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  1. Ah, that makes a lot more sense now. Thanks!
  2. The lemon juice is there as a major flavoring component, but their saying you should add it at the last minute, meaning, dont make a batch of chimichurri and let it sit. If you let the sauce sit, it will turn brown because of the lemon juice. But again, for apples and artichokes, its added to PREVENT browning, which is where the confusion lies. I wonder if its some way chlorophyll reacts to acid...
  3. piracer

    Onion overload

    You could do a mainly onion and bacon quiche. Again, make the onion confit like everyone is saying and incorporate it into your quiche batter.
  4. So i was watching a cooking show on making chimichurri and they were saying how you should only add the lemon juice at the very end to prevent the herbs from oxidizing and turning black. But with artichokes or apple slices, one would add lemon juice at the start so it doesnt turn black. Anyone know the chemistry behind these two things? Because the two of them are both oxidizing something.
  5. Did you try letting your macarons sit around for a day before you ate them? I know some macaron shops such as Pierre Herme lets his macarons age for 3 days before they go into the shop. Ive also noticed that, the macs get much better after at least a day in the fridge before eating. The filling kinda becomes super cohesive with the filling and it all oozes into a more homogenous package.
  6. Ah, would yeast be considered an animal product? Because if it is, wine would be strictly speaking be out of the question, wouldn't it?
  7. Ah no, i'm not saying anything about the quality of the wine. I said that a lot of the cultivated strains of yeast were often done so in mind towards high alcohol wines. By no means should yeast be the sole reason for poor quality, but it can certainly be part of the reasons as to why its bad.
  8. Just to add onto the brett conversation, the other source of contamination particularly in the views of a lot of new world producers, it can come via not cleaning your equipment, mainly barrels. What is considered natural wine by the way? I know in the US there are very specific regulations for organic wines, but nothing called natural. I think you could also argue that wines with high alcohol contents would lean more towards manufactured yeast. I believe that a lot of wild yeast strains are not able to get up to too high of a alcohol level, especially if the grapes were harvested somewhere in the ball park region of 25 brix and onwards.
  9. Opps, why did i write high pH... Yeah, so I think the same thing happened when i let my sourdough once autolyse for over 16 hours out at room temperature. I remembering noticing there was no gluten development. I added a ton of flour to the dough until it was workable - i kinda forced it and then just baked it. There was some structure, but it was noticeably flatter than normal. I havent been able to taste it yet though, ill do so soon and report back
  10. So I've been making my sourdough loaf for the last year or so pretty confidently without trouble. I brought it back to Singapore, fed my starter, and made a loaf. After the final rise with stretch and fold technique, i noticed it loss all structure, meaning it looked as if no gluten was developed at all. The biggest change is temperature - i cant imagine the local bread flour here is really so different and bakers here can still make bread. My theory is that because its so hot here (around 30-33C) as ambient temp, the yeast got far too active, produced so much lactic acid that the pH of the entire bread was so high that it denatured the gluten proteins. Can anyone verify this might be correct?
  11. Yeah that would make sense. I was just using a spatula and folding it pretty gently from bottom up - if that makes any sense. Ill try it again in the near future with the balloon whisk and see how that works. I noticed though, that with the spatula that i actually had some unfolded flour into the mixture, perhaps the reason of why i had a sunken center with flour not being incorporated thoroughly.
  12. So i'm bringing this topic back up because I recently made a small batch for a 6" ring and i had a sunken center. Probably was a folding issue. Anyway, what im wondering is why can't we just sift the flour into the stand mixer and continue beating it on high speed until its all incorporated (adding bit by bit, just like folding). Folding after all, seems to be the biggest issue from what I can tell, so if we just put in some of the flour, mix, more flour, mix, rest of the flour, mix like hell, wouldn't you just be maintaining if not, adding more air into the batter?
  13. piracer

    The Grilling Topic

    I would just serve the grilled romane lettuce straight up, perhaps a bit of salt and pepper or shisho pepper i think would be nice. Big fan of grilling bell peppers, letting them char and peeling the skin off. I love it in a couscous salad, that smokey flavor is just ridiculously awesome. I grilled a piece of chuck steak once, very briefly like 2 mins on each side. I was planning to braise it and grilled it instead of searing it in a pan like you normally would. I ate a slice of the just grilled chuck and it was pretty awesome i thought. Nearly ate the entire thing before it got into the pot for braising. How do you grill potatoes? Do you need to pre-cook them and just get the grill marks? Would you use waxy potatoes?
  14. From what i've learned, you can't. Commercial yeasts have been manufactured with a lot of these sensory potentials in mind - for example you can have a yeast strain that is sure to be produce more aromatics that can be 'fruity' or 'vegetal', whilst other yeasts are designed to withstand high alcohol levels. As intriguing as natural and wild fermentations are, I think a majority of the time, it's a bit of a wate as the potential of the wine to be great isn't as high as if you knew what you were looking for. And yes, many other factors also determine all the other sensory aspects.
  15. Would the 0.2 difference between KA and Gold Medal ever make a difference that might be noticeable, aside from lets say a 'bad' batch where the protein content is different. I guess, when is it that protein percentages begin to matter?
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