New answers tagged food-science
I have brined mine over night and also like 2 to 3 days. I have to say the majority of the recipies that I read all say to brine it over nite, but the turkey that I brined for 2 to 3 days was the best I have ever had. Same recipie that I used for the over night brine. A cup of kosher salt per gallon of water or liquid, (vegetable stock or chicken stock or ...
I always brine my turkey for at least 3 days and it results in the best moist turkey I've ever had.
My mother said the milk helped neutralize the liver. Blood (liver) being slight basic and milk being being slightly acidic together became neutral.
I am willing to bet the high acidity of the berries reacted with the baking powder component of the pancakes. Pancakes are just barely cooked batter and the carbonates are still pretty active, which is what makes good swiftly fried pancakes fluffy while pancakes cooked on too low a heat become rubbery and floppy. It's also why if you replace fresh milk ...
Raspberries are pretty sour, especially if underripe, so it could've just been that, if not for the fizzy taste. That part makes it sound like the berries were a little fermented. That's unusual for frozen fruit, but possible if it wasn't stored right at some point along the line. If the fizzy taste was similar to too old orange juice or kim chee or ...
A better anti-caking agent for icing sugar is tricalcium phosphate. Cornstarch gives a gritty texture to buttercream or other icing (frosting), whereas tricalcium phosphate keeps it much more smooth. In the UK, Silver Spoon icing sugar, or Sainsbury's own brand - I don't know about other supermarkets - is made from sugar beet rather than cane sugar, and has ...
Using milk instead of water makes the outcome definitely creamier, although it may take a little longer (I start my burner on low-medium so the milk won't boil over). Once the milk starts to foam I add the steel cut oats and stir occasionally. 20 minutes or so is enough if you like them nuttier, or longer if you like them softer. I add a little milk and ...
I do agree with NadjaCS's point of "olive oil that is drizzled over the top". I know with some pastry's you add multiple dimples to stop it rising. I could see the dimples in a Focaccia being used to keep the bread flatter.
I have read that the dimples are there to catch the olive oil that is drizzled over the top (sometimes water may also be sprayed) before baking. The little pools of olive oil soak in and further enhance the crust texture and flavor.
Simple, you dry it. If you want your kids to be able to snap the wishbone on the spot, save one ahead of time from the last chicken or turkey.
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