New answers tagged preparation
boil in salt water before u eat
Simple. The compounds that give mint its minty flavor are alcohol soluble, so with alcohol present you can "extract" them. There are other things use can use, propylene glycol is one. Basically you need a solvent that can also serve as a carrier for the flavor you want. Water doesn't work, most flavors are not water soluble. Many are oil soluble, but using ...
There are two main reasons: Some flavors are soluble in alcohol, but not in water Alcohol is a preservative, helping make the extract shelf stable
I've lived in Austin for 15+ years, I lived a couple miles from the TX-Mexico border until I was nine years old. I have prepared many salsas at home and tasted many at restaurants and homes. My general advice on salsa is: Pick a base (Tomato or Tomatillo (or both!)) Add onion and/or garlic. Add dried or fresh chiles (e.g., guajillo, ancho, chipotle or ...
Searing, often called "sealing," forms a crust on the outside of the meat to seal in the juices while roasting. Some juice will still seep out into the roasting pan, but far less than meat that is not "sealed." "Pan roasting" means it´s cooked on top of the stove in a covered pan; "rossting" is done in the oven.
This technique—searing or marking on the grill or stove top, then finishing in an oven—is called pan roasting.
No, you shouldn't warm it, it is counterproductive. Current research shows that, the colder your dough, the better your gluten formation. I even once tried making bread with slush instead of water - together with a few other tricks (vitamin C, sufficient kneading in the pull-stretch method) I was able to make bread with 80% hydration from AP flour, without ...
A recipe for Whole wheat bread from Lehman's in Kidron, Ohio (a store that sells a lot to the Amish and does things in an old-fashioned way) calls for warming the flour...but doesn't say how, exactly, to do that.
I haven't soaked beans for five years with great results. I have eliminated the gas. I've been sticking a pinhole in each bean prior to cooking. Works well, I don't notice any fragrance.
I just watched a health program on tv yesterday, Asian program from Taiwan, on washing fruits with baking soda. with the amount of pesticides/chemicals used on farms, apparently water is not enough. The health expert showed how the water turned a little oily & yellow after the grapes were soaked in it for 5 mins. Perhaps a good grandma's tradition won't ...
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