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seen Sep 22 at 20:44

Aug
6
comment Where to get precise recipies?
I always sneered at the idea of this, but I saw a couple of episodes one day, and I was surprised. They really are quite good, and they go into really interesting detail on the "whys" of things I'd never questioned before.
Jun
5
comment What types of food are safe for short-term room-temperature storage?
@jsm: Oh, I don't think it'll go bad. I just think it tastes better, and also, maybe, that it doesn't have as much structural integrity if its warm, so keeping it cool keeps your decorating looking better.
Jun
3
comment How to know when to remove lemon squares from oven?
@Jolenealaska: Depends on the custard. If you're making one that doesn't have a starchy binder, then sorta...It'll curdle and you'll end up with lumpy soup. For this sort of thing, you'll more likely get cracking if it overcooks.
Jun
2
comment How to know when to remove lemon squares from oven?
@yamikuronue: If he's cooked them double the time, and they're not set, something else is wrong.
Jun
2
comment How to know when to remove lemon squares from oven?
What kind of shortening, lemon juice, etc are you using? Any substitutions? An hour should be wild overkill for these.
Apr
28
comment Can I re-can a batch of salsa that is missing an ingredient?
Without the recipe it's hard to say, but sugar in salsa is nearly always a flavouring agent, not a preservative, and would have no effect on the shelf-life. Regular canned tomatoes require no sugar at all.
Mar
18
comment Alfredo sauce - help adding taste
@sourd'oh: It'd certainly need work...I'd expect it to break if you added much of anything. since the proportions would have to be finiky.
Feb
18
comment Old bread becomes sticky
Do you live in a humid area? Bread only dries out if the air is drier than the bread.
Feb
13
comment Stovetop Flank Steak
@wnnmaw: It's pretty much the same as putting it on a grill. If you'd need to cook it at a lower temperature to keep your rub from going flambe then the same would apply in the oven.
Feb
12
comment How do I make a pot of coffee on a bbq grill?
@GdD: scandinavianfood.about.com/od/beverages/r/eggcoffee.htm
Feb
7
comment Is raw honey safe to consume?
@Jefromi: "Water Activity" is the concept people are talking around (en.wikipedia.org/wiki/Water_activity) ...It's basically a rating that describes, not how much water is in a substance, but how available the contained water is for reactions. Honey has a water activity number of 0.6. Most fungi require a water activity of at least .7, and most bacteria require .9 or above. Pure water is the base line with a water activity of 1.
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
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
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.
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
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
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 ;)
Oct
29
comment Some batter falls off during deep fry
My first thought was that the onion should have been shaken in some dry ingredients before the first dunk in the wet batter, and that's also what I see in the recipe. That could definitely be the culprit.
Oct
21
comment Why does my Wonder Pot now bake unevenly?
It's such a simple item, it's hard to think what could be wrong with it that wouldn't be obvious. Have you checked your stove?