3,778 reputation
83471
bio website
location Stockholm, Sweden
age 38
visits member for 4 years, 11 months
seen yesterday

Nothing to see here. Move along.


Jul
16
reviewed Looks OK How to get a synthetic cork back in a wine bottle?
Jul
16
revised Cast Iron vs Steel
meant "cast iron" I guess
Jul
16
revised Is it safe to put hot food in the fridge?
remove (presumably unintentional) double negative
Jul
15
reviewed Leave Open KitchenAid Mixers, which one to pick?
Jul
12
reviewed No Action Needed Are these worms in my black eyed peas/beans?
Jul
12
reviewed Looks OK Butter substitute for 1 cup of butter for baking
Jul
12
reviewed Looks OK What to do about beetle infestation of wheat products? How do we prevent reinfestation?
Jul
12
reviewed No Action Needed What is a good substitute for Fish Sauce?
Jul
12
reviewed Close Who Provides Sugar free chocolate?
Jul
12
reviewed Leave Open Would pre-sliced, pre-packaged fish be considered sushi grade if I freeze it for at least a week before consumption?
Jul
9
reviewed Close Where in the US can I purchase Turkish Coffee/Cafe Botz/Mud Coffee
Jul
9
reviewed Close How much tea is ideal out of one tea bag?
Jul
9
reviewed Close Bottling salad dressing with fruit
Jul
9
reviewed Leave Open How do you convert a cake recipe to brownies?
Jul
8
awarded  Nice Answer
Jul
5
revised What is the difference between crepes and Swedish pancakes?
note differences in equipment
Jul
2
awarded  Notable Question
Jun
28
comment Boiled water left in a Teflon pot
@sarge_smith Nice post, but one question. "You can use the same water in the pot for multiple boilings. Each boiling will kill off anything..." This may be correct, but do you know for sure that there are no heat stable microorganisms or toxins that could be a potential hazard here? Might be best to play it safe and recommend fresh tap water for every boiling unless you are certain.
Jun
23
reviewed Close Why did my roasted pumpkin soup smell foul and seem sour after only 1/2 day?
Jun
23
comment How can I stop my eggs from cooking when I make lemon/lime curd?
-1 At 60ºC the curd will never thicken. Yes, McGee says that coagulation starts around 60ºC/140ºF (63ºC/140ºF for egg white and 65ºC/150ºF for the yolk). But he also notes that egg mixed with as much liquid and sugar as you need for a curd, raises the coagulation temperature to between 79 and 83ºC (175-185ºF). See McGee, On Cooking p93 (EGG-LIQUID MIXTURES/Dilution Demands Delicacy)