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location West Virginia, United States
age 33
visits member for 2 years, 2 months
seen 15 hours ago

Jun
28
comment Can an all wheat flour be high in protein, yet low in gluten?
Do you have a link to the product?
May
29
comment Pizza dough is way too wet, already in the oven. Fix?
Agreed, most gluten free pizza recipes are mostly rice flour and require significant pre-baking before adding any sauce or toppings.
May
29
comment Browning Beef in Beef Stew?
Edited to answer comment questions.
May
22
comment What is the best way to store the whole wheat flour for daily usage?
I use Polypropylene food service style containers like those made by cambro, thunder group, storplus, and others. A 12 Qt size would accomodate about 5.5 kilos of whole wheat flour.(img5.foodservicewarehouse.com/Prd/1900SQ/Cambro_12SFSPP190.jpg)
May
22
comment What is the best way to store the whole wheat flour for daily usage?
What is the maximum amount of flour are you storing?
May
20
comment What do soybeans taste like?
Edamame has a similar taste to boiled green peanuts, a dish common in the American South, but which might not be well known elsewhere.
May
17
comment Cheddar equivalents as far as amount of flavor
12 years is child's play... chicagoist.com/2012/10/08/so_what_does_40-year-.php
May
14
comment The role of the gluten in an acid environment
It seems like you don't completely understand the process of making a sourdough culture or what a sourdough culture really is. Take some time to read through some of the great resource available on this site as well as elsewhere on the internet like Mike Avery's Sourdough Home (sourdoughhome.com) or The Fresh Loaf (thefreshloaf.com)
May
6
comment The role of the gluten in an acid environment
Can you give an objective definition of "perfect balance"? Sourdough is not made with bacteria alone, it is a dough containing a Lactobacillus bacteria culture in symbiotic combination with yeasts. Neither fructose nor saccharide are necessary to start a sourdough culture.
May
6
comment The role of the gluten in an acid environment
Your original question doesn't mention softness. Is there a specific recipe that you are referring to? There are many possible bread ingredients that can contribute to softness.
Apr
19
comment Why does the “almost no knead bread” recipe use beer? Can it be replaced?
@rumtscho the malt used as a dough conditioner is diastatic (ie the diastase enzymes are still active), boiling the wort during the brewing process deactivates these enzymes.
Apr
14
comment gluten free hot cross buns
Is there a base recipe that you are working from on which we could offer guidance about modifications?
Apr
11
comment Why is dark chocolate dark when pure cocoa is light brown?
Like coffee, cacao can also be roasted light or dark to meet specific flavor criteria. Many low-moderate quality beans are roasted dark to remove bad flavors and to yield chocolate with a roasty flavor but one that does not have the subtler flavors of more carefully roasted and higher quality beans.
Apr
11
comment Why is dark chocolate dark when pure cocoa is light brown?
The "% cocoa" label on chocolate tells how much of the bar is made from any combination of three derivatives from the cacao bean... cocoa powder, cocoa liquor, and cocoa butter. While, technically, the "100% cocoa" standard could be met by "compacting the cocoa into a solid form", that is not how chocolate bars are made... no one would want to eat that.
Apr
5
comment Giant meringue French pastry - what are these called?
Like this? 3.bp.blogspot.com/_of9NPGo1g1M/Rarv4t5Af4I/AAAAAAAAAEM/…
Apr
4
comment What is the difference between coffee grinds/beans labeled as “espresso coffee” and ordinary coffee?
Since most pre-ground espresso coffee is very finely ground, you may end up with over extracted coffee when using a drip-style coffee maker.
Apr
1
comment What method of coffee preparation gives the most caffeine in the finished cup?
Caffeine is extracted early in the brewing process, so longer brewing has little effect on caffeine content... especially if you standardized to a fine or medium-fine grind.
Mar
29
comment The whey of mozzarella or tofu
The liquid used to keep mozzarella and tofu isn't always whey, often it is just water or a mild brine solution.
Mar
29
comment Can I substitute a beef round rump roast for brisket?
Also if you're actually making this for passover as the recipe page implies, the round cannot be kosher.
Mar
27
comment Why does Brining help food to retain water, but adding salt will draw the moisture out?
By definition, osmosis is not the process of concern in brining. The solute, i.e. dissolved salt, would have to be too large to penetrate the meat's outer membrane. We know this is false because the interior of brined meat can obviously become salty. If the salt was actually too big to to pass through the protein’s outer membrane, then the moisture within the object being brined would actually flow outward into the salt water solution, since in osmosis, water will flow through a semi-permeable membrane from an area of higher concentration to an area of lower concentration.