Michael‭

How long do I need to marinate a piece of meat for flavor to penetrate all the way into it? Are there easy calculations based on the maximum thickness? Does it also depend on the kind of meat or sa...

1 answer  ·  posted 1y ago by Michael‭  ·  edited 10mo ago by Michael‭

A handful of mishaps and a couple of oil burns has made me rather gun-shy about deep frying anything bigger than a cashew. This is especially true for something with water in it, like dough. (I ha...

4 answers  ·  posted 8mo ago by Michael‭  ·  last activity 7mo ago by Spamalot‭

Phyla are not a classification of how good the broth of an organism tastes. Your question could just as easily be posed about beef and skunk broth (or since the phylum for mammals is chordata, even...

posted 4mo ago by Michael‭

One of my anodized nonstick pans[1] has developed a fractal-edged region of a slightly different color than the rest. I suspected that I had accidentally been seasoning my pan[2] and a seasoning la...

1 answer  ·  posted 1y ago by Michael‭  ·  last activity 12mo ago by Mithical‭

Neither of these is going to help with cheeks, but for anyone just with eye sensitivities: A friend introduced me to the concept of "onion glasses," which are apparently transparent lenses with pa...

posted 11mo ago by Michael‭

A more competent chef has informed me that it's definitely the coating.[1] Furthermore… The pan is defective. It has a lifetime warranty. I can tell the manufacturer about the problem and get ...

posted 1y ago by Michael‭  ·  edited 1y ago by Michael‭