Activity for Monica Cellio
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #281117 |
Post edited: fixed variable that crept in |
— | 27 days ago |
| Edit | Post #279911 |
Post edited: fixed variable that crept in |
— | 27 days ago |
| Edit | Post #279924 |
Post edited: fixed variable that crept in |
— | 27 days ago |
| Edit | Post #288590 |
Post edited: moving the contact link out of the footer (doesn't apply on other networks) and putting it here |
— | about 2 months ago |
| Edit | Post #292042 |
Post edited: fixed formatting problem that interfered with image example |
— | 4 months ago |
| Edit | Post #292022 |
Post edited: fixed duplicate title... |
— | 4 months ago |
| Edit | Post #292022 |
Post edited: replace generic slug with our network's policy |
— | 4 months ago |
| Edit | Post #291873 | Initial revision | — | 5 months ago |
| Answer | — |
A: How do I fry donuts safely? I don't deep-fry either, so this answer is not rooted in personal experience, but are you aware of "splatter screens"? This is a screen of fine mesh mounted in a round frame and with a handle, designed to sit on top of the frying pan to cut down on the splatter on the rest of your stove. I imagine ... (more) |
— | 5 months ago |
| Comment | Post #285284 |
The strongest heat comes from the seeds, which I was removing. Also, some cooking processes mellow hot peppers somewhat.
(More like a foot away; I don't see so well so I'm probably working closer than usual when seeding/deveining peppers.) (more) |
— | 8 months ago |
| Comment | Post #275854 |
Thanks for the tip! I never thought about the physical properties being different, but they are and it makes sense that this would matter. (more) |
— | 8 months ago |
| Edit | Post #276483 |
Post edited: |
— | 8 months ago |
| Comment | Post #288416 |
Adding one more egg made the difference. (more) |
— | about 1 year ago |
| Edit | Post #288699 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288725 | Initial revision | — | over 1 year 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) |
— | over 1 year ago |
| Edit | Post #288533 | Initial revision | — | over 1 year 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) |
— | over 1 year ago |
| Edit | Post #288532 | Initial revision | — | over 1 year 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) |
— | over 1 year 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) |
— | over 1 year ago |
| Edit | Post #288298 |
Post edited: Incorporated suggestion from a comment: https://cooking.codidact.com/comments/thread/7521#comment-19884 |
— | over 1 year ago |
| Comment | Post #288298 |
Ah, thank you! I didn't know the right terminology. (more) |
— | over 1 year ago |
| Edit | Post #288315 |
Post edited: |
— | over 1 year ago |
| Edit | Post #288315 | Initial revision | — | over 1 year 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) |
— | over 1 year ago |
| Edit | Post #288298 | Initial revision | — | over 1 year 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) |
— | over 1 year 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) |
— | over 1 year ago |
| Comment | Post #288110 |
Thank you! I hope someone can build on that, too. (more) |
— | over 1 year 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) |
— | over 1 year ago |
| Edit | Post #288110 |
Post edited: Updated with info from a comment (thanks!). |
— | over 1 year ago |
| Edit | Post #288110 | Initial revision | — | over 1 year 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) |
— | over 1 year ago |
| Edit | Post #287447 | Initial revision | — | almost 2 years 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) |
— | almost 2 years ago |
| Edit | Post #287416 | Question closed | — | almost 2 years ago |
| Edit | Post #286812 | Question closed | — | over 2 years 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 2 years ago |
| Edit | Post #285995 | Initial revision | — | over 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) |
— | over 2 years ago |
| Comment | Post #285315 |
I...should have thought of that. (more) |
— | almost 3 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 3 years ago |
| Edit | Post #282255 |
Post edited: |
— | almost 3 years ago |
| Edit | Post #280805 |
Post edited: |
— | almost 3 years ago |
| Edit | Post #275851 |
Post edited: |
— | almost 3 years ago |
| Edit | Post #280541 |
Post edited: |
— | almost 3 years ago |
| Edit | Post #279397 |
Post edited: |
— | almost 3 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 3 years ago |
| Edit | Post #285284 | Initial revision | — | almost 3 years ago |