Activity for Peter Taylor
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Comment | Post #275854 |
I believe that for some baking applications, the different physical properties are relevant. Cake recipes which call for creaming butter and white sugar are using the hard edges and corners of the large sugar crystals to cut pockets in the butter, and some types of brown sugar have smaller crystals. ... (more) |
— | 8 months ago |
| Comment | Post #276913 |
The YouTube channel Mythical Kitchen did an experiment with three different fat proportions and concluded that 30% is best. https://www.youtube.com/watch?v=NMZv8LJLvXI (more) |
— | 12 months ago |
| Comment | Post #290142 |
Whether cheese freezes pretty well or not depends on the type of cheese and the intended application. For example, freezing makes cheddar very crumbly, so it's not a big problem if you intend to grate it but it's not great if you want to slice it thinly after defrosting. (more) |
— | about 1 year ago |
| Comment | Post #288298 |
The standard classification of potatoes is floury vs waxy, where floury ones are more starchy. For roasting you probably want a floury variety. (more) |
— | over 1 year ago |
| Edit | Post #287857 | Initial revision | — | almost 2 years ago |
| Answer | — |
A: What actually is the difference between baking soda and powder? Baking powder is baking soda plus an acid (often tartaric acid, but citric and malic are probably also used in some products). They will start to react and produce CO2 as soon as you get the baking powder wet, whereas baking soda produces CO2 by thermal decomposition. If you want to replace baking... (more) |
— | almost 2 years ago |
| Edit | Post #285690 |
Post edited: Oops, forgot that the milk is being substituted |
— | almost 3 years ago |
| Edit | Post #285690 | Initial revision | — | almost 3 years ago |
| Answer | — |
A: How to make a raw-vegan (no cooking) Malabi pudding? 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 vegan requirement rules out any plausible candidate except gelatin. For low-temperature hydrocolloids... (more) |
— | almost 3 years ago |
| Comment | Post #282840 |
Where I live, supermarkets sell liquid white and frozen yolks in sub-commercial quantities (6 eggs' worth each, IIRC), so that may be an option for OP. (more) |
— | over 3 years ago |
| Comment | Post #282501 |
In general, for "loose" items (i.e. just about anything non-liquid), I favour a ziplock bag for freezing. I currently have some frozen diced pepper (capsicum) which I transferred from its plastic bag to a Pyrex container when the bag split, and it's frozen hard to the container. I've never seen that ... (more) |
— | over 3 years ago |
| Comment | Post #280890 |
https://cooking.codidact.com/posts/279073 suggests that OP isn't necessarily going to be cooking more than one clam. (Although FWIW I agree that plurals are preferable for count noun tags). (more) |
— | over 3 years ago |
| Edit | Post #280706 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: What does "pale" in "pale dry sherry mean"? No, it refers to the colour. By no means all sherries are pale yellow, and a Pedro Ximénez would not be a suitable substitute at all. (more) |
— | almost 4 years ago |
| Comment | Post #280679 |
Insufficient research to make a substantial answer, but (a) many curries do in fact use tomato as the base. Obviously any curries which predate the arrival of the tomato in Asia will have some other base; coconuts originated in India and south-east Asia. (b) They would also almost certainly have been... (more) |
— | almost 4 years ago |
| Comment | Post #280679 |
I think the word "sauce" would be better than "soup". (more) |
— | almost 4 years ago |
| Comment | Post #280692 |
The difference in taste depends on the peppers in question. I've never had a bell pepper taste nearly as fruity as an habanero, for example. (more) |
— | almost 4 years ago |
| Comment | Post #280560 |
To be precise, squid and octopus have an unusual collagen structure which means that they toughen at low temperatures (60C / 140F). (Source: *On Food and Cooking* by Harold McGee). (more) |
— | almost 4 years ago |
| Edit | Post #280526 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: Why transfer salmon, seared in a pan, to the oven? If you keep searing at high heat you'll end up with the outside burnt and the inside still uncooked. The searing step is about getting a slight crunch on the outside, and the oven step is about cooking the salmon all the way through. (more) |
— | almost 4 years ago |
| Comment | Post #280497 |
Surely this depends heavily on the hot chocolate brand? I'm guessing it's basically cocoa powder, powdered milk, and sugar, but the proportions may vary. (more) |
— | almost 4 years ago |
| Comment | Post #280175 |
@Monica, the only really relevant property is whether the sugar remains solid (in which case the size of the particles makes a difference). If it's added to a liquid then it's either going to dissolve or melt, so clumping isn't a major issue. If you're creaming butter with sugar then you do care abou... (more) |
— | almost 4 years ago |
| Edit | Post #279474 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: How do Michelin Stars chefs think up mixing weird foods? One approach is to take something that works and tweak it. The first example in the question could easily fall in this category: > Not obvious that POMELO can mix with CUTTLEFISH How different is that to lemon juice with squid, which has been a standard combination in Mediterranean cuisine for ... (more) |
