Activity for Monica Cellio
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Comment | Post #288416 |
Adding one more egg made the difference. (more) |
— | 3 months ago |
| Edit | Post #288699 |
Post edited: |
— | 5 months ago |
| Edit | Post #288725 | Initial revision | — | 5 months ago |
| Question | — |
Should posting on Meta affect reputation? When we launched this community, we did not yet have the ability to set different reputation grants for different categories. We've had this for a while but we failed to follow up before now, sorry. Do you want us to change posts on Meta to not award rep for upvotes or subtract it for downvotes? ... (more) |
— | 5 months ago |
| Edit | Post #288533 | Initial revision | — | 5 months ago |
| Answer | — |
A: (When) is cross-posting ok? This is my personal opinion and not an official position of Codidact. I have sometimes re-asked questions when I asked them somewhere else and didn't get the results I was looking for. What I usually do in this case is: - Wait a reasonable amount of time -- give the original question a chance... (more) |
— | 5 months ago |
| Edit | Post #288532 | Initial revision | — | 5 months ago |
| Question | — |
(When) is cross-posting ok? This community sometimes gets posts that are copied from other sites. We delete those because copying from somewhere else is plagiarism. How do we want to handle cases where the author does the copying? If somebody says "I am the person who wrote that Quora/Reddit/SE/etc question and I want to ask... (more) |
— | 5 months ago |
| Comment | Post #288416 |
Thank you! I was guessing that, if I needed to adjust an ingredient proportion, water would be the least helpful because it cooks out more easily. But I didn't know whether to go for eggs or oil, or if the real problem was the extra working of the dough. I'll try another egg next. (I didn't know ... (more) |
— | 6 months ago |
| Edit | Post #288298 |
Post edited: Incorporated suggestion from a comment: https://cooking.codidact.com/comments/thread/7521#comment-19884 |
— | 6 months ago |
| Comment | Post #288298 |
Ah, thank you! I didn't know the right terminology. (more) |
— | 6 months ago |
| Edit | Post #288315 |
Post edited: |
— | 6 months ago |
| Edit | Post #288315 | Initial revision | — | 6 months ago |
| Question | — |
How do I make my braided egg bread more moist? I made a braided challah that came out reasonably overall but tastes a little dry. I'm not sure which parameters I need to adjust. The recipe I followed specifies the following ingredients: - 3/4 C water - 4 C flour[^1] - 2 eggs (I used large) - 1/3 C oil (I used vegetable oil) - 4 T sugar (... (more) |
— | 6 months ago |
| Edit | Post #288298 | Initial revision | — | 6 months ago |
| Answer | — |
A: Cooking potatoes in an air fryer Since you mention cutting them, I assume you're not asking about making whole baked potatoes in the air fryer. (I understand that's possible but I haven't done it.) Here's what I do. This gets me crispness that's consistent with oven-roasting, not with deep-frying. I start with baby or small ... (more) |
— | 6 months ago |
| Comment | Post #288140 |
Tradeoffs between gas and electric grills could be a good start to a question, but I find all the pictures distracting. Typical specs for the two classes of options would be much more useful to me. Also, can you do it with less linking to specific products/vendors? (more) |
— | 6 months ago |
| Comment | Post #288110 |
Thank you! I hope someone can build on that, too. (more) |
— | 7 months ago |
| Comment | Post #288110 |
Thanks for all the information. Any chance of putting it in an answer, even without the answer to the part about surviving in the acidic environment?
(more) |
— | 7 months ago |
| Edit | Post #288110 |
Post edited: Updated with info from a comment (thanks!). |
— | 7 months ago |
| Edit | Post #288110 | Initial revision | — | 7 months ago |
| Question | — |
Is any amount of salmonella-tainted flour dangerous, or is there a lower threshold? There was recently a recall for certain flour, due to risk of salmonella contamination. The CDC announcement says not to cook with the flour. Naturally they are going to be conservative, and they might have in mind uses like cakes and cookies where flour is a major ingredient. I don't know if my... (more) |
— | 7 months ago |
| Edit | Post #287447 | Initial revision | — | about 1 year ago |
| Answer | — |
A: Bread maker bread without yeast? Recipes I've seen for this tend to use baking powder, not baking soda, even though you're supposed to be able to use baking soda plus acid in place of baking powder. Perhaps that's more fragile than using baking powder? Breads that use baking powder as leavening instead of yeast are sometimes cal... (more) |
— | about 1 year ago |
| Edit | Post #287416 | Question closed | — | about 1 year ago |
| Edit | Post #286812 | Question closed | — | over 1 year ago |
| Comment | Post #286812 |
You found a reference to scallops with an apple topping, so clearly somebody has done it. You seem to be asking "can you do that?" but the answer is in your question. Closing as unclear. (more) |
— | over 1 year ago |
| Edit | Post #285995 | Initial revision | — | almost 2 years ago |
| Question | — |
Can you get the starchy byproduct of canned beans starting from dried beans? Canned beans (like great northern beans or black beans) come with fluid that is thicker than water. I believe this thickening is starch being leached out of the beans into the water during the canning process. When I cook with canned beans I usually drain them and then rinse them. A friend makes... (more) |
— | almost 2 years ago |
| Comment | Post #285315 |
I...should have thought of that. (more) |
— | almost 2 years ago |
| Comment | Post #280890 |
