JY Food

List of sugar, sugary food, honey, syrup, fruits & juices for kombucha (SCOBY) & water kefir grain fermentation Kombucha (SCOBY) and water kefir grains need sugar (glucose and fructose). The yeast will break down sugar (sucrose) into smaller components glucose and fructose though the secretion of invertase enzyme. Glucose will then be broken down into pyruvate, then acetaldehyde, and then ethanol (alcohol) while releasing carbon dioxide (CO2, which makes the drink fizzy & bubbly). Then the bacteria in the scoby will convert the ethanol (alcohol) into acetic acid (which gives sour and vinegar taste). List of food for kombucha & water kefir grain fermentation Granulated sugar Sugar This is the cheapest conventional sugar. Cane sugar Kombucha (Thrown) Starts with brix 7.4 (Wed 27 Jan): Scoby + organic cane sugar + bit green tea + whole bottle of Evian + filtered water + remaining solution (5/5 maple syrup kombucha) 5 days (Mon 1 Feb): Brix 7.2 9 days (Fri 5 Feb): Brix...

List of food cooking, baking, roasting, dehydrating temperature & duration in oven, dehydrator, microwave, stove, pan, cooling in fridge & freezer Different types of food require different temperature and duration in the oven to achieve and get the best result you want, particularly the perfect crunchy and crispy texture. This list is my own real actual test experience on various temperature and duration to get the desire result. Notes (generally) Current cooking / recipe / TRYING To be done recipes Food usually cooked at and above 60℃. Sterilization 130℃ for 20 minutes: from Google 160℃ for 15 minutes: from Google Jelly: Including gelatin, agar and grass jelly after frozen and defrost will get mini jelly grain texture and some melted liquid. Overall jelly shape still remains. 160℃: (2/5) Food will get burnt at this temperature. Can be used to cook less than 20s when almost done or during initial cooking. 140℃: (5/5, best) Safest and highest temperature to cook meat, perfectly...

List of food macronutrients (fat, carbohydrate and protein, saturated, polyunsaturated, monounsaturated, omega-3, omega-6) - Nutrition facts This list is to provide you with various food macronutrients nutrition facts for me and you to compare between fat, carbohydrate and protein per 100 grams and ratio. If you are doing keto diet, be sure to check out the list. The nutrition facts are mainly sourced from USDA, followed by Wikipedia and Google. Nuts (per 100 grams) Cashew Lowest fat ratio . Carbs 30 g Protein 18 g Fat 44 g Saturated fat 8 g Polyunsaturated fat 8 g Omega-3: 0.06 g Omega-6: 7.8 g Monounsaturated fat 24 g 32.6% fat. Almond Fat 50 g, carbs 22 g, protein 21 g 53.8% fat. Peanut Fat 49 g, carbs 16 g, protein 26 g 53.8% fat. Pistachio nut Fat 45 g, carbs: 28 g, protein 20 g 48.4% fat. Walnut Whole Fat 65 g, carbs 14 g, protein 15 g 69.1% fat. Walnut oil Fat 100g, saturated fat 9g, monounsaturated fat 23g, polyunsaturated fat 63g Macadamia Highest fat ratio . Fat 76 g, carbs ...

List of herbs, spices and ingredients for seasoning and flavoring Recoding all my commonly used herbs, spices and ingredients for seasoning and flavoring when cooking, to add extra aromatic fragrance and taste to the food. New Leaves Mint leaves Peppermint leaves Parsley / 香芹 / 香菜 Coriander leaves / Chinese parsley / 芫荽 (yán suī) / daun parsli Pandan leaves Very aromatic but bitter in taste Oregano leaves Bay leaves biryani leaves (leaves used in biryani) Rosemary leaves / 迷迭香叶 / daun rosemary Very bitter taste in boiled water Nice and smooth flower aromatic Thyme leaves / 百里香菜 / daun thyme Fruits Black pepper Nutmeg Tamarind Slices, powder Chili Cayenne Pepper Paprika Tomato One of the food to add an extra acidity to increase the appetite when eating Tangerine peel (powder) Homemade recipe: Blended dried tangerine Nice citrus aromatic and appetizing fragrance, but taste a little bit bitter Lemon peel (powder) Nice citrus aromatic and appetizing fragrance, but taste a li...