meta user
network profile
| bio | website | facebook.com/Agdron |
|---|---|---|
| location | Philadelphia, PA | |
| age | 23 | |
| visits | member for | 1 year, 5 months |
| seen | 14 hours ago | |
| stats | profile views | 216 |
Currently a Computer Engineering student at Drexel University learning and living the life of a programmer. I am working at a company called BioClinia as a developer for their production softwares. My hobbies include baking goodies for everyone around me and playing PC games.
|
May 14 |
comment |
What are the authentic traditional ingredients for Naan bread? Why should baking powder be used instead of yeast? Your answer only states that yeast is the traditional way and both yeast and baking powder are leavening agents. So why do you recommend baking powder instead? |
|
May 14 |
comment |
bread flour strength? You never want to use "strong" bread flour to make cake. |
|
May 3 |
comment |
How do I avoid dry meat and burned masala and rice in biryana? @AnishaKaul burning and overcooking chicken is related but not the same. Overcooking in this case will be cooking the meat to a internal temperature above the recommended tender temperature. While burning means to char the chicken. You can burn the chicken and still have uncooked chicken on the inside. Likewise as in the OP's case, you can overcook chicken but not necessarily burn it. |
|
Apr 21 |
comment |
How do I determine if my mussels are fresh? Welcome marty to Seasoned Advice, I made several minor edits to your question to improve the format of the question. If you feel I have change or strayed from the original meaning of your question, feel free to edit it farther by using the edit button under the question tags. |
|
Apr 20 |
comment |
Stronger bread, how could I achieve that? The ratio of the ingredients you list makes a huge impact on how the pizza dough turns out. We can help you much more if you tells us exactly how much of each ingredient you use. |
|
Apr 14 |
comment |
Aren't the taste of organic food the same as normal food,why do people pay more for them? Welcome to Seasoned Advice Cooking Tom, as it stands your question is not on topic because we do not really discuss "healthiness" of food. We deal more with the culinary side of food. In addition, whether the food will taste better or not fall under the not constructive category because its subjective and leads to a non-conclusive answer. If you are looking to find what the difference is between organic and natural take a look at this: cooking.stackexchange.com/q/4671/8305. |
|
Apr 11 |
comment |
Does adding salt before cooking toughen scrambled eggs? Are we both talking about scrambled eggs that has additional liquid added into the recipe(such as water or milk)? |
|
Apr 11 |
comment |
Does adding salt before cooking toughen scrambled eggs? Can you explain why that doesnt happen with unsalted mixture then? And as the liquid gets drawn out, the end product is of course tougher than the unsalted. |
|
Apr 11 |
comment |
Does adding salt before cooking toughen scrambled eggs? On the contrary I find that when i salt my scrambled egg mixture when i cook it, there is always a pool of liquid at the bottom of the pan that seem to separate from the egg. This never happens when i dont salt the mixture. I will try to do a little experiment later on. |
|
Apr 11 |
comment |
How to fix gloopy banana bread batter Im confused... you said you used 1 cup less than the recipe calls for... shouldnt you just add another cup of some other liquid... |
|
Apr 9 |
comment |
How to prevent “sweating” chocolate covered strawberries? @Mien, I live in a very old house with bad insulation with 4 other college students. If we want to keep the house above 50 degrees, we would need to each pay about $50-$75 more per month(on top of the already expensive gas bill). |
|
Apr 3 |
comment |
Can I boil pasta in a pasta sauce? The reason why chefs boil to al dente is so it doesnt become overcooked when they add it to the sauce. The pasta is usually cooked for a few minutes in the sauce after its taken from the water. So if you are cooking it in the sauce already, ending the pastas cooking process when its at the al dente stage will mean its undercooked as a dish. |
|
Apr 3 |
comment |
Why is my green tea foaming too? @Debra if what Kaylie Marie Kipe says is true, you might want to try dropping the leaves into the water rather than pouring the water into the leaves and see if that helps with the foaming problem. If it does, it would be really helpful if you commented on the results. |
|
Apr 1 |
comment |
Why does Green Tea taste sour as it cools down? Welcome to Seasoned Advice jamespaul. We appreciate the insight that you brought for the first part of the answer but generally unless specifically asked for, advertising a product is frowned upon. I am going to go ahead and edit that part of the answer out. |
|
Mar 31 |
comment |
Why can't I get that grilled taste from my outdoor grill? Wait, how would one go about cooking pasta on the grill? |
|
Mar 31 |
comment |
Storing Bao Overnight--to steam and refrigerate? I just want to note that traditionally, bao is made with yeast and not baking powder. |
|
Mar 28 |
comment |
How can I make fat-free whipped “cream” with a whipped cream dispenser? What is an ISI? |
|
Mar 28 |
comment |
What oils are suitable for Indian cooking (i.e. extended frying duration)? Can you elaborate why peanut oil is best? Otherwise this is just an opinion and not really an objective answer. |
|
Mar 28 |
comment |
Coloring colored ice-cream Pink is light red which combined with green(a mixture of blue and yellow) will create a light brownish color. Very unappetizing. |
|
Mar 28 |
comment |
How can I melt cheese for dipping? Related: cooking.stackexchange.com/q/20330/8305 |
