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Dec
26
comment Making cake icing look professionally smooth
For this to be a useful answer, you should explain in detail the technique. Asking the OP to google it isn't helpful.
Dec
25
comment How to improve the taste of sour coffee beans?
I think your question isn't so much about the possibility of re-roasting beans, but how to improve the taste, so I suggested an edit to the question title.
Dec
24
comment What's the best way to grate chocolate?
Do you still have to hold the chocolate, and does it melt? Is it faster than using a cheese grater? Just wondering how this helps answer the original question.
Dec
22
comment Hot crab and Artichoke dip - can it be made in advance?
I would suggest editing the title of this question to be more clear about what you're asking.
Dec
22
comment What are some low fat butter substitutes for cookies?
You may want to check this thread, which is almost the same question. cooking.stackexchange.com/questions/6227/…
Dec
21
comment Eggs in Pancakes, health hazard?
0 risk? Can you cite a source that shows that?
Nov
10
comment Stove top Sushi rice - Which method?
@Hannele, thanks for that input. I've never made sushi with rice on the outside before, so that is a really good point.
Nov
8
comment Stove top Sushi rice - Which method?
@Devtron, tomatoes are from America, not Italy, so pasta sauce is not authentic either.
Nov
7
comment Stove top Sushi rice - Which method?
@Devtron, it tastes like sushi to me....... So that is just your opinion.
Nov
6
comment Stove top Sushi rice - Which method?
@sven, it's all good, just want to learn how I can make my answer better. I also read that you need special rice to make sushi.... But it was so time consuming I just don't bother, and I love how my sushi tastes!
Nov
5
comment Which is better, baking in glass or metal?
Thx for the input, I removed the ehow link. @TFD
Nov
3
comment Stove top Sushi rice - Which method?
If you're gonna vote me down, at least tell me why please! I make sushi using rice cooked with this method. So it's a perfectly reasonable answer.
Nov
3
comment Which is better, baking in glass or metal?
You should probably rephrase your question because "better" is subjective and could mean pretty much anything.
Nov
3
comment What oil is best for seasoning a cast-iron skillet
Mineral oil is a petroleum byproduct. It can be food grade, but keep that in mind when using it to season something you cook on. Personally I would stick with a vegetable oil.
Nov
2
comment Is there any dessert that needs a knife?
Not everything that can be cut with a knife can also be cut with a fork, however...
Nov
2
comment What can I do with ginger syrup?
Can you provide a link to the recipe... that would be helpful!
Nov
2
comment Slow cooking without a slow cooker
What do you mean when you say you can use it as "all those things"? What are "those things"?
Nov
2
comment In a tomato sauce recipe, how can I cut the acidity?
So, is it the potato that cuts the acidity or the onion and celery?
Nov
2
comment When can't I use a squash in a recipe which calls for pumpkin?
Also... pumpkin is a squash.
Oct
31
comment What can I do if I didn't process my salsa long enough?
How long did they need to be processed for, and what size jars are you using?