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Jul
22
comment Are garlic butter and garlic oil interchangeable?
Well it depends on what's meant. If the question means, "will all recipes calling for garlic butter taste exactly the same if made with garlic oil", then I think I'd say "no".
Jul
22
answered Are garlic butter and garlic oil interchangeable?
Jul
22
comment Making “long(er)-life” homemade mayonnaise
This is a good question, because the minimum amount of mayonnaise one can make is pretty much dictated by the size of chicken eggs :-)
Jul
22
comment Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
Well, I agree I suppose, but you'll find no plastic-handled pans in my house :-)
Jul
22
awarded  Critic
Jul
22
comment Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
I don't know what it'd be about a dry metal pan on a hot burner that'd cause a fire, unless you've got a seriously massive stove or lots of atmospheric combustibles.
Jul
22
comment Does active dry yeast really expire?
And according to McGee, the difference is that "instant" yeast is dried a lot more quickly than "active dry" yeast, and the little particles are of a shape that absorbs water much more readily. Thus, it needs no proofing and can be added as a dry ingredient (which I've been doing for years with consistently good results).
Jul
21
awarded  Commentator
Jul
21
answered Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?
Jul
21
comment Does active dry yeast really expire?
Here's a link: thefreshloaf.com/node/2815/active-yeast-vs-instant-yeast
Jul
21
comment Does active dry yeast really expire?
No, it is not active dry yeast. It's instant yeast. There is definitely a difference. The Red Star yeast is also instant yeast. The names are confusing; check McGee or something.
Jul
21
answered Beef Broth - What Went Wrong?
Jul
21
comment What is coriander root and where can you get it?
It's the root part of the coriander ("cilantro") plant. Supposedly the root is considerably different from the leaves in flavor (and the seeds are another thing too!). You can't really cook the leafy part without it tasting weird, but the root isn't like that. I've never seen the stuff, unless it's been at an Asian market, labeled in Vietnamese or Thai!
Jul
21
comment Does active dry yeast really expire?
If you bake a lot (yeast baking), look around for Fleischman's Instant Yeast in 1 pound foil bags. Yes, 1 pound. Lasts forever and it's a lot easier to use than "active dry" yeast - it goes in like a dry ingredient, and there's no proofing. A pound makes a lot of bread and it should cost less than $5.
Jul
21
comment What is the proper way to cool sushi rice after cooking?
You're adding some vinegar to your rice when you cool it, right? That's important to keep the growth of Bacillus cereus in check.
Jul
21
answered Substitute for onions and garlic
Jul
20
answered Is there a secret to flavouring with herbs
Jul
20
answered Cup measurements: shake or scrape?
Jul
20
answered Substituting butter for oil: Does it matter for baked goods?
Jul
20
awarded  Teacher