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#feedmasher

2d
comment How to know potato is done boiling without poking it to check softness?
What's wrong with poking? It does not effect the cooking process, or the majority of the potato in any way
Dec
22
comment Why are roasts wrapped in foil?
Foil changes they way it cooks, but it just different, not necessary better, as that is subjective. See youtube.com/watch?v=w-0TEJMJOhk
Dec
21
comment How to cook Brussells Sprouts and sweet potates in one oven?
Neither should be put into an oven. Both respond better to steaming, and then, optionally, searing of sweet potatoes. They both have delicate tastes and textures, which are easily ruined if overcooked. Precise timed steaming is the way to go
Dec
17
comment Saute Pan - Non stick - non toxic (no PTFE or PFOA)
PTFE is not toxic when used as per manufacturers recommendation, and for normal cooking temperatures for sticky foods (eggs etc). If you need to cook at 500°F, any old piece of metal will work as non-stick, as ash doesn't stick to metal
Nov
22
comment Lifetime of French press filter
Most metal mesh filter French presses can have the filter and filter support piece unscrewed from the stem so they can be properly cleaned and dried. If this is done they will last many, many years. By a French press with a double walled stainless steel vessel instead of glass. Not as pretty but lasts a much longer, and keeps the coffee hot
Nov
17
comment Pitas are paper thin on one side
i.e. uneven heat while cooking
Nov
17
comment Raw pork and raw chicken touching each other
What are you expecting to happen? Generally if the meat is all food grade, was handled correctly at the butcher, and you handle and cook it correctly, nothing bad will happen :-)
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
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
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
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
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