Recent content by seans_potato_business

Why do people put oil in a pan before cooking fatty foods when so much fat oozes out anyway and much of it often just ends up drained away?

Thanks. There is even a collection at my local supermarket for just this sort of thing. I don't know why it didn't occur to me!

My mother is arthritic and not very good using a knife such that she is more likely than ordinary to cut herself. She currently avoids using a knife but thinks a cut-resistant glove would change that. I was wondering what kind of cut-resistant glove might be the least hassle to use and maintain...

I forgot about some opened feta cheese I had in the fridge and was inspecting it before throwing it away. I couldn't see or smell anything off-putting so I tried a little bit and was pretty pleased to find it had turned into something resembling brie (I actually hate feta but my mum seems unable...

As a squeamish guy who is already on the verge of vegetarianism for ethical reasons, the prospect of eating a pie with kidney is unappealing and threatens to push me over the edge! I literally inherited a Fray Bentos tinned pie with steak and kidney from my recently deceased step grandmother's...

I came here for information, not advice. Half of you people probably think monosodium glutamate is bad for you and buy into all kinds of anti-science, all-natural organic BS. If it's good enough the FDA (US) and FSA (UK) it's good enough for me. The fact that Jenny thinks cellulose will cause...

I've found suggestions that the wood pulp is processed to obtain "microcrystalline cellulose" which is available at £5/Kg if you buy 5 Kg but I'll keep looking. 5kg PURE Microcrystalline cellulose | eBay It's not like I'm planning to sustain myself on nothing but damn sawdust. It's a mere...

I thought this was a joke but I've looked it up and it's an actual thing used in food products and basically exactly what I'm interested in; indigestible fibre. I bet the breads that incorporate it are pretty expensive but I'll look into making my own. Not sure where I could get food-grade...

There's nothing silly about green banana flour or similar, just because you've not heard of them.

Sorry; not sure where to put this flour question; bread seems most appropriate. My question is can you rely on a food processor or blender to grind dried green banana pieces into flour? I imagine it would only be effective to a point. Also, I wonder whether some websites say blender when they...

I'm interested in replacing parts of my diet with indigestible stuff so I can feel satisfied without exceeding my suggested calorie intake. One thing I've found out about is green banana flour which has a lot of indigestible fibre (resistant starch; that would turn digestible if the banana...

Thanks for the response; indeed I was considering that making some mustard might be the best solution. Have you any idea what makes a mustard hot or not? This mustard I would like to replicate wasn't hot at all which I previously thought was not possible (I thought it was an inherent property of...

A few years ago I bought a wholegrain mustard from Costco branded 'Téméraíre' and it wasn't what I was expecting but much better. It was so mild you could just eat a spoonful if you wanted (I never did; I think it would be a waste). It was sort of sweet and tangy. Téméraíre has changed their...

I did consider it briefly, but supposing I could generate a respectable 50 G-force, I'd need to maintain that for over 14 hours in order to replicate a month of standing on a shelf. I may end up just buying commercial peanut butter but I think I will also try xanthan gum. Reece's are way too...

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