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63167
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location Stockholm, Sweden
age 38
visits member for 4 years, 6 months
seen 51 mins ago

Nothing to see here. Move along.


Jan
29
comment Can sarsaparilla and sassafras be substituted with licorice root?
Sarsaparilla root can be order from amazon (I just checked). Natural sassafras flavoring is also available there, but can hardly be recommended if the FDA have seen fit to ban it. If you don't restrict yourself to natural ingredients, then there are some artificial sassafras flavorings there too.
Jan
29
comment Can sarsaparilla and sassafras be substituted with licorice root?
@TFD Only sassafras is considered toxic. Wikipedia says that safrole is a possible (but not thoroughly proven) carcinogen. Elsewhere I read that it is liver damaging. What is for sure is that it is banned by the FDA (while sarsaparilla is not as far as I'm aware). Filé powder, which is made from dried sassafras leaves, is neither toxic nor FDA prohibited. It is usually used as a thicken in gumbo though, so I doubt it could be used to make root beer however it tastes.
Jan
27
comment Why did my pound cake turn out dry?
Not sure this works as general advice. What temperature oven and how much batter are you baking in that case? I guess reducing the baking time for a 2lb recipe that specifies 325°F for an hour by 15mins would be OK provided you test for doneness.
Jan
26
comment What is the proper way to maintain a can opener?
I've flagged the other answer for moderator attention. I believe it should be possible for you to edit your own answers even with one reputation point. Maybe someone will correct me if I'm wrong on that.
Jan
25
comment Vegan breakfast recipe
The Seasoned Advice policy is to always close recipe requests. Nevertheless I started looking through these articles at seriouseats: seriouseats.com/2013/02/tips-for-vegans-eating-veganism.html. Scroll down to the day-by-day accounts of what Kenji was eating in his "vegan month".
Jan
24
comment Cooking, freezing, recooking, and refreezing chicken
@Jolenealaska Ok I see. Whether the question stays open or not I at least understand what you were driving at.
Jan
24
comment Cooking, freezing, recooking, and refreezing chicken
@Jolenealaska Do you mean that refreezing poultry is somehow different to freezing other types of meat? If so I'd be interested in the details.
Jan
23
comment Frozen bread dough that has been thawed out in the refrigerator for five days
See related question about thawed pizza dough
Jan
23
comment Cooking, freezing, recooking, and refreezing chicken
possible duplicate of Rules for refreezing food
Jan
22
comment Are slightly moldy beets edible after boiling?
possible duplicate of How can I tell whether beetroot is still edible?
Jan
22
comment Sushi rice vinegar proportions
@Jefromi Actually uncooked rice. I'll update.
Jan
21
comment Sushi rice vinegar proportions
When I say that salt adds a "delicate flavor" I'm not sure at all that I'm on target. The taste may be faint, but it's not frail. Nevertheless, I stand by the musical analogy of bass notes in the sense that you hardly notice the taste of salt when you eat (at least this is so if you have the right amount) but you would miss it if it wasn't there.
Jan
21
comment Sushi rice vinegar proportions
To make the answers easier to compare maybe you can say whether the ratio you give is for weight or volume.
Jan
21
comment Sushi rice vinegar proportions
My goodness, the first recipe in my search result was Alton Brown's (see link) which calls for a whole tablespoon of salt to be mixed into two cups of cooked rice! Whatever you do don't use those proportions.
Jan
21
comment Can we digest raw starch?
@HelloGoodbye No problem. Look up "Dietary fiber" in Wikipedia. Does that help?
Jan
20
comment Can we digest raw starch?
@HelloGoodbye The text under that heading would help support such a conclusion. I also note some counter-indications.
Jan
18
comment Garlic turning green?
I'm not convinced that this is a solution given that there is a similar question regarding blue ginger. That aside, it's difficult to imagine garlic bread tasting as garlic bread should once ginger paste has been introduced.
Jan
11
comment Cracking almonds without a nutcracker?
Presumably not any floor will do. Possibly a tiled, stone or concrete floor. I also wonder how much time you spent looking for the freed nut and cleaning the floor post-shelling.
Oct
28
comment Can I boil milk unattended (and still keep the pan clean)?
Requires an 18 gauge flat steel plate?! Wouldn't an upturned steel pot lid do the trick? They are generally slightly curved. How flat does the steel plate have to be?
Oct
28
comment Cooking dried corn
Maybe you could say some more about how popcorn turns out once you have pressure cooked it. Does it taste good? Do the hulls fully soften?