dsr
There's a pain in the diodes all down my left side.
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See all 56 »There are lots of varieties of potato that cover a large range of starch content, sweetness, flavors and textures. The type of potato used will be a bigger influence on the final dish than the way ...
posted 2y ago by dsr
If other fermented products are acceptable to you: soy sauce, especially tamari Worcestershire sauce fish sauce (nam pla, teuk trey) kombucha lacto-fermented ketchup non-tomato ketchups ch...
posted 1y ago by dsr
Consider what you are doing: repeatedly smashing protein structures. That's usually called "tenderizing". The unusual bit is the technique and the length of time prescribed.
posted 4y ago by dsr
If cooking is chemistry, baking sits on the border with biology. Factors that could be an issue: humidity in your refrigerator humidity in your kitchen the current balance of yeast ...
posted 3y ago by dsr · edited 3y ago by Sigma not mod
As you cook mushrooms, the cellulose cell walls rupture, releasing the cell contents. Most of the weight of a healthy mushroom is water. (Most of the weight of most unprocessed foods is water; mos...
posted 3y ago by dsr
If you keep it in an air-tight glass or ceramic container without much headspace (unused space in the container) it will last for at least 2 weeks without flavor loss. If you use a plastic containe...
posted 4y ago by dsr
The most important thing... no. Several things have to be "good enough"; at that point you can select a most important thing. The handle has to be comfortable enough for you to grip. The blade h...
posted 4y ago by dsr
Potatoes store carbohydrates in their cells as starches. When you cut a potato with a knife, you cut some of those cell walls, but not a high percentage. When you cut the potato repeatedly -- with ...
posted 4y ago by dsr
If you had visited a French restaurant in Boston, you would see French cooking techniques -- sautes, braises, and long-simmered soups. If you had visited a Cantonese restaurant, you would see Cant...
posted 4y ago by dsr
This is a thermodynamics issue: the heat capacity of steel is about 460 times the heat capacity of an equal mass of air -- and there's not a large mass of air in an oven, and each rack weighs a cou...
posted 3y ago by dsr
Fresh sugar cane and sugar cane juice will spoil quickly; bacteria love it. Reduction into jaggery allows it to last much longer -- if kept dry, indefinitely.
posted 3y ago by dsr
The best results depend on: freezing after the first rise and shaping, but before proofing in a form that you can store easily with minimal trapped air So: knead your dough and ...
posted 3y ago by dsr
The taste of rice wines is completely different from the tastes of fruit wines. There is no single US product that will work for all three of these. However, in these days of the Internet, you sho...
posted 3y ago by dsr
Saxitoxins are the mechanism for paralytic shellfish poisoning. They are not produced by the creatures, but absorbed from passing blooms of microscopic creatures. They are not eliminated by cookin...
posted 3y ago by dsr
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