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visits member for 4 years, 8 months
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#feedmasher

1d
comment Do professional chefs use the internet for recipes?
I'm voting to close this question as off-topic because it's a poll
2d
comment Is wood a good alternative to charcoal for bbq fuel?
But that all depends what you want. Sometime you want a short BBQ. So that advice is only good if you want a long BBQ. In which case birch is not a good candidate, since it burns too quickly, and is very smokey to re-stock
2d
comment Complete list of terms used to describe cooking methods?
I'm voting to close this question as off-topic because this is a poll
2d
comment Is wood a good alternative to charcoal for bbq fuel?
Accepting an early answer so quickly may not encourage more variety of answers. Waiting a day or two may result in the knowledge you seek
2d
comment Is wood a good alternative to charcoal for bbq fuel?
What difference will chunks make?
Jun
24
comment What do you call people that eat fish but not meat?
Fish fats are NOT required by the human body. There are lots of names, from different cultures. AFAIK none are scientific or medical categories etc.
Jun
24
comment Seasoning skillet: What am I doing wrong?
Use polyester (3M) scourer between seasoning to get the layers of polymerised oil to stick together
Jun
24
comment Seasoning skillet: What am I doing wrong?
No difference using oven or stove top. You just need to heat oil till it polymerises
Jun
24
comment When is it OK to cook a burger medium?
@Josh Caswell No, because most people do not butcher their own cows, their will be a week or more between killing and you searing steak
Jun
24
comment When is it OK to cook a burger medium?
@Josh Caswell you would be correct if you stored the beef back in the fridge, but you are expected to eat it straight after processing, there is no time for bacteria to become dangerous
Jun
24
comment When is it OK to cook a burger medium?
@Josh Caswell Not at all. The exposed cut surface will always be the first to pickup any significant quantity of bacteria, from the butchers block, knife, hands, plate, packaging etc. Cold storage does not kill, just slows
Jun
23
comment When is it OK to cook a burger medium?
@JoshCaswell Safety includes exposure time. If you grind a steak and the serve it within an hour, their is little chance for any dangerous level of bacteria to form
Jun
23
comment Starch Content of Dehydrated Potatoes
My knowledge on potatoes only extends to biology experiments as a teenager :-) And seeing industrial scale food processing machines! In Stack Exchange, always ask a new question, as a new question. Not sure SA will be best place for your question?
Jun
21
comment For more exotic fruits, need you buy organic or not?
I'm voting to close this question as off-topic because about environmental concerns not food
Jun
10
comment Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps?
Great book on tea brewing history: "Tea – How tradition stood in the way of the perfect cup". This how I learnt about "tea grinders", a great idea! Tea chemistry: "Chemistry and Applications of Green Tea" Takehiko Yamamoto and Lekh Raj Juneja
Jun
10
comment Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps?
@TheIndependentAquarius Where to start. There are volumes of books on tea and plant leaf biology. Online? Mostly tea associations and manufacturers e.g. teausa.com/14655/tea-fact-sheet, and commentary typical of Chinese tea drinking labrangtraders.com/Tea%20101.php. Then onto crazy research tested.com/science/weird/451668-dispelling-myth-tea-bag-dipping. In summary it's a very popular topic
Jun
9
comment Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps?
-1 Any comments?
Jun
3
comment Does keeping a fridge/freezer full significantly help energy efficiency?
@Joe I suggest moving to a country without a "hurricane season" :-). Check blitzortung.org/Webpages/index.php?lang=en for a safe place
Jun
2
comment Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
For large items i.e. steak, oil the item, not the pan
Jun
2
comment Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
Adding oil to a non-stick pan is oxymoronic and pointless, and it will eventually result in a hard to remove polymerised oil layer over the non-stick coating, and therefore making it not so non-stick