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| bio | website | robertwray.co.uk/recipes |
|---|---|---|
| location | England, United Kingdom | |
| age | 31 | |
| visits | member for | 2 years, 10 months |
| seen | May 16 at 11:41 | |
| stats | profile views | 57 |
Developer working in the telelcommunications industry in the UK who happens to enjoy cooking quite a bit. I'm not sure which I prefer more, cooking or coding. It's the later that pays the bills and I'm fairly sure the former is the one that's better suited to being a hobby! =)
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Jul 29 |
comment |
How do cooks prepare belly pork in a restaurant? @roux, I'm looking for a bit more detail than this to make this a truly good answer. Could you be a bit more specific about the "how" of finishing the cooking, perhaps? Possibly some suggestions on how it would be best cooled/stored as well? =) |
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Jul 29 |
comment |
Ultimate caramel / toffee / butterscotch fudge sauce for ice cream sundaes? +1 from me on the salt front. I've had particularly good experiences using coarse sea-salt. There's something very right about a caramel sauce that has a crunch of sharp tangy sea-salt every now and then =) |
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Jul 28 |
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How do I sweat onions? @hobodave, aaargh! :) |
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Jul 28 |
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How do I sweat onions? @Michael, I never said it did, but the way I was taught to sweat onions involves putting the lid on, so that's the one I've documented :) |
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Jul 28 |
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How do I sweat onions? @hobodave, sorry, a hob is a stove top/gas burner (As per images.google.co.uk/images?q=hob) =) |
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Jul 28 |
answered | How do I sweat onions? |
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Jul 28 |
comment |
How to freeze cabbage? Hopefully this works, I'll be giving it a go soon! |
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Jul 28 |
answered | How to freeze cabbage? |
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Jul 28 |
answered | What is the danger in cross contamination? |
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Jul 27 |
revised |
Cooking with chronic fatigue Typo :| |
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Jul 26 |
answered | Cooking with chronic fatigue |
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Jul 26 |
comment |
What kind of steak to use for fajitas? @280Z28, if you can face it, persevere with skirt steak as once it's right it's simply the best for fajitas. A long marinade is the key to it |
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Jul 26 |
awarded | Commentator |
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Jul 26 |
comment |
Is there a fool proof way to fry sausage? +1 from me - I own the George Foreman 360 Grill (amazon.com/dp/B001G8Y3RG) and it is amazing. I've used it to cook omelettes AND pizzas on, in addition to its "normal" uses |
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Jul 26 |
answered | Making a sauce with mascarpone cheese |
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Jul 26 |
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What distinguishes pork sausage from ground pork? the only thing worse (on an SE site) than one question that asks multipe disparate questions, is one answer that's made up of several that are candidates for being discrete answers, +1 from me =) |
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Jul 26 |
comment |
What distinguishes pork sausage from ground pork? @David, there are a few "named varieties" of sausage in the UK, take a look at en.wikipedia.org/wiki/Category:English_sausages ... it might give you some inspiration for seasoning combinations :-) |
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Jul 25 |
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How do cooks prepare belly pork in a restaurant? But, is it cooked unti the skin has "crackled", or is that done as part of re-heating/finishing? |
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Jul 25 |
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Parmesan rind: should I use it, or trash it? +1 from me, this is exactly what I do with mine |
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Jul 25 |
asked | How do cooks prepare belly pork in a restaurant? |
