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seen Aug 27 at 15:21

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.
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
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!
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?
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
6
comment Can I use Cheddar cheese for pizza?
@PrestonFitzgerald - In some parts of the midwestern US, they use a mix of shredded swiss and deli-style provolone called "provel".
May
12
comment What's the skinny on fat asparagus?
My experience matches Cook's Illustrated - thick stalks are much less woody. I typically marinade in balsamic vinegar, S&P and olive oil for a half hour before grilling, tough skins have never been an issue.
May
5
comment How heavy should a Chinese chef's knife be?
@qarma - It will vary from one model to another, depending on the steel, the handle type, and the construction. In my experience, it will be comparable to a german-style chef's knife: a little heavier than a french style knife or santoku due to its size, much less heavy than a meat cleaver. Frustratingly, manufacturers don't seem to list the weight of their knives in their product specifications.
Mar
24
comment Burned enameled cast iron stock pot
@user23895 - Try white vinegar in a 1-1 solution of water and vinegar, brought to a boil and then lowered to a simmer for 15-30 minutes or so (don't let all of the liquid evaporate, tho!) An overnight soak, where you take the pot off the heat and let the acid work against the crud for 8+ hours, couldn't hurt, either.
Mar
21
comment Burned enameled cast iron stock pot
@SAJ14SAJ - Funny you should mention, a common shade-tree mechanic's trick to clean carbon deposits off of dirty valves and pistons is a hot vinegar soak.