4,715 reputation
1730
bio website sultanik.com
location Philadelphia, PA
age 32
visits member for 3 years, 11 months
seen Mar 23 at 15:02

Mar
17
awarded  Citizen Patrol
Mar
9
awarded  Good Answer
Feb
23
awarded  Nice Answer
Feb
6
comment Alternative to low calorie spray for frying sausages?
@hoc_age: From what I understand, most "low calorie" cooking sprays, or even "calorie free" sprays, are just regular cooking sprays with a smaller serving size. In the US, if the amount of fat per serving is less than 0.5g, then it is allowed to be rounded down to zero. So if they say that the serving size is something ridiculously small like a 1/3 second spray, then they can legally advertise that it is a zero-calorie spray. They might also be able to do some trickery by increasing the ratio of propellant to oil, or using other calorie-free additives.
Feb
2
comment Pyrex Percolator on stove?
The story I had heard was that Pyrex used a different glass formulation before 1940 that was more resistant to thermal shock; around 1940 they changed their formulation to be more resistant to physical shock (at the expense of thermal resistance), which also made it less expensive to produce. Therefore, I'd recommend finding a percolator made before 1940.
Jan
29
comment How do I adjust cooking time for dense fruitcake in smaller pans
Did it all fit into the four small loaf pans? The dimensions you gave seem like each small loaf pan would be equivalent to about 1/3 or at most 2/5 of the volume of one standard loaf pan.
Jan
9
comment How to substitute in baking so the result is both egg- and gluten-free?
Egg whites and egg yolks contain different allergens, so many (but not all) people who are allergic to eggs are only allergic to one part but can safely eat the other. You might want to ask your friend if he or she is able to eat whites or yolks alone. You could then choose a recipe that only requires that part of the egg.
Jan
7
reviewed Approve How to Debone Oxtail?
Dec
16
answered Is roasting a whole duck something a beginner should avioid?
Dec
7
revised Thawed shrimp floating vs. sinking
Fixed a typo.
Dec
7
comment What is Canadian-style sour cream?
Here in the Midatlantic US, the Russian stores usually carry "Amish," "Lithuanian," and "Homemade" styles in addition to "Russian." The biggest variant as best I can tell is fat content.
Dec
2
answered removing breast before roasting rest of duck?
Sep
30
awarded  Explainer
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?