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visits member for 4 years, 11 months
seen Jul 27 at 1:17

Jul
24
comment How can I color pasta during cooking or afterwards, preferably using natural coloring?
I do happen to have a vacuum sealer. Maybe I'll try this out and report back!
Jul
24
comment How can I color pasta during cooking or afterwards, preferably using natural coloring?
A bit late for me to respond, but I was referring to coloring pre-made pasta. I thought this would have been obvious, as I expect it's trivial to look up recipes for colored fresh pasta.
Jul
24
comment How can I color pasta during cooking or afterwards, preferably using natural coloring?
I did intend on using pre-made pasta, people. I'm sure it would be trivial to find a recipe for colored fresh pasta.
Feb
13
comment How to fix a sauce with overheated yogurt that has separated?
Welcome. The question was about fixing a sauce that was already broken, not about preventing it in the future.
Oct
30
comment Is it possible to oversoak wood chips for smoking?
I'm not suggesting that an individual can't perform science, only that a single person's investigation shouldn't be considered conclusive, let alone "proof."
Oct
24
comment Is it possible to oversoak wood chips for smoking?
One layperson's conclusions from an experiment do not constitute a scientific consensus.
Aug
12
comment How can I reduce the sliminiess of okra?
I'll give it a try!
Jun
19
comment Why is my green tea brown?
I don't boil any tea, especially green tea. I usually let it steep at 170.
Feb
9
comment What is the puffy bread shown in Chitty Chitty Bang Bang?
I agree it seems like it would have been an anachronism if it were really brioche. All I know is that I want to cut into it and eat it :)
Feb
9
comment What is the puffy bread shown in Chitty Chitty Bang Bang?
The movie does take place in England, and it looks a lot like the image in the Wikipedia page. However, the Wikipedia page also links to the brioche page, which looks even more like the movie bread to me.
Feb
5
comment Is it safe to vacuum seal shredded Parmesan?
I wasn't planning on freezing it, however do you have a reference that documents the fact that freezing prevents botulism?
Jan
31
comment Alternatives to massaging fresh kale?
@KateGregory you still cut it into bite-sized pieces, but it's to break it down, making it more tender--similar to a blanch but while retaining more texture. It's a very common technique for kale salads--look it up.
Jan
12
comment What temperature to freeze meat at to preserve quality?
So if I understand correctly, it sounds like you're saying that it's not going to improve the quality of the meat vs. sub-zero freezing; that instead it's a matter of thawing more quickly and conveniently?
Jan
10
comment What temperatures should I keep my refrigerator and freezer set at?
According to "Keeping Food Fresh" by Janet Bailey: Some foods need temperatures warmer than your refrigerator but cooler than your pantry. Fresh potatoes and winter squash for example keep best at a temperature of around 50°F. to 55°F. An unheated porch, garage or attic may be the right spot for storing quantities of these foods for longer than a week or two.
Jan
10
comment How should I store eggs in the refrigerator?
@Kareeen perhaps it's a conspiracy by egg farms to get us to by more eggs.
Dec
2
comment Vacuum sealer exclusively for canning jars?
Thanks very much for letting me know about this. This won't meet my needs at all, but it does certainly answer the question as asked. I was doubtful there was any product on the market dedicated to vacuum sealing cans, so it's great to learn that there is one.
Nov
30
comment How close to the top should I fill a pie to avoid overflow?
Worked beautifully, no boil over. Thanks!
Aug
30
comment What's an effective method to strain liquids?
Could you be more specific about how you use the cheesecloth? How many layers do you use? Do you place it into a large funnel? Can you pour in two quarts or more and wait, or does it flow right through?
Aug
28
comment How can I susbtitute unseasoned rice vinegar for seasoned?
How did you arrive at this ratio?
Aug
9
comment How can I reduce the sliminiess of okra?
@SAJ14SAJ tell my wife that, not me. I think it just required more simmering time. After about 45 minutes or so the slime seemed to further release from the okra and meld with the sauce. My wife still didn't eat hardly any of the okra :)