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visits member for 4 years, 2 months
seen 14 hours ago

Sep
2
awarded  Enlightened
Sep
2
awarded  Nice Answer
Aug
28
answered Do “Best by: XX-XX-XX” foods have an expiration date?
Aug
15
awarded  Enlightened
Aug
15
awarded  Nice Answer
Aug
6
comment Where to get precise recipies?
I always sneered at the idea of this, but I saw a couple of episodes one day, and I was surprised. They really are quite good, and they go into really interesting detail on the "whys" of things I'd never questioned before.
Jul
22
awarded  Custodian
Jul
22
reviewed No Action Needed What is “pizza crust yeast”?
Jul
21
awarded  Nice Answer
Jul
21
answered Is it valid to claim that a jam contains no preservatives?
Jul
18
answered A substitute for jaggery
Jul
12
awarded  Yearling
Jun
13
reviewed Approve suggested edit on What's best: boil eggs in advance or just before use?
Jun
13
reviewed Approve suggested edit on How to deal with mold on pickle?
Jun
13
reviewed Approve suggested edit on Heating aioli as part of cooking or not
Jun
13
reviewed Approve suggested edit on How to preserve eggplants/brinjals?
Jun
13
reviewed Approve suggested edit on Will hard boiled eggs absorb salt through the shell?
Jun
5
reviewed Approve suggested edit on What kind of rice is used in Chinese cooking?
Jun
5
comment What types of food are safe for short-term room-temperature storage?
@jsm: Oh, I don't think it'll go bad. I just think it tastes better, and also, maybe, that it doesn't have as much structural integrity if its warm, so keeping it cool keeps your decorating looking better.
Jun
3
comment How to know when to remove lemon squares from oven?
@Jolenealaska: Depends on the custard. If you're making one that doesn't have a starchy binder, then sorta...It'll curdle and you'll end up with lumpy soup. For this sort of thing, you'll more likely get cracking if it overcooks.