Mischa Arefiev

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EXPERT BBCODE PROGRAMMER

	333 reputation	bio	website		visits	member for	1 year, 4 months
19 badges		location			seen	May 10 at 18:44

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27 Comments

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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 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 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 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 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 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 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.
Apr 17	comment	Is cooking with hydrogen peroxide an accepted practice? Quick googling for «hydrogen peroxide ingestion» turned up quite a few links on hydrogen peroxide therapy. While the practice of drinking H2O2 for health improvement seems dubious, I see no problems in ingestion of very small amounts of H2O2 with meat (if you wash it off before cooking of course).
Apr 12	comment	Is kimchi a suitable addition to a noodle soup? Depends on what kind of noodles you use and what else is in the soup. Some soups taste very good with kimchi or sauerkraut. You can cook your soup without kimchi and then add some to the first plate.
Apr 9	comment	Is there a plastic bowl/dish that can withstand high temperature in the oven? Never saw one. Googling for heat-resistant plastic bowls, pans etc did not provide me with any kitchenware that is both heat-resistant and plastic. Why won't metal, oven-capable glass or silicone bowls do?
Apr 6	comment	Can I boil eggs in the same pot I'm boling something else? If you are not grossed out by the fact that eggs are/were smeared in hen excrement then why not (after washing).