505 reputation
37
bio website localhost:80
location Japan
age 30
visits member for 4 years, 3 months
seen May 5 at 1:21
Q. How well do you handle work under pressure?
A. I prefer working under around 1024 hPa.

Jul
10
awarded  Yearling
Sep
1
comment How do you steam vegetables?
Have you ever watched water boil? It rises over the level of the cold water you put in the pot. Boiling water will be in contact with the vegetables, especially the lower part. Of course, how much and for how long it does depends on how strongly it is boiling.
Jul
11
awarded  Yearling
Jun
10
awarded  Nice Answer
Dec
9
awarded  Precognitive
Aug
2
answered When you cook spaghetti, do you add olive oil to the boiling water?
Jul
30
answered Can I successfully bake previously-frozen bread dough?
Jul
29
comment Why isn't it safe to eat raw chicken?
I said healthy humans. Risk populations are a different matter. I read that article and I have also read scientific papers on cleaning salmonella and other food poisoning bacteria off hands/kitchen material(not happening unless you are following industrial safety procedures). And also have done bacterial cultures a long time ago. There is such thing as negligible and low levels of bacteria. In a petri dish a single botulism bacterium will take over overnight. Not in your body.
Jul
29
comment My Baba Ghanoush is too watery
Thanks for the tips and I am looking forward to try the Persian version!
Jul
27
comment Is it safe to eat a lump of Jamon that grew some mold?
There's a difference between mold on the grease-skin layer and mold in the meat. A normal refrigerator should be more than dry enough. A good way to store it if you only have a lump or slices is wrapped on kitchen paper. Never wrap it with plastic film. Another problem could be excessively moist ham. If touching it feels anything like touching raw meat you should get a better cured piece next time.
Jul
20
awarded  Beta
Jul
18
answered How can I get my bread to be more fluffy and less dense?
Jul
17
comment Why isn't it safe to eat raw chicken?
A positive for bacteria and potential for infection of healthy humans is not the same. A handful of bacteria can't infect you. You need to handle meat very badly or use dead birds to reach dangerous levels. You can think of them as free vaccines. If they just left the germs alone and focused on handling the meat correctly, and keeping the birds in sanitary conditions, there wouldn't be super-bacteria to worry about in the first place. People's paranoia raises the super-germs that will kill them.
Jul
16
answered How do you steam vegetables?
Jul
14
comment Properties of a good steak?
Marbled beef and regular muscular beef are so different in taste and texture it isn't fair to compare them. I enjoy both. One thing that makes Kobe beef popular is that you can overcook it and it will still be tender, and that's why the 'gosh blood' people dig it.
Jul
13
answered Peeling tomatoes
Jul
10
awarded  Scholar
Jul
10
accepted My Baba Ghanoush is too watery
Jul
10
comment My Baba Ghanoush is too watery
Thanks for the advice! I will try baking it more next time.
Jul
10
comment Does resting the dough for a long time reduce the need to knead the bread?
It's not really absence of yeast either. Flour is likely infected by many strains of yeast.