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American foodie (non-professional) of mixed italian / sicilian / basque / argentinean / british heritage; family from US northeast, but has lived in US mid-atlantic, US south, and western europe.


1d
comment Forgot to turn the crockpot on with pork in it
related : cooking.stackexchange.com/q/23922/67
1d
comment Forgot to turn the crockpot on with pork in it
If the liquid was boiling hot to start, it might still be okay. What was the temperature of the water when you realized your mistake? (if it wasn't significantly below 140°F, you should be okay). Turn the crock pot to 'high' to get it back up to temperature, then whatever heat setting you want to cook at.
1d
comment oil splattering covers
@ElendilTheTall : what the search returns is hundreds of ones that are round and flat, intended for on top of a pot, not on top of a grill or griddle. The couple of ones that I could find are an All Clad one that's no longer available or the wrong thing. This is the closest I could find available for sale
2d
comment image on rice paper
related : cooking.stackexchange.com/q/33932/67
2d
comment Does anyone know how to make a Sous Vide style cooking vessel?
My former roommate got the PID controller kit from AdaFruit ... but he said after his first test, it took a LONG time to come up to temp (almost 2 hrs) and the lack of a circulation pump made it prone to wide temp swings (he thinks it was getting better as it learned as it went, but it didn't seem to save between runs, so it would have to re-learn each time ... this might be fixable in software).
2d
comment Does anyone know how to make a Sous Vide style cooking vessel?
going back through the archives : cooking.stackexchange.com/q/27461/67 ; cooking.stackexchange.com/q/32309/67 ; cooking.stackexchange.com/q/2827/67
2d
comment Temp and time for using half the recipe of cake
Start checking it after 1/2 the time ... but it'll likely take closer to 3/4 of the time, as it doesn't scale linearly when you move things to a smaller pan. (it might be 1/2 the time if you kept it in the same size pan, so it's 1/2 as thick ... but that also tends to lead to overcooking)
2d
awarded  Nice Answer
May
24
comment Why does tilapia and swai fish taste like catfish?
A lot of tilapia and catfish are farm-raised (as are carp) ... which mean that #3 are more likely to be similar. If tank grown, possibly #1 as well (although salinity and temperature are different between species).
May
24
comment How much time is required to bake?
Many ovens will register as 'preheated' when they're up to temperature -- but as soon as you open the door, you release all of the hot air. For things that are really sensitive to temperature you might want to wait longer to make sure that the walls of the oven have absorbed sufficient heat.
May
24
comment How much time is required to bake?
Cheaper electric ovens tend to have a range that they try to keep around the point (they cycle the elements on when it cools too much, then off when it gets too hot). There might be some significant swings around the desired temperature. (or some temperature near the desired one, if they're inaccurate as well as imprecise)
May
24
awarded  chicken
May
23
reviewed Approve Can I freeze dried rice noodles after they've been rehydrated?
May
23
reviewed Approve How to thoroughly bread meat with eggs and flour for frying without the mess
May
23
comment Ice Cream Bar Wrapping Machine Suggestions?
The smooth end might be 'more elegant', but the reason for the pinking (zig-zag) is often to give the consumer places to focus the stress when tearing into it.
May
23
comment Ice Cream Bar Wrapping Machine Suggestions?
printing on the bags might not be that expensive if you do big press runs ... but for convenience, it might be easier to have stickers made, so that you don't have to keep around lots of different types of bags if you can't easily tell them apart on their own in a clear bag.
May
23
comment Can I freeze dried rice noodles after they've been rehydrated?
you might be able to use 'em to make little rice balls (Tang yuan, Nuomici, etc) . (either intentionally, or by accident by just leaving them sitting around as they bind together on their own)
May
23
comment How do you finely grind coriander seeds?
@Jolenealaska : I've had mine for years. I've thought about getting one with a metal work area, (less issues with flavorings lingering), or a Krups Type 223 (so I can make my own Mr. Fusion), but for now, my under-$20 blade grinder works just fine. (and I think I've had it 10+ years)
May
22
answered Would a tagine be better for high altitude braising?
May
21
comment Will a Sourdough starter from one locale change to yeasts of current locale over time?
Are they all active culture? If so, do they all produce similar results? (I know I have some alaskan sourdough starter in dried form, that I got a couple of years back, attached to a cookbook)