meta user
network profile
| bio | website | |
|---|---|---|
| location | West Virginia, United States | |
| age | 32 | |
| visits | member for | 11 months |
| seen | yesterday | |
| stats | profile views | 19 |
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Aug 3 |
revised |
How can I cure and store bacon in a warm climate? corrected grammar, clarified statement about season |
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Aug 3 |
suggested | suggested edit on How much time do I need to achieve a smokey flavor in bbq? |
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Aug 3 |
awarded | Revival |
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Aug 3 |
revised |
How can I cure and store bacon in a warm climate? clarification, |
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Aug 3 |
answered | Is there a method for desalinating bacon? |
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Aug 3 |
answered | Make bacon less salty |
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Aug 3 |
awarded | Critic |
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Aug 3 |
answered | How can I cure and store bacon in a warm climate? |
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Aug 3 |
comment |
Rendered pork fat vs lard vs bacon fat? A lot of store-bought lard is rendered with water or steam to help remove non-fat particles. Also many commercially available lards are either partially or fully hydrogenated in order to extend shelf life and stability at room temperature even further than straight rendering can. |
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Aug 2 |
answered | cheese fondue not binding |
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Jul 31 |
answered | Storing bechamel sauce |
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Jul 30 |
comment |
Large quantities of sushi rice in a rice cooker? I know the wetness/texture can vary according to personal preference, but I've always used a 1:1 ratio (by volume) for sushi rice and never over 1:1.25. Whereas long grain rice tends to need at least 1:1.25 due to the higher concentration of amylose and amylopectin. |
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Jul 29 |
answered | Separating Chlorophyll didn't work |
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Jul 28 |
revised |
What is the name of the Chinese dish from the movie “Girl with a Pearl Earring”? added 107 characters in body |
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Jul 28 |
answered | What is the name of the Chinese dish from the movie “Girl with a Pearl Earring”? |
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Jul 28 |
revised |
How can I save this vanilla extract? corrected terminology, corrected hyperlinks |
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Jul 28 |
comment |
How do I make Udon noodles fat? Udon are pretty easy to make from scratch so that you can cut them as thick as you like. (shesimmers.com/2009/07/…) |
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Jul 28 |
comment |
Why do people recommend cream of tartar when whipping egg whites to the exclusion of all other acids? Joe, I left that out in the original answer because the questioner already mentioned it. |
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Jul 28 |
revised |
Why do people recommend cream of tartar when whipping egg whites to the exclusion of all other acids? fixed grammar, improved formatting to highlight uses and properties |
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Jul 26 |
awarded | Nice Answer |
