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Nov 15 |
asked | Proper cow bones to prepare holodets |
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Nov 15 |
answered | How does dried cilantro relate to fresh? |
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Nov 15 |
comment |
How do I make my roux taste less like flour? There are a lot of youtube videos on this one. In fact, I learned there :). For example youtube.com/watch?v=8g5x-_XCI8I |
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Nov 13 |
comment |
How much juice is in a lemon? @Marti I have a grafted lemon tree that gives us fruit all year around, but winter and summer lemons are VERY different. In summer small and juicy, in winter big and dry. |
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Nov 13 |
answered | How do you prepare Brie? |
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Nov 13 |
comment |
Does the use of kosher salt vs. table salt lead to a higher overall sodium intake? Note that kosher salt is not actually "kosher", since minerals are not an object of religious diet prescription. The name comes from its use: kosher salt is used to make OTHER aliments kosher, such as extracting the blood from veal or poultry. |
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Nov 9 |
revised |
Some fishermen tell me I caught a Trout Salmon. Does this fish differ much from ordinary salmon? added 219 characters in body; added 11 characters in body |
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Nov 9 |
comment |
Better Scrambled Eggs +1 I use this exact recipe since ... OMG. |
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Nov 8 |
awarded | Editor |
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Nov 8 |
revised |
When cooking pasta in salted water how much of the salt is absorbed? added 118 characters in body |
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Nov 8 |
comment |
Can I make my own bread-machine flour? same word in Spanish :) |
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Nov 8 |
answered | Some fishermen tell me I caught a Trout Salmon. Does this fish differ much from ordinary salmon? |
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Nov 8 |
answered | When cooking pasta in salted water how much of the salt is absorbed? |
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Nov 3 |
comment |
Nonstick cookware or not? I saw a lot of dead birds in my pans before, and there were no fumes. So, I think, fumes and dead birds an unrelated. Never experimented with parrots, though. |
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Nov 2 |
comment |
Should I prick sausages during cooking? @GUI Junkie Humbly, one here :) ... You really learn how to BBQ after facing a party of 100 starving guests. You learn for example that you should prick the "chorizos" as late as possible allowing the fat to melt well and fry the meat "from inside". The second photo shows clearly a stack: the upper sausages are kept hot but will not be put on high fire to finish them until pricked. |
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Nov 1 |
awarded | Nice Answer |
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Nov 1 |
awarded | Teacher |
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Nov 1 |
answered | Should I prick sausages during cooking? |
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Nov 1 |
awarded | Supporter |
