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visits member for 1 year, 10 months
seen Dec 8 at 12:20

Dec
8
awarded  Notable Question
Dec
2
comment Why do my huge bone broth ice cubes become tiny puddles when melted?
Note if you freeze clean water, you get solid ice cubes. If you freeze various solutions, you often get snowy sludge on the surface, with a lot of air in it, before the remainder freezes solid and the sludge hardens to rock.
Dec
2
comment Can You Blowtorch A Pig Skin to Make it Crispy?
I don't know about butane gas or the likes, but if you use gasoline blowtorch, it will turn entirely inedible due to gasoline residues tainting the taste.
Dec
2
comment Meaning of do not thaw for frozen food
Many stir-fried veggies will get soggy and 'flaccid' if thawed; fry on high heat and they will turn out (...somewhat...) similar to fresh. Also, fries fried in deep oil straight from freeze will turn much crispier on the surface (although hot oil splatter may be worse.)
Dec
2
comment Why and when does a skin form on heated milk and how can I prevent it?
Note other than aesthetics, there's nothing wrong about the skin on milk. It's perfectly edible, and when e.g. combined with cocoa, quite tasty. If you insist on removing it (e.g. your recipe depends on strictly liquid milk, or you make a milk-based liqueur, where it would adversely affect aesthetics) you may simply skim it with a spoon instead of preventing it from forming.
Dec
2
comment What is a “roux” and what are its uses?
Just to add - various "colors" of roux differ primarily in the cooking time. The longer you cook it, the darker it gets. You must stir it constantly and thoroughly, from the bottom, as the one on the bottom will get darker much faster than that on the surface; dark roux is particularly difficult as it takes a fairly long time, and if you fail to stir any area near the bottom, it will burn to black, spoiling the dish (and the timing between 'dark' and 'burnt' is really slim, plus even after you turn off the heat, heat of the pan and oil can still burn it...)
Oct
26
comment Is it a good idea to use cardamom in chili?
One thing about cardamon: Don't overdo it. It's a very strong spice that can easily dominate the taste and it's not good as dominant taste. It gives a very specific tint to a taste when added in moderation, but it can spoil your dish if you add too much - and in its case a very moderate amount can be too much. In case of coffee, one pinch is right, three pinches and the coffee turns icky.
Oct
26
accepted thick, crunchy, fluffy corn flakes breading
Oct
26
comment What exactly is “vegetable shortening”?
Note "shortening" is almost universally considered an inferior kind of fat. It has many ease-of-use advantages: very long shelf life, comfortable consistency, no special temperature requirements, versatility, but using correct optimal fats for given purposes - butter, olive oil, clarified butter etc, will usually produce a better-tasting food. Think of it as "easy, dirty shortcut", the kind stock cubes are to homemade stock.
Jul
22
comment Very unusual kitchen tools
I can confirm 7 for sugar cube scisors. I have a pair handed down the family for a couple generations.
Jul
22
comment Is it valid to claim that a jam contains no preservatives?
I usually qualify my description of such foods with "Natural preservatives." E.g. Sambal Oelek is a chili paste with natural preservatives (salt, oil, vinegar).
Jul
2
awarded  Curious
Jun
24
accepted How to prepare dried tortellini?
Jun
24
answered How to prepare dried tortellini?
Jun
21
comment How to prepare dried tortellini?
I picked them out when they floated to the surface, and they were still crunchy...
Jun
7
comment thick, crunchy, fluffy corn flakes breading
I'll test that before accepting :]
Jun
7
comment Can I rescue honey that is crystallised in the container? (with water or otherwise)
Note such crystallized honey is perfectly fine to use. Your only concern is getting it out of the container.
Jun
7
comment thick, crunchy, fluffy corn flakes breading
@Jolenealaska:No, I am not. It is entirely possible they were baked.
Jun
7
revised thick, crunchy, fluffy corn flakes breading
deleted 3 characters in body
Jun
6
comment thick, crunchy, fluffy corn flakes breading
@PrestonFitzgerald: unlikely. Over some 15 years since then I don't really believe their staff and menu didn't change...