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Food is interesting. I usually think about it at around why + 7.

For every natural phenomenon there are different levels of explanation. I like to call these "why" values. For the first value of why, the question "Why is the sky blue?" can be answered with some simple hand-waving about light from the sun passing through our planet's atmosphere. For a value of why + 2 (also known to parents as, "But whyyyyy?") you have to start talking about the fact that light comes in different colors.

M. Koerth-Baker

Also, I like the idea of cake more than cake itself.


1d
comment Thawing haggis safely
As Elendil says, it doesn't matter that it's haggis. There is no need to repeat the same instructions for every possible frozen food. Also see cooking.stackexchange.com/tags/food-safety/info for a roundup on foood safety.
2d
comment The three Cs - spices with chicken
@Catija these comments are sufficient for a full answer! It's much better to put even partial answers into the answers than to make them as comments.
2d
comment Can zucchini be increased in bread recipes? If so how much
when you say "increase" does it mean that it already has zucchini in it? Are you making a standard yeast bread, or a zucchini bread, which is a very different thing?
2d
reviewed Approve Can zucchini be increased in bread recipes? If so how much
Jul
23
comment Can I substitute vodka for rum in tiramisu?
I think that alcohol in tiramisu is so common, that people have come to expect the taste and will be missing something if it's not there. It's a hit and miss of course, because some people notice it and don't like it, but in general, unless you know your audience is made from "no alcohol for taste reasons" eaters, I'd rather substitute than omit, even if it's just vodka. Of course, a different flavor is still better than the vodka, as it adds variety to the taste.
Jul
23
answered Can over whipped egg whites be used in other ways?
Jul
23
answered how to avoid crystallization of powdered sugar
Jul
23
comment Common Spice/Meat Combinations
Hello! I'm sorry that it happens on your first visit here, but you chose a topic which is one of the most subjective parts of cooking and as such, does not work well here on a Stack Exchange site :( See meta.cooking.stackexchange.com/questions/1742/… for some more info on pairings.
Jul
23
comment Common Spice/Meat Combinations
I'm voting to close this question as off-topic because it is about food pairing recommendations
Jul
18
reviewed No Action Needed How do you remove garlic smells from your fingers?
Jul
18
revised Which type of onion causes the least eye irritation
removed technique advice
Jul
18
comment Which type of onion causes the least eye irritation
To anybody having cutting technique suggestions: we have a separate question about that, see the first link in Joe's comment. Such answers will be deleted here, because they don't answer the question, which is about onion variety!
Jul
17
comment How do I best grill an artichoke?
@MatthewD "I googled and found a ton of different techniques" is a very good pointer that the answer is "use whichever technique you like most, there is no best one". We can leave the question open, but the answers will be a subset of whatever you already found. Maybe with the addition of a rare idea not found elsewhere, but "X is the one and only right way to do it" is unlikely to be the result.
Jul
16
awarded  Enlightened
Jul
16
awarded  Nice Answer
Jul
15
comment What meats can I serve medium rare and why?
@Didgeridrew OK, it seems I generalized too much. My comment should have read "of the typical meats farmed for human consumption in cultures of European descent, trichinosis only lives in pigs". My grandfather was a vet whose job was to inspect meat of animals slaughtered at home, and only the pigs were inspected for trichinosis. I don't think he was ever presented with game though, certainly not bears. Thank you for pointing out the inaccuracy in my comment.
Jul
15
comment Food stored in a warm freezer
@MHH in its current wording, it is a duplicate. It asked "Is food kept at 25 F safe" and the duplicate target states that for food kept frozen, but above -18 C, there is no way to make a blanket statement across all foods. So that case is covered in the interval given there, making it a duplicate. If you see this differently, you can cast a reopen vote, or start a Meta discussion.
Jul
15
comment Food stored in a warm freezer
@MHH The specific temperature is not sufficient for an answer, it is a combination of food and temperature. There is not a method to find it out for yourself, you have to read it somewhere. Your proposed rewording will make it a question about resources to learn something, which is also off topic.
Jul
15
comment Is it possible to make a jam-setting gelling agent at home?
It would be a much better answer if you could give a rough description of the method. Also, is this a pint of pectin of the same concentration as the powdered pectin available in the store?
Jul
15
comment Can I boil a yogurt marinade if I add cornstarch?
The chicken must reach an internal temperature of 165. This can be done with simmering, but depending on the size of chicken chunks, it can need a very long time and very precise temperature control during that time. Also, yogurt can split at simmering temperatures too. So strategies for preventing the yogurt from splitting are important even though the sauce does not have to come to a boil by food safety standards.