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1

I would like to answer your question based on my personal experience with honeydew melon, because I always want to prepare honeydew melon when it is available in the market. Adding sugar and water to the melon will not introduce bitterness in the mixture, however the moment I add milk (evaporated or condensed) and after mixing, the result will be a bitter ...


1

Swai and catfish are biologically related, but Tilapia is a Cyclid and as such quite far removed. I think the biological relation is not all that critical to their similar taste which you dislike though. The taste of fish relies on a few factors such as: Their living environment (Fresh, brackish, salt water) The type of soil on the water bottom (silt, ...


6

You want to use baking soda. Baking powder is used as a leavening agent and does this by combining an acid and a base, so it would not make your chicken more alkaline. Baking soda, on the other hand is just sodium bicarbonate and will make your chicken more alkaline. However, baking soda, especially if used in excessive amounts, will give your chicken a bad ...


1

The technique that GdD mentions (infuse oil, then use that in the rice), is the technique used in Sinangag (Filipino garlic fried rice), but the rice is cooked first, then fried lightly in the garlic infused oil. Because you still have the garlic in with the rice, and it hasn't undergone long, slow cooking like you would have from cooking the rice (even ...


2

Garlic flavors are soluble in oil, simply chopping up garlic and putting it in with the rice will not distribute the flavor well. I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes. Then add the rice and stir to coat the grains with the infused oil before ...


1

Shrimp can have up to 0.25% STPP, fish even more! STPP reacts with calcium or magnesium salts. These are commonly found in pool PH buffers, or as gypsum (food grade gypsum is used as a tofu coagulant) 1 Kg of shrimp could have up to 2.5g of STPP, so a 1/2 tsp of a calcium or magnesium salt dissolved in hot water, and diluted to 1 l, would make a ...


1

In a way, fat and acid are. If you already consider salt,sugar,glutamates - anything that influences TASTE directly but not flavour/aroma and is not bitter (given recent research, we can taste more than one kind of bitter, which fits in there interestingly...) Glutamic acid in other forms than its sodium salt (to be found in a lot of ingredients). In ...


1

Welcome Volker! Please see the pic below and the information found on menurice.com . Way too much to copy - 9 pages - but there is a ton of great information about rice.


-2

I'm pretty sure it's the onions, some are a lot stronger than others and even different sizes can vary. I have to add extra tomato to even it out sometimes.


1

Yes you can in small quantities. My mum used to do a lot of cake decorating, and still does bits with my kids. Adding small amounts of liquid such as flavoring/colouring is perfectly fine. It is important to knead it in properly. You can use a small quantity of icing sugar to prevent it sticking, but the main thing is to keep handling to a minimum where ...


3

Yes, the sugar will temporarily draw some moisture from the meat. However, that sugar/water solution will also gradually diffuse into the meat, and the sugar will end up pulling in more water in the long-term. In any case, the effect is usually small, and any (probably temporary) moisture loss will only be from the outermost 1/8" or so of meat, which will ...


0

This is really simple to do. Get a high quality coconut oil that is Hydrogenated. And pour 16oz of nuts into 1-2 tablespoons of oil. Mix around in bowl and let sit for a few hours in the refrigerator. Pour them onto a paper towel or clean cloth and let the excess oil be soaked up.


0

The only way meat will not have flavor after being frozen is if it didn't have flavor to begin with, or was freezer burnt/not sealed.


0

Thats the struggle...while fresh is always best for flavor, I totally understand the need to freeze meat...I know alot of people that use plastic wrap or aluminium foil to wrap burger by the pound amd run into the same issue. Personally I tend to always wrap mine in ziplock style bags...I go through more bags this way than normal, however it seems to work ...


4

"Frozen-like flavor" makes me think it may not have been properly wrapped/sealed and collected stray flavors from the freezer, and/or managed to get freezer-burned. I don't know of any way that will "fix" that if it's already happened - prevention is the key. You can try using it only in highly-spiced dishes, if you like highly spiced dishes at all, but it ...


1

Mailliard reactions. I'm going to guess there's already another question for this one and this will prove a duplicate, so low-effort answer. http://en.wikipedia.org/wiki/Maillard_reaction Basically (and I don't claim to know any better than that) it's alterations in the proteins brought about at elevated temperatures (there may also be carmelization, but ...


2

I would imagine that the sweetness of balsamic vinegar might seem out of place in traditional Mexican fare, which in my experience, is seldom sweet. (Well, except for dessert, of course).



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