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visits member for 3 years, 9 months
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#feedmasher

13h
comment Why is lettuce rarely cooked?
The worlds a big place. Lettuce is often cooked. Did you check any recipe books?
2d
comment Crystallization of sugar solution, and oddly crunchy candy with fudge-like texture after eating
Note: Water boils at 100°C, sugar "melts" (actually chemical breakdown) above 100°C. So by the time your sugar has melted, a significant amount of the water will have boiled away. Water is just there to aid in getting an even melt, and isn't actually required
2d
comment Homemade/DIY Frozen Vegetables: Can steaming be used instead of blanching?
@Jefromi Amazing no -ve for this one, yet totally wrong answer?
Jul
25
comment How to replace Bouillon cubes without making them on my own
@draksia Generally, they are more accurately - a simulation of dehydrated stock
Jul
23
comment Should you avoid cooling a frying pan with water?
Yeah, de-glazing a pan always ruins it...
Jul
22
comment Very unusual kitchen tools
Just a question of how to use google translate on an exiting web site (the russian one antonH links stalic-kitchen.livejournal.com/666290.html)
Jul
18
comment Alternative to Food Grade Silicone
Good point. Quality meat grinders have hardened steel blades, and tempered augers
Jul
17
comment Turmeric Spice Supplement Replacement
You can grow turmeric quite easily, and it's much milder when cooked as a tuber, instead of being used as a dry spice
Jul
17
comment Turmeric Spice Supplement Replacement
@Daniel you don;t mention cooking in your post?
Jul
16
comment Cooking beef for pepper steak
possible duplicate of How do Chinese restaurants tenderize their meat?
Jul
15
comment Can I use extra virgin olive oil for cooking steak?
Some people eat their steak basically raw, there is all sorts in this world!
Jul
15
comment Are olives always salty
This doesn't quite answer the question, which is no, they can be cured without salt, but very rarely are
Jul
15
comment Can I use extra virgin olive oil for cooking steak?
Not everyone likes their steaks seared at high heat, that is just one way of doing it?
Jul
14
comment Why season the meat “liberally”?
Simple; stop watching TV, and cook stuff the way you like :-)
Jul
14
comment RPM for milk frothing?
Buy a plastic paint stirring wand from a hardware store, they are designed for drills, but should fit a Dremel chuck. The type that would froth milk have a flat disk with a pizza slice notch cut into one side
Jul
12
comment Why are there no PETE reusable cups?
Either or. They are washable too, just a little fragile. I have seen a specialist washer machine for PET cups. There seems to be a fair local business in tidy stacker's for used PP cups in offices, they are taken away for recycling
Jul
11
comment Why are there no PETE reusable cups?
Cheap PP and PET cups are made by partially punching circles in a continuous sheet of raw plastic, and then these circles are heat punched into cup shapes. The vertical stress lines on PET (a harder material) will open up with hot liquids. PET will also start to deform above 90°C. Otherwise, yes PET is a better material :-)
Jul
11
comment Why are there no PETE reusable cups?
It most often called PET (one obsolete term is PET-E, but not PETE)
Jul
10
comment Does stainless steel affect garlic flavors in food?
There has been scientific research on how different metal spoons change the flavours of food. But I doubt if metals provide any cleaning action?
Jul
7
comment Deconstructed food; simple, complex or both?
De-constructed wonton's with soup, awesome