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4h
comment How to replicate Cerelac at home?
Are you trying to make your own dry mix, or are you attempting to create the finished product? Because for the final product, you might want to look at rice porridge recipes, possibly replacing some of the liquid with fortified milk.
4h
comment Making cheese sauce
I'd recommend cooking.stackexchange.com/q/4381/67 ... then add cheese. Although it sounds like you're starting with 'kneaded butter', rather than a roux.
4h
reviewed Reviewed Troubleshooting a soggy baklava with torn sheets
6h
comment Efficient method to peel raw potatoes
Most industrial methods use abrasion. I've seen video out there of people using brushes & power tools to get the same effect : youtube.com/watch?v=Uo7K6CUCudU . Most cite ~60 seconds to peel a whole bag, but they videos tend to be jumpy enough that I suspect there are cuts / editing so I don't know if it's accurate.
15h
awarded  Necromancer
1d
answered Is there such a thing as “sweet” carrots?
1d
revised Mixing ingredients ahead of time
added update section
2d
answered Mixing ingredients ahead of time
2d
revised What type of glue should I use to repair a marble mortar and pestle?
striking out my answer.
2d
comment What type of glue should I use to repair a marble mortar and pestle?
@ChrisH : good catch ... I was thinking it was the mortar (and having to deal with a concave face that'd be coming into contact with the food.). I'll go edit my answer.
Feb
4
reviewed Reject Are all pork in supermarket previously frozen? Where can I get fresh ones?
Feb
4
reviewed Close How much weight does pasta gain when boiled?
Feb
4
comment Why add vanilla extract after removal from the heat, and what about fake vanilla extract?
A good point -- if you can smell it when you're cooking, that means not as much if ended up in the final product.
Feb
4
reviewed Approve What is a non-pork substitute for Italian sausage?
Feb
4
comment What is a non-pork substitute for Italian sausage?
@Erica : ragu and bolognese are sauces that include meat. I don't believe they're actually varieties of sausages. (Ragu means 'rags', and is a slow-cooked sauce where the meat completely falls apart. Bolognese is another slow cooked meat sauce from the Bologna area.)
Feb
4
comment Buying a “blender” that can purée a potato
also related : cooking.stackexchange.com/q/22639/67
Feb
4
comment Buying a “blender” that can purée a potato
@MarcLuxen : you shouldn't put cooked potatoes in a blender to mash them. The question specifically mentioned raw potatoes.
Feb
3
comment What is the most time efficient way to serve food fairly to ~100 people?
Oh ... and I always try to put the food for vegans or other restricted diets after the other food ... as people are more likely to take stuff from the first dish, no matter what it is. (which might make the vegan dish run out before the actual vegans get to it).
Feb
3
comment What is the most time efficient way to serve food fairly to ~100 people?
Also worth mentioning for buffets is that the order of stuff can affect the speed of the lines : plates, food, condiments, utensils & napkins, drinks. Too many people put utensils first, so people are fumbling with them while they're trying to serve their food. And until they get their food, they don't know what utensils they're even going to need. And if you can, move drinks (and possibly condiments) elsewhere, so one slow person doesn't hold up the rest of the line.
Feb
3
awarded  Nice Answer