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visits member for 4 years, 6 months
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#feedmasher

May
5
comment How does thermal shock affect pans made of different materials?
Being scientific, you of course had an identical pan that you treated differently and that is still non-stick? Or did you just fall for the non-stick marketing crap :-)
May
3
comment Is all bee's honey the same?
Foreign farmers are more likely to be organic, because they can't afford to buy pesticides, or don't care to muck up the environment like your local agrochemical marketers seem to be into
May
3
comment Is all bee's honey the same?
Why buy USA Beekeepers only? You assume @Village is in the USA. That's a bit weird
May
3
comment Is cooking beans or any other food in metal cans safe?
@jwenting I don't think that point is valid. Below 100°C should be fine for a very long time. Epoxy just doesn't break down in that temperature range. With the right catalyst it will degrade at 130°C, otherwise expoxy is good to about 170°C, and even then it's just losing strength, not chemically degrading. When it chemically degrades, it emits a very obnoxious taste and smell. You couldn't eat the food anyway
May
2
comment frozen ground beef
How old was meat? Was it stored properly? etc. Not enough detail to answer
May
1
revised Pulled Pork for a large crowd
added 130 characters in body
May
1
comment Is it safe to use unwashed barbeque grill utensils?
possible duplicate of How can I ensure food safety if my cooking utensils have touched raw meat?
Apr
28
revised Pulled Pork for a large crowd
added 124 characters in body
Apr
28
answered Pulled Pork for a large crowd
Apr
28
revised Pulled Pork for a large crowd
deleted 3 characters in body
Apr
27
comment Which meat tastes different by gender?
Most non domesticated animals taste different between sexes, the male may also mark it's females which is another type of taint. The problem is there are not many truly wild animal left that you should be eating, so this may be a pointless question!
Apr
27
comment Clean fridge shelves which can't be removed?
Find the manufacturers manual on-line, I doubt shelves can't be removed, just tricky :-)
Apr
24
comment What's the best way to execute a pulled pork dish?
Pulling is possible when cooked past normal done stage, then it will quite distinctively pull into long fibres. The actually pulling is often done with a couple of large forks, no knives used
Apr
23
comment Olive oil gets bitter in blender?
And people pay good money for the bitter tasting compounds...weird
Apr
21
revised Problems cooking Wagyu brisket
deleted 111 characters in body
Apr
19
comment What is the point of a salt mill?
"a saltier taste with less salt"is the key
Apr
19
answered Problems cooking Wagyu brisket
Apr
19
revised What qualifies as butterscotch
deleted 317 characters in body; edited title
Apr
18
comment Sea Salt and Mercury
@Jan Doggen Can you provide an actual reference to this? If you read the various salt producer association yearly summaries, you find out that few countries produce rock salt, and when they do it all seems for industrial use. The other 100+ countries in the world use evaporation. From saltinstitute.org "Among the three technologies, most producers around the world are engaged in solar salt production". For USA minerals.usgs.gov/minerals/pubs/commodity/salt/… . The world is a big place; what USA, China, and the Netherlands do is not representative of it
Apr
18
revised My chicken breasts release a lot of fluid when cooked. How do I prevent this?
deleted 38 characters in body