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Author Topic: Food Thread: Kitchen Chemistry  (Read 579545 times)

Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #3345 on: March 20, 2016, 11:23:54 am »

Mm... yeah, there's a point there. The stuff I've got on hand is just store bought concentrate, drinkable but basically bottom of the barrel in regards to everything else. I actually love meat that is sweet, sometimes pretty intensely (Imma' straight up candy some of that stuff one of these days*), but... yeah, quality. I'll table the thought until the next time I pick up some of the better stuff.

They actually sell some unfiltered apple juice around here that is just goddamn amazing, so... I'll wait. Make sure the cooker works fine, wait a month or two to be able to justify dropping a tenner on meat again, get the good stuff and give it a go.

*Take some beef tips, probably cook it up beforehand and then, I'unno, caramelize the ruddy things? Drench the blighters in maple syrup and cook it a little more to sear it in or somethin'.
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Akura

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Re: Food Thread: Kitchen Chemistry
« Reply #3346 on: March 20, 2016, 12:10:44 pm »

snip
snippity

You two are inspiring me to try myh and at breadmaking. Maybe. Last time I made some it was okay, I guess. Family ate it within 10 minutes, so I didn't get to let it cool. :P

There's this really cheap bread recipe I've used, basically just flour, water, baking powder, and sugar. I don't know if it's normal, or if I was doing it wrong, or the baking powder was past its usefulness, but it came out fairly dense. Not "bad" dense, but significantly denser than any store-bought bread I've had.
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penguinofhonor

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Re: Food Thread: Kitchen Chemistry
« Reply #3347 on: March 20, 2016, 12:59:19 pm »

I don't think baking powder can get you light, fluffy bread. For that you want to let your bread rise a while and get a lot bigger as it fills with air. Typically with yeast. Baking powder does its reaction in a shorter time and then it's finished, so it's good for something you want to rise a bit while it's cooking, but it doesn't make things fluff up as much.
« Last Edit: March 20, 2016, 01:01:15 pm by penguinofhonor »
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Avis-Mergulus

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Re: Food Thread: Kitchen Chemistry
« Reply #3348 on: March 20, 2016, 01:37:21 pm »

Yeah, baking powder's for pastry. For bread, you gotta have yeast.

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Jopax

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Re: Food Thread: Kitchen Chemistry
« Reply #3349 on: March 20, 2016, 02:06:24 pm »

For bonus tastyness and energy toss some sunflower seeds into the dough while mixing :D

Or sprinkle some cornmeal on top to have a cool looking and tasty crust :D
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Bauglir

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Re: Food Thread: Kitchen Chemistry
« Reply #3350 on: March 20, 2016, 02:42:06 pm »

Yeah, baking powder's for pastry. For bread, you gotta have yeast.
>She's never heard of soda bread
« Last Edit: March 20, 2016, 02:44:36 pm by Bauglir »
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Descan

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Re: Food Thread: Kitchen Chemistry
« Reply #3351 on: March 20, 2016, 03:02:47 pm »

This seems a relevant place to ask.


... Why the hell does honey make (white, store bought) bread hard? Is it the temperature? I don't know :V
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Comrade P.

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Re: Food Thread: Kitchen Chemistry
« Reply #3352 on: March 20, 2016, 03:06:48 pm »

... Why the hell does honey make (white, store bought) bread hard? Is it the temperature? I don't know :V

Could you please describe your experience? Because frankly I have no clue what kind of phenomenon is that.
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Descan

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Re: Food Thread: Kitchen Chemistry
« Reply #3353 on: March 20, 2016, 03:58:58 pm »

Take some honey, in a bottle. Put it on a slice of bread. Spread it out relatively thin. Wait a couple minutes. The honey side turns hard and almost crunchy, the bare side is still as soft as it started with.
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Re: Food Thread: Kitchen Chemistry
« Reply #3354 on: March 20, 2016, 04:15:20 pm »

Take some honey, in a bottle. Put it on a slice of bread. Spread it out relatively thin. Wait a couple minutes. The honey side turns hard and almost crunchy, the bare side is still as soft as it started with.

I'm sorry, I'm afraid I cannot relate. I have never experienced that. Must be because natural honey is actually very easy to come by over here, and I have that stuff in my kitchen. It doesn't do that with my store bough bread.

Oooh, now I'm reminded of that honey in a clay pot my friends presented to me on my birthday. I tucked it away someplace...
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Bauglir

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Re: Food Thread: Kitchen Chemistry
« Reply #3355 on: March 20, 2016, 04:25:43 pm »

I, too, have never experienced this. Either Descan is a witch, or else Canadia is just so cold the honey freezes even inside kitchens.
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #3356 on: March 20, 2016, 04:32:19 pm »

No... I've seen that happen before. It's probably more noticeable if you leave the bread in the fridge overnight -- it's pretty obvious in cold PB&H sandwiches, ferex.

If I had to guess, it probably has something to do with the crystallization process some honey goes through. I don't think I've ever seen it happen with tupelo, as an example, but store clover it's fairly consistent. Either that or it's just making the bread sticky and then drying out, basically accentuating the bread's texture. Honey that dries for a bit is a bit irritating to get off things.
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penguinofhonor

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Re: Food Thread: Kitchen Chemistry
« Reply #3357 on: March 20, 2016, 04:40:53 pm »

It happened to me very regularly when I was a kid and I'd get peanut butter and honey sandwiches for lunch. My lunchbox was cold, and the honey and bread would always have that texture by lunch (I liked it). I've got no clue why it happens, but I'd also guess it involves the honey being cold and getting some of the moisture sapped out of it by the bread.
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scrdest

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Re: Food Thread: Kitchen Chemistry
« Reply #3358 on: March 20, 2016, 08:05:59 pm »

It happened to me very regularly when I was a kid and I'd get peanut butter and honey sandwiches for lunch. My lunchbox was cold, and the honey and bread would always have that texture by lunch (I liked it). I've got no clue why it happens, but I'd also guess it involves the honey being cold and getting some of the moisture sapped out of it by the bread.
Opposite, actually. That's why honey basically never spoils and was used on wounds - it basically has negative moisture.
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Frumple

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Re: Food Thread: Kitchen Chemistry
« Reply #3359 on: March 20, 2016, 08:23:13 pm »

Eeehhh... can't speak of the moisture bit, but the spoilage is only like, half the picture. Honey's big thing re: long term storage is that, depending on what's in it, it likes to crystallize -- turn to sugar, something along those lines -- and some sorts'll do so faster than others (though, on the other hand, there are indeed varieties that stay liquid basically forever -- the tupelo I mentioned above is one of 'em* :P). Does tend to last a while, though. It's just a while for some sorts is measured in months, and a while for others is measured in small mammal lifetimes.

*We actually had a huge jar of the stuff sitting in one of the cupboards in my house for, like, five+ years. Was still about as edible at the end as it was in the beginning. I... I never really ate from that particular jar, though. Friggin' thing had a dead bee in it. Honey was still fine, other folks in the family still ate it without problem, it's just... ugh. Something inside me viscerally retreats from the thought of having to pick bee legs out of my honey >_<
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