350 reputation
18
bio website
location Newfoundland and Labrador, Canada
age 31
visits member for 3 years, 8 months
seen Apr 25 at 11:28

Jan
24
comment Preventing white sugar from clumping in the canister
The instructions on that particular product also indicate it can be dried out. @Marti, Wouldn't a dried stone accomplish the task of keeping the sugar dry?
Jan
22
comment How can you pipe hot melted candy into free-form shapes?
Understood, @Orbling. Insulated gloves might be the best option, then.
Jan
22
comment How can you pipe hot melted candy into free-form shapes?
Thanks for the vids, @Orbling. These don't quite seem to be what I'm working with. The hard candy shown there is quite different from the soft, chocolate-consistency candy (can I call it candy?) that I've tried.
Jan
21
comment How do I hand-roll homemade pasta made with egg?
Thanks for the suggestion, that's probably what made the later batches harder to roll - they were drier.
Jan
21
comment How do I hand-roll homemade pasta made with egg?
No, I didn't cover it. That's a great point.
Jan
21
comment What can I use to flavor savory chicken stuffing instead of onion?
Interesting suggestion, @Christopher. I'll have to see if I can find this and try it out.
Jan
21
comment What can I use to flavor savory chicken stuffing instead of onion?
@Orbling, you're right about the region, I am in eastern Canada (Newfoundland, actually). Summer savory is much more common here than sage.
Jan
20
comment What can I use to flavor savory chicken stuffing instead of onion?
Good point about the liquid/flavor balance, @Joe. I'll give it a try!
Jan
15
comment How do I cook for just one person? any good cookbooks?
+1 Very detailed and informative. An interesting read.
Dec
24
comment Measuring glucose syrup without wasting it
Between this and a silicone spatula, you can save almost all of the liquid for the recipe.