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[Fan Club] LCHF Lifestyle - Part 3

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Old 30-04-2014, 12:11 PM   #4456
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My hoots from iHerb except the first one from DFS:

Will share my review on them many months later after I try them. Lol
why you no open now and eat
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Old 30-04-2014, 12:15 PM   #4457
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What's the gist of it?
cold potatoes = ok
hot potatoes = not ok

i guess
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Old 30-04-2014, 12:15 PM   #4458
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why you no open now and eat
too much one shot also no good la.

actually i tried Godiva and Endangered Species, so far i feel still lose to Lindt in terms of cocoa taste. FYI, i usually take 90% Lindt.
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Old 30-04-2014, 12:25 PM   #4459
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wah this is intereesting: http://www.aaccnet.org/publications/...chem56_257.pdf
Secret to potato mash with no risk of turning into "wall paper paste" :
Preheat potatoes at 72C for 20 mins. (This partially gelatinise the starch)
cool the potatoes to room temperature.
boil the potatoes until cooked.

if we skip the preheating and cook the potatoes right away.. the starch swell too much and explodes and the starch will break free from the cell walls which cause pasty texture.

How To Cook Like Heston S01E06 Potato - YouTube
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Old 30-04-2014, 12:35 PM   #4460
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cold potatoes = ok
hot potatoes = not ok

i guess
Secret to potato mash with no risk of turning into "wall paper paste" :
Preheat potatoes at 72C for 20 mins. (This partially gelatinise the starch)
cool the potatoes to room temperature.
boil the potatoes until cooked.

if we skip the preheating and cook the potatoes right away.. the starch swell too much and explodes and the starch will break free from the cell walls which cause pasty texture.

How To Cook Like Heston S01E06 Potato - YouTube
Thank you both so much

HESTON BLUMENTHAL!!!!!! I love the way he explains his cooking theories and techniques
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Old 30-04-2014, 12:37 PM   #4461
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Thank you both so much

HESTON BLUMENTHAL!!!!!! I love the way he explains his cooking theories and techniques
me too. i also read modernist cuisine.
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Old 30-04-2014, 12:59 PM   #4462
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hoot come riaos.


Last edited by twinings; 30-04-2014 at 01:02 PM..
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Old 30-04-2014, 01:02 PM   #4463
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Mai expose me leh

Times are bad - need side income
ya lor, times are really bad.

i am still looking for sugar mummies.
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Old 30-04-2014, 01:07 PM   #4464
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hoot come riaos.

Primal blue print, the revised edition or the hardcover original one?
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Old 30-04-2014, 01:13 PM   #4465
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Primal blue print, the revised edition or the hardcover original one?
updated and expanded, 2012 paperback edition.
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Old 30-04-2014, 01:19 PM   #4466
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Does drinking coffee help protect against developing type 2 diabetes? | Dr Briffa's Blog - A Good Look at Good Health

Kopi C kosong FTW
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Old 30-04-2014, 01:59 PM   #4467
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more info:

Retrogradation is a reaction that takes place in gelatinized starch when the amylose and amylopectin chains realign themselves, causing the liquid to gel.
When native starch is heated and dissolves in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution. If the viscous solution is cooled or left at lower temperature for long enough period, the linear molecules, amylose, and linear parts of amylopectin molecules retrograde and rearrange themselves again to a more crystalline structure. The linear chains place themselves parallel and form hydrogen bridges. In viscous solutions the viscosity increases to form a gel. At temperatures between 8 and +8 C the aging process is enhanced drastically.

Retrogradation can expel water from the polymer network. This is a process known as syneresis. A small amount of water can be seen on top of the gel. Retrogradation is directly related to the staling or aging of bread.[1]
Retrograded starch is linked to a reduction in colon cancer.[2] Retrograded starch is less digestible (see resistant starch).

Chemical modification of starches can reduce or enhance the retrogradation. Waxy, high amylopectin, starches have also much lesser tendency to retrogradate. Also additive as fat, glucose, sodium nitrate and emulsifier can reduce retrogradation of starch.(http://en.wikipedia.org/wiki/Retrogradation_(starch))
wah! Making tanks of bobochacha now!
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Old 30-04-2014, 02:01 PM   #4468
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wah! Making tanks of bobochacha now!
Can give me one tupperware?
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Old 30-04-2014, 02:05 PM   #4469
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kopi c kosong means wat ar...no sugar at all?...
tat time i try order kopi o kosong peng, the auntie laugh at me say no such thing...in the end i order kopi o peng tat comes with the sugar...
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Old 30-04-2014, 02:07 PM   #4470
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can try braising with apple cider vinegar? wonder how it will taste like..
from my recipe surfing history... acv works with chicken nia.
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