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  • 117 votes cast
Jan
25
awarded  Caucus
Jan
5
comment Scrambled eggs for a buffet
How many portions of eggs are you cooking? Are they pre-cracked or are you going to be cracking dozens of eggs yourself? Do you have access to a large steamer?
Dec
30
comment Does “American” Food exist around the world?
That graphic is super depressing. The culinary legacy is of the US is...fast food chains.
Nov
3
comment Lemons and oranges coated with imazalil
@algiogia what!? you can eat a bit over half a kilogram of orange peel - do you have any plans to eat over a pound of orange zest in a day? Let's have some perspective please.
Nov
3
awarded  Custodian
Oct
5
comment Are Santoku blades ambidextrous?
@Ryan you might be thinking of Deba knives which are definitely not ambidextrous.
Sep
23
comment Storing chicken of the woods (mushroom) (pic)
Off topic, but those are some damn good-looking mushrooms.
Sep
23
comment How many times can you reuse bones to make broth?
Furthermore, the more bones are cooked the more they will break down and sully the broth. Over-cooked bones are decidedly un-delicious.
Sep
10
comment Is it safe to boil water in a microwave?
As far as I know, distilled water can overheat and explode when impurities are introduced. Regular old non-distilled water will just start boiling (because it already has impurities in it).
Aug
20
comment How do I know when my sauce is reduced enough?
Don't have time for a full answer right now, but one thing you'll notice is the bubbles in the sauce will start getting bigger (less water, more sugar).
Aug
19
comment Michelin Three Star Restaurant; but if the chef is not there
@JoshCaswell entirely possible that Todd English stole it. The guy's a pretty big scumbag in all other walks of life, wouldn't surprise me in the least.
Aug
19
comment Michelin Three Star Restaurant; but if the chef is not there
More accurately, the Chef is the kitchen manager.
Aug
19
comment Michelin Three Star Restaurant; but if the chef is not there
I can almost guarantee that the star chef is not cooking. Despite all of my other personal misgivings about Todd English, he gave the only appropriate answer to a reporter who asked him the question, "Who's cooking when you're not in the restaurant?" "The same people who're cooking when I'm there."
Jun
24
comment When is it OK to cook a burger medium?
This is anecdotal at best, but I've been eating medium rare/rare burgers my entire life (yes, I was an odd kid) and I've never had food poisoning.
Jun
18
awarded  Yearling
Apr
17
comment If you 'caramelize' an onion, does an onion contain sugar?
@rumtscho "If you cook up a mixture of starch it does not act like a mixture of sugar and water, because it contains no sugar at all." - but isn't the sugar in the starch was causes various crusts/breads/etc to brown when cooked (I mean the chemical reaction)? (I'd really love to take this into chat 'cause this sounds fascinating but I'm at work :()
Apr
17
comment If you 'caramelize' an onion, does an onion contain sugar?
@rumtscho when I say "sugar" I'm not referring to glucose/fructose/things that are perceived to humans as sweet. I am not a chemist, but it's my understanding that all digestible calories are a form of sugar. In the case of vegetable oil, it would be glycerol. Feel free to prove me wrong :) (no, seriously - if I'm wrong please tell me)
Apr
17
comment If you 'caramelize' an onion, does an onion contain sugar?
All food contains sugar, it's just not all the sweet stuff that you're thing about. Check out the Maillard Reaction
Apr
10
comment Keeping noodles from absorbing all the soup
Use a lot of broth. A lot.
Apr
3
comment Coffee flavored melted chocolate for drizzling over cookies?
Another thing you could do (depending on what texture you're going for) is just to use finely ground coffee beans instead of instant coffee.