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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/…
Jun
14
answered How do I stop my pastry shrinking?
Jun
10
comment How to include soy milk in bechamel
Thanks for the follow up! Interestingly 2% is not far from the sugar content of cow's milk. Of course that's lactose instead of sucrose so the sweetness wouldn't be the same.
Jun
9
awarded  Enlightened
Jun
8
comment How do you make paneer?
@Avinash- I'm sorry that you had a bad experience- I haven't tried frying them for an extended period of time. I simmer queso blanco in Rasmalai and saag paneer and it worked just fine. Additionally a quick google search shows dozens of people on the first page of results doing the same thing. Finally- you seem to be ignoring the fact that the only difference in the manufacturing of queso blanco and paneer is that in paneer the milk is brought to a boil. They are identical in every other respect.
Jun
7
comment How do I keep my bread pudding from collapsing?
It produced a singularity? Awesome!
Jun
7
comment fat-free pudding
@rumtscho- Every homemade pudding I have ever seen was closer to a stirred custard with a lot of added starch. Browsing on my usual recipe sites it is rare to see an egg free recipe at all.
Jun
6
comment fat-free pudding
It seems like several of the answers there are decent. Of course, the accepted answer is a low-fat recipe, not fat-free. Homemade pudding is often starch and egg yolk- so you need a replacement for the egg yolk and not the milk and cocoa. Hopefully people here smarter than myself can make suggestions about alternative thickening agents.
Jun
6
comment Pre-made seasoning to add to rice in rice cooker to make rice more flavorful?
Excuse me if this is an ignorant question but which are "summer savory" herbs?
Jun
6
comment fat-free pudding
cocoa powder and skim milk are both (almost) fat free.
Jun
6
answered How to adapt recipes to hard wheat flour
Jun
6
comment How to roast pork shoulder?
@Zombies- Basic roasting like what I described above only requires a deep roasting pan to catch juices, a wire rack to hold the meat off the pan, and a probe thermometer. Some recipes use foil to keep in moisture. There are many ways to go about this including a dutch oven. You should pick a method and try it or ask a separate question specifically about your chosen method.