Science of Cooking

When working with miso paste, I normally spread the miso paste over my empty bowl. Then I ensure the soup is well below boiling temp when filling the bowl. This ensures that the probiotics are not killed. That’s my own process. I started doing that after reading similar advice: to add the miso to the pot last, after turning off the heat and letting the temp drop a bit.

Also curious where people stand on brown sugar vs. powdered for fruit dip if you care to share.

The theoretically best technique (IMO) is to dump the rice in a tub of water and let it sit for 30+ min. That starts the hydration without wasting heat (thus a faster cook). Then I grab a handfuls and rub the grains together to wash mechanically. I know it’s working because the water gets quite cloudy on every cycle. After dumping and repeating 3—4 times, the water is still a dirty color.

I’m making savory waffles based on corn and very coarse cornmeal. Of course corn kernals and veg (like peppers) make it tricky because batter doesn’t stick well to smooth non-porous surfaces.

I have actually asked this in a few countries, in China the most common answer I got was Peking duck or thousand year egg, every interesting processes.

I've heard searing ingredients before pressure cooking them will help enhance flavour but I'm wondering if I should because searing will result in water loss in ingredients and I'm wondering if that will effect the tenderness of the ingredients after pressure cooking

Tea drinkers:

I know aluminum pans are super common in professional kitchens, but for at home cooking since they’re apparently not good for cooking eggs or anything acidic like tomato’s, what are the best things to cook with them?

Since sauerkraut is fermented it contains probiotics to add to your beneficial gut bacteria (#microflora). I grew up eating the stuff, but never got that benefit because it was always cooked at high temps in an oven. That classic pork roast in sauerkraut is a typical New Year’s dish.