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Trouble making a crunchy dog treat
I am very new to recipe development and I am trying to replicate a dog treat. The store bought treat is hard and crunchy. Using just the ingredient list, when I try to bake the same thing, it comes out looking similar yet when I go to pick it up it immediately crumbles.
I have done s... | Right, I'm not a hands-on baking expert, but some of the reasons your gluten may be having trouble are that
the gluten-containing flour makes up a quite small proportion of the overall mixture,
you have other ingredients (namely: the oil, the fat in the peanut butter, and the wheat bran) that act to minimise your glu... |
How can I render bacon fat without frying it?
I wanted to render the fat from some bacon to produce bacon grease.
The usual advice that you see on the internet is to simply fry whole strips of bacon at a low heat, for a longer period, and the fat will melt away from the meat proper. That normally works for me.
The oth... | Chop bacon finely...or even use a food processor. Place in a pot. Add just enough water to cover the bottom of pan and prevent initial sticking. Place on very low heat. You might even need a heat diffuser. You don't want frying, just low, gentle heat. Too much heat produces off flavors. It might take a few hours. ... |
USA analogue of EU Gastronorm standard
What is the standard for kitchenware tray and container sizes in the USA, that is the analogue of the Gastronorm standard in EU? For instance the standard sizes used in salad bars. | I haven't been able to find an official standard for US sized pans... the wikipedia even state : "used worldwide except in the United States, which has its own domestic system" but does not link to any reference to that system.
This seems to indicate that the Gastronorm was based on existing US standard :
"At this meet... |
How to make authentic black Russian bread?
I'm trying to re-create the authentic black Russian bread that was first mass produced during soviet times. Nowadays you can find it in any Russian market and many international supermarkets in the US.
The problem is most recipes I can find online either:
Use a lot of additi... | There are two elements responsible for the darkness of “black bread”, which is a term used for different breads all over East, North and Central Europe
Whole grain flour, typically rye, but sometimes with a part wheat or spelt.
A low and slow bake, the probably most extreme example is Pumpernickel, which needs almost ... |
Instant Hummus Pre-cooking without Dehydrating
I would like to prepare my own instant hummus (dried, only add water) for backpacking. A commercial product is available, but I would prefer to start from scratch.
Normally, chickpea flour has to be cooked for around 3 minutes to make hummus, e.g. in this recipe.
I would ... | Raw chickpea flour is unpleasantly bitter, but it becomes delicious when dry roasted or fried in a little oil.
It takes some practice to achieve exactly the right degree of roastedness. You will notice while dry roasting that the flour starts to become aromatic, and then smells slightly over-roasted and rather suddenly... |
How can I minimize "stringing" of cheddar cheese
I like to add cheddar cheese to my chili.
However, when I eat it, it always has strings.
Which sticks to my whiskers.
Is there a way to minimize that?
Thanks. | Use more mature cheese.
Cheddar runs the gamut from very young, mild, melts like mozzarella in strings, right up to so mature it has salt crystals in it & is crunchy, which barely melts at all.
Most supermarkets [at least in the UK] carry mild, medium, mature, extra mature & vintage. Specialist cheddars then run even f... |
Are those skillets damaged?
I'm posting links to photos on Dropbox of 3 de Buyer skillets I own. They have been placed into the dishwasher over and over again against my advice unfortunately.
I want to know if what I'm seeing on them now is rust, and if so are they permanently damaged or is there something I can do to... | These appear to be carbon steel pans. Carbon steel pans are similar to cast iron in that they are raw/uncoated metal and need to be seasoned to maintain a proper (rust free) cooking surface. The big different from cast iron is simply that carbon steel is thinner, and less massive--which makes it more responsive to heat... |
Is it safe to heat a sauce pan containing a glass bowl over an electric cooktop?
I screenshot 0:16. Won't the heat damage, shatter or explode the glass bowl? I'm not affiliated with that YouTube channel "missevabakes". | I don't think there's enough clarity in the video to answer definitively. So, a couple of critical points:
The glass bowl should be floating in the water. Otherwise, it could contact a much higher temperature at the bottom of the pan than whatever temperature the water is at.
The water should be heated with the glass ... |
How to extract mouth numbing effect from Sichuan peppercorn into a syrup?
I tried following the recipe here to try to create a Sichuan peppercorn simple syrup. The recipe is basically to add slightly crushed peppercorn to sugar and water, allow to simmer, take off the heat, and repeat. The end result was tasty, but it... | The reason you didn't get the numbing effect is because the hydroxy alpha sanshool is an alcohol that is largely soluble in oils not water.
When boiled it will come off in the steam and escape the boiling process in that manner. If you distill it, it will collect as an oil not as an ethanol/water soluble product. I dou... |
Strong Yeast Taste on Japanese Milk Bread
I've recently started baking Japanese Milk Bread. However, each time I bake them they've always had a strong yeast taste and a 'wet' undone taste to the buns. How can I get them to be more fluffier and less yeasty?
This is the recipe I use:
350 grams all purpose flour,
12.5 gr... | If your buns are doughy they are probably underbaked. While 18 minutes sounds reasonable for small buns, you should be flexible about baking time. Ovens run slightly too hot or cold, different pans heat up faster and slower, and your buns may be slightly larger or smaller than the ones in the recipe.
The best way to ch... |
Burnt milk uses
Though infrequently, when boiling milk, it gets burnt if you forget about the milk on stove.
I usually boil 2-3L of milk in one big pan on stove/induction.
When it gets burnt, it develops a peculiar smell and taste and in our house nobody can bear it.
Even if I make curd or cottage cheese from that mil... | I'm sorry, but there are no good news here.
First, you cannot remove the flavor. Whatever you do, the flavor stays there. (This question goes into more detail about why you can't remove flavors).
Second, there are no culinary uses for it. Of course you can do stuff with it - turn it into yogurt, cheese, etc. But see po... |
Steaming and steam temperature
With a boiling pot of water with lid on, can I get different steam temperature? This is without the use of a pressure cooker.
I understand the phase change process of water to steam and that steam contains higher energy than boiling water. But is the steam maxed at 100 deg C by boiling a... | The heat of steam is limited by the amount of pressure you can build. If you want much hotter steam, you will need some pressured vessel. Having said this a tight-fitting lid will increase the pressure somewhat. We know this increases the pressure as sometimes with a tight light you might have the lid bounce up off the... |
Experimenting with garlic, does cooking kill the flavour?
