Activity for manassehkatz‭

Type	On...	Excerpt	Status	Date
Answer	—	A: Making a gluten-free "red meat" patty from powders Oats You can get regular oats and grind them up in a food processor. If the issue is "general" then any brand of oats should be fine. If you have a highly allergic (or similar) situation where the tiniest bit of gluten poses a problem then make sure the package states that it is gluten free and do... (more)	—	almost 3 years ago
Answer	—	A: Is cooking beef and coconut milk together kosher? As noted in another answer, coconut milk (and similar items) are not considered dairy (unless they are made with dairy ingredients added) and are not a problem. However, there is a supervision problem. This does not mean a Jew has to do the work, just that a Jew has to watch the work being done. W... (more)	—	about 3 years ago
Answer	—	A: How much honey do I substitute for granulated sugar in bread? Based primarily on Wikipedia: Honey has 82g of sugar per 100g of honey. Sugar has (duh) 100g of sugar per 100g of sugar. Almost all the rest in honey is water. There are variations depending on the source, and there are other things in honey that affect the flavor. But if we just treat is as "sugar" ... (more)	—	about 3 years ago
Answer	—	A: Why's this Hong Kong chef slanting his saute pan over a gas flame? This is actually quite common. If you use one saute/frying pan for "everything" and a particular batch has only a small amount of food in it, if you lay it flat then the food may cook way too quickly because it is spread out in a thin layer. Tilt it as shown in the picture and you have the equivalent... (more)	—	over 3 years ago
Answer	—	A: Pre-toast bread for toasted cheese sandwiches? I have the same (nearly) ingredients but a very different process, and it results in nice crispy grilled cheese every time: Two slices of regular sandwich bread frozen and removed from the freezer immediately before use. The frozen bread makes it easy to spread the margarine or butter and the b... (more)	—	over 3 years ago
Answer	—	A: Chicken leg name confusion I think the only real question here is leg. Drumstick - the lower part Thigh - the upper part Leg Quarter - Drumstick + Thigh. "Quarter" comes from the 4 quarters: Left Drumstick + Thigh, Right Drumstick + Thigh, Left Breast + Wing, Right Breast + Wing. While not terribly relevant in most cas... (more)	—	almost 4 years ago
Answer	—	A: Should questions about nutritional composition be off- or on-topic? Nutrition is important, and is a key factor in cooking - determining both what to cook and how to cook it. The only reason I can see not to include nutrition as on-topic is if somehow that would lead to liability - e.g., the equivalent of "ask your doctor" on a health site or "ask your Rabbi" on Juda... (more)	—	almost 4 years ago
Answer	—	A: Are there differences between sea and table salt? First of all, I agree with everything @shog9 said. To add just a little more: I used to have a customer in the wholesale gourmet food business. I was their IT department, but also their unofficial kosher consultant. Absolute best lox (Samaki), some really great chocolate. Ah, those were the days. ... (more)	—	almost 4 years ago
Answer	—	A: What are other uses for an omelet maker besides making omelets? Anything fried that needs flipping: Pancakes Grilled cheese (admittedly, this is easy enough to flip since the bread keeps everything together) [^1] Hamburgers [^1] (more)	—	almost 4 years ago
Answer	—	A: Differences between sunflower and rapeseed oils and situations to use them There are differences in flavor between oils. That is very much personal preference - liking a strong flavor for itself, or liking a weak flavor so that the flavor of the food being cooked is more prominent. But one thing is very scientific: the effect of heat. This is commonly referred to by the ... (more)	—	almost 4 years ago
Answer	—	A: How interchangable are white and brown sugars? Don't use the same combined "quantity" == (in my mind) volume. This is definitely a case where density matters. Either use a conversion based on typical difference in density or, even better, measure by weight. Commercial recipes are typically by weight because that is the reliable way to get repeate... (more)	—	almost 4 years ago