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visits member for 4 years
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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.


2h
comment How can I store wonton wrappers in the freezer?
Have you tried thawing them in the fridge? I've had refrigerated ones that last for weeks in the fridge if you don't open the package.
17h
comment Why use citric acid and sodium hexametaphosphate in cheese sauce?
I voted this up, because it's a good question ... but then had to cancel it because I was so annoyed by that video. (admitedly, I had my volume all the way up, because of a video that had been really, really quiet)
17h
comment Why use citric acid and sodium hexametaphosphate in cheese sauce?
@jim : yes, it says what they do (and a direct link for those, so you don't get stuck with annoying auto-playing videos w/ loud, obnoxious music) ... but "Sodium hexametaphosphate is a sequestrant that binds with calcium ions" doesn't mention what potential alternatives are, or what that actually means in terms of the recipe.
17h
comment Do long-cooked pasta and brown rice lose more minerals than short-cooked types?
There was a question years ago on here about cooked vs. raw food ... and it's difficult to discuss nutritionally, as cooking may destroy some compounds while converting other nutrients to make them bio-available. Your question is equally deceptive, as 'short cooking' rices are typically par-cooked, so they've already had this process done to them, just not enough to fully cook them.
1d
comment What can be used to thicken chili other than masa harina?
it's possible that because it's cooked, it'll be better (eg, the issues w/ raw flour vs. in a roux), and the salt might help ... it's just a question of if it's worth trying. I guess if you're willing to clean a lot of pots, you could divide the batch up, and try a few and have a taste testing.
1d
comment What can be used to thicken chili other than masa harina?
Tomato paste will add a little bit of thickening power, but you'll need to cook it down for a while. Finely crushed corn chips or tostadas can work, too, but also add salt (especially the chips), and may be similar to the flavor that she objects to.
1d
comment Is there a web site indexing cooking competitions, or an effective aggregator?
I was going through old question and saw this one -- There seems to be one now (contestcook.com), but I'm getting 'missing plugin' all of the place, so I don't know if they actually have anything. Their facebook page seems to have recent posts, though.
2d
comment How to make XXL Watermelon Jell-O Shots without falling apart?
Unflavored gelatin isn't one of those 'impulse buy' items so it's rarely at eye level in grocery stores. It'll either be a box w/ lots of individual packets in it, or a canister. If you can't find it on your own, ask one of the employees. You can also get it online. (I've gotten it from Amazon for a past project)
2d
comment dehydrating puree food
@Jefromi : what would happen if you continued dehydrating it past when you'd pull it for fruit leather? (and I would assume you'd be drying fruit leather on a film of some sort ... so make the leather, remove from film, continue drying). I'd personally be more concerned about not having enough salt as a preservative while it's drying.
2d
comment How can I store wonton wrappers in the freezer?
If you're going to answer your question, you should submit the question, then click 'Post Your Answer', rather than just answering it within the question itself. And besides, canneloni are crepes, not pasta.
2d
comment How to Make Canned Coconut Milk Separate
America's Test Kitchen gave the same recommendation in an NPR article : npr.org/blogs/thesalt/2014/07/24/334424736/… : "With a little more experimentation, we came up with two tips for success. First, the creamy part of coconut milk isn't always separated from the watery part; we found that refrigerating the can for a few hours helps form two distinct layers. ..."
Jul
27
comment Re-processing pickles
Rather than heat the pickles, I think your better alternative would be to strain the pickles into a pot, boil that, then pour it back over the pickles. (so you don't end up over-cooking the items being pickled)
Jul
27
comment Why is lettuce rarely cooked?
@Jolenealaska : yes, thanks.
Jul
27
comment How do you clean a cast iron skillet?
@event_jr : I can't comment, as my only carbon steel pan is a wok, and I seem to manage to bake the seasoning off of it every time I use it over extreme heat. I suspect that seasoning won't stick as well to carbon steel as compared to cast iron because it's so smooth, so less grip between the metal & seasoning.
Jul
27
comment What is the easiest way to remove chicken leg/drumstick tendons?
If you're going to go out and buy a set, I'd actually recommend medical forceps -- they're stainless steel, so you can clean them without worry, and the loops on the handles give you better grip if your primary hand gets slimy. (although my friends saw mine and assumed it was drug paraphanalia)
Jul
27
comment How do you clean a cast iron skillet?
@event_jr : I've been doing it for years with cast iron pans, and never had problems. What's a "CS pan"? is that a brand, or a specific type of cast iron?
Jul
27
comment How to replace Bouillon cubes without making them on my own
My mom would keep a bag in the freezer of veggies that were past their prime, plus parsely stems, parmesean rinds and other flavorful items, then toss it all in when it came time to make stock. (and chicken necks, but the question was about vegetable stock)
Jul
27
comment Why to remove skin and seeds of tomatoes when we puree them?
for removing the skin ... more detail at cooking.stackexchange.com/q/804/67
Jul
27
comment Why to remove skin and seeds of tomatoes when we puree them?
@Swapnil : in many Italian tomato sauce recipes, you add a pinch or two of sugar to help mask overly sour tomatos. Personally, I find the seeds more bitter than sour.
Jul
27
comment Vegetable stock for a vegan gravy
One of the health food stores near me has a 'seaweed' section. (I went there looking for Agar once). They had nori and various kelp products (flakes, granules). And you don't have to necessarily put the mushrooms in the gravy -- soak shitake mushrooms in hot water, then decant off the liquid (don't use the stuff at the bottom, as it's gritty). You can use the mushrooms later in something else.