How to tell the difference between beef tallow and hydrogenated palm?
I have two 50lb cubes, one is beef tallow, the other is no-stir hydrogenated palm oil. How can I tell the difference between the two? My supplier shipped them to me labeled with just numbers and its the weekend. >_<
Answer:
Beef Tallow is animal fat, best used to deep fry, Palm fat is used in baking along with Butter, Margarine or Shortening, I would not use to much of the Palm fat as it is high in calories and cholesterol, the sniff test with tell to, tallow has a meaty almost musty aroma, PF will have a neutral smell, rub some between your finer tallow is coarse like wet meal, PF will be very smooth
How to get rid of the fishy smell of salmon?
I'm trying to make good salmon sushi at home, got the rice and they're fine, but when it comes to salmon, it has a fishy weird smell to it. How do I get rid of the smell so it tastes like the ones that are served in proper Japanese restaurants?
Answer:
Get it really fresh and don't keep it, just use it. Soak in milk for an hour if needed.
How to macerate strawberries without sugar?
To use in strawberry shortcake! I have a bad reaction to sugar, can I use honey or something like salt?
Answer:
Yes, honey would work to 'draw out' the juices from the strawberries, to make a 'sauce'.
Chemically speaking, you could use salt, but you'd have to use enough that the result would be inedible.
(Add a drop or two of an orange liqueur, like Grand Marnier or Cointreau. Almost heaven!)
How to cook partridge with stuffing wrapped in bacon bought from the butcher!?
Just hoping someone would know - Ive never actually eaten partridge before! They are about 200g each - stuffed with something (cant remember what) and then wrapped in bacon.
How would you cook it?
Answer:
Partridge like Pheasant are very lean, that is why the rashers of bacon, I would brown it in a skillet, roast slowly at 160 d F, add some butter and broth, baste it every 20 minutes it will be done in 90 minutes, let it rest then carve, remove all the stuffing, my UK chef mate serves more game at his place in Liverpool in the fall, grouse, wood pigeon and rabbit, he does breast of pheasant to.
How to understand the chemistry of cooking?
I love food and I love to cook, but the truth is, I don't know the physics of cooking..
Can you help me understand the science of food and the art of cooking?
Answer:
Depends what you are looking at...
For example, cooking a potato! The potato has proteins called enzymes in it, which when heated, break down the starch (a simple sugar). When the starch is broken down, the potato acquires a fluffy texture! This is what makes potatoes fluffy!
Your question was quite broad, and you asked for the chemistry in your title and the physics in your description, so I thought I'd give you a bit of the chemistry!
How to cook cheese tortellini and pasta sauce?
Should i boil the tortellini, drain, and put it in the sauce (in crock pot)?Or just add the tortellini in the crock pot and let it cook in there with the sauce?
Answer:
While you are cooking the tortellini, heat up the pasta sauce (separately). When you drain the tortellini, make sure you use warm water so that the pasta is not cold. Then pour the pasta sauce over the tortellini.
If you put the tortellini in w/the sauce, you will over cook the pasta.
How to make a simple plain cabbage soup with just cabbage stock and water? does anyone have a recipie?
I just want make a simple broth with just cabbage and stock. I tried one with lots of veg but i wasnt a big fan of it. Can anyone help?
Answer:
Here's one of the most simple & tasty recipes...
"Cabbage Soup"
1 smoked ham hock or smoked pork neck bones
1 large head of cabbage (cut into quarters)
6-8 small red potatoes (cut into quarters)
6-8 whole peppercorns
1 gallon of water
In a large pot, bring the smoked ham hock/smoked pork neck bones to a boil with 1/2 of the water. Simmer for about 10 min. on medium heat. Then, pour off about 1/2 of that liquid into the sink. This will help reduce some of the saltiness of the ham. Next, pour in the rest of the water. Bring it back up to a boil, add in the cabbage, peppercorns and let simmer for about 1 hour on med. low heat. After 1 hour add in your potatoes and cook for about 10 more minutes. Enjoy.
How to store my decorated red velvet cake?
I'm planning to make a red velvet cake on Saturday for Tuesday night that's going to be covered in cream cheese frosting and decorated with french macarons shells. How should I keep it fresh until Tuesday? Should I freeze the cake with frosting and then add the shells after it has thawed on the day? Will the texture and taste still be the same?
Please help!
Answer:
i dont recommend freezing it cuz it might get freezer burn and it might get damaged some other way unless u find it a good container for the freezer. instead i would make the base on saturday and freeze the frosting
then frost it on tuesday or make the frosting on tuesday.
it will be fine unfrosted in the fridge and if u could pull it off it can be frosted then frozen but make sure u have it well protected
How to cook spaghetti noodles and the sauce?
my bf favorite food is spaghetti and i want to learn how to cook it and i want use use ragu sauce and put hambuger meat in it . i know the basics but i wanted to know if there's anything that i can add that won't make it taste store bought . please and thank you.
Answer:
You can add some veggies to your meat when it's almost done(I use carrots chopped small and green pepper. And onions sometimes I add fresh IR canned tomatoes diced and some cilantro) drain add the sauce. And let simmer while u start the noodles ...follow the directions on the noodles exactly and they'll come out perfect...when noodles are done drain leaving them wet do not rinse and I add butter garlic parsley and parmesan ....everyone that taste it thinks its home made and wants the recipe I also use Oregon Instead of raging has more herbs and looks and taste more homemade good luck
How to make healthy sugar free icing that will SET?
I need to come up with a healthy icing that is sugar free but will set NOT frosting! I find many recipes for frosting but not for icing to set hard like icing sugar icing does.
Answer:
well I am not sure exactly what you are looking for, what about this recipe?
http://www.food.com/recipe/absolutely-sugar-free-frosting-123602
http://allrecipes.com/recipe/sugar-free-frosting/
http://recipes.sparkpeople.com/great-recipes.asp?food=sugar+free+icing
http://www.ehow.com/facts_5107857_sugar-cake-icing-recipes.html
