22,040 reputation
842108
bio website
location Sunnyvale, CA
age 29
visits member for 4 years, 3 months
seen 2 hours ago

Site/community/mod philosophy: I fight for the users. (and also the site.)

Eating philosophy: yum, everything tastes so good. I'm originally from Texas, so I do love my Mexican food and barbecue, but I love just about everything else too.

Cooking philosophy: enjoy yourself! Don't measure unless you need precision, don't rush if you've got time, taste everything, and make enough for leftovers.


2h
comment why put sprite in a baking recipe?
@Joe Sounds like an answer! (Especially if you mention whether you can substitute sugar water or something; seems like maybe the carbonation isn't important.)
1d
comment a glue like substance in oil
And keep the bottle farther away from your stove!
1d
comment Convert to tablespoons of whipped butter
Welcome to Seasoned Advice! We're a food and cooking site, not a health and nutrition site, so we stick to the food side of things. I've edited out the off-topic bits of your answer, and kept the rest, which is helpful - though it's really far from the 4:1 ratio in hobodave's answer.
1d
revised Convert to tablespoons of whipped butter
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1d
comment Too much water in a cake mix
I'm going to put this on hold for now because I don't think anyone can really give you an answer without knowing a little more about the recipe. We can reopen it once you add a few details! :)
2d
comment Why pre-mix baking soda into 2 tsp of milk?
@Ryan Mixing in a little liquid can be the easiest way to break them up, though. Sometimes it's hard to physically crush them up fully while dry. Might just be lack of explanation!
2d
comment Why pre-mix baking soda into 2 tsp of milk?
I don't really see how milk is going to go sour during the process of making cookies - it takes time. And even if it did, the acid is just the byproduct. The problem is bacteria breaking things down into lactic acid (and possibly producing other nasty byproducts). And I agree about leavening - adding baking soda won't decrease leavening, and even if it did, that wouldn't explain why it's mixed into milk.
2d
answered Why pre-mix baking soda into 2 tsp of milk?
2d
comment How should I clean my metal mesh tea strainer?
Probably reasonable for daily cleaning, but it sounds like in the OP's case it's gotten dirty/clogged enough that a sponge isn't going to do it, so something a little more aggressive might be necessary.
2d
comment How should I clean my metal mesh tea strainer?
Did you ever figure out what works? We'd love an answer from experience!
2d
comment Why does my cakes fall?
Old leaveners are definitely a good thing to check - though given the amount of information the OP provided, it could well just be bad recipes or some other mistake. Air pressure seems somewhat less likely, since it'd probably affect boxed cakes too!
2d
comment Why is my stevia-sweetened fresh whipped cream bitter?
Are you saying that sometimes it makes the coffee taste bad and sometimes not? Are you using different stevia? Different coffee?
2d
comment What is the rate of loss of vitamin C in fresh vegetables?
I've removed a little of your answer which discussed health issues; health is off topic here.
2d
revised What is the rate of loss of vitamin C in fresh vegetables?
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2d
comment Do long-cooked pasta and brown rice lose more minerals than short-cooked types?
As for the answer: where did you find these charts? We really like when people cite their sources and make it easier to find out more.
2d
revised Do long-cooked pasta and brown rice lose more minerals than short-cooked types?
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2d
comment Do long-cooked pasta and brown rice lose more minerals than short-cooked types?
We're really a food and cooking site, not a nutrition site, so unfortunately this may not be the best place to to express your love of nutrition. We do take very specific questions about what happens to nutritional contents during cooking, but not from a standpoint of what's healthy and what isn't, just things like this question - what happens to the minerals during cooking. On that note, the discussion of what "must" be done to brown rice for nutritional reasons is definitely off-topic, so sorry, but I'm going to edit it out.
Nov
22
comment recipe say's to sponge on 2 cups warm milk and 1 cup warm water, what does this mean?
I'm going to put this on hold, because as people have pointed out, it's impossible to tell based on the information you've provided so far, and you've already gotten one answer assuming you're asking about bread, which sounds unlikely.
Nov
20
revised Can I freeze raw liver and meat?
added 2 characters in body; edited title
Nov
20
comment Can I freeze raw liver and meat?
@ElendilTheTall It will? Why? The bursting cell walls is an issue, yes, but it pretty much just happens when you initially freeze it, not over time. (It's more the drying out and taking on smells that you have to worry about.)