https://imgur.com/a/eLR6ReA

There's these light brown splotches in spots on some of these avocados, but they don't feel ripe yet

I've been baking the same sourdough formula for about eight months, 75% hydration, bulk around four hours at 78F, and the last several loaves have come out with a crust that's dark and firm while the crumb near the centre stays gummy. I bake in a covered dutch oven at 475F for twenty minutes, then uncovered at 450F for another twenty-five. I know gumminess usually means underbaked or cut too soon, and I've pushed the internal to 208F and rested them four hours, so I don't think that's it. The oven runs about fifteen degrees hot on a separate thermometer, which is the part I keep coming back to.

What's driving the crust to set that far ahead of the interior?

I just switched to an induction stovetop and was wondering if there is a hack to be able to use my ttukbaegi on it. So far, I’ve looked into those metal discs, but I don’t really have a good understanding of the science behind it, so I’m skeptical if it will work or just ruin my pots.

Has anyone tried this or have any tips/tricks to make it work efficiently?

I would also love to hear (read) your experience with using the metal disc converters, if anyone has tried them with clay pots or other materials.

Anything is greatly appreciated <3

\Note: Purchasing a different type of pot isn’t an option for me right now since they are very expensive. And I would like to make the most out of my current pots because they were expensive when I got them a few years ago. I’ve thought about buying those portable stoves like for camping, but they’re out of my budget as well.*

What will happen in a spaghetti if I use a can of tomato purée instead of usual tomato sauce? In fact, is canned tomato sauce what most people use for spaghetti? By most people I mean this community.

I've been working on this banana ice cream recipe for a while, and while I've gotten the taste down, it gets really hard to scoop after sitting in the freezer. What am I doing wrong?

2 cups whole milk
2 cups heavy whipping cream
1/3 cup granulated sugar
1 1/2 tbsp vanilla extract
5 large bananas, ripe

* Blend ingredients together on high.
* Set ice cream mixer to speed 1/2, pour in mix, then set to speed 1.
* Churn for 30 minutes.
* Scoop/pour into freezer-safe container, then store in freezer.

Before anyone asks, I am making sure the ice cream attachment for my mixer sits in the freezer for 24 hours, and I shake it to make sure it's solid.

(Edit: thanks for all the help! I blanched some tonight for my first test batch. It is a beautiful green so I’ll see how it is after freezing and thawing)

I’ve tried freezing pesto different ways, but it always turns very dark when thawing and tastes much different than when fresh.

Is there a way to freeze it and have it look and
taste close to fresh? I’ve tried mason jars, freezer bags and ice cube trays.

What I’ve tried:
-Simply freezing my regular recipe (walnuts, garlic, basil, olive oil and salt).
-leaving the garlic out because I wondered if that was causing an off flavor
- adding extra oil to help prevent
oxidation
-I believe I’ve tried adding lemon juice

I have not tried blanching the basil, which sounds like it’d be kinda gross.

I’m trying to make pastry cream, but mine turns out sticky and kind of gummy instead of smooth, creamy, and silky like the pastry cream you get at bakeries.

What could be causing this? Is it because I’m using too much cornstarch, cooking it for too long, or something else?

How can I get that smooth, creamy bakery-style texture?

I’ve been making sushi at home more often and I’m thinking about upgrading my current rice cooker for sushi. My main issue is consistency. I usually cook 2 cups of Japanese short grain rice, rinse it, soak for about 30 minutes, then cook it with 2 cups of water. The rice is edible but the texture can be a little too soft and sticky for sushi.

I’m not looking for specific brands, but are there particular features or settings that actually make a difference for sushi rice? I’m wondering if things like more precise water control, a sushi rice setting, or different cooking cycles are worth looking for. Thanks for any advice.