Activity for Sigmaâ€
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Comment | Post #276706 |
I will report back :) (more) |
— | almost 4 years ago |
| Comment | Post #276716 |
Sadly, I've never been able to achieve anything wholly satisfactory. My mom had a few years where she went low/no meat, and my dad is a huge believer in always having meat on the table - cooking for both was challenging! My general rule was to have multiple alternatives (not substitutes) available. I... (more) |
— | almost 4 years ago |
| Comment | Post #276678 |
It's a fairly small amount. I'll try to take a picture next time... I generally do not want it. (more) |
— | almost 4 years ago |
| Comment | Post #276716 |
I've gone had better results just replacing meat with another food - dal instead of chicken in curry, a slice of fried eggplant or mushroom and cheese instead of a burger. Meat substitutes always seem to fall short of recreating the taste and texture I expect, but a fundamentally different food can b... (more) |
— | almost 4 years ago |
| Comment | Post #276678 |
I have never heard it called minced meat, but yes, that is what I mean! The numbers refer to the lean / fat ratio - you can get anywhere from 70/30 up to 95/5. Higher fat ratios are better for things like meatballs, 80/20-85/15 is good for burgers, etc. By the extra juice, I mean any liquid that is d... (more) |
— | almost 4 years ago |
| Edit | Post #276678 | Initial revision | — | almost 4 years ago |
| Question | — |
What heat level should I use to brown beef? I brown a lot of ground beef for meal prep and as the base of everything from pasta sauce to Mexican casserole. I've noticed two different possibilities for heat - high and semi-searing, or low and slow. Which is better for flavor and texture? Additional information: - I use mostly lean be... (more) |
— | almost 4 years ago |
| Comment | Post #276571 |
It will depend on how much pressure your cooker has, and how much chicken you're attempting to cook at once. I found a chart [here](https://www.fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php) that lists approximate cooking times for different pieces, but just find some recipes and ... (more) |
— | almost 4 years ago |
| Edit | Post #276276 | Post undeleted | — | almost 4 years ago |
| Edit | Post #276276 | Post deleted | — | almost 4 years ago |
| Edit | Post #276531 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: The home made burger challenge 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. (more) |
— | almost 4 years ago |
| Comment | Post #276315 |
What level of heat do you use? I have used two methods, one were I use high heat to "sear" a thin omelet into solidity quickly (almost an egg crepe), and one with very low heat where I allow the the egg more time to cook through and fluff, but hardly brown at all. (more) |
— | almost 4 years ago |
| Edit | Post #276276 |
Post edited: |
— | almost 4 years ago |
| Edit | Post #276276 | Initial revision | — | almost 4 years ago |
| Article | — |
Slow cooker buffalo chicken This can be made either as a lean meat base for burritos, nachos, sandwiches, etc. or as a dip perfect for parties. Ingredients - 3-4 boneless skinless chicken breasts - Buffalo wing sauce - 8-oz bar of cream cheese (dip only) Place the chicken breasts on the bottom of the slow cooker an... (more) |
— | almost 4 years ago |
| Comment | Post #275976 |
The success of this must depend heavily on environmental factors. I live in the southeastern US and have 80%+ humidity during the summer months. I have tried various preservation techniques similar to the above with utterly unsatisfactory results. (more) |
— | almost 4 years ago |
| Edit | Post #275920 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: How can I make hard cheese keep longer, while preserving texture? Depending on the type of hard cheese, freezing may be a viable possibility. I've successfully frozen cheddar, mozzarella, and Swiss cheese and used them for cooking later with no noticeable detriment to flavor or texture. I'm not sure they would hold up to straight munching though, and my one experim... (more) |
— | almost 4 years ago |
| Edit | Post #275917 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: Freezing versus home canning to preserve food 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 issue is that canning takes a lot more work than freezing. You need to sanitize jars and lids, heat the... (more) |
— | almost 4 years ago |
| Comment | Post #275901 |
I think a shared tagset is good. (more) |
— | almost 4 years ago |
| Edit | Post #275915 | Initial revision | — | almost 4 years ago |
| Answer | — |
A: How can I naturally substitute sugar when baking? It is often possible to add another sweetener as a replacement for sugar. In most cases, however, the substitution will not be as sweet as pure cane sugar, and will often pick up the flavor of the substitution. In some cases this is okay, but in others will be undesirable (e.g. a sweet bread that has... (more) |
— | almost 4 years ago |
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