36,601 reputation
882176
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location Germany
age 30
visits member for 3 years, 5 months
seen 1 hour 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.


Jul
2
awarded  Inquisitive
Jul
2
awarded  Curious
Jul
1
comment Why is it that caramel sauce should not be stirred after it has boiled?
@Gigili Pure caramel is not sugar, even though it is made from sugar. It behaves quite differently from sugar. Also, as Aaronut says, caramel sauce is not pure caramel, and neither is it sugar. You shouldn't stir sugar, because it can crystalize and turn grainy. It is OK to stir things which are not sugar, for example caramel. You can also make caramel (or caramel sauce) without stirring, and it is not wrong per se, just inconvenient, and serves no good reason. A source which tells you never to stir caramel is wrong.
Jul
1
comment Method to make corn pasta?
@GiovanniDeGaetano what keeps wheat pasta together is a protein called gluten. It is contained in wheat (wheat flour is ~10% gluten and ~90% starch, roughly calculated). Most other grains don't contain gluten, except ones which are very closely related to wheat (e.g. spelt). Corn has no gluten at all.
Jun
30
awarded  Famous Question
Jun
29
comment Why is it that caramel sauce should not be stirred after it has boiled?
@ChrisSteinbach Agreed. I was trying to keep from going into too many details, such as having to stir the fudge later. As for stirring while hot, it is possible, but fussy (the crystal introduction you mentioned, worrying about possibly already being too hot because of thermometer lag), so there is a good reason to abstain.
Jun
29
answered Why is it that caramel sauce should not be stirred after it has boiled?
Jun
29
answered What can make a radish lose its flavour in a dish?
Jun
28
answered Maintaining crispy fried potatoes while cooking with onions and peppers
Jun
26
answered Off taste from refrigerating cheese?
Jun
26
comment Is it possible to keep puff pastry dough in the fridge for future use?
@gigili we also don't accept "suggest a dish which I can make with ingredient X" type of question, so Yamikuronue was correct in removing that part.
Jun
25
comment What makes the difference between domed and flat cookies?
@Jolenealaska separate from the cookies question, don't be surprised if it is hard for somebody to get soda. I get the feel that it is so ubiquitous in the USA just because of good marketing, people there seem to buy it by the box and use it for things it is obviously unsuited for (such as removing the odor of new plastic). It is rare here in Germany, only available in larger stores with a well-stocked baking aisle. Baking powder is available in much more stores.
Jun
25
answered Do alcohol and salt help in preservation of dehydrated vegetables?
Jun
25
comment Do alcohol and salt help in preservation of dehydrated vegetables?
Where would you get pure alcohol? Medicinal ethanol is usually galled to prevent drinking, so people can't use it as a loophole around alcohol taxes. If you add something like vodka, which is 40% alcohol and 60% water, you are rehydrating your vegetables.
Jun
24
comment How to prevent cucumbers from tasting bitter?
Hello, and welcome to our site. We are a Q&A site, and have some rules which differ from traditional forums. We expect each new post to be a direct answer to the question. Are you saying that pickling cucumbers are less bitter than standard ones? If yes, this is a valid answer, but it would be better to edit it into your post so others can understand it better.
Jun
23
reviewed Approve suggested edit on How can I get hash browns to bind without using egg?
Jun
22
answered A firm mousse with juice with my cream whipper
Jun
22
comment What are those black fibers in my mango?
Welcome to Seasoned Advice! Whilst this may theoretically answer the question, it would be preferable to include the essential parts of the answer here, and provide the link for reference. This time I added two sentences for you, but you may expand it too, to make your answer better.
Jun
22
revised What are those black fibers in my mango?
added a brief summary of the links.
Jun
22
comment Is sugar a thickening agent?
@mylifeisalie yes, sugar is thickening in caramel sauce. Anything whose bulk is sugar is thickened by the sugar too. Caramel is just a stage in the candy making process, and pure caramel consists of 100% sugar. You add fat and liquid to make the sauce, but normally enough sugar remains in it to thicken it.