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Jan
31
comment First time dashi doesn't taste much
On that, I'd strongly disagree. If you add straight MSG to water, you will get almost no flavor benefit (even after adding salt), because aroma is the most important aspect of flavor perception. Without the glutamates and salt, you won't get a complete sense of flavor, but there are only a few distinct flavors the tongue is responsible for detecting, whereas the nose can detect thousands/millions of flavors. Kombu has a very complex aroma.
Oct
29
comment What ingredients can you have in Hot Sauce?
You probably would be well-served by consulting with a contract food manufacturer, which will have several food scientists on staff that can help provide accurate answers to food safety questions based on a proposed recipe. They can generally help you adjust your recipe to the desired degree of shelf-stability.
Oct
15
comment Making (or substitute for) ricotta cheese?
Loved sheeps milk ricotta cannoli when I had it though, so YMMV.
Oct
13
comment How can I improve the texture of my whole grain pancakes?
Are you using a powerful blender in the Vitamix/Blendtec tradition? If so, you could potentially grind the ingredients dry, though based on my experience grinding mochi rice it won't be as finely ground.
Sep
8
comment Can I reuse cedar grilling planks?
This is essentially my strategy; I get a hot grill with a cool side.
Aug
27
comment Substituting red beans for adzuki beans?
I don't recommend red kidney beans, but I've proposed some other alternatives here cooking.stackexchange.com/questions/27495/…
Aug
25
comment How does Korean chili powder differ from “US” chili powder?
It's worth noting that the typical chilies in gochugaru are not particularly hot, which is why they are used in such large quantities. "American" chilies, alas, is not super specific, as all varieties of chilies are essentially genealogically traceable to the New World, but the least spicy varieties of cayenne peppers are probably "typical" here if someone specifies chili powder.
Aug
20
comment I added more water to my ciabatta dough by accident
Now you have a possible batter for crumpets.
Jul
7
comment What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products?
Japanese "rare cheesecake" (レアーチーズケーキ) isn't usually particularly gelatinous in my experience, but it also doesn't typically have eggs in it; it will typically have lemon though. The Japanese-style soufflé cheesecake, on the other hand, has eggs but uses foamed egg white (meringue) for structure instead of gelatin. I think the ratio of gelatin is relatively small compared to, for example, a "mousse cake".
Jul
2
comment What regular maintenance is best for a Japanese knife?
Looking at the product description and associated images at mtckitchen.com/p-57-nenox-sd-gyuto.aspx this knife appears to be two-sided 55:45 (dominantly right, but not quite single bevel). In spite of the popularity of the notion that Japanese knives are typically sharpened on one side, that's not necessarily true, and is more typical of knives used in professional kitchens. Gyuto in particular are rarely single-bevel.
Jun
30
comment Can I get 900F in a charcoal grill?
I pointed my IR gun at the coals as well, but those numbers were obviously even more off-the-charts, so I cannot say how hot it got there.
Jun
30
comment Can I get 900F in a charcoal grill?
Not especially. I just let it rest with the top down and vents open for a while. Maybe 15-20 minutes. The amount of lump charcoal was probably more than necessary for a sensible 400-500f range. (I don't recall the reading on the built-in thermometer on the top of the grill, but certainly above 500f, the practical maximum of that mechanical thermometer).
Jun
29
comment Is there such thing as “almond tofu,” and if so, is it a misnomer?
Annin-doufu (the Japanese word for almond tofu) is a gelatin, not a curd, & generally contains little to no actual almond, but I agree that complaining about whether it's tofu or not is semantic nitpicking. (Though disagreeing about whether it's curd might be nitpicky too; there's no particular reason why that couldn't have some "poetic license" either. But worth noting that "almond tofu" is a literal translation from the Chinese and Japanese word.
Jun
17
comment Black tea develops cloudy dregs; how to avoid?
This is probably correct, though there is an enzyme that I learned about from an additive company that is used to remove cloudiness for industrially-brewed bottled tea. I didn't know much about the details, other than it doesn't typically show up as an ingredient because it's generally considered a production technique rather than an additive.
Jun
9
comment Dangers of leaving food in an off gas oven
This sounds like an even-more-conservative-than-usual food safety guideline. I don't think it's related to the gas oven; leaving food out in the hazardous temperature range (41F-140f) for an extended period increases the risk of foodborne illness due to bacteria growth rates.
Jun
7
comment Why do the Japanese eat a lot of raw fish?
@Dvk, May want to question that assumption as well. There are plenty of cultures that consume raw fish (though I'm less up to speed on the historical context for most of those). en.wikipedia.org/wiki/List_of_raw_fish_dishes
Jun
7
comment Why do the Japanese eat a lot of raw fish?
@dvk, "Everywhere" is a function of modern food distribution systems, now. Mountain people in Japan didn't historically eat raw fish (river fish were/are rarely consumed raw, access to ocean fish was limited prior to refrigerated transport).
May
19
comment Smell Assessment and Brining Frozen Sardines
I'm a bit at a loss as to why "smelling like seawater" is considered a problem. I've always heard "smells like the ocean, not like fish" as a rule of thumb for identifying good fish (though there are some significant exceptions).
May
9
comment What is the US equivalent of Golden Syrup (UK)?
For those of us in the US but not near Florida, Publix appears to be a regional supermarket chain in the Southeastern US.
May
4
comment What could I use for this Yakisoba dish instead of cabbage?
I find this a pretty reasonable alternative, actually. The texture is quite a bit more tender than a head of cabbage would be, but it's close and can often be acquired in small quantities.