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Nov
24
revised yeast subtitution in a recipe with no water
edited tags
Nov
24
revised Beaten and poached eggs
added 649 characters in body
Nov
24
answered Beaten and poached eggs
Nov
24
awarded  Nice Answer
Nov
24
comment Is it possible to make a wheat free/gluten free/dairy free apple pie?
Strange, in every supermarket here, you can find lard (Tenderflake) right next to the shortening. I've never thought of it as a rare or ethnic ingredient.
Nov
23
comment How do I make a foam?
Haha @yossarian, always a good idea to keep it simple on the first try! I'd still suggest trying some of his suggestions if you run into trouble next time.
Nov
23
revised Whether to peel sweet potatos
edited tags
Nov
23
comment How do I make a foam?
Interesting, @yossarian: Did you also follow Michael's suggestions on how to incorporate more air? That could be part of the problem too.
Nov
23
revised What is the difference between sorbet and sherbet
edited tags
Nov
23
comment Can I make Crème Brûlée using a flambé?
@chris: I made crème caramels for the same event, but I didn't flambé them. There's really nothing to flambé; as you've noted, the sugar is already turned into soft caramel.
Nov
23
revised Cebiche dinner considered harmful
edited tags
Nov
23
revised How do I make a foam?
added 537 characters in body
Nov
23
comment Amount of food to prepare for bagel & lox brunch
Well Joel, with all respect, this is kinda off-topic, and as much as I hate to close a question from Our Lord And Savior, it's basically been answered and we ought to be setting the right example here, so... closed it is.
Nov
22
comment Pouring cold water on pasta after cooking it
I rearranged your last sentence; even though I eventually understood what you meant, it seemed a little odd reading the phrase "...boiling in ice-cold water".
Nov
22
revised Pouring cold water on pasta after cooking it
added 5 characters in body
Nov
22
comment How to convert a recipe calling for active dry yeast into rapid rise yeast?
Other shell = outer shell?
Nov
22
revised Pumpkin Roll Technique
edited tags
Nov
22
answered How do I make a foam?
Nov
22
revised What can I make with the broken corn chips at the bottom of the bag?
edited tags
Nov
22
comment Browning Avocados - What Helps?
The sour cream trick works because it's a fat, and fat is an almost airtight seal against oxygen. It's the same reason why you can keep stock or drippings in the fridge for a week or two with the layer of congealed fat on top, but once you skim the fat, it only lasts a few days.