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| bio | website | |
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| location | ||
| age | ||
| visits | member for | 1 year, 3 months |
| seen | 2 days ago | |
| stats | profile views | 15 |
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May 15 |
revised |
What is the best way to clean a grater? Agreeing to the wording change, but not to the style changes. |
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Apr 25 |
comment |
How can I keep pasta shapes intact? @Aaronut Try some experiments. You only need to stir the pasta two or three times early on, additional stirring is completely unnecessary. I'm not sure what the explanation for it is, but the starch doesn't tend to bind pasta pieces together (during cooking) after an initial sticky phase. Of course the starch will still bind them after the pasta is drained as it starts to dry. |
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Apr 23 |
comment |
Is corn a fruit, vegetable, or a nut? Also, biologically, all fruits are vegetables...though I doubt anyone here is mistaking them for animals or minerals. The debate I'm usually more used to is "is corn a vegetable, or a grain?" in the culinary or food-group sense. |
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Apr 23 |
comment |
How can I keep pasta shapes intact? @Aaronut sounds like you missed the update on how pasta cooking works...it's not necessary to stir after the initial sticky phase, even with little water. You can even use so little water that there's hardly more than a couple tablespoons to drain at the end of cooking, and the pasta still won't clump up in the pot. It only clumps very early in the process as the starch is being liberated. The extra starch coating the pasta can be easily rinsed off after it's drained, with no ill effects. Extra water is purely a waste of the energy and time it takes to heat it. |
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Mar 2 |
answered | What's different between canned beer and bottled beer? |
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Mar 2 |
comment |
Can I bake bread in pieces? @AnishaKaul I would think nan is also a good example of a bread that's not brick shaped. If you combine both approaches, making your bread in smaller, single serving sizes, and also modify the shape for faster baking, the ultimate result would likely be similar to nan or pita bread (or, I suppose, bread sticks, if you go with a baguette shape). |
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Feb 19 |
comment |
Why does a microwave rotate the food being cooked? And is there ever a time when it shouldn't rotate? @Skizz Actually, since the size of a meter is now defined in terms of the speed of light (that is, the speed of light is defined to be precisely 299,792,458m/s, and the length of a second is defined in terms of the speed of a certain excitation change in Cesium, which means the size of a meter is a function of those two definitions), you can really only use this to either check how much slower light travels in air, or alternatively (if you suck all the air out of your microwave before performing the test), you could use it to check the accuracy of your ruler. |
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Feb 11 |
awarded | Caucus |
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Feb 8 |
awarded | Yearling |
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Dec 17 |
awarded | Necromancer |
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Dec 13 |
revised |
How can I make my fried potatoes not fall apart? Converted to a real list (I used <p>multiple paragraphs</p> to get more than one paragraph in the same list item) |
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Dec 13 |
suggested | suggested edit on How can I make my fried potatoes not fall apart? |
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Dec 11 |
comment |
how do I cook sausages without poking holes through them? @Orbling nevertheless, for at least some types of raw sausage, it's quite important to not pierce the casing until the sausage is finished cooking. I've had the texture on Italian sausage come out more mealy if the casing was pierced, and the flavor was not as good either. If you're piercing that type of sausage to keep it from exploding, then the exploding is likely a sign that you're cooking them too hot. The target temperature is below the boiling point, so it's not necessary to get the sausages so hot that they would explode if not pierced. |
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Dec 6 |
comment |
Rabbit Substitute? @rumtscho Wow, I wasn't aware wild rabbits could have anything dangerous, though I was more joking than making a serious suggestion. But knowing they can carry a disease that has a subsection of its Wikipedia article entitled "Tularemia as a biological weapon" gives me great pause. As does the bit about being able to catch the disease from inhaling it while skinning a rabbit, so thorough cooking wouldn't really make you safe if you have to butcher the animal yourself first. |
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Dec 5 |
answered | How to imitate commercial fried chicken? |
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Dec 5 |
comment |
Rabbit Substitute? Have you checked your back yard? I hear they stock different things in different regions, but around here just about every one has rabbits available on a regular basis. |
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Nov 29 |
comment |
What causes yogurt in sauces to split? How to prevent it? @Jefromi I think the main difference between this technique and Bruce's notes is that Bruce doesn't advocate cooking the yoghurt at high temperature after it's added. |
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Nov 29 |
comment |
What causes yogurt in sauces to split? How to prevent it? @Jefromi In the korma recipe I was following, there isn't that much liquid, at most three cups, and it's quite easy to mix the yoghurt in thoroughly in a 12-inch frying pan. I don't really think "tempering" by adding sauce to the yoghurt would quite achieve the same thing, since you certainly don't bring the yoghurt up to boiling and curdle it while adding the sauce...though that technique would make it easier to mix the yoghurt with the sauce quickly, so it might help in achieving this result without having to add the yoghurt a bit at a time. |
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Nov 28 |
answered | What causes yogurt in sauces to split? How to prevent it? |
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Nov 28 |
answered | What is the best way to clean a grater? |
