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Apr
21
comment Should I throw away a jar of olives that fizzed and bubbled upon opening?
Note I made a minor change so that the main question in the title and the main question in the body will both be the same answer. Initially the answer in the title is yes while the answer in the body would be no. I wanted to eliminate that confusion.
Apr
15
comment Sweet plums going tart as I chew
In my experience, it's only tart at the skin and sweet on the inside.
Apr
11
comment Does anyone pre-juice their fruit juice for sale?
I'm voting to close this question as off-topic because questions about business practices are outside our scope.
Mar
31
comment Buy Omega 3 eggs in bulk?
Hello Jim Beam, it would really help if you were to divulge your location. I imagine the answers would be different for different parts of the world.
Mar
29
comment Creating a specific cream for a cake?
Hello hulkingtickets, as your question stands it'll most likely be closed as primarily opinion based. To make the question more objective, post the recipes that you have already tried and objective criteria in which you want to improve it. It would also help if you were able to describe the cream are trying to emulate in more detail.
Mar
28
comment Tempering chocolated fail!
I don't agree. Even tempered couverture chocolate shouldnt melt "as soon as it's touched." That highly indicative it really isn't properly tempered. And not all improperly tempered chocolate will be grainy, sandy nor have a bloom.
Mar
28
comment How do you properly soak and cook barley?
@Doug although years years late, you can add tags either when you write up your question, or when you hit the 'edit' link on a question. From there you can add/delete tags.
Mar
22
comment Can I store suet or home-rendered tallow at room temperature for a year?
I just ran across this question. Whatever happened to the pictures and result of your 100lb rendering of the suet :)
Mar
21
comment Yeast rolls spread when rising
Although the dough type is different, the technique described in the other question will work the same way for yeast dough.
Mar
18
comment What spicy ingredients hit the sinuses?
I have edit most of the "health" aspect out of the question and voted to reopen.
Mar
18
comment What spicy ingredients hit the sinuses?
@rumtscho I disagree, although his reasoning for the question is slightly off topic, I don't think the core of the question is off-topic at all.
Mar
18
comment Why do most belly pork recipes recommend cooking the pork at a high temperature at the beginning of cooking?
It's not just pork belly. Most slow cooked roast calls for an initial high temperature cooking into a long low cooking. Presumably the logic behind this is the same whatever the answer is.
Mar
17
comment Reduce Calories in Batter-Baked Vegetables?
"...they achieve a similar to texture to what you would get if you cooked them in the batter and then removed and discarded the batter afterwards..." Wait I'm confused. So you are removing the batter before eating the vegetables?
Mar
17
comment Giant parsnip from Korean shop
@Erica, unsurprisingly parsley root taste a lot like parsley leaves. It is a clean, "fresh" flavor very unlike parsnips which has a slightly pungent but nutty sweet flavor.
Mar
17
comment Veg Burger Advice, Am i missing something?
Your question is very confusing as it looks like you are using the term "burger" for both the burger patty and the burger bun.
Mar
17
comment How to cook popcorn from frozen popcorn kernels?
+1 Great question! I'm interested to see some experimental data in the answers for this question.
Mar
8
comment Cooking meat/fish without Maillard reaction(a.k.a. browning)
Welcome German to Seasoned Advice. Unfortunately as your question stands, it will most likely be closed as either too broad or primarily opinion based as there are way too many different types of fish and meat preparations that doesn't include browning the meat first. Additionally, meat and fish do not under go caramelization which only happens when there is sugar. They instead undergo the Maillard reaction.
Mar
2
comment Does chlorine evaporate from water when cooking?
I personally think this is fine as is.
Feb
26
comment Hole inside my one inch steak
When you say 'hole' do you mean the steak was punctured? Or do you mean you found a 'spherical gap' inside the steak? How big was it?
Feb
23
comment Is there a substitute for chocolate graham crackers?
@Mien don't we all end up "destroying" our food with our teeth anyway? ;)