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seen Sep 22 at 23:51

Nov
16
comment Is it safe to eat smoked bacon without grilling?
According to the American Institute for Cancer Research, no amount of processed meat is safe to eat. So bacon can really be considered unsafe regardless of how well it's cooked.
Jun
11
comment Is it safe to store oils, vinegars and other sauces in reused gourmet oil tins?
Oils do tend to be fairly non-reactive, so I wouldn't trust that a tin made for oil would necessarily be lined well enough to prevent acid corrosion. Similarly, if I had a tin of something acidic and fat-free, I wouldn't assume that the lining won't break down in the presence of oil, as some plastics do...though I'm not an expert on what the standards are for can liners.
Jun
1
comment Why would a pregnant woman not be able to eat soft cheeses?
@Jay If the question is on-topic and answerable if slightly re-framed, then shouldn't it be edited to do the necessary re-framing rather than closed?
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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
Nov
27
comment Nutrient impact of squeezing water out of frozen chopped spinach
Interesting...I haven't seen that suggested for frozen spinach before, myself. However, if you're planning to overcook the spinach (for example in a casserole, or in many Indian spinach-based dishes), I've seen it recommended to partially cook the spinach first and squeeze out the water. Squeezing out the water removes/prevents some of the terrible canned flavor of overcooked spinach. It might also be necessary if using frozen spinach in a recipe that is intended for fresh, as the partially-cooked spinach might overcook. While I know why it's done, however, I'm not sure what is lost.
Nov
21
comment How to avoid fluffy pumpkin pie
It looks to me like the "pick your own" recipe's answer for a denser pie is, at least in part, to use less custard: reduce the number of eggs, and reduce the quantity of condensed milk. They do reduce the quantity of milk by 1/3 and the quantity of egg only by 1/4, which also changes the proportions of the custard in favor of more egg.
Nov
17
comment What is the “idea” behind thawing out meat?
I agree completely, but I'd note two other things: thawing in water has the occasional disadvantage of losing flavor, if the food was not packaged in a water-tight container, or the container was damaged, which is why I prefer refrigerator thawing if time allows, and cooking from frozen should usually be done at a significantly lower temperature, as otherwise the inside will be undercooked when the outside is done (or, in some cases, may even remain frozen).
Oct
22
comment What's the minimum amount of oil for making popcorn?
+1 I prefer this method because you don't have to heat your oil at all...I usually drizzle on a very fruity olive oil, though a pump sprayer would make it easier. Making popcorn in a pan with a good olive oil would be a very bad idea, as the oil would go rancid from the heat.
Oct
9
comment Can you extend the life of frying oil with lettuce?
@BaffledCook Thanks for the source, I've added some information to my answer from it.
Sep
26
comment Getting dog meat to taste as close to steak as possible?
For the record, I agree that steak and potatoes is pretty barbaric compared to typical south-east Asian dishes with carefully chosen ingredients, spices, and sauces...but I'd be much more concerned about dishonorable men in my kitchen than about honorable ones.
Sep
25
comment Getting dog meat to taste as close to steak as possible?
Confucius considered the use of knives at the table to be a form of violence, and because of his philosophy, all Chinese meat dishes involve cutting the meat into bite-size pieces before serving it, so that knives are unnecessary. Vietnam also has had significant Confucian influence, and so I think it's unlikely that steak would be something traditional to make from dog meat.