rumtscho

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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.

	26,678 reputation	bio	website	none	visits	member for	2 years, 3 months
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2d	comment	How to make broasted chicken tender and Juicy I am closing this question, as it cannot be answered as it is. @livinggourmand, if you edit it with details what exactly you are trying to do, we will reopen it.
May 16	comment	How can I make a chocolate syrup that can be frozen? related: cooking.stackexchange.com/questions/16282/…
May 16	comment	How can I make a chocolate syrup that can be frozen? @Dhara this is not chocolate syrup, this is chocolate glaze. They are very different from a cooking point of view.
May 16	reviewed	Approve suggested edit on Is bread that can go mouldy better than that which does not?
May 16	comment	Is there anything special about “homogenized” shortening? @SAJ14SAJ I don't know much about shortening ingredients, either today or historically. I don't know if the amount of emulsifiers will be enough for it to whip with water. But the test I propose should be enough to solve any doubts - if it whips, everything is OK, if it doesn't, just add more emulsifier.
May 16	comment	How can I make a chocolate syrup that can be frozen? Take any recipe for chocolate sorbet and freeze it without churning.
May 16	comment	unwarp my cutting board? What do you mean "flat over a pot". Did you put weights on the board and turn on heat under a pot full of water so that the board was steamed? Or did you just weight a wet board? Or did you use no weights at all? I can imagine that you struck a method which works, but your explanation makes it hard to understand what it was that you did.
May 16	answered	Is there anything special about “homogenized” shortening?
May 14	reviewed	Edit suggested edit on What are the authentic traditional ingredients for Naan bread?
May 14	revised	What are the authentic traditional ingredients for Naan bread? Yeast/baking powder either/or
May 12	awarded	Announcer
May 12	comment	How are commercial protein bars made so dense? What do you mean by "natural sweeteners"? If they are soft, you are probably putting too much moisture in them. If you are using, say, agave syrup, they will be soft because the protein powder won't thicken the syrup. If you are using stevia powder and binding with a small amount of somehing else, then you have good chances of keeping them hard.
May 12	reviewed	Approve suggested edit on What are some good substitutes for salt for those on low sodium diets?
May 10	reviewed	Approve suggested edit on What should I look for in a good, multi-purpose chef's knife?
May 9	comment	Stuffed peppers baked with tomato sauce and no precooking To anybody wishing to answer the question: Please do not post your own recipe for stuffed peppers. Just answer the question as posted in the most narrow, literal sense, or leave it alone.
May 9	comment	Stuffed peppers baked with tomato sauce and no precooking @tfd in American English, "hamburger" can be used as a synonym for uncooked ground meat.
May 9	answered	Does a home produce refrigerator exist?
May 8	comment	How do I freeze a pork butt roast? The answer to the question as asked is "wrap it tight and stick it in the freezer", but it sounds too obvious to be asked. What exactly do you need to know beyond that?
May 8	comment	How to reduce the bitter taste in broccoli rabe @JohnDyer brassicas are bitter "by design", even though the bitterness has been selectively bread out of most modern varieties. If the growing conditions have something to do with the bitterness, the influence will probably be much weaker than that of the plant's genes.
May 8	comment	What should I use to build a parrilla? @ItayMoav-Malimovka it is certainly food-safe, as evidenced by the large number of cast iron pans produced and used around the world. It will indeed leach some iron into your food, but with iron being a trace element, you are more likely to benefit from it than to get poisoned, unless you are already close to the max dose from other sources, which is statistically highly unlikely. Iron deficiency is much more common today than iron overdose.