Activity for Monica Cellio
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #276244 | Initial revision | — | over 4 years ago |
| Answer | — |
A: What do you think of a monthly cooking challenge? Cool idea! I like the tie-in with the recipes category, too. A challenge answer could describe the meal and what the person learned along the way, linking to the recipes. Over on Writing the challenges are usually multi-faceted: write something on this theme or using one of these words or incorp... (more) |
— | over 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) |
— | over 4 years ago |
| Edit | Post #276238 | Initial revision | — | over 4 years ago |
| Article | — |
Parmesan-crusted tilapia This is an easy way to make tilapia, a thin fish fillet, without it drying out. This recipe is scaled for two people. Quantities for the topping depend on the size of the fish pieces, so adjust as needed, proportionally. Ingredients - two tilapia fillets - 3 tablespoons butter, melted - 1/3... (more) |
— | over 4 years ago |
| Edit | Post #276108 |
Post edited: incorporating feedback from somebody who tried hot paprika |
— | over 4 years ago |
| Edit | Post #276208 | Initial revision | — | over 4 years ago |
| Question | — |
Basil as a pizza topping I've eaten pizza that has basil leaves as a topping, and the leaves come out bright green and tender. I used fresh basil from my garden on pizza for the first time today, and -- predictable, in retrospect -- my basil leaves dried out and were more browned. I put them on top of the cheese, like I've... (more) |
— | over 4 years ago |
| Edit | Post #276108 |
Post edited: |
— | over 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) |
— | over 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) |
— | over 4 years ago |
| Edit | Post #276130 | Initial revision | — | over 4 years ago |
| 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) |
— | over 4 years ago |
| Edit | Post #276108 |
Post edited: |
— | over 4 years ago |
| Edit | Post #276108 | Initial revision | — | over 4 years ago |
| Article | — |
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) |
— | over 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) |
— | over 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) |
— | over 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) |
— | over 4 years ago |
| Edit | Post #275931 | Post edited | — | over 4 years ago |
| Edit | Post #275899 |
Post edited: |
— | over 4 years ago |
| Edit | Post #275937 |
Post edited: apparently "large" isn't the same amount of largeness around the world... |
— | over 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) |
— | over 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) |
— | over 4 years ago |
| Edit | Post #275931 | Post edited | — | over 4 years ago |
| Edit | Post #275937 | Initial revision | — | over 4 years ago |
| Article | — |
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) |
— | over 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) |
— | over 4 years ago |
| Comment | Post #275901 |
I'll make this (with the shared tag set) tomorrow if no one objects. (more) |
— | over 4 years ago |
| Edit | Post #275901 |
Post edited: we need to choose a tag set |
— | over 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) |
— | over 4 years ago |
| Edit | Post #275901 | Initial revision | — | over 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) |
— | over 4 years ago |
| Edit | Post #275892 | Initial revision | — | over 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) |
— | over 4 years ago |
| Edit | Post #275875 |
Post edited: Recovery, not preservation - confused me so suggesting a different word; revert or edit if you object, please. |
— | over 4 years ago |
| Comment | Post #275867 |
Thanks. I'm letting the bread machine do all the kneading. (more) |
— | over 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) |
— | over 4 years ago |
| Edit | Post #275859 |
Post edited: |
— | over 4 years ago |
| Edit | Post #275859 | Initial revision | — | over 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) |
— | over 4 years ago |
| Edit | Post #275853 |
Post edited: |
— | over 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) |
— | over 4 years ago |
| Edit | Post #275854 | Initial revision | — | over 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) |
— | over 4 years ago |
| Edit | Post #275853 | Initial revision | — | over 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) |
— | over 4 years ago |
| Edit | Post #275850 | Initial revision | — | over 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) |
— | over 4 years ago |
| Edit | Post #275849 |
Post edited: |
— | over 4 years ago |