30,823 reputation
446114
bio website
location Maryland
age
visits member for 4 years
seen 1 hour ago

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.


Nov
30
comment Will vegetables and fresh herbs last longer in the refrigerator in a plastic bag?
I go with wrapped in a paper towel, then put into a plastic bag, so there's still airflow around the herbs, and it'll absorb any moisture they might give off.
Nov
30
comment What kind of pie is this?
Agreed on the date -- and I've even gotten into the habit on some dishes of listing ingredients (was helpful for the meals I gave my sister-in-law when she was pregnant, as she started having issues with some things, so could tell what stuff to save 'til later)
Nov
29
awarded  Nice Answer
Nov
29
comment How do I prevent stickiness in a rice cooker?
is it the rice sticking to the pot and/or itself, or is it the pot itself that's getting sticky?
Nov
29
comment How to dry out mash - added too much milk
@Aaronut : I said 'properly made rissoto'. It might be finished with some hard grating cheese, but you're not going to get creaminess from that. I've always heard "creamy" to mean "cream-like" and not "must contain fat". Sometimes it refers to color, texture, mouthfeel, etc. ... and if you think it's hard finding non-dairy recipes, try ordering off most "american food" restaurant's menus (almost all appetizers and deserts are out, and likely 75% or more of the entrees) ... if you want dairy free, look to asian cuisine
Nov
29
comment How to dry out mash - added too much milk
@Marti : most hard cheeses are naturally lactose free, as the lactose as broken down by the bacteria as the cheese ages, however, some people have issues with casein or whey, so 'lactose free' stuff will still affect them. (and yes, there's lactose in cream, as well as yoghurt that isn't made with live cultures, American butter, lots of prepared foods, as filler in some pills, etc.)
Nov
29
comment How to dry out mash - added too much milk
@Aaronut : how would you describe the texture of a properly made risotto, if not 'creamy' ?
Nov
28
comment How to dry out mash - added too much milk
@NBenatar : a lactose-free alternative is chicken stock; as starch from the potatoes creates much of the 'creaminess', you actually don't need to use any dairy or fat when making mashed potatoes.
Nov
27
comment How to dry out mash - added too much milk
They're also great as a thickener for stew.
Nov
26
comment What is meringue powder?
I'm going to assume implied -- where do you get it? I've never seen it in general grocery stores; I either get it from a cake shop that sells supplies (colors, decorations, etc), or a larger craft store that has a cake decorating section; Wilton sells one that comes in something like a baking powder can. (paper sides, plastic top)
Nov
26
comment What is meringue powder?
You also get more consistent/precise results -- it's easy to measure out a quarter teaspoon of meringue powder, whereas the same isn't true when dealing with measuring egg whites.
Nov
26
awarded  Nice Answer
Nov
26
comment What are the best suggestions for cutting gloves
I have a glove that I made years ago from I think it was 18ga galvanized tie wire, so it's heavier (and larger gaps, as the rings are larger) ... I'd say it'd stop most any slicing from a knife ... really thin piercing (ice pick) or heavy chopping (meat cleaver, machette) might get through, but against standard kitchen tasks, you'll be safe. Maybe we could get mythbusters to test 'em? (some hot dogs for fingers, and see what it'd take to get through)
Nov
26
comment Botulism, Garlic, Cold pressed Olive oil and mason jars
But heating garlic makes it sweet, which would significantly change the flavor profile, too. I mean, it'd solve the sterilization issue, but it'd have the same problem as acid (although, more consistant, I'd assume)
Nov
26
comment Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?
The only time I ever remember having a problem was making a pot roast where I doubled the vinegar along with everything else ... I personally like dishes like sauerbraten, but the rest of the people at the table weren't so keen on it. (I want to say it was a much longer cook time, too ... and that might be the source of the story -- double the amounts requires double the heat, which often means longer cook times, giving spices more time to extract their flavors ... but I still doubt it'd be no multiplying)
Nov
26
comment How can I judge the extra amount of water to use if I am cooking rice with extras in in my rice cooker?
I haven't had a rice cooker for years, but don't remember having any problems, so can't help ... but you might be interested in the cookbook The Pot and How to Use It to see if it gives advice
Nov
25
awarded  Sportsmanship
Nov
25
answered Is it safe to fully cook a stuffed turkey the night before thanksgiving?
Nov
25
comment What are the best suggestions for cutting gloves
I've seen real cut proof gloves (at least, for most reasonable cutting), but they ruin your blades -- they're chain mail, made from stainless steel. Plate mail doesn't work, as it tends to be outside the hand, mounted on leather, so doesn't really help in cooking.
Nov
25
answered How to melt butter most conveniently?