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  1. seans_potato_business

    Why add oil to pan before cooking fatty meat?

    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?
  2. seans_potato_business

    Gotta eat a steak and kidney pie! :s

    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!
  3. seans_potato_business

    Cut-resistant gloves for my clumsy arthritic mother

    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...
  4. seans_potato_business

    My forgotten feta turned to "brie" in the fridge!

    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...
  5. seans_potato_business

    Gotta eat a steak and kidney pie! :s

    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...
  6. seans_potato_business

    Indigestible foods/ingredients

    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...
  7. seans_potato_business

    Indigestible foods/ingredients

    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...
  8. seans_potato_business

    Indigestible foods/ingredients

    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...
  9. seans_potato_business

    Indigestible foods/ingredients

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

    Blending dried green banana into flour

    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...
  11. seans_potato_business

    Indigestible foods/ingredients

    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...
  12. seans_potato_business

    Téméraíre or Musette mustard - really mild whole-grain mustard

    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...
  13. seans_potato_business

    Téméraíre or Musette mustard - really mild whole-grain mustard

    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...
  14. seans_potato_business

    How to thicken "natural" peanut butter?

    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...
  15. seans_potato_business

    How to thicken "natural" peanut butter?

    Only the finest, cheapest kind! https://groceries.asda.com/product/salted-roasted-flavoured-nuts/asda-smartprice-salted-peanuts/34067
  16. seans_potato_business

    How to thicken "natural" peanut butter?

    I find that if you just stop the blender four or five times to remove it from the sides then you don't need to add oil at all. If you stop before you've completely ground the nuts then you can have a thicker consistency but I want it smooth. It's intended to into chocolate peanut butter cups...
  17. seans_potato_business

    How to thicken "natural" peanut butter?

    If I pulverise peanuts in my food processor they ultimately form a medium-low viscosity liquid. Leaving the liquid to stand for a few weeks at ~15 °C (~60 °F) doesn't result in an appreciable amount of oil rising to the top. I would love to centrifuge it but that equipment is expensive and I...
  18. seans_potato_business

    Whipping egg white with other ingredients added

    It's difficult to make chocolate mousse by folding ingredients into the whipped egg white without destroying the structure of the egg white. Couldn't I whip egg white in my food processor and add the remaining ingredients while the machine is running?
  19. seans_potato_business

    Most effective cleaning by applying detergent to sponge?

    Struggling to clean oily marks off wine glasses recently, I discovered that by applying washing up liquid directly to a clean sponge (and not mixing it into the dishwater as previously) and using it to clean the glasses (before rinsing in the dishwater and again in a separate basin) gave me...
  20. seans_potato_business

    What artificial sweeteners do you use?

    I'm looking at making low-calorie desserts and I'm wondering what artificial sweeteners taste most appealing? I know that some recipes are chemically-dependent on sugar so obviously those are all out. (I'm not interested in anyone's misconceptions about food safety so please don't share yours...
  21. seans_potato_business

    Want to make breakfast bars from my favourite museli

    Thanks for the suggestions. I tried with just the museli (500 g), peanut butter (450 g) and apple sauce (200 g) and after sitting in the fridge for a while they were pretty stiff although kind of sticky. Would it make sense to dust them with flour so they aren't sticky or is that stupid? I've...
  22. seans_potato_business

    Want to make breakfast bars from my favourite museli

    I want to make breakfast bars from my favourite museli. The museli contains 25% sugar which I think comes entirely from the sweetened dried fruit pieces. The museli comprises 40% fruit and 10% nuts and seeds. The recipes I've been looking to modify tend to include sugar. Is this sugar necessary...
  23. seans_potato_business

    What are these knife features called?

    Below is an image of a knife. I think that it's slightly serrated but I would like to know what the small lines are called. I use them to remove fruit zest when I need it.
  24. seans_potato_business

    Yoghurt separated in curry recipe

    I followed this recipe to make a mild curry and the yoghurt separated so that there were loads of specks of white and the sauce seemed to become watery. I notice two other comments relating to this issue and one says that adding the yoghurt more slowly prevents it from happening. Is that likely...
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