551 reputation
210
bio website
location
age
visits member for 3 years
seen 5 hours ago

EXPERT BBCODE PROGRAMMER


Aug
18
comment Does sugar go bad?
Your sugar is fine, especially at 50-80% RH
Aug
18
comment Does sugar go bad?
Probably invisible, but you will definitely taste it.
Aug
17
answered Does sugar go bad?
Aug
10
comment What is ground beef?
Chopped is not the same, meat particles in minced/ground beef are much smaller than in chopped beef. Chopping can be performed with a chopping knife, and mincing cannot :)
Aug
10
revised Turkish coffee foam
Make it more grammar-ish.
Aug
10
answered Turkish coffee foam
Jul
28
comment Why is it advised to freeze meat before eating as opposed to eating it fresh?
About beef not being host. Beef tapeworm?
Jul
21
comment Can vegetable enzymes kill yeast?
+1 for duplicate, and the problem is the same: yeast does not tolerate acidic environment very well. Maybe it is possible to add the acidic juices after the bread has risen?
May
5
comment Cure for burns from hot peppers / capsicum oil?
+1 for vegetable oil because vodka is 40% ethanol, very harsh for your skin. Capsaicin is soluble in most non-polar solvents, which includes both oils and alcohols.
May
2
accepted Storage of Pecorino cheese — is room temperature ok?
May
2
comment Storage of Pecorino cheese — is room temperature ok?
Thank you! Does the hard cheese require a sealed bag, or is a non-airtight plastic bag OK?
May
2
comment Storage of Pecorino cheese — is room temperature ok?
Parmesan and Pecorino are made of different kinds of milk (cow and sheep respectively), so I posted a new question in case storage procedures for products from sheep milk differ from cow milk products.
May
2
asked Storage of Pecorino cheese — is room temperature ok?
Nov
22
comment Create hot “sauce” from capsaicin extract
@Marti thanks for the info. The numbers seem to be a bit high, but stil if you evaporate 60% technically you evaporate most of the alcohol :)
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.