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Jul
24
comment How do I cover up the white spots on my cast iron stove?
(There appears to also be something called "stove black" which is another possible finish. Supposed to have a dull sheen instead of matte; probably similar to an iron pan...)
Jul
24
comment How do I cover up the white spots on my cast iron stove?
As far as I can tell from research (don't personally have any experience with a cast iron stove) the finish is stove paint [link for example only, I can't vouch for that product]. If the finish is actually damaged, you'd repaint it to repair—the folks at Home Improvement can probably offer better help than us on how to prep metal for painting... (If you'd like your question moved, flag it and pick moderator attention, and explain you'd like it moved in the text box.)
Jul
24
comment How do I cover up the white spots on my cast iron stove?
@WayfaringStranger iron is actually metallic gray/silver. The black is the cooked on oil (seasoning) in the case of a pan. In this case, probably stove paint.
Jul
10
awarded  Yearling
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
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...