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American foodie (non-professional) of mixed italian / sicilian / basque / argentinean / british heritage; family from US northeast, but has lived in US mid-atlantic, US south, and western europe.


May
13
answered Dissolving sugar in a beverage
May
12
comment Difference between fermentation and leavening?
To give a possibly better example of a fuzzy category -- consider 'sandwich'. Is a hamburger and bun a sandwich? A hot dog and bun? Gyro? Quesidilla? Pupusa? Burrito? a piece of toast between two pieces of bread? a tuna boat (tuna salad on bread, no top)? For those who say you need two slices of bread, so that only the hamburger would count, you've also managed to exclude many hoagies/grinders/subs where the roll is only split before filling.
May
12
comment Difference between fermentation and leavening?
Athanasius : it's fermentation, but when someone mentions 'ferment', you picture in your mind something that typically takes a long time and imparts significant flavor or structural change -- saurkraut, cheese, sour pickles, kimchi, sourdough, beer, wine, etc. Wonderbread and the like are on the far fringes of the category as although the yeast might've eaten the added sugar, it hasn't had a chance to act on the starches within the wheat ... so it's barely fermented.
May
12
comment What's the difference between jam, jelly, and preserves?
also see cooking.stackexchange.com/a/3027/67 (that specific answer, the question itself has a whole lot of unrelated definitions)
May
12
revised What's the difference between jam, jelly, and preserves?
added language tag
May
12
comment Food Safety of “Scavenged” Chicken Stock
I've cooked down turkey carcasses after thanksgiving (even though it sat out for a while) ... but I've never used bones that had been served to people that they might've chewed on. And I've never tried freezing them, as they're just so large that it's not practical. I cook it down that night (possibly leave it on low overnight and deal with it in the morning)
May
12
comment Difference between fermentation and leavening?
If you have a fast rise from yeast, although there is some fermentation happening, there's so little of the chemical byproducts that many people might not consider this to fermentation. (it's an issue of how you view groupings -- are we going with classical categories a.la Aristotle, or more fuzzy categories a.la Lakoff
May
12
answered What is the best way to cook chicken for enchiladas?
May
12
comment How to trim a cake so it's level?
Of course, if that's the case ... see cooking.stackexchange.com/a/27778/67 .
May
12
comment How to trim a cake so it's level?
related : cooking.stackexchange.com/q/13167/67
May
12
comment How to trim a cake so it's level?
I've only seen it work for leveling if the sides are affixed well to the side of the pan, and you turn the whole pan upside down. The edges of the pan will then set the new level. (which means this only works if the doming goes past the top of the pan unless you have something else you can fit in the top of the pan to set the level). If there's signficant doming, you risk cracking the cake like patmo said. If you don't do it while it's still piping hot, it's less effective (as the structure may then be too firm for the weight of the cake to squish it).
May
12
comment What foods can I use to get the maximum volume of cooked food and stay under 600 calories?
And you could probably ask 'what are resources for (x)' to still be on topic without asking about specific foods.
May
12
comment What foods can I use to get the maximum volume of cooked food and stay under 600 calories?
Hungry Girl specifically focuses on bulking up volume with low calorie items. It's been a while since I've seen her show, but things that are basically crunchy water (lettuce & cucumbers), and things that are mostly air (popcorn, puffed cereals) are the types of things that I use to bulk things up.
May
11
comment My Yakisoba came out bitter! How can I reduce the bitterness?
Did you taste the cabbage on its own? Sometimes it has a bit of a mustard-y/bitter quality to it. (I've been told that 'mountain cabbage' in West Virginia is particularly prized for not having this issue, but I don't know if that's a climate issue, cultivar or regional soil thing like Vidalia onions)
May
11
comment Is there cultural variations on what is consider offal?
From Wikipedia : 'Depending on the context, offal may refer to those parts of an animal carcass discarded after butchering or skinning'. I always used it to refer only to internal organs, but it's possible that because different cultures discard different parts, culture would play a huge role in what gets included.
May
11
comment Mustard substitute
For the mustard, I might add a shot of vinegar to make up for the lack of acid that's generally in most prepared mustard (especially if you're replacing dijon mustard). Any other flavorings would likely vary based on the dish, as Catija mentioned. And in the some cases, the vinegar might be in something else (eg, using mayo for a sandwich ... but you have to make sure it's a mayo that doesn't use mustard as an emulsifier)
May
10
comment How to increase the temperature of my double boiler?
To move it that far, you'd have to use some other liquid, as a fuly saturated brine will only get you to 108°C / 226°F. Unfortunately, you'd have to find something that was food safe and didn't cause irritation in gaseous form. Another option might be to try using the oven, rather than the stovetop. (to at least get it close, then finish on the stovetop, watching it like a hawk?)
May
10
comment Which materials used for plates absorb microwaves?
your 'crusty plate' is often sold as a 'microwave crisping tray'. it's also called a susceptor
May
10
comment Can food spoil at cold temperatures?
And to add to what Stephie said -- it would also be good to know what the fridge temp was vs. your room temperature, and any specifics on the storage (was it in the crisper? on the door of the fridge? In a dark cabinet or out on the countertop? Was it in a well-ventilated place?)
May
7
answered Storing rice krispie treats