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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.


Mar
16
answered When is it best to do stretch and fold versus mechanical kneading?
Mar
15
comment roasting potatoes at low temperature
No need for a blow torch -- large hunks of meat generally require a bit of resting time, so you can pull the potatoes once they're cooked through, then once the meat's done, crank the heat up to get a bit of a crust on the potatoes.
Mar
15
comment meatballs refrozen, safe to eat
related : cooking.stackexchange.com/q/24123/67 ; cooking.stackexchange.com/q/42489/67 ; cooking.stackexchange.com/q/47146/67
Mar
15
comment meatballs refrozen, safe to eat
Do you know what temperature the freezer was at when you found it? If it was still below 40°F, you could treat it as if it were thawed in the fridge and just cook & use it immediately. If you think it might've failed in warmer weather and came down because of a recent cold spell, then it's more clearly a 'trash all of the meat and use the vegetables to make stock' type situation.
Mar
15
comment How to Store Fresh Herbs
It looks like the blog has moved, and the redirection didn't quite work. This seems to be the relevant content : thecomfortofcooking.com/2010/07/…
Mar
15
comment How to best keep a bunch of coriander fresh?
I'd actually argue against washing them and/or using a damp towel. I can store most herbs (not basil) for 2+ weeks by wrapping them in a dry paper towel, plastic bag, and into the crisper. In my experience, moisture leads to rotting.
Mar
15
comment How to best keep a bunch of coriander fresh?
@Erica : with the exception being that this is cilantro ... so the best way to store it is in a plastic bag, then place in the trash can.
Mar
15
comment Can you make bread with the yeast in beer?
@moscafj : there's a good chance that the yeast profile recovered from a beer won't be exactly like the yeast that was used to make the beer -- because each yeast strain dies at a slightly different level of alcohol, what's most likely to survive are those that can tolerate the higher percentages of alcohol. (which might be good if you're trying to brew a stronger beer ... might it might not give the same flavors as the original mix).
Mar
14
comment When is it best to do stretch and fold versus mechanical kneading?
Actually, I now realize that this is in some ways the opposite of that earlier question ... (ie, when does mechanical mixing not make a difference)
Mar
14
comment Baked beans still firm after soaking and hours of cooking
@Brooke : prices on spices are dramatically better, too, but you often have to buy in larger quantity. They also tend to be sold in bags that might not be as air tight. (some brands are heavier w/ built in zip-tops, other I transfer to glass containers and/or share w/ friends.)
Mar
14
comment Baked beans still firm after soaking and hours of cooking
This is particularly true for molasses -- adding acid will prevent many starches from breaking down. (this is useful when making an Austrian potato salad, or when you want the onion to not completely dissolve into a sauce ... but it really sucks for beans)
Mar
14
comment When boiling water, why start from cold?
To explain the attic cistern -- it's a UK thing : youtube.com/watch?v=HfHgUu_8KgA ... taller buildings in other countries frequently have water tanks on their roof-top, and those feed both hot and cold water : nytimes.com/2014/01/27/nyregion/…
Mar
14
comment When boiling water, why start from cold?
'minute' depends on the water system. There was an issue that years ago a chemical was added to the water systems in the Washington, DC area that caused the solder to start breaking down giving off significant amounts of lead. This has resulted in the recommendation that you run the cold water for a minute before consuming it. (we have signs on every water fountain at my work). Hot water would've been stored in a tank and can't easily be flushed out like the cold water can.
Mar
14
comment How do I make sure spice mixes don't make my curry grainy?
When did you add the spices? Dumping them in at the end is much less pleasant than cooking them in the oil at the beginning of the recipe.
Mar
14
answered Can you make bread with the yeast in beer?
Mar
14
comment What does “de-bearding” mussels mean?
Pliers can also work if you can't get a good grip : grab the beard with the pliers, then rotate the pliers so you slowly pull the beard away from the shell.
Mar
13
comment When is it best to do stretch and fold versus mechanical kneading?
A really similar question : cooking.stackexchange.com/q/21675/67
Mar
13
answered Do induction cookers increase risk of cracking cast iron?
Mar
13
comment Do induction cookers increase risk of cracking cast iron?
20 might be a lot if the're all skillets. My mom has a problem as she's been only collecting Wagner and Griswold, and is trying to have at least one of anything. I don't know how much she has, but she has some shelves filled in the kitchen, plus a rack that holds another 8+ skillets, and a stand for dutch ovens.
Mar
12
comment Trimming ends off snow peas
If you do trim them off, you can bag & freeze them with many other types of vegetable trimmings to add more complexity when making stock.