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visits member for 4 years, 2 months
seen Dec 16 '13 at 14:55

Sep
2
awarded  Yearling
Nov
18
comment How does adding baking soda to soaking beans/lentils reduce the gas they make you have?
Maybe the taste of soda make people discard the soaking water, together with the oligosaccharides…
Aug
17
comment What is the shelf life of a garlic bulb, with the “skin” still on, left in the fridge?
Fridges vary in humidity. My fridge seems the driest place in my home – products stored there are being literally dehydrated if not wrapped in something. Still, storing garlic in a closed container in my fridge would probably spoil it, due to water retention and condensation inside of that container (which is good to keep peeled garlic or onion).
Aug
17
comment How to choose fresh, ripe (hot) jalapeños?
@TFD: from the study published here: publikace.k.utb.cz/handle/10563/1001918 (first one found): „In general, the highest capsaicin concentrations are found in the ovary and in the lower flesh and the lowest capsaicin content can be found in seeds. These results are in a good agreement with the common knowledge of pepper consumers regarding the pungency of different parts of pepper fruit.” – so I guess the capsaicin content in seeds may be negligible… though, it is hard to clean the seed of the particles from the hottest parts of the fruit.
Aug
17
comment How to choose fresh, ripe (hot) jalapeños?
Seeds do not contain capsaicin only the membrane, but usually lots of the membrane is removed together with the seeds, so the confusion. And from my experience chilli peppers will ripen a bit after being picket, at least they may get some red colour. But I would not rely on that. Green peppers are often even better (crispy!). :)
May
8
answered Can dried peppers get hotter with aging?
Apr
4
comment Safety of coffee in thermal flask, long periods of time
All this provided that is plain coffee or tea. Adding sugar and/or milk changes a lot.
Mar
26
comment How to preserve the green colour of mint when doing spherification?
Doesn't that work by undoing the effect of adding the lemon juice, by increasing the pH?
Mar
23
comment Peeling and dicing potato before boiling it
Same here, in Poland, where boiled potatoes are the staple food. Sometimes potatoes are boiled with skin, though. E.g. when used for a salad.
Mar
23
comment How do kosher food preparation requirements compare with what is known by modern science to make food safe for eating?
I think it is a very interesting question and I think it can be answered in the 'scientific way' used on this site. The question should be probably accompanied with a list of the basic kosher food preparation rules, so they can be referred one by one.
Mar
23
comment Shelf life of spices
Writing with CapsLock on is not very readable and quite impolite.
Mar
21
answered What kind of flour keeps bread dough from sticking in a proofing basket?
Mar
21
comment Does chili paste require refrigeration?
I don't think sodium bisulfite and potassium sorbate are standard ingredients of Sambal Oelek, even though they may be present in many commercial Sambal Oelek products.
Mar
20
comment What can be used as a substitute for tomato sauce in typical italian dishes?
I hate tomatoes and any diary-based sauces and I still can enjoy pizza – I just don't use (or ask not to use) any sauce. Some people say it won't be inedible or the crust will get wet from the toppings, but it is not true.
Mar
19
comment Can soured raw milk be used to make yogurt?
I guess the frustrating answer come from different cultural and climatic background. I guess raw milk left for fermenting has big chance of becoming dangerous in most places on Earth, but in some places it has been used this way for centuries, and it is as natural there, as fermenting sour bread starter or wine elsewhere. In Poland 'zsiadłe mleko' is a traditional product home-made exactly this way – by letting fresh (unpasterized milk) ferment using the bacteria already there.
Mar
19
revised What international cooking terms sound similar but have different meanings?
deleted 2 characters in body
Mar
18
comment What international cooking terms sound similar but have different meanings?
@johnny – in polish similarly – 'kminek' is caraway, cumin is 'kmin rzymski' (literally 'large Roman caraway')
Mar
18
revised What international cooking terms sound similar but have different meanings?
added 224 characters in body
Mar
15
awarded  Critic
Mar
13
comment Why doesn't chocolate go bad?
Bacteria can survive without water, but they won't be active, won't multiply and won't be able to do any damage to the chocolate.