jessecurry
  • Member for 11 years, 6 months
  • Last seen more than 1 year ago
What is the best flour to use for pizza dough?
7 votes

Using a high-gluten flour will allow more of the gas bubbles formed by your leavening agent to be trapped making an overall lighter bread that is stronger too. This is generally a desirable ...

View answer
How to chill beer quickly?
4 votes

This works for cans of beer. Make a pile of crushed ice Lay the beer can on the ice on its side Press the can into the ice so about 1/2 of the can is under the ice Start spinning the can, it should ...

View answer
In a tomato sauce recipe, how can I cut the acidity?
4 votes

I often start off with crushed tomatoes. My normal recipe involves sautéing some spanish onions and garlic in olive oil, then adding some Serrano peppers, white pepper, sugar, celery, and carrots. ...

View answer
What would be a good sub for pineapple, any other fruit or veggie for a strawberry pineapple mint salsa
2 votes

I'd lean towards mango, with some lime juice to help match the acidity.

View answer
How should I clean my propane grill?
2 votes

As many have said, I like to turn the grill on high, close it, and let it burn off the bulk of the residue; then I use a grill brush to scrub all of the remaining residue and char off; after that I ...

View answer
Daikon in place of pasta
2 votes

I managed to find this recipe, I think this is where I got the idea. http://us.dk.com/static/cs/us/11/features/morimoto/daikon.html

View answer
What makes fleur de sel different from regular salt?
2 votes

AFAIK, the mineral content of the salt is the major difference. Also, the smaller crystals of Fleur de sel dissolve very quickly.

View answer
Is it important to let meat sit in oil before grilling/baking?
1 votes

I've never put oil on my meat to prevent drying. I do sometimes cook a steak in a hot cast iron pan with a lot of butter, but that's more to develop a crust than anything. The most important factors ...

View answer
Fixing a dry cake batter
1 votes

Most commercial bakeries pour simple syrup into their cakes and cupcakes after baking. To make a simple syrup mix water and sugar in equal parts by volume and heat on the stove, stirring until ...

View answer
Sour pork, causes?
1 votes

Other than a bad butchering job (failing to bleed), the only thing that I could think of would be the cleaning supplies you use for your pans. Do you ever put your pans through the dishwasher? Many ...

View answer
What is the proper way to cool sushi rice after cooking?
1 votes

I like to use a large non-metallic board (preferably unfinished wood), I spread the rice across the board so the rice is less than 2cm high. I then add my seasoned vinegar and fold the rice over ...

View answer
What is a good fish for cooking crumbed / battered?
1 votes

I like to use Mahi, sometimes covered in crushed macadamia nuts. Served with some coconut rice and a mango salsa it's amazing.

View answer
Why would the exterior of a cake cook and not the interior?
0 votes

Your oven is likely too hot, or you're starting with a cold batter. Make sure to start with a batter closer to room temperature and try reducing the oven temperature. Most ovens have hot spots or ...

View answer