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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.


Apr
8
revised Can you substitute Asian red chili paste (e.g. Thai Kitchen's Roasted Red Chili Paste) for Sambal Oelek?
added update.
Apr
8
answered Can you substitute Asian red chili paste (e.g. Thai Kitchen's Roasted Red Chili Paste) for Sambal Oelek?
Apr
6
comment What is a clove of garlic?
The heads are also sometimes called bulbs.
Apr
6
comment How do I keep a hot meal fresh for several hours?
If it's steaming hot, you might want to crack the containers open and let them cool from evaporation before refrigerating -- it'll help prevent condensation on the top of the container which drips back into the food.
Apr
6
comment Is my chicken ruined?
related : cooking.stackexchange.com/q/53512/67 ; cooking.stackexchange.com/q/49366/67
Apr
6
comment I've seasoned and floured more chicken than I need to fry. What's the best way to store it for cooking at a later date?
IF you leave it in the flour, uncooked for a significant amount of time, the flour will slowly absorb moisture and just become a mess, acting more like paste. If I were in that situation, I'd fry it all, and deal with the consequences of reheating fried foods. (not sure how useful this answer is 3 hrs later)
Apr
6
comment Is there a significant difference between pizza ovens and conventional ovens with pizza functionality?
related : cooking.stackexchange.com/q/29548/67
Apr
5
comment Is it safe to eat baby-potatoes?
personally, I'd plant them.
Apr
5
comment Transporting partially finished ravioli
How many people are you cooking for? What works for 4-8 people might not scale up for 100.
Apr
5
comment Is there any way to make crepes without a proper non-stick pan?
@belisarius : I find that the first one or two are always 'tests' for any kind of pancake-like product. Maybe if you have an IR thermometer to make sure it's at the perfect temp before the first one goes on you'll be okay, but I just assume that the first one is to gauge temp & adjust for the rest of the batch.
Apr
5
answered Why cover a pepper after blackening?
Apr
5
comment 3 types of fish, 3 temperature/time per package
@Stephie : but the problem is pre-heating, which can take a little while. Depending on the situation, it might be better to either leave the oven on warm while at church, or pre-heat the oven before church, then shut it off just before leaving so that it hopefully retains some heat.
Apr
5
comment Standing Rib Roast
and related : cooking.stackexchange.com/q/25326/67
Apr
5
answered Standing Rib Roast
Apr
5
comment Meyer curd without added sugar?
@Doug : Meyer lemons are sweeter than other varieties of lemon, and I personally like tart things. If I had a source of Meyer lemons, I'd be willing to try it.
Apr
4
comment Making cake icing look professionally smooth
You need the 'shop towel' type of paper towels, which are much more durable. The result is a matte finish. If you use parchment or waved paper, you'll end up with a glossier finish. And thanks, when I took a Wilton class ~12 years ago, they didn't mention putting it in the fridge for a few minutes.
Apr
3
comment 3 types of fish, 3 temperature/time per package
related : cooking.stackexchange.com/q/19444/67 ; I'm pretty sure there was another one recently where someone mentioned putting the cooler one in the middle of the oven, and the one that needed more heat closer to the element.
Apr
3
comment What soy sauce is Tamari closest to?
An excellent point that 'light' might mean 'low sodium'.
Apr
3
comment Why won't my ground beef thaw?
No need to microwave if you're making it into chili. You can cook it from frozen if you really have to -- cook one side, flip it over, then scrape off the cooked portion, flip it over again, scrape, etc. The bottom is typically easier to get started (as it's flat), but once you've gotten a couple of layers scraped off the top, it flattens out so it's making better contact with the pan. (and I should mention -- I find a wooden spatula to work best to separate it at the thawed layer)
Apr
3
answered How to extend holding time for poached eggs?