Posts by Monica Cellio
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 th...
Since you mention cutting them, I assume you're not asking about making whole baked potatoes in the air fryer. (I understand that's possible but I haven't done it.) Here's what I do. This gets m...
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, ...
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 re...
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 d...
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...
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 site...
This is my personal opinion and not an official position of Codidact. I have sometimes re-asked questions when I asked them somewhere else and didn't get the results I was looking for. What I us...
I sometimes cook for someone who needs to avoid milk products, so I got some plant-based "cheese" (listed as cultured vegan cheese) to use instead of the real thing. I'm having trouble getting it ...
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.) ...
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 chal...
Two techniques from baking cakes might help with your baked pancakes: After you pour the batter into the pan, let it sit for five minutes before putting in the oven. This helps the batter to set...
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 followin...
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...
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 finish...
"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...
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 o...
I would like to be able to freeze unbaked bread dough, so that at some later time I (or someone I'm giving it to) could thaw it out and then bake it. (Fresh-baked bread is nicer than thawed alread...
Recipes I've seen for this tend to use baking powder, not baking soda, even though you're supposed to be able to use baking soda plus acid in place of baking powder. Perhaps that's more fragile th...
There was recently a recall for certain flour, due to risk of salmonella contamination. The CDC announcement says not to cook with the flour. Naturally they are going to be conservative, and they...
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 m...
This community sometimes gets posts that are copied from other sites. We delete those because copying from somewhere else is plagiarism. How do we want to handle cases where the author does the c...
