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2019
Nov
28
awarded  Notable Question
Oct
1
comment Test if two foods are the same
Adding to what @Nzall says, even ignoring "defects" and pesticides, grain grown in different soil, exposed to different amount of sun and rain, would taste differently. That's why we talk of the "terroir" of wine, for instance.
Sep
28
comment How to avoid holes in Chiffon cake?
I'd try lowering the baking temperature (and extending baking time to compensate). Trouble is, I don't really remember why. (It's nearly 2am here, so my thinking capacity is not at its peak.)
Sep
28
comment How to avoid holes in Chiffon cake?
Unincorporated meringue looks like white patches that taste of meringue - it doesn't make holes. Holes are a result of large bubbles of evaporated water getting trapped.
Sep
28
comment Will adding whole wheat flour make cookies as chewy as using high gluten flour?
Instead of adding gluten, you can develop the gluten that's already there more: more kneading/mixing/processing. I'm not sure that would give you the texture you want though.
Sep
28
comment Coffee whipped cream filling
This approach can be improved by dissolving the coffee in hot cream rather than hot water. Heat a small amount of cream, dissolve the coffee in that, cool, add to the rest of the cream.
Sep
19
comment Why does my sauce split?
@JulianaKarasawaSouza But then what do I cook the chicken in? If I don't have a sauce there, I'll just get burnt chicken.
Sep
18
comment Why does my sauce split?
@JulianaKarasawaSouza Umm, I'm cooking the chicken in the sauce. Not pre-marinading it in the sauce though.
Sep
18
asked Why does my sauce split?
Apr
21
awarded  Popular Question
Mar
15
awarded  Yearling
Feb
2
comment Never ending soup; is it actually safe?
Long before poor students, this was standard practice on long sea voyages. The pot was left simmering on the fire throughout.
Feb
2
comment My Challah is bland
Tried adding eggs this week. Came out much better. Thanks!
Feb
2
accepted My Challah is bland
Jan
23
awarded  Curious
Jan
23
accepted Can I make Jachnun in a Dutch oven?
Jan
22
comment My Challah is bland
@bob1 What Erica is trying to say is: Jewish dietary laws (called Kashrut) say one isn't supposed to mix meat and dairy. So if you intend to eat your challah with meat, you wouldn't put milk or butter in it, and if you're a commercial producer, you wouldn't want to be making dairy challah because you wouldn't want to lose the potential buyers who'd want to eat their challah with meat. But in and of itself, there is no prohibition on dairy challah. And, dietary laws are not ritual. :)
Jan
21
awarded  Commentator
Jan
20
comment Can I make Jachnun in a Dutch oven?
@FuzzyChef Any ideas for making a better seal?
Jan
20
asked Can I make Jachnun in a Dutch oven?