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Jan
11
comment What's the difference between a cobbler, crisp, crumble, buckle, and betty?
And slumps and pandowdys! I think the general difference is that sometimes they have a crust UNDER the fruit, sometimes it's ON TOP, either crumbled over it or dropped, biscuit-like, into the fruit and baked that way.
Nov
20
comment What is the purpose of this footed glassware with a large round bowl and a decorative handle?
I was thinking crystal too, @Debbie M. -- maybe you're not supposed to stick a finger through it, but just grasp/pinch on either side of it? I do agree that the design is problematic for using. Since there's only four of them, maybe it's for tea.
Nov
19
comment What is the purpose of this footed glassware with a large round bowl and a decorative handle?
yes, or for cider or punch. how many are there of this size? i wonder if the spiral/handle thing is a lot stronger than would expect.
Sep
24
comment Measurement of ingredients for baking 400g of brown bread
I would have, but I wasn't sure if that was allowed. As I said, I'm learning still myself, and I didn't want to just copy and paste from another site because of strict posting rules here and also copyright issues in general.
Jul
13
comment What's the difference between a French oven and a Dutch oven?
This is pretty much it. All french ovens are really just enameled dutch ovens, so they are considered higher-end. The Kitchn covered this recently, actually: thekitchn.com/…
Apr
16
comment How to make fluffy(not crunchy) quinoa?
Yes, I was going to suggest skipping the oil. I have never made quinoa with oil in this way, and mine always comes out fluffy. Using a rice cooker is a great idea, too!
Mar
16
comment How to Store Fresh Herbs
Thank you, Joe. That's it.
Mar
4
comment *Cannot* get that “Oven Spring”
A lot depends on the temperature in the room as you are proofing, too - if it's too hot or too cold, your proof times can change, so maybe 1 hour 15 minutes is too long (or too short!). Have you tried the "poke test" at the recommended proof time to see if the dough is really ready? Poke the bread with a finger about 1/2" in, then watch how the dough reacts. If is springs back and the hole fills in quickly, it's under-proofed and needs more time. If it slowly fills back about halfway, then it's ready. If the hole stays, then you've over-proofed.
Oct
21
comment Halloumi ended up too soft
Well, "best" as in "all the above," really. To me, it tasted better (more like the halloumi I've bought), and the texture was firmer. I don't know if goat's milk is key for the firmness -- it might be -- but it definitely seems key for the flavor.
May
12
comment Crispier pizza crust. What surface to go for in a home oven?
I'll second everything @Jefromi said. Pizza stone for sure, and the new tech regarding baking steel has me quite excited.
May
11
comment Make seitan “fattier”
Doh, you're right. I was confused. I was thinking tempeh. My mistake. I'm sorry!
Feb
18
comment Methods for seasoning wooden spoons?
@TFD the reason you don't use a vegetable oil is that they will eventually go rancid and get yellow and sticky. For what it's worth, I always season all my wooden utensils with a mineral oil made for cutting boards, and they are gorgeous to look at and a pleasure to use, feeling nice to touch and cleaning up with water and the barest of soap.
Jan
31
comment What can be substituted for cocoa nibs?
@Jefromi - hmm, maybe. I might get worried about drying out the dough too much, but it's definitely worth experimenting with.
Jan
30
comment What can be substituted for cocoa nibs?
I frequently have used various chopped/ground nuts, toasted, in equal measure, for recipes that call for nibs. It really works fine, but it of course does not give the same flavor as nibs would.
Jul
5
comment How do I maximize the shelf life of my homemade hot sauce?
For what it's worth, I have made hot sauces via all the various ways (just blended, blended + simmered, and long-ferment) and they all seem to keep just fine when frozen in batches.
Feb
15
comment How to make semi-hard, unripened brined cheese
I'm glad you find it helpful. I have made cheese with pasteurized milk, but I have had the best success with unpasteurized milk. When I have had to use pasteurized milk, I have found it helps to buy it from a local dairy. It seems like the further the dairy has to ship it, the more they tend to cook it beforehand to make it safer for long-term delivery. A local dairy doesn't have to be so heavy-handed. Calcium chloride will help you a lot! [EDIT: typos]
Feb
14
comment How to make semi-hard, unripened brined cheese
I've made halloumi with goat's milk (and cow's milk), and I found the goat's milk version to be preferable. Halloumi is traditionally made with a large percentage of goat's milk anyway. It's definitely one of those cheeses that needs the curds cooked - it helps the texture & helps it achieve that "resistant to melting" consistency it's famous for. It helps to be sure your milk is VERY fresh (and unpasteurized, if possible), to help achieve the firm curd you're looking for. Also, I wouldn't use the whey for a brine - make your brine fresh. here's help: cheesemaking.com/Halloumi.html
Jan
21
comment How to keep baked seitan from being too tough?
@ lemontwist & nicoleeats: I would guess so. The recipes I've used seitan for were all sautees and stir-fried ones, with sauces, and it's worked fine. I would assume oven-baked would work. @ Pat Sommer's recommendation makes sense to me.
Jan
11
comment Unroasted coffee beans in the pantry, several years old: roast, toss, or other use?
Which kind of beans are they, any idea? Some beans, like Sumatra, can be even better with age, but I don't know if even those would be good after sitting for that length of time. It wouldn't hurt to roast up a batch and try them, would it?
Dec
19
comment How to clean stains from inside of vacuum flask?
I actually have been using just the bottled kind, but I'm sure fresh would be even better.