Hi. I was recently diagnosed with Latent Autoimmune Diabetes in Adults (At age 51), which is like Type 1 Diabetes. I have been reading about the benefits of cruciferous vegetables in helping the body's reaction to glucose and insulin. High fiber is good for us, all around, but especially for Diabetics. I also recently read…
We have a recipe for English toffee where on uses 3 sticks of butter, 2 cups of sugar and 1 cup of water. Slowly warm the mixture until 275F and then add some chopped pecans. At 300F, poor out onto a marble slab. We are having trouble with the separation of the fat as the mixture progresses from 275F to 300F. It didn't…
In this video the cook fries tofu then places it in an alkaline bath to turn the inside liquid. Think spherification but with a 300 year old technique. Has anyone tried this, or know a starting pH to work from? I will use Cal Mexicana to make the alkaline bath.
Hey everyone. I'm trying to marinate some firm tofu in the same marinade I use for Ramen marinated eggs. My first few tests have varying results, even with the same quantity of marinade to Tofu. My guess is that each piece has a different water content each time and therefore is leaking out into the marinade and diluting…
Hi all! I have beef cheeks from a local wagyu grass-fed cow. I haven't cooked them before. Does anyone have any favorite preps? It looks like most people braise them, and some people long-smoke them. So I'll probably treat them like a short rib, but was just curious if others actually have experience cooking them (because…
A lot of references I see call for veal sweetbreads when it comes to the cow variety. Does anyone know if there's any reason it can't be from a fully mature/grown cow rather than veal? Is there an issue or danger I should be concerned about?
I was wondering what the consensus is on whether it's better to use a whole egg in the dredging process, or just the whites with a dash of milk whisked in. I happened to try the latter last night, just because I had a few egg whites which needed using up, and I felt as though it produced a better result than when I'd used…
I want to make squid ink pasta but everywhere I've found online sells cuttlefish ink which is fishier and is brown ink instead of blue-black. Does anyone know where to get good quality squid ink?
So I'm a huge pizza guy...I love the stuff. My Mom actually took a picture of me when I was around 2 eating my first slice of cold pizza that I got out of the fridge myself. The past couple months I have completely fallen in love with wrise microencapsulated leavener because I can now turn out awesome pizza dough in like…
Hi Guys, I'm cooking lunch and dinner for 8 people on Christmas day and one of them is allergic to garlic. When cooking for this guy I normally substitute with a lot shallots and chives, but was wondering what other substitutes I could try. What do you think? Would really appreciate your thoughts. Thanks in advance,Damo
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