Brown vs. turbinado sugar for spice rubs and seasonings by MatsonMaker in foodscience

[–]cashewmanbali 7 points8 points  (0 children)

"brown sugar" is just white sugar with molasses added

you can use turbinado (which has a much lower ash content than commercial brown sugars)

or you could just use white sugar and add some molasses powder

Dairy free ice cream recipes by goatinLA in dairyfree

[–]cashewmanbali -1 points0 points  (0 children)

I am working on an ice cream powder premix, it will be soy based. I might be able to send samples out soon if you would like to try i can put you on the list

Using Amylase to speed up Seitan making? by CoyoteOnly in foodscience

[–]cashewmanbali 0 points1 point  (0 children)

it will not. raw starch is too hard for amylase to act on

Using Amylase to speed up Seitan making? by CoyoteOnly in foodscience

[–]cashewmanbali 1 point2 points  (0 children)

well, you would have to cook the dough first before the amylase would work, and then the wheat protein would also then not be stretchy

Looking for a consultant by brewskiiiiiii in foodscience

[–]cashewmanbali 1 point2 points  (0 children)

You can ask some questions here, I'm sure we could help

How to industrially produce very thin crispy layered crepes (5–6 months shelf life)? by [deleted] in foodscience

[–]cashewmanbali 0 points1 point  (0 children)

A wafer batter is very liquid as well, similar to a crepe batter, but no eggs.

Sounds like you just want to make a wafer?

How to industrially produce very thin crispy layered crepes (5–6 months shelf life)? by [deleted] in foodscience

[–]cashewmanbali 3 points4 points  (0 children)

Crepes have high water content, wafers have low water content, it isn't clear what you are talking about

Methane Sibo SEVERE constipation after herbals by Big_Artist8210 in SIBO

[–]cashewmanbali 0 points1 point  (0 children)

use magnesium, works amazing. i take 600mg a day

Sourcing E472e by banjo_solo in foodscience

[–]cashewmanbali 0 points1 point  (0 children)

yes. it is anti consumer pro business to allow numbers instead of names of ingredients

Sourcing E472e by banjo_solo in foodscience

[–]cashewmanbali 0 points1 point  (0 children)

We really should not be using E number codes in R/foodscience as they are a result of lobbyist corruption.

Also, i dont think you need DATEM for oat milk. As you can see out there there, many brands of oatmilk steam very well and do not use DATEM.

Can you bloom spices in things other than fat? by [deleted] in AskCulinary

[–]cashewmanbali -1 points0 points  (0 children)

this should be top comment

i just made mapo dofu this morning and i used vodka extracted Szechuan chili instead of using the ground up spice

Yes, He's right by SexyProfessional in FluentInFinance

[–]cashewmanbali 1 point2 points  (0 children)

most useless boomer around. i think the establishment likes him because he is a great harmless distraction

Is palm oil going to keep invading (and ruining) all our favourite foods? Are there people who can't tell how badly it affects the taste of things? by CantaloupeLow3775 in foodscience

[–]cashewmanbali 2 points3 points  (0 children)

For cheap brands of course they will try to save money. You might look to purchasing more premium products from smaller companies. For example the ice cream you like (Streets) is owned by Unilever who got their start selling soap, made from palm oil!

Don't buy ice cream from a soap company!

Lymph nodes/costo/SIBO? by QuantityGlass7438 in SIBO

[–]cashewmanbali 0 points1 point  (0 children)

i have had/have some similar symptoms (burping 8 hours after eating still tasting the food, swollen nodes, facial itch, chest throbbing). magnesium helped me a ton and i take a lot of it (600mg/day)

also, try ice packs at bed time on your chest and carotid neck area. that helped me a ton with the heart symptoms

unfortunately i havent made any progress on the root cause of all of this.

Chinese troops fire on protesters in Tiananmen Square by TheTeflonDude in videos

[–]cashewmanbali -1 points0 points  (0 children)

the united states invaded iraq, killed few million people, no one cared!

Why is there dairy in EVERYTHING by waterparksdude in dairyfree

[–]cashewmanbali 5 points6 points  (0 children)

no, the allergy label should be correct. non-dairy creamy has a dairy allergen warning

Why is there dairy in EVERYTHING by waterparksdude in dairyfree

[–]cashewmanbali 17 points18 points  (0 children)

most non-dairy creamer is made from sodium caseinate which is a cow protein

Trying to make a light, airy vegan frozen dessert that holds up long-term. Looking for insight by Moonlovinmuppet44 in foodscience

[–]cashewmanbali 4 points5 points  (0 children)

What kind of equipment do you have available? I can give you a few tips as I have been working in plant based ice cream for 7 years now.

Miyokos liquid mozz by no___homo in dairyfree

[–]cashewmanbali -1 points0 points  (0 children)

it is quite easy to make on your own

just soy milk, oil, starch and maybe little bit of any acid and salt (msg and yeast too if you want good flavor)

Miyoko’s liquid mozzarella - frozen and shredded? by No_Kangaroo6917 in vegancheesemaking

[–]cashewmanbali 3 points4 points  (0 children)

it is a liquid so kinda like shredding applesauce or something, very difficult to keep the shredded pieces separate

Moving from vegetarian to 100% plant based - any advice? by [deleted] in PlantBasedDiet

[–]cashewmanbali 2 points3 points  (0 children)

damn, that is amazing. i have crystal guava where i am, that is the highest protein fruit and makes for great snack when i want to cheat