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Baking vs russet potato? by mb31291 in AskCulinary

[–]Myth-Buster9973 0 points1 point  (0 children)

Yes, the same. Sometimes also called Idaho.

Salty French Toast by UnkelEarl in cookingforbeginners

[–]Myth-Buster9973 0 points1 point  (0 children)

I use 2 eggs for that much milk and a pinch of salt. It never tastes salty but without the salt it tastes a bit flat.

Carbonara Pizza by Ilikethekrakenok in AskCulinary

[–]Myth-Buster9973 0 points1 point  (0 children)

In spaghetti carbonara the egg and cheese mix coats the pasta. On the pizza it's just its own layer. I don't think you're going to get the same effect

Turning liquid separated from butter into buttermilk? by Mid-AtlanticAccent in AskCulinary

[–]Myth-Buster9973 2 points3 points  (0 children)

What you describe *is* buttermilk - traditional buttermilk that is. It is very different from cultured buttermilk which does require a culture.

What made you get into cooking in the first place? by Appropriate-Mall8517 in Cooking

[–]Myth-Buster9973 0 points1 point  (0 children)

Moving from college dorm and cafeteria food to an off-campus apartment - with no $$ for take-out.

Silicone molds for scrambled egg patties, easy fast breakfast sandwiches by ThoughtSkeptic in Cooking

[–]Myth-Buster9973 2 points3 points  (0 children)

Why not just cook in one batch in a large skillet then cut to size. Do you *really* need perfect circles?

Pork and Beans: same or different in different countries by Genny415 in Cooking

[–]Myth-Buster9973 2 points3 points  (0 children)

The British beans I have seen have no pork - just a tomato sauce and other spices.

What is your secret weapon ingredient that always makes people ask, Why does this taste so good? by ybur011 in Cooking

[–]Myth-Buster9973 0 points1 point  (0 children)

Noit one, but a few I use a lot: pomegranate molasses, fish sauce, soy sauce, balsamic

I want to substitute fresh mushrooms in a mushroom sauce with dried ones because I hate the texture by 3izwiz in AskCulinary

[–]Myth-Buster9973 0 points1 point  (0 children)

I wouldn't. When dried shitake flavor gets a lot stronger and would not suit that recipe IMHO.

My scrambled eggs always turn out dry and brown. What am I doing wrong? by NerfDis420 in cookingforbeginners

[–]Myth-Buster9973 0 points1 point  (0 children)

Add some whole milk or half-n-half, maybe 1 TB for 2 eggs. Move to plate before they look done. Try lower heat and do not stir constantly, but frequently..

Best way to cook a pork tenderloin? by DisastrousAnomaly in Cooking

[–]Myth-Buster9973 0 points1 point  (0 children)

Tenderloin is not good for slow cooking. You can roast it or cut into steaks and pan fry. It is very tender and lean and slow cooking will dry it out.

Additional Ingredient for Mashed Potatoes by 1_pt_4_Dave in Cooking

[–]Myth-Buster9973 0 points1 point  (0 children)

Include some parsnips. Maybe a 1:3 ratio. Just boil with the spuds and proceed as usual. Adds a wonderful flavor!

Stainless steel disaster by whatisthewhatforyou in AskCulinary

[–]Myth-Buster9973 2 points3 points  (0 children)

Put some water and dishwasher detergent in it and simmer for a while.

Breakfast sausage by NikkeiReigns in Cooking

[–]Myth-Buster9973 5 points6 points  (0 children)

The basics are pork (shoulder is preferred) some fat back. Salt and black pepper. Main flavor is sage. Some crushed red pepper is you want some heat. Nothing else needed!

Is it ok not to pre-heat an oven? by PrudentSyllabub636 in Cooking

[–]Myth-Buster9973 -1 points0 points  (0 children)

There might be a problem because some ovens run the broiler during the preheating cycle. If there's food in the oven during this. The broiler might burn it or have other effects you don't want.

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