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visits member for 2 years, 5 months
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Oct
28
comment Are there blue foods out there?
None of the foods you list (except perhaps for the flowers) are blue, but purple or violet.
Oct
22
comment Ate steak with the layer of fat kind of undercooked, is it dangerous?
I don't know where you live and if we are talking about a beef steak here or some other animal, but in most countries, even raw beef (without any heat treatment) is considered safe to eat.
Oct
21
answered Halloumi ended up too soft
Sep
29
comment Can German Potato Balls be frozen?
I've actually never tried, but always heard (and believed) that you shouldn't freeze raw potatoes, since the freezing process would convert some of the potato starch into sugar?
Sep
23
comment What food dissolves in acid but not in water?
Benubird: The point is, that if that "something", in which you want to dissolve "some other thing", which is not soluble in water has impact on the taste, it will be important to find matching "something" and "some other thing". Using a weak acid would be acceptable if you try to make e.g. a fruit drink, but probably not if the result should be savory, e.g. a broth, meat or vegetable soup. If the result can be warm, a completely different (but perhaps too simple) approach would be to gel a concentrate with gelatine, form some interesting shapes, and then dissolve them in warm water.
Sep
22
comment What food dissolves in acid but not in water?
Benubird: I think it would be easier to help you if you described more precisely what your intentions are. Is it necessary to use an acid, since the acid most probably will have impact on the taste or even have to be so strong, that the result is not really palatable? Or are you just looking for a way to release a "trapped" scent, so that it is irrelevant if the result is actually tasty?
Sep
22
comment What food dissolves in acid but not in water?
Is it important that the result is edible, as in not just non-poisonous, but also that the second liquid doesn't have too much impact on the taste?
Sep
22
comment What food dissolves in acid but not in water?
@rumtscho: Even if Kate's wording is incorrect from a scientific point of view, her practical reasoning is correct. For example, if you add aluminum to an aqueous solution of hydrochlorid acid, the acid will react (not dissolve) with the aluminum and create aluminum chloride, which will dissolve in water. It may appear as if the acid dissolves the aluminum, but this is technically not quite correct. If you add aluminum to pure water, there will be no obvious reaction.
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.