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5h
comment How can I increase the shelf life of chocolate ganache?
How are you using the chocolate ganache? Why do you need it to last more than 3 weeks? I'd be lucky to have anything last more than 1 week in my house if there was chocolate ganache on it.
1d
comment How to cook rice for 60 people
On the contrary, if you measure out the correct ratio of water to rice, and insure that you are lowering the heat to minimum after its come to a boil, it steams the rice to perfect doneness slowly without risking any burned bits at the bottom. This is especially important since you are dealing with a larger pot of rice. You might run into mushy rice if you are using improper water to rice ratios.
Feb
6
comment Substituting for Madeira wine in a mushroom stuffed with sausage recipe
These aren't random suggestions, these are what the OP had on hand and the OP is wondering which would be the most appropriate substitute.
Feb
5
comment Muffins crumbled and were almost gummy, great taste
Hello! Welcome to Seasoned Advice. Can you edit your question with the recipe you used? Without the recipe, it would be very difficult to help you. At best we would only be able to make educated guesses.
Feb
5
comment Do grocery stores have to tell you if meat has been previously frozen
@Catija I disagree. It's obvious the main concern is about the safety of refreezing meat and the law aspect is a concern subsequent of this refreezing concern.
Feb
5
comment Do grocery stores have to tell you if meat has been previously frozen
Possible duplicate of How dangerous is it to refreeze meat that has been thawed?
Feb
5
comment Baked sweet potato french fries (chips) too soft, how to crispen?
+1 I completely agree about avoiding thick cuts for sweet potato fries. :3
Feb
4
comment How do I lessen the effects of thickening caused by roux?
Waiting 2-3 days doesnt sound very practical. Perhaps there's a faster acting enzyme?
Feb
4
comment How do I lessen the effects of thickening caused by roux?
I'm less interested about fixing my current gravy and more interested in knowing about how to thin out my original gravy(the gravy that i haven't thinned with stock) without diluting its flavor.
Feb
4
comment How do I lessen the effects of thickening caused by roux?
As the gravy cooked more, it became too thick. I thinned it with stock down to what it originally was when i first tasted it. So thickness is not the issue.
Feb
3
comment Does resting fish before serving affect its texture or taste?
I made some slight changes to make the title an actual question and made the question less contentious and more objective. Feel free to edit it further if you think I have change the meaning of your question in any way.
Feb
2
comment Does adding sugar to tomato type sauces affect acidity?
Relate: cooking.stackexchange.com/q/24733/8305
Jan
29
comment what made the juice/water of the beans turned black
Here I thought a magnetite was a pokemon... oh wait thats Magnemite.
Jan
28
comment What are the best burger buns available in the UK?
"Best" is quite subjective. Can you qualify what you look for in a burger bun? I've had sourdough, pretzel, kaiser buns before and each have its own pros and cons.
Jan
20
comment Cooking with papaya seeds - what does heating them do?
I always personally found them inedibly bitter.
Jan
19
comment What are the pros and cons of using clarified butter as opposed to regular butter?
@BarAkiva I don't have too much experience in term of that, hence the healthier in quotes. However, I've been told it is better in terms of cholesterol. And in general health discussions are discouraged here.
Jan
19
comment What are the pros and cons of using clarified butter as opposed to regular butter?
@BarAkiva for the pros I listed. Plus its generally regarded as "healthier" than regular butter. Note that it'll still have a buttery flavor, just not as strong once its clarified.
Jan
7
comment What flavors are in Mountain Dew?
To me Sprite and Sierra Mist taste like citrus. I have never associated Mountain Dew with citrus.
Dec
30
comment Help translating an older Recipe
With the amount of sugar and molasses already in the recipe, its highly doubtful its calling for sweetened condensed milk. Especially since its such an old recipe.
Dec
30
comment Help translating an older Recipe
Relate: cooking.stackexchange.com/q/43360/8305