— | almost 4 years ago |
| Comment | Post #279398 |
Isn't part of the point of tofu that it's so bland that you can use literally anything to flavour it? (more) |
— | almost 4 years ago |
| Edit | Post #279192 | Initial revision | — | about 4 years ago |
| Answer | — |
A: What part or kind of geoduck gives crunchy slender slices? > Did I buy wrong kind of geoduck? Or wrong part? Neither. You're slicing at the wrong angle. Rather than rolling up the siphon and chop it into rounds, you should unroll it and shave off the thin strips you desire: knife blade is almost parallel to the surface of the meat (source). (more) |
— | about 4 years ago |
| Edit | Post #277402 | Post edited | — | about 4 years ago |
| Suggested Edit | Post #277402 |
Suggested edit: Fix link syntax (more) |
helpful | about 4 years ago |
| Comment | Post #277313 |
Would a short list of European cheeses which melt solve your problem? (more) |
— | about 4 years ago |
| Comment | Post #277207 |
Maybe you learnt the term from a British English speaker. *Grill* (en-GB) = *broil* (en-US). (more) |
— | over 4 years ago |
| Comment | Post #277091 |
I'm not sure whether you disagree with me on the meaning of oatcakes, crackers, or both, but I think there's a dialectal minefield here :( For me, oatcakes have a soft inside (they're not entirely dissimilar to scones or dumplings) whereas crackers are thin and snap all the way through. Refined isn't... (more) |
— | over 4 years ago |
| Comment | Post #277091 |
There are two big ambiguities here: what counts as a cake, and what counts as using sugar? On the first one, there are sweet (cheesecake) and savoury (oatcake) baked goods which have "cake" in their name but which I wouldn't strictly classify as cakes. On the second one, is the restriction really "no... (more) |
— | over 4 years ago |
| Comment | Post #275939 |
@alex, granules. My empirical experience was that they remain intact in the cream, but appear to dissolve in the juice. I would guess that the mass is approximately 3g, but I don't measure it by mass. (more) |
— | over 4 years ago |
| Edit | Post #276133 | Initial revision | — | over 4 years ago |
| Answer | — |
A: Why would you flash freeze your meals instead of freezing them regularly? There are two considerations here. Firstly, on general principles, cooling food fast is good food safety practice. The less time the food spends in the "danger zone" between "cold enough to slow bacterial metabolism and reproduction" and "hot enough to kill bacteria", the better. Secondly, and ... (more) |
— | over 4 years ago |
| Comment | Post #275964 |
@Monica, technically they're by weight. What you're seeing is an application of the comment about not needing to really take into account density. (more) |
— | over 4 years ago |
| Comment | Post #275939 |
@Mithrandir, I've tried to generalise your question, and my answer, in https://cooking.codidact.com/q/275963 (more) |
— | over 4 years ago |
| Edit | Post #275964 | Initial revision | — | over 4 years ago |
| Answer | — |
A: What are the key ratios in ice-cream? Basically ice-cream is a frozen foam of a water-fat emulsion. The desired texture has small ice crystals, so sugar and sometimes alcohol are included for their effect in inhibiting the growth of large ice crystals. Typically you want about 15% sugar, 15% fat, and 70% water. If using alcohol, it re... (more) |
— | over 4 years ago |
| Edit | Post #275963 | Initial revision | — | over 4 years ago |
| Question | — |
What are the key ratios in ice-cream? When creating an ice-cream recipe or making substitutions in an existing one, what are the key ratios I should take into account? (more) |
— | over 4 years ago |
| Comment | Post #275946 |
@Mithrandir, the differences in a teaspoon are on the order of 1.5%, and so are negligible. If that precision matters, quantities should be expressed in milligrams. IMO it would be better to stick to non-negligible differences and avoid hiding the important ones in what could potentially be a sea of ... (more) |
— | over 4 years ago |
| Comment | Post #275920 |
The name "Cheddar" is used rather generically, but the Cheddars I'm used to become very crumbly when frozen. Fine for grating or chopping into cubes for a salad, but annoying when making sandwiches. (more) |
— | over 4 years ago |
| Edit | Post #275939 | Initial revision | — | over 4 years ago |
| Article | — |
Toffee-apple ice-cream You will need an ice-cream churn. Follow its preparatory instructions. E.g. with mine I have to leave the bowl in the freezer for 24 hours. This recipe is slow to prepare, but easily the best ice-cream to come out of lots of experiments. Ingredients 300g apple juice 1 tsp soy lecithin 100g... (more) |
— | over 4 years ago |
| Edit | Post #275938 | Initial revision | — | over 4 years ago |
| Answer | — |
A: How can I naturally substitute sugar when baking? It depends a lot on what rôles the sugar serves other than sweetening. In cake recipes which "cream" sugar and butter, the sugar has a mechanical rôle. The sharp edges of the crystals cut holes in the butter, softening it. If your frozen banana is frozen enough to have small ice crystals you might... (more) |
— | over 4 years ago |