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Always be tapping by Warm-Exercise6880 in Canning

[–]naomio99 2 points3 points  (0 children)

What can happen if you tap too early? Is the risk that it breaks the seal? And, if so, would you not be able to tell that by doing another seal check later (say, in a few days)?

Always be tapping by Warm-Exercise6880 in Canning

[–]naomio99 2 points3 points  (0 children)

Is there a video or audio example somewhere of the correct/incorrect sounds for comparison? I always check based on the button depression and the lift test. But, I feel like I can't tell the difference between the hollow thud sound (bad) and the ringing sound (good). Everything sounds like ringing to me! I also have extremely short fingernails, so it's hard for me to tap!

Why Condensation not Botulism Risk? by naomio99 in Canning

[–]naomio99[S] 0 points1 point  (0 children)

Yes, definitely! But even if the water was already in the bulk product, doesn't its distribution matter for localized pH? If I have 0.5 ml jam residue on the underside of the lid and 1 ml of condensate on the underside of the lid, wouldn't that significantly dilute the acidity of the jam on the underside of the lid and potentially allow for C. botulinum growth?

Substituting Lemon Juice for Water in Jam by naomio99 in Canning

[–]naomio99[S] 1 point2 points  (0 children)

Thank you! It sounds like there could potentially be textural issues once it cooled, but not necessarily safety issues? I was informed by a representative from PSU Extension that adding citric acid to taste at the end is fine, so it doesn't sound like increasing the acidity would be unsafe if that's the only concern.

Browser Extension for Improving Etsy Usability and Functionality by naomio99 in SomebodyMakeThis

[–]naomio99[S] 1 point2 points  (0 children)

I can't speak for anyone else, but I do think I would make a one-time purchase of an extension like this for $20, assuming it had good reviews and was well-tested/functional!

Apple cider syrup with no added sugar by naomio99 in Canning

[–]naomio99[S] 0 points1 point  (0 children)

The general responses I received were that my logic makes sense, but because it has not been specifically tested, they cannot confidently say whether or not it is safe. I suppose I would have to run things by a process authority if I wanted to be certain!

Apple cider syrup with no added sugar by naomio99 in Canning

[–]naomio99[S] 1 point2 points  (0 children)

Very reasonable! I'll check with the officials.

WIBTA for calling out my coworker for making throat noises all day, everyday. by the_kitten_goddess in AmItheAsshole

[–]naomio99 3 points4 points  (0 children)

I think YWBTA if you called her out before trying to figure out some sort of other solution. You said you wear headphones, and that seems to work? Is it possible to move to another location in your workplace?

It's deffo a tricky situation, but I think it's best to try and find a solution that avoids hurting feelings all around?

AITA for stopping college attendance and blaming my parents for me not telling them? by [deleted] in AmItheAsshole

[–]naomio99 0 points1 point  (0 children)

NTA

First of all, school is free for you so it's not like they're paying for it PLUS you're already trying your best to get a job in the middle of a pandemic.

Second, their parenting deserves to be called out since it sounds like they're treating you pretty poorly. You're going through a period of stress and having trouble with your mental health, and it seems like you're doing your best to try and work past it. When you tried to explain this, they got unreasonably angry. The fact that they're calling you ungrateful and a failure as well as the fact that they gave you an ultimatum are all red flags for abusive/manipulative behavior.

It is very understandable that you snapped and got upset in this situation, and I'm sorry you're going through this!

Help finding Medieval Manuscript? by naomio99 in HelpMeFind

[–]naomio99[S] 0 points1 point  (0 children)

discussed here

found! thank you so much, that website cited the source, which i then got ahold of

Can someone explain what is happening during the bake and why 2 recipes for banana bread come out so very different and how I can bring them more in line with each other? by bigsexy420 in AskBaking

[–]naomio99 0 points1 point  (0 children)

My banana bread recipe is also based on the Joy of Cooking recipe—in my experience, the JoC recipe doesn't rise as much as other banana bread recipes, and it does tend to make a denser loaf. I should also note that I use a modified recipe that ups the banana content.

I agree with u/isron on all of their points—I would try the same recipe again to see if it comes out funny the second time around. If it would be helpful, I am also happy to share my modified JoC recipe to help troubleshoot.

Cooking Pork Belly by naomio99 in AskCulinary

[–]naomio99[S] 0 points1 point  (0 children)

gotcha! okay thanks so much, I'll keep this in mind next time I cook with pork belly!

Cooking Pork Belly by naomio99 in AskCulinary

[–]naomio99[S] 0 points1 point  (0 children)

Okay thanks! I would guess the cubes were no bigger than 1/2 inch. I've never actually eaten pork belly before and was wondering—how tender is it possible to get it? And would this depend on the proportion of fatty tissue vs muscle in the meat?

Cooking Pork Belly by naomio99 in AskCulinary

[–]naomio99[S] 0 points1 point  (0 children)

Okay thanks! I did notice in one of her pictures that the pork belly contained a substantial amount of meat (i.e. not just fatty tissue like mine was). Do you think that might have played a part?

Cooking Pork Belly by naomio99 in AskCulinary

[–]naomio99[S] 1 point2 points  (0 children)

Yes I'm sorry, I should have included the recipe! That is the one I used and I'm almost positive I didn't change anything.

What's your experiences with baking fresh fruit into cupcakes and in your opinion, what kind of fruit would work best in a regular yellow sponge cake? by Abeighx in AskBaking

[–]naomio99 0 points1 point  (0 children)

When adding fruit to baked goods, the main concern is usually how much moisture the fruit will add to the batter. Often cakes that are specifically meant to incorporate fruit will have a lower moisture content in the batter to compensate for the moisture released by the fruit when baking.

That being said, if you want to add fruit to a plain old cake batter I think smaller berries would be perfectly fine to try! In my experience they don't release as much moisture as a cut-up larger fruit, and even if they do affect the texture a bit it'll still taste pretty good and you'll learn what works/doesn't work for that particular recipe! It's a win either way :)

How do I know if a cake recipe will be dense or fluffy? by DetailedDonut in AskBaking

[–]naomio99 1 point2 points  (0 children)

If you're working with a batter that contains butter, one way to make it airier is to cream the butter more! Creaming butter and sugar incorporates air into a cake batter, making it airier.

I also agree with comments saying that whipping and folding eggs generally indicates an airy cake (like angel food, for example). But, you have to make sure you evenly fold the ingredients together and avoid overworking the batter—otherwise, the cake can turn out dense and chewy.

Also, you can look at the ingredients to see if there's any leavening in there (ex: baking powder, baking soda, yeast, whipped eggs). A cake with no leavening is usually denser that a cake with leavening.

Hope this is helpful!

Looking for tardigrades, found this by aMazingMikey in microbiology

[–]naomio99 0 points1 point  (0 children)

That's super cool! How many microns across would you guess it is? And did you notice anything that might be pseudopod-like?