Zerotime
A quiet enigma. We don't know anything about Zerotime yet.
Posts
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 2y ago by Zerotime · edited 2y ago by Monica Cellio
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 2y ago by Zerotime · last activity 2y 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 2y ago by Zerotime · last activity 2y ago by dsr
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 2y ago by Zerotime
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 2y ago by Zerotime · last activity 2y ago by manassehkatz
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 2y ago by Zerotime · last activity 2y 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 2y ago by Zerotime
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 2y ago by Zerotime
If I'm cooking, I usually prepare large quantities of food so I can stockpile meals for the upcoming week and don't have to cook too often. In the past, I froze everything in my freezer. Recently, ...
2 answers · posted 2y ago by Zerotime · last activity 2y ago by Sigma
The last (and first time) I created a challenge I just wrote something up what I thought to be a good first start. Soon after I posted the challenge, @manassehkatz posted valid comments about uncle...
3 answers · posted 2y ago by Zerotime · last activity 2y ago by Monica Cellio
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 2y 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 2y ago by Zerotime · last activity 2y ago by dsr
Most of it boils down to be persistent in trying out and mixing ingredients together to see what works. I can recommend this short article about being a chef and being creative from which I quote t...
posted 2y ago by Zerotime
| Reputation | 1351 | |
| Number of top-level posts | 28 | |
| Number of answers | 36 | |
| Sum of received votes (up minus down) | 181 | |
| Number of edits made | 11 | |
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| Questions | 26 | |
| Answers | 36 | |
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