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#feedmasher

1d
answered Ice Cream Bar Wrapping Machine Suggestions?
2d
comment Aiding the Maillard reaction: Baking Powder or Baking Soda?
Baking soda reacts with lots of thing, but it will react with fats to make a form of soap, and this tastes very bad! Use with caution. Best with low fat things like onions etc
2d
comment Does a strong smell when cooking spinach indicate anything?
Usually over cooking, or just a warning that your shouldn't eat it :-)
May
21
revised What is the best way to find a reliable pepper mill?
edited body
May
20
answered Eliminating STPP taste in seafood
May
18
awarded  Good Answer
May
18
comment Cast Iron - Enamelled - Season or not?
Your eyes must be better then mine. Either way your answer should then really ask what is interior surface then? A blanket statement isn't helpful without information
May
18
comment Cast Iron - Enamelled - Season or not?
Plenty of cast iron seasoning advice already on SA. Basically you need to do more of it!
May
18
comment Cast Iron - Enamelled - Season or not?
Look at the links picture! only the outside is enamelled. It will need seasoning just like any cast iron pan
May
16
comment Cooking on a Himalayan Salt Slab
What are you trying to achieve?
May
16
comment Are Shrimp Sizes codified?
The start counting at 0.9, so a 26-30 is actually 25.9 to 30? I guess that means on bag in ten could have an oversize shrimp, and only have 25?
May
16
comment Are Shrimp Sizes codified?
Most shrimp around the world are classified in average size counts per Kg based on a 2 Kg bag (4.4 lb) with head on. In the USA it's a 5 lb bag, go figure? But the count is still the same, more or less. e.g. U-10 being up to 20 shrimp per 2 Kg bag
May
14
reviewed Approve What are some good reasons for why people make homemade pasta?
May
14
answered Does Worcestershire Sauce go Bad?
May
14
comment Fry chicken with honey
For chemical reactions (typically enzymes or acids) to soften the meat (a little bit), and to allow absorption of salt. Everything else is imagination
May
14
answered Fry chicken with honey
May
14
comment Fry chicken with honey
Marinades to do not significantly infuse into meat
May
11
comment What temperature is 'High' in a 950 watt microwave?
Microwaves bounce around the interior of the oven, and bit by bit they get absorbed by something. With an empty microwave, the interior surfaces will eventually absorb all the energy (in millionths of a second) and they do get hot. If you place a glass of water in the oven, it will absorb most of the microwaves before the metal and glass can (in billionths of a second)
May
11
comment What happens to bread dough when you put it in the oven?
@Little Kobold I think you will find many people would not agree on anything labelled "Science Proven Facts", even with a few of peer reviewed studies. Welcome to the world. Either way you have to polite about it
May
7
comment Can I substitute “green beans” for “string beans”?
@Stephie Most people don't eat raw meats, so not an issue. Most people expect it's safe to eat raw veges that taste OK uncooked. You try finding raw casava in western countries, always sold pre-cooked