Comment by Chad on How Can I Tell If Meat Has Been Brined?
@Henrik - a plausible guess, but I didn't see any puncture marks. Are you talking about smalling needles?
View ArticleComment by Chad on How Can I Tell If Meat Has Been Brined?
You mean that impaling the chicken provides more surface area for juices and seasonings to get to or are you saying that somehow the spit actually gives it a flavor... or something else?
View ArticleComment by Chad on How Can I Tell If Meat Has Been Brined?
@Kelly - So I would need a raw, untouched chicken and then a cooked chicken and then I could use the salinity meter... or could I somehow do it with just one cooked chicken. E.g. check the outside of...
View ArticleComment by Chad on Where to find a crepe maker
Maybe, if we all pitch in a few dollars, we can buy one of those machines and spread the joy.
View ArticleComment by Chad on Tres Leche Without Homemade Cake?
Good point. I guess that would be my little spin on it.
View ArticleComment by Chad on Tres Leche Without Homemade Cake?
Okay, I'll save the box mixes for other occasions! Thanks for your advice.
View ArticleComment by Chad on How can I make my Hot chocolate thicker?
You can also try flavored coffee creamers, if you have those around but not plain cream.
View ArticleComment by Chad on Is it possible to make fudgy brownies without oil?
lots of chocolate chips :-)
View ArticleComment by Chad on How is the chai latte in Starbucks made?
I would highly recommend Big Train Vanilla (not Spiced) Chai powder. You can get 2 large cans of it on Amazon for about $20. I used to use the Tazo liquid concentrate, but have since upgraded to Big...
View ArticleComment by Chad on Cabbage Slaw w/ Teriyaki?
That sounds about right. I'll have to search for that.... Bellevue, WA
View ArticleComment by Chad on Cabbage Slaw w/ Teriyaki?
Not particularly translucent, but thanks for the idea.
View ArticleComment by Chad on Why Does a Lot of Pastry Have an Orange Flavor?
Perhaps it's the ascorbic acid. I'll have to ask next time I'm at one of the cafes.
View ArticleComment by Chad on Why Does a Lot of Pastry Have an Orange Flavor?
Good call on the cake mix residue. Since the bakery obviously is making lots of cakes, too, that could be it.
View ArticleAnswer by Chad for Why the overlap in peanut and tree nut allergies?
So from this - http://content.karger.com/produktedb/produkte.asp?typ=pdf&file=IAA2003131004234 - it sounds like they both share IgE-reactive (http://en.wikipedia.org/wiki/Immunoglobulin_E)...
View ArticleAnswer by Chad for How can I make my Chocolate Mousse fluffier?
I think you're right to want to use a little gelatin. In this way, you can maintain your recipe and it's taste, etc... but add the extra firmness.To make it fluffier, remember to keep your mixing bowl...
View ArticleAnswer by Chad for How often should I clean my coffeepot, and what is the...
Your specific coffee maker should have instructions. Mine says every 30-40 pots you brew and it uses the same typical white vinegar method.I do think it's a little expensive - you basically drain a...
View ArticleAnswer by Chad for Is there a way to make jam or chutney without Gelatin /...
I'm not sure if you can with all fruits, but some fruits, like fruits like apples, blackberries, gooseberries, crab apples, cranberries, and grapes are naturally high in pectin and might produce the...
View ArticleAnswer by Chad for Do all blenders have the problem of food sticking to the...
In short, if you have enough liquid then a good blender shouldn't get stuck and you shouldn't have to scrape it down. Read the answers to my question here - Blender Buying - Square vs. Round Container...
View ArticleAnswer by Chad for a manual meat slicer
Unless the people who aren't proficient with knives are children who you don't want using them in the first place, I don't think you're going to find something for a reasonable price that takes up...
View ArticleAnswer by Chad for What to do with barbecue sauce
BBQ sauce pizza w/ chicken, red onion, cheddar/american, etc...As sauce for enchiladas, tacos, quesadilas, etc....BBQ wings.A spicy, cheesy casserole w/ corn, green beans, pasta, etc...Add some to...
View ArticleWhat Side Dish Sauces Should Be Promoted To Their Own Sauce? [closed]
We all know about the typical main dish sauces: gravies, cream sauces, marinara, vinaigrettes, bbq sauces, etc...However, I find that many side dishes have their own great sauces that you don't...
View ArticleAnswer by Chad for What is sumac used for?
