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Activity for dsr‭

Type On... Excerpt Status Date
Edit Post #286626 Initial revision 7 days ago
Answer A: Does the way of chopping the potatoes influence the way they get fried later on?
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 in which they are cut. That said, the technique you describe (incomplete cutting followed by ripping)...
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7 days ago
Edit Post #286441 Initial revision about 2 months ago
Answer A: Indoor gas stove rectangular grill  vs.  Gas barbecue
They are the same cooking method. However, an outdoor gas grill is typically not built as well as indoor gas grill of the same cost, because they need to include a housing. Practically speaking, the outdoor gas grill will be exposed to more temperature and environmental variations, too. Both grill...
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about 2 months ago
Edit Post #286322 Initial revision 2 months ago
Answer A: Protect a chrome salt shaker
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, many vegans avoid it. People with allergies to pollen should avoid it. Carnauba wax is a vegetable wa...
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2 months ago
Edit Post #286001 Initial revision 4 months ago
Answer A: Can you get the starchy byproduct of canned beans starting from dried beans?
While beans are often canned with calcium chloride to keep cell walls strongs and salt for flavor, all of the starch that leaches into the water is inherent in the beans. It just needs to be let out through the cooking process. The USDA has a guide at https://nchfp.uga.edu/how/can04/beanspeasshell...
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4 months ago
Edit Post #285437 Initial revision 6 months ago
Answer A: To concoct 糟溜鱼片, what lone American alcoholic drink can substitute 米酒, 糟鹵, 花彫, 酒釀?
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 should be able to purchase Chinese-made rice wines in many different styles online, unless your state for...
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6 months ago
Edit Post #285314 Post edited:
6 months ago
Edit Post #285316 Initial revision 6 months ago
Answer A: What's this yellow and white translucent rectangular solid dessert, with two layers, at T'ang Court?
Have you considered asking T'ang Court? You can email them at tlhkg.tang.court@langhamhotels.com (as per their web page in December 2021).
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6 months ago
Edit Post #285315 Initial revision 6 months ago
Answer A: How do I protect my face while working with hot peppers?
Thanks to the pandemic, you probably already have a good solution: wear a face mask. And the glasses are already helping protect your eyes.
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6 months ago
Edit Post #285314 Initial revision 6 months ago
Answer A: How can I Electric Power, Water Wash soiled fruits and vegetables?
A WaterPik or similar water flosser should work for this. You'll want one with an adjustable pressure, as the highest setting won't be suitable for the more delicate vegetables. A pre-rinse in a large quantity of warm (comfortable) water followed by a trip through a salad spinner will work for qui...
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6 months ago
Edit Post #285230 Initial revision 7 months ago
Answer A: How can I freeze bread dough?
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 let it rise to your usual standard; punch it down, then put it into a greased loaf pan (even if you aren't...
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7 months ago
Edit Post #285022 Initial revision 7 months ago
Answer A: How do I get vegan "cheese" to melt?
I believe you will find this article both entertaining and useful: https://www.seriouseats.com/the-food-lab-vegan-nacho-sauce-as-good-as-the-real-thing-recipe-vegan-experience (the recipe alone is at https://www.seriouseats.com/gooey-vegan-nacho-cheese-sauce-recipe-food-lab ) It documents the ...
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7 months ago
Comment Post #284564 Those are clearly green and red grapes, not scallops. Although they are delicious when frozen, they are not good after defrosting unless you are going to cook them down.
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9 months ago
Edit Post #283827 Initial revision 10 months ago
Answer A: Why does the sweet edible part of sugar canes is being cooked in sugar refineries?
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.
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10 months ago
Edit Post #283826 Initial revision 10 months ago
Answer A: Sodium Bicarbonate in vegan omelets
A vegan dish made from chickpea flour, sodium bicarbonate, almond milk and sugar is usually referred to as a pancake, not an omelet. Sodium bicarbonate is used as a leavening agent; baking powder can be used instead. Water can be used instead of almond milk, or other plant-milks.
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10 months ago
Edit Post #283709 Initial revision 10 months ago
Answer A: How long does home-made sauerkraut keep in the fridge?
Every batch of naturally fermented foods is unique; you're going to have to check. That said, the things you should be concerned about: - right now: is the sauerkraut acidic enough? Use test strips to look for a pH of 4.6 or less - long term: did the fridge temperature stay below 4 degree C?...
