Posts by MichaelGA

Quote: Originally Posted by dcarch  I am not sure the Chinese uses baking soda for meat. I think they mostly use lye (sodium carbonate, potassium carbonate, calcium hydroxide, or potassium...

Sure sounds like you're overworking the dough.    Too much gluten and the yeast can't give it any rise when it hits the oven.   The first several hours with a no-knead dough there is pretty much zero gluten and the...

A few things:   It adds a 'buffering' layer between the heat (oil or water / steam) and the food so that it is less likely to over-cook.     It also adds a soft texture to the outside of what ever protein you are...

Quote:  As I understand it (from books and all the info on this forum) a no-knead bread works with actve yeast and a long rising time. not exactly true ... the yeast plays a role but in a mechanical way to...

 whiny people

When frozen foods are used they will release way more moisture when cooked. (due to ice crystals having ruptured the cell walls)   I always pre-cook my apples, I would very surely say that if you are using frozen apples you...

Most welcome.   As some sci-fi show used to say ... The truth is out there!

I've used one like it - works great if you don't get too much wind in your area.   If the wind gets really high it can start to pull on the roots a lot as it's only attached at the top.   Pretty easy to make and just...

LOL - getting printed up and placed in the locker rooms at work!   ha ha

Quote: Originally Posted by Someday  Michael Ruhlman has even said that it is OK to keep stock on your stove, all the time, as long as you bring it to a boil once or twice a...