vwiggins
  • Member for 11 years, 4 months
  • Last seen more than 6 years ago
Alcohol-optional desserts?
3 votes

Crepe suzette? Then crepes and ice cream, or chocolate sauce, is good for the drivers. As a side note, the amount of alcohol in most deserts would be well below the limit for driving in most regions....

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What pots work the best on electric ranges to sautee, fry and simmer?
3 votes

With most things I would guess you just need to turn it down and be more patient. A heavier pot will heat up slower, but if the hob is too hot food will still burn. If your cooker only does off or too ...

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What are other techniques to make garlic bread?
3 votes

Raw garlic can be over powering and have a odd after taste and although I have just minced garlic and butter together for garlic bread I've found the garlic doesn't cook. Instead if you have time I'd ...

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Can I safely roast a chicken for 4 to 5 hours on a low heat?
3 votes

At the weekend we had exactly the same problem when we went out for the morning. We used the automatic oven function for the first time. If your oven has one it's great. We put the chicken in the ...

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How to thicken Thai curry
3 votes

I've only found this using low quality coconut milk. Trying a different brand or adding a thick coconut cream (or even coconut butter should fix it). There can be a massive difference in what you get ...

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How can I get salt to stick better to buttered or oiled popcorn?
3 votes

Grind the salt in a small spice grinder or food processor until it is a powder.

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Coloring colored ice-cream
2 votes

If you want to start with bought ice cream there isn't really a way to re-color it, but you could coat it in some thing else. One idea might be dyed white chocolate (just melted and with a small ...

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How to thicken bleu cheese dressing?
Accepted answer
2 votes

This recipe just has a lot of liquid in you can see her dressing is very fluid. If you're comparing it to bought dressing this tend to contain thickener to get the desired consistency so this is to be ...

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How do I sweeten a mulled or spiced wine that is too tart?
Accepted answer
2 votes

I've used both sugar and orange juice to sweeten mulled wine in the past, but obviously orange juice would change the flavour significantly. Add more sugar slowly, tasting as you go.

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Is lavender used to season food?
2 votes

The first ice cream I ever made was honey and lavender (using the dried flowers). It's an unusual taste and not everyone likes it. The leaves can also be used as you would use rosemary. I had thought ...

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Why does sauce go watery after freezing?
2 votes

The water and fat separate out when it freezes. This should just stir back in when it's reheated fine without affecting the thickness of the fully heated sauce. Water could be getting into your food ...

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What are the different applications for differently shaped wooden spoons?
2 votes

as you say normal wooden spoon (I have tonnes of these but can't off hand think what I actually use them for) sort of looks like a slotted spoon but the slots are too small imo. That would be for ...

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How to do hot spiced apple cider without apple cider?
2 votes

In Europe we would use either. Cider almost always refers to the alcoholic beverage (except in the US) and what I bought as cider in the US would be apple juice or apple squash maybe. I think either ...

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Can I turn my marinara sauce recipe into "pizza sauce"?
2 votes

Add two or three times the quantity of onion you would use for pasta sauce, and cook them thoroughly. As well as thickening the sauce when you blend it will taste a lot more like pizza sauce. The only ...

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stove top griddles
2 votes

This question isn't straight forward as there are so many types of electric stove/cooker tops. It would depend on whether you have radiant rings, sealed plates, halogen, ceramic or induction hobs. ...

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How long can you freeze raw chicken before it seriously affects its taste?
2 votes

As Wulfhart mentioned the packaging and time before freezing are very important, other major factors are the temperature food is stored at and the speed freezing takes place. Food bought frozen is ...

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Cooking food directly on oven rack
2 votes

If you want to continue to cook on the racks in this way there is no need to ever replace them. When mine get really dirty I use this oven cleaner you just put the racks in a bag with the cleaner and ...

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How to add flavor to potato soup (using minimally processed ingredients)?
1 votes

The answers above are best if you're starting from scratch, but if you want to salvage this pot of soup a stock (or bouillon) cube or powder is your best bet. It's processed but it should work.

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What are other uses for Vegemite or Marmite besides as a spread?
1 votes

It's good in french onion soup.

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How do I recognize whether a Gorgonzola has gone bad?
1 votes

The only time I had Gorgonzola go off it went slimy and wet looking so if it does that or develops a new mould that looks a new colour I'd throw it out.

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How do you grill meat and potatoes so that they finish at the same time?
1 votes

I agree with par cooking to 75% to 90% (as mentioned by TFD) but baking wrapped in foil then just transferring them to finish on the grill will get you a much closer result to grilling from scratch. ...

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What are examples of spoiled food that is part of a culture's cuisine?
1 votes

Century egg Eggs are coated in alkali clay and burred for a few months. I have to say when I had the opportunity to try them I didn't. The fermented egg white is clear and dark brown, the yolk is a ...

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How to properly freeze cake
1 votes

Different cakes freeze better or worse than others, it completely depends on the cake. But freezing might be unnecessary altogether. Most cakes are better not frozen if it's only going to be frozen ...

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What is the egg mixture used in gratins called in English?
1 votes

Definitely custard. Custard is used in lots of places from quiche to crème caramel. If you haven't tried moussaka made with a cheese custard topping it's really really good. My mum somehow gets it ...

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How much water in potato-leek soup (Vichyssoise)?
Accepted answer
1 votes

I'm not sure if it's a typo but the recipe surprises me, traditionally (as far as a 100ish year old dish can be "traditional") vichyssoise would have chicken stock or seasoned milk as the liquid base. ...

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What can I do to add more flavor into my beef barley soup?
1 votes

I have no idea how this works but... I find with a lot of beef soups/stews letting it go cold and re heating it the next day seems to do the trick. Some how all the flavor comes out of the meat when ...

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How to deal with "no precooking required" lasagne sheets?
1 votes

I prefer the flavor of fresh lasagna sheets over dried but between the different sorts of dried sheets I've not found there to be a big difference in "no-precooking-required" ones. I have however ...

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how to fix pudding that got extra sweet?
1 votes

If it's stiff, it could be used to top or fill a sponge cake. Icing is sweet by design. If it isn't stiff adding more icing sugar should stiffen it enough to set.

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How to cook using a wok
1 votes

First thing first, did you get a non-stick wok, or is it steel? If it's steel it will need "seasoning" there are many guides on how to do this (eg this) and though it takes a while it is the best way ...

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How do you keep turkey from getting too dry?
1 votes

Stuff under the breast skin with a sausage meat based stuffing, rub the whole bird with butter and then lay bacon over the breast. See: http://www.deliaonline.com/recipes/cuisine/european/english/...

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