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Film and TV VIP. Seeker of the peace. Part-time chandelier cleaner. A legend in his own time. Oppressor of champions. Soldier of fortune. World traveler. Bon vivant. All around good guy. International lover. Casual hero. Wandering Minstrel. Defender of Reason. Philosopher. Wars fought, bears wrestled, radioactive pigs slaughtered, equations solved, revolutions quelled, tigers castrated, governments run, test-rockets flown.


Mar
31
comment Homemade Teriyaki Sauce
A home brew supply store/website should be able to provide you with sealable bottles
Mar
26
comment Why is my cheesesteak meat tough?
I'm not entirely familiar with American cut names, but IIRC eye of round is relatively tough in any case. It is more suited to a slow, moist cooking method like braising rather than a dry cooking method like pan frying. Use something like a strip steak and you'll have much better results.
Mar
26
comment Is safe to eat jerky with white mold?
If you haven't noticed any I'll effects after a few days, you probably got away with it, but don't eat any more! Throw it out.
Mar
23
comment How can I tell the difference between instant yeast and active dry yeast?
Nope. Not without buying some of one of the two kinds of yeast, then making identical amounts of dough with each and seeing if they rise at different rates.
Mar
23
comment Where can I find fast, cheap, healthy meal recipes for a busy single guy?
@user1028321 the problem is that Stack Exchange isn't a forum. It's not designed to garner lots of equally correct answers for people to browse through. It's designed to give one correct answer to one narrowly-defined question. This is why your question might be considered off-topic: because there will be any number of sites dedicated to cooking for one on a budget, and no one of them will be the 'correct' one. Why would people come here for a list of 'cooking for one on a budget' sites when they can stick that into Google and get hundreds in seconds?
Mar
23
comment Barbecue sauce with onion
Did he sterilise the jars/bottles?
Mar
20
comment Can I cook duck breast a day before?
Looks great, well done.
Mar
20
comment First slicing, then cooking, or the other way around?
Do you mean a gratin?
Mar
20
comment How do I quickly get okra to stop being goopy?
What do you mean by 'burn its cloggy'?
Mar
18
comment Does incorporating whipping cream in a chocolate syrup extend its shelf life?
That is true - he said 'on' not 'in'. But I believe he means that it remained closed until they used it recently (ie earlier in the day) to make the chocolate syrup.
Mar
18
comment Does incorporating whipping cream in a chocolate syrup extend its shelf life?
OP didn't say he opened the cream some months ago, he just said he bought it some months ago and froze it.
Mar
16
comment Pasta Salad+Chicken freezer storage for a week?
Yes, yes and yes! Make sure it is piping hot throughout when you reheat it.
Mar
16
comment Yolks flat and breaking
I ask because the age of the chickens can apparently effect yolk integrity. If they are new layers or old chickens, the yolk can become weak as you describe. Could it be you just have a mix at the moment of quite young and quite old without many in their 'prime'?
Mar
16
comment Yolks flat and breaking
How old are the chickens?
Mar
11
comment Forgot to put brown and white sugar in cookie dough
Put the sugar in now, before you bake it?
Mar
10
comment How do I make dosas smooth and shiny?
I'd say they look a little thick - when you spread it out, you should be able to see through it in places. The batter itself is quite thick - it should certainly coat the back of a spoon. This video illustrates the consistency of the batter, the heat of the cooking surface, and the thickness of the dosa quite well: youtube.com/watch?v=63_0EsvKBfo
Mar
5
comment Cooking pasta in a Pressure Cooker
Tenacious pasta - now I've heard it all!
Mar
4
comment Mason Jar Stuck Inside Another
Go Red Sox! That is all.
Feb
24
comment Why is my dough not very stretchy?
No, that won't make a difference. You just need to let the gluten relax as Escoce says.
Feb
23
comment Stir fry - garlic burns if I put it in first, what am I doing wrong?
I have seen both methods advocated. The idea of adding garlic (and usually ginger) first is that it flavours the oil which you then fry the other stuff in.