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seen Jun 20 at 4:00

Jun
26
awarded  Yearling
Feb
28
awarded  Popular Question
Jun
26
awarded  Yearling
Dec
11
awarded  Student
Dec
11
asked How much sorrel is safe to eat, and does cooking affect this amount?
Jul
11
revised What is special about pork that makes it so suitable for curing?
added 583 characters in body
Jul
11
revised What is special about pork that makes it so suitable for curing?
added 583 characters in body
Jul
11
answered What is special about pork that makes it so suitable for curing?
Jul
11
comment How much oats to put in crumble topping?
agreed with Jefromi. My Mum always made crumble topping with only flour, butter and sugar and no oats at all, so your ratio could be 1:0 if you wanted. We have another crumble recipe that is only oats, nuts, sugar and butter, which is 0:1. The more important issue than the amount and form of the grains is whether you have enough butter and sugar to make it hold together the way you want.
Jul
11
comment Is the double boiling canning procedure really necessary?
A question - what if you get a botulism spore in an opened jar of commercially produced jam (or any food that you then keep around opened for a long period of time) or after you open your homemade food - surely it would then breed in there just as well as if it had got in at preserving time?
Jul
11
comment Is the double boiling canning procedure really necessary?
Canned tomatoes are high acid - they are the one "vegetable" you can preserve safely without either a pressure cooker or additional vinegar (e.g. a chutney)
Jul
11
comment Is the double boiling canning procedure really necessary?
On the other hand, the writer of that page says that you must use pectin to make jelly, which is not true, and they say to press down on the centre of the lids to make them seal, whereas in fact you should NOT press them because when they pop down that's how you know that they sealed, and otherwise you can't be sure. So, I'm not sure I fully trust their methods.
Jul
5
comment Why does making instant coffee in the microwave taste burnt?
Excellent suggestion. To put it differently, liquids in the microwave can get above their boiling point whilst remaining liquid (i.e. they don't turn into gas, which is the bubbling) - so you have a hotter liquid than you can get from the stove. It would be interesting to know if leaving it to cool fixes the problem. Note - stirring it will help cool it down, but if it is superheated it can explode out of the cup when you do this which would be very dangerous to your face.
Jul
5
answered Is the double boiling canning procedure really necessary?
Jun
29
revised My olive oil didn't solidify in the fridge. Is it fake?
added fridge temperature clarification
Jun
28
comment Why do steamed avocados taste like eggs?
fascinating. I want to try this now.
Jun
28
comment Balancing out saffron taste, chlorine/latex taste
lol, that is also true!
Jun
27
revised Balancing out saffron taste, chlorine/latex taste
added 224 characters in body. more information on taste.
Jun
27
revised Balancing out saffron taste, chlorine/latex taste
added 224 characters in body
Jun
27
answered Balancing out saffron taste, chlorine/latex taste