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Jul
21
comment How can I avoid my knife from “dragging” across my unbaked bread when making slashes to let steam escape while baking?
That's an interesting idea. I suppose rising would force the slits open further.
Jul
21
answered storing homemade potato chips
Jul
21
comment Does it matter what kind of sugar is used in baking?
I wanted so badly to post "Of course it does!" but I just couldn't quantify what I knew to be true. This answer is right on the money.
Jul
21
answered What are other uses for a pizza stone?
Jul
20
answered How can I avoid my knife from “dragging” across my unbaked bread when making slashes to let steam escape while baking?
Jul
20
comment Should I let stock cool with the bones/veg still in it?
If you refrigerate it above refrigerator temperature you won't cool the stock. There's such a mass of heated liquid that you'll warm the inside of the refrigerator rather than cool the stock. I'm not sure that you must wait until 40F, but cooling it significantly, meaning well under 100F, is absolutely necessary. The method he describes works very well.
Jul
20
answered Can I learn to cook from a book?
Jul
20
awarded  Mortarboard
Jul
20
awarded  Nice Answer
Jul
20
comment Proper proportion of cream of tartar to baking soda for snickerdoodles
Could you share the recipe? What you typically see in recipes like these is a ratio of soda to powder, not soda to tartar
Jul
20
awarded  Citizen Patrol
Jul
20
comment Why do some recipes recommend Kosher salt?
To add, kosher salt, being larger, tastes less "salty" than finer salts because it physically interfaces differently with your tongue. To that end, it's generally more forgiving of over-seasoning than finer salts.
Jul
20
comment Beer batter fish, keeping the breading from peeling right off while eating?
I can agree with that. Corn starch is likely more common in US households than other forms of starch. You could experiment with any neutrally-flavored starches such as Wondra flour, tapioca powder, arrowroot, etc.
Jul
20
answered Apple pie: peel or not?
Jul
20
answered Does searing meat lock in moisture?
Jul
20
answered How do you properly clean a cutting board and knife to prevent cross contamination?
Jul
20
answered Beer batter fish, keeping the breading from peeling right off while eating?
Jul
19
answered I love “Mastering the Art of French Cooking”. Can someone recommend similar books for other cuisines?
Jul
19
revised Why does my bread collapse in my bread machine?
added 1 characters in body
Jul
19
answered What is a substitute for red or white wine in a recipe?