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2d
revised What did I do to make the chocolate bloom like this?
added unit of measure for degrees, and conversion to Celsius
2d
suggested approved edit on What did I do to make the chocolate bloom like this?
Apr
15
comment What are alternative gelling agents to gelatine? And what are their properties?
I just discovered Textures. Thank you.
Feb
2
awarded  Constituent
Feb
2
awarded  Caucus
Jan
21
comment How do you properly cook a steak?
I'm not sure about this: "because of the fat, the heat is better conducted". Isn't fat an heat insulator?
Dec
28
awarded  Editor
Dec
28
revised Is there an easy way to tell if a pan/pot is oven-safe?
added units and conversions to temperatures
Dec
28
suggested approved edit on Is there an easy way to tell if a pan/pot is oven-safe?
Nov
12
comment Do I need to season an old cast-aluminum pan?
Relevant Skeptics.SE question: skeptics.stackexchange.com/questions/5798/…
Oct
16
comment Why boil octopus with wine cork?
good answer, but I'm a bit perplexed by the notion that Octopus and squids are not worth eating?
Apr
17
comment Mysterious bitter taste from tropical fruits and coconut
Oh, that's why that milk and kiwi smoothie I drank years ago tasted terrible.
Jun
19
comment Making (or substitute for) ricotta cheese?
Sheep / goat ricotta will be progressively more strong in flavor, and might be too strong for delicate desserts (cheesecake, cannoli); still great for many uses
Dec
5
comment What should I look for in an alternative to crème fraîche?
Are those Fahrenheit or Celsius degrees?
Sep
30
awarded  Scholar
Sep
30
accepted How to eat/serve take no tsuyu (たけの露)?
Sep
29
awarded  Critic
Sep
28
awarded  Student
Sep
28
asked How to eat/serve take no tsuyu (たけの露)?
Jul
18
comment How much acid to use for stabilizing meringue?
The water tip sounds almost too good to be true! I'll try it as soon as I have the occasion