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22352
bio website flavoralchemy.com
location Washington, DC
age
visits member for 5 years, 1 month
seen 15 hours ago

Physicist and foodie.


Aug
26
revised How to stop Xanthan Gum from clumping?
New tag
Aug
23
revised How to stop Xanthan Gum from clumping?
typo
Aug
23
answered How to stop Xanthan Gum from clumping?
Aug
23
comment How to stop Xanthan Gum from clumping?
Xanthan gum is easier to use is first dispersed in another powder. In a small bowl place some sugar and the Xanthan and swish it around until well intermixed. Then remember to mix the Xanthan and the liquids for a long time.
Aug
22
comment My Cakes All Sink In The Center
Is yours a gas or electric oven? If it's electric, are the coils exposed? Do you peek at the cake while it's baking? Does this happen with cakes made from store bought mixes? Could you provide a link or reference to the recipe you follow?
Aug
22
comment How do I achieve a light and even 'dusting' of paprika?
+1, like a Michelin star chef! Thomas Keller in explaining the importance of using salt properly said one should sprinkle it high above so as to evenly distributed it.
Aug
22
awarded  Revival
Aug
21
answered Does glass bottled orange juice taste bad because of leached metals?
Aug
21
awarded  Revival
Aug
21
comment Can one still cook using 14 chromosome wheat?
Einkorn wheat (the 14 chromosome one) is gaining popularity, so it is at lest possible to buy it (just Google einkorn flour) and self-experiemnt. Most likely Einkorn has a gluten that is different from the hexaploid wheat. Einkorn also has more protein that regular wheat. That should keep the yeast happier and make amazing breads.
Aug
21
revised Does sugar give moisture?
minor wording change
Aug
21
answered Does sugar give moisture?
Aug
21
answered Help in identifying Scandinavian dessert recipe
Aug
21
comment How are puffed rice cakes flavoured?
Industrial processes spray the flavor after they are puffed. Plain rice cakes (like those from Quaker in the US) are difficult to make without some special equipment. I'm curious how you are making them?
Aug
19
comment Bottling hot sauces
Assuming you are in the US, I just searched beer bottle bail and beer bottle flip top on Google and Amazon and found hits. Cheapest was about $3/bottle, a bit too expensive for commercial use. I have no idea about your marketing strategy, what price point you are targeting, or how well your sauce keeps, but the bottle could easily dominate your costs. By using fancier bottling techniques you can use cheaper closure methods. You may also want to look at the question How do I maximize the shelf life of my homemade hot sauce?
Aug
19
comment Are olives always salty
If olives from a jar are bitter, I found that replacing the brine by my own water-balsamic-salt brine helps improve their flavor.
Aug
19
comment Bottling hot sauces
You may consider the bottles used for homemade beer with a bail closure. In the US, canning with bail closure jars is not common (as it is a not recommended method by USDA today, but they once did), but I have seen in use in France and Italy.
Aug
19
revised Charles Darwin high altitude cooking of potatoes
Piuquenes pass is better than Passage pass
Aug
19
revised Charles Darwin high altitude cooking of potatoes
swapped the map and es wiki links
Aug
19
comment Charles Darwin high altitude cooking of potatoes
There are two traditional passes across the Andes. Darwin used the Piuquenes pass and not the Uspallata pass near Portillo as I had written in an older edit of this answer. I checked all the altitudes from the original post (only the pass' altitude changes). Sorry.