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visits member for 2 years, 3 months
seen Apr 15 at 15:50

Apr
27
awarded  Popular Question
Apr
15
comment Do slow cookers require liquid to operate?
@hildred: I wouldn't be so sure. My slow cooker goes "ping" and the red light goes out for a while. Then it goes "ping" again, several minutes later, and the light is lit. I'm fairly sure it's a bimetallic thermostat that does this.
Apr
1
answered Save meat from chicken broth?
Mar
31
revised Is it possible to heatproof (insulate) stainless steel pot handles?
A tiny typo but it would severely cripple the search.
Mar
31
suggested approved edit on Is it possible to heatproof (insulate) stainless steel pot handles?
Feb
8
awarded  Yearling
Feb
2
comment How can I fry leftover mashed potato?
I always melt some butter in a pan, then spread and squeeze the potatoes so that they sit firmly against the surface, then let it roast to nice brown on the bottom. The butter will make them moist enough and the crust makes them delicious. Serve as normal mashed potatoes except better.
Jan
30
accepted Difference between instant cocoa and drinking chocolate
Jan
29
asked Difference between instant cocoa and drinking chocolate
Jan
11
awarded  Notable Question
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.