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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
Oct
8
comment How to prevent separation/layers in panna cotta?
@ElendilTheTall – Good point, I ended up using an envelope of Knox gelatin instead of leaf. Given that both layers were gelled the same, I didn't think that mattered so much.
Oct
8
accepted How to prevent separation/layers in panna cotta?
Oct
8
comment How to prevent separation/layers in panna cotta?
This was my first time working with gelatin so I will definitely try that next time. Given that the two layers were gelled pretty well, just one obviously richer-tasting than the other, I wasn't sure if it was a gelatin problem or just cream floating to the top.