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Jul
21
comment Constructing your own oil/water sprayer
@Boris_yo : that's a sign it's not pressurized well enough. If it sprays for a bit, then switches to stream, make sure you've left enough head space for the air; if it continues to give problems, fill it to only 1/2 way to the 'max fill' line. (and this is why I like the clear containers; just keep 'em in a cabinet to keep em 'out of sunlight)
Jul
20
awarded  Nice Answer
Jul
19
answered Substitute for coconut in macaroons
Jul
19
comment Should I use a base to offset the sour in overripe sourdough starter?
you could add fruit to the bread, so the sugar balances out the sour ... might give better results than a base, but I don't know for sure.
Jul
19
comment Why not use a polypropylene dish with carbonated drinks?
@rumtscho : I'd assume they'd be rated for the typical operating speeds; also, most bar blenders have much heavier duty blades than immersion blenders.
Jul
18
answered Why not use a polypropylene dish with carbonated drinks?
Jul
18
comment What exactly is a chowder?
Interesting ... based on that definiton, that would mean that gumbo would be a chowder.
Jul
18
comment Crisping chicken skin after braising
@GdD : I was thinking the same thing ... for that last 10 min of cooking, strip the skin off, set it on a sheet tray w/ a wire rack, and roast it to make a sort of crackling. I don't know how much time it'd take, as you've already rendered off some of the fat, but added moisture.
Jul
18
comment How to cook rice & chicken simultaneously?
For vegetables, you can add something acidic to the liquid to slow down their softening. For jambalaya, I add vegetable juice or canned tomatoes before the onions have fully softened, and they'll still have some texture at the end.
Jul
18
comment A substitute for jaggery
That was my first thought, too, and the wikipedia entry linked to for jaggery even supports it: "Unrefined cane sugar is known by various names, including panela, in other parts of the world"
Jul
18
comment How to prepare this (Chinese) snack?
They might be similar to dried shrimp -- where they're used as a flavoring in other dishes, and not intended for eating on their own.
Jul
17
comment Why did my attempt at pan-searing beef filets fail miserably?
related : cooking.stackexchange.com/a/45594/67
Jul
17
answered What is the difference between custard pie and custard tart?
Jul
16
comment Should a rare steak bleed?
If it's leaking liquid, it's likely that you're cutting in before you've rested the steak.
Jul
15
answered How to save spaghetti squash?
Jul
15
comment How to save spaghetti squash?
what is the second preparation? Knowing that would affect if we'd recommend making in advance or not.
Jul
15
answered Can I use extra virgin olive oil for cooking steak?
Jul
15
comment What oil or fat to use for different purposes?
And due to the question that spurred my clarification for general pan uses ... extra virgin olive oil can be used for a wide variety of tasks, but cooking with it (anything above warming) will destroy the fruitier qualities ... if you're on a budget, you're generally better off with a mid-quality olive oil ... don't use an expensive cold-pressed variety unless that's all you have available (or you like wasting money).
Jul
15
revised What oil or fat to use for different purposes?
added clarification under 'general pan cooking'.
Jul
15
comment Does glutinous rice contain gluten?
Recent studies suggest that the gluten sensitivity issue might be overhyped ... the symptoms are real, but may be either a nocebo effect (opposite of a placebo effect), or caused by other FODMAP ingredients. (and I suspect that not eating an ingredient for a while, then trying go back on it could be problematic, as you'll have lost the gut flora that help digest.