40,806 reputation
888190
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location Germany
age 30
visits member for 3 years, 9 months
seen 5 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.


7h
comment What is the definition of a cup of coffee
Hello. This is an interesting viewpoint you are bringing into the discussion. I must note that we are a purely culinary site, and we don't discuss nutrition or make health claims. This is why I removed a sentence from your post. The rest is a good first post - welcome to Seasoned advice!
7h
revised What is the definition of a cup of coffee
removed health claim
15h
comment Why did my idli looked cooked from outside but was still mushy inside?
There must be a misunderstanding. I also assumed that "go rotten" means "instead of fermenting". My point is, if something will ferment at 38 Celsius, it is very likely that it will go rotten if you leave it out at 28 Celsius. I will not edit this into the post, as I don't want to be putting words into your mouth, edits are meant for improving style/readability and not for changing the original author's meaning. If you changed your mind after my comment, you can edit it yourself. If you did not, it is better that readers see there is disagreement than to see only my or only your side.
17h
comment To what temperature should you take candied citrus peels?
@piglet your example recipe only contains cooking times. This will result in highly variable end temperature/sugar concentration, and no way to get consistently good results in different setups. Matthew is asking about the temperature, which is a good indicator of being done, instead of cooking time, which is a very bad indicator.
1d
answered how can I get guar gum to smoothly blend in juice?
1d
comment Best pan to use for cooking in olive oil?
@CaptainGiraffe I once bought a ceramic nonstick in a brick and mortar store without doing much research. It failed after a few months. I did the research afterwards, and the Amazon reviewers on this model mentioned that the reason it fails is that it gets gummed up with oil residue, especially if the oil is used in combination with starch. I have been able to restore it briefly with lye, and besides the surface does look gummed up rather than abraded, so I am inclined to believe it. I think I've read it somewhere else too, but forgot where.
1d
comment How to preserve cotton candy
Besides changing the taste, do you think that 1) cotton candy texture can be achieved with alkaline syrup, 2) no inversion happens in alkaline syrup (just because acid inverts, it doesn't mean that a base prevents it), and 3) inversion is what causes cotton candy to fall together? I have no idea what the answer is to any of these three question, but all three would have to be true for your solution to be feasible.
1d
comment Bringing water to boil with rice or alone and then add rice?
It's somewhat of a grey zone. You are basically saying "this recipe/method makes good rice", and I saw it as quite far removed from a comparison of which is "better", as in your interpretation. But, with the others seeing it as good enough, I thought undeleting is the correct thing to do. As for the reputation, you have one upvote and zero downvotes on the answer. When you get more reputation you will also be able to see the distinct up- and downvotes, for now you can see the sum displayed on the top left part of the post between the arrows.
1d
comment Best pan to use for cooking in olive oil?
@Jolenealaska I don't see it as especially odd. All oils polimeryse to some extent under heat, but the less saturated, the more they polymerise. And little-refined or non-refined olive oil is the one common unsaturated oil found in most kitchens. Having polymerised residue sticking to the pan (and it is one of the few things which manage to stick to teflon) reduces the non stickiness.
1d
answered Best pan to use for cooking in olive oil?
1d
comment Why did my idli looked cooked from outside but was still mushy inside?
To make it clear, I don't see anything suggesting a problem with the fermentation in the OP's description, the problem is likely elsewhere. But I wanted to explain that the logic in your answer sounds compelling, but sadly does not apply in this situation.
1d
comment Why did my idli looked cooked from outside but was still mushy inside?
I'm afraid "it does not rot there, so it will certainly not in a cooler climate" is not how food safety works. In this case, the batter doesn't rot because of fermentation - a benign type of bacteria multiplies so much that it overtakes the whole mini ecosystem, leaving no ecological niches for pathogens. But every type of bacteria has its preferred temperature range. If the temperature is cooler than in Southern India, it is very possible that a different culture - one which is either pathogenic or just plain unpleasant - will get the upper hand.
1d
comment Why did my idli looked cooked from outside but was still mushy inside?
@neels I'm not sure I understand your description. "Used to steam idlis in a pot with water" vs. "steamer where the water stays below" - do you mean that earlier, your idlis were submerged in the water?
2d
comment Easy Oven Cleaning - No products
There's nothing special about baking soda and vinegar. They are as likely (or not likely) to damage your oven as any other cleaning product.
2d
comment Bringing water to boil with rice or alone and then add rice?
Hello again. After a discussion with other users, I agreed with them that your answer technically fits the guidelines. So I'm undeleting. Still, I think it could be improved a lot if it addressed the question directly instead of just offering a random recipe.
2d
comment Bringing water to boil with rice or alone and then add rice?
Hi! I am sure your rice tastes good, but I don't see how a recipe for a specific type of rice cooking answers the question. The OP wanted to know the difference between starting the rice in cold and warm water (and, between the lines, you can also see that it assumes a non-pilaf method).
2d
comment Thanksgiving dishes (stove top / limited Asian ingredients)
Hello. I fully understand your problem, but our site is not the right place for this question. We cannot answer questions of the type "suggestions for what to cook", as our voting system is practically useless with them. What we do are questions of "how" (if you are having problems with a technique) or "why" (explaining why a problem is occuring or why a cooking technique works). You will need to find inspiration elsewhere, but if you run into problems with it, you are welcome to come back and ask for troubleshooting.
Nov
17
comment Why did my soy (Silk) milk suddenly become as viscous as rubber cement?
Even if the yogurt is sold with live cultures (which is seldom the case, commercial yogurt is normally deactivated so it will stay bland for a long time) the culture will be very slow, almost dormant, at fridge temperatures.
Nov
17
comment Killed Enzymes in Yogurt
You are correct about denatured enzymes, but in this case, I think the OP misspoke. Homemade yogurt is typically made with live bacterial culture. I'm not aware of a process which uses pure enzymes to make yogurt (although there are such processes for cheese). Anyway, the bacteria won't return back from death either.
Nov
17
comment Killed Enzymes in Yogurt
@WayfaringStranger it seems that many people including the OP like your idea. It would be better suited as an answer.