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886189
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location Germany
age 30
visits member for 3 years, 8 months
seen 2 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
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".
Oct
1
reviewed Edit suggested edit on What do I need to consider when upgrading to a 40 quart mixer?
Oct
1
revised What do I need to consider when upgrading to a 40 quart mixer?
corrected spelling, removed "should I do it" question
Oct
1
comment What would be a good substitution for powdered milk in cereal cookies?
Hello Gigili, half of your question was a recipe request. Only a recipe can tell you what amounts of the ingredients to use. And even if recipe requests were allowed - which they are not - nobody can know which one of hundreds of possible recipes this show used. The substitution part is fine, so I edited the recipe request out and left the substitution.
Oct
1
revised What would be a good substitution for powdered milk in cereal cookies?
removed recipe request
Oct
1
answered Spices storage conditions
Oct
1
comment What is 'adequate' refrigerated space for a single person
The meta discussion is now more than a day old, has a positive vote number, and all answers are in favor of closing. So I'm sorry, but it seems that we have an agreement: This type of question is not in scope.
Oct
1
comment Mince smells like vinegar
It doesn't matter if you got sick from it or not. "Safe" is about a chance of getting sick, not the certainty that you will get sick. It's like running with scissors, most kids who do it don't stab themselves. As for "before use-by", this is indeed good, but assumes standard storage conditions. If something went wrong anywhere in the supply chain, bacteria can still grow. But I'm glad to hear that everything ended well this time.
Oct
1
revised Spices storage conditions
removed "healthy" from the question
Oct
1
comment How to set the temperature in a refrigerator without proper indication on the dials?
Logophobe is correct, it was hard to understand the text as a question. I edited it, I hope I could find the core of the actual question.
Oct
1
revised How to set the temperature in a refrigerator without proper indication on the dials?
extracted a question from the text