451 reputation
210
bio website
location
age
visits member for 2 years, 10 months
seen 1 hour ago

EXPERT BBCODE PROGRAMMER


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.
Sep
28
comment How is it that (temperature) heat makes some seasonings and foods (spicy) hotter, but mellows others?
Regarding onions and garlic: AFAIR they contain allicin (a sulfur-containing organic compound) which is their main hot agent, but it decomposes during heating and after being left out on air, which is why onions are a lot less hot if you fine chop them and leave them for 20 minutes. Onion grown in sulfur-less soils is not hot.
Sep
9
answered How can I efficiently make single-serve porridge?
Sep
4
comment What is the difference in flavor between a fermented pickle and a vinegar pickle?
Perhaps it is because lactic acid does not have the strong taste and odor of vinegar, and other byproducts of fermentation make the overall flavor richer and more pleasant.
Jun
13
comment Does liquid glucose contain as much fructose as high fructose corn syrup?
Glucose and fructose are different substances. en.wikipedia.org/wiki/Glucose en.wikipedia.org/wiki/Fructose
Jun
8
comment Good ways to store coffee?
In my experience, freezing a non-airtight container with beans or powder does preserve the aroma.
May
31
answered Reusing coffee grounds
May
29
comment Is it safe to overcook beef or other meat?
It is safe, but the meat will turn out dry and rubbery.
May
26
comment Pizza in Oven : Bottom/Mid/Top
I'd generally say bottom, because the dough should become slightly or moderately crusty while the cheese only melts and doesn't dry out. But, as others have said, it depends on the type of oven you use (gas, electric, with convection, without convection etc etc)
May
5
comment What's best: boil eggs in advance or just before use?
Never had trouble with either of the two methods. Cold eggs are not very tasty though.
Apr
26
comment How can I make coffee with a minimum of equipment and maintenance?
@Marti: The question states that the coffee is to be provided to guests who do.
Apr
25
answered How can I make coffee with a minimum of equipment and maintenance?
Apr
24
comment Is cooking with hydrogen peroxide an accepted practice?
Tried it myself on some mid-quality frozen pork. Meat became tender without getting polluted by the taste of vinegar or lemon juice. Who cares if it's accepted as long as result is so awesome! Thanks for the tip, I'm going to do it from now on.