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Oct 5 |
asked | What do you call a scrambled omelette? |
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Oct 3 |
awarded | Popular Question |
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Sep 24 |
asked | How can I stop the cooking in my chicken and noodle soup? |
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Aug 23 |
awarded | Nice Question |
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Jun 30 |
comment |
Does splitting spaghetti in half change the taste? Texture, which would change, is part of the taste. |
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Jun 24 |
accepted | Is my pan too hot for brown sauce / gravy? |
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Jun 23 |
comment |
Is my pan too hot for brown sauce / gravy? @Bob: I'm having the onions in the sauce. Do you mean that I could fry them before cooking the steak, and then put them back after adding stock to the roux? |
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Jun 23 |
comment |
Is my pan too hot for brown sauce / gravy? I just tried cooling the pan for a minute, and it felt a lot better to melt the butter. Thanks! I'll try @BobMcGee's suggestions next. |
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Jun 23 |
comment |
Is my pan too hot for brown sauce / gravy? Thanks, I'll try these sauces. Why can't I use a roux for the pan sauce? Time? |
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Jun 22 |
comment |
Is my pan too hot for brown sauce / gravy? I have the same problem with cast-iron. Thanks for pointing me to the teflon question, by the way. |
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Jun 22 |
accepted | How to approximate the Maillard temperature (154°C) in a pan? |
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Jun 22 |
asked | Is my pan too hot for brown sauce / gravy? |
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Jun 21 |
suggested | suggested edit on What does vanilla extract add to a recipe? |
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Jun 14 |
accepted | What is macaroni cooked in milk called? |
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Jun 14 |
accepted | How to fix the protein content of my minestrone? |
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Jun 14 |
asked | What is macaroni cooked in milk called? |
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Jun 11 |
comment |
How to fix the protein content of my minestrone? @rumtscho: That had actually never crossed my mind. I was dead-set on eating just a single course for time concerns, but cooking a steak doesn't take much time. |
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Jun 11 |
comment |
How to fix the protein content of my minestrone? Thanks, I didn't know that beans were traditionally included. |
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Jun 11 |
asked | How to fix the protein content of my minestrone? |
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Jun 9 |
comment |
Are bay leaves dangerous to (unwittingly) eat? That policy probably has more to do with the unpleasant taste of whole bay leaves. |
