276 reputation
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location California
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visits member for 2 years, 7 months
seen May 26 at 2:30

Aug
8
awarded  Famous Question
Jan
10
awarded  Notable Question
Sep
26
awarded  Nice Question
Jul
20
awarded  Popular Question
Jun
25
comment How can I score wet bread dough more easily?
Good tip! But I'm wondering what exactly is the leaf shape - do you have any pictures?
Apr
26
awarded  Notable Question
Mar
30
comment How can I score wet bread dough more easily?
Thanks, great answer with multiple options!
Mar
30
accepted How can I score wet bread dough more easily?
Mar
29
asked How can I score wet bread dough more easily?
Mar
21
comment When should cutting boards be replaced?
Not necessarily relevant to your original question, but this article provides interesting knowledge about wooden cutting boards: faculty.vetmed.ucdavis.edu/faculty/docliver/Research/…
Mar
20
comment Why does salt prevent soy milk from curdling in hot coffee?
Accepted as the most plausible answer - although we will need a chemist to tell us for sure!
Mar
20
accepted Why does salt prevent soy milk from curdling in hot coffee?
Jan
15
comment Why does salt prevent soy milk from curdling in hot coffee?
I'm not able to detect any tiny flakes of coagulation - just the usual soy grits due to casual straining with a metal strainer.
Jan
14
awarded  Editor
Jan
14
comment Why does salt prevent soy milk from curdling in hot coffee?
Are you a soy-and-coffee drinker? can you confirm that I'm not crazy and this actually works?
Jan
14
comment Why does salt prevent soy milk from curdling in hot coffee?
I don't think my heating procedure has changed - added description above. I think you might be on the right track with the ions - if curdling is associated with ion activity, then any "neutral" ions (sodium) that may be interfering with active ions (calcium, magnesium) might be the root cause.
Jan
14
revised Why does salt prevent soy milk from curdling in hot coffee?
described heating procedure
Jan
14
asked Why does salt prevent soy milk from curdling in hot coffee?
Jan
12
awarded  Yearling
Dec
27
comment Fluffy texture in a Spanish tortilla
@Martin Older eggs have a higher pH, but cream of tartar (or other acids used in whipping) are meant to lower the pH to improve whipping... curious. I wonder why Jamie Oliver says older eggs whip up better? They would also be lower in moisture, I wonder if the more concentrated proteins trap air better?