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Seasoned Advice
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ths
  • Member for 2 years, 7 months
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comment
What is the fastest way to defrost meat in water at high temperatures?
putting the meat directly into the water will make soup. ie, it looses nutrients into the water.
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What is the fastest way to defrost meat in water at high temperatures?
just fill the immersion bath from the hot tap.
answered
Making shortcrust pastry ahead of time
awarded
 Commentator
comment
Why are some Chinese rice noodles cooked starting from cold water?
in fact, you can boil all pasta like this. no need for large amounts of rolling boiling water, that is a myth, at least for dry noodles.
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 Supporter
comment
What is the most accurate cheap way of repeatably measuring out small quantities of compressible powder?
this. moisture will also affect weight, so scales alone will not necessarily be a solution.
awarded
 Critic
awarded
 Nice Answer
awarded
 Yearling
answered
Can I use a French press to get more juice out of my ginger root?
comment
How does one find recipes given an ingredient rather than the recipe name?
this should be the current link: allrecipes.com/recipes/17567/ingredients
awarded
 Editor
revised
My sourdough starter is thick with small bubbles but isn't rising
deleted 1 character in body
answered
My sourdough starter is thick with small bubbles but isn't rising
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Why is dulce de leche thicker than sweetened condensed milk?
i suppose it is because the milk proteins denature. a cooked egg is thicker than a raw one as well.
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Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?
this is basically an argument from incredulity, coupled with bad math.
awarded
 Peer Pressure
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Are my boiled eggs ok to eat?
that seems absurdly over cautious.
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Are my boiled eggs ok to eat?
so we've been poisoning ourselves every easter then, when eating cold easter eggs for days?
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