151 reputation
6
bio website francisdavey.co.uk
location London, United Kingdom
age 46
visits member for 2 years
seen Jul 22 at 7:02
I am a lawyer and new to stackoverflow, so please go easy on me.

Jan
27
comment (Why) do onions taste sweeter when cooked at lower temperature?
I'm keen to know the answer to this because I want to avoid sweet onions (the opposite of what you want, but the answer will work for us both).
Nov
7
answered how do I make my goat cheese creamy?
Aug
1
comment Turkish delight: cornstarch or gelatine?
Completely agree. It also means that your vegetarian friends can eat it. Gelatine based Turkish Delight doesn't taste or feel the same in the mouth. Its just not the same thing. Mind you I have had trouble with the cornstarch not setting.
Jul
31
awarded  Commentator
Jul
31
comment For what foods is a microwave a preferred method of cooking?
If you have a reasonably subtle hob, you can just do it in a pan over the hob. If you haven't got one, its worth investing.
Jul
30
awarded  Teacher
Jul
30
awarded  Supporter
Jul
30
answered For what foods is a microwave a preferred method of cooking?
Jul
30
comment For what foods is a microwave a preferred method of cooking?
It is certainly true that the kind of tinned steamed puddings you could buy in shops were much easier to cook in a microwave and with absolutely no detectable change in quality. In my experience quality was more reliable and so the microwave was better. I'm less sure about spotted dick etc, but I very rarely have time to steam nowadays so can't compare.
Jul
30
comment How can I get unsweetened gluten-free chocolate brownies to hold together?
Hmmmm, so the consensus view is that brownies are impossible without sugar, because it plays a vital chemical part of the mix that cannot be replaced by other ingredients. Flour is not vital, but without flour I am making life still more difficult for myself. I wonder if anyone is researching alternatives to sugar (as a physical ingredient not a sweetener) in cooking.
Jul
30
comment Turkish Delight is too wet
Yes! But, as I understand it, the tags might be added by other people - or does SE software not work like that?
Jul
29
comment How do I convert between the various measurements?
In the UK a cup is 10 fluid ounces, rather than 8, i.e. it is half a pint (20 fluid ounces in the UK). Some older UK cookbooks use the measurement and a lot of cups that one can buy are also this size, so its a useful one. It also means that 1 quart = 4 cups on both systems.
Jul
29
comment Turkish Delight is too wet
I'm a bit puzzled why you mention gelatin since Turkish Delight isn't made with gelatin, but starch. I, too, have had the problem described. My understanding is that it can happen if you don't scald the starch at a high enough temperature at the start of the process.
Jul
29
awarded  Editor
Jul
29
revised How can I get unsweetened gluten-free chocolate brownies to hold together?
added 162 characters in body
Jul
29
comment How can I get unsweetened gluten-free chocolate brownies to hold together?
Right the cookbook is pretty good for flourless recipes. I've had some remarkably good things out of it, but I haven't tried a brownie with sugar so I don't know if it works. It does involve whipping the egg white as it happens. I'll work your tips into further experiments.
Jul
29
comment How can I get unsweetened gluten-free chocolate brownies to hold together?
That's OK. I think anyway that it may help. The problem with the link you give is that a lot of "artificial sweeteners" such as Splenda and Equal are actually sugar (dextrose) sweetened with something else (aspartame, sucralose or whatever) so you need less of it to create the same level of sweetness but they are still basically sugar. A cup of Equal is not much different from a cup of sugar and presumably has the same physical affordances.
Jul
29
comment How can I get unsweetened gluten-free chocolate brownies to hold together?
I did some searching and couldn't find a similar question - but if you can point me at it that would be great. When you say "texture" do you mean (in this context) "structural integrity"? I realise there's lots of debates about the texture of brownies, but at the moment I'd just be pleased to have one that didn't fall apart.
Jul
29
comment How can I get unsweetened gluten-free chocolate brownies to hold together?
Thanks. I'll have a look for a recipe. Do you know why that works? I.e. what is the apple doing to make the brownie bind together? Is it the water content, the pectin, the acidity or something else?
Jul
29
awarded  Student