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Jan
28
answered What is the advantage of a roux over a raw flour slurry, in sauce?
Jan
28
comment How to saute without oil on stainless steel pots/pans?
I generally agree but see for example this question. I've done that with onions in stainless steel, and it "works", but anything with more moisture than an onion will of course stick aggressively.
Jan
18
comment Do sweet dishes taste sweeter when hot or when it gets cold?
Oh durr. I think I did one too many "inverses" while thinking about what you wrote :)
Jan
16
comment Do sweet dishes taste sweeter when hot or when it gets cold?
But cheap American beer tastes much sweeter when it's warm than when it's cold. I think it's more complicated.
Jan
16
answered Preventing Diced Vegetables Added to Simmering Liquid From Becoming Mushy
Jan
16
comment How do I get homemade mayonnaise to taste like store bought mayonnaise?
I think you'd be better off adjusting your taste to real mayonnaise flavor. Also, a great side benefit of making your own mayonnaise is that you realize that it's almost all oil. Use good oil; use garlic; use whatever spices and herbs that you like. Homemade food means you're making what you like. The mass-market products are optimized for production cost mostly.
Dec
25
comment Should eggnog be chunky?
Wow I've never heard of heating eggnog, but I guess I've never tried to make non-alcoholic eggnog.
Dec
25
answered Should eggnog be chunky?
Dec
25
comment Something wrong with pizza dough - 3rd time in a row
So long as you don't do something like poison the yeast with too much salt, or use "dead" yeast, then yeast doughs like this basically have to work. It's inevitable. Don't be hasty. It's much better to start your dough a few days in advance anyway; it'll taste better.
Dec
25
comment Is it safe to eat chicken stored below 0c for about 8 days? If not what are the dangers?
I think that in general, when the answer is "no", the dangers are "violent illness".
Dec
17
comment lemon zest substitute
There are "pure lemon oil" products on the market ("Boyajian" is one label). They're not infusions; they're actual lemon oil pressed out of the rind. It's very strong stuff, but in some ways it's actually better than zest.
Dec
17
comment Name of the sauce/salad eaten with roast dinners up north UK
Maybe it's like like a "Jeopardy" thing
Oct
27
comment Cooking pasta in the microwave
@IsaacRabinovitch yes, Pyrex half-gallon "cups" are available.
Aug
5
comment What does “curd” mean in a South Asian recipe?
OK, yes I figured it had to be thick yogurt. (Since it's the marinade, and some/most of the recipes I've seen have additional acid there anyway, sourness could probably be balanced.) Thanks!!
Aug
5
awarded  Student
Aug
5
asked What does “curd” mean in a South Asian recipe?
Jul
17
awarded  Yearling
Mar
25
comment How to make a Hungarian Túró Rudi at home?
This site suggests that "cream cheese" (or Neufchatel perhaps) is a possibility.
Mar
25
answered How to thicken bleu cheese dressing?
Mar
25
comment How common are worms in dried mushrooms?
@Jefromi I've definitely found worms in store-bought morels.