bens's Profile

Videos are helpful for some things (learning techniques) but I loathe trying to follow a video recipe. I read so much faster than video plays that I quickly grow impatient

@ Emmi - aren't you greedy for wanting a lower price? If you are willing (however grudgingly) to pay $5 for strawberries, why should the farmer sell them to you for $2?

Ah... manners. Is there any other subject that combines such contentiousness with utter ridiculousness?

I mean, really, criticizing the American style of cutting food and switching hands because of customs relating to weaponry? Personally, I eat in the European style because I find it easier, but why should I care how others eat?

@Makanimike Interestingly, a lot of Americans would consider eating asian style to be barbaric. At least in Chinese cuisine many meat dishes are served on the bone and you either have to gnaw on the bone or put it into your mouth, eat the meat and spit out the bone.

Most importantly, don't give measurements of salt by volume! Use weight instead. If you must give it by volume at least specify what type of salt you are using. A teaspoon of table salt is different from a teaspoon of Morton's kosher salt is different from a teaspoon of Diamond kosher salt. If you are using Diamond kosher salt and the reader is using table salt, they might be adding three times as much salt as you!

The amount of salt you put in the water has little to do with the amount of pasta. Salt absorption by the pasta is based off of the concentration of salt in the water so you need to base the amount of salt off of the amount of water you are cooking in. If I recall correctly, Ruhlman suggests 2-3 tablespoons of kosher salt per gallon of water. I generally use about that much

@vintagejenta Sodium citrate (salt form of citric acid) or another type of salt that allows the cheese to melt without breaking.

Make. There is not doubt here. As others have said, using a pressure cooker will greatly spread up the process and give you greater extraction.

Forget the hubbies part - what about the kids? How dare thekitchn assume that we have children!

@missdewey - it is mainly used for meat, but you can do vegetables as well. I haven't experimented much with them as they are a bit tricky to do.

I've never had problems with the edge burning, but then I always fold over the edge perhaps that is the reason why.