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Feb
1
awarded  Constituent
Jan
29
awarded  Yearling
Jan
25
comment Coins in bread?
My (English) mother added coins wrapped in aluminium foil to the Christmas pudding when it was served, ensuring that each portion contained one coin.
Jan
25
awarded  Caucus
Jan
17
awarded  Civic Duty
Jan
17
comment How to cook the food such that no acrylamide is formed?
It's worth noting that although food-grade calcium chloride isn't an everyday ingredient, it's not hard to obtain (e.g. Modernist Pantry sells it on Amazon) because it's part of the standard basic spherification reaction. It is, of course, up to each individual to do their own cost/benefit analysis as to whether it's worth it.
Jan
7
comment Is it possible to reduce without boiling?
You say that you "do not wish to alter the temperature of the liquid", but both the title and the actual question talk about boiling. Is freezing out of the question too?
Dec
17
comment Why is putting an egg in the microwave not recommended?
@AdamV, I think your temperatures are slightly high. When sous viding eggs, people generally go for 65 to 67 ºC.
Nov
16
comment Should I season my paellera?
@belisariushassettled, see also. It seems that paella is the name used for the pan in the parts of Spain where it comes from, but that elsewhere there has been semantic drift.
Nov
13
comment Should I season my paellera?
FYI a paellera is a woman who cooks paella. The pan is just a paella.
Nov
1
comment Fast way to cook steel-cut oats when no microwave is available
I've tried without butter once - essentially just roasting the oats in a tin - and they burnt. It might work if you're willing to babysit the oven, but I'm not planning to repeat the experiment. I cook them at 180C, but there's going to be some flexibility there.
Nov
1
answered Fast way to cook steel-cut oats when no microwave is available
Nov
1
comment Fast way to cook steel-cut oats when no microwave is available
1. I think you missed the word "cook" from the title. I was wondering how you cut oats with a microwave. 2. Exactly how much flexibility do you have in terms of acceptable end products? Must it be something porridge-like, or can it be e.g. flapjack?
Oct
30
revised I have a French Coconut pie recipe that calls for 1/2 cup butter. Could I replace it with condensed milk instead?
Tag [tag:substitutions]
Oct
29
suggested approved edit on I have a French Coconut pie recipe that calls for 1/2 cup butter. Could I replace it with condensed milk instead?
Oct
27
answered I have a French Coconut pie recipe that calls for 1/2 cup butter. Could I replace it with condensed milk instead?
Oct
12
comment Why do we like dessert, but not extremely salty, sour, umami, or bitter foods alone?
Salted popcorn seems to me to be an exception to your rule. And bar snacks in general emphasise salt as a dominating flavour.
Sep
25
answered Why is there a small piece of iron sponge in my electric water boiler?
Sep
9
comment Rice for paella
For what it's worth, Calasparra is a geographical designation (Calasparra rice is an EU protected designation of origin): there are two varieties of rice which the DO permits, and bomba is one of them. In Valencia, which is the home of paella, the three varieties of rice which have DO status are bomba, bahía, and senia.
Aug
11
comment Why does my horchata have too much sediment?
Probably not. I offer this as a solution which should work, not as the most commonly used one. Certainly it wouldn't work for Valencia horchata, because that needs a lot of sediment, but my memory of the one time I had Mexican horchata was that it was basically flavoured water. Maybe they don't blend it so finely in the first place.