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Feb
4
comment Is 440° F too hot for an oven temperature?
I'd be worried to cook a frozen casserole at a temperature over 400...Seems likely the outside would get dry and unpleasant by the time the inside got hot. I'd be more likely to stick to 350/325.
Jan
31
comment Using the bone from a spiral cut ham
@JFA: Yep. Or you can stick 'em on the grill, or whatever. Typically if you're going to stew something, you sear it a little first. It's the same reason you brown pot roast before you slow cook it.
Jan
31
answered Using the bone from a spiral cut ham
Jan
31
comment Does sour-cream go bad?
The good thing about dairy is that it almost never spoils in a stealthy way. If it looks and smells all right, it almost certainly is.
Jan
31
answered Does ginger infused honey or vodka ever go bad food-safety-wise?
Jan
28
comment I only want to buy two knives, which two types to get?
This is the right answer. I'd recommend getting a larger (~4 inch) paring knife, because I think they have more utility, but those are the only two you really need.
Jan
22
answered Which method of cooking does the age of the egg matter least?
Jan
14
answered How long is coffee with creamer added safe in a thermos?
Jan
7
answered why does coconut ice turn brown after a couple of days
Jan
3
answered Why does Tomato Sauce (ketchup) require refrigeration but Barbecue sauce (like Worcestershire sauce) does not?
Dec
28
awarded  Notable Question
Nov
27
comment Can a loose leaf tea basket be used for steeping/brewing coffee?
I use a reusable coffee filter with that exact mesh, so it'd certainly work (for best results, don't grind your beans too fine). I'd probably start with the usual french press brewing time, and adjust based on taste. People don't think of "steeping" coffee, but, just as with tea, your goal is to get out the most flavour, without crossing that line where the brew starts to get bitter.
Nov
27
answered a good substitute for pineapple when cooking a ham
Nov
27
awarded  Civic Duty
Nov
21
comment Is cornstarch and AP flour really a good substiture for cake flour?
@Jolenealaska: Angel Food has so much protein in it (egg whites are pure protein), I'd think the type of flour would be redundant ;)...The King Arthur AP flour version (kingarthurflour.com/recipes/traditional-angel-food-cake-recipe) is virtually identical to the traditional cake flour version (and KA flour is very high in protein). I don't think I'd add cornstarch for AP Angel Food: all those eggs, and the cream of tartar should cover the difference in protein between normal AP and cake flour.
Nov
21
answered How to prevent fondant from crumbling?
Nov
21
comment Is cornstarch and AP flour really a good substiture for cake flour?
@Mien: You'll notice a difference in proportions, in the recipes. Cake tends to have a much higher proportion of fat to flour than bread does. And all that kneading is for gluten formation: bread is mixed far more than cakes or quickbreads. If your bread tends to be crumbly and lacking in structural integrity, might want to look into a higher protein flour...On the other hand, if you can't chew it, might want to go the other way ;)
Nov
21
revised Is cornstarch and AP flour really a good substiture for cake flour?
added 289 characters in body
Nov
21
answered Is cornstarch and AP flour really a good substiture for cake flour?
Nov
5
awarded  Pundit