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Apr
12
comment Cooling a Roast cooked in a Crockpot
I'd like to see some science on why beef or home-reared poultry spoil less quickly than pork or processed meats. This is the first I've heard of it.
Apr
10
comment Cooling a Roast cooked in a Crockpot
It should be noted that A) the food needs to be cooled as quickly as possible and B) it doesn't need to be stone cold before it goes in the fridge. Luke warm shouldn't cause too much trouble for the fridge.
Apr
2
comment I am flying to Macau from Michigan and would like to take a kilo of frozen Cured Canadian Bacon
Food safety concerns aside, bear in mind you have to obtain permission to bring meat products into Macau in the first place: macau.visahq.com/customs
Apr
1
comment What type of bread buns do premium burger restaurants use?
Catija's right, but many places these days use brioche buns - golden brown, shiny on top. Basically a standard bread dough enriched with eggs and butter.
Mar
31
comment Does pre-packaged spaghetti sauce need to be cooked?
No danger as @Catija says, but I know which one I'd rather eat!
Mar
29
comment Salt curing duck breast
Botulism typically only occurs in anoxic environments. But there are plenty of other nasties that might have developed.
Mar
29
comment Salt curing duck breast
You can't be sure. You will have to weigh your desire to eat it, the monetary cost, and your desire to avoid food poisoning, tempered with common sense regarding your health and the apparent condition of the meat.
Mar
29
revised Why use onions in cooking?
added 2 characters in body
Mar
21
awarded  Nice Answer
Mar
14
comment Why are my macarons cracking on top?
No feet means either the oven was too cool or you didn't rest the macarons once they were piped. I believe that recipe says you don't need to rest them, but I find you get feet more reliably if you do.
Mar
11
awarded  Nice Answer
Mar
10
answered How should I keep the vegetables from flying off the board when I cut them?
Mar
9
comment Oats with milk without microwave
@jim you are overly worried about burning the milk. Just heat it on medium and stir it more or less constantly: the latter both prevents it catching and gives the mixture a creamy texture.
Mar
9
answered Why are my macarons cracking on top?
Mar
8
revised Why did my attempt at pan-searing beef filets fail miserably?
deleted 92 characters in body
Mar
1
comment My food doesn't have too much taste / taste allways the same?
Agreed - this is far too broad. If you narrow it down to why your particular ground beef dish had no taste, detailing your recipe, we might be able to help and shed light on any broader issues.
Feb
12
comment How can I make my almond buns rise evenly?
Ok - and in what way do they rise unevenly? Do they dome?
Feb
12
comment Should I add salt when boiling vegetable? Why?
theguardian.com/lifeandstyle/2001/nov/17/…
Feb
12
comment How can I make my almond buns rise evenly?
We need a lot more information before we can attempt to answer this. What is the recipe? How are you cooking it?
Feb
10
comment What went wrong with this bundt cake?
The power sockets look shocked at the results...