7,153 reputation
11441
bio website
location
age
visits member for 2 years, 5 months
seen 16 hours ago

16h
reviewed Close Glass Top Range Not Turning On
16h
reviewed Close All Clad Copper Core cooking problems
16h
reviewed Approve Can I use an avocado instead of a banana?
May
26
revised When did the US start refrigerating eggs on a regular basis?
Added another citation on Michigan egg law to address question
May
26
revised When did the US start refrigerating eggs on a regular basis?
Small typo fix
May
26
revised When did the US start refrigerating eggs on a regular basis?
Cleaned up, added a link
May
26
revised When did the US start refrigerating eggs on a regular basis?
Cleaned up, added a link
May
26
awarded  Revival
May
26
answered When did the US start refrigerating eggs on a regular basis?
May
25
comment All Clad Copper Core cooking problems
You probably know this, but I'd just note that eggs are one of the most difficult things to cook on stainless without sticking. I have a number of stainless-lined copper pans, which I would use for just about anything... except some eggs. With sufficient fat and proper temp, omelets can slide off and fried eggs won't stick much. But for fried eggs I still tend to use cast iron or carbon steel, and for scrambled, I use my one non-stick pan (that's about the only thing I keep it for). Not saying it can't be done, but eggs are definitely going to be one of the hardest challenges in those pans.
May
25
answered Multiple tea infusions and caffeine concentration
May
25
answered making iced tea with lowest caffeine content
May
24
comment All Clad Copper Core cooking problems
Are you used to cooking these dishes on a stainless surface? I don't know what your "mid-range" cookware was, but if you had more non-stick or cast iron or whatever, any stainless cookware will seem to stick a lot until you get used to it (despite All Clad's marketing). I agree with Catija that it's likely you'll need to use less heat. I own some actual copper (a few different brands) myself, but I find the All-Clad Copper Core to be an odd thing. I have one such pan (a gift), and I find it behaves weirdly: not like thick actual copper, but not quite like a normal clad aluminum pan either.
May
23
awarded  Benefactor
May
23
comment Will a Sourdough starter from one locale change to yeasts of current locale over time?
@Fireflower - while it's not impossible, I have my doubts that you are seeing primarily yeast growth in 24 hours. Usually in a brand-new starter there is a significant growth spurt in the 24-36 hour period due to various "bad" bacteria (from the flour) growing like crazy, releasing gases, and then producing enough waste products that they kill themselves off. After that, the lactic acid bacteria get established (since only they can survive in the waste), then the yeast usually get established around day 3 or 4, perhaps sooner or later depending on feeding schedule.
May
22
comment I left a non-stick pan on the stove for an hour
(I should clarify that I meant little significant safety risk... as Ross Ridge's answer points out, there is the possibility of something some people call "teflon flu," which is mostly due to temporary respiratory irritation. That's why I recommended ventilation. You'd likely get similar symptoms from inhaling smoke if you heated most foods in your kitchen to similar temperatures.)
May
22
comment I left a non-stick pan on the stove for an hour
There's no reason to panic. Yes, if you heat teflon (or other non-stick coatings) above 500F or so, it will cause them to degrade. You've likely ruined the pan. But otherwise just open some windows and get rid of the odor (also burnt eggs or just burnt pan?). Anyhow, yes, it's possible that teflon can degrade into some nasty things under extremely unusual conditions (like sticking it into a furnace over 1000F), and that's where the "scaremongering" comes from. But in a gradual rise in temp on a kitchen stove, it will degrade into harmless inert components that pose little safety risk.
May
22
awarded  Promoter
May
22
revised Will a Sourdough starter from one locale change to yeasts of current locale over time?
Fixed link
May
22
answered Will a Sourdough starter from one locale change to yeasts of current locale over time?