meta user
network profile
| bio | website | |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 2 years, 7 months |
| seen | 20 hours ago | |
| stats | profile views | 87 |
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Apr 26 |
comment |
Distributing small amounts of oil around a non-stick pan @MandoMando regarding oil temperature, Cooks Illustrated recently discovered that starting french fries in cold oil resulted in less oil absorbtion than starting in hot oil. I'm not sure whether or not that contradicts your statement about hotter oil--though in general I've experienced the low-temperature-oil = greasy food result myself. |
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Apr 26 |
asked | Distributing small amounts of oil around a non-stick pan |
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Apr 23 |
comment |
How can I keep pasta shapes intact? I can confirm that none of these suggestions decreased the sticking. I just made a new batch--full rolling boil 3q water to 1 cup pasta, maintained boil upon dropping pasta, stirred constantly but pasta already stuck and broke during initial constant stirring. |
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Apr 23 |
revised |
How can I keep pasta shapes intact? added 15 characters in body |
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Apr 23 |
revised |
How can I keep pasta shapes intact? added 95 characters in body |
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Apr 23 |
comment |
How can I keep pasta shapes intact? @Aaronut you misread (or mistyped)--it's not two to three inches of water, it's two to three inches above the pasta. |
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Apr 21 |
comment |
How can I keep pasta shapes intact? I'll try this technique as well as @MandoMando's ideas and see if either of them help and report back. |
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Apr 21 |
comment |
How can I keep pasta shapes intact? Why the down vote? |
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Apr 21 |
revised |
How can I keep pasta shapes intact? added 87 characters in body |
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Apr 20 |
comment |
How can I keep pasta shapes intact? I assume you mean "don't do that,", but my kid thinks they're train wheels and I doubt I could convince him that bowties are train related. |
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Apr 20 |
comment |
How can I keep pasta shapes intact? I can't vouch for the quality of the rotelle brand, though I vary the brand I'm sure and haven't noticed any change. I don't have the problem with any other shape including the ones you've mentioned. My pots are impeccably clean in between uses. I had about three inches of water above the pasta. I've also experimented with higher (boiling) and lower cooking temperature to see if that would make a difference, but no dice. |
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Apr 20 |
comment |
How can I keep pasta shapes intact? No, it happens well before the pasta is done, and it does certainly stick after it's been freed even several minutes into cooking. I'm afraid I might have to stir the entire 10 minutes or until done! |
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Apr 20 |
revised |
How can I keep pasta shapes intact? added 66 characters in body |
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Apr 20 |
asked | How can I keep pasta shapes intact? |
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Mar 30 |
comment |
How do I optimize my chicken stock for the best flavor at the lowest cost? I buy chicken backs at what's normally a pretty expensive grocery store for $1/lb. I've also asked a neighborhood poultry butcher for chicken scraps for stock, though I never actually looked at what they charged me. |
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Mar 30 |
accepted | What temperature range is suitable for grill smoking? |
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Mar 30 |
comment |
Why should a stock be simmered and not boiled? What happened to Daniel's account? |
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Mar 30 |
accepted | Why do brisket recipes move to the oven to finish? |
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Mar 29 |
comment |
How do you smoke water? youtube.com/watch?v=s1sAkZF7SCQ |
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Mar 28 |
revised |
When should cutting boards be replaced? Removed inflammatory language |
