Sep
5
comment When heating up a pizza, edges burn while middle still liquid
@einpoklum - It can be a mistake or it can be a choice, depending on circumstances. If it works for you to cook from frozen, good, if you decide to cook from thawed again because reasons, also good, and these kinda suggestions may be helpful for more than pizza. I've done and will continue to do both - I tend to thaw when not cooking the whole thing at once (easier to cut to personal portions), cause I like fresh-cooked better than leftover, or when it thawed cause I was busy and didn't get it to the freezer in time, and I cook from frozen when sharing or if it's small sized. All is well
Sep
5
comment Red vs green jalapenos for canning
I don't know the difference, I do wonder if you might be able to find a recipe for salsa which uses green jalepenos... Even if its not as good a recipe as the one you found, you might be able to see if there are precautions/modifications not present in a red-chile version (that you might be able to adapt). Especially if you can find any recipe at all, that either allows for either version or compares versions with green vs red.
Sep
5
comment Whole Egg, Egg White or Egg Yolk for binding Hamburgers
@JumpingJezza - If you really saute the veggies, quite well cooked and even a bit charred as Sneftel suggests, they might incorporate into the hamburger better (less volume in the mix and less escaping water breaking up the hamburger, since the sauteing will dry the veggies out some). Plus it should taste pretty good.
Sep
5
comment Peeling and dicing potato before boiling it
@Aaronut - If you can't clean a brush, how can you clean a potato? I don't see a difference once it's well-washed, maybe a couple washes the first time if you're twitchy about it. It doesn't seem that different from using a fork to poke holes in baking potatoes, when folk have eaten with said forks in the past.
Sep
5
comment Peeling and dicing potato before boiling it
I am genuinely surprised some people find washing is more work than peeling... wouldn't you be getting mud all over your hands, cutting board, and newly bare potato edges while peeling? I've had to rinse off dirt fingerprints from minor contamination, like dust that fell off before washing, I can only imagine peeling actively-muddy potatoes would be worse.
Sep
5
answered When heating up a pizza, edges burn while middle still liquid
Sep
4
comment Do storms influence the souring of dishes?
It might be the link between storms and souring is more indirect... I could totally see "power went out, food warmed till the power was back" contributing to foods souring faster. Especially when the appliance would auto-restart when the power came back, leaving no explanation why things soured so much faster except "storm" if someone wasn't paying close enough attention. In earlier times, I dunno, maybe higher chance of cross-contamination as stuff was moved around, containers to catch leaks, cloth to dry, all could help spread lil spoilage beasites about?
Aug
30
answered What ingredients can I add to food or gum recipes to add grittiness without any carbs?
Aug
28
comment Chocolate Twang Aftertaste
@MicahB. - I don't think non-fermented raw cacao is the same thing as chocolate, just like milk is not the same as buttermilk, or cream is not the same thing as sour cream, despite some similar properties and the same starting point. Fermentation is a pretty big change.
Aug
27
comment Minestrone from cold rather than hot water
The only thing I can think of would be a caution against the use of a hot water tap, as it is generally considered unwise to use hot-water-tap water in cooking, due to higher rate of dissolved contaminants, etc, in the water compared to cold-water-tap water. This has nothing to do with water one has heated previously, like on a stove, which the inclusion of "boiling" water in the caution would suggest, but I could sorta see a caution from one turning into the other... and don't really see any strong reason to warn against preheated water.
Aug
21
comment Can you inject carbon dioxide/nitrogen into a dough/batter to provide leavening? Or use dry ice/liquid nitrogen?
@CrackerJacked - well, the dry ice or liquid nitrogen would either be too hard to get into a dough (or even most batters) or too easy to get out. If it mixes in easily and quickly, the gas will likely separate and escape a loose batter more easily... if the dough or batter has got enough strength to hold in gas bubbles, it'll be too stiff to mix dry ice or liquid nitrogen in evenly before it starts evaporating out, and with uneven mixing, well, its easier for large bubbles to escape than small ones.
Aug
14
comment Why did my chili oil flakes split in two layers?
OP mentions the flakes were "mixed with a bit of black vinegar",before being added to the oil, that could easily be the source of the moisture you mention
Aug
14
comment How to add fresh fruit chunks to ice cream?
@KatieK - You might look into glaceing (candying) your fruit, the technique steeps fruit in sugar or syrup for an extended period of time (weeks) to get fruit that is stiff with sugar and well-preserved. Sugar lowers the freezing point and substitutes some of the water, so you don't get icy chunks of fruit... on the other hand, glaceed fruit is very sweet (candied fruit marketed for fruitcake is an admittedly low quality version. Better versions exist.) You may be able to use fruit that's only partway through the process, the sweet spot of the sugar/water content may be variable.
Aug
7
comment Highest protein-dense, low fat, raw, plant-based ingredient?
the only answer I can think of for vegetable protein without fat is beans, they're...not easy to eat raw. Maybe if you got them fresh, before they're dried for storage, but I'm not sure they'd be, well, edible.
Aug
7
comment Can I deep-freeze bread, rolls and other baking?
I agree with @bob1 It kinda sounds like its talking about repeated freezing and thawing... though I still don't know why that would merit a warning, I'd expect poor quality, not a lack of safety, from that kind of treatment.
Aug
7
asked Can frozen (fresh) flower petals be used in baking the same as unfrozen fresh petals?
Aug
2
comment Yellowish mushy stuff on cooked rice
looks aaalmost like a smushed lentil... any chances something like that might've been dropped in with the raw rice, somehow?
Aug
1
comment Is it a bad idea to boil black jelly beans?
Sounds like a fun experiment. By the way, you might find this question useful, it is about flavoring milk (for panna cotta) with jellybeans... might be a starting point for flavoring other liquids :)
Jul
30
comment Do I have to heat up Yogurt?
I have seen it left in just warmish places - in an unheated oven, on the countertops, etc - and it'd just be more variable result. But I think you'd still need to heat it first, the milk is supposed to be boiled first to break down the...something... to make it friendlier to the culture, or something. At least that is how I've seen it done
Jul
28
revised Making Cream cheese and Mascarpone cheese at home
added 1951 characters in body