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Sep
13
answered How long can you keep chocolate in the freezer?
Sep
9
comment Is my fancy cheese still safe to eat?
@aaronut: whatscookingamerica.net/Q-A/Mold.htm (citation)
Sep
8
revised Why don't the single serve coffee cream cups need to be refrigerated?
clarification
Sep
8
answered Can I leave out raw already-formed cookies for close to an hour while I wait for the oven to be available?
Sep
7
comment How to preserve spaghetti for a short amount of time?
+1: This works great.
Sep
7
comment How long can cooked food be safely stored at room/warm temperature?
@aaronut: I always find this one interesting, especially for slow-cooking. Generally, a slow cooked meal will be cooked effectively sterile (3-6 hours at 150+ kills damn near everything), thus if it is prevented from bacterial combination it should be fine forever (a la Pasteur's flasks (science.howstuffworks.com/innovation/scientific-experiments/…)). I'd be interested in seeing how that played in the real world, but I've never found anyone who actually did the experiment...They always assume contamination occurs.
Sep
6
answered How to cook and plan meals when ingredients are not reliably available?
Aug
30
comment How long is it safe to drink coffee after brewed?
@aaronut: Somebody call guinness...Aaronut is less cautious about leaving a food out than Satanicpuppy ;) I honestly have no idea; I just find sour/clotted milk to be yucky. Though I love yoghurt and sour cream.
Aug
29
comment Why do so many desert/biscuit recipes have salt in them?
+1: Salt is not just for flavouring, and you exclude it at your peril.
Aug
29
revised Why do drinks drunk from a glass instead of a bottle taste differently?
Grammar. Drunken. People can be drunken, but drinks can only be drunk.
Aug
29
comment How long is it safe to drink coffee after brewed?
@aaronut: Yea, they do a special type of pasteurization (UHT: Ultra High Temp pasteurization). Given the right sort of packaging, that stuff can sit on the counter for 6 months and be perfectly fine. Lot of times kid's lunch milk boxes are done like that, and cream, and high end organic milk are often done that way too (having your milk last a month is awesome. I can't remember the time I had milk go bad on me). Once it's open and on the counter though, it grows stuff almost as fast as regular milk (regular milk has a head start, so it wins, but they're both bacteria friendly).
Aug
28
answered How long is it safe to drink coffee after brewed?
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?