40,338 reputation
887189
bio website none
location Germany
age 30
visits member for 3 years, 9 months
seen 10 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.


Oct
14
answered Are the particulates that settle in a veal stock impurities?
Oct
14
comment How do you convert a cake recipe to brownies?
(cont.) to do with some reputation, which you can get for both answers and questions. I edited your post so now only your proposed solution remains, not your opinion on the rest of the thread.
Oct
14
comment How do you convert a cake recipe to brownies?
Hello, and welcome to the site! We have strict rules about content, unlike a forum. We answer questions in a very straightforward manner, so the next reader will always see the proposed solutions without having to read through other matter. Complaints about rude or otherwise inappropriate content are handled through flags or a special "policy" site called Meta (accessible through the Help link on the top bar), but I don't think this case was bad, pklz was implying that he is feeling "lazy" himself, so I don't see it as an insult. "Thank you" is expressed by voting, which you will be (cont.)
Oct
14
revised How do you convert a cake recipe to brownies?
Removed opinion on other posts.
Oct
14
reviewed Approve suggested edit on ghost chilli peppers best way to prepare with out losing heat
Oct
13
comment How to mix cream to increase its fat percentage?
I know that you can whip 35% cream (whippability starts at 30%), but the texture and stability of 50% cream after whipping is different from 35%. So, you won't be able to perfectly reproduce a recipe with the lower fat cream.
Oct
13
comment How to mix cream to increase its fat percentage?
@Jeroen it is OK to accept whichever answer you want to. Hopefully, the second best answer will rise by votes :) You can give ChingChong the mark too if they are equally good, I stopped caring for reputation some years ago and he still has some privileges levels to climb.
Oct
13
comment Will milk produce more curds if you add additional protein and fat content?
Hi, and welcome to the site! Our format is probably not what you expected: we have only one question per "thread" and all subsequent posts are supposed to provide a literal solution to the problem in it. If you want to ask something new, even if it's about the same topic, you have to write a new question. So, if it's important to you to know what's the proper way of adding fat in cheesemaking, you should ask it separately, cooking.stackexchange.com/questions/ask. If you just wanted to share your experience, that's OK here, but we'll have to edit the question part out then.
Oct
13
comment How to mix cream to increase its fat percentage?
Have you tried it? I think the typical fat globules in homogenized cream are around 30 micrometers. I don't know if this will be held back by a coffee filter. And if yes, how long does it take?
Oct
13
revised How much fresh potato to substitute for instant potato flakes when baking?
Removed comment about flakes being personally nasty - as another (now deleted) post pointed out, there is no need to judge food choices.
Oct
13
revised How much fresh potato to substitute for instant potato flakes when baking?
removed judgment that the choice of instant potatoes is "gross".
Oct
13
comment I love food and the public but my body can't handle it anymore
Hello Laine! I'm sorry, but I have to close this question. We just don't deal with career advice on this site, and so it is off topic. I agree with the others that it is well written, and your situation touches me, but we are quite strict about not creating any precedents, and it is my job as a moderator to close off topic questions, whether I like them or not. I hope you will find a good job despite your problems. Best of luck!
Oct
13
comment How do I keep Clam juice
@ChingChong all canning jars are by definition airtight, or sterilization would be pointless. This doesn't turn them into pressure canners. Canning low acidity food in wecks is as unsafe as in any other jar.
Oct
13
answered How to mix cream to increase its fat percentage?
Oct
13
comment How to keep cream cheese for a long time?
I don't know about that. While bacteria are not a problem, open cream cheese tends to go moldy after less than two weeks.
Oct
11
answered Vanilla fudge attempts turn into caramel
Oct
10
reviewed Approve suggested edit on Salt for Sauerkraut
Oct
10
answered Compensating for extra moisture from cold flour
Oct
9
comment Decoration food long-term preservation
Agree with @Logophobe: I forgot to mention that the lifetime is more likely to be many months (well, probably 1-2 years) than many years. But using very strong alcohol should help, his experiments probably didn't involve medicinal alcohol.
Oct
9
comment Decoration food long-term preservation
Given the current state of 3D print technology, just using wax fruit will give a much more realistically looking decoration. It can turn out to be cheaper, too. But +1 for creativity! I'm not sure about the resin though, I'd expect something as large and watery as a fruit to change inside the resin, shrivel maybe. Not all changes in a fruit come from its contact with outside air. But I admit I haven't actually tried it, maybe it works.