24

Freeze one, thaw it and see. The liquid separates out and leaves a pulpy structure behind. Tomato sauce (no chunks) thaws much better and separated liquid can be stirred back in well enough. Canned works as we all know so no one is bothering trying to grow a freezer-friendly tomato, yet.


16

Another way to say this is to quarter the cabbage. The goal is to make "wedges" (triangles, when viewed from above) that are smaller than an entire head of cabbage (easier to cook and fit in your slow cooker) but still relatively intact. To wedge a cabbage, slice it in half, and then slice the halves into either 2 or 4 pieces (depending on how large a wedge ...


11

Making tofu for mass production and consumption and making tofu at home generally follow the same procedures. Soybeans are soaked, ground, and cooked. The resulting "milk" is separated from the soilds. Then a coagulant is added (either salts, acids, or enzymes depending on producer and type of tofu). Finally, the tofu is pressed. The one difference ...


8

YES YOU CAN!! As I said in the question, I used this recipe: Joe Pastry - Julia Child . Before I embarked on the experiment, I whipped egg yolks with my hand mixer and in my food processor. Since there seemed to be no difference, I proceeded. The first picture was before whipping, the second was whipped for 5 minutes with the food processor, the third ...


8

They are :) (site in French). However, if you look at the reviews, the average customer isn't too pleased with the product, essentially for the reasons mentioned by @PatSommer (watery, poor texture, etc.). Don't forget that canning transforms tomatoes in a way which makes them particularly useful for sauces and the like, which is another reason why it is ...


8

No, you can't clean your tubers by boiling them, you'll just end up cooking them in mud, which will stick to them when you take them out. You need to clean them first.


7

What you want is something that is listed as NSF rated for food storage. I know both Huskie and Rubbermaid Brute containers (10 gal, 20 gal, 32 gal, 55 gal) that are gray, yellow or white have that rating. If you have a restaurant supply store in your area, you could go look around for "ingredient bins" and commercial garbage cans. Just remember, a white ...


7

Here's a quick and easy way where you only your teeth and your nails. The tip of the sunflower seed shell has a little bit an edge, so I bite that off and then I crack open the cut that I made with my teeth with my nails.


7

I think this might be the closest to what you are looking for... it's a food processor attachment for the KitchenAid Stand Mixers. Of course, you might look for new blades to use with your existing processor (they might offer blades that cut sticks instead of shreds).


7

If you pick a versatile food processor, you can do it. There's a "fine Julienne disc" for various Kenwood models, for example. This is finer than the chip-making disc I have. I also have coarse and fine grating plus slicing discs. While these "do-everything" machines are not as good at some tasks as dedicated machines, I think this is the best option at ...


7

Just wanted to state in addendum to all the comments and answers already given, magnesium chloride, calcium chloride, and calcium sulfate are all classified as GRAS (Generally Recognized As Safe) per the FDA. EDIT: After coming back to read the comments from the OP, I decided to elaborate a bit on the process in the interest of demystifying how industry goes ...


6

Evidently, despite your not doing so intentionally, the evidently the brine was in fact hot enough to heat the air in the head space enough that when it cooled, a partial vacuum was created. The jars are truly sealed as you noted from your description. While they are sealed, since you did not process the pickles, they are not certain to be safe for long ...


6

No. It is not general practice to add bleach to rice. The brown rice bran is removed through mechanical processes. As to whether he should continue to indulge this worry...I'd be more concerned about [insert common American male problem here] before ammonia in rice. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3138007/ This review has many free references in ...


6

If your intention is just cleaning the sun chokes, just soak them in clean water for couple of hours. The dirt will loosen up. Then rub them off with your fingers. They will easily come off. Again rinse them in clean water, and repeat till they are completely clean. Boiling will not work for cleaning them. It will rather completely cook them or par boil them ...


6

The sulfur content in the distilled white vinegar used in commercial mayo really emphasizes the egg flavor. If you're using a different vinegar, I think that you should switch to see if it does the trick. The cooked egg flavor you're looking for comes from pasteurizing the eggs for the mayo. If you've got an immersion circulator, you can do a relatively ...


5

The picture shows a basil harvester. The stems remain in the ground, as you can see on the right; those stems that get harvested are processed together with the leaves.


