network profile
| bio | website | |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 1 year, 1 month |
| seen | Mar 12 at 4:50 | |
| stats | profile views | 30 |
|
Mar 12 |
awarded | Editor |
|
Mar 12 |
revised |
Why do some powders clump in hot water? added 32 characters in body |
|
Mar 12 |
comment |
Why do some powders clump in hot water? imgur.com/ncmN1ki.jpg |
|
Mar 12 |
comment |
Why do some powders clump in hot water? @nico Yes it was pure cocoa. I add sugar separately. |
|
Mar 11 |
awarded | Popular Question |
|
Feb 20 |
awarded | Caucus |
|
Feb 6 |
comment |
How do you properly drain the grease after browning ground beef? Not a problem. If you are worried about grease, run hot water, which melts grease. Not only that, but there is also foaming drain opener. I've never had any problems. This worry is an old wives' tale. You'd have to cook for an army and drain it all at once, then let it sit overnight. |
|
Apr 9 |
comment |
What should I do if power goes out while I am baking cake/cookies? Install a gas oven. |
|
Mar 31 |
awarded | Scholar |
|
Mar 31 |
accepted | Why do some powders clump in hot water? |
|
Mar 30 |
awarded | Nice Question |
|
Mar 29 |
comment |
Keeping A Sauce From Separating Oh, so that's why that macaroni & cheese recipe called for mustard powder! @Vecta, the oils from the peppers is what contains the spice, and vinegar is mostly water, so the oil & water do not mix. Try a thickening agent like guar gum power, which is like cornstarch, but about 10x stronger, so you only need a tiny bit. It will hold the two antagonistic ingredients in place. I use it for my frappaccinos! |
|
Mar 29 |
awarded | Supporter |
|
Mar 29 |
comment |
Why do some powders clump in hot water? I just made hot cocoa this morning and it was very easy to dissolve. Some little clumps, but they went away when I pressed the back of the spoon against the cup. It's very hard to de-clump green tea or flour. |
|
Mar 29 |
awarded | Student |
|
Mar 29 |
asked | Why do some powders clump in hot water? |
|
Mar 28 |
awarded | Teacher |
|
Mar 27 |
comment |
How can I prevent simple syrup from crystallizing? Agave syrup doesn't crystallize. |
|
Mar 27 |
comment |
Is there any trick to make a palindrome-cocktail? I also thought of another idea. Pour 1/3 liquor 1 into a glass, cover with 1/4" of water. Freeze the glass & water to form an ice barrier. Pour liquor 2 on top of ice. Pour liquor 1 on top of liquor 2. Voilá! This can also be repeated to layers 5, 7, etc. Use thicker ice at bottom than top, so as patron drinks, the ice melts by the time they get to that portion. |
|
Mar 27 |
answered | Is there any trick to make a palindrome-cocktail? |