It's used in Mediterranean cooking, though I don't know why more people don't use it. There were shakers of it on each table at a restaurant I used to go to before its nearby location closed -...
View ArticleAnswer by Chad for Fruit peeling techniques
Between a good chef's knife, a good paring knife, a standard vegetable peeler and your fingers you can basically peel any fruit you need to.Some fruits require extra work to peel like having to first...
View ArticleAnswer by Chad for Kitchen safe touchscreen recipe reader
Have you just considered the typical web apps on whatever smartphone you might happen to have? For instance, Epicurious.com just came out with an iPad/iPhone app where you can view your "recipe box"...
View ArticleAnswer by Chad for Why does whip cream dispenser sometimes produce "ragged"...
I don't suppose that it could be a little clogged and just need a cleaning in addition to the possibility of the temperature needing to change? If you happen to have another dispenser, you could always...
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Answer by Chad for How to make my pasta less brown?
I think Michael already covered a lot of good ideas if you're sticking with wheat/egg pasta. If you want to change the color of the pasta itself - to give yourself a new canvas to paint on - you...
View ArticleAnswer by Chad for How can I make granola that clumps?
You might consider just barely stirring the granola while it bakes and then breaking it into clumps when it's done.Or, stir it as you do now, but when it finishes, press it into a thin layer on a...
View ArticleAnswer by Chad for Why sweat but not brown?
It's an interesting question. Without a specific recipe, it's hard to say if either technique is better than the other. You can always caramelize half of the onions and use them with half of the recipe...
View ArticleAnswer by Chad for Is it normal that my coffee grinder leaves a huge mess all...
A trick I use when grinding coffee is to place my grinder on top of the coffee filter. This helps when I take off the lid and some grinds always fall out. It sounds like it would help you when your...
View ArticleAnswer by Chad for What went wrong with my brownies?
Yeah, something just looks wrong there! Why are the edges so cooked and yet even an inch from the edge it's still completely wet? I have to imagine it's under-cooked like rfusca. However, from the...
View ArticleAnswer by Chad for What's the secret for Chinese fried rice?
My process is this. Makes a full meal for 1 or an side amount for 2 or 3:Make rice ahead of time, cool and put in fridge. If anything, slightly under-cook your rice.Heat medium-sized saute pan to...
View ArticleAnswer by Chad for How to make hot dog buns or sandwich rolls with a soft crust?
Why not try putting an additional pan in the oven with hot water in it. The stream from the water should help to keep the outside moist.Also, I would recommend brushing them with butter or some wet...
View ArticleDoes Boiling Water, Instead of Warm Water, Hurt the Flavor of Tea/Hot Chocolate
I have a counter-top water kettle that I frequently use to boil water for tea, hot chocolate, and powdered drinks (e.g. chai). I don't think anything of it when the water starts boiling and keeps on...
View ArticleWhen Making A Pie With Graham Cracker Crust, How Can I Get The Crust Just...
I love making key lime pie. I've made it a few times this summer with this very simple and delicious recipe:1 Container Cool Whip1 Can Sweetened Condensed Milk1/2 (or 1/3) C. Lime Juice1 Graham Cracker...
View ArticleWhat considerations should be taken into account when adding any fruit to any...
I have a pineapple-orange cake recipe that is very good, but is from a relative - I didn't develop it. I am curious how to adjust a typical cake recipe or even a box cake mix so that I can add fruit...
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Are Asian Pears Bitter? Mine Was
I bought an Asian pear the other day and let it ripen for about a week since it was still very firm when I bought it. When I ate it, I found it to be very bitter and almost inedible because of its...
View ArticleCabbage Slaw w/ Teriyaki?
I recently had some spicy chicken teriyaki. It came with a side of what was just cabbage in some clear liquid. I've not had luck identifying it online, any idea what it may have been?It was a bit tangy...
View ArticleAnswer by Chad for Why do my brownies inconsistently end up hard and thin?
A few tips from personal experience:Stop cooking your brownies when a toothpick inserted about 3 inches from a corner toward the center comes out clean, not when the center necessarily comes out...
View ArticleBubble Tea - Instant or Traditional Pearls
Is there any evidence that instant or traditional tapioca pearls - for bubble tea - are a better choice if I'm looking for a pearl that is very soft with just a little bit of chew? I've tried...
View ArticleHow can I thicken tea?
I tried thickening mint tea with cornstarch. I was hoping for something with a more thick mouth-feel. I got the consistency I was looking for, but the cornstarch imparted a slightly mineral/dirty...
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