Thomas Raywood
  • Member for 7 years, 3 months
  • Last seen more than 3 years ago
How to pan sear salmon without burning the skin?
2 votes

Salmon's a big deal in my neck of the woods too. Lay the fish skin-side-down (pre-oiled) on a thin piece of foam and poke toothpicks straight through the fillets at regular intervals, (use your ...

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Why is my stevia-sweetened fresh whipped cream bitter?
1 votes

The cause of unexpected bitterness is more likely the additives than the stevia outright, as always one is purchasing something more than pure extract of stevia. So for whatever chemical bonding is ...

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Whole fish oven temperature and inside temperature
1 votes

[In preview: ...whether baking or broiling the doneness of the fish is not determined by knowing or measuring inside temperatures. And since the broiling method just means as high as your broiler will ...

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Is it safe to make chicken stock, forgot to turn crock pot on!
1 votes

Bone broth is supposed to be cool when you add the vinegar to it. And then it's supposed to sit up for a half hour or so in order to let the vinegar draw the minerals, etc., out of the bone. So really ...

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uncooked pork left out overnight in original packaging
1 votes

This sort of topic seems to engender no small amount of confusion and opinionizing. Let me encourage you to think of this problem as though you were thawing the meat, in other words as though you had ...

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Old-Fashioned Candy/Deep-Fry Thermometer - How Shallow Can I Go?
1 votes

There are certain details missing here that would make this problem easier to solve. I would want to know what kind of pan you're using, what kind of oil you're using, and what temperature you're ...

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How to get rid of the smell and taste of egg whites? I throw up when i eat them
1 votes

According to McGee's, Keys To Good Cooking (Doubleday, 2010), p133, The key to most good egg dishes is temperature control. Just the right level of heat and protein bonding produces a moist, ...

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Amount of caffeine per bean of Starbucks bagged coffee (big secret I guess)
1 votes

Not that this is not an interesting question, its main problem, (and there are several), is that it asks for particulars with respect to the general rather than asking for particulars about something ...

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Restaurant kitchen supplies that are also really useful in a home kitchen?
1 votes

I hope this doesn't sound in any way off base, but in my opinion the greatest advantage a restaurant kitchen has over the typical home kitchen is counter space, meaning room to spread out the multiple ...

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Are there blue foods out there?
1 votes

Even if limited to foods edible to humans, a few others do come to mind, each of which occasion in true blue hues (though not necessarily always). 1.the Concord grape 2.the juniper berry (used for ...

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Can refrigerated shredded mozzarella cheese go bad if the refrigerator door was left open overnight?
1 votes

This study shows that nearly one quarter of all refrigerators operate at an average temperature which exceeds [edited] the optimum average temperature of 5°C or 41°F (the FDA recommends 4°C or 40°F). ...

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What can I substitute for tomato paste to thicken a marinade?
1 votes

Use your can opener on both ends of the can. They will both continue to stick to the tomato paste, especially the one on the bottom because gravity's had its way. So slowly pull up and grab one edge ...

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Is there any pan in which water or liquid shouldn't be boiled?
1 votes

According to The Food Lover's Companion, Fourth Edition, (2007) definition of cookware and bakeware materials, neither untreated copper nor untreated aluminum should ever be used for food storage or ...

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Science of fast (high heat) vs. slow (low heat) scrambled eggs and omelets
0 votes

The matter of time efficiency could be seen as that which determines the answer: The first thing that caught my attention about your description of the two camps is the language that you use (or ...

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Why did my soy (Silk) milk suddenly become as viscous as rubber cement?
0 votes

Spoken to generally here, (the wiki on Tofu), and stated more specifically here Tofu is manufactured by coagulating proteins in soymilk with magnesium sulfate. As bonding occurs between the ...

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How does pepper enhance/increase the saltiness of a dish?
0 votes

Just as cuisine is thought of in terms of sweet and savory, so too our taste receptors are subdivided into two main categories. When you taste pepper you're activating the bitter class of taste ...

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oven alternatives
0 votes

Use a Dutch oven. Though this obviously assumes you own a Dutch oven or have access to one, there are still two additional things you'll need if you hope to succeed with burritos. The first is a good ...

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Can/should I use baking soda when cooking beans?
0 votes

Perhaps you can experiment a bit with a two pot approach, cooking the beans in an alkaline solution for only a little while and then straining them and transferring them to a non-alkaline solution (a ...

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Baking Double Pans of Muffins
0 votes

As long as the source is reputable, the baking instructions will always provide enough information to prevent your ever having to worry over this question. So the answer is definitely no. (It's not ...

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The cook time and temperature I need is not an option on my crockpot
0 votes

Or go for 5-7 hours on low Though, yes, a longer cook time on low is not likely to harm what you're cooking (and, yes, it may be helpful to know what it is that you're cooking), if you're determined ...

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What's the best container to ferment vegetables?
0 votes

Which container is, as you say, best for fermenting vegetables may not have a concrete, objective answer, because what is ideal for fermenting one vegetable (singular, plural, seasoned or not) may not ...

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Decoration food long-term preservation
0 votes

~~ Vacuum canning is probably the most practical approach. The jars in the photo below are a half gallon in size. And, of course, the sizes just go down from there. This pretty much limits you to ...

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transfer pizza onto stone without sticking
0 votes

~~ Using three pizza stones of the same size works. But they really do need to be of the same size. One goes into the oven. The other two are used to set up the transfer. The general methodology is ...

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power failure and a slow cooker
-2 votes

~~ Isn't there still a movement afoot, longneck, which promotes the preparation of foods (including meats) at surprisingly low temperatures over longer periods of time instead of higher temperatures ...

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Why the pizza is able to "recover" so quickly?
-2 votes

~~ The molecules (arrangement of atoms) which comprise pizza dough are polymeric in affinity. You've probably heard of polymer chains, usually in association with petrochemicals. But foods too can ...

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Why did my idli looked cooked from outside but was still mushy inside?
-3 votes

When you say that usually it comes out fine, this suggests that you have a method and that this method has proven itself a reliable one. This reconciles well with the remainder of what you describe, ...

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Beef and veggies in crock pot turn out hard and tough
-3 votes

Beef is generally a pretty hard meat to break down compared to other meats. Takes longer to chew, longer to digest, and requires more heat to make it tender during the cooking process. So while a ...

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How to make sure that potatoes are boiled properly?
-4 votes

~~ On how long to boil potatoes there probably really isn't any hard and fast, one-size-fits-all rule, (rule of thumb), primarily because the very word potato does not mean one and only one thing. ...

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