This is a question not about home cooking, but about working out how an industrial food is cooked — I’m not a regular here, so apologies if it’s judged as off-topic.
Extruded snack seems to be the technical term for manufactured not-quite-chips snacks like Cheetos, Cheese Puffs, Wotsits, Twisties, Cheezels… It comes from the way they’re manufactured, by extrusion from a press. It may also involve other technical details beyond this, I’m not sure.
(Twiglets are rather love-it-or-hate-it, flavoured with yeast extract, so a bit like Marmite, except that even people who love Marmite may hate Twiglets.)
Carried over from this english.se discussion.
The additional technical details on extruded snacks are that they are not just extruded but do so under high pressure and temperature, so that as they come out of the extrusion nozzle they puff up and solidify. The rapid transition to lower pressure causes water in the dough to vaporize suddenly, creating air pockets (puff) and removing moisture. Since baking is primarily a process of drying this completes the cooking.
I haven't had a twiglet, but based on the little bit of info available they would appear to be made in the same manner as the bumpy sort of Cheetos, which would indeed make them an extruded snack.
It is conceivable that they are extruded at room temperature and pressure, and then deep-fried, which is the case with some Japanese snacks that otherwise resemble extruded snacks.
fresh from a roast). Brawn (UK) is head cheese (US, CA) (Farmhouse Cookery) Names of cuts of meat in the US may differ from other countries. See Wikipedia for images of US and British names of regions... that Canada may be difficult to classify, as some regions (especially near the southern border) use US terms, while others may use UK terms. It's a community wiki, so feel free to edit and clarify... from French meaning 'eat everything'). Mange tout (UK) also includes sugar snap peas (US). Peanuts (US, AU) may sometimes be sold in the UK as monkey nuts, especially if unshelled. And Peanut Oil may
I bought this in Ooty market and was told that it is a Nilgiri hills specific vegetable. It is pink on the outside and white inside with two hard black seeds in the upper half of it. It tastes sour, very similar to unripe strawberry. Now, I'd like to know what the name of this vegetable is and whether it can be used in any dishes. Until know, I've been eating it as a snack, just like I would any other bite sized food.
(or ashes) out. Wait till the temperature drops down to the dish's required one, and put the food in. As for fuel, I use wood from pallets or wood logs from prunings (which gardeners are willing to give... there is no biological hazard with them: any virus or bacteria in the pallets, or bugs in logs will definitely be destroyed by the fire temperature (over 800C/1,500F). What I'm concerned about is: I don't know... applied insecticide or other treatment. Some of those bug treatments are supposed to be human-safe. But are also safe for human consumption? After been burnt to ashes? Is there any specific
Back in 2008, Good Eats showed a recipe for pie crust which included distilled alcohol. In 2009, America's Test Kitchen showed a recipe for blueberry pie which also used alcohol in the crust. In both cases, the program explained that alcohol made the pie dough easier to work without encouraging gluten formation the way that water would. Does anyone know where the idea of using alcohol in pie crust really came from? Was this a well-known trick, or did one of these programs invent the idea?
Jaggery, rapadura and panela are very similar ingredients according to their Wikipedia articles. However, jaggery can be made from not only sugarcane but also palm sap. Is there a difference... is made which is called gur or jaggery. In Brazil, it is known as rapadura. I am most familiar with panela and have replaced it with Mexican piloncillo without noticing a big difference. I would like to know if I could easily use panela or piloncillo instead of jaggery in a recipe.
is different to western style graters. Oroshigane graters have small spikes on the grating surface. There may be more than one variety of Japanese mountain yam. I saw a reference (now lost...Wikipedia lists "grated yam" as an ingredient of okonomiyaki. Is it a particular type of yam? Can it be purchased outside of Japan? == More Info == As Mein suggested, I did some more searching on Wikipedia and the internets. The "yam" in question is Dioscorea opposita or Japanese mountain yam. In Japanese it is known as yamaimo (kanji: 山芋; hiragana: やまいも). Unlike other yam varieties
but also to rid the eggplant of some bitterness. I see, online, some support for the claim that the taste of salt removes bitterness, but that would not require pre-salting: one could simply add salt to the dish. And that same Web page also says eggplants on the market generally lack bitterness anyway. On the other hand, various other Web pages (example) matter-of-factly describe pre-salting eggplants to rid them of bitterness. So my questions are: Is it true pre-salting reduces bitterness to an extent that regular salting of a dish does not, and, if so, are eggplants on the market
be appropriate for making pastry It will be used a lot (almost every day), so for home-use it will be used pretty intensely I can not install a built-in oven; I rent this apartment and may not change... thinking about: http://icecat.it/us/p/delonghi/eo3275/freestanding-cookers-8004399181762-eo-3275-10726854.html http://www.tristar.eu/en/Home_Appliances/Cooking/Ovens/OV-1417/3/3195 Well... for home use? I know this are a lot of questions at the same time. Basically I want a good advice, and feedback about buying an oven. I want to know I a forget any criteria that are important. Also
First of all, thank you for reading this absolute beginner topic :) I want to make bread at home. To be specific, I used to live in Germany and ate a lot of this type of bread: It's called Zwiebelbrot in Germany. I also have something like this. For the very very, absolute beginner, what do I really need to make bread at home? Do I need a bread-maker machine, or is my kitchen... result should look something like: SUMMARY: My FIRST try ever to make bread, I'm so proud:) After that, the raw product was: The finished product:) and the grande finale:) Thank