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Oct
24
asked Why did a receipe call for pouring boiling butter in egg-whites?
Oct
22
awarded  Critic
Oct
19
awarded  Enlightened
Oct
19
awarded  Nice Answer
Oct
19
answered What is albumin?
Oct
9
answered Dangerous pathogens capable of growing in acidic environments
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.
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.
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.
Oct
6
answered What to do with leftover egg whites?
Oct
4
answered Replacing agar-agar with gelatin
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.
Oct
2
answered How do I keep fruit from sinking to the bottom of my cake?
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.
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.
Sep
28
awarded  Editor
Sep
28
revised Good thread for tying meat
new tag
Sep
26
awarded  Scholar
Sep
26
accepted Good thread for tying meat
Sep
25
awarded  Student