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comment What is a non-pork substitute for Italian sausage?
To be fully accurate, @Joe, "Bolognese" is a kind of ragù.
Jan
9
answered How can I bake crunchy chocolate chip cookies?
Dec
31
awarded  Enlightened
Dec
30
awarded  Nice Answer
Dec
8
revised Preventing my toast from becoming wet when I put it on the plate
deleted 59 characters in body; edited title
Dec
2
comment How can I cool down cooking oil after using it in a deep fryer?
Sure, metal's not ideal for that reason, @DavidRicherby, but for safety, cleanliness, and conservation reasons, it may be the best available choice. Ice cubes or water would cool the oil faster; they'd also cause a dangerous situation. You could use some food -- which contains a lot of water -- but that's wasteful since it probably won't be edible (or at least palatable) afterwards. You're limited in the amount of cold oil you can add; pieces of something can be removed and replaced with new cold something else.
Dec
1
answered How can I cool down cooking oil after using it in a deep fryer?
Nov
26
revised Is powdered sugar a dietary alternative to granulated sugar?
More specific title; relevant tags.
Nov
18
comment Thicker steak: pan seared then oven
The standard for rare beef is 125°F, so 100° seems low if you're shooting for 12-15° under.
Nov
4
comment Is it ever more accurate to measure by volume rather than by weight?
The issue is not so much inaccuracy, @WillemvanRumpt, as imprecision: with volume measurements of dry goods, it's much too easy to get different amounts each time you make a measurement with the same cup, or when two people use the same cup. Unless the scale is truly awfully constructed (or broken), it will give you the same measurement every time (whether that measurement is slightly off or not). This doesn't necessarily help when cooking a recipe one time at home, but when developing or reworking a recipe to be used often --and by other people -- on the same equipment, it's important.
Sep
14
comment Substitute double cream for butter?
It can also be done very successfully in a food processor. One thing to note is that this butter will need to be drained pretty thoroughly -- like hanging in cheesecloth overnight -- and will still almost certainly contain more liquid than commercially-made butter. But it should work for the frosting!
Aug
19
awarded  Excavator
Aug
19
awarded  Scholar
Aug
19
accepted Consistently getting cannoli shells off their molds easily
Aug
19
revised What advantages does a brasing pan have over a full Dutch/French oven?
Removed meta-commentary.
Aug
19
comment Michelin Three Star Restaurant; but if the chef is not there
It's not physically possible for one person to produce all the three-star food for more than perhaps fifty covers a night. Even with a completely fixed menu and set seatings, for anything more than six people at a time, you'd at least need help plating. The expectation that the person at the top of the kitchen hierarchy in a busy restaurant will personally prepare your individual plate is generally unrealistic.
Aug
19
comment Michelin Three Star Restaurant; but if the chef is not there
Entirely agreed, @mikeTheLiar.
Aug
19
comment Michelin Three Star Restaurant; but if the chef is not there
I believe that reply actually originated from Paul Bocuse: articles.latimes.com/1987-03-22/entertainment/…, @mikeTheLiar.
Aug
5
answered Consistently getting cannoli shells off their molds easily
Jun
24
comment When is it OK to cook a burger medium?
Which is true regardless of the searing step, @TFD.