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visits member for 4 years, 3 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.


1d
comment What are different methods of preserving chillies?
interesting ... and likely easier than my way of using scissors or taking a knife to 'em.
1d
comment Emulsifying ingredients for vinaigrettes
Soy lecithin may be your bet bet .. but if you keep it in a jar and shake the hell out of it, and use it soon afterwards, it typically doesn't matter. You only need the emlsifier if you want it stable for some time.
1d
comment 5 Gallon Drinking Water Container
You typically didn't transport glass carboys as-is. You'd pack them in straw in a wicker basket, to help cushion them ... which gets rather large and awkward for most situations. If the milk jugs are too expensive for you, you can get refurbished beer kegs in that size for under $100, but you might need a pump to get the water back out easily.
1d
comment How to store no yeast dough
I haven't tried it, but I'd think if you sprinkled it in a circle, then pressed it w/ a rolling pin, you could probably pull off a top crust, too.
2d
comment My chocolate-chip cookie expanded after baking
@Karinushka : yes, it'll make a difference, especially if the recipe calls for creaming (as the butter won't cream if too cold). Another possibility on the 'too much better' is actually too litle flour -- if you're measuring by scooping, you're more prone to getting inconsistent results than if you weigh it or even spoon into the measuring cup.
2d
comment My chocolate-chip cookie expanded after baking
As you mentioned "expanded and became flat", did you leave the cookies on the sheet pan, vs. moving them to a cooling rack? If they haven't fully set in the oven, they can then spread if you don't move them quickly enough to cool.
2d
comment How to store no yeast dough
If it's a pie crust, on the UK cooking show 'The Best', one of the guys mentioned that you can take the frozen doughball and put it through the coarse side of a box grater ... then just pack the shavings into the pie plate, clean up the top edge, and you're ready to bake ... no thawing required.
2d
comment Why does Cauliflower taste so awful?
I find it doesn't have much taste at all. It's like potato, where you can add just about any other flavor to it. (and I 100% agree on the cilantro==soap.)
2d
comment how early can I put food into a slow-cooker?
It's more a function of the recipe than the crock pot -- some things cook for 6 hrs on low, others for 12.
Oct
22
comment Can whole pablanos be frozen whole?
I don't know if there are issues due to the difference in wall thickness, but see : cooking.stackexchange.com/q/5227/67
Oct
21
comment Why is delivered pizza often oily?
It's often a sign of inferior cheese. (or cheddar, which some people might not consider inferior, except in the context of pizza)
Oct
21
comment Why does my Velveeta queso dip get clumpier the longer it stays in the microwave?
This question was asked 4 years ago, so a change made in 2012 wouldn't have affected it.
Oct
21
comment Baked item that would catch on fire/smoke?
@Jefromi : I was trying to think of a potentially greasy casserole that might bubble over ... but most casseroles are wet, not oily. Maybe if you managed to get it just right, you could have a mound of cheese that exuded its fat, then melted down the side, onto the hot oven floor. If you wanted a real kitchen disaster, try roasting a hunk of meat in a modern pyrex dish ... cold dish, hot oven. There's a chance the dish will explode, then the grease will drip, causing the fire. Of course, no restaurant would be stupid enough to use pyrex.
Oct
21
comment Coating/skin on Quorn Sausage - is it edible?
There exist edible vegan sausage casings, but I don't know how common they are. I would suspect that they'd be used for fresh sausages, as for cooked sausages they use an inedible casing, then strip it off between cooking & packaging.
Oct
21
comment How to make omelettes extremely quickly
I'm going to assume that Carmi had quite a few pans going at once, and that quality/appearance likely did suffer; military food is more like caffeteria food than fine-dining ... that whole 'no color' thing is likely right out. (and I checked Carmi's bio to confirm ... Israeli Navy, so the hint that it was on a boat wasn't because it was an upscale cruise ship)
Oct
21
comment Baked item that would catch on fire/smoke?
Commercial kitchen? crap ... it's actually harder to burn things in a commercial oven, as they don't have broilers in them. They would have a separate broiler unit (possibly a salamander), that's not fully enclosed; this prevents there from being moisture build-up, which would retard the browning.
Oct
21
comment Baked item that would catch on fire/smoke?
Glazes in general will burn ... and the really sugary ones will smoke up something awful (but not necessarily flame up). Alcohol flames are at a much cooler temperature than grease fires, and may not generate much smoke if that's the only item burning. One random though -- a bourbon glaze on a baked good would likely burn easier than one on a steak (steak == moisture source, therefore thermal mass), but typically in that case you put the glaze on after it comes out of the oven. (although, maybe that's the reason for demoting the character).
Oct
21
comment Baked item that would catch on fire/smoke?
A dripping casserole or similar item was my first thought (as I've done it). I've gotten smoke when things have dripped over and hit the bottom of the oven, but I can't say that I've ever gotten flames. I have gotten flames but it's been something too close to the flame, not a liquid issue where it was mostly related to being left in too long. Even if it's a steak that curls up and starts collecting fat, the fat needs to drop off the side before it'll burn.
Oct
20
comment Another crockpot error
Personally, I like going with a method mentioned on Good Eats -- get your liquid boiling, then add the chicken (so we kill off stuff that's on the outside, then reduce the heat so you maintain the desired finished temperature. This allows you to come back in 2 to 6 hours, and the chicken's at the desired doneness.
Oct
20
comment Can refrigerated shredded mozzarella cheese go bad if the refrigerator door was left open overnight?
Yes, but store display cases are specifically built to maintain a set temperature w/ no door on it. Your home fridge isn't. The low moisture bit is a good point, though.