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Dec
1
answered Books that explain the science of cooking?
Dec
1
answered How can I make bacon powder?
Nov
30
answered What kind of pie is this?
Nov
30
answered What to do with broccoli stalk?
Jul
26
answered What white fish can be used in rolled sushi?
Jul
26
answered What distinguishes pork sausage from ground pork?
Jul
25
answered Mexican Cheese Sauce?
Jul
24
comment How long can I store cooking wine?
Wine can last hours once opened, or it can last days. It all depends on the wine, and refrigerating it will help. Also, don't be afraid of wines with steel screw tops that will allow you to reseal the bottle for much longer storage. Yeah, it's pretty universally used by the swill makers, but there are some reputable vintners using steel closures these days. Do your homework and talk to the wine expert where you get your wine.
Jul
22
awarded  Critic
Jul
22
comment Are garlic butter and garlic oil interchangeable?
I don't understand why you would think they aren't interchangable. They're both edible, so you can exchange one for another. Am I missing something?
Jul
22
awarded  Commentator
Jul
22
comment Using charcoal in kettle grill
Water is also likely to promote rust formation in the grill. Also notable is that charcoal ash is highly acidic and getting it wet will help it react with grill surfaces. Water for smoking is a good thought, I didn't consider that. It would normally be delivered with water-soaked wood chips though, would it not?
Jul
22
answered Using charcoal in kettle grill
Jul
22
answered Making “long(er)-life” homemade mayonnaise
Jul
21
answered I fancy making flavoured 'spaghetti', any tips?
Jul
21
answered Order of combining wet and dry ingredients when baking
Jul
21
comment I fancy making flavoured 'spaghetti', any tips?
You would cook the mixture and extrude it hot before serving, unless you were planning on serving it above the gelling temperature. What about starch? Cooking starch to its bursting point will produce gels, although they'd be weak.
Jul
21
answered How to brownies from a box/mix with a flaky top?
Jul
21
comment Why is there a watery run-off after cooking my bolognese?
Indeed, pulling the pasta early will mean it's still slightly hygroscopic, pulling in moisture from the sauce. Not only will the sauce not run but it'll stick to the pasta a lot better.
Jul
21
answered I fancy making flavoured 'spaghetti', any tips?