network profile
| bio | website | fsrtechnologies.com |
|---|---|---|
| location | Los Angeles, CA | |
| age | 43 | |
| visits | member for | 1 year, 11 months |
| seen | May 12 at 19:15 | |
| stats | profile views | 3 |
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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. |
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Mar 5 |
awarded | Commentator |
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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... |
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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. |
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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. |
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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. |
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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. |
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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. |
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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/ |
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Feb 9 |
awarded | Informed |
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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. |
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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. |
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Jun 24 |
awarded | Editor |
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Jun 24 |
revised |
How do you put out a grease fire? added 470 characters in body |
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Jun 24 |
awarded | Necromancer |
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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! |
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Jun 23 |
awarded | Teacher |
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Jun 23 |
awarded | Supporter |
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Jun 23 |
answered | How do you put out a grease fire? |
