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Sep
13
answered Are there aged cheeses I can make which don't require a cheese fridge?
Sep
9
comment Forties dinner buffet
These are very cool references @Bob! Thanks.
Sep
9
comment Is it safe to remove the rings on jars for long-term storage of home-canned goods?
If the seal is broken the ring will keep the food from spilling everywhere- again not an issue if you are careful with your jars.
Sep
8
answered Why doesn't my quick bread rise properly when substituting splenda for sugar?
Sep
8
comment Why doesn't my quick bread rise properly when substituting splenda for sugar?
Yeast like flour just as much as sugar.
Sep
8
comment Can I leave out raw already-formed cookies for close to an hour while I wait for the oven to be available?
Melting would be my concern as well. Even if they didn't spread it might adversely affect the resultant texture if they got too warm.
Sep
8
comment Why does olives with the pit left always taste better than pitted ones
Probably for the same reason that corn tastes better on a cob or turkey on a huge drumstick at a renaissance fair.
Sep
7
awarded  Nice Answer
Sep
7
answered What to look for in a Stand Mixer?
Sep
7
comment What does 6% acidity taste like?
"It tastes like burning"
Sep
6
answered How to store pancakes
Sep
6
comment How do I diagnose and adjust my bread recipe?
+1 for the bread baker's apprentice. I have AB's book but I don't know I would recommend buying it just for this purpose. Shirley Corriher's book "Cookwise" is also excellent for recipe troubleshooting.
Sep
6
comment What property makes a liquid soapy/bubbly?
Almost about cooking because it is so closely related to emulsification. The term you want is: en.wikipedia.org/wiki/Surfactant
Aug
31
awarded  Analytical
Aug
31
answered What are the modern or recommended ways of cooking corn on the cob?
Aug
31
answered What are good ingredients to put into a Scrapple soup stock?
Aug
17
awarded  Yearling
Aug
15
comment Why do adult humans drink milk while no other animal does?
What does this have to do with cooking? This seems more like speculative nutritional anthropology than culinary science. My answer would be: because humans are a lot smarter and more resourceful than other animals. We are also the only creatures to bake bread or to make hollandaise sauce.
Jul
9
comment How to properly freeze kefir grains
Thank you! I had read the instructions but was looking for personal experience.
Jun
29
comment How do I change cake recipes for cupcakes?
I think the best cupcake I ever had was a tres leches cupcake complete dripping with milk and with whipped cream and strawberry on top.