I have been experimenting by adding extra cloves of garlic into my pasta sauce every time I cook it. I make a quick pasta sauce by caramelizing onions in a pan, adding very finely chopped fresh garlic (its practically a paste), and whatever other vegetables is ... | Garlic mellows pretty rapidly with heat. Dropping it 2 minutes before you've completed sautéeing your onions is enough to knock the raw edge off it - in fact that's the common deciding factor as to when to add your liquids, "Fry until the raw smell is gone".
After that, the longer it simmers the more 'relaxed' it gets.... |
How to replace sugar with dry fruit in a cake recipe?
How do I replace all the sugar in a cake recipe with dry fruit e.g. dates?
should I rehydrate dry fruit and make it into a paste? how much liquid should I add to the dry fruit to make that paste?
what is the correct ratio of dry fruit paste to use compared to other... | This will definitely require some experimentation on your part. As a starting point, I recommend comparing the sugar content of the fruit to the sugar content of sugar. Below, I use dates as an example.
48 grams of dates (approximately 2 dates) contains 32 grams of sugar (source)
48 grams of sugar contains 48 grams of... |
Dried condensed milk
I want to make custard caramel. The recipe which I will follow requires condensed milk.
Now I have an opened refrigerated tin of condensed milk. Half of it is used. The other half is dried, though not expired.
So is it safe to use that? Also how can I melt the dried condensed milk?
PS: Dried in th... | As @GdD said in a comment, it's probably better to just toss it. Although I will say that sweetened condensed milk actually lasts 2-3 weeks if refrigerated properly. After several months though, it's not worth the risk. In the future, you can store an extra half can in the freezer for 2-3 months without issue instead.
... |
What does dry ice to to ice cream besides freezing it faster?
From what I've seen, using dry ice to make ice cream makes the whole freezing process a lot faster than a freezer. (Besides speed, the only other benefit I can think of is trapping some gas in the ice cream to make it fluffier/softer.)
What exactly can dry ... | The main reason for using something like dry ice is because of the speed in which it freezes the ice cream. The faster it freezes, the smaller the ice crystals, and the smoother the texture.
This is why thawed ice cream that’s refrozen in your freezer ends up so icy because it freezes so much slower than even a traditi... |
Is there any substitute for butter (or oil) on puff pastry?
I tried to create puff pastry.
For medical reasons I should minimize the fat on my recipe. Puff pastry is mainly made by 3 important ingredients, flour, water, and fat (butter or oil).
Unfortunately, I learned that butter and oil, consist of 100% fat. I've su... | No. An edible organic liquid that does not dissolve in water, almost by definition, is an oil.
That's not the important thing, though. Substances like mineral oil are edible yet non-nutritive; they pass through the body unchanged and would be compatible with any dietary condition. The problem is that, because they are ... |
Old bread-slicing tool
Here is an image of an apparently old (and for me, unknown) bread-slicing device from Richard Bertinet’s book “CRUMB” (2019, ISBN: 9780857835543, pg. 105):
What is this particular tool referred to as? | I Googled for "Raadvad" which seemed to be the text embossed on the tool, and found this video suggesting this is a 'bread guillotine'. A subsequent search for "Raadvad bread guillotine" suggests either 'bread guillotine' or, simply, '(Danish/Scandinavian) bread slicer'. |
Can I make a buttercream using cacao butter?
My nephew have lactose allergy and I want to bake his birthday cake , were we live we don't have a lactose intolerance products but I found a cacao butter can I used to make buttercream frosting?? | Cocoa butter isn't like regular butter as it is very hard at room temperature. It's what makes chocolate so hard when cooled, so it's not ideal for a creamy frosting. There are many other alternatives that would work better, for instance vegan butters which are designed to mimic butter's properties. Some vegetable shor... |
What are ‘fresh noodles’ in a salad
I am missing my favourite salad. It’s 5 hours from my house so I am stuck trying to recreate it at home. It’s called an Asian Goi Mi Salad. As you can see by the photos it’s loaded up with yummy stuff. I will be able to figure out how to create most of it but the ‘fresh noodles’ has... | Fresh - as opposed to dried.
Specifically in the UK, 'noodles' can only be Chinese/South-East Asian. Pasta is pasta, it is never called noodles over here, so we don't have the confusion the US has with the term.*
Fresh noodles you can find in the supermarket, usually refrigerated slightly, in with the 'delicate veg' se... |
What is the difference among these 3 food items: Flattened Rice, Chiwda and Poha?
In India, Poha is a famous dish especially served as breakfast.
I would like to know if Poha is the name of the dish or Flattened rice or Chiwda. | In India, flattened rice are Poha. Now poha/flattened rice come in packets with the picture you have put. There are a lot of recipes which we make from flattened rice.
Interestingly the most common recipe is known as 'poha'. Here the flattened rice are soaked in water and then they are heated in oil with spices, onion ... |
Which meringue is safe to eat without baking?
I recently got my meringue game down and though I wouldn’t eat French meringue without baking it, I’ve seen numerous videos where it’s said that Swiss meringue is delicious straight out of the double boiler. I’ve not seen the same about Italian, but I thought that is cooke... | As you're in the UK, they're all safe. Raw egg is safe according to the NHS
Because of improved food safety controls in recent years, infants, children, pregnant women and elderly people can now safely eat raw or lightly cooked hen eggs, or foods containing them, that are produced under the British Lion Code of Pract... |
How should I clean this pan?
I've been using this pan for a while, and have somehow scorched the bottom of the pan. Can someone tell me how I should clean it? Thanks! | The discoloration is from overheating the pan, not from stains. The actual metal has changed color through accidental tempering, so you won't be able to clean it off other than by grinding the metal down or re-tempering it (neither of which is a good idea).
The color won't significantly affect the performance of the pa... |
Additional flour threshold: when and how to perform?
For whatever reason (in my case, usually rookie mistakes), sometimes dough - after no additional flour - is worked/kneaded to a point where it does not reach a supple state/texture and instead is more porridge-like than anything else.
It is at this point I find myse... | Adding more flour to a bread recipe until it looses stickiness is a mistake many inexperienced bread bakers make, and one I made myself. Dough recipes have a hydration level, which is a way of expressing the amount of water in comparison to flour by weight. A higher hydration level gives a more open texture with bigger... |
How to harvest peppers and tomatoes for later use in sauces without harming taste
Is there anyway I can pick my peppers and tomatoes now and freeze them immediately for later use to make hot sauces and tomato sauces? I am trying to find the most efficient way to process my pepper and tomato harvest.
The pepper stems a... | We've been freezing both vegetables for years, with no loss of flavor.
