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Apr
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accepted shelf life for chocolate chips
Apr
30
comment shelf life for chocolate chips
thanks for all the details.
Apr
30
comment What can I do with a lot of bay leaves?
not related to cooking, but you can put some between your mattresses to prevent / get rid of flea infection (in case you have a fury friend)
Apr
27
asked shelf life for chocolate chips
Apr
11
comment How to caramelize white sugar without burning it?
you might be able to heat it up faster, but if you try to cool it down too quick, it will be brittle. However, making sugar cages is actually just that. Sugar threads cool down very quick because of surface exposed to the air.
Apr
11
revised How to caramelize white sugar without burning it?
added 79 characters in body
Apr
11
answered How to caramelize white sugar without burning it?
Apr
11
comment Vanilla Extract Vodka Quality
@Jefromi, I'm saying "quality" is subjective. Use any vodka you [actually] like
Mar
30
answered What should be understood by “refrigerate until firm, 2 hours or overnight”?
Mar
28
comment What's the best way to defrost ice-cream/sorbet quickly?
how about putting the tub in a pot with water on a medium-low setting? sort of bain-marie
Mar
22
answered How can I make the exterior of my croissants less hard and more flaky?
Mar
21
comment Brining…at high temp?
@pixelfreak, a marinade is mostly acidic or enzymatic and is targeted to break down tissue, to tenderize it - whereas salt water is neutral (sodium -strong base, chloride -strong acid).
Mar
21
revised Brining…at high temp?
added 172 characters in body
Mar
21
revised Brining…at high temp?
added 172 characters in body
Mar
19
answered Brining…at high temp?