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Comment by tardigrade on What makes a 'primary' taste?

Hmm, so rereading the article I linked a few seconds after asking this I spotted a line that suggests this is defined by whether the taste is detectable solely by a receptor on a taste bud. I deleted...

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Comment by tardigrade on What makes a 'primary' taste?

Thanks for the answer. The 'taste receptor' definition sounds slightly circular though - if there is a receptor that is triggered by capsaicin, what stops that receptor being identified as a taste...

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Comment by tardigrade on What is the difference between tomato juice and...

So it's the grade of the sieving? Juice can contain pulp too (orange juice 'with bits in'). I'm assuming that nobody would say that orange juice with pulp wasn't juice.

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Comment by tardigrade on What is the difference between tomato juice and...

Thanks. Could you add any information on what level of dilution corresponds to puree, passata and juice? For instance, in the UK if juice is diluted relative to its original concentration it can't be...

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Comment by tardigrade on Dairy-free substitute for milk when marinating chicken

@johanna severe casein (milk protein) allergy in this case, otherwise I realise we could use some sort of lactose-free product - but I'm also interested in the general mechanism.

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Comment by tardigrade on Dairy-free substitute for milk when marinating chicken

Fascinating, thanks. Do you have a source for the calcium being the important part, or the enzymes being in the chicken?

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Comment by tardigrade on How is rare steak made safe to eat?

@GdD correct, and in my opinion this should really be the first thing in this answer. (The other parts might be true, but they're less relevant to answering this specific question.)

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What is the difference between tomato juice and passata?

As far as I am aware passata is obtained by crushing tomatoes and then sieving the result without heating. That sounds an awful lot like juice to me. What is the difference (if any) between passata and...

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Comment by tardigrade on Other than sous vide heaters, are there any cooking...

Is there any reason why a (laboratory) water bath wouldn't do? They serve the same purpose and I can see some on Amazon for a third of the price of the ones marketed specifically for sous vide.

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Comment by tardigrade on Are these small yellow things on my lettuce worms?

From the picture and description I'd say these are more likely to be eggs, but it really comes down to how you found them: were they inside damaged leaf tissue or attached to the leaf by their ends in...

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Comment by tardigrade on Are these small yellow things on my lettuce worms?

@packetpacket those are alive, though. (And so frisky people sometimes wear goggles when eating)

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