5

I am afraid that gloves make things worse. Even with proper training, people who wear gloves seem to be more complacent that those who do not wear gloves. I have seen people handle dollar bills then turn around and touch my food with the same gloves on. Disgusting, and I refuse the food, and when I tell them why, they say the gloves are to protect me...what ...


5

Vinegar is acidic thanks to its concentration of acetic acid. It thus has a low pH, somewhere between 2.5 and 5 depending on the type of vinegar. Acidic substances can affect the delicate amino acids which form the proteins that make up the majority of your meat (along with other fats and connective tissues). The end result is not entirely unlike what ...


5

Sushi fishes are usually flash frozen for a few days before being used for safety (to kill off bugs) It might change the texture of the fish as it is unfrozen; the better the restaurant the better the fish will be unfrozen. http://www.pbs.org/food/fresh-tastes/myth-sushi-grade/ For fish that contain parasites, the FDA provides guidance under their ...


5

You read the site correctly, it's just that the information on the page is incorrect. Commercial cream production consists of 5 main steps (from here, lots of info about different types of cream there too): Skimming, centrifugation: separation of fat globules in milk. Milk skimming is done in a centrifugal cream separator. Fat standardisation: in order to ...


4

I have to soon partake in what is known as a "sweatshop" activity in my U.S. History class in a week. I went home and timed myself for 30 minutes to see how many i can do in that amount of time. I found if you pick out two of the most hardest shells you can place them between your thumb and middle finger and use them to pinch the other seeds. By doing this ...


4

There is no advantage to freezing over canning, and from many perspective there are disadvantages (discolouration, mushiness, overall general cellular destruction) The embodied energy required to can is also much less than to keep them frozen, so this combined with disadvantages of freezing tomatoes, manufacturers choose to use canning Yes, you can freeze ...


4

I mostly run my clenched fingers down the stem to break off leaves, rather than picking individually. It's much faster. The top bits with the little leaves/flowers do require a bit of hand plucking though. If I were a commercial scale pesto producer, I think I'd probably pull the cut off plants bottom end first through a 18mm hole in a steel plate. That ...


4

The Organic way: You're saying that you've tried adding more raw eggs to your recipe, but do not provide any details, so I'm assuming you make mayonnaise with the entire egg (like my aunt does) whereas I only use the yolk of eggs of vegetable and maize-fed chickens and mine tastes much more "eggy" than my aunt's... So: Buy your own chickens and feed them ...


4

I'll add an answer that doesn't address your question directly, but does address the underlying concern: If patrons regularly discard part of the dish, you should ask why. With hard boiled eggs cooked in a large scale cafeteria kitchen it's easy to overcook the eggs, just leaving them in the water for hours on end. This results in a greyish, crumbly and ...


4

In my experience, it's easy to accidentally burn very small pieces. Candying grated ginger is probably possible, but would require excellent temperature control to prevent burned ginger. I like to candy mandolined slices (on one of the thicker settings) for minimal effort. As for peeling, there are a number of "hacks" for how to do it easily. I ...


3

It sounds like you are doing it wrong! :) Grind spices in a spice grinder first (a rotary coffee grinder works fine for that). See How do you finely grind coriander seeds? Garlic, ginger, fresh herbs and coconut are fine in a small bowl of a food processor, but they need some time and a few restarts after cleaning the sides of the bowl with a spatula. ...


3

Beside the reasons in the other answers, tomatoes really don't like low temperatures. They change their aroma and texture already at fridge temperature. They will go through the same temperature region when freezing and thawing, so they will get that bad taste of a cooled tomato. They won't have the texture of a fridge tomato though, because the freezer will ...


3

Just to visualize a bit Raco's answer. There is a scheme of the Buhler machine provided by Buhler Group. In the brochure from here (but not well explained). Also, oilseed processing machine looks similar: https://www.buhlergroup.com/content/buhlergroup/global/en/industries/Oilseed.html This is not an answer actually, just a few more links to investigate ...


3

This method uses a resealable plastic sandwich bag, 1/2 c. sunflower seeds, water and a rolling pin. Seal bag and roll over seeds to crack the hulls. If you have patience you can remove the hulls by hand, or put the seeds and hulls into a bowl of water. Skim hulls using a slotted spoon. http://www.ehow.com/how_6148353_easy-way-shell-sunflower-seeds.html


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