Activity for Monica Cellio
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #276867 |
Post edited: |
— | about 4 years ago |
| Edit | Post #276867 |
Post edited: creating tags |
— | about 4 years ago |
| Edit | Post #276867 |
Post edited: creating tags |
— | about 4 years ago |
| Edit | Post #276867 |
Post edited: creating tags |
— | about 4 years ago |
| Edit | Post #276867 |
Post edited: creating tags |
— | about 4 years ago |
| Edit | Post #278130 | Initial revision | — | over 4 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 4 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 4 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 4 years ago |
| Edit | Post #278108 |
Post edited: |
— | over 4 years ago |
| Edit | Post #278108 | Initial revision | — | over 4 years ago |
| Question | — |
What can I substitute for milk in a bread recipe? Today I tried a particular sourdough bread recipe for the first time. For a 1.5-pound loaf, in addition to the usual dry ingredients, dried herbs, and sourdough starter, it called for the following wet ingredients: two eggs, half a cup of milk, and a quarter cup of olive oil. I liked the results,... (more) |
— | over 4 years ago |
| Edit | Post #277402 |
Post edited: |
— | over 4 years ago |
| Comment | Post #277986 |
Thanks. I made an edit to the title that I think is a little clearer; if you disagree, feel free to change it back (or to something else). (more) |
— | over 4 years ago |
| Edit | Post #277986 |
Post edited: |
— | over 4 years ago |
| Comment | Post #277986 |
By "holes" do you mean the depressions (where the food goes), or are there also holes I can't see (like to vent steam)? (more) |
— | over 4 years ago |
| Comment | Post #277520 |
Thanks for the explanation of *why* it works like this! (more) |
— | over 4 years ago |
| Edit | Post #277402 | Initial revision | — | over 4 years ago |
| Answer | — |
A: How to get my cheese to melt completely Recipes for cheese soup, sauce, and dip usually call for heating the liquids first and then adding the cheese, rather than starting with cheese and liquid in a cold pot. In this queso recipe, milk (with aromatics and seasonings, but I don't think that affects the outcome) are brought to a boil and t... (more) |
— | over 4 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) |
— | over 4 years ago |
| Comment | Post #277172 |
@Zerotime I edited in some examples. (more) |
— | over 4 years ago |
| Edit | Post #277172 |
Post edited: added some seasonal suggestions (requested in a comment) |
— | over 4 years ago |
| Edit | Post #277172 | Initial revision | — | over 4 years ago |
| Answer | — |
A: Ideas for new cooking challenges Seasonal produce Inspired by farm-share deliveries and local produce, share dishes that use substantial amounts of whatever is in season at the time of the challenge. This is a challenge idea that could be used more than once, spread throughout the year. What's in season will vary by people's lo... (more) |
— | over 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) |
— | over 4 years ago |
| Edit | Post #276968 | Initial revision | — | over 4 years ago |
| Article | — |
Grilled vegetable hash with eggs I always thought of this as "standard stuff, nothing special", until I was chatting with a friend who wanted to know more. So I figured I'd share. This is ideal for using up produce odds and ends. The only trick with ingredient changes is to vary when you add vegetables to the pan by how long th... (more) |
— | over 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) |
— | over 4 years ago |
| Edit | Post #276931 | Initial revision | — | over 4 years ago |
| Question | — |
Why should one wrap bread dough in a towel during the last rise, instead of some other material? I've made sourdough bread a few times following the same ("beginner") recipe. After the dough rises overnight in a bowl you put it on a floured surface, fold it in on itself to shape it, and let it rise again for a few hours. For this final rise, the recipe says to take a bowl or bread basket, put ... (more) |
— | over 4 years ago |
| Edit | Post #276925 | Initial revision | — | over 4 years ago |
| Answer | — |
A: How do I get broth out of my pan after I put in too much? Depending on the size of the stuff you want to keep in the pan and the time-criticality: - Strainer. You mentioned that your pasta strainer's holes are too big. I have colanders with holes of two different sizes, a larger conventional one and a smaller one with smaller holes. (I use the latter ... (more) |
— | over 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) |
— | over 4 years ago |
| Comment | Post #276868 |
Asked on Meta: https://meta.codidact.com/questions/276900 (more) |
— | over 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) |
— | over 4 years ago |
| Edit | Post #276849 | Initial revision | — | over 4 years ago |
| Question | — |
How do I prevent clumps when using cornstarch to thicken a soup? I've made cold cherry soup a few times from a recipe that calls for thickening it with a little cornstarch, but I always end up with some small clumps of what I presume are the starch in the finished soup. I don't cook with cornstarch much, so I don't know where in the process I'm going wrong. Th... (more) |
— | over 4 years ago |
| Comment | Post #276848 |
I did not; thank you for these tips! (The oven was completely preheated.) (more) |
— | over 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) |
— | over 4 years ago |
| Edit | Post #276685 | Initial revision | — | over 4 years ago |
| Answer | — |
A: Should questions about nutritional composition be off- or on-topic? I think comparisons between ingredients that affect cooking decisions should be on-topic. (And by the way, I too have wondered about the sea-salt fad and whether it actually makes a difference.) If ingredients A and B are different that probably has implications for when to use which, whether it's ... (more) |
— | over 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) |
— | over 4 years ago |
| Edit | Post #276342 |
Post edited: added oven details per request in comment |
— | over 4 years ago |
| Edit | Post #276342 | Initial revision | — | over 4 years ago |
| Question | — |
How do I get darker sourdough without burning it? I made my first sourdough bread recently. The friend who gave me the starter also gave me a basic recipe attributed to Ed Wood, which I followed (1 cup fed starter, 3.5 cups all-purpose flour, 1 teaspoon salt, 1 cup water). The dough behaved as I expected through the two rises. I baked it on a coo... (more) |
— | over 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) |
— | over 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) |
— | over 4 years ago |
| Comment | Post #276244 |
@Zerotime see update. (more) |
— | over 4 years ago |
| Edit | Post #276244 |
Post edited: |
— | over 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) |
— | over 4 years ago |