38,524 reputation
886185
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location Germany
age 30
visits member for 3 years, 7 months
seen 8 mins 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.


Aug
17
reviewed No Action Needed Keep chicken with skin from catching on fire on the barbeque
Aug
17
reviewed No Action Needed How do I ripen a Mango?
Aug
17
reviewed Close Stains off of a glass top stove
Aug
17
reviewed Leave Open What is the difference between custard pie and custard tart?
Aug
17
comment What are the effects of using different types of ground mustard?
Maybe a dumb question, but: do you like mustard taste in principle? It is a huge variation. There are people who can eat mustard by the spoon and love it, others for whom a hint of it destroys the dish. Maybe you have a mid-to-low tolerance for mustard and the recipe is calibrated for people who like it in large amounts?
Aug
17
revised How to ferment dosa batter?
Wrote a complete sentence
Aug
15
comment What are speed ovens (combo microwave / oven) good or not good at?
Now with your edit I'm a bit confused, because I haven't heard of ovens of that size which combine a microwave and oven function. Maybe you could post a link to an example product? Or even better, to some place which describes the product category, if you can find such.
Aug
15
comment What is the temperature range for food not to burn your mouth?
Beside the all caps, this question is off topic for the site. We concentrate on cooking food. How you serve it, or what happens to you when you eat it (including getting burned) is not part of our expertise.
Aug
15
comment How to choose a pan for making caramel?
@Athanasius agreed. What I wanted to warn against are the very thin noname alu pans sold in discounter supermarkets, they are thin, responsive and uneven. I have never had the money to play with copper pans.
Aug
15
comment Smoking a whole duck - when to remove from heat?
@logophobe heat shields are actually a good trick for whole birds, if your heat source has a high proportion of radiation heat. I just doubt that they are a good solution in a smoker. Else, if the OP is willing to sacrifice the presentation, cutting up the bird and rolling the breast in the red meat is supposed to work well. Kenji has an article describing it for a turkey. But I don't know if I'd do this to a duck, as it will reduce the amount of crackly skin.
Aug
15
comment Water vs. milk/cream (or nothing) in traditional (French) omelets
Interesting question. I knew of this claim about crepes, not omelets, and I think I have seen it in action too (although I'm not 100% sure it wasn't a bias, maybe I should document it rigorously). If the effect is real, I'd expect the milk casein to be on the bottom of it, probably becoming a part of the egg protein mesh and changing its properties towards more rubbery.
Aug
15
comment How can I concentrate citrus juice at home?
Very interesting information. I have never reduced lemon juice, and wrote my answer assuming that it will work similarly to the other juices I have reduced. I wonder why cooking orange marmalade doesn't produce the acrid taste you describe.
Aug
15
revised How to choose a pan for making caramel?
enhanced the first paragraph a bit
Aug
15
comment How to choose a pan for making caramel?
@Athanasius a thin alu pan will respond almost immediately, but if you have the slightest unevenness in the heat source, it will be very noticeable on the pan inner surface. A thick, slow-warming pan's inner surface will be much more even heated than the outer surface, because it evens out while the heat diffuses through the pan, but the same mechanism slows the reaction to quick temperature changes in the source. If you have a heat source which heats very evenly, thin highly conductive pans will do a very good job indeed.
Aug
15
comment How to choose a pan for making caramel?
Hello Jeff, and welcome to the site! You have a very good question here. We are a site which is quite specific about its Q&A format, and we generally want to have each new question title formulated as a question grammatically, that's why I re-wrote your title. Your question body stayed the same, I didn't change it.
Aug
15
revised How to choose a pan for making caramel?
re-wrote title in question form
Aug
15
answered How to choose a pan for making caramel?
Aug
15
revised How can I incorporate brown lettuce into something appetizing?
edited tags
Aug
15
comment Why is my green tea brown?
Hello Mimi, and welcome to the site! This is probably a language issue, but your original phrase was disrespectful of another user, so I reworded it. I left the rest of your post (where you explain the tea colors) untouched.
Aug
15
revised Why is my green tea brown?
removed rude sounding formulation