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Apr
25
comment Vegan dishes with frozen veggies
If you're using frozen vegetables, don't make a stir fry. You'd be better off making a good soup and reheating it each day (or a good broth, and then adding different vegetables to vary it through the week).
Apr
25
comment Optimal cooking tool for long-duration steaming
On kickstarter a while back, there was someone trying to raise funding for a crock pot w/ chiller. (so it'd stay cook 'til it switched into cook mode). I can't remember the name of the project (or find it based on search terms I was using), so don't know if it got funded ... but it sounds like what you're looking for.
Apr
25
answered To what extent are dimpled pans interchangeable?
Apr
22
comment How to ensure that the salt is very homogenized in a given food?
I disagree. salt on the outside of a bite of mashed potatoes will be more significant than the salt on the inside of the scoop. It's actually important to consider in mashed items, as you don't have the issue in solid foods (unless it's breaded, layers or had once been liquid) or liquids (where it's difficult if not impossible to control variations)
Apr
22
comment How to ensure that the salt is very homogenized in a given food?
There are some cases when you might want to salt late. You'll often see folks giving things an extra sprinkle of salt when plating -- partially for texture (crunch from a large salt crystal), but because only the salt that comes into contact with your tongue will taste salty. If the salt is well mixed, it actually requires more salt to get the same perceived salt levels. (large crystals are also a problem, as only the dissolved salt will taste salty; I think it was Lays potato chips that cut down their salt by using smaller crystals.
Apr
22
comment Freeze ice to far below 0 Celsius?
Oh ... and there's also 'cold paddles' which are vessels you fill with water and freeze, and then use them to stir the liquid to chill it more quickly. (but they tend to be large ... they're more for restaurants making large batches of things).
Apr
22
comment Freeze ice to far below 0 Celsius?
They're also called 'whisky stones' even when made out of something that's not stone.
Apr
21
comment i need help making brownies
also related to this answer : cooking.stackexchange.com/q/18451/67 ; cooking.stackexchange.com/q/6869/67
Apr
21
comment i need help making brownies
related : cooking.stackexchange.com/q/3757/67
Apr
21
comment i need help making brownies
I've never used applesauce in brownies before, but I've used it plenty of times in muffins. (although in that case, I find it best to only replace 1/2 to 2/3 of the oil, and leave some as actual oil).
Apr
20
comment Any health risk eating cold refrigerated pizza?
@Quinto : that's a good point. Space Meat won't get you sick. At least not from germs. If you can't digest napkins, it might be a problem.
Apr
20
comment How to stop steel cut oats from burning?
For dishes at risk of burning, I like using a wooden spatula, so be better assured that I scraped the whole bottom of the pan. Supposedly spurtles used to be more spatula-like than the current stick-like design.
Apr
18
reviewed Reopen How to get the most chili flavour out of a chili pepper?
Apr
18
reviewed Reopen Sous Vide Chicken was left out-safety question
Apr
18
awarded  Popular Question
Apr
17
comment Why must the oven be preheated for a Pyrex glass pan?
But wouldn't that be contradictory? Putting it into an already hot oven would be a more sudden change in temperature than letting it heat up slowly as the oven heats.
Apr
13
comment Criteria for silicone utensils
What sort of sets? Are we talking about sets of silicone scrapers, or spatulas (turners) and such?
Apr
12
reviewed Approve Criteria for silicone utensils
Apr
12
comment Flat cookies when baking with milled grains
Most 'whole wheat' flour is white flour w/ bran mixed back in ... so it's possible that there were other processes besides just grinding that happened when making their flour. I'd try aging at at the very least, as Ecnerwal hinted at.
Apr
12
comment Does anyone pre-juice their fruit juice for sale?
@Jay : of course, it'd still be a perfectly fair question to ask about the effect of juicing the night before so you don't have to do it in the morning, and how best to hold it to minimize loss of quality. There are plenty of questions about business on here (safety when bottling sauces, scaling up recipes, etc.)