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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.


49m
comment How to make gingerbread more moist and fluffy?
amazon.com/dp/1936493616/ref=rdr_ext_tmb ... use 'Look Inside' go to the front, and look at pages 8 & 9. They mention reducing fat (as it absorbs differently), increasing leavening + moisture, letting it rest (to hydrate) for 30 min before baking. For pancakes, they mention folding in whipped egg whites to lighten them.
58m
comment How to make gingerbread more moist and fluffy?
blah ... I gave my copy of America Test Kitchen's gluten free cookbook to a co-worker and haven't replaced it yet. There was some introdutory text talking about different 'flour replacement' mixes, and their advantages/disadvantages that would likely be useful.
2d
awarded  Nice Answer
Nov
19
comment What is a good technique to make Iced Tea?
@ashes999 : if you're using fresh chlorinated water, the risk is significantly reduced. If you're using well water or other untreated water, then there's an increased (although still small) risk. Also make sure to clean our your carafe between uses, don't just keep re-using it.
Nov
19
comment How concentrated can I brew iced tea?
related : cooking.stackexchange.com/q/6267/67
Nov
19
comment Black tea water: Does boiling water first make a difference?
related : cooking.stackexchange.com/q/41873/67
Nov
19
answered Candied almonds made In a crock pot didn't harden, are still gooey
Nov
18
comment Breaking down a turkey for storage - brine before or after freezing?
Oh ... and a good call on parting it out before freezing ... in high school one of my friends had a bunch of us over, and said there was a chicken we could cook for lunch ... once we got hungry, I found it was still frozen. Tried to speed thaw it, but extracting the neck when the chicken's half-frozen in icy cold water really sucks. (enough that I remember it decades later)
Nov
18
comment Breaking down a turkey for storage - brine before or after freezing?
I don't have a knowledgeable answer, as I've never tried freezing brined meat (other than pickled pork for red beans & rice). What you might want to consider is either a 'dry brine' (rubbing w/ salt and flavorings and letting it sit in the fridge for 1-4 days) to avoid the extra water issues that Tom mentioned ... or specifically use the brine as a supercooled liquid to bring down the temperature of the poultry faster (chill bird in fridge; make strong brine, chill in fridge, add ice to dilute, keep moving 'til most of the ice melts, add chilled bird)
Nov
18
comment How to prevent meatballs from drying out when I substitute a lean meat?
I assume this would work similar to the gelatin idea ... flax meal swells up a lot when soaked in soy milk (my typical egg replacement when baking cookies for vegans)
Nov
17
comment Why did my soy (Silk) milk suddenly become as viscous as rubber cement?
@rumtscho : there's been a marketing push in the US for 'probiotics' for the last 10-15 years, which for the commercials is fancy speak for 'yogurt with live cultures'. (even though there are lots of other bacteria cultures that you can get at health food stores). Even before this push, you used to see a lot sold with packaging saying 'active live cultures'.
Nov
17
comment are the larger snails in Hawaii edible?
And there's also the warning in wikipedia : "In the wild, this species often harbors the parasitic nematode Angiostrongylus cantonensis, which can cause a very serious meningitis in humans. Human cases of this meningitis usually result from a person having eaten the raw or undercooked snail, but even handling live wild snails of this species can infect a person with the nematode and thus cause a life-threatening infection."
Nov
17
comment Raw pork and raw chicken touching each other
If you think about it, if you need to kill possible pathogens in one meat to a certain temp, and the pathogens in another meat to a different temp ... that just means that you have to cook them both to whatever temperature is now higher. If you're going to be taking it near boiling, as you would for soup, you're fine.
Nov
16
comment What can I do with an arm roast?
Sounds a lot like how my dad would make potroast ... only he'd add in potatoes towards the end, instead of the noodles.
Nov
16
revised What can I do with an arm roast?
reformatted the text (changed list makers of '--' to '* ')
Nov
14
comment Earthy tasting frozen salmon
Once when traveling, I stayed in a town where all of the water smelled like dirt to me. (taking a shower, getting water at restaurants, etc). The locals must've gotten used to it, because when I brought it up, none of them noticed it, but another person staying at the hotel had.
Nov
14
comment Earthy tasting frozen salmon
A good point on the freezing -- 'sushi grade' fish doesn't actually refer to the quality; it typically means that the fish has been frozen for the required amount of time to kill parasites.
Nov
14
comment Can dough be knead with a rolling pin?
I remember seeing some cooking shows where the chef used a rolling pin to hit the dough to beat it into shape, but they weren't actually rolling it ... but I don't remember the full context. It might've been cold pastry/pie dough, and they were beating it to soften it before rolling it out. (and using the rolling pin would avoid warm hands that could melt the butter in the dough)
Nov
14
comment Who added water to my chowder?
@ChiLeung : you can make a roux, and add it to the watery chowder ... although to reduce the chance of lumps, add a few ladles of the chowder to the roux, mix it well, then add that back to the rest of the chowder.
Nov
14
comment Who added water to my chowder?
@ChiLeung : use two spoons ... one is dipped into the pot to be tasted, then poured into the other spoon (while not over the pot). You then taste from the second spoon.