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visits member for 3 years, 9 months
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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.
Feb
10
comment How can I reduce nitrate concentration in vegetables before or during cooking?
@marti: No, it doesn't. If you dig, there are a couple of sites that espouse the method I described in the second paragraph. IMHO, however, it's not a vegetable anymore at that point.
Jan
27
comment Does cooking wine go bad like regular wine?
+1 for "Don't buy 'Cooking Wine' brand wine." I always use Vermouth: it's good, it lasts for months, and it tastes far better than any "cooking wine".
Jan
24
comment How long should I cook pork for (at 100° C)?
@lainie: The goal is always to get the meat to the correct internal temperature. Trichinosis dies instantly at a mere 63C, so don't worry about it: long as you don't like your pig rare, you're fine. You should take it to ~75C to kill other things, but again, that's not that hot.
Jan
19
comment Possible for chicken to reach 165F and be raw
Chicken is pretty cooked around 140, and by 160 it is the firm consistency that you'd expect. If your thermometer registered 165, and the chicken looked raw, your thermometer was either broken, or incorrectly positioned...Though I remember one memorable time when I had a girl over for cornish hens, and she cut into hers and skin and juice made a raw-looking bit which completely put her off, though after I stabbed it with a fork and wine poured out, she calmed down and ate it (and it was yummy).
Jan
12
comment Carrot Pie: custard or stew?
+1 for "Sweet Potato Pie". That's the closest vegetable analog. They're sweet, soft, and orange.
Jan
2
comment Why is my chuck roast dry?
+1: 3 hours is way too long for 2 pounds of meat, even at only 300