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| bio | website | |
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| location | ||
| age | ||
| visits | member for | 2 years, 9 months |
| seen | Mar 7 at 13:51 | |
| stats | profile views | 171 |
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Oct 21 |
awarded | Enlightened |
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Oct 21 |
awarded | Nice Answer |
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Oct 12 |
awarded | Notable Question |
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Aug 18 |
awarded | Yearling |
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Jun 8 |
awarded | Constituent |
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Jun 8 |
awarded | Caucus |
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Apr 15 |
answered | Should I pre-boil then rinse chicken bones before making stock? |
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Apr 15 |
answered | How to cook a thin crispy pizza on a pizza stone |
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Apr 15 |
answered | Will tomatoes keep for longer if you keep the stalk in? |
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Feb 2 |
awarded | Popular Question |
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Jan 9 |
revised |
What chemical(s) gives molasses its flavor so that it is used as an ingredient? added 335 characters in body |
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Jan 9 |
comment |
What chemical(s) gives molasses its flavor so that it is used as an ingredient? Sucrose = table sugar. You can buy "corn sugar" intended for brewing, which has been refined into pure glucose. Fructose ... I'm not sure where you can get this in a refined state. Agave nectar is supposed to be 90% or so fructose, with some glucose. "High-fructose corn syrup" is only 50% or so fructose. |
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Jan 5 |
answered | What chemical(s) gives molasses its flavor so that it is used as an ingredient? |
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Jan 5 |
answered | How can I prepare freshwater fish without completely cooking it? Can I eat freshwater fish raw? |
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Dec 6 |
awarded | Nice Answer |
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Nov 23 |
awarded | Nice Answer |
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Oct 11 |
awarded | Analytical |
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Oct 10 |
comment |
Mysterious Disintegrating Udon noodles @ESultanik Yes, I'm not buying dried udon anymore. The fresh stuff actually tastes like udon. |
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Oct 10 |
comment |
Why can food be left out to cool (140F to 40F in < 6h) but not to defrost? I think it's a combination of this, and the higher initial bacterial count. This especially applies to frozen raw meat. The surface of the meat, where the bacteria count will usually be higher, reaches the danger zone fairly quickly and stays there for the majority of the defrosting time. |
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Oct 10 |
revised |
Why can food be left out to cool (140F to 40F in < 6h) but not to defrost? edited tags |
