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Apr
12
comment How would you restore sweetness and moisture in this bundt cake?
You can also stab the cake with a skewer or similar, so that the syrup will soak in deeper and not just make the top soggy.
Apr
12
answered What is the Function of Gelatine
Apr
11
awarded  Nice Answer
Apr
11
comment How to compensate for the unavailability of Italian basil in authentic Italian pasta sauce?
I'm not familiar with 'holy basil', but many people in America use 'sweet basil' when making Italian food ... but 'sweet basil' is actually from India : healthresearchfunding.org/… . If the only difference is the peppery quality that the site mentions, I suspect it would be a fine substitution.
Apr
11
answered Does anyone pre-juice their fruit juice for sale?
Apr
11
comment Smoking Boston Butt and Smoker Went out - Food Safety
@GdD : oh, okay ... posted
Apr
11
answered Smoking Boston Butt and Smoker Went out - Food Safety
Apr
11
comment How much rice should I cook per person?
The cup that you're using for measuring -- what size is it? I have mugs from 6 fl.oz (~175mL) to 16 fl.oz (~475mL). The US standard unit 'cup' is roughly 235mL, but there are other 'cup' measurements from 225ml to 250mL, and cases like measuring teapots in 5fl.oz (~150mL) 'cups'.
Apr
11
comment How to light this type of basic, old fashioned gas-cylinder-powered gas oven?
If you don't have long matches, and don't want to just drop them down the hole ... you can either light a wooden skewer (it helps to crush it or split it a couple of times first) ... or light a piece of strand pasta (spaghetti, linguini, etc). Both also work for gas grills that have a non-functional starter.
Apr
11
answered Breakfast burritos from 16 egg casserole, how to cook everything uniformly?
Apr
11
comment Can you assemble lasagna one day, and then bake it about 24 hrs later?
To follow up on ChrisH's comment -- I generally put the cold casserole in the cold oven, then heat it up. This way, you don't create the thermal shock from the cold vessel suddenly touching the hot oven shelf. Metal containers would be more resilient, but you can get some off flavors from tomato (an acid) in contact w/ metal for long periods. (most baking pans are coated steel or aluminum, not stainless steel).
Apr
10
comment Smoking Boston Butt and Smoker Went out - Food Safety
The standard metric for safety is the cumulative time in the 'danger zone' temperature of 40 to 140°F. Which we really don't know, as that would also include things like bringing it home from the store and stuff like that. From the sounds of things, you left it out for less than an hour ... so seve it, and don't let it sit around at room temperature for extended periods before serving.
Apr
8
comment What is the purpose of using potato peels for seasoning a cast iron pan?
Also worth mentioning -- they were specifically discussing carbon steel pans, but I would suspect that the grease used for shipping is similar.
Apr
8
comment What is the purpose of using potato peels for seasoning a cast iron pan?
Actually, the instructions were at roughly the 2 minute mark (of a 5min 51sec video). They used a mix of salt, oil & potato peals to both strip the coating that it was shipped with, and give it its first seasoning.
Apr
8
comment How long do “quick” pickles last unrefrigerated?
@DarrellStrandberg : re: formatting. If you start a line w/ a space, it assumes that the text should be displayed as fixed-width and not line-wrapped (as you'd do for displaying computer source code). Your post originally looked like cooking.stackexchange.com/revisions/68108/1
Apr
8
comment How do I thicken my Japanese curry after the fact?
Just a warning -- if you do this, keep the cooker on high -- evaporation will cool the food, and could reduce the temperature below 140°F / 60°C, which can be unsafe if held for extended periods.
Apr
8
comment Why use gloves when handling food?
My understanding is that the reason for gloves is often to forgo washing -- when you're changing between meat and vegetables, you can change gloves faster than scrubbing up. When you're in a factory making just one thing, if you don't have any open wounds and aren't exceptionally hairy, washing your hands is generally sufficient. (although local health codes have the final say on this). And gloves don't stop someone from touching their face and then touching the food, so they aren't automatically hygienic if you have someone w/ bad practices.
Apr
7
comment Mixture of ingredients has a bitter taste
related : cooking.stackexchange.com/a/56870/67
Apr
7
comment How do I prepare a pizza stone?
I'd agree with Chris -- go with #3 & #2 -- #1 means that you can't crank the heat on the stone. It could also end up sealing the pores of the stone, making it more difficult for moisture to escape (and give you a crisp crust). I have seen stoneware that mentions 'seasoning', but I suspect that's there way of saying, "don't worry if it discolors with use"
Apr
7
comment What should the consistency of pudding be?
I've had stuff that I'd consider a pudding that would still slump (ie, wouldn't maintain the shape of a mold after it's been released). If you tilted a bowl of it, it wouldn't flow immediately, but if you let it sit for an hours or two, it would have moved.