3,778 reputation
83471
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location Stockholm, Sweden
age 38
visits member for 4 years, 11 months
seen 1 hour ago

Nothing to see here. Move along.


May
23
comment How can I improve my fried rice?
I'm not sure what "index finger measurement" is. Could you tell us?
May
23
comment How can I make my Hot chocolate thicker?
@Stephie I'm not sure I picked up any rudeness. On the other hand, after stating so adamantly that thickeners should not be used, the author might have been expected to expand on that somewhat.
May
19
comment Why does commercial brown (whole wheat) bread taste bitter?
While there are some types of bread that use baking powder or baking soda as a leavening agent (quick breads), it is far more likely that the OP came across a yeast leavened bread. Chemical leavening agents can leave odd and unpleasant flavors if used incorrectly but this is also unlikely to be the case for a commercial product.
Apr
20
comment Substitution for baking soda?
The question is about replacing baking soda with baking powder, not the reverse.
Apr
19
comment What is the white sauce of Domino's pasta made of?
The Maltodextrin, Nonfat Milk, Modified Corn Starch, Xanthan Gum and Mono and Diglycerides are for thickening and stabilizing what would otherwise be a watery mess with melted margarine floating atop. You can use thickening agents available from your supermarket instead. The Disodium Inosinate+Disodium Guanylate combo is to enhance the umami flavor of the Parmesan and chicken (and to my cynical mind, in order to avoid putting MSG in the ingredient list). You can probably ignore these taste enhancers if the cheeses and chicken stock provide enough flavor, otherwise you may need to add MSG.
Apr
18
comment Is there such a thing as “food grade CO2”?
As other answers suggest, non-food grade CO2 may contain other impurities that you wouldn't want to consume. I find it difficult to judge how dangerous this advice is and since you provide no sources, I'm voting down for safety's sake.
Apr
17
comment How can I get more lime flavor into my key lime cake recipe?
Salt does not increase sweetness. It actually mutes sweet, sour and bitter flavours slightly. Its effect on bitter flavour is well known. For sweet and sour I refer to an experiment I documented here: cooking.stackexchange.com/a/29905.
Apr
16
comment How to dry a fish for grill
Before or after grilling?
Apr
15
comment How can I prevent tea stored in a thermos from oversteeping?
Could you be more specific about the temperature you are recommending. "Hot water" covers pretty much any temperature from tap-water-hot to just-below-boiling.
Apr
10
comment What's the proper way to dispose of used fats & oils?
@Mein It wouldn't make sense to give advice for each country, but an answer could be written suggesting people check to see if collection points are available in their country citing Belgium as an example.
Mar
8
comment What is milk product in cocoa butter?
@ChingChong I would prefer to close the other question. This one at least has an answer and is more to the point.
Mar
7
comment How does a pinch of salt make a difference to a recipe?
I added 100mg salt to 100, 200 and 300ml of water and compared the taste to fresh water. I could easily detect the salty taste in both the 100 and 200ml samples. I fancy I could taste it in the 300ml sample, but it would require a blind tasting to be sure. Anyhow, 100mg is the smallest amount I'm willing to call a "pinch". The largest two-finger pinch I could muster was 900mg which is enough to alter the taste of 1.8l water. A three-finger pinch (people do that right?) measured at 1.8g would be noticeable in 3.6l water.
Mar
6
comment How can i optimize the use of my convection oven?
Could you describe for us a specific problem you have had?
Mar
4
comment What temperature does the Maillard reaction occur?
The question is about the Maillard reaction which is not the same as caramelization.
Feb
26
comment Breadcrumbs or flour when greasing and dusting a cake form?
Regarding flour-less cakes surely using flour only for dusting wouldn't be a problem. That is unless the reason for not using flour is a gluten allergy in which case substituting breadcrumbs wouldn't help. The bundt cake suggestion is interesting though. I'll need to do a side-by-side test though before I'm convinced they make a positive difference.
Feb
25
comment Breadcrumbs or flour when greasing and dusting a cake form?
The cake was not flour-less in my case. It was a Kladdkaka.
Feb
25
comment Breadcrumbs or flour when greasing and dusting a cake form?
Why would breadcrumbs be preferred over flour for bundt cakes?
Feb
25
comment Breadcrumbs or flour when greasing and dusting a cake form?
The photo is a close-up; the breadcrumbs were pretty fine. Even where the individual crumbs are too small to be discerned they still produce a light colored smudge. The color contrast is what I find problematic.
Feb
23
comment Should a rare steak bleed?
The last sentence is the only piece of credible information in your answer. Please see the information in this answer if you want to understand why you have been down-voted.
Feb
23
comment Preparing dried mushrooms for risotto
Have you ever taste-tested your broth before and after soaking? In my answer here I come to the conclusion that the soaking liquid should be discarded. I seem to be in the minority though; most places I look say to reserve it.