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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.
Apr
6
comment Why are there caraway seeds in rye bread?
Because there are awful, awful people out there. And they probably like cilantro, too.
Apr
6
comment Are there reasons to use olive oil when roasting food at high temperatures?
Also see the highest voted (but not accepted) answer in cooking.stackexchange.com/a/17612/67
Apr
6
comment Are there reasons to use olive oil when roasting food at high temperatures?
Actually, 400°F is below the smoke point of refined olive oil. It's above the smoke point of virgin olive oil. See seriouseats.com/2014/05/…
Apr
6
comment Are carrots dyed orange?
@Paulb : based on what the local farmer's market has, I find that the red & purple ones tend to be sweeter than the orange carrots. The white ones tend to be less sweet. (I don't know if that's true for all carrots of those colors, or just the specific varieties that the farm in question sells.)
Apr
5
comment How to remove commercial seasoning from skillet?
@Catija : that's because it works. Although, I prefer throwing it in a fireplace, if it's the right time of the year. (and you have a working fireplace).
Apr
4
comment Preparing/Seasoning/Using a Carbon Steel Pot
An oblong pot? Almost sounds more like a turkey roaster. ... but larger ... 2' across, 18" deep would be 140qt.
Apr
4
revised What does the “operating range” of a thermometer mean?
added update
Apr
4
comment How to keep wild turkey meat moist
For your simmering, the issue is going to be what temperature the water is actually at -- you want to start it in boiling water, let it return to the boil, then let the temperature of the water drop to the temperature you need to cook the turkey to for safety (I assume 165°F), and hold it 'til the turkey is cooked through.
Apr
4
answered What does the “operating range” of a thermometer mean?
Apr
4
comment Cooking through thick liquids
It's also possible that part of the problem is acidity from the tomatoes. Acids can slow down how quickly some vegetables soften (eg, onions & potatoes)
Apr
4
comment Ceramic Cooktop (non induction) getting damaged after use
I've seen that look from starchy water boiling over when making potatoes or pasta. A little hot water & scrubbing usually works. (dish soap doesn't help as much, as it's starch, not fat)
Apr
2
comment Can a clear glaze be made without gelatin or starch?
I've heard of people using either corn syrup or honey for this. Never tried it myself, though,
Apr
1
comment Gaul Divided into 3 fats
And 'fat' makes sense, as it would also include poultry fat (duck, goose, etc.), which are quite common in some French cooking.
Apr
1
answered Gaul Divided into 3 fats
Apr
1
answered How can I color pasta during cooking or afterwards, preferably using natural coloring?
Apr
1
revised Translating cooking terms between US / UK / AU / CA / NZ
mention of 'metric cup', trying to better clarify oats.
Apr
1
comment What can I add to this food to make it taste good?
You might also try asking a question about how to reduce the fishy taste in sprats. Even though that's doesn't fit the 'one true answer' concept, it's less likely to get closed.