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  • 0 posts edited
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  • 141 votes cast
Mar
14
awarded  Custodian
Mar
14
reviewed Approve Does anybody recognize this Finnish dill sauce?
Mar
14
reviewed Reviewed Why are berries so expensive?
Mar
14
comment Why are berries so expensive?
Referencing facts would vastly improve your answer (or other experts). Berries are expensive due to a number of factors, including cost of production, cost of transport, and short lifetime and season.
Mar
14
awarded  Custodian
Mar
14
comment How do you know how much garlic to add to a dish and in what form?
It's common to add garlic shortly after sautéing the mirepoix in many dishes. Garlic can survive long cooking at moderate temperatures. It's common to add garlic at multiple stages in dishes that highlight garlic (i.e., early, mid, late), and sometimes in various forms (roasted, diced, granulated).
Feb
9
awarded  Caucus
Feb
9
answered Stop my pot splashing me
Jan
26
comment Is there anything wrong with rubbing a stick of butter on the pan?
Mostly it's the touching with your hands (I think), though any food in the pan could be transferred. Anecdotally, butter that has been handled in any way spoils significantly faster, even in the fridge (based on the kitchens I've worked in).
Jan
23
answered Is there anything wrong with rubbing a stick of butter on the pan?
Aug
17
awarded  Nice Answer
Jul
11
awarded  Yearling
May
8
awarded  Disciplined
Feb
19
comment How to properly clean a bundt mold without ruining the surface
You can also fill a warm pan with warm water, and let soak until you have time to clean it. This will often remove much of the remaining cake (and gives you time to finish up your recipe).
Jan
24
awarded  Necromancer
Aug
28
comment Dealing with frozen ground beef
The only caveat to this with ground meats is that cooking from frozen is very different in terms of method. It takes significantly longer (than cuts of meat), and to get equally browned meat is difficult as much of the grind will have overcooked before the centre browns.
Aug
28
comment Why can't I heat water properly on a new glass cooktop using a stainless steel pot?
I've found my non-induction glass cooktop somewhat worse for boiling water with my stainless bottom pots, but generally better with cast iron. You may want to try aluminium pots, adding a lid to your existing pots, or bootstrapping it with an electric kettle (the kettle method is the fastest).
Aug
28
comment Do professional cooks use measuring cups and spoons?
Also, many of our containers are graduated (like for proofing bread), so we can measure relative proportions.
Aug
27
comment What to do with dehydrated potatoes tainted black?
Black is most likely mould or droppings. Throw it out.
Aug
25
comment Is there no use for high temperatures in ovens?
At 500F you can't make a true Neapolitan or NY style pizza, but you can come close to a Chicago-style, thin crust St. Louis-style standard-oven-pizzeria (with a stone or steel). Preheat and increase time by 20%, adjusting dough to be slightly wetter. Resting the dough in the fridge longer can help soften the texture too.