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#feedmasher

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?
Sep
9
comment I bought Mainland's vintage cheddar, it tastes… stale?
You have accurately described eating ages cheddar cheese :-) Not everyone likes that, try a young cheese and work you way from there
Sep
9
comment I bought Mainland's vintage cheddar, it tastes… stale?
Mainland cheddar vintage or mild taste fine, it is a mass market cheese made in very large batches, but is still essentially quality cheddar cheese
Sep
9
comment I bought Mainland's vintage cheddar, it tastes… stale?
-1 Kraft cheese like most proceed cheese is very much cheese, it is just "proceed". As a very small amount of sodium citrate is use to emulsify the cheese), the net effect is a raised sodium level not much else. It is still 100% cheese
Aug
25
comment Edible lollipop sticks for a complicated birthday cake
@Jolenealaska e.g. same mother for first two sisters, but different fathers, other sister is of different mother, but same father as your sister. Often called half-sister. More common than you think!
Aug
22
comment What is the proper/most common way to serve curry?
This answer does not really apply to Thai style curries, it is a very valid answer for Indian style curries
Aug
19
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
Aug
18
comment Browning Avocados - What Helps?
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?