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location Virginia
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visits member for 4 years, 11 months
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Jun
25
comment Does soy sauce expire?
@hildred Well, one person (votes are anonymous, so no idea who) voted down. That's hardly beating up the answer. I'd guess the reason why is the downvoter feels the answer is noise, adding nothing beyond what's in the other, earlier answer. (Hover over the arrow for the tooltip: "this answer is not useful". Noise is not useful.)
Jun
25
reviewed Approve Why the changing non-vegiterian symbol logo size as per different SKU size?
Jun
24
awarded  Notable Question
Jun
23
comment When is it OK to cook a burger medium?
You should let them cool a little before browning. Helps a lot to prevent overcooking. That and use the hottest fry pan you can obtain (cast iron is good here.)
Jun
19
comment Seasoning skillet: What am I doing wrong?
@PeterSmit ah, the handle isn't in your picture. Definitely check the manufacturer's specs for how hot you can get it in the oven.
Jun
18
comment Black tea develops cloudy dregs; how to avoid?
@bilbo_pingouin You still get a tiny bit of tea dust from loose, full-leaf teas, at least if you don't rinse them. (That's mostly what I steep, and I get a little tea dust at the bottom of a gallon pitcher.)
Jun
17
revised Black tea develops cloudy dregs; how to avoid?
added 40 characters in body
Jun
17
answered Black tea develops cloudy dregs; how to avoid?
Jun
17
comment Does adding vegetables to your brine add any flavour?
To be clear, you have a recipe that calls for mixing up brine for a turkey by putting water, salt, and a bag of frozen vegetables? And then dump them at the end?
Jun
17
answered Seasoning skillet: What am I doing wrong?
Jun
16
comment Seasoning skillet: What am I doing wrong?
What type of oil are you using to season it?
Jun
15
answered Bread machine yeast substitute active to quick rise
Jun
10
comment Should I refrigerate hot sauce?
@GdD you should post that as an answer.
Jun
8
comment Sous Vide Strip came out medium well, what did I do wrong?
Of course, holding at 115 or 120 for 2 hours brings some food-safety concerns...
Jun
5
revised What are the different kinds of cheese?
fix title
May
28
answered What are good settings to reheat french fries soggy from refrigirating overnight in a small oven?
May
14
comment How to keep battered (tempura) goods from sticking to the deep frying pan?
@rumtscho Tempura recipes give all a bunch of different temperatures, depends a lot on what you're battering. I've always thought of 350°F as a good first guess—it's in the middle of the normal frying range. I found tempura recipes from 325°F all the way up tp 400°F. Also, temperature control on a lot of deep fryers isn't that great...
May
14
comment How to keep battered (tempura) goods from sticking to the deep frying pan?
@rumtscho that's 175°C in the post...
May
14
comment Preparing slow cooked meats for the next day
That sounds like a pain. The bag will float, water pressure will force it closed if you somehow submerge it, etc. Instead, just let it cool a little, say to a surface temperature of 80C, in the slow cooker. Then bag it. You only need to minimize time in the 4C - 60C danger zone. You might want to stir/baste it while cooling to 80C to make sure it's all the same temperature and no cold spots have formed.
May
13
revised Dissolving sugar in a beverage
spelling