Tomatoes
Unless your tomatoes have very thin skins, I recommend that you skin them prior to freezing. If you don't remove the skins first, you may wind up with the leathery skins floating in your sauce, which isn't really appetizing. To easily skin ... |
Can I make baccala (Italian salted cod) at home relatively easily?
I would like to make some Italian baccalà dishes. However, I am unable to get my hands on baccalà. Also I have a box of frozen cod fillets sitting in the freezer that I don't want to waste. Can I make baccalà at home? Any easy way to do so? All I can f... | Yes, you can. Instructions from the book The Cuisines of Spain:
Get several cod filets, preferably skin-on
Cover the bottom of a large non-reactive pan or dish with coarse salt (such as kosher salt)
Put the filets side-by-side on the salt.
Cover them with coarse salt. They should be completely covered, with no fish ... |
How high is the bacterial reduction when using Lysol brand sanitizing wipes, when compared to bleach solution?
Suppose you have some utensils and dishes that came into contact with raw meat. After cleaning them with hot soapy water, if I also use Lysol sanitizing wipes, what proportion of the bacteria is killed? How ... | Here is a good explanation of why hand washing is effective. The same applies to kitchen utensils. For home cleanliness in the kitchen, hot, soapy water is generally all that is necessary for clean up. There are, of course, situations where you want to sanitize, or even sterilize...for example, I sanitize when brewing... |
Baking bread without yeast
Can I make bread without yeast? Thanks! | You could look into making flatbread, which often (though not always) gets its name through being unleavened, and thus, flat (yes, I am oversimplifying here). Common examples are tortillas or roti. |
Making large batches of syrups and sauces without reducing the majority of what I originally started with?
I've recently come across the recipe to make one of my favorite glazes, "Jack Daniels Glaze" from T.G.I. Fridays and am close to perfecting it. The only issue I'm currently facing is that in order to get it to th... | Follow the recipe and increase everything by the same proportion if you want to make more instead of just adding more water. You've octupled the water but kept everything else about the same. Of course you'll have to boil off all that extra water before the consistency is correct. If you had a recipe for a gallon of le... |
Can sour cherries be used in a semi-stable bar?
I have recently learned that my carb intake is insufficient, leading to so-called "glycogen depletion" while cycling. I have possibly spent too much time around folks who boast of equating a healthy diet with a diet that is partially or fully deficient in carbs. I follow... | I will have to preface a bit with bad news about food safety, but bear with me, not all is lost :)
As per standard food safety: "semi-stable" does not exist, at all, for anything. You either have "shelf stable" or "needs refrigeration". And the idea of having baked cherries being shelf stable is impossible. We have a w... |
White spots on the dough while it was rising
Yesterday I was trying to make Croissant. I started by making the dough that contained yeast as the rising agent, and after mixing all of the ingredients I left it to rise at room temperature.
After 2 hours when I checked it out I found that there were white spots on the do... | Those white spots are simply flour on the outside of the dough, it would take far longer for mold to develop. It's fine, continue your bake as normal. Leaving sugar out won't hurt anything except the dough will be less sweet. |
Are chocolate brands taking countries temperatures into account?
Today is an unsually hot day where I live in France, we are reaching 40°C in some cities.
As I grabbed a KitKat out of its bag, I noticed that it was completly melted. It's 35°C in my appartment.
It made me wonder: Does hot countries like Mexico, Spain o... | It's simple: people in hot countries eat dark chocolate. In Southern Italy, chocolate is dark as coal and almost as hard. Mexican chocolate classically contains only cocoa, sugar, and spices.
Well-tempered dark chocolate, without dairy products, wax, or other additives with low melting points, melts at a higher tempe... |
What is meant by "bring to the boil"?
A lot of recipes and videos say "bring the cream/milk/etc to the boil" - but to me this would be as in a kettle at the point it turns itself off. Clearly this is wrong for boiling things like cream, but what should the cream/milk/etc look like when it begins to boil?
Yes, I've scr... | Just as simple as "When it starts boiling".
When a liquid is boiling, it starts making bubbles, at first, it starts with small bubbles, and those get bigger as the liquid comes to its boiling point.
When a recipe calls for that, you remove from heat when it starts boiling. |
Can I start to cook on a cast iron pan while it's smoking?
I like to think that I have nailed the Maillard temperature on my stove. It's my go-to temperature for preheating tri-ply pans, as well as teflon-coated hard-anodized aluminum pans.
After years of relying primarily on tri-ply for cooking, I'm now returning to ... | Yes, you can - for foods that are cooked at high temperatures, like steak, the oil is commonly heated until smoking anyways.
I suspect that the reason your pan is still smoking is due to the fact that you put too much oil when seasoning it - "I'm reluctant to use the oven because the drips from the upside-down pan were... |
Avocado hard and grey inside
I had a batch of avocados from the supermarket, as I normally do.
I often have 3-5 days before they're past the point of being edible.
This batch was not more that 2 days old, and three out of five looked like the avocado below (this is probably the best of the bad bunch), despite being fi... | In my experience, avocados with this behavior are normally picked too early. Although all avocados are picked early in commercial settings because of transit to market timing, when they are picked TOO early they begin to mature as "seeds" before they actually ripen. The flesh becomes fiberous, rather than soft, as the ... |
Making tomato mix thicker without surge in calories
I got on trying to eating more healthy and as a part of that, I take a few tomatoes, cucumber and garlic and blend that into a sort of a drink. It's far more convenient and quick to smash a bunch of veggies into a blender and mix the crap out of them, rather than sl... | Your primary option if you want to add a thickener, you can use any hydrocolloid you wish. I will not list them here again, since it isn't necessary that every single question on thickeners on the site gets the full list. You can download Martin Lersch's free reference book, Texture: a hydrocolloid recipe book, and sta... |
Enzymatic reactions that happen when water and wheat flour is mixed?
What happens when you mix water and wheat flour? A seed would start to sprout eventually. Does water start reaction inside of the flour? | Yes, flour contains enzymes, and they get activated when you mix the flour and water.
The enzymes in flour are diastase, amylase, and protease. The diastase breaks down starch into maltose, amylase produces other types of sugars from starch, and the protease breaks down the proteins in the flour.
Commercial flours are ... |
Where did my creme brûlée go wrong?
I’ve watched and read a lot on creme Angela is, brûlée and caramel. In two attempts the final product has improved a lot, but I’m not sure where this is going wrong. Could someone help, please?
Recipe:
This is only a small, test batch.
150ml thick, double cream
3 medium egg yolks
2 ... | I see two problems going on here, 1) overbeaten eggs, and 2) overbaking.
Use a hand whisk to beat the eggs until slightly lighter in colour and smooth.