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10 months ago
Edit Post #283227 Initial revision 11 months ago
Answer A: How to stop green beans from squeaking?
What you are experiencing is a partially overcooked green bean. The exterior membrane is partially detached from the flesh of the bean, but the seeds have not yet been cooked through. Don't boil green beans. Better options: 1. Spread out your frozen green beans on a plate; cover with a micro...
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11 months ago
Edit Post #283226 Initial revision 11 months ago
Answer A: Making a gluten-free "red meat" patty from powders
What you've got is a set of flavors and a desire for a certain texture. That texture should be supplied by something which provides protein as well as body. The classic non-meat patties are made of: lentils chickpeas (garbanzos, ceci) beans (including soybeans (edamame) nuts root vegetables...
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11 months ago
Edit Post #282956 Initial revision 11 months ago
Answer A: Whilst honing, if I already push my knife away from my hand, do I still need to push the knife towards my hand?
For the sake of safety, do not hone towards your body or anyone else's. There is no special benefit to it, and much more risk.
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11 months ago
Edit Post #282955 Initial revision 11 months ago
Answer A: When honing with a ceramic rod, why alternate edges of your knife? Why not hone each edge separately?
This is entirely a matter of personal preference. The actual determining factors in honing with a steel are consistency of angle and force on both sides of the blade.
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11 months ago
Comment Post #282501 If your real desire is roasted garlic to use later, why not roast it now and freeze it when it has cooled? Storing a paste in freezer-grade ziplocs should do well. I use this method for extra pesto. (How does one get extra pesto? The local farmshare has invited people to pick as much as they can u...
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11 months ago
Edit Post #282840 Initial revision 11 months ago
Answer A: Efficient ways to separate egg whites and yolk
Here's the method I use for situations where it is important that I do the separation, and the quantity demanded is moderate -- say, up to a dozen eggs. It is possible to purchase liquid yolk and liquid or powdered egg white in commercial quantities, but I rarely need enough to make that worthwhile....
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11 months ago
Edit Post #282707 Initial revision 12 months ago
Answer A: If you fully cook live scallops, can their natural toxin still cause paralytic shellfish poisoning?
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 cooking.
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12 months ago
Edit Post #282706 Initial revision 12 months ago
Answer A: Must I add 薑蓉 or 蔥油 to taste onion or scallion in pancakes?
If you are looking for more onion flavor, my first suggestion would be to use more or larger green onions. The author's preferred green onions might be larger than what you have available.
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12 months ago
Edit Post #282705 Initial revision 12 months ago
Answer A: Can I pre-termit blanching or parboiling, when stir frying green beans?
This technique is cooking the green beans via steaming. The small amount of water in a very hot covered wok efficiently cooks the green beans via heat transfer from the pan to the steam to the entire surface of the green beans. The water evaporating into steam also briefly cools the inside of the ...
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12 months ago
Edit Post #282704 Initial revision 12 months ago
Answer A: Why will galvanized containers kill clams?
Galvanized metals are dipped in a hot zinc bath. The resulting zinc coating prevents rusting. https://university.upstartfarmers.com/blog/be-careful-about-zinc-in-aquaponics points out that zinc leaches into surrounding water and can poison fish. https://www.sciencedirect.com/science/article/...
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12 months ago
Edit Post #282656 Initial revision 12 months ago
Answer A: Why does a "rapid" preheating mode require no more than one oven rack?
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 couple of kilograms. So each additional rack is a major factor in the preheat time. The rapid heating mo...
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12 months ago
Edit Post #282268 Initial revision about 1 year ago
Answer A: Jaggery powders in contrast to sugar powders
All commercially available sugars are refined from plant materials. The simplest refining is to chop and/or macerate the plant, filter the juices, and then boil them until the sugar precipitates out. Molasses (treacle) is a sugary residue left over from the boiling process. In a low-tech operation...
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about 1 year ago
Edit Post #282267 Initial revision about 1 year ago
Answer A: How safe and healthy is the water released from mushrooms during stir-frying?
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; most of your weight is water, too.) That water was used by the mushrooms to grow. You cannot disting...
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about 1 year ago
Edit Post #282123 Initial revision about 1 year ago
Answer A: Why are corn (maize) grains canned in a liquid?
This is actually a food safety measure. The purpose of canning is to preserve food against spoilage by microbial action. The method of canning is to heat food to pasteurization -- that is, the combination of temperature and time that kills a sufficient percentage of microorganisms -- and to seal t...
