Here in the UK you can get some home-bake pastry tubes that look identical to that and you also twist open them. Things like a roll of proto-pan au chocolat or the big raw cinnamon roll. You just slice them up and cook
Comment on Every time I make biscuits from a can
unknown@piefed.social 1 day ago
I love it when weird usa products are in memes, I get to play detective in the comments to figure out what it is and why it's funny.
snugglesthefalse@sh.itjust.works 15 hours ago
unknown@piefed.social 14 hours ago
Huh, fair enough. I did not know that.
I've been doing my shops online with the vegan filters on since the pandemic, so I really have no idea what else is being sold in our supermarkets now. Hoping they make a vegan version of that chocolate croissant one soon tho.
_hovi_@lemmy.world 22 hours ago
Bro same. Wtf is that
NecroParagon@midwest.social 20 hours ago
A roll of biscuits and the can is pressurized. The instructions say to peel the label then jam a spoon or something into the middle seam to make it pop open. It is quite a little bang.
unknown@piefed.social 17 hours ago
Yeah but a roll of biscuits where I'm from is a packet of hobnobs, which are already cooked when you buy them and would probably be called something like 'a stack of cookies' in your country.
So in the usa a roll of biscuits is the name for the raw dough in a cardboard cannister, that you portion and bake yourself, right?
And usa biscuits are kinda similar to english scones.
So is the packaging pressurised because the dough is yeasted/leavened? Or because of being packaged with a non oxygen gas as a preservative? I know you guys really like long shelf lives with your processed foods.
Would nitrogen be used? Or is carbonated dough a thing? And would that even work as a preservative or a leavening agent? Nah, thinking about it force carbonation in dough would be likely be bitter and have a really rank texture once baked.
Ok, so it's probably nitrogen or maybe bicarb? Would bicarb remain stable and unreacted in the dough for a full shelf life, and still work?
And I think usa biscuits are unlikely to be a yeasted, I remember usa folk on baking subreddits talking about only ever using yeast for bread and how they found it very weird and 'not normal' that yeast in cakes/non-bread baked goods is a thing in other places.
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No spoilers please, the fun bit of all this is in the figuring it out.
humorlessrepost@lemmy.world 17 hours ago
If I can’t provide spoilers, I’m going to need regular updates on your progress.
faythofdragons@slrpnk.net 17 hours ago
No spoilers, but you’re close!