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22249
bio website flavoralchemy.com
location Washington, DC
age
visits member for 4 years, 10 months
seen Feb 3 at 12:14

Foodie


May
21
awarded  Taxonomist
May
11
awarded  Great Answer
Apr
24
awarded  Famous Question
Jan
31
revised Are vanillin/vanilla powder safe to use in savory dishes?
Acknowledge other answer
Jan
31
answered Are vanillin/vanilla powder safe to use in savory dishes?
Jan
29
answered Why does roasting add a flavour to the peanuts?
Jan
23
answered Unpeeled garlic cloves in French / Belgian cooking?
Jan
21
comment Will this pan works with induction?
To see the link to the product, start at Amazon.ca, scroll to the link to the U.S. site, and then go through the comments.
Jan
21
answered Will this pan works with induction?
Jan
21
comment My flatbreads are still doughy inside after cooking?
While you can make flatbread without letting the dough rest, 30 minutes or more will make the dough more elastic. To have any chance of a pocket on a bread with no leavening, you need to stretch and fold the dough before forming the final balls that you roll out.
Jan
21
comment Why did my thai curry have a bitter aftertaste?
Did you use fresh lime juice? After a few hours, lime juice will start accumulating limonin, one of the most bitter substances found in food. Asian limes tend to produce less of it. Cumin and coriander are slightly bitter, but that should be a pleasant balance to the other ingredients (unless you have a rare receptor recently identified in twin studies that makes coriander bitter). Try squeezing the lime juice just before serving. Beware that limes from supermarkets often get mishandled and their juice is bitter (not just acid) even when fresh.
Jan
14
awarded  Nice Answer
Oct
21
awarded  Nice Question
Jul
10
awarded  Yearling
Jul
2
awarded  Curious
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13
awarded  Nice Answer
Jun
1
awarded  Popular Question
May
28
awarded  Nice Answer
May
27
comment How long does it take for sugar to get to the hard ball stage?
If you don't have a thermometer you can try caramelizing the sugar in the oven. Easier to control.
May
27
comment How to make the bottom of breads bake a little slower so that the whole bread could stay longer in the oven?
Do you have an oven with exposed coils?