Tips, tricks or hacks.

Barriehie said:
Liver hack:

You know how it falls apart if you try to handle it? Pour a pot of boiling water in a bowl and gently slide it in the water and wait about 5 minutes. Gets cooked enough to manage but not so done you can eat it yet.
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Does liver fall apart when you handle it? I never found that to be so. Its a bit slippery but doesn't fall apart.
 
Sometimes Morelo's Market has the large pieces but they're few and far between. Ever make liver loaf?
 
Barriehie said:
It's rare, at least here, to find it not already sliced. It's sliced too thin and falls apart.
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True. Usually frozen, sliced frozen and individually vacuum packed frozen. Reason why it falls apart. Industrial packaging.
 
Barriehie said:
Yes, except being predominantly ground beef it's mostly, 2/3rds or so, liver. I'm sure with your culinary skills you could make an exemplary one, no doubt! I've posted a link here.
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Thanks. I've never made a meatloaf. Its not really a thing in the UK. I have made terrines in the past though, using liver.
 
Barriehie said:
I think this would be a more homogeneous version of a terrine. Fewer texture changes but very good for sammie's. 👍
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Chopped liver terrine?
Morning Glory said:
I've never made a meatloaf. Its not really a thing in the UK. I have made terrines in the past though, using liver.
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Haslet is probably the closest. More of a continental thing - most northern and western European countries have a version.
 
Anyone ever hear of using baking soda to change the way pasta cooks? It makes it more "springy" and yellower, like ramen noodles. The alkalinity changes the starches. I've done it before but didn't document anything. I'll be doing it tomorrow for some noodle orders.

You can also bake it to make the sodium bicarbonate into sodium carbonate which is more alkaline than the precursor.

Kitchen experiment badjak. 🤠
 
Barriehie said:
Anyone ever hear of using baking soda to change the way pasta cooks? It makes it more "springy" and yellower, like ramen noodles. The alkalinity changes the starches. I've done it before but didn't document anything. I'll be doing it tomorrow for some noodle orders.
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I've used it to add to the boil water for bagels and made diy ramen adding it to the dough

https://www.seriouseats.com/homemade-ramen-noodles


Barriehie said:
You can also bake it to make the sodium bicarbonate into sodium carbonate which is more alkaline than the precursor.
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I've seen diy ramen recipes using sodium carbonate but they recommend buying it purpose made (usually liquid) at Asian grocery shops as rebaking bicarb can be inexact and potentially hazardous - cause burns etc. Chemistry lab 😎
 
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Z-Cook said:
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I've seen diy ramen recipes using sodium carbonate but they recommend buying it purpose made (usually liquid) at Asian grocery shops as rebaking bicarb can be inexact and potentially hazardous - cause burns etc. Chemistry lab 😎
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I've bought the liquid and it didn't work at all. It was too weak, corporate liability thing...

It's not inexact if you weigh things and know what's going on. 💭

Anything that's alkaline can burn you irregardless of whether you make it or buy it. There's always PPE. 👍
 
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