Activity for dsrâ€
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Comment | Post #289005 |
You seem to have answered your own question. (more) |
— | 9 months ago |
| Comment | Post #288167 |
All your questions appear to be answered in the article you referenced. (more) |
— | 11 months ago |
| Comment | Post #284564 |
Those are clearly green and red grapes, not scallops. Although they are delicious when frozen, they are not good after defrosting unless you are going to cook them down.
(more) |
— | over 2 years ago |
| Comment | Post #282501 |
If your real desire is roasted garlic to use later, why not roast it now and freeze it when it has cooled? Storing a paste in freezer-grade ziplocs should do well. I use this method for extra pesto.
(How does one get extra pesto? The local farmshare has invited people to pick as much as they can u... (more) |
— | over 2 years ago |
| Comment | Post #281932 |
I would consider 15-30 mL of 5% acetic acid white vinegar (the US standard) to a single loaf to be a small amount. Adding more than that will change the flavor (though this may be desirable, especially in a sourdough). Also, adding more than that be a significant change in hydration, so if one wante... (more) |
— | almost 3 years ago |
| Comment | Post #281829 |
Whatever is available in your area -- there are places where you can't find kimchee, and places where you can walk over to a Korean grocery store and find forty-eight varieties. Similarly for seaweed.
(more) |
— | almost 3 years ago |
| Comment | Post #281826 |
I've never used shea butter; note that the key to alcohol, peanut butter and tofu is that they all contain something other than fat that either disrupts crystal formation or provides a structure to bind fat. If shea butter is just an alternative vegetable fat, it probably won't help.
(more) |
— | almost 3 years ago |
| Comment | Post #276977 |
Some cookie doughs use pasteurized liquid egg. This is an egg product where the eggs have been raised to a specific temperature for a specific time that kills the bacteria, without fully cooking the egg. (more) |
— | over 3 years ago |
| Comment | Post #276242 |
TL;DR: you need one or more round rods coated in abrasive to handle serrations. Scary Sharp works best on flat edges and reasonably well on gently curved edges -- in the cooking world, best on slicers, very well on chef's knives, and less well on highly curved paring blades.
[1700 characters on ... (more) |
— | almost 4 years ago |