7,966 reputation
11444
bio website fuzzychef.org
location San Francisco
age
visits member for 2 years, 11 months
seen Aug 11 at 22:36

Aug
11
revised How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?
Changed heat-treatment advice per comments below.
Aug
11
comment How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?
The straining through cheesecloth is to eliminate hydrous solids which could protect spores from the heat-treatment. However, you are correct that my recommentations for heat treatment duration are inadequate. Edited entry.
Aug
11
comment Pink salt vs regular salt
The bacteria thrive in the salt brine which is a drying-up sea. When the sea dries up completely (and becomes salt rock), the bacteria die ... but their pink color is left behind.
Jul
8
comment Why didn't the toppings on my pizza stick to the dough?
Was there any cheese? Your ingredients above don't mention any. Cheese is generally what makes things "stick" on a pizza.
Jul
2
awarded  Curious
Jun
9
awarded  Notable Question
May
22
awarded  Enlightened
May
22
awarded  Nice Answer
May
21
awarded  Notable Question
May
3
answered How long is garlic butter safe, and why is it not a botulism risk like garlic in oil?
May
3
answered Air bubbles in canned tomatoes
Mar
27
comment Does quality decrease by heavily reducing wine?
What kind of wine? What flavor does it haven when "properly" reduced?
Mar
27
answered Cream separates to oil when heated
Mar
27
comment How do I flavor fish en papillote?
If you're doing it in a foil packet, you can also stack the fish on top of a bed of herbs as an easy way of flavoring. But a rub probably works better.
Mar
27
answered Why or why not beat an egg before adding?
Mar
27
comment Where did the thin, smooth plastic spatulas go?
Yeah, I've been ordering them direct from Hutzler by the box, so that I can stock up for the next time they become completely unavailable.
Mar
16
awarded  Popular Question
Feb
27
awarded  Popular Question
Feb
25
comment Is it okay to use aluminium foil instead of parchment paper while baking cookies?
Yeah, @BobMcGee answer below is better than mine. If the original asker is around, they should change accepted answers.
Feb
25
comment “Instant” leftover rice? Making leftover-like rice without the wait? (as in for fried rice)
Thanks! Sorry it took me so long to ack this; I've not been on cooking.stackexchange in a while. I'm gonna try it without the refrigeration and see how it works, too.