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| bio | website | laura-and-erik.com/erik/… |
|---|---|---|
| location | Waterloo, Canada | |
| age | 34 | |
| visits | member for | 2 years, 10 months |
| seen | 1 hour ago | |
| stats | profile views | 82 |
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May 10 |
revised |
Does a home produce refrigerator exist? Clarified temperature measurement. |
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May 4 |
comment |
Does a head of lettuce really need to be refrigerated? In my experience, different varieties of lettuce have wildly different behaviour in this respect: Boston lettuce is quite sensitive, whereas iceberg lettuce can withstand minor thermonuclear blasts. |
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Apr 10 |
comment |
Kind of apples for apple purée / apple sauce I would suggest Belle de Boskoop, if you can get them. You can cut half of them in smaller cubes and half in 0.5inch / 1.5cm cubes, and add the bigger cubes about halfway through the cooking process to get the different textures. Don't let those big cubes fall apart - keep it chunky! |
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Apr 1 |
awarded | Famous Question |
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Mar 29 |
comment |
Is it safe to use a propane torch bought at a Hardware store? Possible duplicate: cooking.stackexchange.com/questions/6899/… |
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Mar 24 |
comment |
Why do Duck eggs have longer expiry than Chicken Eggs? An issue mentioned by several others is washing. Generally in Europe eggs are not washed before being sold and in North America they are. Washing removes most of the cuticle, making the shelf life shorter. This is why eggs are generally found in the fridge in North America and not in (all countries in) Europe. This article has a lot of information - among others, that up until recently, US eggs were often stored up to a year before being sold. |
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Mar 24 |
answered | Should I peel Boskoop apples for a pie? |
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Feb 20 |
awarded | Caucus |
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Feb 20 |
awarded | Constituent |
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Feb 12 |
comment |
Colored cake without food coloring? I would consider any edible thing that colors food, food coloring - including raspberries and blueberries. |
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Feb 11 |
awarded | Informed |
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Jan 20 |
awarded | Custodian |
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Jan 20 |
reviewed | No Action Needed How to cook a pork sirloin roast? |
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Jan 20 |
awarded | Custodian |
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Jan 20 |
reviewed | Reject suggested edit on What's the difference between Greek and Bulgarian Feta Cheese |
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Jan 20 |
answered | How to add a salty/bacon flavor and texture to vegan collard greens? |
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Jan 14 |
revised |
Wood for a cutting board, will sanding make it food safe? Re-tagged; removed "thank you" (see FAQ) |
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Dec 7 |
comment |
Rabbit Substitute? Adding a bit of the (chicken's) liver might make it a bit more game-like. |
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Nov 27 |
comment |
Moving cast iron from fridge to stove As an aside: if your Dutch oven were "naked" cast iron I would worry about the iron reacting with the food if you leave it in the fridge overnight, especially if the food is acidic. But enamel is almost completely inert, so you're safe on that count. |
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Nov 22 |
answered | How to use a bottom concave ebelskiver (Æbleskiver) pan on a glass cook-top stove? |
