of the cake and also don't want to create something sickly rich since the cake is already quite dense and full flavoured.   The Smitten Kitchen recipe recommends mascarpone frosting, but I can't get mascarpone here \ud83d\ude14. Currently, I am considering a cream cheese frosting or a chocolate buttercream, possibly with raspberries. My roommate suggested cherries as a natural chocolate pairing.  I wanted to ask the Reddit baking experts. Any thoughts on complementing a red wine chocolate cake?","c_root_id_A":"hz2vj0n","c_root_id_B":"hz4k7fs","created_at_utc_A":1646245263,"created_at_utc_B":1646271069,"score_A":2,"score_B":3,"human_ref_A":"Maybe a whipped cream or marshmallow icing? Something very light.  I'd say blueberry, blackberry, or fig to go with the rich chocolate and cinnamon flavors. I don't know if you need it though. The cake sounds amazing as it is!  Please update on what you decide!","human_ref_B":"Swiss buttercream is my favorite frosting as it's light, not too sweet, and can be flavored so many different ways.  What about a raspberry filling, and imo I'd just do a standard vanilla frosting so the chocolate of the cake\/flavors are the star but you could do chocolate buttercream.","labels":0,"seconds_difference":25806.0,"score_ratio":1.5}
{"post_id":"udzc0t","domain":"askbaking_test","upvote_ratio":0.92,"history":"Hello there, I recently made my first ever Keylime pie and I loved the filling\u2026 Now I\u2019m hoping to make a Keylime cake with the exact same filling, how do I get it to set it in a way that I can use it as a filling without flooding everywhere? Do I add gelatin and let it sit in a plastic lined pan, then transfer the filling to the cake? Or do I cook the whole thing more like a curd, so I can spread it? I\u2019ve never made anything like this, any input will help :)","c_root_id_A":"i6jyt86","c_root_id_B":"i6kh4gz","created_at_utc_A":1651165024,"created_at_utc_B":1651172377,"score_A":3,"score_B":6,"human_ref_A":"Correct me if I\u2019m wrong but I believe the filling for a key lime pie is baked? You could always bake the filling in the same cake pan (without the cake batter obvs) lined with parchment paper for easy-out. Then pop into the cake -I\u2019d just be careful about the weight of the king in case the filling collapses.probably need to pipe a ring of sturdy buttercream\u2026","human_ref_B":"Christina Tosi has a key lime pie cake recipe and she used a key lime curd in addition to her liquid cheesecake.","labels":0,"seconds_difference":7353.0,"score_ratio":2.0}
{"post_id":"udzc0t","domain":"askbaking_test","upvote_ratio":0.92,"history":"Hello there, I recently made my first ever Keylime pie and I loved the filling\u2026 Now I\u2019m hoping to make a Keylime cake with the exact same filling, how do I get it to set it in a way that I can use it as a filling without flooding everywhere? Do I add gelatin and let it sit in a plastic lined pan, then transfer the filling to the cake? Or do I cook the whole thing more like a curd, so I can spread it? I\u2019ve never made anything like this, any input will help :)","c_root_id_A":"i6jyt86","c_root_id_B":"i6lgkam","created_at_utc_A":1651165024,"created_at_utc_B":1651186972,"score_A":3,"score_B":5,"human_ref_A":"Correct me if I\u2019m wrong but I believe the filling for a key lime pie is baked? You could always bake the filling in the same cake pan (without the cake batter obvs) lined with parchment paper for easy-out. Then pop into the cake -I\u2019d just be careful about the weight of the king in case the filling collapses.probably need to pipe a ring of sturdy buttercream\u2026","human_ref_B":"I don't cook my key lime filling. I'd do thin layers of cake and filling with a buttercream dam stacked in a cake ring and chilled before finishing. Thin layers are key when you have soft fillings. You could do a graham cracker cake and then ice the whole thing with toasted meringue.","labels":0,"seconds_difference":21948.0,"score_ratio":1.6666666667}
{"post_id":"ogznhx","domain":"askbaking_test","upvote_ratio":0.9,"history":"What can I use my blowtorch for in baking? Hi!  I recently got a blowtorch to toast meringue. I\u2019m wondering what sort of desserts\/ bakes call for using a blowtorch?  The only ones I\u2019m aware of are for caramelizing sugar (like in creme br\u00fbl\u00e9e) and for toasting meringue.","c_root_id_A":"h4m8h6p","c_root_id_B":"h4mb6d6","created_at_utc_A":1625854431,"created_at_utc_B":1625855704,"score_A":12,"score_B":24,"human_ref_A":"You use them to heat up your spoon for quanelles, and to heat up your mixing bowl for like warming up buttercream etc","human_ref_B":"In my experience, torches are used for browning the surface while letting little heat into the dish itself. I have seen them used to make bakes more photogenic( i.e one side of a pie crust was a little pale quick toast with a torch and it looked much better.) They are also great for releasing frozen things from metal molds. I have also worked under a chef who would heat a brand with a torch and brand dishes  with his logo. I have seared tuna many times with a torch but that\u2019s not a bake.   On a semi-related note, my favorite, probably dangerous thing to do with my torch at home is to melt the end of a block a cheese and scoop the melted goodness up on a cracker.","labels":0,"seconds_difference":1273.0,"score_ratio":2.0}
{"post_id":"ogznhx","domain":"askbaking_test","upvote_ratio":0.9,"history":"What can I use my blowtorch for in baking? Hi!  I recently got a blowtorch to toast meringue. I\u2019m wondering what sort of desserts\/ bakes call for using a blowtorch?  The only ones I\u2019m aware of are for caramelizing sugar (like in creme br\u00fbl\u00e9e) and for toasting meringue.","c_root_id_A":"h4m8h6p","c_root_id_B":"h4mh71m","created_at_utc_A":1625854431,"created_at_utc_B":1625858486,"score_A":12,"score_B":20,"human_ref_A":"You use them to heat up your spoon for quanelles, and to heat up your mixing bowl for like warming up buttercream etc","human_ref_B":"I make a mean s'mores pie. Basically just graham cracker crust filled with chocolate pudding and topped with marshmallows, which I then toast with a torch.","labels":0,"seconds_difference":4055.0,"score_ratio":1.6666666667}
{"post_id":"ogznhx","domain":"askbaking_test","upvote_ratio":0.9,"history":"What can I use my blowtorch for in baking? Hi!  I recently got a blowtorch to toast meringue. I\u2019m wondering what sort of desserts\/ bakes call for using a blowtorch?  The only ones I\u2019m aware of are for caramelizing sugar (like in creme br\u00fbl\u00e9e) and for toasting meringue.","c_root_id_A":"h4ndna5","c_root_id_B":"h4n8ajg","created_at_utc_A":1625875335,"created_at_utc_B":1625871975,"score_A":15,"score_B":12,"human_ref_A":"We used to use a torch at a restaurant I worked at to shine up cloudy looking chocolate out of the fridge.  They were some kind of chocolate dipped shortbread cookies \u2014 a quick wave of the torch made them beautiful","human_ref_B":"Exactly \u2013 \u2013 if you are doing something in your stand mixer and you have tiny chunks of butter that are just eluding the whisk or the paddle attachment, you can use the blow torch against the outside of the bowl to melt those during mixing.","labels":1,"seconds_difference":3360.0,"score_ratio":1.25}
{"post_id":"ogznhx","domain":"askbaking_test","upvote_ratio":0.9,"history":"What can I use my blowtorch for in baking? Hi!  I recently got a blowtorch to toast meringue. I\u2019m wondering what sort of desserts\/ bakes call for using a blowtorch?  The only ones I\u2019m aware of are for caramelizing sugar (like in creme br\u00fbl\u00e9e) and for toasting meringue.","c_root_id_A":"h4m8h6p","c_root_id_B":"h4ndna5","created_at_utc_A":1625854431,"created_at_utc_B":1625875335,"score_A":12,"score_B":15,"human_ref_A":"You use them to heat up your spoon for quanelles, and to heat up your mixing bowl for like warming up buttercream etc","human_ref_B":"We used to use a torch at a restaurant I worked at to shine up cloudy looking chocolate out of the fridge.  They were some kind of chocolate dipped shortbread cookies \u2014 a quick wave of the torch made them beautiful","labels":0,"seconds_difference":20904.0,"score_ratio":1.25}
{"post_id":"d3vbk9","domain":"askbaking_test","upvote_ratio":0.95,"history":"What other kinds of baking chips are for sale? So I like to do variations on Tollhouse cookies, and I've done them with a lot of different flavors of baking chips. From time to time I see unusual flavors, but I've never been able to figure out a systematic way to search for all of them that exist. I'm going to list below the ones I've used, and if you know where to buy some that aren't on the list, would you reply and tell me about them? Even if you can't link to them, if you know they exist and can be bought, I'll gladly go hunting.  * Chocolate, all kinds * Peanut butter * White chocolate * Butterscotch * Caramel and salted caramel * Lemon * Bailey's Irish Creme * Coffee\/espresso * Cinnamon * Cherry * Toffee  I *think* that's everything I've seen or used. What else is out there?","c_root_id_A":"f05eema","c_root_id_B":"f05h2wo","created_at_utc_A":1568407904,"created_at_utc_B":1568409591,"score_A":5,"score_B":10,"human_ref_A":"I\u2019ve seen pumpkin spice, maple, Baileys Irish cream, and confetti chips at walmart  Edit: ah you have the baileys one. I want to say I\u2019ve seen a mint one but I think it\u2019s seasonal","human_ref_B":"Look up Valrhona chocolate. They have passion fruit and strawberry chocolate, and variations of dark, milk and white. Expensive but delicious!","labels":0,"seconds_difference":1687.0,"score_ratio":2.0}
{"post_id":"d3vbk9","domain":"askbaking_test","upvote_ratio":0.95,"history":"What other kinds of baking chips are for sale? So I like to do variations on Tollhouse cookies, and I've done them with a lot of different flavors of baking chips. From time to time I see unusual flavors, but I've never been able to figure out a systematic way to search for all of them that exist. I'm going to list below the ones I've used, and if you know where to buy some that aren't on the list, would you reply and tell me about them? Even if you can't link to them, if you know they exist and can be bought, I'll gladly go hunting.  * Chocolate, all kinds * Peanut butter * White chocolate * Butterscotch * Caramel and salted caramel * Lemon * Bailey's Irish Creme * Coffee\/espresso * Cinnamon * Cherry * Toffee  I *think* that's everything I've seen or used. What else is out there?","c_root_id_A":"f05vch7","c_root_id_B":"f05lqds","created_at_utc_A":1568420793,"created_at_utc_B":1568413030,"score_A":9,"score_B":6,"human_ref_A":"I was sent a picture of unicorn flavored chocolate chips seen at the grocery store today by my brother lol. They\u2019re \u201cpink and blue swirled vanilla flavored morsels\u201d  Edited to add they\u2019re Tollhouse brand.","human_ref_B":"If you see the Reese\u2019s Pb ones grab them and make the chocolate peanut butter cookie recipe from the bag. Really good.","labels":1,"seconds_difference":7763.0,"score_ratio":1.5}
{"post_id":"d3vbk9","domain":"askbaking_test","upvote_ratio":0.95,"history":"What other kinds of baking chips are for sale? So I like to do variations on Tollhouse cookies, and I've done them with a lot of different flavors of baking chips. From time to time I see unusual flavors, but I've never been able to figure out a systematic way to search for all of them that exist. I'm going to list below the ones I've used, and if you know where to buy some that aren't on the list, would you reply and tell me about them? Even if you can't link to them, if you know they exist and can be bought, I'll gladly go hunting.  * Chocolate, all kinds * Peanut butter * White chocolate * Butterscotch * Caramel and salted caramel * Lemon * Bailey's Irish Creme * Coffee\/espresso * Cinnamon * Cherry * Toffee  I *think* that's everything I've seen or used. What else is out there?","c_root_id_A":"f05vch7","c_root_id_B":"f05eema","created_at_utc_A":1568420793,"created_at_utc_B":1568407904,"score_A":9,"score_B":5,"human_ref_A":"I was sent a picture of unicorn flavored chocolate chips seen at the grocery store today by my brother lol. They\u2019re \u201cpink and blue swirled vanilla flavored morsels\u201d  Edited to add they\u2019re Tollhouse brand.","human_ref_B":"I\u2019ve seen pumpkin spice, maple, Baileys Irish cream, and confetti chips at walmart  Edit: ah you have the baileys one. I want to say I\u2019ve seen a mint one but I think it\u2019s seasonal","labels":1,"seconds_difference":12889.0,"score_ratio":1.8}
{"post_id":"d3vbk9","domain":"askbaking_test","upvote_ratio":0.95,"history":"What other kinds of baking chips are for sale? So I like to do variations on Tollhouse cookies, and I've done them with a lot of different flavors of baking chips. From time to time I see unusual flavors, but I've never been able to figure out a systematic way to search for all of them that exist. I'm going to list below the ones I've used, and if you know where to buy some that aren't on the list, would you reply and tell me about them? Even if you can't link to them, if you know they exist and can be bought, I'll gladly go hunting.  * Chocolate, all kinds * Peanut butter * White chocolate * Butterscotch * Caramel and salted caramel * Lemon * Bailey's Irish Creme * Coffee\/espresso * Cinnamon * Cherry * Toffee  I *think* that's everything I've seen or used. What else is out there?","c_root_id_A":"f05lqds","c_root_id_B":"f05eema","created_at_utc_A":1568413030,"created_at_utc_B":1568407904,"score_A":6,"score_B":5,"human_ref_A":"If you see the Reese\u2019s Pb ones grab them and make the chocolate peanut butter cookie recipe from the bag. Really good.","human_ref_B":"I\u2019ve seen pumpkin spice, maple, Baileys Irish cream, and confetti chips at walmart  Edit: ah you have the baileys one. I want to say I\u2019ve seen a mint one but I think it\u2019s seasonal","labels":1,"seconds_difference":5126.0,"score_ratio":1.2}
{"post_id":"d3vbk9","domain":"askbaking_test","upvote_ratio":0.95,"history":"What other kinds of baking chips are for sale? So I like to do variations on Tollhouse cookies, and I've done them with a lot of different flavors of baking chips. From time to time I see unusual flavors, but I've never been able to figure out a systematic way to search for all of them that exist. I'm going to list below the ones I've used, and if you know where to buy some that aren't on the list, would you reply and tell me about them? Even if you can't link to them, if you know they exist and can be bought, I'll gladly go hunting.  * Chocolate, all kinds * Peanut butter * White chocolate * Butterscotch * Caramel and salted caramel * Lemon * Bailey's Irish Creme * Coffee\/espresso * Cinnamon * Cherry * Toffee  I *think* that's everything I've seen or used. What else is out there?","c_root_id_A":"f05eema","c_root_id_B":"f068p05","created_at_utc_A":1568407904,"created_at_utc_B":1568432032,"score_A":5,"score_B":6,"human_ref_A":"I\u2019ve seen pumpkin spice, maple, Baileys Irish cream, and confetti chips at walmart  Edit: ah you have the baileys one. I want to say I\u2019ve seen a mint one but I think it\u2019s seasonal","human_ref_B":"Not sure if it\u2019s covered in your all kinds of chocolate, but blonde chocolate and ruby chocolate are both pretty novel.","labels":0,"seconds_difference":24128.0,"score_ratio":1.2}
{"post_id":"d3vbk9","domain":"askbaking_test","upvote_ratio":0.95,"history":"What other kinds of baking chips are for sale? So I like to do variations on Tollhouse cookies, and I've done them with a lot of different flavors of baking chips. From time to time I see unusual flavors, but I've never been able to figure out a systematic way to search for all of them that exist. I'm going to list below the ones I've used, and if you know where to buy some that aren't on the list, would you reply and tell me about them? Even if you can't link to them, if you know they exist and can be bought, I'll gladly go hunting.  * Chocolate, all kinds * Peanut butter * White chocolate * Butterscotch * Caramel and salted caramel * Lemon * Bailey's Irish Creme * Coffee\/espresso * Cinnamon * Cherry * Toffee  I *think* that's everything I've seen or used. What else is out there?","c_root_id_A":"f068p05","c_root_id_B":"f05ykmo","created_at_utc_A":1568432032,"created_at_utc_B":1568423577,"score_A":6,"score_B":5,"human_ref_A":"Not sure if it\u2019s covered in your all kinds of chocolate, but blonde chocolate and ruby chocolate are both pretty novel.","human_ref_B":"A few years ago, Chips Ahoy sold a special root beer float cookie. It had both root beer and \"ice cream\" (mostly just sweet cream) chips.   These cookies were AMAZING and if I could buy root beer chips I would love to emulate them at home. I suppose I could buy root beer flavoring and mix it with white chocolate and make my own, but that's extra effort and I'm not sure I'll ever get around to that.","labels":1,"seconds_difference":8455.0,"score_ratio":1.2}
{"post_id":"frgj9r","domain":"askbaking_test","upvote_ratio":0.95,"history":"Never made pie before, going to attempt to make an apple pie. What kind of apples should I get? I tried looking up the best kind of apples to get for making an apple pie and there were so many different options! I wanted to hear some personal opinions from people who have made apple pie before.","c_root_id_A":"flvsxst","c_root_id_B":"flvnsw1","created_at_utc_A":1585531364,"created_at_utc_B":1585527958,"score_A":45,"score_B":14,"human_ref_A":"Half granny smith and half honey crisp. Perfect amount of sweet and tart taste.","human_ref_B":"Granny Smith! They hold up really well to baking (don\u2019t get mushy quick) and they are tart so when you add sugar to the filling it really balances out the sweetness","labels":1,"seconds_difference":3406.0,"score_ratio":3.2142857143}
{"post_id":"frgj9r","domain":"askbaking_test","upvote_ratio":0.95,"history":"Never made pie before, going to attempt to make an apple pie. What kind of apples should I get? I tried looking up the best kind of apples to get for making an apple pie and there were so many different options! I wanted to hear some personal opinions from people who have made apple pie before.","c_root_id_A":"flvsxst","c_root_id_B":"flvpy7a","created_at_utc_A":1585531364,"created_at_utc_B":1585529357,"score_A":45,"score_B":8,"human_ref_A":"Half granny smith and half honey crisp. Perfect amount of sweet and tart taste.","human_ref_B":"Definitely Gala. I own a bakery and that is all I use! They don't get mushy and they keep their shape. Always use something to poke the apple to be sure it is cooked all the way before you take it out of the oven. You DON'T want a crunchy pie!","labels":1,"seconds_difference":2007.0,"score_ratio":5.625}
{"post_id":"frgj9r","domain":"askbaking_test","upvote_ratio":0.95,"history":"Never made pie before, going to attempt to make an apple pie. What kind of apples should I get? I tried looking up the best kind of apples to get for making an apple pie and there were so many different options! I wanted to hear some personal opinions from people who have made apple pie before.","c_root_id_A":"flvsxst","c_root_id_B":"flvnjyd","created_at_utc_A":1585531364,"created_at_utc_B":1585527796,"score_A":45,"score_B":4,"human_ref_A":"Half granny smith and half honey crisp. Perfect amount of sweet and tart taste.","human_ref_B":"This may not be a super popular opinion but I\u2019ve always used Macintosh apples for pie. They\u2019re not too sweet, not too tart. They cook down but don\u2019t turn to mush.","labels":1,"seconds_difference":3568.0,"score_ratio":11.25}
{"post_id":"frgj9r","domain":"askbaking_test","upvote_ratio":0.95,"history":"Never made pie before, going to attempt to make an apple pie. What kind of apples should I get? I tried looking up the best kind of apples to get for making an apple pie and there were so many different options! I wanted to hear some personal opinions from people who have made apple pie before.","c_root_id_A":"flvnjyd","c_root_id_B":"flvnsw1","created_at_utc_A":1585527796,"created_at_utc_B":1585527958,"score_A":4,"score_B":14,"human_ref_A":"This may not be a super popular opinion but I\u2019ve always used Macintosh apples for pie. They\u2019re not too sweet, not too tart. They cook down but don\u2019t turn to mush.","human_ref_B":"Granny Smith! They hold up really well to baking (don\u2019t get mushy quick) and they are tart so when you add sugar to the filling it really balances out the sweetness","labels":0,"seconds_difference":162.0,"score_ratio":3.5}
{"post_id":"frgj9r","domain":"askbaking_test","upvote_ratio":0.95,"history":"Never made pie before, going to attempt to make an apple pie. What kind of apples should I get? I tried looking up the best kind of apples to get for making an apple pie and there were so many different options! I wanted to hear some personal opinions from people who have made apple pie before.","c_root_id_A":"flvpy7a","c_root_id_B":"flwcpvd","created_at_utc_A":1585529357,"created_at_utc_B":1585546233,"score_A":8,"score_B":11,"human_ref_A":"Definitely Gala. I own a bakery and that is all I use! They don't get mushy and they keep their shape. Always use something to poke the apple to be sure it is cooked all the way before you take it out of the oven. You DON'T want a crunchy pie!","human_ref_B":"I usually use half sweeter and half sourer apples, usually Granny Smith and honeycrisp!","labels":0,"seconds_difference":16876.0,"score_ratio":1.375}
{"post_id":"frgj9r","domain":"askbaking_test","upvote_ratio":0.95,"history":"Never made pie before, going to attempt to make an apple pie. What kind of apples should I get? I tried looking up the best kind of apples to get for making an apple pie and there were so many different options! I wanted to hear some personal opinions from people who have made apple pie before.","c_root_id_A":"flvnjyd","c_root_id_B":"flwcpvd","created_at_utc_A":1585527796,"created_at_utc_B":1585546233,"score_A":4,"score_B":11,"human_ref_A":"This may not be a super popular opinion but I\u2019ve always used Macintosh apples for pie. They\u2019re not too sweet, not too tart. They cook down but don\u2019t turn to mush.","human_ref_B":"I usually use half sweeter and half sourer apples, usually Granny Smith and honeycrisp!","labels":0,"seconds_difference":18437.0,"score_ratio":2.75}
{"post_id":"frgj9r","domain":"askbaking_test","upvote_ratio":0.95,"history":"Never made pie before, going to attempt to make an apple pie. What kind of apples should I get? I tried looking up the best kind of apples to get for making an apple pie and there were so many different options! I wanted to hear some personal opinions from people who have made apple pie before.","c_root_id_A":"flx72sx","c_root_id_B":"flvpy7a","created_at_utc_A":1585576725,"created_at_utc_B":1585529357,"score_A":9,"score_B":8,"human_ref_A":"I LOVE baking apple pies with Fuji apples. They are easy to find, and hold their shape when baking. They are the perfect amount of sweet.   Here\u2019s a chart to help you choose which apples are the best for this or that.","human_ref_B":"Definitely Gala. I own a bakery and that is all I use! They don't get mushy and they keep their shape. Always use something to poke the apple to be sure it is cooked all the way before you take it out of the oven. You DON'T want a crunchy pie!","labels":1,"seconds_difference":47368.0,"score_ratio":1.125}
{"post_id":"frgj9r","domain":"askbaking_test","upvote_ratio":0.95,"history":"Never made pie before, going to attempt to make an apple pie. What kind of apples should I get? I tried looking up the best kind of apples to get for making an apple pie and there were so many different options! I wanted to hear some personal opinions from people who have made apple pie before.","c_root_id_A":"flx72sx","c_root_id_B":"flvnjyd","created_at_utc_A":1585576725,"created_at_utc_B":1585527796,"score_A":9,"score_B":4,"human_ref_A":"I LOVE baking apple pies with Fuji apples. They are easy to find, and hold their shape when baking. They are the perfect amount of sweet.   Here\u2019s a chart to help you choose which apples are the best for this or that.","human_ref_B":"This may not be a super popular opinion but I\u2019ve always used Macintosh apples for pie. They\u2019re not too sweet, not too tart. They cook down but don\u2019t turn to mush.","labels":1,"seconds_difference":48929.0,"score_ratio":2.25}
{"post_id":"frgj9r","domain":"askbaking_test","upvote_ratio":0.95,"history":"Never made pie before, going to attempt to make an apple pie. What kind of apples should I get? I tried looking up the best kind of apples to get for making an apple pie and there were so many different options! I wanted to hear some personal opinions from people who have made apple pie before.","c_root_id_A":"flx2v9k","c_root_id_B":"flx72sx","created_at_utc_A":1585573659,"created_at_utc_B":1585576725,"score_A":2,"score_B":9,"human_ref_A":"Flavour-wise the best apple bar none for pies and tarts is in my opinion Cox Rubinette. It marries the best parts of its parents for baking: the aromatic flavour of a Cox Orange and the baking stability of a Golden Delicious. It is sweet, extremely aromatic and with a nice underlying tartness.  Sadly, it is usually only available in season, since it doesn't store very well. It's also comparatively hard to grow, so most growers don't bother. But if I get a hold of Rubinette it is always my preferred choice (incidentally also for eating).  Boskoop is also a good choice for flavour. It is tarter and a bit less aromatic than the Rubinette. It also holds its shape less well. But I still prefer it vastly over the more common supermarket varietals due to its taste.  From the common varietals I like Golden Delicious, though you need to add some lemon juice to balance the tartness, and as a last resort Gala also works decently well, though it is a bit boring in my opinion.  I would stay far away from Braeburn, Pink Lady, Elstar or Honeycrisp. They don't add much flavour and are really only there for volume. Personally I also find Granny Smith to be very one-note, so I can't really recommend it. As others have said it does work if you mix it with other apples, but I would go either for a Golden or a Gala as the second apple, because they bring far more flavour to the table than a Honeycrisp.","human_ref_B":"I LOVE baking apple pies with Fuji apples. They are easy to find, and hold their shape when baking. They are the perfect amount of sweet.   Here\u2019s a chart to help you choose which apples are the best for this or that.","labels":0,"seconds_difference":3066.0,"score_ratio":4.5}
{"post_id":"frgj9r","domain":"askbaking_test","upvote_ratio":0.95,"history":"Never made pie before, going to attempt to make an apple pie. What kind of apples should I get? I tried looking up the best kind of apples to get for making an apple pie and there were so many different options! I wanted to hear some personal opinions from people who have made apple pie before.","c_root_id_A":"flvnjyd","c_root_id_B":"flvpy7a","created_at_utc_A":1585527796,"created_at_utc_B":1585529357,"score_A":4,"score_B":8,"human_ref_A":"This may not be a super popular opinion but I\u2019ve always used Macintosh apples for pie. They\u2019re not too sweet, not too tart. They cook down but don\u2019t turn to mush.","human_ref_B":"Definitely Gala. I own a bakery and that is all I use! They don't get mushy and they keep their shape. Always use something to poke the apple to be sure it is cooked all the way before you take it out of the oven. You DON'T want a crunchy pie!","labels":0,"seconds_difference":1561.0,"score_ratio":2.0}
{"post_id":"frgj9r","domain":"askbaking_test","upvote_ratio":0.95,"history":"Never made pie before, going to attempt to make an apple pie. What kind of apples should I get? I tried looking up the best kind of apples to get for making an apple pie and there were so many different options! I wanted to hear some personal opinions from people who have made apple pie before.","c_root_id_A":"flx2v9k","c_root_id_B":"flxmse9","created_at_utc_A":1585573659,"created_at_utc_B":1585585914,"score_A":2,"score_B":4,"human_ref_A":"Flavour-wise the best apple bar none for pies and tarts is in my opinion Cox Rubinette. It marries the best parts of its parents for baking: the aromatic flavour of a Cox Orange and the baking stability of a Golden Delicious. It is sweet, extremely aromatic and with a nice underlying tartness.  Sadly, it is usually only available in season, since it doesn't store very well. It's also comparatively hard to grow, so most growers don't bother. But if I get a hold of Rubinette it is always my preferred choice (incidentally also for eating).  Boskoop is also a good choice for flavour. It is tarter and a bit less aromatic than the Rubinette. It also holds its shape less well. But I still prefer it vastly over the more common supermarket varietals due to its taste.  From the common varietals I like Golden Delicious, though you need to add some lemon juice to balance the tartness, and as a last resort Gala also works decently well, though it is a bit boring in my opinion.  I would stay far away from Braeburn, Pink Lady, Elstar or Honeycrisp. They don't add much flavour and are really only there for volume. Personally I also find Granny Smith to be very one-note, so I can't really recommend it. As others have said it does work if you mix it with other apples, but I would go either for a Golden or a Gala as the second apple, because they bring far more flavour to the table than a Honeycrisp.","human_ref_B":"Gravenstein are my favorite but they are never available outside a two week window in fall. I\u2019d go half Granny Smith and half gala, Fuji or honey crisp.","labels":0,"seconds_difference":12255.0,"score_ratio":2.0}
{"post_id":"frgj9r","domain":"askbaking_test","upvote_ratio":0.95,"history":"Never made pie before, going to attempt to make an apple pie. What kind of apples should I get? I tried looking up the best kind of apples to get for making an apple pie and there were so many different options! I wanted to hear some personal opinions from people who have made apple pie before.","c_root_id_A":"flxmse9","c_root_id_B":"flxky73","created_at_utc_A":1585585914,"created_at_utc_B":1585584916,"score_A":4,"score_B":2,"human_ref_A":"Gravenstein are my favorite but they are never available outside a two week window in fall. I\u2019d go half Granny Smith and half gala, Fuji or honey crisp.","human_ref_B":"Cortlands are my favorite, but I'll usually mix in Macs or another variety if I have them. Cortlands hold their shape well and have a nice applely taste. Not sure if that's a word but you know what I mean!","labels":1,"seconds_difference":998.0,"score_ratio":2.0}
{"post_id":"p1bem2","domain":"askbaking_test","upvote_ratio":0.9,"history":"Why are my cookies coming out white and tasteless? I've been trying to bake cookies for a year now I've tried 7 different recipes. I've changed just about every factor I could think but every time the cookies come out pale pale white and tasteless. They taste like cardboard. I got so desperate I had my Aunt come over who makes the best cookies I've ever tasted to make her exact recipe with exact ingredients and measurements and they had the same problem. White and tasteless and she couldn't figure out why. What could it be? We also made them in the toaster oven and they had same problem so I don't think it's the oven. All the ingredients were bought new","c_root_id_A":"h8c9s1d","c_root_id_B":"h8ceodf","created_at_utc_A":1628547791,"created_at_utc_B":1628550080,"score_A":15,"score_B":29,"human_ref_A":"My first thought is that something is wrong with the heating element in your oven. Have you tried baking at someone else's house with a reliable oven? You could also see if you get a thermometer for your oven. Do you have issues with anything else when you use the oven?","human_ref_B":"This 100% sounds like your oven is not getting hot enough. It isnt browning the cookies and is also drying them out. Invest in an oven thermometer, they are usually just a few bucks. Set your oven to 350F and after it is preheated fully, let the thermometer bake for 15 min and then check what it says. I bet your oven is way off. Fortunately this is a very easy fix.","labels":0,"seconds_difference":2289.0,"score_ratio":1.9333333333}
{"post_id":"p1bem2","domain":"askbaking_test","upvote_ratio":0.9,"history":"Why are my cookies coming out white and tasteless? I've been trying to bake cookies for a year now I've tried 7 different recipes. I've changed just about every factor I could think but every time the cookies come out pale pale white and tasteless. They taste like cardboard. I got so desperate I had my Aunt come over who makes the best cookies I've ever tasted to make her exact recipe with exact ingredients and measurements and they had the same problem. White and tasteless and she couldn't figure out why. What could it be? We also made them in the toaster oven and they had same problem so I don't think it's the oven. All the ingredients were bought new","c_root_id_A":"h8ceodf","c_root_id_B":"h8c87vc","created_at_utc_A":1628550080,"created_at_utc_B":1628547074,"score_A":29,"score_B":3,"human_ref_A":"This 100% sounds like your oven is not getting hot enough. It isnt browning the cookies and is also drying them out. Invest in an oven thermometer, they are usually just a few bucks. Set your oven to 350F and after it is preheated fully, let the thermometer bake for 15 min and then check what it says. I bet your oven is way off. Fortunately this is a very easy fix.","human_ref_B":"What's the name or type of cookie you're trying to make?","labels":1,"seconds_difference":3006.0,"score_ratio":9.6666666667}
{"post_id":"p1bem2","domain":"askbaking_test","upvote_ratio":0.9,"history":"Why are my cookies coming out white and tasteless? I've been trying to bake cookies for a year now I've tried 7 different recipes. I've changed just about every factor I could think but every time the cookies come out pale pale white and tasteless. They taste like cardboard. I got so desperate I had my Aunt come over who makes the best cookies I've ever tasted to make her exact recipe with exact ingredients and measurements and they had the same problem. White and tasteless and she couldn't figure out why. What could it be? We also made them in the toaster oven and they had same problem so I don't think it's the oven. All the ingredients were bought new","c_root_id_A":"h8c9gqs","c_root_id_B":"h8ceodf","created_at_utc_A":1628547647,"created_at_utc_B":1628550080,"score_A":2,"score_B":29,"human_ref_A":"What brand\/kind of flour and butter are you using? I feel like those could be the main reasons","human_ref_B":"This 100% sounds like your oven is not getting hot enough. It isnt browning the cookies and is also drying them out. Invest in an oven thermometer, they are usually just a few bucks. Set your oven to 350F and after it is preheated fully, let the thermometer bake for 15 min and then check what it says. I bet your oven is way off. Fortunately this is a very easy fix.","labels":0,"seconds_difference":2433.0,"score_ratio":14.5}
{"post_id":"p1bem2","domain":"askbaking_test","upvote_ratio":0.9,"history":"Why are my cookies coming out white and tasteless? I've been trying to bake cookies for a year now I've tried 7 different recipes. I've changed just about every factor I could think but every time the cookies come out pale pale white and tasteless. They taste like cardboard. I got so desperate I had my Aunt come over who makes the best cookies I've ever tasted to make her exact recipe with exact ingredients and measurements and they had the same problem. White and tasteless and she couldn't figure out why. What could it be? We also made them in the toaster oven and they had same problem so I don't think it's the oven. All the ingredients were bought new","c_root_id_A":"h8c9s1d","c_root_id_B":"h8c87vc","created_at_utc_A":1628547791,"created_at_utc_B":1628547074,"score_A":15,"score_B":3,"human_ref_A":"My first thought is that something is wrong with the heating element in your oven. Have you tried baking at someone else's house with a reliable oven? You could also see if you get a thermometer for your oven. Do you have issues with anything else when you use the oven?","human_ref_B":"What's the name or type of cookie you're trying to make?","labels":1,"seconds_difference":717.0,"score_ratio":5.0}
{"post_id":"p1bem2","domain":"askbaking_test","upvote_ratio":0.9,"history":"Why are my cookies coming out white and tasteless? I've been trying to bake cookies for a year now I've tried 7 different recipes. I've changed just about every factor I could think but every time the cookies come out pale pale white and tasteless. They taste like cardboard. I got so desperate I had my Aunt come over who makes the best cookies I've ever tasted to make her exact recipe with exact ingredients and measurements and they had the same problem. White and tasteless and she couldn't figure out why. What could it be? We also made them in the toaster oven and they had same problem so I don't think it's the oven. All the ingredients were bought new","c_root_id_A":"h8c9gqs","c_root_id_B":"h8c9s1d","created_at_utc_A":1628547647,"created_at_utc_B":1628547791,"score_A":2,"score_B":15,"human_ref_A":"What brand\/kind of flour and butter are you using? I feel like those could be the main reasons","human_ref_B":"My first thought is that something is wrong with the heating element in your oven. Have you tried baking at someone else's house with a reliable oven? You could also see if you get a thermometer for your oven. Do you have issues with anything else when you use the oven?","labels":0,"seconds_difference":144.0,"score_ratio":7.5}
{"post_id":"p1bem2","domain":"askbaking_test","upvote_ratio":0.9,"history":"Why are my cookies coming out white and tasteless? I've been trying to bake cookies for a year now I've tried 7 different recipes. I've changed just about every factor I could think but every time the cookies come out pale pale white and tasteless. They taste like cardboard. I got so desperate I had my Aunt come over who makes the best cookies I've ever tasted to make her exact recipe with exact ingredients and measurements and they had the same problem. White and tasteless and she couldn't figure out why. What could it be? We also made them in the toaster oven and they had same problem so I don't think it's the oven. All the ingredients were bought new","c_root_id_A":"h8cnwl4","c_root_id_B":"h8ea1tn","created_at_utc_A":1628554543,"created_at_utc_B":1628592950,"score_A":8,"score_B":10,"human_ref_A":"I think it's your oven too. So you have both big full-size oven and toaster oven? What brand are they?","human_ref_B":"maybe you have covid?","labels":0,"seconds_difference":38407.0,"score_ratio":1.25}
{"post_id":"p1bem2","domain":"askbaking_test","upvote_ratio":0.9,"history":"Why are my cookies coming out white and tasteless? I've been trying to bake cookies for a year now I've tried 7 different recipes. I've changed just about every factor I could think but every time the cookies come out pale pale white and tasteless. They taste like cardboard. I got so desperate I had my Aunt come over who makes the best cookies I've ever tasted to make her exact recipe with exact ingredients and measurements and they had the same problem. White and tasteless and she couldn't figure out why. What could it be? We also made them in the toaster oven and they had same problem so I don't think it's the oven. All the ingredients were bought new","c_root_id_A":"h8ds25a","c_root_id_B":"h8ea1tn","created_at_utc_A":1628577390,"created_at_utc_B":1628592950,"score_A":9,"score_B":10,"human_ref_A":"It sounds like an issue with the oven. Sounds like they're not cooked properly.   Could you make a batch, freeze them overnight, then bake them at your aunts? That way you can see if it's the ingredients, or the oven","human_ref_B":"maybe you have covid?","labels":0,"seconds_difference":15560.0,"score_ratio":1.1111111111}
