http://alloces.arg.rip/dokuwiki/ 2026-04-22T11:01:25+00:00 http://alloces.arg.rip/dokuwiki/ http://alloces.arg.rip/dokuwiki/lib/exe/fetch.php?media=wiki:logo.png text/html 2026-04-22T07:05:02+00:00 Anonymous (anonymous@undisclosed.example.com) http://alloces.arg.rip/dokuwiki/doku.php?id=culinary:beans&rev=1776841502&do=diff notes from sensei: <https://www.youtube.com/watch?v=_t6WxPOppd8> Baking Soda Soak * 36g salt * 10g baking soda * 2 L (about 8 cups) cold to room temp water * 1 Lb beans In a large bowl, mix the salt, baking soda, and salt. Add the beans and soak overnight. Drain, rinse, and cover with fresh water by 2 inches for cooking. I salt the cooking water at this point (about 1 Tbsp Diamond Crystal Kosher or 1.5 tsp Table salt), but if you are sensitive to salt, you can wait until closer to… text/html 2026-04-22T07:05:02+00:00 Anonymous (anonymous@undisclosed.example.com) http://alloces.arg.rip/dokuwiki/doku.php?id=culinary:bread&rev=1776841502&do=diff <https://www.youtube.com/watch?v=aBIlLAUdx-A> speed 2. Knead for 5 minutes. text/html 2026-04-22T07:05:02+00:00 Anonymous (anonymous@undisclosed.example.com) http://alloces.arg.rip/dokuwiki/doku.php?id=culinary:flour&rev=1776841502&do=diff types: * All-Purpose - 9-12% protein. mixture between soft and hard wheat. * Cake - lowest protein content at 5-8%. from soft winter wheat. (or, make it from all-purpose + corn starch) * Pastry - soft wheat, 8-9% protein * Bread - 12-14% protein. higher percentage of hard red winter or hard red spring. text/html 2026-04-22T07:05:02+00:00 Anonymous (anonymous@undisclosed.example.com) http://alloces.arg.rip/dokuwiki/doku.php?id=culinary:grilling&rev=1776841502&do=diff grilling * takes forever. As in, if you're doing a steak, light the grill before even starting your rice. * isn't as hot as you think. You forget how easily, reliably, and quickly an oven can build up heat for you. Mostly because with a grill you're shoving your hands inches away from the flame, constantly. * season your grates. text/html 2026-04-22T07:05:02+00:00 Anonymous (anonymous@undisclosed.example.com) http://alloces.arg.rip/dokuwiki/doku.php?id=culinary:misc&rev=1776841502&do=diff fluid volume conversions 1/6 fl oz 1 tsp 1/3 tbsp ≅4.9 mL 1/2 fl oz 3 tsp 1 tbsp 1/16 cup ≅14.78 mL 1 fl oz 6 tsp 2 tbsp 1/8 tbsp ≅29.57 mL 2 fl oz 12 tsp 4 tbsp 1/4 cup ≅59.147 mL text/html 2026-04-22T07:05:02+00:00 Anonymous (anonymous@undisclosed.example.com) http://alloces.arg.rip/dokuwiki/doku.php?id=culinary:rice&rev=1776841502&do=diff rice is classified by length of grain. Long grains have less starch, and thus separate more, becoming fluffy. Short grains less starch, stick more, etc. in short: a side of rice? long grain. sushi? medium grain. risotto? short grain. Long Grain * text/html 2026-04-22T07:05:02+00:00 Anonymous (anonymous@undisclosed.example.com) http://alloces.arg.rip/dokuwiki/doku.php?id=culinary:steak&rev=1776841502&do=diff steak Rest 3 minutes. Also, it will raise 5°F in that time. target temperatures Rare 125°F Medium-rare 135°F Medium 150°F Medium-well 165°F Well-done 170°F <https://www.thespruceeats.com/steak-doneness-from-rare-to-well-336362> reverse sear * select a steak 1.5“ to 2” thick. season. * preheat oven to 200°F-275°F text/html 2026-04-22T07:05:02+00:00 Anonymous (anonymous@undisclosed.example.com) http://alloces.arg.rip/dokuwiki/doku.php?id=culinary:sugar&rev=1776841502&do=diff confectioner's sugar = powdered sugar + starch. starch keeps it from caking together. (and is also, no doubt, cheaper, so the manufacturer is happy to cut their product with it.) brown sugar: never buy. see this link where ragusea explains, and molasses. tl;dr: sugar in general is made by refining molasses out, and brown sugar is made by adding it back.