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Mar
25
comment Quiche filling sets like an Aero bar?
You could let the custard mixture rest in the refrigerator for a while to let bubbles escape, much as one does with crepe batter.
Feb
18
awarded  Constituent
Feb
18
awarded  Caucus
Jan
27
comment Is pressed tofu what I want?
You've probably long ago moved on from this issue (pressing issue :-) but there's a significant difference between pressed-at-home firm tofu and store-bought "pressed tofu". It sure looks to me like that thing on the fork is the latter.
Jan
27
comment Is pressed tofu what I want?
Pressed tofu is in fact a different product from ordinary packed-in-water "firm" tofu, and I know of now household process by which one could turn firm tofu into pressed tofu.
Dec
16
awarded  Nice Answer
Jul
17
awarded  Yearling
Jun
24
comment Why do steamed avocados taste like eggs?
If you look around cookbooks you'll find very, very few recipes that involve cooked avocados. They get weird when you try, as you've found out.
Jun
24
comment How to peel hard boiled eggs easily?
Though it's infuriating to try and peel the eggs I buy, it does make me feel better about them overall to know that it's because they're fresh :-)
Jan
13
comment Is it safe to eat moldy cheese if you slice off the edges?
@Jonathan I'm sure you're right - I'm not sure why I bothered to add that comment, because I really know next to nothing about the microbial world in general :-)
Aug
29
answered What is vietnamese pho? What exactly does it consist of?
Aug
17
comment Cooking pasta in the microwave
@rumtscho it just depends on the physics of your kitchen I guess :-)
Jul
18
awarded  Yearling
Jul
29
answered Filtering home-rendered lard
Jul
29
comment Nonstick cookware or not?
Another "stick resistant" option is from a company called Sitram. They make some really nice stainless cookware with an alloy coating called (seriously) "Cybernox". Goofy name but it's great stuff, really durable (like, harder than the steel), and it does what they say. Pans are very well-designed too.
Jul
28
comment Can red wine vinegar replace white wine vinegar?
Well one problem might be that it might stain your fish red ...
Jul
28
comment Tips/resources for learning how to plate dishes
Culinary Artistry is a good reference, but it's arrangement is kind-of random and lacks much in the way of coherent instructional content. There's a food pairing "index" (really the guts of the book) that's useful however. I suggest looking at it in a bookstore before you buy it.
Jul
28
answered How to tell the proper amount of oil to use when sautéing vegetables and meat?
Jul
27
comment What good substitutes for saffron exist?
Well turmeric definitely does have a flavor, but of course it's nothing like that of saffron. That very debate: whether turmeric could or should be considered a "substitute" for saffron - was the cause of one of the first great Usenet flamewars I can remember from the early 1980s.
Jul
27
comment How long do black olives last once opened?
Fun fact: ordinary supermarket canned "black" olives aren't really black olives. They're green olives that have been subjected to a chemical process that turns them black. Real black olives ripen to that color. (From McGee's On Food And Cooking)