{"post_id":"p1bem2","domain":"askbaking_test","upvote_ratio":0.9,"history":"Why are my cookies coming out white and tasteless? I've been trying to bake cookies for a year now I've tried 7 different recipes. I've changed just about every factor I could think but every time the cookies come out pale pale white and tasteless. They taste like cardboard. I got so desperate I had my Aunt come over who makes the best cookies I've ever tasted to make her exact recipe with exact ingredients and measurements and they had the same problem. White and tasteless and she couldn't figure out why. What could it be? We also made them in the toaster oven and they had same problem so I don't think it's the oven. All the ingredients were bought new","c_root_id_A":"h8ea1tn","c_root_id_B":"h8c87vc","created_at_utc_A":1628592950,"created_at_utc_B":1628547074,"score_A":10,"score_B":3,"human_ref_A":"maybe you have covid?","human_ref_B":"What's the name or type of cookie you're trying to make?","labels":1,"seconds_difference":45876.0,"score_ratio":3.3333333333}
{"post_id":"p1bem2","domain":"askbaking_test","upvote_ratio":0.9,"history":"Why are my cookies coming out white and tasteless? I've been trying to bake cookies for a year now I've tried 7 different recipes. I've changed just about every factor I could think but every time the cookies come out pale pale white and tasteless. They taste like cardboard. I got so desperate I had my Aunt come over who makes the best cookies I've ever tasted to make her exact recipe with exact ingredients and measurements and they had the same problem. White and tasteless and she couldn't figure out why. What could it be? We also made them in the toaster oven and they had same problem so I don't think it's the oven. All the ingredients were bought new","c_root_id_A":"h8ea1tn","c_root_id_B":"h8c9gqs","created_at_utc_A":1628592950,"created_at_utc_B":1628547647,"score_A":10,"score_B":2,"human_ref_A":"maybe you have covid?","human_ref_B":"What brand\/kind of flour and butter are you using? I feel like those could be the main reasons","labels":1,"seconds_difference":45303.0,"score_ratio":5.0}
{"post_id":"p1bem2","domain":"askbaking_test","upvote_ratio":0.9,"history":"Why are my cookies coming out white and tasteless? I've been trying to bake cookies for a year now I've tried 7 different recipes. I've changed just about every factor I could think but every time the cookies come out pale pale white and tasteless. They taste like cardboard. I got so desperate I had my Aunt come over who makes the best cookies I've ever tasted to make her exact recipe with exact ingredients and measurements and they had the same problem. White and tasteless and she couldn't figure out why. What could it be? We also made them in the toaster oven and they had same problem so I don't think it's the oven. All the ingredients were bought new","c_root_id_A":"h8cnwl4","c_root_id_B":"h8ds25a","created_at_utc_A":1628554543,"created_at_utc_B":1628577390,"score_A":8,"score_B":9,"human_ref_A":"I think it's your oven too. So you have both big full-size oven and toaster oven? What brand are they?","human_ref_B":"It sounds like an issue with the oven. Sounds like they're not cooked properly.   Could you make a batch, freeze them overnight, then bake them at your aunts? That way you can see if it's the ingredients, or the oven","labels":0,"seconds_difference":22847.0,"score_ratio":1.125}
{"post_id":"p1bem2","domain":"askbaking_test","upvote_ratio":0.9,"history":"Why are my cookies coming out white and tasteless? I've been trying to bake cookies for a year now I've tried 7 different recipes. I've changed just about every factor I could think but every time the cookies come out pale pale white and tasteless. They taste like cardboard. I got so desperate I had my Aunt come over who makes the best cookies I've ever tasted to make her exact recipe with exact ingredients and measurements and they had the same problem. White and tasteless and she couldn't figure out why. What could it be? We also made them in the toaster oven and they had same problem so I don't think it's the oven. All the ingredients were bought new","c_root_id_A":"h8cnwl4","c_root_id_B":"h8c87vc","created_at_utc_A":1628554543,"created_at_utc_B":1628547074,"score_A":8,"score_B":3,"human_ref_A":"I think it's your oven too. So you have both big full-size oven and toaster oven? What brand are they?","human_ref_B":"What's the name or type of cookie you're trying to make?","labels":1,"seconds_difference":7469.0,"score_ratio":2.6666666667}
{"post_id":"p1bem2","domain":"askbaking_test","upvote_ratio":0.9,"history":"Why are my cookies coming out white and tasteless? I've been trying to bake cookies for a year now I've tried 7 different recipes. I've changed just about every factor I could think but every time the cookies come out pale pale white and tasteless. They taste like cardboard. I got so desperate I had my Aunt come over who makes the best cookies I've ever tasted to make her exact recipe with exact ingredients and measurements and they had the same problem. White and tasteless and she couldn't figure out why. What could it be? We also made them in the toaster oven and they had same problem so I don't think it's the oven. All the ingredients were bought new","c_root_id_A":"h8cnwl4","c_root_id_B":"h8c9gqs","created_at_utc_A":1628554543,"created_at_utc_B":1628547647,"score_A":8,"score_B":2,"human_ref_A":"I think it's your oven too. So you have both big full-size oven and toaster oven? What brand are they?","human_ref_B":"What brand\/kind of flour and butter are you using? I feel like those could be the main reasons","labels":1,"seconds_difference":6896.0,"score_ratio":4.0}
{"post_id":"p1bem2","domain":"askbaking_test","upvote_ratio":0.9,"history":"Why are my cookies coming out white and tasteless? I've been trying to bake cookies for a year now I've tried 7 different recipes. I've changed just about every factor I could think but every time the cookies come out pale pale white and tasteless. They taste like cardboard. I got so desperate I had my Aunt come over who makes the best cookies I've ever tasted to make her exact recipe with exact ingredients and measurements and they had the same problem. White and tasteless and she couldn't figure out why. What could it be? We also made them in the toaster oven and they had same problem so I don't think it's the oven. All the ingredients were bought new","c_root_id_A":"h8c87vc","c_root_id_B":"h8ds25a","created_at_utc_A":1628547074,"created_at_utc_B":1628577390,"score_A":3,"score_B":9,"human_ref_A":"What's the name or type of cookie you're trying to make?","human_ref_B":"It sounds like an issue with the oven. Sounds like they're not cooked properly.   Could you make a batch, freeze them overnight, then bake them at your aunts? That way you can see if it's the ingredients, or the oven","labels":0,"seconds_difference":30316.0,"score_ratio":3.0}
{"post_id":"p1bem2","domain":"askbaking_test","upvote_ratio":0.9,"history":"Why are my cookies coming out white and tasteless? I've been trying to bake cookies for a year now I've tried 7 different recipes. I've changed just about every factor I could think but every time the cookies come out pale pale white and tasteless. They taste like cardboard. I got so desperate I had my Aunt come over who makes the best cookies I've ever tasted to make her exact recipe with exact ingredients and measurements and they had the same problem. White and tasteless and she couldn't figure out why. What could it be? We also made them in the toaster oven and they had same problem so I don't think it's the oven. All the ingredients were bought new","c_root_id_A":"h8c9gqs","c_root_id_B":"h8ds25a","created_at_utc_A":1628547647,"created_at_utc_B":1628577390,"score_A":2,"score_B":9,"human_ref_A":"What brand\/kind of flour and butter are you using? I feel like those could be the main reasons","human_ref_B":"It sounds like an issue with the oven. Sounds like they're not cooked properly.   Could you make a batch, freeze them overnight, then bake them at your aunts? That way you can see if it's the ingredients, or the oven","labels":0,"seconds_difference":29743.0,"score_ratio":4.5}
{"post_id":"p1bem2","domain":"askbaking_test","upvote_ratio":0.9,"history":"Why are my cookies coming out white and tasteless? I've been trying to bake cookies for a year now I've tried 7 different recipes. I've changed just about every factor I could think but every time the cookies come out pale pale white and tasteless. They taste like cardboard. I got so desperate I had my Aunt come over who makes the best cookies I've ever tasted to make her exact recipe with exact ingredients and measurements and they had the same problem. White and tasteless and she couldn't figure out why. What could it be? We also made them in the toaster oven and they had same problem so I don't think it's the oven. All the ingredients were bought new","c_root_id_A":"h8c9gqs","c_root_id_B":"h8fxpnp","created_at_utc_A":1628547647,"created_at_utc_B":1628621386,"score_A":2,"score_B":3,"human_ref_A":"What brand\/kind of flour and butter are you using? I feel like those could be the main reasons","human_ref_B":"Guessing you need salt. I always use salted butter when baking also. Is there salt in The recipe? If so, how much","labels":0,"seconds_difference":73739.0,"score_ratio":1.5}
{"post_id":"j25gar","domain":"askbaking_test","upvote_ratio":0.84,"history":"Has anyone successfully started a baking business from home? I am really interested in knowing the ins and outs of having a baking business from home. I am mostly interested in selling cupcakes and macarons. I\u2019ve done some research on the legal aspects of it and know what permits I\u2019d need to apply for, but I\u2019m pretty much lost on everything else. What is a business plan? How can I market my baked goods? What\u2019s something you wish someone had told you before starting a business?","c_root_id_A":"g73d0uz","c_root_id_B":"g73hvys","created_at_utc_A":1601406234,"created_at_utc_B":1601408354,"score_A":5,"score_B":16,"human_ref_A":"Look into your local cottage laws. It's definitely possible to sell in farmers markets and local places like that.","human_ref_B":"If you don\u2019t have your recipes in weights, convert them now.   You\u2019ll also need to get some costing information and set up costing spreadsheets. You\u2019ll have to price out ingredients and all packaging- including things like the parchment you bake your cookies on. It all adds up","labels":0,"seconds_difference":2120.0,"score_ratio":3.2}
{"post_id":"j25gar","domain":"askbaking_test","upvote_ratio":0.84,"history":"Has anyone successfully started a baking business from home? I am really interested in knowing the ins and outs of having a baking business from home. I am mostly interested in selling cupcakes and macarons. I\u2019ve done some research on the legal aspects of it and know what permits I\u2019d need to apply for, but I\u2019m pretty much lost on everything else. What is a business plan? How can I market my baked goods? What\u2019s something you wish someone had told you before starting a business?","c_root_id_A":"g74w2nv","c_root_id_B":"g74xyjm","created_at_utc_A":1601434457,"created_at_utc_B":1601435500,"score_A":2,"score_B":3,"human_ref_A":"I JUST started my home baking business. I don\u2019t know a ton yet, but I do agree with what others have said. I made a spread shot with my common ingredients and priced them out by grams. Then you can convert all your things to grams and get your actual pricing - also important because you have to do your ingredient lists from most to least (by weight) ingredients. You also have to list common allergens","human_ref_B":"Fillet is a good recipe costing app.  Or just the old fashioned way by listing out each ingredient cost to the gram on excel and then entering your recipe amounts so it adds up your total cost per recipe then divide by how many pastries you get with it each batch, from there add the markup you are aiming for.  As for marketing I try to post daily on IG and link to our website so we get more orders.  I also encourage customers at our farmer's market to follow our page for a discount, things like that.","labels":0,"seconds_difference":1043.0,"score_ratio":1.5}
{"post_id":"j25gar","domain":"askbaking_test","upvote_ratio":0.84,"history":"Has anyone successfully started a baking business from home? I am really interested in knowing the ins and outs of having a baking business from home. I am mostly interested in selling cupcakes and macarons. I\u2019ve done some research on the legal aspects of it and know what permits I\u2019d need to apply for, but I\u2019m pretty much lost on everything else. What is a business plan? How can I market my baked goods? What\u2019s something you wish someone had told you before starting a business?","c_root_id_A":"g757ojm","c_root_id_B":"g74w2nv","created_at_utc_A":1601441862,"created_at_utc_B":1601434457,"score_A":3,"score_B":2,"human_ref_A":"Study your local market. You don't want to be exactly like everybody else, but that'll give you a sense of what people expect to see in terms of selection and pricing.  Your business plan is more or less the road map that takes you from working out how making $2 from a single cupcake and $8 from 6 can scale up to a successful business, especially given the constraints of a residential kitchen\/home business rules.  What's worth doing as early as possible is getting your reseller's license and establishing relationships with local wholesalers. Flour and sugar are dramatically cheaper wholesale, good chocolate is a lot more readily accessible, etc. Not all will require you to open a commercial account but some do.  Beyond that, be patient. The home business means you don't have to make any drastic investments in property or equipment, so you've got time to figure out what will work for you.","human_ref_B":"I JUST started my home baking business. I don\u2019t know a ton yet, but I do agree with what others have said. I made a spread shot with my common ingredients and priced them out by grams. Then you can convert all your things to grams and get your actual pricing - also important because you have to do your ingredient lists from most to least (by weight) ingredients. You also have to list common allergens","labels":1,"seconds_difference":7405.0,"score_ratio":1.5}
{"post_id":"nqw3hp","domain":"askbaking_test","upvote_ratio":0.88,"history":"What is your preferred brand\/type of food coloring? (Specifically for batters\/dough) Other applications are welcome too, but I\u2019m mainly looking for a good brand for coloring cakes and cookies.","c_root_id_A":"h0dmdkk","c_root_id_B":"h0dmh7k","created_at_utc_A":1622678146,"created_at_utc_B":1622678196,"score_A":3,"score_B":5,"human_ref_A":"another Americolor fan here.","human_ref_B":"Spend the extra money; you will use less product and less product means saving money in the long run (also less bitterness from food dye in the batter). Americolor is an excellent gel color with higher pigmentation than Wilton. Chef Rubber and Chef Master are also good brands to look at. If you want to take it a step further, go for The Sugar Art brand powdered food coloring","labels":0,"seconds_difference":50.0,"score_ratio":1.6666666667}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6mccjq","c_root_id_B":"h6mb4ce","created_at_utc_A":1627327065,"created_at_utc_B":1627326519,"score_A":6,"score_B":2,"human_ref_A":"make lassi and drink it..  yoghurt.. ice.. water if needed to bring it to preferred consistency.. sugar.. blend  and also zeppole.. super quick and easy to make italian donuts","human_ref_B":"Greek yogurt souffles are really good","labels":1,"seconds_difference":546.0,"score_ratio":3.0}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6n0olr","c_root_id_B":"h6mldxr","created_at_utc_A":1627338023,"created_at_utc_B":1627331070,"score_A":5,"score_B":3,"human_ref_A":"King Arthur Flour's blueberry scone recipe!","human_ref_B":"stella parks uses yogurt in many of her recipes, including cinnamon buns, bran muffins, and i believe also her banana bread. happy baking!","labels":1,"seconds_difference":6953.0,"score_ratio":1.6666666667}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6n0olr","c_root_id_B":"h6mue0y","created_at_utc_A":1627338023,"created_at_utc_B":1627335100,"score_A":5,"score_B":3,"human_ref_A":"King Arthur Flour's blueberry scone recipe!","human_ref_B":"Baked yoghurt: 230g sweetened condensed milk, 230g heavy cream, 290g yogurt, stir to combine. Fill into six small ramekins\/heatproof glasses, bake in a waterbath for 15 minutes at 150\u00b0C and top with fresh fruit or a spoonful of jam! Also keeps in the fridge for several days.","labels":1,"seconds_difference":2923.0,"score_ratio":1.6666666667}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6mb4ce","c_root_id_B":"h6n0olr","created_at_utc_A":1627326519,"created_at_utc_B":1627338023,"score_A":2,"score_B":5,"human_ref_A":"Greek yogurt souffles are really good","human_ref_B":"King Arthur Flour's blueberry scone recipe!","labels":0,"seconds_difference":11504.0,"score_ratio":2.5}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6mldxr","c_root_id_B":"h6n352w","created_at_utc_A":1627331070,"created_at_utc_B":1627339195,"score_A":3,"score_B":5,"human_ref_A":"stella parks uses yogurt in many of her recipes, including cinnamon buns, bran muffins, and i believe also her banana bread. happy baking!","human_ref_B":"Cakes and pancakes works well, it makes fluffy and creamy. (Not sweets, but you can put them in batter of any fry stuff.","labels":0,"seconds_difference":8125.0,"score_ratio":1.6666666667}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6mue0y","c_root_id_B":"h6n352w","created_at_utc_A":1627335100,"created_at_utc_B":1627339195,"score_A":3,"score_B":5,"human_ref_A":"Baked yoghurt: 230g sweetened condensed milk, 230g heavy cream, 290g yogurt, stir to combine. Fill into six small ramekins\/heatproof glasses, bake in a waterbath for 15 minutes at 150\u00b0C and top with fresh fruit or a spoonful of jam! Also keeps in the fridge for several days.","human_ref_B":"Cakes and pancakes works well, it makes fluffy and creamy. (Not sweets, but you can put them in batter of any fry stuff.","labels":0,"seconds_difference":4095.0,"score_ratio":1.6666666667}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6mb4ce","c_root_id_B":"h6n352w","created_at_utc_A":1627326519,"created_at_utc_B":1627339195,"score_A":2,"score_B":5,"human_ref_A":"Greek yogurt souffles are really good","human_ref_B":"Cakes and pancakes works well, it makes fluffy and creamy. (Not sweets, but you can put them in batter of any fry stuff.","labels":0,"seconds_difference":12676.0,"score_ratio":2.5}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6ni5bs","c_root_id_B":"h6mldxr","created_at_utc_A":1627346745,"created_at_utc_B":1627331070,"score_A":4,"score_B":3,"human_ref_A":"Banana bread. Smitten kitchen has a fantastic grapefruit yogurt poundcake recipe. Smoothies. Froyo-style popsicles with berries.","human_ref_B":"stella parks uses yogurt in many of her recipes, including cinnamon buns, bran muffins, and i believe also her banana bread. happy baking!","labels":1,"seconds_difference":15675.0,"score_ratio":1.3333333333}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6mue0y","c_root_id_B":"h6ni5bs","created_at_utc_A":1627335100,"created_at_utc_B":1627346745,"score_A":3,"score_B":4,"human_ref_A":"Baked yoghurt: 230g sweetened condensed milk, 230g heavy cream, 290g yogurt, stir to combine. Fill into six small ramekins\/heatproof glasses, bake in a waterbath for 15 minutes at 150\u00b0C and top with fresh fruit or a spoonful of jam! Also keeps in the fridge for several days.","human_ref_B":"Banana bread. Smitten kitchen has a fantastic grapefruit yogurt poundcake recipe. Smoothies. Froyo-style popsicles with berries.","labels":0,"seconds_difference":11645.0,"score_ratio":1.3333333333}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6ni5bs","c_root_id_B":"h6mb4ce","created_at_utc_A":1627346745,"created_at_utc_B":1627326519,"score_A":4,"score_B":2,"human_ref_A":"Banana bread. Smitten kitchen has a fantastic grapefruit yogurt poundcake recipe. Smoothies. Froyo-style popsicles with berries.","human_ref_B":"Greek yogurt souffles are really good","labels":1,"seconds_difference":20226.0,"score_ratio":2.0}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6nfz9y","c_root_id_B":"h6ni5bs","created_at_utc_A":1627345639,"created_at_utc_B":1627346745,"score_A":2,"score_B":4,"human_ref_A":"Lots of great recommendations in this thread already, but I wanted to add\u2026I make a panna cotta using yogurt that\u2019s delicious!","human_ref_B":"Banana bread. Smitten kitchen has a fantastic grapefruit yogurt poundcake recipe. Smoothies. Froyo-style popsicles with berries.","labels":0,"seconds_difference":1106.0,"score_ratio":2.0}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6nn7p7","c_root_id_B":"h6mldxr","created_at_utc_A":1627349309,"created_at_utc_B":1627331070,"score_A":4,"score_B":3,"human_ref_A":"lemon yogurt anything cake","human_ref_B":"stella parks uses yogurt in many of her recipes, including cinnamon buns, bran muffins, and i believe also her banana bread. happy baking!","labels":1,"seconds_difference":18239.0,"score_ratio":1.3333333333}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6mue0y","c_root_id_B":"h6nn7p7","created_at_utc_A":1627335100,"created_at_utc_B":1627349309,"score_A":3,"score_B":4,"human_ref_A":"Baked yoghurt: 230g sweetened condensed milk, 230g heavy cream, 290g yogurt, stir to combine. Fill into six small ramekins\/heatproof glasses, bake in a waterbath for 15 minutes at 150\u00b0C and top with fresh fruit or a spoonful of jam! Also keeps in the fridge for several days.","human_ref_B":"lemon yogurt anything cake","labels":0,"seconds_difference":14209.0,"score_ratio":1.3333333333}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6mb4ce","c_root_id_B":"h6nn7p7","created_at_utc_A":1627326519,"created_at_utc_B":1627349309,"score_A":2,"score_B":4,"human_ref_A":"Greek yogurt souffles are really good","human_ref_B":"lemon yogurt anything cake","labels":0,"seconds_difference":22790.0,"score_ratio":2.0}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6nn7p7","c_root_id_B":"h6nfz9y","created_at_utc_A":1627349309,"created_at_utc_B":1627345639,"score_A":4,"score_B":2,"human_ref_A":"lemon yogurt anything cake","human_ref_B":"Lots of great recommendations in this thread already, but I wanted to add\u2026I make a panna cotta using yogurt that\u2019s delicious!","labels":1,"seconds_difference":3670.0,"score_ratio":2.0}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6nof29","c_root_id_B":"h6mldxr","created_at_utc_A":1627349921,"created_at_utc_B":1627331070,"score_A":4,"score_B":3,"human_ref_A":"Whip it with avocado and a bit of cocoa powder and sugar and freeze into fudgesicles.","human_ref_B":"stella parks uses yogurt in many of her recipes, including cinnamon buns, bran muffins, and i believe also her banana bread. happy baking!","labels":1,"seconds_difference":18851.0,"score_ratio":1.3333333333}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6mue0y","c_root_id_B":"h6nof29","created_at_utc_A":1627335100,"created_at_utc_B":1627349921,"score_A":3,"score_B":4,"human_ref_A":"Baked yoghurt: 230g sweetened condensed milk, 230g heavy cream, 290g yogurt, stir to combine. Fill into six small ramekins\/heatproof glasses, bake in a waterbath for 15 minutes at 150\u00b0C and top with fresh fruit or a spoonful of jam! Also keeps in the fridge for several days.","human_ref_B":"Whip it with avocado and a bit of cocoa powder and sugar and freeze into fudgesicles.","labels":0,"seconds_difference":14821.0,"score_ratio":1.3333333333}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6mb4ce","c_root_id_B":"h6nof29","created_at_utc_A":1627326519,"created_at_utc_B":1627349921,"score_A":2,"score_B":4,"human_ref_A":"Greek yogurt souffles are really good","human_ref_B":"Whip it with avocado and a bit of cocoa powder and sugar and freeze into fudgesicles.","labels":0,"seconds_difference":23402.0,"score_ratio":2.0}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6nof29","c_root_id_B":"h6nfz9y","created_at_utc_A":1627349921,"created_at_utc_B":1627345639,"score_A":4,"score_B":2,"human_ref_A":"Whip it with avocado and a bit of cocoa powder and sugar and freeze into fudgesicles.","human_ref_B":"Lots of great recommendations in this thread already, but I wanted to add\u2026I make a panna cotta using yogurt that\u2019s delicious!","labels":1,"seconds_difference":4282.0,"score_ratio":2.0}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6mldxr","c_root_id_B":"h6mb4ce","created_at_utc_A":1627331070,"created_at_utc_B":1627326519,"score_A":3,"score_B":2,"human_ref_A":"stella parks uses yogurt in many of her recipes, including cinnamon buns, bran muffins, and i believe also her banana bread. happy baking!","human_ref_B":"Greek yogurt souffles are really good","labels":1,"seconds_difference":4551.0,"score_ratio":1.5}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6mue0y","c_root_id_B":"h6mb4ce","created_at_utc_A":1627335100,"created_at_utc_B":1627326519,"score_A":3,"score_B":2,"human_ref_A":"Baked yoghurt: 230g sweetened condensed milk, 230g heavy cream, 290g yogurt, stir to combine. Fill into six small ramekins\/heatproof glasses, bake in a waterbath for 15 minutes at 150\u00b0C and top with fresh fruit or a spoonful of jam! Also keeps in the fridge for several days.","human_ref_B":"Greek yogurt souffles are really good","labels":1,"seconds_difference":8581.0,"score_ratio":1.5}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6o0rmm","c_root_id_B":"h6mb4ce","created_at_utc_A":1627356458,"created_at_utc_B":1627326519,"score_A":3,"score_B":2,"human_ref_A":"Everyone in this thread so far is assuming it's plain, unflavored yogurt. Is it?  Because that is much more versatile than flavoured yogurt which will have more limited uses.","human_ref_B":"Greek yogurt souffles are really good","labels":1,"seconds_difference":29939.0,"score_ratio":1.5}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6o0rmm","c_root_id_B":"h6nfz9y","created_at_utc_A":1627356458,"created_at_utc_B":1627345639,"score_A":3,"score_B":2,"human_ref_A":"Everyone in this thread so far is assuming it's plain, unflavored yogurt. Is it?  Because that is much more versatile than flavoured yogurt which will have more limited uses.","human_ref_B":"Lots of great recommendations in this thread already, but I wanted to add\u2026I make a panna cotta using yogurt that\u2019s delicious!","labels":1,"seconds_difference":10819.0,"score_ratio":1.5}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6o0rmm","c_root_id_B":"h6o09so","created_at_utc_A":1627356458,"created_at_utc_B":1627356172,"score_A":3,"score_B":2,"human_ref_A":"Everyone in this thread so far is assuming it's plain, unflavored yogurt. Is it?  Because that is much more versatile than flavoured yogurt which will have more limited uses.","human_ref_B":"Can make a delicious semifriddo using yogurt.","labels":1,"seconds_difference":286.0,"score_ratio":1.5}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6odwfy","c_root_id_B":"h6mb4ce","created_at_utc_A":1627365165,"created_at_utc_B":1627326519,"score_A":3,"score_B":2,"human_ref_A":"Most cake recipes can be adapted to use less butter and less other liquids and put in yoghurt. Makes the cakes be very moist but unfortunately it does make them a little more dense.","human_ref_B":"Greek yogurt souffles are really good","labels":1,"seconds_difference":38646.0,"score_ratio":1.5}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6odwfy","c_root_id_B":"h6nfz9y","created_at_utc_A":1627365165,"created_at_utc_B":1627345639,"score_A":3,"score_B":2,"human_ref_A":"Most cake recipes can be adapted to use less butter and less other liquids and put in yoghurt. Makes the cakes be very moist but unfortunately it does make them a little more dense.","human_ref_B":"Lots of great recommendations in this thread already, but I wanted to add\u2026I make a panna cotta using yogurt that\u2019s delicious!","labels":1,"seconds_difference":19526.0,"score_ratio":1.5}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6o09so","c_root_id_B":"h6odwfy","created_at_utc_A":1627356172,"created_at_utc_B":1627365165,"score_A":2,"score_B":3,"human_ref_A":"Can make a delicious semifriddo using yogurt.","human_ref_B":"Most cake recipes can be adapted to use less butter and less other liquids and put in yoghurt. Makes the cakes be very moist but unfortunately it does make them a little more dense.","labels":0,"seconds_difference":8993.0,"score_ratio":1.5}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6o0zkr","c_root_id_B":"h6odwfy","created_at_utc_A":1627356584,"created_at_utc_B":1627365165,"score_A":2,"score_B":3,"human_ref_A":"Alton Brown has an excellent carrot cake, 18 Carrot Cake, that uses yogurt. Made one Sunday. It's  my favorite carrot cake recipe","human_ref_B":"Most cake recipes can be adapted to use less butter and less other liquids and put in yoghurt. Makes the cakes be very moist but unfortunately it does make them a little more dense.","labels":0,"seconds_difference":8581.0,"score_ratio":1.5}
{"post_id":"os4pbz","domain":"askbaking_test","upvote_ratio":0.84,"history":"Hi! Suggest me any dessert that uses yogurt? I have an excess and I can't eat it all. Many thanks! Any kind of sweet works btw.","c_root_id_A":"h6o3kmu","c_root_id_B":"h6odwfy","created_at_utc_A":1627358107,"created_at_utc_B":1627365165,"score_A":2,"score_B":3,"human_ref_A":"Make yogurt pancakes. You'll never want another kind again.","human_ref_B":"Most cake recipes can be adapted to use less butter and less other liquids and put in yoghurt. Makes the cakes be very moist but unfortunately it does make them a little more dense.","labels":0,"seconds_difference":7058.0,"score_ratio":1.5}
{"post_id":"nn64wh","domain":"askbaking_test","upvote_ratio":0.94,"history":"When can I use brown butter? Brown butter is, of course, amazing. And all else being equal baking chemistry is a minefield, but are there any situations where I'm mostly safe to substitute regular butter for brown butter? My initial instincts tell me if the recipe calls for melted butter I should be ok to use brown butter, but if it calls for room temperature or creamed butter it might throw something off?","c_root_id_A":"gzt840e","c_root_id_B":"gzss6b4","created_at_utc_A":1622241012,"created_at_utc_B":1622233070,"score_A":12,"score_B":7,"human_ref_A":"Im part of the brown butter cult!  Weigh the butter before browning it and weigh it again after browning and cooling it down. The difference in weight is the moisture in the butter that evaporated during cooking. Simply add water back until its the same as your starting weight. It called \u201creconstitution\u201d   I would hand blend it to emulsify the water and brown butter properly. You can refrigerate this and would lasts for 2 weeks, or a month in freezer.  You can use this butter for any recipe that calls for regular butter. Except butter block for croissant.","human_ref_B":"weigh your butter before and after you brown it, the difference is the water you lost which you will have to replace (you can use milk or other liquids) if you need to use butter in a solid state just brown it and allow it to reharden.","labels":1,"seconds_difference":7942.0,"score_ratio":1.7142857143}
{"post_id":"nn64wh","domain":"askbaking_test","upvote_ratio":0.94,"history":"When can I use brown butter? Brown butter is, of course, amazing. And all else being equal baking chemistry is a minefield, but are there any situations where I'm mostly safe to substitute regular butter for brown butter? My initial instincts tell me if the recipe calls for melted butter I should be ok to use brown butter, but if it calls for room temperature or creamed butter it might throw something off?","c_root_id_A":"gzt840e","c_root_id_B":"gzsqijp","created_at_utc_A":1622241012,"created_at_utc_B":1622232285,"score_A":12,"score_B":2,"human_ref_A":"Im part of the brown butter cult!  Weigh the butter before browning it and weigh it again after browning and cooling it down. The difference in weight is the moisture in the butter that evaporated during cooking. Simply add water back until its the same as your starting weight. It called \u201creconstitution\u201d   I would hand blend it to emulsify the water and brown butter properly. You can refrigerate this and would lasts for 2 weeks, or a month in freezer.  You can use this butter for any recipe that calls for regular butter. Except butter block for croissant.","human_ref_B":"Sounds logical, recipes requiring creamed or softened butter might be relying on the milk solid or liquid content, Brown butter I would probably use in any recipe that called for oil and you wish to add a nutty flavor to.","labels":1,"seconds_difference":8727.0,"score_ratio":6.0}
{"post_id":"nn64wh","domain":"askbaking_test","upvote_ratio":0.94,"history":"When can I use brown butter? Brown butter is, of course, amazing. And all else being equal baking chemistry is a minefield, but are there any situations where I'm mostly safe to substitute regular butter for brown butter? My initial instincts tell me if the recipe calls for melted butter I should be ok to use brown butter, but if it calls for room temperature or creamed butter it might throw something off?","c_root_id_A":"gzss6b4","c_root_id_B":"gzsqijp","created_at_utc_A":1622233070,"created_at_utc_B":1622232285,"score_A":7,"score_B":2,"human_ref_A":"weigh your butter before and after you brown it, the difference is the water you lost which you will have to replace (you can use milk or other liquids) if you need to use butter in a solid state just brown it and allow it to reharden.","human_ref_B":"Sounds logical, recipes requiring creamed or softened butter might be relying on the milk solid or liquid content, Brown butter I would probably use in any recipe that called for oil and you wish to add a nutty flavor to.","labels":1,"seconds_difference":785.0,"score_ratio":3.5}
{"post_id":"nn64wh","domain":"askbaking_test","upvote_ratio":0.94,"history":"When can I use brown butter? Brown butter is, of course, amazing. And all else being equal baking chemistry is a minefield, but are there any situations where I'm mostly safe to substitute regular butter for brown butter? My initial instincts tell me if the recipe calls for melted butter I should be ok to use brown butter, but if it calls for room temperature or creamed butter it might throw something off?","c_root_id_A":"gztr3cf","c_root_id_B":"gzu7lqi","created_at_utc_A":1622251772,"created_at_utc_B":1622261430,"score_A":4,"score_B":5,"human_ref_A":"If you don't add the liquid back, baking soda and baking powder won't function in recipes (unless there is another liquid). I add water, yogurt, milk, cream--something to activate the leavening. I love my brown butter chocolate chip cookies! And, just recently I discovered a brown butter Snickerdoodles recipe.","human_ref_B":"I just makes browned butter solids and add that to recipes.","labels":0,"seconds_difference":9658.0,"score_ratio":1.25}
{"post_id":"nn64wh","domain":"askbaking_test","upvote_ratio":0.94,"history":"When can I use brown butter? Brown butter is, of course, amazing. And all else being equal baking chemistry is a minefield, but are there any situations where I'm mostly safe to substitute regular butter for brown butter? My initial instincts tell me if the recipe calls for melted butter I should be ok to use brown butter, but if it calls for room temperature or creamed butter it might throw something off?","c_root_id_A":"gztr3cf","c_root_id_B":"gzsqijp","created_at_utc_A":1622251772,"created_at_utc_B":1622232285,"score_A":4,"score_B":2,"human_ref_A":"If you don't add the liquid back, baking soda and baking powder won't function in recipes (unless there is another liquid). I add water, yogurt, milk, cream--something to activate the leavening. I love my brown butter chocolate chip cookies! And, just recently I discovered a brown butter Snickerdoodles recipe.","human_ref_B":"Sounds logical, recipes requiring creamed or softened butter might be relying on the milk solid or liquid content, Brown butter I would probably use in any recipe that called for oil and you wish to add a nutty flavor to.","labels":1,"seconds_difference":19487.0,"score_ratio":2.0}
{"post_id":"nn64wh","domain":"askbaking_test","upvote_ratio":0.94,"history":"When can I use brown butter? Brown butter is, of course, amazing. And all else being equal baking chemistry is a minefield, but are there any situations where I'm mostly safe to substitute regular butter for brown butter? My initial instincts tell me if the recipe calls for melted butter I should be ok to use brown butter, but if it calls for room temperature or creamed butter it might throw something off?","c_root_id_A":"gzsqijp","c_root_id_B":"gzu7lqi","created_at_utc_A":1622232285,"created_at_utc_B":1622261430,"score_A":2,"score_B":5,"human_ref_A":"Sounds logical, recipes requiring creamed or softened butter might be relying on the milk solid or liquid content, Brown butter I would probably use in any recipe that called for oil and you wish to add a nutty flavor to.","human_ref_B":"I just makes browned butter solids and add that to recipes.","labels":0,"seconds_difference":29145.0,"score_ratio":2.5}
{"post_id":"mekj49","domain":"askbaking_test","upvote_ratio":0.92,"history":"Is it possible to bake brownies on top of a layer of shortbread? I\u2019m planning to make millionaire\u2019s shortbread with a twist. I want a shortbread base and on top of that I want a brownie layer and on top of that is a caramel layer and on top of that I want a chocolate layer.  Can I bake the shortbread first and then add the brownie batter? Or can I bake both at the same time?","c_root_id_A":"gshsik8","c_root_id_B":"gsi1qoj","created_at_utc_A":1616872910,"created_at_utc_B":1616875790,"score_A":5,"score_B":33,"human_ref_A":"I would not do both at once. You might be able to do brownies on top of they were very fudgey ones so that there\u2019s moisture to keep the cookies drying out. You could also maybe do cheesecake style with the shortbread and blend them up and form a crust?","human_ref_B":"screenshots of NYT brownie shortbread recipe so no pay wall issues - I have made this recipe once and thought it was quite good","labels":0,"seconds_difference":2880.0,"score_ratio":6.6}
{"post_id":"mekj49","domain":"askbaking_test","upvote_ratio":0.92,"history":"Is it possible to bake brownies on top of a layer of shortbread? I\u2019m planning to make millionaire\u2019s shortbread with a twist. I want a shortbread base and on top of that I want a brownie layer and on top of that is a caramel layer and on top of that I want a chocolate layer.  Can I bake the shortbread first and then add the brownie batter? Or can I bake both at the same time?","c_root_id_A":"gshzn5y","c_root_id_B":"gsi1qoj","created_at_utc_A":1616875116,"created_at_utc_B":1616875790,"score_A":2,"score_B":33,"human_ref_A":"I would try and bake both at the same time. That's a nice idea and I would really appreciate if you try it if you could share the results.","human_ref_B":"screenshots of NYT brownie shortbread recipe so no pay wall issues - I have made this recipe once and thought it was quite good","labels":0,"seconds_difference":674.0,"score_ratio":16.5}
