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Jan
24
comment How long can I cook beef or pork without becoming toxic?
Continuous cooking was an old way of keeping food safe to eat back in the middle ages. You just keep it sufficiently heated to keep it from spoiling. Common recommendations are to keep it above 140°F (60°C) at all times.
Jan
24
comment Reducing sweetness of packaged cookie mix
Unfortunately, the classic citrus pairing w/ chocolate is orange ... which is pretty sweet on its own. You might be able to make a filling (to sandwich them) or coating made from bitter-sweet chocolate to help temper the sweetness.
Jan
24
comment What is the function of this shallow, 19-divoted, eared cast iron piece?
If you need a recipe, I've had good luck with dutchfood.about.com/od/pancakes/r/ClassicPoffertjes.htm
Jan
24
comment What is the function of this shallow, 19-divoted, eared cast iron piece?
Oh ...and if you're going to try making them ... I highly recommend that you get a large squeeze bottle. You might have to cut the tip to make the nozzle wider.
Jan
24
comment What is the function of this shallow, 19-divoted, eared cast iron piece?
I've been trying to find a cast iron one for years. (I have a thin aluminum one, which I can't use with my induction burner). My brother thought he found one, and gave it to me for Christmas, but the holes were actually half-spherical (like the one Catija linked to ... which is closer to a takoyaki pan ... the holes were smaller than an aebleskiver pan)
Jan
24
comment Reducing sweetness of packaged cookie mix
What flavor of mix is it? It's possible that you might be able to take some of my suggestions for adding lime flavor to a cake to counter the sweet w/ tartness. (even the curd suggestion -- make the cookies into a sandwich w/ a reduced sugar lemon or lime curd in between) ... but that might not work for all cookie flavors.
Jan
23
comment What to do with excess Wham bars
@ElmerCat : I'm guessing there's a reason they have one labeled 'softer chew'
Jan
23
comment Why add lupin flour to white bread?
Lupins are edible? Bah, that makes this old Monty Python sketch slightly less funny. (skip to 4:25 if you're in a hurry)
Jan
23
comment What is the most efficient way to squeeze water out of cooked spinach?
It seems like a good idea on the surface, but most pasta machines aren't made to be disassembled to dry out -- I'd be afraid of either rust forming if it's not stainless, or washing away the lubrication applied where the rollers meet the frame.
Jan
23
comment Is there a difference between Stew and Casserole?
When you say 'A casserole is a ... dish' ... are you referring to the bakeware, or the food made in it? Because I make many casseroles (food) in uncovered dishes, but typically when you buy a casserole (bakeware), it has a lid. And I make lots of things in slow cookers that would not be a casserole (soups, pulled pork, pot roast, stew, etc.)
Jan
22
comment Is there anything wrong with rubbing a stick of butter on the pan?
No idea from the food safety standpoint -- but that's how we always did it growing up. (for pancakes, grilled cheese, etc.)
Jan
22
answered Breadmaker bread not remaining fresh long enough
Jan
21
answered Creating ideal temperature for dough to rise
Jan
21
comment How do you clear food that sticks to the cutting knife?
Now that you mention it -- I wipe with my hand angled so it's more the back of my hand (so if I were to curl my fingers, they'd go away from the knife). And I do wipe slightly along the blade, but it's a diagonal, so that I'm always going towards the sharp edge (from the back side).
Jan
21
answered How do you clear food that sticks to the cutting knife?
Jan
21
reviewed Approve Translating cooking terms between US / UK / AU / CA / NZ
Jan
21
comment How many kilos of bread can I produce with one kilo of flour?
@Catija : the majority of the weight loss would be from the liquids evaporating. 50% would get into the flour being used. But 20% loss cited above would be roughly 50% of the water.
Jan
20
answered Non-flaky non-crumble pie crust
Jan
19
comment What are the pros and cons of using clarified butter as opposed to regular butter?
possible duplicate : cooking.stackexchange.com/q/16971/67
Jan
19
comment Can I use a whole uncut green pepper that I accidentally froze or is it garbage?
You can also use it for making stock (where you'd throw away the spent vegetables). I keep a bag in my freezer of vegetables that have gotten a bit sad but not spoiled, parsley stocks, etc. to use when making stock.