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comment Why did my halva crumble?
If you let the water boil for any lengthy amount of time before adding the sugar, that would be a likely cause. What about your tahini? Usually it is an oily paste, since the natural oils in sesames separate when they are ground. As such, it can come with an oil slick surface, like with American peanut butter, and you must endeavor to mix it very well before using. People who don't do this often find that the bottom of the jar of tahini is overly dry and compressed where as the top is an oily goo.
Apr
23
comment Milky fluid inside chicken
Any foul odors? Do you know when the meat was butchered or packed?
Apr
16
comment How efficient is stock for protein extraction?
"large amounts of fat trapped within the collagen and other dissolved products": I understand collagen has a matrix of fat and protein, and that heat will unmesh most of their contents. However, unless there is an emulsifier, why would the fat remain dispersed in the liquid?
Apr
16
asked How efficient is stock for protein extraction?
Apr
2
accepted Does freezing sap freshness? Will acids bring the flavor back?
Apr
2
comment Does freezing sap freshness? Will acids bring the flavor back?
I think I see what you're saying. Perhaps it was a different state of mind, but I don't recall having tasted anything as "off" in the fresh batch of soup. Maybe my taste buds are more sensitive today.
Apr
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asked Does freezing sap freshness? Will acids bring the flavor back?
Mar
12
comment Salt-crust bass tasted really bitter
@GdD I didn't taste the skin since it wasn't descaled. The flesh was particularly bitter. It was like a minerally flavor that reminded me of licking a nickel.