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visits member for 4 years, 4 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.


Nov
7
comment Can you and how do you melt quark cheese into bechamel?
@rumtscho : 'water bath' is generally used for baked items to slow the cooking (eg, flan, cheesecake). Although the french 'bain marie' is used, we also call it a 'double boiler'
Nov
7
comment Pesto after doing a sauce or before?
@Peter : it's easier to reheat pesto if you make it without cheese, and then add it after it's been heated. (it also freezes well without cheese)
Nov
7
comment How to safely cook a lamb's head?
@jwenting : suspected exposure to BSE beef is still enough for the Red Cross to ban your blood donation : redcrossblood.org/donating-blood/eligibility-requirements/…
Nov
7
comment How can I produce a more soggy Neapolitan pizza crust?
@dpollitt : the baking steel will have higher thermal mass, but at a lower temperature. It may affect how quickly the outside browns relative to the center of the dough fully cooking. Don't discount it until you've actually tried it. (I can't do the comparison myself, as I don't have a baking steel).
Nov
7
answered What is the difference between traditional Mexican cooking and Tex-Mex?
Nov
6
comment How to get rid of the smell and taste of egg whites? I throw up when i eat them
That's because anise / fennel / taragon / licorice is disgusting. Not quite cilantro level disgusting, but still pretty bad. And then my mom had to mention that basil had a fennel-like quality, and now I can't eat significant amounts of that, either.
Nov
6
comment Lyle's Golden Syrup tin design, why is it like this and how to clean it
or you need to find a plastic lid that fits snugly on the (bottom) of the can ... when you don't need to worry about the cling flim. My dad used to do this with something when I was really young, but I just can't remember what.
Nov
6
comment Canadian meat/fat “candy”
Pemmican isn't fried, and it's not mostly fat. It's typically at least 50% dried meat, crushed to bits, then mixed w/ tallow.
Nov
6
comment How to get rid of the smell and taste of egg whites? I throw up when i eat them
possibly related : cooking.stackexchange.com/q/40929/67
Nov
6
comment When is MSG suitable and when is it not?
@WayfaringStranger : I saw the title, and my first thought was ice cream as the exception. It might work with cream cheese when used in savory dishes, eg. bagels & lox.
Nov
5
comment Getting over the taste of chili pepper
With the milk, you want to rinse and spit ... the capsicum binds to the fat in the milk, and if you actually drink it, you're just washing it down.
Nov
4
comment How long could a meat-based broth be held safely near 180F/82C?
oh, and it's safer than putting it in the fridge each night : cooking.stackexchange.com/q/20978/67
Nov
4
comment How long could a meat-based broth be held safely near 180F/82C?
This would've been the old-school (medieval & American colonial times) way of 'preservation' by peasants ... just keep the stew hot at all times. Of course, they also didn't have the same population density and global transportation making hygeine quite the issue it is today. (as they'd have built up immunities to the local bugs, and could keep away from sick neighbors)
Nov
4
revised Translating cooking terms between US / UK / AU / CA / NZ
added rapeseed / canola
Nov
4
comment Possible to cook chestnuts on a wood burning stove?
exploding chestnut are dangerous ... it's like popcorn, but with the shell doesn't stay attached ... and it's much, much harder. I'm thankful I was wearing my glasses when I made the mistake of not cutting into all of the shells and put 'em in the oven. (then went to remove them, and one exploded while removing the tray, and pinged off my glasses)
Nov
3
comment Can I store suet or home-rendered tallow at room temperature for a year?
Packing meat in fat predates canning. In european cultures, it typically goes by the french name confit ... but I don't know if you would need to wax seal it to avoid the top layer of fat from going rancid.
Nov
3
comment How does pudding make cake moister?
@Jefromi : I know it makes a denser cake; it's useful if you're going to be making a tall, stacked cake, and you're lazy and working w/ boxed mixes.
Nov
3
comment How to bake frozen chicken without setting off fire alarms?
Is this the only think that you've used your oven for since you started having problems? (is it the oven, or the food in the oven). I've never tried cooking chicken from frozen; I'd have suspected that you'd want to cook at a lower temperature to reduce the chance of overcooking the outside before the inside was done.
Oct
31
answered What are these called in english?
Oct
31
comment How can I adapt slow-cooker recipes to allow more pre-preparation?
@Dacio : dry is often a sign that it's just been cooked too much (and squeezed all of the moisture out). You can try not browning it in advance, but then you'll lose some flavors that you develop from browning.