3,174 reputation
53167
bio website
location Stockholm, Sweden
age 38
visits member for 4 years, 4 months
seen 4 hours ago

Nothing to see here. Move along.


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?
Oct
21
comment My sauerkraut was left with dark mold covering the surface, is it ok?
Good that you survived. Please take a look at the accepted answer before you consider doing this again.
Oct
21
comment How much salt is needed for “Coq au vin”
possible duplicate of How much salt should I add to a dish?
Sep
9
comment How did Cardinal Mazarin give name to a Swedish cake?
Possibly related: The royal cookery book: (le livre de cuisine) from 1869 has a recipe for "Mazarin Cake with Rum". This is a yeast based sponge in two layers with rum syrup between layers. Topped with almond slivers. Also on Google books.
Sep
9
comment How did Cardinal Mazarin give name to a Swedish cake?
Just adding a data point; Mazarin were around in Sweden by 1908 according to a Bonnier magazine from 1908 (on Google books): "vi kardinal Mazarin, hugfäst dels genom de med mandelmassa fyllda, sockerglacerade bakelser, som ännu i dag kallas mazariner". Couldn't see all the text but it corroborates what you have said already.
Jul
4
comment What temperature to cook a pork tenderloin at?
Regarding the recommended 79°C, you may get different information depending on where you look. The advice from safefood.eu (an advisory board set up by the British and Irish governments) is that pork "must be cooked to a core temperature of at least 70°C for 2 minutes or equivalent (75°C instantaneously i.e. the immediate temperature reading obtained on inserting a temperature probe into the centre of the food)." The quoted text is wrong in surprisingly many ways, but I would be far happier to cook pork to 70°C than 79°C.
Jul
4
comment How does one remove the “fishy flavor” from seafood?
Your final sentence contains a slight ambiguity. I assume you mean it is best to avoid fish if you want to avoid the smell altogether, not that you should eat uncooked fish.
Jul
3
comment Does anybody recognize this Finnish dill sauce?
The word 'dill' is in the question title. I would be surprised if that possibility has been overlooked.
Jul
3
comment How to keep a green smoothie from getting 'frothy'?
Add before or after blending?
Jul
2
comment hand cranked ceramic conical burr coffee grinder?
I think your question is in danger of being closed in its current form for either being too broad or off topic. It may fare better if you change the focus to ask about the defining qualities of different grinders and their relative worth with regards to your requirements. If you have done some initial research, it may help to give details.
Jun
29
comment Why is it that caramel sauce should not be stirred after it has boiled?
"[...] while others (like fudge) [you] shouldn't be stirring there at all." Regarding fudge I'm not sure I agree. Before the soft-ball stage is reached stirring is fine, provided no sugar crystals are introduced by the spoon. While the fudge cools there should be no stirring until a sufficient number of sugar crystals have started to form (somewhere between 43°C and 54°C) after which stirring is necessary to limit the size of the crystals.
Jun
28
comment Maintaining crispy fried potatoes while cooking with onions and peppers
@DrRandy Honestly didn't mean to steal your answer; just didn't read the comments.
Jun
27
comment How long do you have to cook wild morel mushrooms for them to be safe?
The question is about how to be sure the toxins in morel mushrooms are denatured properly. Whether bugs should be served dead or alive is a fundamentally extraneous matter!
Jun
24
comment Is smell a bad way of determining whether meat is still good?
@Metal_Warrior I just assumed that the paper I linked to would be behind a pay wall and didn't even try to download it. In fact the entire paper is available online for free.
Jun
24
comment Is smell a bad way of determining whether meat is still good?
@Metal_Warrior Reading the abstract of this study it seems possible that a higher initial spore count and a lower storage temperature make detection more difficult: "crabmeat homogenates inoculated with as little as five spores per 10g became toxic after 8 days at 50F [...] Growth at 50F and above was accompanied by gas production and a slightly sour odor [...] toxin production at 40F required 55 days or longer and inocula of 10<sup>3</sup> spores or higher [...] gas production was usually not apparent and no off odors could be detected."
Jun
23
comment Is smell a bad way of determining whether meat is still good?
"[...] most people will instantly feel a strong urge to gag or even puke if presented with the acid-sweet smell of botox meat" Correct me if I'm wrong, but I believe this is only true for proteolytic strains, in which case group II strains of C. botulinum, being non-proteolytic, will produce neurotoxins without any strong odor.
Jun
22
comment What herbs and spices are in “Italian Seasoning”?
Is this the ingredient list from a popular brand? Something from a recipe book?
Jun
18
comment Is fresh cod with worms safe to eat?
-1 From the wikipedia page on Anisakis, "[...] can block the digestive system, causing severe abdominal pain, malnutrition and vomiting [...] If the larvae pass into the bowel or large intestine, a severe eosinophilic granulomatous response may also occur one to two weeks following infection, causing symptoms mimicking Crohn's disease [...] Acute allergic manifestations, such as urticaria and anaphylaxis, may occur [...]".
Jun
14
comment What is the best/easiest way to juice a watermelon?
The juice bag referred to is simply a cheese cloth bag. I imagine the technique is identical with the first method @yossarian describes.