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visits member for 2 years, 2 months
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Jul
21
answered Is there such a thing as too much vanilla?
May
10
awarded  Yearling
Apr
16
comment What size are small, medium and large tomatoes?
IMHO a medium sized tomato is somewhere between a large lime and a small apple.
Jan
7
answered Lemon juice and kale/green leaf lettuce salad produces a very horseradish-y taste and smell
Jan
7
comment why does coconut ice turn brown after a couple of days
What is "sorbex"? Google finds it used as a trade name both for at least sorbitol, potassium sorbate, activated carbon and wound bandages.
Nov
16
comment Why are non-orange coloured carrots so uncommon?
I've also read that the orange carrot is a Dutch cultivation, even explained with orange being the national colour of the Netherlands. However, even the "Vienna Dioscurides" dating from appr. 515 AD has a picture of an orange carrot, making it obvious that orange carrots were at least bred and probably quite common much earlier: commons.wikimedia.org/wiki/…
Nov
5
answered What's the name of the black-brown decoration sauce used in French cooking?
Sep
30
answered grams of fat on nutrition facts label don't add up
Aug
29
comment Why would I turn canning jars upside down for 15 minutes after removing from the water bath?
@Jefromi: Even if it's easy to do what you think is right, as I also already wrote, excessive heat exposure may just as well degrade the canned product. For example jams and marmelades are with few exceptions not affected by botulinum due to the acidity and not affected by mold due to the high sugar content. Cooking fruit or berries too long when making jams degrades IMHO the texture of the product and definitely has a bad influence on taste.
Aug
28
comment Why would I turn canning jars upside down for 15 minutes after removing from the water bath?
@SAJ14SAJ: And what is difficult to understand with "most"? If you want to critizise my comments, please read them entirely and don't leave out the words not suiting you. I even explained which additional critera (low acidity or higher salt content) is required to prevent boutlinum growth. What's the point in leaving out half the statement and claim it to be false?
Aug
28
comment Why would I turn canning jars upside down for 15 minutes after removing from the water bath?
@SAJ14SAJ: Did I write that canned food cannot be affected by botulism?
Aug
28
comment Why would I turn canning jars upside down for 15 minutes after removing from the water bath?
@Jefromi: Most canned food cannot be affected by botulinum since acidity or salt content prevent botulinum growth independent of any sterilization. Exposing e.g. fruit preservatives to high temperatures for a longer period is not only unnecessary to prevent botulinum growth, but may also have negative impact on the resulting quality.
Aug
27
comment Why would I turn canning jars upside down for 15 minutes after removing from the water bath?
@Jefromi: It is peculiar that food safety requirements and recommendations are much more strict when they come from US institutes compared to what is actually practiced or considered acceptable elsewhere in the world. I am not sure why, but I suspect that the US institutes may be held liable for any consequences. If not following US food safety requirements had been unsafe, humans had probably been extinct a long time ago.
Aug
23
answered Why would I turn canning jars upside down for 15 minutes after removing from the water bath?
Aug
20
answered What is the “grain” in 45 grain brown rice vinegar?
Jul
18
comment Making simple light cake with yeast
@rumtscho: Can you decide on narrowly defined or loosely defined? :) I am not sure if there is a difference between US and English interpretation of the word cake, but both e.g. American cheesecakes and English fruit or Christmas cakes are usually not leavened, in their consistency very far away from spongy baking-powder-cakes and still called cakes.
Jul
18
comment Can ghee be used instead of butter in dessert recipes?
If the exact fat content of the butter is important for the result, using different brands of butter may also ruin the result. Some countries have regulated a minimum milk fat content in butter (USA: 80%, EU: 82%), but butter may have a higher fat content that what's required to call it butter.
Jun
26
comment Boiled water left in a Teflon pot
I don't know where you get your tap water from, but my tap water is not coming fresh from the producer but is rather some billion years old. The reason why BRITA recommends to keep filtered water for no more than 1-2 days is probably that bacteria cultures can easily manifest in the filter cartridges and contaminate otherwise harmless tap water.
May
10
awarded  Yearling
Apr
13
comment How to make the sour cream that some restaurants serve with quesadillas?
Most sour dairy products (be it yogurt, sour cream or crème fraîche) are pasteurized to increase the shelf life. The pasteurization kills the bacteria cultures and the products are not suitable as starters anymore.