network profile
| bio | website | |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 1 year, 9 months |
| seen | Apr 2 at 1:31 | |
| stats | profile views | 14 |
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Feb 24 |
awarded | Nice Answer |
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Oct 4 |
revised |
Are refried beans supposed to be slimy and nasty smelling? Fixed wording |
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Oct 4 |
answered | Are refried beans supposed to be slimy and nasty smelling? |
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Oct 4 |
suggested | suggested edit on Are refried beans supposed to be slimy and nasty smelling? |
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Oct 2 |
answered | Whole chicken roasting time |
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Oct 1 |
answered | Why did my French onion soup with 'red' onions come out tasteless and bland? |
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Oct 1 |
answered | I'm baking an acorn squash. How long should I bake it for? |
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Oct 1 |
comment |
I'm baking an acorn squash. How long should I bake it for? Kate, do you notice a flavor difference in the squash when microwaved instead of baked? |
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Oct 1 |
comment |
I'm baking an acorn squash. How long should I bake it for? Its good to see that there are others doing this too. I think it depends on the application though. I make this mac and cheese that uses acorn squash as a healthy additive and alternative to so much cream and cheese and microwaving works really well. |
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Oct 1 |
answered | Adjusting the baking time for large cakes? |
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Oct 1 |
answered | Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup? |
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Sep 30 |
awarded | Critic |
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Sep 29 |
comment |
Do you have to use water to sous vide? I don't think Thomas Keller calls that Sous Vide though. Thats poaching |
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Sep 28 |
answered | Should I let stock cool with the bones/veg still in it? |
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Sep 28 |
comment |
Should I pre-boil then rinse chicken bones before making stock? You shouldn't boil stock. It should be gently simmered. It allows impurities from the bones to rise to the surface to be skimmed leaving a clear stock. |
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Sep 28 |
comment |
Should I pre-boil then rinse chicken bones before making stock? That actually doesn't make sense. To remove the impurities and end with a clear stock you should start with cold water and slowly simmer the stock. Then skim the top where he impurities will go. It is also important to take care in straining the stock carefully. |
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Sep 28 |
answered | Should I roast meat/bones before making stock out of it? |
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Sep 27 |
answered | Toasting spices with and without oil |
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Sep 26 |
answered | Should I be using a dehydrator if drying blueberries for birdfeeding? |
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Sep 26 |
awarded | Editor |
