15,852 reputation
11857
bio website
location New Zealand
age
visits member for 3 years, 9 months
seen 1 hour ago
#feedmasher

1d
comment Cooking over an open flame at home
@jwenting Who said anything about the microwave? Billions of people rely on open flame cooking through little choice, and millions of children die young from the fumes
1d
comment Which acid is the most effective against oxidation of avocados?
With my local common varieties of avocados I always store cut or processed parts in the fridge. Without lemon juice I get one day max, with I can get two. Covered, but not surface covered. How ripe where your avos?
1d
comment Cooking over an open flame at home
By "healthy" I assume you mean "will the smoke kill me". Other than that there is nothing healthy about open flame cooking of any method
1d
answered Cooking over an open flame at home
1d
comment Which acid is the most effective against oxidation of avocados?
You have made a mistake somewhere. This is counter to my general observations. What avocado type did you use?
2d
revised Does sugar go bad?
deleted 48 characters in body
2d
comment Buying food products made in China?
Preserved or processed food from China is just as bad as preserved or processed food from wherever you live :-)
Aug
17
comment Are bay leaves dangerous to (unwittingly) eat?
This is probably fake. Doctors don't camera probe via the nose. People eat food with hard bits all the time without issue
Aug
16
comment How to keep celery crisp?
Wouldn't storing in water will promote the growth of bacteria like Listeria. Yes I know the fridge is cold, but that just slows, not stops growth
Aug
16
revised How to keep celery crisp?
added 180 characters in body
Aug
16
answered Why has my honeycomb toffee set in layers?
Aug
10
answered How to keep celery crisp?
Jul
28
comment Why is lettuce rarely cooked?
The worlds a big place. Lettuce is often cooked. Did you check any recipe books?
Jul
27
comment Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating
Note: Water boils at 100°C, sugar "melts" (actually chemical breakdown) above 100°C. So by the time your sugar has melted, a significant amount of the water will have boiled away. Water is just there to aid in getting an even melt, and isn't actually required
Jul
26
answered Where to store my propane torch?
Jul
26
comment Homemade/DIY Frozen Vegetables: Can steaming be used instead of blanching?
@Jefromi Amazing no -ve for this one, yet totally wrong answer?
Jul
25
comment How to replace Bouillon cubes without making them on my own
@draksia Generally, they are more accurately - a simulation of dehydrated stock
Jul
23
comment Should you avoid cooling a frying pan with water?
Yeah, de-glazing a pan always ruins it...
Jul
22
comment Very unusual kitchen tools
Just a question of how to use google translate on an exiting web site (the russian one antonH links stalic-kitchen.livejournal.com/666290.html)
Jul
18
comment Alternative to Food Grade Silicone
Good point. Quality meat grinders have hardened steel blades, and tempered augers