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about 1 year ago
Edit Post #281968 Initial revision about 1 year ago
Answer A: What ratio of water to Israeli Couscous should I use?
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 general pasta method and bring a large amount of water to the boil, dump in the couscous and strain it out ...
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about 1 year ago
Comment Post #281932 I would consider 15-30 mL of 5% acetic acid white vinegar (the US standard) to a single loaf to be a small amount. Adding more than that will change the flavor (though this may be desirable, especially in a sourdough). Also, adding more than that be a significant change in hydration, so if one wante...
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about 1 year ago
Edit Post #281933 Initial revision about 1 year ago
Answer A: Why wouldn't manufacturers manufacture lids for their woks?
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 are selling you heavy cast iron, or expensive coated aluminum. Neither one of those materials is ...
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about 1 year ago
Edit Post #281932 Initial revision about 1 year ago
Answer A: Why is my bread now deflating when I slash vents before baking?
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 to bacteria in your starter - the activity of your starter, which is both temperature related and j...
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about 1 year ago
Comment Post #281829 Whatever is available in your area -- there are places where you can't find kimchee, and places where you can walk over to a Korean grocery store and find forty-eight varieties. Similarly for seaweed.
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about 1 year ago
Edit Post #281830 Initial revision about 1 year ago
Answer A: How can I use my electric induction cooktop, instead of roasting squash for soup?
Roasting is dry, high-heat cooking. In this case, it looks like the idea is to concentrate the flavor of the squash by removing excess water and developing Maillard reactions to add additional complex flavors. You can do that by sauteeing in a little fat. Start with medium heat to cook down the squas...
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about 1 year ago
Edit Post #281829 Initial revision about 1 year ago
Answer A: How to make a vegan "Fish sauce" without soy?
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 product -- kimchee made without chili peppers might be a good base.
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about 1 year ago
Comment Post #281826 I've never used shea butter; note that the key to alcohol, peanut butter and tofu is that they all contain something other than fat that either disrupts crystal formation or provides a structure to bind fat. If shea butter is just an alternative vegetable fat, it probably won't help.
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about 1 year ago
Edit Post #281826 Initial revision about 1 year ago
Answer A: Making a vegan coconut-cream ice cream less "watery"/"icy"
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 there. I recommend Irish whiskey for chocolate or coffee flavored ice creams, for example. Anoth...
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about 1 year ago
Edit Post #280309 Initial revision over 1 year ago
Answer A: Why don't North American coastal restaurants cook seafood in more styles?
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 Cantonese techniques and vegetables and spices. You went to New England and they cooked New England-sty...
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over 1 year ago
Edit Post #280308 Initial revision over 1 year ago
Answer A: Why did my potato soup get gluey?
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 a blender or a masher -- more cells are ruptured and the starches leak out. Potato starch is actually...
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over 1 year ago
Edit Post #279833 Initial revision over 1 year ago
Answer A: How does shaking raw sea cucumber in a box for more than an hour, deliver a unique texture?
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.
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over 1 year ago
Edit Post #279658 Initial revision over 1 year ago
Answer A: Why can you cold water bath noodles, but not vermicelli?
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 up to this solely because of their cross-section. The thicker the noodle, the more likely this is to w...
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over 1 year ago
Answer A: What are these gold flakes on clams with celery and daikon, on consomme?
Purely guessing: - panko breadcrumbs - fried shallots - fried garlic
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over 1 year ago
Answer A: How to make a vegan cononut-milk based, simple (cookingless), coconut chutney?
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 coconut water. Pour out the coconut water and use for some other dish. Use the coconut cream in your chutne...
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over 1 year ago
Answer A: What are the options for gluten free pasta/pasta substitutes that won't turn into gluey paste with overcooking?
Zucchini (courgette) noodles. You'll want to bring the raw zucchini and an Oxo handheld spiralizer ($15). It's tiny and lightweight, almost as if they had designed it for backpackers. One medium zucchini will turn into noodles for two in about two minutes. They don't need to be cooked so much as w...
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over 1 year ago
Edit Post #279197 Initial revision over 1 year ago
Answer A: What would one need to do to make 3D printed PLA cookware safe to use?
