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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
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'.
Dec
12
comment Flat Yorkshire Pudding
I agree with Doug ... you have to cook it so that the batter properly sets up so it'll hold its shape as it cools (when it no longer has the pressure from the steam pushing out)
Dec
11
comment After breakfast, egg plate clean up
800 plates? That's well past the point that I'd work on mounting one of those motorized buffing machines (for cars) on a stand, so that I could just hold a plate under it and move it around a bit, without needing all of the elbow grease.
Dec
10
comment How can I safely re-heat a chicken pie without burning the crust?
somewhat related : cooking.stackexchange.com/q/36496/67
Dec
10
answered Can I use parchment paper for all cookies
Dec
10
comment Does wrapping banana stems actually prolong their life?
I would suspect that if it has an effect, it'd be more significant in packing boxes or other enclosed spaces. It may not be signficant if you already keep your bananas in a place with good airflow.
Dec
10
comment Is it safe to drink the whey?
If you don't want to use it as-is, you can make ricotta from it : fiascofarm.com/dairy/ricotta.html
Dec
10
comment How can I be sure I'm buying the right KitchenAid beaters?
Looking at the specs, it seems that the Architect might just be the Artisan packaged with a glass bowl. It's a tilt-head (not bowl lift) 5qt with a 325W motor. As it's a newer model, it's possible that there isn't the variety of incompatible model numbers like there is with the 'professional; their website only lists KSM150AGBCA. (but because it's a new model, it's possible that accessories won't specifically list that model number even when actually compatible).
Dec
9
revised What is the difference between a Jus, Sauce and a Gravy?
added 'language' tag
Dec
8
comment Is there a vegetarian gelatin substitute that is as strong as gelatin?
Agar is also very sensitive to acidity. If you're trying to add some citrus juice to balance out an overly sweet liquid, the gel will fail.
Dec
8
revised How to convert a muffin/cupcake recipe to a large muffin recipe
fixed formatting
Dec
8
comment Where to look for Vintage Cookbooks in Spanish?
If you're not in a spanish-speaking area, it's going to be much more difficult to find second-hand books in spanish. I volunteer for the book sale at our local library, and when we get books in most foreign languages we tend to weed them as we can't easily sell them. If you talk to the people that sell second-hand books and let them know you're interested in a particular category, they might be willing to keep an eye out for you, and let you know if they come across one.
Dec
7
answered How do I heat up rice and pasta at work?
Dec
5
comment How do I bake chocolate chip cookies like Subway?
@NRaf : if you read through the whole thing, the likely issue is actually that they have corn syrup in their recipe. Scroll down to 'Cookie Fact #10'.
Dec
5
comment Making stroopwafels with a pizelle iron
@Cerberus : Sorry, it was ~30 years ago. I know it was in the province of Utrect (we lived in Huis ter Heide, right outside the American gate at Soesterberg Air Base). It might've been in the city of Utrect, Zeist, or even Den Dolder.