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accepted How much weight does pasta gain when boiled?
Feb
2
accepted How to make chicken liver less explosive?
Feb
2
comment Are there any substitutes for Shortening?
Especially for cookies ;)
Feb
2
comment How should I prepare meat to be ground?
BTW, a good meat grinder with sharp, well aligned knife will deal with the connective tissue without a hitch, the meat will be minimally less tender at the benefit of avoiding the most bothersome part of the work (maybe second most, after washing the grinder).
Feb
2
answered How much weight does pasta gain when boiled?
Feb
2
comment How much weight does pasta gain when boiled?
Not an exact duplicate but the answer contains the ratio which I seek, in the calculations to obtain the amount of water absorbed alone (minus pasta): So 100g dry pasta turns into 100g*75/31 = 242g of cooked pasta. My 75g would convert to 187g of cooked pasta.
Feb
2
comment What type of glue should I use to repair a marble mortar and pestle?
You may have a problem finding a glue durable enough: the mortar and pestle experience quite a stress. I found two-ingredient epoxy quite strong for such repair work, but will it be strong enough?
Feb
2
comment Why shallots over onions?
Considering onions are quite cheap, and that shallots have a pretty strong taste, meaning you don't need to use as many of them as onions, the markup isn't all that bad. Plus you can always mix, say, 1 small shallot, 1 big onion.
Feb
2
asked How much weight does pasta gain when boiled?
Dec
1
awarded  Popular Question
Nov
13
comment How to make chicken liver less explosive?
@Max: cutting them into small pieces doesn't help much... and lower temperature means they don't explode as often, but for a longer time total, same amount and strength of explosions in the end...
Nov
13
comment How to make chicken liver less explosive?
I'd need to add a stormtrooper helmet to that. When I said they explode hard, I meant it! Anyway, cutting them doesn't help much (they don't really have any "skin"), but I'll try making a lot of holes... that should at least reduce the strength of the explosions.
Nov
13
asked How to make chicken liver less explosive?
Nov
13
accepted How to make perfect crispy bacon strips?
Nov
13
comment How to make perfect crispy bacon strips?
I'm fairly sure I won't be able to obtain just salt-cured bacon here. Smoked bacon is salt-cured; boiled as well, but raw is sold fresh/refrigerated (and about 40% cheaper). But I guess that's just a subject for a different question.
Nov
13
comment How to make perfect crispy bacon strips?
Good news, the right type of bacon is most common here. Still, could you supply answers to some of the specific questions yet? Thickness of raw strips, skin, salting, and again do I start with raw bacon or somehow prepared (smoked, boiled)?
Nov
13
asked How to make perfect crispy bacon strips?
Nov
12
awarded  Popular Question
Nov
6
comment Why is there a fluid ounce?
god I hate when they use 'oz' and mean 'fl oz', especially in granular ingredients context, where the two are very different and telling the author's intent is about impossible.
Aug
6
comment Why wooden sticks for ice cream bars?
Not scientific but anecdotal evidence; I had ice cream on plastic sticks, and they are far more prone to fall off.