Activity for Monica Cellio
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| 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) |
— | almost 3 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) |
— | almost 3 years ago |
| Edit | Post #282590 | Initial revision | — | almost 3 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) |
— | almost 3 years ago |
| Comment | Post #282501 |
Thanks for those tips @#36356 -- I wouldn't have anticipated contents freezing to the container. (more) |
— | almost 3 years ago |
| Edit | Post #282501 | Initial revision | — | almost 3 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) |
— | almost 3 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) |
— | almost 3 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) |
— | almost 3 years ago |
| Edit | Post #281931 | Initial revision | — | almost 3 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) |
— | almost 3 years ago |
| Comment | Post #281558 |
If you don't have silicone, parchment paper can help too. (more) |
— | about 3 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) |
— | about 3 years ago |
| Edit | Post #281078 | Initial revision | — | about 3 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) |
— | about 3 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) |
— | about 3 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) |
— | about 3 years ago |
| Edit | Post #280941 | Initial revision | — | about 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) |
— | about 3 years ago |
| Edit | Post #280940 | Initial revision | — | about 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) |
— | about 3 years ago |
| Comment | Post #280890 |
Where do you see singular "scallop" @ChggClou? I'm not finding it in the tag list. (more) |
— | about 3 years ago |
| Edit | Post #280890 |
Post edited: |
— | about 3 years ago |
| Edit | Post #280890 | Initial revision | — | about 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) |
— | about 3 years ago |
| Comment | Post #280748 |
Oh, I never thought of kimchi for bok choy (just cabbage). Thanks! (more) |
— | about 3 years ago |
| Edit | Post #280747 | Initial revision | — | about 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) |
— | about 3 years ago |
| Edit | Post #280690 | Initial revision | — | about 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) |
— | about 3 years ago |
| Comment | Post #280560 |
@PeterTaylor thanks! I've edited that in, with attribution. (more) |
— | over 3 years ago |
| Edit | Post #280560 |
Post edited: |
— | over 3 years ago |
| Edit | Post #280588 | Initial revision | — | over 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) |
— | over 3 years ago |
| Comment | Post #279307 |
@aditya98 I made this again and remembered to take pictures this time. Updated. (more) |
— | over 3 years ago |
| Edit | Post #279307 |
Post edited: |
— | over 3 years ago |
| Edit | Post #280540 |
Post edited: |
— | over 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) |
— | over 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) |
— | over 3 years ago |
| Edit | Post #280560 | Initial revision | — | over 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) |
— | over 3 years ago |
| Edit | Post #280540 | Initial revision | — | over 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) |
— | over 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) |
— | over 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) |
— | over 3 years ago |
| Comment | Post #280364 |
@Charlie thanks, done. (more) |
— | over 3 years ago |
| Edit | Post #280364 | Nominated for promotion | — | over 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) |
— | over 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) |
— | over 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) |
— | over 3 years ago |