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Apr
17
comment Why have all of my quality pans started smoking at once?
Can you take that pot to a neighbors place and test it on their stove and take one of theirs on yours? Also, please take temperature measurements of water when your heating, it would be helpful to understand how "hot" or not the water is when you are seeing this happen
Apr
12
comment How can I reproduce a “gamey” flavor?
I would see if you can get your hands on blood, and use some of the offal from various animals to get some of that barn yard in your food. Liquid smoke definitely won't help anything though.
Apr
11
revised Chopsticks versus forks?
clarifying responses.
Apr
11
comment Chopsticks versus forks?
That's what I was trying to convey as a response to why chopsticks were adapted as a primary means of utensil even in the light of forks and knives being available. If that's not clear in the answer I can edit it if you want.
Apr
11
comment Does adding salt before cooking toughen scrambled eggs?
Cooking too quickly over too high of a heat source will cause some syneresis and therefore liquid in the pan after cooking. A properly cooked batch of eggs will create a nice thick network that will trap the liquid within the eggs and keep it more tender. In practice, salting the mixture should denature proteins and actually make it easier to retain more moisture like in brining.
Apr
11
answered Chopsticks versus forks?
Apr
10
comment Is it safe to use a propane torch bought at a Hardware store?
there's a nice thread on this here forum.chefsteps.com/discussion/comment/2082/#Comment_2082
Apr
7
comment Why should you scrub/clean cast iron cookware with salt?
salt is a good cheap abrasive
Apr
6
comment Why does broccoli turn brown when steaming?
it's from oxidation
Apr
6
comment Is it safe to use a propane torch bought at a Hardware store?
pretty much every trusted source I've come across has recommended MAP/MAPP or it's newer equivalent over anything else. Their arguments are actually counter to yours, namely that they burn more completely then butane or propane and will lessen the risk of torch taste. I tend to trust the sources I've come across but to each his own.
Apr
6
comment Do frozen ahi tuna steaks need to be seared?
from the sound of it you have been thawing, searing and eating with basically a raw interior already? if so then I don't see how not searing is making a big difference from what your already consuming.
Apr
5
comment How to get a synthetic cork back in a wine bottle?
+1 for reusable corks, they are cheap and make this problem a non-starter.
Apr
5
answered How to get a synthetic cork back in a wine bottle?
Apr
5
comment Flattened chicken breast returns to original size when frying
+1 for butterflying, it's way less work and much more even.
Apr
1
comment Need help identifying a kitchen tool, with a wooden handle, and a cylindrical cutter
alternatively, it could be an old school citrus zester, the hole on the side leads me to believe that it may be where you feed the peel out to keep it out of the cutting area.
Apr
1
comment Is there a plastic bowl/dish that can withstand high temperature in the oven?
i'm not sure about the shape your looking for but take a look at the high heat cambro boxes, they are rated to 500F I think.
Apr
1
answered Need help identifying a kitchen tool, with a wooden handle, and a cylindrical cutter
Mar
29
comment How can I make fat-free whipped “cream” with a whipped cream dispenser?
@Jefromi i've tried the half and half with those ingredients and they aren't present in high enough concentrations to make a difference for whipping. They are primarily added to make up for the mouthfeel of the product since there is less fat.
Mar
29
answered Is it safe to use a propane torch bought at a Hardware store?
Mar
29
answered How can I hold the flavor and texture of my spheres?