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May 14 |
awarded | Yearling |
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Feb 25 |
comment |
Difference between Spumante & Champagne The Piedmontese wine is officially (DOGC) known as "Asti". "Asti spumante" is also correct, but spumante is just an adjective meaning "bubbly". |
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Feb 21 |
revised |
Homemade Sausages Unlink added 373 characters in body |
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Feb 20 |
answered | Homemade Sausages Unlink |
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Jan 26 |
comment |
Storing and re-using rendered duck fat Depends on what you want to do with it, but generally no. If you're making a sauce it might be too salty on its own and need to be mixed with some chicken stock. |
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Dec 28 |
comment |
How do I cook with bay leaves? You may be using bay leaves that have lost all their flavor -- even dry, you should be able to detect some aroma. You could try crumbling a leaf and it in a cup of hot water (as if making tea) to get an idea of the flavor. Also, you may be able to find fresh bay -- either someone with a bush in their backyard, or in the produce section of one of the ritzier grocery stores. That will give you a clear picture of the taste. |
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Dec 28 |
comment |
How to Prevent Apples from turning Brown According to the most recent Cook's Illustrated, honey will also deactivate the enzyme, which should fit in well with a dessert application. |
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Dec 28 |
awarded | Enthusiast |
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Dec 27 |
comment |
How long will a shooter's sandwich keep? The sealing of the hot mushroom mix between two pieces of also-hot food gives me a slight case of the heebie-jeebies. That'll take a lot longer to cool than it probably should. I'd suggest cooling it open-faced for maxiumum safety. (For my own personal consumption, however, I'd probably follow the recipe as written.) @Oddthinking |
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Dec 26 |
comment |
I'm making tomato sauce which never thickens Ugh, thinking about pasta all'amatriciana always makes me want some. Alas, I have no pork belly in my house... |
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Dec 26 |
comment |
What's the science behind making German potato dumplings (Knödel) fluffy but not fall apart? Pointing out that an attempt to avoid chemicals in paper is impossible is unhelpfully snarky, but damning a request for technical details of dumpling cookery as "just" a "recipe request" isn't, @Jefromi? An answer that does explain what the right balance is and why it's right would be a fine piece of food writing and a stellar contribution to this site. It'll take a lot of work to write such an answer, but that doesn't make this a recipe search. There's a lot of info required beyond your tart "just get the right balance". |
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Dec 26 |
answered | I'm making tomato sauce which never thickens |
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Dec 26 |
answered | How to cut beef tenderloin into Filet Mignon |
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Dec 26 |
comment |
Tan ho, a salad green? Thanks. It's just your basic google-fu. I don't know any more than what's in those links, though; that's why I didn't post an answer. |
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Dec 25 |
awarded | Civic Duty |
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Dec 25 |
comment |
What is the name of this Venetian pastry? Great find! For reference, the ingredients listed on the bottom of the sign there are "Pistachio-flavored sweet pastry, raisins, and almonds". |
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Dec 24 |
comment |
Cooking polenta until it 'comes away from the sides of the pan'? I'm interested in this question, but I'm not sure I understand the relationship you're making between temperature and the consistency. Can you provide a bit more explanation? Are you saying that you should just be able to stick a thermometer into the pot and stop cooking when the mixture hits 100˚C? |
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Dec 24 |
comment |
Tan ho, a salad green? Chrysanthemum greens: en.wikipedia.org/wiki/Garland_chrysanthemum and agrohaitai.com/leafveg/tongho/tonghoinfo.htm |
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Dec 22 |
revised |
Is the rapid ice bath chill post-sous vide actually necessary when putting the meat/fish in the freezer? Grammaticalization. |
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Dec 22 |
suggested | suggested edit on Is the rapid ice bath chill post-sous vide actually necessary when putting the meat/fish in the freezer? |
