1,597 reputation
1114
bio website
location Pittsford, NY
age 31
visits member for 4 years, 4 months
seen Nov 15 at 18:55

Lead (LAMP) developer at GripMedia. Formerly of the Democrat and Chronicle. Husband to one and father to two.

LinkedIn: http://www.linkedin.com/in/ceejayoz


Jul
22
answered How to rest meat but not let it get too cold?
Jul
22
comment What herbs and spices should a beginner cook have?
Parsley and thyme can be pretty decent dried.
Jul
21
comment Small black specks on wok food
Yeah, you don't want to prepare a non-stick wok. Chances are the burned-on soda is what's coming off. Worst case, some of the non-stick coating is flaking off too.
Jul
21
comment Small black specks on wok food
Are you using a non-stick wok?
Jul
21
comment How does food cook differently on an open top grill than a covered one?
Well, there's radiant heat in a covered grill, too. It's just coupled with indirect heat.
Jul
21
comment Should I let stock cool with the bones/veg still in it?
@Darin Sehnert Yes, it needs to be cooled to 40 degrees, but you said 40 degrees before it goes in the fridge in your original post. Once it reaches room-temperature-ish it should be fine to pop in the fridge.
Jul
20
comment Should I let stock cool with the bones/veg still in it?
That doesn't answer how you are supposed to get it down to 40 degrees just sitting out if 70 degrees is room temperature? Yes, popping it directly into the fridge will warm the fridge (which has bacterial growth implications for the rest of the items in there), but it will cool - the fridge's cooling will kick on and run full blast.
Jul
20
answered How can I avoid my knife from “dragging” across my unbaked bread when making slashes to let steam escape while baking?
Jul
20
comment Should I let stock cool with the bones/veg still in it?
Where are you guys getting the idea he wants to leave it on the stove?
Jul
20
comment Should I let stock cool with the bones/veg still in it?
The truly preferable option is making stock earlier so you have time to strain it and let it cool. :-)
Jul
20
answered Should I let stock cool with the bones/veg still in it?
Jul
20
comment Should I let stock cool with the bones/veg still in it?
Wait, you need to cool it until it's 40 degrees F. or below before you refridgerate it? How would you do that? Typo, methinks. I don't think he planned on leaving the stock on the stove, I figured he'd put it in the fridge overnight and strain then.
Jul
20
comment Are the leftovers from making stock good for anything?
I've tried it, and it's heavenly. Boil a whole chicken with onion, carrot, celery, herbs, salt and pepper for about 90 minutes. Remove the white meat for later use and continue cooking the bones for another 60-90 minutes. Tasty broth and tasty meat. Great if you're making pot pie.
Jul
20
comment Are the leftovers from making stock good for anything?
Why on earth would that make for bad chicken salad?
Jul
20
answered Are the leftovers from making stock good for anything?
Jul
20
comment Is there a secret to flavouring with herbs
I'll add thyme and parsley to the "works well dried" list.
Jul
20
comment Is it safe to eat mouldy bread?
Only on the way down!
Jul
20
answered Is it safe to eat mouldy bread?
Jul
20
comment How briny should the water be when soaking broccoli to remove bugs?
Re: most - Extra protein!
Jul
20
comment Can I use the same board for meat and vegetables?
Why would having to brown the meat make any difference? It's all still going in the pot to boil for hours.