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 ...
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...
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.
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 ...
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...
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.
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...
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...
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 ...
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...
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...
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 ...
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...
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...
If you buy coconut milk without stabilizers (guar gum, locust bean gum are the most common types around me) you will discover that it separates into a high-fat cream and a relatively low-fat coconu...
posted 6y ago
by dsr
· last activity
6y ago
by dsr
