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1817
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location United States
age 37
visits member for 3 years, 9 months
seen Aug 5 '13 at 21:21

Amateur home cook


Aug
9
awarded  Enthusiast
Aug
4
answered Would a cream based sauce go well with steaks?
Jul
31
comment Freeze Soup very quickly Without Destroying the Content In Fridge?
Yes, pour your soup into another container. Any container will do, as the soup will cool very quickly once it is out of your kettle.
Jul
31
comment Freezing Tomatoes for Winter?
Freeze the tomatoes whole, so the juice is included.
Jul
30
answered Freezing Tomatoes for Winter?
Jul
24
comment How to add fresh fruit chunks to ice cream?
Make your ice-cream between 7 and 12% fat. Dry matter should be 37-42%. The rest is liquid. If you do the work to calculate how much liquid and dry matter is in the fruit, you can get the good texture the questioner was looking for. These details, found in the article, address the question explicitly.
Jul
24
answered How to add fresh fruit chunks to ice cream?
Jul
21
answered Getting better in the kitchen
Jul
19
comment Best way to dissolve caramelized sugar
I finally got around to trying this. The sugar did not start to caramelize until all of the water was boiled out. What did work, was adding the water very slowly and stirring vigorously.
Jul
7
answered How to ensure that eggs get hard boiled on a gas stove?
Jun
20
comment How can I melt cheese for dipping?
This is how I make any kind of cheese sauce. It works and tastes great.
Jun
18
answered How to remove the bitter taste from green bell pepper?
Jun
17
comment How to judge quantity of fresh pasta dough per person
It depends on what else you are having. An entire egg's worth of fresh pasta is a LOT for one person. I usually fix 1 egg for every two people. Since you are talking metric, I assume you aren't an american, so you might want less than that.
Jun
13
comment At what point is water considered “at a boil?”
There are very few cases where it really matters. As a rule of thumb, simmer when you don't want what you are cooking to be jostled around (poaching an egg), and use a rolling boil when you do (to keep pasta separated). Otherwise, don't worry.
Jun
5
comment Why should I use olive oil?
This question includes an answer for you: cooking.stackexchange.com/questions/701/…
May
15
comment Frying Eggs—Sticking to the Pan
If you are going to down vote, let's see a comment please.
May
11
comment How do you grill a perfect burger?
Blasphemy! But probably delicious. I especially agree with the "flip often" part.
May
11
answered How can I get brownies to bake evenly?
May
6
answered Do specialty cheese-cutting tools have specific advantages over an ordinary knife?
Apr
28
answered What's the difference when smoking in a spherical grill and in a smoker?