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Apr
22
revised How to store squash?
added 230 characters in body
Apr
22
comment How to store squash?
Related (types of squash): cooking.stackexchange.com/q/40464/1672
Apr
22
comment What is “Buttered Sugar”?
That site says "found in cookies, icing, frosting, etc" when buttercream really is an icing/frosting. I guess you might still see it listed on ingredient labels, as one of the components of baked goods, but surely it would have a parenthetical list of the actual component ingredients, which would then include some kind of sugar.
Apr
22
comment Freeze ice to far below 0 Celsius?
@Optionparty If you want to answer, post an answer. Comments are not for answers.
Apr
22
awarded  Enlightened
Apr
22
awarded  Nice Answer
Apr
21
comment How much water does pasta absorb when it is cooked?
@Rich I'm not saying that good cooks overcook their pasta, but the US has a long tradition of overcooked food. And even just using the time printed on a package of pasta generally goes well past al dente.
Apr
21
comment Should I throw away a jar of olives that fizzed and bubbled upon opening?
I neglected to mention on your other answer: please be sure to write clearly and be respectful. Another kind user has helped you out with that, but your answers will be better received if you do it yourself!
Apr
21
comment Are the white things on a bread normal?
I think I agree. The white stuff looks like flour here, though there are a few darker spots that are hard to tell about - could be grayish mold, could be shadows.
Apr
21
comment Are the white things on a bread normal?
Also boiling bread is just going to make... disintegrated mush. Safe or not, it won't really be bread anymore.
Apr
21
comment Are the white things on a bread normal?
Do you have a clearer picture, maybe without the plastic? I think I see spots of mold but it's kind of hard to tell. Or are you're saying it wasn't there when you bought it and now it is? That'd be mold.
Apr
21
comment Does handling a lot of flour cause fingernails to break?
Are you really handling raw flour a lot by hand, or is it just the dough (kneading etc)?
Apr
21
comment Does handling a lot of flour cause fingernails to break?
The problem with nail polish and kneading is probably more just that if it's starting to wear off, the dough could pretty easily pick up little chips of polish. Maybe not a huge deal for periodic baking but if it's every day...
Apr
20
revised Yorkshire Pudding Wraps
added 134 characters in body
Apr
19
comment Home oven over 500°F?
This is quite consistent with Tim's answer; Bosch is definitely a more high-end brand in the US. So given that you have to spend that kind of money to get a high max temperature, while there are cheaper ones available with lower max temperatures, I wouldn't exactly say there's no reason most commonly available ovens don't go higher.
Apr
19
comment Does handling a lot of flour cause fingernails to break?
Meta on possible closure: meta.cooking.stackexchange.com/q/2236/1672
Apr
19
reviewed Approve Does handling a lot of flour cause fingernails to break?
Apr
19
comment Is it safe to use non-sashimi grade fish to make gravlax?
Edited the question to avoid referring to the history (future readers don't need to know about it), and cleaning up comments since it appears to be all resolved.
Apr
19
revised Is it safe to use non-sashimi grade fish to make gravlax?
deleted 245 characters in body; edited title
Apr
19
revised How do I make a mold from a plastic container?
deleted 1 character in body; edited title