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seen Dec 15 '11 at 17:49

Dec
13
comment Looks curdled, but it wasn't - my bad alfredo
You should add the cheese last (this rule applies to many other things, including risotto). So yeah, it might help. And adding the tomatoes at the start will help to incorporate them into the sauce, so that's a good idea too.
Dec
13
comment Does a 15,000 BTU Burner require a larger gas line?
Interesting question, but a little off-topic. You might have better luck in a forum that deals with appliances or construction. But your best bet is probably to ask the manufacturer of the stove. My own guess: it won't make much difference. I've never heard anybody even mention this problem, so it's got to be pretty hard to constrict the gas flow enough to matter.
Nov
20
comment How to incorporate alcohol (rum) into a cake recipe?
Alcohol evaporates much more quickly than water, and rum is about 40% alcohol. So a straight substitution might cause problems. But it depends on the recipe. I have no idea what kind of cake you're making.
May
16
comment What type of yoghurt should I use for making curry?
re: curdling the yogurt. I've seen several recipes for rogan josh - they all tell you to add the yogurt to the meat and tomatoes, and simmer until the meat is done. So why wouldn't that curdle?
May
12
comment Stuffed peppers that don't burn on to the pot
I would say 350 F. If it still burns, try a different cooking vessel. Some are more prone to scorching than others.
May
11
comment How do I ensure that I cook scallops all the way through?
+1 to ESultanik - exactly what I was thinking. If the scallops are good quality, you should be able to eat them raw. But that's a matter of preference.
Apr
21
comment Ratatouille Strudel
It's not puff pastry. It's sort of similar, but not the same.
Apr
21
comment Does the “German” in “German chocolate cake” refer to the chocolate or the cake?
Cocoa trees don't grow in Germany either.