532 reputation
31028
bio website dortcon.de
location MK, Germany
age 45
visits member for 3 years, 5 months
seen Aug 27 at 17:55
  • Fanatic Queen fan.
  • Science Fiction fan.
  • Organizer of Science Fiction Literature Conventions.
  • Amateur musician.
  • Amateur cook.

profile for takrl on Stack Exchange, a network of free, community-driven Q&A sites


Dec
11
comment How long can fresh yeast be frozen?
Plain and simply, no. In my life as it currently is, there simply is no solution to that problem. But we're digressing ... fresh yeast is what most of my recipes call for, as I already mentioned. I really just wanted to find out if freezing yeast is a viable thing for me to do, since I'm using two to four cubes a week.
Dec
11
comment How long can fresh yeast be frozen?
@rumtscho I'd agree with the storage option if I was the only person using that kitchen. I'm not, and frequently I have to search for items that were put 'somewhere' instead where they belong. Same goes for loose sachets of [put ingredient here] - I've simply given up on that.
Dec
11
comment How long can fresh yeast be frozen?
No, that's not the case, it's as easy to get as fresh yeast, just that no supermarket seems to have anything else than 3*7g sachets, and I simply didn't fancy buying 50 of those to store them somewhere - those seem to distribute themselves within the kitchen cupboards a lot more than a few cubes of fresh yeast within the fridge. Also, most of the recipes I use call for fresh yeast, and so far I haven't been tempted to convert them.
Dec
11
comment How long can fresh yeast be frozen?
Thanks for this ... I disagree with the "fresh yeast is hardly seen" bit though - probably for the same reason that the brand names you and @SAJ14SAJ mentioned don't ring any bell with me - I'm in germany and not in the US. I've hardly ever used dried yeast, which is why I've asked this question in the first place.
Jun
6
comment What's a good vegetarian substitute for Worcestershire sauce?
+1 Thanks for this ... something I need to buy when I'm passing through Sheffield next year ...
Feb
4
comment What does gluten “do” in baking?
You're absolutely right regarding the chewiness ... I've recently taken up baking bread rolls, and on the current batch I must have overdone the kneading ... I've never had rolls that chewy before ;-)
Dec
20
comment How can I make whole grains stick to the top of bread?
Does the cornstarch wash need to be hot, or should you let it cool before brushing it on?
Dec
20
comment Topping bread with poppy seeds or sesame seeds
It seems using boiled cornstarch wash is another option.
Jan
8
comment Stripping seasoning from cast iron
+1 Thanks for the article link, the follow-up is also interesting.
Oct
24
comment Frying Oil Reuse
+1 for the filtering procedure, I was just about to ask a question on how to filter the oil after first using it this weekend ...
Sep
12
comment Frying only one side of eggs on a pan
+1 for method 2, I'd have mentioned this if you hadn't already. I first saw this being done when a friend in the UK made me a fried egg sandwich while I visited him. I thought it to be an interesting but uncommon method ...
Sep
8
comment What to look for in a Stand Mixer?
@BaffledCook I think what it means is that the whisk is not in a static position relative to the bowl. The socket you place the whisk in is itself on a rotating element, so effectively the whisk turns while rotating (orbiting) around the bowl. Mechanically, you could also have a static whisk placed out of center of the bowl, and then have the bowl itself rotate. I think I've seen both, but the rotating bowl seems less common to me.
Sep
3
comment Did tomato paste come in only one size of can in the 1950s?
+1 Thanks for this, I think that's it. I'm german, and it wasn't obvious to me that "1/2 can" actually would be something meaningful in it's own right, I thought it just meant take half of the contents of a can of size x without knowing what x actually is. That also explains why some other recipes in that book appeared to be a bit "vague" ...
Aug
29
comment What does gluten “do” in baking?
+1 Thanks for this, there's some interesting points I definetly need to take into account.
Aug
29
comment What does gluten “do” in baking?
+1 Thanks for your comprehensive answer. I missed the other post you linked to when searching for this stuff, probably because it didn't have the tags I looked out for.
Aug
24
comment Why do scrambled/fried eggs stick less when cooked with butter instead of oil?
Thanks for this, I suspect you may be right re. the "walk away" bit. I'll report our mileage. Re. TV, I currently only get Food Network UK via satellite.
Aug
23
comment The difference between green, red and yellow bell peppers
Appeal-wise, if I did a tomato and lettuce salad and wanted to use peppers with it, I'd go for the yellow one first :)
Aug
23
comment Will botulism growing in my home-canned vegetables pop the lid?
@BaffledCook German wikipedia gives that temperature, but I didn't find it in the english one. The article link given above says 240F, which is about 116°C I think.
Aug
23
comment How to remove bits of egg shell from a cracked egg?
Tried the "cracking on a flat surface" tip, it definetly works better than cracking on a bowl's edge.
Aug
21
comment Why do scrambled/fried eggs stick less when cooked with butter instead of oil?
@rfusca Good point. I never actually tried using oil myself, because I don't like "oily" eggs and prefer the taste that using butter adds to them. But I'll persuade my wife to use butter next time, then we'll see :)