4,888 reputation
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location West Virginia, United States
age 34
visits member for 2 years, 11 months
seen 10 hours ago

May
21
answered Will a Sourdough starter from one locale change to yeasts of current locale over time?
May
19
comment What causes dutch oven flavor?
Can you be more specific/descriptive about the flavor you are interested in? Do you taste it in all types of food cooked in your dutch oven? Do you taste it in foods baked in the dutch oven?
May
19
comment What causes dutch oven flavor?
The item in the picture you have posted is called a cauldron in the US and would be used mostly for stewing. In addition to the differences noted by @saltface, a dutch oven/camp oven has a flat bottom which makes it a little more versatile, useful for braising, stewing, frying, and baking.
May
17
reviewed Approve Cast Iron - Enamelled - Season or not?
May
17
reviewed Edit How should I modify my vanilla frosting to convert it into a chocolate frosting?
May
17
revised How should I modify my vanilla frosting to convert it into a chocolate frosting?
fixed grammar, improved formatting
Apr
2
reviewed Approve How do I prevent coconut milk from separating in Thai curry?
Mar
30
reviewed Edit Is it bad to leave the crock pot on “warm” (not low) all day?
Mar
30
revised Is it bad to leave the crock pot on “warm” (not low) all day?
corrected spelling
Mar
30
reviewed Reject What is the purpose of sugar in baking plain bread?
Mar
26
reviewed Approve What can be done with Norwegian brown cheese Brunost other than a sandwich?
Mar
26
reviewed Approve Chemically, what happens when you temper an egg?
Mar
24
reviewed Approve How do I cook two items in the oven at the same time?
Mar
22
comment Can I make pickled eggs that don't require refrigeration?
Points of fact (1) capsaicin is not highly acidic, and is actually poorly soluble in water and weakly acidic solutions (2) ascorbic acid is a weak acid (3) there are many species of bacteria that contribute to foodborne illnesses and only some of them prefer sugar.
Mar
21
comment Does one really need to add bicarbonate of soda if one already uses baking powder?
yes in distilled water. antoine.frostburg.edu/chem/senese/101/inorganic/faq/…
Mar
20
answered Why using both baking powder and sodium bicarbonate?
Mar
20
comment Does one really need to add bicarbonate of soda if one already uses baking powder?
Another important reason that many cake and cookie recipes include baking soda is that the alkalinity increases both Maillard browning and caramelization. Failure to include sufficient amounts of baking soda may lead to having to choose between A) properly cooked, but pale and less flavorful baked goods or B) overcooked, but browned and "toasted" ones.
Mar
20
comment Does one really need to add bicarbonate of soda if one already uses baking powder?
Baking soda does not require an acid to produce leavening, but leavening is increased with the addition of acid. Sodium bicarbonate dissolved in a little water releases CO2 at room temperature and above.
Mar
19
reviewed Approve cake burns on bottom
Mar
18
revised Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?
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