3,499 reputation
12660
bio website
location Stockholm, Sweden
age 37
visits member for 3 years, 9 months
seen 10 hours ago

Nothing to see here. Move along.


Sep
6
comment Are seeds in melons and other fruits good to eat?
According to this site about 0.68mg per lb body weight constitutes a lethal dose of cyanide. If each (raw) bitter almond contains 4-9mg of hydrogen cyanide, then it only takes 13-30 kernels to kill an adult of my size (~180lb). It would only take 3-7 kernels to kill your average 5 year old (~40lb).
Jul
19
comment How is gelatine sold in U.S. grocery stores?
You can buy either powdered or sheet gelatine in the shops here; I only wanted to know which one to go for. The real sticking points for me are how much a standard package contains, and whether the blooms for US and EU gelatine are similar (comments from Marti suggest that they are).
Jul
4
comment Is it safe to put hot food in the fridge?
@ashkan You should certainly not assume that a 4 gallon pot of boiling stock will cool sufficiently fast in a standard refrigerator. You may have missed the point of Athanasius' answer if you thought he was recommending doing so. The experiment outlined in his answer investigates how the temperature of other food in the fridge is affected by the introduction of hot food.
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
24
comment Is it safe to put hot food in the fridge?
The answer from @Athanasius explains why this answer is incorrect.
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)
Jun
20
comment How do I remove bitterness from zucchini?
@rwong Salt does not simply "mask the taste". It also reduces perceived bitterness. You can confirm this yourself with any number of simple experiments. Try adding a small pinch of salt to your coffee. Bitterness is reduced without any noticeable saltiness.
Jun
20
comment How do I cut savoriness of a dish?
Savoury is an overloaded word so you will probably have to explain better what you mean by it. Do you mean salty? Not sweet enough? Were the mustard and capers coming through too strong?
May
30
comment What alternative gelling agents can I use for jam and marmalade?
Presumably you wouldn't "wash" powdered tapioca as the quoted text suggests?
May
16
comment Bottling and Storing Cold-Brewed Coffee?
Try googling Japanese Iced Coffee where you drip-brew directly over ice. It doesn't take any longer to make than normal drip-brew and many people prefer it to cold-brewed.
Apr
12
comment How to make the sour cream that some restaurants serve with quesadillas?
If a buttermilk equivalent isn't readily available, then I imagine Crème fraîche would use (exactly?) the same cultures as sour cream.
Mar
19
comment Should I peel Boskoop apples for a pie?
@Jefromi A little research shows me that opinion on the internet is not always with me on this point, so I ought to find some way to back up my facts before I post. I'll do some comparative testing if I can get hold of some Boskoop.
Mar
17
comment How do I reverse engineer a recipe?
I agree with @SAJ14SAJ. You could try to make your question more answerable by narrowing the scope somewhat. Anything from TV is going to be difficult to reproduce because you have only seen the food and not tasted it. If you know what ingredients and cooking techniques were used for making the food, or if you are willing to make some assumptions, then this narrows the question down to a search for the correct proportions. This is also a tricky question, but I think it is answerable.
Mar
14
comment How do Crispbread manufacturers use so few ingredients?
I think it quite unlikely that Finn Crisp is Swedish :-)
Mar
14
comment Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor?
Great answer and nice idea re. the collective experiment. I've been considering purchasing the different organic waxes online and taste-testing them alone. I'll post the results here somewhere if I get around to it.
Mar
14
comment Should I peel Boskoop apples for a pie?
Belle de Boskoop are just fantastic. I always peeled them before baking and they hold together really well. Since I never even considered baking them with the peel I can't provide a complete answer.
Mar
6
comment Is a partially frozen chicken safe if not immediately cooked at the proper temperature?
@Jefromi Sure, didn't mean to imply they are duplicates. Actually this answer has better information than the last two links I posted, although once again, not aimed specifically at frozen chicken or convection ovens.
Mar
6
comment Is a partially frozen chicken safe if not immediately cooked at the proper temperature?
See this question about cooking chicken at a low temperature for a long time and this question.
Mar
6
comment What can I substitute for eggs in a pancake recipe?
Mayonnaise contains egg, so it's not a great substitute for eggs.
Mar
6
comment What happens to boiled pasta if you use too little water?
@MandisaW Fom my reading of the article (and from experience), pasta has to be stirred to begin with regardless of how much water is used.