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Mar
29
comment Creating a specific cream for a cake?
Could the filling have been a mousse? They're creamy, with air whipped in.
Mar
28
comment Advice on two-tier cake and height
Are you planning on adding supports in the lower tier (dowels and such) or are you hoping to just be able to set the upper tier on top of the lower tier? If you're hoping to go support-less, you typically need a firmer cake, which mud cakes typically aren't.
Mar
26
awarded  bread
Mar
25
comment How do I pour from a dutch oven without making a mess?
If you don't have a large enough measuring cup to make it worthwhile -- I've used another smaller pot before as an oversized ladle.
Mar
24
comment Why use onions in cooking?
@SnakeDoc : it's possible to hate all onions -- I know someone who's allergic to all alliums. (makes it really hard to go out to eat, unless you only eat desserts)
Mar
24
comment Why use onions in cooking?
My neighbor insisted that she hated onions ... but I came to find out that she either wasn't cooking them enough (still partially raw) , or cooking them too hot (and burning them some, while leaving the middle raw). Once she learned to cook them properly, she stopped avoiding them.
Mar
24
comment Do these fish have bones, and are they dangerous?
@Jack : location is especially important if cost is a consideration, as unless you're looking at frozen or canned fish, you're going to want what's in season in your area.
Mar
24
comment best dairy-free yogurt for meat marinade (Biriyani)
For curries, I'll use coconut cream or coconut milk to get the thick, creamy texture ... but as it's not acidic, I don't think it'd have quite the same effect that you'd get from a marinade (to tenderize the meat).
Mar
23
comment Forgot to grease ceramic pan for strata
I've made that mistake before, in both pyrex & corningware dishes. It sticks some, but you can still scoop enough of it out that it's not a problem. The only issue is that if you like the crispier bits, they stay stuck to the dish, so it's more custard-y than you'd otherwise have.
Mar
23
comment Adding flavorings & fillings to bread dough
There are also cases where the item is more a 'filling'. For instance, if you spread the dough out, smear it was pesto (relatively high in oil), and then roll the dough up and place in a loaf pan (like a loaf-sized cinnamon roll)... you'd get a much different behavior than if you tried mixing that same amount of pesto into the dough initially.
Mar
21
comment Do frozen Lima Beans contain Cyanide?
Apples contain cyanide, too. Of course, it's in the seeds. (but lots of apple juice has it, because of how they extract the juice)
Mar
21
comment Sharing a kitchen space with other companies
Searching on the terms 'food truck' and 'commissary', I stumbled up on this list -- icyprofits.com/commissaries.htm ... you can look at how various existing places handle things.
Mar
21
comment Yeast rolls spread when rising
See cooking.stackexchange.com/q/42936/67
Mar
21
comment Is there any harm to eat cooked renal pelvis in lamb kidney?
People eat intestines, and that has much more objectionable stuff going through it. (and more difficult to clean it out)
Mar
18
comment How do you finely dice an onion without crying?
They're not exactly the same thing -- when dicing the onion, I also take a few other precautions: (1) prep the onions (take off blossom end, peel, cut in half and place cut-side down on cutting board but do not cut the root end). (2) do the initial cuts (I tend to do diagonal rather than vertical & horizontal, but whatever you like ... the goal is to keep the onion together). (3) do the final cross-cuts, but keep the onion together (this requires a really sharp knife, and holding both sides of the onion as you're cutting). ... the goal is to not expose cut, wet surfaces.
Mar
18
comment What spicy ingredients hit the sinuses?
I'll second the wasabi -- it's one of my go-to things for when I'm majorly congested. (it's possible that normal horseradish would too, but I've never tested it)
Mar
18
comment Seasoning new cast iron cookware
If he's in the US, there's a good chance that it was from Lodge ... and all new Lodge cookware comes pre-seasoned, so he might not have the wax problem.
Mar
17
comment Fudge not setting up— any salvaging possible? Alternate uses?
for the 'what to use this for' ... I'd go with fudge sauce. (over ice cream, brownies ... between cake layers, as an ingredient for something else).
Mar
16
comment Why don't filled doughnuts have compressed dough around the filling?
I saw a TV show years ago, where they showed the guy pushing donuts onto nozzles (two, as he was doing a donut in each hand), and from what I recall, he wiggled the donuts around a little bit as he was working ... I would assume to make a pocket inside first.
Mar
16
comment is Le creuset pan 22 cms enamelled or not
see cooking.stackexchange.com/q/48943/67