2,132 reputation
1028
bio website vegtopia.net
location Chicago, IL
age 30
visits member for 2 years, 2 months
seen Sep 3 '13 at 15:58

I'm a scientist, and in my free time I enjoy cooking, photography, ice skating, running, traveling, writing iPad apps, and other various hobbies.

Check out my High Peaks app: http://itunes.apple.com/app/46-tracker/id545125274?mt=8 or my GrapeKeeper app: http://itunes.apple.com/us/app/grapekeeper/id553851244?mt=8


Sep
24
comment For equal volumes water and sugar, what is the ratio of separated volume vs. combined?
This question as stated in the title is confusing, because the answer of "what ratio" is 1 to 1.
Sep
21
awarded  Custodian
Sep
19
comment How do I know if a given pickle recipe is meant for long-term storage?
Tattler lids and wreck jars are the only 2 technologies I know of that are ok to reuse for long term storage. I think the tattler lids indent but its not as obvious as with the ball lids.
Sep
19
answered Tuna Alternatives
Sep
19
comment Why is my green tea brown?
Could be the restaurant uses matcha? That stuff is super green.
Sep
19
comment How do I know if a given pickle recipe is meant for long-term storage?
Assuming that standard metallic ball lids are used, yes. The best way to test for a proper seal is trying to pry open the lid with your fingers (obviously not using too much pressure or you'll open it), and if it's tight, it's a good seal. There are other lids that don't necessarily indent such as Tattler lids and Weck jars.
Sep
19
comment How do I know if a given pickle recipe is meant for long-term storage?
I think the only huge difference I see when I make a recipe for fridge pickles and can it (assuming acid levels are high enough) is that in the case of peppers or cukes, they're not always as crunchy after the hot water bath and storage. However I've seen a lot of ways to combat this, I just haven't tried them myself.
Sep
19
comment How do I know if a given pickle recipe is meant for long-term storage?
Inverting jars is not generally accepted as a safe technique for sealing jars. It doesn't sterilize them as a hot water bath would. The water bath isn't just for sealing the jars!!!
Sep
19
answered How do I know if a given pickle recipe is meant for long-term storage?
Sep
19
asked Does soaking almonds have the same effect as blanching and removing the skins when making almond milk?
Sep
19
comment What preparation is done to banana peppers?
And if the OP plans to eat them all within a few weeks, fridge pickles are incredibly easy and require no knowledge of hot water bath canning.
Sep
18
comment How long will my pepper relish last, and how can I stretch it out?
The heat level of mustard does decrease with age, though.
Sep
18
comment What varieties of beans are high in calories?
I think taste is a subjective matter, as you couldn't pay me to eat beef, but I'll happily gobble up some delicious beans.
Sep
18
comment Soy Protein and Whey Protein
The protein breakdown might be different. I was trying to find a comparison on a site such as nutritiondata.self.com/facts/legumes-and-legume-products/4389/2, but their data for whey protein is somewhat lacking: nutritiondata.self.com/facts/custom/1362709/2?quantity=4.0
Sep
18
comment How long will my pepper relish last, and how can I stretch it out?
@PeterTaylor, hot mustard is just one of many options you could make with a hot sauce base, and you could make it out of anything. And buying mustard doesn't necessarily mean it doesn't have sugar in it. You can make mustard without sugar.
Sep
16
comment Recommendations for leak proof containers?
I love using mason jars but I can never get the lids on tight enough to avoid leaks (unless it's a preserve I haven't opened yet). I wonder if there is a better sealing cap out there somewhere.
Sep
16
answered How long will my pepper relish last, and how can I stretch it out?
Sep
16
answered How long will infused alcohol last?
Sep
15
answered Recommendations for leak proof containers?
Sep
15
comment Should I separate grape skins when making jam?
I saw a few recipes that do call for macerating the skins, my apology if this recipe didn't call for it and I just assumed it did.