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Jun
29
comment How do I change cake recipes for cupcakes?
I think the best cupcake I ever had was a tres leches cupcake complete dripping with milk and with whipped cream and strawberry on top.
Jun
29
answered What's the best way to store rice long-term?
Jun
28
comment Substituting Dried Shiitake Mushrooms for Fresh
+1 for using the liquid.
Jun
24
comment How do you put out a grease fire?
@BobMcGee- and show me equipment that will heal from burns! Your approach is also more ecologically friendly.
Jun
23
comment How much overrun do I get with a compressorless home ice cream machine?
Interesting. I can't read the article because it requires a subscription. I am going to have to make ice cream and measure it now because 20-30% seems too low.
Jun
23
comment Ingredients: Icelandic local specials
I'm going to go out and book my ticket to Iceland to buy some of that putrefied shark! From the link: "Hákarl is an acquired taste... similar to very strong cheese slathered in ammonia."
Jun
23
comment How can I keep my blueberry pie firm without the flavor of corn starch?
I like the pectin idea.
Jun
23
answered How much overrun do I get with a compressorless home ice cream machine?
Jun
23
comment What is this French cuisine technique called, where “a piece of pheasant meat is cooked between two slices of veal, which are then discarded?”
Wow- awesome answer @rumtscho.
Jun
21
revised How can I prevent bacon mayonnaise from splitting when above fridge temp?
Add to title. I was searching for this and couldn't find it for a while because the title was too generic.
Jun
21
comment Which type of blueberry for making jam?
This is my experience as well. The color comes from the skin and infuses through everything. Grape jellies I have made have been exactly the same.
Jun
21
comment Why does my ice cream leave a waxy texture on the roof of my mouth?
Check out this question: cooking.stackexchange.com/q/5400/2001 The answers apply here.
Jun
20
answered How can I melt cheese for dipping?
Jun
20
comment Lunch meat is slimy on outside?
I've wondered this as well. Many lunch meats seem to accumulate an unappealing white slime on them. It doesn't seem like decay. Perhaps fat melted out of them at room temperatures and re-solidified on the surface in the fridge?
Jun
15
revised What is the effect of using pasteurized milk in cheese making?
Correct temps, add qualifiers, add links.
Jun
15
comment What is the effect of using pasteurized milk in cheese making?
@Pulse - I just noticed this answer- a little late admittedly. This isn't strictly true- at least in the US. Pasteurization can damage the milk but it is inaccurate to say that "virtually everything" is killed. It is not hard at all to make cheese with store bought milk but I have never used raw milk so maybe it is much easier in comparison. See my answer below.
Jun
15
answered What is the effect of using pasteurized milk in cheese making?
Jun
15
answered Is it possible to make hoop cheese out of acid-precipated milk curds?
Jun
14
answered How fast can one whip cream?
Jun
14
comment Is there a good way to cook a hamburger on a cast iron skillet?
cooking.stackexchange.com/questions/14705/…