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Stack Exchange Valued Associate #00005

I am the Director of Community Development for the Stack Exchange Network.

I can be reached at
rcartaino@stackexchange.com


Jul
8
comment Are steaks I had in a cooler over the weekend ok to eat?
@CareyGregory Please try not to post answers in comments. Comments have none of the features that allow folks to vet your information properly (no voting, editing, comments of their own, etc) — which goes doubly so were food safety issues are concerned. Thanks.
Jul
7
comment Can vegetable juices stop bread from rising?
Interesting. This should all be part of the question.
Jul
7
comment Can vegetable juices stop bread from rising?
Can you add a bit of detail to your question like what kind of vegetable juice you used and your trouble-shootting: i.e. why you suspect it was the juice that stopped fermentation? Did you you proof the yeast, etc?
Dec
30
comment Does Heating Up A PTFE Non-Stick Pan Create “Fumes”?
Geo, I edited your question to specify PTFE. Otherwise the answers (and dangers) will vary considerably. If I assumed wrong, please correct the information. Thanks.
Dec
5
comment How to make a sandwich bread with a very soft crust? And what is the ideal temperature to bake sandwich bread?
These comments should be edited into the post itself, especially yours @derobert.
Dec
5
comment How long can I keep espresso in the fridge?
I suggest keeping this question separate/open. Espresso has some distinct culinary uses apart from "drinking coffee." I found it useful as a separate issue.
Dec
5
comment Does spoiled milk make any ingredient?
This is essentially correct. My grandmother's-generation recipes sometimes included "soured milk" (which was as you described), but that was before pasteurization (and now ultra-pasteurization) was the norm. If you try to leave ultra-pasteurized milk out to get "soured milk", it doesn't sour... it rots. You basically have rotten milk and it should be discarded. Culinarily-speaking, it is not the same thing.
Sep
13
comment What is the best way to store ground coffee?
Note that a freezer is good for longer-term storage, but it isn't advisable to scoop it from the freezer for day-to-day use. The frost and condensation from constantly opening a frozen container each day will be way more detrimental than just storing it at room temperature. Remove, say, a week's worth at a time for your daily consumption.
Sep
6
comment Why is a 4 lb bag of sugar at the grocery store hard as a rock?
I'm not entirely clear what you are actually asking about. You seem to know why sugar gets hard in the presence of moisture. Are you asking how to avoid it? fix it? or are you asking about the best practices or regulation of the grocery industry (probably off topic)? Please feel free to add more information to your question and 'flag' to reopen. Thanks.
Sep
1
comment What is the rate of consumption of hardwood lump charcoal?
If you describe the conditions and brand specifics, maybe someone can answer from first-hand experience — maybe. Obviously, larger smokers consume more fuel than a small tailgating unit. Temperature control methods vary in efficiency. Insulation qualities and efficiency vary widely by unit. Brand and size of the lump also affect burning time, as well as wind, temperature, and humidity. If it's of any help I can hold about 200°F on my Big Green Egg for about 20 hours with about 5-8 lbs. I'm just eyeballing it so your mileage will vary. Feel free to try again and flag to reopen. Thanks.
Jul
23
comment homemade mint extract
@MartinTurjak Thanks. I missed that initially, but I added the information to my post.
Jul
23
comment homemade mint extract
I believe so, too. While I've never had nor tried to make "lemon balm extract", the same process should apply to virtually any aromatic herb. Now whether the results will be pleasing or usable... I think you have an interesting experiment on your hands. Let us know!
Apr
26
comment Pickle handling
Yes, I've heard this and always suspected it was a needless extrapolation of keeping the process of handling canning jars somewhat sterile.
Apr
26
comment In what proportion should the given ingredients be combined to form a cookie?
@SAJ14SAJ Sure. Your answer spoke to the purpose (and substations) for those ingredients; excellent job! I was trying to address the "combinations" part of her question. Yes, that's only a start, but a better start than saying "can't be done" or "look it up on the Internet." Anyway, that's how *I* do it.
Apr
25
comment Can I change the flour type of my sourdough starter?
Fair enough. My suggestion to "start over" was based on an assumption that the author switched for good reason and wished to continue with the wheat flour. My rye starter always seemed to sour better anyway.
Feb
14
comment Are there visual differences between regular and decaf coffee?
@WayfaringStranger Can you post your answer using the 'answer' function rather than using a comment. Thanks.
Feb
10
comment Vanilla Extract Vodka Quality
@Aaronut If you want to get down to double-blind studies, several (including America's Test Kitchen and many others) say they prefer the taste of vanillin (artificial vanilla extract) to the alcohol based extracts anyway... primarily in baked goods. Just saying. wink
Jan
28
comment Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil?
I hear ya, but it still sounds like describing "safe" ways to wash your clothes with gasoline.
Jan
25
comment Is it wise to use an aluminum foil in the microwave? Is there a substitute for the aluminum foil?
I'm sorry, but this sounds like horrible advice. It is "unwise." Period. Why would we recommend something that is "generally unsafe in microwaves" for an application it is entirely inappropriate for?! It's a scientific curiosity that you can make it work at all... until it doesn't. The penalty for getting it wrong is breaking the microwave (best case) or a fire in the kitchen. I suspect the voting is going for the "wow" factor, but this is not culinary advice. It's a science experiment.
Jan
21
comment What does beating eggs actually do (chemically speaking)?
@Fitri: Beating an egg does not change any nutritional values.