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Jan
27
comment Cracked Mexican/Spanish style rice
This really doesn't answer the original question.
Jan
25
comment How to thicken marinara sauce?
Tomato paste...
Jan
25
comment What is 100% juice?
@Thecrocodilehunter, if you look closely at Florida's Natural OJ (even in that picture you linked), it says 100% pure Florida orange juice. You can check the ingredients if you're not sure and the only ingredient should be "orange juice". Be careful with some OJs these days though, I accidentally bought one that was 50/50 OJ/water with stevia mixed in. Read labels if you're not sure what's inside.
Jan
24
comment Is it possible to make soymilk without a “beany” taste?
I have used pretty much that exact method and could absolutely taste a beany taste not present in store bought soymilk. It didn't even taste remotely close.
Jan
23
comment What are the advantages and disadvantages of various sugars/substitutes?
Do you have any more detail or explanation? Also, can you buy plain old glucose for cooking/baking?
Jan
20
comment Fridge temperature
I'm not sure how much this effects it but are you opening the door often to check the temperature? I used to have one of those indoor/outdoor thermometers and used it to check my fridge because then I didn't have to open the door and disturb the measurement.
Jan
19
comment Alcohol-optional desserts?
What kind of desserts have you looked at so far? Have you considered making rum balls and non-alcoholic truffles? That's the only thing that instantly pops into my mind.
Jan
19
comment How to keep baked seitan from being too tough?
There was actually a comment on VYY that the seitan was coming out poorly for others. I wish I had a good answer for you, I love making seitan but always just steam it first and pan fry or bake afterward to get a different texture.
Jan
18
comment How to keep baked seitan from being too tough?
So you would soak it and then bake it?
Jan
18
comment How to keep baked seitan from being too tough?
Is your goal to make seitan or baked seitan in particular? Steaming seitan makes a much softer texture. I used to bake it but would cover it in broth entirely, and it took so much longer than steaming. I think the 2 recipes you posted are supposed to have a tougher texture, although I love those 2 blogs I haven't tried either of those recipes.
Jan
17
comment Grinding melted latex off a pizza stone?
I got mine in Boston at a little housewares store on Harvard ave in Allston.
Jan
17
comment Grinding melted latex off a pizza stone?
Interesting, my pizza stone has lasted about 5 years of heavy use.
Jan
16
comment Non-beet alternatives to standard red food dye
Do these include beet as the coloring mechanism?
Jan
16
comment Making “long(er)-life” homemade mayonnaise
Can you be more specific about how this works and how you use it?
Jan
15
comment What is the modern alternative to sieving soup recipes?
I wonder if you could use a food mill on a fine setting. It does the pushing part for you.
Jan
8
comment What is more difficult to make: beer or wine?
I would say it depends on if you like the effort up front (then beer is easier, lots of up front work) or a lot of waiting (then wine is easier, less work up front, lots of waiting and intermediate steps before bottling). Same amount of sanitation in both cases, bottling can be more annoying with beer. I've brewed both wine and beer for several years.
Jan
8
comment long term wine storage
I give myself -1 for failing to follow my own advice, however. I need to get some sun blockers for my wine racks. :)
Jan
8
comment What is the benefit to using a paper filter in a moka pot?
Do you have a moka pot and coffee filters? Sounds like a fun experiment. Unfortunately I'm in a long distance with my boyfriend who just got a moka pot for Christmas or I'd try it myself!
Jan
6
comment Smoking pig butt: how to resume?
This answer is not really adding much that other answers haven't already said.
Jan
6
comment Domestic, fresh taste-alike for an Italian coffee
Where do you live? Because I've seen Lavazza stores in big cities, for example Chicago.