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Apr
5
comment Cooking potatoes curry
It's pretty clear she's asking if it's proper technique for potato curry to wash the potatoes after cutting them up.
Apr
1
comment How to get the most chili flavour out of a chili pepper?
Edited, the question is very different than the original (which wasn't so bad as to deserve a hold) but has the advantage of being unquestionably fair game for this place.
Jan
21
comment How does one peel and puree chick peas with a food mill for hummus?
@rumtscho - Yup, my search-fu was weak. The question was nicely answered in that exchange.
Jan
21
comment How does one peel and puree chick peas with a food mill for hummus?
Cooking them was understood to be a part of the process... I'm not trying to make chickpea flour!
Jan
18
comment Frying a rooster rather than roasting?
@MarcLuxen You are correct, I phrased it poorly. Edited!
Jan
18
comment How to make Fennel juice?
I really enjoy practical, hands-on answers like this one. Very useful and interesting!
Jan
18
comment Why won't my beans soften?
Your water may have a different mineral content than the usual "hard water" found in homes like mine. Both methods work for me when re-hydrating dried beans - if I don't use salt during the overnight soak, or baking soda during the quick-soak method, my beans, chickpeas and lentils are tough and crunchy.
Dec
3
comment Can anybody tell me where I can find this exact spatula please?
This looks like an "adaptive utensil" meant for those with arthritis or other difficulties in grasping and fine motor control - the handle is unusually thick and contoured, and the head is much closer in. Amazon has a number of these, notably the OXO Good Grips, but nothing that matches this one exactly. You may want to check out the local pharmacies.
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.
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
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.
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.
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.
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.