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12108205
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location Germany
age 31
visits member for 4 years, 6 months
seen 3 mins 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.


Jun
29
comment Sprouts and “better-to-cut-out-parts” in vegetables
@DavidRicherby OK, I wasn't aware that it is extended to other English speaking countries, as I think it started with Italian-American cuisine. But yes, it's a false friend in many languages. I think in this question, we can assume it to mean a raw vegetable from the Piper genus, and luckily it isn't important for the answers to find out which one.
Jun
29
comment Sprouts and “better-to-cut-out-parts” in vegetables
@DavidRicherby this is a distinctly American meaning. In Italian, the main meaning is "pepper", and many European countries have adopted it for other Italian products made with peppers, for example in Germany it is long thin peppers conserved in brine. As an European, I struggle to find a word for "pepper" which Americans will understand: "pepper" itself can be confused with black pepper and sometimes doesn't encompass hot pepper/chili, "bell pepper" excludes the standard long pepper, and so on.
Jun
29
answered How to save my almonds from moths
Jun
29
comment How to save my almonds from moths
Ah yes, I know what you mean. Usually, by the time it gets sticky, I also see larvae. But I've mistakenly thought nut powder to be a not-yet-silked-over larvae sign, so I thought this might happened to you.
Jun
29
comment How to save my almonds from moths
The powder is not necessarily weevils, it can be simply broken down nut pieces. You will only know for sure after you have seen the larvae.
Jun
29
answered Lamian (Hand Pulled Noodles) Technique Question
Jun
29
reviewed Approve Can ghee be used instead of butter in dessert recipes?
Jun
29
comment Use ice cream to make panna cotta?
Do you mean homemade ice cream? Many supermarket brands become inedible when they melt, separating into whey and a dry foam.
Jun
29
answered What is the difference between boiled vegetables and stewed vegetables?
Jun
28
comment Complete list of terms used to describe cooking methods?
Jack, I know that you are new here and don't know how the site works yet. Closing a question is not something personal, it just means "this question is out of our scope". It is done because we know that certain types of question don't work well with this format, producing bad collections of answer in which nobody can orient themselves. One very common type are "list" questions. They end up incomplete, ridden of duplicates, and voting does not help the best answer to rise to the top because there is no best answer, per definition. This is why we have a rule that they should be closed.
Jun
28
comment Culinary term for frying in water (without oil)?
@ChingChong and everybody else, this discussion is getting way too long and very close to off topic. I'd suggest starting a chat room if you want to pursue it.
Jun
28
comment Culinary term for frying in water (without oil)?
@DanielChui to my knowledge, "browning first" is not what makes braising to be braising. It is just that everybody does it, because it tastes better.
Jun
28
revised Is wood a good alternative to charcoal for bbq fuel?
edited title
Jun
28
answered “Acetone” smell on bread
Jun
28
comment Substitute For Cream of Tartar
Sorry, but it is not a substitute in any case, not even in egg whites. You can add salt to them, but it won't have the same effect chemically speaking, so it doesn't stabilize the foam. You can use acids or metal ions (beating in a pure copper bowl) but not salt.
Jun
28
comment Thin crust pizza on barbecue
And for people who are not experienced stretching dough, use a rolling pin, else you'll end up tearing the dough in places if you want real thin crust. You should learn stretching on somewhat thicker pies.
Jun
28
comment How to cleanly cover the dough while it rise?
@goobering seeing that dough rises even at fridge temperatures, I don't see why you are concerned by that
Jun
28
comment Can I use an enameled trivet on the stove top?
A data point: manufacturers tend to rate enamel as heat stable up to somewhere between 250 and 300 Celsius. While it won't melt at such a low temperature, I guess it could crack, separate from the metal, or simply discolor if overheated. I don't know how close it needs to be to the center of a flame for this temperature to occur (enameled pots can certainly be licked by the flame of a gas burner), but placing it too close to the center of the flame might be a problem.
Jun
28
comment How to replicate this bakery's bread
@Kris look at my update, this might indeed be your bread, or at least a good approximation to start from
Jun
28
revised How to replicate this bakery's bread
updated with pictures of baked butterlaible