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comment Buying a “blender” that can purée a potato
Recommendations aren't really on-topic here, but you're welcome to ask everyone what they think in our chat, The Frying Pan. Though I'll note that Cooks Illustrated rated the Breville Hemisphere as almost as good as the Vitamix.
Feb
1
awarded  Constituent
Jan
28
awarded  Caucus
Jan
27
comment I am attempting to preserve the shelf life of ice tea up to six months with citric acid, I need a perfected ratio?
Are you doing a cold infusion, instead of the traditional hot (boiling) infusion for tea?
Jan
20
comment Does yogurt maker keeps object at optimal temperature maybe around 40 centigrade, or current temperature of object?
... and of course for very precise temperature control (≤1°C), mason jars in an immersion circulator bath. Complete overkill unless you already have the circulator.
Jan
14
comment How can you maximise the shell life of milk in milk bags, after having opened them?
I'd suggest checking your fridge temperature. The colder it is, the longer it'll last (though beware other things, like some fruit and veg. like it warmer). And you don't want it to freeze.
Dec
23
awarded  Famous Question
Dec
3
comment What are the benefits and drawbacks of washing dishes in hot water?
@rackandboneman Your dishwasher should keep the dishes hot enough for long enough to kill things. It doesn't need to hit 70°C, it just needs to hold the dishes above ≈55°C for long enough. E.g., 15 minutes at 63°C ought to do it, at least judging from that USDA table. Of course, you may also have chemical sanitizers (e.g., bleach) in your dishwashing detergent. (You can get a thermometer to measure your dishwasher's maximum temperature. Restaurants are often required to.)
Dec
3
comment What are the benefits and drawbacks of washing dishes in hot water?
@JonStory 70C will kill salmonella pretty quickly, in well under a minute. See fsis.usda.gov/wps/wcm/connect/…
Oct
5
reviewed Approve Vanilla beans vs extract
Sep
28
revised Why won't my pudding thicken up?
Fix typo in °F.
Sep
23
answered How much sugar and vanilla extract should I use in 1/2 gallon of ice cream?
Sep
23
comment How much sugar and vanilla extract should I use in 1/2 gallon of ice cream?
Ok. Just wanted to make sure since, e.g., the title says "1/2 gallon ice cream".
Sep
23
comment How much sugar and vanilla extract should I use in 1/2 gallon of ice cream?
You realize that's going to expand a good 30–80% depending on ice cream maker (from adding air, called "overrun", and also somewhat from water expanding when it freezes), so you may wind up with almost a gallon of ice cream?
Sep
23
comment Measurement of ingredients for baking 400g of brown bread
@R.M. That's true, but that'd be a small amount of flour, not 125g. At least, it should be. Especially with dough that dry.
Sep
23
comment Measurement of ingredients for baking 400g of brown bread
@AsadRefai unless you're making bagels (which use a drier dough), dough should be tacky. Outright sticky before you start kneading it. My first inclination would be between 180g and 200g of water for 300g flour (it depends on the amount exact flour used and the result you want). But I'd suggest finding a better recipe.
Sep
23
comment Measurement of ingredients for baking 400g of brown bread
BTW: 100g water into 300g flour is very dry. Especially for whole wheat flour. Where did you get this recipe?
Sep
23
answered Measurement of ingredients for baking 400g of brown bread
Sep
17
comment What is glooi in English?
From that scientific name, USDA shows it's called "intoxicating yam". plants.usda.gov/java/… Google Books shows something for that name, too books.google.com/…
Sep
10
comment Is it safe to boil water in a microwave?
Creating basically a plastic pressure cooker in your microwave without any of the normal excessive pressure relief safety features... That sounds quite dangerous.