Posts by dsr
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...
"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. From the Code of Federal Regulations:...
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...
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 ...
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 th...
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 prod...
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 ou...
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, th...
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 ou...
Thanks to the pandemic, you probably already have a good solution: wear a face mask. And the glasses are already helping protect your eyes.
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.
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.
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 l...
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 advantag...
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 com...
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 comp...
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 z...
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...
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 w...
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 tend...
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 me...
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 enti...
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.
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 st...
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 ea...
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