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Apr
13
comment What features should I look for in a vessel for making Indian curd (yogurt / Dahi)?
By "curd" are you referring to a soft, drained, cheese like paneer or cottage cheese? Curds for harder cheeses are handled differently. Alternatively- lemon curd is a custard but doesn't match your description.
Apr
10
comment Why does yoghurt need to feed on milk products? Why not plain sugar?
That is a very broad question. The broad answer is that you would get whatever that protein forms when exposed to lactic acid. How different proteins would behave is beyond my knowledge. I've experimented with soy and cows milks.
Apr
6
comment Why does yoghurt need to feed on milk products? Why not plain sugar?
That is correct.
Mar
4
comment What are the characteristics required for a liquid be considered milk?
milk of magnesia
Feb
29
comment How to keep graham cracker crust from falling apart
@lucky- this shouldn't be "community wiki". We don't really use that anymore and you don't get the rep when it's upvoted.
Feb
29
comment Can you bake cornbread in enameled cast iron?
I don't imagine those two brands would be that different. If you can preheat it without damaging it, I imagine it would make cornbread just fine.
Feb
20
comment What is the difference between enchilada and marinara sauce?
It's not a matter of mixing them up per SE. It's that people don't know that enchilada sauce isn't a sweetish tomato based sauce. It does seem that I did see it less frequently in Texas than further north.
Feb
20
comment What is the difference between enchilada and marinara sauce?
This is a useful question because it is apparently a common misunderstanding that should be corrected. I don't think it should be closed.
Feb
20
comment What is the difference between enchilada and marinara sauce?
Technically- unless the name is used ironically- they would have to all predominantly feature chilies. I agree that the term is used loosely in Tex-Mex applications. If you walk into any Mexican restaurant in the US and order "enchiladas" with no clarification you will be served the standard, red, chili-based, sauce.
Feb
18
comment How do I convert stove top pressure cooker recipes into electric pressure cooker recipes?
It seems like there are several good questions that could come out of this: How to change existing recipes. Resources or search terms for finding good recipes. What factors make a recipe well suited for the cooker. etc.
Feb
18
comment Coconut milk looks like water with butter chunks
You should add that to your question. I don't know. I've noticed differences in products I've used but I don't know how to tell the difference before I've opened the can.
Feb
18
comment Coconut milk looks like water with butter chunks
Coconut creams (or cream of coconut) are usually very thick and emulsified. They are the consistency of heavy cream and don't come out of the can separated. There is a lot of variability among products. Try a different brand.
Feb
18
comment Coconut milk looks like water with butter chunks
@Andrey- of course not. Thus I did not include "Leave the unemulsified fat as is" as one of my suggested solutions. :)
Feb
18
comment Whipped Cream out of Egg Whites
The downvote was not mine. The info in your comment about how to find carageenan free cream is a useful answer.
Feb
18
comment Whipped Cream out of Egg Whites
How does this answer the question? The op knows how to make whipped cream. He's looking for heavy cream that doesn't have carrageenan in it.
Feb
17
comment What would cause the albumen of a hard boiled egg to turn purple?
Can't find any mention of purple egg whites except in reference to pickling them in beet juice. You are certain you didn't have any beet juice in the water?
Feb
15
comment When baking quick breads and cakes, can I premix wet ingredients the night before?
@escoce- I thought of that. It needs experimenting but my opinion is that the buttermilk isn't acidic enough to reduce the binding power of the eggs.
Feb
15
comment When baking quick breads and cakes, can I premix wet ingredients the night before?
@catija- I haven't seen the biscuit method used for cakes. I agree that mixing beforehand would be fine for that method.
Feb
10
comment Mushy homemade dill pickle chips
I've seen Calcium Chloride used to make pickles crisper by adding the calcium to firm up pectin. I don't know when it might be necessary. I'm interested to hear what experiences people have had.
Feb
10
comment Homemade chocolate turns crumbly
This is a good answer. The recipe above is not for chocolate covered peanuts but for a simple fudge that is crystallizing. Finding a better fudge recipe will work better.