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#feedmasher

1d
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
1d
comment Does a strong smell when cooking spinach indicate anything?
Usually over cooking, or just a warning that your shouldn't eat it :-)
May
18
comment Cast Iron - Enamelled - Season or not?
Your eyes must be better then mine. Either way your answer should then really ask what is interior surface then? A blanket statement isn't helpful without information
May
18
comment Cast Iron - Enamelled - Season or not?
Plenty of cast iron seasoning advice already on SA. Basically you need to do more of it!
May
18
comment Cast Iron - Enamelled - Season or not?
Look at the links picture! only the outside is enamelled. It will need seasoning just like any cast iron pan
May
16
comment Cooking on a Himalayan Salt Slab
What are you trying to achieve?
May
16
comment Are Shrimp Sizes codified?
The start counting at 0.9, so a 26-30 is actually 25.9 to 30? I guess that means on bag in ten could have an oversize shrimp, and only have 25?
May
16
comment Are Shrimp Sizes codified?
Most shrimp around the world are classified in average size counts per Kg based on a 2 Kg bag (4.4 lb) with head on. In the USA it's a 5 lb bag, go figure? But the count is still the same, more or less. e.g. U-10 being up to 20 shrimp per 2 Kg bag
May
14
comment Fry chicken with honey
For chemical reactions (typically enzymes or acids) to soften the meat (a little bit), and to allow absorption of salt. Everything else is imagination
May
14
comment Fry chicken with honey
Marinades to do not significantly infuse into meat
May
11
comment What temperature is 'High' in a 950 watt microwave?
Microwaves bounce around the interior of the oven, and bit by bit they get absorbed by something. With an empty microwave, the interior surfaces will eventually absorb all the energy (in millionths of a second) and they do get hot. If you place a glass of water in the oven, it will absorb most of the microwaves before the metal and glass can (in billionths of a second)
May
11
comment What happens to bread dough when you put it in the oven?
@Little Kobold I think you will find many people would not agree on anything labelled "Science Proven Facts", even with a few of peer reviewed studies. Welcome to the world. Either way you have to polite about it
May
7
comment Can I substitute “green beans” for “string beans”?
@Stephie Most people don't eat raw meats, so not an issue. Most people expect it's safe to eat raw veges that taste OK uncooked. You try finding raw casava in western countries, always sold pre-cooked
May
7
comment Can I substitute “green beans” for “string beans”?
All beans contain the toxin, but the common string/green beans are at a level low enough not to worry about. Otherwise western "nanny state" countries would not allow them to be sold raw!
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
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?