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visits member for 3 years, 11 months
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1d
comment Making ice cream and fats don't dissolve in base
Regarding the ice cream remaining liquid: unless the recipe contains significant amounts of alcohol (20%+) it will freeze like any other ice cream base - with sufficient cooling. Make sure the freezing block is in the freezer for at least 12 hours and the ice cream base is cool.
Oct
24
comment How to customize the softness of custards like flan?
Isn't the internal temperature the determining factor for the rate of setting, not actually the setting itself? Empirically it seems I always have to hold the custard at 85 for a certain amount of time before achieving the correct thickness...
Sep
29
awarded  Famous Question
Sep
17
comment Is sourdough more resistant to mold than other breads?
Am I the only one that sees some irony in the statement 'Sourdough is different from traditional bread...'?
Jul
5
comment Why didn't my pan-fried potato wedges turn out crispy?
I usually make this dish in the oven, parboil first for a few minutes, then into a really hot convection oven, very easy.
Jul
2
awarded  Curious
Jun
29
comment Have strawberries changed or have I?
Some local farmers changed cultivars over here in Sweden many years ago and my family managed to get a few of the old plants. They taste much better than certain recent cultivars...
Jun
20
awarded  Notable Question
May
31
comment How to fry Rösti so that it stays together?
Another tip which might not be authentic is to add a small amount of flour, just a tablespoon or two, and mix well..
Apr
21
comment Making licorice root syrup or extract
I think I'd rather avoid heating ethanol if possible - but that patent seems to suggest keeping water at about 90c (195f), adding ground licorice root and let steep for say an hour. That sounds easy. Do you think it will work or is the pressure cooking key in that patent?
Apr
20
asked Making licorice root syrup or extract
Apr
17
awarded  Popular Question
Jan
23
comment Why is sugar a wet ingredient?
This is very interesting. Do you know the ratio of sugar / water needed to inhibit gluten formation?
Dec
9
awarded  Yearling
Jul
29
awarded  Notable Question
May
21
awarded  Popular Question
May
21
awarded  Popular Question
Feb
11
awarded  Caucus
Jan
24
awarded  Popular Question
Jan
24
awarded  Popular Question