Activity for ArtOfCodeâ€
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #276274 |
Post edited: |
— | over 2 years ago |
| Edit | Post #282863 | Initial revision | — | over 2 years ago |
| Answer | — |
A: Efficient ways to separate egg whites and yolk Here's a wonderful trick I learned a long time ago. 1. Get a plastic drinking bottle. Not the really solid kind, something you can squeeze easily. Take the cap off. 2. Wrap a bit of sticky tape (or cling film, but tape is way easier) over the rim to get rid of any sharp edges. 3. Squeeze the bot... (more) |
— | over 2 years ago |
| Edit | Post #281931 | Nominated for promotion | — | almost 3 years ago |
| Edit | Post #276867 |
Post edited: |
— | over 3 years ago |
| Edit | Post #276867 |
Post edited: |
— | almost 4 years ago |
| Comment | Post #276867 |
Should all get swept up next time we run a full rep recalc, @Zerotime - sometime soon. (more) |
— | almost 4 years ago |
| Comment | Post #276867 |
I just upvoted this question and you got 5 rep for it, so... seems okay to me? (more) |
— | almost 4 years ago |
| Comment | Post #276274 |
What do you mean by "can't create tags"? What happens? (more) |
— | almost 4 years ago |
| Edit | Post #276182 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #276182 | Initial revision | — | almost 4 years ago |
| Article | — |
Coffee & walnut cake Simple, easy, tasty. You can also make this gluten-free really easily. Ingredients Cake 8oz self-raising flour (use gluten-free flour for a GF cake) 8oz sugar 8oz butter 2 large (UK) eggs (use 3 for a gluten-free cake) 30-50ml coffee, to taste Icing 4oz butter plenty of ic... (more) |
— | almost 4 years ago |
| Edit | Post #276158 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: How do I best turn an omelet? If you can avoid it... don't. Many ovens (certainly here in the UK; not sure about anywhere else) have either an integrated or a separate grill, with heating elements or gas flames at the top of the oven. That's exactly what you need here: instead of trying to turn the omelette over and all the me... (more) |
— | almost 4 years ago |
| Edit | Post #276109 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: How can I preserve the crispiness of tortillas in a tortilla casserole? These are the easiest ways I've found to keep things crisp if they're going into a dish where they might absorb liquid. This applies to other things too, not just tortillas. Pre-bake. Bake your tortillas (or whatever you're using) until they've crisped up. They don't have to be totally dry, but ... (more) |
— | almost 4 years ago |
| Edit | Post #275956 |
Post edited: |
— | almost 4 years ago |
| Comment | Post #275956 |
@manassehkatz Haven't heard them called convection ovens before, but it might well be the same thing. In the UK at least, temperatures for fan ovens are almost always 20 degrees lower because of the better circulation. (more) |
— | almost 4 years ago |
| Edit | Post #275956 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #275956 | Initial revision | — | almost 4 years ago |
| Article | — |
Gluten-free lemon drizzle cake Super easy gluten-free cake. As with many things GF, the trick is to make the mixture wetter than you otherwise would. You really can't tell this is any different to a regular cake. If you want to make this as non-gluten-free, you can - omit either the lemon juice or one egg from the cake mixture ... (more) |
— | almost 4 years ago |
| Edit | Post #275937 |
Post edited: |
— | almost 4 years ago |
| Comment | Post #275946 |
That'd work for me, @Mithrandir24601 (more) |
— | almost 4 years ago |
| Edit | Post #275946 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #275946 | Initial revision | — | almost 4 years ago |
| Question | — |
Unit conversions & should we use country information? We all prefer different units; that's a fact of sharing cooking internationally. That's relatively easy to solve here - we can put up a unit-conversions post here on Meta as a resource for folks who want to convert to their own preferred units. What's slightly more problematic are things like eggs... (more) |
— | almost 4 years ago |
| Edit | Post #275933 |
Post edited: |
— | almost 4 years ago |
| Comment | Post #275933 |
Should be fixed - give it another go? (more) |
— | almost 4 years ago |
| Edit | Post #275898 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #275875 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #275877 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: How can I rescue a soft cake without losing too much flavour? Take it as a lesson for next time! Fundamentally, if your cake isn't done yet, there's not much you can do except bake it for longer - there are things you can do before you cook it, but once it's in a half-baked state, there's not much to be done except finish baking. For cakes with fruit in t... (more) |
— | almost 4 years ago |
| Edit | Post #275865 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #275865 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: How do I adjust bread-machine bread when using all-purpose flour instead of bread flour? The major (I say major - that's a relative term) difference between bread flour and all-purpose flour is the gluten and protein content; bread flour has more of both. In practical terms, this means that bread flour rises slightly more and that dough made with bread flour is more coherent and less pro... (more) |
— | almost 4 years ago |