4,662 reputation
11226
bio website gregcons.com/kateblog
location Ontario, Canada
age 53
visits member for 4 years, 1 month
seen 18 hours ago

I raised a chef, and I've been cooking for almost 40 years.


Aug
7
comment Ways to Store Carrots for more days
possible duplicate of What is the best way to store carrots?
Aug
4
comment How is “nacho sliced” jalapeño different from regular sliced?
I think more relevant are the words NO HEAT on the other ones
Aug
4
comment Recommendations: Food with Minimal Stovetop Time, No Oven Available
camping is a classic "we have one burner and nothing else" scenario, so you might ask on outdoors.stackexchange.com though make it clear you have refrigeration available to you.
Aug
4
comment Recommendations: Food with Minimal Stovetop Time, No Oven Available
other way around - cook the sauce and set it aside (wrap it in a towel to keep it warm) for flavor-improving, then cook the pasta/rice/etc and top it with the warm sauce.
Jul
26
comment Vegetable stock for a vegan gravy
vegetable stock recipes are pretty easy to find on the net, and recipe requests are offtopic here. Is there a specific issue with the recipes you've found that makes them a problem for you?
Jul
20
revised Tips for Removing Fuzz from Peaches?
added 3 characters in body
Jul
20
comment How to make a cover for a molten cake?
did you taste it? It's probably just a thin sheet of chocolate that softened when put on the warm cake. You can buy thin sheets of chocolate with patterns printed on them in gold. (example: dr.ca/chocolate-transfer-sheets-wheat.html ) no affiliation I just did a search
Jul
17
revised What is the difference between custard pie and custard tart?
"this" is bad link text. A raw link to a same-site question displays as the question title, better for everyone
Jul
16
awarded  Yearling
Jul
14
comment Where do I find the fruit tamarind?
freaky coincidence. I saw fresh tamarind for the first time today, n a regular grocery store. Not that I expect you to drive to Canada, but it might show that it's becoming more mainstream in North America, and/or that it's in season right now.
Jul
7
answered What is the best way to store uncooked homemade beef patties?
Jul
1
comment What is a blended sauce?
This is how I make gravy: mix flour and cold water, stir well, then whisk into boiling pan-juices-with-water-or-stock-added. It doesn't have to be a super high end technique.
Jun
28
comment Substitute apricot with some other fruit in this Sunny-Side-Up Apricot Pastries recipe
why do you not want to use apricot? without knowing that, people may recommend things that still don't work for you
Jun
23
awarded  Strunk & White
Jun
23
revised when does a boiled egg become a poached egg?
caps, organization
Jun
21
comment What are the different applications for differently shaped wooden spoons?
#1 is not useless! I use that sort of spoon to mix coleslaw or potato salad, to get a hash from a frying pan into a serving dish, to stir cheese sauce into cooked macaroni, and dozens of other uses. It may not be much good in a pot, but I use a spoon like that every day, some days more than once.
Jun
16
revised Triple batch multipliers
deleted 73 characters in body
Jun
16
comment Triple batch multipliers
If you're just writing a story, who cares? You might say he used 4 tsp of something and really it would be better if it was 3, or 5, or even 7. So? It's not going to affect the story. Heck, don't even say how he adjusts the seasonings, just say he made a triple batch and was careful to adjust the salt and pepper appropriately, then move on. If you actually want to make a mac and cheese, then it matters.
Jun
13
revised Can home-made mozzarella be made in small batches (quart of milk instead of gallon)?
edited tags
Jun
13
comment How to obtain rennet?
You don't need to store milk in a stomach to make this discovery. If you slaughter a calf, milk will be in its stomach, right? Apparently it was a Roman delicacy to poach the innards with their partly-digested milk in place. It's a short step from that to getting fresh milk and exposing it to the saved raw stomach a few times to make the same creamy stuff.