Most recipes I have seen and used call for greens (kale, chard, collard, turnip, beet, etc) to be massaged in salt and/or lemon juice (or other acidic liquid) for 3-5 minutes, resulting in a dense leafy salad. The preparation is fantastic as it takes away the sharpness of raw greens while keeping them raw, and in a fraction of the time.
As the textural and taste characteristics are more akin to cooked greens (less strong in flavor, crisp but not tough to the tooth) than eating them raw, I would like to know how massaging greens works at a cellular level to achieve these results.
The physical massaging of the greens starts to break down the cell walls (made of mainly cellulose in plants), rendering the greens more tender. The addition of salt could be to help draw our more moisture from the greens, or it could just be for seasoning like vinegar or lemon juice.
at about 400'F (typically in a dash of extra oil, salt, red pepper, paprika, garlic, etc) for a quick snack. So far walnuts and pecans have yielded tremendous results. Today I tried some raw almonds (whole... pretty much the same in texture and flavor profile, and only picked up the oil that I had tossed them in. I assume the lower change was due in no small part to the fact that they were previously...I have gotten into the habit of buying raw or blanched or otherwise unroasted nuts from the local co-op in bulk and then oven-roasting or skillet-toasting on the fly for recipes. For most types
I'm looking for a recipe for orange mousse without eggs, but hopefully with gelatine. I've tried to search for some recipes on google but didn't really find anything too good. I have a very delicious recipe for mango mousse that I found on google that I've tried a lot of times. It would be great if someone could guide me with substituting it with orange rind/juice. I know that Orange recipes can become a bit bitter if not handled properly. Here's the Mango mousse recipe, which is a part of a mango mousse cake. 450 gr. mango 75 gr. sugar 2 tablespoons lemon juice 3 1/2 teaspoons gelatin 500
What is the general difference between preparations and use cases of a wilted salad compared to a massaged salad? As many wilted salad recipes call for warm dressing, does this mean the wilted salad will lend itself better toward cooked ingredients compared to massaged or raw greens? Does wilting the greens in the salad have any particular impact on the profile of the flavor and texture of the end result that gears it toward pairing with flavors that massaged greens, or raw, would not?
I made moon cakes for the first time at the weekend, but rather than the glazed apearance and firm texture they usually have, they sunk in the middle. Without building the dough equivalent of the great wall of china to help keep the filling in, is there another way I can 'reinforce' the walls to stop them sinking? I used this recipe: 300g Low Protein flour 250g Golden syrup 70g Peanut oil 1/2tsp Alkaline water 1/8 Lemon juice from a whole lemon Lotus paste Pandan paste Steamed Salted Egg Yolk (Steamed 10 mins under high heat) Egg wash - 2 egg yolk plus 1 whole
My soup tastes almost like someone poured some lemon juice into it. It smells fine, and other than being a little lemony, tastes OK. When I put it in the fridge a week ago, it didn't have that tart flavor. What would cause this to happen? Is it safe to eat? The soup was made from: Chicken broth Ground turkey Ham Broccoli Green beans Onion
, such as Sambal Kemiri. Candlenuts are also used in Malaysian cuisine. Thing is, in San Francisco candlenuts are kind of hard to come by. I have to buy them in the Asian supermarket, frozen, and they're quite expensive. So my question is, what's the best substitute for candlenuts using readily available ingredients in an American general market? Here's a few I've thought of, some of which I've even tried: Macadamia Nuts Raw cashews Roasted Cashews Brazil nuts The thing is, I don't have very in-depth experience with Indonesian cuisine, so even if it tastes OK, I'm not sure I'm getting the flavor
When I make juice from vegetables and leafy greens about 1/4 of what comes out of the juicer is froth. Is it possible to mix this froth back into the juice rather than throwing it away? That would save me a lot of leafy greens (which cause most of the froth because they are least juicy). Advice I have read is: get a juicer with a better blade use a juice press (good ones are pricy) The truth is even better juicers put out froth, so is there a way to turn it into juice? Simply stirring it with a spoon doesn't seem to do the trick.
in the dough (the way scones have raisins, etc.). The taste should be of summer fruit or herb(s). Not maple, almond, nutmeg, chocolate, etc. - I know these are easy to incorporate, but it is not what I... prices. Now I want to use this as an inspiration to create a new recipe. I want to have a shortbread cookie which has a light, summery flavor added to the dough. As I can't get matcha, I don't think I... is to proceed like making raspberry leather, but after I have reduced the strained raspberry juice, to add it to the dough instead of letting it dry. I am not sure if it will work. My questions: Do you
I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my soufflé collapsed after baking for 25-30 minutes. What did I do wrong? Here are the steps to the recipe; boil equipment grease butter to the renakin, place into the freezer separate egg whites (no yolk mixed) add a little salt to egg whites add... it is common) Thank you very much @jefromi and @KatieK for your comments and links. I plan to buy oven thermometer this morning because I have no it yet. updated 21 Jan Lunch : Yesterday I found