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visits member for 4 years, 10 months
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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.


May
7
answered Are avocado seeds edible?
May
7
answered How to keep saute pan hot without it burning for searing fresh greenbeans or zucchini
May
7
comment Will my double crust for a fresh uncooked chicken pot pie get soggy if left in refrigerator overnight?
I don't know for sure, but you can take some insurance out -- blind bake the bottom crusts, then give it an eggwash to protect it from absorbing too much moisture from the filling.
May
7
comment Why does my dough always need more water than the recipe calls for?
How are you measuring the flour? If using volume (eg, cups) instead of weight (grams, ounces), how you measure can make a huge difference with flour.
May
7
comment How can I cook a full chicken with skin on it when my oven is broken?
If you don't have a large enough pan, you can halve it and cook it in two separate pans. And we don't really have PMs ... just notification if someone comments on something you said.
May
7
comment How can I cook a full chicken with skin on it when my oven is broken?
@DavidRicherby : I've had bad luck with cooking legs. Thighs and breast are fine, but I've never had legs come out well in a mostly dry pan.
May
7
comment Effects of elevated storage temperature on bread quality
if it's not an SUV or hatchback, you might consider the car trunk -- it tends to not get as hot quickly as it's not a greenhouse.
May
7
answered How can I cook a full chicken with skin on it when my oven is broken?
May
6
comment What does it mean, when packaged meat depressurizes itself?
I tend to be more worried when the package starts bulging. (that's a sign of microbial activity). I've never seen the sucked in look.
May
6
answered How can I tell when ground beef is fully cooked?
May
5
comment What could I use for this Yakisoba dish instead of cabbage?
@Zibbobz : you realize that brussel sprouts are from the same family as cabbage, right? This is exactly what I use when cooking for one. Because the leaves tend to be thinner, you'll often add them right at the end of cooking. (or just thinly shread it, and don't cook it at all).
May
3
comment Cakes cooked in same tin but come out different sizes
Oh, sorry, I missed that part. For that, your best bet is 'baking strips', which are wet down and pinned around the outside of the pan to prevent the outside edge baking too quickly relative to the rest of the cake. You can also turn down the temperature slightly (25°F / 15°C) but cook it for longer, which will also help with any doming issues. And personally, I always just center them up, with the largest cake on top, upside-down (to get the best top corner), then use a medium cream to spackle and straighten up the edge.
May
1
reviewed Looks OK Why would rasagullas break while cooking?
May
1
reviewed Looks OK What temperature to cook a pork tenderloin at?
May
1
reviewed Looks OK Pulled Pork for a large crowd
May
1
reviewed Looks OK Are there any substitutes for Shortening?
Apr
30
comment Cooking multiple dishes at once in the oven
more related : cooking.stackexchange.com/q/20102/67 ; cooking.stackexchange.com/q/44575/67 (note that although some of the answers are generic, the questions are specific and not about general rules like this one is)
Apr
30
comment What's the term for cutting part way through a vegetable or fruit to increase surface area?
I've heard someone call it 'book cut' before, but using search engines for that term to determine if it's common was pretty useless.
Apr
30
comment Cooking multiple dishes at once in the oven
related : cooking.stackexchange.com/q/56004/67 ; cooking.stackexchange.com/q/19444/67
Apr
30
reviewed Reject How can I attach printed rice paper decorations to cakes / cookies?