{"post_id":"mekj49","domain":"askbaking_test","upvote_ratio":0.92,"history":"Is it possible to bake brownies on top of a layer of shortbread? I\u2019m planning to make millionaire\u2019s shortbread with a twist. I want a shortbread base and on top of that I want a brownie layer and on top of that is a caramel layer and on top of that I want a chocolate layer.  Can I bake the shortbread first and then add the brownie batter? Or can I bake both at the same time?","c_root_id_A":"gsi2c1k","c_root_id_B":"gshsik8","created_at_utc_A":1616875982,"created_at_utc_B":1616872910,"score_A":22,"score_B":5,"human_ref_A":"Your problem is going to end up being the moisture migration from the brownie layer into the shortbread layer- it\u2019ll get soft over time no matter how you bake them.","human_ref_B":"I would not do both at once. You might be able to do brownies on top of they were very fudgey ones so that there\u2019s moisture to keep the cookies drying out. You could also maybe do cheesecake style with the shortbread and blend them up and form a crust?","labels":1,"seconds_difference":3072.0,"score_ratio":4.4}
{"post_id":"mekj49","domain":"askbaking_test","upvote_ratio":0.92,"history":"Is it possible to bake brownies on top of a layer of shortbread? I\u2019m planning to make millionaire\u2019s shortbread with a twist. I want a shortbread base and on top of that I want a brownie layer and on top of that is a caramel layer and on top of that I want a chocolate layer.  Can I bake the shortbread first and then add the brownie batter? Or can I bake both at the same time?","c_root_id_A":"gsi2c1k","c_root_id_B":"gshzn5y","created_at_utc_A":1616875982,"created_at_utc_B":1616875116,"score_A":22,"score_B":2,"human_ref_A":"Your problem is going to end up being the moisture migration from the brownie layer into the shortbread layer- it\u2019ll get soft over time no matter how you bake them.","human_ref_B":"I would try and bake both at the same time. That's a nice idea and I would really appreciate if you try it if you could share the results.","labels":1,"seconds_difference":866.0,"score_ratio":11.0}
{"post_id":"mekj49","domain":"askbaking_test","upvote_ratio":0.92,"history":"Is it possible to bake brownies on top of a layer of shortbread? I\u2019m planning to make millionaire\u2019s shortbread with a twist. I want a shortbread base and on top of that I want a brownie layer and on top of that is a caramel layer and on top of that I want a chocolate layer.  Can I bake the shortbread first and then add the brownie batter? Or can I bake both at the same time?","c_root_id_A":"gsj4qf8","c_root_id_B":"gshzn5y","created_at_utc_A":1616892697,"created_at_utc_B":1616875116,"score_A":5,"score_B":2,"human_ref_A":"I make something called Double Deckers\u2014chocolate chip cookie bottom brownie top.  I bake them at the same time and the brownie batter is a little looser than normal brownies.","human_ref_B":"I would try and bake both at the same time. That's a nice idea and I would really appreciate if you try it if you could share the results.","labels":1,"seconds_difference":17581.0,"score_ratio":2.5}
{"post_id":"i6la5b","domain":"askbaking_test","upvote_ratio":1.0,"history":"Has anyone ever made choux pastry with beurre noisette \/ browned butter? How did it turn out? Is it possible? I\u2019m wondering if this would be worth trying!","c_root_id_A":"g0wj0kg","c_root_id_B":"g0weenx","created_at_utc_A":1596989909,"created_at_utc_B":1596987403,"score_A":11,"score_B":7,"human_ref_A":"Start with your original weight of butter and cook it to brown. Re-weigh it and make up the difference in water.","human_ref_B":"I would adjust your water\/milk to make up for the water you\u2019ve boiled out of the butter. Other than that it should work fine.","labels":1,"seconds_difference":2506.0,"score_ratio":1.5714285714}
{"post_id":"pp8kdm","domain":"askbaking_test","upvote_ratio":0.91,"history":"Can I substitute maple syrup for honey in a whole wheat bread recipe? The recipe calls for 1\/4 cup of honey, however I can\u2019t use honey for my baby as they can\u2019t have honey under one year old. Would it be a 1:1 substitute?","c_root_id_A":"hd2z1wu","c_root_id_B":"hd1yeeo","created_at_utc_A":1631802355,"created_at_utc_B":1631778406,"score_A":18,"score_B":12,"human_ref_A":"As a non-baby owner, can babies eat bread?? I thought everything had to be mushy. (Please educate me on baby ownership)","human_ref_B":"Yes this would work fine as a 1:1 sub. Agave nectar could work as well!","labels":1,"seconds_difference":23949.0,"score_ratio":1.5}
{"post_id":"pp8kdm","domain":"askbaking_test","upvote_ratio":0.91,"history":"Can I substitute maple syrup for honey in a whole wheat bread recipe? The recipe calls for 1\/4 cup of honey, however I can\u2019t use honey for my baby as they can\u2019t have honey under one year old. Would it be a 1:1 substitute?","c_root_id_A":"hd1yhbi","c_root_id_B":"hd2z1wu","created_at_utc_A":1631778478,"created_at_utc_B":1631802355,"score_A":12,"score_B":18,"human_ref_A":"Absolutely. I bet it will taste amazing!","human_ref_B":"As a non-baby owner, can babies eat bread?? I thought everything had to be mushy. (Please educate me on baby ownership)","labels":0,"seconds_difference":23877.0,"score_ratio":1.5}
{"post_id":"pp8kdm","domain":"askbaking_test","upvote_ratio":0.91,"history":"Can I substitute maple syrup for honey in a whole wheat bread recipe? The recipe calls for 1\/4 cup of honey, however I can\u2019t use honey for my baby as they can\u2019t have honey under one year old. Would it be a 1:1 substitute?","c_root_id_A":"hd2z1wu","c_root_id_B":"hd2h1hq","created_at_utc_A":1631802355,"created_at_utc_B":1631793600,"score_A":18,"score_B":11,"human_ref_A":"As a non-baby owner, can babies eat bread?? I thought everything had to be mushy. (Please educate me on baby ownership)","human_ref_B":"Better same than sorry, especially when you can use these great suggestions to sweeten instead of honey.  But I wonder, does cooking the bread kill the things that make the honey unsafe for little ones?","labels":1,"seconds_difference":8755.0,"score_ratio":1.6363636364}
{"post_id":"pp8kdm","domain":"askbaking_test","upvote_ratio":0.91,"history":"Can I substitute maple syrup for honey in a whole wheat bread recipe? The recipe calls for 1\/4 cup of honey, however I can\u2019t use honey for my baby as they can\u2019t have honey under one year old. Would it be a 1:1 substitute?","c_root_id_A":"hd2z1wu","c_root_id_B":"hd2lccd","created_at_utc_A":1631802355,"created_at_utc_B":1631796014,"score_A":18,"score_B":10,"human_ref_A":"As a non-baby owner, can babies eat bread?? I thought everything had to be mushy. (Please educate me on baby ownership)","human_ref_B":"Maple syrup will work great, another substitute (my personal favorite) is molasses.","labels":1,"seconds_difference":6341.0,"score_ratio":1.8}
{"post_id":"pp8kdm","domain":"askbaking_test","upvote_ratio":0.91,"history":"Can I substitute maple syrup for honey in a whole wheat bread recipe? The recipe calls for 1\/4 cup of honey, however I can\u2019t use honey for my baby as they can\u2019t have honey under one year old. Would it be a 1:1 substitute?","c_root_id_A":"hd2dz6r","c_root_id_B":"hd2z1wu","created_at_utc_A":1631791716,"created_at_utc_B":1631802355,"score_A":7,"score_B":18,"human_ref_A":"You can also use plain old sugar in place of the honey, since all it's doing is feeding the yeast and adding sweetness, not any chemical reactions that'll get messed up","human_ref_B":"As a non-baby owner, can babies eat bread?? I thought everything had to be mushy. (Please educate me on baby ownership)","labels":0,"seconds_difference":10639.0,"score_ratio":2.5714285714}
{"post_id":"pp8kdm","domain":"askbaking_test","upvote_ratio":0.91,"history":"Can I substitute maple syrup for honey in a whole wheat bread recipe? The recipe calls for 1\/4 cup of honey, however I can\u2019t use honey for my baby as they can\u2019t have honey under one year old. Would it be a 1:1 substitute?","c_root_id_A":"hd2ipst","c_root_id_B":"hd2z1wu","created_at_utc_A":1631794572,"created_at_utc_B":1631802355,"score_A":7,"score_B":18,"human_ref_A":"Absolutely! I also recommend barley malt syrup for its deliciousness!","human_ref_B":"As a non-baby owner, can babies eat bread?? I thought everything had to be mushy. (Please educate me on baby ownership)","labels":0,"seconds_difference":7783.0,"score_ratio":2.5714285714}
{"post_id":"pp8kdm","domain":"askbaking_test","upvote_ratio":0.91,"history":"Can I substitute maple syrup for honey in a whole wheat bread recipe? The recipe calls for 1\/4 cup of honey, however I can\u2019t use honey for my baby as they can\u2019t have honey under one year old. Would it be a 1:1 substitute?","c_root_id_A":"hd2h1hq","c_root_id_B":"hd2dz6r","created_at_utc_A":1631793600,"created_at_utc_B":1631791716,"score_A":11,"score_B":7,"human_ref_A":"Better same than sorry, especially when you can use these great suggestions to sweeten instead of honey.  But I wonder, does cooking the bread kill the things that make the honey unsafe for little ones?","human_ref_B":"You can also use plain old sugar in place of the honey, since all it's doing is feeding the yeast and adding sweetness, not any chemical reactions that'll get messed up","labels":1,"seconds_difference":1884.0,"score_ratio":1.5714285714}
{"post_id":"pp8kdm","domain":"askbaking_test","upvote_ratio":0.91,"history":"Can I substitute maple syrup for honey in a whole wheat bread recipe? The recipe calls for 1\/4 cup of honey, however I can\u2019t use honey for my baby as they can\u2019t have honey under one year old. Would it be a 1:1 substitute?","c_root_id_A":"hd3hjww","c_root_id_B":"hd2lccd","created_at_utc_A":1631809845,"created_at_utc_B":1631796014,"score_A":11,"score_B":10,"human_ref_A":"I thought that rule was just a \"no raw honey\" rule. But if it's baked in bread, is that still a problem?","human_ref_B":"Maple syrup will work great, another substitute (my personal favorite) is molasses.","labels":1,"seconds_difference":13831.0,"score_ratio":1.1}
{"post_id":"pp8kdm","domain":"askbaking_test","upvote_ratio":0.91,"history":"Can I substitute maple syrup for honey in a whole wheat bread recipe? The recipe calls for 1\/4 cup of honey, however I can\u2019t use honey for my baby as they can\u2019t have honey under one year old. Would it be a 1:1 substitute?","c_root_id_A":"hd3hjww","c_root_id_B":"hd2dz6r","created_at_utc_A":1631809845,"created_at_utc_B":1631791716,"score_A":11,"score_B":7,"human_ref_A":"I thought that rule was just a \"no raw honey\" rule. But if it's baked in bread, is that still a problem?","human_ref_B":"You can also use plain old sugar in place of the honey, since all it's doing is feeding the yeast and adding sweetness, not any chemical reactions that'll get messed up","labels":1,"seconds_difference":18129.0,"score_ratio":1.5714285714}
{"post_id":"pp8kdm","domain":"askbaking_test","upvote_ratio":0.91,"history":"Can I substitute maple syrup for honey in a whole wheat bread recipe? The recipe calls for 1\/4 cup of honey, however I can\u2019t use honey for my baby as they can\u2019t have honey under one year old. Would it be a 1:1 substitute?","c_root_id_A":"hd2ipst","c_root_id_B":"hd3hjww","created_at_utc_A":1631794572,"created_at_utc_B":1631809845,"score_A":7,"score_B":11,"human_ref_A":"Absolutely! I also recommend barley malt syrup for its deliciousness!","human_ref_B":"I thought that rule was just a \"no raw honey\" rule. But if it's baked in bread, is that still a problem?","labels":0,"seconds_difference":15273.0,"score_ratio":1.5714285714}
{"post_id":"pp8kdm","domain":"askbaking_test","upvote_ratio":0.91,"history":"Can I substitute maple syrup for honey in a whole wheat bread recipe? The recipe calls for 1\/4 cup of honey, however I can\u2019t use honey for my baby as they can\u2019t have honey under one year old. Would it be a 1:1 substitute?","c_root_id_A":"hd34jkp","c_root_id_B":"hd3hjww","created_at_utc_A":1631804610,"created_at_utc_B":1631809845,"score_A":8,"score_B":11,"human_ref_A":"I often use brown sugar too.","human_ref_B":"I thought that rule was just a \"no raw honey\" rule. But if it's baked in bread, is that still a problem?","labels":0,"seconds_difference":5235.0,"score_ratio":1.375}
{"post_id":"pp8kdm","domain":"askbaking_test","upvote_ratio":0.91,"history":"Can I substitute maple syrup for honey in a whole wheat bread recipe? The recipe calls for 1\/4 cup of honey, however I can\u2019t use honey for my baby as they can\u2019t have honey under one year old. Would it be a 1:1 substitute?","c_root_id_A":"hd2lccd","c_root_id_B":"hd2dz6r","created_at_utc_A":1631796014,"created_at_utc_B":1631791716,"score_A":10,"score_B":7,"human_ref_A":"Maple syrup will work great, another substitute (my personal favorite) is molasses.","human_ref_B":"You can also use plain old sugar in place of the honey, since all it's doing is feeding the yeast and adding sweetness, not any chemical reactions that'll get messed up","labels":1,"seconds_difference":4298.0,"score_ratio":1.4285714286}
{"post_id":"pp8kdm","domain":"askbaking_test","upvote_ratio":0.91,"history":"Can I substitute maple syrup for honey in a whole wheat bread recipe? The recipe calls for 1\/4 cup of honey, however I can\u2019t use honey for my baby as they can\u2019t have honey under one year old. Would it be a 1:1 substitute?","c_root_id_A":"hd2lccd","c_root_id_B":"hd2ipst","created_at_utc_A":1631796014,"created_at_utc_B":1631794572,"score_A":10,"score_B":7,"human_ref_A":"Maple syrup will work great, another substitute (my personal favorite) is molasses.","human_ref_B":"Absolutely! I also recommend barley malt syrup for its deliciousness!","labels":1,"seconds_difference":1442.0,"score_ratio":1.4285714286}
{"post_id":"pp8kdm","domain":"askbaking_test","upvote_ratio":0.91,"history":"Can I substitute maple syrup for honey in a whole wheat bread recipe? The recipe calls for 1\/4 cup of honey, however I can\u2019t use honey for my baby as they can\u2019t have honey under one year old. Would it be a 1:1 substitute?","c_root_id_A":"hd2dz6r","c_root_id_B":"hd34jkp","created_at_utc_A":1631791716,"created_at_utc_B":1631804610,"score_A":7,"score_B":8,"human_ref_A":"You can also use plain old sugar in place of the honey, since all it's doing is feeding the yeast and adding sweetness, not any chemical reactions that'll get messed up","human_ref_B":"I often use brown sugar too.","labels":0,"seconds_difference":12894.0,"score_ratio":1.1428571429}
{"post_id":"pp8kdm","domain":"askbaking_test","upvote_ratio":0.91,"history":"Can I substitute maple syrup for honey in a whole wheat bread recipe? The recipe calls for 1\/4 cup of honey, however I can\u2019t use honey for my baby as they can\u2019t have honey under one year old. Would it be a 1:1 substitute?","c_root_id_A":"hd34jkp","c_root_id_B":"hd2ipst","created_at_utc_A":1631804610,"created_at_utc_B":1631794572,"score_A":8,"score_B":7,"human_ref_A":"I often use brown sugar too.","human_ref_B":"Absolutely! I also recommend barley malt syrup for its deliciousness!","labels":1,"seconds_difference":10038.0,"score_ratio":1.1428571429}
{"post_id":"rrfdo5","domain":"askbaking_test","upvote_ratio":0.88,"history":"Having a hard time transitioning to stand mixer. I've been baking for a long time and baked most Western lean breads as well a bunch of enriched enriched doughs (French, Italian, Swedish). I'm pretty confident with baking because I've been able to do this all by hand (not a pro).  So when I saw a Kitchenaid stand mixer on sale I figured hey, this'll save me so much time and I'll do volume easy! Wrong. Turns out I can't even do the mere basics of what I was doing before. For e.g. working on an enriched dough, my dough has failed twice and I really don't understand how fast to run it for how long.  For Brian Lagerstrom's pretzel dough I stirred for 3 minutes. Speed 2 till it came together (2 mins) and then started adding butter in tsp. It was a mess so I went hey, let's run it faster to give it strength. Ran it at 4 and it was downhill the whole time. Result was an overkneaded porridge. Ive failed cinnamon rolls, brioche and this pretzel dough and now I'm convinced I don't know how to use this machine and need help. I am yet to experience this \"dough slapping across the bowl\" i see in every youtube video because of this.  The one solution outside of this I'll try is being super anal about butter temp and forgoing AP flour completely. Stick to bread flour since the strength gives my wiley ass a safety net before I get flour porridge again. Also maybe oil the bowl but that's really just desperation from me. I'd love any advice y'all have for me :)","c_root_id_A":"hqgpolm","c_root_id_B":"hqgr9om","created_at_utc_A":1640814538,"created_at_utc_B":1640815163,"score_A":4,"score_B":21,"human_ref_A":"Yea there is a sticker on the dough hook to not go above 2 speed as well.   On my first time i had to keep stopping to scrape dough down because of a small recipe.","human_ref_B":"It sounds like your issues are probably two things: going too fast, and not always using the right attachment.  For the dough hook, you generally don't want to go over 2 on the mixer, or it will get overkneaded. For some enriched and\/or high hydration recipes, you will want to use the paddle rather than the dough hook. In those cases, you can sometimes go to a higher speed, though you will want to see what the recipe says. Most recipes will specify where this is okay, but it is uncommon.  As you are learning to use the mixer, I recommend stopping every minute and checking your gluten development to get a sense of where the dough is at and what has changed. To me, this is a much more accurate metric than whether it slaps around the bowl or balls up on the hook - that doesn't always happen.  Lastly, if your doughs are coming out wet - are you adjusting for flour that you would have added when kneading by hand? You may have been adding a good bit of flour over the course of the process, that isn't getting added since it is all in the mixer. So you might need to add a few tbsps or more additional flour.","labels":0,"seconds_difference":625.0,"score_ratio":5.25}
{"post_id":"rrfdo5","domain":"askbaking_test","upvote_ratio":0.88,"history":"Having a hard time transitioning to stand mixer. I've been baking for a long time and baked most Western lean breads as well a bunch of enriched enriched doughs (French, Italian, Swedish). I'm pretty confident with baking because I've been able to do this all by hand (not a pro).  So when I saw a Kitchenaid stand mixer on sale I figured hey, this'll save me so much time and I'll do volume easy! Wrong. Turns out I can't even do the mere basics of what I was doing before. For e.g. working on an enriched dough, my dough has failed twice and I really don't understand how fast to run it for how long.  For Brian Lagerstrom's pretzel dough I stirred for 3 minutes. Speed 2 till it came together (2 mins) and then started adding butter in tsp. It was a mess so I went hey, let's run it faster to give it strength. Ran it at 4 and it was downhill the whole time. Result was an overkneaded porridge. Ive failed cinnamon rolls, brioche and this pretzel dough and now I'm convinced I don't know how to use this machine and need help. I am yet to experience this \"dough slapping across the bowl\" i see in every youtube video because of this.  The one solution outside of this I'll try is being super anal about butter temp and forgoing AP flour completely. Stick to bread flour since the strength gives my wiley ass a safety net before I get flour porridge again. Also maybe oil the bowl but that's really just desperation from me. I'd love any advice y'all have for me :)","c_root_id_A":"hqgr9om","c_root_id_B":"hqgh4nn","created_at_utc_A":1640815163,"created_at_utc_B":1640811239,"score_A":21,"score_B":3,"human_ref_A":"It sounds like your issues are probably two things: going too fast, and not always using the right attachment.  For the dough hook, you generally don't want to go over 2 on the mixer, or it will get overkneaded. For some enriched and\/or high hydration recipes, you will want to use the paddle rather than the dough hook. In those cases, you can sometimes go to a higher speed, though you will want to see what the recipe says. Most recipes will specify where this is okay, but it is uncommon.  As you are learning to use the mixer, I recommend stopping every minute and checking your gluten development to get a sense of where the dough is at and what has changed. To me, this is a much more accurate metric than whether it slaps around the bowl or balls up on the hook - that doesn't always happen.  Lastly, if your doughs are coming out wet - are you adjusting for flour that you would have added when kneading by hand? You may have been adding a good bit of flour over the course of the process, that isn't getting added since it is all in the mixer. So you might need to add a few tbsps or more additional flour.","human_ref_B":"Which attachments are you using? For bread doughs, you should be combining the ingredients with the flat beater and then kneading at #2 speed with the dough hook. It shouldn't take more than 3-5 mins to knead the dough at that speed.  ETA link: https:\/\/producthelp.kitchenaid.com\/Countertop\\_Appliances\/Stand\\_Mixers\/Product\\_Info\/Stand\\_Mixer\\_Tips\\_and\\_Tricks\/Making\\_Bread\\_in\\_a\\_KitchenAid\\_Stand\\_Mixer","labels":1,"seconds_difference":3924.0,"score_ratio":7.0}
{"post_id":"rrfdo5","domain":"askbaking_test","upvote_ratio":0.88,"history":"Having a hard time transitioning to stand mixer. I've been baking for a long time and baked most Western lean breads as well a bunch of enriched enriched doughs (French, Italian, Swedish). I'm pretty confident with baking because I've been able to do this all by hand (not a pro).  So when I saw a Kitchenaid stand mixer on sale I figured hey, this'll save me so much time and I'll do volume easy! Wrong. Turns out I can't even do the mere basics of what I was doing before. For e.g. working on an enriched dough, my dough has failed twice and I really don't understand how fast to run it for how long.  For Brian Lagerstrom's pretzel dough I stirred for 3 minutes. Speed 2 till it came together (2 mins) and then started adding butter in tsp. It was a mess so I went hey, let's run it faster to give it strength. Ran it at 4 and it was downhill the whole time. Result was an overkneaded porridge. Ive failed cinnamon rolls, brioche and this pretzel dough and now I'm convinced I don't know how to use this machine and need help. I am yet to experience this \"dough slapping across the bowl\" i see in every youtube video because of this.  The one solution outside of this I'll try is being super anal about butter temp and forgoing AP flour completely. Stick to bread flour since the strength gives my wiley ass a safety net before I get flour porridge again. Also maybe oil the bowl but that's really just desperation from me. I'd love any advice y'all have for me :)","c_root_id_A":"hqgo8gf","c_root_id_B":"hqgr9om","created_at_utc_A":1640813971,"created_at_utc_B":1640815163,"score_A":2,"score_B":21,"human_ref_A":"Personally haven't been able to do high hydration or highly enriched doughs in the stand mixer.   I usally start it out to combine ingredients, then finish using slap & folds.   For the leaner doughs, I use setting 1 for 3ish minutes to bring together, once it's formed a ball I up to setting 2 for 3ish minutes.   I'm not sure if you've tried regular bread yet based on your post, but the mixer is fine for that.","human_ref_B":"It sounds like your issues are probably two things: going too fast, and not always using the right attachment.  For the dough hook, you generally don't want to go over 2 on the mixer, or it will get overkneaded. For some enriched and\/or high hydration recipes, you will want to use the paddle rather than the dough hook. In those cases, you can sometimes go to a higher speed, though you will want to see what the recipe says. Most recipes will specify where this is okay, but it is uncommon.  As you are learning to use the mixer, I recommend stopping every minute and checking your gluten development to get a sense of where the dough is at and what has changed. To me, this is a much more accurate metric than whether it slaps around the bowl or balls up on the hook - that doesn't always happen.  Lastly, if your doughs are coming out wet - are you adjusting for flour that you would have added when kneading by hand? You may have been adding a good bit of flour over the course of the process, that isn't getting added since it is all in the mixer. So you might need to add a few tbsps or more additional flour.","labels":0,"seconds_difference":1192.0,"score_ratio":10.5}
{"post_id":"rrfdo5","domain":"askbaking_test","upvote_ratio":0.88,"history":"Having a hard time transitioning to stand mixer. I've been baking for a long time and baked most Western lean breads as well a bunch of enriched enriched doughs (French, Italian, Swedish). I'm pretty confident with baking because I've been able to do this all by hand (not a pro).  So when I saw a Kitchenaid stand mixer on sale I figured hey, this'll save me so much time and I'll do volume easy! Wrong. Turns out I can't even do the mere basics of what I was doing before. For e.g. working on an enriched dough, my dough has failed twice and I really don't understand how fast to run it for how long.  For Brian Lagerstrom's pretzel dough I stirred for 3 minutes. Speed 2 till it came together (2 mins) and then started adding butter in tsp. It was a mess so I went hey, let's run it faster to give it strength. Ran it at 4 and it was downhill the whole time. Result was an overkneaded porridge. Ive failed cinnamon rolls, brioche and this pretzel dough and now I'm convinced I don't know how to use this machine and need help. I am yet to experience this \"dough slapping across the bowl\" i see in every youtube video because of this.  The one solution outside of this I'll try is being super anal about butter temp and forgoing AP flour completely. Stick to bread flour since the strength gives my wiley ass a safety net before I get flour porridge again. Also maybe oil the bowl but that's really just desperation from me. I'd love any advice y'all have for me :)","c_root_id_A":"hqgxskm","c_root_id_B":"hqgpolm","created_at_utc_A":1640817768,"created_at_utc_B":1640814538,"score_A":5,"score_B":4,"human_ref_A":"Thanks for asking this question. I just got a KA mixer today and plan to make dough later this evening. All these tips are very helpful.","human_ref_B":"Yea there is a sticker on the dough hook to not go above 2 speed as well.   On my first time i had to keep stopping to scrape dough down because of a small recipe.","labels":1,"seconds_difference":3230.0,"score_ratio":1.25}
{"post_id":"rrfdo5","domain":"askbaking_test","upvote_ratio":0.88,"history":"Having a hard time transitioning to stand mixer. I've been baking for a long time and baked most Western lean breads as well a bunch of enriched enriched doughs (French, Italian, Swedish). I'm pretty confident with baking because I've been able to do this all by hand (not a pro).  So when I saw a Kitchenaid stand mixer on sale I figured hey, this'll save me so much time and I'll do volume easy! Wrong. Turns out I can't even do the mere basics of what I was doing before. For e.g. working on an enriched dough, my dough has failed twice and I really don't understand how fast to run it for how long.  For Brian Lagerstrom's pretzel dough I stirred for 3 minutes. Speed 2 till it came together (2 mins) and then started adding butter in tsp. It was a mess so I went hey, let's run it faster to give it strength. Ran it at 4 and it was downhill the whole time. Result was an overkneaded porridge. Ive failed cinnamon rolls, brioche and this pretzel dough and now I'm convinced I don't know how to use this machine and need help. I am yet to experience this \"dough slapping across the bowl\" i see in every youtube video because of this.  The one solution outside of this I'll try is being super anal about butter temp and forgoing AP flour completely. Stick to bread flour since the strength gives my wiley ass a safety net before I get flour porridge again. Also maybe oil the bowl but that's really just desperation from me. I'd love any advice y'all have for me :)","c_root_id_A":"hqgpolm","c_root_id_B":"hqgh4nn","created_at_utc_A":1640814538,"created_at_utc_B":1640811239,"score_A":4,"score_B":3,"human_ref_A":"Yea there is a sticker on the dough hook to not go above 2 speed as well.   On my first time i had to keep stopping to scrape dough down because of a small recipe.","human_ref_B":"Which attachments are you using? For bread doughs, you should be combining the ingredients with the flat beater and then kneading at #2 speed with the dough hook. It shouldn't take more than 3-5 mins to knead the dough at that speed.  ETA link: https:\/\/producthelp.kitchenaid.com\/Countertop\\_Appliances\/Stand\\_Mixers\/Product\\_Info\/Stand\\_Mixer\\_Tips\\_and\\_Tricks\/Making\\_Bread\\_in\\_a\\_KitchenAid\\_Stand\\_Mixer","labels":1,"seconds_difference":3299.0,"score_ratio":1.3333333333}
{"post_id":"rrfdo5","domain":"askbaking_test","upvote_ratio":0.88,"history":"Having a hard time transitioning to stand mixer. I've been baking for a long time and baked most Western lean breads as well a bunch of enriched enriched doughs (French, Italian, Swedish). I'm pretty confident with baking because I've been able to do this all by hand (not a pro).  So when I saw a Kitchenaid stand mixer on sale I figured hey, this'll save me so much time and I'll do volume easy! Wrong. Turns out I can't even do the mere basics of what I was doing before. For e.g. working on an enriched dough, my dough has failed twice and I really don't understand how fast to run it for how long.  For Brian Lagerstrom's pretzel dough I stirred for 3 minutes. Speed 2 till it came together (2 mins) and then started adding butter in tsp. It was a mess so I went hey, let's run it faster to give it strength. Ran it at 4 and it was downhill the whole time. Result was an overkneaded porridge. Ive failed cinnamon rolls, brioche and this pretzel dough and now I'm convinced I don't know how to use this machine and need help. I am yet to experience this \"dough slapping across the bowl\" i see in every youtube video because of this.  The one solution outside of this I'll try is being super anal about butter temp and forgoing AP flour completely. Stick to bread flour since the strength gives my wiley ass a safety net before I get flour porridge again. Also maybe oil the bowl but that's really just desperation from me. I'd love any advice y'all have for me :)","c_root_id_A":"hqgpolm","c_root_id_B":"hqgo8gf","created_at_utc_A":1640814538,"created_at_utc_B":1640813971,"score_A":4,"score_B":2,"human_ref_A":"Yea there is a sticker on the dough hook to not go above 2 speed as well.   On my first time i had to keep stopping to scrape dough down because of a small recipe.","human_ref_B":"Personally haven't been able to do high hydration or highly enriched doughs in the stand mixer.   I usally start it out to combine ingredients, then finish using slap & folds.   For the leaner doughs, I use setting 1 for 3ish minutes to bring together, once it's formed a ball I up to setting 2 for 3ish minutes.   I'm not sure if you've tried regular bread yet based on your post, but the mixer is fine for that.","labels":1,"seconds_difference":567.0,"score_ratio":2.0}
{"post_id":"rrfdo5","domain":"askbaking_test","upvote_ratio":0.88,"history":"Having a hard time transitioning to stand mixer. I've been baking for a long time and baked most Western lean breads as well a bunch of enriched enriched doughs (French, Italian, Swedish). I'm pretty confident with baking because I've been able to do this all by hand (not a pro).  So when I saw a Kitchenaid stand mixer on sale I figured hey, this'll save me so much time and I'll do volume easy! Wrong. Turns out I can't even do the mere basics of what I was doing before. For e.g. working on an enriched dough, my dough has failed twice and I really don't understand how fast to run it for how long.  For Brian Lagerstrom's pretzel dough I stirred for 3 minutes. Speed 2 till it came together (2 mins) and then started adding butter in tsp. It was a mess so I went hey, let's run it faster to give it strength. Ran it at 4 and it was downhill the whole time. Result was an overkneaded porridge. Ive failed cinnamon rolls, brioche and this pretzel dough and now I'm convinced I don't know how to use this machine and need help. I am yet to experience this \"dough slapping across the bowl\" i see in every youtube video because of this.  The one solution outside of this I'll try is being super anal about butter temp and forgoing AP flour completely. Stick to bread flour since the strength gives my wiley ass a safety net before I get flour porridge again. Also maybe oil the bowl but that's really just desperation from me. I'd love any advice y'all have for me :)","c_root_id_A":"hqgxskm","c_root_id_B":"hqgh4nn","created_at_utc_A":1640817768,"created_at_utc_B":1640811239,"score_A":5,"score_B":3,"human_ref_A":"Thanks for asking this question. I just got a KA mixer today and plan to make dough later this evening. All these tips are very helpful.","human_ref_B":"Which attachments are you using? For bread doughs, you should be combining the ingredients with the flat beater and then kneading at #2 speed with the dough hook. It shouldn't take more than 3-5 mins to knead the dough at that speed.  ETA link: https:\/\/producthelp.kitchenaid.com\/Countertop\\_Appliances\/Stand\\_Mixers\/Product\\_Info\/Stand\\_Mixer\\_Tips\\_and\\_Tricks\/Making\\_Bread\\_in\\_a\\_KitchenAid\\_Stand\\_Mixer","labels":1,"seconds_difference":6529.0,"score_ratio":1.6666666667}
{"post_id":"rrfdo5","domain":"askbaking_test","upvote_ratio":0.88,"history":"Having a hard time transitioning to stand mixer. I've been baking for a long time and baked most Western lean breads as well a bunch of enriched enriched doughs (French, Italian, Swedish). I'm pretty confident with baking because I've been able to do this all by hand (not a pro).  So when I saw a Kitchenaid stand mixer on sale I figured hey, this'll save me so much time and I'll do volume easy! Wrong. Turns out I can't even do the mere basics of what I was doing before. For e.g. working on an enriched dough, my dough has failed twice and I really don't understand how fast to run it for how long.  For Brian Lagerstrom's pretzel dough I stirred for 3 minutes. Speed 2 till it came together (2 mins) and then started adding butter in tsp. It was a mess so I went hey, let's run it faster to give it strength. Ran it at 4 and it was downhill the whole time. Result was an overkneaded porridge. Ive failed cinnamon rolls, brioche and this pretzel dough and now I'm convinced I don't know how to use this machine and need help. I am yet to experience this \"dough slapping across the bowl\" i see in every youtube video because of this.  The one solution outside of this I'll try is being super anal about butter temp and forgoing AP flour completely. Stick to bread flour since the strength gives my wiley ass a safety net before I get flour porridge again. Also maybe oil the bowl but that's really just desperation from me. I'd love any advice y'all have for me :)","c_root_id_A":"hqgxskm","c_root_id_B":"hqgo8gf","created_at_utc_A":1640817768,"created_at_utc_B":1640813971,"score_A":5,"score_B":2,"human_ref_A":"Thanks for asking this question. I just got a KA mixer today and plan to make dough later this evening. All these tips are very helpful.","human_ref_B":"Personally haven't been able to do high hydration or highly enriched doughs in the stand mixer.   I usally start it out to combine ingredients, then finish using slap & folds.   For the leaner doughs, I use setting 1 for 3ish minutes to bring together, once it's formed a ball I up to setting 2 for 3ish minutes.   I'm not sure if you've tried regular bread yet based on your post, but the mixer is fine for that.","labels":1,"seconds_difference":3797.0,"score_ratio":2.5}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhhq1k","c_root_id_B":"hrhhqhw","created_at_utc_A":1641473900,"created_at_utc_B":1641473908,"score_A":12,"score_B":18,"human_ref_A":"I would go with dark chocolate. There\u2019s a risk it would by way too sweet with milk.","human_ref_B":"Dark will be much more flavorful. Use decent quality chocolate 75%+.","labels":0,"seconds_difference":8.0,"score_ratio":1.5}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhgbad","c_root_id_B":"hrhhqhw","created_at_utc_A":1641473109,"created_at_utc_B":1641473908,"score_A":10,"score_B":18,"human_ref_A":"I vote dark! The sweetness of the orange really lifts it imo!","human_ref_B":"Dark will be much more flavorful. Use decent quality chocolate 75%+.","labels":0,"seconds_difference":799.0,"score_ratio":1.8}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhe3zw","c_root_id_B":"hrhhqhw","created_at_utc_A":1641471815,"created_at_utc_B":1641473908,"score_A":9,"score_B":18,"human_ref_A":"Depends on your taste but I like dark chocolate with orange. A happy medium would be semi-sweet chocolate. The loaf sounds delicious! I\u2019m sure it\u2019ll taste great with whatever you choose!","human_ref_B":"Dark will be much more flavorful. Use decent quality chocolate 75%+.","labels":0,"seconds_difference":2093.0,"score_ratio":2.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhbdpa","c_root_id_B":"hrhhqhw","created_at_utc_A":1641470107,"created_at_utc_B":1641473908,"score_A":6,"score_B":18,"human_ref_A":"You can use either, but dark will taste so much better with the sweetness in the orange and sugar in the cake. At the end of the day it's really just personal preference, I don't like things that are too sweet.","human_ref_B":"Dark will be much more flavorful. Use decent quality chocolate 75%+.","labels":0,"seconds_difference":3801.0,"score_ratio":3.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhhqhw","c_root_id_B":"hrhc7x6","created_at_utc_A":1641473908,"created_at_utc_B":1641470652,"score_A":18,"score_B":3,"human_ref_A":"Dark will be much more flavorful. Use decent quality chocolate 75%+.","human_ref_B":"I guess depends on how bitter are your oranges. Sweet, I'd go for dark chocolate. More on the bitter side, milk could be good. (Or there are some that are sort of in-between.)","labels":1,"seconds_difference":3256.0,"score_ratio":6.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhb0xf","c_root_id_B":"hrhhqhw","created_at_utc_A":1641469876,"created_at_utc_B":1641473908,"score_A":2,"score_B":18,"human_ref_A":"Nothing wrong about Milk Chocolate & orange. Both are good.","human_ref_B":"Dark will be much more flavorful. Use decent quality chocolate 75%+.","labels":0,"seconds_difference":4032.0,"score_ratio":9.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrimvnn","c_root_id_B":"hrhhq1k","created_at_utc_A":1641490705,"created_at_utc_B":1641473900,"score_A":16,"score_B":12,"human_ref_A":"The darkest one you can find. It's gonna give the cake a really nice full flavour. The milk one will give it a very generic flavour.","human_ref_B":"I would go with dark chocolate. There\u2019s a risk it would by way too sweet with milk.","labels":1,"seconds_difference":16805.0,"score_ratio":1.