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2

The application of a basic solution (baking soda or lye), has been used for ages on bread products such as bagels and pretzels to promote browning. I have found a couple of factors to be significant in the browning of proteins. Ingredient Temperature Is the meat near room temp when you drop it in the pan? Removal of moisture Pre-salt your meat while ...


0

Yes, you can use them the same way you would use the leaves- note that flowers are often used in herbal tea blends (I see hibiscus used particularly often). Depending on the cultivar, however, the flavor may be noticeably different than what you would get with the leaves, probably a bit more bitter- that's what I noticed when using mint flowers for tea, and ...


1

That particular dish looks to me like Chinese hot pot, or a similar Asian hot pot (not to be confused with Lancashire hotpot, which is a kind of stew!). The main feature of the dish is that you have a pot at your table with a burner underneath, and a number of raw ingredients which you add to the broth and pull out at your own convenience. These may ...


5

It's a hot pot or steamboat as we call it in Malaysia. It's a clear soup made from stock. Raw ingredients are gradually added to it as it simmers. Soup and the cooked ingredients are fished out when they are done (each time when the pot boils). At the end, you are left with a rich, delicious soup that has flavours of all the ingredients intermingled and it ...


0

As far as I concerned it's Tom Yum Soup http://www.bbc.co.uk/food/recipes/tomyumsoup_85069 http://en.wikipedia.org/wiki/Tom_yum


3

It's definitely a kind of soup or stew. The image you picked specifically calls it a "hot pot". http://www.thetabletopcook.com/images/tabletop-cooking-homemade-taiwanese-hot-pot.jpg Hot Pots are classified as "stews" according to Wikipedia: Hot pot (also known as steamboat in Singapore, Malaysia, Thailand, the Philippines and Brunei), refers to ...


2

That is certainly a stew. I might further refer to that as a hot-pot if the ingredients were raw before added to the broth, particularly if it's cooked at the table.


0

Soy milk usually has a long best before date, though if you open it then there's a shorter shelf life of approximately a week in which you should drink it. Though it's usually slow to spoil even then. While milk has a specific use by date regardless of if you never open it. Soy milk is actually made of water blended with soy beans, so it's a relatively ...


3

The easiest and best solution for the problem is to not dissolve it into water in the first place. Powdered sweetener keeps indefinitely. Dissolved sweetener falls smack in the middle of FAT TOM, so you have converted a shelf stable food into an unstable one. Assuming that you want to keep it at room temperature, there is not that much you can do. You can ...


7

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 ...


2

Summary: If the loaf is kept at an elevated temperature in a plastic bag for a period of 6-12 hours I believe you will see little to no difference compared to storing at room temperature. Stored at an elevated temperature in a paper bag the loaf will start to dry out to a noticeable extent. Note that the answer below does not address possible food safety ...


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 ...


0

I make steel cut oats with almond milk and a pinch of salt, cooking for 20-30 minutes at a low simmer, stirring throughout. I've also added some cut-up medjool dates near the end of the cooking time, which softens the dates and sweetens the oatmeal. Another sweetening alternative is a touch of pure maple syrup and a cut-up banana. All delicious. If some ...


3

This article indicates that the elevated temperature would retard staling, It has been shown that changes in the starch contributes about 93, 50 and 20 percent of the total crumb firmness at 20°C, 30°C and 36°C, respectively, during five days of storage. The results imply that changes in the starch in the crumb are about one-half and one-fourth ...


-1

Gelatinization means the starch grains swelling, releasing the starch molecules, which then cross link to thicken the liquid. The gel forms, trapping water between chains of starch. It is a heating process. Gelation is a cooling process as the gel sets.


0

A blender will cut or shatter what you put into it while leaving the structure of the pieces relatively intact. A grinder or mortar will apply pressure, causing cell walls to rupture, so molecules in the food that were previously kept separate can react, and fermentation relevant microbes (which, if I remember correctly, are important for idly?) have good ...


1

Puffed rice is a very common snack in the island where I grew up... We would dry cooked rice under the sun until it gets hard and totally out of moisture then deep fry them in hot oil until they puff.. :)



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