Don't use an egg whisk. You can use a dough whisk if you have one, if not, use a fork. Try to not get any air in at all (it's impossible to actually do it, but the cl... |
How much carrot is too much when baking carrot cake?
I am experimenting with increasing the amount of carrot in carrot cake. The original recipe uses 3 cups of carrots to 2 cups of flour; how much more carrot can I add in addition to the 3 cups without turning the cake into a dense carrot bar? | There is no exact limit, it's a subjective/linguistic question. With every carrot you add, the proportion of people who recognize your result as "cake" will go down and those who recognize it as something else will go up.
That being said, I now checked my preferred books for recipes that do quickbreads and muffins by t... |
Ways/techniques to make things "fluffy/foamy" like whipped cream?
In general, if you want to make something fluffy like whipped cream, what ingredients/techniques should you use? Basically, I want, when you put it in your mouth, to almost be like eating flavored air. Like eating the foam on a hot chocolate or beer.
... | There is no single, universal technique for making random food "fluffy". And you may have to live with significant changes in the recipe and in the final results if you try it.
Classically, you have three types of foams. One is fat-based, the other is protein-based, the third depends on sudden gas production/dissolving... |
Making crisp hash browns
I buy frozen, shredded potatoes. What is the best way to drive off moisture to help make them crispy when cooked?
Would microwaving on a paper towel help remove ice crystals and help avoid soggy potatoes? | Would microwaving on a paper towel help remove ice crystals and help avoiding soggy potatoes?
I don't believe this would be a good approach. To microwave long enough to drive off moisture, you will wind up cooking the potatoes in the microwave. Then when you attempt to finish cooking, the interior of the potatoes will... |
How much magnesium is in Hinode Calrose rice?
I was looking for foods high in magnesium and I stumbled into Calrose rice. One source said 3000% for a quarter cup which is rediculous must be mistake but there is no other source that talks about magnesium content.
So I assume it has probably never been measured. Does an... | This shows that 1 cup of cooked brown rice contains 80mg of magnesium. and white rice contains 50mg.
The wikipedia for brown rice show that for 100g of raw rice it contains 143mg of magnesium, and for white rice it's about 127mg.
The wikipedia page for calrose rice does not display nutritional information.
I would imag... |
Can I use Star San "no rinse" for sanitizing canning tools and utensils?
I've been brewing beer (totally amateur) for a few years as a hobby. I now want to get into canning my own garden-grown veggies.
I've bought several books and watched several videos (like this one from Ball) which recommend:
Using hot soapy wate... | No rinse sanitizer like Star San works great for sanitizing canning tools & jars. The sanitary considerations for canning and beer have quite a bit in common, so for the most part, if you sanitize things like you're bottling, you'll be in great shape.
Except...
You'll still want to follow the instructions to simmer you... |
How does Ball mason jar size affect canning processing time?
I'm new to canning and food preserving and bought a basic starter kit including a water bath canner (I'll get into pressure canners later if I have success with this method).
One thing that is often cautioned is that the size of the container (pint or quart ... | As pretty much always in canning, there are no rules of thumb for calculations/changes (the altitude thing is an exception, admittedly).
Each recipe has been developed and tested for a given jar size, and the institution which developed it should give you the size of jar you have to use. You cannot change the size to a... |
What's this salad of gray lumps in white dressing?
I can identify the green lettuce at the bottom, but not the physical matter under the red maraschino cherry. I happened upon this on Open Rice for a popular Western cuisine restaurant in Central, Hong Kong.
What are the gray lumps?
What white dressing is this? | This is potato salad, cubes of cooked (boiled) potato in a dressing of mayonnaise. If you are looking to replicate this, the typical cha chaan teng (茶餐廳) style potato salad might have some sweetened condensed milk, something like a 4:1 ratio of mayonnaise to condensed milk. Also, the garnish appears to be half of a che... |
How do you safely defrost a whole lamb?
Some supermarkets sell a whole lamb.
The food safety rules for meat dictate defrosting in the fridge, never at room temperature.
The next-size down, a turkey, doesn't even take 24 hours to defrost. It takes either 48 or, if very large, 72 hours to defrost.
How do you reconcile ... | Food safety rules are written around the ways bacteria reproduce, not around the chefs' convenience. There is no difference in the speed of getting unsafe between different types of meat (or any other type of non-shelf-stable food). Yes, the lamb is also meant to be defrosted in the fridge. And cooking from frozen is i... |
Why does some bacon contain whey powder?
I wouldn't expect bacon to contain cows milk, but it does in some cases in the form of whey powder. What's the purpose of it?
(My daughter is allergic to cow's milk and I have to check her foods carefully, including bacon, which isn't a food I'd expect to contain dairy.) | Whey powder is often used in processed meats for bulking and binding. In the case of whole muscles, they are often injected with a brine (an ingredient of which is whey protein) to "enhance moisture and tenderness", as the document states. I could also imagine it as a binding agent in turkey "bacon", where ground tur... |
How does my pre-cooked Costco chicken breast not expire for another 5 weeks?
I bought some "fully cooked chicken breast strips" that are seasoned and has grill lines on them. They're quite tasty. Ingredients also include salt, potato starch, and vinegar.
The label says "best before" a date that is 5 weeks from now. I ... | Keep in mind that the best before date is only valid until the package is opened. Once it is opened, you must treat the chicken strips as if they were fresh and consume them within a few days.
Most likely the chicken is using 'modified atmosphere packaging' (MAP). It's a very common method used to extend shelf life o... |
What to do with the olive oil from canned sardines?
Olive oil is good for you, and it seems wasteful to throw it away. Yet all recipes call for draining the sardines prior to usage.
Any good ideas on what to do with that olive oil?
Is it some bad kind of olive oil maybe? Very low quality? What would that even mean?... | First, if you are going to use it, do so within a few days, and if you are not using right away, put in another container and store it in the refrigerator. As for uses, you can employ it anywhere you would use oil, and where the flavor works. Certainly a vinaigrette or dressing. I've seen suggestions for using it whe... |
What are the different flavors of sources for homemade baker’s yeast?
I have been making sourdough bread for about five years now, and have made my own starter several times. I've been beginning to use baker's yeast, but between an interest in not paying for things and an interest in not being limited by stores' supp... | The differences will be down to the strain or variety of the yeast that you cultivate from the source. Generally baker's yeast is considered to be Saccharomyces cerevisiae, which is a eukaryotic organism with a large genome. Many of the genes produced are involved with metabolism of various sources of energy for differ... |
Home-school science curriculum using cooking
My sister has decided to home-school her children (all daughters, ranging from 5-14 years old) this year and has asked me, her physicist brother, for help creating a science curriculum. I would like to suggest to her to teach concepts using practical things so at the end of... | Those sound like fairly specific and advanced topics for the age range provided. These standard guidelines might help you with a way to think about how to approach this. With some knowledge about what kids should learn at various levels, you can determine how kitchen experiences could meet those needs.
