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seen Jan 12 at 21:29

Oct
2
awarded  Yearling
Nov
23
answered Filling for Stuffed Chicken Breast
Nov
11
comment What is the correct consistency of a cream soup?
The best way to describe 'coat the back of a spoon' is where if you dipped the spoon into the soup, take it out and holder over the pot, you'll find thin film (<1mm thick). But honestly if you're making it, slowly add cream until its the consistency YOU prefer. I've always felt that recipes should just be used as a base and that you should tweak to your preferences.
Nov
8
answered Better Scrambled Eggs
Nov
8
answered How long does bicarbonate soda (baking soda) keep?
Nov
1
answered Baking cakes in the Microwave ovens as compared to Electric ovens
Oct
28
answered How should I cook a 1lb bottom round roast beef in the oven?
Oct
18
comment What is more difficult to make: beer or wine?
homebrewers generally don't grow their own crops, I think even most major breweries just buy from suppliers. In terms of the actual brewing process, its not so difficult for beer so long as you keep everything well sanitized and can follow the recipe.
Oct
10
comment Why are my sauces splitting?
There is no way to avoid adding something as the fats and oils will always separate. So long as you don't put too much you will still have a sauce compared to a gravy.
Oct
5
answered Foods other than onions that can be caramelized for a delicious result
Sep
29
answered high protein easy to make lunches
Sep
27
answered What cheeses work 'best' in melted cheese sandwich applications?
Sep
16
answered Why do people smash garlic?
Sep
9
comment Minced meat malaise
Oh 10 minutes really shouldn't dry it out all too much. Just try keeping some more of that fat/keeping a lil pink
Sep
9
comment Minced meat malaise
Spray a nonstick pan with cooking spray, add finely chopped onions and garlic and saute til the onions are translucent. throw in the chop meat. Try stirring frequently so that one part doesn't get too dried out. Now the next part depends on how much of the excess fat you want to keep in the dish. If you keep most of it, then I would suggest cooking until you see no more pink. If you're gonna spill out all the fat, cook it until most of the pink is gone. Since you're gonna bake it you need to either not cook it all the way or keep more of the fat in the meat. How long does it have to bake?
Sep
8
answered Minced meat malaise
Sep
2
awarded  Teacher
Sep
2
comment Why does my cheese sauce solidify
You can but you will probably need to keep it hot. Don't know if you'll be near one, but you could always throw it in a microwave to melt it again.
Sep
2
answered Can I cook Brussels sprouts in a pan?
Sep
2
answered What are the modern or recommended ways of cooking corn on the cob?