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location New York, United States
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visits member for 2 years, 8 months
seen Dec 28 '12 at 1:10

May
26
comment Why does the roux separate from my gumbo?
Really? I always bring it to boil, then just low enough to continue boiling. I hope that doesn't mean I've been cooking wrong all this time.
May
26
comment Is it safe to eat potatoes which have sprouted?
Just to add to this amazing answer, if your potato has a small green layer, it's safe to eat, as long as you make sure you remove all the green parts. Otherwise, just throw it out.
May
26
comment Why does the roux separate from my gumbo?
Interesting; I had no idea the roux gelatinizes until I read the Wikipedia entry on starch gelatinization. While a possibility, I don't think that this is the case, since I simmer my soup for 5 minutes before placing it in the slow cooker. I'd need to cook it again before making this conclusion, so it might take me a while to get back to this.
May
26
comment Why does the roux separate from my gumbo?
I assumed that coating the vegetables in the roux was supposed to be a substitute for stir-frying or cooking the vegetables in oil, as well as help the vegetables soften up for the stew. I'd try your suggestion, but unfortunately I only have two pots which I could do this in, which I am using for the stew and rice, respectively.
May
26
comment How do you make a cake lift equally and minimize doming?
Thorough, but definitely needs a TL;DR summary at the top.
May
26
comment Chicken smells like eggs
Did you defrost it for a long time? I find that my chicken, whether in the meatpacker's original packaging or my local grocery store's repackaging, smells a bit if I defrost it much longer than four hours.