Thanks @#54706. I renamed oysters, tomatoes, pancakes, mussels, and mushrooms. The others are often talked about using the singular forms ("we had shrimp" even though you almost certainly had more than one, likewise crab, squid, jellyfish, turkey). (more) |
— | almost 2 years ago |
| Edit | Post #282255 |
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— | almost 2 years ago |
| Edit | Post #280805 |
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— | almost 2 years ago |
| Edit | Post #275851 |
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— | almost 2 years ago |
| Edit | Post #280541 |
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— | almost 2 years ago |
| Edit | Post #279397 |
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— | almost 2 years ago |
| Comment | Post #285284 |
I looked for safety-related tags and found `food-safety`, which this isn't, so I didn't want to create `safety`. I'm not sure what technique tag I could use that's more specific than the too-general `technique`. If you can improve the tags for this, please do! I created `hot-peppers` because it se... (more) |
— | almost 2 years ago |
| Edit | Post #285284 | Initial revision | — | almost 2 years ago |
| Question | — |
How do I protect my face while working with hot peppers? Tonight I was preparing poblano peppers for baking (with stuffing). I wore gloves to protect my hands from the oils, and (after a recent case where that wasn't enough) I also ran the vent fan. However, after cutting and seeding the peppers (at the counter next to, but not directly under, the vent f... (more) |
— | almost 2 years ago |
| Edit | Post #285215 | Initial revision | — | almost 2 years ago |
| Question | — |
How can I freeze bread dough? I would like to be able to freeze unbaked bread dough, so that at some later time I (or someone I'm giving it to) could thaw it out and then bake it. (Fresh-baked bread is nicer than thawed already-baked bread.) If I'm going to do this, when in the process should I do it, and are there any special ... (more) |
— | almost 2 years ago |
| Edit | Post #285031 | Initial revision | — | almost 2 years ago |
| Question | — |
How can we grow this community? Codidact's communities have a lot of great content that is helping people on the Internet. Our communities are small, though, and sustainable communities depend on having lots of active, engaged participants. The folks already here are doing good work; our challenge is to find more people like you ... (more) |
— | almost 2 years ago |
| Edit | Post #284965 | Initial revision | — | about 2 years ago |
| Question | — |
How do I get vegan "cheese" to melt? I sometimes cook for someone who needs to avoid milk products, so I got some plant-based "cheese" (listed as cultured vegan cheese) to use instead of the real thing. I'm having trouble getting it to melt properly; is that just how these imitation cheeses are, or does it require a different technique... (more) |
— | about 2 years ago |
| Edit | Post #283675 | Initial revision | — | over 2 years ago |
| Question | — |
How long does home-made sauerkraut keep in the fridge? About a year ago, I attempted to make sauerkraut for the first time following a fermentation process (cabbage, salt, its own extracted juices, but no vinegar). When it seemed to be "done" I ate some of it and put the rest in the fridge. The lid is screwed on tight but not otherwise sealed; I figure... (more) |
— | over 2 years ago |
| Comment | Post #282501 |
@#53004 it never occurred to me to freeze the roasted garlic, thanks! I somehow had the idea that the free-thaw cycle would affect it negatively, though now I don't know why I thought that. (more) |
— | over 2 years ago |
| Comment | Post #282590 |
They're not sheets, if that's what you mean. They're a fairly heavy wire, but it doesn't impede air flow. (more) |
— | over 2 years ago |
| Edit | Post #282590 | Initial revision | — | over 2 years ago |
| Question | — |
Why does a "rapid" preheating mode require no more than one oven rack? I have a Whirlpool wall oven with (optional) convection settings. It has three racks. The obvious place to store oven racks is, of course, in the oven. The oven has two preheating modes, "rapid" and "standard". The documentation says to use the "rapid" mode with only one rack (removing the othe... (more) |
— | over 2 years ago |
| Comment | Post #282501 |
Thanks for those tips @#36356 -- I wouldn't have anticipated contents freezing to the container. (more) |
— | over 2 years ago |
| Edit | Post #282501 | Initial revision | — | over 2 years ago |
| Question | — |
Freezing garlic: to peel or not to peel? I have heard that one way to preserve fresh garlic cloves is to freeze them. I've seen some places that say that a frozen clove will be a little mushier when it's thawed later but is still fine for cooking with. But I've seen conflicting advice about peeling first. What are the effects of peelin... (more) |
— | over 2 years ago |
| Comment | Post #281932 |
This made a difference, thanks! I used 15ML of white vinegar in the dough, no other changes. The dough still deflated some when I slashed it but not as much, and in the oven it popped back up again (not the more lumpy top I had last time). I haven't cut into it yet (currently cooling). (more) |
— | over 2 years ago |
| Comment | Post #281932 |
Thank you! What's your scale for a "small amount" (for a single loaf) -- drops or MLs or more? (more) |
— | over 2 years ago |
| Edit | Post #281931 | Initial revision | — | over 2 years ago |
| Question | — |
Why is my bread now deflating when I slash vents before baking? I make bread once a week from the same sourdough starter, which lives in the fridge between feedings. On the day before baking day I take it out, feed it, wait until it's fully active, take some of that for the levain, and put the rest back in the fridge. For the last two weeks, my dough has rise... (more) |
