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1d
comment How do I drain sauerkraut?
I just pour it out into my hand and squeeze until its as dry as I want.
Apr
17
comment How do I remove bitterness from bitter melon
Cooking in a microwave, as opposed to stir frying reduces bitterness. I've never tried boiling, so can't compare.
Apr
13
comment Prevent syneresis effect in agar-agar fruit jam
You might be able to reduce the syneresis using a humectant such as glycerin or sorbitol: google.com/… I've not tried this with agar, but it helps with eg tapioca.
Apr
7
answered Is unrefrigerated kimchi safe?
Apr
7
comment Can I store fish sauce at room temperature, and how do I know when it's gone bad?
It DOES say "refrigerate after opening" on my bottle of Squid brand fish sauce. I've never heeded that bit of legalese, and have never died yet. I'd probably toss the stuff if I ever noticed the stuff going cloudy, or getting a film of moldy, but I've never seen that happen. The stuff is quite salty, so should be resistant to most pathogens.
Apr
6
comment What spices taste umami?
You might be able to find potassium glutamate, or calcium glutamate. Heck, you could make them with MSG and an appropriate ion exchange column. Both would likely have a strong umami flavor. Polyglutamic acid, as found in Nattō, apparently has a different flavor. en.wikipedia.org/wiki/Natt%C5%8D
Apr
6
answered Why is there liquid in my macaroni salad, potato salad and tuna salad the day after making them?
Apr
5
comment White cloudy areas on bottom of new stainless steel skiillet…
Vinegar, or citric acid soaks are the usual treatment for calcium carbonate deposits around here. Should take care of most sulphates too.
Apr
5
comment What can be used as a wrapper with minimum taste?
Lord, they look like jellyfish!
Apr
5
comment Could I substitute peanut butter in place of butter or crisco for cookies?
Does the sugar cream up nicely in peanut butter? If so, I'd give going all the way a shot.
Apr
4
answered How do I impart the flavor of mint to a tomato sauce?
Apr
4
answered Can you cook off the acidity in wine?
Apr
2
awarded  Guru
Apr
1
comment How can I color pasta during cooking or afterwards, preferably using natural coloring?
I wonder if a KoolAid concentrate soak, followed by a rinse might work. Some of the dyes used the stuff are wicked strong. The hitch would be whether the associated flavor can be removed with a rinse, with out leaching the dye.
Mar
30
comment Is it feasible to smoke meat with spruce needles?
Retsina wine en.wikipedia.org/wiki/Retsina is made with the resin from Pinus halepensis en.wikipedia.org/wiki/Pinus_halepensis, so something along that route is likely possible. But keep in mind that pines evolved back in the Jurassic period (200 MYBP). They contain plenty of odd chemicals that your modern run of the mill gymnosperm do not. I'd try marinating in Retsina before doing anything more exotic. Be sure of the species you're using, and stick with tested, successful recipes, if you can find them. If you can't find any recipes, there's probably a reason for that.
Mar
29
comment Are Damascus steel kitchen knives worth it?
I would prefer to spend my excess income on stone washed bluejeans, perhaps with ready made H2SO4 pinholes. YMMV, but the purpose of a knife is to cut easily and efficiently, not look pretty on the shelf. Varying alloy composition likely means varying hardness, and therefore varying rate of dulling. That's not a desirable characteristic in knife edges.
Mar
29
comment Should dry beans be washed before soaking?
Always. Mice, rats and insects love the silos these products are stored in before packaging. They're so grateful in fact, that they often leave behind little 'gifts' for us human consumers.
Mar
28
awarded  Yearling
Mar
28
comment Can I cook/eat unhulled malted barley?
Billynoah: Good, Oat hulls tend to be a bit to tougher, and you end up with chunks that stick unpleasantly in your throat.
Mar
27
comment Can I use cookie cutter shapes in a frying pan?
Plastic is liable to melt; metal to scratch teflon.