Activity for Spamalotâ€
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #292498 |
Post edited: |
— | 2 months ago |
| Edit | Post #292498 | Initial revision | — | 2 months ago |
| Answer | — |
A: What cutlet is this? It's impossible to say other than it's a flattened breaded fried thing. Typically a cutlet in English (at least in the USA) would be veal (young bovine.) But the only thing visible here is browned breading, which could be covering veal pounded flat, old shoe leather, eggplant, or anything else tha... (more) |
— | 2 months ago |
| Edit | Post #292132 | Initial revision | — | 4 months ago |
| Answer | — |
A: How do I fry donuts safely? Evidently if you have a large amount of money to solve the problem, there are robotic doughnut makers which include the fryer, so you could be as far away as you like, behind a shield (built in on some of the spendier models intended to be seen by the end customer) or in another room. Even on a sp... (more) |
— | 4 months ago |
| Edit | Post #291486 | Initial revision | — | 6 months ago |
| Answer | — |
A: What can you make with chickpeas and ground beef? If you are not overly dedicated to "chili can only be made with red beans" then you're looking at (in broad categories) beans and ground meat, so chili or something like it seems moderately obvious for bulk and easy to freeze. I've never made such a thing, and I consider the recipe I found first l... (more) |
— | 6 months ago |
| Comment | Post #277313 |
I've often wondered why it's labeled as "Cheese food"
- Because otherwise one might assume that it's plastic that shouldn't be eaten
- Or if, in fact, we are supposed to feed **an actual cheese** with it...
The horror movie resulting from the second option should be fun. (more) |
— | 6 months ago |
| Edit | Post #291425 |
Post edited: |
— | 6 months ago |
| Edit | Post #291425 | Initial revision | — | 6 months ago |
| Answer | — |
A: How to avoid air bubbles forming when baking a pancake in the oven? It's probably the thickness. I do bake pancakes in the oven (because 10 or more at a time without flipping is a lot less bother than standing in front of a pan to tend perhaps 3 at once if small) and I do so by pouring normal pancake size and thickness amounts onto parchment or parchment equivale... (more) |
— | 6 months ago |
| Edit | Post #291424 | Initial revision | — | 6 months ago |
| Answer | — |
A: How do I get vegan "cheese" to melt? Vegan cheeses, as already mentioned, vary considerably in melting characteristics. All the various ones I have experience with do not melt at similar temperatures to cow cheese, or to the same extent at the same time/temperature profile anyway. The Violife is the best (at melting) we have found ye... (more) |
— | 6 months ago |
| Edit | Post #291423 | Initial revision | — | 6 months ago |
| Answer | — |
A: Should I stir separated yoghurt? It depends. I used to dump it. Now I tend to drink it. I don't stir it into the yogurt because that makes the yogurt runnier, by breaking the rather delicate structures yogurt forms itself in culturing. Now, with commercial yogurts, those may already have been destroyed by blending after culturing... (more) |
— | 6 months ago |
| Edit | Post #291422 | Initial revision | — | 6 months ago |
| Answer | — |
A: What cooked foods are easy to freeze? Pesto Not a whole meal, but the key part of a quick meal: Our annual pesto production goes into ice cube trays, then into freezer bags once the cubes have frozen. A few cubes at a time can be pulled out for either refrigerator defrosting or microwave quick defrosting and then used as pesto sauce ... (more) |
— | 6 months ago |
| Edit | Post #291421 | Initial revision | — | 6 months ago |
| Answer | — |
A: How long to marinate meat before cooking? In my personal experience, without resorting to something like injecting the marinade or making cuts for it to get in, it really only affects the outside of the meat for a short distance, even when left for days. I have not attempted vacuum-assisted marination, and I'm not sure it would offer much... (more) |
— | 6 months ago |
| Comment | Post #285230 |
Depending in part on the freezer space available, I'd suggest freezing it on a flat surface, spread out flat for faster freezing and thawing.
It's possible to put it (as punched-down dough, not yet frozen) into a zip-top freezer bag of suitable size, remove excess air, and place it on a sheet in ... (more) |
— | 6 months ago |
| Edit | Post #291420 |
Post edited: |
— | 6 months ago |
| Edit | Post #291420 |
Post edited: |
— | 6 months ago |
| Edit | Post #291420 |
Post edited: |
— | 6 months ago |
| Edit | Post #291420 | Initial revision | — | 6 months ago |
| Answer | — |
A: What is a suitable process to dehydrate almond pulp? Without a dehydrator, one typically returns to procedures for drying things out that predate the common availability of specialty tools. Assuming you have an oven and a baking sheet (rimmed might be best for this) or large shallow casserole dish, spread the almond pulp out as thinly as practical g... (more) |
— | 6 months ago |