J. Kenji L-pez-Alt Answers Cooking Questions From Twitter - Tech Support
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Date: 2022-07-07
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Comments and reviews: 10
Mark
Kenji, I just read that you-re boycotting a bread supplier because he is a Trump supporter. That is truly a shame. As a retired entrepreneur and businessman I always find it strange when someone decides to cut their market in half because of a difference in political opinion. I have watched a lot of your videos and even purchased one of your books. Sadly that will come to an end as I-ve now lost faith in your intellectual ability.
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Kenji, I just read that you-re boycotting a bread supplier because he is a Trump supporter. That is truly a shame. As a retired entrepreneur and businessman I always find it strange when someone decides to cut their market in half because of a difference in political opinion. I have watched a lot of your videos and even purchased one of your books. Sadly that will come to an end as I-ve now lost faith in your intellectual ability.
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albi
When cooking fried rice, it is best to use a day-old rice or at least what's left overnight for asian household. Fried rice, I believe, was invented to better consume the day old rice since it is hard so somewhat, it's a way of reheating while adding more flavor. In the Ph, we do also cook garlic rice as well. Mince the garlic, let it brown, add rice, and add salt to taste.
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When cooking fried rice, it is best to use a day-old rice or at least what's left overnight for asian household. Fried rice, I believe, was invented to better consume the day old rice since it is hard so somewhat, it's a way of reheating while adding more flavor. In the Ph, we do also cook garlic rice as well. Mince the garlic, let it brown, add rice, and add salt to taste.
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Matthew
Ooh, that dead animal is still bleeding in the packet, that looks more appetising to me.
If you're in the Isle saying that to yourself, you've probably got a caveman or cannibal inside. The normal instinct when you see red is not -oooh, tastey-
There's a reason some people pass out when they see blood. It's thousands of years of evolution and instinct
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Ooh, that dead animal is still bleeding in the packet, that looks more appetising to me.
If you're in the Isle saying that to yourself, you've probably got a caveman or cannibal inside. The normal instinct when you see red is not -oooh, tastey-
There's a reason some people pass out when they see blood. It's thousands of years of evolution and instinct
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Len
Speaking of baking soda, it also keeps leafy vegetables green during blanching. When leafy green is cooked in water, organic acids in plant cells leaches into water and turns chlorophyll into a yellow compound called pheophytin; this reaction could be prevented by neutralising leached acid with baking soda.
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Speaking of baking soda, it also keeps leafy vegetables green during blanching. When leafy green is cooked in water, organic acids in plant cells leaches into water and turns chlorophyll into a yellow compound called pheophytin; this reaction could be prevented by neutralising leached acid with baking soda.
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Gumihou
Personally, I like 'meatloaf' burger, lol. I find by adding egg, breadcrumbs, and smacking the meat around improves both flavour and texture. Kind of like making a Salisbury Steak in burger.
I wonder if adding baking soda into the salt mixture for my roasted pork would give crispy crackling.
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Personally, I like 'meatloaf' burger, lol. I find by adding egg, breadcrumbs, and smacking the meat around improves both flavour and texture. Kind of like making a Salisbury Steak in burger.
I wonder if adding baking soda into the salt mixture for my roasted pork would give crispy crackling.
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la8ball
Ppl don't buy anything that doesnt look perfect. Thats why a lot of food is wasted. A box that bent, a can thats dented, or meat that's brown (none is opened. So stores throw it away because it's against the law to give it away or sell because they are held responsible.
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Ppl don't buy anything that doesnt look perfect. Thats why a lot of food is wasted. A box that bent, a can thats dented, or meat that's brown (none is opened. So stores throw it away because it's against the law to give it away or sell because they are held responsible.
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Francesco
I have a feeling that the user who asked about cooking using radiation meant electromagnetic radiation - in such case, he probably should-ve explained how a microwave cooks your food.
But in the terms of thermodynamics all that he said is correct.
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I have a feeling that the user who asked about cooking using radiation meant electromagnetic radiation - in such case, he probably should-ve explained how a microwave cooks your food.
But in the terms of thermodynamics all that he said is correct.
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Laura
Myoglobin is not a pigment, it-s a protein. It-s a iron-carrier in muscle like the hemoglobin is an iron-carrier in the blood. It is true that it-s the component that makes the meat red though.
Just a small correction
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Myoglobin is not a pigment, it-s a protein. It-s a iron-carrier in muscle like the hemoglobin is an iron-carrier in the blood. It is true that it-s the component that makes the meat red though.
Just a small correction
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llspragulus
16: 04 Kenji. you know better. LOL One finger knuckle of water over the top of the leveled rice makes the perfect rice. It's the ancient Asian secret that ALL OF US use. LOL
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16: 04 Kenji. you know better. LOL One finger knuckle of water over the top of the leveled rice makes the perfect rice. It's the ancient Asian secret that ALL OF US use. LOL
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Vince
This guy is awesome, I love how his language is technical, yet to the point and dynamic. Like listening to an extremely articulate scientist/doctor giving a lecture.
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This guy is awesome, I love how his language is technical, yet to the point and dynamic. Like listening to an extremely articulate scientist/doctor giving a lecture.
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