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Nov
22
comment Filter out sand from amaranth and teff
Related? cooking.stackexchange.com/questions/21424/…
Nov
17
comment What can substitute for barley in soup
Couscous. Rice. Half-cooked chickpeas or kidney beans. Small pasta. What properties of barley do you wish to replicate, and what have you on hand?
Nov
5
answered Canadian meat/fat “candy”
Oct
25
comment Can I put raw ground beef in the crockpot when making chili?
Welcome to Cooking SE. This is no doubt true, but this is not an answer, and the Stack Exchange sites are not like traditional discussion forums. We want good questions and great answers, without too much commentary.
Oct
11
comment Salt for Sauerkraut
Also, you will want to avoid salts which contain anti-caking agents - you want a pure salt with small grains.
Sep
5
comment How can I make my Oreos crispy again?
You could also try putting them in the fridge for a day or two to dry them out.
Aug
27
comment Par-Cooking Corn on the Cob in a Microwave
+1 Yes, the microwave is fast and efficient. But the caramelization that comes from the grill can't be beat!
Aug
26
asked Par-Cooking Corn on the Cob in a Microwave
Aug
23
comment Can I convert this cocoa frosting to a coffee frosting instead?
What kind of coffee are you using? This is one of the few places I would use instant.
Aug
1
comment Making Tomato Sauce from Tomato Paste
Have you a source for this information? Or did you derive it empirically (which is also okay)?
Jul
28
comment Making Tomato Sauce from Tomato Paste
That was my original question, but the general consensus seems to be that this is not an acceptable substitute!
Jul
26
revised Can you make nut butters without dehydrating nuts?
edited body
Jul
26
answered Can you make nut butters without dehydrating nuts?
Jul
18
comment A substitute for jaggery
I've used aguave nectar and molasses (separately). If you like it, you could also use maple syrop. These sweeteners all have a more complex flavour profile than white or brown sugar.
Jul
6
comment Would this cheat puff pastry really work?
Once they have melted in the pastry, there should be no difference.
Jun
22
comment Alton Brown's Buffalo Wings
As described in my answer below, more or less.
Jun
21
comment Alton Brown's Buffalo Wings
From the transcript, immediately after butchering the wings, before he has decided to steam them: "[at the refrigerator] Now, if we are going to produce a nice, crisp skin on these jewels, they have got to be dry when they meet the heat. And I don’t mean just, you know, pat-down-on-paper-towel dry. I mean the kind of dry that only a couple of hours in the old chill chest will create. That means you’re going to have to stash these in here, uncovered."
Jun
21
comment Alton Brown's Buffalo Wings
Agreed, but here, he specifically says he is doing it to dry them out. For TV, they could edit out anything he does related to taking a break, of course. For all we know, he does each step on a different day.
Jun
21
answered Alton Brown's Buffalo Wings
Jun
21
comment Alton Brown's Buffalo Wings
To be specific, he buys the wings, cuts them into three pieces, refrigerates them, steams them, re-refrigerates them, and bakes them.