I love a Dark & Stormy, but feel like I'm breaking some code by stirring it. Are you supposed to leave layered drinks like this as is, or is it just for presentation?
Does anyone know of a good chow main recipe, hopefully that doesn't require too many exotic ingredients? I see SE hasn't posted one, and my usual Cook's go-to doesn't have one either.
Hey SE Community!
While making Chicken Adobo the other night, I was having trouble getting an accurate reading from my Thermapen thermometer. I didn't know where to stick it, or how far to stick it, and eventually gave up and cut into the meat. This isn't the first time this has happened either. Occasionally I'll be taking the temp of a cut of meat only to find out that it's gotten colder!
Does anyone else have trouble using the Thermapen?
Is this the spot to post requests for reviews? I'd like to see this KettlePizza (http://uncrate.com/stuff/kettlepizza/) reviewed, it seems like a good idea, though I'm not sure it's entirely necessary. Thanks for the great site!
Hey SE Community,
I've been wondering this for some time now: Are you supposed to pick the leaves off of Cilantro and Parsley before chopping them so that you don't get the stringy stems?
Hi SE community! I recently picked up a (red!) Lodge Enameled Dutch Oven and I love it, except that I was trying to fry some chicken the other night and I couldn't get the thing to heat oil past 325. I think the burners on the stove are too small; they were up all the way. They're also all the same size, which just seems crazy to me... Does anyone else have this problem? Anyone have any ideas to remedy?
Didn't want anyone to miss this, it's fairly interesting.
I love me some Thai red curry, and I've tried a few different recipes for it, but it's never as rich and creamy as the restaurants. Am I missing something? Heavy cream maybe, or I'm just not simmering the coconut milk enough? Thanks for any advice.
I love making garlic paste with my microplane, but I have 2 problems: getting the skin off of the garlic beforehand, and having leftover bits of garlic when I'm done.
Smashing the garlic to get the skin off makes it infinitely harder to hold and grate, and I end up only grating about 3/4 of the clove because I don't want my own skin in my garlic paste. Anyone have any tips?
I've been cooking tuna steaks more often recently and I always wonder if the leftovers are okay to save. Considering I'm just searing the outside, the inside is still rare. I guess the same question applies to other meats too... it never occurred to me. Are leftover, rare meats okay to refrigerate for the next day?
I was just wondering if there was a way to give the awesome team at SE a heads-up on something I'd like to see written about. Case in point, The Sriracha Cookbook.
My girlfriend is an amazing baker, and is looking to go to cooking school in France, namely to Le Cordon Bleu. I'd like to know if there's one school that stands above the rest, or does it depend on what one's ultimate goal is? And can community college culinary programs stand up to the big schools? We live near Los Angeles, if anyone has any local suggestions. Thanks in advance.
Recipes always call for Medium-High heat, or Low Speed mixing. Is there a good way to tell where your low, medium, and high heats and speeds are on your stove or mixer?
Toddlessness hasn't favorited a post yet.