New answers tagged molecular-gastronomy
Pickling lime (calcium hydroxide) makes a great alternative to sodium bicarb when tomato sauces, or whatever, are too acid. Unlike bicarb, it doesn't add any flavor that I can tell, and serves as a good source of dietary calcium.
Just add raw salt to frozen simple ice in 20:80 ratio mix both and properly crush 20% of the ice into smaller pieces. Place all contents properly mixed into an metal container which can be sealed. As the ice will melt along with salt, gas will form and the metal touching the contents will give you minus 30 degree. You can use it as anti-griddle. All costs ...
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