Duvel
-
Posts
4,197 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Duvel
-
-
Adding to the “tonic” subject: as G&T is huuuge in Spain, they do carry a lot of tonic water varieties …
My haul for this week …
-
5
-
-
On 8/11/2021 at 5:10 AM, KennethT said:
I don't know - both could potentially kill you!
As does the cake - the mere act of living is potentially fatal 😉-
2
-
-
13 minutes ago, weinoo said:
But the difference is that you actually can't live without water, no? So we're all addicted to it, as we are oxygen.
😉-
2
-
-
27 minutes ago, blue_dolphin said:
From that NYT article:
How much of that diet soda addiction is due to caffeine alone? My brother is surely addicted to diet Mt. Dew and I have a cousin addicted to diet iced tea but how about diet sodas w/o caffeine?
Excellent point - me, I fear I am addicted to water. No day goes by without, getting classical withdrawal symptoms (dry mouth, headaches, dizziness) if I don’t drink for a while and fear I would die if I go a few days completely without …-
1
-
1
-
4
-
-
2 hours ago, farcego said:
Being used to go for premium anchovies, after my recent arrival to Spain, I am getting the cheapest anchovies possible here...
I am not sure I understand this sentence: You are used to get premium anchovies in Spain and now you don’t (wherever you are) or you are used to get the premium stuff (wherever you are) and now in Spain you get the cheap stuff. The former I easily understand, the latter would raise a few questions …-
1
-
-
Can’t decide between their Hungarian sausage …
… and their Giniling 🙄
-
3
-
2
-
-
2 hours ago, liuzhou said:
As much as I am intrigued by “Coco Mama”, the “unMeat” would frighten me to use the fan in public …-
2
-
-
10 minutes ago, liuzhou said:
I'll let you guess what these spades/shovels are intended for. It is culinary.
Dig out the fresh brains of live monkeys at banquets (as per Chinese culinary tradition) ?!-
8
-
-
I use (salt water) boiled potatoes from the previous day, thinly sliced just before topping the pizza with it, occasionally brushing with oil (depending how much effort I want to put in)
-
2
-
1
-
-
14 hours ago, Bernie said:
Pretty sure that is not the whole story. If you were to evaporate all the water then that indeed will be the case. But if you stop the process at say 110C then the volume will be different to what the sugar was alone. if you take cool sugar syrup and heat it it will continue to increase in temperature.
Understood - my impression was that you wanted to go to the caramelized toffee stage. If you stay in the sirup stage(s), you will have residual water. However, your system changes from your initialOn 8/2/2021 at 11:26 AM, Bernie said:You add sugar to water
e.g. an aqueous solution of sugar (what this boiling point discussion is about) to metastable sugar melt with residual water content < 20%, so a slightly better description would be sugar with a lowered melting point. A good reference can be found here.14 hours ago, Bernie said:Entropy is exactly why it CAN happen. Entropy (in this context) is the measure of the possibilities or any combination of states a chemical or substance can be in. If you like its a measure of the likely hood of the chemical or substance being in any possible random state.
Sorry, @Bernie - this is not the definition of entropy. Your system starts from a random state of distribution, and will continue to maximize its entropy (or “randomness”) over time. This is the second law of thermodynamics.
Your system will not return spontaneously to a state that has a higher order, e.g. by randomly forming a temperature gradient or changing part of its state above the transition temperature (irreversibility).
-
2
-
-
1 hour ago, dcarch said:
Altitude effects boiling point.
Yes. However, I do not see how1 hour ago, dcarch said:Everything in the above discussion changes relative to temperature,
From my point of view the statements given concerning the delta of temperature choices and the lid/no lid discussion will not differ, whether the braise is done by @BonVivant at sea level or by @Panaderia Canadiense somewhere above the clouds …
-
On 8/2/2021 at 11:26 AM, Bernie said:
Lets back up a bit. Once you mix water with something else (that is dissolve something in it) it is no longer water.
It will boil at some other temperature.
It may be HIGHER or LOWER.
Maybe to assist here a bit: dissolved components usually increase the boiling point of the resulting (watery) solution. Notable exceptions are components, that themselves have a lower boiling point than water. In the kitchen context that is only ethanol. As @gfweb has rightfully pointed out, the effect is minuscule and does not contribute to the effects discussed here, though.On 8/2/2021 at 11:26 AM, Bernie said:You add sugar to water and heat it and it will form a toffee which will certainly reach much higher than the boiling point of water (and I have had the burns to prove it, so there...)
This is not fully correct. The water initially added to melt and caramelize sugar is used in order to avoid burning. It will evaporate and the sugar will eventually caramelize (thus polymerize). This is not related to the above mentioned increase in boiling point.On 8/2/2021 at 11:26 AM, Bernie said:A sauce containing water can certainly get above the boiling point of water but any water NOT Dissolved completely will tend to boil off (that's whats happening in a reduction).
