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Feb
2
comment Should you ever add aromatic veggies to a dish without sauteing them first?
@MarcLuxen : see the two links in the comments.
Feb
2
comment Should you ever add aromatic veggies to a dish without sauteing them first?
@MarcLuxen: yes. See cooking.stackexchange.com/a/13327/67
Feb
2
comment What are the functions of vinegar in cooking?
A few references : finecooking.com/articles/… ; thekitchn.com/food-science-why-vegetables-so-112255 (specifically mentions 'hemicelluloses' not dissolving in acid)
Feb
2
awarded  Nice Answer
Feb
2
comment Rice: Measuring water after washing it
A quick measurement suggests that 500mL of rice is ~425g. So if you went by weight from what you're suggesting, you'd get 850:500, or 1.7:1 (which I'd argue is better than 2:1, as I explained in my answer, but still might not be the best way to handle it).
Feb
2
answered Should you ever add aromatic veggies to a dish without sauteing them first?
Feb
2
comment Sushi tasted like pure seaweed
I don't know what went wrong -- but if you want to use up the rest of the pack of nori you might try making an inside-out roll. (rice on the mat first, then the nori, then the fillings ... you might want to put plastic wrap down on the mat first so the rice doesn't stick to the mat)
Feb
2
comment Rice: Measuring water after washing it
If you check asian markets, you can typically find 'rice washing bowls', which is a bowl with some holes on one side, so if you tip it in that direction, it'll act as a collander so you can drain the water without losing the rice. Of course, a mesh strainer works just fine, too.
Feb
2
answered Rice: Measuring water after washing it
Feb
2
answered What type of glue should I use to repair a marble mortar and pestle?
Feb
2
comment What is the “honey stick” called?
It's also used for stroop ... but that's even harder to find than the sticks in the U.S.
Feb
1
awarded  Constituent
Feb
1
comment Pumpkin Bread that is similar to Banana Bread
pumpernickel is a sourdough rye bread. Banana bread is typically a quick bread, which uses a batter, not a dough. And you might be able to get a decent bread by replacing the banana w/ canned pumpkin in a banana bread recipe, but I have no experience w/ that.
Feb
1
revised How to bake a veiny cake?
removed bit about putting veins under frosting, added new update section
Feb
1
comment How to bake a veiny cake?
@Stephie : I took 'veins' to mean 'blood vessels', and assumed they're going for the arteries, which are on the outside of the brain : nlm.nih.gov/medlineplus/ency/imagepages/9441.htm ... which now that I look at a picture ... aren't actually in the groves.
Feb
1
answered How to bake a veiny cake?
Feb
1
revised What should I look for when choosing tomatoes for pasta sauces?
added link to the high heat tomato q: on gardening.SE that wayfairing stranger mentioned in comments on his answer.
Feb
1
comment What should I look for when choosing tomatoes for pasta sauces?
And I probably should've mentioned -- 'plum' refers to the oblong shape. It's possible that there are sauce / paste tomatoes that aren't plum. (I get most of my tomato seedlings as the ones my step-father can't fit ... he's the expert in tomatoes & peppers)
Feb
1
answered What should I look for when choosing tomatoes for pasta sauces?
Jan
31
comment Yorkshire Pudding Wraps
I should also mention that Yorkshire Pudding batter is rather similar to the German pfannkuchen, which may or may not puff up depending on how hot the pan is when you cook it.