I don't know if... |
Why store food in an airtight container when it's in the fridge?
The common wisdom for storing prepared food for later is to store it in an airtight container and put it in the fridge, the temperature of which should be at or below 40 degrees Fahrenheit (4 degrees Celcius). I understand the purpose of the temperature ... | Airtight packaging doesn't slow down bacteria growth. There are a few myths about them which don't apply in practice:
Bacteria are not kept out, despite popular belief – the air within the container has as many bacteria as the air outside. The food in the container also has bacteria – cooking doesn't sterilize food! –... |
How to get spices off pan - even after washing
I cooked using spices a lot, and I notice this problem most after cooking with turmeric. I wash the pan after I'm done using it, with dish soap, and allow it to soak, then scrub with a scourer or brush. Then
I clean with tissue paper. Even after this, the next meal I cook... | As the coloured component Curcumin is soluble in oils not water it may help to wipe the dry and washed pan with oil. Hopefully the colour will be absorbed in to that oil rather than into the next dish you cook. You may leave the oil on while the pan is stored and wash that oil off before cooking the next dish.
Turmeri... |
Can I substitute vanilla powder for cocao in a quinoa cake recipe
ingedients:
2 cups quinoa
1/3/cup milk
4 lg eggs
1 tsp vanilla extract
3/4 cup butter
1 1/2/cup granulated sugar
1 cup unsweetened cocao pwdr
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2/tsp salt | Typically no. You need much more cocoa powder for a chocolate cake than you need vanilla powder for a vanilla cake. Adding a cup of vanilla would be both very expensive and very overwhelming in terms of flavour. And the vanilla doesn't have the same chemical properties as cocoa. Cocoa has a bit of fat in it, so a subst... |
What is the je ne sais quoi flavour my green curry is always missing?
I've been making green curry for years, and it always sucks (It's actually quite sad). I've followed David Thompson, and I've found recipes from other top chefs, and they're all pretty much the same, and the flavour is always very meh compared to wh... | It's not possible for us to know what flavor you are missing in the green curry paste; your comments in the question about basil and peppers suggest that you may have flavor sensitivities that others do not share.
That said, I compared your procedure and ingredient list against Pailin's recipe, and noted the following ... |
What oyster species is 砵酒焗生蠔?
Picture from Hong Kong restaurant. Hence oyster can be bought in H.K. What oyster species I buy to make this 砵酒焗蠔, which means Port Wine Baked Oyster?
Another picture. I won't post more two, but here's another view. | The type of oysters used in _ are Hiroshima oysters
Although many books say you can use any oyster but restaurants say Hiroshima oysters. |
Why is corn nixtamalized?
I am somewhat confused about the difference between masa harina flour vs. cornmeal. Wikipedia says the process of nixtamalization needs to be done in order for the corn to be nutritional, kill toxins and make it more palatable. Basically they use burnt ash or lye to break up the hull of the c... | Nixtamalization is a culinary process that begins with dried corn kernels (maize), and uses alkalinity to alter the chemistry of the corn. The process is thousands of years old, first recorded by the the Aztecs, but probably older and more wide spread.
This guide is very informative. Here the author describes the resul... |
How to deal with foul fishy odor of frozen shrimp
Note: I can't actually cook, I am just trying to learn to roughly assemble and heat things. Explain things to me like I know nothing.
A few weeks ago I decided to try out cooking some shrimp for myself. I planned to start off simple: cut out the veins, boil, and panfry... | Shrimp, but also seafood in general, should not have a strong smell. You should be able to smell a faint salt water scent from them when not frozen, and basically nothing while they're frozen. If they're smelling a lot, that's a sign they may have gone bad.
It's impossible to say exactly what went wrong with them. If i... |
How do I determine roasting temperature as a function of time?
TL;DR
If it takes 90 minutes to roast a leg of lamb at some temperature (perhaps somewhere from 350 to 450 °F?), and it takes 840 minutes to slow-roast a leg of lamb of the same exact weight at some other temperature (possibly 175 to 275 °F?), what is the ... | I have not seen this discussed in terms of oven cookery, however, it is certainly a part of the conversation when cooking with sous vide. Douglas Baldwin, noted expert, has a guide. Here, I have linked his appendix, "The mathematics of sous vide." Now, I am certain that you CAN NOT use this guide for oven cookery, be... |
Are there any particular type of corn chips that are made from masa flour?
I am wondering if the type "Mexican Style" or "Restauant Style" or "Tortilla" corn chips also means they are made from masa flour? I cannot tell from the ingredients list. It does not say what process was used to make the corn flour. | Tortillas are made from masa. So, if the chip is truly a "tortilla chip", then it was made with masa. Corn chips, like the brand Fritos, are made from corn meal, I believe. Masa is made from nixtamalized corn. Corn meal or corn flour is simply ground corn. |
Why does boiling water make dough taste sweet?
I was experimenting on dough for chapathi, which is basically wheat tortilla. This is how I normally prepare it,
Mix whole wheat flour and salt with room tap water, often 20 to 30 degree Celsius .
Knead with oil until I get a consistent dough.
Immediately press with a rol... | Flour is mostly starch, and starches are long chains of sugar molecules. When you add hot water to starches they gelatinize and burst, and these gelatinized starches soften the dough. Gelatinization works faster at higher temperatures.
There are enzymes in the flour which break the starch down into sugars, and they wor... |
Why did this bread not expand properly?
I made a loaf of bread and scored the top with a razor to regulate its expansion as it baked. However, it had its own ideas and pretty much ignored mine, as below:
Why? And how can I produce a more beautiful loaf next time? | Most of the expansion did occur at your score, and you got a good rise, so I think you should not be too disheartened! It looks like you cut diagonally rather than downwards: this works well for rolls and smaller loaves, but I'd suggest the simpler cut for a full pan loaf. Scoring techniques are discussed here: https:/... |
Chinese chicken balls - should the chicken be precooked?
