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1d
comment Why does microwave popcorn burn?
Just a thought here regarding the last point -- if you're looking for more control, I'd personally suggest just cooking it on the stovetop in a heavy pot. From my perspective, microwaving popcorn is for when you just want to throw a pre-made bag of junk popcorn in. If I want to make "good" homemade popcorn, I always cook it in a pot (usually with a glass lid, to see what's going on better), and I've never burned it that way. I can also mix in a greater variety of things without making a mess and have a lot more control/subtlety in the way it cooks.
2d
reviewed Close Is it safe to cook pork chops that thawed on counter overnight?
2d
reviewed Leave Open Cooking, freezing, recooking, and refreezing chicken
2d
reviewed Close Does whole milk or soy milk spoil faster? Why?
2d
reviewed Leave Open Are slightly moldy beets edible after boiling?
2d
reviewed Leave Open What is the difference between regular (vege. oil) and butter recipe cake mixes?
2d
revised Black Beans - Toss the soak water?
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2d
answered Black Beans - Toss the soak water?
2d
answered Baking in gas oven does not brown the top
2d
comment Why or why not beat an egg before adding?
@Joe - agreed. Similarly, "lightly beaten" may just be to mix things together in a batter that won't get enough mixing later.
Jan
25
answered Why or why not beat an egg before adding?
Jan
25
answered How to Judge the Appropriate Feeding Schedule for Immature Sourdough Starter
Jan
25
comment What is the difference between regular (vege. oil) and butter recipe cake mixes?
I can't say I know for certain why oil-based cake mixes are more common than butter ones, other than that butter-based cakes can sometimes be more labor-intensive during mixing, and mixes target people who want simplicity. Another reason I assume oil-based mixes are popular is because they can more easily incorporate properties of chiffon cake and similar styles, including longer moistness without staling, longer self-life without hardening, and an easier to achieve light texture.
Jan
24
comment Amount of salt in bread
FYI - much traditional Tuscan bread (actually made in Italy, not something called "Tuscan" you buy in another country) is made without salt. I've had a lot of it and it can have a good texture and even some interesting flavor, though obviously much different from most breads that contain salt. It is often dipped in or spread with ingredients or sauces that are quite salty though, which make up for that "absent" flavor. However, the texture, done properly, can be very good.
Jan
24
answered Adding things to sourdough starter culture,
Jan
24
answered Is sourdough actually sour?
Jan
24
comment Does store-bought Kombucha spoil? If so, how can I tell?
FYI - Most commercially available kombucha is now pasteurized, so it may not be likely that "the cultures are still alive" unless you specifically seek out the few brands that offer "raw" versions (which generally have "raw," "unpasteurized," or "live cultures" on the label). Many companies don't tend to advertise that their stuff is pasteurized, since consumers tend to want the raw stuff--but lots of commercial producers switched in 2010 after non-shelf-stable (i.e. live) kombucha was producing excess alcohol while it sat and going over the limit for unregulated beverages.
Jan
21
comment What's the point of roasting a whole chicken?
@ChrisH - The USDA and FDA have a bunch of relatively inconsistent food safety recommendations. Slow cookers (properly functioning) are generally okay for them, as is smoking for long times at a low temperature. But for whatever reason, in a standard oven they generally recommend 325-350F (about 160-175C) as a minimum roasting temperature for poultry (and most meats, actually), regardless of the size of the bird. Since we seem duty-bound to convey recommendations of official food safety organizations on this site, I included that disclaimer.
Jan
20
reviewed Reject Substituting margarine for butter in cookies
Jan
20
comment What are the best food or cooking analysts in the web?
This question is potentially related, though it mostly has to do with books rather than websites. (Some websites are mentioned in some answers, though.)