pleasePassTheCheese
  • Member for 7 years, 6 months
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Carb, fat and protein changes in vegetable fermentation, specifically a ballpark reduction arc in carbohydrates
2 votes

on the "Less important, but of keen interest" question: let's talk carbs instead of cals here. cals are potential chemical energy stored in carbohydrates, fats, proteins, etc. in vegetable ...

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Can I use diastatic malt in applications which call for non-diastatic?
3 votes

diastatic malt powder is milled malt that hasn't been heated to deactivate the enzymes. To deactivate it to use as non-diastatic malt, heat to 130F/55C

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How to prevent frozen food from freeze-drying?
0 votes

@moscafj gave a great answer for completeness, but not for bread ... Some foods can't structurally survive having the air sucked out of their packaging, but can survive being immersed in water, so ...

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How can I make onion tomato paste taste more punchy?
2 votes

there's another approach altogether that has worked for me: lacto-fermented tomato sauce. only takes a week, triples the amount of dishwashing, and could easily go completely wrong, especially on ...

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How does one alter a recipe that calls for one fruit with another fruit of differing water content?
0 votes

another method for completeness that also uses math: try to match the target water percentage subtract water: weigh out pumpkin weight of (banana recipe grams of banana) * (.90/.72) and dehydrate ...

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How can I make onion tomato paste taste more punchy?
1 votes

more options: add more tomatoes via pre-concentrated products like tomato paste or powder when initially cooking, add some rinsed tomato stems and leaves, this should help with the "punchy" part, ...

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Too much lemon in beef stew help!
0 votes

options: generally speaking, mitigate too much citrus zest (bitter) with salt and sweet. that's not always a better option bury it with something like BBQ or some other strongly flavored sauce ...

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In a tomato sauce recipe, how can I cut the acidity?
0 votes

another for completeness: pressure cooking for 20 minutes low pressure is faster than 4+ hours simmering with less chance of burning electric or stovetop doesn't matter, but use a slow, natural ...

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How to clump store-bought granola?
1 votes

this might just work: let's say there's about a half-cup (or just over 100 ml) of crumbs preheat your oven to 200F (about 90C) with the door closed take a paper towel and tear it in half get one ...

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How does one break long bones for broth?
1 votes

just adding another method for options ... For really big bones like cow, deer, elk, etc. leg bones, femur, scapula, etc. Set a bone on or wrapped in an old, clean towel on a concrete sidewalk or ...

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What are the easy ways to skim off the scum and fat from soup & stocks?
0 votes

@moscafj is correct Another, more wasteful way, for a small amount of fat on the surface is to drop a paper towel flat on the surface just long enough for it to get wet, then pick it up from the ...

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Problems using my black garlic fermenter
0 votes

Changes in humidity and changes in the garlic supply throughout the year mean that no single recipe is going to yield the same results every time. Each run must be checked daily starting at day 7. ...

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What would "Disintegrant", "Ammonium", or the units of measure "glass" or "gl" mean in a non-American book?
1 votes

"disintegrant" is probably dough conditioner, though "1 bag" is odd. elsewhere in the book, "Disintegrant - 1 bag (10 g)" appears in a recipe with "Flour - 2 glasses 250 g" so it's in the same ...

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Can opened cooking cream in frozen state go bad?
0 votes

yes. definitely the butterfat can go rancid even if it's fully frozen almost frozen is like almost sterile, so there's surely plenty of microorganisms doing their happy little lifecycles, albeit ...

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Why use citric acid and sodium hexametaphosphate in cheese sauce?
0 votes

an alternative to using these ingredients directly is to use common processed cheese as an ingredient, which adds those ingredients already in the common processed cheese yes, I've done it a lot. ...

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Why does rice flour or cornstarch produce crispier crusts than wheat flour?
1 votes

the same reason cake flour makes a better roux than AP flour, higher starch to protein ratio the pure starch, zero protein end of the spectrum appears in velveting How does velveting work? but you ...

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How to Save Overly Salty Tapenade
0 votes

we've been taste-trained to accept balsamic in lots of places where sweetness isn't the norm it's possible that mixing in just enough (2 parts grocery store balsamic vinegar to 1 part white vinegar) ...

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What would be a good sub for pineapple, any other fruit or veggie for a strawberry pineapple mint salsa
1 votes

other possibilities to substitute for pineapple in that salsa: 1) fresh rhubarb 1/4" cubed, some extra rhubarb juice, and sugar 2) jicima cubed and gently steamed, tamarind paste, and lime juice 3) ...

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Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?
2 votes

in addition to avoiding clumping, thoroughness of mixing with less effort whether this is well understood or not, you're much more likely to uniformly mix a cup of something into a quart of ...

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Modernist / molecular cuisine with a microwave?
1 votes

here is a molecular gastronomical cheese sauce method https://skillet.lifehacker.com/make-gooey-melty-slices-out-of-any-cheese-with-melting-1778257068 skip the immersion circulator and make it much ...

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Is clouding of lime added water a sign of spoilage?
2 votes

pectin and other molecules are in the fresh juice. they clump and cloud the liquid. it's normal refrigerated, up to a few days, as long as it smells good, it is good. that ratio of juice to water ...

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How does velveting work?
4 votes

According to MelindaLee.com ... stated by noted chef Ken Hom, that "velveting" is "a technique used to prevent delicate foods from overcooking.... The velvet coat protects the flavor and texture of ...

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How to extend the freshness of salsa?
2 votes

dextrose and ascorbic acid, a.k.a. vitamin c, are both anti-microbials. they can be found in commercial products like fruit fresh. it's worked for me very well.

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How can I store wonton wrappers in the freezer?
2 votes

Freezer burn is due to water sublimating out of food, in this case wonton wrappers. The process usually becomes apparent after two weeks of being frozen. This is a tough process to stop, but it can ...

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Can you candy salt?
5 votes

Speculative: Another way would be to borrow a technique used by makers of jawbreakers and pyrotechnics: Coating a seed with powder Seed: big grains of salt--but not too big for your wonderful ...

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What is the most cost effective way at home to dehydrate nuts?
3 votes

Most dehydrating is about using as little heat as possible to dry the air out without cooking the food. On dry, sunny days, you can use the sun on a dark surface as a heat source. Dark surfaces will ...

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Why does the sour taste in yogurt increase with time?
8 votes

Lactic acid is produced by 'probiotic' bacteria breaking lactose into lactic acid. Over time, more lactose is converted, producing more byproducts, thus more sourness. The byproducts of this reaction ...

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dehydrating puree food
1 votes

1 - Get the paste flat and very thin Use what's available: pastry machine; wide, flat icing tip; jerky "gun" Make sure the paste has as little water as possible when preparing, different methods ...

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Rules for refreezing food
2 votes

Don't forget about fats and oils going rancid in the freezer! This is due to oxygen being in the package with the food. To extend the life of frozen items, the air (with its oxygen) has to be ...

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