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#feedmasher

Oct
12
comment What is a good substitute for Farro?
en.wikipedia.org/wiki/Farro
Oct
10
comment What to look for when buying muffin tins?
@mpoisot infrared light in domestic oven? Mostly hot air
Oct
9
awarded  Popular Question
Oct
5
revised flaw in stainless steel
deleted 23 characters in body
Oct
5
comment Why do black olives typically come in cans and green olives typically come in jars?
Here we get all colours of olives in all form of packaging. Greek green olives in cans, Greek black olives in jars, mixed olives in plastic pouch. All forms of packaging can be high heat treated now, so it mostly comes down to marketing
Oct
4
comment What can I subsitute for Aluminum foil in the oven? I am allergic to Aluminum
Wear gloves while handling Aluminium foil, isn't it a skin contact allergy?
Oct
4
comment What is the preferred method for sanitizing the kitchen?
No. Raw meat handled and stored properly should not have sufficient bacteria to overcome your family bacteria. Any food not handled or stored correctly can become toxic, not just meat
Sep
30
awarded  Explainer
Sep
26
revised How can I tell which fruits etc. contain proteases?
added 101 characters in body
Sep
24
awarded  Autobiographer
Sep
21
revised Binder, thickener, emulsifier for parmesan?
added 11 characters in body
Sep
21
comment Binder, thickener, emulsifier for parmesan?
Edited. Extra lemon juice enhances the cheese flavour. Not a problem if a bit too lemon juice much as you usually need a little extra liquid as well
Sep
21
revised Binder, thickener, emulsifier for parmesan?
added 22 characters in body
Sep
21
answered Binder, thickener, emulsifier for parmesan?
Sep
20
comment Parsley storage
Just keep in a closed container, nto airtight, no water required
Sep
16
comment Extrusion pasta maker versus roller: which one makes the best pasta?
Not comparable in general. They produce different shapes. You can't make penne in a roller, and you can't make lasagne sheet in an extruder. You need to kneed your dough before the final process step with either machine
Sep
14
answered What's the fastest way to cook oatmeal porridge?
Sep
12
answered Cheesier Cheese Sauce?
Sep
12
comment What is the rate of loss of vitamin C in fresh vegetables?
Vitamin C is not lost, there is no magic happening, it is just consumed by cells trying to protect themselves from dying. You typically see a 50% reduction within 7 days, and then the loss rate reduces as the cellular processes stop. For many vegetables the loss rate is much less if kept chilled. Most food books that publish vitamin C levels do so at X days after harvest, to simulate the normal farmer to consumer process (check the fine print). Either way a normal balanced diet will provide way more vitamin C than required with 7 day old vegetables
Sep
9
comment I bought Mainland's vintage cheddar, it tastes… stale?
Don't know Kraft brand explicitly, but check the ingredients, usually just cheese, other milk products and sodium citrate. That's it. "incredulity" doesn't carry well on a written forum due to different cultures and different experiences. OP from Thailand, cheese may not be a traditional product?