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Feb
1
answered What is the purpose of kosher salt in peanut butter? Can it be replaced with something else?
Feb
1
comment How much tea is ideal out of one tea bag?
A lot of commercial teabags tell you to steep for far too long - for my tastes. More evidence that it's completely subjective. Most cafes in the UK and US (that use bags) let the customer remove the teabags when they want to.
Jan
31
comment How much does a cup of Nutella weigh?
Where did you find the density? Or did you measure it yourself?
Jan
31
comment How can I make my bread pudding firmer?
This might be a US/UK thing, but as far as I'm concerned, there is no custard in bread pudding. Bread-and-butter pudding is bread and butter soaked in custard and baked. Bread pudding is a dense cake of breadcrumbs, flour, spice, eggs and sugar. guardian.co.uk/lifeandstyle/2011/dec/04/…
Jan
29
comment How to thicken marinara sauce?
I wouldn't drain - there is flavour in the liquid. Boil off the water to intensify the flavour and thicken the sauce.
Jan
28
revised Barbecue sauce with 12% vinegar
reworded for clarity
Jan
28
answered Barbecue sauce with 12% vinegar
Jan
28
suggested approved edit on Barbecue sauce with 12% vinegar
Jan
28
answered storing homemade potato chips
Jan
28
comment How long will a shooter's sandwich keep?
I would take the view that the mushroom mix is sterilised by the heat, then kept from airborne pathogens by the bread and greaseproof wrapping. What's left is whatever pathogens are in the bread, and in the meat -- most of the bugs in steaks are on the surface, and that's been well cooked. I would eat this the next day. I would serve it to friends and family. I wouldn't keep it unrefrigerated for an extra day. It would not, however, meet commercial food safety regulations.
Jan
25
comment Do breads always have to be baked in some vessels in an oven? If yes, then what shaped vessels would those be?
Depends on the dough; you can indeed make a big wet mess, and that might be better for very airy bread -- but if it's wet, it needs a tin.
Jan
25
comment What is 100% juice?
@Thecrocodilehunter "Not from concentrate" means what rumtscho says in his answer - it hasn't had water boiled off then re-added later. By the way, you can sometimes buy concentrated OJ, to add your own water to.
Jan
24
comment what happens when one mixes flour into batter?
Of course, with the well method, even though all the flour goes into the bowl first, you're really gradually adding flour to the liquid -- by gradually pulling small amounts of flour from the edge of the well into your liquid mixture.
Jan
24
comment what happens when one mixes flour into batter?
@SAJ14SAJ Unless qualified by something else, I think "batter" means pancake, waffle, yorkshire pudding, or batter for deep-frying -- all of which are basically the same recipe, and for which I would use the well method.
Jan
24
comment what happens when one mixes flour into batter?
Exactly right. I'm surprised the recipes @OmegaJunior follows don't explain this. Flour in first. Liquids in gradually.
Jan
21
awarded  Nice Question
Jan
12
awarded  Yearling
Dec
17
accepted Substitute pig trotter for powdered gelatine in an aspic
Dec
17
comment Substitute pig trotter for powdered gelatine in an aspic
I like to add closure to these questions. In the event I made 600ml of stock from 1kg of pig bones and three pig's tails. The butcher had no trotters available, and assured me that tails are as good a source of gelatine. The resulting jelly is suitably solid at room temperature, and I got some good nibbling out of the meat in the tails.
Dec
11
comment sourdough bread making-without bakers yeast
Andrew Whitley's excellent book "Bread Matters" says the mantra is "wetter is better".