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrimvnn","c_root_id_B":"hria8qd","created_at_utc_A":1641490705,"created_at_utc_B":1641486059,"score_A":16,"score_B":10,"human_ref_A":"The darkest one you can find. It's gonna give the cake a really nice full flavour. The milk one will give it a very generic flavour.","human_ref_B":"Sounds like you are not a fan of dark chocolate. Cake is sweet already and the dark chocolate would be a nice balance. I usually reach for dark even if a recipe calls for milk. But go with your own preference. If you don\u2019t like dark, use milk :)","labels":1,"seconds_difference":4646.0,"score_ratio":1.6}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrimvnn","c_root_id_B":"hrhgbad","created_at_utc_A":1641490705,"created_at_utc_B":1641473109,"score_A":16,"score_B":10,"human_ref_A":"The darkest one you can find. It's gonna give the cake a really nice full flavour. The milk one will give it a very generic flavour.","human_ref_B":"I vote dark! The sweetness of the orange really lifts it imo!","labels":1,"seconds_difference":17596.0,"score_ratio":1.6}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hriiazj","c_root_id_B":"hrimvnn","created_at_utc_A":1641489024,"created_at_utc_B":1641490705,"score_A":10,"score_B":16,"human_ref_A":"Dark seems to be the winner here but if you are concerned about bitterness there is nothing wrong with a 50\/50 mix. I do it all the time. (Milk on it's own can be a bit oversweet on a cake.) Let us know how it goes no matter what you choose! \ud83c\udf4a","human_ref_B":"The darkest one you can find. It's gonna give the cake a really nice full flavour. The milk one will give it a very generic flavour.","labels":0,"seconds_difference":1681.0,"score_ratio":1.6}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrimvnn","c_root_id_B":"hrhe3zw","created_at_utc_A":1641490705,"created_at_utc_B":1641471815,"score_A":16,"score_B":9,"human_ref_A":"The darkest one you can find. It's gonna give the cake a really nice full flavour. The milk one will give it a very generic flavour.","human_ref_B":"Depends on your taste but I like dark chocolate with orange. A happy medium would be semi-sweet chocolate. The loaf sounds delicious! I\u2019m sure it\u2019ll taste great with whatever you choose!","labels":1,"seconds_difference":18890.0,"score_ratio":1.7777777778}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrimvnn","c_root_id_B":"hrhvmez","created_at_utc_A":1641490705,"created_at_utc_B":1641480362,"score_A":16,"score_B":8,"human_ref_A":"The darkest one you can find. It's gonna give the cake a really nice full flavour. The milk one will give it a very generic flavour.","human_ref_B":"Dark: there is extra sugar in the cake for sure!","labels":1,"seconds_difference":10343.0,"score_ratio":2.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhp42f","c_root_id_B":"hrimvnn","created_at_utc_A":1641477567,"created_at_utc_B":1641490705,"score_A":7,"score_B":16,"human_ref_A":"i definitely vote dark chocolate also but if you\u2019re uncomfortable with that a happy medium would be semisweet chocolate","human_ref_B":"The darkest one you can find. It's gonna give the cake a really nice full flavour. The milk one will give it a very generic flavour.","labels":0,"seconds_difference":13138.0,"score_ratio":2.2857142857}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrimvnn","c_root_id_B":"hrhbdpa","created_at_utc_A":1641490705,"created_at_utc_B":1641470107,"score_A":16,"score_B":6,"human_ref_A":"The darkest one you can find. It's gonna give the cake a really nice full flavour. The milk one will give it a very generic flavour.","human_ref_B":"You can use either, but dark will taste so much better with the sweetness in the orange and sugar in the cake. At the end of the day it's really just personal preference, I don't like things that are too sweet.","labels":1,"seconds_difference":20598.0,"score_ratio":2.6666666667}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhq7q0","c_root_id_B":"hrimvnn","created_at_utc_A":1641478061,"created_at_utc_B":1641490705,"score_A":3,"score_B":16,"human_ref_A":"Since it it being used to finish the cake, either chocolate will be fine. If it was used in the batter then there would be a chance the type of chocolate matters. Also, if the primary consumer will be you, make the cake to your preferences! That's the best part of creating your own food, imo. Happy baking!","human_ref_B":"The darkest one you can find. It's gonna give the cake a really nice full flavour. The milk one will give it a very generic flavour.","labels":0,"seconds_difference":12644.0,"score_ratio":5.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrimvnn","c_root_id_B":"hri95l8","created_at_utc_A":1641490705,"created_at_utc_B":1641485651,"score_A":16,"score_B":5,"human_ref_A":"The darkest one you can find. It's gonna give the cake a really nice full flavour. The milk one will give it a very generic flavour.","human_ref_B":"I would lean darker. The bread will probably be pretty sweet.","labels":1,"seconds_difference":5054.0,"score_ratio":3.2}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhc7x6","c_root_id_B":"hrimvnn","created_at_utc_A":1641470652,"created_at_utc_B":1641490705,"score_A":3,"score_B":16,"human_ref_A":"I guess depends on how bitter are your oranges. Sweet, I'd go for dark chocolate. More on the bitter side, milk could be good. (Or there are some that are sort of in-between.)","human_ref_B":"The darkest one you can find. It's gonna give the cake a really nice full flavour. The milk one will give it a very generic flavour.","labels":0,"seconds_difference":20053.0,"score_ratio":5.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhzj7f","c_root_id_B":"hrimvnn","created_at_utc_A":1641481945,"created_at_utc_B":1641490705,"score_A":3,"score_B":16,"human_ref_A":"it's up to you.  both are delicious with orange.  if the cake is very sweet, dark would be a nice contrast: a drizzle on the top isn't going to be overwhelming.  however if the cake is more like a quick bread level of sweetness, milk would be good.  regular old bittersweet baking chips will work great as well.","human_ref_B":"The darkest one you can find. It's gonna give the cake a really nice full flavour. The milk one will give it a very generic flavour.","labels":0,"seconds_difference":8760.0,"score_ratio":5.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrimvnn","c_root_id_B":"hrhb0xf","created_at_utc_A":1641490705,"created_at_utc_B":1641469876,"score_A":16,"score_B":2,"human_ref_A":"The darkest one you can find. It's gonna give the cake a really nice full flavour. The milk one will give it a very generic flavour.","human_ref_B":"Nothing wrong about Milk Chocolate & orange. Both are good.","labels":1,"seconds_difference":20829.0,"score_ratio":8.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhhq1k","c_root_id_B":"hrhgbad","created_at_utc_A":1641473900,"created_at_utc_B":1641473109,"score_A":12,"score_B":10,"human_ref_A":"I would go with dark chocolate. There\u2019s a risk it would by way too sweet with milk.","human_ref_B":"I vote dark! The sweetness of the orange really lifts it imo!","labels":1,"seconds_difference":791.0,"score_ratio":1.2}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhe3zw","c_root_id_B":"hrhhq1k","created_at_utc_A":1641471815,"created_at_utc_B":1641473900,"score_A":9,"score_B":12,"human_ref_A":"Depends on your taste but I like dark chocolate with orange. A happy medium would be semi-sweet chocolate. The loaf sounds delicious! I\u2019m sure it\u2019ll taste great with whatever you choose!","human_ref_B":"I would go with dark chocolate. There\u2019s a risk it would by way too sweet with milk.","labels":0,"seconds_difference":2085.0,"score_ratio":1.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhhq1k","c_root_id_B":"hrhbdpa","created_at_utc_A":1641473900,"created_at_utc_B":1641470107,"score_A":12,"score_B":6,"human_ref_A":"I would go with dark chocolate. There\u2019s a risk it would by way too sweet with milk.","human_ref_B":"You can use either, but dark will taste so much better with the sweetness in the orange and sugar in the cake. At the end of the day it's really just personal preference, I don't like things that are too sweet.","labels":1,"seconds_difference":3793.0,"score_ratio":2.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhc7x6","c_root_id_B":"hrhhq1k","created_at_utc_A":1641470652,"created_at_utc_B":1641473900,"score_A":3,"score_B":12,"human_ref_A":"I guess depends on how bitter are your oranges. Sweet, I'd go for dark chocolate. More on the bitter side, milk could be good. (Or there are some that are sort of in-between.)","human_ref_B":"I would go with dark chocolate. There\u2019s a risk it would by way too sweet with milk.","labels":0,"seconds_difference":3248.0,"score_ratio":4.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhhq1k","c_root_id_B":"hrhb0xf","created_at_utc_A":1641473900,"created_at_utc_B":1641469876,"score_A":12,"score_B":2,"human_ref_A":"I would go with dark chocolate. There\u2019s a risk it would by way too sweet with milk.","human_ref_B":"Nothing wrong about Milk Chocolate & orange. Both are good.","labels":1,"seconds_difference":4024.0,"score_ratio":6.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhe3zw","c_root_id_B":"hria8qd","created_at_utc_A":1641471815,"created_at_utc_B":1641486059,"score_A":9,"score_B":10,"human_ref_A":"Depends on your taste but I like dark chocolate with orange. A happy medium would be semi-sweet chocolate. The loaf sounds delicious! I\u2019m sure it\u2019ll taste great with whatever you choose!","human_ref_B":"Sounds like you are not a fan of dark chocolate. Cake is sweet already and the dark chocolate would be a nice balance. I usually reach for dark even if a recipe calls for milk. But go with your own preference. If you don\u2019t like dark, use milk :)","labels":0,"seconds_difference":14244.0,"score_ratio":1.1111111111}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhvmez","c_root_id_B":"hria8qd","created_at_utc_A":1641480362,"created_at_utc_B":1641486059,"score_A":8,"score_B":10,"human_ref_A":"Dark: there is extra sugar in the cake for sure!","human_ref_B":"Sounds like you are not a fan of dark chocolate. Cake is sweet already and the dark chocolate would be a nice balance. I usually reach for dark even if a recipe calls for milk. But go with your own preference. If you don\u2019t like dark, use milk :)","labels":0,"seconds_difference":5697.0,"score_ratio":1.25}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhp42f","c_root_id_B":"hria8qd","created_at_utc_A":1641477567,"created_at_utc_B":1641486059,"score_A":7,"score_B":10,"human_ref_A":"i definitely vote dark chocolate also but if you\u2019re uncomfortable with that a happy medium would be semisweet chocolate","human_ref_B":"Sounds like you are not a fan of dark chocolate. Cake is sweet already and the dark chocolate would be a nice balance. I usually reach for dark even if a recipe calls for milk. But go with your own preference. If you don\u2019t like dark, use milk :)","labels":0,"seconds_difference":8492.0,"score_ratio":1.4285714286}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hria8qd","c_root_id_B":"hrhbdpa","created_at_utc_A":1641486059,"created_at_utc_B":1641470107,"score_A":10,"score_B":6,"human_ref_A":"Sounds like you are not a fan of dark chocolate. Cake is sweet already and the dark chocolate would be a nice balance. I usually reach for dark even if a recipe calls for milk. But go with your own preference. If you don\u2019t like dark, use milk :)","human_ref_B":"You can use either, but dark will taste so much better with the sweetness in the orange and sugar in the cake. At the end of the day it's really just personal preference, I don't like things that are too sweet.","labels":1,"seconds_difference":15952.0,"score_ratio":1.6666666667}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhq7q0","c_root_id_B":"hria8qd","created_at_utc_A":1641478061,"created_at_utc_B":1641486059,"score_A":3,"score_B":10,"human_ref_A":"Since it it being used to finish the cake, either chocolate will be fine. If it was used in the batter then there would be a chance the type of chocolate matters. Also, if the primary consumer will be you, make the cake to your preferences! That's the best part of creating your own food, imo. Happy baking!","human_ref_B":"Sounds like you are not a fan of dark chocolate. Cake is sweet already and the dark chocolate would be a nice balance. I usually reach for dark even if a recipe calls for milk. But go with your own preference. If you don\u2019t like dark, use milk :)","labels":0,"seconds_difference":7998.0,"score_ratio":3.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hri95l8","c_root_id_B":"hria8qd","created_at_utc_A":1641485651,"created_at_utc_B":1641486059,"score_A":5,"score_B":10,"human_ref_A":"I would lean darker. The bread will probably be pretty sweet.","human_ref_B":"Sounds like you are not a fan of dark chocolate. Cake is sweet already and the dark chocolate would be a nice balance. I usually reach for dark even if a recipe calls for milk. But go with your own preference. If you don\u2019t like dark, use milk :)","labels":0,"seconds_difference":408.0,"score_ratio":2.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hria8qd","c_root_id_B":"hrhc7x6","created_at_utc_A":1641486059,"created_at_utc_B":1641470652,"score_A":10,"score_B":3,"human_ref_A":"Sounds like you are not a fan of dark chocolate. Cake is sweet already and the dark chocolate would be a nice balance. I usually reach for dark even if a recipe calls for milk. But go with your own preference. If you don\u2019t like dark, use milk :)","human_ref_B":"I guess depends on how bitter are your oranges. Sweet, I'd go for dark chocolate. More on the bitter side, milk could be good. (Or there are some that are sort of in-between.)","labels":1,"seconds_difference":15407.0,"score_ratio":3.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhzj7f","c_root_id_B":"hria8qd","created_at_utc_A":1641481945,"created_at_utc_B":1641486059,"score_A":3,"score_B":10,"human_ref_A":"it's up to you.  both are delicious with orange.  if the cake is very sweet, dark would be a nice contrast: a drizzle on the top isn't going to be overwhelming.  however if the cake is more like a quick bread level of sweetness, milk would be good.  regular old bittersweet baking chips will work great as well.","human_ref_B":"Sounds like you are not a fan of dark chocolate. Cake is sweet already and the dark chocolate would be a nice balance. I usually reach for dark even if a recipe calls for milk. But go with your own preference. If you don\u2019t like dark, use milk :)","labels":0,"seconds_difference":4114.0,"score_ratio":3.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hria8qd","c_root_id_B":"hrhb0xf","created_at_utc_A":1641486059,"created_at_utc_B":1641469876,"score_A":10,"score_B":2,"human_ref_A":"Sounds like you are not a fan of dark chocolate. Cake is sweet already and the dark chocolate would be a nice balance. I usually reach for dark even if a recipe calls for milk. But go with your own preference. If you don\u2019t like dark, use milk :)","human_ref_B":"Nothing wrong about Milk Chocolate & orange. Both are good.","labels":1,"seconds_difference":16183.0,"score_ratio":5.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhgbad","c_root_id_B":"hrhe3zw","created_at_utc_A":1641473109,"created_at_utc_B":1641471815,"score_A":10,"score_B":9,"human_ref_A":"I vote dark! The sweetness of the orange really lifts it imo!","human_ref_B":"Depends on your taste but I like dark chocolate with orange. A happy medium would be semi-sweet chocolate. The loaf sounds delicious! I\u2019m sure it\u2019ll taste great with whatever you choose!","labels":1,"seconds_difference":1294.0,"score_ratio":1.1111111111}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhgbad","c_root_id_B":"hrhbdpa","created_at_utc_A":1641473109,"created_at_utc_B":1641470107,"score_A":10,"score_B":6,"human_ref_A":"I vote dark! The sweetness of the orange really lifts it imo!","human_ref_B":"You can use either, but dark will taste so much better with the sweetness in the orange and sugar in the cake. At the end of the day it's really just personal preference, I don't like things that are too sweet.","labels":1,"seconds_difference":3002.0,"score_ratio":1.6666666667}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhc7x6","c_root_id_B":"hrhgbad","created_at_utc_A":1641470652,"created_at_utc_B":1641473109,"score_A":3,"score_B":10,"human_ref_A":"I guess depends on how bitter are your oranges. Sweet, I'd go for dark chocolate. More on the bitter side, milk could be good. (Or there are some that are sort of in-between.)","human_ref_B":"I vote dark! The sweetness of the orange really lifts it imo!","labels":0,"seconds_difference":2457.0,"score_ratio":3.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhb0xf","c_root_id_B":"hrhgbad","created_at_utc_A":1641469876,"created_at_utc_B":1641473109,"score_A":2,"score_B":10,"human_ref_A":"Nothing wrong about Milk Chocolate & orange. Both are good.","human_ref_B":"I vote dark! The sweetness of the orange really lifts it imo!","labels":0,"seconds_difference":3233.0,"score_ratio":5.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhe3zw","c_root_id_B":"hriiazj","created_at_utc_A":1641471815,"created_at_utc_B":1641489024,"score_A":9,"score_B":10,"human_ref_A":"Depends on your taste but I like dark chocolate with orange. A happy medium would be semi-sweet chocolate. The loaf sounds delicious! I\u2019m sure it\u2019ll taste great with whatever you choose!","human_ref_B":"Dark seems to be the winner here but if you are concerned about bitterness there is nothing wrong with a 50\/50 mix. I do it all the time. (Milk on it's own can be a bit oversweet on a cake.) Let us know how it goes no matter what you choose! \ud83c\udf4a","labels":0,"seconds_difference":17209.0,"score_ratio":1.1111111111}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhvmez","c_root_id_B":"hriiazj","created_at_utc_A":1641480362,"created_at_utc_B":1641489024,"score_A":8,"score_B":10,"human_ref_A":"Dark: there is extra sugar in the cake for sure!","human_ref_B":"Dark seems to be the winner here but if you are concerned about bitterness there is nothing wrong with a 50\/50 mix. I do it all the time. (Milk on it's own can be a bit oversweet on a cake.) Let us know how it goes no matter what you choose! \ud83c\udf4a","labels":0,"seconds_difference":8662.0,"score_ratio":1.25}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hriiazj","c_root_id_B":"hrhp42f","created_at_utc_A":1641489024,"created_at_utc_B":1641477567,"score_A":10,"score_B":7,"human_ref_A":"Dark seems to be the winner here but if you are concerned about bitterness there is nothing wrong with a 50\/50 mix. I do it all the time. (Milk on it's own can be a bit oversweet on a cake.) Let us know how it goes no matter what you choose! \ud83c\udf4a","human_ref_B":"i definitely vote dark chocolate also but if you\u2019re uncomfortable with that a happy medium would be semisweet chocolate","labels":1,"seconds_difference":11457.0,"score_ratio":1.4285714286}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hriiazj","c_root_id_B":"hrhbdpa","created_at_utc_A":1641489024,"created_at_utc_B":1641470107,"score_A":10,"score_B":6,"human_ref_A":"Dark seems to be the winner here but if you are concerned about bitterness there is nothing wrong with a 50\/50 mix. I do it all the time. (Milk on it's own can be a bit oversweet on a cake.) Let us know how it goes no matter what you choose! \ud83c\udf4a","human_ref_B":"You can use either, but dark will taste so much better with the sweetness in the orange and sugar in the cake. At the end of the day it's really just personal preference, I don't like things that are too sweet.","labels":1,"seconds_difference":18917.0,"score_ratio":1.6666666667}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hriiazj","c_root_id_B":"hrhq7q0","created_at_utc_A":1641489024,"created_at_utc_B":1641478061,"score_A":10,"score_B":3,"human_ref_A":"Dark seems to be the winner here but if you are concerned about bitterness there is nothing wrong with a 50\/50 mix. I do it all the time. (Milk on it's own can be a bit oversweet on a cake.) Let us know how it goes no matter what you choose! \ud83c\udf4a","human_ref_B":"Since it it being used to finish the cake, either chocolate will be fine. If it was used in the batter then there would be a chance the type of chocolate matters. Also, if the primary consumer will be you, make the cake to your preferences! That's the best part of creating your own food, imo. Happy baking!","labels":1,"seconds_difference":10963.0,"score_ratio":3.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hri95l8","c_root_id_B":"hriiazj","created_at_utc_A":1641485651,"created_at_utc_B":1641489024,"score_A":5,"score_B":10,"human_ref_A":"I would lean darker. The bread will probably be pretty sweet.","human_ref_B":"Dark seems to be the winner here but if you are concerned about bitterness there is nothing wrong with a 50\/50 mix. I do it all the time. (Milk on it's own can be a bit oversweet on a cake.) Let us know how it goes no matter what you choose! \ud83c\udf4a","labels":0,"seconds_difference":3373.0,"score_ratio":2.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhc7x6","c_root_id_B":"hriiazj","created_at_utc_A":1641470652,"created_at_utc_B":1641489024,"score_A":3,"score_B":10,"human_ref_A":"I guess depends on how bitter are your oranges. Sweet, I'd go for dark chocolate. More on the bitter side, milk could be good. (Or there are some that are sort of in-between.)","human_ref_B":"Dark seems to be the winner here but if you are concerned about bitterness there is nothing wrong with a 50\/50 mix. I do it all the time. (Milk on it's own can be a bit oversweet on a cake.) Let us know how it goes no matter what you choose! \ud83c\udf4a","labels":0,"seconds_difference":18372.0,"score_ratio":3.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hriiazj","c_root_id_B":"hrhzj7f","created_at_utc_A":1641489024,"created_at_utc_B":1641481945,"score_A":10,"score_B":3,"human_ref_A":"Dark seems to be the winner here but if you are concerned about bitterness there is nothing wrong with a 50\/50 mix. I do it all the time. (Milk on it's own can be a bit oversweet on a cake.) Let us know how it goes no matter what you choose! \ud83c\udf4a","human_ref_B":"it's up to you.  both are delicious with orange.  if the cake is very sweet, dark would be a nice contrast: a drizzle on the top isn't going to be overwhelming.  however if the cake is more like a quick bread level of sweetness, milk would be good.  regular old bittersweet baking chips will work great as well.","labels":1,"seconds_difference":7079.0,"score_ratio":3.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hriiazj","c_root_id_B":"hrhb0xf","created_at_utc_A":1641489024,"created_at_utc_B":1641469876,"score_A":10,"score_B":2,"human_ref_A":"Dark seems to be the winner here but if you are concerned about bitterness there is nothing wrong with a 50\/50 mix. I do it all the time. (Milk on it's own can be a bit oversweet on a cake.) Let us know how it goes no matter what you choose! \ud83c\udf4a","human_ref_B":"Nothing wrong about Milk Chocolate & orange. Both are good.","labels":1,"seconds_difference":19148.0,"score_ratio":5.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhbdpa","c_root_id_B":"hrhe3zw","created_at_utc_A":1641470107,"created_at_utc_B":1641471815,"score_A":6,"score_B":9,"human_ref_A":"You can use either, but dark will taste so much better with the sweetness in the orange and sugar in the cake. At the end of the day it's really just personal preference, I don't like things that are too sweet.","human_ref_B":"Depends on your taste but I like dark chocolate with orange. A happy medium would be semi-sweet chocolate. The loaf sounds delicious! I\u2019m sure it\u2019ll taste great with whatever you choose!","labels":0,"seconds_difference":1708.0,"score_ratio":1.5}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhc7x6","c_root_id_B":"hrhe3zw","created_at_utc_A":1641470652,"created_at_utc_B":1641471815,"score_A":3,"score_B":9,"human_ref_A":"I guess depends on how bitter are your oranges. Sweet, I'd go for dark chocolate. More on the bitter side, milk could be good. (Or there are some that are sort of in-between.)","human_ref_B":"Depends on your taste but I like dark chocolate with orange. A happy medium would be semi-sweet chocolate. The loaf sounds delicious! I\u2019m sure it\u2019ll taste great with whatever you choose!","labels":0,"seconds_difference":1163.0,"score_ratio":3.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhb0xf","c_root_id_B":"hrhe3zw","created_at_utc_A":1641469876,"created_at_utc_B":1641471815,"score_A":2,"score_B":9,"human_ref_A":"Nothing wrong about Milk Chocolate & orange. Both are good.","human_ref_B":"Depends on your taste but I like dark chocolate with orange. A happy medium would be semi-sweet chocolate. The loaf sounds delicious! I\u2019m sure it\u2019ll taste great with whatever you choose!","labels":0,"seconds_difference":1939.0,"score_ratio":4.5}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhp42f","c_root_id_B":"hrhvmez","created_at_utc_A":1641477567,"created_at_utc_B":1641480362,"score_A":7,"score_B":8,"human_ref_A":"i definitely vote dark chocolate also but if you\u2019re uncomfortable with that a happy medium would be semisweet chocolate","human_ref_B":"Dark: there is extra sugar in the cake for sure!","labels":0,"seconds_difference":2795.0,"score_ratio":1.1428571429}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhbdpa","c_root_id_B":"hrhvmez","created_at_utc_A":1641470107,"created_at_utc_B":1641480362,"score_A":6,"score_B":8,"human_ref_A":"You can use either, but dark will taste so much better with the sweetness in the orange and sugar in the cake. At the end of the day it's really just personal preference, I don't like things that are too sweet.","human_ref_B":"Dark: there is extra sugar in the cake for sure!","labels":0,"seconds_difference":10255.0,"score_ratio":1.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhvmez","c_root_id_B":"hrhq7q0","created_at_utc_A":1641480362,"created_at_utc_B":1641478061,"score_A":8,"score_B":3,"human_ref_A":"Dark: there is extra sugar in the cake for sure!","human_ref_B":"Since it it being used to finish the cake, either chocolate will be fine. If it was used in the batter then there would be a chance the type of chocolate matters. Also, if the primary consumer will be you, make the cake to your preferences! That's the best part of creating your own food, imo. Happy baking!","labels":1,"seconds_difference":2301.0,"score_ratio":2.6666666667}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhc7x6","c_root_id_B":"hrhvmez","created_at_utc_A":1641470652,"created_at_utc_B":1641480362,"score_A":3,"score_B":8,"human_ref_A":"I guess depends on how bitter are your oranges. Sweet, I'd go for dark chocolate. More on the bitter side, milk could be good. (Or there are some that are sort of in-between.)","human_ref_B":"Dark: there is extra sugar in the cake for sure!","labels":0,"seconds_difference":9710.0,"score_ratio":2.6666666667}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhb0xf","c_root_id_B":"hrhvmez","created_at_utc_A":1641469876,"created_at_utc_B":1641480362,"score_A":2,"score_B":8,"human_ref_A":"Nothing wrong about Milk Chocolate & orange. Both are good.","human_ref_B":"Dark: there is extra sugar in the cake for sure!","labels":0,"seconds_difference":10486.0,"score_ratio":4.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhp42f","c_root_id_B":"hrhbdpa","created_at_utc_A":1641477567,"created_at_utc_B":1641470107,"score_A":7,"score_B":6,"human_ref_A":"i definitely vote dark chocolate also but if you\u2019re uncomfortable with that a happy medium would be semisweet chocolate","human_ref_B":"You can use either, but dark will taste so much better with the sweetness in the orange and sugar in the cake. At the end of the day it's really just personal preference, I don't like things that are too sweet.","labels":1,"seconds_difference":7460.0,"score_ratio":1.1666666667}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhp42f","c_root_id_B":"hrhc7x6","created_at_utc_A":1641477567,"created_at_utc_B":1641470652,"score_A":7,"score_B":3,"human_ref_A":"i definitely vote dark chocolate also but if you\u2019re uncomfortable with that a happy medium would be semisweet chocolate","human_ref_B":"I guess depends on how bitter are your oranges. Sweet, I'd go for dark chocolate. More on the bitter side, milk could be good. (Or there are some that are sort of in-between.)","labels":1,"seconds_difference":6915.0,"score_ratio":2.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhb0xf","c_root_id_B":"hrhp42f","created_at_utc_A":1641469876,"created_at_utc_B":1641477567,"score_A":2,"score_B":7,"human_ref_A":"Nothing wrong about Milk Chocolate & orange. Both are good.","human_ref_B":"i definitely vote dark chocolate also but if you\u2019re uncomfortable with that a happy medium would be semisweet chocolate","labels":0,"seconds_difference":7691.0,"score_ratio":3.5}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhbdpa","c_root_id_B":"hrhb0xf","created_at_utc_A":1641470107,"created_at_utc_B":1641469876,"score_A":6,"score_B":2,"human_ref_A":"You can use either, but dark will taste so much better with the sweetness in the orange and sugar in the cake. At the end of the day it's really just personal preference, I don't like things that are too sweet.","human_ref_B":"Nothing wrong about Milk Chocolate & orange. Both are good.","labels":1,"seconds_difference":231.0,"score_ratio":3.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhq7q0","c_root_id_B":"hri95l8","created_at_utc_A":1641478061,"created_at_utc_B":1641485651,"score_A":3,"score_B":5,"human_ref_A":"Since it it being used to finish the cake, either chocolate will be fine. If it was used in the batter then there would be a chance the type of chocolate matters. Also, if the primary consumer will be you, make the cake to your preferences! That's the best part of creating your own food, imo. Happy baking!","human_ref_B":"I would lean darker. The bread will probably be pretty sweet.","labels":0,"seconds_difference":7590.0,"score_ratio":1.6666666667}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrjhc6f","c_root_id_B":"hrhq7q0","created_at_utc_A":1641501824,"created_at_utc_B":1641478061,"score_A":4,"score_B":3,"human_ref_A":"Why not go for something around 50-60%? A nice happy medium","human_ref_B":"Since it it being used to finish the cake, either chocolate will be fine. If it was used in the batter then there would be a chance the type of chocolate matters. Also, if the primary consumer will be you, make the cake to your preferences! That's the best part of creating your own food, imo. Happy baking!","labels":1,"seconds_difference":23763.0,"score_ratio":1.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhb0xf","c_root_id_B":"hrhq7q0","created_at_utc_A":1641469876,"created_at_utc_B":1641478061,"score_A":2,"score_B":3,"human_ref_A":"Nothing wrong about Milk Chocolate & orange. Both are good.","human_ref_B":"Since it it being used to finish the cake, either chocolate will be fine. If it was used in the batter then there would be a chance the type of chocolate matters. Also, if the primary consumer will be you, make the cake to your preferences! That's the best part of creating your own food, imo. Happy baking!","labels":0,"seconds_difference":8185.0,"score_ratio":1.5}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hri95l8","c_root_id_B":"hrhc7x6","created_at_utc_A":1641485651,"created_at_utc_B":1641470652,"score_A":5,"score_B":3,"human_ref_A":"I would lean darker. The bread will probably be pretty sweet.","human_ref_B":"I guess depends on how bitter are your oranges. Sweet, I'd go for dark chocolate. More on the bitter side, milk could be good. (Or there are some that are sort of in-between.)","labels":1,"seconds_difference":14999.0,"score_ratio":1.6666666667}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hri95l8","c_root_id_B":"hrhzj7f","created_at_utc_A":1641485651,"created_at_utc_B":1641481945,"score_A":5,"score_B":3,"human_ref_A":"I would lean darker. The bread will probably be pretty sweet.","human_ref_B":"it's up to you.  both are delicious with orange.  if the cake is very sweet, dark would be a nice contrast: a drizzle on the top isn't going to be overwhelming.  however if the cake is more like a quick bread level of sweetness, milk would be good.  regular old bittersweet baking chips will work great as well.","labels":1,"seconds_difference":3706.0,"score_ratio":1.6666666667}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhb0xf","c_root_id_B":"hri95l8","created_at_utc_A":1641469876,"created_at_utc_B":1641485651,"score_A":2,"score_B":5,"human_ref_A":"Nothing wrong about Milk Chocolate & orange. Both are good.","human_ref_B":"I would lean darker. The bread will probably be pretty sweet.","labels":0,"seconds_difference":15775.0,"score_ratio":2.5}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhc7x6","c_root_id_B":"hrjhc6f","created_at_utc_A":1641470652,"created_at_utc_B":1641501824,"score_A":3,"score_B":4,"human_ref_A":"I guess depends on how bitter are your oranges. Sweet, I'd go for dark chocolate. More on the bitter side, milk could be good. (Or there are some that are sort of in-between.)","human_ref_B":"Why not go for something around 50-60%? A nice happy medium","labels":0,"seconds_difference":31172.0,"score_ratio":1.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhzj7f","c_root_id_B":"hrjhc6f","created_at_utc_A":1641481945,"created_at_utc_B":1641501824,"score_A":3,"score_B":4,"human_ref_A":"it's up to you.  both are delicious with orange.  if the cake is very sweet, dark would be a nice contrast: a drizzle on the top isn't going to be overwhelming.  however if the cake is more like a quick bread level of sweetness, milk would be good.  regular old bittersweet baking chips will work great as well.","human_ref_B":"Why not go for something around 50-60%? A nice happy medium","labels":0,"seconds_difference":19879.0,"score_ratio":1.3333333333}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhb0xf","c_root_id_B":"hrjhc6f","created_at_utc_A":1641469876,"created_at_utc_B":1641501824,"score_A":2,"score_B":4,"human_ref_A":"Nothing wrong about Milk Chocolate & orange. Both are good.","human_ref_B":"Why not go for something around 50-60%? A nice happy medium","labels":0,"seconds_difference":31948.0,"score_ratio":2.0}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhc7x6","c_root_id_B":"hrhb0xf","created_at_utc_A":1641470652,"created_at_utc_B":1641469876,"score_A":3,"score_B":2,"human_ref_A":"I guess depends on how bitter are your oranges. Sweet, I'd go for dark chocolate. More on the bitter side, milk could be good. (Or there are some that are sort of in-between.)","human_ref_B":"Nothing wrong about Milk Chocolate & orange. Both are good.","labels":1,"seconds_difference":776.0,"score_ratio":1.5}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrhzj7f","c_root_id_B":"hrhb0xf","created_at_utc_A":1641481945,"created_at_utc_B":1641469876,"score_A":3,"score_B":2,"human_ref_A":"it's up to you.  both are delicious with orange.  if the cake is very sweet, dark would be a nice contrast: a drizzle on the top isn't going to be overwhelming.  however if the cake is more like a quick bread level of sweetness, milk would be good.  regular old bittersweet baking chips will work great as well.","human_ref_B":"Nothing wrong about Milk Chocolate & orange. Both are good.","labels":1,"seconds_difference":12069.0,"score_ratio":1.5}
{"post_id":"rxc9j3","domain":"askbaking_test","upvote_ratio":0.95,"history":"Milk Or Dark Chocolate for a Chocolate Orange Cake?    So im planning to make a Chocolate Orange loaf cake soon, the recipe calls for Dark Chocolate, now to me that could be a bit to bitter even if it is simply melted and then drizzled over the top, what would you all suggest i choose between the two types?  If you have made a cake similar before with a chocolate drizzle that would be really helpful and appreciated","c_root_id_A":"hrln05g","c_root_id_B":"hrhb0xf","created_at_utc_A":1641533817,"created_at_utc_B":1641469876,"score_A":3,"score_B":2,"human_ref_A":"in the recipe dark chocolate is mixed with butter and powdered sugar to make the glaze. milk chocolate would be too sweet. personally, i would go with a 70% chocolate, but i wouldn\u2019t go below 60%.","human_ref_B":"Nothing wrong about Milk Chocolate & orange. Both are good.","labels":1,"seconds_difference":63941.0,"score_ratio":1.5}
{"post_id":"odjw59","domain":"askbaking_test","upvote_ratio":0.97,"history":"Frozen croissant dough How can I doctor up store brought frozen raw croissants? They're pretty good quality, all butter croissants but I want to take them to the next level without having to make them myself. Any suggestions?","c_root_id_A":"h410ope","c_root_id_B":"h4120f3","created_at_utc_A":1625410209,"created_at_utc_B":1625410880,"score_A":6,"score_B":11,"human_ref_A":"After you bake them cut them in half and slather the inside with almond paste. Then put them back together (like a sandwich) put a little almond paste on top, sprinkle with sliced almonds, bake them until the almond paste is cooked, sprinkle with powdered sugar. Almond croissants are always loved by most people.","human_ref_B":"Make croffles (croissant waffles)! They\u2019re super popular in Korea and I\u2019m noticing it pop up more in my city. Roll the croissant dough in some granulated sugar and press it in a waffle iron. Then you can top it with whatever you\u2019d like! Fruits, maple syrup, Nutella, icing sugar, etc.","labels":0,"seconds_difference":671.0,"score_ratio":1.8333333333}
{"post_id":"odjw59","domain":"askbaking_test","upvote_ratio":0.97,"history":"Frozen croissant dough How can I doctor up store brought frozen raw croissants? They're pretty good quality, all butter croissants but I want to take them to the next level without having to make them myself. Any suggestions?","c_root_id_A":"h4120f3","c_root_id_B":"h40q86f","created_at_utc_A":1625410880,"created_at_utc_B":1625404437,"score_A":11,"score_B":6,"human_ref_A":"Make croffles (croissant waffles)! They\u2019re super popular in Korea and I\u2019m noticing it pop up more in my city. Roll the croissant dough in some granulated sugar and press it in a waffle iron. Then you can top it with whatever you\u2019d like! Fruits, maple syrup, Nutella, icing sugar, etc.","human_ref_B":"You can unroll\/fill, top them, or glaze them..","labels":1,"seconds_difference":6443.0,"score_ratio":1.8333333333}
{"post_id":"odjw59","domain":"askbaking_test","upvote_ratio":0.97,"history":"Frozen croissant dough How can I doctor up store brought frozen raw croissants? They're pretty good quality, all butter croissants but I want to take them to the next level without having to make them myself. Any suggestions?","c_root_id_A":"h4120f3","c_root_id_B":"h410r59","created_at_utc_A":1625410880,"created_at_utc_B":1625410243,"score_A":11,"score_B":5,"human_ref_A":"Make croffles (croissant waffles)! They\u2019re super popular in Korea and I\u2019m noticing it pop up more in my city. Roll the croissant dough in some granulated sugar and press it in a waffle iron. Then you can top it with whatever you\u2019d like! Fruits, maple syrup, Nutella, icing sugar, etc.","human_ref_B":"Make some pain au chocolat with them! If you can unroll them that is, I\u2019m not sure what format yours are in. If you can unroll them, do so, then place some chocolate inside and roll them back up! I personally won\u2019t tattle on you if you do this and don\u2019t make them a rectangular shape, because I say a croissant with chocolate in the middle is a croissant with chocolate in the middle :)","labels":1,"seconds_difference":637.0,"score_ratio":2.2}
{"post_id":"odjw59","domain":"askbaking_test","upvote_ratio":0.97,"history":"Frozen croissant dough How can I doctor up store brought frozen raw croissants? They're pretty good quality, all butter croissants but I want to take them to the next level without having to make them myself. Any suggestions?","c_root_id_A":"h41mnm4","c_root_id_B":"h410ope","created_at_utc_A":1625421005,"created_at_utc_B":1625410209,"score_A":8,"score_B":6,"human_ref_A":"I fill mine with homemade apple pie filling or some home made cherry pie filling. Then I brush a little egg wash on top and sprinkle some sugar\/cinnamon. They turn out so much better.","human_ref_B":"After you bake them cut them in half and slather the inside with almond paste. Then put them back together (like a sandwich) put a little almond paste on top, sprinkle with sliced almonds, bake them until the almond paste is cooked, sprinkle with powdered sugar. Almond croissants are always loved by most people.","labels":1,"seconds_difference":10796.0,"score_ratio":1.3333333333}
