meta user
network profile
| bio | website | blueraja.com/blog |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 2 years, 10 months |
| seen | Apr 25 at 22:50 | |
| stats | profile views | 64 |
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Mar 14 |
comment |
How do you properly cook a steak? +1 I had to learn all these tips the hard way (figuring them out myself). Great answer! |
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Feb 7 |
awarded | Teacher |
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Feb 7 |
awarded | Critic |
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Feb 7 |
comment |
Why does tomato sauce spatter more than other sauces? -1 this answer is incorrect. The main reason is due to the thickness of the sauce; the fact that the sauce is non-newtonian has little to do with it (we could easily have a non-newtonian fluid that didn't spatter this much; or a newtonian fluid that did). See @Jefromi's and my answers. |
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Aug 28 |
awarded | Nice Question |
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Aug 2 |
awarded | Famous Question |
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Feb 7 |
awarded | Commentator |
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Feb 7 |
comment |
How do I make my chocolate brownies 'fudgy'? What are the ingredients for the "King Arthur Flour" brownies? |
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Sep 28 |
awarded | Notable Question |
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Jul 22 |
awarded | Scholar |
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Jul 22 |
accepted | How to make my chicken noodle soup thicker? |
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May 10 |
comment |
How to make my chicken noodle soup thicker? Awesome! I've been using store-bought chicken broth (which I have now learned is not the same as stock), but I'm actually really excited to try this. One question: Do you or don't you need to cut open the bones? You said yes in your answer, but you and others have also said "just throw the carcas in a pot and simmer for a few hours." Also, should I use a lot of water, or only just enough to cover the chicken (I have a 1-gallon pot and an 8-gallon pot)? |
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May 10 |
comment |
How to make my chicken noodle soup thicker? @Harlan: I'm honestly not so interested in the thickening as how to get that tiny spicy(?)/tangy taste that Perkins' soup has, but such questions ("Why is Perkins' soup kind of tangy?") are not allowed. I noticed that Perkins' soup is much, much thicker than my homemade soup, so I thought this might lead me down the right path. |
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May 10 |
comment |
How to make my chicken noodle soup thicker? Interesting. How long do you think I should let the broth simmer on the stove before cooking the rest of the soup? Also, do you have any recommendations of a "high-quality stock/broth" brand? They all look the same to me. Should I be making my own (that thought intimidates me)? |
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May 10 |
comment |
How to make my chicken noodle soup thicker? Can I use the precooked chicken from the deli, or does it have to be uncooked chicken (where do I find it with bones)? I get pretty grossed out by uncooked chicken :) |
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Mar 16 |
awarded | Popular Question |
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Jul 29 |
awarded | Student |
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Jul 18 |
comment |
How can I chop onions without crying? Will this affect taste? |
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Jul 18 |
asked | How to make my chicken noodle soup thicker? |
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Jul 13 |
comment |
What is the difference between sea salt and regular table salt? It's worth mentioning why the iodine is added: it's not some added preservative, but is added because you need it. Iodine deficiency causes all sorts of nasty problems; and unless you take multi-vitamins, you likely won't get nearly as much iodine as you need if not for the iodine added to table salt. |
