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Aug
16
asked Roasted duck carcass - what is this dish called?
Aug
16
accepted Smoking a whole duck - when to remove from heat?
Aug
16
comment Smoking a whole duck - when to remove from heat?
I'm fine for cutting up the bird - it will be getting shredded afterwards for tacos anyways (outside of one breast for a nice presentation) :)
Aug
14
comment Smoking a whole duck - when to remove from heat?
Is there any option to put a baffle on the bird? Similar to the shield Alton Brown suggested using when he roasts turkey?
Aug
14
revised Smoking a whole duck - when to remove from heat?
added 18 characters in body
Aug
14
asked Smoking a whole duck - when to remove from heat?
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?