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53167
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location Stockholm, Sweden
age 38
visits member for 4 years, 4 months
seen 2 hours ago

Nothing to see here. Move along.


Jan
1
revised Where should I store my cakes?
edited title
Jan
1
reviewed No Action Needed Where should I store my cakes?
Jan
1
revised What is the ideal coffee temperature for tiramisu?
added results of using japanese iced coffee
Jan
1
comment Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?
@baka Nitpicking maybe, but I get the figure to ~3000 times more acidic. Or, since a pH of 7 is neither acidic nor alkaline, the concentration of hydrogen ions is ~3000 times greater.
Jan
1
comment How to know whether the default coating on the iron cookware has totally come off?
Matte is not a colour itself, it is just the opposite of being glossy. So any colour can be matte. I wouldn't worry too much about the dark residue. Just remove as much as you can with a damp cloth. Be sure though that the cookware is completely dry before seasoning.
Jan
1
reviewed No Action Needed How can I make cheap, smooth homemade Alfredo sauce?
Jan
1
reviewed Looks OK What Garlic to use for Garlic Bagels
Jan
1
comment What Garlic to use for Garlic Bagels
How is "dry, minced garlic" different from the dehydrated garlic granules the OP is having difficulty with?
Jan
1
comment How to know whether the default coating on the iron cookware has totally come off?
I don't know with enough certainty to post an answer, but I would imagine that if you heat your cookware up to a temperature where the wax will melt (~200ºF/~100ºC ought to be more than enough) you will see any remaining wax as glossy patches. If the colour is completely matte, I think you have removed the coating. The dark grey powder is metal particles removed by the steel wool.
Jan
1
revised Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?
revision following comment from spicyokooko
Jan
1
comment Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?
@spiceyokooko Good point. I'll update.
Jan
1
answered Will I never be able to cook anything needing tomatoes in a seasoned cast iron Kadhai?
Jan
1
reviewed No Action Needed Cracking open a pistachio
Dec
31
revised What is a moist vanilla bean?
expanded "re."
Dec
31
revised How can I replicate authentic German potato dumplings?
split into paras
Dec
31
comment What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart?
This related question is worth reading too.
Dec
31
comment What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart?
I've only done some very peripheral research so far and I can see that I have a lot to learn in order to give a good answer. There are a few things that I think are key. A potato with a low percentage water content is needed. For fluffiness, I believe the starch grains should not be allowed to swell so that they burst cell walls; the starch grains should gel in a controlled manner. Dried potato starch (or possibly flour) should be added to bind the mixture. To dry the potato, I'm leaning towards baking and letting the steam escape efficiently by ricing onto a baking tray.
Dec
31
reviewed Approve Nonstick cookware or not?
Dec
31
comment Enhancing garlic and tomatoes on toast
Garlic cooks faster than onion and could add bitter notes to the sauce if overcooked. You could try adding the garlic only after the onion has started to brown and fry for a couple of minutes more.
Dec
31
reviewed No Action Needed Enhancing garlic and tomatoes on toast