Satanicpuppy

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	8,584 reputation	bio	website		visits	member for	2 years, 10 months
1134 badges		location			seen	Jan 25 at 17:35

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197 Comments

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Jun 17	comment	Is it safe to cook a steak that was left out (raw) for 7 hours? @aaronut: Slow cooking usually guarantees longer time at higher temperature than most other types of cooking. Admittedly, there is that warm-up period.
Jun 10	comment	How to include soy milk in bechamel +1 for performing the experiment.
Jun 6	comment	What to look for in a mandoline? @c4h5as: Ha! My answer was going to be "Your thumb." I took a huge chunk out of mine the first time I used one. Buy some kevlar gardening gloves, and never worry about hacking off fingers again. That annoying plastic hockey puck is worthless.
May 31	comment	How do I remove turmeric stains from metal/plastic cookware? For a mortar and pestle, I wouldn't worry about it. As long as you're not mashing up medicines in it (thanks a lot mom) the residue isn't a big deal. Mine is a complex arrangement of every dry herb, seed, bean, and nut known to man. It forms a nice patina, though if your mother uses it later to grind up horse meds, you should throw it away (no matter how expensive it had been. goddamnitsomuch).
May 30	comment	How to layer a Lasagne Bet your meat sauce is on the damp side. If you want the layers, the whole dish needs to be drier, so it'll hold up.
May 26	comment	Proper way to add marshmallows to brownies? @justkt: I believe it.
May 26	comment	Factory brine vs home brine @aaronut: Eh. Salt, wash, salt, wash. It's briny enough.
May 25	comment	Getting rid of a commercial/plastic taste in icing? +1: A thousand times this.
May 18	comment	Making patties from half-cooked ground beef @jon: You should only use a little bit, like 1tbsp per pound or so. Don't use too much. The peanut butter is like butter in a cookie: you add it to hold the mess together until it's natural structure takes hold (as well as for flavor). In the long run, yes, it will lose binding power, but by that point, the meat should hold itself together.
May 16	comment	How to make an apple pie like KFC/McDonalds? I completely stopped buying McPies when they stopped frying them.
May 13	comment	How do you grill a perfect burger? +1: This agrees with my long term burger grilling experience...The only way to keep them from having "issues" is to cook them on foil on the grill, and then finish them on the grate.
May 4	comment	Can I re-cook a ham that was left out overnight? +1 for every fact citing, rational response. My long experience cooking large chunks of meat suggests that it is nearly impossible to take a piece of meat from 165F to 35F in a timely way. And the methods for speeding the process (slicing/boning/etc) introduce environmental bacteria throughout the meat.
May 4	comment	how do you get sushi rice to not stick to your hands? @tfd: Professional chefs go through towels at an alarming rate. Their towels rarely get very dirty.
Apr 29	comment	Ways to bar-b-que and smoke Kangaroo @tfd Completely legitimate tag. If someone is looking for kangaroo related questions, a tag would make it much easier, even if there only turn out to be a few.
Apr 28	comment	Keep chicken with skin from catching on fire on the barbeque Even at low temperature, you're going to have flare ups. Don't crowd the grill, and when the flammable grease starts causing spurts of flame, move the chicken slightly.
Apr 12	comment	Is it safe to eat yougurt after the expiration date that smells alright? I don't know...The colonies of Lactobacillus delbrueckii subsp. bulgaricus will probably cause the dairy bits to get all semi-solid and taste delicious with fruit.
Apr 6	comment	What different uses do we assign to salted butter vs. unsalted butter? @caleb: But you're still guessing. Why guess when you don't have to?
Apr 6	comment	What different uses do we assign to salted butter vs. unsalted butter? +1: Salted butter is like self-rising flour. You can use it, and hope that the extra ingredient is present in the quantities you need, but you shouldn't rely on hope when you're cooking.
Apr 6	comment	How long should I cook pasta sauce? You're also substantially reducing the quantities of the least flavorful component of any sauce: water. Less water makes the remaining flavors stronger.
Mar 28	comment	What can I do to add more flavor into my beef barley soup? And the gelatine from the bones makes a huge difference in texture and depth of flavor.