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location West Virginia, United States
age 34
visits member for 2 years, 10 months
seen 12 hours ago

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
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
13
comment Maintaining Sourdough Starter - Are potato flakes/water necessary?
cooking.stackexchange.com/questions/53842/…
Feb
6
comment Substituting Lard for Soy Shortening
Can you clarify your statement that the lard "has more water"?
Feb
5
comment Does preferment add sourness to taste of bread?
Can you clarify your terminology? In most contexts preferment is used as a general term that can include many distinct processes including prolonged autolysis/soaker, sponge/biga/poolish, pâte fermentée, or sourdough starter.
Jan
15
comment Should I rinse canned beans before using them?
This does not provide an answer to the question. To critique or request clarification from an author, leave a comment below their post - you can always comment on your own posts, and once you have sufficient reputation you will be able to comment on any post.
Jan
15
comment What is the purity test for Olive oil?
@Max there are plenty of oils that can be blended into olive oil so that the mixture solidifies in the fridge, and it's a poor test anyway... cooking.stackexchange.com/questions/24689/… , ucanr.edu/blogs/blogcore/postdetail.cfm?postnum=9582
Jan
14
comment What does the Cinnamon in my coffee turn into?
What does the fact that a chemical stimulates mucus production in humans have to do with how it behaves when wet?
Jan
1
comment Cleaning silver with aluminum
This question may be better suited for the Chemistry or Life Hack StackExchange.
Jan
1
comment How much full cream milk do I need to make 100 gms Paneer (Cottage cheese) at home?
I think the OP is referring not to cream, but to whole milk i.e. whole fat milk. @Doug Paneer is very similar to farmer's cheese and other so-called dry curd cottage cheeses, I believe that it what the OP's linked recipe is referring to.
Dec
31
comment Why is my chuck roast dry?
Chart link is broken.
Dec
31
comment Three day old pancake batter with grey spots
Related post: cooking.stackexchange.com/questions/11356/…
Dec
29
comment Are there any situations where untempered chocolate is better than tempered?
Under the legal definitions of many jurisdictions what is describe might not qualify as chocolate. While this is an example of a recipe where untempered chocolate could be used, there is no reason why the manufacturer could not use tempered chocolate in the production of these chocolate oat candy bars.
Dec
29
comment Are there any situations where untempered chocolate is better than tempered?
The majority of commercially available chocolate has already been tempered for appearance, texture, and shelf stability. It is what you are going to do with it that determines whether it needs to be retempered.
Dec
25
comment Kutya- Ukranian Christmas recipe
Bulgur would be a better substitute for whole wheat berries than just wheat germ. Bulgur wheat has the germ, the starch, and most of the bran found in the whole berries. It's parboiled, so soaking would not be necessary and the amount of simmering required would be reduced as well. It's also relatively easy to find in grocery stores compared to whole wheat berries.
Dec
22
comment How do I make my sourdough bread dough stretchy and not have it tear?
If the recipe is online, can you please post a link? I've made sourdough breads all over the spectrum, from ciabatta with 90% hydration to bagels with 50% hydration... I've never seen a working recipe that calls for so much flour that it can't all be used. That's why so many recipes caution you from using additional flour during kneading and shaping, most doughs will take it up.
Dec
22
comment How do I make my sourdough bread dough stretchy and not have it tear?
What do you mean by "Then I kept adding flour and mixing in one direction until it didn't mix with a spoon anymore."? Are you working from a recipe or formula? If you are looking for a specific texture of bread, it is important to only use as much flour as is called for in the recipe.
Dec
16
comment How would I go about home smoking a ham joint?
Since this is the OP's first time curing and smoking, it might be advisable to try a smaller piece like a shoulder roast... A whole ham could be a pretty intimidating place to start.