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6h
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.
9h
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.
Feb
5
comment Can I use 3 jalapenos in place of 1 habanero?
I also like the flavor of habaneros better but some of that is because jalapenos are always sold unripe. When I grow them myself and let them turn red on the plant, they taste sweeter (and hotter).
Feb
4
comment Can milk chocolate candy be used as a chocolate substitute in fudge?
I don't think so- you want the chocolate to be strongly flavored. Any kind of milk chocolate will have a lot of extra sugar and the flavor will be more dilute.
Jan
28
comment What was Indian food like before the arrival of the chilli from South America?
Although India is now the largest producer of capsicums in the world, the spread of capsicums through Indian cuisine in the late 1500s is well documented. The prevailing theory is that the were brought by Portuguese traders and then spread to the rest of Asia. Using search terms from your post, I can't find any reference at all to capsicums in India before 1500- especially in reference to Al-Biruni.
Jan
25
comment What is the difference between expensive wine and regular wine?
Haven't multiple studies featuring double blind taste tests concluded that the only consistent difference between expensive wine and regular wine is the price?
Dec
22
comment Can zucchini be increased in zucchini bread recipes?
@mrog- it's a interesting idea. I fear the salt would be too strong. You could rinse it but you'd lose a lot of flavor which is often the point of increasing it in the first place.
Dec
21
comment What is the difference between a biscuit and a roll?
This answer is a little misleading. Yes, rolls and biscuits are risen differently but this is not what makes the difference. The difference between them is how the fat is incorporated and how much gluten is formed. The leavening is a byproduct of this difference, not a cause.
Nov
12
comment I used evaporated milk instead of sweetened condensed milk in a fudge recipe. How do I fix this?
It's not always a thickening agent. It's just an acid. It's used with egg whites because the acid helps denature the proteins and stabilize the foam. If it thickens the milk at all it will be by denaturing the milk proteins. It would do nothing to thicken liquids that don't react to acid.
Nov
7
comment Can you make french toast without eggs and gluten?
There is always value in suggesting good search terms.
Nov
6
comment What do soybeans taste like?
@Joe- Thank you.
Oct
22
comment Can I make a hot mayonnaise?
I think you may be a little confused about what you're asking and the answers you are getting. NadjaCS and @Elendil are pointing out that all of these sauces have strict definitions. One of the original sources of mayo as an emulsified sauce explicitly says that it is cold. Therefore, you are not asking for mayo. You are asking for something mayo-like that is hot. If it is hotter than 150F the yolks are definitely cooked and what you get is closer to Hollandaise, as Elendil said. You can find many faster and more foolproof methods for emulsified sauces if you aren't hung up on the word "mayo".
Oct
22
comment Xanthan Gum for Cinnamon Rolls
I'm with Stephie here. Gums and stabilizers aren't necessary. Butter and brown sugar turn into caramel in the oven- as gooey as you could want. I'm afraid the answer to your question is a ratio of 1 part sugar to 0 parts xanthan gum.
Oct
19
comment Why does yoghurt need to feed on milk products? Why not plain sugar?
@rumtscho- The question betrays a fundamental misconception that the only ingredient required for yogurt is sugar. So yes, the question may not be generally useful because it has a flawed premise but it is still a valuable question for dwjohnston (or anyone with a similar misconception).
Aug
24
comment How do I avoid fibrous, dry beans?
Subjective, but my favorite beans are "small red beans". Firm enough to hold together but a delightful, creamy interior. I just eat them with pepper sauce and salt.
Aug
17
comment Vanilla Pudding: Could someone explain this recipe to me?
Nice answer. Just a note on #3. Egg custards are usually strained to get out the lumps from the egg proteins that sneak in on the yolks.
Aug
15
comment What does the Cinnamon in my coffee turn into?
+1 This is the only answer that actually answers the question.
Aug
14
comment How can I know when a thick simple syrup is done cooking?
Fair enough. I agree it's a semantic argument. Simple syrup recipes almost always call for just dissolving the sugar, as Yossarian pointed out. Whether you call that "cooking" or not is subjective.
Aug
14
comment How can I know when a thick simple syrup is done cooking?
Do you have any sources for this because I disagree. All syrups are just changes in concentration. Simply staying on the heat to steep is not cooking; The sugar isn't changing. As you said, you have to boil it all the way until most of the water is gone before things start to caramelize and darken. This is way past what anyone would call a simple syrup.
Aug
11
comment Why does my horchata have too much sediment?
@Jefromi- that is certainly possible. I thought that more was better with blending. The few recipes I have looked at didn't specify how blended it should be.