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Stack Exchange Valued Associate #00005

I am the Director of Community Development for the Stack Exchange Network.

I can be reached at
rcartaino@stackexchange.com


Jan
5
comment Best way to juice a pineapple
@adamse: Meh, technically, its more likely to be called a strainer. Colanders are typically bowl-shaped and perforated. There's a bunch of gadgets/strainers specifically shaped for this sort of straining. I'd use a juicer myself but, if I am straining, this is what I have on hand.
Dec
17
comment Can you make pie crust from cookie dough?
I had envisioned this would be more like a graham-cracker style pie shell. Yum.
Dec
10
comment How long to preheat oven?
Add to that... consider the degree you need to maintain constant temperature. When baking bread, you don't want that initial drop in temp from improper preheating (so preheat longer). But if you're warming up yesterdays casserole, who cares?
Nov
8
comment Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried
I don't know if I would call that a "check for doneness." Restaurants can get away with that because they can produce repeatable results when working with the time/ingredients/equipment day after day. If you cook anything long enough, it's probably safe to say, "Sure, it must be done by now." But that's only safe if you way overestimate the minimum cooking time needed and err towards overcooking.
Oct
5
comment DIY blender lid replacement
The "gasket" I had in mind is a simple strip of foam rubber you bend into an approximate circle. It could flair out a bit to fit the curve of the spout. But it might be easier to cover the entire surface with some sort of soft rubber, like a thick shelf liner or some such.
Oct
5
comment DIY blender lid replacement
Hmm... My blender's spout is flush with the top of the rim. Other's may not be.
Sep
18
comment Better Scrambled Eggs
I've been doing this for years. Cream cheese or sour cream. Excellent. Not just for scrambled but for omelets, too.
Sep
17
comment Unnecessary kitchen gadgets: a reference
Chopping nuts: indispensable, especially when I need consistent chop sizes when doing batches (butter crunch toffee, 6 "slaps" for course interior nuts, 12 "slaps" for finer outer coating). Mine comes apart for really easy cleanup in a dishwasher.
Sep
12
comment Can I repair a cake tin which has started to leak?
Seriously. I didn't know that springform pans were supposed to be water-tight. I have to cradle my cheesecake pans in foil when I bake them in a water bath. Where do you buy your springforms? I'll have to start shopping there.
Sep
12
comment What is the preferred method for sanitizing the kitchen?
This site has to stay focused on culinary techniques. Cleaning your refrigerator and brushing your teeth are not on topic for this site. I have to close as off topic. Sorry.
Jul
23
comment Is it safe to eat raw eggs?
@Santanicpuppy: That is no longer true: "The inside of an egg was once considered almost sterile. But, over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs." (source: incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety)
Jul
18
comment Which food writers do you take to bed?
Any question that asks users to create a list of answers (i.e. polls or list-of-X) should be make community wiki. I converted this question.
Jul
13
comment How to get rid of the smell from the fridge?
I'm guessing but the down-vote is likely since "fridge smell" isn't exactly a culinary issue. It's a housekeeping problem.
Jul
11
comment How do I make semisweet chocolate more liquid?
You may want to elaborate what you mean by "results did not turn out." Butter and cream are common ways to thin out chocolate. If something went wrong, we need to know what it was so another alternative can be suggested.