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...
The mixture works quite well. The salt as a mechanical abrasive and the vinegar restores the pan to almost it's original luster. And now I need something that removes the stubborn water spots.
Quote:
Originally Posted by MichaelGA
The first several hours with a no-knead dough there is pretty much zero gluten and the yeast just bubbles away creating great flavours.
By kneading it at the start you jump...
Quote:
Originally Posted by boar_d_laze
Ice,
A WSM is the least expensive way to get a charcoal fired smoker which will produce consistent high quality results without undue trouble, and will...
Quote:
Originally Posted by boar_d_laze
As true for 'q as any other way of cooking: Great ingredients don't guarantee great results, but bad ingredients guarantee bad...
Quote:
Originally Posted by berndy
Half regular table salt and half white vinegar is the cheapest way to go. Actually you can use any salt , even kosher salt and any kind of vinegar you feel like...
Like pastry flour that's high in starch, cornstarch is a thickener and adds smoothness to a sauce and perhaps to the meat as well. Think ... starch, something that baking soda isn't. As opposed to the latter, starch...
Quote:
Originally Posted by berndy
For a great shine on copper you only need to make a paste out of salt and vinegar.
Proportions, please! And which kind of vinegar? Sea salt works...
