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Airbnb held their company over at the beginning by selling Obama branded cereal, Obama-o's
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Jun 10, 2017 13:54
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if you want to put more ranch on the turkey, maillard rxn will work at boiling temp in a pressure cooker (viz., the water doesn't stop maillard rxn, the boiling does, because it keeps the stuff at 100 deg C) ranch contains buttermilk, which makes rxn more difficult, you could velvet the turkey Chinese-style or just add small amount of baking powder
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Jun 15, 2017 16:41
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Duscat posted:is this really true, because i've never seen anything come out of a pressure cooker even the slightest bit browned alkalinity actually more important you can get maillard at normal boiling, if you add lye to water that's a bagel the flavor components of maillard exist at 120 the coloring components are an order of magnitude less at 120 so it'll look p. drat similar but taste different here's a chart  cite on that sucker: "A Review of Maillard Reaction in Food and Implications to Kinetic Modelling", S Martins et al, fig 3 curufinor fucked around with this message at 03:03 on Jun 16, 2017 |
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Jun 16, 2017 02:29
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nevermind
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There is a cheat code for milk emulsification It's called sodium citrate Tastes salty and tangy, just takes a tiny tiny pinch to emulsify a whole pot of chowder or whatever People should use more emulsifiers, lecithin is not bad for you
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Jun 18, 2017 02:22
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