Martin Beckett
  • Member for 10 years, 11 months
  • Last seen more than 3 years ago
  • Vancouver, Canada
How can I know how long home-cooked food will stay good in fridge?
10 votes

The point of the fridge is to slow down the sex life of bacteria. So try and cool food down as quickly as possible - put slowcooker/casserole pots into a sink full of cold water for a 30mins before ...

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Cookie Biscuits: What happened?
6 votes

Slightly too much baking soda (heaped rather than flat tsp) or the mixture was left in a warm kitchen for longer than usual and the self-raising action kicked in. Personally thats how my cookies ...

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What spices taste umami?
4 votes

Pretty much umami tastes of umami, spices taste of whichever spice. It's rather like saying which spices taste salty because I don't want to use salt - only spices with salt are going to taste salty ...

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Is Indian food more expensive to prepare than Chinese food?
4 votes

'fast food' chinese contains a lot of cheap beansprouts and noodles or rice. Even take away indian contains a lot more sauce and meat.

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How to protect hand skin when preparing food
3 votes

latex free gloves are the thin gloves worn by medics or garage mechanics, the latex-free (nitrile) version is normally purple/blue to mark it as latex free. Cheapest place to buy latex-free gloves is ...

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How to clean a burnt cast iron pot?
3 votes

Biological laundry detergent (just mix the powder into a paste) and leave somewhere warm for a day or so will remove anything organic - this stuff is scary. If anything is left, scrub with a paste ...

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Baking bread with spelt flour, without using a bread pan
2 votes

Try baking it in a pot with a lid inside the oven ie a Dutch oven, casserole dish or whatever. Although this does give you a much better crust - I can only suggest changing the children.

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Is there a rule of thumb on vinegar's abilities as a preservative?
Accepted answer
2 votes

is it solely by virtue of its acidic content? Yes, not a lot of biochemistry is happy living at pH 2 - and the stuff that can live there is already happily living in your gut with a ph of 1 is ...

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Why do eggs have expiry dates?
1 votes

The sell by date isn't so much going bad (bad eggs are rather obvious) but Salmonella. Most eggs, especially factory farmed, have traces of salmonella on them - it can pass through the shell. But ...

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Why is gnocchi a dumpling and not a noodle?
1 votes

Possibly because they aren't normally dried out. It's probably just 'one of those things' - I don't think there is an ISO committee of food naming

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Is designating knives to avoid cross-contamination necessary?
0 votes

Separate (red) cutting board for meat is a good idea. I don't bother with separate knives BUT I just realized the only none meat thing I use a chef's knife for is crushing garlic.

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How to use pie weights?
0 votes

An alternative technique is to freeze the pastry in the pie dish. Then take the frozen pastry out of the dish and put it in the oven - it should bake before it defrosts and goes out of shape.

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What's the ideal coffee to water ratio for a French press?
-1 votes

I use a 1/8cup (30ml) scoop for a medium coffee cup. Three scoops to fill the press for 2 full mugs.

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