Answer by Austin Hemmelgarn for Cutting dry lasagna sheets
This is somewhat of a frame challenge, but had you considered just making it in a way where you don’t need to split the sheets ahead of time?Provided you don’t make a particularly wet lasagna, it’s not...
View ArticleAnswer by Austin Hemmelgarn for Sources of sourness that aren't fermented or...
Three major possibilities come to mind:Ascorbic acid, also known as vitamin C. The listed diet is pretty clearly deficient in vitamin C, so this was literally the first thing that came to my mind....
View ArticleComment by Austin Hemmelgarn on Mayonnaise disaster
I also recommend the same immersion blender in a narrow container method. Once you get the hang of it, it really is essentially foolproof as long as you get the ingredient proportions right.
View ArticleComment by Austin Hemmelgarn on Cutting dry lasagna sheets
That last bit is excellent advice. Lasagne (and it’s Greek relative pastitsio) is a prime example of a food that not only reheats very well, but generally also does a good job of surviving being frozen...
View ArticleComment by Austin Hemmelgarn on Unexplained variation in cake baking time
The tray temperature may be impacting things as well, though the practical impact of that will depend on the specific material (the thermal conductivity and specific heat capacity of the material both...
View ArticleComment by Austin Hemmelgarn on Why do some paring knives have a completely...
@bob1 Unfortunately I don’t have any good reference myself. The Wikipedia page about blades may be useful as a starting point, as it covers identification of most of the commonly seen blade shapes, and...
View ArticleComment by Austin Hemmelgarn on Why turn on the oven at the start of a recipe?
Do you have a well designed modern oven? If the answer is yes, it’s probably using a lot less power than you might think to maintain the target temperature after it finishes preheating but before you...
View ArticleComment by Austin Hemmelgarn on How do I make a meat-stuffed fritter / fried...
I would not expect leavened dough to work as well here as unleavened dough. It tends to be really porous and absorbent, so I would be worried about the juices leaking out of the dumplings before they...
View ArticleComment by Austin Hemmelgarn on Keeping meat frozen outside in 20°F (-7°C)...
@JackAidley Given context, almost certainly 20°F. But this is indeed something that really should be specified.
View ArticleComment by Austin Hemmelgarn on What's left of wine or vodka after the water...
@quarague You can, but you will never get all the alcohol, and the rate at which the alcohol evaporates will go down as the concentration in solution goes down. Concentration of a volatile component in...
View ArticleComment by Austin Hemmelgarn on I over-salted my prime rib! Now what?
Alternatively to looking up density for your salt of choice, just measure it by weight, like all dry ingredients should be handled in the kitchen. This has the distinct advantage that it doesn’t care...
View ArticleComment by Austin Hemmelgarn on Switched to Gas from Induction, hate it, is...
How slow is ‘very slow’ for boiling water? At typical gas burner efficiencies (40% of the heat goes into the cookware if you’re lucky), you’re looking at probably 4-5 minutes to get 1 liter of water...
View ArticleComment by Austin Hemmelgarn on Glass and ceramic bakeware that dropped. Is...
@crip659 It’s unlikely that the impact would have damaged them meaningfully, but in the very unlikely case that it has done so in a truly non-visible way, thermal cycling will usually cause enough...
View ArticleComment by Austin Hemmelgarn on Tomatoes measured in quarts
@Sneftel That, or it could be talking about canned tomatoes. The norm for home-canning of vegetables, at least where I’m from, is 1-quart jars, which would mean the recipe is calling for eight jars,...
View ArticleAnswer by Austin Hemmelgarn for Why is there so much salt in cheese?
Salt in cheesemaking serves five major purposes:Preservation (same as for salted meat products).Control of water content in the curd (high salt will draw water out of the curd).Regulation of...
View ArticleComment by Austin Hemmelgarn on Is expired sushi rice still good
By ‘sushi rice’, do you mean dry uncooked rice of a variety typically used for sushi, or pre-cooked rice used for sushi? The difference here is really important (as is whether or not it’s been seasoned...
View ArticleAnswer by Austin Hemmelgarn for Substitute for saltpetre
You seem to have two issues here.The first is the lack of an exact measurement for the ‘saltpetre’. This is actually common for ingredients that are supposed to modify the texture of the final dish...
View ArticleComment by Austin Hemmelgarn on Measure by mass vs. 'Spooned and Leveled'
@ScottSeidman Salt, sugar, and plenty of other commonly used kitchen ingredients come in multiple grain sizes. There’s a very big difference in total volume occupied for 100g of salt with 0.1mm grains...
View ArticleComment by Austin Hemmelgarn on Clear jel to thicken the filling of a key...
Regardless of what particular solution you go with here, I strongly recommend you make a few small test batches of the filling with varying amounts of the ingredient you choose to figure out what...
View ArticleAnswer by Austin Hemmelgarn for What aspects define how present the garlic...
The flavor of garlic is extremely sensitive to how it’s been prepared, particularly how much heat has been applied and whether it’s been stored long-term after being crushed/sliced/minced or not.This...
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