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  • 0 posts edited
  • 1 helpful flag
  • 26 votes cast
Jan
7
comment How to pan sear a thin steak?
I would add flipping it over quite often. You won't be able to flip it that much, because of the short time overall, but it will distribute the heat a little more evenly.
Dec
27
comment Why does bread taste raw if you stop baking it and continue after it has cooled?
As with other oven preparations, such as when roasting beef, where it can be a problem to get the inside of something to a certain temperature without burning its outside, wouldn't the above mean we could bake the bread at a low temperature and then form a crust at high temperature? That might even allow to do the crusting part later, maybe even after freezing.
Dec
26
comment What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart?
@Jefromi, I'm not looking for a recipe. I don't even like recipes. I edited my question to make my objective a little clearer.
Nov
3
comment Why and when does a skin form on heated milk and how can I prevent it?
I'm not too sure if the fat molecules really evaporate, but overall, that explanation seems to make sense, especially the stirring part. Will try.
Oct
25
comment (How) can I prevent pasta water from boiling over with the lid closed?
Of course, removing the lid does not reduce energy usage, but I don't need to have the burner on (or have it on lower heat) if the pot doesn't cool off too quickly, and the lid might help with that. For my specific case of cooking pasta, however, this has been rendered irrelevant by Sobachatina's post pointing me at the cooking instructions where you just turn the heat off completely after bringing the water to the boil.
Oct
22
comment Pasta: is simmering equivalent to roiling boil?
Sure enough, simmering and boiling is not the same, but the question is, do we need to boil, and why? I thought the article linked to from daniel's post (cooking.stackexchange.com/questions/3949/…) sounds really solid. I'll try for myself and see.
Oct
22
comment Pasta: is simmering equivalent to roiling boil?
That article sounds pretty convincing, I'll definitely try that.
Oct
21
comment In a tomato sauce recipe, how can I cut the acidity?
I seem to remember that this is also a very traditional "Italian grandma" way to do it. Any idea on how it works? Is there stuff in the tomato sauce that caramelizes or acids that break down during long cooking?
Oct
21
comment In a tomato sauce recipe, how can I cut the acidity?
Yes, onion works great that way. Make sure to sauté them at low heat, see also cooking.stackexchange.com/questions/8289/…
Oct
21
comment Good ways to store coffee?
That advice sounds as if temperature isn't even closely as important as air and moisture.
Oct
21
comment Good ways to store coffee?
I've never seen coffee shops store beans at anything but room temperature, even those who import large amounts and store them for months. Keeping them airtight (even in vacuum bags) and whole, on the other hand, is taken very seriously by everybody I've seen. I'm guessing the temperature doesn't matter nearly as much as the oxygen.
Oct
21
comment What's the best way to store lettuce in the refrigerator?
It's interesting that you get good results with whole heads, they go limp in my fridge much faster than when I clean the leaves and put them in airtight containers.