41,670 reputation
892191
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location Germany
age 30
visits member for 3 years, 10 months
seen 2 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.


2h
comment How to make “salt-crust-baked” chicken?
why would the result be a very salty chicken? You don't eat the salt, it's there to provide insulation.
3h
comment Fudge not setting up— any salvaging possible? Alternate uses?
I agree with the "not heated enough" part, and I know that further heating with cream can concentrate the syrup pretty well - but she already mixed it with chocolate. Do you think this will still work without ruining the chocolate?
6h
awarded  Notable Question
9h
comment How to convert a crock pot mac and cheese recipe to a 7 quart crock pot
I think we had questions on scaling crock pot recipes in both directions, but only found the one for making the amount smaller, cooking.stackexchange.com/questions/13010. Can somebody find one for scaling up?
9h
reviewed Leave Open How to make a coconut bar?
9h
reviewed Leave Open Pavlova Roll failure
9h
reviewed Leave Open What is the best way to add greens to an omelette?
9h
revised Pavlova Roll failure
added info from new post
9h
reviewed Leave Open When does the new home oven/stove smell go away?
9h
reviewed Leave Open Can I use taco seasoning in chicken quesadillas?
9h
comment Cooking terminology: ingredient preparation vocabulary
The resources which list such definitions are known as textbooks, they explain what methods there are in cooking and how they are executed. I agree with the close vote, making such a post here would be too long and not especially helpful.
9h
reviewed Approve Making culinary foams for cocktails
9h
reviewed Approve What is the 'cleanest' way to roast eggplants indoor?
9h
reviewed Approve What is a nutrient for yeast?
9h
reviewed No Action Needed Can Rum-balls be made without alcohol?
9h
revised How do I make my sourdough bread dough stretchy and not have it tear?
added 248 characters in body
9h
comment Allergic to Preservatives
Hello! I'm sorry to hear about your condition, and hope that you will soon know what exactly is triggering it. But I'm afraid we are the wrong place for your question. We are not a discussion forum, but a specialized Q&A site. And one thing which doesn't work with our format is asking for a list of things, or questions which are a variation of "what should I eat". Our strength is in helping people understand how to cook, or troubleshoot recipes, but not what they can cook or buy. Also, we are not qualified to give nutritional advice. See cooking.stackexchange.com/help/dont-ask.
10h
comment Buttermilk substitute for making creme fraiche?
The page with substitutes is still not an answer. It is indeed intended to create a substitute for the "modern buttermilk" and not the "old one" you are making with your local method. But the result is actually a cheese with the approximate tang and thickness of buttermilk. It still contains no cultures and so cannot be used as a starter for creme fraiche.
10h
answered How do I make my sourdough bread dough stretchy and not have it tear?
10h
comment Buttermilk substitute for making creme fraiche?
I doubt that you will get creme fraiche this way. The only difference between creme fraiche and other cultured creams like schmand and full-fat sour cream is that it uses special creme fraiche cultures. I doubt that your buttermilk is made with creme fraiche cultures. You will get a cultured cream indeed, but assuming that there is a different cultured cream with sufficient fat percentage in your supermarket, it won't be worth the hassle - your buttermilk-cultured cream won't be a better approximation of creme fraiche.