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Feb
2
awarded  Constituent
Jan
25
awarded  Caucus
Jan
18
revised Minimum preparation for baking a whole fish
clarification
Jan
18
asked Minimum preparation for baking a whole fish
Jan
17
awarded  Popular Question
Aug
6
comment How hot does popcorn need to be before it pops?
Even if a roasting pan was pre-heated to 250C?
Aug
6
asked How hot does popcorn need to be before it pops?
Jun
9
answered Is it possible to preserve color in steamed vegetables?
May
12
awarded  Notable Question
Dec
5
comment Clarification on the process for making fudge
Related: cooking.stackexchange.com/questions/27468/…
Dec
5
comment Clarification on the process for making fudge
The way I've made Russian fudge I've started stirring it with an electric beater as soon as I take it off the heat, and I continue to stir until it starts to thicken (ie it's nearly set), at which point I pour it. The constant stirring seems to meant that the crystals that form stay very small, and the result is very reliable (no worrying about stray crystals).
Oct
29
awarded  Notable Question
Aug
27
comment Is it safe to leave cooked poultry at room temperature overnight?
@daniel, my understanding is that rancidity is dangerous. Quote by integrative medicine specialist Andrew Weil re rancid oils: "They're carcinogenic, pro-inflammatory and very toxic," articles.chicagotribune.com/2012-03-07/features/…
Aug
27
awarded  Citizen Patrol
Jul
2
awarded  Curious
Apr
8
awarded  Popular Question
Feb
10
awarded  Famous Question
Feb
3
awarded  Notable Question
Jan
24
awarded  Popular Question
Jan
17
awarded  Notable Question