Activity for Monica Cellio
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Comment | Post #277520 |
Thanks for the explanation of *why* it works like this! (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) |
— | almost 4 years ago |
| Comment | Post #277172 |
@Zerotime I edited in some examples. (more) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 years ago |
| Comment | Post #276868 |
Asked on Meta: https://meta.codidact.com/questions/276900 (more) |
— | almost 4 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) |
— | almost 4 years ago |
| Comment | Post #276848 |
I did not; thank you for these tips! (The oven was completely preheated.) (more) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 years ago |
| Comment | Post #276244 |
@Zerotime see update. (more) |
— | almost 4 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) |
— | almost 4 years ago |
| Comment | Post #276242 |
Is this specific to straight edges, or is there a way to apply it to serrated ones too? (more) |
— | almost 4 years ago |
| Comment | Post #276179 |
Do those pans come apart so you could use them as regular pans for things other than omelets? (more) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 years ago |
| Comment | Post #275901 |
I'll make this (with the shared tag set) tomorrow if no one objects. (more) |
— | almost 4 years ago |
| Comment | Post #275901 |
@Zerotime that sounds good to me. We'll need to talk about tag sets; making an edit now. (more) |
— | almost 4 years ago |
| Comment | Post #275867 |
Thanks. I'm letting the bread machine do all the kneading. (more) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 years ago |
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