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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.
Jun
29
answered What's the best way to store rice long-term?
Jun
28
comment Substituting Dried Shiitake Mushrooms for Fresh
+1 for using the liquid.
Jun
24
comment How do you put out a grease fire?
@BobMcGee- and show me equipment that will heal from burns! Your approach is also more ecologically friendly.
Jun
23
comment How much overrun do I get with a compressorless home ice cream machine?
Interesting. I can't read the article because it requires a subscription. I am going to have to make ice cream and measure it now because 20-30% seems too low.
Jun
23
comment Ingredients: Icelandic local specials
I'm going to go out and book my ticket to Iceland to buy some of that putrefied shark! From the link: "Hákarl is an acquired taste... similar to very strong cheese slathered in ammonia."
Jun
23
comment How can I keep my blueberry pie firm without the flavor of corn starch?
I like the pectin idea.
Jun
23
answered How much overrun do I get with a compressorless home ice cream machine?
Jun
23
comment What is this French cuisine technique called, where “a piece of pheasant meat is cooked between two slices of veal, which are then discarded?”
Wow- awesome answer @rumtscho.