211 reputation
26
bio website fsrtechnologies.com
location Los Angeles, CA
age 44
visits member for 3 years, 4 months
seen Oct 2 at 17:32

Aug
2
awarded  Nice Answer
Aug
2
awarded  Yearling
Jul
27
comment Cooking dried corn
The outer husk may soften a bit after being boiled for a long time, but the best you'll achieve is to convert it from crunchy to rubbery; it's pretty much pure cellulose. The germ of the kernel (the part that pops up white and fluffy) will have turned into a starchy soup long before that happens, though. Per @rumtscho, apparently some people enjoy that... but I very much doubt that it's what you have in mind.
Mar
15
comment What determines the 'saltiness' of salt?
Fleur de sel often has a fairly high moisture content, and almost always has fairly high levels of other salts (i.e. not purely NaCl) that gives it a different flavor from a purer salt.
Mar
5
awarded  Commentator
Mar
5
comment Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor?
Also, interesting takeaway from this paper: "Shellac coatings adversely affected fruit flavor." I suspect I could have told you that beforehand, if I'd been asked...
Mar
5
comment Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor?
I've always just used warm (not hot) water, dish soap, and a soft brush to de-wax before zesting, and I've always been happy with the results. However, this question made me curious; in addition to beeswax, apparently carnauba (familiar from the carwash) and shellac are allowed - and warm water + dish soap would probably not adequately remove either of those. So if the packer didn't indicate what was used, then - assuming you have choices! - I think I would buy one or two fruit from each box , take them home to experiment, and then come back for more of whichever one cleaned up best.
Mar
5
comment Does wax on citrus fruit make the zest unsafe to eat or compromise its flavor?
Citrus zest contains oils that are not present in the juice or the pulp, and it's impossible to get the full "brightness" of the citrus flavor without those oils.
Mar
5
comment Can I substitute marmalade for peach preserves?
Marmalade is (generally) made with the whole peel/pith of the orange, which is where that bitterness comes from. (I love it myself, but I can see how it wouldn't play well with fish.) Some sort of fruit preserve that's made only with orange juice (and maybe a little of the zest) could give the brightness of citrus without the pithy bitterness.
Mar
5
comment How to cook a fish to make its bone as soft as those in sardines?
My initial reaction, reading this question, was that the "not so friendly" chemical substance of which the OP speaks is mercury. If so, s/he should be aware that sardines have lower mercury levels than most other fish. Large predatory fish, which live a long time eating other fish - and therefore absorbing those fishes' mercury - tend to have much higher mercury levels by the time they're caught and eaten. Small fish like sardines don't live long enough, or eat enough other fish, to build up dangerous levels. If the OP is concerned about additives from processing... for that, I got nothing.
Feb
9
comment Should I peel garlic before pressing it?
Not only that, but a little bit of the pressed garlic will get caught in the crumpled-up skin and end up being thrown away. It won't be a huge amount each time, but it adds up: if you press ten cloves you might end up wasting the equivalent of one small clove or so.
Feb
9
comment Advice on meat cuts for German rouladen
@DearHomeCook - It's a chain of supermarkets in the Southeast US: http://store.publix.com/publix/
Feb
9
awarded  Informed
Jun
24
comment How do you put out a grease fire?
But salt is 1) incredibly cheap 2) safe 3) almost magically fast. Obviously if you haven't turned off the heat, the oil could flash again - but at least in my (one) experience, half a cup of salt killed the fire instantly.
Jun
24
comment Is it safe to leave butter at room temperature?
@wdypdx22 - Where do you live? In Southern California, we can keep the butter out on the table (for a few days) between December and May; at other times of the year it barely lasts a day. So for most of the year, it's rock-hard slabs straight from the fridge, or no butter at all.
Jun
24
awarded  Editor
Jun
24
revised How do you put out a grease fire?
added 470 characters in body
Jun
24
awarded  Necromancer
Jun
24
comment How do you ensure a tortilla keeps all its contents when making a burrito?
I fold both sides if it has to travel more than a few feet before being eaten, but if I'm at home and going to eat it immediately I just fold one side so I get a better filling/tortilla ratio. Funny - when I was a little kid I didn't like beans, so I preferred the ratio to got the other way!
Jun
23
awarded  Teacher