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visits member for 4 years, 11 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.


Mar
12
revised Translating cooking terms between US / UK / AU / CA / NZ
added groundnut & pulses
Mar
12
answered Risotto question - what does “translucent rice” look like?
Mar
12
comment Risotto question - what does “translucent rice” look like?
related : cooking.stackexchange.com/q/54/67
Mar
12
comment Best way to cleanly cut brownies?
+1 for the plastic knife ... my neighbor showed me it, and it's impressive how well they work when you're cutting still-warm brownies. And if you're going to be making the same sized grid on the same sized pan ... make a template; find some cardboard larger than the pan, cut a hole so you can place it over the pan and still cut everything, then mark your grid. When it comes time to cut, place it on, put a straight-edge across it, then cut w/ your plastic knife and it's perfect every time.
Mar
12
awarded  Good Answer
Mar
11
revised Reusing oil containers
added 'update' bit.
Mar
11
comment Where can I buy borosilicate (Pyrex) bakeware in the U.S.?
@JeffAxelrod : I can add to the stories -- tried making a yorkshire pudding in a brand new Pyrex dish, which I've done for years in an older one ... and it exploded from just heating it empty. (it's possible that something might've dripped above, I guess, and as it was its first use, it's possible that it had a defect)
Mar
11
answered Kobe beef in the U.S?
Mar
11
answered Reusing oil containers
Mar
8
comment How to use a honey dipper?
The important bit is that you let the honey drip off it ... you don't use it to touch the item to be sweatened. They also work well for more viscous liquids like molasses and stroop.
Mar
2
comment How can I uniformly chop peanuts?
I've bought 'pecan meal' before, which I suspect is the leftovers from a similar process.
Feb
28
comment Why are there no recipes combining both yeast and baking powder?
@rumtscho : there might be some rise from the baking powder if it's double acting. I think this is how the 'rising crust' frozen pizzas work ... yeast for the flavor, but a double acting powder to get the actual lift when baked.
Feb
27
comment What is the problem with overmixing?
@rumtscho : She also published Bakewise, which has the first 150 pages on cakes & muffins. (then another 100 on soufles and the steam-raised stuff)
Feb
26
comment How to economically make home-made sushi?
Although talk to your fish counter ... I was on a trip w/ a co-worker, and he asked about fish for sushi, and being a Sunday, they said all of the fish was a day or more old, and couldn't recommend it for eating raw, even with a 24hr freeze. (and for tamago (egg), I typically do a sweetened omelette rather than a fried egg)
Feb
26
comment When and why would one infuse flavor into sugar for baking?
+1 for texture ... you don't want a marshmallow w/ flecks of stuff in it. (it's suck when whipping, and folding it in afterwards wouldn't give a consistent flavor through the whole thing)
Feb
26
comment Cutting marbled pork without it falling apart
@pixelfreak : if you cook it, chill it, slice it, and then reheat it, it'll hold its shape better ... if you're going to go this route, it might be better to cut it into more managable chunks rather than roasting a whole shoulder (so that you can cool it down easier).
Feb
26
comment What is the problem with overmixing?
@Aaronut : if the merging doesn't add in the tags here, it's probably worth adding these tags to the older one.
Feb
26
comment How to keep thick puréed sauces from separating into solids and liquids?
It's admirable that you tried to answer the more broad answer, but this seems a bit scattered, with a lot of tangential comments, and parts that seem to be more guessing ... and that suggestion to use something that's been in the fridge for a week (which most people wouldn't have) is a bit of a health risk; it's one thing to call out 'leftover', it's another to say 'week-old'.
Feb
24
comment What is the benefit of using a Mezzaluna Knife over a traditional knife
@Aaronut : You can, but it's actually the dished bowl that's more important than the knife, as it helps to keep things in one place. It's also useful when mixing lots of different things together (the garlic & herbs at the same time, vs. individually and mixing together afterwards). Of course, for small batches, it's faster for me to do it with a normal knife than remembering where I stashed the mezzluna that I don't use very often.
Feb
24
reviewed Approve How long does the cream in a freshly baked chicken pie last for?