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  • 0 posts edited
  • 7 helpful flags
  • 98 votes cast
Dec
28
awarded  Notable Question
Nov
2
comment Is there any advantage to resting (banana) bread batter?
Hi, and welcome to the site. We generally discourage link-only answers (because links change/break). Could you possibly quote, and summarize the key points from that link?
Oct
25
awarded  Notable Question
Oct
15
accepted Do pressure-cooked vegetables really have nothing else to give?
Oct
8
asked Do pressure-cooked vegetables really have nothing else to give?
Oct
5
awarded  Yearling
Sep
28
accepted Should I rest pancake batter?
Sep
26
asked Should I rest pancake batter?
Jul
9
awarded  Notable Question
Jul
8
awarded  Popular Question
Jun
9
comment Dangers of leaving food in an off gas oven
@JasonTrue if that's the reason, do other manuals (gas or electric) contain similar warnings?
Jun
9
comment Dangers of leaving food in an off gas oven
@briantist I don't know. If a pilot light is something that is always on, then no. I will check the manual.
Jun
9
asked Dangers of leaving food in an off gas oven
May
28
comment What are good settings to reheat french fries soggy from refrigirating overnight in a small oven?
I think you mean "constraints," not "restraints." This probably depends (largely) on the composition of the fries, in particular, the coating (if any).
May
26
comment What causes lemons to be bitter when cooked and how to avoid it?
Yes, I discarded the water.
May
24
comment how long do you have to cook lemon curd for?
Great, thanks for clarifying.
May
23
comment how long do you have to cook lemon curd for?
Since most curds have eggs, how does the cooking time or the setting correlate with the eggs being "cooked enough" to remove salmonella?
May
23
comment What causes lemons to be bitter when cooked and how to avoid it?
How does pre-boiling the lemon peels work? I tried a recipe that called for this and it ended up tasting terribly bitter.
May
9
comment Can I use a nonstick or stainless steel pan to bake a cake in a microwave
Why would you want to do this?
Apr
19
accepted Is it possible to make souffles that rise without beating egg whites?