{"post_id":"odjw59","domain":"askbaking_test","upvote_ratio":0.97,"history":"Frozen croissant dough How can I doctor up store brought frozen raw croissants? They're pretty good quality, all butter croissants but I want to take them to the next level without having to make them myself. Any suggestions?","c_root_id_A":"h41mnm4","c_root_id_B":"h40q86f","created_at_utc_A":1625421005,"created_at_utc_B":1625404437,"score_A":8,"score_B":6,"human_ref_A":"I fill mine with homemade apple pie filling or some home made cherry pie filling. Then I brush a little egg wash on top and sprinkle some sugar\/cinnamon. They turn out so much better.","human_ref_B":"You can unroll\/fill, top them, or glaze them..","labels":1,"seconds_difference":16568.0,"score_ratio":1.3333333333}
{"post_id":"odjw59","domain":"askbaking_test","upvote_ratio":0.97,"history":"Frozen croissant dough How can I doctor up store brought frozen raw croissants? They're pretty good quality, all butter croissants but I want to take them to the next level without having to make them myself. Any suggestions?","c_root_id_A":"h410r59","c_root_id_B":"h41mnm4","created_at_utc_A":1625410243,"created_at_utc_B":1625421005,"score_A":5,"score_B":8,"human_ref_A":"Make some pain au chocolat with them! If you can unroll them that is, I\u2019m not sure what format yours are in. If you can unroll them, do so, then place some chocolate inside and roll them back up! I personally won\u2019t tattle on you if you do this and don\u2019t make them a rectangular shape, because I say a croissant with chocolate in the middle is a croissant with chocolate in the middle :)","human_ref_B":"I fill mine with homemade apple pie filling or some home made cherry pie filling. Then I brush a little egg wash on top and sprinkle some sugar\/cinnamon. They turn out so much better.","labels":0,"seconds_difference":10762.0,"score_ratio":1.6}
{"post_id":"g5l5wo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Troubleshooting dense bread\/no rise Hi all,  Please help!!  I've recently started baking with starter, and have run in to some troubles in my first pure starter loaves (hybrid ones worked well). I've built a starter following Ken Forkish's instructions in FWSY (scaled down to reduce waste), and it is 3 or so weeks old. The last two loaves I've baked were the overnight country blonde from FWSY, both of which did not rise much during bulk fermentation (with the second loaf rising the most and growing ~1.5x). Forkish calls for an overnight bulk ferment, and waiting until the dough grows 2-3x in size, which I am not achieving. By the time I try to shape the rounds the next morning, they remain sticky and don't hold their shape. When they go in the dutch oven, they simply spread out as much as they can, and get little to no oven spring, leaving me with a dense round with a tacky, almost sticky crumb that looks as though it's cooked through. I pull it when the outside is golden, and just before the bottom burns. Here's a picture of the most recent one  https:\/\/imgur.com\/a\/qgrJO78","c_root_id_A":"fo4ip2z","c_root_id_B":"fo4d01v","created_at_utc_A":1587505134,"created_at_utc_B":1587502225,"score_A":7,"score_B":6,"human_ref_A":"So I\u2019m super novice but I\u2019ll give my two cents cause that\u2019s how my first loaf looked like.   1. You really have to get to know your starter and when it peaks. If you use it too early or too late, you miss your window.   2. You need to stretch and fold until you have a good window pane result and a good poke test.   3. Shaping is key. I\u2019m still not getting this right but I think it\u2019s just practice.","human_ref_B":"I had the same issue when I tried that recipe and am trying to work out what could be wrong. I\u2019ve gone away from 100% levain recipes for the time being because i figured my starter wasn\u2019t active enough. How much does the starter rise when you feed it? Also, I find that it takes much longer (sometimes 2 extra hours) to maturity when my apartment is 70 degrees vs 72 degrees.","labels":1,"seconds_difference":2909.0,"score_ratio":1.1666666667}
{"post_id":"g5l5wo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Troubleshooting dense bread\/no rise Hi all,  Please help!!  I've recently started baking with starter, and have run in to some troubles in my first pure starter loaves (hybrid ones worked well). I've built a starter following Ken Forkish's instructions in FWSY (scaled down to reduce waste), and it is 3 or so weeks old. The last two loaves I've baked were the overnight country blonde from FWSY, both of which did not rise much during bulk fermentation (with the second loaf rising the most and growing ~1.5x). Forkish calls for an overnight bulk ferment, and waiting until the dough grows 2-3x in size, which I am not achieving. By the time I try to shape the rounds the next morning, they remain sticky and don't hold their shape. When they go in the dutch oven, they simply spread out as much as they can, and get little to no oven spring, leaving me with a dense round with a tacky, almost sticky crumb that looks as though it's cooked through. I pull it when the outside is golden, and just before the bottom burns. Here's a picture of the most recent one  https:\/\/imgur.com\/a\/qgrJO78","c_root_id_A":"fo4alt2","c_root_id_B":"fo4ip2z","created_at_utc_A":1587501041,"created_at_utc_B":1587505134,"score_A":4,"score_B":7,"human_ref_A":"If its spreading after the final rise, it sounds like you have issues with shaping or the hydration is too high. What flour are you using and where are you based?","human_ref_B":"So I\u2019m super novice but I\u2019ll give my two cents cause that\u2019s how my first loaf looked like.   1. You really have to get to know your starter and when it peaks. If you use it too early or too late, you miss your window.   2. You need to stretch and fold until you have a good window pane result and a good poke test.   3. Shaping is key. I\u2019m still not getting this right but I think it\u2019s just practice.","labels":0,"seconds_difference":4093.0,"score_ratio":1.75}
{"post_id":"g5l5wo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Troubleshooting dense bread\/no rise Hi all,  Please help!!  I've recently started baking with starter, and have run in to some troubles in my first pure starter loaves (hybrid ones worked well). I've built a starter following Ken Forkish's instructions in FWSY (scaled down to reduce waste), and it is 3 or so weeks old. The last two loaves I've baked were the overnight country blonde from FWSY, both of which did not rise much during bulk fermentation (with the second loaf rising the most and growing ~1.5x). Forkish calls for an overnight bulk ferment, and waiting until the dough grows 2-3x in size, which I am not achieving. By the time I try to shape the rounds the next morning, they remain sticky and don't hold their shape. When they go in the dutch oven, they simply spread out as much as they can, and get little to no oven spring, leaving me with a dense round with a tacky, almost sticky crumb that looks as though it's cooked through. I pull it when the outside is golden, and just before the bottom burns. Here's a picture of the most recent one  https:\/\/imgur.com\/a\/qgrJO78","c_root_id_A":"fo49u14","c_root_id_B":"fo4ip2z","created_at_utc_A":1587500663,"created_at_utc_B":1587505134,"score_A":3,"score_B":7,"human_ref_A":"commenting to follow this post as i have the same issue!","human_ref_B":"So I\u2019m super novice but I\u2019ll give my two cents cause that\u2019s how my first loaf looked like.   1. You really have to get to know your starter and when it peaks. If you use it too early or too late, you miss your window.   2. You need to stretch and fold until you have a good window pane result and a good poke test.   3. Shaping is key. I\u2019m still not getting this right but I think it\u2019s just practice.","labels":0,"seconds_difference":4471.0,"score_ratio":2.3333333333}
{"post_id":"g5l5wo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Troubleshooting dense bread\/no rise Hi all,  Please help!!  I've recently started baking with starter, and have run in to some troubles in my first pure starter loaves (hybrid ones worked well). I've built a starter following Ken Forkish's instructions in FWSY (scaled down to reduce waste), and it is 3 or so weeks old. The last two loaves I've baked were the overnight country blonde from FWSY, both of which did not rise much during bulk fermentation (with the second loaf rising the most and growing ~1.5x). Forkish calls for an overnight bulk ferment, and waiting until the dough grows 2-3x in size, which I am not achieving. By the time I try to shape the rounds the next morning, they remain sticky and don't hold their shape. When they go in the dutch oven, they simply spread out as much as they can, and get little to no oven spring, leaving me with a dense round with a tacky, almost sticky crumb that looks as though it's cooked through. I pull it when the outside is golden, and just before the bottom burns. Here's a picture of the most recent one  https:\/\/imgur.com\/a\/qgrJO78","c_root_id_A":"fo4alt2","c_root_id_B":"fo4d01v","created_at_utc_A":1587501041,"created_at_utc_B":1587502225,"score_A":4,"score_B":6,"human_ref_A":"If its spreading after the final rise, it sounds like you have issues with shaping or the hydration is too high. What flour are you using and where are you based?","human_ref_B":"I had the same issue when I tried that recipe and am trying to work out what could be wrong. I\u2019ve gone away from 100% levain recipes for the time being because i figured my starter wasn\u2019t active enough. How much does the starter rise when you feed it? Also, I find that it takes much longer (sometimes 2 extra hours) to maturity when my apartment is 70 degrees vs 72 degrees.","labels":0,"seconds_difference":1184.0,"score_ratio":1.5}
{"post_id":"g5l5wo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Troubleshooting dense bread\/no rise Hi all,  Please help!!  I've recently started baking with starter, and have run in to some troubles in my first pure starter loaves (hybrid ones worked well). I've built a starter following Ken Forkish's instructions in FWSY (scaled down to reduce waste), and it is 3 or so weeks old. The last two loaves I've baked were the overnight country blonde from FWSY, both of which did not rise much during bulk fermentation (with the second loaf rising the most and growing ~1.5x). Forkish calls for an overnight bulk ferment, and waiting until the dough grows 2-3x in size, which I am not achieving. By the time I try to shape the rounds the next morning, they remain sticky and don't hold their shape. When they go in the dutch oven, they simply spread out as much as they can, and get little to no oven spring, leaving me with a dense round with a tacky, almost sticky crumb that looks as though it's cooked through. I pull it when the outside is golden, and just before the bottom burns. Here's a picture of the most recent one  https:\/\/imgur.com\/a\/qgrJO78","c_root_id_A":"fo49u14","c_root_id_B":"fo4d01v","created_at_utc_A":1587500663,"created_at_utc_B":1587502225,"score_A":3,"score_B":6,"human_ref_A":"commenting to follow this post as i have the same issue!","human_ref_B":"I had the same issue when I tried that recipe and am trying to work out what could be wrong. I\u2019ve gone away from 100% levain recipes for the time being because i figured my starter wasn\u2019t active enough. How much does the starter rise when you feed it? Also, I find that it takes much longer (sometimes 2 extra hours) to maturity when my apartment is 70 degrees vs 72 degrees.","labels":0,"seconds_difference":1562.0,"score_ratio":2.0}
{"post_id":"g5l5wo","domain":"askbaking_test","upvote_ratio":0.92,"history":"Troubleshooting dense bread\/no rise Hi all,  Please help!!  I've recently started baking with starter, and have run in to some troubles in my first pure starter loaves (hybrid ones worked well). I've built a starter following Ken Forkish's instructions in FWSY (scaled down to reduce waste), and it is 3 or so weeks old. The last two loaves I've baked were the overnight country blonde from FWSY, both of which did not rise much during bulk fermentation (with the second loaf rising the most and growing ~1.5x). Forkish calls for an overnight bulk ferment, and waiting until the dough grows 2-3x in size, which I am not achieving. By the time I try to shape the rounds the next morning, they remain sticky and don't hold their shape. When they go in the dutch oven, they simply spread out as much as they can, and get little to no oven spring, leaving me with a dense round with a tacky, almost sticky crumb that looks as though it's cooked through. I pull it when the outside is golden, and just before the bottom burns. Here's a picture of the most recent one  https:\/\/imgur.com\/a\/qgrJO78","c_root_id_A":"fo4alt2","c_root_id_B":"fo49u14","created_at_utc_A":1587501041,"created_at_utc_B":1587500663,"score_A":4,"score_B":3,"human_ref_A":"If its spreading after the final rise, it sounds like you have issues with shaping or the hydration is too high. What flour are you using and where are you based?","human_ref_B":"commenting to follow this post as i have the same issue!","labels":1,"seconds_difference":378.0,"score_ratio":1.3333333333}
{"post_id":"vhmmb1","domain":"askbaking_test","upvote_ratio":0.83,"history":"Baking without sugar or sugar alternatives Hello, I'm on a low-calories diet, I love baking and it has been a while since I ate any of the baked goods. I wonder if I can bake without any sugar or sugar alternatives, as they are expensive where I live so I really can't afford it. If not, will only using half sugar the recipe asks for work ? (I can add bit of artificial sweeteners for taste tho)","c_root_id_A":"id8nupk","c_root_id_B":"id810q3","created_at_utc_A":1655853766,"created_at_utc_B":1655843266,"score_A":20,"score_B":13,"human_ref_A":"Sugar is a difficult ingredient to eliminate fully from  a baked good. It provides tenderizing, texture, browing and the ability to retain moisture, among others.   Eliminating refined sugars from a low cal diet is important but you may be able to add some natural sugars and the fiber that comes along with them, which will provide sweetness plus added nutritional benefits.   I would consider using bananas, apples, applesauce pears, or even prunes. They can be blended, mashed or cut up into pieces and added to a recipe. Prunes, although naturally high in sugar  wont spike insulin and are packed with antioxidants.   While  replacement sweeteners are expensive some are more sweet than sugar so you end up using less. That combined with natural sugars may make it more affordable.","human_ref_B":"You can bake bread without sugar.  I'm not sure you're going to have much luck making a cake or cookies with no sugar.  I can't speak for all recipes, but in general halving the sugar should create something edible.","labels":1,"seconds_difference":10500.0,"score_ratio":1.5384615385}
{"post_id":"vhmmb1","domain":"askbaking_test","upvote_ratio":0.83,"history":"Baking without sugar or sugar alternatives Hello, I'm on a low-calories diet, I love baking and it has been a while since I ate any of the baked goods. I wonder if I can bake without any sugar or sugar alternatives, as they are expensive where I live so I really can't afford it. If not, will only using half sugar the recipe asks for work ? (I can add bit of artificial sweeteners for taste tho)","c_root_id_A":"id8dd74","c_root_id_B":"id8nupk","created_at_utc_A":1655848843,"created_at_utc_B":1655853766,"score_A":13,"score_B":20,"human_ref_A":"Have you considered small batch versions of normal recipes? Try searching keywords like \"small batch chocolate chip cookies\" to find recipes that have been scaled down so they only make 12 instead of 36 cookies, for example.  These smaller recipes work well in teaching you how to enjoy things in moderation. That's something I struggle with, so they work well for me. However, everyone is different so do whatever works for you!","human_ref_B":"Sugar is a difficult ingredient to eliminate fully from  a baked good. It provides tenderizing, texture, browing and the ability to retain moisture, among others.   Eliminating refined sugars from a low cal diet is important but you may be able to add some natural sugars and the fiber that comes along with them, which will provide sweetness plus added nutritional benefits.   I would consider using bananas, apples, applesauce pears, or even prunes. They can be blended, mashed or cut up into pieces and added to a recipe. Prunes, although naturally high in sugar  wont spike insulin and are packed with antioxidants.   While  replacement sweeteners are expensive some are more sweet than sugar so you end up using less. That combined with natural sugars may make it more affordable.","labels":0,"seconds_difference":4923.0,"score_ratio":1.5384615385}
{"post_id":"vhmmb1","domain":"askbaking_test","upvote_ratio":0.83,"history":"Baking without sugar or sugar alternatives Hello, I'm on a low-calories diet, I love baking and it has been a while since I ate any of the baked goods. I wonder if I can bake without any sugar or sugar alternatives, as they are expensive where I live so I really can't afford it. If not, will only using half sugar the recipe asks for work ? (I can add bit of artificial sweeteners for taste tho)","c_root_id_A":"id8nupk","c_root_id_B":"id8dtod","created_at_utc_A":1655853766,"created_at_utc_B":1655849051,"score_A":20,"score_B":7,"human_ref_A":"Sugar is a difficult ingredient to eliminate fully from  a baked good. It provides tenderizing, texture, browing and the ability to retain moisture, among others.   Eliminating refined sugars from a low cal diet is important but you may be able to add some natural sugars and the fiber that comes along with them, which will provide sweetness plus added nutritional benefits.   I would consider using bananas, apples, applesauce pears, or even prunes. They can be blended, mashed or cut up into pieces and added to a recipe. Prunes, although naturally high in sugar  wont spike insulin and are packed with antioxidants.   While  replacement sweeteners are expensive some are more sweet than sugar so you end up using less. That combined with natural sugars may make it more affordable.","human_ref_B":"Look to keto recipes, they should be no\/low sugar or sugar substitute recipes","labels":1,"seconds_difference":4715.0,"score_ratio":2.8571428571}
{"post_id":"vhmmb1","domain":"askbaking_test","upvote_ratio":0.83,"history":"Baking without sugar or sugar alternatives Hello, I'm on a low-calories diet, I love baking and it has been a while since I ate any of the baked goods. I wonder if I can bake without any sugar or sugar alternatives, as they are expensive where I live so I really can't afford it. If not, will only using half sugar the recipe asks for work ? (I can add bit of artificial sweeteners for taste tho)","c_root_id_A":"id8dtod","c_root_id_B":"ida63aj","created_at_utc_A":1655849051,"created_at_utc_B":1655886411,"score_A":7,"score_B":8,"human_ref_A":"Look to keto recipes, they should be no\/low sugar or sugar substitute recipes","human_ref_B":"Note that sugar not only adds sweetness but helps your goods retain moisture.    I remember when my mom would bake cookies for my sister and I, she would follow the recipes in the back of the toll house package, but subtract at least half of the sugar.  The cookies were always soft when coming out of the oven but after cooling down, they would get very hard.  So p, you need to add something back in that helps retain moisture.  I found a ground fiber helps, like chia, psyllium, slipper elm etc.   they all will add their own taste and properties so it may take some experimenting.  Also, just because you eliminate half the sugar from a recipe, it doesn\u2019t mean you can do a 1:1 sugar\/fiber swap with any of these fibers.  If you do that, it would honestly be a disaster.","labels":0,"seconds_difference":37360.0,"score_ratio":1.1428571429}
{"post_id":"vhmmb1","domain":"askbaking_test","upvote_ratio":0.83,"history":"Baking without sugar or sugar alternatives Hello, I'm on a low-calories diet, I love baking and it has been a while since I ate any of the baked goods. I wonder if I can bake without any sugar or sugar alternatives, as they are expensive where I live so I really can't afford it. If not, will only using half sugar the recipe asks for work ? (I can add bit of artificial sweeteners for taste tho)","c_root_id_A":"id8x488","c_root_id_B":"ida63aj","created_at_utc_A":1655858286,"created_at_utc_B":1655886411,"score_A":6,"score_B":8,"human_ref_A":"maybe youd have an easier time with chocolate and fat based stuff? like peanutbutter or almond butter bars? you can get low sugar dark chocolate and unsweetened peanutbutter at most grocery stores.","human_ref_B":"Note that sugar not only adds sweetness but helps your goods retain moisture.    I remember when my mom would bake cookies for my sister and I, she would follow the recipes in the back of the toll house package, but subtract at least half of the sugar.  The cookies were always soft when coming out of the oven but after cooling down, they would get very hard.  So p, you need to add something back in that helps retain moisture.  I found a ground fiber helps, like chia, psyllium, slipper elm etc.   they all will add their own taste and properties so it may take some experimenting.  Also, just because you eliminate half the sugar from a recipe, it doesn\u2019t mean you can do a 1:1 sugar\/fiber swap with any of these fibers.  If you do that, it would honestly be a disaster.","labels":0,"seconds_difference":28125.0,"score_ratio":1.3333333333}
{"post_id":"vhmmb1","domain":"askbaking_test","upvote_ratio":0.83,"history":"Baking without sugar or sugar alternatives Hello, I'm on a low-calories diet, I love baking and it has been a while since I ate any of the baked goods. I wonder if I can bake without any sugar or sugar alternatives, as they are expensive where I live so I really can't afford it. If not, will only using half sugar the recipe asks for work ? (I can add bit of artificial sweeteners for taste tho)","c_root_id_A":"ida63aj","c_root_id_B":"id94bnf","created_at_utc_A":1655886411,"created_at_utc_B":1655861894,"score_A":8,"score_B":5,"human_ref_A":"Note that sugar not only adds sweetness but helps your goods retain moisture.    I remember when my mom would bake cookies for my sister and I, she would follow the recipes in the back of the toll house package, but subtract at least half of the sugar.  The cookies were always soft when coming out of the oven but after cooling down, they would get very hard.  So p, you need to add something back in that helps retain moisture.  I found a ground fiber helps, like chia, psyllium, slipper elm etc.   they all will add their own taste and properties so it may take some experimenting.  Also, just because you eliminate half the sugar from a recipe, it doesn\u2019t mean you can do a 1:1 sugar\/fiber swap with any of these fibers.  If you do that, it would honestly be a disaster.","human_ref_B":"Some sweet breads like banana bread can use beets for sweetness, or carrots are sweet (but you might still need some sugar, or maybe honey or apple sauce).","labels":1,"seconds_difference":24517.0,"score_ratio":1.6}
{"post_id":"vhmmb1","domain":"askbaking_test","upvote_ratio":0.83,"history":"Baking without sugar or sugar alternatives Hello, I'm on a low-calories diet, I love baking and it has been a while since I ate any of the baked goods. I wonder if I can bake without any sugar or sugar alternatives, as they are expensive where I live so I really can't afford it. If not, will only using half sugar the recipe asks for work ? (I can add bit of artificial sweeteners for taste tho)","c_root_id_A":"ida63aj","c_root_id_B":"ida503q","created_at_utc_A":1655886411,"created_at_utc_B":1655885477,"score_A":8,"score_B":5,"human_ref_A":"Note that sugar not only adds sweetness but helps your goods retain moisture.    I remember when my mom would bake cookies for my sister and I, she would follow the recipes in the back of the toll house package, but subtract at least half of the sugar.  The cookies were always soft when coming out of the oven but after cooling down, they would get very hard.  So p, you need to add something back in that helps retain moisture.  I found a ground fiber helps, like chia, psyllium, slipper elm etc.   they all will add their own taste and properties so it may take some experimenting.  Also, just because you eliminate half the sugar from a recipe, it doesn\u2019t mean you can do a 1:1 sugar\/fiber swap with any of these fibers.  If you do that, it would honestly be a disaster.","human_ref_B":"A lower calorie cake would probably be angel food cake or a roulade like this one that doesn\u2019t have loads of sugar and no butter, maybe with a filling that doesn\u2019t need quite as much sugar.   If you\u2019re looking for proper desserts you\u2019ll probably be better off with fruit-based ones.   Poached pears in vanilla or wine syrup  (having just a bit of the syrup) would work.  Crumbles\/crisps\/etc are also good if you keep the topping light. I\u2019ve done an Eve\u2019s pudding using the cake mixture from the roulade above as the topping - it\u2019s quite a bit lighter than the usual topping.  Apple snow and lemon snoware quite light, though you will need to watch the sugar on the latter.  flummery made with low or no-sugary jelly crystals\/jello","labels":1,"seconds_difference":934.0,"score_ratio":1.6}
{"post_id":"vhmmb1","domain":"askbaking_test","upvote_ratio":0.83,"history":"Baking without sugar or sugar alternatives Hello, I'm on a low-calories diet, I love baking and it has been a while since I ate any of the baked goods. I wonder if I can bake without any sugar or sugar alternatives, as they are expensive where I live so I really can't afford it. If not, will only using half sugar the recipe asks for work ? (I can add bit of artificial sweeteners for taste tho)","c_root_id_A":"ida63aj","c_root_id_B":"id9gf4w","created_at_utc_A":1655886411,"created_at_utc_B":1655868117,"score_A":8,"score_B":3,"human_ref_A":"Note that sugar not only adds sweetness but helps your goods retain moisture.    I remember when my mom would bake cookies for my sister and I, she would follow the recipes in the back of the toll house package, but subtract at least half of the sugar.  The cookies were always soft when coming out of the oven but after cooling down, they would get very hard.  So p, you need to add something back in that helps retain moisture.  I found a ground fiber helps, like chia, psyllium, slipper elm etc.   they all will add their own taste and properties so it may take some experimenting.  Also, just because you eliminate half the sugar from a recipe, it doesn\u2019t mean you can do a 1:1 sugar\/fiber swap with any of these fibers.  If you do that, it would honestly be a disaster.","human_ref_B":"I always remove about 25-50% of the sugar on any recipe I make, you need to reduce your wet ingredients a bit (except egg. Because eggs help with texture and consistency). artificial sweeteners are a bit expensive but you'll use a lot less compared to refined sugars, if it's still too taxing on you, try using tubers, mashed fruit or dried fruits lile figs, prunes, dates.","labels":1,"seconds_difference":18294.0,"score_ratio":2.6666666667}
{"post_id":"vhmmb1","domain":"askbaking_test","upvote_ratio":0.83,"history":"Baking without sugar or sugar alternatives Hello, I'm on a low-calories diet, I love baking and it has been a while since I ate any of the baked goods. I wonder if I can bake without any sugar or sugar alternatives, as they are expensive where I live so I really can't afford it. If not, will only using half sugar the recipe asks for work ? (I can add bit of artificial sweeteners for taste tho)","c_root_id_A":"ida63aj","c_root_id_B":"id9z3rb","created_at_utc_A":1655886411,"created_at_utc_B":1655880553,"score_A":8,"score_B":3,"human_ref_A":"Note that sugar not only adds sweetness but helps your goods retain moisture.    I remember when my mom would bake cookies for my sister and I, she would follow the recipes in the back of the toll house package, but subtract at least half of the sugar.  The cookies were always soft when coming out of the oven but after cooling down, they would get very hard.  So p, you need to add something back in that helps retain moisture.  I found a ground fiber helps, like chia, psyllium, slipper elm etc.   they all will add their own taste and properties so it may take some experimenting.  Also, just because you eliminate half the sugar from a recipe, it doesn\u2019t mean you can do a 1:1 sugar\/fiber swap with any of these fibers.  If you do that, it would honestly be a disaster.","human_ref_B":"In quite a few recipes applesauce can work as a sub for sugar. Muffins in particular are good. Just watch your wet ingredients! Sometimes bananas will work as well, again, depending on the recipe.   Coconut sugar has a nice flavor and can be used in quite a few situations.   Monk fruit\/erithrytol blend are also good, but pricey","labels":1,"seconds_difference":5858.0,"score_ratio":2.6666666667}
{"post_id":"vhmmb1","domain":"askbaking_test","upvote_ratio":0.83,"history":"Baking without sugar or sugar alternatives Hello, I'm on a low-calories diet, I love baking and it has been a while since I ate any of the baked goods. I wonder if I can bake without any sugar or sugar alternatives, as they are expensive where I live so I really can't afford it. If not, will only using half sugar the recipe asks for work ? (I can add bit of artificial sweeteners for taste tho)","c_root_id_A":"ida63aj","c_root_id_B":"ida3vxi","created_at_utc_A":1655886411,"created_at_utc_B":1655884531,"score_A":8,"score_B":2,"human_ref_A":"Note that sugar not only adds sweetness but helps your goods retain moisture.    I remember when my mom would bake cookies for my sister and I, she would follow the recipes in the back of the toll house package, but subtract at least half of the sugar.  The cookies were always soft when coming out of the oven but after cooling down, they would get very hard.  So p, you need to add something back in that helps retain moisture.  I found a ground fiber helps, like chia, psyllium, slipper elm etc.   they all will add their own taste and properties so it may take some experimenting.  Also, just because you eliminate half the sugar from a recipe, it doesn\u2019t mean you can do a 1:1 sugar\/fiber swap with any of these fibers.  If you do that, it would honestly be a disaster.","human_ref_B":"Baking is hard because (apart from the fat) so much is sugar and flour, both of which add to heightened blood sugar, and all of it is enormous number of calories with very little other nutrients. Best not part of a healthy diet.  When I cut out sugar the amount of baking I did dwindled greatly. I still make (long rise) bread and savoury pies (usually top crust only) and occasionally I make savoury muffins.   Good luck finding baking that fits with your low calorie diet.","labels":1,"seconds_difference":1880.0,"score_ratio":4.0}
{"post_id":"vhmmb1","domain":"askbaking_test","upvote_ratio":0.83,"history":"Baking without sugar or sugar alternatives Hello, I'm on a low-calories diet, I love baking and it has been a while since I ate any of the baked goods. I wonder if I can bake without any sugar or sugar alternatives, as they are expensive where I live so I really can't afford it. If not, will only using half sugar the recipe asks for work ? (I can add bit of artificial sweeteners for taste tho)","c_root_id_A":"id9gf4w","c_root_id_B":"ida503q","created_at_utc_A":1655868117,"created_at_utc_B":1655885477,"score_A":3,"score_B":5,"human_ref_A":"I always remove about 25-50% of the sugar on any recipe I make, you need to reduce your wet ingredients a bit (except egg. Because eggs help with texture and consistency). artificial sweeteners are a bit expensive but you'll use a lot less compared to refined sugars, if it's still too taxing on you, try using tubers, mashed fruit or dried fruits lile figs, prunes, dates.","human_ref_B":"A lower calorie cake would probably be angel food cake or a roulade like this one that doesn\u2019t have loads of sugar and no butter, maybe with a filling that doesn\u2019t need quite as much sugar.   If you\u2019re looking for proper desserts you\u2019ll probably be better off with fruit-based ones.   Poached pears in vanilla or wine syrup  (having just a bit of the syrup) would work.  Crumbles\/crisps\/etc are also good if you keep the topping light. I\u2019ve done an Eve\u2019s pudding using the cake mixture from the roulade above as the topping - it\u2019s quite a bit lighter than the usual topping.  Apple snow and lemon snoware quite light, though you will need to watch the sugar on the latter.  flummery made with low or no-sugary jelly crystals\/jello","labels":0,"seconds_difference":17360.0,"score_ratio":1.6666666667}
{"post_id":"vhmmb1","domain":"askbaking_test","upvote_ratio":0.83,"history":"Baking without sugar or sugar alternatives Hello, I'm on a low-calories diet, I love baking and it has been a while since I ate any of the baked goods. I wonder if I can bake without any sugar or sugar alternatives, as they are expensive where I live so I really can't afford it. If not, will only using half sugar the recipe asks for work ? (I can add bit of artificial sweeteners for taste tho)","c_root_id_A":"ida503q","c_root_id_B":"id9z3rb","created_at_utc_A":1655885477,"created_at_utc_B":1655880553,"score_A":5,"score_B":3,"human_ref_A":"A lower calorie cake would probably be angel food cake or a roulade like this one that doesn\u2019t have loads of sugar and no butter, maybe with a filling that doesn\u2019t need quite as much sugar.   If you\u2019re looking for proper desserts you\u2019ll probably be better off with fruit-based ones.   Poached pears in vanilla or wine syrup  (having just a bit of the syrup) would work.  Crumbles\/crisps\/etc are also good if you keep the topping light. I\u2019ve done an Eve\u2019s pudding using the cake mixture from the roulade above as the topping - it\u2019s quite a bit lighter than the usual topping.  Apple snow and lemon snoware quite light, though you will need to watch the sugar on the latter.  flummery made with low or no-sugary jelly crystals\/jello","human_ref_B":"In quite a few recipes applesauce can work as a sub for sugar. Muffins in particular are good. Just watch your wet ingredients! Sometimes bananas will work as well, again, depending on the recipe.   Coconut sugar has a nice flavor and can be used in quite a few situations.   Monk fruit\/erithrytol blend are also good, but pricey","labels":1,"seconds_difference":4924.0,"score_ratio":1.6666666667}
{"post_id":"vhmmb1","domain":"askbaking_test","upvote_ratio":0.83,"history":"Baking without sugar or sugar alternatives Hello, I'm on a low-calories diet, I love baking and it has been a while since I ate any of the baked goods. I wonder if I can bake without any sugar or sugar alternatives, as they are expensive where I live so I really can't afford it. If not, will only using half sugar the recipe asks for work ? (I can add bit of artificial sweeteners for taste tho)","c_root_id_A":"ida3vxi","c_root_id_B":"ida503q","created_at_utc_A":1655884531,"created_at_utc_B":1655885477,"score_A":2,"score_B":5,"human_ref_A":"Baking is hard because (apart from the fat) so much is sugar and flour, both of which add to heightened blood sugar, and all of it is enormous number of calories with very little other nutrients. Best not part of a healthy diet.  When I cut out sugar the amount of baking I did dwindled greatly. I still make (long rise) bread and savoury pies (usually top crust only) and occasionally I make savoury muffins.   Good luck finding baking that fits with your low calorie diet.","human_ref_B":"A lower calorie cake would probably be angel food cake or a roulade like this one that doesn\u2019t have loads of sugar and no butter, maybe with a filling that doesn\u2019t need quite as much sugar.   If you\u2019re looking for proper desserts you\u2019ll probably be better off with fruit-based ones.   Poached pears in vanilla or wine syrup  (having just a bit of the syrup) would work.  Crumbles\/crisps\/etc are also good if you keep the topping light. I\u2019ve done an Eve\u2019s pudding using the cake mixture from the roulade above as the topping - it\u2019s quite a bit lighter than the usual topping.  Apple snow and lemon snoware quite light, though you will need to watch the sugar on the latter.  flummery made with low or no-sugary jelly crystals\/jello","labels":0,"seconds_difference":946.0,"score_ratio":2.5}
{"post_id":"vhmmb1","domain":"askbaking_test","upvote_ratio":0.83,"history":"Baking without sugar or sugar alternatives Hello, I'm on a low-calories diet, I love baking and it has been a while since I ate any of the baked goods. I wonder if I can bake without any sugar or sugar alternatives, as they are expensive where I live so I really can't afford it. If not, will only using half sugar the recipe asks for work ? (I can add bit of artificial sweeteners for taste tho)","c_root_id_A":"idawp98","c_root_id_B":"ida3vxi","created_at_utc_A":1655904813,"created_at_utc_B":1655884531,"score_A":3,"score_B":2,"human_ref_A":"My recommendation is to start with recipes that are already low-sugar.  There are tons online.  Keto recipes are good for that too, just check reviews to make sure they\u2019re actually good, lol!  If you Google chocolate covered Katie, she has tons of great, healthier recipes and offers substitution ideas if you don\u2019t have certain ingredients on hand. I use erythritol a lot, it\u2019s my favourite substitute and it\u2019s very similar to sugar IMO.   Applesauce will help at moisture and sweetness also.   Not everything you bake will work out as well with substitutes, that\u2019s why if I want to make a \u201chealthier\u201d baked good, I\u2019ll usually find recipes specifically for that.","human_ref_B":"Baking is hard because (apart from the fat) so much is sugar and flour, both of which add to heightened blood sugar, and all of it is enormous number of calories with very little other nutrients. Best not part of a healthy diet.  When I cut out sugar the amount of baking I did dwindled greatly. I still make (long rise) bread and savoury pies (usually top crust only) and occasionally I make savoury muffins.   Good luck finding baking that fits with your low calorie diet.","labels":1,"seconds_difference":20282.0,"score_ratio":1.5}
{"post_id":"vhmmb1","domain":"askbaking_test","upvote_ratio":0.83,"history":"Baking without sugar or sugar alternatives Hello, I'm on a low-calories diet, I love baking and it has been a while since I ate any of the baked goods. I wonder if I can bake without any sugar or sugar alternatives, as they are expensive where I live so I really can't afford it. If not, will only using half sugar the recipe asks for work ? (I can add bit of artificial sweeteners for taste tho)","c_root_id_A":"ida3vxi","c_root_id_B":"idcj8rk","created_at_utc_A":1655884531,"created_at_utc_B":1655930063,"score_A":2,"score_B":3,"human_ref_A":"Baking is hard because (apart from the fat) so much is sugar and flour, both of which add to heightened blood sugar, and all of it is enormous number of calories with very little other nutrients. Best not part of a healthy diet.  When I cut out sugar the amount of baking I did dwindled greatly. I still make (long rise) bread and savoury pies (usually top crust only) and occasionally I make savoury muffins.   Good luck finding baking that fits with your low calorie diet.","human_ref_B":"Check out Japanese cheese cake, also called Japanese jiggly cake.  Not exactly low calorie but generally uses a lot less sugar than typical American desserts, and not much starch either. Recipes vary in the amount of sugar but a good one (imo) has more of a hint of sweetness that supports the flavor rather than sweet being the primary flavor, with the flavors of the ingredients coming through. Vanilla almond cake paired with berries makes a good combo.","labels":0,"seconds_difference":45532.0,"score_ratio":1.5}
