Activity for dsr
| Type | On... | Excerpt | Status | Date |
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A: Non-alcoholic alternative to wines in cooking, that have a similar effect on glutamates? 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 cheese, especially Parmagiano and Roquefort Non-fermented foods high in glutamates include pure ... (more) |
— | 8 months ago |
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A: How do I make my braided egg bread more moist? Here's a fun and relevant fact: the "dryness" of a bread is influenced more by the amount of fat in it and the details of baking than by the original water content. In this case, I recommend the following experiments to see what works best for you: Try 3 eggs instead of 2. Eggs contain fat (in... (more) |
— | 10 months ago |
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A: Why is macaroni primarily sold curved ("elbow") but boxed macaroni-and-cheese sold straight? "Macaroni" in common usage in the US specifically refers to "elbow macaroni", the kind of dried pasta you are talking about. The US has a standard of identity: (b) Macaroni is the macaroni product the units of which are tube-shaped and more than 0.11 inch but not more than 0.27 inch in diameter. ... (more) |
— | 11 months ago |
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A: Can you install 1 Wok Burner + 1 Fire Gas Grill side by side, on the same cooktop? The supply of fuel gas is limited by the following factors: - the size of the house (building, apartment) connection to the main supply - the size of the connection in your kitchen If you have a supply currently sized for a standard oven/range combo, and you install a second range, you might... (more) |
— | 11 months ago |
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A: Can a 35K BTU home wok burner improve food taste, and mimic restaurant wok hei? This question appears to be trying to create controversy. If you want to make a specific style of food, you may need specialized equipment. Certainly, specialized equipment makes certain things easier, or faster, or even possible. But most specialized equipment has cheaper, more general-purpose al... (more) |
— | 11 months ago |
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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)... (more) |
— | almost 2 years ago |
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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... (more) |
— | almost 2 years ago |
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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... (more) |
— | almost 2 years ago |
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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... (more) |
— | about 2 years ago |
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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... (more) |
— | over 2 years ago |
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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). (more) |
— | over 2 years ago |
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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. (more) |
— | over 2 years ago |
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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... (more) |
— | over 2 years ago |
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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... (more) |
— | over 2 years ago |
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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 ... (more) |
— | over 2 years ago |
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A: Why do sugar refineries cook the sugar canes they process? 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. (more) |
— | over 2 years ago |
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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. (more) |
— | over 2 years ago |
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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?... (more) |
— | over 2 years ago |
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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... (more) |
— | over 2 years ago |
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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... (more) |
— | over 2 years ago |
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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. (more) |
— | over 2 years ago |
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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. (more) |
— | over 2 years ago |
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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.... (more) |
— | over 2 years ago |
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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. (more) |
— | almost 3 years ago |
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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. (more) |
— | almost 3 years ago |
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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 ... (more) |
— | almost 3 years ago |
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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/... (more) |
— | almost 3 years ago |
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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... (more) |
— | almost 3 years ago |
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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... (more) |
— | almost 3 years ago |
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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... (more) |
— | almost 3 years ago |
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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... (more) |
— | almost 3 years ago |
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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 ... (more) |
— | almost 3 years ago |
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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 ... (more) |
— | almost 3 years ago |
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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... (more) |
— | almost 3 years ago |
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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... (more) |
— | almost 3 years ago |
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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. (more) |
— | almost 3 years ago |
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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... (more) |
— | almost 3 years ago |
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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... (more) |
— | over 3 years ago |
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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... (more) |
— | over 3 years ago |
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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. (more) |
— | over 3 years ago |
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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... (more) |
— | over 3 years ago |
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A: What are these gold flakes on clams with celery and daikon, on consomme? Purely guessing: - panko breadcrumbs - fried shallots - fried garlic (more) |
— | over 3 years ago |
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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... (more) |
— | over 3 years ago |
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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... (more) |
— | over 3 years ago |
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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. ... (more) |
— | over 3 years ago |
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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... (more) |
— | over 3 years ago |
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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... (more) |
— | over 3 years ago |
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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... (more) |
— | over 3 years ago |
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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... (more) |
— | over 3 years ago |
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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... (more) |
— | over 3 years ago |