meta user
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| bio | website | jkadlubowska.tumblr.com |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 8 months |
| seen | Mar 26 at 20:18 | |
| stats | profile views | 26 |
SAHM of two, including a one-in-a-million Krabbe boy surviving his 4th year in good health.
Molecular biology MSc.
Wife of Tadeusz.
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Oct 22 |
awarded | Critic |
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Oct 19 |
awarded | Enlightened |
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Oct 19 |
awarded | Nice Answer |
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Oct 19 |
answered | What is albumin? |
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Oct 9 |
answered | Dangerous pathogens capable of growing in acidic environments |
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Oct 8 |
comment |
What is the authentic way to cook pierogi? This is exactly what I do. And I've been making them since I was 8. Though, in some regions of Poland pierogis are usually baked. |
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Oct 8 |
comment |
What is the authentic way to cook pierogi? Actually, in Polish singular is "pieróg" and plural is "pierogi", but in USA "pierogi" is the singular and "pierogis" is plural. Confusing, I know. |
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Oct 8 |
comment |
How can I replicate authentic German potato dumplings? I never made them this big, but I always use: 1:1:0,5 raw shreded potatoes (partly strained!) : cooked mashed potatoes : potato flour. Plus, of course, eggs. I add a bit of wheat flour, but too much of it makes them hard. |
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Oct 6 |
answered | What to do with leftover egg whites? |
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Oct 4 |
answered | Replacing agar-agar with gelatin |
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Oct 2 |
comment |
How do I keep fruit from sinking to the bottom of my cake? I don't have a source, just practice. I do this often with heavier fruit - rhubarb, cherries etc. and it works fine. I think that just allowing the top to set doesn't interfere with leavening, because most of the batter is not yet hot. If you hesitate whether to follow this avdive, you could do just two layers - thin bottom without fruit and then all the batter with fruit - they might sink a bit, but they will not reach the bottom. |
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Oct 2 |
answered | How do I keep fruit from sinking to the bottom of my cake? |
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Oct 1 |
comment |
What is the name of this dish involving fruit & sugar - blended and baked thin and flat? Actually, at low temperature sugar will caramelize, but it takes more time. |
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Sep 28 |
comment |
Good thread for tying meat Thank you, It wasn't as good as in a restaurant, but it was ok. I think I'll go with the toothpicks next time. |
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Sep 28 |
awarded | Editor |
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Sep 28 |
revised |
Good thread for tying meat new tag |
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Sep 26 |
awarded | Scholar |
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Sep 26 |
accepted | Good thread for tying meat |
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Sep 25 |
awarded | Student |
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Sep 25 |
asked | Good thread for tying meat |
