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1d
answered Refrigerate after opening, but why?
Apr
29
answered Sauté meat then vegatables, or vegetables then meat?
Apr
26
comment Possible substitue for vinegar
To distilled white vinegar (dilute acetic acid, as GyroGearloose mentions) or to white/red/etc. wine vinegar?
Apr
19
comment How do I stop my steak from leaking juice?
You could link to that article. That'd make your suggestion to read it more useful.
Apr
6
comment Sous Vide Chicken was left out-safety question
@moscafj note that 60°C isn't going to kill any spore-forming bacteria, and they've been left with a friendly competition-free, low-oxygen environment....
Apr
6
comment Why are there caraway seeds in rye bread?
The obvious answer would be "for their flavor", as they're quite flavorful. But that strikes me as not really what you're asking. Are you asking where the tradition comes from, it's history? Or something else?
Apr
5
comment What does the “operating range” of a thermometer mean?
@Jefromi probably not, but one component may be... So yeah, that may not be the major concern here.
Apr
4
comment How do I make this quick-bread recipe less moist?
@Catija good point, suggestion incorporated.
Apr
4
revised How do I make this quick-bread recipe less moist?
edit to incorporate Catija's suggestion
Apr
4
answered How do I make this quick-bread recipe less moist?
Apr
4
answered What does the “operating range” of a thermometer mean?
Mar
25
comment Can I use Maida atta instead of plain flour for breading?
What's the rest of the recipe? Are the patties going in to a deep fryer?
Mar
22
comment Forgot to grease ceramic pan for strata
@Catija ah, you are correct. I missed it. Agree with you about it should be its own step!
Mar
22
comment Forgot to grease ceramic pan for strata
(confused and not familiar with the dish...) The recipe doesn't call for greasing the pan, nor for turning it out—why would a bit of sticking be an issue?
Mar
18
awarded  Nice Answer
Mar
18
comment How do you finely dice an onion without crying?
@logophobe I'm pretty sure a diamond-mod (contacted by flagging for mod intervention) can move the answer over. Philipp however cannot, except by pasting it in as a new answer. [Not doing myself as I have no idea if its a good answer—note the other question has an answer saying the opposite!]
Mar
17
comment How do I avoid carrot slices rolling away?
@Jefromi could be. Or might be something as simple as the counter isn't level.
Mar
17
comment How do I avoid carrot slices rolling away?
@Jefromi not 100% sure, I don't have problems with sliced carrots rolling away... So I guess it works for me. Or something else is different.
Mar
17
comment How to cook popcorn from frozen popcorn kernels?
Also, I believe you can heat-treat weevils as well—at somewhere around 120–130F. As long as you can do that without drying the popcorn out, that should work.
Mar
17
comment How to cook popcorn from frozen popcorn kernels?
Hopefully you're not getting ice crystals on them; if you are, I'd be worried that the popcorn won't pop ever. Popcorn pops because there is some water inside the kernel, and under heat it expands. The kernel traps the water, pressure builds and builds to ~130PSI, and then it explodes. If freezing damages the kernel and lets the vapor escape, it just won't pop.