— | over 2 years ago |
| Comment | Post #281558 |
If you don't have silicone, parchment paper can help too. (more) |
— | over 2 years ago |
| Comment | Post #281078 |
Margarine is also complicated because not all margarines are dairy-free, so you might need the wrapper not just to show "margarine" but to show "non-dairy margarine". (Yes I've seen OU-D on margarine.) (more) |
— | over 2 years ago |
| Edit | Post #281078 | Initial revision | — | over 2 years ago |
| Answer | — |
A: Is cooking beef and coconut milk together kosher? The prohibition is on combinations of meat[^1] with actual dairy milk. Almond milk has a long history as a substitute, and more recently, soy milk. So long as the coconut milk contains no actual dairy milk, using it does not violate the prohibition against combining meat and milk. There is an ad... (more) |
— | over 2 years ago |
| Comment | Post #280961 |
Thanks. I do have a kitchen scale. I'm puzzled by recipes that give some ingredients by weight and others by volume (like this one), but I'm happy to work by weight. (I agree on science vs. art. I'm a good cook and an adequate baker; there's a difference.) (more) |
— | over 2 years ago |
| Comment | Post #280940 |
You can see bits of the fish peeking out if you know what to look for -- there's a tip at the bottom left, and a patch about halfway up and more toward the left, and a couple smaller ones. But I did say "crusted". :-) (Well, it's only crusted on one side; there's no coating between the fish and the... (more) |
— | over 2 years ago |
| Edit | Post #280941 | Initial revision | — | almost 3 years ago |
| Question | — |
How much honey do I substitute for granulated sugar in bread? I have a recipe for a whole-wheat sourdough bread that works pretty well, but it's not very exciting -- it's a basic bread. I've had honey-wheat bread that I've liked, so I'd like to adapt this recipe. At what ratio can I substitute honey for white sugar, and are there any other changes I need to m... (more) |
— | almost 3 years ago |
| Edit | Post #280940 | Initial revision | — | almost 3 years ago |
| Answer | — |
A: February Challenge - protein I keep forgetting to take pictures of my food, but tonight I remembered! (This meal was prepared before the end of the month UTC, but then we ate and cleaned up and had to post. :-) ) Pistachio-crusted cod -- trust me; there's cod under there. I can't post the recipe because it's from a book, bu... (more) |
— | almost 3 years ago |
| Comment | Post #280890 |
Where do you see singular "scallop" @ChggClou? I'm not finding it in the tag list. (more) |
— | almost 3 years ago |
| Edit | Post #280890 |
Post edited: |
— | almost 3 years ago |
| Edit | Post #280890 | Initial revision | — | almost 3 years ago |
| Answer | — |
A: Why are tags for the singular and plural of each noun? "Why" would be that somebody created one without noticing the other existed. That's unfortunate. We should try to figure out how to detect and prevent those. But right now this can happen and we rely on people noticing. Moderators can merge tags, so when you see cases like this, please flag a p... (more) |
— | almost 3 years ago |
| Comment | Post #280748 |
Oh, I never thought of kimchi for bok choy (just cabbage). Thanks! (more) |
— | almost 3 years ago |
| Edit | Post #280747 | Initial revision | — | almost 3 years ago |
| Question | — |
Bok choy overflow: how can I prevent it from going bad? In today's produce box I was expecting a baby bok choy, but it actually contained a giant super-adult-size bok choy. (This was my error.) I can't use that much boy choy in the next few days; what are my options for preserving it? Can I freeze it? If so, do I need to parboil it or do some other pr... (more) |
— | almost 3 years ago |
| Edit | Post #280690 | Initial revision | — | almost 3 years ago |
| Answer | — |
A: Why's coconut milk used to base curries? Broth (whether vegetable or meat) is thinner -- it makes a good soup, but unless you thicken it with flour or cornstarch, it won't produce that thicker texture that characterizes curries. Broths also don't have the high fat content of coconut milk. Because of these factors, coconut milk produces a ... (more) |
— | almost 3 years ago |
| Comment | Post #280560 |
@PeterTaylor thanks! I've edited that in, with attribution. (more) |
— | almost 3 years ago |
| Edit | Post #280560 |
Post edited: |
— | almost 3 years ago |
| Edit | Post #280588 | Initial revision | — | almost 3 years ago |
| Answer | — |
A: January challenge - Veggies! Vegetarian stuffed peppers. Got an unwanted green pepper in the produce box (eww, but spouse likes them), so got a red one for myself and made these. Judging the amount of stuffing is inexact. peppers just out of oven (more) |
— | almost 3 years ago |
| Comment | Post #279307 |
@aditya98 I made this again and remembered to take pictures this time. Updated. (more) |
— | almost 3 years ago |
| Edit | Post #279307 |
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— | almost 3 years ago |
| Edit | Post #280540 |
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— | almost 3 years ago |
| Comment | Post #280540 |
@aditya98 that's Himalayan red rice, which the package said is good with stir-fries. (It's a little chewier than brown rice.) I edited to add that info. (more) |
— | almost 3 years ago |
| Comment | Post #280550 |
Please take the time to make sure that all essential information is in the body of your question and not just in images that some people can't see. In some of your other posts you've transcribed the sentence or paragraph you're asking about; could you do that here?
