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Sep
24
awarded  Nice Answer
Sep
14
awarded  Yearling
May
23
comment Why didn't my crumpets cook in the middle?
Did you let the crumpet cool completely prior to checking the crumb? The crumb will not be set until it has cooled completely. In any case, I've tried making crumpets before and had the same problem as well. I think my heat was too high and it's difficult to get a low flame on my range, so I went with a stiffer dough and made english muffins instead.
May
23
comment Scary moments - what temperature for broiling?
When you put something under the broiler, do you stay and watch it or do you set a timer and walk away? Specifically with the mac and cheese, I have to imagine if you were watching it you could have pulled it out prior to the fire. In general, it's a poor idea to leave your food unattended under a broiler, especially when you know that it's excessively hot.
May
11
comment Long chilling of brioche dough?
Your brioche is unlikely to taste like sourdough. I've retarded brioche dough for 24 hours with no noticeable development of lactic acid flavor. There simply isn't enough existing LAB for it to proliferate to the point of a sourdough bread.
May
7
comment Reformulate a marshmallow recipe to remove lactose and HFCS
Do you need to use this recipe? Chickpea Magazine is a vegan food quarterly and their latest issue has recipes for vegan meringue and marshmallows. You can grab the recipe for marshmallows here on magazine page 45 (49 on the website indicator). It's agar agar based.
May
7
answered Why does my bread have a dip in the center?
May
7
comment Closest thing to a donut I can drink coffee out of
Stipulate that it's equivalent to a long john? Though then you've got the filling to contend with...
May
7
answered Closest thing to a donut I can drink coffee out of
May
6
answered What is the US equivalent of Golden Syrup (UK)?
May
5
answered My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok?
May
5
comment My sauerkraut brine seems slightly slimy but the batch otherwise seems normal--is it ok?
That's not true. "Morton kosher salt is made by rolling salt crystals into large flakes, and contains an anti-caking agent (yellow prussiate of soda, AKA sodium ferrocyanide)" goodfoodstories.com/2012/10/29/kosher-salt
May
4
comment Bread Proving Time in Warm Climates
The poke test is pretty important. It will tell you when the dough is ready. Professional bakers use it all the time. It does not affect the proofing of the dough as you're poking it and leaving an indentation, not poking a hole through the dough.
May
4
answered What conditions make xanthan thicken?
May
4
awarded  Editor
May
4
revised What is the best way to store loose tea to maintain its freshness?
added explanation for not storing in fridge / freezer
May
4
comment What is the best way to store loose tea to maintain its freshness?
"Moisture is equally detrimental to fragile tea leaves. Like any organic matter, tea, when wet, begins to mold and decay—a wholly undesirable effect. For this reason, we do not recommend storing tea in the refrigerator or freezer because continual opening and closing of the door causes rapid changes in humidity. Modern freezers cycle through different temperatures and often create an icing problem. Moisture seeps into the container and robs the tea leaves of flavor." uptontea.com/shopcart/information/INFOstoring.asp Edit: edited answer to add succinct clarification
May
3
answered What is the best way to store loose tea to maintain its freshness?
May
1
awarded  Revival
Apr
30
awarded  Good Answer