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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?
Sep
30
comment Is there any danger to letting food cook in a slow cooker for a very long time?
@lawtonfogle It'll spoil from over-cooking, if you're keeping it hot for days at a time. Shouldn't be any bacteria though.
Sep
27
comment Can a cream cheese cake be left out and for how long?
It's a cream cheese pound cake (marthastewart.com/315556/cream-cheese-pound-cakes), not a cheesecake.
Sep
11
comment What's the chemical difference between normal coffee beans and Kopi Luwak?
@jerfromi It's supposed to taste better, but I've never tried it. There is another theory that the reason it tastes better has nothing to do with passing through the civet's digestion, but instead that the civet is a choosy eater, and eats higher quality beans than the pickers pick.
Jul
23
comment homemade mint extract
The term for boiled mint leaves is "mint tea" and it's goddamn delicious. I wouldn't store it past usual tea storage though.
Jul
3
comment How do you thicken a cold filling?
Cornstarch may help, and homemade marshmallows are commonly dusted with it, so it wouldn't be an odd addition.
Jan
25
comment How to thicken marinara sauce?
Water is the sauce killer. If you can somehow avoid putting it in in the first place, that'd be nice, but otherwise, a good long simmer is the best method.
Sep
23
comment How long will grease (from bacon or roast) keep in the fridge?
@sean: I'm sure it can go bad...I've just never seen it. Joy of Cooking states that bacon grease can be kept "indefinitely" which is somewhat surprisingly indefinite for such a widely circulated cookbook.
Jun
22
comment Are there alternatives to okra as a thickening agent?
Frozen okra is perfectly acceptable for a gumbo or stew. It's very unlikely anyone will be able to tell the difference, and yea, even in the south, fresh okra's not that great year round.
Jan
18
comment Can I re-cook a ham that was left out overnight?
@brendan: Well, we do, but this isn't that kind of ham. Still, in this situation, the curing we do do, plus being cooked, plus the house being cool, I wouldn't have any problem eating it.
Oct
18
comment Substitute sugar free maple syrup in baking?
@chris: no honey, or molasses?
Oct
16
comment Substitute sugar free maple syrup in baking?
Trail mix is kinda supposed to be chock fulla calories, isn't it?
Sep
13
comment How long can you keep chocolate in the freezer?
@thursday: Yea, I keep my baking chocolate in the regular fridge, and never for a moment consider how long its been there.
Sep
13
comment How long can you keep chocolate in the freezer?
@rfusca: Admittedly, if I had known they were that old, I'd probably have avoided them, but all I saw was a couple of big bags of berries...We'd been defrosting the thing for about a day, and they'd emerged from the glacier without me noticing, and I didn't want to put partly thawed berries in the other freezer, so, you know, pie. Then grandma staggers in and goes, "sniff sniff Smells like blackberry pie. Haven't had a blackberry pie since your granddad died. He picked all the berries." So I said, "So who picked these?" She looks at the label on the bag, "Your granddad." Me: "Oh."
Sep
9
comment Is my fancy cheese still safe to eat?
@aaronut: whatscookingamerica.net/Q-A/Mold.htm (citation)
Sep
7
comment How to preserve spaghetti for a short amount of time?
+1: This works great.