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Oct 31 |
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Counter to bitterness in soup What do you mean? I did include carrots in the soup. |
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Jan 20 |
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Why reoil a cast-iron pan after usage? I realise the importance of a good seasoning; I'm just wondering if reoiling after usage is required to maintain the seasoning. |
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Jan 17 |
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Why reoil a cast-iron pan after usage? Thanks. I meant to ask about the whole reoiling process, and why it isn't enough just to rinse the pan in water. |
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Jan 9 |
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How much could I safely heat a content-less cast-iron pan? Thanks @derobert! |
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Jan 9 |
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How much could I safely heat a content-less cast-iron pan? @derobert I just wanted to be careful since I normally don't cook without pan contents, and maybe it could hurt the seasoning. |
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Jan 8 |
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Cast Iron vs Steel "I find pan sauces taste metallic when made in cast iron." -- is this your opinion regardless of whether there are acids involved or not? |
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Jan 8 |
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How much could I safely heat a content-less cast-iron pan? My planned range was up to 250°C, but I'll see what I can find at the local faculty for material physics :) |
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Dec 14 |
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Can I cook hamburgers in the microwave oven? I just tried it once. The patties were quite thick, and I might have used full power. Thanks for letting me know that it is indeed possible! |
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Oct 5 |
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What do you call a scrambled omelette? Thanks for an extensive argument that there's no word for it! I'll wait a bit and see just to make sure that no-one knows a word for it. |
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Oct 5 |
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What do you call a scrambled omelette? It seems like a Western omelette isn't scrambled, at least from Google Images and Wikipedia: "A Denver omelette, also known as a Southwest omelette or Western omelette, is an omelette filled with diced ham, onions, and green bell peppers, though there are many variations on fillings." |
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Oct 5 |
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What do you call a scrambled omelette? Maybe; my dish is definitely not coherent. |
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Jun 30 |
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Does splitting spaghetti in half change the taste? Texture, which would change, is part of the taste. |
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Jun 23 |
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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 |
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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 |
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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 |
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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 11 |
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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 |
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How to fix the protein content of my minestrone? Thanks, I didn't know that beans were traditionally included. |
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Jun 9 |
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Are bay leaves dangerous to (unwittingly) eat? That policy probably has more to do with the unpleasant taste of whole bay leaves. |
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Jun 7 |
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How to approximate the Maillard temperature (154°C) in a pan? With no fat at all in the pan? Isn't that going to be terrible to clean (unless you're making a sauce)? |
