meta user
network profile
| bio | website | |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 2 years, 7 months |
| seen | yesterday | |
| stats | profile views | 87 |
|
Mar 24 |
asked | What differences are there between reconstituted dried mushrooms and fresh? |
|
Mar 24 |
comment |
Why should dried mushrooms be soaked in warm water? Some instructions I've seen call for hot water. |
|
Mar 24 |
comment |
Why should dried mushrooms be soaked in warm water? What about the food safety concerns of reconstituting mushrooms in cold water? |
|
Mar 24 |
suggested | suggested edit on How to work with Dried Mushrooms? |
|
Mar 24 |
comment |
Why do my onions keep burning? Do you have a reference for this claim? My intuition tells me that if you remove the moisture then the food will burn more quickly. |
|
Mar 24 |
comment |
Why do my onions keep burning? I don't think it's appropriate to advise cooking without olive oil. Olive oil isn't suitable for high-temperature frying but works very well as the cooking oil of choice for many dishes. |
|
Mar 23 |
answered | How can I make matzo meal and matzo farfel? |
|
Mar 23 |
comment |
How can I make matzo meal and matzo farfel? I just crushed my own matzo farfel; and some notes for others: I got one cup of useful pieces from 2 1/2 pieces of matzo. I was able to extract most of the crumbs that were too fine by the fact that they settled to the bottom of the bowl and carefully removing the larger pieces. I put aside the crumbs for recipes that call for matzo meal. |
|
Mar 21 |
accepted | How can I make matzo meal and matzo farfel? |
|
Mar 20 |
asked | How can I make matzo meal and matzo farfel? |
|
Mar 20 |
revised |
When should cutting boards be replaced? edited title |
|
Mar 20 |
answered | When should cutting boards be replaced? |
|
Mar 20 |
asked | When should cutting boards be replaced? |
|
Mar 20 |
answered | Do specialty cheese-cutting tools have specific advantages over an ordinary knife? |
|
Mar 20 |
comment |
Do specialty cheese-cutting tools have specific advantages over an ordinary knife? Oh okay, thanks--so it is pretty much like the old Ginsu or any cheap laser-cut knife. I've got some I use when I don't feel like hand washing a knife just to cut something small. I'll give it a shot with cheese and see what happens. |
|
Mar 19 |
comment |
Do specialty cheese-cutting tools have specific advantages over an ordinary knife? Joe, do you mind attaching a photo of your favorite knife (or even a hyperlink to imugr?) |
|
Mar 18 |
revised |
What is a good substitute for ground veal? deleted 14 characters in body; edited title |
|
Mar 14 |
comment |
Is free-range veal available in the US? @SAJ14SAJ interesting discussion. I agree that questions like "Where can I buy XXX cheaply?" don't add to the site. I changed the title to reflect what I really wanted to know; Is free range veal widely or otherwise for purchase in the US? |
|
Mar 14 |
revised |
Is free-range veal available in the US? edited title |
|
Mar 14 |
accepted | Is free-range veal available in the US? |
