Edit - Seasoned Advice

You are not logged in. Your edit will be placed in a queue until it is peer reviewed.

We welcome edits that make the post easier to understand and more valuable for readers. Because community members review edits, please try to make the post substantially better than how you found it, for example, by fixing grammar or adding additional resources and hyperlinks.

3

I can attest that this does indeed work if you are using it directly in a recipe, but you need to be careful that it doesn’t have too much impact on the temperature of whatever you’re adding it to.

Austin Hemmelgarn
– Austin Hemmelgarn

2020-11-23 12:40:20 +00:00
Commented Nov 23, 2020 at 12:40
1

I do this with hard cheeses (Pecorino, Grana Padano) when they start going moldy. I cut out one inch around the moldy bits, grate the rest and freeze it. If it's finely grated it takes very little time to defrost if you spread it out on a plate or something.

JBGreen
– JBGreen

2020-11-23 16:17:23 +00:00
Commented Nov 23, 2020 at 16:17

Add a comment |

Correct minor typos or mistakes
Clarify meaning without changing it
Add related resources or links
Always respect the author’s intent
Don’t use edits to reply to the author

create code fences with backticks ` or tildes ~
```
like so
```
add language identifier to highlight code
```python
def function(foo):
print(foo)
```
put returns between paragraphs
for linebreak add 2 spaces at end
_italic_ or **bold**
quote by placing > at start of line
to make links (use https whenever possible)

<https://example.com>

[example](https://example.com)

<a href="https://example.com">example</a>

formatting help »
answering help »