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13h
comment What type of glue should I use to repair a marble mortar and pestle?
@ChrisH : good catch ... I was thinking it was the mortar (and having to deal with a concave face that'd be coming into contact with the food.). I'll go edit my answer.
1d
comment Why add vanilla extract after removal from the heat, and what about fake vanilla extract?
A good point -- if you can smell it when you're cooking, that means not as much if ended up in the final product.
1d
comment What is a non-pork substitute for Italian sausage?
@Erica : ragu and bolognese are sauces that include meat. I don't believe they're actually varieties of sausages. (Ragu means 'rags', and is a slow-cooked sauce where the meat completely falls apart. Bolognese is another slow cooked meat sauce from the Bologna area.)
1d
comment Buying a “blender” that can purée a potato
also related : cooking.stackexchange.com/q/22639/67
1d
comment Buying a “blender” that can purée a potato
@MarcLuxen : you shouldn't put cooked potatoes in a blender to mash them. The question specifically mentioned raw potatoes.
2d
comment What is the most time efficient way to serve food fairly to ~100 people?
Oh ... and I always try to put the food for vegans or other restricted diets after the other food ... as people are more likely to take stuff from the first dish, no matter what it is. (which might make the vegan dish run out before the actual vegans get to it).
2d
comment What is the most time efficient way to serve food fairly to ~100 people?
Also worth mentioning for buffets is that the order of stuff can affect the speed of the lines : plates, food, condiments, utensils & napkins, drinks. Too many people put utensils first, so people are fumbling with them while they're trying to serve their food. And until they get their food, they don't know what utensils they're even going to need. And if you can, move drinks (and possibly condiments) elsewhere, so one slow person doesn't hold up the rest of the line.
2d
comment The ultimate chapati
My understanding is that the puff comes from making sure that you have the cooking surface at the correct temperature ... but what that temperature is, I have no idea.
2d
comment New Oven Smell. Can the Consumer Protection Agency do anything for us?
This isn't the first complaint about new GE stoves : cooking.stackexchange.com/q/49922/67
2d
comment How can I remove burnt smell from white sauce?
Also related : cooking.stackexchange.com/q/1032/67
2d
comment How can I remove burnt smell from white sauce?
The only trick that I know of for dealing with burnt foods won't work for milk or other liquids. For other things, if you realize you've burned the bottom, scoop out the food w/out scraping the bottom into a new pot. This might work for once the roux has been mixed in.
2d
comment How can I remove burnt smell from white sauce?
It won't help for this case ... but you don't actually need to heat the milk first.
2d
comment How to clean a clogged Misto oil sprayer/spritzer?
@derobert : actually, no. They have a stiff feed tube, so by turning it upside down, the feed tube would be out of the oil, and sucking air. I would assume that this would be better than simply depressurizing it, as you're blowing out any oil that might be in the nozzle and could solidify. (this is the same thing that you do with spray paint cans before storing them)
2d
comment What is a German potato grater called?
They used to refer to this style of grater as a 'rasp', but these days when you search for that, you also find the 'microplane' type graters.
Feb
2
comment Does adding sugar to tomato type sauces affect acidity?
related : cooking.stackexchange.com/q/5/67
Feb
2
comment Should you ever add aromatic veggies to a dish without sauteing them first?
@MarcLuxen : see the two links in the comments.
Feb
2
comment Should you ever add aromatic veggies to a dish without sauteing them first?
@MarcLuxen: yes. See cooking.stackexchange.com/a/13327/67
Feb
2
comment What are the functions of vinegar in cooking?
A few references : finecooking.com/articles/… ; thekitchn.com/food-science-why-vegetables-so-112255 (specifically mentions 'hemicelluloses' not dissolving in acid)
Feb
2
comment Rice: Measuring water after washing it
A quick measurement suggests that 500mL of rice is ~425g. So if you went by weight from what you're suggesting, you'd get 850:500, or 1.7:1 (which I'd argue is better than 2:1, as I explained in my answer, but still might not be the best way to handle it).
Feb
2
comment Sushi tasted like pure seaweed
I don't know what went wrong -- but if you want to use up the rest of the pack of nori you might try making an inside-out roll. (rice on the mat first, then the nori, then the fillings ... you might want to put plastic wrap down on the mat first so the rice doesn't stick to the mat)