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Mar
10
comment “Dry” foods from slow cooker
@Linda: It would need to build up temperature very fast, which is unlikely because slow-cookers are power-saving devices that use very weak heaters, just to maintain the temperature. Also, too high temperature would lead to the food burning near the heating element as it wouldn't allow time for it to be distributed through the bowl.
Mar
10
comment Substitute for fresh lemons - I need to make 70 liters of homemade lemonade
Lemonade from citric acid, "home made"?
Mar
10
comment Why would I add garlic to a recipe after onion with such a small time difference?
@renesis: They would cook at about the same rate, and reach roughly the same state after given time. Except while onion getting browned gets a rich flavor and aroma, garlic getting browned gets impossibly bitter. You want to brown the onion at least a little bit, but you definitely don't want the garlic browned, even a little bit - just slightly glazed.
Feb
25
comment What is the lowest temperature possible (of water) to cook meat in?
As for the temperature of cooking of live animals, that's tricky - Sauna air temperatures go above 100C, but human perspiration and humidity keeps people in there safe. If not fully immersed, blood acts as an efficient coolant liquid transferring heat away from overheating areas to cooler ones. The animal must first die (of heat stroke) before it starts cooking for real.
Feb
25
comment What is the lowest temperature possible (of water) to cook meat in?
"you generally don't want to put the meat straight in the water, since you'll lose flavor into the water" - unless you're making a soup or a stew, or something in gravy - in that case whatever flavor goes out, it's not lost but transferred to the sauce.
Feb
12
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.