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Jun
19
comment How does aging affect Gouda cheese?
traditional serving of old/aged Gouda would be on black rye bread. And yes, the really young "grass cheese" isn't generally exported, in part because it just sells the entire production local but also because even the little extra aging during long distance transport changes the taste to where it's no longer the same.
Jun
13
comment Can I leave boneless chicken breast flat in freezer overnight?
Or just bag them up before freezing and then put them flat on that pan if the flat shape is the reason to freeze them like that ;)
Jun
13
comment What does one use a saw for?
Instrument styles change over time, it's not inconceivable that a regular handsaw would have been in use in the past. Given that for most people you'd simply clean up the saw used to cut kindling for the oven and then use it to cut the bones for the stock for your soup, you'd save yourself having to have 2 potentially expensive tools.
Jun
13
comment In England, can I buy fresh fish directly off the boat?
@TFD nonsense. The way things work boats tally up their catch and present the numbers, just like companies across the world present their income numbers to tax agencies. Occasionally there'll be spot inspections to test whether there's fraud going on of course.
Jun
13
comment Is cooking beans or any other food in metal cans safe?
+1 but remember to not use it for long duration cooking as the chemicals can start to leech into the content of the can (though even then it'd take exposure over a long period to build up to anything approaching dangerous levels in the human body). Heating a can of product or water ok, just don't let it simmer for hours :)
Jun
13
answered Heating aioli as part of cooking or not
Feb
12
comment Is there an edible, vegetarian substitute for sausage casings?
many vegetarians have no trouble eating regular sausage casings... Or using gelatin... Mostly it's only the fanatical vegans that make trouble, the people who won't use leather belts or shoes either.
Dec
5
awarded  Nice Answer
Aug
14
comment Why does cheese have an expiry date?
@KateyHW never tell a lactose intolerant person he can eat cheese because "it doesn't contain a lot of lactose". Depending on the seriousness of the condition, the tiniest amount can lead to very serious consequences.
Aug
13
comment How do I tell the freshness of raw chicken?
here they forcefeed (or used to, not seen them much in recent years) maize to some chickens in order to fatten them up. Turns their fat and skin a sickly yellow. Some people prefer it that way, especially for cooking soup.
Jun
26
comment What makes the 'Cat poo' coffee (Kopi Luwak) flavour worth drinking?
and given the high percentage of "fake" kopi luak for sale worldwide, how can you be sure you got the real stuff?
Jun
26
comment What makes the 'Cat poo' coffee (Kopi Luwak) flavour worth drinking?
prices mentioned on wikipedia seem high. Saw it for sale at the airport of Jakarta, Indonesia for about $75-$100 per pound (and that's at inflated airport prices, can probably get it cheaper in the country, especially outside the major cities, but didn't look, am no coffee drinker either).
Jun
14
comment Is bread that can go mouldy better than that which does not?
heavily processed foods can get mouldy, it may however take significantly longer, all depends on the food. Try leaving a jar of pasta sauce sitting with the top off for example next to a few slices of freshly baked bread and some Camenbert cheese...
Jun
14
comment Is bread that can go mouldy better than that which does not?
and don't forget that what's nutritious to fungi is not necessarily nutritious to humans and v.v. :)
Jun
6
comment What causes the difference between Maine and Canadian lobsters?
And of course Ramsay isn't known for his tact...
Jun
4
comment Why are my metal tools scraping off the patina of my wok?
I've always been told to not use metal tools in cookware that is coated (and a patina is a coating) to avoid scratching. I have also been told to always use metal tools because they're more hygienic (easier to clean). There is of course ambiguity there, so I use plastic and wooden tools and simply replace them regularly (especially wood, those get replaced at least once a year).
Jun
4
awarded  Yearling
Jun
4
answered Why are my metal tools scraping off the patina of my wok?
Mar
19
comment What is a good substitute for ground veal?
@MandoMando most calves used to make veal are bull calves, they're not treated any different from any other calf that's then raised to adulthood. A more important reason to want substitutes would be unavailability (see that here, just can't get any veal, it's all exported to where the price is better) or high price (could special order it, paying 2-3 times the price of already expensive beef).
Mar
19
comment Lining a frying pan with aluminum foil to reduce post-cooking cleanup?
@SAJ14SAJ did research on that now almost 20 years ago. A burner in a home gas stove can heat the steel surface of the stove directly around it to over 1000C. The inside of your pan won't reach that high, but don't underestimate the power of those burners.