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Oct
18
comment Broiler Drawer vs Oven Broiler?
What logophobe said. The only situation where a separate broiler is to be preferred is in a wall oven. That puts the broiler as high as or higher than an under-range oven, and it gives you something that can function as a second oven in a pinch (via a covered roasting pan). Of course, if you have the space for a wall oven with a separate broiler compartment, then for heaven's sake, just get a double oven. :)
Oct
17
comment Reliable Cookie-to-Butter Ratio for Crumb Crusts
I'm with you: I've never understood why anyone would use a graham cracker crust when there are Nilla wafers available. I mean, as a make-do, I suppose graham cracker crusts are edible, but why would anyone ever make that their first choice?
Oct
15
revised Can you put polystyrene in the microwave oven
Added information OP posted in a comment
Oct
8
comment Is it possible to make evaporated milk using powdered milk?
Powdered milk is almost always nonfat; it's very hard to find full-fat powdered milk. Evaporated milk is just the opposite: it is almost always full-fat, and you have to look for the nonfat stuff (though it's much easier to find than full-fat powdered milk).
Oct
2
comment what is the correct consistency for cream cheese frosting
Some of us prefer it if our cream cheese frosting doesn't send us straight into a sugar coma, not to mention tasting of something other than pure, unadulterated sugar. Hence the perpetual quest for a dependable, minimally-sweet cream cheese frosting recipe. The issue is that the same exact recipe will sometimes work just fine, and will sometimes turn into a soupy mess.
Sep
30
comment Is there anything I can add to homemade bread to preserve it?
I can't find any support for this, but my observation has been that (commercial) bread that is packaged in cellophane and polyethylene (i.e. it has a crinkly, easily-torn inner wrap, and is then put inside a regular plastic bread bag) resists mold much longer than bread that comes in just the polyethylene bag.
Sep
25
comment Can you pickle avocados?
That's avocado with a vinegar-based dressing, really: 6 hours in the fridge does not constitute "pickled" in any sense of the word I'm familiar with.
Sep
25
comment What is the best way to infuse mint into a tomato sauce?
What a horrible thing to contemplate doing to a poor, innocent tomato. //shudder
Sep
23
comment How to shell macadamias without a special tool?
Yup, a c-clamp or a vise is how we used to do it back when we still had a macadamia tree.
Sep
23
awarded  Yearling
Sep
9
comment How can I make my Oreos crispy again?
I kinda already ate the evidenc[ahem, sorry] the cookies in question. Short of leaving out some more Oreos until they turn not-quite-crunchy, I'm not sure how to test this idea. Anybody else wish to sacrifice some cookies to the cause?
Sep
8
comment Toads with a flat batter-y
Related (duplicate?): cooking.stackexchange.com/questions/2582/…
Sep
8
comment Why is fish not considered as meat?
I'm not sure this question is actually on-topic for this site: clearly, from a culinary point of view, fish is considered to be meat. It's only from various cultural and religious points of view that fish are seen as some sort of exception to the "flesh of animals" definition.
Sep
4
asked How can I make my Oreos crispy again?
Aug
24
comment What material wok did I get while thrifting today?
Wait, I thought you said a magnet sticks to it? Magnets don't stick to aluminum. Also, in the Ikea picture, it doesn't look like the handles are offset like yours are.
Aug
23
comment Can I convert this cocoa frosting to a coffee frosting instead?
(I'm being somewhat vague because I don't remember the details of what we tried, probably because my sister was primarily responsible for the frosting. For example, I don't know whether she used corn starch or wheat flour, and I imagine those two starches could behave very differently.)
Aug
23
comment Can I convert this cocoa frosting to a coffee frosting instead?
I'll have to ask the allergic friends whether cocoa oil is OK for them. (It might be; one of them definitely eats white chocolate without any ill effects.) This is basically what we tried - cook a pudding, add butter. Like I said, the texture wasn't quite there - it was too, I dunno, I want to say "watery", but that's not really it. Also, the frosting developed cracks after about 12 hours on the cake.
Aug
23
comment Can I convert this cocoa frosting to a coffee frosting instead?
@MichaelE.: which recipe? The frosting doesn't have nuts, they all go in the torte. (And the torte doesn't have chocolate, it all goes in the frosting.)
Aug
23
comment Can I convert this cocoa frosting to a coffee frosting instead?
@Jolenealaska: yes, inches. It might be 8x12; I always forget what the standard rectangular cake pan size is.
Aug
23
comment Can I convert this cocoa frosting to a coffee frosting instead?
@Jolenealaska: thoroughly butter (using unsalted butter) an 8x10 cake pan. Blanch & roast hazelnuts and grind to a fine meal using a nut grinder. Whip 8 egg whites with 280 grams powdered sugar until very stiff. Gently but thoroughly fold in 280 grams of the hazelnut flour. Spread in prepared pan; bake in medium oven (325°ish) until sides separate from pan, about 30 minutes. Cool 10 minutes, then turn onto rack and cool thoroughly. Trim off edges and cut in half lengthwise to make the two layers. Fill & frost with chocolate frosting (see recipe in question).