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comment Does temprature of water affect carbonation process
@Joe - Solubility of CO in many organic solvents (benzene, acetone, etc.) changes direction at some point. But CO solubility in water increases with decreasing temperature, like most gases. (Your link explains why in more detail.)
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awarded  Nice Question
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awarded  Notable Question
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answered Pickles (cucumbers) came out a little soggy after canning
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revised How soon after baking can you refrigerate freshly made fruit pies?
Added intro to clarify relationship to question
Jul
25
reviewed Approve Is it important to knead biga/poolish?
Jul
23
comment I left unopened pack of lamb burgers to thaw on the counter for 2-3 hours
Well, the summary is that as long as your meat didn't spend more than about 2 hours TOTAL at room temperature (including any time before it was frozen, during transporting food home, etc.), you should be perfectly safe. Some food safety resources extend that to 4 hours. Given that your lamb was likely quite cool for some of the time on the counter, the risk is probably small. Though if you want to weigh the (small) risks thoroughly... well, that's why I gave the links.
Jul
23
comment I left unopened pack of lamb burgers to thaw on the counter for 2-3 hours
Welcome to Seasoned Advice! We have a standard question with advice on such situations here. Also, more thoughts in this question.
Jul
23
comment Are cooking thermometers essential?
+1 -- I really appreciate this answer. As someone who owns quite a few different types of thermometers for my kitchen (as well as a number of different scales, a pH meter, etc.), I also appreciate the fact cooking is often not as precise as we imagine it to be, and temperature is often a more imprecise indicator that we think. A temperature measurement cannot substitute for significant experience. Other than to maintain food safety, I agree that thermometers are NOT "essential." They are just one tool among many, and they don't have all the answers.
Jul
22
comment What makes frozen burger patties bland?
I agree with everything here except the idea that chuck is "lean." Ground chuck is pretty standard for grocery stores because it's generally quite fatty and cheap. Yes, some cuts of chuck can be leaner, but when I've ground my own beef, I almost always trim some fat out of chuck before grinding; if I don't, I end up with pools of fat in the pan or flare-ups on the grill.
Jul
22
answered How soon after baking can you refrigerate freshly made fruit pies?
Jul
22
comment My sourdough starter is bubbling but not rising, suggestions?
@jbyrd - I'm not sure what the context of Wood's comment is, but it depends on the type of bacteria. A new starter has different bacteria growing than a mature one. Each type of bacteria has a different growth curve, depending on temperature. Yeast growth rates decline significantly below 65-70F, but there are plenty of bacteria that still grow reasonably at those temperatures in a new starter. Many people have trouble establishing starters at low temperatures because random bacteria can outcompete yeast until proper acidity is established.
Jul
22
awarded  Notable Question
Jul
21
comment How does the baking time change if I scale up a cake recipe?
@Joe - you should turn this comment into an answer, which would deserve an upvote.
Jul
21
revised Cut Onion Safety
deleted 144 characters in body
Jul
21
answered Cut Onion Safety
Jul
21
answered Making drinkable yogurt
Jul
14
awarded  Nice Answer
Jul
13
answered Make fruit last longer in fridge?
Jul
13
reviewed Approve How to Sous Vide Filet Mignon to Medium Rare