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Why doesn't fat float to top of homemade soymilk?

I am blending soy beans in vitamix for soymilk. If I wait long enough does the fat float on the top like non-homogenized dairy milk?

I had soymilk sitting for a week but still nothing on top. I guess something acts as an emulsifier.

Anyone have insight into this?

Dec 27, 2013
werewaschw in General Topics

Tramontina Tri-Ply vs. Kirkland Signature Pots and Pans

wut do u mean copper so doesn't work on induct? it's 5ply and box says kirkland works on induction.

Apr 06, 2013
werewaschw in Cookware

Turn Yogurt back into Milk (or Sour Milk)

Any way to reincorporate/emulsify the yogurt back into a liquid as close to milk consistancy as possible? Beside stirring into water...

I ran out of milk but still have a lot of yogurt and I'm wondering if i can be resourceful and turn yogurt into milk.

Thanks

Feb 25, 2012
werewaschw in Home Cooking

hard anodized pan coated with teflon

as for reactivity to acidic foods...a teflon coated pan that's non-anodized alumn. shouldn't have any problems with acids right?

Oct 24, 2011
werewaschw in Cookware

hard anodized pan coated with teflon

i read that hard anodized surface is already non-stick. great because now people who want to avoid teflon can have an alternative. but every product they coat it with teflon.

so what is the point of choosing hard anodized over regular alumnium when both are teflon coated?

anodized layer is so thin, so i can't imagine it doing much for heat distribution nor anti-warping. please correct me if i am wrong on this.

Oct 19, 2011
werewaschw in Cookware

Oatmeal + milk = burnt pot

i tried the microwave option with regular rolled oats + milk...wow the results were amazing.

Oct 15, 2011
werewaschw in Home Cooking

ground beef/pork in food processor

ie this processor: Cuisinart DLC-10S Pro Classic 7-Cup Food Processor
http://www.amazon.com/Cuisinart-DLC-1...

right now i use a meat grinder. i have to make sure to cut out any major connective tissues beforehand otherwise the grinder gets clogged.

but with a food processor, do you have to worry about tendons/connective tissue?

Oct 12, 2011
werewaschw in Cookware

can too much black pepper take the seasoning off of a wok?

i chcked on websites and they all list black pepper as an acidic ingredient. http://www.dstressdoc.com/alkaline_an d_acidic_foods.htm
maybe it really was the excess black pepper and dark soysauce simmering for 40 minutes.

i've seen plenty of thick spicy simmers done in a wok though (ie mapo tofu). maybe my seasoning wasn't strong enough. ill stick with stir fries for the wok and simmer stuff in an stainless to be safe in future

as for the carcinogen thing I am referring to the actual seasoning that gets stuck on the pan, not the smoke during the seasoning process. i read that thread it seems like nobody knows for sure.

Oct 11, 2011
werewaschw in Cookware

can too much black pepper take the seasoning off of a wok?

mysteriously almost all the seasoning of my well-seasoned wok was stripped off today after i cooked a dish. i cooked this fine before.

this time i did add a lot more black pepper and also let it sit in the wok on low heat for about 20 minutes at the end of cooking. this dish is basically some green peppers and potatoes plus dark soysauce coated in gravy from deglaze.

there was NO vinegar lemon or tomatoes.

i am wondering maybe all the black pepper + dark soysauce in the gravy sitting in the wok stripped the seasoning? what could it have been?

also isn't the seasoning basically a bunch of smoked oil that could be a carcinogen?

Oct 08, 2011
werewaschw in Cookware

pressure cooker: replace the teflon pot w/ Stainless S

thanks I did not know about those bags. ill check if the nylon can stand pressure cooker temps.

after some searching i found some "canisters" that came close, but they wouldn't fit.

http://www.amazon.com/All-Clad-3-Piec...

Sep 29, 2011
werewaschw in Cookware

Stainless steel sides burning food

http://ths.gardenweb.com/forums/load/...

"But disc bottoms make lousy sauce pans or fry/saute pans, because the sides burn food."

so on that website its said that the sides of a SS pan that only has alminum core in the bottom and not in the sides would burn food on the sides of the pan.

but if the base is encapsulated and the sides are not, i would think the sides are cooler than the base. how can food burn only at the sides? what is the explaination?

Sep 29, 2011
werewaschw in Cookware

Why does cooked chicken smell bad after being refrigerated?

check ur fridge temp. ?

Sep 29, 2011
werewaschw in General Topics

pressure cooker: replace the teflon pot w/ Stainless S

thanks i should add that i specifically want to find just a replacement stainless pot. i prefer to buy the cookers available at the dept. store due to easier returns and cheaper price. the fagor at macy's can come down to 60 bucks with discounts.

Sep 27, 2011
werewaschw in Cookware

forum + opera browser issue

annoyance: look at the forums with opera + fit-to-width function and keep zooming in. as replies get deeper, the paragraphs get narrowed eventually being too narrow to read.

Sep 27, 2011
werewaschw in Site Talk

pressure cooker: replace the teflon pot w/ Stainless S

hi,

goal is to replace the teflon pot inside the electric pressure cooker (ie http://www1.macys.com/catalog/product...
)but haven't been able to find a handleless stainless steel pot/bowl that is a cylinder shape. everything is rounded mixing bowl type. anyone know where to find?

Sep 27, 2011
werewaschw in Cookware

BIG PAN, small heating element

thanks for the replies i will keep looking

Sep 25, 2011
werewaschw in Cookware

BIG PAN, small heating element

In regard to "even heat distribution" i would be satisfied if I could turn the burner to say, 400 and the center of the pan maintains 400 while the sides are 380. With a small heater and a big pan, would a tri-ply pans would be capable of doing this?

Sep 24, 2011
werewaschw in Cookware

BIG PAN, small heating element

Hi there. I'll keep this short and to the point:

I wanna use this 12" jumbo pan:

http://www.walmart.com/ip/Tramontina-...

on an induction heating element 6 inches in diameter.

1. Will the bottom warp?
2. Will the heat be evenly distributed on the bottom? It is TriPly

I wanna do everything in the pan, sear, boil, stir fry, etc. I know not to run cold water in hot pan.

Now what would the answers be if this was an All-Clad pan?

Sep 22, 2011
werewaschw in Cookware