Sigma‭

Corn starch acts like a gelatin when heated, sticking to other food and itself. As your reading seems to suggest, the key is to use cold water to form the starchy paste, making sure it is fully mix...

posted 4y ago by Sigma‭

I have some bread that is about a week old, and it has some tiny white mold spots on the crust. Would it be safe to trim them off and eat the rest of the bread? If not could I use it in cooking e.g...

1 answer  ·  posted 4y ago by Sigma‭  ·  last activity 4y ago by Zerotime‭

That is a muffin maker! Pour muffin, cornbread, or cupcake batter into the depressions and let them cook. They are much quicker to use than a standard oven. You can also make biscuits, rolls, and e...

posted 4y ago by Sigma‭  ·  edited 4y ago by msh210‭

Happy New Year! 2020 was an interesting year in many ways, and 2021 will hopefully be a joyous and happy year for all. That being said, let's start the new year off right with a challenge focused ...

2 answers  ·  posted 4y ago by Sigma‭  ·  last activity 4y ago by Monica Cellio‭

Home canning is great if you are processing a lot of food all at once to store for a year or two. It's much less efficient if you are just planning to use the food over a week or two. The main issu...

posted 4y ago by Sigma‭

This is a fairly standard example of one of my burgers. I love the chewiness of Ciabatta rolls, but it's high quality lean beef from a local ranch that really makes the taste special.

posted 4y ago by Sigma‭

Contest category suggestion: cook something from or inspired by a specified culture. Potential issues: not everyone will have the ingredients on hand may be difficult to define the boundaries of a...

posted 4y ago by Sigma‭  ·  edited 4y ago by Sigma‭

The short answer is yes, it's perfectly possible to make cold brew coffee in these circumstances. The main reason it is typically made in a refrigerator is to keep it from being lukewarm and theref...

posted 4y ago by Sigma‭

This is the first of a series of challenges based around the cuisines of a particular country or culture. Our first culinary destination - Greece! (Also, sorry for being a few days late with this -...

2 answers  ·  posted 4y ago by Sigma‭  ·  last activity 4y ago by Zerotime‭

Hello Cooking community! Hopefully we will soon be able to hold an official election to choose community leaders. With that in mind, I'd like to start a discussion of what expectations are for mode...

0 answers  ·  posted 4y ago by Sigma‭  ·  edited 4y ago by Sigma‭

I recently made some potato and leek soup. The recipe I followed said that after cooking the ingredients until soft, I should liquify the soup in a blender. I let the blender run for about two minu...

1 answer  ·  posted 4y ago by Sigma‭  ·  last activity 4y ago by dsr‭

I think it's just the popularity of the dish. I have had steamed fish in two Chinese restaurants here in Atlanta but both were specifically "real" Chinese food rather than the usual westernized far...

posted 4y ago by Sigma‭

I have a beef rendang recipe I'd like to bring to a small potluck. However, some of the attendees are Jewish and keep kosher. I know there are some restrictions on cooking milk and meat together, b...

3 answers  ·  posted 3y ago by Sigma‭  ·  last activity 3y ago by Aliza‭

If the cheese is simply brown due to the Maillard Reaction and not yet burnt, it's safe to eat. There are several recipes for different kinds of fried cheese: Saganaki, Queso Frito, etc. so if you ...

posted 3y ago by Sigma‭

Unfortunately I can't really tell from the pictures if that's a stainless steel pan or not. Stainless steel pans are definitely not "nonstick" in the sense of an actual nonstick pan. However, beca...

posted 3y ago by Sigma‭