Activity for John C
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Edit | Post #295049 | Initial revision | — | 10 months ago |
| Answer | — |
A: How do I store part of a raw sweet potato? I gather that it'd keep in a root cellar, though I have never had a successful root cellar experience even for uncut vegetables. For a span of a couple of days, it has always sounded like (goofy as it sounds) people also sometimes submerge the sweet potato in a bowl of water in the refrigerator,... (more) |
— | 10 months ago |
| Comment | Post #294849 |
I have never needed additional moisture. The "reset" has been enough, maybe because I live in a humid area.
And yes, I imagine that microwaving requires a lot of practice in terms of time and strength. I wouldn't actually recommend it, but people seem to like them more, these days, and the f... (more) |
— | 11 months ago |
| Edit | Post #294849 | Initial revision | — | 11 months ago |
| Answer | — |
A: How to refresh hard, dried bread? Depending on the "variety" of hardness, heating the bread slowly can work. When bread goes stale, it (the proteins, if I remember correctly) crystalizes, and the heat denatures them again. And you want to do that slowly, since doing it quickly toasts the bread. I picked it up as wrapping it ... (more) |
— | 11 months ago |
| Edit | Post #291918 | Initial revision | — | about 2 years ago |
| Answer | — |
A: How do I fry donuts safely? When I deep-fried food fairly routinely, I had to keep to three "rules" on top of whatever common sense told me to do. First, always place items into the oil so that they fall away from you. If you let it go too quickly, if an air pocket forms, or anything else, you want that splatter pushed ... (more) |
— | about 2 years ago |