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visits member for 3 years, 4 months
seen Aug 13 at 0:32

May
26
awarded  Necromancer
Mar
28
comment How should I clean, or care for, a banneton (brotform, proofing basket)?
Now that this answer was edited, it's an interesting approach. Assuming that people have room in their freezers. Thanks for the suggestions.
Mar
15
accepted How should I clean, or care for, a banneton (brotform, proofing basket)?
Mar
13
awarded  Commentator
Mar
13
comment What does it mean to 'salt' a steak prior to frying?
When my father makes a prime rib, he's started to use the "encrust it in rock salt" method of cooking it. I will tell you that it does not make the prime rib overly salty. I was personally shocked that it didn't when I saw how much salt went onto it. You can get an idea from this video
Mar
13
comment What does it mean to 'salt' a steak prior to frying?
@raven, who says that salt is unhealthy? It may not be after all.
Mar
12
comment How can I intensify the orange flavour in orange cake?
Microplanes are great. I'm sorry I waited so long to actually get one. They come in many shapes and sizes and varying degrees of courseness in the shavings that they produce.
Mar
12
asked How should I clean, or care for, a banneton (brotform, proofing basket)?
Feb
6
comment Adding pasta to soup
I also don't like the way that cooking pasta in the soup makes for a starchier soup.
Feb
6
comment Adding pasta to soup
I agree with this. I cook the pasta separate, and then combine the pasta and the soup in the bowl. The pasta remains al dente and the soup doesn't get starchy. Left over soup and pasta goes in the fridge separately. For lunch the next day, I can still head up a portion of the soup and at the last minute, add the pasta and I still get al dente pasta in my soup.
Feb
6
comment Adding pasta to soup
The only problem with this method is that if you mistake the amount of soup that you'll need, and you cook the pasta in that separate pan of soup, then you either end up with leftover soup with the pasta in it, or if somebody wants seconds, and you're out of the soup with cooked pasta, then you have no easy recourse, unless they want to wait 8-10 minutes while you make another batch with pasta.
Sep
10
comment How to salt and roast pistachios?
Oh, absolutely. I wasn't arguing with that point about the oils. Just adding that they seem to get crunchier as they cool a bit. And I'm having a hard time resisting the urge to add additional double entendres to this thread. Let me click Add Comment before I do.
Sep
9
awarded  Student
Sep
9
answered Cracking open a pistachio
Sep
9
awarded  Scholar
Sep
9
accepted How to salt and roast pistachios?
Sep
9
comment How to salt and roast pistachios?
In my limited experience, and I'm roasting these to be eaten whole, I want to let them cool a bit after roasting. When their still hot or too warm, I find that they don't have the crunch either. Letting them cool let's them get to that nice crunchy state.
Sep
9
comment How to salt and roast pistachios?
That's what I've done in the past, but honestly thought that I might be doing a disservice to the nuts by soaking them in water. But it seemed to be the best way to get salt in and around the nut, with the partially opened shells without putting too much salt on them. Thanks for confirming with your tip.
Sep
8
asked How to salt and roast pistachios?
Jun
7
awarded  Editor