The good news: PLA itself is non-toxic, and is often used in molded applications for food-safe tools. Everything else is pretty much bad news. Your intuition is correct: The print resolution is going to give you lots of crevices for bacteria to hide in. All of the chemical smoothers are toxic. ...
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over 1 year ago
Edit Post #279032 Initial revision over 1 year ago
Answer A: What's important when picking a new multi-purpose knife?
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 has to be an appropriate geometry (there are several which will work, but you are looking for a "ch...
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over 1 year ago
Edit Post #278175 Initial revision almost 2 years ago
Answer A: What can I substitute for milk in a bread recipe?
Milk is water, protein, fat, and sugar (lactose). In a half-cup of milk, I google: 4g protein, 4g fat, 6g sugar. I would substitute in a half cup of water, ignore the extra protein, add a drip more olive oil, and add 1.5 teaspoons of sugar or, if you want it darker, molasses. Or... half a cup o...
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almost 2 years ago
Edit Post #278038 Initial revision almost 2 years ago
Answer A: How can I fix the broken hinge on my waffle maker?
Each pan of the waffle maker is made by pouring molten metal into a mold, then applying many layers of a non-stick coating. Repairing a break in this location is not reasonable. Waffle-makers in working condition are often available cheaply at charity shops, because many people get them as weddin...
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almost 2 years ago
Comment Post #276977 Some cookie doughs use pasteurized liquid egg. This is an egg product where the eggs have been raised to a specific temperature for a specific time that kills the bacteria, without fully cooking the egg.
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almost 2 years ago
Edit Post #277198 Initial revision almost 2 years ago
Answer A: How long will refrigerated cold brew coffee last?
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 container, the coffee can pick up flavors from it (and leave flavor behind). The more air the coffee is e...
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almost 2 years ago
Edit Post #276966 Initial revision almost 2 years ago
Answer A: Why should one wrap bread dough in a towel during the last rise, instead of some other material?
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. Remember that the yeast is going to be making lots of carbon dioxide bubbles, and you don't want to end up wi...
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almost 2 years ago
Edit Post #276951 Initial revision almost 2 years ago
Answer A: How does a cotton filter for cold brew coffee affect the taste compared to no filter?
My experience: 1. Coffee + water in container, filter afterwards: good. 2. Coffee in fine-mesh bag in water in container: good, but needs longer brew time or some agitation. 3. Coffee in steel mesh suspended in water: good, needs slightly longer brew time.
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almost 2 years ago
Edit Post #276848 Initial revision almost 2 years ago
Answer A: How do I get darker sourdough without burning it?
Did you use a wash? A water wash (a few tablespoons of water applied to the top about halfway through) can give you a crispy crust. An egg wash (whisk an egg in a bowl with a small splash of water) applied when the loaves go in can give you a darker, glossier crust. Finally, make sure the ov...
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almost 2 years ago
Edit Post #276847 Initial revision almost 2 years ago
Answer A: What heat level should I use to brown beef?
With regard to texture: meat is a sponge of proteins holding water. As you cook it, the sponge tightens, forcing out water. If you stop and let it re-absorb the liquid, and it will regain some tenderness. Or you can keep going, and it will be tight and dry. If you want a nearly creamy texture, coo...
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almost 2 years ago
Edit Post #276571 Initial revision almost 2 years ago
Answer A: How can I get chicken as soft as possible in two hours or less?
The softest chicken is chicken that has carefully been raised to the minimum safe cooking temperature, then had the cooking process stopped. The options: cooking in a high moisture environment means that the temperature can't go above 212F / 100C. That's still far too hot for chicken, but ...
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almost 2 years ago
Edit Post #276308 Initial revision about 2 years ago
Answer A: How can I best sharpen dull knives?
On serrations: Serrated edges are a mixed blessing. They accomplish several purposes: serrations pack more cutting edge length into the same overall blade length. This gives a mechanical advantage to your cut. serrations protect the inner curves of each scallop from being banged around. T...
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about 2 years ago
Comment Post #276242 TL;DR: you need one or more round rods coated in abrasive to handle serrations. Scary Sharp works best on flat edges and reasonably well on gently curved edges -- in the cooking world, best on slicers, very well on chef's knives, and less well on highly curved paring blades. [1700 characters on ...
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about 2 years ago
Edit Post #276242 Initial revision about 2 years ago
Answer A: How can I best sharpen dull knives?
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 surface, and working your blade over it with the cutting edge as flat as possible. By using progressive...
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about 2 years ago