Thanks! (more) |
— | almost 3 years ago |
| Edit | Post #280560 | Initial revision | — | almost 3 years ago |
| Answer | — |
A: How don't most gas grills heat up enough to grill squid? (I have a little experience with grills but none with squid.) Gas grills have a temperature dial that usually goes up to 450-500F. Whether you actually achieve that temperature depends on a number of factors, but the top temperature is around there. A charcoal grill, on the other hand, doesn't h... (more) |
— | almost 3 years ago |
| Edit | Post #280540 | Initial revision | — | almost 3 years ago |
| Answer | — |
A: January challenge - Veggies! Stir-fried veggies with tofu (over Himalayan red rice): on plate in skillet Fresh: sugar snap peas, diced carrot, diced shallots, minced ginger. Canned (leftovers from something else): baby corns, bean sprouts. (more) |
— | almost 3 years ago |
| Comment | Post #280521 |
Could you please transcribe the important part from the image? I can't read that, and without the info in the image I can't tell what you're asking. Thank you. (more) |
— | almost 3 years ago |
| Comment | Post #280364 |
I keep forgetting to take pictures of my veggies when I'm in the kitchen actually making them instead of at my desk reading Codidact. Oops! I'll try to do better. (more) |
— | almost 3 years ago |
| Comment | Post #280364 |
@Charlie thanks, done. (more) |
— | almost 3 years ago |
| Edit | Post #280364 | Nominated for promotion | — | almost 3 years ago |
| Comment | Post #279818 |
@Zerotime I hope so! Anybody is welcome to start one; I stepped in here but I wasn't trying to take over. (I left this one open into January a bit because (a) we got a late start and (b) new year's and twelfth night might have been reasons for people to bake. Even with the extra time, I see I neve... (more) |
— | almost 3 years ago |
| Comment | Post #279307 |
I should have thought of that, @aditya98. I'll try to remember to take a picture the next time I make them. (Picture might involve different leftovers, that being the nature of the thing... :-) ) (more) |
— | almost 3 years ago |
| Comment | Post #280175 |
Thanks! I assumed the answer wouldn't be specific to fudge, but I didn't know which properties of fudge-making might be relevant. (Adding to liquid, adding to hot liquid, something about dairy in particular...) I opened a fresh package for this so maybe I just got lucky. (more) |
— | almost 3 years ago |
| Edit | Post #280138 | Initial revision | — | almost 3 years ago |
| Question | — |
Why sift confectioner's sugar when making fudge? A recipe for fudge called for sifting confectioner's sugar into the pot rather than just adding it. The recipe also called for whisking continuously, so the sugar would be distributed immediately. I didn't have a sifter, so I just added it slowly from the bowl into which I'd measured it. This wo... (more) |
— | almost 3 years ago |
| Comment | Post #280088 |
@lucia.bentivoglio thanks for that addition! Did you adjust other ingredients when leaving out the wine, or just omit it? (more) |
— | almost 3 years ago |
| Comment | Post #280109 |
Ooh, looks yummy! (more) |
— | almost 3 years ago |
| Comment | Post #280094 |
Thanks. The pot offers two settings specifically for slow-cooking, high and low, so I had assumed those were calibrated *for* slow-cooking. I'll try the low setting next time and see if that solves the problem. It's possible that multipots just aren't very good for slow-cooking. (more) |
— | almost 3 years ago |
| Edit | Post #280091 | Initial revision | — | almost 3 years ago |
| Question | — |
How do you slow-cook soup in a multipot without it venting out too much liquid? I mostly use my multipot as a pressure cooker, but today I used its slow-cooker function to make soup. The manual says that when using it as a slow cooker, leave the pressure vent open (not closed like for pressure-cooking). I did that, and it vented most of the liquid in my soup out, leaving me wi... (more) |
— | almost 3 years ago |
| Comment | Post #279859 |
Nice -- I like cinnamon rolls but sometimes they're too gooey and messy for the setting (like near the keyboard :-) ). Will you post a recipe? (more) |
— | almost 3 years ago |
| Comment | Post #279858 |
What's the white, a glaze or powdered sugar? (more) |
— | almost 3 years ago |
| Comment | Post #279857 |
*blink*... I did not know that unicorn sprinkles were a thing. :-) (more) |
— | almost 3 years ago |
| Comment | Post #279823 |
Seconded on the rice; my fried rice works *much* better, all other factors being equal, if my rice is a day old rather than fresh-made. (more) |
— | almost 3 years ago |
| Comment | Post #279020 |
@Zerotime done. Thanks for pinging me; I hadn't noticed the earlier comment. (more) |
— | almost 3 years ago |
| Edit | Post #279818 |
Post edited: |
— | almost 3 years ago |
| Edit | Post #279818 | Initial revision | — | almost 3 years ago |
| Question | — |
December(ish) challenge: baked sweets December hosts several holidays, including the end of the year. In the northern hemisphere the temperatures drop and the nights are long, and thoughts turn to curling up with a mug of hot chocolate and cake fresh out of the oven. In the southern hemisphere it's picnic season, and cookies are a nice... (more) |
— | almost 3 years ago |
| Question | — |
What is the best way to ripen green cherry tomatoes? About three weeks ago we had our first night of temperatures below freezing, so I picked the remaining viable cherry tomatoes on my plant. The ones I picked were close to full-size but green. (I was told that the tiny ones wouldn't develop, so I skipped a few of those.) This was my first time gr... (more) |
— | about 3 years ago |
| Answer | — |
A: November 2020 - Bread I've made this rosemary bread a few times now, with substitutions for milk to keep it dairy-free. Today I used half of the dough to make this loaf and the other half to make rolls (not pictured). I brushed the loaf with olive oil right before baking, rather than the egg wash called for in the recip... (more) |
