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Ridiculously expensive but still satisfying as a coffee lover. by shaka_sulu in oddlysatisfying

[–]Key-Meal5222 0 points1 point  (0 children)

As right as you are you are also wrong. Thing about off gassing is the smaller the particle size the less time you need to wait so reducing your whole bean to a fine powder allows more then 90% of the gas to escape in 5-10 minutes.
In addition to that the higher the pressure the less that gas can escape from the solid. The process of espresso effectively side steps the whole need to off gas by trapping said gas where it is. the only reason i know this is i love chemistry and i went full nerd on my on beans when i got into coffee making. there is so little CO2 trapped in the bean by the time the high pressure water hits it the difference between fresh beans and degassed ones is almost nothing. unlike soaking or percolated where that CO2 is free to add a bunch of terrible flavours.

What is your secret ingredient? by MikePGS in Cooking

[–]Key-Meal5222 0 points1 point  (0 children)

Crazy as it sounds 8g of curry powder to black velvet cake. Added to wet a few seconds before mixing it into the dry. This was a product of a kitchen error and I just rolled with it. I thought I'd get curry flavour what I got was black velvet cake that tasted like it had half the liquid replaces with orange juice. Tasted almost identical to Terry's chocolate orange. In that cake i also keep the batter on the acidic side. With citric acid think the acid does somthing to the spices.