commit: c1b92ff9f6351f2091d5ce72ec40cd25b8f67a9e
parent d54e856877e4efe92713feb61425235e5a8790b4
Author: rekkabell <rekkabell@gmail.com>
Date: Tue, 31 Dec 2019 14:08:08 -0500
new ingredients
Diffstat:
1 file changed, 11 insertions(+), 11 deletions(-)
diff --git a/src/ingredients.c b/src/ingredients.c
@@ -381,27 +381,27 @@ Ingredient burmese_tofu = create_child_ingredient(&chickpeas, "burmese tofu", "B
Ingredient veganaise = create_child_ingredient(&tofu, "veganaise", "Venagaise is a brand of plant-based mayonnaise, and it is also a general word used to refer to mayos that don't use animal products. To view the ingredients, see the <a href='#homemade_veganaise.html'>recipe</a>.");
-Ingredient soy_sauce = create_ingredient("soy sauce", "The solids left behind after the fermentation process is used as animal feed");
+Ingredient soy_sauce = create_ingredient("soy sauce", "Soy sauce is a condiment made from fermented soybeans, roasted grain, brine and <b>Aspergillus oryzae</b> (or Aspergillus sojae molds). It's used in cooking or as a condiment. The flavor, color and aroma of soy sauce is attributed to non-enzymatic <a href='https://en.wikipedia.org/wiki/Maillard_reaction'>Maillard Browning</a> The recipes vary, depending on different methods and durations of fermentation, different ratios of salt, water and fermented soy, and whether other ingredients are added. The taste of soy sauce is salty, with an umami, sweet taste.<br /><br />Soy sauce is made by mixing soy beans and grains with mold cultures. The mixture is stored in an incubation chamber that controls both the temperature and humidity (traditionally, soy sauce is made in large urns under the sun). Bottled soy sauce can be stored at room temperature.<br /><br />");
-Ingredient sriracha = create_ingredient("sriracha", "Sauce is named after the town of Si Racha in thailand where it was first made and served in restaurants.");
+Ingredient sriracha = create_ingredient("sriracha", "Sriracha is a brand of sauce based on a traditional dipping chili sauce in Thailand. It is a bright red color, and is made with red japapeno peppers, sugar, salt, garlic, distilled vinegar, potassium sorbate (a preservative), sodium bisulfite (a food additive, to protect the color, aroma and flavor) and xanthan gum (a thickening agent and stabilizer).");
-Ingredient mirin = create_ingredient("mirin", "Mirin is added to grilled fish to help reduce the fishy smell.");
+Ingredient mirin = create_ingredient("mirin", "Mirin, or <b>味醂 or みりん</b>, is a condiment in Japanese cuisine. It's a type of rice wine but with a lower alcohol and higher sugar content than sake. The sugars form naturally during the fermentation process, and are not added. There are 3 types: Hon mirin (true mirin), which contains about 14% alcohol, second is Shio mirin which has less alcohol (lower than 1.5%) and third is Shin mirin, which has less than 1% alcohol while retaining the same flavor. It has a strong flavor.<br /><br />A small amount of mirin can be used instead of sugar and soy sauce.<br /><br />");
-Ingredient baking_powder = create_ingredient("baking powder", "Missing description.");
+Ingredient baking_powder = create_ingredient("baking powder", "Baking soda is a chemical leavening agent made from a combination of a carbonate or bicarbonate and a weak acid. The acid doesn't react prematurely to the carbonate due to the added <a href='cornstarch.html'>cornstarch</a>. Baking powder helps give rise and volume to baked goods by releasing carbon dioxide gas into the batter by way of an acid-base reaction. There are two types: single and double-acting. Double acting acid reacts in a wet mixture with baking soda at room temperature, while slow-acting only reacts when heated.<br /><br /> Baking powder is used instead of yeast in some recipes to avoid fermentation flavors, and to speed the production of baked goods (as carbon dioxide gas is released quicker with an acid-base reaction). Generally, 1 tsp of baking powder is used to raise a mix of 1 cup of flour and 1 cup of liquid. If the recipe is acidic (lemon juice, citrus, buttermilk etc) some of the baking powder should be replaced with baking soda, for example: 1 cup flour + 1 cup buttermilk requires 1/2 tsp of baking powder and 1/4 tsp of baking soda.<br /><br />");
-Ingredient bamboo_charcoal_powder = create_ingredient("bamboo charcoal powder", "Bamboo charcoal comes from pieces of bamboo plants, harvested after at least five years, and burned in ovens at temperatures ranging from <u>800 °C</u> to <u>1200 °C</u>.<br /><br />It benefits environmental protection by reducing pollutant residue. It is an environmentally functional material featuring excellent absorption properties. It can be added to foods to give it a black tint, it's very popular in Japan. You can get some through Taketora, a japanese company. (wikipedia description).<br /><br />");