— | about 3 years ago |
| Edit | Post #279029 |
Post edited: |
— | about 3 years ago |
| Edit | Post #279307 | Initial revision | — | about 3 years ago |
| Article | — |
Vegetarian stuffed peppers I had some assorted produce that needed to be used Real Soon -- a couple (yellow) bell peppers, a small butternut squash, a couple small russet potatoes... I could have made a hash, but instead I decided to make vegetable-stuffed peppers. Ingredients - 2 large bell peppers that can stand up o... (more) |
— | about 3 years ago |
| Comment | Post #279029 |
@Zerotime they're darker than I'd planned on (first time with that recipe) and it would have been better to take them out a couple minutes earlier, but they're not burned. You're seeing the effects of the molasses (and maybe the egg wash?). The lighting wasn't great when I took the picture, unfortu... (more) |
— | about 3 years ago |
| Edit | Post #279040 | Initial revision | — | about 3 years ago |
| Question | — |
What's an efficient way to peel ginger? There's nothing like peeling a pound of ginger root to make one wonder if there's a better way to deal with all the branches and knobby bits. I normally peel ginger with a paring knife; for larger "knobs" I break them off to make peeling easier, and for smaller ones I cut down on each side and sort ... (more) |
— | about 3 years ago |
| Edit | Post #279029 | Initial revision | — | about 3 years ago |
| Answer | — |
A: November 2020 - Bread I was finally able to get my hands on some rye flour that wasn't exorbitantly priced, so I tried a rye sourdough recipe for the first time this past week. The recipe uses molasses, which darkened the dough even before baking. There is also an egg wash. I didn't place my loaves quite far enough apa... (more) |
— | about 3 years ago |
| Comment | Post #278950 |
And I completely forgot to take a picture of the chicken-barley-vegetable "stoup" (soup, almost stew) that we had tonight! Yeah, 'tis the season. (I did also have some nice squash this past week, but also forgot to take pictures.) (more) |
— | about 3 years ago |
| Comment | Post #278732 |
Nice! Did you buy the gyro meat pre-made, or do you have a recipe for home use? (In restaurants I'm used to seeing it on those giant skewers, so I'm not sure what the home equivalent would be.) (more) |
— | about 3 years ago |
| Comment | Post #278741 |
I'd never heard of a rotary grater. Thanks! (more) |
— | about 3 years ago |
| Edit | Post #278641 | Initial revision | — | about 3 years ago |
| Answer | — |
A: October 2020 - Seasonal Cooking! Today was a cold, rainy day, so I made this hearty vegetable stew to compensate. Contains miscellaneous vegetables from my latest produce box. photo, served over couscous (more) |
— | about 3 years ago |
| Edit | Post #278640 | Initial revision | — | about 3 years ago |
| Article | — |
Hearty Vegetable Stew (Vegan, gluten-free) A hearty stew of (mostly) root vegetables is just the thing for a cold rainy day. This recipe serves four as a main course. The exact veggies can vary based on what's in the delivery box that week. When substituting, consider "hardness" and texture alongside taste. I... (more) |
— | about 3 years ago |
| Edit | Post #278586 | Initial revision | — | about 3 years ago |
| Question | — |
How do I protect my knuckles when grating vegetables like carrots? When grating harder foods like carrots or parsnips, I have a problem protecting my fingers when I get down to the last couple inches. Raw carrots are too hard to hold with a fork (at least with sufficient leverage to grate) and too irregular to hold with tongs. If I try to protect my fingers by wea... (more) |
— | about 3 years ago |
| Comment | Post #278175 |
I did this (the substitutions, not the larger eggs) and it worked just fine -- I couldn't tell any difference in taste or texture. (more) |
— | about 3 years ago |
| Edit | Post #278222 |
Post edited: came for a typo, then added some other info while I was here |
— | about 3 years ago |
| Edit | Post #278222 |
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— | about 3 years ago |
| Edit | Post #278222 | Initial revision | — | about 3 years ago |
| Answer | — |
A: How can I better incorporate baking into my daily life? Baking inherently takes time, so I can't help with the desire to get from a cold start to baked goods in twenty minutes, but I've been doing more baking (especially bread) over the last several months while stuck at home, so I can offer some tips on workflow, timing, and the mess factor. First, ab... (more) |
— | about 3 years ago |
| Edit | Post #276867 |
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— | about 3 years ago |
| Edit | Post #276867 |
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— | about 3 years ago |
| Edit | Post #276867 |
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— | about 3 years ago |
| Edit | Post #276867 |
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— | about 3 years ago |
| Edit | Post #276867 |
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— | about 3 years ago |
| Edit | Post #276867 |
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— | about 3 years ago |
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— | about 3 years ago |
| Edit | Post #278130 | Initial revision | — | about 3 years ago |
| Answer | — |
A: September 2020 - National Cuisine Challenge: Greece Fasolada This Greek soup is made with white beans, vegetables, and olive oil in a tomato base, flavored with paprika (I used smoked). I get most of my fresh vegetables from folks who sell "ugly" produce that stores won't take because it's too big, too small, weirdly shaped, etc. Soup doesn't car... (more) |
— | about 3 years ago |
| Comment | Post #278108 |
@Mithrandir24601 ^^^. (Sorry, didn't notice at first that the two comments were from different people, so wrote an aggregate reply.) (more) |
— | about 3 years ago |
| Comment | Post #278108 |
