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EXPERT BBCODE PROGRAMMER


Nov
22
comment Create hot “sauce” from capsaicin extract
On top of that, it's not like you will need 100 grams of ethanol to dissolve a meal's worth of capsaicin. Most likely you will need at most a few mgs of solvent per serving, as it solves easily.
Nov
22
comment Create hot “sauce” from capsaicin extract
There are three reasons to care less about consuming miniscule amounts of ethyl alcohol. 1) There is some alcohol in most (or all?) fermented foods and drinks, including all fermented milk products except yoghurt (?), 2) wine is a popular component in European cuisine and a few tbsps are often added during cooking, 3) ethanol boils at 78°C, and if your process requires any amount of heating water to boiling point, most of alcohol will evaporate.
Nov
16
comment Are dark walnuts ok to eat?
In my experience, walnuts get progressively more bitter as they darken, and black ones are inedible due to poor taste. I haven't noticed any ill effects from consuming slightly darker ones though (not moldy ones of course).
Nov
2
comment Reusing marinade JUST used for raw chicken
Would you care to elaborate?
Nov
1
comment How do cooking utensils remain safe for use?
+1 Temperature is much much more effective at killing bacteria and parasites than soap which does not actually kill anything, but merely helps to wash most of the contaminants down the drain; you cannot sterilize with soap. So, leave them in the pan like @CareyGregory suggested.
Aug
25
comment What water temperature should be used for instant coffee?
I prepare my coffee in a cezve and I have found that it tastes best when brought to 80-83°C (that's 176 to 181°F for you Moon guys). At 90°C and above it starts smelling and tasting like old floor rags.
May
5
comment Should flour be thrown out past its expiry date?
While some people do consider flour worms gross, what danger do they pose?
Feb
15
comment What to eat for people with hay fever or sinus infection
Health questions are off-topic, according to the FAQ. I recommend complaining to your doctor, and possibly visiting another doctor for a second opinion.
Dec
28
awarded  Yearling
Dec
23
comment My sauerkraut was left with dark mold covering the surface, is it ok?
How is floating in the brine, eating sugar and producing toxins different from sitting on the cabbage, eating sugar and producing toxins?
Nov
20
awarded  Citizen Patrol
Nov
19
comment Where to buy food chemicals
I buy caffeine and vitamins from a local pharmacy.
Nov
7
comment Why use yeast instead of baking powder?
Note on the baking powder: if you use a sodium-based powder, it will taste like sodium carbonate (very unpleasant). Ammonium carbonate, however, disintegrates into nitrogen, CO2 and water, all of which are completely tasteless.
Oct
3
awarded  Excavator
Oct
3
awarded  Editor
Oct
3
revised Is it safe to eat mouldy bread?
Added a simple «no, not safe» at the top, as the chunk of a scientific article is not a quick answer.
Oct
3
suggested suggested edit on Is it safe to eat mouldy bread?
Oct
3
answered Is it safe to eat mouldy bread?
Oct
2
comment Is wasabi considered to be spicy or to be a spice?
IMHO wasabi's role is much closer to that of a sauce or a condiment
Oct
2
comment What is the purpose of sugar in baking plain bread?
Probably not a preservative because molds adore sugar and will happily reproduce in a sugary environment, unless it is too sugary (in which case osmotic pressure will kill the mold). +1 for the rest.