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reviewed Approve How do I get rid of bugs in rice?
19h
comment Preserving eggnog
I'd try freezing. It might work, and you can express mail cold packs. If your recipe includes whipped egg whites, it's not likely the foam will survive freezing, unless you have access to liquid nitrogen.
2d
reviewed Approve safety tag wiki excerpt
Aug
30
answered Do egg whites thin out when salt is added, which will make them easier to mix?
Aug
30
comment Ceramic pans vs PTFE pans
I have heard rumors of a particular brand of ceramic pan that does not fail within months, but have never met one in the wild.
Aug
29
comment Does kimchi always have live cultures?
Around here, there is stuff shipped up from Texas labeled Kimchi, with the word faux - in tiny letters. It may have been packed and sterilized, but once home in a fridge, it certainly starts to bubble and ferment again. Give it a week or two, and it tastes like the home made stuff, but without the bok choy.
Aug
27
comment Are Gem Squash Edible After the Green Rind Turns Yellow/Orange?
Keep them too long and they'll start to dry out and get stringy. With Boiling!!!, that might not be a problem.
Aug
24
comment Whatever Has Happened to This Fork?
Maybe someone switched dish soap on you, or the water has changed. More calcium, or other divalent metals, in the water leads to quicker soap scum build up. pH change in water will also affect solubility of soap and ions. Occasionally municipal water systems put out non-standard water; either intentionally or by accident.
Aug
23
comment Whatever Has Happened to This Fork?
Chemical pitting of electroplate from high pH dish detergent? Such a bloom might mostly be scrubbed off, but if you look closely... Might also just be an insoluble salt deposit, calcium phosphate or similar. If that's the case, it should wipe off with vinegar. From what I can see, it looks more like case 1 to me.
Aug
23
comment How to stop Xanthan Gum from clumping?
You have to stir that stuff fast, while adding it slowly. I use a food proc. or a blender.
Aug
20
comment Accidentally microwaved stainless steel travel coffee mug. Still safe to use?
Yes, unless the plastic has gone permanently soft and sticky, or doesn't seal anymore, I'd just give the thing a good scrub and remember not to nuke it again.
Aug
20
comment How Long Is Mint-Infused Water Safe to Drink?
Related: Is it safe to reuse loose tea leaves the next day? What precautions need to be taken for storing tea for reuse? cooking.stackexchange.com/questions/18353/…
Aug
20
comment Bottling hot sauces
Many recipes for hot sauce have a low enough pH, enough vinegar, that they don't need any canning or special sealing for long term exposure. If you look carefully at the hot sauces lining the shelves of your local supermarket, you'll see that many of them come with simple screw-tops, not even safety seals or plastic gaskets. You may be overthinking the regulation of hot sauce containers here in the US.
Aug
16
comment Cryoconcentration, can you do it yourself?
Here's an illustrated 'how to' for Cranberry juice from last year: abarabove.com/juice-concentrate The exact best protocol will of course depend on the juice involved.
Aug
16
comment Cryoconcentration, can you do it yourself?
@rumtscho Much of which gives applejack its flavor is not booze, it is the fruit. Freeze concentration of fruit juices is hardly new science: sciencedirect.com/science/article/pii/S0260877411000999
Aug
16
revised Cryoconcentration, can you do it yourself?
edited body
Aug
16
comment New to jam making - do I need to can?
In US, we used to pour melted paraffin wax on top of our jam to get a good shelf life. Nowadays, I just pour my hot jam into a sterilized (by boiling) jar, and screw on a ball jar type lid: google.com/search?q=ball+jar&ie=utf-8&oe=utf-8 With sugar concentration as high as it in in jam, that fancy lid is probably overkill. The stuff lasts for years.
Aug
16
answered Cryoconcentration, can you do it yourself?
Aug
16
comment How are crisp flavours made?
Farmhouse Chutney: stonewallkitchen.com/shop/speciality-foods/chutneys/130802.html I had no idea.
Aug
15
comment Why do so many dessert/biscuit recipes have salt in them?
Flavor enhancer. Increases the ionic strength of the food so whatever flavors it has can get to your taste buds rather than be bound up with protein, carbs, fats or whatever. google.com/…