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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.


Jan
11
answered How to make “white” jello using aloe vera jelly pack for broken glass dessert
Jan
10
reviewed Approve Should I boil canned food in water?
Jan
10
answered Substitution for idealmjöl
Jan
10
reviewed Approve Substitution for idealmjöl
Jan
10
revised How to substitute in baking so the result is both egg- and gluten-free?
changed to ask about both at once
Jan
10
comment How to substitute in baking so the result is both egg- and gluten-free?
Hello Jean! Both the substitutions for eggs and for gluten have been asked here before, so if you are asking for them separately, it's practically a duplicate of two other questions. The answers show it too. I will edit it to ask only for a substitutions which work for both allergies at once, because else I'd have to close it as a duplicate. But asking for both at once is an interesting problem which merits its own question - each substitution is hard to pull off by itself, and achieving something which has both at once is much, much harder, so it makes sense to address it.
Jan
10
revised Is this cooking method likely to yield a tasty pork chop?
changed title to actually describe what is being asked
Jan
10
answered Spicy margarita jelly not setting up
Jan
10
awarded  Popular Question
Jan
9
answered Custard curdling/splitting
Jan
9
comment Is it possible to churn butter in a food processor or blender?
Do you have an ice cream maker? It's so good at making butter it sometimes happens by accident when making ice cream. Try running cream through it without chilling the bowl and see if it works.
Jan
8
revised Spongy ground venison
copied additional info provided by the OP into the question body
Jan
8
comment Spongy ground venison
I find your advice somewhat contradictory. If a processor is likely to provide the OP with gamier venison, and the OP is complaining of "tasteless flavor", then it seems better to go to the processor, so the meat will have stronger taste.
Jan
8
answered Do successful french macarons really need precise weight measurements?
Jan
8
comment Getting correct baking consistency when using stevia as sugar substitute
No, you can't use just any fiber, they all have different properties. You will have to find the right one to use, and the right proportion. And nobody can predict what is the right one. You'll need both the knowledge about fibers and their baking properties, and a ton of experimentation. Basically, starting from zero, you'll need dozens or even hundreds of hours to get a given recipe right - and it still won't be the same as with sugar. I mentioned it for completeness, because it is a theoretical possibility, but I don't think that it's a worthwhile route to take.
Jan
8
comment Cooking pot with regulable water boiling temperature
There are very few cooks adventurous enough to do any vacuum evaporation/distillation at home. They just use secondhand lab equipment (or firsthand, if they have the money).
Jan
8
answered Getting correct baking consistency when using stevia as sugar substitute
Jan
8
comment What is the purpose of the light coating of flour in a three-step bound breading?
Empirically, you're right. It helps the rest stick. But my theory for why it works is different. Meat has a wet surface, and also starts releasing more juice while frying. The liquid layer would separate the egg from the meat, if there isn't flour to absorb it. If you leave a floured piece of meat sit around for some time, you'll see what I mean.
Jan
7
revised Keeping consistent quality of marinated meat throughout the day in a restaurant
I agree with the previous editor that the title can be improved, but his use of "consistency" could have been taken to mean just "texture" without the time aspect
Jan
7
comment Using fat as a preservative,
@Phrancis you can copy it, yes. You don't even need to give credit.