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seen Oct 17 '13 at 15:43

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
Nov
22
comment tinfoil at the bottom of the oven (to catch crumbs) is ruining my pizzas
Parchment paper says (says) it's only good until 450 in the oven. I personally use it up to 550, but I wouldn't use it directly on the oven.
Nov
1
awarded  Notable Question
Oct
13
comment Would honey and molasses be liquids or sugars in a bread formula?
@Sobachatina - in Peter Reinhart's formulas, which don't fail me, sugar and honey are a 1-to-1 substitute. Bread dough can handle a certain amount of variance in the wetness, which is seen by most recipes showing a range for liquid amounts.
Oct
11
comment Whole wheat bread recipe not turning out
If you really want to get into the science behind whole grains, try a book like "Peter Reinhart's Whole Grain Breads"
Sep
22
comment Bread dough only rises once
Rather than rising 3 hours, do you rise until doubled? The most I've ever seen is two hours, with a punching down if doubling happens before then. The least I've seen is whatever it takes until doubled (that's usually for a sandwich loaf while the time is usually for a more rustic loaf).
Sep
20
awarded  Nice Answer
Sep
20
awarded  Enlightened
Sep
16
comment How to make a Jim Lahey's No-Knead Bread in time for breakfast
Alternatively bake it the day before, slice, freeze, and toast when needed. We almost always freeze our bread because we can't eat it before it starts to go stale.
Sep
13
awarded  Enlightened
Sep
13
awarded  Nice Answer