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location Germany
age 30
visits member for 3 years, 6 months
seen 1 hour 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.


5h
comment Why commercial gummies do not melt?
I'm not the downvoter, but I haven't seen any home recipe which makes "gummies" with anything else than gelatin or maybe a vegetarian substitute like agar. So presumably, it's not the gelatin by itself which makes the difference. But I admit that the question doesn't really provide enough information for a good answer and maybe the OP has some very unusual recipe which doesn't have gelatin (I wonder what it could use instead).
8h
comment Is there a table showing the shelf life of basic food at room temperature?
@BaffledCook there are exceptions, I didn't have the time to go into everything. Shelf stable food is the food you can throw out when your senses tell you there is a problem with it. With bread, the problem in most climates is that it turns too hard to eat. Mould is an exception which can turn the bread toxic, but I assume that people will throw out mouldy bread too. I was trying to make the contrast with foods which are typical targets of bacteria, these get dangerous within a couple of hours, long before you can sense that something is amiss.
10h
awarded  Popular Question
12h
comment What are essential ingredients to have in your pantry at all times?
I happened upon this question. It was a fine experiment back when the site policies had not crystalized yet, but in today's rules it is clearly the wrong type of question. When such questions get dug up at all, it's usually just as a precedent on the lines of "why did you close my question when this old one is open".
12h
revised Is there a table showing the shelf life of basic food at room temperature?
expanded with links
12h
comment How do you coat perfectly round truffles with melted chocolate?
This will make them rounder, but will destroy the shine which is a large part of dipped truffle aesthetics. It is unclear that a chocolatier striving for perfection will give up the shine for more roundness. Still, nice to know there are trade offs.
12h
comment How do you coat perfectly round truffles with melted chocolate?
@Jefromi I reacted to the question title, which does ask for perfection after all :) Personally, I don't discriminate truffles by looks and just devour them.
12h
answered Is there a table showing the shelf life of basic food at room temperature?
21h
revised Do long-cooked pasta and brown rice lose more minerals than short-cooked types?
edited title
21h
comment Do long-cooked pasta and brown rice lose more minerals than short-cooked types?
Logophobe is right; we don't answer questions on nutrition. We could indeed answer something highly technical, such as whether more vitamins will leach out, but we can't tell you if this has any effects on your health. Maybe leaching is irrelevant because you use up the water too? Maybe all the vitamins get destroyed by heat anyway, leached or not? We can't answer these questions, so please don't take any answers to mean that some way of cooking is more or less healthy.
21h
comment How do you coat perfectly round truffles with melted chocolate?
@logophobe there are a few commercial round chocolates like Mozartkugeln, that's why I said "next to impossible" in a comment instead of writing a "certainly impossible" answer. But I doubt that the industrial processes are easily repeated in a home kitchen. Still, I'd love to see an answer which proves me wrong.
21h
comment How do you coat perfectly round truffles with melted chocolate?
Have you ever had a truffle with perfectly round liquid-glaze coating? It's next to impossible. Dipped truffles are not supposed to be round. Spherical truffles are typically rolled in things like coconut flakes or cocoa powder, not dipped.
1d
comment Breed of chicken
I seriously doubt that there is a single breed used in all Asian supermarkets, and that there is another single breed used in all costcos.
1d
comment Can you candy salt?
@buttlord The glass candy idea doesn't sound that good to me. Glass candy is almost pure sugar crystals, you'd have to add much more salt than sugar to make it salty instead of sweet, and then it will be the salt which determines the structure of the outcome, not the sugar. And you can always get unpleasant side effects from the interaction, both in terms of texture/crystallization and of taste. Basically, I doubt that glass candy with a bit of salt will taste like crystalized salt, and don't see why crystalized salt with a bit of sugar in it will work better than pure crystalized salt.
1d
answered How do I cook brain to achieve a firmer texture?
1d
revised How do I cook brain to achieve a firmer texture?
Changed title to reflect new wording of the body
1d
comment How can I check if the milk I bought is made from rehydrated milk powder?
@Jefromi it is common in poor countries, where food prices are high, energy is extremely expensive in relation to the living standard, and regulation is limited to non-existant
1d
comment How can I check if the milk I bought is made from rehydrated milk powder?
@SujitMaharjan OK, this is not a concept typically referred to as "purity" in English. I edited the title to include your literal concern, and then had to change the body so it doesn't repeat the title itself.
1d
revised How can I check if the milk I bought is made from rehydrated milk powder?
rewrote according to comments
1d
comment How can I store wonton wrappers in the freezer?
@CindyAskew thank you for coming back and clarifying what you meant. I reopened your question.