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EXPERT BBCODE PROGRAMMER


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 boiling something else?
If you are not grossed out by the fact that eggs are/were smeared in hen excrement then why not (after washing).
Apr
2
comment Safety of coffee in thermal flask, long periods of time
By «really bad» I mean unacceptable for consumption, because either of: repulsive taste, unpleasant sensations in stomach, toxicity. AFAIK stale tea that went cloudy is all three.
Mar
12
comment Why doesn't chocolate go bad?
@MichaelatHerbivoracious Saturated fats are not saturated with oxygen, they just don't have double bonds between carbon atoms in fatty acids, and thus are saturated with hydrogen. Molecules saturated with hydrogen oxidize nicely (e. g. methane, ethane).
Feb
13
comment No oil on non-stick pans?
Oil is a heat conductor and a solvent for flavors, not merely a non-sticking agent substitute. It's like claiming that if you have a non-sticking teflon pot then you don't need water to make soup.
Feb
8
comment Why put a stone in the soup?
I guess it's customary and of no nutritional value, unless you're a lithovore
Feb
7
comment How to check whether the Olive oil is fit for consumption or not?
@AnishaKaul: sure: web.archive.org/web/20071011140518/oliveoilsource.com/…
Jan
17
comment Are stainless steel frypans oven safe?
Teflon, according to Wikipedia en.wikipedia.org/wiki/Teflon#Safety , is prone to releasing highly poisonous gases once heated to above 260°C (which ovens can pull off easily).
Jan
17
comment Why reoil a cast-iron pan after usage?
sherylcanter.com/wordpress/2010/01/… ← Here is a method of getting a nice smooth surface by coating the cookware in an oven with flaxseed oil 6 times. I didn't try it myself but to me it looks legit.