Posts by dsr
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...
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 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...
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.
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 ...
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 f...
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 cookin...
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, ...
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).
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 l...
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 i...
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 g...
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 ...
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 ...
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 gen...
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...
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...
