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EXPERT BBCODE PROGRAMMER


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.
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.