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visits member for 2 years, 7 months
seen Oct 15 at 23:50

Aug
20
comment Browning Avocados - What's Happening - What Helps?
Submerge the sliced avocado under water in a bowl. Change the water occasionally. That prevents oxidation.
Aug
20
comment How to protect honey jar from ants?
* Make a diatomaceous earth barrier (you can even eat it) wolfcreekranch1.tripod.com/defaq.html. * Keep it in the fridge.
Feb
20
comment What exactly are Bamboo shoots?
I feel like a Panda already.
Dec
19
comment How do I clean these gloves so they do not leave marks?
I thought buying brand name for 4x the cost would be better, but I was wrong. I might as well stick with dollar store brand.
Aug
26
comment How do you properly drain the grease after browning ground beef?
Use sodium hydroxide crystals (lye) or enzymatic cleaner to fix clogged drains. Still never had a grease problem.
Jul
22
comment Nonstick cookware or not?
"Hot pan, ... food won't stick" is due to Leidenfrost Effect
Jul
22
comment How do I clean these gloves so they do not leave marks?
No that's not possible. This particular example was washed several times and rubbed with a microfiber cloth to verify cleanliness. The palms and back of fingers with same pattern do not leave a pattern, nor does bare skin fingertips.
Mar
12
comment Why do some powders clump in hot water?
imgur.com/ncmN1ki.jpg
Mar
12
comment Why do some powders clump in hot water?
@nico Yes it was pure cocoa. I add sugar separately.
Feb
6
comment How do you properly drain the grease after browning ground beef?
Not a problem. If you are worried about grease, run hot water, which melts grease. Not only that, but there is also foaming drain opener. I've never had any problems. This worry is an old wives' tale. You'd have to cook for an army and drain it all at once, then let it sit overnight.
Apr
9
comment What should I do if power goes out while I am baking cake/cookies?
Install a gas oven.
Mar
29
comment Keeping A Sauce From Separating
Oh, so that's why that macaroni & cheese recipe called for mustard powder! @Vecta, the oils from the peppers is what contains the spice, and vinegar is mostly water, so the oil & water do not mix. Try a thickening agent like guar gum power, which is like cornstarch, but about 10x stronger, so you only need a tiny bit. It will hold the two antagonistic ingredients in place. I use it for my frappaccinos!
Mar
29
comment Why do some powders clump in hot water?
I just made hot cocoa this morning and it was very easy to dissolve. Some little clumps, but they went away when I pressed the back of the spoon against the cup. It's very hard to de-clump green tea or flour.
Mar
27
comment How can I prevent simple syrup from crystallizing?
Agave syrup doesn't crystallize.
Mar
27
comment Is there any trick to make a palindrome-cocktail?
I also thought of another idea. Pour 1/3 liquor 1 into a glass, cover with 1/4" of water. Freeze the glass & water to form an ice barrier. Pour liquor 2 on top of ice. Pour liquor 1 on top of liquor 2. Voilá! This can also be repeated to layers 5, 7, etc. Use thicker ice at bottom than top, so as patron drinks, the ice melts by the time they get to that portion.