shujaa

489 reputation

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bio	website	sites.google.com/site/…
	location	Seattle, WA
	age	29
visits	member for	1 year, 7 months
	seen	Jun 14 at 4:44
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R User, board game enthusiast.

	489 reputation	bio	website	sites.google.com/site/…	visits	member for	1 year, 7 months
312 badges		location	Seattle, WA		seen	Jun 14 at 4:44

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Aug 15	comment	How to substitute chicken broth in a vegetarian soup? I'm a big fan of the Better-than-Bouillon no-chicken broth. It's the only one I have experience with, but it tastes more chicken-y, and I think makes a better substitute than vegetable broth.
Mar 12	comment	How can I preserve large quantities of garlic? @Daniel "Chicken with 40 cloves of garlic" is also a pretty good dish with easily googleable recipes.
Feb 6	comment	Will meat cook inside of a rice cooker? Browning the meat beforehand will improve flavor as well.
Jan 18	comment	Scaling problems with a cake - mousse layer increases more than other layers @derobert right (and +1), and when the height is held constant (as in this case) even a pure power rule like (volume ratio)^2/3 won't be good, even though it would make a good rule of thumb in a spherical case.
Dec 26	comment	How much water to put in my pasta pot? And this discussion is silly... making it a question of it's own.
Dec 26	comment	How much water to put in my pasta pot? And then there's the episode of Good Eats where Alton recants his previous "no oil on pasta water" because, while it doesn't help sticking, he says is does reduce help with boiling over.
Dec 26	comment	How much water to put in my pasta pot? @Aaronut Well, a good science-y source would do. In this book Hervé This clearly states that oil on pasta water is unnecessary to "coat the pasta", but says nothing about surface tension/boiling over, so if you've got a source where he addresses that I'd be satisfied.
Dec 26	comment	How much water to put in my pasta pot? @Aaronut I've heard it both ways, do you have a reliable source for that?
Dec 22	comment	At what stage should Dark Soy sauce be added while making noodles? What dish are you making? "I'm adding the sauce before I put my cooked noodles in", in what? The optimal quantity to add will depend on the quantity you're making.
Dec 12	comment	Botulism, Garlic, Cold pressed Olive oil and mason jars Due to the separation that would occur, I don't see how adding balsamic (or any other acid) to the mix will inhibit the botulism. Unless the marinade is stored as a suspension or emulsification, the pH of the oil will not be altered much at all by the acidity of another layer below it.
Dec 8	comment	How flavoursome is Roast Buffalo? Disagree with @rumtscho. Trying something new with friends is way more fun that by yourself.
Dec 2	comment	How do I get a chewy crust from homemade pizza dough? Putting the pizza in the smallest space you can make in your oven will also help heat it quickly. Cook's Illustrated recommends putting a stone on the top rack in it's highest position, so the heat reflection off the top of the oven will send it right back to the pizza.
Dec 2	comment	Barley vs. oats? Nice descriptions of each, but what are the differences? What would make you choose one or the other when making a bread or soup or something? How do their tastes and cooking methods compare?
Dec 2	comment	Barley vs. oats? @mfg I haven't downvoted it yet (guess I should), but I'd argue that the best answer isn't very good. As you say, it's copy pasta. It just describes the two of them, and doesn't compare or explain the differences. I think the lack of a good answer indicates that it's not general reference. What barley is and what oats are is easy to find, but the differences in how to cook with them and why you might choose one over the other aren't.
Dec 1	comment	Barley vs. oats? @mfg I think this meta question is relevant. Generally, google-ability doesn't make a bad question. I was surprised in answering this question that I couldn't find the exact question in a Google search, and I still haven't seen a site (or answer, including my own) that really compares the two in a culinary context rather than just describing them individually.
Dec 1	comment	Barley vs. oats? @at least 2 down-voters. Confused by the downvotes. I'm new to Cooking, but active on a couple other stack exchanges. Why do people think this is a bad question?
Dec 1	comment	What makes a pasta shape pair with a sauce? @nico Yes, but tradition created by what works well!
Nov 28	comment	Why do many recipes instruct you to oil or grease the pan at the start of the recipe? @Jefromi and rumtscho: Dangerous advice, whether the pan should be preheated depends on what you're making. For most cakes, a crust is not desired, hence the popularity of things like Magi Cake strips that insulate the edge of the pan to slow down the heat transfer.
Nov 22	comment	Has anyone successfully spatchcocked their Thanksgiving Turkey? Also, to the OP, make sure you have a big enough roasting pan! If you have a V-shaped rack, you can put that upside-down under the bird, but I still ended up needing to fold extra aluminum foil extensions for my pan.
Nov 22	comment	Has anyone successfully spatchcocked their Thanksgiving Turkey? Your edit is spot on, as it maximizes area and doesn't need to be flipped, this cooking method is perfect for a glaze!