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Oct
19
comment Coating/skin on Quorn Sausage - is it edible?
It's interesting that I can find from some product information sites that the casing ingredients are "Casing (Stabiliser: Sodium Alginate; Cellulose, Modified Starch)", but I can't find that information from the actual Quorn website.
Oct
19
comment What is the minimum processing time for salsas?
Depending on the acidity the processing time may change. Even if 15 min is a good rule of thumb for salsas, make sure you double check the instructions for each individual recipe.
Oct
19
comment Why would a steam rice cooker suddenly make my dad sick?
Can you just try cooking the rice in a different pan and seeing if that works?
Oct
19
comment How to make cookies without using greaseproof paper or a baking tin?
I use aluminum foil for everything, it's awesome, as long as you have something that won't stick.
Sep
19
comment How do you cook pork chops without drying them out?
What units are you using? Fahrenheit? Celsius? Please be specific, as users from all over the world use this website.
Jan
9
comment Make seitan “fattier”
I don't want to add this to my answer because it's more of a side-thought. Just wondering if adding in something to the mix, like bits of cheeze, might be interesting. Although I know it's really hard to mix anything into seitan... I'm not sure if that would help your original goal, but it popped into my head and sounded interesting enough to type out.
Jun
27
comment Cooking beans with intact skins
How much salt in the soaking water? I'm intrigued.
Mar
2
comment Can I put frozen meat in a slow cooker?
Can you cite what cookbook you are referring to? Especially in light of the accepted answer which states USDA regs...
Feb
28
comment What's different between canned beer and bottled beer?
@user5561, many of the craft breweries contract out their canning to another facility. I know that Harpoon uses a larger brewery in Utica to get their canned beer.
Feb
28
comment What's different between canned beer and bottled beer?
You can take aluminum cans to parks for picnics, beaches, etc, and can't take glass bottles. I know that's a big reason why Harpoon releases their IPA and Summer Ales in aluminum cans over the summer.
Feb
27
comment Emergency Coffee via Chocolate Covered Coffee Beans?
@Jay, not all chocolate has milk fat in it.
Feb
12
comment My ginger is moist and floppy… has it spoiled?
I suggest freezing it!
Feb
9
comment Yeast for pizza doughs
I agree, I use SAF instant yeast, which I can freeze.
Feb
6
comment Is it possible to make soymilk without a “beany” taste?
This does not answer my question. I use new (dried), organic soybeans and the milk still tastes beany.
Feb
4
comment Oatmeal & Lactose Intolerance
Many, if not all, of these are sold at health food stores and increasingly everyday grocery stores in the US.
Feb
3
comment Homemade Gluten-Free Udon Noodles
This isn't an answer to the question.
Feb
2
comment Easiest way to bread chicken for frying?
The OP specifically said the problem is in coating the chicken in the bag, not afterward.
Feb
2
comment What type of rum to use when making vanilla extract?
@Yamikuronue, why couldn't a high proof rum be used in an extract instead of vodka? Why does the alcohol have to be mostly flavorless?
Feb
2
comment What type of rum to use when making vanilla extract?
What is the purpose of adding the sugar? I don't want an infused liqueur as much as I want a vanilla extract.
Feb
2
comment How to eliminate rubbery texture in pan fried veggie burgers made with vital wheat gluten
@JasonTrue I would be happy to leave out the gluten entirely if the burgers would still hold together. I don't get a rubbery taste when I make seitan with VWG, but it is cooked entirely different (steamed, baked or boiled).