Reputation
5,288
Top tag
Next privilege 10,000 Rep.
Access moderator tools
Badges
19 36
Newest
 Caucus
Impact
~780k people reached

Jan
25
awarded  Caucus
Jan
8
comment Why can soda be used as a substitute for eggs when using a boxed cake mix?
Oh yes you're right; I had things flipped. Sorry! But altering the pH of the batter can have other effects, such as hindering browning, which may or may not be desirable.
Jan
7
comment Why can soda be used as a substitute for eggs when using a boxed cake mix?
Eggs are basic, though, so replacing them with an acid will alter the pH balance of the batter and thus potentially hinder chemical leavening.
Jan
7
comment Why can soda be used as a substitute for eggs when using a boxed cake mix?
There are plenty of egg substitutes (even vegan ones) that better mimic the nutritional and culinary properties of a real egg than soda, though.
Dec
23
revised What is a substitute for milk when making ham balls?
added 504 characters in body
Dec
22
answered What is a substitute for milk when making ham balls?
Dec
14
comment What German product is the equivalent of cream in a recipe from the United States?
@eckes The official recipe for ragù alla bolognese registered in the Accademia Italiana della Cucina includes dairy. I don't think the Serious Eats recipe claims to be traditional, but it does claim to be delicious (and in my experience cooking their recipes, that is likely the case).
Dec
13
comment What German product is the equivalent of cream in a recipe from the United States?
In the US, "cream" (without any other modifiers) is usually synonymous with "heavy cream," which is legally required to be at least 36% milk fat, but is usually 40% and can sometimes even approach 50%.
Dec
13
reviewed Approve What German product is the equivalent of cream in a recipe from the United States?
Dec
13
revised How should I cook a 1lb bottom round roast beef in the oven?
deleted 8 characters in body
Nov
11
comment Is there a difference between US Worcestershire sauce and UK Worcestershire sauce?
The Japanese version is definitely different; it caters to local food preferences and customs: justhungry.com/handbook/reference/mystery-japanese-sauce
Oct
26
comment What happens chemically when flavours 'mingle'?
This question is related to, and a potential duplicate of, this other question: cooking.stackexchange.com/questions/4157/…
Oct
23
revised How to replicate this bakery's bread
Disambiguated a sentence
Oct
22
comment How to tell when bacon is cooked enough?
This is a possible duplicate of this question. The accepted answer is that, if bacon is properly cured, it is safe to eat raw.
Oct
22
revised Commercial Bakery to Provide Dough
Fixed a typo
Oct
22
revised How to replicate this bakery's bread
added 8 characters in body
Oct
22
answered How to replicate this bakery's bread
Oct
22
comment How to replicate this bakery's bread
@rumtscho See my comment above; it is very likely that the recipe Kris is trying to copy is actually dairy free. It might possibly contain vegan fats, though (e.g., margarine, oil, or vegetable shortening).
Oct
22
comment How to replicate this bakery's bread
Breadsmith is a kosher bakery and, as such, are completely non-dairy (everything is pareve). Therefore, it is very likely that this recipe is dairy-free. It might have oils, though, but pretzels typically don't, so I would guess that it is in fact fat free.
Oct
7
awarded  Nice Question