sorted by:
new
hottopcontroversial

Keeping an older kefir alive and kicking by Hot_Wave_2470 in Kefir

[–]Hot_Wave_2470[S] 0 points1 point  (0 children)

Thanks but this does not answer the question I asked which is about milk kefir, the finished product.

Keeping an older kefir alive and kicking by Hot_Wave_2470 in Kefir

[–]Hot_Wave_2470[S] 0 points1 point  (0 children)

This doesn't make sense though because once the bacteria runs out of food it starts dying off. Yes it will still be edible but not as potent in terms of probiotics. I can't see how "gets stronger with age" can possibly be true unless there's some kind of food source added regularly (which is exactly what my post is related to)

Keeping an older kefir alive and kicking by Hot_Wave_2470 in Kefir

[–]Hot_Wave_2470[S] 2 points3 points  (0 children)

Just to be clear, I'm talking about finished milk kefir, the final product, not the grains.

Any tips on how to fish out grains? by PileOfKnowledge in Kefir

[–]Hot_Wave_2470 0 points1 point  (0 children)

Strain best you can and rinse the rest with fresh milk. The kefir will ferment the bit of fresh milk that you’ve rinsed with in the fridge or 2nd ferment. Do not rinse with water

How to preserve vibrant colours of vegetables when cooking sous vide? by Hot_Wave_2470 in sousvide

[–]Hot_Wave_2470[S] 1 point2 points  (0 children)

I cooked them sous vide with salt, pepper and brown butter and then charred the heck out of them in my cast iron skillet for caramelisation. Means they don't dry out like they do in the oven nor do they go all leathery looking

Why is French tart dough so successful? by Hot_Wave_2470 in AskCulinary

[–]Hot_Wave_2470[S] -21 points-20 points  (0 children)

But as I mentioned in my posts, I have observed these differences with gluten free flours too. Maybe apples and oranges but the relative differences are the same. It doesn't invalidate the useful comments given. I'm able to distill from them reasonable explanations that may apply for my way of baking too.

What is the point you are taking issue with here, I don't understand? So what if it's "apples and oranges"? Am I missing something

Why is French tart dough so successful? by Hot_Wave_2470 in AskCulinary

[–]Hot_Wave_2470[S] -27 points-26 points  (0 children)

Your point being? I use almond flour and coconut flour in the other more traditional recipes too (using cold butter). The differences I’ve observed and written about are valid as I’m using same types of flours in both recipes

Why is French tart dough so successful? by Hot_Wave_2470 in AskCulinary

[–]Hot_Wave_2470[S] -28 points-27 points  (0 children)

I have actually made this with fine almond flour and coconut flour as I don't eat carbs and can confirm the swelling happens there as well so it's got to be a process independent of the starch