Mei Fun means "Rice Noodle". Again, there is no accepted universal rule for what goes into it. My mom who comes from Hong Hong cooks those noodles half a dozen different ways depending on her mood. Chop Suey like @Ching Chong said, just means "miscellaneous leftovers" or "assorted pieces". The origin is heavily debated and full of myth (see the ...

Jan 13, 2025 · The fun part is - the microorganisms have not read any of those. They just do their thing happily, and don't care a bit about what someone on the internet has written. My own sourdough is about 15 years old, and that included times where I have not baked for a year straight, and when I eventually did, it was (after the usual refresher) just as ...

Nov 19, 2024 · That's maybe not too bad. I used a thermal equilibrium calculator, and it said that if you put a 150 g steak, 4°C, with 2.85 kJ/Kg°C specific heat, into 1.5 l of 54°C water, you can expect thermal equilibrium at 50.81°C.

Feb 21, 2025 · Texture-wise your first picture looks like it's headed in the direction I want to go. I will try to add some carrot and extra onion in the stew to try and avoid dry mouthfeel, and boil down the moisture towards the end. I'll experiment a bit with the dough too: what if I go thinner but have high gluten development? So much fun to be had.

Oct 25, 2010 · It depends on what store you buy your pasta from, and what sorts of pasta they have to offer (there are at least 2 shops here in Bruges that make better pasta than anybody I know would ever be able to make, but "in the countryside" people don't have that luxury).

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Jul 31, 2010 · The summary : alcohol is never fully cooked away, only reduced. The reduction is a function of time, technique used (eg, burning it off first, lid on vs. off, etc.), and the surface area of the vessel.

In addition to using enough sugar, one other possible trick is churning the mixture - much like ice cream, mechanically breaking the ice crystals down to keep them small and the resulting confection soft.

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May 20, 2015 · Just try it at least once to see that it can be done, if only for fun or lack of other tools. I have an old (pre-electric appliances) cook book that states for a pound cake: "cream butter and yolks for 1/2 hour, .... , whisk egg whites until stiff, ..., whisk cream for filling".