1,507 reputation
1718
bio website none
location Argentina
age
visits member for 4 years, 7 months
seen 3 mins ago

Code for my breathing avatar here


You may contact me at: BelisariusForSO@gmail.com

But please don't email me with requests about Q&A. Post them in the site instead.


Apr
5
comment Is there any way to make crepes without a proper non-stick pan?
I make crepes in both seasoned iron (not cast, too heavy) and aluminum pans. Just adding half spoon of butter (better pre-melted) after each 4-5 batch. The first crepe usually doesn't come out good, but after that it doesn't fail. Some people add a spoon of melted butter to the mix, but I never found it necessary.
Mar
17
comment Bitter bell peppers
In some solanaceae the skin turns bitter when cooked (or over-cooked)
Jan
2
awarded  Popular Question
Dec
29
revised What is the name of this french food?
geographic reference updated
Dec
29
suggested approved edit on What is the name of this french food?
Dec
21
awarded  Talkative
Dec
18
comment Desalinating dried/smoked fish
Nice answer:) But here salted cod is very expensive :( (!)
Nov
6
comment What is the difference between traditional Mexican cooking and Tex-Mex?
There's nothing wrong with Tex-Mex cooking, nothing at all. It's just not traditional Mexican cooking. Tex-Mex is great food from a particular region of the United States. Some of it is adapted from Mexican cooking and some is the invention of early Texas settlers.
Nov
5
comment Canadian meat/fat “candy”
"The crew had ample provisions-- canned hams, bread, sailor's biscuits, dried fruit and countless cans of pemmican, a staple food made from meat that is dried and ground, then mixed with fat and raisins." from: crimelibrary.com/notorious_murders/classics/…
Oct
17
awarded  Yearling
Oct
14
comment Can you put polystyrene in the microwave oven
+1 But "Poulette à la Poly" sounds quite chic
Oct
6
comment Worm in dry bread, what is it?
Your second picture is probably a beetle larvae en.allexperts.com/q/Entomology-Study-Bugs-665/2010/10/…
Oct
1
comment How does “BHT added to packaging material” actually work?
@djmadscribbler Chemistry is far away from my "area of expertise". I've found a scientific paper that seems to answer the question but I'm not able to extrapolate some important missing info. For example: What was the BHT concentration found in the food after the test?. Are the "freeze-dried model food" used for testing a valid equivalent to cereals? Without understanding those pieces you can't figure out the potential consequences/dangers involved. And answering "yes, the BHT is transferred to the cereal" looks like a very poor answer to me :)
Sep
30
comment How does “BHT added to packaging material” actually work?
So, yes. It protects the food by "migrating" into it.
Sep
30
comment How does “BHT added to packaging material” actually work?
Source: Food Packaging: Principles and Practice, Third Edition By Gordon L. Robertson
Sep
30
comment How does “BHT added to packaging material” actually work?
Cereals packaged in HDPE impregnated with BHT have an extended shelf life, due to adsorption by the cereal of BHT from the package. Lee et al. (2004) evaluated the rate of loss of BHT from a co-extruded HDPE pouch with a heat seal layer of ionomer-EVA impregnated with BHT (0.1 137% W/W). The BHT-impregnated pouch showed a notable effectiveness in retarding lipid oxidation of a freeze-dried model food at 45 Degrees C and 50% RH as function of storage time. After 6 days, no BHT was detected in the pouch material.
Sep
24
awarded  Autobiographer
Sep
24
comment Is there any way to salvage an old rusted wok?
Thanks a lot :)
Sep
24
comment Is there any way to salvage an old rusted wok?
Perhaps "fairly concentrated" should be quantified (at least for safety purposes)
Sep
19
comment Why do we eat unripened chili peppers?
Capsaicinoids begin to accumulate gradually in the peppers from the beginning of its development up to a maximum concentration. From this time there is initially a sharp decrease in the total capsaicinoid content (32%), followed by a gradual decrease until day 80 of ripening. --From sciencedirect.com/science/article/pii/S0308814613019365