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Aug
5
comment Is it really necessary to wash a skillet that will be heated up again soon?
@aaronut: Well, I'm in the "Don't need no damn water on my cast iron" camp, but I don't leave food sitting in it either. I wouldn't be worried about bacteria the next day (as long as food wasn't being added to a cold pan), but I would be concerned about lingering tastes, because remaining oils will pick up flavours.
Aug
5
comment Is it really necessary to wash a skillet that will be heated up again soon?
Salmonella bacteria die at ~145F, and while I like my eggs cooked lower than that, I usually let my skillet get much hotter.
Aug
1
comment How long do you cook the vegetables in a pasta salad recipe?
I agree with Kate. If you're going to do anything with them, just steam the hard veggies (broccoli, carrots, etc) very very briefly. Soggy veggy pasta salad doesn't sound very appetizing.
Jul
15
comment looking for edible paper
Vietnamese egg rolls (Chả giò) are traditionally made with rice paper. You might also try filo dough, if you're not wholly into the paper thing. It's not paper, but it's paper-like.
Jul
6
comment Is honey considered vegan?
+1: If you take anything (other than excrement...Probably) from anything that has eyes or a face, it's not vegan.
Jun
20
comment Does the drying out of vegetables affect the taste after cooking?
@anisha: Yea, when they turn brown? If you were cutting up potatoes, I'd definitely tell you to put 'em in water. Avocado, I'd just tell you not to cut up (lemon juice works, but it changes the taste, obviously). Onions and peppers would be fine.
Jun
17
comment Is it safe to cook a steak that was left out (raw) for 7 hours?
@aaronut: For me, if I was slow cooking it, I'd sear it to start anyway. Typical procedure for a pot roast-type thing. Maybe I'd also start the pot liquid at a higher temp as well, if I was worried. Still, 90C is an unreasonable temp for a round steak. Might as well toss it at that point, because you sure wouldn't want to eat it.
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.