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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.


Nov
10
comment Why is my stevia-sweetened fresh whipped cream bitter?
Have you used Stevia before? It has a strong bitter component which not everybody can taste. If you are one of the people who can taste it, then it is not a good sweetener for you.
Nov
10
comment Rolls fall flat
You will have to post your complete recipe and process here. We cannot know what went wrong if we don't know what you did.
Nov
10
answered Rescuing peanut butter frosting
Nov
10
answered Help first time making cookies
Nov
9
comment Help! Liege Waffle excessively dense
What do you mean by "very dense"? We've had people here complaining that their Belgian waffle recipe came out "like bread", which is what they are supposed to be. Have you baked bread before (by hand, not by machine), and was there something unusual in the way the dough handled/rose?
Nov
8
comment Can you and how do you melt quark cheese into bechamel?
@Joe thank you, I wasn't aware of this detail and had assumed that "water bath" and "double boiler" are interchangeable.
Nov
8
revised How do you make the green beans served at Din Tai Fung?
added a summary of the bean technique described in the link
Nov
8
comment How do you make the green beans served at Din Tai Fung?
Hello Rebecca, and welcome. We are glad that you are sharing this example with us. But links do become inaccessible over time, and our users like to know a bit more about the content before going to the other site. So, our rule is that we summarize the content of articles we find elsewhere in our own answer, pointing out the most important insights from there. For a short guide on posting on our site, you can see cooking.stackexchange.com/help/how-to-answer.
Nov
8
answered Where can I find food-grade beeswax?
Nov
8
comment I left my cast iron pot on the gas stove, on high flame, and then forgot about it for 3 hours
Hello Paul, and welcome. When you get some reputation, you'll be able to post comments to other answers. For now, I agree with David Richerby's edit: the part answering the question itself is very good and should stay, the part referring to the other answer is not so interesting to the next guy who comes here wanting to know what the solution for the heated pan is, and not in a discussion with the other people who answered.
Nov
8
reviewed Approve suggested edit on I left my cast iron pot on the gas stove, on high flame, and then forgot about it for 3 hours
Nov
8
revised I left my cast iron pot on the gas stove, on high flame, and then forgot about it for 3 hours
removed typo
Nov
8
comment I left my cast iron pot on the gas stove, on high flame, and then forgot about it for 3 hours
@MichaelE. you can, of course, disagree with Jolene on her opinion of the pan situation. But your personal attacks are way overboard for any kind of civil disagreement. Also, this kind of discussion (even if it weren't so rude) is actively discouraged from being held in comments, this is what the private chat room functionality is for. I am cleaning up the comments, leaving only the first two, which show your two opposing viewpoints. Please keep any further discussion factual and polite, and use the appropriate channels.
Nov
7
comment How should I clean my metal mesh tea strainer?
It says "dishwasher safe", so why don't you soak it in dishwasher detergent dissolved in water? Preferably the powder, not a tab. It's quite aggressive, maybe even more so than vinegar.
Nov
7
answered what determines the texture of cookies
Nov
7
comment Can you and how do you melt quark cheese into bechamel?
@ymar the quark there is not molten. This is an emulsion of an egg yolk in water, and the quark is stirred into it. The majority of the dry mass in quark is protein, and it is physically impossible for protein to melt. It gets rubbery when heated. Setting a pan in another pan with water is called a "water bath" or "bain marie" in English, and is used to prevent the inner pan from heating up. On the bright side, if Polish quark gets stirred there without too grainy a texture, it should work in bechamel the same way - although I see quite a few grains in her picture.
Nov
7
answered Can you and how do you melt quark cheese into bechamel?
Nov
7
comment How to safely cook a lamb's head?
Regardless of whether a transmission has been proven or not, I think it's important to point out that there is indeed no way to "defuse" the prions by cooking them. If the OP is scared of BSE (and this is a personal decision to make given the current state of knowledge), there is nothing he can do to remove the potential pathogen.
Nov
6
comment How to get rid of the smell and taste of egg whites? I throw up when i eat them
I agree about the temperature difference, but don't know if this is the reason. Personally, I'm one of those who hate the sulfuric smell of much-cooked eggwhite, but I also know people who are disgusted by the jellylike texture of little-cooked eggwhite. And besides, the sulfur is already present in raw eggwhite, just bound a bit differently. If the OP has such a strong reaction to it, the reaction might be still very strong when the eggwhite is still raw or little-cooked.
Nov
6
comment How can I make fresh burger buns like Hardees?
@TheBlackBenzKid a bread baking machine is probably counterproductive here. Each machine is limited to very few types of bread. If you want to replicate a certain type, doing it by hand is the way to go, unless you have access to the same machine as the original used