@Zerotime I've made some edits. Milk and milk derivatives are problematic. This is a sourdough (edited that in) and the first sourdough recipe I've used that called for milk. This produced a richer bread (especially with two eggs in the dough plus an egg wash), but still has a sourdough starter, n... (more) |
— | about 3 years ago |
| Edit | Post #278108 |
Post edited: |
— | about 3 years ago |
| Edit | Post #278108 | Initial revision | — | about 3 years ago |
| Question | — |
What can I substitute for milk in a bread recipe? Today I tried a particular sourdough bread recipe for the first time. For a 1.5-pound loaf, in addition to the usual dry ingredients, dried herbs, and sourdough starter, it called for the following wet ingredients: two eggs, half a cup of milk, and a quarter cup of olive oil. I liked the results,... (more) |
— | about 3 years ago |
| Edit | Post #277402 |
Post edited: |
— | about 3 years ago |
| Comment | Post #277986 |
Thanks. I made an edit to the title that I think is a little clearer; if you disagree, feel free to change it back (or to something else). (more) |
— | about 3 years ago |
| Edit | Post #277986 |
Post edited: |
— | about 3 years ago |
| Comment | Post #277986 |
By "holes" do you mean the depressions (where the food goes), or are there also holes I can't see (like to vent steam)? (more) |
— | about 3 years ago |
| Comment | Post #277520 |
Thanks for the explanation of *why* it works like this! (more) |
— | over 3 years ago |
| Edit | Post #277402 | Initial revision | — | over 3 years ago |
| Answer | — |
A: How to get my cheese to melt completely Recipes for cheese soup, sauce, and dip usually call for heating the liquids first and then adding the cheese, rather than starting with cheese and liquid in a cold pot. In this queso recipe, milk (with aromatics and seasonings, but I don't think that affects the outcome) are brought to a boil and t... (more) |
— | over 3 years ago |
| Comment | Post #277205 |
If you know your meal plans in advance, you can also try taking the bread you'll use out of the bag and just letting it sit on your counter. I don't know if the few hours from morning to lunch are enough or if it'd need all day/overnight, but it's worth a try -- less risk of making it *too* dry. (more) |
— | over 3 years ago |
| Comment | Post #277172 |
@Zerotime I edited in some examples. (more) |
— | over 3 years ago |
| Edit | Post #277172 |
Post edited: added some seasonal suggestions (requested in a comment) |
— | over 3 years ago |
| Edit | Post #277172 | Initial revision | — | over 3 years ago |
| Answer | — |
A: Ideas for new cooking challenges Seasonal produce Inspired by farm-share deliveries and local produce, share dishes that use substantial amounts of whatever is in season at the time of the challenge. This is a challenge idea that could be used more than once, spread throughout the year. What's in season will vary by people's lo... (more) |
— | over 3 years ago |
| Comment | Post #276966 |
@Zerotime actually, you just gave me an idea -- a bowl inverted over a bowl should do the job until I get myself some bigger bowls. (I have some large *plastic* bowls, but it seems to be easier to guide the raised dough out of a metal bowl and I need to get a larger one of those.) (more) |
— | over 3 years ago |
| Edit | Post #276968 | Initial revision | — | over 3 years ago |
| Article | — |
Grilled vegetable hash with eggs I always thought of this as "standard stuff, nothing special", until I was chatting with a friend who wanted to know more. So I figured I'd share. This is ideal for using up produce odds and ends. The only trick with ingredient changes is to vary when you add vegetables to the pan by how long th... (more) |
— | over 3 years ago |
| Comment | Post #276966 |
One of the reasons I thought of foil in particular, aside from the laundry factor, is that foil can be shaped into a dome over the bowl, while a towel *will* sit on top of the dough unless the bowl is tall enough that even the risen dough doesn't reach the top. (more) |
— | over 3 years ago |
| Edit | Post #276931 | Initial revision | — | over 3 years ago |
| Question | — |
Why should one wrap bread dough in a towel during the last rise, instead of some other material? I've made sourdough bread a few times following the same ("beginner") recipe. After the dough rises overnight in a bowl you put it on a floured surface, fold it in on itself to shape it, and let it rise again for a few hours. For this final rise, the recipe says to take a bowl or bread basket, put ... (more) |
— | over 3 years ago |
| Edit | Post #276925 | Initial revision | — | over 3 years ago |
| Answer | — |
A: How do I get broth out of my pan after I put in too much? Depending on the size of the stuff you want to keep in the pan and the time-criticality: - Strainer. You mentioned that your pasta strainer's holes are too big. I have colanders with holes of two different sizes, a larger conventional one and a smaller one with smaller holes. (I use the latter ... (more) |
— | over 3 years ago |
| Comment | Post #276913 |
A "bap" is a bun, I presume. Does the word have a more precise meaning (particular type of bun)? (more) |
— | over 3 years ago |
| Comment | Post #276868 |
Asked on Meta: https://meta.codidact.com/questions/276900 (more) |
— | over 3 years ago |
| Comment | Post #276868 |
I wonder if what we need is the option for a per-category, per-post-type *template* -- so when you click "post recipe" you get an edit box with some stuff pre-filled and some instructive comments. (more) |
— | over 3 years ago |
| Edit | Post #276849 | Initial revision | — | over 3 years ago |
| Question | — |
How do I prevent clumps when using cornstarch to thicken a soup? I've made cold cherry soup a few times from a recipe that calls for thickening it with a little cornstarch, but I always end up with some small clumps of what I presume are the starch in the finished soup. I don't cook with cornstarch much, so I don't know where in the process I'm going wrong. Th... (more) |
— | over 3 years ago |
| Comment | Post #276848 |
I did not; thank you for these tips! (The oven was completely preheated.) (more) |
