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Dec
31
awarded  Notable Question
Dec
20
awarded  Nice Answer
Dec
12
awarded  Famous Question
Nov
22
awarded  Famous Question
Nov
16
comment What's the US equivalent of double and single cream?
@Jimothy is right. I fixed the answer (source bit.ly/1WUP4Uq). There is a cereal milk that runs at 5%, a tad creamier than US whole milk.
Nov
16
revised What's the US equivalent of double and single cream?
added 23 characters in body
Oct
30
awarded  Nice Answer
Oct
6
revised How does substituting yogurt into a cake change the texture and why can it be used?
The typical substitution is to replace the fat with yogurt. Removed the Thank you, per house style.
Sep
30
reviewed Approve Looking for a rice cooker, steamer, deep fryer, slow cooker combo that can cook rice and steam at the same time
Sep
30
reviewed Approve How can I make caramel that will hold its shape, without using refined sugar?
Sep
19
comment What is the difference between Atlantic and Steelhead farmed salmon in taste and how to cook?
The Steelheads (Oncorhynchus mykiss) are more closely related to the Pacific salmon (Chinook salmon's scientific name is Oncorhynchus tshawytscha) than the Atlantic salmon (Salmo salar) is. In flavor, it's a different story. This may be one of those “is tomato a fruit or a vegetable” type deals.
Sep
19
answered What is the difference between Atlantic and Steelhead farmed salmon in taste and how to cook?
Sep
17
answered Why are wire beaters becoming more common in hand mixers?
Sep
8
comment Using eggs in pudding - yolks vs whole eggs
In a pudding with starch, the egg yolks are there for flavor, mouth feel, and maybe as an emulsifier if there are extra fats.
Sep
6
reviewed Approve Mason jar stuck inside another
Sep
3
comment Fat sinking to bottom of stock
There may be fat mixed in with the gelatin. Would you recommend reheating the broth until the gelatin melts to remove the fat? If a cook wanted a clear broth should lots of bones be avoided?
Sep
2
comment Why would the first few pancakes come out perfect, but only get worse from there?
It sounds like the pan is getting too hot. A pan is also hotter in the center. If the surface gets too hot, a layer of steam forms a cushion between metal and pancake, preventing uniform cooking. The oil in the pan helps increase the contact between pan and food.
Sep
2
revised Can I use fat-free milk in béchamel?
Added the yes.
Sep
2
awarded  Custodian
Sep
2
reviewed Approve safety tag wiki excerpt