Marti
  • Member for 11 years, 4 months
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Air fried sweet potatoes have black dots on them
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4 votes

Those are just burnt or almost-burnt spots where the sugars in the sweet potatoes caramelized a bit too much. It's possible the potatoes are still palatable - taste them.

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"Post Brine" for Lacto-Fermented Cucumbers (Dill Pickles)
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1 votes

Yes, you can use the brine you pickled them in. Covered plastic leftover containers are actually very good for storing pickles - you don't have to struggle to stuff them in jars. You can throw away ...

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Fermenting pickles
4 votes

If temperatures are above 90, your pickles will probably be ready in a day, two at most. Any more time is just going to cook them, like you've experienced (where they're so soft you can't remove them ...

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Doesn't wagyu beef need to rest?
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7 votes

"Let it rest" is advice for cooking large cuts of meat in one piece, especially if it's desirable for the end result to be on the rare side. So steaks, roasts, pork tenderloin, that sort of thing, you ...

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Why would a cookie recipe start producing puffier, slightly oily cookies over the past few years?
1 votes

This has been mentioned already, but it's kind of hidden in among a bunch of other advice: I'm almost certain your problems are due to changes in the formulation of Crisco. Puffier than they used to ...

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Overly salted sauerkraut
6 votes

I'd actually add more cabbage rather than an entirely different vegetable. Despite what grandma believed, potatoes are not this magic salt-absorbing sponge: the advice to add potatoes to oversalted ...

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Can this tool be used to open cans?
6 votes

Those two versions of a can opener operate on exactly the same principle. The difference is that the simpler one has a cutting "blade" that's basically just a part of the main body that's been bent at ...

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When slow cooking a whole chicken for curry, should I put the vegetables in at the same time or wait?
1 votes

If you're making, for example, chicken soup, you add the "flavoring vegetables" (onions and celery, in my experience) right at the outset, with the understanding that you'll fish them out and discard ...

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At what step is the difference made between a quesadilla and burrito?
4 votes

The defining feature of a quesadilla, as the name implies, is cheese. If the primary filling isn't cheese, then what you're making isn't a quesadilla, no matter how close you come to a flat semicircle ...

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How do I drain sauerkraut?
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7 votes

If you have one, a potato ricer is very effective at removing moisture from things that don't drain effectively with gravity alone, e.g. sauerkraut, cooked spinach, salted cabbage, salted squash/...

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How can I thicken whipping cream?
1 votes

In the US, you can sometimes find something called manufacturing cream, which is over 40% fat. Still not quite UK double cream, but much closer than standard whipping cream. You'll probably need to ...

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Is there a good test for whether a flat-top stove is working correctly?
2 votes

This is, indeed, how electric stoves (flat top, coil top, or otherwise) work. It's also how most microwaves work, incidentally. The heating elements have two states: on or off. If you set a burner to ...

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How to make cappuccino coffee at home without a machine
5 votes

Well, if you want to make the Viennese original, all you do is combine coffee and sweetened cream, the latter possibly whipped. The coffee can be brewed however you wish, although instant is probably ...

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Why does my fry-bread turn out so oily?
1 votes

When making lángos, which is pretty much identical to fry-bread in every respect except the name, there are two keys to preventing an oil-logged outcome: First, make sure your oil is hot enough, but ...

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How can 100% peanut butter have more protein than 100% peanuts
5 votes

Presuming that the nutrient labels are accurate (for some value of "accurate"), I can think of two reasons for the difference. Nutrient labels are rounded very aggressively (as in, to the nearest ...

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How can I remove burnt smell from white sauce?
11 votes

There is nothing you can add or do to your sauce to remove or mask the burnt taste. Really. Don't even try. Throw it out and start over, being careful not to burn it this time. For some foods, ...

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Non-flaky non-crumble pie crust
4 votes

As others have mentioned, for savory pastries, there are various types of crusts that are meant to be held in the hand, and are thus not likely to be either flaky or crumbly. Examples are pasties, ...

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What is the most time efficient way to serve food fairly to ~100 people?
4 votes

As Kate said, "family style" seems ideally suited to this situation. The problem with "family style", though, is that you need a lot of serving dishes. If you have 8-person tables (which tends to be ...

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Can a disposable aluminium pan be used to bake a cake?
2 votes

Given that they sell pans that are identical in all respects except for being smaller for the specific purpose of baking cakes in them, I'm not sure what possible trouble you're anticipating. ...

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Cookie Dough Made From Pie Crust
5 votes

If you're located in a place where premade pie crusts are available, then you're located in a place where premade cookie dough should also be available. Pie crusts contain no sugar, no eggs, no ...

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Other things made from Banana nut bread
3 votes

You can make pretty much any bread-like substance into french toast (slice the bread, dip or soak in eggs mixed with a little milk, then shallow-fry in your choice of fat) or bread pudding (cube the ...

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How can I use a large quantity of raw almonds all at once?
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6 votes

Some things that are made almost entirely of almonds (plus elbow grease), and thus will use up a large quantity of almonds: Almond butter (need to add: nothing. Well, salt, if you like.) Almond milk (...

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Caulk gun-like dispenser for whipped cream
5 votes

While a cookie press would at least have the nominal excuse of being multi-purpose1, it's... awkward to use for icing/whipped cream. What you might have been thinking of is an icing syringe (aka ...

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What's the difference between gazpacho and normal soups?
2 votes

The big difference is that gazpacho is not just eaten cold, it's never heated in the first place: it's basically just a puree of raw vegetables. Regular tomato soup is cooked. The other differences ...

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How to Bake Cookies Without a Convection Oven?
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6 votes

Lots of people bake very good cookies without convection ovens, so it's certainly possible. :) If the bottoms of your cookies are burning/overbaking, the first thing to try is a lighter-colored ...

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What kind of pan is this? (photo) How would you use it?
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7 votes

It looks possible that the two pieces don't actually go together. The patent referred to is number 625702, for an enameled chafing dish with a domed lid. (It's kind of hard to tell, but I think the ...

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What direction must one stir molten chocolate?
2 votes

One must stir molten chocolate in whatever direction one feels like. Really. There's no magic about what direction you stir. There's not even really any magic about always stirring in one direction, ...

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Is condensed milk the same as sweetened condensed milk?
3 votes

In my experience, "condensed" milk refers to the sweetened product, and "evaporated" milk refers to the unsweetened product. People will often say "sweetened condensed" for clarity, but this is not ...

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Does spoiled milk make any ingredient?
0 votes

One month on, it's almost certainly trash. Three weeks ago... well, it still depends. Was this standard-issue-homogenized-pasteurized milk? In that case, it was trash the minute it started tasting "...

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BBQ Rib problem, need suggestions
3 votes

It's almost certainly the "extra meaty" part that got you: just like a larger turkey needs more time to roast, these ribs could've used more time in the oven. Baking the leftovers some more is not ...

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