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visits member for 2 years, 3 months
seen Sep 5 at 19:25

Mar
21
comment What to look for in a mandoline?
@BaffledCook how has it performed for you?
Dec
23
comment American Potatoes vs. Spanish Potatoes
dang pommies :)
Dec
18
comment American Potatoes vs. Spanish Potatoes
@Jolenealaska I can't remember, it's been years.
Sep
21
comment What is the purpose of adding oil when cooking scrambled eggs on non-stick pan?
This is the most correct answer.
Mar
15
comment Will flavors marry in compound butter if given sufficient time to rest?
never heard about freezing the butter. this is curious to me. i would think that the water left in the butter would trap some flavor compounds in its crystalline structure.
Mar
5
comment Tan ho, a salad green?
thanks for the info :)
Dec
26
comment Tan ho, a salad green?
i was more than a little impressed that you got this.
Nov
7
comment Why do we need gelatin in our stocks?
i'm well aware of the physical properties of connective tissue in animals :). i figured it was strictly for mouthfeel/thickening.
Nov
2
comment Saw this at my local chinese grocery
the people at this place won't talk to you if you're not chinese, you will be actively ignored. but they have calamari for super cheap so, meh.
Nov
2
comment Saw this at my local chinese grocery
I was thinking it was congealed blood. Google image search seems to verify
Oct
31
comment Vinegar softens the bite of raw onions?
i'm going to test to see if its the acidity or water. i'll let you know what i find.
Oct
31
comment Vinegar softens the bite of raw onions?
i'm going to test this by soaking the onion in water, reducing said water and tasting how much like onion the resulting liquid tastes like to see if the flavor is simply dissolving into the liquid. if the liquid tastes not like onion, i would posit that the vinegar/whatever other liquid had no bearing on 'cooking' the onion and it was exposure to air.
Sep
27
comment Toasting spices with and without oil
i don't think it's your imagine. since the essential oils of the plant are fat soluble it makes since that the normal convection of the heating oil would help to circulate the flavor more evenly. plus you get the added bonus of some of that flavor being imparted so you can use your oil as a base for a sauce. hm...i think i might make a fenugreek voloute which i get home tonight.
Sep
27
comment Toasting spices with and without oil
this is along the lines of what i was getting at. of course there is no moisture in cooking oils, but outside of mustard seeds most things i read about seem to advocate using solely heat and no oil.
Sep
25
comment Marinating in yogurt
Ah, silly me. I was waffling between buttermilk and yogurt marinade and I got mixed up when I was typing this. Thanks for the correction.
Sep
21
comment Made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it?
potatoes can usually help soak up some of the saltiness.
Sep
20
comment Toasting spices with and without oil
why might you posit that some people advocate toasting with vs. without oil (if it makes any difference to you)
Sep
18
comment Soaking starches in water for better frying
I ended up blanching them and then double-frying. They turned out decent enough, but I think next time I'm going to make a light tempura batter after blanching them.
Sep
18
comment Soaking starches in water for better frying
after about maybe 45 minutes the water had changed that beta carotene orange of the sweet potatoes. i do think that this had an effect as the fries did crisp up decently well (but you can never get them like regular potatoes). perhaps next time i will use warm/tepid water and leave them in longer.
Aug
28
comment Tricks to mask the burnt flour taste
Naturally. I didn't expect a cure all or anything. Just if anyone had any tips and tricks they use if they over-fry something.