Activity for Peter Taylor‭

Type	On...	Excerpt	Status	Date
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)	—	about 1 year 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)	—	over 2 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)	—	about 3 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)	—	over 3 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)	—	over 3 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)	—	over 3 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)	—	almost 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)	—	almost 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)	—	almost 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)	—	almost 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)	—	almost 4 years ago