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Aug
25
comment How do I make liquid glucose from powdered glucose
@brianb: Yea, in Europe, I think it's mostly derived from grapes? You could try using honey, though honey has more water. If I were trying to re-create it, I'd keep adding powder until the mixture was a thick syrup, and go with that.
Aug
25
comment What sort of rice and noodles are “brown rice” or “brown noodles”?
My thought as well. I personally can't stand the stuff. Eat a bowl of oatmeal for breakfast, and eat the regular noodles.
Aug
25
answered How do I make liquid glucose from powdered glucose
Aug
24
revised Can you help me identify this appliance/tool?
added 96 characters in body
Aug
24
answered Can you help me identify this appliance/tool?
Aug
24
comment How can I make breadcrumbs without a full, yeast-leavened loaf of bread?
I like rice krispies myself. The poor mans panko breadcrumb. I'd also expand the cracker selection: I've made bread crumbs out of damn near every cracker in existence. If it's crunchy, it'll do.
Aug
24
comment How can I make breadcrumbs without a full, yeast-leavened loaf of bread?
@lazo: I don't know whether to be disgusted by the fact that it's pork rind breading, or disgusted by the fact I didn't think of it first.
Aug
23
answered What types of food are safe for short-term room-temperature storage?
Aug
23
comment I left fully cooked lasagna out all night
@aaronut: I said "Kill you" not "Make you sick." And even there I said "Probably."
Aug
23
comment I left fully cooked lasagna out all night
@aaronut: And I didn't add caveats, where? The bias here is so far the other direction that any statement of the form "this probably won't kill you" is viewed as the rankest heresy.
Aug
22
comment I left fully cooked lasagna out all night
@michael: This is the same USDA that thinks I need to cook my thanksgiving turkey to 165F, right? They make recommendations for being as close to 100% safe as possible. Overnight lasagna ain't it. Nor a hamburger with pink in it, or a pork loin with juice in it, and you can throw your steak tartare out the fricking window, because that is like the worst thing imaginable from their point of view...Or you can accept that sometimes its worth not being 100% safe.
Aug
22
comment I left fully cooked lasagna out all night
@michael: It'll find a layer of cheese, which is a crappy growth medium (it's dry, and it's the byproduct of a ton of intensive bacterial growth, which means less food for newcomers). And then a layer of tomato sauce, which is a crappy growth medium (it's acidic and salty). And no, I wouldn't serve it in a restaurant. Restaurants are like hospitals: you'll find more germs there than any other sort of kitchen, and more potential cross contamination. They are held to a high standard for a reason. In a home environment? The risk is much lower. It's not nil, but I wouldn't worry about eating it.
Aug
22
comment I left fully cooked lasagna out all night
@michael: With a double rate of about 20 minutes, you'd need 10 hours just to get one billion, assuming the contamination was instant, the food was in the dangerzone, and also that the food was an ideal growth medium. In practice, you're more likely to get the e coli poisoning from your side salad. I'd put it at higher risk than raw eggs, but at a lower risk than raw chicken.
Aug
22
comment I left fully cooked lasagna out all night
Well, if my lasagna had a bunch of living staph or e coli in it after I'd cooked it, I'd think there were bigger problems than it sitting out for a while. There are more sensible bacteria to be concerned about in cooked food, at home.
Aug
22
comment What is blind baking?
@johnny: You have to watch out. You don't want to bake peas or beans INTO your crust, or you'll be sitting there for an hour prying them out with a knife.
Aug
22
comment How do I get rid of mayonnaise smell?
Can you post something of your recipe (at least the ingredients)?
Aug
22
comment I left fully cooked lasagna out all night
@michael: Eh. I think the lasagna would be fine, but I agree that you shouldn't think heating makes you safer.
Aug
22
answered How can I prevent pear juice from soaking into pastry dough?
Aug
20
comment How can I remove mold stains from a pan?
No more harmful than the chlorine in your pool, or your municipal water.
Aug
18
answered Is it safe to eat marinated beef that has been frozen for three days?