There seems to be two schools of thought when it comes to cooking Chinese chicken balls. Some chefs pre-cook the raw chicken in simmering water (in a similar way to BIR take-away chefs) before coating and frying, others just coat the raw chicken batter and deep ... | I think this is a heavily westernized version of, em, Chinese "chicken balls" (鸡球 ji qiu). The more authentic version comes without the thick batter; instead it's just slightly coated with potato starch. Also, they're not served directly as a dish, but instead used as an intermediate ingredient; you can make, for examp... |
Baking with a drip pan
I want to bake cookies and croissant but I don't have baking trays. Can I use the drip pan that is removable and metal? It's shiny coated black metal ( not sure which type). | I assume you are talking about something like : https://www.walmart.ca/en/ip/Frigidaire-5304442087-Range-Stove-Oven-Broiler-Pan-1-Blue/PRD2Z84UNVIFLYX
Yeah, you could do it.
If you have parchment paper or silpat silicon baking mat, it would be even better |
Why am I not getting any smoke out of my smoking pouch?
I am cooking some brisket on a gas grill. Following YouTube tutorials I made a smoking pouch/smoke bomb just like the ones they do on YouTube and filled it with newly purchased smoking pellets. As suggested I sealed the pouch, poked holes in it, placed it on top ... | It is possible that you didn't poke big enough holes, or that the heat from the burner was not enough to cause the pellets to smoulder. You need to place the packet on the burner directly (actually on the rack above the burner, removing the diffuser), not on top of the diffuser (see Step 2 in these Step-by-step instruc... |
My black glutinous rice is not chewy at all?
I need some advice, I bought some Black Thai glutinous rice, but it just isn't getting the right texture.
I have:
soaked it overnight
soaked it over 2 nights
boiled it
slow cooked it
steamed it
I have tried various times from 1 hour up till 6 hours for the above.
No matte... | Black rice is "hulled", meaning the fibrous outer husk is removed, but not (or only minimally) "polished", meaning the thin but tough bran layer is left on. (It's the bran that provides the color to black rice.) Different varietals of rice, and different processing methods, will lead to a thicker or thinner layer of br... |
Why not make sourdough bread from young starter?
I made my own starter 3-4 days ago, and it has been growing well; I have fed it twice so far. As far as I know, it is recommended that you feed starter for about 7-0 days before you use it to make bread. My question is, why? If my starter is already growing, it means th... | The advice to let the culture mature before you use it is targeted to getting reliable results. A mature sourdough culture has a relatively small number of strains of microorganism, which have outcompeted the others and formed a relatively stable ecology (assuming a regular feeding schedule). At that point the culture ... |
Can you sharpen a Y peeler with a honing rod?
At 1:07, this man uses a Diamond Flat File to sharpen his Swivel fruit peeler.
But I own a Y peeler like this OXO one, and lack a Flat File. Can I sharpen my Y peeler with this Grosche ZWEISSEN Ceramica honing rod? | Honing and sharpening are two different things. When you sharpen a blade, you are removing material (metal) from the blade to create a new, thin edge. Sharpening leaves burrs on the edge, while use of a properly sharpened blade tends to round over the very thin edge. Honing the blade removes burrs and can straighten th... |
What "paring knife" best sharpens a fruit Y peeler?
At 0:22 of this Oct. 5 2009 video, Douglas Jones (sous-chef of LA's Lucques) proclaimed that he "just bought a three-dollar paring knife". But his hand covers it, and I can't see what his paring knife looks like. | According to this article, there are 4 types of paring knife, the "spear tip", the "bird's beak", the "sheep's foot", and a "Western-style Japanese" paring knife.
From your image, it looks like the chef is using a "sheep's foot" paring knife. However, for the purpose of sharpening a vegetable peeler, you only need a s... |
New to canning, first attempt Peach Jam
First time canning my ball wide mouth jar may have gone into the water bath with the lid depressed. Must it go in with the lid in a popped up position? Now cooled, it makes a thud sound when tapped with the side of a spoon, but the lid is stuck to the jar. Any opinions on if thi... | It should come out of the bath with the button up and as it cools, the button will pull in with a satisfying pop.
If that doesn't happen the jar might be sealed, but there just isn't a good way to know short of forcing the lid.
If the lid is stuck firmly, without jam having leaked out onto the seal, I would be confiden... |
Can ghee replace butter in lemon curd?
My mother-in-law believes she is allergic to milk solids, but that ghee has the solids removed. She loves lemon meringue pie. The lemon curd in the pie calls for butter. Can I substitute ghee successfully? | Yes, you can; for example, from Charlotte's Lively Kitchen we have the following remark:
Can lemon curd be made with clarified butter?
OK, this is maybe a slightly unusual recipe adjustment to have tested.
However, I decided that as lemon curd is such a classic recipe, I’d
see how it was made in an old Victorian cookb... |
What's wrong with if you only sharpen, and never hone, your knives?
Pretend that whenever a knife feels dull (even if it isn't), you sharpen it on a whetstone, and never hone it. What do you squander if you only sharpen, and never hone? What are the drawbacks?
I'm guessing that only sharpening curtails or docks your k... | A kitchen knife has two different structures of steel in it; hard steel in the edge so that it can be sharp, and soft steel in the spine so that it can be flexible and tough. The real danger of too much abrasive sharpening is removing all of the hard steel from the edge of the knife, at which point it will become impos... |
How does this microscope graph with 3 axes prove that a knife became buckled and bent?
Can someone please interpret the microscope image below? How does it prove that the knife "became buckled and bent"?
We examined hones and knives under a microscope at MIT. The cutting edge of a Victorinox chef’s knife became buckl... | The edge of the knife (which you correctly identify in the second picture) is shown hugely magnified as the 'bottom edge of the grey slab' in your first picture. We clearly see that this edge is not straight and smooth, but roughed up and curved upwards. This is what is meant by "buckled and bent".
Note that your image... |
Can I substitute fresh tomatoes for canned?
I'm quite new to cooking. I want to make spaghetti and all the recipes I've found for spaghetti sauce so far have required multiple types of canned tomatoes. However, I only have fresh tomatoes, nothing canned. I do have the basic spices (garlic, sugar, salt, pepper, etc), j... | Recipes that call for canned tomatoes usually do so because these are picked and preserved when at peak ripeness, as well as saving you the trouble of peeling. For whole or chopped canned tomatoes, you can substitute fresh tomatoes (get the ripest ones you can) that you'll have to peel yourself. For other canned tomato... |
is this mold on my kimchi or yeast?
I have been fermenting this kimchi for a month now and it has grown this white things above. I've stored it in in my refridgerator and I only opened it now. Is this poisonous and should I just throw it out or should i just remove the top?
