2012年1月15日星期日

Red cabbage is an ingredient in certain ethnic foods like German dish sauerbraten. How chefs can tell acidity?

Experienced chefs can tell how sour (acidic) the food is by the color of the cabbage.

how does this work?
Red cabbage is an ingredient in certain ethnic foods like German dish sauerbraten. How chefs can tell acidity?
The chef also tastes the dish. Red cabbage varies so much in color before making the braten that it is difficult. nothing beats a quick taste.
Reply:Well, I would guess because if it wasn't accidic, red cabbage turns pretty much grey-brown in color. But don't let yourself be fooled. Experienced chefs also know how good red cabbage should smell and "behave" (feel when prodded with a fork, move out of the can/glas...). Mostly, they do have a quick taste, though. They just don' tell you. ;))
Reply:If you fart the wallpaper off, it is high in acid
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