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  • 0 posts edited
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  • 22 votes cast
Oct
4
comment I need to quickly and safely thaw frozen ground beef, what are my options?
There's a Good Eats episode where they show the differences in thawing methods (cold water, hot water, oven) with little ice sculptures. Cold running water was clearly the fastest.
Aug
23
accepted What to do with the fat rendered when making beef stock?
Aug
23
asked What to do with the fat rendered when making beef stock?
Aug
11
comment Cup measurements: shake or scrape?
Problem is you might not be able to use your favorite recipe. But I agree (coming from a country where measuring with cups is not very common): by weight is more accurate.
Aug
3
answered How to drain zucchini and eggplant
Jul
27
comment Should tuna steaks sit out before cooking?
Given the very high temperature of a frying pan (particularly for beef steak), do 15°C really make that much of a difference?
Jul
26
accepted 'Lighter' version of American breakfast
Jul
26
accepted Is it safe to deglace a cast-iron pan?
Jul
23
accepted Use any part of an animal for making stock/broth?
Jul
23
awarded  Commentator
Jul
23
comment 'Lighter' version of American breakfast
That's some really good suggestions, exactly what I was looking for. Some of the things (like the Turkey bacon) are not obvious to everyone.
Jul
23
comment Use any part of an animal for making stock/broth?
In my case I just used bones and meat (and fat) to make something in between stock and broth, I guess. I suppose I just have to skim of the fat from the top and it should be fine. Thanks.
Jul
23
asked 'Lighter' version of American breakfast
Jul
23
asked Use any part of an animal for making stock/broth?
Jul
21
answered Does it matter what kind of sugar is used in baking?
Jul
20
awarded  Beta
Jul
15
awarded  Organizer
Jul
15
answered Can raw eggs be frozen?
Jul
15
revised Once a month cooking
edited tags
Jul
15
comment What all fruits/crops can be stored in natural temperature for a long time?
Also in my opinion walnuts taste better if they are one year old