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seen Nov 20 at 21:19

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.
Mar
28
comment What can I do to add more flavor into my beef barley soup?
+1: It is all about the stock. If you want the sort of soups you get at restaurants this is the secret. Make high quality broth, and reduce, reduce, reduce.
Mar
21
comment Why does fondue sometimes “curdle” and what can I do to prevent it?
+1: This is the right answer. The cheese must form a kind of solution with the wine. The nasty ball of sludge is the result of throwing it all in a pot and heating it up...It's like making a cheese sauce with a Béchamel base except the wine is less forgiving...Stir stir stir.
Mar
2
comment Preventing white sugar from clumping in the canister
@neil: It absolutely will. The mechanism is the same: no water, no growth. Sugar is wildly hygroscopic, and has long been used to preserve fruits and meats (e.g. fruit jelly, and sugar cured ham). Now sugar in a solution, not so much. If you open your canister of sugar and it's mostly liquid...I'd discard it.
Feb
27
comment How Can I Tell If Meat Has Been Brined?
@chad: Basically it's like flavor injection. Make a bunch of holes in the meat, then baste it, and the flavors will penetrate deeply. You will lose juices though, so it's more suitable to this sort of slow cooking.
Feb
24
comment How to cook fall-off-the-bone beef spare ribs in oven or on stove top?
+1: I've done these, and finished them on the grill as well. The two stage cooking thing is pretty popular with ribs.
Feb
22
comment In peanut butter cookies, what is the criss-crossed pattern on the top good for?
@ashley: Sure, but that doesn't require the little fork lines. You can just mush it flat with your hand, like any other cookie.
Feb
18
comment Why don't my cookies flatten?
The dark pans cause problems because they get hotter. When the dough starts to spread, the heat of the pan can be high enough to cause them to set up. (Oh and +1 for "butter too cold" which was my thought).
Feb
15
comment cast iron pan rusting on bottom surface
@martha: Here is a list of the smoke points of common cooking oils (cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats). The "flash" point is usually substantially higher, but the smoke point will point you in the correct direction.
Feb
15
comment cast iron pan rusting on bottom surface
@martha: There are degrees.
Feb
14
comment How to ensure that the Pancakes get cooked evenly?
+1 for thinner mix. Generally, if it's not cooked in the middle, your batter is too thick.
Feb
10
comment How can I reduce nitrate concentration in vegetables before or during cooking?
@marti: No worries. I should have put that link up first.
Feb
10
comment How can I reduce nitrate concentration in vegetables before or during cooking?
@marti: That's why I said, "No, it doesn't." Try this one: leafforlife.org/PAGES/LEAFVEG.HTM (Warning: They're not sane.)
Feb
10
comment How can I reduce nitrate concentration in vegetables before or during cooking?
@aaronut: I go to too many different sites to be able to wean myself off of the "a" syntax. Thanks for fixing it.