dsr
There's a pain in the diodes all down my left side.
Posts
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 2y 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 2y ago by dsr · edited 1y 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 2y ago by dsr
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 9mo 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 1y ago by dsr
The Scary Sharp system is, in general, the cheapest reliable method of getting blades sharp. It consists of getting a solid, flat work surface, adhering abrasives (sandpaper, to begin with) to the ...
posted 3y ago by dsr
The goal is not so much to limit exposure to air, as to limit humidity loss. Covering your bowl with plastic film or foil is perfectly reasonable, as long as it has enough room for expansion. Remem...
posted 2y 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 2y ago by dsr
In this particular case, the chef is referring to stopping the cooking process on the noodles by removing them from the boiling pasta water and shocking them in cold water. Vermicelli won't stand ...
posted 2y 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 2y 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 2y ago by dsr
How do you feel about alcohol? Adding alcohol (ethanol) will reduce the formation of ice crystals, and make the ice cream feel smoother and creamier. As a bonus, there are a lot of flavors out th...
posted 2y ago by dsr
I have a dome-shaped wok lid, made of aluminum with a wooden grab at the top. It was cheap. It is large, lightweight, and works exactly as one would want a wok lid to work. The wok manufacturers...
posted 2y ago by dsr
You can use a ratio of 1:1 by volume if you minimize evaporation with a lid; 1 couscous to 1.15 or 1.25 water if there will be more evaporation or you prefer it a little mushy; or you can use a gen...
posted 2y 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 1y ago by dsr
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