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| bio | website | |
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| location | ||
| age | ||
| visits | member for | 8 months |
| seen | 55 mins ago | |
| stats | profile views | 24 |
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May 16 |
comment |
Is bread that can go mouldy better than that which does not? In my experience artisinal sour-dough bread (that is with none or very little yeast added), don't go moldy either, if stored in a kitchen towel or paper bag (plastic would make it very chewy). It just dries out instead and that's a perfect time to make grilled cheese sandwich! |
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May 5 |
awarded | Popular Question |
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May 2 |
accepted | Does black tea have the the highest level of caffeine? If so, why? |
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May 1 |
awarded | Nice Question |
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Apr 29 |
asked | Does black tea have the the highest level of caffeine? If so, why? |
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Mar 17 |
comment |
Do raisins have a maximum shelf life? Some raisins have also been coated with vegetable oil (usually sunflower oil) which can go rancid quicker than raisins will dry out. |
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Mar 9 |
asked | What sausage casing is this? |
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Feb 24 |
comment |
pre-soaking tea in cold water prior to brewing You should do a test. |
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Feb 14 |
answered | Is horse meat safe to eat? |
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Jan 24 |
accepted | Should ghee be kept out of light? |
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Jan 24 |
comment |
Should ghee be kept out of light? @rumtscho: Yeah, I wasn't going to start a discussion, I was just curious about what he meant by it getting healthier over time. Never heard that before. |
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Jan 23 |
accepted | Cracking almonds without a nutcracker? |
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Jan 20 |
comment |
Fridge temperature I would think the fluctuations are a bigger concern than the actual temperature (if it would be steady), but I don't know. 3–5˚C is recommended by the authorities in my country. Lower than that, food might freeze. Above that, you get a short shelf life. |
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Jan 19 |
comment |
Soaking legumes and cooking another day @DhariniChandrasekaran: No reason. It's the first time I use them and it said on the package. Plus, I've read legumes need to be soaked to remove any stuff that might cause flatulence. What's the cooking time for unsoaked chana dal? |
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Jan 18 |
comment |
Soaking legumes and cooking another day I found a similar question: cooking.stackexchange.com/questions/13340/… |
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Jan 18 |
comment |
How to thicken bleu cheese dressing? @CookingNewbie: Running through a coffee filter can actually be a good tip if you need to thicken the dressing you already have (and not make a new batch). As said it works great for yoghurt and sour cream too (if you make a new batch, you can run just the sour cream through the filter first, that will make cream cheese). Just make sure to use a a good quality filter (or better yet: muslin fabric), otherwise it will taste like cardboard. |
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Jan 18 |
asked | Soaking legumes and cooking another day |
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Jan 16 |
comment |
How to prevent sliced vegetables/roots from sticking to the blade Could you tell me why you need to wipe off the vegetable slice between each go? Just cut through the vegetable again and it will slide off. There is a problem with this if you have a small cutting board (it can fall off), but a large cutting board is almost as important as a sharp knife. |
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Jan 15 |
comment |
What is the modern alternative to sieving soup recipes? And that quote was preceded by a recommendation to use a food mill rather than a blender, in her cookbook Mastering the Art of French Cooking. |
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Jan 15 |
comment |
What is the modern alternative to sieving soup recipes? Food mill and mouli is the same thing according to Wikipedia and it's the one pictured above. It mashes and sieves at the same time. Often it comes with 2–3 bottom plates with different hole sizes. Passing food through a mouli and a blender will not produce the same result. If you make a tomato soup for example, the bottom plate will catch the seeds in a mouli, but not in a blender. Consistency will be different. Julia Child once said that "There is something un-French and monotonous about the way a blender reduces soup to universal baby pap". |