— | over 3 years ago |
| Comment | Post #276836 |
Please keep accessibility and varied devices in mind. That format would not work on a phone at all, and would not work for someone who needs a little zoom and isn't using (or willing to go full-screen on) a humongous monitor. For recipes in particular, we should assume that some people will be cons... (more) |
— | over 3 years ago |
| Edit | Post #276685 | Initial revision | — | over 3 years ago |
| Answer | — |
A: Should questions about nutritional composition be off- or on-topic? I think comparisons between ingredients that affect cooking decisions should be on-topic. (And by the way, I too have wondered about the sea-salt fad and whether it actually makes a difference.) If ingredients A and B are different that probably has implications for when to use which, whether it's ... (more) |
— | over 3 years ago |
| Comment | Post #276342 |
@Zerotime I've edited to add that information. My oven has a convection (fan) setting but the recipe didn't say to use it so I didn't. (I don't think I've seen that much for baking.) I did not add a pan of water (hadn't heard of that before). (more) |
— | over 3 years ago |
| Edit | Post #276342 |
Post edited: added oven details per request in comment |
— | over 3 years ago |
| Edit | Post #276342 | Initial revision | — | over 3 years ago |
| Question | — |
How do I get darker sourdough without burning it? I made my first sourdough bread recently. The friend who gave me the starter also gave me a basic recipe attributed to Ed Wood, which I followed (1 cup fed starter, 3.5 cups all-purpose flour, 1 teaspoon salt, 1 cup water). The dough behaved as I expected through the two rises. I baked it on a coo... (more) |
— | over 3 years ago |
| Comment | Post #276312 |
Sorry you ran into trouble! I wish I knew what happened so I could figure out what to do about it. (more) |
— | over 3 years ago |
| Comment | Post #276274 |
I'm not sure why you can't create tags (you should be able to), but in the meantime, feel free to post and then ping me with a link and what tags you want and I'll add them. Thanks. (more) |
— | over 3 years ago |
| Comment | Post #276244 |
@Zerotime see update. (more) |
— | over 3 years ago |
| Edit | Post #276244 |
Post edited: |
— | over 3 years ago |
| Comment | Post #276244 |
@Zerotime yes, pantry cooking is "use staples". I've sometimes seen challenges like "you can use these two fresh ingredients and otherwise only normal pantry stuff" (definition and stringency varies; I recommend being flexible here). (more) |
— | over 3 years ago |
| Edit | Post #276244 | Initial revision | — | over 3 years ago |
| Answer | — |
A: What do you think of a monthly cooking challenge? Cool idea! I like the tie-in with the recipes category, too. A challenge answer could describe the meal and what the person learned along the way, linking to the recipes. Over on Writing the challenges are usually multi-faceted: write something on this theme or using one of these words or incorp... (more) |
— | over 3 years ago |
| Comment | Post #276242 |
Is this specific to straight edges, or is there a way to apply it to serrated ones too? (more) |
— | over 3 years ago |
| Edit | Post #276238 | Initial revision | — | over 3 years ago |
| Article | — |
Parmesan-crusted tilapia This is an easy way to make tilapia, a thin fish fillet, without it drying out. This recipe is scaled for two people. Quantities for the topping depend on the size of the fish pieces, so adjust as needed, proportionally. Ingredients - two tilapia fillets - 3 tablespoons butter, melted - 1/3... (more) |
— | over 3 years ago |
| Edit | Post #276108 |
Post edited: incorporating feedback from somebody who tried hot paprika |
— | over 3 years ago |
| Edit | Post #276208 | Initial revision | — | over 3 years ago |
| Question | — |
Basil as a pizza topping I've eaten pizza that has basil leaves as a topping, and the leaves come out bright green and tender. I used fresh basil from my garden on pizza for the first time today, and -- predictable, in retrospect -- my basil leaves dried out and were more browned. I put them on top of the cheese, like I've... (more) |
— | over 3 years ago |
| Edit | Post #276108 |
Post edited: |
— | over 3 years ago |
| Comment | Post #276179 |
Do those pans come apart so you could use them as regular pans for things other than omelets? (more) |
— | over 3 years ago |
| Comment | Post #276173 |
This is how I do it. It's not exactly an omelet with its nice single-piece presentation, but it's more cohesive than scrambled eggs. (more) |
— | over 3 years ago |
| Edit | Post #276130 | Initial revision | — | over 3 years ago |
| Article | — |
Shakshuka (eggs poached in tomatoes) Shakshuka is a dish of eggs cooked in tomatoes and other stuff. I've encountered a lot of variations (some dairy and some not); this is a version I learned from Israeli family members. I gave proportions for two hungry or three less-hungry people; with a larger skillet (or more than one) you can ... (more) |
— | over 3 years ago |
| Edit | Post #276108 |
Post edited: |
— | over 3 years ago |
| Edit | Post #276108 | Initial revision | — | over 3 years ago |
| Article | — |
Chicken paprikash I adapted this recipe from several I found online, making substitutions to make it kosher. Ingredients - 4 chicken thighs (on bone, with skin) - olive oil - 3 medium yellow onions, chopped small - 1 red bell pepper, chopped small - a few cloves of garlic, minced - Hungarian paprika: 4 tabl... (more) |
— | over 3 years ago |
| Comment | Post #275973 |
When it's created, we can link to that article in the posting guidance for recipes, in a bullet asking people to use one of these three tags for units. (more) |
— | over 3 years ago |
| Comment | Post #275956 |
What in the US are called convection ovens come with the guidance to drop temperatures in recipes 25 degrees, so that's consistent. "Convection" is usually a setting on a "regular" oven, so you can choose to use it (or not). (more) |
— | over 3 years ago |
| Comment | Post #275964 |
