New answers tagged asian-cuisine
Lemon is a bad substitute for any kind of vinegar because the acid component of those two ingredients is chemically different. In vinegar this acetic acid, in lemon juice this is citric acid. The taste of both acids is markedly different. When you only need a bit of rice vinegar, you can dilute normal alcohol vinegar 50/50 with water to get a similar ...
Even if some "Singapore Noodles" are the same thing as Bami Goreng, not all of them are! I live in Singapore and write on the local food scene in Singapore. I am always bemused by the dish 'Singapore Noodle'. There is no such dish as Singapore noodle, not at least in Singapore. But in my travel, I am invited to cook at restaurants in Melbourne (and as I ...
You are going to get similar results but not the same flavor. I don't think you need to dilute the lemon juice although I would research the pH level of both, because this is the reason the recipe probably calls for the vinegar.
sechaun pepper causes that "buzz"....I remember listening to an NPR program where someone actually did research and through a large sample of tasters discovered the "frequency" of the buzz felt to be around 50hz almost always the same for all people. That's strictly from memory though and the number could be way off. It was interesting anyway.
It's possible it was a combination called 麻辣 (ma-la,) literally "numbing and spicy", a mix of hot chilies and Sichuan peppercorns (which are called Huā jiāo [花椒].)
I had the same exprience and I found this article about it (http://vietnamnews.vn/society/244993/banned-chemicals-found-in-vermicelli.html). I don't have an ultraviolet lamp at home, but the smell is as discribed.
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