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bio website jkadlubowska.tumblr.com
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visits member for 1 year, 7 months
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.


Oct
6
answered What to do with leftover egg whites?
Oct
4
answered Replacing agar-agar with gelatin
Oct
2
comment How do I keep fruit from sinking to the bottom of my cake?
I don't have a source, just practice. I do this often with heavier fruit - rhubarb, cherries etc. and it works fine. I think that just allowing the top to set doesn't interfere with leavening, because most of the batter is not yet hot. If you hesitate whether to follow this avdive, you could do just two layers - thin bottom without fruit and then all the batter with fruit - they might sink a bit, but they will not reach the bottom.
Oct
2
answered How do I keep fruit from sinking to the bottom of my cake?
Oct
1
comment What is the name of this dish involving fruit & sugar - blended and baked thin and flat?
Actually, at low temperature sugar will caramelize, but it takes more time.
Sep
28
comment Good thread for tying meat
Thank you, It wasn't as good as in a restaurant, but it was ok. I think I'll go with the toothpicks next time.
Sep
28
awarded  Editor
Sep
28
revised Good thread for tying meat
new tag
Sep
26
awarded  Scholar
Sep
26
accepted Good thread for tying meat
Sep
25
awarded  Student
Sep
25
asked Good thread for tying meat
Sep
24
comment How do I know if a black banana is too old to be eaten?
You can cover the stem with aluminium foil, it will stop browning. I don't know how, but it works.
Sep
20
awarded  Supporter
Sep
19
answered How do I know if a given pickle recipe is meant for long-term storage?
Sep
17
comment Kimchi juice to aid lactic fermentation of half-sour pickles
TFD - I wrote thet you should drink cucumber water when you have a hangover, not that it gives you one...
Sep
17
comment Kimchi juice to aid lactic fermentation of half-sour pickles
It does, but nothing really bad. My practice says it may interfere with the fermentation, but that happened to me only once. I would say that the quality of the water is more important. One more thing you could try - don't crush the garlic, use whole cloves and then eat them. Soured garlic certainly has an interesting taste.
Sep
17
awarded  Teacher
Sep
17
answered Kimchi juice to aid lactic fermentation of half-sour pickles
Sep
15
answered How can I take apart almonds?