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Nov
24
reviewed Edit I didn't put the lid on my slow cooker(crockpot) for first hour of beef stew. Will it still be safe to eat?
Nov
24
revised I didn't put the lid on my slow cooker(crockpot) for first hour of beef stew. Will it still be safe to eat?
Corrected spelling, fixed grammar improved readability and added relevant tag.
Nov
24
reviewed Approve Can I store a fresh turkey in my garage for a few days?
Nov
21
comment Home made yeast cinnamon rolls deflating?
You definitely need to give us the rest of the details of the process I think.
Nov
21
reviewed No Action Needed Why mono and diglycerides instead of xanthan?
Nov
21
reviewed Looks OK What happens if I brine my turkey for 2 days?
Nov
21
comment What happens if I brine my turkey for 2 days?
Using standard brine ratios, I can't see how that wouldn't be oversalted. What ratio of water to salt are you using?
Nov
21
answered Why is the handle of sauce pans tilted and not horizontal?
Nov
21
reviewed Looks OK Why is the handle of sauce pans tilted and not horizontal?
Nov
21
reviewed Looks OK Should I refrigerate hot sauce?
Nov
20
comment Why is the handle of sauce pans tilted and not horizontal?
Probably because it's more comfortable to grab.
Nov
20
reviewed Reviewed How to make matcha tea without matcha whisk?
Nov
20
comment How to make matcha tea without matcha whisk?
Hey, while your link has really great answers, it would be much preferred if you summarized the answers here. If for whatever reason, the link changes, your answer would be come quite useless. It also reads much better if people don't have to click around.
Nov
20
reviewed Reviewed What is the purpose of this footed glassware with a large round bowl and a decorative handle?
Nov
20
reviewed Reviewed Crispy Lembas Bread Recipe
Nov
20
comment How to get that crispy skin on a roasted turkey or chicken
I've used the blowtorch simply because it's convenient for me and it works. I suspect that's why Heston Blumenthal (the chef in the linked article) does it, is he can easily control the browning easier. He roast the chicken low and slow for 6 hours, then just quickly browning the skin with the torch at the end. The alternate technique mentioned is quickly frying it afterwards.
Nov
20
revised How to get that crispy skin on a roasted turkey or chicken
added 409 characters in body
Nov
20
revised When should I add meat/vegetables when cooking congee?
added 41 characters in body
Nov
20
answered How to get that crispy skin on a roasted turkey or chicken
Nov
20
reviewed Reviewed Is there a reason for storing ground spices separately (unmixed)?