meta user
network profile
| bio | website | |
|---|---|---|
| location | United States | |
| age | 36 | |
| visits | member for | 2 years, 4 months |
| seen | Dec 10 '12 at 17:43 | |
| stats | profile views | 93 |
Amateur home cook
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Mar 7 |
awarded | Critic |
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Feb 28 |
comment |
Should rice be washed with hot water or cold water? As I said, it comes down to taste. If I was using jasmine, it would be to get that creamier consistency. But, I fully support that you might prefer it differently. I found a reference which might help someone decide whether or not to rinse different types here: busycooks.about.com/od/howtocook/a/ricescience.htm |
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Feb 28 |
answered | Should rice be washed with hot water or cold water? |
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Feb 16 |
answered | How to cook a pork sirloin roast? |
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Feb 9 |
comment |
Why does baking bread in a closed pot make a good crust? Professional bread makers use ovens that add steam. It is often recommended that you spray your bread with water before cooking or that you add a small tray of water to the oven to get similar results. I know this doesn't answer your question for why; I just wanted to point out that it is common to increase humidity to get better bread. |
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Feb 8 |
comment |
Why are my braised pork chops inconsistent? I disagree, as do many references that I found. The one that comes to mind first is Tom Colicchio in this season of Top Chef, who said "If you don't let the meat cool in the braising liquid, it will dry out", before booting someone off the show, but here is a written one: culinaryarts.about.com/od/moistheatcooking/ht/… |
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Feb 7 |
answered | Why are my braised pork chops inconsistent? |
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Feb 3 |
comment |
Rinse the salt off a steak before cooking? Obviously, there are many opinions on how to cook a steak, but the method Colin is using requires a ton of salt. Some people even submerge the steak in a salt bath. This gives a different result than just lightly salting the steak. When you do this, yes, wash the salt off, and then thoroughly dry the steak before cooking it. |
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Feb 2 |
answered | Safety of Egg Yolk Glaze |
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Feb 2 |
awarded | Organizer |
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Feb 2 |
revised |
Safety of Egg Yolk Glaze edited tags |
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Feb 1 |
answered | What brine ingredients are effective? |
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Feb 1 |
awarded | Scholar |
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Feb 1 |
accepted | Why does canned mango pulp have no vitamin A? |
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Jan 31 |
comment |
Why does canned mango pulp have no vitamin A? This sounds reasonable. Do you have a reference for the oxidation hypothesis? |
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Jan 31 |
comment |
How to find a competent knife sharpener You can learn to sharpen your own knife quickly and cheaply. Your results will be as good as a professional if you take your time. Then you don't have to worry about someone else messing it up. A good whetstone will cost you under $50, and then you are set for years. |
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Jan 31 |
awarded | Student |
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Jan 30 |
asked | Why does canned mango pulp have no vitamin A? |
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Jan 25 |
comment |
How do I prevent food from sticking to a standard (non-coated) pan? You can make sure the pan is heated enough by putting a few drops of water in it. If the pan is not heated enough, the water will burn off. If it is heated just right, the water will stay in droplet form and roll around the pan. |
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Jan 24 |
awarded | Supporter |
