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location Germany
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visits member for 3 years, 8 months
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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.


Oct
6
answered What kind of tray or tray coating to use for pretzels?
Oct
6
comment What kind of tray or tray coating to use for pretzels?
aluminum is the wrongest material to use together with lye (well, the wrongest one common in kitchens). You may get a violent exothermic reaction.
Oct
6
comment Freezing whole strawberries
@Gigili there is no way in the world to preserve strawberries (or any other fruit) without having its taste and/or texture change.
Oct
6
comment Terrine shrunk during cooking
If fat gets squeezed out from a perfectly emulsified mixture, you are overcooking it, it's basically the same process as mayonnaise curdling. But I don't know if your mixture was perfectly emulsified (maybe you failed there), or whether it is meant to emuslify at all.
Oct
6
comment Terrine shrunk during cooking
Aside from the actual reasons and whether you made some error, there is no reason to assume that a layer of fat is not desired. The aversion towards eating pure fat is a cultural phenomenon localized by geography and time, and is not present in classic French cuisine. So there is a high probability that everything went as intended, including the layer of fat.
Oct
6
comment Freezing whole strawberries
+1 because this is the least invasive way of freezing. But it probably still doesn't accomplish what the OP wants, because this is simply not possible with freezing - the strawberries will completely change their texture upon thawing.
Oct
5
comment Why do black olives typically come in cans and green olives typically come in jars?
I've had artificially blackened olives (colored, I don't know about "ripened") from a glass.
Oct
4
comment Adding spice to poaching liquid
Can you taste the difference? If not, then you're wasting it.
Oct
3
comment Why does my homemade mustard thicken only some of the time?
The pectin theory is interesting, but the way I read the question, in the first step only mustard, water and vinegar is mixed, and it is this mixture which doesn't always thicken.
Oct
3
comment How does “BHT added to packaging material” actually work?
I should try to remember that next time I'm so hungry I take a bite out of a pizza slice and realize I also got the cardboard holder :P But seriously, very interesting information.
Oct
3
comment Did I just almost start an oil fire?
With the lid on, obviously not. Without a lid, you'd need an oven with open heating elements, which is not so common. And even then, you're unlikely to start a fire. I have roasted lots of meat in a toaster oven/rotisserie with open elements. The inside is all splashed with fat coming from the skin crisping, but I've never seen fire or smelled smoke. I suspect that the drops getting to the element are too small and burn out almost instantly, without anything else catching on fire.
Oct
3
comment How does “BHT added to packaging material” actually work?
but is the ink still biodegradable if it has preservatives added to prevent its degradation?
Oct
2
comment Choux pastry (Chocolate eclairs) doesn't cook properly
We already have a question covering choux pastry not rising, with an excellent answer. I will merge so Stephen's answer doesn't get lost either.
Oct
2
comment Refrigerator leaks
Kitchen equipment has long ago been declared on topic on the site, see meta.cooking.stackexchange.com/questions/138/… and cooking.stackexchange.com/help/on-topic. If the community wants to change the rules, we will have to make a Meta discussion, but currently, this question is fully in scope and shouldn't be closed as off topic.
Oct
2
revised Did I just almost start an oil fire?
added 169 characters in body
Oct
2
comment Can you warm biga in a microwave?
cool, I had thought of suggesting a warm water bath as one of the alternative heating methods, and forgot it when I came to that paragraph. But turning the microwave into a humid warm proofing box is much better.
Oct
2
answered Can you warm biga in a microwave?
Oct
2
comment What do I need to consider when upgrading to a 40 quart mixer?
Don't tease us, what may be the 6 year recovery? :P Else, good info here, +1
Oct
2
answered Did I just almost start an oil fire?
Oct
1
comment What do I need to consider when upgrading to a 40 quart mixer?
Hello Cookiecookie22, and welcome to the site! We are not a discussion forum, and we have some restriction on the format of the questions. We don't accept a "should I buy it?" question, this is something you have to decide for yourself, ultimately. But the actual details you asked for are on topic, so I changed the title to reflect that and to avoid answers such as "yes, buy it" or "I wouldn't buy it".