rumtscho

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259137

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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.

	26,688 reputation	bio	website	none	visits	member for	2 years, 3 months
259137 badges		location	Germany		seen	2 hours ago

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Apr 5	comment	Why was our garlic butter made in France, much nicer than garlic butter in England? sorry, had to delete the joke comments because they were flagged as chatty
Apr 4	comment	Flour alternatives for roux I wouldn't use pure hazelnut flour, it has practically no starch and behaves very differently from normal flour. As for the maillard reaction, it needs both proteins and carbohydrates to happen, but many non-wheat flours don't have protein. Try adding small amounts of legume flour to starches for dark roux-es.
Apr 3	comment	Why is my green tea foaming too? Tannic acid does not foam. The surface tension of tannic acid solutions (65 mN/M, source: surfactants in tribology, volume 3) is about the same as that of pure water (60-70 mN/M, source Wikipedia). I couldn't even find foaming index numbers for tannic acid.
Apr 3	comment	Making “long(er)-life” homemade mayonnaise This sounds extremely dangerous. In theory, if you get enough culturing bacteria, salmonellas won't have a niche to live in. In practice, throwing in a spoonful of whey and hoping that you will culture the mayonnaise that way is extremely foolish. The probability of catching a culture which is both sour enough to kill salmonela and tasty enough to not ruin the mayo is terribly small. The probability of salmonela (or some other pathogens) winning the microbiological Civilization II game instead of a benign culture is way too high.
Apr 1	awarded	Notable Question
Mar 30	comment	How do you determine whether a chocolate is sweet or semisweet? @SAJ14SAJ thank you for catching it, hadn't worked with American terms for a while
Mar 30	comment	How should I deal with “thawed frozen puff pastry”? Yes, if you buy it, you only have to wait. And "room temperature" was not a very well chosen expression. It is better to have it come to fridge temperature or a bit more, somewhere in the 10-15 degrees celsius range. Room temperature and above is actually too much for these fat-depending doughs.
Mar 30	answered	How do you determine whether a chocolate is sweet or semisweet?
Mar 30	answered	How should I deal with “thawed frozen puff pastry”?
Mar 30	answered	How to adjust time for pineapple casserole and pork roast
Mar 30	comment	Is it safe to use a propane torch bought at a Hardware store? I don't think that this is a duplicate. The other question does not address food safety concerns specifically.
Mar 30	awarded	equipment
Mar 29	awarded	Popular Question
Mar 29	comment	What is a good side dish for a freshly boiled lobster? In the meantime, we have created such a policy. "What goes with X" type of questions get closed.
Mar 29	reviewed	Reject suggested edit on What is a good side dish for a freshly boiled lobster?
Mar 29	awarded	Popular Question
Mar 29	answered	Is it safe to use a propane torch bought at a Hardware store?
Mar 29	comment	How to prevent bread sticking to cast iron pan? Maybe your recipe is bad? Sugar interferes with gluten formation. The upper limit of sugar you can expect to work with reasonable results is 16-18 g sugar per 100 g flour. (I don't know if the number is reduced for no-knead). If you are using more honey, try reducing it, or maybe adding gluten.
Mar 29	awarded	Nice Answer
Mar 27	comment	How to know whether a coconut is ripe or rancid before buying I am aware that this is not a duplicate, else I would have closed the question