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visits member for 2 years, 7 months
seen 8 hours ago

Dec
12
comment How do cooks prepare risotto in a restaurant?
Not certain if this is a true risotto, tho - the creaminess should come from the rice and stock, not butter, olive oil and cream. This requires time and effort. I'm sure it's delicious, but it's not risotto.
Dec
3
answered Selecting a big joint of meat to cook without an oven
Nov
17
answered Why does oil reduce the effectiveness of Japanese waterstones?
Oct
30
comment Are there blue foods out there?
@GreyDog - Oddly enough, mine turned an intense, dark blue after stewing with a pot-roast a few hours, and a true blue, not a violet/purple.
Oct
28
answered Cooking dried corn
Oct
17
comment How to see if cast iron cookware is enameled?
As a follow up - I have a large cast-iron skillet from Cuisinart I haven't found an opportunity to use yet (it's fairly huge). It's enameled on the outside, and wouldn't you know it - the cooking surface has the black satin enamel on it! This will simplify cleaning, but it's durability and non-stick properties are now reduced to how good that enamel is. I would never have guessed before this thread.
Oct
16
revised How to see if cast iron cookware is enameled?
changed in light of new evidence
Oct
15
comment How to see if cast iron cookware is enameled?
@Joe - The inside, on the cooking surface. It's designed to mimic a seasoned raw cast iron pan. Why, I can't even guess - in the US, Le Crueset and those copying them generally use a white enamel on their skillet's cooking surfaces. I haven't seen one of these "satin enamel" pans in person, but the picture on Le Crueset's site indicates the edges are unenameled, but you'd really need to see one up close to determine if this is the case or not.
Oct
15
comment How to see if cast iron cookware is enameled?
@rumtscho - Amazing, but true! I had to delete my answer after double checking your comment. Le Crueset and some other European manufacturers use a black "satin enamel" that mimics raw cast iron on skillets and grill pans. These are not common in the US, but it's definitely something to watch out for!
Oct
15
answered How to see if cast iron cookware is enameled?
Oct
11
awarded  Popular Question
Aug
24
awarded  Necromancer
Aug
22
comment Replace the potatoes in a corned beef hash with something that isn't starchy?
Some healthy foods, for a period of time while the dieter is attempting to lose weight. As with all diets, it's a method controlled self-starvation, and compliance (getting the dieter to stick with it) is the more critical issue. No one solution works for all people: some folks are fine with calorie counting, others go Vegan, still others do the ketogenic thing. They're all proven to work - they all present challenges to keep compliant until all the weight is off. Hence the question.
Jul
21
comment Why does the grate of my charcoal grill keep rusting?
Just picked up a stainless grill - one downside is that stuff sticks to it like no-body's business. Be sure to oil that stainless grate with a high smoke-point oil just before you slap down the food.
Jul
8
comment What determines the 'saltiness' of salt?
Salt is salt except when adulterated - I suspect one brand uses a lot of anti-caking agents like sodium aluminosilicate or similar. Which brands, varieties and what does the label say are the ingredients?
Jul
2
awarded  Curious
Jun
30
comment How to evenly fry cubes?
@MichaelE. - Excellent advice, but some people, like myself, are terrible with using chopsticks. Fortunately, wooden "helper chopsticks" are a thing: everythingchopsticks.com/…
Jun
20
answered Why won't my beans soften?
Jun
16
answered Slow-Carb or low-carb alternative to pita and similiar neutral tasting breads
Jun
9
answered How to cleanly slice hard-boiled eggs?