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location West Virginia, United States
age 33
visits member for 2 years, 6 months
seen 6 hours ago

Dec
16
comment How would I go about home smoking a ham joint?
Since this is the OP's first time curing and smoking, it might be advisable to try a smaller piece like a shoulder roast... A whole ham could be a pretty intimidating place to start.
Dec
16
comment Baking soda accident in pretzel dough - Can it be salvaged?
The manufacturer's site says it comes with 1/4 cup of baking soda... that's going to leave quite a lot of bitterness. If the dough doesn't taste too bad, I would boil it in plain water (there's no point in adding more soda to the water when you've got so much in the dough).
Dec
14
comment What kind of food components contain more energy?
There are isn't any starch in sugar, so I edited your question to use a broader term that covers the items you listed.
Dec
12
comment Relating the Color of meat to doneness
I think this is too broad a question.... What type of meat, what cooking method, external color or internal color, what type and/or how long was it aged....?
Dec
7
comment Where to look for Vintage Cookbooks in Spanish?
Are you looking for books that are from a specific country or just books in spanish from the time period?
Dec
7
comment Why don't oyster crackers contain oysters?
As with many things, the origin of the term "oyster cracker" is unclear, but it may be that they were originally served with oyster stew or clam chowder or merely that they look like an oyster in its shell.
Dec
1
comment Why potatoes need to be boiled in order to make alcohol?
@logophobe My understanding is that rum can be made from either molasses, sugar, or sugar cane juice but, technically, has to be aged in oak barrels to classify as rum. There are also significant differences in the distillation processes used for rum and vodka.
Dec
1
comment Why potatoes need to be boiled in order to make alcohol?
Correct. Since molasses, as well as sugar and malt syrup, are already simple sugars they can be used without needing the enzymatic Mashing-in step. You would just add together the molasses, yeast, and water and allow the yeast to do its job producing alcohol.
Dec
1
comment Why potatoes need to be boiled in order to make alcohol?
Molasses can be used as a sugar source instead of potatoes, corn, or malted grains; but it should not be used as a replacement for malted grains used during the Mashing-in process. The process used to make molasses uses heat well above that which destroys the enzymes necessary to break down the potato starches during Mashing-in.
Nov
24
comment Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make?
Unfortunately many so-called "cream cheese" recipes are really just yogurt cheese or fromage blanc recipes. Cream cheese is made from cream (or at least half-and-half). What differentiates the two is the ratio of fat to protein.
Oct
28
comment What sort of kebab is used with Chellow Kebab?
@Abhijit the picture includes both a saffron chicken kebab (jujeh kabab) and a meat kebab. Without tasting it, there's really no way for anyone else to tell you whether it is lamb or beef just from the picture.
Oct
24
comment 5 Gallon Drinking Water Container
While there may not be current production of galvanized milk cans, 5, 10, and 15 gallon stainless steel pitchers are commonly used in the dairy industry. While relatively expensive ($150+), these pails are sealable, durable, easy to clean, and not plastic. A google search for "5 gallon stainless steel milk pail" or "dairy supply" will reveal numerous sources.
Oct
23
comment What are the tradeoffs replacing sucrose / table sugar with pure granulater dextrose / glucose?
@Enigmativity: In general, smaller sugars like fructose and glucose react with amino acids in the Maillard reaction faster than larger sugars like sucrose; pentose sugars (5 carbon atoms), such as ribose, will react faster than hexose sugars, like glucose and fructose, and disaccharides, such as sucrose and lactose.
Oct
16
comment How to add flavour coating to gelatine or starch capsules?
I think flavor coating might be counterproductive. In order to taste the coating you have to leave the capsule in contact with your tongue, which would hydrate it, making it stickier and more difficult to swallow and more prone to breakage. Generally the purpose of capsulizing supplements is to avoid their taste, so breakage/dissolving is to be avoided.
Oct
14
comment Can I make grain-free noodle/ravioli/dumpling dough?
The Jamie oliver link has both rice and corn flour/starch which would be excluded given the OP's dietary restrictions.
Oct
9
comment Substitutes for wheat flour and their challenges in baking
I've made a number of the recipes in the America's Test Kitchen gluten free cookbook, and I'd recommend it as a great resource for anyone who wants to learn more about wheat-free cooking and baking. The book also discusses challenges related to substitutions and some of distinct flavor, texture, and working issues with the different starches, gums, and ingredients used to make wheat-free baked goods and other foods.
Sep
29
comment How to remove the excessive saltiness from gammon?
In the US, it is not uncommon to soak a dry cured country ham for days prior to roasting. Check out the section titled "Rehydrating your Ham" for two methods: lovelesscafe.com/2013/11/12/cooking-whole-country-ham
Sep
29
comment How to remove the excessive saltiness from gammon?
I totally disagree with the assertion that these meats should only be eaten in thin slices or used as flavoring. Before wide spread refrigeration the only way you would have a roasted Christmas ham was to use one that had been dry cured after the slaughter in the Autumn.
Sep
20
comment Infrared on regular gas grill
IR burners are used for high heat, direct, radiant heating... not as indirect heat sources. What you have described is indirect cooking via convection.
Jun
28
comment Can an all wheat flour be high in protein, yet low in gluten?
Do you have a link to the product?