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Mar
17
comment Why aren't my potatoes cooked?
@Yamikuronue Yeah, that could definitely have blocked heat from getting to the bottom of the pan. Especially if it was close to the pan (or the pan was sitting on it).
Mar
17
comment Why aren't my potatoes cooked?
@Yamikuronue BTW: In order for that setup to work, the potatoes have to be soaking up some nice heat from the bottom of the pan—they need to get much hotter than the meat (you're probably going for at least 200°F, maybe even 210, depending on the texture you want). So maybe the roaster needed to be lower in the oven, too.
Mar
17
comment Why aren't my potatoes cooked?
@Yamikuronue I'm at a loss then as to how your roast isn't overcooked. I mean, normally it'd be well under half an hour per pound, especially at that temperature. At least for a roast of a tender cut (a braise of a tough cut would of course be longer). All I can think of is it wasn't really 375, or it wasn't really ~3h. I'd verify the oven temperature with an oven thermometer...
Mar
17
comment Why aren't my potatoes cooked?
@Yamikuronue is this a pot roast, i.e., a braise?
Mar
17
comment Why aren't my potatoes cooked?
I'm surprised your roast wasn't very overdone after 3 hours of 375... Did it start frozen? Have you checked your oven temperature?
Mar
1
answered How do I clean deep burns in my oven?
Mar
1
answered How to bake large batches of bread
Mar
1
reviewed Approve What can I substitute for tomato juice?
Feb
19
comment Chalky smell in bread dough?
What are the ingredients in your dough? Challah is normally an enriched dough, containing at least eggs...
Feb
17
comment egg yolks and egg whites
... and of course, you should let your guests know about the use of raw eggs. One of them could, e.g., have a medical issue you don't know about.
Feb
9
comment Can the duration of the whistle determine if food inside a pressure cooker is cooked
@jbarker2160 That's not true of all pressure cookers. The jiggler type make a fair bit of sound constantly. You're thinking of the spring type, which let out a small amount of steam (if anything) while at proper pressure. There is (at least according to Google) a third type which let out a burst of steam regularly, which is I think the type OP is talking about.
Feb
6
comment Choc pudding, cook & serve hasn't thickened
Also, do you have cornstarch on hand?
Feb
6
revised Chicken stock in slow cooker - danger zone?
add in suggestion from Joe, add in one more of my own.
Feb
6
comment Chicken stock in slow cooker - danger zone?
@Joe indeed. I figured the reason to use a slow cooker was for the "set it up and ignore it" thing. Also, many slow cookers want to be at least ⅔ full.
Feb
6
answered Chicken stock in slow cooker - danger zone?
Jan
23
comment How to dry out rehydrated dried mangos?
The obvious thing to try would be a food dehydrator.
Jan
19
comment Why is my bread dough sticky?
@Yuri and to be honest with you, I'm guessing #3 (the artificial sweetener) is the first one that'll actually work. Question is if the aftertaste will be too much or not.
Jan
19
answered Why is my bread dough sticky?
Jan
19
comment Why is my bread dough sticky?
@Yuri I don't know how to solve it off the top of my head. I'd have to experiment some. I'll add some of the things I'd try as an answer (won't fit in a comment).
Jan
18
comment Why is my bread dough sticky?
How much more sugar did you add? At some point, I imagine, it'll interfere with gluten development... Not to mention, adding sugar will change your rise times, the yeast love it.