Does the Radish automatically gets rid of its skin when grated on the grater? OR for safety reasons do we have to peel the skin off the Radish before grating?
By Radish I mean this: http://en.wikipedia.org/wiki/Daikon
Daikon peel is edible. I believe it does have a somewhat different flavor (stronger? I don't have one around to try) than the rest of the root, so you might want to try a bit before you include the peel in a dish. You'll also have to wash a bit more carefully to make sure you don't leave any dirt on. And the skin is tougher, but if you're grating perpendicular to it, you'll end up with small enough pieces that it shouldn't be a problem.
, dioscorea opposita doesn't need to be cooked before consumption. (Most yams contain harmful substances in their raw state.) The dioscorea opposita still contains "oxalate crystals" in the skin which can irritate the skin. Image copied from wikipedia This video shows the yam being grated. I've seen this yam grated before and the grated result was very slimy and gooey. The grater used for yamaimo...) to a variety with dark skin.
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 between sugarcane jaggery, rapadura, and panela? The jaggery article implies they are the same thing, the rapadura article does not mention jaggery or panela, and the panela article implied that rapadura is the same as panela but not exactly the same as jaggery: Common Spanish names: chancaca, papelón, piloncillo, panocha, rapadura, atado dulce or empanizao. In India and Pakistan a similar product
http://en.wikipedia.org/wiki/Cookware#Cast_iron In addition, some foods (such as spinach) cooked on bare cast iron will turn black. How true is that and why? Secondly, does it even apply to the newly seasoned cast iron cookware?
I am aware that wikipedia has a nice list of olive varieties including tastes (sometimes). However, I'd prefer a considered answer, so this is the place. I'm looking to substitute based on taste, not looks, as my local supermarket has messed with its Kalamatas and I don't find them nice anymore. Googling indicates Gaeta, Amphissa, Nicoise, but it's an ambiguous mess. I use a vinegar + brine-cured variant. What is the closest taste approximation?
I have already cooked a common sole once before, and have skinned only the upper side (the dark side). The result was quite tasty. However, some people say that there's no need to skin it. For what recipes would you pan-dress a sole by skinning it, and for what recipes would you leave the skin on, and why?
I know of this grater via German cooking, but it may NOT be specific to Germany. Regardless, I am trying to determine the name of this kind of grater so I can purchase one. The grater is actually raised up on the side you rub the potato on, exactly like I have nutmeg graters. Here are some pictures. Can anyone tell me the name of tis grater? Bonus if you can point me to a website that sells them. Thanks
I want to make palmiers and refrigerate or freeze them overnight then bake them in the morning. Can i do that, or would they not turn out right?
Possible Duplicate: How do I convert between the various measurements? How to convert a cup to SI units? In otherwords, how many liters (or deciliters) one cup is?
We did a few experiments last year with salmorejo, a cold soup made of very ripe tomatoes and bread, very similar to gazpacho. We noticed that while blending, the salmorejo would turn pink. This is because the tomatoes get into contact with oxygen. We don't like the colour/taste of the pink salmorejo. Adding more oil to the soup would miraculously restore the colour/taste. So, there's the question: why does adding more oil (EVOO) restore the colour of the tomato soup?