Food, old wives tales and general b*ll*cks

[dapprman]

Cotty said:

blueg33 said:

Not sure if this is true, but its the way I have always made a cup of tea.

Put the milk in the cup before the tea, because the milk is hit by tea at a higher temperature than if the tea is already in the cup, the fats in the milk breakdown into the tea better, giving less greasy milky taste.

If you are thinking - "i put my teabag in the cup and then add water" - you are a philistine!

I always thought the origins of putting milk in first may be because early china was thought to crack if hot tea was poured into it. To clarify, the tea would be brewed first then combined with milk. Thus brewing the tea in a mug then adding the milk after would follow that principal.

This

[daqinggregg]

Does the addition of truffle oil, make any significant difference over EVOO, other than price?

[number2]

Truffle oil tastes very different to olive oil, so yes.

Obviously it's not for cooking with.

[dickymint]

RGG said:

ambuletz said:

miniman said:

RGG said:

Food related -

A non-stick wok.

Contradictory in itself.

Plenty on sale for the connoisseur chef.

Educate me?

the high heat used for good wok stir frying (if you want that wok hei) would damage the non stick coating on a 'proper' burner. even on a normal gas stove you're cooking at max heat, when the pan is getting smoky.at those heats you don't really need a non stick pan if you have it properly coated in oil.
you can still get wok hei on home stoves, just means you have to leave that food untouched for a little while longer.

You wont get proper 'wok hei' in a domestic kitchen whatever pan you use........unless you use a blowtorch............