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May
23
comment Can I grill a whole octopus without pre-steaming or poaching?
Oh -- one way to tell if it's been cooked before hand -- how did the arms droop before they tossed 'em on the grill? They should have some firmness to 'em if they were parboiled, but limp if they were completely raw.
May
23
comment Can I grill a whole octopus without pre-steaming or poaching?
I've never grilled it myself, but from what I've been told, you either have to cook it quick, or slow ... anything in between is rubbery. I would suspect that with quick cooking the issue would be properly cooking both the tentacles and the head over high heat, with a rather odd shape.
May
22
comment Adjusting dessert recipes to accomodate a larger slow cooker
It's possible that you'd scale by something less than double. I'd assume you'd want to scale it based on the difference in the bottom surface of the cooker, so the thickness of the cake would remain constant.
May
22
comment What's the best way to cook BBQ ribs in the oven and grill?
related : cooking.stackexchange.com/q/1143/67 (most of the answers call for oven (or low temp cooking), then finishing on a hot grill or broiler.
May
21
comment How do they make Mexican vanilla extract?
related : cooking.stackexchange.com/q/24561/67
May
21
comment Does placement of ingredients and condiments on a sandwich change the taste?
To add to the discussion of why you would favor one placement over another -- getting things closer to the tongue means you can use less of it; so you can reduce the amount of fat, salt, sugar, or more expensive ingredients but maintain similar flavor with proper placement.
May
21
awarded  Nice Answer
May
21
comment Why did my halva crumble?
121C would be 'hard ball' stage .... not much past that is 'hard crack' If your thermometer isn't calibrated well, or you didn't cool it back off quickly, it could explain what you're seeing.
May
21
comment What is the best way to get rid of the ants from the box of clarified butter?
what type of ants do you have in your area? If it's a variety that people eat anyway, it might not be as bad. We have odorous ants around here, which smell nasty, so I'm guessing taste nasty, too.
May
20
comment What do soybeans taste like?
the next time you cook edamame, use your favorite garlic chili paste instead of salt ... you can thank me later.
May
20
comment What do soybeans taste like?
kidney beans are also toxic, without a hard boil first.
May
20
comment Does placement of ingredients and condiments on a sandwich change the taste?
Good point -- I try to keep the moist things away from softer bread where it might cause it to sog, but I put them close to the bread if it's a firmer bread that might need to be softened up (especially if it's a roll).
May
19
answered Does placement of ingredients and condiments on a sandwich change the taste?
May
19
comment Is less quality cream used in salted butter?
There is lower quality cream, because there's lower quality milk. In the US, "grade B" milk is milk that hasn't been stored to the same degree of refrigeration & mechanically stirred. It's typically used for cheese making, though. Many places won't deal with it for large scale processing, as it requires maintaining a seperate fleet of tanker trucks.
May
16
comment Does candy expire?
'if kept dry' is a rather huge caveat -- we're talking about vaccuum sealed, not just 'don't dip it in water'. My mom kept a candy jar full of peppermints ('starbrite' style), individually wrapped. One day in high school, a friend went and got one out ... and asked if they were supposed to be chewy. They had been there for at least a year (if not multiple years). Although there was a lid, it was exposed to sunlight, so they likely went through some heating/cooling cycles, too. The candy still 'lasted' in that it existed ... but it was unpalatable.
May
15
answered Where can I buy bulk wild meat in Montreal?
May
14
answered What is the use of UV LEDs in my fridge?
May
14
answered How to get breading to stick to chicken?
May
14
comment Rolling out after or before the leavening process?
By 'leavening' you likely mean 'raising' or 'resting', where you let the dough sit, and it puffs up some. (if you let it double, it's raising, if you just let it relax a little so it's not so tough to work, it's resting). Leavening are the ingredients that allow it to rise.
May
13
comment lemon juice curdling white chocolate
related : cooking.stackexchange.com/q/6299/67 (note that it's likely seizing, not curdling)