dsr
There's a pain in the diodes all down my left side.
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See all »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 1y 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 7mo 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 3y 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 2y 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
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 3y 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 3y 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 3y 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 3y 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 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 2y ago by dsr
My experience: Coffee + water in container, filter afterwards: good. Coffee in fine-mesh bag in water in container: good, but needs longer brew time or some agitation. Coffee in steel mesh su...
posted 3y ago by dsr
The flavors provided by fish sauce are saltiness, umami, and funk (from fermentation). You can get saltiness from salt, umami from seaweed or MSG powder, and funk from any fermented vegetable prod...
posted 3y 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 3y ago by dsr
Beeswax is widely available, safe for accidental consumption, and will protect surfaces from the corrosive effects of atmospheric moisture and salt. Although bees are not harmed in the production, ...
posted 2y ago by dsr
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