kefir versus buttermilk
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Flavor question, but maybe it holds some intriguing science, who knows yet:
Baking some cod tonight. Dry, wet, dry.
Flour with some cajun spice, wet, then panko.
For the wet, I usually use something like buttermilk or milk. Don't have any now, so I used Kefir instead.
Curiosity led me to taste the kefir before giving the dregs to my dog. Tasted very close to buttermilk.
The question: Any reason to use kefir instead of buttermilk when baking fish, chicken, et al? Or otherwise?
Price could ultimately dictate this decision.
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What is the difference between an expensive blender, like a $500 Vitamix, and one that is half of that price, or even less... like lets say Breville, Cuisinart, Oster, etc?
In otherwords, what defines these different price tiers of blenders?
It's obvious that the more expensive ones are probably going to be more heavy duty, with better materials, or whatever. But what else is it?
pic: some random recipe i got from some shitposter on Facebook.
Boning & Paring knives.....help
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Looking to purchase a boning and paring knife. Prices and reviews vary. Hard to make a decision. I won't use them daily, but would like a good knife that will last.
I was looking into the Global G21. It's pretty pricy, but would love recommendations for something better around the same price if not cheaper.
Reason I looked at Global is because I was gifted a their chef knife last year, amd it has done me justice. Sinve the money will be coming out of my pocket this time, I would like to make a wiser decision.
As far as paring knives go, I don't know where to start.
Recommendations would greatly be appreciated. I understand this is not the request thread, but I figured I would most likely find great advice here.
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I'm planning to open an ice cream bussiness, it's a small bussiness and I plan to open it may be on next year. All the fund is came from personal income (we not brave enough to try micro bussiness loan). so I would like to discuss some stuff:
>first of all, I live in tropical country (I don't need to say where it is, just somewhere in asia) so a kind of "4 season fruit" like blueberry or even mint might be a difficult ingredient
>is it possible to rent ice cream maker? You know, the big ones, not the kitchen scale ones. We'd like to buy it if the bussiness is going well
> does sorbet applied on menu list?
>I'd like to know what kind of toppings I should have? so far i know only sprinkles and peanuts, and syrups..
>as refference, where I could find a good site of ice cream? So far I only know Jenis.
So far the question is more about technical, about budget is handled by my friend, but I'd like to disscuss it if anybody had experience about this one.