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Jan
27
answered Glass baking lid broke - what to substitute?
Jan
27
answered I am attempting to preserve the shelf life of ice tea up to six months with citric acid, I need a perfected ratio?
Jan
26
comment Reducing sweetness of packaged cookie mix
@KristinaLopez my gut feeling is that rackandboneman's suggestions won't be good enough to rescue an oversweet cookie (except for the acid, which helps, but I don't know if it will make a good cookie), but different people react differently to such things. I stand by my own answer - if the other one works for the OP or other people willing to try it, I'm glad for them. That's exactly why "many answers to a question" is one of the positive features of StackExchange.
Jan
26
comment Plain Greek yogurt with finely chopped green onions dip
@elmercat, I saw no purpose in this comment but to answer the question. Answering in comments is worse than writing nothing at all - we'd all love you to see posting a complete answer, but the comment had to go one way or the other.
Jan
26
comment To what extent are dimpled pans interchangeable?
OK, now I know where the misunderstanding comes from. I wasn't asking about muffin pans at all.
Jan
26
comment Do tinned anchovies need to be sold cold for food safety or quality reasons?
@MarcLuxen about the closure: If your question is "is there a food safety rule which requires anchovies to be refrigerated", then it is on topic. And in this case, Jolene's answer (which says "no") is AFAIK correct. But in comments to her answer, you insisted that this is not a sufficient answer for you and that you are really interested in the "why did the supermarket do it" part, not in the safety part independently of the supermarket, and also edited it to that end. After the newest edit, I agree with Jefromi that it is on topic.
Jan
26
comment Do tinned anchovies need to be sold cold for food safety or quality reasons?
I'm voting to close this question as off-topic because it is about a business decision taken by some companies and not about food preparation or anything else in our scope.
Jan
26
comment What is the function of this shallow, 19-divoted, eared cast iron piece?
But what evidence do you have that small blinis are produced in a special pan, as opposed to a wide griddle?
Jan
26
comment Do tinned anchovies need to be sold cold for food safety or quality reasons?
+1 because denying the basis of a question is an appropriate answer. Also, in this case, the right one.
Jan
25
comment To what extent are dimpled pans interchangeable?
OK, I'm still missing a lot of the picture. Why would anybody ever put the pan on top of a baking sheet? Also, why would the heat transfer be different between an aebl. pan on a baking sheet vs a poffertje pan on a baking sheet?
Jan
25
comment To what extent are dimpled pans interchangeable?
I can't understand your last sentence. What do you mean by "if somebody stands it on a baking sheet". Stands what?
Jan
25
comment To what extent are dimpled pans interchangeable?
@rackandboneman I was mostly hoping to avoid answers like "if you make spherical poffertjes, they shouldn't be called poffertjes because poffertjes are flat by definition, ergo you can't ever use a round dimpled pan for poffertjes". If there is another difference to pouring poffertjes into round dimples than "they will be round" and "a true Dutchman will never call a round poffertje a poffertje", then I want to hear it.
Jan
25
answered Will these types of pots work for cooking gumbo?
Jan
25
asked To what extent are dimpled pans interchangeable?
Jan
25
awarded  Caucus
Jan
25
comment Why add sugar at the end when making strawberry preserve?
thank you for clearing it up! I edited it into the title, so people will know what the question is about without having to read the comments.
Jan
25
revised Why add sugar at the end when making strawberry preserve?
added info from comment to title
Jan
25
comment Why add sugar at the end when making strawberry preserve?
I don't understand the question. Why are you cooking fruit at all? And why are you adding sugar? What dish is it that you are preparing?
Jan
25
comment What type of sugar can preserve bread the longest?
+1, You cannot preserve bread with sugar, so there is no best type.
Jan
25
comment How to avoid using artificial food coloring in cookie and cake decorating
I was very certain that this must be a duplicate, but I couldn't find an older question asking exactly that. Still, looking through coloring is probably a good thing. There aren't so many questions with it, and several answers touch on the problems you'd face in a cake frosting. There is also one specifically about the cake batter.