Does a 1500W blender produce a smoothie with lower viscosity than a 400W blender?

A less-viscous smoothie is more drinkable, by adults and kids alike. (We assume we add minimal to no water.)

1300W-blenders are touted by salesfolks as Formidable Juice Machines.

Is this marketing hype to justify the eye-popping price tags, or do they actually serve a better purpose than 400W blenders.

No wide survey question is sought here. The question is very narrow.

Is the viscosity of the smoothie (for mangoes, berries, kiwis and other low-fibre food) produced by 1300W blenders noticeably lower than that of 400W blenders? Assume that I add equal amounts of water, and I do not intend to add ice cubes. …read more

Which protein sources have the lower carbon footprint

I’m concerned about the climate change and I’ve noticed that the meat industry has a huge role in it.

I’m wandering which protein sources have lower CO2 footprints.
I know wheat gluten has lot’s of protein and it has little effect on the climate change compared with beef.

I’d also like to know this footprints it in matter off “leftovers” protein sources. I.e. I suppose surimi is still a low footprint in CO2 because it is raw material is fish leftovers, which is abundant (at the moment). That wold mean (just guessing) that a rise on it’s demand wouldn’t imply the emission of more CO2. …read more

Safety: How long can I keep and reuse a marinade for octopus? [duplicate]

This question already has an answer here:

Can you reuse marinade used with raw chicken?

10 answers

I made a marinade for octopus (teriyaki style). The creature is put raw in the marinade and left about 1 day. After that, I boil both the marinade and the octopus.

Then, my first thought is that it would be a waste to discard the marinade… So I plan to reuse it by putting new pieces of octopus and repeat the process: fridge, boiling.

How long can I keep doing that before the marinade turns bad? …read more

Upside-Down Lemon Squares?

I made a batch of lemon squares last night with my tried and true recipe that I have made multiple times. When it was done, I let it sit on the counter until completely cool and put it in the fridge.

After about 4 hours, I took it out to cut it into squares and was shocked to find it had reversed itself! The recipe has a shortbread crust on the BOTTOM and a lemon curd on TOP but when I was getting ready to cut it up, the shortbread crust was on top!

When I put it in the fridge to cool off, it was the right way, so it did this magic trick in the fridge!

There were a few changes I made to the recipe this time:

I poured the lemon curd over the cooled crust instead of a hot crust.
I added lemon zest to the crust for extra flavour.
I increased the filling by 50%.
Would any of these seemingly minor changes cause this magic trick? But more important, how is it physically possible? I could see if it was different layers of a fluid cake batter that could reverse itself, but the shortbread crust is baked first so it’s a solid. Not to mention it reversed in the fridge, not while baking!

It was baked in a 9 inch square pan lined with parchment paper. Does anybody want to tackle this one, so I can sleep tonight? …read more

Is it safe to let prosciutto and parmesan rise in bread dough overnight?

I tried an excellent prosciutto parmesan Italian loaf from a local bakery in Boston and I’d like to try making it myself. I have a great bread recipe (flour, water, yeast, salt) that has to sit at room temperature for 24 hours before baking. It’s a no-knead bread, so you just pop the dough in a Dutch oven once it’s risen. My question is, would it be okay to add the chunks of prosciutto and parm to the mixture before letting it rise overnight? I’m afraid if I add it in right before baking, the dough will get overworked and the bread will end up tough. …read more

Do all yogurts have live active cultures?

Most homemade yogurt recipes/protocols call for yogurt products that have “Live Active Cultures” printed on its box.

I would like to ask if regular, snack yogurt will suffice for making homemade yogurt?

Also, are the snack yogurt products pasteurized/heat treated AFTER fermentation, thereby lowering the concentration of yogurt-related microorganisms? …read more

Sausage patties dry when cooked

I have a problem with homemade sausage patties that I make. They come out too dry on the inside. Could it be the difference in kosher salt and iodized salt? The recipe is as follows:

Ground pork with high fat content
Chopped onions
Ground nutmeg, ground cayenne,powdered oregano,cracked anise seeds
iodized salt, pepper
Minced onions
Mix. Grill as is, with no oil whatsoever.
When I first tried this recipe, I was using kosher salt, and the result was good and juicy. However, I remember transitioning to iodized salt, and I still got good results, however I may be remembering things in a blur. …read more

How to solidify melted chocolate?

I have a fair amount of 75% cocoa chocolate. I would like to melt this chocolate and mix it up with some spices, fruit, nuts, coffee of mine. I would then spread this chocolate into a thin board and let it solidify again. This last step sounds a little hard to me. I do not care too much if the board of chocolate is not perfectly rectangular of if the upper side is not perfectly flat.

I am scared that it could be hard to warm up the chocolate at a high enough temperature without burning it so that it is easy to spread smoothly.
I am scared that the chocolate will stick to the counter top (in plastic) or the sheet pan.
I am scared that it won’t fully solidify. I am wondering whether the counter top should be cooled down (which is impossible in my kitchen).
Can you give me your advice on how to solidify a chocolate mix into a nice thin board in a amateur kitchen?

I have never worked with chocolate before. My kitchen is typically around 21°C but I could eventually bring it down to 18°C. …read more

What is the way to “mince” stew meat using a machine?

I have a bolognese sauce recipe that says to cook a mixture of pork and beef stew meat, and then mince the meat. With garden tomatoes in season, I would like to make a very large batch to either freeze or can, but I am dreading the thought of mincing all this meat. Is there a recommended way to use a food processor or some other machine to do this for me? I am concerned that if I do it incorrectly, the meat will turn into sausage and have a very different texture in the sauce. …read more

What is this weird black and white stuff on my chickpeas?

I soaked my chickpeas for 24 hours and just cooked them in my pressure cooker. I added salt and pepper before cooking. I just tasted one and it was perfect. Then I drained them and saw that lots of them have this weird white and black stuff on them. Sorry the picture isn’t super clear.

What do you think it is and it is safe to eat? …read more