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| bio | website | |
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| age | ||
| visits | member for | 2 years, 10 months |
| seen | Jan 25 at 17:35 | |
| stats | profile views | 313 |
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Jul 15 |
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Why use milk in scrambled eggs? @knives: What I often find is that people cook them to DEATH. I like my eggs just cooked (like sunny side up, but scrambled). They have a lot more of that soft and moist texture, instead of the hard nasty pellets of overcooked eggs. |
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Jul 15 |
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Why does my chicken breast become so dry? +1 for the stupid thermometers. How I hates them! Hates! Gotta get one that does actual temperatures, and then, yea, experiment. The "pushing on the meat" is a good test too, though obviously imprecise. I once read it was supposed to feel as firm as the palm of your other hand...What does that even mean? When I read that I was doing a lot of work outdoors, and my hands were hard and callused. Hah. |
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Jul 14 |
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Best variety of garlic for slow cooking? It tastes fine, but the...shall we say after effects...are excessive. I've had slow cooked garlic at restaurants that wasn't anywhere near as rough on the body. |
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Jul 14 |
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What kind of beer for beer bread? I keep thinking about sweet bread with brown beer. I tend to drink really hoppy beer though, so hmmmm... |
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Jul 14 |
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Why do you have to rinse rice? @Myself: To clarify: it's okay NOT to rinse rice. I never rinse unless I'm making sticky rice or some other kind of steamed rice. |
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Jul 14 |
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How do I pick a watermelon at the supermarket? +1 for weight comment. Better melons have more water in them, so when choosing between two equally sized melons, pick the heavier one. |
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Jul 13 |
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How can I make bacon powder? My mother used to bake bacon in brown sugar. Result: candied bacon, possibly the most deadly food product on the planet. |
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Jul 13 |
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How do you open a coconut? +1: This is absolutely the best way to not chop your hand off. I recommend using an actual drill to drill the holes...It works great. Obviously make sure your drill bit is clean (I actually have a couple I use just for food). |
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Jul 13 |
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How to chill beer quickly? @ceejayoz: Adding salt lowers the freezing point of the water, so it actually allows the liquid temperature to drop below the freezing point. It's the same reason you put salt in the ice around an ice cream maker. |
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Jul 13 |
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How can I make bacon powder? @sam holder: Low heat, long time all the way. If you cook it on high heat, it'll burn before all the fat cooks off. |
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Jul 12 |
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Balsamic reduction, and the spicing thereof @Jacob R: Wiki'd up. |
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Jul 12 |
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What is the difference between sea salt and regular table salt? @mike sherov: It's my understanding that nearly all salt is kosher by default, and that kosher salt is called so because it's used in extracting the blood from meat (which is a process by which meat is made kosher). |
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Jul 12 |
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Ground beef storage and use past sell-by date Woops. Learn something every day. |
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Jul 12 |
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Arborio and Risotto I don't know...I boiled it for a good 10 minutes or so, and it didn't stick at all (stainless steel saucepan), and that's without any appreciable amount of butter. |
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Jul 12 |
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Balsamic reduction, and the spicing thereof Whenever I add sugar, everything tastes wonky to me. What kind of proportion do you use? |
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Jul 12 |
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Why do you have to rinse rice? @Jacob R: I'd say sure, unless you're making sticky rice or some other kind of steamed rice. |
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Jul 12 |
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How to make - succulent - Bruschetta? +1: It's ingredients 100%. If you use top quality olive oil, good balsamic, good basil, good tomatoes, and good bread...You can't really go wrong. |
