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Nov
16
answered How to make hazelnut oil
Nov
12
answered What is the best material for a cooking spoon?
Nov
12
comment Too much sugar in soup — how to make it less cloying?
@Mien - Perhaps tomato paste? Acid and umami, tho some sweetness as well.
Oct
30
comment What is the best way to find a reliable pepper mill?
The issue with the review is that it covers operation over a short period, not long-term longevity. Likewise, positive Amazon reviews typically come from folks immediately enchanted with their purchase, rather than long-term follow-ups. The negative reviews will give you a clear idea of potential long-term issues with the product.
Oct
30
comment White pepper vs. black pepper
@JustRightMenus - It's OK in moderation and in combination with other ingredients, where it blends into a more palatable aroma and flavor. It's a good "supporting actor" sort of spice, but can't carry the show on its own.
Oct
22
answered Can I make a hot mayonnaise?
Oct
19
revised Culinary term for frying in water (without oil)?
added 2 characters in body
Oct
19
answered Culinary term for frying in water (without oil)?
Oct
11
awarded  Famous Question
Sep
21
comment Getting stains off of a glass top stove
@SAJ14SAJ - Glass may indeed be scratched by steel if you're not careful. I've had a broken window wiper scrape a permanent arc on my windshield once, and they don't sell steel autmotive ice-scrapers for a reason (there are a few brass ones, tho.)
Aug
21
revised What are the primary differences between Ethiopian and Eritrean food?
spelling
Aug
17
comment What are the main styles of pizza that are popular in America?
This isn't comprehensive (What? No Providence-style?), but it's a lot more complete than the other answers, probably because it's sourced from a well researched article. Upvoted.
Aug
17
comment How should baking soda be used to tenderize meat?
The egg-white and cornstarch marinade followed by a hot oil blanch is also known in the US as velveting. You've described the process very well, and so I'm looking forward to trying your beef preparation for the next time I do a stir fry.
Aug
17
comment How should baking soda be used to tenderize meat?
You may be disappointed with the results from the answers below. The texture you're after does not come from tenderizing (or tenderizing alone), but from a process called velvelting. Here is an article on water-velveting for home cooks: seriouseats.com/2014/07/…
Aug
12
comment Are electric knives used in foodservice?
@milesmeow - Alton is doing a show for home cooks. The elephant in the room is that home cooks typically don't keep their knives anywhere near sharp enough for proper carving and slicing. An electric knife is just a noisy encumbrance when you have tools that will cut quicker and more cleanly, like a proper chef's knife or carving knife sharpened regularly and steeled often.
Aug
6
answered Stir-fry pan choices
Jul
27
answered Is corn a fruit, vegetable, or a nut?
May
20
comment I have a bottle of unopened 23 year old corked spanish white cooking wine
As a point of terminology, "corked" is a term that means the wine has spoiled, ostensibly because the cork has failed by rotting or drying out. "Sealed with the original cork" is probably a better way of putting it.
May
20
comment What causes dutch oven flavor?
The confusion is probably due to enameled Dutch Ovens (which are fine for oven use at reasonable temperatures and with an appropriate lid knob) - these are kitchen equipment rather than camping equipment. We also use the term "Dutch Oven" for a metal pot (aluminum or cast iron) designed to be placed upon the coals of a campfire.
May
11
awarded  Yearling