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location London, United Kingdom
age 34
visits member for 4 years, 1 month
seen Jun 2 at 22:26

Apr
23
comment Is there an authoritative source on whether salt affects pasta stickiness?
@Aaronut: Aye, well the Italians probably have it right with their 10/100/1000 scale.
Apr
23
comment Is there an authoritative source on whether salt affects pasta stickiness?
@Aaronut: Wholewheat pasta is a good deal easier to consume unsalted, but still an acquired (lack of) taste. It is a generalisation, but I still think "most" would hold with a suitably large survey. People with heart conditions and health freaks would be the primary nay sayers.
Apr
22
comment Is there an authoritative source on whether salt affects pasta stickiness?
Whilst the gelatinisation in the presence of salt is scientifically interesting. Leaving salt out of pasta cooking renders it next to inedible for most people on a taste basis, so the whole issue is generally academic.
Apr
20
comment Is there any way to enhance the heat without changing the taste in a hot sauce?
@ESultanik: Aye, capsaicin has quite a lot of range of "argh" before getting anywhere near death, lol.
Apr
20
comment Is there any way to enhance the heat without changing the taste in a hot sauce?
@ESultanik: Tolerance is very dependent on a person's general health and exposure. You'll find a whole bottle of that would leave most people in quite a serious condition. Also, I was unaware it was only 3% capsaicin at time of writing, that is a good bit less than pure. I have had friends admitted to hospital for too much chilli before now. :-/
Apr
19
comment Is there any way to enhance the heat without changing the taste in a hot sauce?
Surprised they sell that neat, could easily be fatal if carelessly used.
Apr
17
comment What kind of cheese does Pizza Hut or Domino's use?
You want to get a good buffalo mozzarella. Though personally, I think to get a good pizza cheese flavour and texture going on, you need to combine the mozzarella with a hard cheese like a strong cheddar or montrey jack.
Apr
16
comment What rules should I follow for improvised food recipes that aren't dangerous?
On point 3, other things to avoid on that safety line are eating food that expands unexpanded, rice and such like. That can lead to serious malfunctions.
Apr
15
comment Can I fix a box cake recipe where I added oil instead of water?
Does the recipe call for oil? If so how much?
Apr
12
comment Is it safe to eat smoked bacon without grilling?
Raw meat is supposedly significantly less digestible than cooked, one of the primary reasons for cooking food in general in the first place.
Apr
10
comment How long is SPAM really good for?
@Jefromi: I find canned food is often nicer than most other "ready-made" produce. It's been a long time since I had spam, but it's good frittered.
Apr
10
comment When you cook spaghetti, do you add olive oil to the boiling water?
With regard to adding oil afterwards, I find butter (or even a decent flavoured substitute) gives a much nicer flavour. Personal opinion of course.
Apr
10
comment Translating cooking terms between US / UK / AU / CA / NZ
(With regard to your "rarely met" comment on aspic) Unless you are in London (or Essex), where you have jellied eels about, and everywhere with pork pies. [Personally, I hate aspic jelly.] Also, calves' foot jelly is/was quite a common savoury jelly, usually served to people who were unwell.
Apr
10
comment Tripling a baking recipe
@Carecooks: Note the issue with the oven overcrowding is not just dependent on whether or not it fits. As Joe says there is an air circulation problem, but there are a number of others: increased humidity levels from a larger number of cakes; many ovens operate at different temperatures at different heights deliberately, particularly if they do not have a fan; many ovens are closer towards the edges than the centre; increased time with the door open when checking to see if they are done; heat shielding and reflection by the trays (the effect varies by position, material and oven type); etc.
Apr
10
comment Doner kebab aroma
I think it's more a quick grilling, as the meat is not long next to the flame, just long enough to cook the outer edge, which is then carved off. So the meat is continuously getting that chargrilling smell going on the whole time. Like a concentrated barbecue.
Apr
9
comment Translating cooking terms between US / UK / AU / CA / NZ
Very true, though it does give rise to confusion between seedless jam and actual jelly (which the Americans call jello).
Apr
8
answered what is the best vegan substitute for lard?
Apr
2
comment How does lentils' nutritional profile change in germinating lentils in water?
Alfalfa sprouts are probably the best if you want to run in that direction.
Apr
1
comment Is nigella oil (black cumin or black caraway) aromatic?
@Jefromi: Aye, looked there before, most of them I considered to be unwise to use. The nigella seeds I have at home are labelled "Black onion seeds", a misnomer. When we buy them for bird seed, they are simply called nigella which is much more sensible.
Apr
1
answered Is nigella oil (black cumin or black caraway) aromatic?