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  • 0 posts edited
  • 7 helpful flags
  • 98 votes cast
Jul
19
asked Substitute for coconut in macaroons
Jul
19
comment How to cook rice & chicken simultaneously?
Pilaf is also a commonly-cooked rice-and-chicken-together dish
Jul
2
awarded  Curious
Jun
28
awarded  Famous Question
May
26
accepted What kind of foods react with aluminium pressure cookers?
May
25
comment What kind of foods react with aluminium pressure cookers?
If I understand your first paragraph right, you're suggesting that aluminium is a poor vessel for pressure-cooking because of higher cooking times. Is that right? Then why, coupled with your third point, is it such a common choice for pressure cookers? Is it just plain economics?
May
25
revised What kind of foods react with aluminium pressure cookers?
edited title
May
25
asked What kind of foods react with aluminium pressure cookers?
May
11
comment Why does a mix of condensed milk, cocoa and coconut solidify in the fridge?
What medium of coconut do you use -- dried? Liquid from a can? It sounds like something worth making.
May
8
awarded  Famous Question
May
7
awarded  Popular Question
May
7
awarded  Custodian
May
7
accepted Rodent droppings on cast-iron frying pan
May
7
reviewed Approve Rodent droppings on cast-iron frying pan
Apr
10
awarded  Popular Question
Apr
5
accepted Preserved lime is browning and fading inside the brine
Apr
5
answered Preserved lime is browning and fading inside the brine
Mar
26
revised Preserved lime is browning and fading inside the brine
added 183 characters in body
Mar
24
comment Why is 180 degrees C so common in recipes?
Can you provide some more details about pizza? This is the first I've heard of the temperature being so high.
Mar
24
awarded  Notable Question