{"post_id":"p5no3e","domain":"askbaking_test","upvote_ratio":0.92,"history":"Favorite interesting\/uncommon cake flavor pairings? Obviously what\u2019s \u201ccommon\u201d depends on culture and where you live, but I\u2019ve become obsessed with cake baking and wanted to branch out from super basic American flavors like chocolate, vanilla, lemon, etc.   As an example, some flavor pairings I\u2019ve been thinking about are: Almond cardamom rose, mango hibiscus, apricot almond cream, coffee and sunflower seed, pistachio orange mango, strawberry balsamic, black sesame matcha, fig & burnt honey, peony pear, jasmine white peach\u2026. and so on!","c_root_id_A":"h98cbxm","c_root_id_B":"h97i28m","created_at_utc_A":1629161815,"created_at_utc_B":1629148429,"score_A":5,"score_B":3,"human_ref_A":"You\u2019re on the right track! I suggest reading the book, The Flavor Bible. it is great for understanding what flavors pair well with others. Try new foods and experience different flavors\/textures to help improve your palate and inspire you.","human_ref_B":"You might want to watch some of the Great British Bake Off cake episodes for unusual combinations and then watch the judges review them.","labels":1,"seconds_difference":13386.0,"score_ratio":1.6666666667}
{"post_id":"p5no3e","domain":"askbaking_test","upvote_ratio":0.92,"history":"Favorite interesting\/uncommon cake flavor pairings? Obviously what\u2019s \u201ccommon\u201d depends on culture and where you live, but I\u2019ve become obsessed with cake baking and wanted to branch out from super basic American flavors like chocolate, vanilla, lemon, etc.   As an example, some flavor pairings I\u2019ve been thinking about are: Almond cardamom rose, mango hibiscus, apricot almond cream, coffee and sunflower seed, pistachio orange mango, strawberry balsamic, black sesame matcha, fig & burnt honey, peony pear, jasmine white peach\u2026. and so on!","c_root_id_A":"h98cbxm","c_root_id_B":"h97k4k3","created_at_utc_A":1629161815,"created_at_utc_B":1629149272,"score_A":5,"score_B":3,"human_ref_A":"You\u2019re on the right track! I suggest reading the book, The Flavor Bible. it is great for understanding what flavors pair well with others. Try new foods and experience different flavors\/textures to help improve your palate and inspire you.","human_ref_B":"I personally love this Persian Love Cake and plan to try baking it with my mum soon.  https:\/\/www.sbs.com.au\/food\/recipes\/persian-love-cake","labels":1,"seconds_difference":12543.0,"score_ratio":1.6666666667}
{"post_id":"p5no3e","domain":"askbaking_test","upvote_ratio":0.92,"history":"Favorite interesting\/uncommon cake flavor pairings? Obviously what\u2019s \u201ccommon\u201d depends on culture and where you live, but I\u2019ve become obsessed with cake baking and wanted to branch out from super basic American flavors like chocolate, vanilla, lemon, etc.   As an example, some flavor pairings I\u2019ve been thinking about are: Almond cardamom rose, mango hibiscus, apricot almond cream, coffee and sunflower seed, pistachio orange mango, strawberry balsamic, black sesame matcha, fig & burnt honey, peony pear, jasmine white peach\u2026. and so on!","c_root_id_A":"h98cbxm","c_root_id_B":"h97qfbu","created_at_utc_A":1629161815,"created_at_utc_B":1629151899,"score_A":5,"score_B":2,"human_ref_A":"You\u2019re on the right track! I suggest reading the book, The Flavor Bible. it is great for understanding what flavors pair well with others. Try new foods and experience different flavors\/textures to help improve your palate and inspire you.","human_ref_B":"Crazy delicious on Netflix had wild combinations like strawberry cheesecake chicken wings","labels":1,"seconds_difference":9916.0,"score_ratio":2.5}
{"post_id":"p5no3e","domain":"askbaking_test","upvote_ratio":0.92,"history":"Favorite interesting\/uncommon cake flavor pairings? Obviously what\u2019s \u201ccommon\u201d depends on culture and where you live, but I\u2019ve become obsessed with cake baking and wanted to branch out from super basic American flavors like chocolate, vanilla, lemon, etc.   As an example, some flavor pairings I\u2019ve been thinking about are: Almond cardamom rose, mango hibiscus, apricot almond cream, coffee and sunflower seed, pistachio orange mango, strawberry balsamic, black sesame matcha, fig & burnt honey, peony pear, jasmine white peach\u2026. and so on!","c_root_id_A":"h99ezdz","c_root_id_B":"h97i28m","created_at_utc_A":1629183532,"created_at_utc_B":1629148429,"score_A":4,"score_B":3,"human_ref_A":"Dark chocolate and tumeric. If you add a little to the sponge it gives a really cosy earthiness to the cake","human_ref_B":"You might want to watch some of the Great British Bake Off cake episodes for unusual combinations and then watch the judges review them.","labels":1,"seconds_difference":35103.0,"score_ratio":1.3333333333}
{"post_id":"p5no3e","domain":"askbaking_test","upvote_ratio":0.92,"history":"Favorite interesting\/uncommon cake flavor pairings? Obviously what\u2019s \u201ccommon\u201d depends on culture and where you live, but I\u2019ve become obsessed with cake baking and wanted to branch out from super basic American flavors like chocolate, vanilla, lemon, etc.   As an example, some flavor pairings I\u2019ve been thinking about are: Almond cardamom rose, mango hibiscus, apricot almond cream, coffee and sunflower seed, pistachio orange mango, strawberry balsamic, black sesame matcha, fig & burnt honey, peony pear, jasmine white peach\u2026. and so on!","c_root_id_A":"h97k4k3","c_root_id_B":"h99ezdz","created_at_utc_A":1629149272,"created_at_utc_B":1629183532,"score_A":3,"score_B":4,"human_ref_A":"I personally love this Persian Love Cake and plan to try baking it with my mum soon.  https:\/\/www.sbs.com.au\/food\/recipes\/persian-love-cake","human_ref_B":"Dark chocolate and tumeric. If you add a little to the sponge it gives a really cosy earthiness to the cake","labels":0,"seconds_difference":34260.0,"score_ratio":1.3333333333}
{"post_id":"p5no3e","domain":"askbaking_test","upvote_ratio":0.92,"history":"Favorite interesting\/uncommon cake flavor pairings? Obviously what\u2019s \u201ccommon\u201d depends on culture and where you live, but I\u2019ve become obsessed with cake baking and wanted to branch out from super basic American flavors like chocolate, vanilla, lemon, etc.   As an example, some flavor pairings I\u2019ve been thinking about are: Almond cardamom rose, mango hibiscus, apricot almond cream, coffee and sunflower seed, pistachio orange mango, strawberry balsamic, black sesame matcha, fig & burnt honey, peony pear, jasmine white peach\u2026. and so on!","c_root_id_A":"h97qfbu","c_root_id_B":"h99ezdz","created_at_utc_A":1629151899,"created_at_utc_B":1629183532,"score_A":2,"score_B":4,"human_ref_A":"Crazy delicious on Netflix had wild combinations like strawberry cheesecake chicken wings","human_ref_B":"Dark chocolate and tumeric. If you add a little to the sponge it gives a really cosy earthiness to the cake","labels":0,"seconds_difference":31633.0,"score_ratio":2.0}
{"post_id":"p5no3e","domain":"askbaking_test","upvote_ratio":0.92,"history":"Favorite interesting\/uncommon cake flavor pairings? Obviously what\u2019s \u201ccommon\u201d depends on culture and where you live, but I\u2019ve become obsessed with cake baking and wanted to branch out from super basic American flavors like chocolate, vanilla, lemon, etc.   As an example, some flavor pairings I\u2019ve been thinking about are: Almond cardamom rose, mango hibiscus, apricot almond cream, coffee and sunflower seed, pistachio orange mango, strawberry balsamic, black sesame matcha, fig & burnt honey, peony pear, jasmine white peach\u2026. and so on!","c_root_id_A":"h99ezdz","c_root_id_B":"h98mrss","created_at_utc_A":1629183532,"created_at_utc_B":1629166653,"score_A":4,"score_B":2,"human_ref_A":"Dark chocolate and tumeric. If you add a little to the sponge it gives a really cosy earthiness to the cake","human_ref_B":"Chocolate chi tea is a favorite for me! It\u2019s not as crazy as the ones you listed but always a favorite. Raspberry white chocolate pistachio is also always great.","labels":1,"seconds_difference":16879.0,"score_ratio":2.0}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hda4vob","c_root_id_B":"hd9zu1h","created_at_utc_A":1631929305,"created_at_utc_B":1631926734,"score_A":30,"score_B":23,"human_ref_A":"How are you flouring the pan? If you do it right, the flour forms a very thin layer without clumps  You\u2019ve got to shake\/bang the excess flour out of the pan after you spread it","human_ref_B":"I actually don\u2019t use flour on my cake pans any longer. Just parchment on the bottom and a neutral flavoured oil on the parchment and the sides. No problems with sticking, and no flour blobs. \ud83d\udc4d\ud83c\udffb","labels":1,"seconds_difference":2571.0,"score_ratio":1.3043478261}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hda3u7a","c_root_id_B":"hda4vob","created_at_utc_A":1631928767,"created_at_utc_B":1631929305,"score_A":21,"score_B":30,"human_ref_A":"You can use cocoa powder or sugar instead of flour to avoid that.","human_ref_B":"How are you flouring the pan? If you do it right, the flour forms a very thin layer without clumps  You\u2019ve got to shake\/bang the excess flour out of the pan after you spread it","labels":0,"seconds_difference":538.0,"score_ratio":1.4285714286}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hda2f1b","c_root_id_B":"hda4vob","created_at_utc_A":1631928042,"created_at_utc_B":1631929305,"score_A":6,"score_B":30,"human_ref_A":"Baking sprays!","human_ref_B":"How are you flouring the pan? If you do it right, the flour forms a very thin layer without clumps  You\u2019ve got to shake\/bang the excess flour out of the pan after you spread it","labels":0,"seconds_difference":1263.0,"score_ratio":5.0}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hd9xhqm","c_root_id_B":"hda4vob","created_at_utc_A":1631925551,"created_at_utc_B":1631929305,"score_A":4,"score_B":30,"human_ref_A":"I lay down a kitchen towel on my prep table, then turn the cake mold upside down (opening towards the bottom) and hit it gently on the edge of the table. Extra flour will fall on the towel. I hope it makes sense!","human_ref_B":"How are you flouring the pan? If you do it right, the flour forms a very thin layer without clumps  You\u2019ve got to shake\/bang the excess flour out of the pan after you spread it","labels":0,"seconds_difference":3754.0,"score_ratio":7.5}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hd9zu1h","c_root_id_B":"hd9xhqm","created_at_utc_A":1631926734,"created_at_utc_B":1631925551,"score_A":23,"score_B":4,"human_ref_A":"I actually don\u2019t use flour on my cake pans any longer. Just parchment on the bottom and a neutral flavoured oil on the parchment and the sides. No problems with sticking, and no flour blobs. \ud83d\udc4d\ud83c\udffb","human_ref_B":"I lay down a kitchen towel on my prep table, then turn the cake mold upside down (opening towards the bottom) and hit it gently on the edge of the table. Extra flour will fall on the towel. I hope it makes sense!","labels":1,"seconds_difference":1183.0,"score_ratio":5.75}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hda2f1b","c_root_id_B":"hda3u7a","created_at_utc_A":1631928042,"created_at_utc_B":1631928767,"score_A":6,"score_B":21,"human_ref_A":"Baking sprays!","human_ref_B":"You can use cocoa powder or sugar instead of flour to avoid that.","labels":0,"seconds_difference":725.0,"score_ratio":3.5}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hda3u7a","c_root_id_B":"hd9xhqm","created_at_utc_A":1631928767,"created_at_utc_B":1631925551,"score_A":21,"score_B":4,"human_ref_A":"You can use cocoa powder or sugar instead of flour to avoid that.","human_ref_B":"I lay down a kitchen towel on my prep table, then turn the cake mold upside down (opening towards the bottom) and hit it gently on the edge of the table. Extra flour will fall on the towel. I hope it makes sense!","labels":1,"seconds_difference":3216.0,"score_ratio":5.25}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hdaiayu","c_root_id_B":"hda2f1b","created_at_utc_A":1631936359,"created_at_utc_B":1631928042,"score_A":9,"score_B":6,"human_ref_A":"I use this lining paste by Nancy Birtwhistle, who won her season of GBBO. That stuff is magic. I\u2019ve used it on Bundt cakes, banana breads, brownies, cakes, muffins, etc. and it all comes out perfectly.","human_ref_B":"Baking sprays!","labels":1,"seconds_difference":8317.0,"score_ratio":1.5}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hdaiayu","c_root_id_B":"hd9xhqm","created_at_utc_A":1631936359,"created_at_utc_B":1631925551,"score_A":9,"score_B":4,"human_ref_A":"I use this lining paste by Nancy Birtwhistle, who won her season of GBBO. That stuff is magic. I\u2019ve used it on Bundt cakes, banana breads, brownies, cakes, muffins, etc. and it all comes out perfectly.","human_ref_B":"I lay down a kitchen towel on my prep table, then turn the cake mold upside down (opening towards the bottom) and hit it gently on the edge of the table. Extra flour will fall on the towel. I hope it makes sense!","labels":1,"seconds_difference":10808.0,"score_ratio":2.25}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hdbkbws","c_root_id_B":"hdbe593","created_at_utc_A":1631965335,"created_at_utc_B":1631960691,"score_A":9,"score_B":8,"human_ref_A":"Make pan release: mix equal parts by weight of neutral oil (I use sunflower oil), flour and shortening. Store in an airtight box. Works perfectly every time.","human_ref_B":"Wilton Cake Release   The spray gives you a more even coat. I've found that the Wilton brand works well and doesn't form a hard crust like other brands do.","labels":1,"seconds_difference":4644.0,"score_ratio":1.125}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hda2f1b","c_root_id_B":"hdbkbws","created_at_utc_A":1631928042,"created_at_utc_B":1631965335,"score_A":6,"score_B":9,"human_ref_A":"Baking sprays!","human_ref_B":"Make pan release: mix equal parts by weight of neutral oil (I use sunflower oil), flour and shortening. Store in an airtight box. Works perfectly every time.","labels":0,"seconds_difference":37293.0,"score_ratio":1.5}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hdaugyq","c_root_id_B":"hdbkbws","created_at_utc_A":1631944304,"created_at_utc_B":1631965335,"score_A":6,"score_B":9,"human_ref_A":"I might be out of my depth here but I\u2019ve had a great degree of success by using cake mix instead of flour. Yellow cake works for me. I keep some on hand during baking season just for that purpose.","human_ref_B":"Make pan release: mix equal parts by weight of neutral oil (I use sunflower oil), flour and shortening. Store in an airtight box. Works perfectly every time.","labels":0,"seconds_difference":21031.0,"score_ratio":1.5}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hdbkbws","c_root_id_B":"hd9xhqm","created_at_utc_A":1631965335,"created_at_utc_B":1631925551,"score_A":9,"score_B":4,"human_ref_A":"Make pan release: mix equal parts by weight of neutral oil (I use sunflower oil), flour and shortening. Store in an airtight box. Works perfectly every time.","human_ref_B":"I lay down a kitchen towel on my prep table, then turn the cake mold upside down (opening towards the bottom) and hit it gently on the edge of the table. Extra flour will fall on the towel. I hope it makes sense!","labels":1,"seconds_difference":39784.0,"score_ratio":2.25}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hda2f1b","c_root_id_B":"hdbe593","created_at_utc_A":1631928042,"created_at_utc_B":1631960691,"score_A":6,"score_B":8,"human_ref_A":"Baking sprays!","human_ref_B":"Wilton Cake Release   The spray gives you a more even coat. I've found that the Wilton brand works well and doesn't form a hard crust like other brands do.","labels":0,"seconds_difference":32649.0,"score_ratio":1.3333333333}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hdaugyq","c_root_id_B":"hdbe593","created_at_utc_A":1631944304,"created_at_utc_B":1631960691,"score_A":6,"score_B":8,"human_ref_A":"I might be out of my depth here but I\u2019ve had a great degree of success by using cake mix instead of flour. Yellow cake works for me. I keep some on hand during baking season just for that purpose.","human_ref_B":"Wilton Cake Release   The spray gives you a more even coat. I've found that the Wilton brand works well and doesn't form a hard crust like other brands do.","labels":0,"seconds_difference":16387.0,"score_ratio":1.3333333333}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hd9xhqm","c_root_id_B":"hdbe593","created_at_utc_A":1631925551,"created_at_utc_B":1631960691,"score_A":4,"score_B":8,"human_ref_A":"I lay down a kitchen towel on my prep table, then turn the cake mold upside down (opening towards the bottom) and hit it gently on the edge of the table. Extra flour will fall on the towel. I hope it makes sense!","human_ref_B":"Wilton Cake Release   The spray gives you a more even coat. I've found that the Wilton brand works well and doesn't form a hard crust like other brands do.","labels":0,"seconds_difference":35140.0,"score_ratio":2.0}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hd9xhqm","c_root_id_B":"hda2f1b","created_at_utc_A":1631925551,"created_at_utc_B":1631928042,"score_A":4,"score_B":6,"human_ref_A":"I lay down a kitchen towel on my prep table, then turn the cake mold upside down (opening towards the bottom) and hit it gently on the edge of the table. Extra flour will fall on the towel. I hope it makes sense!","human_ref_B":"Baking sprays!","labels":0,"seconds_difference":2491.0,"score_ratio":1.5}
{"post_id":"pqc9ht","domain":"askbaking_test","upvote_ratio":0.96,"history":"How to avoid flour splotches on outside of cake. I keep having this problem whenever a recipie calls for me to grease and flour a cake tin. After the bake is done the cake comes out of the tin and the flour i used to keep it from sticking clumps and is baked into the crust. It doesnt typically affect the flavor but the texture of the crust is odd and the cake looks ugly when its flipped out of the tin. Any advice on how to avoid this? Am i over flouring the tin? Should i sift the flour i use to line the tin? Ect?","c_root_id_A":"hdaugyq","c_root_id_B":"hd9xhqm","created_at_utc_A":1631944304,"created_at_utc_B":1631925551,"score_A":6,"score_B":4,"human_ref_A":"I might be out of my depth here but I\u2019ve had a great degree of success by using cake mix instead of flour. Yellow cake works for me. I keep some on hand during baking season just for that purpose.","human_ref_B":"I lay down a kitchen towel on my prep table, then turn the cake mold upside down (opening towards the bottom) and hit it gently on the edge of the table. Extra flour will fall on the towel. I hope it makes sense!","labels":1,"seconds_difference":18753.0,"score_ratio":1.5}
{"post_id":"gp3qmu","domain":"askbaking_test","upvote_ratio":1.0,"history":"Do I add extra baking soda\/powder when I replace eggs? H, I am sorry for making many posts. I am just so interested in baking and I want to learn everything I can about it.  My question this time is: if I were to replace the 2 eggs in this recipe,  would I also need to increase the amount of baking soda or even add baking powder?  https:\/\/www.canadianliving.com\/food\/baking-and-desserts\/recipe\/classic-chocolate-chip-cookies   I read that eggs provide some leavening, but I'm unsure if that applies to cookies, since they do not rise as much as a cake, for example.  If I do have to increase the baking soda, how much per egg should I add?  I was thinking of replacing the eggs with aquafaba; is that a good substitute for this recipe? If not, what do you suggest? I do not care for using flax\/chia eggs or applesauce as substitutions.  Thank you very much","c_root_id_A":"frjt2ka","c_root_id_B":"frjnhhb","created_at_utc_A":1590242413,"created_at_utc_B":1590238298,"score_A":13,"score_B":12,"human_ref_A":"I have a lot of experience converting regular recipes to vegan recipes.  This involves substituting the eggs. I usually use 3 tbsp of Aquafaba (the liquid in a can of chickpeas) in place of one egg!  They work great and can actually be used to whip a vegan meringue too :)  Hope this helps!","human_ref_B":"Looking at the recipe, the eggs aren't functioning as a leavening agent here, so you shouldn't have to add any baking soda or powder.  Eggs are versatile things: they can act as a leavening agent when whipped, a binding agent as in pastry cream, they make custards thicker when they are cooked, they can enhance color\/flavor\/richness, and even extend the shelf life of some baked goods. All depending on how you use them.  In the recipe you have here, whole eggs are just beaten in to the creamed butter and sugar. So it's just there as a binding and  emulsifying agent, and of course for flavor. You could try making a substitute for those properties with flax seeds.   To replace one large egg, you could take about 1 tbsp of ground flax seeds, mixed it with about 2.5 tbsp of warm water, whisk them together, and leave it to sit for a few minutes. It will thicken up into a nice little gelatinous mass which you can then substitute for the egg in a recipe like this. For extra richness you could probably change that to 2 tbsp of water and a half tbsp of vegetable oil. Play around with it.","labels":1,"seconds_difference":4115.0,"score_ratio":1.0833333333}
{"post_id":"gp3qmu","domain":"askbaking_test","upvote_ratio":1.0,"history":"Do I add extra baking soda\/powder when I replace eggs? H, I am sorry for making many posts. I am just so interested in baking and I want to learn everything I can about it.  My question this time is: if I were to replace the 2 eggs in this recipe,  would I also need to increase the amount of baking soda or even add baking powder?  https:\/\/www.canadianliving.com\/food\/baking-and-desserts\/recipe\/classic-chocolate-chip-cookies   I read that eggs provide some leavening, but I'm unsure if that applies to cookies, since they do not rise as much as a cake, for example.  If I do have to increase the baking soda, how much per egg should I add?  I was thinking of replacing the eggs with aquafaba; is that a good substitute for this recipe? If not, what do you suggest? I do not care for using flax\/chia eggs or applesauce as substitutions.  Thank you very much","c_root_id_A":"frjt2ka","c_root_id_B":"frjojjv","created_at_utc_A":1590242413,"created_at_utc_B":1590239125,"score_A":13,"score_B":11,"human_ref_A":"I have a lot of experience converting regular recipes to vegan recipes.  This involves substituting the eggs. I usually use 3 tbsp of Aquafaba (the liquid in a can of chickpeas) in place of one egg!  They work great and can actually be used to whip a vegan meringue too :)  Hope this helps!","human_ref_B":"Last night I went to make cookies and I realized I had no eggs!! After some googling I decided to add 2 Tbsp of water and 1 Tbsp of oil in place of each egg. Cookies turned out just fine! I quality tested 5 or 6 of them and they were great.","labels":1,"seconds_difference":3288.0,"score_ratio":1.1818181818}
{"post_id":"gp3qmu","domain":"askbaking_test","upvote_ratio":1.0,"history":"Do I add extra baking soda\/powder when I replace eggs? H, I am sorry for making many posts. I am just so interested in baking and I want to learn everything I can about it.  My question this time is: if I were to replace the 2 eggs in this recipe,  would I also need to increase the amount of baking soda or even add baking powder?  https:\/\/www.canadianliving.com\/food\/baking-and-desserts\/recipe\/classic-chocolate-chip-cookies   I read that eggs provide some leavening, but I'm unsure if that applies to cookies, since they do not rise as much as a cake, for example.  If I do have to increase the baking soda, how much per egg should I add?  I was thinking of replacing the eggs with aquafaba; is that a good substitute for this recipe? If not, what do you suggest? I do not care for using flax\/chia eggs or applesauce as substitutions.  Thank you very much","c_root_id_A":"frjm1ob","c_root_id_B":"frjt2ka","created_at_utc_A":1590237100,"created_at_utc_B":1590242413,"score_A":3,"score_B":13,"human_ref_A":"No need to add any extra leavener when using aquafaba for cookies. Aquafaba behaves very similarly to eggs and you can actually even whip it into a meringue.   They mostly tell you that eggs provide structure and leavening so that you pick the right substitute for your application.. you might used mashed banana in a muffin or quickbread, but you'd want to use something like aquafaba in angel food or sponge cake.  I find aquafaba is the most versatile, but sometimes cakes are a bit dry when I make them with it so I've been experimenting with other substitutes in a combination to get a moister crumb while still getting the extra rise from the whipped aquafaba..","human_ref_B":"I have a lot of experience converting regular recipes to vegan recipes.  This involves substituting the eggs. I usually use 3 tbsp of Aquafaba (the liquid in a can of chickpeas) in place of one egg!  They work great and can actually be used to whip a vegan meringue too :)  Hope this helps!","labels":0,"seconds_difference":5313.0,"score_ratio":4.3333333333}
{"post_id":"gp3qmu","domain":"askbaking_test","upvote_ratio":1.0,"history":"Do I add extra baking soda\/powder when I replace eggs? H, I am sorry for making many posts. I am just so interested in baking and I want to learn everything I can about it.  My question this time is: if I were to replace the 2 eggs in this recipe,  would I also need to increase the amount of baking soda or even add baking powder?  https:\/\/www.canadianliving.com\/food\/baking-and-desserts\/recipe\/classic-chocolate-chip-cookies   I read that eggs provide some leavening, but I'm unsure if that applies to cookies, since they do not rise as much as a cake, for example.  If I do have to increase the baking soda, how much per egg should I add?  I was thinking of replacing the eggs with aquafaba; is that a good substitute for this recipe? If not, what do you suggest? I do not care for using flax\/chia eggs or applesauce as substitutions.  Thank you very much","c_root_id_A":"frjnhhb","c_root_id_B":"frk1343","created_at_utc_A":1590238298,"created_at_utc_B":1590247410,"score_A":12,"score_B":13,"human_ref_A":"Looking at the recipe, the eggs aren't functioning as a leavening agent here, so you shouldn't have to add any baking soda or powder.  Eggs are versatile things: they can act as a leavening agent when whipped, a binding agent as in pastry cream, they make custards thicker when they are cooked, they can enhance color\/flavor\/richness, and even extend the shelf life of some baked goods. All depending on how you use them.  In the recipe you have here, whole eggs are just beaten in to the creamed butter and sugar. So it's just there as a binding and  emulsifying agent, and of course for flavor. You could try making a substitute for those properties with flax seeds.   To replace one large egg, you could take about 1 tbsp of ground flax seeds, mixed it with about 2.5 tbsp of warm water, whisk them together, and leave it to sit for a few minutes. It will thicken up into a nice little gelatinous mass which you can then substitute for the egg in a recipe like this. For extra richness you could probably change that to 2 tbsp of water and a half tbsp of vegetable oil. Play around with it.","human_ref_B":"For cookies I've never needed to.  You could also try a vegan recipes - Ovenly's chocolate chip cookies, for example.","labels":0,"seconds_difference":9112.0,"score_ratio":1.0833333333}
{"post_id":"gp3qmu","domain":"askbaking_test","upvote_ratio":1.0,"history":"Do I add extra baking soda\/powder when I replace eggs? H, I am sorry for making many posts. I am just so interested in baking and I want to learn everything I can about it.  My question this time is: if I were to replace the 2 eggs in this recipe,  would I also need to increase the amount of baking soda or even add baking powder?  https:\/\/www.canadianliving.com\/food\/baking-and-desserts\/recipe\/classic-chocolate-chip-cookies   I read that eggs provide some leavening, but I'm unsure if that applies to cookies, since they do not rise as much as a cake, for example.  If I do have to increase the baking soda, how much per egg should I add?  I was thinking of replacing the eggs with aquafaba; is that a good substitute for this recipe? If not, what do you suggest? I do not care for using flax\/chia eggs or applesauce as substitutions.  Thank you very much","c_root_id_A":"frjojjv","c_root_id_B":"frk1343","created_at_utc_A":1590239125,"created_at_utc_B":1590247410,"score_A":11,"score_B":13,"human_ref_A":"Last night I went to make cookies and I realized I had no eggs!! After some googling I decided to add 2 Tbsp of water and 1 Tbsp of oil in place of each egg. Cookies turned out just fine! I quality tested 5 or 6 of them and they were great.","human_ref_B":"For cookies I've never needed to.  You could also try a vegan recipes - Ovenly's chocolate chip cookies, for example.","labels":0,"seconds_difference":8285.0,"score_ratio":1.1818181818}
{"post_id":"gp3qmu","domain":"askbaking_test","upvote_ratio":1.0,"history":"Do I add extra baking soda\/powder when I replace eggs? H, I am sorry for making many posts. I am just so interested in baking and I want to learn everything I can about it.  My question this time is: if I were to replace the 2 eggs in this recipe,  would I also need to increase the amount of baking soda or even add baking powder?  https:\/\/www.canadianliving.com\/food\/baking-and-desserts\/recipe\/classic-chocolate-chip-cookies   I read that eggs provide some leavening, but I'm unsure if that applies to cookies, since they do not rise as much as a cake, for example.  If I do have to increase the baking soda, how much per egg should I add?  I was thinking of replacing the eggs with aquafaba; is that a good substitute for this recipe? If not, what do you suggest? I do not care for using flax\/chia eggs or applesauce as substitutions.  Thank you very much","c_root_id_A":"frjzlhh","c_root_id_B":"frk1343","created_at_utc_A":1590246530,"created_at_utc_B":1590247410,"score_A":5,"score_B":13,"human_ref_A":"From what I understand, eggs are added in after the creaming of the butter and the sugar in order to coat the air pockets in fat (..?) so that when you add the flour the air pockets don\u2019t collapse.  I don\u2019t know what you would do to replicate them, but maybe that\u2019s a starting point.","human_ref_B":"For cookies I've never needed to.  You could also try a vegan recipes - Ovenly's chocolate chip cookies, for example.","labels":0,"seconds_difference":880.0,"score_ratio":2.6}
{"post_id":"gp3qmu","domain":"askbaking_test","upvote_ratio":1.0,"history":"Do I add extra baking soda\/powder when I replace eggs? H, I am sorry for making many posts. I am just so interested in baking and I want to learn everything I can about it.  My question this time is: if I were to replace the 2 eggs in this recipe,  would I also need to increase the amount of baking soda or even add baking powder?  https:\/\/www.canadianliving.com\/food\/baking-and-desserts\/recipe\/classic-chocolate-chip-cookies   I read that eggs provide some leavening, but I'm unsure if that applies to cookies, since they do not rise as much as a cake, for example.  If I do have to increase the baking soda, how much per egg should I add?  I was thinking of replacing the eggs with aquafaba; is that a good substitute for this recipe? If not, what do you suggest? I do not care for using flax\/chia eggs or applesauce as substitutions.  Thank you very much","c_root_id_A":"frk1343","c_root_id_B":"frjm1ob","created_at_utc_A":1590247410,"created_at_utc_B":1590237100,"score_A":13,"score_B":3,"human_ref_A":"For cookies I've never needed to.  You could also try a vegan recipes - Ovenly's chocolate chip cookies, for example.","human_ref_B":"No need to add any extra leavener when using aquafaba for cookies. Aquafaba behaves very similarly to eggs and you can actually even whip it into a meringue.   They mostly tell you that eggs provide structure and leavening so that you pick the right substitute for your application.. you might used mashed banana in a muffin or quickbread, but you'd want to use something like aquafaba in angel food or sponge cake.  I find aquafaba is the most versatile, but sometimes cakes are a bit dry when I make them with it so I've been experimenting with other substitutes in a combination to get a moister crumb while still getting the extra rise from the whipped aquafaba..","labels":1,"seconds_difference":10310.0,"score_ratio":4.3333333333}
{"post_id":"gp3qmu","domain":"askbaking_test","upvote_ratio":1.0,"history":"Do I add extra baking soda\/powder when I replace eggs? H, I am sorry for making many posts. I am just so interested in baking and I want to learn everything I can about it.  My question this time is: if I were to replace the 2 eggs in this recipe,  would I also need to increase the amount of baking soda or even add baking powder?  https:\/\/www.canadianliving.com\/food\/baking-and-desserts\/recipe\/classic-chocolate-chip-cookies   I read that eggs provide some leavening, but I'm unsure if that applies to cookies, since they do not rise as much as a cake, for example.  If I do have to increase the baking soda, how much per egg should I add?  I was thinking of replacing the eggs with aquafaba; is that a good substitute for this recipe? If not, what do you suggest? I do not care for using flax\/chia eggs or applesauce as substitutions.  Thank you very much","c_root_id_A":"frjm1ob","c_root_id_B":"frjnhhb","created_at_utc_A":1590237100,"created_at_utc_B":1590238298,"score_A":3,"score_B":12,"human_ref_A":"No need to add any extra leavener when using aquafaba for cookies. Aquafaba behaves very similarly to eggs and you can actually even whip it into a meringue.   They mostly tell you that eggs provide structure and leavening so that you pick the right substitute for your application.. you might used mashed banana in a muffin or quickbread, but you'd want to use something like aquafaba in angel food or sponge cake.  I find aquafaba is the most versatile, but sometimes cakes are a bit dry when I make them with it so I've been experimenting with other substitutes in a combination to get a moister crumb while still getting the extra rise from the whipped aquafaba..","human_ref_B":"Looking at the recipe, the eggs aren't functioning as a leavening agent here, so you shouldn't have to add any baking soda or powder.  Eggs are versatile things: they can act as a leavening agent when whipped, a binding agent as in pastry cream, they make custards thicker when they are cooked, they can enhance color\/flavor\/richness, and even extend the shelf life of some baked goods. All depending on how you use them.  In the recipe you have here, whole eggs are just beaten in to the creamed butter and sugar. So it's just there as a binding and  emulsifying agent, and of course for flavor. You could try making a substitute for those properties with flax seeds.   To replace one large egg, you could take about 1 tbsp of ground flax seeds, mixed it with about 2.5 tbsp of warm water, whisk them together, and leave it to sit for a few minutes. It will thicken up into a nice little gelatinous mass which you can then substitute for the egg in a recipe like this. For extra richness you could probably change that to 2 tbsp of water and a half tbsp of vegetable oil. Play around with it.","labels":0,"seconds_difference":1198.0,"score_ratio":4.0}
{"post_id":"gp3qmu","domain":"askbaking_test","upvote_ratio":1.0,"history":"Do I add extra baking soda\/powder when I replace eggs? H, I am sorry for making many posts. I am just so interested in baking and I want to learn everything I can about it.  My question this time is: if I were to replace the 2 eggs in this recipe,  would I also need to increase the amount of baking soda or even add baking powder?  https:\/\/www.canadianliving.com\/food\/baking-and-desserts\/recipe\/classic-chocolate-chip-cookies   I read that eggs provide some leavening, but I'm unsure if that applies to cookies, since they do not rise as much as a cake, for example.  If I do have to increase the baking soda, how much per egg should I add?  I was thinking of replacing the eggs with aquafaba; is that a good substitute for this recipe? If not, what do you suggest? I do not care for using flax\/chia eggs or applesauce as substitutions.  Thank you very much","c_root_id_A":"frjm1ob","c_root_id_B":"frjojjv","created_at_utc_A":1590237100,"created_at_utc_B":1590239125,"score_A":3,"score_B":11,"human_ref_A":"No need to add any extra leavener when using aquafaba for cookies. Aquafaba behaves very similarly to eggs and you can actually even whip it into a meringue.   They mostly tell you that eggs provide structure and leavening so that you pick the right substitute for your application.. you might used mashed banana in a muffin or quickbread, but you'd want to use something like aquafaba in angel food or sponge cake.  I find aquafaba is the most versatile, but sometimes cakes are a bit dry when I make them with it so I've been experimenting with other substitutes in a combination to get a moister crumb while still getting the extra rise from the whipped aquafaba..","human_ref_B":"Last night I went to make cookies and I realized I had no eggs!! After some googling I decided to add 2 Tbsp of water and 1 Tbsp of oil in place of each egg. Cookies turned out just fine! I quality tested 5 or 6 of them and they were great.","labels":0,"seconds_difference":2025.0,"score_ratio":3.6666666667}
