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visits member for 3 years, 11 months
seen Oct 4 at 15:46

Jul
26
comment Constructing your own oil/water sprayer
Just meant that a refillable sprayer saves you having to buy lots of aerosol containers and saves cupboard space. If other concerns exist, those would be secondary.
May
27
awarded  Nice Question
Nov
24
awarded  Yearling
Oct
24
comment Can you freeze jalapenos?
I like the quick freeze tray technique. Thought I would re-mention that you also get a more uniform spice level by mixing lots of these together after dicing and before storage.
Oct
2
comment Any suggestions on caps for Bakers and Chefs plastic squeeze bottles?
Indeed on the not for storage. When I've left homemade hot sauce in those (refrigerated), it doesn't last very long, cap or no.
Oct
2
comment Is it safe to throw frozen meat in marinade?
definite yes on placing in marinade and then freezing
Jun
26
comment Boiled water left in a Teflon pot
Logic: when you don't for sure know the limiting reagent, you have to assume the preservation time limit and requirements (like refrigeration) apply to each ingredient.
Jun
26
comment How do you properly drain the grease after browning ground beef?
@chloe - Disagree, the pipes are definitely a valid concern. Even if you run the hot water for a long while, after traveling a distance in pipes, once the hot water cools, you're still leaving a trail coating of coagulated fats, which will build up increasingly over time with other food particles from garbage disposal, etc. Especially for septic tanks, this is a bad idea.
Jun
22
awarded  Famous Question
May
2
comment How to prepare butter for baking when time is limited?
do you have a reference for science about trans fats? it's a political reality to me, not sure if everyone is on board with where it stands with science because Aaronut called me out on that one time.
Apr
9
comment How to fry carnitas?
Yes on broil. Noticed it on America's Test Kitchen to achieve crispy edges. (Show site requires registration, link is to blog which reproduced it.) Note they try orange instead, which is occasionally fun, too.
Apr
9
comment How to fry carnitas?
My preference both in terms of less total fat and working with it is a shoulder cut.
Mar
28
comment Why use yeast instead of baking powder?
@justkt agreed. realm of cooking: "pastry" = no yeast
Mar
21
comment Brining…at high temp?
The page and video (and site) at that link are fantastic. Great info and apparently a perfect answer as to how to do this right.
Mar
18
comment I left creme fraiche out of fridge for 2 hours it turned bad
the FDA link, fwiw
Feb
18
awarded  Constituent
Feb
11
awarded  Caucus
Feb
11
comment What to do with 2 or 3 liters of pork broth?
Or, yaki soba noodles with wakame, egg, etc.
Feb
11
comment What vegetables should I add to a japanese curry?
definite yes for occasional mushroom variants
Feb
11
comment Induction interface disk
secondary transfer would likely cause undesirable energy loss