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location Germany
age 31
visits member for 4 years, 2 months
seen 13 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.


Apr
7
answered Substituting quinoa flour for wheat flour in egg pasta
Apr
6
answered I've seasoned and floured more chicken than I need to fry. What's the best way to store it for cooking at a later date?
Apr
6
comment Please help me make Caramel using Coconut Sugar?
Hello KillerTofu, I know you are new to the site. Please note that we take questions very literally here. The question wasn't what to use as a substitute for caramel, but how to make a caramel substitute using coconut sugar. We don't know why the OP insists on coconut, but if she were looking for substitutes, she should have written a different question. For now, everybody who finds this question expects to read what it says on the tin - methods for making coconut caramel - and we can assume that methods for other caramels are irrelevant.
Apr
5
awarded  Necromancer
Apr
4
reviewed Approve Standing Rib Roast
Apr
2
comment Easy way to steam vegetables in opened steam-in-bag kind
@ElendilTheTall this is a good answer, as I see it. When the question is simple, the best answer can be very short and still very good.
Apr
2
comment Easy way to steam vegetables in opened steam-in-bag kind
As the others pointed out, you can still use a convenient microwave steaming method, but change the container. Is there a reason why you are limiting answers to this one bag, or did you just want to say that you are not interested in answers which direct you to use something like a bamboo steamer on a hob?
Apr
2
comment Why does adding commercial processed cheese to fondue change its consistency?
Hello! The question was why the processed cheese changed the fondue consistency, not how to make smooth fondue. I know the title was misleading, this happens sometimes when people don't pay much attention to wording of the title. I edited it to make it clear.
Apr
2
revised Why does adding commercial processed cheese to fondue change its consistency?
changed the title to match the body
Mar
31
comment Would sake go well with non-Japanese food?
Hello! I know that this question was migrated from Travel because it's off topic there, and their moderators hoped that it will be acceptable here. But it is not on topic here either. This site is about cooking food, not about everything food-related. Pairings are inherently subjective, so I chose this as the close reason. The "would it be polite to ask the chef" part is not related to cooking at all, it's a cultural question. I'm sorry, but it seems that there is no site on the network where this question would be on topic.
Mar
28
comment How to avoid elephant skin on no-knead bread?
What do you mean by "very thick" exactly? It is normal that homemade bread has a crust thicker than that of storebought bread. Are we talking 3 mm or 3 cm, or what?
Mar
28
comment ceviche still good?
As far as I know, ceviche is never safe. Food safety rules suppose that fish gets cooked before consumption.
Mar
28
reviewed Approve ceviche still good?
Mar
28
answered Pan size affecting evaporation time
Mar
27
awarded  Guru
Mar
26
revised Is it a known technique to serve hot crispy-crust sandwiches on edge?
added 214 characters in body
Mar
26
answered Is it a known technique to serve hot crispy-crust sandwiches on edge?
Mar
26
comment Will spoiled food technically make you sick?
@BlueRaja-DannyPflughoeft I thought of writing that, then realized it's an overgeneralization. With bacteria friendly food like meat, the assumption is true, the thing you have to cross your fingers about is not to get a MRSA from it. But if you think of a piece of hard candy, it does not come from a rich breeding ground for pathogens, and the ones which happen to find it die soon. So it's completely possible to find a piece of food which does not have pathogens in the moment you eat it. We hope the eater washed his hands, of course.
Mar
26
comment When braising, how deep should I fill a single pot?
I would tend to agree with Ecnerwal here, if pressed for a label, I'd say that both is most heat. But in practice, I've never found the moist/dry heat distinction useful, so I don't care much about it.
Mar
26
answered Chemically, what happens when you temper an egg?