3,125 reputation
53165
bio website
location Stockholm, Sweden
age 38
visits member for 4 years, 3 months
seen yesterday

Nothing to see here. Move along.


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 suggested edit on 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
Dec
30
reviewed No Action Needed How long should I cook pork for (at 100° C)?
Dec
30
answered Why are parsnips sold pre-clipped?
Dec
30
reviewed Reviewed What's the difference between Greek and Bulgarian Feta Cheese
Dec
29
awarded  Necromancer
Dec
29
revised Watery potatoes
cover some mistakes and make a little less wordy, reduce image size
Dec
29
asked How can you keep a stack of Swedish pancakes fresh?
Dec
29
revised Watery potatoes
another update regarding potato variety
Dec
29
revised Watery potatoes
added note about overcooking
Dec
28
answered Watery potatoes
Dec
27
revised How long is the life of a shot of espresso?
typo
Dec
27
comment How to improve the taste of sour coffee beans?
This rather informative blog post indicates that the more volatile acidic compounds in coffee can be roasted out. Quinic and Citric acid, however, will remain even in a dark roast. Excessive amounts of Quinic acid come from incorrect roasting (poor heat transference) and citric acid from using immature beans. I'm not confident that re-roasting will really help, but it's not impossible.