jkadlubowska
  • Member for 9 years, 4 months
  • Last seen more than 1 year ago
What is albumin?
Accepted answer
15 votes

I think this question would be more suited for Biology beta, but since it's here, I'll try to keep the answer as lay as possible. Albumin, like you read on Wikipedia, is a large group of proteins, ...

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How do I keep fruit from sinking to the bottom of my cake?
10 votes

Sometimes covering fruit with flour is not enough, but for raspberries it should work. You can also bake the cake in layers - pour a thin layer of the batter without fruit, bake it for 5-10 minutes, ...

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Kimchi juice to aid lactic fermentation of half-sour pickles
Accepted answer
6 votes

Short answer is "yes". Sour pickles don't get sour because of yeast. Pickles get sour due to lactic acid produced by bacteria, the same way kimchi works. Propably you could even add a bit of real ...

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Replacing agar-agar with gelatin
Accepted answer
4 votes

The difference between activating them is important if you want to use gelatin instead of agar. Gelatin is made of proteins and peptides and agar is a polysaccharide. Gelatin should not be boiled, ...

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Dangerous pathogens capable of growing in acidic environments
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4 votes

Most bacteria in homes grow in biofilms. Like the whitish stuff that accumulates on your teeth during the day or slimy dirt on plugholes. A biofilm is a three-dimentional structure, usually made of ...

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What to do with leftover egg whites?
3 votes

You can freeze egg whites and use them later. You can make meringue cookies. Or Pavlova. You can spread egg white on a pie, to give it a nice, glossy coat.

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How can I take apart almonds?
2 votes

Whenever I want chopped almonds, I always use the food processor. If I want small pieces, I set the speed of the blade high and if I want larger pieces, I just set lower speed. Of course I will still ...

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Is it unwise to store oils etc above gas stove/oven?
1 votes

This is a bad idea. Plant oils will break up when exposed to air, sun or higher temperature, spoiling your oils. What's more, the temperature will also cause plant oils to hydrogenate partly, creating ...

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How do I know if a given pickle recipe is meant for long-term storage?
-1 votes

As the time passes, vinegar-based pickles will absorb more acid, so reducing the amount of vinegar will help keep them tasty. Other thing is that refrigerator receipes usually tell you to just cover ...

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