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seen May 15 at 18:55

Delete me.


Oct
17
awarded  Editor
Oct
17
revised Good techniques for stirring dough
added 54 characters in body; edited tags
Oct
17
comment How does a splash of vinegar help when poaching eggs?
Any wisdom as to how to get the vinegar to not smell?
Oct
17
awarded  Student
Oct
17
asked Good techniques for stirring dough
Oct
17
answered Advantages of using vinegar as a salt substitute for enhancing flavor?
Oct
17
awarded  Critic
Oct
12
awarded  Teacher
Oct
11
comment Is it safe to eat moldy cheese if you slice off the edges?
A friend has told me that white mould on white-mould-covered cheese is identical to the other outside mould, based on his experiments. My conclusion is that you can treat brie-like cheese like cheddar in this regard.
Oct
11
comment Should I remove the foam when cooking chickpeas?
And I have never tried using it as an ingredient.
Oct
11
comment Should I remove the foam when cooking chickpeas?
I would say the only reason to remove it is to avoid it getting over your beans at the end (you get it with pretty much every other kind of bean).
Oct
10
comment Pancetta Mold. How to tell whether it's safe to eat?
No, I mean after you cut off a slice - try not eating the outer layer.
Oct
10
answered Can I add fresh elderberries or rosehips to homemade kombucha?
Oct
10
comment What happened to my duck?
I've experienced this with duck before - it comes out tasting mostly like liver. I recommend marinating and stuffing to ensure it doesn't become too dry.
Oct
10
answered Why are there so many different pasta shapes?
Oct
10
answered Are there any techniques to “cheat” at cooking a risotto?
Oct
10
answered Arborio and Risotto
Oct
10
answered Saving pasta water
Oct
10
answered Sauteed fresh pasta?
Oct
10
answered Pancetta Mold. How to tell whether it's safe to eat?