Activity for Monica Cellio
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #280138 | Initial revision | — | over 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) |
— | over 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) |
— | over 3 years ago |
| Comment | Post #280109 |
Ooh, looks yummy! (more) |
— | over 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) |
— | over 3 years ago |
| Edit | Post #280091 | Initial revision | — | over 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) |
— | over 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) |
— | over 3 years ago |
| Comment | Post #279858 |
What's the white, a glaze or powdered sugar? (more) |
— | over 3 years ago |
| Comment | Post #279857 |
*blink*... I did not know that unicorn sprinkles were a thing. :-) (more) |
— | over 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) |
— | over 3 years ago |
| Comment | Post #279020 |
@Zerotime done. Thanks for pinging me; I hadn't noticed the earlier comment. (more) |
— | over 3 years ago |
| Edit | Post #279818 |
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— | over 3 years ago |
| Edit | Post #279818 | Initial revision | — | over 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) |
— | over 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) |
— | over 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) |
— | over 3 years ago |
| Edit | Post #279029 |
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— | over 3 years ago |
| Edit | Post #279307 | Initial revision | — | over 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) |
— | over 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) |
— | over 3 years ago |
| Edit | Post #279040 | Initial revision | — | over 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) |
— | over 3 years ago |
| Edit | Post #279029 | Initial revision | — | over 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) |
— | over 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) |
— | over 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) |
— | over 3 years ago |
| Comment | Post #278741 |
I'd never heard of a rotary grater. Thanks! (more) |
— | over 3 years ago |
| Edit | Post #278641 | Initial revision | — | over 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) |
— | over 3 years ago |
| Edit | Post #278640 | Initial revision | — | over 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) |
— | over 3 years ago |
| Edit | Post #278586 | Initial revision | — | over 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) |
— | over 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) |
— | over 3 years ago |
| Edit | Post #278222 |
Post edited: came for a typo, then added some other info while I was here |
— | over 3 years ago |
| Edit | Post #278222 |
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— | over 3 years ago |
| Edit | Post #278222 | Initial revision | — | over 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) |
— | over 3 years ago |
| Edit | Post #276867 |
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— | over 3 years ago |
| Edit | Post #276867 |
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| Edit | Post #276867 |
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| Edit | Post #276867 |
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| Edit | Post #278130 | Initial revision | — | over 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) |
— | over 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) |
— | over 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) |
— | over 3 years ago |