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| bio | website | |
|---|---|---|
| location | West Virginia, United States | |
| age | 32 | |
| visits | member for | 11 months |
| seen | 5 hours ago | |
| stats | profile views | 20 |
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Jul 26 |
comment |
Where does the chlorine taste in yogurt come from? When home brewing beer, chlorine or iodine can contribute to chlorphenol or iodophenol in the end product which have a chlorine-like or medicinal tastes. I'm not 100% sure that it could happen in homemade yoghurt, but it might be a possibility. Chlorine is often found in treated tap water and both chlorine and iodine is used as disinfectants in many dairies. (chipre.iqm.unicamp.br/~marcia/Pub139.pdf) |
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Jul 26 |
answered | Why do people recommend cream of tartar when whipping egg whites to the exclusion of all other acids? |
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Jul 25 |
answered | What is the sign of mozzarella being old? |
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Jul 23 |
comment |
Japanese cold soba broth? I didn't consider hand-shaving bonito... or starting from fresh skipjack either...(cheftaro.com/foodamentals/how-katsuobushi-made) So I'll take a little of that culpa too. |
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Jul 21 |
comment |
Japanese cold soba broth? I've got to disagree with one of your statements. As long as they can get the ingredients and boil water anyone can make a basic dashi stock. That being said, powdered Hon Dashi (kobikitchen.wordpress.com/2010/05/26/what-is-hon-dashi) is a useful thing to have if you are in a hurry or can't get konbu or bonito flake. As David Chang says "...there’s no reason in the world not to have a jar of instant dashi powder on hand: it’s cheap, it has some flavor, and it really is instant. Sometimes it’s a lifesaver" |
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Jul 18 |
answered | Water content of salted butter |
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Jul 2 |
comment |
Dry milk in bread: purpose, and substitutions Most dried milk is either low fat or non-fat in order to keep shelf life longer. Since the recipe already calls for fats in the form of oil, you may want to use skim or 1% milk instead of whole milk if you are trying to replicate the recipe as closely as possible. |
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Jun 29 |
awarded | Editor |
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Jun 29 |
revised |
Do German or Japanese knives hold their edge longer? fixed grammar, typos, and sentence structure |
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Jun 29 |
suggested | suggested edit on Do German or Japanese knives hold their edge longer? |
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Jun 24 |
answered | How do you know if stone-ground flour is truly milled with stones? |
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Jun 24 |
answered | Why do steamed avocados taste like eggs? |
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Jun 24 |
answered | How can I save this vanilla extract? |
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Jun 24 |
awarded | Supporter |
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Jun 24 |
awarded | Analytical |
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Jun 22 |
awarded | Teacher |
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Jun 22 |
answered | Lost in translation: Pluma ibérico |
