Layna
  • Member for 7 years, 4 months
  • Last seen more than a month ago
Can I slow cook noodles?
14 votes

You cannot add the noodles at the START, because the noodles will get soggy and make you a very unhappy eater. BUT: You can still eat things with pasta, of course! This page advises to add pasta just ...

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Can I bake Nutella?
Accepted answer
9 votes

I have no experience with cookies, but I DID bake Nutella as a filling in bread-dough, and a friend of mine made nutella-cupcakes. In neither case was there any issue, and both versions extend the 10-...

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How do professional bakers handle rotating trays while mass producing cookies/muffins/cakes/etc.?
8 votes

You are missing one variable: the oven! By swapping, you are compensating variations in the heat-distribution and airflow in a normal kitchen-oven. A professional bakery-oven will heat every tray ...

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How can I keep my buttercream from becomming grainy?
8 votes

This can have different reasons. How long did you mix it? The transition between grainy and creamy can come late and suddenly, but it should happen eventually. Was the butter cold? I have been ...

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How to keep frozen French fries crispy?
Accepted answer
6 votes

Most likely, your issue is that your fries don't freeze quickly enough! First of all, potatoes are VERY tricky for freezing anyway: their cell-structure takes REALLY badly to freezing, making them ...

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After baking, bread coated with shiny residue
6 votes

It looks indeed like the Sourdough and the anti-stick disagree with each other... though the extent of it is something I have neither seen nor heard about yet! May be the non-stick version you do have....

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Oven baked cod fillets get soaked in their own liquid
Accepted answer
6 votes

As the cod fillets were two different batches, chances are you just where unlucky with the second batch. Even within expiry-date, the amount of water food loses while cooking can vary vastly with age ...

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Cooking vegetables with butter and water
Accepted answer
6 votes

The word you are looking for is glazing. Quote from source: Glazing, a technique taught in culinary schools but underutilized in home kitchens, quickly renders root vegetables (like the yellow ...

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How do I clean a pot after boiling eggs?
6 votes

Put some water in the pot Add vinegar or citric acid (whatever you can get your hands on more easily). (Sorry, I have no measurements, I always eyeball it. I guess up to 5% for vinegar is fine, or one ...

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Can German Potato Balls be frozen?
6 votes

Yes, you can freeze them: I have done it before, and it works just fine. They key (in my experience, that is) is to freeze the balls quickly if uncooked, and put them into the boiling water still ...

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My jello is not getting firm in the refrigerator
4 votes

After some reading: are you sure your water-temperature is not tool cold at the start? This page says the following about gelatin: But gelatin proteins don’t readily form bonds with one another. ...

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Warming refrigerated butter at a table in a restaurant
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4 votes

Ask for a heated glass! Glasses freshly out of cleaning should be warm anyway, so chances are they have one. Putting the heated glass over your (opened) piece of butter unter the turned-over glass ...

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Food that is high in protein and is not solid for people with wisdom teeth removed?
3 votes

One option would be "Magerquark", which seems to most closely translate to low fat curd cheese. Quark on Wikipedia Is is high in protein, low in fat, and you can add fruit of all kinds both for taste ...

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gluten free gnocchi tasting too much like potato
3 votes

There seem to be a ton of gnocchi -recipees floating around... so I can really only guess which ones you ususally had. But for future batches try the following: If there are gluten-free semolina you ...

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How do I dissolve chunky powder completely in milk?
3 votes

As Ecnerwal answer implies, there are various ways, but from my experience with baking-grade cocoa: go with pasting. Add a LITTLE milk at first, stir, repeat until you have a paste, continue adding ...

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Forgot to put brown and white sugar in cookie dough
3 votes

I suspect the cookies are baked now, but still: If you increase the amount of dough, will you be in trouble? You could just add the sugar now, but that will most likely mess up the texture (still, ...

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Can you mix oat and wheat flakes into bread mix?
2 votes

I mix all kinds of things into my bread, so yes, you can do it. Things to note: if you add things that draw water, you may want to either soak them first (i.e. seeds) or add more water to your dough (...

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What do you get when you reheat and cool clotted cream?
Accepted answer
2 votes

From your description and re-reading the instructions for your version: yes, what you had on top was still clotted cream. They liquid on the bottom should be whey, which gets separated from the rest ...

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How can I make menemen look better?
1 votes

Well, if it looks tasty would be subjective... to me, it looks like a nice, quick comfort-food for cold winter evenings. But I think I have an idea what you may be looking for :). What comes to mind ...

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How many different varieties of 'pancake' are there?
1 votes

A German oddity in language: In the city of Berlin, "Berliner" are called "Pfannkuchen". In the rest of Germany, a "Pfannkuchen" is actually a pancake. So, in a way, the German "Berliner" may be ...

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Is it true that honey never spoils? Why?
1 votes

In addition to the really high sugar-content, Honey has antibacterial properties; so far that some kinds of honey are used as an antibiotic on wounds. http://www.sciencedaily.com/releases/2010/06/...

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Make sourdough starter without discarding
0 votes

You need the flour to feed the bacteria. The amounts given in the starter-process mean that the colony of bacteria will be happily fed and able to grow until the discarding and filling up. Your ...

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Strange orange gel on surface of zucchini?
0 votes

It's a bit hard to see on the picture, but could they be cucumber-seeds? Some seeds create a gel-like covering before sprouting, and cucumber may be among them (You can observe when when sprouting ...

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Käsespätzle like the ones in Bavaria
0 votes

About the onions: I have not made them this way for a while, but: Prepare them by covering them in sugar and some salt (I never had any measurements... sugar/salt ratio tended do depend on what I was ...

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