4,515 reputation
1627
bio website sultanik.com
location Philadelphia, PA
age 31
visits member for 3 years, 3 months
seen 10 hours ago

Jul
11
comment Baking or Cooking - why orange and not other sweet citrus fruit?
If you do experiment with substitution, be mindful that acidity does vary among different citrus fruit varieties, and changes in acidity can affect leavening in many baking recipes.
Jul
9
comment Russian Vobla - ratio for the brine?
Where do you live? Most major cities in the US have at least one Russian market that imports prepared vobla.
Jun
21
comment I want to duplicate my bread mistake!
Can you elaborate on what about this particular loaf you preferred? Texture? Crumb? Flavor? Taste? Seasoning?
May
13
awarded  Popular Question
Apr
6
awarded  Yearling
Feb
20
awarded  Critic
Feb
20
comment Why isn't my espresso coffee nice and strong?
It would help if you explained exactly how you are currently using the machine. What kind of beans do you currently use? How old are they? How do you store them? Are they pre-ground? How finely are they ground? What type of machine is it: steam-, pump-, or piston-driven? Is the machine a super-automatic (i.e., it tamps the grounds for you)? Are you getting a proper crema?
Feb
20
reviewed Edit suggested edit on Why isn't my espresso coffee nice and strong?
Feb
20
revised Why isn't my espresso coffee nice and strong?
Slightly changed the scope of the question to fit the rules.
Jan
30
comment How do I make good chimichurri?
Are you sure the tanginess wasn't from red wine vinegar?
Jan
30
revised Hot chocolate and cheese (Colombian Special)
fixed typo
Jan
23
comment Why didn't my mustard sauce emulsify?
Also keep in mind that Dijon mustard contains a good amount of liquid (wine/verjus, sometimes water or vinegar), and the amounts will vary from mustard to mustard. The more liquid in the mustard, the more you need to emulsify with the fat.
Jan
1
answered oil disappearing from pan
Dec
13
comment Can I put frozen meat in a slow cooker?
@MikeWills the USDA guidelines are to prevent foodborne illness, not to ensure the tastiness of the food. The issue is that if one starts with frozen ingredients, slow-cookers are unable to quickly heat the contents past the "danger zone" of temperature at which bacteria multiply most rapidly. Even if the food is heated well past the danger zone afterward, thus killing bacteria, tasteless toxins produced by the bacteria will still remain.
Sep
26
comment What is the shelf life of unground coffee beans?
@RickG I got the two to three months number from Alton Brown, whom I consider to be a source at least as reliable as forum posts on Coffee Geek. (To be clear, I do also enjoy Coffee Geek as a resource.) Personally, I find it hard to imagine how a pound of beans could last longer than three weeks before being consumed ;-)
Sep
16
revised What is the shelf life of unground coffee beans?
added 66 characters in body
Sep
16
answered What is the shelf life of unground coffee beans?
Sep
16
answered Should I cook my pot roast on high or low?
Sep
11
comment how to ripen tomatos quickly?
It should be noted that there is evidence to support the fact that tomatoes that are allowed to ripen on the vine before harvest are more nutritionally rich and contain more antioxidants than tomatoes that are ripened off the vine to a similar ripeness.
Aug
18
comment What kind of meat is used in cheese steak?
@AnthonyC., Tony Luke's menu specifically advertises that they use rib-eye for their cheese steaks. Their relatively new line of frozen make-at-home cheesesteaks also lists rib-eye as the main ingredient.