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Mar 14 |
awarded | Popular Question |
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Feb 19 |
awarded | Constituent |
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Feb 13 |
awarded | Caucus |
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Oct 23 |
awarded | Analytical |
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Oct 22 |
awarded | Good Answer |
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Jul 12 |
awarded | Yearling |
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Jun 8 |
awarded | Constituent |
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Jun 8 |
awarded | Caucus |
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Jul 13 |
awarded | Yearling |
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Jun 16 |
comment |
What is the effect of using pasteurized milk in cheese making? The standard for pasteurization is 161F, for UHT it is 275F. There is another type called low temperature pasteurization and it is at least 145F and not industrially used. |
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May 22 |
awarded | Nice Question |
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Mar 2 |
awarded | Nice Answer |
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Feb 18 |
answered | Does active dry yeast really need proofing? |
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Dec 11 |
awarded | Quorum |
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Dec 8 |
awarded | Suffrage |
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Nov 25 |
answered | Why do some countries prefer UHT milk and cream? |
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Oct 20 |
comment |
How can I substitute or make soft brown sugar? +1 This is also how they fake brown sugar when it is much more expensive than regular one |
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Oct 6 |
comment |
For Pizza cooking at home. What is the best alternative to the pizza stone? veins are weak points in a marble, a marble with veins will not endure as long as a veinless one |
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Sep 17 |
awarded | Nice Answer |
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Jul 26 |
comment |
How can I keep pasta from sticking to itself? My actual source was an Italian colleague. I asked a similar question and he explained me the superiority of good pasta. When asked for specific brands he mentioned a few but the only available one for my country was Barilla. I'm using it since then and I'm very happy with it. So, if someone is complaining about sticking I'm pretty sure they are not using good quality pasta. |
