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Jun
3
awarded  Citizen Patrol
Jun
2
awarded  Enlightened
Jun
2
comment alternative leavening agents other than baking powder, and their ratios of substitution
This is awesome information. I have a bunch of kefir whey that I have been looking for a home for. I will have to experiment a bit with that.
Jun
2
awarded  Nice Answer
Jun
1
comment How warm is “warm water?”
I've read many places that water is crucial and it makes sense... but I've always just used tap water and never done anything special and never had any problems with flavor or yeast development. I wonder if I've just had good tap water in the places I've lived or if it really doesn't matter so much after all. Have you had bread not turn out due to bad water? If so how bad did the water have to be?
May
31
answered Knife to Cut Dough
May
31
comment How do I remove turmeric stains from metal/plastic cookware?
Cancer-battling qualities? I use it for its yellow-coloring qualities. (And flavor of course).
May
31
revised How warm is “warm water?”
Wow! This is a sloppy post!
May
31
comment How do I coat popcorn with flavor?
Similar: cooking.stackexchange.com/questions/5772/…
May
31
answered How warm is “warm water?”
May
31
answered How do I coat popcorn with flavor?
May
31
comment How long can I keep a chicken carcass and still make stock from it?
J. Winchester- I'm not an expert of culinary anthropology but it might be useful to remember that people didn't always eat food safely. They died. A lot. And from what I have read raw meat is more dangerous now with industrialized farming.
May
27
comment How long can I keep a chicken carcass and still make stock from it?
Obviously I agreed with your conclusions in this case but, on safety: 1- toxins produced by bacteria won't be broken down by boiling and 2- active toxin producing bacteria aren't always detectable by sight or smell.
May
27
comment How long can I keep a chicken carcass and still make stock from it?
possible duplicate of How long will uncooked chicken keep in the fridge?
May
27
answered How long can I keep a chicken carcass and still make stock from it?
May
27
comment Which cuisines (besides Hungarian) have a tradition of serving savory desserts?
How can you tell it's a dessert if it's savory? Just because it is the dish served last?
May
27
comment How does replacing some butter with shortening affect rising / leavening in cookies (biscuits)?
Related: cooking.stackexchange.com/q/880/2001
May
27
answered How does replacing some butter with shortening affect rising / leavening in cookies (biscuits)?
May
26
comment How do I separate egg white?
My eggs are too fresh for this approach. The whites are thick enough that they will not flow through any hole smaller than a nickel.
May
26
awarded  Autobiographer