It doesn't smell rotten or have any foul od... | That looks like mould (mold). Kimchi typically only goes mouldy when the vegetables are not submerged, which looks like is happening here, probably because of your choice of container. Use a deeper container like a jar so that all the solids are submerged in the liquid, and continually pack them down so they do not dry... |
I'm not looking to learn a new skill; how do I make my knives better at cutting?
I am a reasonably proficient casual kitchen user and I have a set of kitchen knives I bought from a (British) supermarket a few years ago. Recently I've noticed they've become less good at cutting things than they were before.
(I am purpo... | Yes, you can keep an everyday useful kitchen knife serviceable with the Anysharp you linked. For the majority of non-serrated knives sold in a supermarket it will be fine. I've got one, and use it on my Ikea, Sainsburys and Victorinox knives. I can get a better edge with stones, but only once I've got my hand back i... |
How to make profiteroles without a visible hole?
I get the choux pastry and how you put filling in it, but there's always a hole left and the filling shows. Does anyone know of a sure-fire way to make a profiterole that looks completely intact from the outside while the filling is in? | Fill from the bottom. Take a paring knife and cut a half-circle about the size of a dime near one end on the bottom, with the ends of the cut facing the end of the profiterole. This makes a sort of trap-door to get the filler tip into. Afterwards, you can use the paring knife tip to pull the trap door flush with the bo... |
Can you preserve/can tomatoes of various sizes together?
I am new to canning and have a water bath canner. I have successfully (well...I think!) canned/jarred several dozen bread-and-butter pickles following a recipe I found in the official Ball Canning & Preserving Guide.
I am now trying to preserve/can/jar a bunch o... | Your intuition is correct here: cannng recipes are developed for a given chunk size (within a small range). If your recipe was developed for large chunks, the small ones will overcook and not taste as well, and if it was for small ones, the large won't heat up enough in the middle and thus it is unsafe.
Your options he... |
Not Burning a Wood Fire Pizza
We cooked some pizza last night and had a good time. However, it cooked so fast that the pizza was really dark (burnt in places) and had cheese that didn't melt. On some pizza's, it was still doughy.
We have an Alphaforni 5 Minuti Wood fire oven running at 375°C (700°F). The temperature w... | A pizza burning on top while being undercooked on the bottom can be caused by uneven heat in the oven, as well as a pizza being overloaded with toppings. The former can be an issue with the oven itself, or can indicate that you are not drawing enough hot air over the top of the pizza. The latter is self-explanatory.
A ... |
Cleaning chicken with corn starch?
YouTube recently started recommending Chinese cooking videos. This particular cook has a curious habit of rubbing cornstarch all over the chicken breasts before washing them off. Is there an advantage to cleaning chicken with cornstarch? Or perhaps an alternate explanation? Some pe... | Some asian cultures clean meats with flour and/or cornstarch to remove the game-y smell from it. Since it's being washed off, I don't think it for the velveting. |
Can I just rinse the knife & cutting board, instead of washing it, after cutting washed vegetables?
I was wondering something I can't seem to Google anywhere, concerning food safety/hygiene.
And that is whether I can just rinse the cutting board/knife, after cutting up some washed vegetables (e.g. cucumber & tomatoes)... | As a general food safety rule/best practice, you should still perform active washing, rather than passive rinsing, even for fruits and vegetables.
Fruits and vegetables are still vectors for food borne illness and cross contamination. Wide scale recalls of vegetables due to listeria and e. coli are not uncommon. Active... |
What exactly is the salt for when making oatmeal porridge?
As per the instructions on the oatmeal package, I make it like this:
I take a bowl.
I put 1 dl oatmeal into it.
I put 2 dl water on top of it.
I put 0.65 grams of salt on top of it.
I mix them together with a spoon.
I microwave it at 750 watts for 2 minutes.
... | There are several reasons to use salt in cooking. From that source, the UK Salt Association (yes, that is apparently a thing!), salt is used as:
Seasoning
Preservative
Binding agent (in meat products)
Color Controller (in meat products and baked goods)
Texture aid (in meat products, baked goods and cheese)
Fermentatio... |
How do I wash farm-fresh eggs?
My aunt recently gifted us a carton of eggs fresh from her chickens.
I've been rinsing them off thoroughly with each use, but I'm not really sure if this is enough to make sure they're sanitary for consumption.
What's the appropriate way to wash eggs when they come directly from a chicke... | (from what I can see on the internets)
Just continue what you are doing.
Just before using:
Softly brush off dirt and debris and rinse for a couple of seconds under running water. |
How to get Palm Oil?
I am trying to make my own Nutella from raw ingredients. I have tried many recipes and eventually bought a wet grinder to make smooth hazelnut paste. Then I bought criollo couverture chocolate and I was able to make the most amazing hazelnut-cocoa-spread. But it has a flaw, it is too soft and it b... | Based on your description of being more solid, I think you might actually want palm shortening. Shortening is 100% fat and doesn't contain any water, making it more solid at room temperature.
Palm shortening does look a little closer to butter
A quick google search shows that Amazon does sell palm shortening. |
What does it mean to let gluten relax?
I'm new to cooking and have no experience cooking.
I know a bit about gluten in that it gives bread the toughness for stretching, which is good for chewy bread and bad for soft cakes.
I've watched some baking videos where the cook says to "let the gluten relax". I just know it me... | It means exactly what it says: the gluten relaxes. You can observe it for yourself.
When you leave the dough alone after vigorous kneading, the gluten relaxes and goes from a tensed up state to a mellow state, similar to how human muscles relax depending on the owner's emotional state. The dough goes from hard and mode... |
Am I on wrong track or is my Apple Cider gonna waste?
I am new to this forum. I am questions regarding ACV. But for this I am writing the complete scenario for understanding.
Last year, I made ACV (watching some tutorials from YouTube) and ingredients I used were:
Water
Sugar
Apples as whole
During the making of it, ... | I just finished two batches of vinegar, one with apples and one with peaches. I use plain quilter’s cotton to cover my jars, as I think cheesecloth lets in too many bugs. At least where I live.
I use only fruit, water, and sugar. I stir it every day for about 3 weeks. You can smell it and tell when it goes through the... |
does leaving the pizza dough longer to ferment compensate for putting too low amount of yeast?
I don't have measuring cups or anything to measure how much dough:yeast ratio there should be. Is it okay to leave the dough for a longer period of time for lower amount of yeast to compensate? | In short and general: yes.
There is a dependency between the amount of yeast used and the required leavening time. However as a natural growing process it is not following a linear function but an exponential function to the basis of the Euler constant. But before doing an in-depth mathematical analysis of this problem... |
What is this Kenwood food processor attachment for?
