michael

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1614

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	seen	Dec 10 '12 at 17:43
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Amateur home cook

	1,952 reputation	bio	website		visits	member for	2 years, 3 months
1614 badges		location	United States		seen	Dec 10 '12 at 17:43

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42 Comments

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Dec 5	comment	How do I add healthy fats to my daughter's diet? I think there is some grammatical ambiguity here, but to be clear, beans by themselves are not a significant source of fat. A serving of black beans has 1g of fat vs 41g carbohydrate. Due to the carbohydrate load, eating beans will likely make you hungrier rather than satiated.
Dec 3	comment	How do I add healthy fats to my daughter's diet? It's not just the increase in fat, which is useful, but reducing the carbohydrates that will reduce hunger. Eliminate the high carb foods and low fat dairy one evening (especially the grains and beans), and see if that takes care of the problem.
Jun 13	comment	Heated up oil for frying, stirred it, tiny bubbles appeared and rose slowly but with very loud popping sound - why? The stirring may have been the catalyst to send super-heated water into a boil. It's all speculation though.
Feb 27	comment	Baking course online It's not free, but rouxbe, which is a very high quality on line cooking school, includes baking lessons.
Nov 23	comment	How can non-hydrogenated shortening exist? @miahelf According to wikipedia, palm oil is semi-solid at room temperature and coconut oil's melting point is 76F, so at room temperature, hydrogenation is unnecessary for these fats to be shortening-like.
Nov 23	comment	How can non-hydrogenated shortening exist? @rumtscho That's completely wrong. coconut oil and palm oil are saturatated fat, not trans fats. Solid margarines can be trans fat free if they are fully hydrogenated. It is the partial hydrogenation that creates trans fats.
Nov 14	comment	An efficient way to zest key limes? I guess it depends on what you are good at.
Sep 12	comment	What to use instead of white wine in recipes? Someone did that test and found that it is very difficult to remove all alcohol: ochef.com/165.htm
Sep 12	comment	Can I replace pine nuts with other nuts in a pesto sauce recipe? @gunbusters363 It's important to just use the yellow part and avoid the white part, which is bitter. Try it!
Sep 12	comment	Can I replace pine nuts with other nuts in a pesto sauce recipe? @gunbusters363 "lemon zest" is the rind of the lemon. It has a lemon flavor that endures longer than the juice. cashews + lemon zest + raisons + olive oil makes a delicious sweet pesto.I particularly like it with chicken.
Sep 10	comment	Can I replace pine nuts with other nuts in a pesto sauce recipe? try cashew/lemon zest/raisons
Aug 15	comment	Why do adult humans drink milk while no other animal does? -1 not related to cooking
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 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 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.
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 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/…