Pete Becker
  • Member for 8 years, 11 months
  • Last seen this week
What did European/American historical cooks do with the egg whites?
26 votes

Just the other day I was watching an episode of the Great British Baking Show (sorry, don't remember which one), and they mentioned that egg whites were often used to stiffen clothing, something we'd ...

View answer
Is oven an important factor in getting great baking results?
6 votes

For reliable baking you need to know what your oven is doing. If the internal temperature fluctuates wildly, you're dead in the water: replace it. If it's fairly stable, spend some time learning it. ...

View answer
Cooking English Muffins Without Burning
5 votes

After a discussion in chat with @FuzzyChef I decided that I was trying too hard to keep the dough dry. I wasn't using all of the milk (just a bit left over) and struggled a bit to get all the flour ...

View answer
Unit price of olive oil: volume versus weight
5 votes

According to this, a gallon of olive oil weighs 7.6 lbs.; 1l weighs .91kg.

View answer
What should be the weight of an 80 kPa pressure canner jiggler/pressure regulator valve?
2 votes

Basically, pressure from the steam lifts the jiggler. The amount of pressure needed to lift it is determined by both the weight of the jiggler and the shape of the opening. There is no single weight ...

View answer
Can a spice grinder be used for coffee permanently?
2 votes

I've been using a spice grinder to grind coffee every day for fifteen years. Hasn't broken yet.

View answer
Are there low-fat substitutes for shortening in baking?
2 votes

If you can find a copy, Graham Kerr's "Minimax Cookbook" has guidance and several recipes for low-fat baking. He used to be the galloping gourmet, and produced recipes with outrageous amounts of fat, ...

View answer
Temperature of Electric Fan Ovens
1 votes

So now you have the oven thermostat saying one thing and a thermometer saying something else. As other answers have said, that could be because you didn't wait long enough for the oven to heat evenly, ...

View answer
Is it possible to cook bacon without melting as much fat?
1 votes

Use thick-cut bacon. Put it into a cold pan, and put the pan on medium heat. Cook slowly until done.

View answer
Brand new grill pan was seasoned but food taste rancid/metallic?
0 votes

"Sticky" sounds like the seasoning didn't work. I've struggled with seasoning a cast-iron pan, until I found this technique. Use grapeseed oil. Clean out any sticky residue from the pan. In ...

View answer
Looking for a rice cooker, steamer, deep fryer, slow cooker combo that can cook rice and steam at the same time
0 votes

I have this rice cooker, although it's branded "National", not "Panasonic". It has a perforated platform that you can put in after the rice and water, and it sits about an inch above the bottom of the ...

View answer