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location Germany
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visits member for 3 years, 8 months
seen 8 hours ago

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.


17h
comment 5 Gallon Drinking Water Container
Reopening, the edit made the question on topic.
19h
comment How to store no yeast dough
@Joe I tend to roll my crust when it's made, then put it in the form and put the whole form with the dough in the freezer. If I only have a short time to baking, it's just chilled. If it's a long time, it gets completely frozen. Works great. Not for covered pies, of course, but I doubt that you can use the grater trick to make something cohesive enough to hold up as a top crust.
1d
answered How to store no yeast dough
1d
comment Why does Cauliflower taste so awful?
Sorry, we don't accept this kind of question, just like the rest of the network. See cooking.stackexchange.com/help/dont-ask, the last type on the list to avoid: rants against something.
1d
comment 5 Gallon Drinking Water Container
This question appears to be off-topic because it is about recommending a store.
2d
comment Boiling Chicken Breast (or any meat) before cooking to cook evenly
@Ray placing chicken in water at 100 Celsius is gentle in comparison to placing it in oil at 180 Celsius. Sure, simmering is better than boiling, and sous vide is better than simmering here. Frankly, I'm missing a word in English which means to "cook in water" - just "cooking" covers too many methods, and "boiling" and "simmering" are way too specific. But this cooking method is relatively gentle when compared to frying.
2d
comment regarding chocolate chip cookies
Hello Baker2, we find it best when all the solutions to one problem are in the same place, so we close duplicate questions. This way the next guy can find everything he searches for, instead of hearing "we've answered this a thousand times already". For the future, please add more information to your questions - if it had not been a duplicate, nobody would have known what you are doing to begin with, as people don't know your recipe.
2d
reviewed Approve suggested edit on Does vinegar have the same function as tartaric acid in a pavlova?
Oct
21
comment Leaving the ladle in the soup considered harmful?
I have never come across a starch which un-thickens when stirred. Things like set gelatine might lose their texture, but not while hot.
Oct
21
comment What oils are suitable for Indian cooking (i.e. extended frying duration)?
Hi, and welcome to our site! We only discuss cooking here, not health/nutrition, so I had to remove that. The shopping suggestions were also superfluous. I left in the info which actually answers the question, just changed the sentence structure a bit to make it easier to read.
Oct
21
revised What oils are suitable for Indian cooking (i.e. extended frying duration)?
removed "healthy" and shopping suggestions, separated sentences.
Oct
21
answered Boiling Chicken Breast (or any meat) before cooking to cook evenly
Oct
21
reviewed Approve suggested edit on How much dry ice should be used to keep this much dough frozen in a box of this size?
Oct
21
comment Is the cockchafer grub edible, and how best to prepare it?
What parasites in invertebrates are dangerous to humans? I've only heard about the malarial plasmodiums, but they are found in mosquitos, not grubs.
Oct
20
revised Baked item that would catch on fire/smoke?
added 166 characters in body
Oct
20
answered Baked item that would catch on fire/smoke?
Oct
20
comment What is the white film on my wet carrots?
@Jolenealaska I edited the picture into your answer. Now the OP can see whether this is the case with his carrots, or something else.
Oct
20
revised What is the white film on my wet carrots?
added image
Oct
20
comment How to classify the parts of a recipe ingredient?
Matt, what you're doing is my day job (cooking is only my hobby) and I can tell you that while it's a great thing to ask experts, you'll never get all the variations by just asking. The human mind is tuned to abstraction and thinking of the most common patterns it has seen, while for information architecture, you want to gather all the edge cases. If you want to do it right, you need recorded data as a source, not humans. Go out there, look through existing databases, cookbooks, blogs and your friends' notebooks with grandma's recipes, and gather all schemata you find.
Oct
20
comment How to classify the parts of a recipe ingredient?
Sorry, but you are missing lots of cases here which are not "canonical", but very common in real-life recipes. To take quantity as an example: it can be zero (people just say "chocolate flakes", implying that you'll add as many as you want until your cake looks beautiful to you), one, or a range, such as "4-5 apples". Or an "or" phrase, as in "3 large or 4 small onions". And don't forget "salt, to taste", where there is no quantity at all.