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What you've got is a set of flavors and a desire for a certain texture. That texture should be supplied by something which provides protein as well as body. The classic non-meat patties are made o...
About a year ago, I attempted to make sauerkraut for the first time following a fermentation process (cabbage, salt, its own extracted juices, but no vinegar). When it seemed to be "done" I ate so...
In my experience, in less than two weeks, a nasty film starts to form on the top, and at that point, I would throw it out. Normally I start eating it as soon as it's done, and while the flavor does...
Every batch of naturally fermented foods is unique; you're going to have to check. That said, the things you should be concerned about: right now: is the sauerkraut acidic enough? Use test st...
My sister's Caucasian. We speak no Korean. We don't know the correct terminology, so I'm using pictures for clarity. He's leasing an apartment that has merely a Frigidaire 30'' Electric Cooktop lik...
When I drink Coca-Cola I feel an extremely mild Mentha (especially Peppermint) taste. I didn't find any data with these Google search queries (first page): Coca Cola formula Mint Coca Cola f...
I have recently tried using cocoa butter in my vegan ice cream, and I have found it to be the creamiest I’ve made yet. I followed this recipe: https://www.yummly.com/recipe/Real-Deal-Vegan-Chocola...
Stock is broth or juices, so all this means is that one poaches the scallops and then freezes them with the resulting liquid. It's being done after poaching and that's why it doesn't matter that th...
I want to make a raw vegan Malabi (also named Muhallebi). A Malabi's firm "pudding" can be made by cooking corn starch with water and/or some vegan milk, but, I seek a totally no cooking version o...
Disclaimer: this is only a partial answer because I have not tried these suggestions. In essence what you're asking about is vegan hydrocolloids which don't require heating. I don't think that the...
Canned beans (like great northern beans or black beans) come with fluid that is thicker than water. I believe this thickening is starch being leached out of the beans into the water during the can...
I add a tablespoon of vital wheat gluten per cup of AP flour, when I need to boost the protein content. Most of the time, however, AP is perfectly sufficient. AP is often about 12% gluten, bread fl...
Probably not the answer you're looking for, but just to offer an aspect on it. Solution: Don't. Instead, get used to the taste of less sweetness. I remember a couple of years ago. I had basically n...
Depending on the type of hard cheese, freezing may be a viable possibility. I've successfully frozen cheddar, mozzarella, and Swiss cheese and used them for cooking later with no noticeable detrime...
Storing hard cheese in a refrigerator isn't required in order to preserve it. Cooling down or even freezing cheese messes up its structure (and therefore its texture as you noted) so it's best to s...
These are the easiest ways I've found to keep things crisp if they're going into a dish where they might absorb liquid. This applies to other things too, not just tortillas. Pre-bake. Bake your to...
I was trying to post a question about how to process my surfeit of ground turkey before freezing it, but apparently I can't create tags on the fly, and none of the existing ones fit. Off the top o...
Did you use a wash? A water wash (a few tablespoons of water applied to the top about halfway through) can give you a crispy crust. An egg wash (whisk an egg in a bowl with a small splash of water)...
Today I made some dumplings. Even though they were already precooked, I put them into a kind of vegetable broth to cook them properly (which wasn't really necessary but I did it because I like the ...
Fasolada This Greek soup is made with white beans, vegetables, and olive oil in a tomato base, flavored with paprika (I used smoked). I get most of my fresh vegetables from folks who sell "ugly" p...
Adding milk to a dough is, most of the time, a consideration of adding liquid to a dough in order to avoid a dry end product1. Baked goods tend to be exposed to high heat for a prolonged time so th...
One thing I've had success with is premixing dry ingredients for things like pancakes, muffins, and cornbread. You're essentially creating your own premade mix, and can then add milk and an egg for...
As I pointed out in my comment, it's better to not peel ginger at all. Most of the vitamins of ginger are located right beneath the skin and peeling it essentially removes this thin layer of vitami...
