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seen Jul 20 at 3:29

Jul
2
awarded  Curious
Jun
12
asked Can you safely triple the brine recipe for corned beef?
Jun
11
comment Russian Vobla - ratio for the brine?
This has been soaking in the refrigerator. I will toss the fish and see if they happen to have more at the store. Thank you!
Jun
9
comment Russian Vobla - ratio for the brine?
Darn, ok. At this point the fish has been brining for 2 days, should I just call it prepped and cook it so as not to waste it? Is it a wash? I doubt i can add the extra salt at this point.
Jun
9
comment How can I get homemade yoghurt to thicken properly?
Greek yogurt IS strained, but it also starts with a much higher butterfat percentage (6-10+%) than normal yogurt which lends to its creamy, thicker texture and lovely mouthfeel. Normal yogurt may sometimes need to be strained based on the performance of probiotics present, or the environment. They're living things and don't always perform consistently. The culture could be old or weak. In those cases, straining is the only way to achieve a better texture without using adjuncts. We use fresh bugs about every 10th batch of yogurt, and still always have to strain additional whey off at the end.
Jun
9
comment Getting some crispiness in Burgers' crust
Just to add, this was also tested by Cook's Illustrated/ATK, they found that this method ended up drying out burgers more than actually leaving them juicy. Obviously you can combat this using a panade.
Jun
9
comment Does anyone cook/eat bladders?
Haggis can also be made with the bladder. Like all "poor" food, it's more about the technique than it is about the specific recipe. The bladder obviously requires more cleaning than the stomach because of the strong smell associated with it, but any natural pouch can be used.
Jun
9
answered Cuisinart 12 cup coffee maker - How many grams of ground coffee to make a full strong drip pot?
Jun
9
comment Does honey have a bitter component?
Very well put. As a general rule, early season honey tends to be lighter and sweeter, and as the year progresses the honey tends to get darker, more complex, and bolder. Think of the difference between table sugar and dark brown sugar. If you aren't used to it, the late season honey certainly could taste bitter.
Jun
9
comment How to cleanly slice hard-boiled eggs?
Is there any reason you cannot use a purpose-built egg slicer? media1.onsugar.com/files/users/1/17470/21_2007/img20l-thumb.jpg
Jun
9
answered Why did my cookies come out like this?
Jun
9
comment Why did my cookies come out like this?
Were you looking for soft cookies? Firm cookies? Crunchy? Cakey?
Jun
9
revised Russian Vobla - ratio for the brine?
added 1 character in body
Jun
9
asked Russian Vobla - ratio for the brine?
May
25
comment Emulating Starbucks Frappuccino Cream Base
My guess would be either vanillin powder or castoreum (aka beaver butt juice, no, seriously, it tastes significantly more like vanilla than vanillin powder at incredibly small amounts). I'd lean most strongly towards castoreum, it's usually present in a product with a vanilla taste that doesn't spell out all of its ingredients. Castoreum doesn't look good on ingredient lists because people freak out over it.
May
24
comment Scary moments - what temperature for broiling?
Yeah, this was a "completely untouched" to burnt in about 75 seconds, which, sadly was spent with my back working on the finishing touches of a side dish with peeps in about every 15 seconds. The door was open though, which is how we saw the flame.
May
22
answered What is a good vegetarian source of umami flavour?
May
22
comment Scary moments - what temperature for broiling?
It's about 3 inches from the element (the top shelf). And negative, even if it had been splattery it was covered with a crust on top. It's an electric broiler, I wish it was gas.
May
22
comment Can I save a Creme Brûlée with a soggy crust?
Yup, this is exactly what you need to do. Remember, the "crust" is just caramelized sugar. If it gets soggy, just add some more sugar and re-burn it with a torch.
May
22
answered Turkish Coffee necessities