Activity for Moshi‭

Type	On...	Excerpt	Status	Date
Edit	Post #288814	Initial revision	—	10 months ago
Question	—	Should I stir separated yoghurt? If you leave yoghurt alone for a bit, it tends to separate and leave a puddle of liquid at the top. I was always told just to drain the liquid when it happens, but I'm wondering if it's better to stir it back in and reincorporate it like every other foodstuff that tends to separate that I can think o... (more)	—	10 months ago
Edit	Post #287853	Initial revision	—	about 1 year ago
Question	—	What actually is the difference between baking soda and powder? Newbie baker here: What actually is the difference between baking soda and baking powder? As far as I know, both are used to get baked goods to rise (like yeast, but not a microorganism). Since they do the same thing, can I just substitute one for the other? (more)	—	about 1 year ago
Edit	Post #280941	Post edited: Fixed link	—	about 3 years ago
Suggested Edit	Post #280941	Suggested edit: Fixed link (more)	helpful	about 3 years ago
Comment	Post #280615	@ChggClou might as well ask why bother putting sauce at all then. (more)	—	about 3 years ago
Comment	Post #279831	@Zerotime I wouldn't say I'm well versed in Asian cooking either, but I'll try to write an answer (more)	—	over 3 years ago
Comment	Post #279836	You might have over-blended it then. "A word of caution: Do not over-blend or mix on high speed, especially if using a high-powered blender, as the potato texture can turn gummy." (more)	—	over 3 years ago
Comment	Post #279831	For your first question (the one on the title), modern "nigiri sushi" was only invented in the 19th century. Previous food also called sushi was rice-fermented fish, which wouldn't have been included due to kaiseki's emphasis on fresh, seasonal ingredients. For your other questions, it's basically ... (more)	—	over 3 years ago