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comment What type of glue should I use to repair a marble mortar and pestle?
The pestle is the stick, yes? In that case, I don't see how this is cooking related: since only the head of the pestle ever comes in contact with food, what you glue it back together with will make not one whit of difference (assuming you can find something strong enough). If you were trying to glue the mortar back together, I could see this maybe-kinda-sorta being a food-related question, but the pestle? I don't think so.
Feb
3
comment How can I remove burnt smell from white sauce?
@rumtscho: I edited my side note to emphasize why I'm suggesting not boiling the milk.
Feb
3
revised How can I remove burnt smell from white sauce?
clarified the footnote about not boiling the milk for white sauce
Feb
3
revised How can I remove burnt smell from white sauce?
Added links to related questions, and explanation of why those techniques won't work here.
Feb
3
reviewed Approve How can I remove burnt smell from white sauce?
Feb
3
comment How can I remove burnt smell from white sauce?
Related (not a dupe): cooking.stackexchange.com/questions/25898/…
Feb
3
answered How can I remove burnt smell from white sauce?
Feb
2
revised What is the difference between acetate sheets and baking paper when making chocolate deco?
A baking *sheet* is a very different animal than baking *paper*.
Feb
2
comment What is the best western/cheap substitute for banana leaf?
How is imparting an anise flavor a good thing? Just asking... :)
Feb
1
awarded  Constituent
Feb
1
comment What to do with egg whites after stiff peaks collapse & you can't re-beat
Without the sugar and vanilla and cream of tartar, what you'd have would be called "glair", and you could use it for binding pigments (in other words, making paint). As it is, I'm not sure there's much you can do. I severely doubt if you can re-whip the eggs, but I've never tried that, hence comment, not answer.
Jan
28
comment Where can I buy fresh, live yeast for making bread? (NOT active dry yeast)
Where in the US are you? I've definitely seen cake yeast in the refrigerated section in Wegman's, and if I recall correctly, some Giant stores have been known to have it. Even if your grocery store doesn't have it normally, you may be able to put in a request with the store manager.
Jan
25
awarded  Caucus
Jan
25
comment Are there any substitutes for honey when trying to activate yeast?
Splenda? Somehow, I severely doubt that.
Jan
23
comment Why do fridge temperature standards between US and other countries differ?
One factor may be that (for some unfathomable reason) Germans still use refrigerators that would be considered dorm-sized in the US. It's possible those small fridges are not capable of reliably producing 4°C.
Jan
22
comment How many kilos of bread can I produce with one kilo of flour?
@LarsFriedrich: if you're comparing time saved in using a breadmaker vs. the time it takes to go to the store and buy a loaf, the breadmaker will surely lose. Remember, in this scenario, "knead and bake by hand" is not an option.
Jan
20
comment Non-flaky non-crumble pie crust
@Jefromi: OK, OK, you've convinced me. Happy now? :)
Jan
20
answered Non-flaky non-crumble pie crust
Jan
20
comment Non-flaky non-crumble pie crust
@rumtscho: I thought of that, but I think a good answer should list all the various possibilities, and you've already listed most of them (including some that I wouldn't have thought of).
Jan
20
comment Non-flaky non-crumble pie crust
Another possibility is the sort of dough used for Hungarian apple pie: flour, baking powder, sugar, butter, but also egg yolks and sour cream, lightly kneaded together (so no "cut the butter into the flour" flakiness here). Granted, Hungarian apple pie (almás lepény) is not usually round, and the ratio of dough to filling is much higher than an American-style apple pie, but that doesn't mean you can't steal some ideas from it. :)