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Jun
28
comment Need help identifying 2 ingredients in homemade chicken biryani
FWIW, I've never seen that pink/red behavior in Indian food, but my experience is limited to what is available in San Francisco. If you'd like to add some red, you could consider adding some chunks of ripe tomatoes, perhaps tossed in a little ground cumin and coriander.
Jun
27
answered Need help identifying 2 ingredients in homemade chicken biryani
Jun
14
comment What type of frying pan does not warp?
@Aaronut - I've managed to warp a 2 qt All-Clad sauce pan. It was one of those instances where you know something is wrong, but you follow the recipe anyway. I stuck a hot pan of sugar in a bath of ice-water, now the center sticks up a little bit more than the rest of the base.
Jun
14
comment How do I know if food left at room temperature is still safe to eat?
It's also a good idea to keep a thermometer in your fridge. They typically don't have built-in temperature readings, and you may be inadvertently endangering yourself and your guests. The appropriate temperatures are discussed here: cooking.stackexchange.com/questions/12013/…
Jun
13
comment Is it safe to eat freshwater fish raw?
Also, because it lives part of its life in freshwater, Salmon must be frozen for a period of time (which depends on temperature) before being consumed raw. Usually it is flash-frozen, so the texture is not affected.
Jun
1
comment Why did my “goat cheese espuma” flop?
The one I made (from the beet salad in the "11 madison park" cookbook) was 1.5 cups skim milk, 1 cup chèvre, 3/4 cup cream, 2/3 cup sheep yogurt, 2 tbsp lime juice, 2 tbsp salt, it worked out well. The skim milk thing seems odd, so it may be significant. (It's been a while, but I suspect I made a half batch.)
May
31
answered Why would a pregnant woman not be able to eat soft cheeses?
May
27
answered What is the term for the “amuse-bouche” at the end of the meal?
May
14
answered Pulled pork substitute- How do I do it?
May
10
awarded  Yearling
May
10
answered Help freezing chicken breasts
Apr
11
comment What does “buttermilk” mean in an American pancake recipe?
The buttermilk I get says it's 1.5% milk fat and has a slightly sour taste, but not as much as yogurt. Sauermilch was going to be my guess too. There are recipes that use "buttermilk" to help split ricotta, but I can't tell you the pH.
Apr
6
answered How to get a synthetic cork back in a wine bottle?
Mar
30
answered What is a substitute for celery root in a soup?
Mar
25
revised Mystery cookbook
Correct google query syntax
Mar
25
comment Mystery cookbook
Hmm, you're right. Some other search engines use '+' in this manner, and I thought google did too, but looking at archive.org, it seems that + was only ever used to include "stop words" in a search.
Mar
24
answered Mystery cookbook
Mar
17
revised How do I reverse engineer a recipe?
Tweaked "example", my memory was faulty.
Mar
17
answered How do I reverse engineer a recipe?
Mar
15
answered Is free-range veal available in the US?