Activity for Peter Taylorâ€
| 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) |
— | about 1 month 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) |
— | 5 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) |
— | 6 months 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) |
— | 11 months 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) |
— | almost 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) |
— | almost 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) |
— | about 3 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) |
— | about 3 years ago |
| Comment | Post #280679 |
I think the word "sauce" would be better than "soup". (more) |
— | about 3 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) |
— | about 3 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) |
— | over 3 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) |
— | over 3 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) |
— | over 3 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) |
— | over 3 years ago |
| Comment | Post #277313 |
Would a short list of European cheeses which melt solve your problem? (more) |
— | over 3 years ago |
| Comment | Post #277207 |
Maybe you learnt the term from a British English speaker. *Grill* (en-GB) = *broil* (en-US). (more) |
— | over 3 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 3 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 3 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 3 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) |
— | almost 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) |
— | almost 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) |
— | almost 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) |
— | almost 4 years ago |