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EXPERT BBCODE PROGRAMMER


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 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.