Activity for dsr
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| 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.... (more) |
— | over 3 years ago |
| Edit | Post #282707 | Initial revision | — | over 3 years 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. (more) |
— | over 3 years ago |
| Edit | Post #282706 | Initial revision | — | over 3 years 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. (more) |
— | over 3 years ago |
| Edit | Post #282705 | Initial revision | — | over 3 years 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 ... (more) |
— | over 3 years ago |
| Edit | Post #282704 | Initial revision | — | over 3 years 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/... (more) |
— | over 3 years ago |
| Edit | Post #282656 | Initial revision | — | over 3 years 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... (more) |
— | over 3 years ago |
| Edit | Post #282268 | Initial revision | — | over 3 years 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... (more) |
— | over 3 years ago |
| Edit | Post #282267 | Initial revision | — | over 3 years 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... (more) |
— | over 3 years ago |
| Edit | Post #282123 | Initial revision | — | over 3 years 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... (more) |
— | over 3 years ago |
| Edit | Post #281968 | Initial revision | — | over 3 years 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 ... (more) |
— | over 3 years 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... (more) |
— | over 3 years ago |
| Edit | Post #281933 | Initial revision | — | over 3 years 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 ... (more) |
— | over 3 years ago |
| Edit | Post #281932 | Initial revision | — | over 3 years 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... (more) |
— | over 3 years 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.
(more) |
— | over 3 years ago |
| Edit | Post #281830 | Initial revision | — | over 3 years 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... (more) |
— | over 3 years ago |
| Edit | Post #281829 | Initial revision | — | over 3 years 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. (more) |
— | over 3 years 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.
(more) |
— | over 3 years ago |
| Edit | Post #281826 | Initial revision | — | over 3 years 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... (more) |
— | over 3 years ago |
| Edit | Post #280309 | Initial revision | — | almost 4 years 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... (more) |
— | almost 4 years ago |
| Edit | Post #280308 | Initial revision | — | almost 4 years 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... (more) |
— | almost 4 years ago |
| Edit | Post #279833 | Initial revision | — | about 4 years 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. (more) |
— | about 4 years ago |
| Edit | Post #279658 | Initial revision | — | about 4 years 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... (more) |
— | about 4 years ago |
| Answer | — |
A: What are these gold flakes on clams with celery and daikon, on consomme? Purely guessing: - panko breadcrumbs - fried shallots - fried garlic (more) |
— | about 4 years 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... (more) |
— | about 4 years 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... (more) |
— | about 4 years ago |
| Edit | Post #279197 | Initial revision | — | about 4 years 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. ... (more) |
— | about 4 years ago |
| Edit | Post #279032 | Initial revision | — | about 4 years 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... (more) |
— | about 4 years ago |
| Edit | Post #278175 | Initial revision | — | about 4 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... (more) |
— | about 4 years ago |
| Edit | Post #278038 | Initial revision | — | over 4 years ago |
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