46,515 reputation
10105201
bio website none
location Germany
age 31
visits member for 4 years, 4 months
seen May 25 at 8:36

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.


May
1
comment Vinegar Soak for Stock
This seems to be a health question - I know of no culinary reason to want to extract the minerals from stock. As it is about the presence or absence of nutrients in food, it could be taken into the exception granted by the nutrient-composition tag, but for this, you will have to tell us which exact minerals you want to have in your food. Also note that if it is reopened after a clarification, we cannot discuss the bioavailability and other health relevant aspects of the different extraction methods.
May
1
comment How long should I cook a 10lb chuck roast on low in the crock pot?
Another thing: while I don't think it's a duplicate of a question asking how much roast to prepare, I just realized that one of the questions I listed is a generalized version of this one, so I'm closing as a duplicate.
May
1
comment How long should I cook a 10lb chuck roast on low in the crock pot?
(cont.) a more personal discussion - but please keep it civil. Private rooms are accessible to moderators and flags there are handled like in any other room. I fully understand your wish to clear up the topic, but if you end up sharing valuable information, nobody else will discover it here in a long comment thread, and if you don't, then it's just in everybody's way. I would actually like to see both your expertise added to an appropriate question of the list above, so other people can find it too.
May
1
comment How long should I cook a 10lb chuck roast on low in the crock pot?
There was a long discussion about the way of determining meat doneness here. This is not the purpose of comments. We have many actual questions where elements of this discussion would have been on topic as answers, for example cooking.stackexchange.com/questions/11739, cooking.stackexchange.com/questions/30006, cooking.stackexchange.com/questions/43275 and cooking.stackexchange.com/questions/36854. Both participants are welcome to add their views there as answers. Alternatively, you can create a chat room for (cont.)
May
1
comment What is the relationship between salt and iodine?
I think this does qualify as an answer, even though a short one. So I wouldn't delete it. But I'm downvoting because The Daily Mail is a very unreliable source.
May
1
revised What is the relationship between salt and iodine?
deleted 59 characters in body
May
1
comment 5 Day marinated chicken breast
Beside that official word on food safety I linked, we have some questions on marinade duration, they can be found through the search
May
1
comment What cheeses work 'best' in melted cheese sandwich applications?
(cont.) posed on a Stack Exchange site, and the reason why this type was banned network-wide (with a few notable exceptions). Even though I see the OP's problem as a valid concern, and wish her luck in finding the option which works best for her, I am closing the question, because our system cannot deal with this type of problem in a sensible way.
May
1
comment What cheeses work 'best' in melted cheese sandwich applications?
This old question is of a type which would have been closed early after asking by modern rules. When I read the text, I thought that I could close an eye, seeing that the OP invested effort in setting up clear criteria, and doing her best to invite good answers. But then, looking at the answers, I see that this has not worked. What we have is the typical endless list of "My favorite is X", without explanations, with several repetitions, basically a chaos. If somebody reads it completely, he won't know more than he knew before. These are the typical problems when a list type question is (cont.)
Apr
30
comment Will freezing a bottle of vermouth change it's quality, life length or properties?
@logophobe there is nothing difficult about freezing a glass bottle. It won't burst every time. Also, bottles with fizzy wines are much sturdier than standard wine bottles.
Apr
30
comment How do I prevent my tempura chicken from getting soggy with time?
also see cooking.stackexchange.com/questions/20297/…
Apr
30
reviewed Approve How to Make many pizzas for large party?
Apr
29
reviewed Reopen Make a chocolate Cake
Apr
29
reviewed Approve Mothballs in the pantry: is it safe to keep food there?
Apr
28
comment Make a chocolate Cake
Fabby is right, before we can answer your question, we must know what you are asking. There is a small grey "edit" link on the left below the post, you can use it to change the text so we know what it's about. Then it can be reopened. For now, I have to close it temporarily as "unclear what you're asking".
Apr
28
comment How to fry tortillas for poori?
I admit that I don't know much about Indian cuisine, but somehow this situation sounds strange. Are you sure that it is supposed to be soft, because deep fried things are normally hard and crispy? And if it indeed has to be soft, are you sure that it can be done with a tortilla?
Apr
28
revised Do I always have to peel garlic?
changed title to reflect body better
Apr
28
comment Cooking old beets
Hello Beet gardener! We specialize in giving clear solutions to clear-cut problems. "Are they edible" is a clear, answerable problem. "How to cook them" is not, there are tons of ways to cook beets, none better than the other. So I removed that part of your question, but the first part is fine. Welcome to the site!
Apr
28
reviewed Edit Cooking old beets
Apr
28
revised Cooking old beets
fixed grammar and spelling