688 reputation
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bio website jkadlubowska.tumblr.com
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visits member for 2 years, 1 month
seen Feb 22 at 16:54

SAHM of two, including a one-in-a-million Krabbe boy surviving his 5th year in good health.

Molecular biology MSc. Pedagogy BA.

Wife of Tadeusz.


Dec
27
comment How to make my meringues less sticky?
I add potato starch, because in Poland corn starch is difficult to find and if you do find it - it's 3x more expensive (it usually has the word "dukan" on the packaging, and I suppose this raises the price ;) ).
Dec
18
comment What is the best way to open a tightly fitted lid of a jar?
Or use a spoon instead of a knife. Or better yet - the back of any piece of cutlery (provided it's thin enough to fit), they are more sturdy than a blade.
Dec
10
comment Will store bought chicken eggs hatch?
As long as you don't keep it chilled for too long, answer is: No, it usually just slows down the development of the embryo, so it is possible to slightly adjust the "birthday" of the chick by adjusting the temperature.
Dec
10
accepted How to make my meringues less sticky?
Dec
9
comment How to make my meringues less sticky?
@ChrisSteinbach about 15g sugar/eggwhite and 1T flour per batch (bit larger for larger batch, bit smaller for smaller batch).
Dec
8
revised How to make my meringues less sticky?
added 14 characters in body
Dec
8
comment How to make my meringues less sticky?
@Cerberus I didn't know about the fridge (though never put them there), but all the rest are things I already do. If you happen to add sugar prior to beating, you can always try beating them in a water bath - search for Swiss meringue or here: cooking.stackexchange.com/questions/18599/…
Dec
8
comment How to make my meringues less sticky?
@Jefromi The thing is they just are sticky even fresh out of the oven. Not very sticky, but too sticky for me.
Dec
8
comment How to make my meringues less sticky?
@ElendilTheTall "more" compared to the sugar already in them. Bad wording on my side ;)
Dec
8
asked How to make my meringues less sticky?
Nov
18
accepted Why did a receipe call for pouring boiling butter in egg-whites?
Oct
31
comment Why did a receipe call for pouring boiling butter in egg-whites?
Maybe the writer wanted only part of this effect? After all, I was supposed to mix it after a minute, when it was still kind-of-hot and let cool completely before I added anything else.
Oct
27
comment Why did a receipe call for pouring boiling butter in egg-whites?
Don't delete it, it's still very interesting. If I could point one thing about my receipe that is most interesting it would be the fact of mixing hot butter and egg-whites. Your marshmallow link underlines the importance of temperature for gellatin and erythritol, but says little about mixing plain butter (hot) and eggs. It might be about the "shine", but I think it's not important enough in this case.
Oct
27
awarded  Commentator
Oct
27
comment Why did a receipe call for pouring boiling butter in egg-whites?
Thank you for your effort, but I was not making a frosting, there was no gellatin at all (or erythritol for that matter, uh, I don't even know what it is and I have a biotechnology MSc), and I can't really imagine a sponge cake with "some shine". What I noticed is that the cake was very dense, not nicely light sponge, but more like a pound cake (I can't find a good translation for "ciasto piaskowe" nor have I eaten a real pound cake, but from what I google it looks similar).
Oct
24
asked Why did a receipe call for pouring boiling butter in egg-whites?
Oct
22
awarded  Critic
Oct
19
awarded  Enlightened
Oct
19
awarded  Nice Answer
Oct
19
answered What is albumin?