network profile
| bio | website | taulpepper.com |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 2 years, 1 month |
| seen | Apr 4 at 2:00 | |
| stats | profile views | 43 |
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Apr 18 |
awarded | Yearling |
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Apr 4 |
answered | How can I make a raw vegan shrimp paste substitute? |
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Mar 28 |
comment |
Is it possible to make soymilk without a “beany” taste? @SAJ14SAJ In this case they cite a secondary source, soyinfocenter.com/HSS/whole_dry2.php, which doesn't cite the original paper, just the authors. But for your researching pleasure, I have added some primary sources for you. I didn't include them originally because they are quite old and not available online (as far as I could tell), whereas the wikipedia article, which is pretty well researched and technical, is. |
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Mar 28 |
revised |
Is it possible to make soymilk without a “beany” taste? added 397 characters in body |
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Mar 28 |
awarded | Revival |
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Mar 28 |
comment |
Is it necessary to rinse Chinese or other tea before first brew / steep / infusion? Buy organic tea if you are worried about pesticides. |
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Mar 28 |
answered | How much tea is ideal out of one tea bag? |
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Mar 28 |
revised |
Is it possible to make soymilk without a “beany” taste? added 909 characters in body |
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Feb 18 |
comment |
What makes a good vessel for storing sourdough starter? "Metal" is not accurate. You probably don't want to use copper or aluminum, but you can store it in stainless steel without a problem. You can store things with even more acid than sourdough in stainless steel as well. |
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Feb 12 |
awarded | Caucus |
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Jan 4 |
comment |
How can you keep a stack of Swedish pancakes fresh? Ah, very interesting, thanks for posting the results! |
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Dec 29 |
answered | How can you keep a stack of Swedish pancakes fresh? |
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Dec 12 |
revised |
Is it possible to make soymilk without a “beany” taste? added 22 characters in body |
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Dec 12 |
revised |
Is it possible to make soymilk without a “beany” taste? updated answer to add new info |
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Dec 6 |
comment |
How can I stop fish from sticking to a stainless steel pan? This isn't a direct answer so I'm making it a comment. If you are trying to avoid non-stick coatings, you should really consider getting a cast iron skillet. Their natural non-stick properties are very good (much better than stainless), they heat evenly and retain heat well, and are oven safe. Stainless is lighter and can be easier to clean (on account of being lighter) , but I use cast iron a lot more than stainless. Just don't use soap when cleaning. |
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Dec 6 |
comment |
How can I grind coffee without a coffee grinder? +1 for having a friend do it or borrowing a grinder. If you really don't want to spend $20 on a cheap coffee grinder (which can also be used for spices!), none of these other methods are worth the effort. |
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Nov 7 |
comment |
How to judge the quality of pizza dough? @rumtscho There is no singular "American style" - New York/Brooklyn, Chicago, deep dish and New Haven are all examples of American styles. Here's an index where many different American styles are listed slice.seriouseats.com/archives/2008/01/… |
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Sep 11 |
comment |
How to clean mushrooms? That's not strictly true. He says they absorb water, but not a lot of water. About .2 oz of water for 4 oz of mushrooms. And they don't absorb more water the longer they're soaked/washed.youtube.com/watch?v=AW9npAc2Sgw youtube.com/watch?v=6p7UcCAw39c |
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Aug 16 |
answered | Can you premake mojitos? |
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Aug 16 |
comment |
How to spice up a carrot cake Wouldn't ground fresh ginger work well also? I find that it's got more kick than the powdered stuff. |
