Activity for kluttâ€
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #276926 | Initial revision | — | over 4 years ago |
| Answer | — |
A: How do I get broth out of my pan after I put in too much? > Please note that a my normal pasta strainer has too large gaps so that finely cut vegetables would just squeeze right through it. If the pasta strainer does not work, just use a simple siv, like this one: Siv > Can I somehow cook it really long a low heat and just wait it out? You could... (more) |
— | over 4 years ago |
| Edit | Post #276917 |
Post edited: |
— | over 4 years ago |
| Edit | Post #276917 | Initial revision | — | over 4 years ago |
| Question | — |
Why is a plastic bag needed for sous vide? I have read a bit about sous vide, which seems to be basically just boiling in a plastic bag. Well, boiling is not true since the temperature is lower, but why is the plastic bag needed? What difference would it make if you just put the meat in warm water without the plastic bag? Bonus question: W... (more) |
— | over 4 years ago |
| Edit | Post #275891 |
Post edited: |
— | over 4 years ago |
| Comment | Post #275922 |
Well I don't know about the bread crumbs, but it clearly looks like I need more egg. (more) |
— | over 4 years ago |
| Edit | Post #275911 | Initial revision | — | over 4 years ago |
| Answer | — |
A: How can I naturally substitute sugar when baking? Probably not the answer you're looking for, but just to offer an aspect on it. Solution: Don't. Instead, get used to the taste of less sweetness. I remember a couple of years ago. I had basically not eaten candy or drank any soda for a year or two. Not by choice or so. For some reason I just d... (more) |
— | over 4 years ago |
| Edit | Post #275903 | Initial revision | — | over 4 years ago |
| Answer | — |
A: Freezing versus home canning to preserve food One very obvious benefit is the situation when the freezer breaks. Then everything gets destroyed. A benefit of freezing is that, provided that the freezer does not break, is something you cannot really screw up that much. The worst that can happen is that it gets dried out if you don't cover it p... (more) |
— | over 4 years ago |
| Edit | Post #275891 |
Post edited: |
— | over 4 years ago |
| Comment | Post #275892 |
Thank you. I'll try those tricks. The reason I used so much cream was that I did not find any minced pork, and beef does not have enough fat for good meatballs. (more) |
— | over 4 years ago |
| Edit | Post #275891 |
Post edited: |
— | over 4 years ago |
| Edit | Post #275891 |
Post edited: |
— | over 4 years ago |
| Edit | Post #275891 | Initial revision | — | over 4 years ago |
| Answer | — |
A: How interchangable are white and brown sugars? TL;DR This does not answer your direct question on how to change the proportions. Instead it just solves the problem. Simply buy a bottle of molasses, and then you will never need to consider this, because you can create the brown sugar from white sugar with molasses. Long version They are 100... (more) |
— | over 4 years ago |
| Edit | Post #275887 |
Post edited: |
— | over 4 years ago |
| Edit | Post #275887 | Initial revision | — | over 4 years ago |
| Question | — |
How do I prevent Swedish meatballs from falling apart? How do I prevent Swedish meatballs from falling apart? I don't really have a fixed recipe. I use minced meat, bread crumbs, grated onion, eggs, cream and spices. I also did allow the bread crumbs to swell in the cream for a couple of minutes before adding the rest of the ingredients. But my meatballs... (more) |
— | over 4 years ago |