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sc'Que?

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sc'Que? last won the day on September 15 2020

sc'Que? had the most liked content!

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    Epicurean delights: cocktails, wine, sakè, GF beer and cider... gourmet food, intelligent discourse.
  • Location
    Central PA

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  1. sc'Que? started following A Critical Examination of the Inclusion of Celiac Disease in Disability Categories on Job Applications , Celiac.com Video News: December 2024 and Theories on the Growing Prevalence of Celiac Disease and Gluten Sensitivity Over the Last Half-Century (+Video)
  2. icon sc'Que? reacted to a comment: Uncovering the Genetic Connection Between Heart Disease, Celiac Disease and Psoriasis
  3. icon sc'Que? reacted to a comment: Uncovering the Genetic Connection Between Heart Disease, Celiac Disease and Psoriasis
  4. icon sc'Que? reacted to a comment: Uncovering the Genetic Connection Between Heart Disease, Celiac Disease and Psoriasis
  5. icon sc'Que? reacted to a comment: Uncovering the Genetic Connection Between Heart Disease, Celiac Disease and Psoriasis
  6. icon sc'Que? reacted to a comment: Uncovering the Genetic Connection Between Heart Disease, Celiac Disease and Psoriasis
  7. sc'Que?
    Depends on the brand and also how much you use. But let's not get off-topic here--aside from not all fish sauces are gluten-free, of course. We're talking about gluten-response to cross-contaminated pasta water... SPECIFICALLY as it relates to boiling gluten-laden pasta, then re-using said pasta water for preparing gluten-free pasta... and whether that...
  8. sc'Que?
    I have... because I hate wasting beet brine. But also to add a culinary flair to both the plating and the palate. Pretty sure it was rice pasta with cubed beef; chunked fresh beets; Eastern-bloc spices (caraway, pickled thyme, etc); plums instead of tomatoes for acidity (I'm allergic to tomatoes and other nightshades)... served Stroganov-style with creme...
  9. sc'Que?
    But it does not specify that it need be at the cellular level. Adding salt to a system causes the concentration to move from high to low, until some degree of equilibrium is reached. If that "membrane" is the outer surface of your pasta, so be it. And as heat + salt + water causes that surface to soften, salted water penetrates the pasta, again, along...
  10. sc'Que?
    I'm still not sure that "cellular membranes" are involved here in exactly the way that you are implying. As you previously stated, we are talking about a dehydrated starch product. What happens to the starch when water is removed? It shrinks into a more compact shape. How does the pasta get re-constituted? By the osmotic effects of {salt + water}...
  11. sc'Que?
    Reconstitution, sure. But via the process that science calls osmosis.
  12. sc'Que?
    Just because hard pasta is hard does not mean it's impermeable. Your description of how chefs and trained restaurant cooks observe cooking is not complete. By the very definition of how osmosis works, whatever is in the (salted) water creates an osmotic exchange with the pasta. Same as pickling cucumbers. If this were not true, then you would not...
  13. sc'Que?
    I mean, the very method of cooking pasta involves adding salt, but WHY? Because adding salt to pasta water INCREASES OSMOTIC EXCHANGE: it gets the water INTO the pasta; the result is that micro-solids come out of the pasta and into the water. If you're using "dirty" pasta water to cook gluten-free pasta and your water is salted (and you need to keep...
  14. icon sc'Que? reacted to a comment: The Gluten Contamination Study We've Been Waiting For
  15. sc'Que?
    On gluten-free pasta, it does not.
  16. sc'Que?
    I think you may need to re-work/-word your comment for a more general audience. As someone who is no longer "733+3", I'm not sure what you mean.
  17. icon sc'Que? reacted to a comment: A Critical Examination of the Inclusion of Celiac Disease in Disability Categories on Job Applications
  18. sc'Que? started following Traveling with Allergies (NYT)
  19. sc'Que?
    I have to say that I did not expect to find this article as user-friendly as I found it to be. Worth checking out, if you have a New York Times subscription: https://www.nytimes.com/2024/06/25/travel/traveling-with-food-allergies.html
  20. icon sc'Que? reacted to an article: The Prevalence of Obesity and Celiac Disease and the Role of the Microbiome: Digestive Disease Week (DDW) Annual Meeting
  21. icon sc'Que? reacted to an article: Study Highlights Risk of Gluten Migration from Biodegradable Plates, Cups and Straws, Posing Threat to Individuals with Celiac Disease
  22. sc'Que? started following The Impact of the 33-mer Gluten-Derived Peptide on Celiac Disease and Gluten-Free Apfelstrudel (Apple Strudel)
  23. sc'Que?
    Soak those raisins and/or portions of the apples in high-proof German rum, kids! (You do want this to be as authentic as possible, right?)
  24. sc'Que?
    Love to see hard-science driven articles like this one. Thx, @Scott Adams!
  25. icon sc'Que? reacted to an article: The Impact of the 33-mer Gluten-Derived Peptide on Celiac Disease
  26. sc'Que?
    I think my main point in questioning--for myself and for others--is that the jargon gets in the way of users understanding the reality of what is going on (with their own or their compatriots' bodies). While the OP stated RCD2--which, to be honest, I'd never heard of, despite being a regular reader of this forum--it was doubly perturbing when admin merely...
  27. sc'Que?
    Can you please describe what that means?
  28. sc'Que? started following Groundbreaking Research Uncovers Skin Biomarkers for Food Allergy Risk
  29. sc'Que?
    This article lack substance. Can you please go more in-depth?
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