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Apr
29
answered How do I drain sauerkraut?
Apr
29
comment What can I do to fix/improve a dry cake?
How is this going to fix a dry cake?
Apr
27
comment What is the optimal method for making box macaroni and cheese?
Other than dirtying another pan, this method is ingenious. :)
Apr
22
comment Replacement for ground almonds in a joconde sponge
Maybe I just don't understand some of the terms you're using, but where do pistachios enter the picture?
Apr
22
answered How can I thicken whipping cream?
Apr
15
revised Is there a good test for whether a flat-top stove is working correctly?
added link to older answer that explains how stoves work
Apr
11
comment How can I cut lots of cherry tomatoes in half quickly and evenly?
@ElmerCat: this is basically Grzegorz Wierzowiecki's answer from two years ago, minus the link to the blog post where he got the idea. And Joe's 5-year-old answer contains much the same idea.
Apr
6
comment Is there a good test for whether a flat-top stove is working correctly?
@Jefromi: I'm in the US. All flat-top electric stoves I've met have had one large burner with two size settings, one slightly smaller burner with two size settings, one small burner, and one even smaller burner. The two small burners can look very similar in size, but if you read the specs, they'll be pretty different BTU's.
Apr
6
comment Is there a good test for whether a flat-top stove is working correctly?
I've never met an electric cooktop with two burners the same size.
Apr
6
answered Is there a good test for whether a flat-top stove is working correctly?
Apr
6
revised Substituting canola oil in salad
slight punctuation tweaks
Mar
30
comment Why use onions in cooking?
The Hungarian version of Mirepoix/Soffritto/etc. is onion, onion, and onion. :)
Mar
30
comment Why use onions in cooking?
We have a very finicky friend who hates cooked peppers, but loves things cooked with paprika. It really is a completely different flavor. (Unfortunately for the OP's purposes, the difference between cooked fresh onions and onion powder is not so pronounced.) Also, the trash is, indeed, the only appropriate place for green bell peppers. It's not the peppers' fault that someone picked them before they had a chance to ripen, but that doesn't make them edible.
Mar
29
revised Creating a specific cream for a cake?
retagged - you're not asking about milkfat, whether aerated or otherwise.
Mar
29
comment Creating a specific cream for a cake?
I take it your grandma is no longer around to ask? Also, exactly where was your grandma from? (Granted, the cuisines are pretty similar for the three countries you list, but the languages are as different as it gets.)
Mar
23
comment Forgot to grease ceramic pan for strata
Why would not greasing the pan cause it to taste burned?
Mar
18
comment How to make cappuccino coffee at home without a machine
That wikihow is making, at best, a latte. There's no foam that I can see.
Mar
18
answered How to make cappuccino coffee at home without a machine
Mar
16
comment Constructions of Lego Bricks Made of Cake
I'm surprised nobody has mentioned lego-brick-shaped cake pans. You can't really build with them (since they don't have the indentations on the bottom), but you can use them as the top layer of a sheet cake to quickly and easily make something that looks like you built it out of bricks.
Mar
16
comment How does substituting Butter for Margarine/Shortening affect the Recipe
A difference between butter and margarine (that you allude to but without specifics) is that, in the US at least, margarine is always salted, but butter comes both salted and unsalted. I mention this because for example in Hungary, neither butter nor margarine are salted. Thus, a US recipe that specifically calls for margarine may be doing so because it wants that level of saltiness, while a European recipe is more likely to call for margarine simply because butter is expensive.