Water in this case is the solvent. As you agitate the solution (e.g. by boiling), concentration gradients will quickly dissipate. There won‘t be areas of „pure water“ left. The evaporation takes place all over the surface of the solution is a statistic process, depending on relative concentration and boiling point.On 8/2/2021 at 11:26 AM, Bernie said:In physics theory the temperature of the water is the average of all the energy levels of every molecule in the water. In theory there is a possibility that a layer of ice could form on a pot of boiling water if all the low energy molecules were to clump together on the top. The probability is extremely low though.😁
Unfortunately, this is not correct. Entropy will ensure this does not happen.
On 8/2/2021 at 11:26 AM, Bernie said:As far as the oven temperature that is more about heat transfer. It will take longer to get the liquid to its boiling point if you set the oven lower.
Yes, and even more importantly it is about the heat transfer medium. Saturated steam (e.g.) in a closed system will transfer heat far more efficiently than dry air (in an oven), and a rapidly boiling solution will do the same significantly better than a barely simmering medium. And this is where the major differences are rooted if you compare braising (a technique where the braised goods are not fully immersed in liquid) at higher vs. lower temperatures.-
1
-
-
2 hours ago, Susanwusan said:
And what about the sauce, should it be tomatoey or gravy? And is there a typical carbohydrate and vegetable accompaniment?
Again, this depends on what you want …If you strive for authenticity, you can have Italian meatballs in white sauce, baked in the oven, deep fried, in broth (btw: all with garlic 😉) and yes - also served in myriads of different tomato sauces.
As for accompaniments: they are usully secondi (the meat course) and thus served with contorni (side dishes, e.g. cooked vegetables and such, NB: potato is considered in this group, too). Carbohydrates (other than bread and starchy veggies) are served before.
-
1
-
-
25 minutes ago, Susanwusan said:
I know about all the variations, I wondered if there might be a specific point or points that would be common to all?
I think not, unfortunately. If you want to go “generic”, use milk-soaked stale bread, a mixture of fatty pork & beef, egg, grated hard cheese and some herb component (parsley, basil) plus a healthy dose of garlic …-
2
-
1
-
-
I think the answer to your question depends on who asked it …
Someone from your country (where do you live) ? Someone who saw an early Jamie Oliver show ? An Italian nonna (from Sicily / Tuscany / Sardinia / …) ? Someone who grew up with XXXX-italian roots and their respective food culture ? The expectation and thus the “meatball request” might be very different.
Can you help to understand the background of the question ?
-
2
-
-
1 hour ago, JoNorvelleWalker said:
Alas, if he sent a natural sharpening stone, I never use it.
Funny enough, I have a Aritsugu knife, that I hold very dear for a lot of reasons - and have never used …-
1
-
-
5 hours ago, Bernie said:
My question is if the temperature is taken above these temperatures but later returned to these temperatures does the reactions still apply.
The reaction the respective components of your item undergo are irreversible and will occur at said temperatures.To stay with your example: If you take a piece of meat and drop it into a 80 oC bath it will reach the 55 oC internal temperature on its way to the target temperature, and said reactions will occur. Returning later to the lower temperature will not alter the result, as the reaction will have reached completion.
If the overall time above 55 oC (e.g. at 80!oC) however is insufficient and does not allow the reaction to come to completion, then a return to 55 oC will drive the described reaction to completion. In the extreme, think searing meat, were you expose the meat to very high temperatures for very short time, thus leaving most if the interior unaffected by these temperatures.
-
A t-shirt ?
-
2 hours ago, Dante said:
cream/rum/nutmeg sauce
Now that deserves a bit more explanation … -
20 minutes ago, scamhi said:
Wakatake Daiginjo Onna Nakase
Did you cry, too ..?! 😉 -
1 minute ago, Tropicalsenior said:
I just made my first batch of this. I followed the recipe down to the last gram. Did he have to use nutmeg instead of Mace because it's impossible to find here and used cornstarch, as you suggested, instead of potato starch for the same reason. It didn't turn out as Pink as yours but the texture and the flavor are wonderful. It's something that I am going to be making regularly. The next time I might try it with half beef and haft pork.
Looks great, @Tropicalsenior !Nutmeg instead if Mace is a common substitute. Mace is a bit more intense, a bit more floral - you could up the nutmeg a bit if you like. But if you are happy with the results, why bother …
The bright pink color comes from the nitrites in the pink salt - did you use that ?
Again, great result ! I am happy that somewhere in the far western lands someone makes & enjoys authentic Leberkäse 🤗
-
1
-
1
-
-
4 hours ago, weinoo said:
You gotta take home the carcass of a roast or Peking duck, preferably from Peking Duck House!
In my head, I somewhat came up with a more complex recipe/story … 😜(but at the end, if it is, it is good !)
-
On 7/27/2021 at 3:36 PM, KennethT said:
Made with a peking-ish duck stock...
How do you make that, if I may ask for inspiration ..? -
33 minutes ago, Margaret Pilgrim said:
Individual Dutch babies dressed with ragu of prawns, clams, onions, sorrel, white wine, well...a little butter...
Yum 🥰 !!!
Lunch 2021
in Cooking
Posted
While I agree and typically German dinner consists exclusively of similar open faced sandwiches (that we call “Abendbrot”), others feel very strongly about the number of bread slices involved per item as well as the “eatability” of the whole construct without utensils …