+Ingredient bamboo_charcoal_powder = create_ingredient("bamboo charcoal powder", "Bamboo charcoal comes from pieces of bamboo plants, harvested after at least five years, and burned in ovens at temperatures ranging from <u>800 °C</u> to <u>1200 °C</u>.<br /><br />It is an environmentally functional material featuring excellent absorption properties. It eliminates organic impurities and smells, and can be added to foods to give them a black tint.<br /><br />");
-Ingredient cornstarch = create_ingredient("cornstarch", "Missing description.");
+Ingredient cornstarch = create_ingredient("cornstarch", "Cornstarch is derived from corn (maize), it is obtained from the endosperm of the kernel. Cornstarch is used as a translucent thickener and anti-caking agent.<br /><br />Cornstarch is sometimes used to fry foods, a thin outer layer of starch increases oil absorption and adds crispiness.<br /><br />");
-Ingredient active_dry_yeast = create_ingredient("active dry yeast", "Missing description.");
+Ingredient active_dry_yeast = create_ingredient("active dry yeast", "Yeast, the most common being <b>S. cerevisiae</b>, is used as a leavening agent in baking.<br /><br />Active dry yeast is sold in granulated form, it needs to be dissolved in warm water with sugar before use, unlike instant yeast which can be added right into dry ingredients. Yeast converts sugars into carbon dioxide, which in turn causes the dough to expand as the gas forms bubbles.<br /><br />");
-Ingredient baking_soda = create_ingredient("baking soda", "Since sodium bicarbonate can cause alkalosis, it's sometimes used to treat aspirin overdoses.");
+Ingredient baking_soda = create_ingredient("baking soda", "Sodium bicarbonate, also known as <b>baking soda</b>, is a chemical compound, a salt composed of a sodium cation (Na+) and a bicarbonate anion (HCO3−). It's a white solid that is crystalline but that often appears as a fine powder. It has a salty, alkaline taste. In cooking, it's used as a leavening agent.<br /><br /> When baking soda reacts with an acid, carbon dioxide is released which causes the expansion of baked goods. Acids that create this reactions include of tartar, <a href='lemon_juice_'>lemon juice</a>, buttermilk (plant milk + acid), cocoa and vinegar.<br /><br />");
-Ingredient agar_agar_powder = create_ingredient("agar agar powder", "Agar is used to make impression material in dentistry.");
+Ingredient agar_agar_powder = create_ingredient("agar agar powder", "Agar-agar is a jelly-like substance that comes from red algea. It's used as a vegan substitute for gelatin, it is white, semi-translucent and sold in both dried strips or in powdered form. Agar agar is 80% fiber.<br /><br />Agar-agar is an allowed nonorganic/nonsynthetic additive used as a thickener, gelling agent, texturizer, moisturizer, emulsifier, flavor enhancer, and absorbent in certified organic foods (<a href='https://www.ams.usda.gov/?dDocName=STELPRDC5096516'>ref</a>).<br /><br />");
-Ingredient arrowroot_starch = create_ingredient("arrowroot starch", "Missing description.");
+Ingredient arrowroot_starch = create_ingredient("arrowroot starch", "Arrowroot starch comes from the rhizomes of several tropical plants, traditionally from <b>Maranta arundinacea</b>, <b>Tacca leontopetaloides</b>, <b>Pueraria lobata</b> but also <b>Zamia integrifolia</b> and <b>Manihot esculenta</b>. Pure arrowroot is a light, white, odourless powder that swells into jelly when heated. It's used as a jelling agent, but also as a thickener for acidic foods. Unlike <a href='cornstarch'>cornstarch</a>, it doesn't go cloudy and thickens at lower temperatures.<br /><br />In recipes, 2 tsp of arrowroot can be substituted for 1 tbsp of cornstarch.< br /><br />");
-Ingredient maple_syrup = create_ingredient("maple syrup", "Quebec is the largest producer of maple syrup in the world!");
+Ingredient maple_syrup = create_ingredient("maple syrup", "Maple syrup is a sweet syrup made from the <b>xylem sap</b> of many species of maple, like <b>sugar maples</b>, <b>red maples</b> and <b>black maples</b>. Maple syrup is graded based on its density and translucency. Golden and amber grades of maple syrup have a milder flavor than dark and very dark grades. The darker varieties is used for cooking and baking.</ br></ br>In colder climates, maple trees store starch in their trunks and roots before winter, this starch is then converted to sugar that rises in the sap in later winter and early spring. The trees have taps affixed to their trunks, which helps collect the sap. The sap is heated to evaporate the water, leaving the concentrated syrup.<br /><br />");
Ingredient brown_rice_syrup = create_ingredient("brown rice syrup", "Brown rice syrup, or brown rice malt, is a sweetener. Is is made by steeping cooked rice starch with enzymes that break them down, the liquid is then strained off and reduced until the desired consistency is reached. Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.<br /><br />");
