Activity for Monica Cellio
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| 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) |
— | almost 4 years ago |
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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) |
— | almost 4 years ago |
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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) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 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) |
— | almost 4 years ago |
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