Comment by eps on Effect that gluten-free flour had on brownies
Luckily people have already done all the work for you. Just find the recipe that matches what you are looking for: youtube.com/results?search_query=gluten+free+brownies . In particular channels like...
View ArticleComment by eps on Effect that gluten-free flour had on brownies
This sort of thing is exactly where things like youtube are extremely helpful. When it comes to hacking recipes like gluten free and vegan, there's an enormous amount of work that has been done for...
View ArticleAnswer by eps for Use the pyrolytic mode in ovens for cooking
One method I have heard (on Alton Brown Good eats?) used on a warm summer days is to heat food safe bricks inside the oven on the clean cycle, and then put the bricks on the ground outside and bake...
View ArticleAnswer by eps for How to best fry burger patties/ cutlets?
"We eat meat seldom so we only buy high quality beef, freshly minced at the butchers store, if that is of importance to the question."It's extremely important -- properly butchered high quality (and...
View ArticleAnswer by eps for Can meat with the pink cooked out, still be at an unsafe...
TLDR: no, color and texture are indicators, but the "academic" answer is to use a thermometer and use meat from a source you trust.The simple answer to your question is that there is no such thing as a...
View ArticleAnswer by eps for Hash Brown Terminology
The simple answer is no, because unlike when ordering eggs or other things that have various levels of cooking methods I have never once been asked when ordering hashbrowns how I want them done.Of...
View ArticleAnswer by eps for How to make Kraft Mac and Cheese Like Ihop
Based on the nutritional information provided by Kraft and iHop, a good place to start would be more salt and more butter. A standard Kraft recipe is 360 Calories with 12 grams of fat and 710 mg of...
View ArticleAnswer by eps for What would cause a temperature limit of 220 °C for a frying...
While it is possible they are accounting for wiggle room (as another answer states), I don't think that is what is going on here. Normal oven temperature fluctuation is around 10-15 C in either...
View ArticleAnswer by eps for Making kefir from grains vs making kefir from kefir
It's not much different than yogurt or even beer. While you can use yogurt or harvest the leftover yeast from the beer you just made, the results are typically not as good and more unpredictable than...
View ArticleAnswer by eps for Does yeast lose strength over time?
The reason why many recipes have you proof the yeast (combine the yeast and sugar and check for activity) is because yeast can go bad. This isn't a binary thing, as you suspected it weakens over time...
View ArticleAnswer by eps for Why do potatoes in soup/stew taste stale the next day?
You can try using vinegar to revive and liven up an old stew or soup. A little goes a long way, so try reheating a small amount and slowly add it to see how the flavor changes. Depending on what you...
View ArticleAnswer by eps for Why did my smoked boneless chicken breast come out dry and...
As moscafj's answer correctly states, the lowest average temp on that grill is more like 180-200F so you annihilated that poor bird! Even though the final temp may have been 150, it was almost...
View ArticleAnswer by eps for How can I determine protein content of random cottage...
No, this is not something you can do at home (except if you are Walter White). Here is a good overview of common methods:...
View ArticleAnswer by eps for What makes fries "oven fries"?
They have additional ingredients which make the fries more crispy than they would otherwise be -- often this involves cornstarch. For example, America's test kitchen has a popular recipe where you use...
View ArticleAnswer by eps for How to tell AP flour from self-rising flour?
Take a little bit of each and add water. The self rising flour will look noticably different (bubbling etc) than the normal flour.
View ArticleAnswer by eps for How can I melt mozzarella balls?
First off your best bet is going to be an oven/air fryer but a pan should also work.Secondly, you are probably using the wrong type of mozzarella. What you want for things like pizza and other melting...
View ArticleAnswer by eps for Food is still undercooked on cast iron
There is an extremely easy solution to this problem if you want to invest a little bit of money: sous vide. Cook to just under the desired temp (or just follow the guide for the cut on serious eats or...
View ArticleAnswer by eps for Traditionally, is prosciutto never to be cooked?
Cooking with a high quality (and assumedly fairly expensive) prosciutto is like using fillet mignon for stew meat or sushi grade tuna for a fish stew. You are obliterating the great flavors and there's...
View ArticleAnswer by eps for Is it safe to wash meat packaging before throwing it away?
Immediately throw it in your normal trash. Absolutely don't rinse it, that's a great way to spread contamination everywhere. Smell has never been a problem for me as I have a covered garbage can in the...
View ArticleAnswer by eps for If I am blending parsley for soup, can I use the parsley...
Put them in some cheesecloth and remove them at the end of cooking.
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