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seen Jul 29 at 19:13

Feb
15
awarded  Nice Answer
Feb
14
comment How do I ensure my deep dish crust gets cooked
I absolutely love this recipe. The folks on the Pizza Making forum (great reference) say that the butter layers replicate what's done using dough sheeters (which make dough layers using flour) at places like Giordanos.
Jan
16
comment Proper temperatures for meats…foodie standards?
See also this question on beef. I assume you are not looking for alternate advice on chicken.
Jan
12
accepted Why double fry French fries after blanching instead of just blanching and frying?
Jan
6
asked Why double fry French fries after blanching instead of just blanching and frying?
Dec
31
awarded  Enlightened
Dec
31
awarded  Nice Answer
Dec
30
comment Pumpkin rotting, need to process it now - any ideas with a long shelf life?
Note on pumpkin - don't treat as shelf-stable, as it is too low acid for this.
Dec
30
revised What is the rule of thumb for mixing doughs?
added 21 characters in body
Dec
30
comment Pumpkin rotting, need to process it now - any ideas with a long shelf life?
What about just roasting, pureeing, and freezing or cubing and pressure canning as described here? Unfortunately you can't puree and can as a home cook because of the low acidity.
Dec
30
revised What is the rule of thumb for mixing doughs?
added 387 characters in body
Dec
30
answered What is the rule of thumb for mixing doughs?
Dec
22
comment How should I reheat beef tenderloin?
Don't. Slice thinly and use on sandwiches for lunch instead.
Dec
21
comment How do I get the flaky top on ooey gooey butter bars?
I was going to suggest melting the butter next, which is what I always do for flaky top brownies. Glad it worked.
Dec
20
answered How do I get the flaky top on ooey gooey butter bars?
Dec
9
comment Why is my brining giving varied and usually poor results?
For smaller chicken pieces I've always heard that 2 hours is the max, which is way less than 6-12.
Nov
29
comment Can you put egg shells down the garbage disposal?
From what my home inspector told me, not if you want it to last a long time.
Nov
29
comment How to set yogurt in the room temperature between 20 to 16 degree Centigrade?
@AnishaKaul - I've always heard to heat the milk to 150 degrees F (just below where it would develop a skin) then let it go back down to around 110 degrees F.
Nov
23
awarded  Enlightened
Nov
23
awarded  Nice Answer