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location West Virginia, United States
age 34
visits member for 3 years, 2 months
seen 15 hours ago

Jul
18
comment How to find/substitute dry corn with shell removed for stews?
I may have misunderstood when you said you had tried hominy, but that it wasn't the same. Looking at more sites and images about the Yoki brand you reference, it seems they are all steam-peeled. What type of hominy did you try and how did it fail to meet your expectations?
Jul
15
comment What meats can I serve medium rare and why?
@rumtscho Trichina spiralis worms are not specific to pigs, they can also live in humans, bear, rodents, and horses. The majority of known trichinosis cases in the US over the past 5 years have been due to consumptions of undercooked game (mostly bear), not pig.
Jun
24
comment Looking for a specific type of pasta to go with pesto
@MarkE The problem with using thin noodles with thicker sauces is that you lose the textural difference. One pasta that has become more commonly available in supermarkets that has a substantial texture and works well with pesto is orecchiette.
Jun
24
comment Looking for a specific type of pasta to go with pesto
@Alex MarkE is right in about surface area. Angel hair pasta has a surface area to volume ratio of about 4.5 whereas a wide flat noodle like Tagliatelle is more in the 2.8 range. Thicker pastas have even lower ratios.
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.
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/…