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visits member for 4 years, 5 months
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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.


Dec
17
comment How to bake crushed peppermint into cake?
... but if you sieve it, save the powder to sprinkle on after frosting them.
Dec
17
comment Whole eggs versus folding in egg whites
It'll work in a 1-2-3-4 cake, as you've creamed the butter & sugar together, as you would with a pound cake. If the cake only gets its lift from the egg whites (eg, chiffon, angel food, a soufflé), whole eggs won't work. (and yes, I know it's not angel food, as they mention that it also calls for egg yolks).
Dec
17
comment What flavors complement pistachio (pudding specifically)?
@briantist : if you're using a cream whipper that takes nitrous cartridges, you can typically put in commercially ground spices ... do not use home ground spices, as the size may be large enough to block the nozzle up. You really don't want to have to follow this advice if you can help it. For manual whipping, I don't know if it'd be better to infuse the cream, chill, then whip; mix the spice in before whipping; or mix the spice after (or partially through whipping). You might want to ask this as a separate question so it gets more visibility.
Dec
17
comment What flavors complement pistachio (pudding specifically)?
I was thinking citrus as well, but was thinking lemon. (possibly top the pie w/ a layer of lemon curd before the whipped cream, or mix some lemon zest in with the whipped cream)
Dec
17
comment Can someone identify this food?
@Jolenealaska : I've had the Korean version ... and they're ... interesting. Might be a bit of an aquired taste / texture. It wasn't bad, it just wasn't what I was expecting. (sort of like when you're expecting cola, and you get root beer ... even if you like root beer, it just seems wrong)
Dec
16
comment Should iodized salt be avoided when salting meat?
If we're talking about brining/pickling, this might cover the specific question better : extension.psu.edu/food/preservation/faq/… . "... it is not recommended for canning recipes because the calcium silicate may cause clouding or settle to the bottom of jar. Furthermore, the iodide may discolor some foods."
Dec
16
comment Substituting oil in baking?
It sure would be nice if people would say why they're downvoting people, especially a new person. If you disagree, say why you disagree, so that others can decide if they're willing to take the change. eg, extra virgin olive oil tends to be more expensive, so maybe you're miserly. Or you don't agree on the doesn't give a different flavor (which might be true in the US, as we tend to have olive oil cut w/ cheaper oils)
Dec
16
comment Reusing oil containers
@phyzome : yes, that would suck, too. All the more reason to make sure it's dry.
Dec
16
comment Less sticky rice and lentils
@rumtscho : I suspect that dumping the starchy water is part of it ... but the change in temperature might also affect other things (eg, how you don't want to add cold stock when making risotto, as it changes the texture of the rice)
Dec
16
comment Low Hassle, Knead-Free Doughs
There are also the refrigerated ones that come in a sort of can (paper sides, that burst open when you push down in the right spot)
Dec
15
comment Is there a super close substitute for graham crackers?
Cook's Thesaurus recommends 'wheatmeal biscuits' for Australians. (or digestive biscuits (for Brits), gingersnaps, chocolate wafers or vanilla wafers)
Dec
15
comment Homemade Gluten-Free Udon Noodles
This is an answer to the question just as much as the link to 'vegetarian and health' is (which has text below it, but doesn't say anything about the recipe, other than it being a vietnamise noodle. (so to clarify, it's "bánh canh") ... but no one called that one out for not standing on its own. This link, hoever, mentions that it's possible to use a bag w/ holes punched in it, and you don't actually need a cookie press. ... and a more conventional recipe format is all the way at the bottom of the page.
Dec
15
comment Low Hassle, Knead-Free Doughs
If it doesn't have to be 100% enclosed, you could pack the biscuit dough into a the cups of a greased muffin tin, and make individual open-top pies. (I have no idea how best to crimp a lid on, if they have to be covered ... I guess you could roll it out, drape it into the muffin tins for extra support with extra off the sides, pour the filling in, then fold and pinch the extra bit shut.
Dec
15
answered Low Hassle, Knead-Free Doughs
Dec
13
comment Whole eggs versus folding in egg whites
It sounds like it's a chiffon cake ... in which typically the only leavening is the whipped egg whites. If you tried to use whole eggs, it would be ... not good. If you want a 'sturdy' cake, you'd be better off starting with a pound cake recipie.
Dec
12
comment Are there any differences between preparing/cooking a turkey that was labeled “basted with real butter” vs a regular turkey?
You can't serve it to someone who's keeping Kosher? (because you're mixing meat & dairy. But they'd have to not so strict that they wouldn't eat food from a kitchen that hasn't been blessed)
Dec
12
comment Hanging at home
And the article from Serious Eats that was posted years after your answer, in which they call for a roast in a separate fridge with a fan for air circulation.. They also mention that Alton Brown's (and America's Test Kitchen's) sub-week fridge aging to not be worth it. And he links to Go Lb. Salt who mention the dry bag is still just wet aging
Dec
12
comment How do you cook a steak like those found in fine steakhouses?
The problem with finding the higher quality meat is that the high-end restaurants suck them all up. I had a former roommate who worked at a Gordon Biersh; one night, she brought home some steaks that they had decided weren't good enough for them to serve (they were end cuts, not center cuts, and the amount of fat (not intra-muscular) was rather high vs. amount of meat). It's possible that they were dry-aged, but when I got them they were in individual cryovac bags. I did a typical treatment, but they were hands down better than your typical grocery store steak.
Dec
12
comment Why would you place potatoes on salt when baking in the oven?
If I remember the episode of the TV show, they also recommended putting in a bulb of garlic & sprig of rosemarry in with the saly & potatoes. (I'm not a rosemarry fan, but they did come out really nice ... and then you have roasted garlic to add to the potatoes or some other dish)
Dec
12
comment Is hot tap water safe for cooking?
After the whole DC lead issue, we found out that the 'official' procedure for testing in lead in drinking water is to run the water for a minute before you test it, because if you test it after it's been sitting it'll be higher. So every water fountain and sink (excetpt for bathrooms) at my work has a sign about 'run the overnight water for a minimum of a minute before consumption'.