{"post_id":"gp3qmu","domain":"askbaking_test","upvote_ratio":1.0,"history":"Do I add extra baking soda\/powder when I replace eggs? H, I am sorry for making many posts. I am just so interested in baking and I want to learn everything I can about it.  My question this time is: if I were to replace the 2 eggs in this recipe,  would I also need to increase the amount of baking soda or even add baking powder?  https:\/\/www.canadianliving.com\/food\/baking-and-desserts\/recipe\/classic-chocolate-chip-cookies   I read that eggs provide some leavening, but I'm unsure if that applies to cookies, since they do not rise as much as a cake, for example.  If I do have to increase the baking soda, how much per egg should I add?  I was thinking of replacing the eggs with aquafaba; is that a good substitute for this recipe? If not, what do you suggest? I do not care for using flax\/chia eggs or applesauce as substitutions.  Thank you very much","c_root_id_A":"frjm1ob","c_root_id_B":"frjzlhh","created_at_utc_A":1590237100,"created_at_utc_B":1590246530,"score_A":3,"score_B":5,"human_ref_A":"No need to add any extra leavener when using aquafaba for cookies. Aquafaba behaves very similarly to eggs and you can actually even whip it into a meringue.   They mostly tell you that eggs provide structure and leavening so that you pick the right substitute for your application.. you might used mashed banana in a muffin or quickbread, but you'd want to use something like aquafaba in angel food or sponge cake.  I find aquafaba is the most versatile, but sometimes cakes are a bit dry when I make them with it so I've been experimenting with other substitutes in a combination to get a moister crumb while still getting the extra rise from the whipped aquafaba..","human_ref_B":"From what I understand, eggs are added in after the creaming of the butter and the sugar in order to coat the air pockets in fat (..?) so that when you add the flour the air pockets don\u2019t collapse.  I don\u2019t know what you would do to replicate them, but maybe that\u2019s a starting point.","labels":0,"seconds_difference":9430.0,"score_ratio":1.6666666667}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpwyea3","c_root_id_B":"hpwt5nx","created_at_utc_A":1640439357,"created_at_utc_B":1640435257,"score_A":42,"score_B":14,"human_ref_A":"There are two schools of thought when it comes to creaming butter and sugar. Some people say tou should cream just long enough for the butter and sugar to be well combined. In this school of thought the sugar has started to dissolve into the butter but you won't be able to see the dissolving and the mixture will still be grainy.  The second school of thought is that you should cream butter and sugar until the mixture lightens in color. This approach incorporates more air and results in more airy baked goods.  I personally fall into the first camp, and I call the second school of thought whipping (not creaming). If you use older recipes, they make the same creaming\/whipping distinction that I do. But, many modern bloggers default to whipping their butter and calling it creaming.   For cookies (since this is cookie season), extra air in the butter will mean a more cake like cookie. Some people love cake like cookies, and you should definitely cream your butter and sugar until lightened if you want cake like cookies. If you're like me and you want a cookie that's nice and chewy, keep the creaming to a minimum. If you bake cookies for people who want a nice crispy cookie (maybe you're making nice snappy ginger snaps), the creaming should also be kept to a minimum.","human_ref_B":"It depends. The degree of creaming-just creamed vs. light and fluffy changes the texture, especially with cookies. If you are using a heavy stand mixer you can actually start melting the butter if it beats too long [little incident with a screaming infant while making a cake]. And many older cookie or cake recipes assumed you were creaming with just a spoon so the end product isn't going to be the same.","labels":1,"seconds_difference":4100.0,"score_ratio":3.0}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpvrxdm","c_root_id_B":"hpwyea3","created_at_utc_A":1640404281,"created_at_utc_B":1640439357,"score_A":14,"score_B":42,"human_ref_A":"It is possible to over-cream butter and sugar; you can scroll down here for more about that. But I wouldn't worry too much about it. All you have to do is stop once the volume has increased, the color has noticeably lightened, and the texture is fluffy.","human_ref_B":"There are two schools of thought when it comes to creaming butter and sugar. Some people say tou should cream just long enough for the butter and sugar to be well combined. In this school of thought the sugar has started to dissolve into the butter but you won't be able to see the dissolving and the mixture will still be grainy.  The second school of thought is that you should cream butter and sugar until the mixture lightens in color. This approach incorporates more air and results in more airy baked goods.  I personally fall into the first camp, and I call the second school of thought whipping (not creaming). If you use older recipes, they make the same creaming\/whipping distinction that I do. But, many modern bloggers default to whipping their butter and calling it creaming.   For cookies (since this is cookie season), extra air in the butter will mean a more cake like cookie. Some people love cake like cookies, and you should definitely cream your butter and sugar until lightened if you want cake like cookies. If you're like me and you want a cookie that's nice and chewy, keep the creaming to a minimum. If you bake cookies for people who want a nice crispy cookie (maybe you're making nice snappy ginger snaps), the creaming should also be kept to a minimum.","labels":0,"seconds_difference":35076.0,"score_ratio":3.0}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpvsj2a","c_root_id_B":"hpwyea3","created_at_utc_A":1640404668,"created_at_utc_B":1640439357,"score_A":6,"score_B":42,"human_ref_A":"Yes. We found this out tonight on another thread. (Different KA blog post than the previous one on this thread.)","human_ref_B":"There are two schools of thought when it comes to creaming butter and sugar. Some people say tou should cream just long enough for the butter and sugar to be well combined. In this school of thought the sugar has started to dissolve into the butter but you won't be able to see the dissolving and the mixture will still be grainy.  The second school of thought is that you should cream butter and sugar until the mixture lightens in color. This approach incorporates more air and results in more airy baked goods.  I personally fall into the first camp, and I call the second school of thought whipping (not creaming). If you use older recipes, they make the same creaming\/whipping distinction that I do. But, many modern bloggers default to whipping their butter and calling it creaming.   For cookies (since this is cookie season), extra air in the butter will mean a more cake like cookie. Some people love cake like cookies, and you should definitely cream your butter and sugar until lightened if you want cake like cookies. If you're like me and you want a cookie that's nice and chewy, keep the creaming to a minimum. If you bake cookies for people who want a nice crispy cookie (maybe you're making nice snappy ginger snaps), the creaming should also be kept to a minimum.","labels":0,"seconds_difference":34689.0,"score_ratio":7.0}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpvoxev","c_root_id_B":"hpwyea3","created_at_utc_A":1640402412,"created_at_utc_B":1640439357,"score_A":5,"score_B":42,"human_ref_A":"I've never managed to over cream it. I always go until it's pale, fluffy, and can't feel any granules of sugar.","human_ref_B":"There are two schools of thought when it comes to creaming butter and sugar. Some people say tou should cream just long enough for the butter and sugar to be well combined. In this school of thought the sugar has started to dissolve into the butter but you won't be able to see the dissolving and the mixture will still be grainy.  The second school of thought is that you should cream butter and sugar until the mixture lightens in color. This approach incorporates more air and results in more airy baked goods.  I personally fall into the first camp, and I call the second school of thought whipping (not creaming). If you use older recipes, they make the same creaming\/whipping distinction that I do. But, many modern bloggers default to whipping their butter and calling it creaming.   For cookies (since this is cookie season), extra air in the butter will mean a more cake like cookie. Some people love cake like cookies, and you should definitely cream your butter and sugar until lightened if you want cake like cookies. If you're like me and you want a cookie that's nice and chewy, keep the creaming to a minimum. If you bake cookies for people who want a nice crispy cookie (maybe you're making nice snappy ginger snaps), the creaming should also be kept to a minimum.","labels":0,"seconds_difference":36945.0,"score_ratio":8.4}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpvrcxk","c_root_id_B":"hpwyea3","created_at_utc_A":1640403925,"created_at_utc_B":1640439357,"score_A":5,"score_B":42,"human_ref_A":"The gluten you fear is in the flour.    You can cream the shortening and sugar without reservation.","human_ref_B":"There are two schools of thought when it comes to creaming butter and sugar. Some people say tou should cream just long enough for the butter and sugar to be well combined. In this school of thought the sugar has started to dissolve into the butter but you won't be able to see the dissolving and the mixture will still be grainy.  The second school of thought is that you should cream butter and sugar until the mixture lightens in color. This approach incorporates more air and results in more airy baked goods.  I personally fall into the first camp, and I call the second school of thought whipping (not creaming). If you use older recipes, they make the same creaming\/whipping distinction that I do. But, many modern bloggers default to whipping their butter and calling it creaming.   For cookies (since this is cookie season), extra air in the butter will mean a more cake like cookie. Some people love cake like cookies, and you should definitely cream your butter and sugar until lightened if you want cake like cookies. If you're like me and you want a cookie that's nice and chewy, keep the creaming to a minimum. If you bake cookies for people who want a nice crispy cookie (maybe you're making nice snappy ginger snaps), the creaming should also be kept to a minimum.","labels":0,"seconds_difference":35432.0,"score_ratio":8.4}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpvsj2a","c_root_id_B":"hpwt5nx","created_at_utc_A":1640404668,"created_at_utc_B":1640435257,"score_A":6,"score_B":14,"human_ref_A":"Yes. We found this out tonight on another thread. (Different KA blog post than the previous one on this thread.)","human_ref_B":"It depends. The degree of creaming-just creamed vs. light and fluffy changes the texture, especially with cookies. If you are using a heavy stand mixer you can actually start melting the butter if it beats too long [little incident with a screaming infant while making a cake]. And many older cookie or cake recipes assumed you were creaming with just a spoon so the end product isn't going to be the same.","labels":0,"seconds_difference":30589.0,"score_ratio":2.3333333333}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpvoxev","c_root_id_B":"hpwt5nx","created_at_utc_A":1640402412,"created_at_utc_B":1640435257,"score_A":5,"score_B":14,"human_ref_A":"I've never managed to over cream it. I always go until it's pale, fluffy, and can't feel any granules of sugar.","human_ref_B":"It depends. The degree of creaming-just creamed vs. light and fluffy changes the texture, especially with cookies. If you are using a heavy stand mixer you can actually start melting the butter if it beats too long [little incident with a screaming infant while making a cake]. And many older cookie or cake recipes assumed you were creaming with just a spoon so the end product isn't going to be the same.","labels":0,"seconds_difference":32845.0,"score_ratio":2.8}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpwt5nx","c_root_id_B":"hpvrcxk","created_at_utc_A":1640435257,"created_at_utc_B":1640403925,"score_A":14,"score_B":5,"human_ref_A":"It depends. The degree of creaming-just creamed vs. light and fluffy changes the texture, especially with cookies. If you are using a heavy stand mixer you can actually start melting the butter if it beats too long [little incident with a screaming infant while making a cake]. And many older cookie or cake recipes assumed you were creaming with just a spoon so the end product isn't going to be the same.","human_ref_B":"The gluten you fear is in the flour.    You can cream the shortening and sugar without reservation.","labels":1,"seconds_difference":31332.0,"score_ratio":2.8}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpvrxdm","c_root_id_B":"hpvoxev","created_at_utc_A":1640404281,"created_at_utc_B":1640402412,"score_A":14,"score_B":5,"human_ref_A":"It is possible to over-cream butter and sugar; you can scroll down here for more about that. But I wouldn't worry too much about it. All you have to do is stop once the volume has increased, the color has noticeably lightened, and the texture is fluffy.","human_ref_B":"I've never managed to over cream it. I always go until it's pale, fluffy, and can't feel any granules of sugar.","labels":1,"seconds_difference":1869.0,"score_ratio":2.8}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpvrcxk","c_root_id_B":"hpvrxdm","created_at_utc_A":1640403925,"created_at_utc_B":1640404281,"score_A":5,"score_B":14,"human_ref_A":"The gluten you fear is in the flour.    You can cream the shortening and sugar without reservation.","human_ref_B":"It is possible to over-cream butter and sugar; you can scroll down here for more about that. But I wouldn't worry too much about it. All you have to do is stop once the volume has increased, the color has noticeably lightened, and the texture is fluffy.","labels":0,"seconds_difference":356.0,"score_ratio":2.8}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpxhfi3","c_root_id_B":"hpvsj2a","created_at_utc_A":1640450648,"created_at_utc_B":1640404668,"score_A":11,"score_B":6,"human_ref_A":"Yes, but also no.   Yes because depending on the other ingredients and baking time you could be left with a cookie that is nothing like the intended final product. Whether it be over baked, collapsing, spreads too much\u2026 Introducing too much air to unrolled cookies isn\u2019t really a big deal as they\u2019ll just be more cakey than chewy although they\u2019re more likely to burn on the bottom. For any rolled\/cut cookie this can be a huge problem due to distortion.   No, because most people actually under-cream their base. This can lead to flat, underbaked and burned cookies. With ball dough recipes that\u2019s a big problem as they don\u2019t spread properly.   I\u2019ve found the sweet spot for this is 7-8 minutes with white sugar and unsalted room temp butter. With any amount of brown sugar it\u2019s 8-10 minutes. I let it go until the sugar is still a bit grainy, but it\u2019s more dissolved than not.","human_ref_B":"Yes. We found this out tonight on another thread. (Different KA blog post than the previous one on this thread.)","labels":1,"seconds_difference":45980.0,"score_ratio":1.8333333333}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpxhfi3","c_root_id_B":"hpvoxev","created_at_utc_A":1640450648,"created_at_utc_B":1640402412,"score_A":11,"score_B":5,"human_ref_A":"Yes, but also no.   Yes because depending on the other ingredients and baking time you could be left with a cookie that is nothing like the intended final product. Whether it be over baked, collapsing, spreads too much\u2026 Introducing too much air to unrolled cookies isn\u2019t really a big deal as they\u2019ll just be more cakey than chewy although they\u2019re more likely to burn on the bottom. For any rolled\/cut cookie this can be a huge problem due to distortion.   No, because most people actually under-cream their base. This can lead to flat, underbaked and burned cookies. With ball dough recipes that\u2019s a big problem as they don\u2019t spread properly.   I\u2019ve found the sweet spot for this is 7-8 minutes with white sugar and unsalted room temp butter. With any amount of brown sugar it\u2019s 8-10 minutes. I let it go until the sugar is still a bit grainy, but it\u2019s more dissolved than not.","human_ref_B":"I've never managed to over cream it. I always go until it's pale, fluffy, and can't feel any granules of sugar.","labels":1,"seconds_difference":48236.0,"score_ratio":2.2}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpvrcxk","c_root_id_B":"hpxhfi3","created_at_utc_A":1640403925,"created_at_utc_B":1640450648,"score_A":5,"score_B":11,"human_ref_A":"The gluten you fear is in the flour.    You can cream the shortening and sugar without reservation.","human_ref_B":"Yes, but also no.   Yes because depending on the other ingredients and baking time you could be left with a cookie that is nothing like the intended final product. Whether it be over baked, collapsing, spreads too much\u2026 Introducing too much air to unrolled cookies isn\u2019t really a big deal as they\u2019ll just be more cakey than chewy although they\u2019re more likely to burn on the bottom. For any rolled\/cut cookie this can be a huge problem due to distortion.   No, because most people actually under-cream their base. This can lead to flat, underbaked and burned cookies. With ball dough recipes that\u2019s a big problem as they don\u2019t spread properly.   I\u2019ve found the sweet spot for this is 7-8 minutes with white sugar and unsalted room temp butter. With any amount of brown sugar it\u2019s 8-10 minutes. I let it go until the sugar is still a bit grainy, but it\u2019s more dissolved than not.","labels":0,"seconds_difference":46723.0,"score_ratio":2.2}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpvsj2a","c_root_id_B":"hpyd2zo","created_at_utc_A":1640404668,"created_at_utc_B":1640467061,"score_A":6,"score_B":11,"human_ref_A":"Yes. We found this out tonight on another thread. (Different KA blog post than the previous one on this thread.)","human_ref_B":"Handle the Heat recently did an experiment and found that 1 minute is undercreamed and 7 mins is overcreamed, and that 3 minutes was the sweet spot. Imo, I think overcreaming is a pretty difficult thing to do so I wouldn't worry about it. The only problem with overcreaming is that you introduce more air into the batter, so depending on what you're making, it could possibly change the texture\/consistency, but probably not ruined altogether.","labels":0,"seconds_difference":62393.0,"score_ratio":1.8333333333}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpyd2zo","c_root_id_B":"hpy4snu","created_at_utc_A":1640467061,"created_at_utc_B":1640462778,"score_A":11,"score_B":7,"human_ref_A":"Handle the Heat recently did an experiment and found that 1 minute is undercreamed and 7 mins is overcreamed, and that 3 minutes was the sweet spot. Imo, I think overcreaming is a pretty difficult thing to do so I wouldn't worry about it. The only problem with overcreaming is that you introduce more air into the batter, so depending on what you're making, it could possibly change the texture\/consistency, but probably not ruined altogether.","human_ref_B":"A baker tested it. Their conclusion was that unless you cream it to the point that the butter starts to melt, then you really can\u2019t over cream butter and sugar.  > Ok, so my final thoughts? I say begrudgingly that yes, you can over-cream butter, but only because you start melting the darn thing. I say the margin for error is pretty big, so if you're just starting out in the multi-tasking business, then yes, creaming butter SHOULD be your thing...you can kind of forget about it, come back a little later than maybe you should, and still, your recipe will come out okay.  http:\/\/eastmeetskitchen.com\/tips\/can-you-really-over-cream-butter","labels":1,"seconds_difference":4283.0,"score_ratio":1.5714285714}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpvoxev","c_root_id_B":"hpyd2zo","created_at_utc_A":1640402412,"created_at_utc_B":1640467061,"score_A":5,"score_B":11,"human_ref_A":"I've never managed to over cream it. I always go until it's pale, fluffy, and can't feel any granules of sugar.","human_ref_B":"Handle the Heat recently did an experiment and found that 1 minute is undercreamed and 7 mins is overcreamed, and that 3 minutes was the sweet spot. Imo, I think overcreaming is a pretty difficult thing to do so I wouldn't worry about it. The only problem with overcreaming is that you introduce more air into the batter, so depending on what you're making, it could possibly change the texture\/consistency, but probably not ruined altogether.","labels":0,"seconds_difference":64649.0,"score_ratio":2.2}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpyd2zo","c_root_id_B":"hpvrcxk","created_at_utc_A":1640467061,"created_at_utc_B":1640403925,"score_A":11,"score_B":5,"human_ref_A":"Handle the Heat recently did an experiment and found that 1 minute is undercreamed and 7 mins is overcreamed, and that 3 minutes was the sweet spot. Imo, I think overcreaming is a pretty difficult thing to do so I wouldn't worry about it. The only problem with overcreaming is that you introduce more air into the batter, so depending on what you're making, it could possibly change the texture\/consistency, but probably not ruined altogether.","human_ref_B":"The gluten you fear is in the flour.    You can cream the shortening and sugar without reservation.","labels":1,"seconds_difference":63136.0,"score_ratio":2.2}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpy4snu","c_root_id_B":"hpvsj2a","created_at_utc_A":1640462778,"created_at_utc_B":1640404668,"score_A":7,"score_B":6,"human_ref_A":"A baker tested it. Their conclusion was that unless you cream it to the point that the butter starts to melt, then you really can\u2019t over cream butter and sugar.  > Ok, so my final thoughts? I say begrudgingly that yes, you can over-cream butter, but only because you start melting the darn thing. I say the margin for error is pretty big, so if you're just starting out in the multi-tasking business, then yes, creaming butter SHOULD be your thing...you can kind of forget about it, come back a little later than maybe you should, and still, your recipe will come out okay.  http:\/\/eastmeetskitchen.com\/tips\/can-you-really-over-cream-butter","human_ref_B":"Yes. We found this out tonight on another thread. (Different KA blog post than the previous one on this thread.)","labels":1,"seconds_difference":58110.0,"score_ratio":1.1666666667}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpvsj2a","c_root_id_B":"hpvoxev","created_at_utc_A":1640404668,"created_at_utc_B":1640402412,"score_A":6,"score_B":5,"human_ref_A":"Yes. We found this out tonight on another thread. (Different KA blog post than the previous one on this thread.)","human_ref_B":"I've never managed to over cream it. I always go until it's pale, fluffy, and can't feel any granules of sugar.","labels":1,"seconds_difference":2256.0,"score_ratio":1.2}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpvrcxk","c_root_id_B":"hpvsj2a","created_at_utc_A":1640403925,"created_at_utc_B":1640404668,"score_A":5,"score_B":6,"human_ref_A":"The gluten you fear is in the flour.    You can cream the shortening and sugar without reservation.","human_ref_B":"Yes. We found this out tonight on another thread. (Different KA blog post than the previous one on this thread.)","labels":0,"seconds_difference":743.0,"score_ratio":1.2}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpvoxev","c_root_id_B":"hpy4snu","created_at_utc_A":1640402412,"created_at_utc_B":1640462778,"score_A":5,"score_B":7,"human_ref_A":"I've never managed to over cream it. I always go until it's pale, fluffy, and can't feel any granules of sugar.","human_ref_B":"A baker tested it. Their conclusion was that unless you cream it to the point that the butter starts to melt, then you really can\u2019t over cream butter and sugar.  > Ok, so my final thoughts? I say begrudgingly that yes, you can over-cream butter, but only because you start melting the darn thing. I say the margin for error is pretty big, so if you're just starting out in the multi-tasking business, then yes, creaming butter SHOULD be your thing...you can kind of forget about it, come back a little later than maybe you should, and still, your recipe will come out okay.  http:\/\/eastmeetskitchen.com\/tips\/can-you-really-over-cream-butter","labels":0,"seconds_difference":60366.0,"score_ratio":1.4}
{"post_id":"ro19hw","domain":"askbaking_test","upvote_ratio":0.93,"history":"Is it possible to overcream butter + sugar? I understanding overmixing cake batter causes gluten development, leading to the dense, gummy cakes we hate. However, is it possible to overcream butter + sugar? I always feel so scared of overcreaming that I believe lately I have actually been undercreaming instead.","c_root_id_A":"hpy4snu","c_root_id_B":"hpvrcxk","created_at_utc_A":1640462778,"created_at_utc_B":1640403925,"score_A":7,"score_B":5,"human_ref_A":"A baker tested it. Their conclusion was that unless you cream it to the point that the butter starts to melt, then you really can\u2019t over cream butter and sugar.  > Ok, so my final thoughts? I say begrudgingly that yes, you can over-cream butter, but only because you start melting the darn thing. I say the margin for error is pretty big, so if you're just starting out in the multi-tasking business, then yes, creaming butter SHOULD be your thing...you can kind of forget about it, come back a little later than maybe you should, and still, your recipe will come out okay.  http:\/\/eastmeetskitchen.com\/tips\/can-you-really-over-cream-butter","human_ref_B":"The gluten you fear is in the flour.    You can cream the shortening and sugar without reservation.","labels":1,"seconds_difference":58853.0,"score_ratio":1.4}
{"post_id":"r6en20","domain":"askbaking_test","upvote_ratio":0.79,"history":"Baking\/eating cottage cheese bread when sick? Hey all, unfortunately I was diagnosed with mono yesterday. I\u2019ve been pretty tired and slow but trucking through, and I saw I have a thing of cottage cheese in the fridge that I oughtta use. Would putting it into a bread dough be a bad idea?   I know dairy is bad for you when you\u2019re sick but I\u2019m not sure it\u2019d be as bad if it was part of a bread dough, especially if it\u2019s something like cottage cheese. Apparently cottage cheese bread is really soft as well which I think would be nice","c_root_id_A":"hmubdbo","c_root_id_B":"hmstukx","created_at_utc_A":1638391037,"created_at_utc_B":1638369884,"score_A":26,"score_B":12,"human_ref_A":"Make and eat basically whatever you want. The more important thing is that you're eating because not eating when you're sick is worse. Happy baking.","human_ref_B":"I've done cottage cheese banana bread before and it was delicious. The cheese imparts almost no flavor but definitely affected the texture of that bread. It's an easy way to use up cottage cheese.  Also you can freeze the cheese and thaw it for bread later. It changes a bit, like frozen milk, so eating it straight might be unpleasant but baking with it is just fine.  Another way I use up cottage cheese is to blend some up with fresh basil, salt and pepper, and eat it as a dip with raw veggies.","labels":1,"seconds_difference":21153.0,"score_ratio":2.1666666667}
{"post_id":"d8t6nt","domain":"askbaking_test","upvote_ratio":0.97,"history":"UPDATE w Pics:Swiss meringue buttercream not stiffening before adding butter Original update- https:\/\/www.reddit.com\/r\/AskBaking\/comments\/d7fnof\/update_swiss_meringue_buttercream_not_stiffening\/  After seeing my psychiatrist, I thought I would be mentally ready to try again. I bought a new batch of sugar, eggs, wiped everything down with vinegar. And started to try the serious eats guide people had recommended to me on this lovely community.  Here are the pics, as shown, the mixture becomes glossy and meringue-like 2 minutes in, but then no different at all is seen between 5 minutes in and 20minutes in. Here's a video of the mixture after 20 minutes of whipping on the highest speed. I think you'll all agree it is, in fact, a liquid, not a meringue. And that no amount of butter will salvage this.","c_root_id_A":"f1d1eqd","c_root_id_B":"f1d13qt","created_at_utc_A":1569371349,"created_at_utc_B":1569371114,"score_A":5,"score_B":2,"human_ref_A":"Hmm, that is strange.   So I bake and decorate cakes for a living and only ever use SMBC because I like making work for myself.  Here's what I do.  In a metal bowl, over a pot of boiling water, I put 500gm caster sugar and 250gm pasteurized egg whites (i buy the whites in bulk). I add 1 t of popcorn salt. I use a metal hand whisk and whisk every couple of minutes until the sugar has fully dissolved and my digital thermometer reads 72C. I know since the whites are already pasteurized the temperature check is a little redundant however, it gives me peace of mind.   I immediately take the bowl off the pot a d let it cool for 15 minutes before transferring it to the fridge overnight.   The next day I will use the paddle attachment on my stand mixer and beat the egg white\/sugar mix for about 20 minutes on high.   I then add 750gm of softened salted butter, 1 Tablespoon at a time... again, paddle attachment, full speed.   Do you have a stand mixer? Can you make meringue that isnt heated first? Where are you sourcing your egg whites from? How does your method vary from mine?","human_ref_B":"Some things to try: Try whipping on high once your past the frothy stage. Also, if your humidity is higher your sugar could be absorbing moisture.  Leading to a runnier meringue.   If you continue to make meringue based frostings then invest in a thermometer. Third, wash your hand mixer attachments with dish soap and vinegar.  They can be hard to clean so grease can hide in them.  Have you tried making ermine buttercream (aka boiled milk buttercream).   It\u2019s a delicious rich buttercream.  Flour base vs meringue, and definitely way tastier (and less sweet) then American buttercream.  I always get loads of compliments when I make it. ermine buttercream","labels":1,"seconds_difference":235.0,"score_ratio":2.5}
{"post_id":"d8t6nt","domain":"askbaking_test","upvote_ratio":0.97,"history":"UPDATE w Pics:Swiss meringue buttercream not stiffening before adding butter Original update- https:\/\/www.reddit.com\/r\/AskBaking\/comments\/d7fnof\/update_swiss_meringue_buttercream_not_stiffening\/  After seeing my psychiatrist, I thought I would be mentally ready to try again. I bought a new batch of sugar, eggs, wiped everything down with vinegar. And started to try the serious eats guide people had recommended to me on this lovely community.  Here are the pics, as shown, the mixture becomes glossy and meringue-like 2 minutes in, but then no different at all is seen between 5 minutes in and 20minutes in. Here's a video of the mixture after 20 minutes of whipping on the highest speed. I think you'll all agree it is, in fact, a liquid, not a meringue. And that no amount of butter will salvage this.","c_root_id_A":"f1d13qt","c_root_id_B":"f1d7qmx","created_at_utc_A":1569371114,"created_at_utc_B":1569376089,"score_A":2,"score_B":3,"human_ref_A":"Some things to try: Try whipping on high once your past the frothy stage. Also, if your humidity is higher your sugar could be absorbing moisture.  Leading to a runnier meringue.   If you continue to make meringue based frostings then invest in a thermometer. Third, wash your hand mixer attachments with dish soap and vinegar.  They can be hard to clean so grease can hide in them.  Have you tried making ermine buttercream (aka boiled milk buttercream).   It\u2019s a delicious rich buttercream.  Flour base vs meringue, and definitely way tastier (and less sweet) then American buttercream.  I always get loads of compliments when I make it. ermine buttercream","human_ref_B":"I'm out of helpful suggestions... but it looks like you made marshmallow instead.","labels":0,"seconds_difference":4975.0,"score_ratio":1.5}
{"post_id":"ljfbdg","domain":"askbaking_test","upvote_ratio":1.0,"history":"My cakes from one book keep sinking drastically! No altitude adjustments, help! Hi guys! So I\u2019m new to this subreddit, but not so new to baking. I don\u2019t bake a lot of from scratch cakes however, since I usually use the box mixes.   I live at 5600 ft altitude wise, so it\u2019s been screwing with my baking for the past few years since I moved, but not this drastically before.     But I got this great book from the library that\u2019s a relatively new cookbook,    Snacking Cakes by Yossey Arefi    So far I\u2019ve baked two of the cakes from it and I\u2019ve linked the recipe for the one I made today down below. The cakes\u2019 basic recipe tends to be the same, usually melted butter or oil for the fat along with some sour cream usually. However, each time I\u2019ve made the cakes, I\u2019ve gotten a near identical drastic crater in the middle of it. No pics since my family demolished most of it already, and the crumb is fine, it\u2019s just a bit ugly and I want to know what I\u2019m doing wrong.     powdered donut cake     Highly recommend this recipe btw, tastes just like an old fashioned donut from dunkin!","c_root_id_A":"gnd3p53","c_root_id_B":"gncaa6z","created_at_utc_A":1613283053,"created_at_utc_B":1613271140,"score_A":7,"score_B":2,"human_ref_A":"Alongside making sure your leavening agents are fresh... high altitude baking means your baked goods will rise even quicker and therefore create irregular air pockets which will collapse after you remove them from the oven. I would say try increasing your oven temperature by about 10 degrees, and decrease your bake time by about 10 minutes. Here is a good guide by King Arthur. It might take some experimentation to get it right.","human_ref_B":"How old are your baking powder and baking soda? Sounds like you are not getting enough rise, so it could be that your baking powder or soda are too old and no longer reacting with the acid in the recipe to create rise.","labels":1,"seconds_difference":11913.0,"score_ratio":3.5}
{"post_id":"ljfbdg","domain":"askbaking_test","upvote_ratio":1.0,"history":"My cakes from one book keep sinking drastically! No altitude adjustments, help! Hi guys! So I\u2019m new to this subreddit, but not so new to baking. I don\u2019t bake a lot of from scratch cakes however, since I usually use the box mixes.   I live at 5600 ft altitude wise, so it\u2019s been screwing with my baking for the past few years since I moved, but not this drastically before.     But I got this great book from the library that\u2019s a relatively new cookbook,    Snacking Cakes by Yossey Arefi    So far I\u2019ve baked two of the cakes from it and I\u2019ve linked the recipe for the one I made today down below. The cakes\u2019 basic recipe tends to be the same, usually melted butter or oil for the fat along with some sour cream usually. However, each time I\u2019ve made the cakes, I\u2019ve gotten a near identical drastic crater in the middle of it. No pics since my family demolished most of it already, and the crumb is fine, it\u2019s just a bit ugly and I want to know what I\u2019m doing wrong.     powdered donut cake     Highly recommend this recipe btw, tastes just like an old fashioned donut from dunkin!","c_root_id_A":"gncaa6z","c_root_id_B":"gni6onf","created_at_utc_A":1613271140,"created_at_utc_B":1613365442,"score_A":2,"score_B":3,"human_ref_A":"How old are your baking powder and baking soda? Sounds like you are not getting enough rise, so it could be that your baking powder or soda are too old and no longer reacting with the acid in the recipe to create rise.","human_ref_B":"I'm guessing that you're unknowingly opening the oven early. My guess is that the cakes are taking longer than usual to set (due to altitude). So, when you open the oven to check on them, they deflate causing the crater in the middle.  Alternatively, since the issues are all with the same base recipe, the recipe might not have a strong enough structure to support the air bubbles caused by the levener. A cake structure that is too delicate for the amount\/type of levener would result in the issue you described.","labels":0,"seconds_difference":94302.0,"score_ratio":1.5}
{"post_id":"rg74tc","domain":"askbaking_test","upvote_ratio":0.87,"history":"Question on pecan pie from a non American Hello all!  My mother in law has been searching for pecan pies in the shops, but as we live in the UK it's not a thing here. I've found recipes I'm looking to try, however I want to make mini ones (individual in their own tinfoil cases) and was wondering if I still needed to blind bake the pastry and what kind of timing we are looking at since a full on pie is 30-40 minutes in the oven.   Many thanks in advance for your help!","c_root_id_A":"hoky2n9","c_root_id_B":"hoihs4e","created_at_utc_A":1639527974,"created_at_utc_B":1639491728,"score_A":5,"score_B":4,"human_ref_A":"I do mini ones a lot. Blind baking, especially if your molds are thin, is best because the filling will bake very quickly. Bite sized pies usually only take about 12-15 minutes for me and mini tarts might take about 20. I use the full corn syrup recipe because sugar is sugar, but I do usually add extra pecans (I pretty much fill the tin with nuts and use the filling to glue everything together), some dark chocolate chips, and, if you like, a good pour of bourbon.","human_ref_B":"You'll need to blind bake even if you're using minis; otherwise the texture will suffer. The overall bake time will be shorter, but I can't give you an exact one, you just need to watch it until it reaches the right stage, which is described explicitly in Step 8 near the end of the recipe below. Even if you don't use this recipe, those \"doneness\" instructions are useful. Also, you'll get the best texture from your crust if you time your work so that the crust and the filling are both hot when you pour the filling into the crust, then immediately put them into the oven.  I'm offering you what is in my opinion the best pecan pie recipe ever written (not by me). It contains NO corn syrup, which can cause an icky, gloppy texture. Instead, it uses maple syrup, which remains velvety and soft and supplies an unbelievable flavor. The cooking time in this recipe is really different from most, because it uses a lower temperature (sorry about the Farenheit but it should be easy to convert). The lower temp also contributes to smooth texture and no \"eggy\" overtones. Just don't forget to lower the oven temp per the instructions after blind baking the crusts, because you wouldn't want to bake the filling at the higher temp.  I've seen people who hated pecan pie (because of the corn syrup) converted by this version of it. The flavor is incredible. If you can't get maple syrup over there, then yeah, the Chef John version is probably a good one because of the reduced amount of corn syrup. This recipe contains a pie crust recipe, but if you have your own crust recipe that you prefer, just go with that and roll it out, blind bake it and fill it hot as per the instructions here.   And happy holidays to you!  MAPLE PECAN PIE \r   Serves 8.   \r   If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes. More liquid than corn syrup, maple syrup yields a softer, more custardlike pie. \r   \r   INGREDIENTS\r   Pie Shell:\r   1 1\/4 cups unbleached all-purpose flour, plus extra for dough and rolling surface\r   2 tablespoons confectioners' sugar \r   1\/2 teaspoon table salt \r   8 tablespoons unsalted butter, chilled, cut into 1\/4 -inch pieces\r   2 tablespoons vegetable shortening, frozen, cut into small pieces\r   1 large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1\/4 cup\r   1 large egg yolk, beaten with 1\/8 teaspoon water\r   \r   INSTRUCTIONS\r   1. For Pie Crust: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.\r   2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.\r   3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1\/2-inch overhang. Tuck over-hanging dough under so that folded edge is flush with rim of pan. Flute edge (illustration 1).\r   4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim, (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating. \r   5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.\r   6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.\r   \r   Filling\r   4 tablespoons unsalted butter, cut into 1-inch pieces\r   1\/2 cup granulated sugar \r   1\/4 teaspoon table salt \r   3 large eggs \r   1 cup maple syrup, pure, preferably Grade B or Grade A dark amber\r   1 1\/2 cups whole pecans (6 ounces), toasted and chopped into small pieces\r   \r   INSTRUCTIONS\r   7. For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then maple syrup. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.\r   8. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.","labels":1,"seconds_difference":36246.0,"score_ratio":1.25}
