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2d
comment Replacements for baking soda in a cake?
Related: cooking.stackexchange.com/questions/54670/…
Mar
28
comment Corned Beef, Cabbage vs. Reuben - Multipurpose?
Looking at some recipes for each, I would say different preparation. Which recipe(s) did you look at?
Mar
28
comment What can I use as a replacement for Curry Powder?
In fact, this is not a substitute curry powder so much as a homemade curry powder.
Mar
28
comment Why did my ricotta cheese did not completely melt in the Alfredo?
Traditional Alfredo sauce has neither ricotta nor cream; it consists only of butter and Parmesan. You should try it! saveur.com/article/Kitchen/The-Real-Alfredo
Mar
27
comment Can beef bourguignon be halal?
Isn't cream considered halal? islam.stackexchange.com/questions/18477/…
Mar
27
comment Can beef bourguignon be halal?
Yes, the fact that you are the first to ask a question that requires a tag does not say anything about the community. Your rush to judgment says more about you.
Mar
27
comment Can beef bourguignon be halal?
Doesn't most "non-alcoholic" wine contain some alcohol, making it haram?
Mar
14
awarded  Nice Answer
Mar
6
comment What is real caramel?
Understood, and I am not the DVer - just explaining why you might encounter down votes
Mar
6
comment What is real caramel?
This doesn't really answer the question. Also, we are not a recipe exchange site.
Oct
26
comment What happens chemically when flavours 'mingle'?
I assume some kind of molecular diffusion takes place to even out the flavours and build new ones, but I have no proof at all.
Oct
11
awarded  Famous Question
Jul
17
comment Can the freshness of butter affect taste of cooking?
And unsalted butter, which you should be using for cooking, goes rancid more quickly than salted butter.
Jun
16
comment what is canned flour's shelf life?
What kind of flour? Whole wheat flour could be rancid after that long.
Jun
2
answered How does a typical electric rice cooker work?
May
27
awarded  Yearling
Apr
19
comment My chicken breasts release a lot of fluid when cooked. How do I prevent this?
'Twasn't me! I think your previous answer was better - kosher chickens have all liquid removed from them by covering them with salt, I believe, but there I don't believe there is a religious prohibition on adding water to halal chicken.
Apr
19
comment My chicken breasts release a lot of fluid when cooked. How do I prevent this?
No, I think I'll take your word for it, thanks. :-)
Apr
18
comment My chicken breasts release a lot of fluid when cooked. How do I prevent this?
@Fabby - nice redirect. No, I've never butchered or gutted a chicken, home-raised, halal, or otherwise.
Apr
17
comment My chicken breasts release a lot of fluid when cooked. How do I prevent this?
Have you conducted this experiment?