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bio website janeylicious.com
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visits member for 3 years, 9 months
seen 21 hours ago

Jun
21
comment Do restaurants regularly disinfect baskets and trays?
I'm incredibly flattered by the idea of someone visiting my restaurant based on how clean it is :) I was so disturbed by the food safety training course I took before taking over the restaurant that I even go overboard where I can (like I'm pretty sure no health inspector is going to care about baskets used with wax paper being sanitized, but whatever). To nobody's surprise, I have a difficult time eating out because I know not everyone is like me.
Jun
21
comment Do restaurants regularly disinfect baskets and trays?
The edited quoted bit is part of it, here's another: "114113. Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized."
Jun
21
answered Do restaurants regularly disinfect baskets and trays?
Mar
12
answered Other uses for Korean salted shrimp
Feb
15
comment What kind of cookies can be shaped?
I don't have any particular suggestions, but using general tips on keeping cookies from spreading (e.g. cold dough, replace butter with shortening) might be enough to let you use any kind of cookie for shaping. Here's some more tips: davidlebovitz.com/2006/12/why-do-cookies-spread
Feb
12
comment What happens to boiled pasta if you use too little water?
Actually, the Serious Eats article referenced in the accepted answer debunks most of your claims. The one about the starchier water ends up making no difference for cooking pasta, and proves to be even handier for use in thickening your sauce later.
Feb
9
awarded  Yearling
Dec
7
awarded  Supporter
Nov
17
awarded  Critic
Nov
9
awarded  Analytical
Nov
9
comment What are the effective ways to wrap a pita?
I make pita wraps like my sushi rolls - thin lines of ingredients wrapped carefully with seaweed (in this case, pita bread) of appropriate and good quality. It may be the case you might be unevenly spreading out whatever you're putting in your wrap, or you may still be using too much for whatever your bread can handle.
Oct
27
answered PA style fried chicken with no breading or batter, just a thin amber color crisp coating
Oct
21
awarded  Popular Question
Jul
6
comment Does kimchi go bad?
Most kimchi just doesn't get stored for as long as a year since it's typically gone by then, either by consuming or because it's actually gone bad (with mold and whatnot). That being said, there is a whole different kind of kimchi that is stored (without being actively consumed from) under controlled environments (like a fridge) even commercially for at least a year or two before it is eaten/sold. It's called 묵은지 (mook-eun-ji), quite literally "old kimchi". It's less sour and definitely more complex in flavor, and is most often used in soups. I personally love kimchi soup made with it :)
Jul
2
awarded  Citizen Patrol
Jun
6
comment How do I replicate the unique crispiness of Korean fried chicken?
Well I haven't experimented with different batters, but the K(orean)FC I make seems to have a thinner batter overall. The key may be both the batter and the double frying. But I really love the double frying technique. Chicken not double fried definitely doesn't have the same texture.
Jun
6
answered How do I replicate the unique crispiness of Korean fried chicken?
Feb
9
awarded  Yearling
Jan
19
answered Can I mince garlic in advance?
Oct
8
awarded  Scholar