{"post_id":"rg74tc","domain":"askbaking_test","upvote_ratio":0.87,"history":"Question on pecan pie from a non American Hello all!  My mother in law has been searching for pecan pies in the shops, but as we live in the UK it's not a thing here. I've found recipes I'm looking to try, however I want to make mini ones (individual in their own tinfoil cases) and was wondering if I still needed to blind bake the pastry and what kind of timing we are looking at since a full on pie is 30-40 minutes in the oven.   Many thanks in advance for your help!","c_root_id_A":"hoibm89","c_root_id_B":"hoihs4e","created_at_utc_A":1639488681,"created_at_utc_B":1639491728,"score_A":2,"score_B":4,"human_ref_A":"I like Chef John\u2019s pecan pie. It doesn\u2019t use too much corn syrup.   https:\/\/www.allrecipes.com\/recipe\/237496\/chef-johns-pecan-pie\/  I blind bake the pie crust. I tried it once without it and it was mushy","human_ref_B":"You'll need to blind bake even if you're using minis; otherwise the texture will suffer. The overall bake time will be shorter, but I can't give you an exact one, you just need to watch it until it reaches the right stage, which is described explicitly in Step 8 near the end of the recipe below. Even if you don't use this recipe, those \"doneness\" instructions are useful. Also, you'll get the best texture from your crust if you time your work so that the crust and the filling are both hot when you pour the filling into the crust, then immediately put them into the oven.  I'm offering you what is in my opinion the best pecan pie recipe ever written (not by me). It contains NO corn syrup, which can cause an icky, gloppy texture. Instead, it uses maple syrup, which remains velvety and soft and supplies an unbelievable flavor. The cooking time in this recipe is really different from most, because it uses a lower temperature (sorry about the Farenheit but it should be easy to convert). The lower temp also contributes to smooth texture and no \"eggy\" overtones. Just don't forget to lower the oven temp per the instructions after blind baking the crusts, because you wouldn't want to bake the filling at the higher temp.  I've seen people who hated pecan pie (because of the corn syrup) converted by this version of it. The flavor is incredible. If you can't get maple syrup over there, then yeah, the Chef John version is probably a good one because of the reduced amount of corn syrup. This recipe contains a pie crust recipe, but if you have your own crust recipe that you prefer, just go with that and roll it out, blind bake it and fill it hot as per the instructions here.   And happy holidays to you!  MAPLE PECAN PIE \r   Serves 8.   \r   If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes. More liquid than corn syrup, maple syrup yields a softer, more custardlike pie. \r   \r   INGREDIENTS\r   Pie Shell:\r   1 1\/4 cups unbleached all-purpose flour, plus extra for dough and rolling surface\r   2 tablespoons confectioners' sugar \r   1\/2 teaspoon table salt \r   8 tablespoons unsalted butter, chilled, cut into 1\/4 -inch pieces\r   2 tablespoons vegetable shortening, frozen, cut into small pieces\r   1 large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1\/4 cup\r   1 large egg yolk, beaten with 1\/8 teaspoon water\r   \r   INSTRUCTIONS\r   1. For Pie Crust: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.\r   2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.\r   3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1\/2-inch overhang. Tuck over-hanging dough under so that folded edge is flush with rim of pan. Flute edge (illustration 1).\r   4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim, (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating. \r   5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.\r   6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.\r   \r   Filling\r   4 tablespoons unsalted butter, cut into 1-inch pieces\r   1\/2 cup granulated sugar \r   1\/4 teaspoon table salt \r   3 large eggs \r   1 cup maple syrup, pure, preferably Grade B or Grade A dark amber\r   1 1\/2 cups whole pecans (6 ounces), toasted and chopped into small pieces\r   \r   INSTRUCTIONS\r   7. For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then maple syrup. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.\r   8. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.","labels":0,"seconds_difference":3047.0,"score_ratio":2.0}
{"post_id":"rg74tc","domain":"askbaking_test","upvote_ratio":0.87,"history":"Question on pecan pie from a non American Hello all!  My mother in law has been searching for pecan pies in the shops, but as we live in the UK it's not a thing here. I've found recipes I'm looking to try, however I want to make mini ones (individual in their own tinfoil cases) and was wondering if I still needed to blind bake the pastry and what kind of timing we are looking at since a full on pie is 30-40 minutes in the oven.   Many thanks in advance for your help!","c_root_id_A":"hoihs4e","c_root_id_B":"hoiggb7","created_at_utc_A":1639491728,"created_at_utc_B":1639491065,"score_A":4,"score_B":2,"human_ref_A":"You'll need to blind bake even if you're using minis; otherwise the texture will suffer. The overall bake time will be shorter, but I can't give you an exact one, you just need to watch it until it reaches the right stage, which is described explicitly in Step 8 near the end of the recipe below. Even if you don't use this recipe, those \"doneness\" instructions are useful. Also, you'll get the best texture from your crust if you time your work so that the crust and the filling are both hot when you pour the filling into the crust, then immediately put them into the oven.  I'm offering you what is in my opinion the best pecan pie recipe ever written (not by me). It contains NO corn syrup, which can cause an icky, gloppy texture. Instead, it uses maple syrup, which remains velvety and soft and supplies an unbelievable flavor. The cooking time in this recipe is really different from most, because it uses a lower temperature (sorry about the Farenheit but it should be easy to convert). The lower temp also contributes to smooth texture and no \"eggy\" overtones. Just don't forget to lower the oven temp per the instructions after blind baking the crusts, because you wouldn't want to bake the filling at the higher temp.  I've seen people who hated pecan pie (because of the corn syrup) converted by this version of it. The flavor is incredible. If you can't get maple syrup over there, then yeah, the Chef John version is probably a good one because of the reduced amount of corn syrup. This recipe contains a pie crust recipe, but if you have your own crust recipe that you prefer, just go with that and roll it out, blind bake it and fill it hot as per the instructions here.   And happy holidays to you!  MAPLE PECAN PIE \r   Serves 8.   \r   If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes. More liquid than corn syrup, maple syrup yields a softer, more custardlike pie. \r   \r   INGREDIENTS\r   Pie Shell:\r   1 1\/4 cups unbleached all-purpose flour, plus extra for dough and rolling surface\r   2 tablespoons confectioners' sugar \r   1\/2 teaspoon table salt \r   8 tablespoons unsalted butter, chilled, cut into 1\/4 -inch pieces\r   2 tablespoons vegetable shortening, frozen, cut into small pieces\r   1 large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1\/4 cup\r   1 large egg yolk, beaten with 1\/8 teaspoon water\r   \r   INSTRUCTIONS\r   1. For Pie Crust: Mix flour, sugar, and salt in food processor fitted with steel blade. Scatter butter and shortening over dry ingredients and pulse until mixture resembles coarse cornmeal, 10 to 15 seconds. Turn mixture into medium bowl.\r   2. Sprinkle egg white mixture over flour mixture and, with blade of rubber spatula, use folding motion to mix. Press down on dough with broad side of spatula until dough sticks together. Shape dough into ball with hands, then flatten into 4-inch disk. Dust dough lightly with flour, wrap tightly in plastic wrap, and place in refrigerator for at least 1 hour or up to 2 days.\r   3. Roll dough on lightly floured surface into 13-inch circle and transfer to 9-inch pie pan, preferably glass. Press dough into corners and sides of pan, being careful not to stretch dough. Trim edges of dough to make 1\/2-inch overhang. Tuck over-hanging dough under so that folded edge is flush with rim of pan. Flute edge (illustration 1).\r   4. Chill shell until firm, about 1 hour. Prick sides and bottom with fork and line entire shell with heavy-duty aluminum foil, pressing foil firmly against shell and extending it over fluted rim, (illustration 2). Prick foil with fork (illustration 3) and return shell to refrigerator while oven is heating. \r   5. Adjust oven rack to center position and heat oven to 400 degrees. Bake, pressing once or twice with mitt-protected hands, if necessary, to flatten any puffing, until crust is firmly set, about 15 minutes. Remove foil and continue to bake until bottom begins to color, about 10 minutes longer. Remove from oven, brush sides and bottom with egg yolk, and return to oven until yolk glazes over, about 1 minute longer. Remove from oven, and set aside while preparing the filling.\r   6. Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.\r   \r   Filling\r   4 tablespoons unsalted butter, cut into 1-inch pieces\r   1\/2 cup granulated sugar \r   1\/4 teaspoon table salt \r   3 large eggs \r   1 cup maple syrup, pure, preferably Grade B or Grade A dark amber\r   1 1\/2 cups whole pecans (6 ounces), toasted and chopped into small pieces\r   \r   INSTRUCTIONS\r   7. For Pie: Melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer. Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed. Beat in eggs, then maple syrup. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.\r   8. Pour mixture into warm shell; bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.","human_ref_B":"If you're making them in mini-tart pans, you don't blind bake.   You bake them for around 15 minutes at around 425F.   For examples, you want to look for recipes called \"tassies\" (that's what they're called in southern US) or \"butter tarts\" (that's what they're called in Canada)","labels":1,"seconds_difference":663.0,"score_ratio":2.0}
{"post_id":"rg74tc","domain":"askbaking_test","upvote_ratio":0.87,"history":"Question on pecan pie from a non American Hello all!  My mother in law has been searching for pecan pies in the shops, but as we live in the UK it's not a thing here. I've found recipes I'm looking to try, however I want to make mini ones (individual in their own tinfoil cases) and was wondering if I still needed to blind bake the pastry and what kind of timing we are looking at since a full on pie is 30-40 minutes in the oven.   Many thanks in advance for your help!","c_root_id_A":"hoibm89","c_root_id_B":"hoky2n9","created_at_utc_A":1639488681,"created_at_utc_B":1639527974,"score_A":2,"score_B":5,"human_ref_A":"I like Chef John\u2019s pecan pie. It doesn\u2019t use too much corn syrup.   https:\/\/www.allrecipes.com\/recipe\/237496\/chef-johns-pecan-pie\/  I blind bake the pie crust. I tried it once without it and it was mushy","human_ref_B":"I do mini ones a lot. Blind baking, especially if your molds are thin, is best because the filling will bake very quickly. Bite sized pies usually only take about 12-15 minutes for me and mini tarts might take about 20. I use the full corn syrup recipe because sugar is sugar, but I do usually add extra pecans (I pretty much fill the tin with nuts and use the filling to glue everything together), some dark chocolate chips, and, if you like, a good pour of bourbon.","labels":0,"seconds_difference":39293.0,"score_ratio":2.5}
{"post_id":"rg74tc","domain":"askbaking_test","upvote_ratio":0.87,"history":"Question on pecan pie from a non American Hello all!  My mother in law has been searching for pecan pies in the shops, but as we live in the UK it's not a thing here. I've found recipes I'm looking to try, however I want to make mini ones (individual in their own tinfoil cases) and was wondering if I still needed to blind bake the pastry and what kind of timing we are looking at since a full on pie is 30-40 minutes in the oven.   Many thanks in advance for your help!","c_root_id_A":"hoky2n9","c_root_id_B":"hoiggb7","created_at_utc_A":1639527974,"created_at_utc_B":1639491065,"score_A":5,"score_B":2,"human_ref_A":"I do mini ones a lot. Blind baking, especially if your molds are thin, is best because the filling will bake very quickly. Bite sized pies usually only take about 12-15 minutes for me and mini tarts might take about 20. I use the full corn syrup recipe because sugar is sugar, but I do usually add extra pecans (I pretty much fill the tin with nuts and use the filling to glue everything together), some dark chocolate chips, and, if you like, a good pour of bourbon.","human_ref_B":"If you're making them in mini-tart pans, you don't blind bake.   You bake them for around 15 minutes at around 425F.   For examples, you want to look for recipes called \"tassies\" (that's what they're called in southern US) or \"butter tarts\" (that's what they're called in Canada)","labels":1,"seconds_difference":36909.0,"score_ratio":2.5}
{"post_id":"xcusbq","domain":"askbaking_test","upvote_ratio":0.84,"history":"Put WAY TOO much baking soda in... Okay, so... I decided to make some PB cookies tonight and in my haste I added 3\/4 CUP OF BAKING SODA, not 3\/4 teaspoon that it said. I was just moving too fast and fucked up. Well, anyway, tragically I did not notice until the first bite and oh my... what a salty surprise that was. My question is should I call poision control or something? It made about 20 cookies, I took a bite of one and then spit it out and rinsed my mouth out with water and have been drinking water. My mother took a tiny bite of one, spit it out and did not rinse out her mouth but has been drinking water. Is this a poision control situation or just a sit and wait situation?","c_root_id_A":"ioc9e2v","c_root_id_B":"iobqzrw","created_at_utc_A":1663120481,"created_at_utc_B":1663112309,"score_A":3,"score_B":2,"human_ref_A":"Baking soda is used as an antacid drug.  The notable effects of consuming it are that it raises the pH of your stomach temporarily, and also contains a decent amount of sodium.  Per the drug facts on the back of the baking soda container, one dose is 1\/2 teaspoon.  You can take up to 7 doses or 3.5 tsp per 24 hours.  There are 36 teaspoons in 3\/4 cup, so with 20 cookies, you have 1.8 tsp or 3.6 doses per cookie.  If she spat it out, presumably she ingested less than 1\/4 of the cookie; meaning that she had less than 1 dose of baking soda.  Not a doctor and this isn't medical advice, but for me personally I wouldn't worry about it unless she had some other underlying medical issues or is on drugs like these that interact with baking soda.  Also, pro tip: if you're on a prescription medication and are concerned with a drug interaction, you can always call the pharmacy that dispensed it and ask to speak to the pharmacist.  Part of their job is answering questions like that.","human_ref_B":"If you ate a whole cookie or more I might be worried but one bite is not going to affect you much.","labels":1,"seconds_difference":8172.0,"score_ratio":1.5}
{"post_id":"bhz0e7","domain":"askbaking_test","upvote_ratio":0.91,"history":"Ideas for adding a thick 'coconut cream' layer in the middle of a cake? My dad had a rough 60th birthday and I wasn't able to be there... I feel terrible and I really want to make it up to him by making him a beautiful cake and surprising him with it! His favorite pie is coconut cream pie, so I'd like to try to make a coconut cream cake with a thick layer of 'coconut cream' in the center.   However, I don't think I'd be able to just use coconut cream pie filling, because I assume it would be too soft? And most of the cakes I've seen online are poke cakes with a thin layer of coconut buttercream in the center, which isn't what I'm looking for. I'd like to make something with a similar thickness to a momofuku milk bar cake: I want the coconut layer to be equal in thickness to the cake layers!   Any ideas (or links to recipes) on the best way to accomplish this?","c_root_id_A":"elwwtlm","c_root_id_B":"elwxe0r","created_at_utc_A":1556376572,"created_at_utc_B":1556377041,"score_A":5,"score_B":11,"human_ref_A":"I would make a thick coconut pastry cream. Then my buttercream for the outside of the cake would be thick too. I\u2019d make a circle around the outer edge of a 9\u201d cake with the stiff buttercream and then fill the middle with pastry cream. Then I\u2019d layer and repeat! Good luck!","human_ref_B":"https:\/\/www.marthastewart.com\/1155207\/coconut-cake-filling   This is absolutely insane. I would eat it with a spoon, but it also held up beautifully inside a 3 layer coconut cake I made.","labels":0,"seconds_difference":469.0,"score_ratio":2.2}
{"post_id":"bhz0e7","domain":"askbaking_test","upvote_ratio":0.91,"history":"Ideas for adding a thick 'coconut cream' layer in the middle of a cake? My dad had a rough 60th birthday and I wasn't able to be there... I feel terrible and I really want to make it up to him by making him a beautiful cake and surprising him with it! His favorite pie is coconut cream pie, so I'd like to try to make a coconut cream cake with a thick layer of 'coconut cream' in the center.   However, I don't think I'd be able to just use coconut cream pie filling, because I assume it would be too soft? And most of the cakes I've seen online are poke cakes with a thin layer of coconut buttercream in the center, which isn't what I'm looking for. I'd like to make something with a similar thickness to a momofuku milk bar cake: I want the coconut layer to be equal in thickness to the cake layers!   Any ideas (or links to recipes) on the best way to accomplish this?","c_root_id_A":"elwxe0r","c_root_id_B":"elwwnlp","created_at_utc_A":1556377041,"created_at_utc_B":1556376430,"score_A":11,"score_B":4,"human_ref_A":"https:\/\/www.marthastewart.com\/1155207\/coconut-cake-filling   This is absolutely insane. I would eat it with a spoon, but it also held up beautifully inside a 3 layer coconut cake I made.","human_ref_B":"To do a thick layer of coconut cream like that, you can make a stiff buttercream and make a sort of wall and then fill the space with coconut pastry cream, then put the other cake on top. Make sure everything is nice and cool and it should be ok. You can also do a triple layer cake, but the centre layer is hollow and you fill the void with coconut pastry cream.  I think that the Momofuku cakes are achieved with acetate, so if you have some available and some time to watch a tutorial or 2 you can bang one out :)","labels":1,"seconds_difference":611.0,"score_ratio":2.75}
{"post_id":"bhz0e7","domain":"askbaking_test","upvote_ratio":0.91,"history":"Ideas for adding a thick 'coconut cream' layer in the middle of a cake? My dad had a rough 60th birthday and I wasn't able to be there... I feel terrible and I really want to make it up to him by making him a beautiful cake and surprising him with it! His favorite pie is coconut cream pie, so I'd like to try to make a coconut cream cake with a thick layer of 'coconut cream' in the center.   However, I don't think I'd be able to just use coconut cream pie filling, because I assume it would be too soft? And most of the cakes I've seen online are poke cakes with a thin layer of coconut buttercream in the center, which isn't what I'm looking for. I'd like to make something with a similar thickness to a momofuku milk bar cake: I want the coconut layer to be equal in thickness to the cake layers!   Any ideas (or links to recipes) on the best way to accomplish this?","c_root_id_A":"elwwtlm","c_root_id_B":"elwyuo3","created_at_utc_A":1556376572,"created_at_utc_B":1556378238,"score_A":5,"score_B":8,"human_ref_A":"I would make a thick coconut pastry cream. Then my buttercream for the outside of the cake would be thick too. I\u2019d make a circle around the outer edge of a 9\u201d cake with the stiff buttercream and then fill the middle with pastry cream. Then I\u2019d layer and repeat! Good luck!","human_ref_B":"Maybe just make him a coconut cream pie? (We do birthday pies in our fam.) Happy Birthday to your dad! Sorry it was a rough one.","labels":0,"seconds_difference":1666.0,"score_ratio":1.6}
{"post_id":"bhz0e7","domain":"askbaking_test","upvote_ratio":0.91,"history":"Ideas for adding a thick 'coconut cream' layer in the middle of a cake? My dad had a rough 60th birthday and I wasn't able to be there... I feel terrible and I really want to make it up to him by making him a beautiful cake and surprising him with it! His favorite pie is coconut cream pie, so I'd like to try to make a coconut cream cake with a thick layer of 'coconut cream' in the center.   However, I don't think I'd be able to just use coconut cream pie filling, because I assume it would be too soft? And most of the cakes I've seen online are poke cakes with a thin layer of coconut buttercream in the center, which isn't what I'm looking for. I'd like to make something with a similar thickness to a momofuku milk bar cake: I want the coconut layer to be equal in thickness to the cake layers!   Any ideas (or links to recipes) on the best way to accomplish this?","c_root_id_A":"elwyuo3","c_root_id_B":"elwwnlp","created_at_utc_A":1556378238,"created_at_utc_B":1556376430,"score_A":8,"score_B":4,"human_ref_A":"Maybe just make him a coconut cream pie? (We do birthday pies in our fam.) Happy Birthday to your dad! Sorry it was a rough one.","human_ref_B":"To do a thick layer of coconut cream like that, you can make a stiff buttercream and make a sort of wall and then fill the space with coconut pastry cream, then put the other cake on top. Make sure everything is nice and cool and it should be ok. You can also do a triple layer cake, but the centre layer is hollow and you fill the void with coconut pastry cream.  I think that the Momofuku cakes are achieved with acetate, so if you have some available and some time to watch a tutorial or 2 you can bang one out :)","labels":1,"seconds_difference":1808.0,"score_ratio":2.0}
{"post_id":"bhz0e7","domain":"askbaking_test","upvote_ratio":0.91,"history":"Ideas for adding a thick 'coconut cream' layer in the middle of a cake? My dad had a rough 60th birthday and I wasn't able to be there... I feel terrible and I really want to make it up to him by making him a beautiful cake and surprising him with it! His favorite pie is coconut cream pie, so I'd like to try to make a coconut cream cake with a thick layer of 'coconut cream' in the center.   However, I don't think I'd be able to just use coconut cream pie filling, because I assume it would be too soft? And most of the cakes I've seen online are poke cakes with a thin layer of coconut buttercream in the center, which isn't what I'm looking for. I'd like to make something with a similar thickness to a momofuku milk bar cake: I want the coconut layer to be equal in thickness to the cake layers!   Any ideas (or links to recipes) on the best way to accomplish this?","c_root_id_A":"elwwnlp","c_root_id_B":"elwwtlm","created_at_utc_A":1556376430,"created_at_utc_B":1556376572,"score_A":4,"score_B":5,"human_ref_A":"To do a thick layer of coconut cream like that, you can make a stiff buttercream and make a sort of wall and then fill the space with coconut pastry cream, then put the other cake on top. Make sure everything is nice and cool and it should be ok. You can also do a triple layer cake, but the centre layer is hollow and you fill the void with coconut pastry cream.  I think that the Momofuku cakes are achieved with acetate, so if you have some available and some time to watch a tutorial or 2 you can bang one out :)","human_ref_B":"I would make a thick coconut pastry cream. Then my buttercream for the outside of the cake would be thick too. I\u2019d make a circle around the outer edge of a 9\u201d cake with the stiff buttercream and then fill the middle with pastry cream. Then I\u2019d layer and repeat! Good luck!","labels":0,"seconds_difference":142.0,"score_ratio":1.25}
{"post_id":"bhz0e7","domain":"askbaking_test","upvote_ratio":0.91,"history":"Ideas for adding a thick 'coconut cream' layer in the middle of a cake? My dad had a rough 60th birthday and I wasn't able to be there... I feel terrible and I really want to make it up to him by making him a beautiful cake and surprising him with it! His favorite pie is coconut cream pie, so I'd like to try to make a coconut cream cake with a thick layer of 'coconut cream' in the center.   However, I don't think I'd be able to just use coconut cream pie filling, because I assume it would be too soft? And most of the cakes I've seen online are poke cakes with a thin layer of coconut buttercream in the center, which isn't what I'm looking for. I'd like to make something with a similar thickness to a momofuku milk bar cake: I want the coconut layer to be equal in thickness to the cake layers!   Any ideas (or links to recipes) on the best way to accomplish this?","c_root_id_A":"elwwnlp","c_root_id_B":"elx1ikk","created_at_utc_A":1556376430,"created_at_utc_B":1556380373,"score_A":4,"score_B":5,"human_ref_A":"To do a thick layer of coconut cream like that, you can make a stiff buttercream and make a sort of wall and then fill the space with coconut pastry cream, then put the other cake on top. Make sure everything is nice and cool and it should be ok. You can also do a triple layer cake, but the centre layer is hollow and you fill the void with coconut pastry cream.  I think that the Momofuku cakes are achieved with acetate, so if you have some available and some time to watch a tutorial or 2 you can bang one out :)","human_ref_B":"https:\/\/preppykitchen.com\/coconut-cake\/","labels":0,"seconds_difference":3943.0,"score_ratio":1.25}
{"post_id":"rg7cce","domain":"askbaking_test","upvote_ratio":0.89,"history":"Replacement for Dry Sherry in Fruitcake Cookie Recipe? I\u2019m planning on making Ina Garten\u2019s Fruitcake Cookies, which calls for 2 tbsp Dry Sherry. I\u2019m not a sherry drinker and so I\u2019m not sure I want to buy a whole bottle for such a small amount. Looking for suggestions for a suitable alcoholic or non-alcoholic replacement.  Here is the recipe: https:\/\/www.foodnetwork.com\/recipes\/ina-garten\/fruitcake-cookies-recipe-1944300","c_root_id_A":"hoit6cw","c_root_id_B":"hoijx5i","created_at_utc_A":1639496774,"created_at_utc_B":1639492836,"score_A":11,"score_B":3,"human_ref_A":"Sommelier here. Please don\u2019t use cooking sherry! It is garbage. Sherry is beautifully complex and actually comes in smaller 375ml and 500ml bottles often so the expense might not be as great as you think for the real deal. A \u201cfino\u201d (dry) Sherry from Jerez, Spain in the shop I work at is less than $20.  However, if you don\u2019t want to buy a bottle, I think you can mimic the \u201cnotes\u201d of Sherry by adding something that has that same honey, nutty feel (Ina\u2019s recipe literally calls for honey as well, so maybe be heavy handed with that, or add molasses.)   I like the suggestion here to try Amaretto (almond), or Noccino (walnut) liquor would work. A wheated Bourbon (Makers Mark is easy to find) would be a cool choice, too. You\u2019ll get both the boozy quality and the caramel flavor. And then you can make an Old Fashioned while they bake!","human_ref_B":"You can use orange juice if you\u2019re looking for a non alcoholic option.","labels":1,"seconds_difference":3938.0,"score_ratio":3.6666666667}
{"post_id":"rg7cce","domain":"askbaking_test","upvote_ratio":0.89,"history":"Replacement for Dry Sherry in Fruitcake Cookie Recipe? I\u2019m planning on making Ina Garten\u2019s Fruitcake Cookies, which calls for 2 tbsp Dry Sherry. I\u2019m not a sherry drinker and so I\u2019m not sure I want to buy a whole bottle for such a small amount. Looking for suggestions for a suitable alcoholic or non-alcoholic replacement.  Here is the recipe: https:\/\/www.foodnetwork.com\/recipes\/ina-garten\/fruitcake-cookies-recipe-1944300","c_root_id_A":"hoit6cw","c_root_id_B":"hoikw4e","created_at_utc_A":1639496774,"created_at_utc_B":1639493269,"score_A":11,"score_B":4,"human_ref_A":"Sommelier here. Please don\u2019t use cooking sherry! It is garbage. Sherry is beautifully complex and actually comes in smaller 375ml and 500ml bottles often so the expense might not be as great as you think for the real deal. A \u201cfino\u201d (dry) Sherry from Jerez, Spain in the shop I work at is less than $20.  However, if you don\u2019t want to buy a bottle, I think you can mimic the \u201cnotes\u201d of Sherry by adding something that has that same honey, nutty feel (Ina\u2019s recipe literally calls for honey as well, so maybe be heavy handed with that, or add molasses.)   I like the suggestion here to try Amaretto (almond), or Noccino (walnut) liquor would work. A wheated Bourbon (Makers Mark is easy to find) would be a cool choice, too. You\u2019ll get both the boozy quality and the caramel flavor. And then you can make an Old Fashioned while they bake!","human_ref_B":"If we're talking about Dry Sherry as the wine, then maybe use wine juice? And lower just a bit the amount of sugar in the recipe.  Other the little 10\/20cl bottles of some alcohol can still help and last a long way for the non drinkers who like to bake.  My dad used to have a bottle of Vermouth like that for cooking.  If we're talking about any other alcohol... Then whatever is close to that alco","labels":1,"seconds_difference":3505.0,"score_ratio":2.75}
{"post_id":"rg7cce","domain":"askbaking_test","upvote_ratio":0.89,"history":"Replacement for Dry Sherry in Fruitcake Cookie Recipe? I\u2019m planning on making Ina Garten\u2019s Fruitcake Cookies, which calls for 2 tbsp Dry Sherry. I\u2019m not a sherry drinker and so I\u2019m not sure I want to buy a whole bottle for such a small amount. Looking for suggestions for a suitable alcoholic or non-alcoholic replacement.  Here is the recipe: https:\/\/www.foodnetwork.com\/recipes\/ina-garten\/fruitcake-cookies-recipe-1944300","c_root_id_A":"hoiut8c","c_root_id_B":"hoijx5i","created_at_utc_A":1639497425,"created_at_utc_B":1639492836,"score_A":8,"score_B":3,"human_ref_A":"any white wine that isn't oaked will be fine (riesling, champagne, etc), or rum (white, gold or dark), brandy, whiskey, apple cider (either hard or sweet), or orange juice.","human_ref_B":"You can use orange juice if you\u2019re looking for a non alcoholic option.","labels":1,"seconds_difference":4589.0,"score_ratio":2.6666666667}
{"post_id":"rg7cce","domain":"askbaking_test","upvote_ratio":0.89,"history":"Replacement for Dry Sherry in Fruitcake Cookie Recipe? I\u2019m planning on making Ina Garten\u2019s Fruitcake Cookies, which calls for 2 tbsp Dry Sherry. I\u2019m not a sherry drinker and so I\u2019m not sure I want to buy a whole bottle for such a small amount. Looking for suggestions for a suitable alcoholic or non-alcoholic replacement.  Here is the recipe: https:\/\/www.foodnetwork.com\/recipes\/ina-garten\/fruitcake-cookies-recipe-1944300","c_root_id_A":"hoikw4e","c_root_id_B":"hoiut8c","created_at_utc_A":1639493269,"created_at_utc_B":1639497425,"score_A":4,"score_B":8,"human_ref_A":"If we're talking about Dry Sherry as the wine, then maybe use wine juice? And lower just a bit the amount of sugar in the recipe.  Other the little 10\/20cl bottles of some alcohol can still help and last a long way for the non drinkers who like to bake.  My dad used to have a bottle of Vermouth like that for cooking.  If we're talking about any other alcohol... Then whatever is close to that alco","human_ref_B":"any white wine that isn't oaked will be fine (riesling, champagne, etc), or rum (white, gold or dark), brandy, whiskey, apple cider (either hard or sweet), or orange juice.","labels":0,"seconds_difference":4156.0,"score_ratio":2.0}
{"post_id":"rg7cce","domain":"askbaking_test","upvote_ratio":0.89,"history":"Replacement for Dry Sherry in Fruitcake Cookie Recipe? I\u2019m planning on making Ina Garten\u2019s Fruitcake Cookies, which calls for 2 tbsp Dry Sherry. I\u2019m not a sherry drinker and so I\u2019m not sure I want to buy a whole bottle for such a small amount. Looking for suggestions for a suitable alcoholic or non-alcoholic replacement.  Here is the recipe: https:\/\/www.foodnetwork.com\/recipes\/ina-garten\/fruitcake-cookies-recipe-1944300","c_root_id_A":"hoijx5i","c_root_id_B":"hojcqj5","created_at_utc_A":1639492836,"created_at_utc_B":1639504406,"score_A":3,"score_B":6,"human_ref_A":"You can use orange juice if you\u2019re looking for a non alcoholic option.","human_ref_B":"I make this recipe annually.  It's super versatile and you should feel free to use nearly whatever you'd like --  I think I only once used sherry.  Brandy and Grand Marnier were good. This year I used spiced rum and a splash of homemade cherry bourbon.  Orange juice would work well here, too.  The overall recipe has a lot of subtle things going on - they all add up to a tasty m\u00e9lange.  It's hard to go wrong!  I tweak every year.  Btw, currants and dates are great in this (in place of raisins and figs).  The last couple years I've found adding 1 tsp vanilla and extra cloves, dash of nutmeg were really nice, too.","labels":0,"seconds_difference":11570.0,"score_ratio":2.0}
{"post_id":"rg7cce","domain":"askbaking_test","upvote_ratio":0.89,"history":"Replacement for Dry Sherry in Fruitcake Cookie Recipe? I\u2019m planning on making Ina Garten\u2019s Fruitcake Cookies, which calls for 2 tbsp Dry Sherry. I\u2019m not a sherry drinker and so I\u2019m not sure I want to buy a whole bottle for such a small amount. Looking for suggestions for a suitable alcoholic or non-alcoholic replacement.  Here is the recipe: https:\/\/www.foodnetwork.com\/recipes\/ina-garten\/fruitcake-cookies-recipe-1944300","c_root_id_A":"hojcqj5","c_root_id_B":"hoikw4e","created_at_utc_A":1639504406,"created_at_utc_B":1639493269,"score_A":6,"score_B":4,"human_ref_A":"I make this recipe annually.  It's super versatile and you should feel free to use nearly whatever you'd like --  I think I only once used sherry.  Brandy and Grand Marnier were good. This year I used spiced rum and a splash of homemade cherry bourbon.  Orange juice would work well here, too.  The overall recipe has a lot of subtle things going on - they all add up to a tasty m\u00e9lange.  It's hard to go wrong!  I tweak every year.  Btw, currants and dates are great in this (in place of raisins and figs).  The last couple years I've found adding 1 tsp vanilla and extra cloves, dash of nutmeg were really nice, too.","human_ref_B":"If we're talking about Dry Sherry as the wine, then maybe use wine juice? And lower just a bit the amount of sugar in the recipe.  Other the little 10\/20cl bottles of some alcohol can still help and last a long way for the non drinkers who like to bake.  My dad used to have a bottle of Vermouth like that for cooking.  If we're talking about any other alcohol... Then whatever is close to that alco","labels":1,"seconds_difference":11137.0,"score_ratio":1.5}
{"post_id":"rg7cce","domain":"askbaking_test","upvote_ratio":0.89,"history":"Replacement for Dry Sherry in Fruitcake Cookie Recipe? I\u2019m planning on making Ina Garten\u2019s Fruitcake Cookies, which calls for 2 tbsp Dry Sherry. I\u2019m not a sherry drinker and so I\u2019m not sure I want to buy a whole bottle for such a small amount. Looking for suggestions for a suitable alcoholic or non-alcoholic replacement.  Here is the recipe: https:\/\/www.foodnetwork.com\/recipes\/ina-garten\/fruitcake-cookies-recipe-1944300","c_root_id_A":"hoijx5i","c_root_id_B":"hok7qtc","created_at_utc_A":1639492836,"created_at_utc_B":1639516657,"score_A":3,"score_B":6,"human_ref_A":"You can use orange juice if you\u2019re looking for a non alcoholic option.","human_ref_B":"For 2 tab replacement a good dark rum or bourbon would add an interesting turn","labels":0,"seconds_difference":23821.0,"score_ratio":2.0}
{"post_id":"rg7cce","domain":"askbaking_test","upvote_ratio":0.89,"history":"Replacement for Dry Sherry in Fruitcake Cookie Recipe? I\u2019m planning on making Ina Garten\u2019s Fruitcake Cookies, which calls for 2 tbsp Dry Sherry. I\u2019m not a sherry drinker and so I\u2019m not sure I want to buy a whole bottle for such a small amount. Looking for suggestions for a suitable alcoholic or non-alcoholic replacement.  Here is the recipe: https:\/\/www.foodnetwork.com\/recipes\/ina-garten\/fruitcake-cookies-recipe-1944300","c_root_id_A":"hok7qtc","c_root_id_B":"hoikw4e","created_at_utc_A":1639516657,"created_at_utc_B":1639493269,"score_A":6,"score_B":4,"human_ref_A":"For 2 tab replacement a good dark rum or bourbon would add an interesting turn","human_ref_B":"If we're talking about Dry Sherry as the wine, then maybe use wine juice? And lower just a bit the amount of sugar in the recipe.  Other the little 10\/20cl bottles of some alcohol can still help and last a long way for the non drinkers who like to bake.  My dad used to have a bottle of Vermouth like that for cooking.  If we're talking about any other alcohol... Then whatever is close to that alco","labels":1,"seconds_difference":23388.0,"score_ratio":1.5}
{"post_id":"rg7cce","domain":"askbaking_test","upvote_ratio":0.89,"history":"Replacement for Dry Sherry in Fruitcake Cookie Recipe? I\u2019m planning on making Ina Garten\u2019s Fruitcake Cookies, which calls for 2 tbsp Dry Sherry. I\u2019m not a sherry drinker and so I\u2019m not sure I want to buy a whole bottle for such a small amount. Looking for suggestions for a suitable alcoholic or non-alcoholic replacement.  Here is the recipe: https:\/\/www.foodnetwork.com\/recipes\/ina-garten\/fruitcake-cookies-recipe-1944300","c_root_id_A":"hoijx5i","c_root_id_B":"hoikw4e","created_at_utc_A":1639492836,"created_at_utc_B":1639493269,"score_A":3,"score_B":4,"human_ref_A":"You can use orange juice if you\u2019re looking for a non alcoholic option.","human_ref_B":"If we're talking about Dry Sherry as the wine, then maybe use wine juice? And lower just a bit the amount of sugar in the recipe.  Other the little 10\/20cl bottles of some alcohol can still help and last a long way for the non drinkers who like to bake.  My dad used to have a bottle of Vermouth like that for cooking.  If we're talking about any other alcohol... Then whatever is close to that alco","labels":0,"seconds_difference":433.0,"score_ratio":1.3333333333}
{"post_id":"hx3ci6","domain":"askbaking_test","upvote_ratio":1.0,"history":"Baking multiple batches - how to avoid over-proofing? Hi! This is my first reddit post\/question! So I want to be able to bake multiple batches of dough based goods and was wondering how to proof everything properly. Ex. cinnamon rolls or buns... it takes the dough 1.5-2hr to proof\/rise. each batch makes a dozen, but my oven can fit 6 dozen at a time and i want to be able to bake 6 dozen together. By the time i roll out a batch of dough when it was proved the right amount of time... the other batches are sitting there still proofing... i want to avoid overproofing  should i put fully proved dough in the fridge to stop it from over proofing? what do you think? does this question make sense? \ud83d\ude06....if i should refrigerate my batches in waiting, then would i have to let them get back to room temp before rolling out?","c_root_id_A":"fz4buly","c_root_id_B":"fz4olow","created_at_utc_A":1595617369,"created_at_utc_B":1595623502,"score_A":2,"score_B":7,"human_ref_A":"I do this with baozi. I refrigerate my second batches as soon as they're made up, and take them straight from the fridge to the heat. Can't swear this is a good formula for every recipe, but it works for me.","human_ref_B":"When I do about 8x huge loaves (2 fit in my oven at a time) I use my fridge to help prolong the proofing process. Mostly I just proof all of them in room temperature until its almost ready. Then I place everything in the fridge and remove the coming batch when the current one is about halfway done in the oven. There have been times where I\u2019ve skipped baking the last breads until the day after as well. Still tend to come out just fine.","labels":0,"seconds_difference":6133.0,"score_ratio":3.5}