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Jun
10
comment Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps?
Great book on tea brewing history: "Tea – How tradition stood in the way of the perfect cup". This how I learnt about "tea grinders", a great idea! Tea chemistry: "Chemistry and Applications of Green Tea" Takehiko Yamamoto and Lekh Raj Juneja
Jun
10
comment Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps?
@TheIndependentAquarius Where to start. There are volumes of books on tea and plant leaf biology. Online? Mostly tea associations and manufacturers e.g. teausa.com/14655/tea-fact-sheet, and commentary typical of Chinese tea drinking labrangtraders.com/Tea%20101.php. Then onto crazy research tested.com/science/weird/451668-dispelling-myth-tea-bag-dipping. In summary it's a very popular topic
Jun
9
comment Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps?
-1 Any comments?
Jun
9
revised Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps?
deleted 11 characters in body
Jun
8
answered Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps?
Jun
4
revised How to store a banana that was cut in half to preserve the other half?
added 1 character in body
Jun
3
comment Does keeping a fridge/freezer full significantly help energy efficiency?
@Joe I suggest moving to a country without a "hurricane season" :-). Check blitzortung.org/Webpages/index.php?lang=en for a safe place
Jun
2
answered Does keeping a fridge/freezer full significantly help energy efficiency?
Jun
2
comment Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
For large items i.e. steak, oil the item, not the pan
Jun
2
comment Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
Adding oil to a non-stick pan is oxymoronic and pointless, and it will eventually result in a hard to remove polymerised oil layer over the non-stick coating, and therefore making it not so non-stick
Jun
2
comment How does a typical electric rice cooker work?
Cheap rice cookers as per OP do not have thermistors, just bi-metalic switches
Jun
1
answered How do I keep the rice cooker from boiling over?
May
26
comment Is this soup, stew, or something else?
Based on evidence outside the pot, it is very much a "hot pot". Wouldn't call that a stew though. And in some place you drink the liquid after cooking all the raw food item as soup to finish
May
25
comment How much citric acid to use to preserve vegetarian jelly?
Sodium citrate is a emulsifier, not a preservative
May
23
answered Ice Cream Bar Wrapping Machine Suggestions?
May
22
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
May
22
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