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44 votes
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How can oak leaves be made edible?

I cannot find any internet source that recommends eating oak leaves, however treated. The level of tannins in oak leaves isn't just bad-tasting; it's sufficiently strong to cause kidney or liver ...
FuzzyChef's user avatar
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44 votes

How can oak leaves be made edible?

Take the oak leaves. Feed to a goat. (mix in some other feedstuffs: hay or grass). Eat the goat (or drink its milk) Goats are browsers, and have a gut, kidneys and liver that can deal with oak ...
James K's user avatar
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38 votes
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Mold on homemade sriracha

Do NOT eat this. You figured out right that the stuff on top is mold. The thing that makes mold dangerous is the mycotoxins produced by it and these will likely remain in the sauce even if you scrape ...
J. Mueller's user avatar
  • 2,109
36 votes
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Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?

Dry powders are easier to mix if you make a slurry first with a small amount of liquid and then mix the slurry in. If you skip this step you will have clumps of dry powder floating on top of the milk ...
Sobachatina's user avatar
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35 votes

When making yogurt, why doesn't bad bacteria grow as well?

The initial heating of the milk, besides denaturing proteins to improve the texture, also pasteurizes the milk. The culture needs to be added in a high enough concentration to crowd out harmful ...
Sobachatina's user avatar
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35 votes

What is the result of extremely over-fermenting bread dough?

It has a name: sourdough. This may surprise you if you are accustomed to thinking of sourdough as something created through an arcane process of feeding, discarding, coddling at special temperatures ...
rumtscho's user avatar
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25 votes
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What is the relationship (if any) between natto and miso paste?

They are completely different. They use different fermentation conditions and different cultures. The result is also totally different in taste and texture, with natto being slimy beans and miso being ...
rumtscho's user avatar
  • 139k
25 votes

Why must fermenting meat be kept cold, but not vegetables?

It is a good thing that you wrote up your assumptions, this helps greatly with explanations. To look at each: Assumptions 1,2 and 3 are true. Assumption 4 is false. You can't lacto ferment meat. ...
rumtscho's user avatar
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22 votes
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Kimchi air bubble removal

Small air bubbles are normal and make no difference to kimchi fermentation, nor do larger bubbles that form during fermentation. As long as the kimchi remains more or less submerged in the liquid, ...
Sneftel's user avatar
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20 votes

Why is it that veggies, fruit, and meat need to be salted or sugared when fermented to avoid pathogens, but milk and yogurt don't?

With all fermentation the goal is to create an environment where tasty microbes will thrive and harmful microbes won't. One way to do this is by changing the chemistry or temperature of the ...
Sobachatina's user avatar
  • 47.6k
18 votes

Lactic fermentation related question: Is there a relationship between pH, salinity, fermentation magic, and heat?

Your question is missing the word 'bacteria'. All bacteria have a growth curve. These will vary quite a lot by species. This is the growth curve for salmonella As you can see the growth peaks around ...
thelawnet's user avatar
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18 votes
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Canned Coconut milk is curdled when opened

I didn't notice an exact duplicate of this question anywhere, but it's quite common for canned coconut milk to separate leaving an opaque white solid layer of fat and solids, and a thin watery/syrup ...
kitukwfyer's user avatar
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18 votes
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What is the result of extremely over-fermenting bread dough?

Most likely you have created a sourdough starter, which is a microbial colony containing yeast (make it rise), and Lactobacterii (produce lactic acid, make it sour), and other microbes that give it a ...
Questor's user avatar
  • 365
17 votes

When making yogurt, why doesn't bad bacteria grow as well?

Note that the milk you take out of the fridge has been sterilised (UHT or pasteurisation) - it doesn't have any bacteria (etc.)[1]. It also isn't very acidic or salty. This makes it a wonderful ...
Luaan's user avatar
  • 288
14 votes
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Do I really need fermentation weights for making sauerkraut?

You don't need them, but they are helpful. The issue is that any product above the surface of the liquid has a good chance of developing mold. The weights keep the product submerged. You can do the ...
moscafj's user avatar
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13 votes
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If pickling destroys Vitamin C, how is Sauerkraut rich in Vitamin C?

