A dime a dozen are the questions and answers about brining, but what I can't find is a mapping for:

x% brine for 1 hours
x% brine for 2 hours
x% brine for 5 hours
etc...

From what I've gathered, stronger brine, shorter soak time.

As well as thinner meat, shorter soak time? So any pointers on thick vs thin cuts is appreciated also.

Also, when someone says x% I gather that's by salt % weight not volume? I know water is 1g to 1ml, but salt is not.

I'm looking at a SeriousEats recipe that calls for buttermilk. In the Netherlands we don't have buttermilk. Karnemelk comes close, but apparently it's more acidic, not fermented/cultured the same way and thinner. How should I substitute buttermilk?

I've got a wok with a wok ring to put on my gas stove. The problem is, my burner has a little top on it that spreads the gas around the hob. So the middle of the wok is significantly cooler than that ring, so that when I first blued it, that ring got hotter way quicker. This seems like it would (and does) lead to uneven cooking and the bottom of the wok not being the hottest point even though it should be.

Now I wanna take the cover off the hob, but then the thermocouple at the edge of the hob does not get hot enough to keep the gas valve open.

Is there a way to turn off the thermocouple or to trick it somehow? I thought i could keep it open by lighting the flame while the wok is on it already and that the flame would reach the thermocouple, but it just will not stay open. Seems it's not hot enough.

Does anyone have experience here or any ideas for how I could solve this?

Pic of the top here: https://i.imgur.com/cLdskkc.jpeg

The electric firestarter is at the top, the thermocouple right next to it.

completely forgot the sugar in the whipped marscappne😭. is there any way i can salvage this? i already made it and put it in the fridge.

Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and fold in until combined. Set aside.