Zerotime
A quiet enigma. We don't know anything about Zerotime yet.
Posts
See all 64 »While I enjoy asking questions and receiving answers to them, I miss a space to post (home-developed) recipes. I think that it would be a nice addition to not only be able to talk about the process...
1 answer · posted 6y ago by Zerotime · edited 6y ago by Monica Cellio
If you use fresh herbs as topping for any dish, these should be added after you have cooked or baked your meal. When cut, fresh herbs are very small and their internal structure consists of a lot o...
posted 6y ago by Zerotime
I heard that if you have to freeze food, it's better to flash freeze it (given you have the means to do it). I also know that flash freezing (as the name implies) is a method to cool down a given o...
1 answer · posted 6y ago by Zerotime · last activity 6y ago by Peter Taylor
I have some pretty common knives at home that I use for cutting vegetables, fish, meat and everything else that needs cutting. I don't have specific knives for specific kinds of food but rather use...
2 answers · posted 6y ago by Zerotime · last activity 6y ago by dsr
In the recent years, I noticed a lot of ads for different kind of salts but especially sea salt. For example, in my supermarket there are instant meals "refined with the natural taste of sea salt"....
2 answers · posted 6y ago by Zerotime · last activity 6y ago by manassehkatz
No, definitely no! Throw it away, don't eat it and don't use it otherwise. The problem with bread and mold is that even tiniest bit of visible mold can be a sign that the whole bread is already af...
posted 6y ago by Zerotime
I've posted a question about nutritional differences in sea and table salt which also corners the question if one is "better" than the other one. Do we want questions related to nutrition to be off...
2 answers · posted 6y ago by Zerotime · last activity 6y ago by manassehkatz
Sous vide cooking has three essential steps which make it different to regular cooking: Long-term low temperature precise cooking (you need appropriate kitchen appliances to do this) Bagging the f...
posted 6y ago by Zerotime
Everything @MonicaCellion said is correct but to provide some more background information: The reason that cheese like Gouda, Cheddar and Tilsiter (and any solid cheese) don't melt the way you expe...
posted 6y ago by Zerotime
I cook quite frequently and one thing that I use everytime I cook is a knife. Recently, I've grown unsatisfied with the knives I have as they are all dull and sharpening them doesn't really do the ...
1 answer · posted 6y ago by Zerotime · last activity 6y ago by dsr
This is largely a cultural and economical thing. For the cultural part: Cuisine varies strongly around the globe. What one nation considers a fine dinner, another considers to be not eatable or en...
posted 5y ago by Zerotime
I recently asked a question about how to best turn an omelet. @Pestana suggested an omelet maker for doing so: I don't want to buy a kitchen tool for a sole purpose so my question is what could I ...
2 answers · posted 6y ago by Zerotime · last activity 6y ago by manassehkatz
