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visits member for 4 years, 1 month
seen Aug 20 at 14:03

Mar
23
awarded  Popular Question
Mar
19
suggested suggested edit on Why isn't my espresso coffee nice and strong?
Feb
26
revised How do I know by taste, if ham is bad. I have had pre cooked ham cooking in a slow cooker on warm for 3 days
added food-safety tag
Feb
26
comment Making sourdough bread in a warm and humid climate
Ascorbic acid? I haven't tried that before, I do get some spreading when I use much whole grain, and some vitamin C cannot hurt :D Anyway, folding is great way to make the bread firmer. I fold 3-4 times on my sourdough and it firms up for each time I fold.
Feb
26
comment Why does my beet kvass taste bad?
@CareyGregory that sounds probable as more salt will stall the lactic acid producing bacteria. It sounds like the bacteria in the kvass is having too good a time.
Feb
26
suggested suggested edit on How do I know by taste, if ham is bad. I have had pre cooked ham cooking in a slow cooker on warm for 3 days
Feb
26
comment Substitute for sesame oil?
Or perhaps even toasting the sesame seeds in the oil...
Feb
21
answered Why isn't my espresso coffee nice and strong?
Feb
21
answered Using older frozen vegetables
Sep
12
awarded  Popular Question
Aug
15
comment extracting banana flavour for an iced coffee
That might be interesting. I have tried to infuse the bananas in alcohol, but never the peels. I would need organic bananas then I guess.
Feb
19
comment How to prevent Orecchiette from sticking to each other while cooking? How to separate in water?
Oil does however prevent sticking of pasta if you pour it in that pasta after cooking, but this ruins the texture of the pasta, and sauce doesn't really stick to the pasta any more.
Feb
19
awarded  Caucus
Feb
19
awarded  Constituent
Nov
29
awarded  Citizen Patrol
May
25
comment Tempering chocolate: ± 2 °C too much?
I have always been afraid that the temperature in the bottom of the pan might get too hot. After all I want the temperature of the mix and not the pan. So this isn't a concern?
May
25
comment Tempering chocolate: ± 2 °C too much?
But classical sugar thermometers might be a bit too slow? I have that problem with mine at least.
May
25
comment Is it normal for the Chickpeas to develop white froth after being soaked for 12 hours?
+1 I knew that chickpeas could froth, but oligosaccharides? @rumtscho you are a cornucopia of food knowledge!
May
23
comment How do I avoid hot fudge turning my ice cream into a soupy mess?
@Ray, that is an excellent suggestion, and so remarkable simple.
May
22
awarded  Organizer