Vitamin C is destroyed by heat and light. If you use a preservation method that relies on heating the sauerkraut at any stage (hot pickling liquid, water bath or pressure canning the jars) then some ...
user141592's user avatar
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13 votes

Kimchi air bubble removal

I believe the instructions are about trying to remove any major air gaps, initially. As the process goes on, and your kimchee is fermenting, it will be impossible to remove bubbles, since the ...
PoloHoleSet's user avatar
  • 3,644
12 votes
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Are accidentally fermented foods safe to eat

Do. Not. Eat. The assumption that it fermented enough to be safe because it fermented some is likely incorrect. Lacto fermented food recipes are specifically formulated to encourage the rapid and ...
ChefAndy's user avatar
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11 votes
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What stops my pickles from turning into alcohol?

So, fermentation is complicated, and the answer to this question really depends on multiple factors. You're particularly interested in the role of sugar vs. salt, not lactobacillus vs. yeast. The ...
kitukwfyer's user avatar
  • 5,227
11 votes

How can oak leaves be made edible?

A good indicator of whether there is a way to make something edible is whether it was recorded as a famine food. (Wikipedia) There are records of people eating dried lichen, tree bark, books, and ...
Daniel Darabos's user avatar
10 votes
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Why is it hard to ferment fennel?

After dumping out a couple of jars of failed not-quite-fermented fennel I wondered, "Could fennel have antimicrobial properties?" << facepalm >> Why, yes. Yes it could: An article on PubMed ...
Andy Giesler's user avatar
10 votes

What to do with fermented lentils?

Throw it away, it's spoiled and probably contains several colonies of foodborne illnesses. Sealing food isn't sufficient to stop it going off, you need to refrigerate it or freeze it.
GdD's user avatar
  • 76.7k
9 votes

Can fresh basil cause tomato sauce spoilage?

Yes. The cooking sterilizes the sauce, but adding uncooked basil afterwards has contaminated the sauce again with germs.
henning no longer feeds AI's user avatar
9 votes

1 ltr Milk is not curdling even after squeezing 2 lemons; What could possibly wrong?

Milk proteins will coagulate at particular temperatures and Phs. You wrote that you used 2 Tbs of lemon juice but you didn't say how much milk you added that to. If you used too much milk then the ...
Sobachatina's user avatar
  • 47.6k
9 votes

Would replacing sugar with a sweetener affect bread dough fermentation?

The short answer is that it's probably safe, but here are some considerations: What Does Yeast Do? Yeast eats sugar and converts it to carbon dioxide (also alcohol, but that's not a consideration in ...
Juhasz's user avatar
  • 2,555
9 votes

What is the relationship (if any) between natto and miso paste?

Natto is fermented whole soybean product, fermented with Bacillus Natto. To my palate, Natto has a complex flavour. Mostly it's the upfront flavour of the beans. But there is also a strong blue-...
Kingsley's user avatar
  • 699
9 votes

Why must fermenting meat be kept cold, but not vegetables?

Edit for your edit: Fermenting the meats for long-term preservation in a moist, ambient temperature lactic acid bacteria (LAB) environment as you described would theoretically be safe in terms of ...
borkymcfood's user avatar
  • 5,361
9 votes

Bubbles/foam on refrigerated maple syrup - safe to eat?

Assuming the can and the syrup were in good shape when opened, it's not going to mold in the refrigerator in a week's time. Although you say the bubbles weren't there when transferred, do you just ...
BowlOfRed's user avatar
  • 1,186
8 votes
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Are salamis/pepperonis in the USA truly fermented?

The short answer is yes, salumi produced in the US is a fermented product. The process is different from salumi produced in Europe, but it is still a fermented product. In the US, producers rely on ...
moscafj's user avatar
  • 76.2k
8 votes

Why is it recommended to mix yogurt starter with a small amount of milk before adding to the entire batch?

To avoid clumping. It is much easier to disperse a solid into a small volume of liquid first by whisking or stirring to reach an even consistency and then pouring it into a larger volume of liquid ...
pygosceles's user avatar

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