106 reputation
5
bio website
location
age
visits member for 1 year, 11 months
seen Feb 2 '13 at 9:06

Feb
5
awarded  Popular Question
Nov
17
comment What is the affect of adding alkaline or acidic substances to wheat flour?
Thanks You set me on a cool direction. I found this site build that on what you are saying. tammysrecipes.com/node/2814
Nov
16
revised What is the affect of adding alkaline or acidic substances to wheat flour?
Re writing the question for clarity
Nov
16
comment What is the affect of adding alkaline or acidic substances to wheat flour?
Good remark, I'm going to rewrite my my question thank you.
Nov
16
awarded  Student
Nov
16
asked What is the affect of adding alkaline or acidic substances to wheat flour?
Nov
15
comment Pulled noodle dough: how can you realign the gluten after a failed attempt to pull?
Another point is that one of the 2 proteins is reactive to alkaline and acids but he does not know thee outcome. As soon as I get my scale in action ill toy with pulled noodle with high and low protein acid and alkaline. This might take a while but I'll think it's worth the understanding of wheat and protein.
Nov
15
comment Pulled noodle dough: how can you realign the gluten after a failed attempt to pull?
There is no cake flour ( low protein ) in my country. I did some research and talked to an agronomist friend and he believes that cake flour must be soft wheat without the semolina. He explained that gluten has 2 proteins glutenin and gliadin. He thinks that cake flour must have a lower content of gliadin which gives firmness. Glutenin on the other half is elastic. Semolina which is part of the endosperm of the wheat contains gliadin ( that's why it used in pasta and pudims where firmness is more important ). But he said he is working that assumption and still needs to research. It makes sense
Nov
13
comment Pulled noodle dough: how can you realign the gluten after a failed attempt to pull?
That is funny. Did you see my videos? One of them if from the tiny urban kitchen. I wonder what came first.
Nov
13
revised What is 00 flour and when should I use?
edited body
Nov
13
answered What is 00 flour and when should I use?
Nov
13
comment Exactly what is “low heat” for making cheese sauce?
@Darenw Your question triggered my curiosity because different cheeses behave very differently. My question was mostly based in experience and my understanding of enzymes. And since you're asking for the temperature I thought to myself certain cheeses will have different temperatures depending on its water content. I found this forum thread where someone actually tested. cheeseforum.org/forum/index.php?topic=3128.0 and some tips finecooking.com/articles/how-to-melt-cheese.aspx
Nov
13
awarded  Supporter
Nov
10
answered Exactly what is “low heat” for making cheese sauce?
Nov
7
awarded  Editor
Nov
7
revised Pulled noodle dough: how can you realign the gluten after a failed attempt to pull?
added 3 characters in body
Nov
6
awarded  Teacher
Nov
6
answered Pulled noodle dough: how can you realign the gluten after a failed attempt to pull?