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Feb
8
awarded  Notable Question
Jan
31
awarded  Quorum
Jan
29
comment Slow cooking chicken breast
More factors that would be helpful to know: what size (volume) is your slow cooker? What is the total weight of the meat? Are you planning on using the low or high setting on the slow cooker? Is the chicken going to be used as whole breasts in a meal or will it be shredded, as for pulled chicken or for taco or enchilada filling? All of these factors will affect the answer as to whether 8 oz. of canned chicken stock is sufficient for cooking the 3 boneless, skinless chicken breasts.
Jan
29
comment Slow cooking chicken breast
Assuming you're asking because the slow cooker is your cooking method of choice, here Phyllis, It's probably a good idea to seek out a specific slow cooker recipe to ensure that your measurements are appropriate for the type and quantity of meat being used, for best results. There's an international group on Facebook for slow cooker enthusiasts call Crock Pot Meals that has over 50,000 members who actively share recipes and there are stored recipes of all kinds on their page also.
Jan
29
comment Why does my calzone crust lose its crunchiness within minutes of being removed from the oven?
Do you bake on a rack or on a baking sheet and do you cool on a rack? I read that sprinkling cornmeal on the baking sheet helps keep the calzone just enough off of the surface of the sheet to allow the heat to flow around the calzone. answers.yahoo.com/question/index?qid=20110904055739AAfQ4Sh
Jan
29
comment Do tinned anchovies need to be sold cold for food safety or quality reasons?
cont'd: The anchovy police won't arrest a store proprietor nor a consumer for not selling or storing their anchovies in the fridge but when they go to enjoy them and find yucky, mushy mere shadows of their former fishy glory, they may wish they had done so. :-) One last addendum...our refrigerators in the US are ginormous and will never not have room for a tiny tin of anchovies but I know this is an international forum and can attest my German aunt's hat-box sized fridge might have a problem squeezing items in for long-term storage.
Jan
29
comment Do tinned anchovies need to be sold cold for food safety or quality reasons?
I wasn't part of that chat so I'm not sure who Catija's "they" is. The SE site I'm most active on requires cited sources so that's the route I went Jefromi. Crown Prince recommends keeping them refrigerated, though, yes, they also state that heat is the problem and will cause a degradation of product quality. I also found a reference from Roland Brands (from Jolene's link to Amazon anchovy products for sale) that specifically recommended they be kept between 50 and 60° F....to be continued
Jan
26
comment Reducing sweetness of packaged cookie mix
Yeah, @rumtscho, probably the final product wouldn't be great but I'd throw something like nuts or dark chocolate at the mix because I'm cheap and hate waste. lol!
Jan
26
comment Do tinned anchovies need to be sold cold for food safety or quality reasons?
Probably not @Jolenealaska, since you're a very solid citizen here but thanks for the opportunity to learn and share knowledge on hubby's favorite pizza topping! lol!
Jan
26
comment Do tinned anchovies need to be sold cold for food safety or quality reasons?
@Jolenealaska, to your edited point, a quick check on details of those Amazon listings have a note related to ideal temperature for storage and (in the case of the Roland brand anchovies, for one) they recommend: "Semi-conserved product the anchovies need to be stored at a consistent temperature of 50 to 60 degrees". My pantry is not a consistent temperature of 50-60 degrees so I would have to consider a temperature controlled environment like my refrigerator.
Jan
26
comment Do tinned anchovies need to be sold cold for food safety or quality reasons?
To the moderator's point, it is an answer, but the lack of cited source makes it more of an opinion that though shared by other high-score users - doesn't necessarily make right. I guess I'm more accustomed to different sites where a cited source trumps opinion and where comments that are question-related are kept conveniently with the question and answers and aren't wisked away inconveniently to the chat room, never to be seen again. Thanks for your ear! :-)
Jan
26
comment Do tinned anchovies need to be sold cold for food safety or quality reasons?
If you call the canner/distributor's recommendation "overkill". :-) It sounds like for the best possible freshness (and not-mushiness), it's recommended to keep the can chilled, though there is no "danger" in not storing it cool, just degradation of product quality.
Jan
26
answered Do tinned anchovies need to be sold cold for food safety or quality reasons?
Jan
26
comment Reducing sweetness of packaged cookie mix
I dunno,..rackandboneman had some pretty good suggestions that I (an experienced baker) would consider trying if I already owned the mix and really had nothing to lose. I agree that the idea of just adding flour is a bad one, though!
Jan
26
awarded  Caucus
Dec
22
revised What is a substitute for milk when making ham balls?
added tag for substitions
Dec
22
suggested approved edit on What is a substitute for milk when making ham balls?
Sep
16
awarded  Yearling
Sep
24
awarded  Autobiographer
Sep
16
awarded  Yearling