Reputation
1,559
Top tag
Next privilege 2,000 Rep.
Edit questions and answers
Badges
1 9 19
Newest
 Constituent
Impact
~150k people reached

Nov
22
comment Pouring cold water on pasta after cooking it
Also note that "serve it immediately" is not always possible for large batches.
Nov
22
comment Pouring cold water on pasta after cooking it
I usually use the pasta water to thicken the sauce ... so the pasta regains the starches while sauteeing "nothing is created, nothing is lost, everything is transformed" :D
Nov
22
revised Pouring cold water on pasta after cooking it
added 146 characters in body
Nov
22
comment What can I make with the broken corn chips at the bottom of the bag?
@TFD The OP said (so full of fat and salt!) so I think you don't share suppliers :D
Nov
22
answered Pouring cold water on pasta after cooking it
Nov
22
comment How to reheat a Croquette without it getting soggy
Anyway, the best thing to do, as @Erik already commented is using a rack. That solves most humidity-related problems.
Nov
22
comment How to reheat a Croquette without it getting soggy
@Joe Lost contact with the thread, sorry. You already did a wonderful job. Congrats! Just as a side comment, Sometimes heating slowly (starting with low temp, and gradually rising it) helps with the thing getting crisp again, but the results mostly depends on the porosity. The most "solid", the worst results.
Nov
21
comment Baking bread … without crust?
@Julio Please, please. Post a pointer to a good salmorejo recipe. (pero una buena de verdad)
Nov
21
revised how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle
deleted 10 characters in body
Nov
20
comment How do you make golden syrup?
AFAIK, golden syrup is a byproduct of the sugar cane refinement process ... are you asking for substitutes?
Nov
20
comment What can I do with chicken rib meat?
You may also consider the fat for preparing schmatlz! en.wikipedia.org/wiki/Schmaltz
Nov
20
answered how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle
Nov
20
comment How to reheat a Croquette without it getting soggy
And also ... what was the starting temp. Was the food cold, or ambient temp when you started reheating?
Nov
20
revised How can I handle black pepper without sneezing?
added 2 characters in body
Nov
20
comment what is the difference between butter spread and pure butter?
@Fitri Ha! So ... "vegetable oil" ... unnamed vegetal ... "butterfat" ... but not butter ... "milk oil" ... sure! and cow eggs too! ... emulsifier,etv ... <choke... just plain venom> ... I prefer McD's (just because burgers come without labels)
Nov
19
revised Pot for cooking long grained white rice on gas range
added 74 characters in body
Nov
19
answered Pot for cooking long grained white rice on gas range
Nov
19
comment Storing potato water: how long can it be refrigerated?
Never did it, but I'm curious! Isn't it too "starchy"?
Nov
19
revised How can I handle black pepper without sneezing?
added 321 characters in body
Nov
19
comment How can I handle black pepper without sneezing?
@Simmerdown Thanks for the correct word: "ground"!