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Sep
28
comment What are different methods of preserving chillies?
Just to add that when cutting up Scotch bonnets, whether with knife or with scissors, it's a good idea to hold the pepper with either a fork or a gloved hand. You don't want to get much juice on your fingers.
Sep
26
comment Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting?
It might be more accurate to say "within the USA" rather than "outside of Australia". I knew it as pawpaw growing up in the UK, and according to Collins American Dictionary the use of pawpaw to describe Asimina triloba is specific to the US.
Sep
26
comment Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting?
Related
Sep
9
comment Are vegetable (or coconut) oils more common used for frying and cooking than extra olive oil or it is a myth?
Comparing "coconut oil" to EVOO is like asking "Which is bigger: a Royal Gala apple or a citrus fruit?" Limes are much smaller than pomelos; in the same way, the smoke point data you link to show that the smoke point of coconut oil varies considerably according to the level of refinement.
Sep
8
comment Why is it called spit roast?
And to fully clear up the linguistic question, the spit that you roast meat on comes from a root meaning "sharp point", whereas spit in the sense of saliva comes from a root which is probably onomatopoeic.
Aug
29
comment Do professional cooks use measuring cups and spoons?
Even for baking, if you've done a recipe a lot of times then you can get by with your eyeballs if you really have to.
Aug
22
comment Does sugar turn sour after prolonged cooking?
What temperature are these things cooked at? In particular, is it low enough that bacteria could survive and turn the sugar into something else?
Aug
8
comment How did egg-centric dishes become “breakfast only” food in American cuisine?
When you say "Western", do you mean "US American"? From my European perspective, quiche is for lunch (not breakfast) and omelette is for dinner. The bar where I will probably have lunch today will almost certainly have scrambled eggs with something (often jamón serrano, but not always) as a main course; eggs are also the protagonist of a number of tapas; I've had dinner in a restaurant in Paris which pretty much only sold omelettes.
Jul
23
comment Bell Pepper Mousse - won't charge or discharge
Can you clarify the sequence of events? I read "it would not discharge. On opening the canister" as implying that you opened it while it was fully pressurised, presumably creating a lot of mess and risking injury. Is this correct?
Jul
23
comment Very unusual kitchen tools
Back when "too localised" existed as a close reason, this would have been a definite candidate for closure on the grounds that someone else who is trying to identify one of these tools wouldn't be able to find this question with a search engine.
Jul
22
comment How safe is it to combine flavor extracts?
Forget paneer or queso fresco: the stomach uses acid to break down food, so if acid + milk caused a stomach upset it would simply be impossible to drink milk.
Jul
18
answered A substitute for jaggery
Jul
8
comment Identify this unusual spicy appetizer
Sounds like pimientos de Padrón, although 5% hot ones is much better than my experience. Do you know which country's cuisine is implicated?
Jul
7
comment Deconstructed food; simple, complex or both?
This deconstructed guacamole is another example of recombining.
Jul
7
comment How much is a cup of graham cracker crumbs in crackers and weight?
Perhaps the most useful advice long-term would be to look for recipes which use weight rather than volume.
Jul
4
answered Troubleshooting: Kitchen Sink Vegetable Soup
Jul
4
comment Troubleshooting: Kitchen Sink Vegetable Soup
What is a kitchen sink vegetable soup?
Jul
3
answered Baking or Cooking - why orange and not other sweet citrus fruit?
Jun
17
comment How do I convert between the various measurements?
You might find it helpful, but it's not helpful to anyone else unless you state which of the various measurement systems calling themselves Imperial it covers.
Jun
13
comment Heating aioli as part of cooking or not
In Valencia it's commonly served instead of mayonnaise with patatas bravas (although I suppose that's covered by your reference to dips) and as an accompaniment to paella.