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visits member for 2 years, 9 months
seen Apr 16 at 3:52

Feb
8
awarded  Popular Question
Oct
23
comment Why use milk in scrambled eggs?
If the fats from milk and cream will result in fluffier eggs, that sounds more like a case to add butter or ghee, as milk and cream include additional proteins and (much) liquid.
Jul
22
awarded  Yearling
Apr
18
comment Why won't my boiled egg whites harden?
@Greenie I think you should make your response an answer. It sounds like the most reasonable explanation offered so far
Apr
18
comment Why won't my boiled egg whites harden?
I wouldn't make that assumption about egg whites and yolks just based on their relative protein content. The biological processes involved in making the egg may not prioritize the yolk and white the same.
Feb
24
answered Sousvide seafood for sushi
Jan
7
comment How can I use a “cook for 3-4 hours” slow cooker recipe when I'm away for 8+ hours?
@Athanasius Noted, thanks for the information. I looked up foods that have Bacillus cereus and it looks like there's quite a few, basically meats and starches can all have it.
Jan
4
comment How can I use a “cook for 3-4 hours” slow cooker recipe when I'm away for 8+ hours?
I came here to say this, but Allan beat me to it. @KatieK, regarding the danger zone, you can use the slow cooker first and then turn it off with the timer. After that, the food is mostly sanitized from the cooking and the cover prevents contamination from the outside air.
Dec
16
comment Thick carbon layer on wok?
@RichardDesLonde Could you provide some more info on your 100,000 BTU burner? That sounds like an amazing cooking tool
Dec
16
comment How to clean a burnt cast iron pot?
@shabbychef The only lye I've found comes in dry form. I've read that mixing it with water can give off large quantities of heat. Do you buy it in a liquid form or solid form? If solid, do you follow any specific procedures for hydrating?
Dec
8
comment Why do the inserts in pasta pots not go all the way to the bottom?
In that case, you've stumped me. Perhaps water conservation wasn't a design consideration?
Dec
7
answered Why do the inserts in pasta pots not go all the way to the bottom?
Dec
7
comment How can I make my turkey gravy look darker and richer?
The brick red roux in the second picture can also be used if RedSpatula wants coloring like the first, but doesn't want thickening. In that case, the brick red roux could be used in much lower quantities than he'd use for the first roux.
Dec
7
comment How can I make my turkey gravy look darker and richer?
@Brendan Good point. What RedSpatula wants--'color' or 'color and thickening'--will determine how dark to make his roux.
Dec
6
answered How can I make my turkey gravy look darker and richer?
Nov
29
comment On an electric stove, does the smaller burner produce fewer BTUs than the larger burner?
@TFD Sorry, late nights coding turn off my sense of humor :)
Nov
29
answered On an electric stove, does the smaller burner produce fewer BTUs than the larger burner?
Nov
29
comment On an electric stove, does the smaller burner produce fewer BTUs than the larger burner?
Stoves output heat. British Thermal Units are just one way to measure heat, but heat doesn't care what the stove's country of origin is.
Nov
28
comment Uncooked meatballs out in crockpot all day?
Same advice here. The poster would feel more awful eating it and feeling the food poisoning thereafter
Nov
26
comment Why do US chicken taste “gamey”/rancid in no time despite proper storage?
@Peet Could you provide some more detail about how you store the chicken? I assume you're refrigerating it? After how long? Is the chicken still warm?