I infer from your use of volume measure that the proportions are by volume not by weight -- is that correct? (more) |
— | over 3 years ago |
| Edit | Post #275931 | Post edited | — | over 3 years ago |
| Edit | Post #275899 |
Post edited: |
— | over 3 years ago |
| Edit | Post #275937 |
Post edited: apparently "large" isn't the same amount of largeness around the world... |
— | over 3 years ago |
| Comment | Post #275946 |
Oh wow; I did not know that about eggs! And here I thought specifying egg size and not just count was sufficient! (more) |
— | over 3 years ago |
| Comment | Post #275941 |
This might depend on the type of cooking; a curry cooked in a skillet might call for different remediation than a super-spicy barbecue on the grill. (more) |
— | over 3 years ago |
| Edit | Post #275931 | Post edited | — | over 3 years ago |
| Edit | Post #275937 | Initial revision | — | over 3 years ago |
| Article | — |
Ginger-lover's cheesecake This recipe is adapted from two renaissance manuscripts, Digby and Platina, which describe cheesecakes based on soft cheese. I specifically wanted a ginger-lover's cheesecake. I also wanted to skip the lard called for in one of the historical sources. Yield: 2 pies Ingredients - 0.75 pound... (more) |
— | over 3 years ago |
| Comment | Post #275901 |
@aCVn the goal for search is "default local category, checkbox for 'all'" but we don't have that yet. I don't actually know what the current behavior is, sorry. (more) |
— | over 3 years ago |
| Comment | Post #275901 |
I'll make this (with the shared tag set) tomorrow if no one objects. (more) |
— | over 3 years ago |
| Edit | Post #275901 |
Post edited: we need to choose a tag set |
— | over 3 years ago |
| Comment | Post #275901 |
@Zerotime that sounds good to me. We'll need to talk about tag sets; making an edit now. (more) |
— | over 3 years ago |
| Edit | Post #275901 | Initial revision | — | over 3 years ago |
| Answer | — |
A: What do you think of a recipe tab? Yes! I definitely want us to have some place to post "articles", including recipes, alongside Q&A! In addition to recipes, people might also want to write about techniques, specific cuisines, experiments (including failures), and probably other stuff. On the proposal I suggested a "Cooks' Notes"... (more) |
— | over 3 years ago |
| Edit | Post #275892 | Initial revision | — | over 3 years ago |
| Answer | — |
A: How do I prevent Swedish meatballs from falling apart? Falling apart means too much liquid or too little binder, or both. In your case, I think it's mostly the binder. Your description sounds similar to this recipe. The proportion of breadcrumbs to milk/cream is about the same, but notice that this recipe uses about 0.75kg meat and one large egg. Y... (more) |
— | over 3 years ago |
| Edit | Post #275875 |
Post edited: Recovery, not preservation - confused me so suggesting a different word; revert or edit if you object, please. |
— | over 3 years ago |
| Comment | Post #275867 |
Thanks. I'm letting the bread machine do all the kneading. (more) |
— | over 3 years ago |
| Comment | Post #275859 |
Thanks @aCVn, done. I didn't know bread flour was a special thing until I got a bread machine (years ago now). Before that, bread came from the store, always. :-) (more) |
— | over 3 years ago |
| Edit | Post #275859 |
Post edited: |
— | over 3 years ago |
| Edit | Post #275859 | Initial revision | — | over 3 years ago |
| Question | — |
How do I adjust bread-machine bread when using all-purpose flour instead of bread flour? I am a beginner when it comes to bread, and for expedience I make almost all of my bread using a bread machine. I've always used bread flour, followed the proportions specified in the instructions, measuring by volume (overfill then level off), and gotten acceptable results. Due to global events,... (more) |
— | over 3 years ago |
| Edit | Post #275853 |
Post edited: |
— | over 3 years ago |
| Comment | Post #275853 |
I do #2 for cornbread all the time, which I think is similar to your pancakes in consistency. Dough is solid enough that I don't know how much it would be affected. (more) |
— | over 3 years ago |
| Edit | Post #275854 | Initial revision | — | over 3 years ago |
| Question | — |
How interchangable are white and brown sugars? I recently made a peach cobbler following a recipe that called for equal parts of white sugar and brown sugar in both the fruit mix and the topping. This got me wondering about the functions of the two sugars and to what extent they are interchangable. Brown sugar has more of a flavor (from the mol... (more) |
— | over 3 years ago |
| Edit | Post #275853 | Initial revision | — | over 3 years ago |
| Answer | — |
A: How to avoid air bubbles forming when baking a pancake in the oven? Two techniques from baking cakes might help with your baked pancakes: 1. After you pour the batter into the pan, let it sit for five minutes before putting in the oven. This helps the batter to settle. I've seen this suggestion when mixing pancake batter for pan-frying, too -- mix the batter, le... (more) |
— | over 3 years ago |
| Edit | Post #275850 | Initial revision | — | over 3 years ago |
| Question | — |
How do I make tempeh less chewy? I cooked with tempeh for the first time recently. The tempeh came in an 8oz "brick", about half to three-quarters of an inch thick. The recipe I was following suggested boiling it for 10 minutes before cutting and marinating, to reduce the bitterness, which I did. After that prep I cut it into sli... (more) |
— | over 3 years ago |
| Edit | Post #275849 |
Post edited: |
— | over 3 years ago |
| Edit | Post #275849 | Initial revision | — | over 3 years ago |
| Question | — |
Welcome to Cooking! Welcome to the Codidact site for Cooking! We're glad you're here and we're excited to see what you will build. This community is starting "from scratch", without importing Q&A from other sites, so your community can set its own direction. Please ask questions about cooking in the Q&A category and ... (more) |
— | over 3 years ago |