meta user
network profile
| bio | website | |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 2 years, 7 months |
| seen | May 13 at 13:10 | |
| stats | profile views | 86 |
|
May 10 |
comment |
Does a home produce refrigerator exist? I read a trick in one of the Amazon posts that you can place the probe in a cup of water to slow the cycle time. |
|
May 8 |
comment |
What's the trick to wrapping tightly in plastic wrap? Wrapping in plastic to keep air out and the cheese fresh, then placing the wrapped cheese into a Ziploc freezer bag would probably help with odors and might even extend the shelf life. Not a bad idea. |
|
May 8 |
comment |
What's the trick to wrapping tightly in plastic wrap? Ah, that explains it. If I recall correctly, there still is one brand of plastic wrap you can buy at Costco that uses PVC, Stretch-Tite. I suppose my worries about PVC in plastic wrap are somewhat moot if the grocery stores already use it before I get home! |
|
May 2 |
comment |
How can I keep pasta shapes intact? @Aaronut I mentioned almost immediately--within about 10 to 30 seconds, stirring constantly. I definitely dump the entire batch in at once--and of course these are dense noodles. If you re-read the original post, I did mention that it's about a cup of noodles--not exactly a big batch. |
|
May 1 |
comment |
How can I keep pasta shapes intact? I'm not the downvoter, but I'd just let you know that this won't help in my case since the pasta sticks to the bottom of the pot almost immediately and pieces break upon stirring to unstick. It happens so quickly that there would be no time for the lowering of the heat to make any difference. |
|
May 1 |
comment |
How can I keep pasta shapes intact? @Mien I think you misread something. Nothing in my question says I don't want to stir, only that stirring doesn't solve the problem. This answer does add some new ideas--adding oil to the water--though I'm not sure how good of an idea that is if that makes the pasta unable to hold as much sauce after cooking. Either way, I'd take away the down vote. It's not a bad answer and we should encourage new users. |
|
Apr 29 |
comment |
Distributing small amounts of oil around a non-stick pan I used to have a Misto, but it always grossed me out, seemed really hard to clean, so I just ended up getting rid of it. |
|
Apr 29 |
comment |
Distributing small amounts of oil around a non-stick pan Doesn't the oil splatter all over the place? |
|
Apr 28 |
comment |
Distributing small amounts of oil around a non-stick pan Hmm, mixing oil and water sounds like a really bad idea--not to mention soggy food. Is there something I'm missing here? |
|
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. |
|
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. |
|
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. |
|
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. |
|
Apr 21 |
comment |
How can I keep pasta shapes intact? Why the down vote? |
|
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. |
|
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. |
|
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! |
|
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. |
|
Mar 30 |
comment |
Why should a stock be simmered and not boiled? What happened to Daniel's account? |
|
Mar 29 |
comment |
How do you smoke water? youtube.com/watch?v=s1sAkZF7SCQ |
