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comment So much water in cake, how to fix?
I'm sorry, but this question still makes no sense to me. In the western world, if a cake gets wet, it's probably trash - there just isn't any way to salvage a mess like that. This is obviously not the case here, so it all comes back to Jolenealaska's question: what do you mean by the word "cake"?
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).
Aug
23
asked Can I convert this cocoa frosting to a coffee frosting instead?
Aug
20
comment Horizontal cuts when dicing an onion
@user1569339: the horizontal cuts are to compensate for the curvature of the onion, and are really only needed at the portions of the onion where the layers are vertical, i.e. close to the cutting board.
Aug
1
comment Should I taste-test food before serving it?
I remember watching an episode of Chopped where one of the harried chefs used the same tasting spoon twice. The judges basically read him the riot act, and he was the one chopped that round. (They came up with other, food-based, reasons for chopping him, but the tasting spoon thing was definitely a factor.)
Aug
1
comment Can anyone tell me what kind of squash this is?
These look like plain old green zucchini to me. Somewhat overgrown specimens thereof, but still.
Jul
30
comment Flavors in Fresca
Using sugar instead of artificial sweeteners would also affect the taste, since no matter what any of them claim, they do not taste like sugar. (Though the Mexican version puzzles me: I've only ever encountered diet Fresca. Does it really come in non-diet?)
Jul
30
comment How do you coat perfectly round truffles with melted chocolate?
Another technique is to truly hand-dip the centers in the coating, i.e. using no tool, just your (clean) bare hands. It takes a lot of practice, though.
Jul
30
comment How do you coat perfectly round truffles with melted chocolate?
How to say this gently... in the posted picture, lack of perfect roundness is the least of your problems. Work on your chocolate melting technique first, then you can address the finer points.
Jul
30
comment How do you coat perfectly round truffles with melted chocolate?
LOL! My mother once worked at a chocolate factory, but had to quit due to health reasons: she gained too much weight. People kept telling her that she would get sick and tired of chocolate if she was exposed to enough of the stuff, but she never did.
Jul
28
comment What should I look for in a crepe pan?
I have to say, this is the first time I've encountered the notion that a palacsintatorta is "fussy". But then, Hungarians don't tend to make nearly as big a deal out of palacsinta as the French do out of crepes.