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551131
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location Maryland
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visits member for 4 years, 9 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.


16h
comment Roast Cooked all night
Also see cooking.stackexchange.com/q/55464/67 for dealing with an over-cooked roast. (although this might be so far gone that you'd be better off trying to make soup from it).
18h
comment Baked tortilla chips: how to make them quicker and more consistent?
The broiler is faster ... you crank the heat way up, and place the food right near the heat source. The disadvantage is that it only cooks from one side, so you might need to pull it a little early, turn everything over, then put it back in again.
1d
comment Baked tortilla chips: how to make them quicker and more consistent?
When I'm trying to brown stuff in the oven, I'll often switch to broil w/ the oven cracked so I can actively watch the color change and pull it at the right time. It's often a thin line between golden brown and blackened husk, so working with the oven open is pretty important. (and not getting distracted and turning your back for 30+ seconds)
Apr
16
comment How to make fluffy(not crunchy) quinoa?
related : cooking.stackexchange.com/q/2164/67 ; cooking.stackexchange.com/q/20800/67
Apr
16
comment How can I get more lime flavor into my key lime cake recipe?
Is there any icing on it? If you're not using lime juice in it, you should be. But you might also want to consider a glaze, so the fat doesn't dull the flavors too much. And a lime curd in between layers when stacking the cake. (and although the site's generally against asking for recipes ... giving us the recipe so we know how to modify it would be a good thing)
Apr
16
comment How should I choose my next step as a cook?
I have no idea what this means: "How do I look at a recipe (and my current knowledge) and decide if it's a good next step?" How do you decide if the recipe is a good step? Or if your knowledge is a good step? What are you trying to evaluate?
Apr
16
comment Are your daily salt intake levels for the max amount or recommended?
This is one of those things that's always bothered me ... everything else is a range -- normal height, normal weight, normal BWI ... why are nutrition labels so specific? Is it better to be high, or low? How much is necessary in a given day vs averaging out over a week or a month?
Apr
15
comment What should I substitute for dried anchovies and kelp in a stock
Oh ... and if it really comes down to it ... soup base or bullion cubes. Preferable, those with MSG in them, to replace the glutimates that would've been in the kelp.
Apr
15
comment Sea Salt and Mercury
@Chef_Code : they call them 'evaporation ponds'. if you search for videos, you'll find one from Cargill saying that's the technique they use: youtube.com/watch?v=B8rlLb4zYeY . Of course, they also say that there are microorganisms that 'disappear' as the water evaporates. (and by 'disappear' I assume they mean 'stop showing color' as opposed to 'miraculously leave the brine')
Apr
15
comment What should I substitute for dried anchovies and kelp in a stock
If you don't make a stock from the head and shells of the shrimp, you're throwing away a lot of flavor.
Apr
15
comment Can I cook a slow cooker recipe on high instead of low, but for shorter time?
possible duplicate : cooking.stackexchange.com/q/4890/67
Apr
15
comment How can I estimate the time required to bring a piece of meat to a certain temperature?
@Chef_Code : tests have shown that 'sear to keep in the juices' is a fallacy. And it's not caramelization, as it's not sugar.
Apr
14
comment Are there food products that are meant to have an aftertaste?
Do hot chilies count?
Apr
12
comment Will chopping hard destroy my new knifes?
not exactly. It might technically be sharp right near the edge, but when you look at the whole knife, it just won't cut things as easily as the blade isn't properly aligned.
Apr
12
comment Will chopping hard destroy my new knifes?
I'm not sure -- what I suspect could be an issue is that if he's using both hands, he'd be more likely to pull towards himself as the blade hits the board -- and that's more likely to pull the blade out of true. It's more difficult to do this with one hand, as the blade would pivot instead.
Apr
10
comment Is there any way to make an egg pancake without sugar or white flour?
related : cooking.stackexchange.com/q/13102/67
Apr
9
comment Cold Smoking in the Tropics - Condensation
I'm not a smoker, but my understanding is that you need to get the meat sufficiently warm enough for the smoke to penetrate the meat ... so you want your box around 60-80°F (15.5-27°C). Wood smoke does have anti-bacterial properties, but it won't kill everything (eg. e.coli), nor does it protect against spores, so you still want to follow good sanitation practices.
Apr
8
comment how to season a frozen steak
"let it thaw enough for the outer layer to be wet". Empasis added.
Apr
8
comment how to season a frozen steak
Wet steak means poor searing. You want a dry surface or you'll end up steaming the outside of the steak.
Apr
8
comment Can you substitute Asian red chili paste (e.g. Thai Kitchen's Roasted Red Chili Paste) for Sambal Oelek?
@logophobe : well, the 'korean' paste had corn syrup second in it ... I don't think corn is a staple drop in Korea. I could maybe see rice syrup. (although, I admit it was 'level 3', which might be toned down for Americans)