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  • What is Zwieback toast and where can I find it? - Seasoned Advice
    Zwieback toast is a twice-baked sweetened toast fed to teething children It is also known as teething toast, and can be found in the baby aisle of most grocery stores
  • food processing - How to reduce moisture and improve the binding . . .
    quot;I am working on the production of fresh pork sausage and am having difficulty achieving a batter with around 65% moisture No curing salts or antioxidants are added, only the flavor enhancer
  • How do I make a meat-stuffed fritter fried dumpling?
    I have a bunch of stewing beef in the freezer, and I've had an idea for a dish I want to try making I am unsure about the technical aspects of it though The plan is this: Make a very dry, spiced (
  • dough - Can I salvage an uncooked bread? - Seasoned Advice
    I made pan de muerto roughly following this recipe I put the breads in the oven (made 3), took them out and let them cool completely Today (the morning after), I cut into the first one and see th
  • Which bread keeps the longest? - Seasoned Advice
    I want to buy the type of bread which last longest It should be toastable, so no zwieback and other dry types Which is the best bread for this purpose? Is the standard toast slices or loaf of bread
  • Can you candy salt? - Seasoned Advice
    @buttlord The glass candy idea doesn't sound that good to me Glass candy is almost pure sugar crystals, you'd have to add much more salt than sugar to make it salty instead of sweet, and then it will be the salt which determines the structure of the outcome, not the sugar And you can always get unpleasant side effects from the interaction, both in terms of texture crystallization and of
  • cleaning - Efficient method to peel onions? - Seasoned Advice
    How do you efficiently peel an onion, so both time and material wasted is minimized? The way I do it: I cut off the stem part farthest from the roots (which has to go anyways, and gives me a nice f
  • food science - Why doesnt chocolate go bad? - Seasoned Advice
    Simple: it has no water Chocolate is a suspension of cocoa solids and sugar in cocoa butter It is made from fat and carbohydrates only Bacteria, as everything else, need water to live They can't survive in something hygroscopic (like jam or honey) or something with no water at all (flour, chocolate, pure fat) Similar for molds So, independent of temperature, chocolate won't go bad in the
  • How many whetstones, and what different grits, do I need?
    Several companies sell two-sided whetstones or waterstones are 1000 3000 grit or 1000 6000 grit (this King waterstone is the one I have), or similar medium high grit combos You want one of these two-siders; it's a nice compact way to get the sharpening you really need These are what I recommend for a home use stone However, if your grandparents aren't used to sharpening knives at all
  • How to Sponge in Sponge and Dough? - Seasoned Advice
    Most of the recipes that I follow with a sponge method use all the water, about 1 3 of the flour and all the yeast (roughly 1% or less) The idea here is to hydrate some of the flour to improve flavor and to get the yeast in log-phase growth so that it is replicating rapidly and producing lots of CO2 for the rising of the bread I wouldn't worry too much about being exact with these





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