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location West Virginia, United States
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Apr
27
reviewed Reject suggested edit on Ganache by pouring before fondanting a cake
Apr
25
reviewed Reject suggested edit on Ganache by pouring before fondanting a cake
Apr
24
reviewed Reject suggested edit on Ganache by pouring before fondanting a cake
Apr
23
reviewed Reject suggested edit on Ganache by pouring before fondanting a cake
Apr
23
reviewed Reject suggested edit on Ganache by pouring before fondanting a cake
Apr
23
reviewed Reject suggested edit on Ganache by pouring before fondanting a cake
Apr
22
reviewed Approve suggested edit on Making white rice more tasteful
Apr
19
comment Why does the “almost no knead bread” recipe use beer? Can it be replaced?
@rumtscho the malt used as a dough conditioner is diastatic (ie the diastase enzymes are still active), boiling the wort during the brewing process deactivates these enzymes.
Apr
18
reviewed Reject suggested edit on Are fungal toxins a significant problem in coffee, and if so, can they be avoided?
Apr
17
reviewed Reject suggested edit on What's the difference between latte, mocha, and all the other drinks on a coffee-house menu?
Apr
17
reviewed Reject suggested edit on Are fungal toxins a significant problem in coffee, and if so, can they be avoided?
Apr
15
reviewed Reject suggested edit on Are fungal toxins a significant problem in coffee, and if so, can they be avoided?
Apr
14
reviewed Approve suggested edit on Tasty vs Mild vs Mature Cheddar Cheese
Apr
14
comment gluten free hot cross buns
Is there a base recipe that you are working from on which we could offer guidance about modifications?
Apr
12
revised Why does the “almost no knead bread” recipe use beer? Can it be replaced?
addressed comments with further information
Apr
11
answered Why does the “almost no knead bread” recipe use beer? Can it be replaced?
Apr
11
comment Why is dark chocolate dark when pure cocoa is light brown?
Like coffee, cacao can also be roasted light or dark to meet specific flavor criteria. Many low-moderate quality beans are roasted dark to remove bad flavors and to yield chocolate with a roasty flavor but one that does not have the subtler flavors of more carefully roasted and higher quality beans.
Apr
11
comment Why is dark chocolate dark when pure cocoa is light brown?
The "% cocoa" label on chocolate tells how much of the bar is made from any combination of three derivatives from the cacao bean... cocoa powder, cocoa liquor, and cocoa butter. While, technically, the "100% cocoa" standard could be met by "compacting the cocoa into a solid form", that is not how chocolate bars are made... no one would want to eat that.
Apr
5
reviewed Approve suggested edit on What is the conversion rate between dry beans to cans of beans?
Apr
5
answered Giant meringue French pastry - what are these called?