We've recently acquired a food processor, and can't work out for the life of us what this attachment does. The manual, and Googling, hasn't helped. Here's the attachment:
And here's the food processor (Kenwood FDP30)
Any ideas? | I will assume the other end of the attachment is not for cutting. It looks like a tool for emulsification. You can make sauces like mayonnaise using the attachment.
Edit:
The comment of @steve-chambers confirms that it indeed is an emulsification tool. |
Solutions for a bland vegetable curry
Over the years, I have developed a recipe that is effectively aloo gobi and saag aloo mixed together: Potato, cauliflower, broccoli and spinach curry. (I used to make it with sweet potato, but to "please" all my diners, I've switched to regular potatoes...which is also more authen... | Here are some suggestions-
I usually use freshly prepared spices. By this what I mean is I buy from the market not the powder but the whole spice. For example I buy green chillies from market. I dry them under sun, and then grind them for a fresh chilly powder. Also I use two types of chilli powers Kashmiri, for givin... |
How to make marshmallow ice cream topping without it hardening in the icecream
My favorite flavor icecream is chocolate marshmallow swirl but the only brand I know of that makes it is Turkey Hill and I can't find it outside of Pennsylvania. I live in California now so that's a problem. I've tried to add my own kind of... | I've seen this mentioned on the internet a couple of times...it's not a topping, so you won't get the "swirl", but a way to add marshmallow into your ice cream, like in rocky road.
Take regular sized marshmallows and knead them between your fingers until you get a soft pliable mass. Reserve on a plate until you have e... |
Why boiling water, then cold water for this shaobing recipe?
I'm trying to make this Chinese pastry called Shaobing. Some recipes I've found call for first adding boiling water then adding cold water. There's no yeast, just some salt and flour. FYI, these recipes are from pretty old cookbooks.
My question is, what ... | Adding boiling water to flour causes the starch granules to swell and gelatinise, allowing the dough to absorb more water, resulting in a softer and/or fluffier finished product. However, a dough made entirely with boiling water lacks extensibility (i.e. can't be stretched) because some of the precursor proteins to glu... |
Benefit to covering pasta while cooking?
Taking a quick poll of several bags of pasta in my kitchen, about half recommend keeping the pot covered while cooking1.
This is not very convenient for me, as I don't have a good tightly fitting lid and the pasta often foams and boils over and cleaning the stove takes longer t... | I see a benefit to covering the pot while bringing the water to a boil, as you will reduce evaporative cooling and get to temperature quicker. I might also allow, that in some cases (maybe frozen pasta or too much pasta to water), when you add the pasta (thus cooling the water) replacing the lid will help return it to... |
Pressure cooking vacuum sealed meat
Can a meat that is vacuum sealed for sousvide cooking be cooked instead in a pressure cooker and appropriate results be achieved? | This probably isn't safe, and there's no reason to do it in the first place
The purpose of sous vide cooking is to get your food to a very specific and even temperature throughout, in order to guarantee a certain degree of doneness and minimise the possibility of overcooking. It achieves this by holding the food in a w... |
Broil meringue cookies?
I wanted to make these meringue cookies. The instructions say to bake them for 90 mins at 100, but our oven only broils and we're still waiting to have it fixed. If possible, how long and what temperature would I bake the meringue cookies at? Ty! :) | I would just heat the oven with broil. Then switch if off, wait until temperature drop to around 110-120C and put meringue in. Then just wait until oven cool off.
Tat way the inside would be chewy, if you want more chrunch burn it with torch before putting in oven. |
Does it matter how fast you crank up your blender?
Cars aren't blenders, but I wonder if this analogy assists. "[W]hen you floor the gas pedal, your transmission will try to turn the axle abruptly just like trying to throw a bowling ball with the maximum force.". So you oughtn't constantly floor your car's accelerator... | I opened the first Vitamix manual that came up on an internet search, which is for the Vitamix 5200, available here. It says (on page 11):
Always start the machine with the left switch down in the Variable ( ) position and with the center Variable Speed Dial on 1. Slowly turn the Variable Speed Dial to the desired spe... |
Can I Sear Sous-Vide Rib Eye Under Infrared Broiler?
I'm new to sous-vide and plan on trying it for the first time with a rib eye steak that is about 1-1/4" thick. I know when it's done cooking, I need to sear it. I was thinking of trying my gas oven's infrared broiler instead of a cast iron pan.
When using my broiler... | You can do it. It really depends on the result you are looking for. The reason to sear is simply to produce a maillard reaction, and caramelization. The issue with sous vide is that you want to do that rapidly so as not to continue cooking the internal part of the protein. On the other hand, some people cook a coup... |
Salmon turned green - is it safe to eat?
I left a meal with salmon in the refrigerator for 3 days. The salmon skin is turning green.
Is it safe to consume it? If not, is it salvageable at all? | I would strongly recommend against consuming this fish.
In general you should cook fresh fish on the same day you bought it and not store cooked fish in the fridge for longer than a maximum of two days. Changes in colour, smell or texture are commonly a strong indicator that the fish has gone bad and eating it comes wi... |
Will seeds effectively sprout after blending and leaving them in water?
Title is the question.
I'm most curious about the results with pumpkin seeds. | It´s very likely that the blending will destroy the germ/embryo in the seed and also will separate it from the endosperm which delivers the required energy for the sprouting. So the seed will not sprout anymore when blended. But you could consider to let the seeds sprout first and then blend the sprouts. |
Modifications to a sourdough recipe
I'm using this recipe, with the following ingredients:
450 grams Strong White Bread Flour
300 grams Warm Water
150 grams* Active Sourdough Starter
12 grams Sea Salt
*This amount is can be adjusted to 50 grams for a longer 12 hour bulk ferment.
I want to take the option to reduc... | Good question! Yes, if you use a 50/50 mix to feed your starter then your approach will give you the same balance and you will get the same hydration, providing you use the same flour blend as when you feed your starter. If you use a different ratio to feed your starter then stick to whatever ratio that is.
This approa... |
Can I just rinse a shaker, solely used for immediate consumption of whey with milk?
...and wash it properly every 3rd or so day. Keeping the shaker inside of the freezer, to slow(/perhaps prevent?) the bacteria growth?
• By rinse, I mean to just shake it up with some water until all remnants are whisked away
• And by ... | So let’s be clear - rinsing with just water won’t remove all of the fats and proteins in your container. It’s definitely not “clean” afterwards.
But even for the bits left in the container food safety guidelines apply, so if you immediately freeze the shaker in between uses, you just have to add up the time the shaker ... |
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