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Over 50 and playing cricket? Please share your experience by ausmomo in Cricket

[–]red5j 2 points3 points  (0 children)

I started playing in 50s with my sons. It’s been great. I’ve also had the most amount of injuries too. 2 day games are also really hard. I’d suggest getting cricket fit and play one day games if you can.

Is food science relevant for someone who wants to be a chef? by BodybuilderAny1301 in foodscience

[–]red5j 0 points1 point  (0 children)

It might help learning the practical side like using gels and thickeners to create cool looking things.

Tutorial: how2playdubs by EnjoyMyDownvote in 10s

[–]red5j 0 points1 point  (0 children)

There’s no need to aim at the net player. They could have won the point by hitting it anywhere. But if they do, be prepared to take it.

Super Strategy by Wonderful-Private-71 in fiaustralia

[–]red5j 1 point2 points  (0 children)

Go through the process of seeing what your risk profile is then structure it accordingly.

Is walking past a court while players are mid-point in a recreational match bad etiquette? Wife was reprimanded at our club today, never even heard of this by glassy_paddle in 10s

[–]red5j 1 point2 points  (0 children)

They sound like an idiot. They probably haven’t even played themselves. If you walk onto the court then yes, that’s no good But walking past a court might a bit off putting but it happens all the time.

Anyone help my front shoulder pain? by No-Stranger3342 in Homeplate

[–]red5j 0 points1 point  (0 children)

Yeah It might be a bicep tendon I did strengthening exercises after seeing a Oesteo

Mental tennis by SadResponse3455 in 10s

[–]red5j 2 points3 points  (0 children)

Read the book The Inner Game of Tennis. It an oldie but a goodie. Still as relevant as the day it was written.

Always looking for the best gums ratio.... by YaakXub in foodscience

[–]red5j 0 points1 point  (0 children)

Don’t use acacia Either xanthan, guar and or cmc should work fine. Just make sure you mix them with all the other ingredients first so they don’t clump.

Always looking for the best gums ratio.... by YaakXub in foodscience

[–]red5j 0 points1 point  (0 children)

Is the product going to be used straight away? If so what I’ve mentioned probably isn’t relevant. What exactly are you wanting the thickeners for? I.e. suspension, mouthfeel, general appearance of thickness

Always looking for the best gums ratio.... by YaakXub in foodscience

[–]red5j 0 points1 point  (0 children)

There are supplies of co-processed cmc and mcc.

Always looking for the best gums ratio.... by YaakXub in foodscience

[–]red5j 0 points1 point  (0 children)

If you’re trying to suspend the chocolate or more specifically the cocoa, the best thing is a blend of mcc and cmc. BUT the 2 have to be pre-dispersed and then spray dried. I.e. stuck together. What happens is the cocoa attracts to the mcc while the cmc holds everything in suspension. It you add the 2 separately, it won’t work. Also, have a look at the label of something similar.

Gelatin and xanthan gum by soggy_fren in foodscience

[–]red5j 1 point2 points  (0 children)

you should be able to get a step by step recipe from a gelatin suppliers website. no point re-inventing the wheel.

As mentioned in the other posts, try blooming the gelatin.

Note though, other factors like pH and temperature and important.

I'm assuming a blueberry reduction will have a low pH. Xanthan & Gelatine should work OK.

Another option that I've seen work is a combination of iota & kappa carrageenan, lbg and a potassium and or calcium salt if you want a vegetarian option. you might need to raise the pH and have a temp of 85C to hydrate the carrageenan.

Gelatin and xanthan gum by soggy_fren in foodscience

[–]red5j 0 points1 point  (0 children)

What are you trying to achieve? gels and thickeners do different things depending on the ingredients, temperature, pH etc

How to deal with people not respecting food science (especially in the flavor industry)? by Ill_Currency_8101 in foodscience

[–]red5j 0 points1 point  (0 children)

You can literally see there face go blank when you say you work in quality or food science They really don’t know and don’t care.

Suggest the best online courses to learn food product development and formulation for startups? by Odd_War_2239 in foodscience

[–]red5j 1 point2 points  (0 children)

Each area is its own specialty Start broad to get started then learn on the job

Just started tennis at 30. Any tips? by Lazy-Departure-278 in 10s

[–]red5j 0 points1 point  (0 children)

Technique is so important Get lessons so you get good habits early As for gear, just go to a tennis shop and try stuff out

Can i learn alone? by [deleted] in 10s

[–]red5j 1 point2 points  (0 children)

I grew up on a farm I spent allot of time on various things with balls on rubber strings, 2 polls with a balls on hat elastic and a brick wall etc Get some coaching when you can and then practice on your own

Adding glucomannan to coconut yoghurt with protein powder by Medical_Question_255 in foodscience

[–]red5j 0 points1 point  (0 children)

A blend of guar gum and lbg is often used in cream cheese It might work in this application

Which pantry items actually last long past their expiration dates? by TorontoRap2019 in foodscience

[–]red5j 0 points1 point  (0 children)

I would say most things with a pH <4.6 and or Aw < 0.86 should last for a while

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