Posts by dsr
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...
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...
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...
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...
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...
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...
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...
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 ...
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...
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...
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...
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...
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 ...
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.
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 ...
Purely guessing: panko breadcrumbs fried shallots fried garlic
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...
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...
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 go...
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...
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...
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 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...
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