843 reputation
11126
bio website robertwray.co.uk/recipes
location England, United Kingdom
age 33
visits member for 4 years, 3 months
seen Oct 26 at 15:34

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! =)


Aug
20
awarded  Scholar
Aug
20
comment What can I do with a lot of sage?
@stephennmcdonald, no problemo. If you have, or can get hold of the slightly thicker, sweeter "balsamic glaze", I've found that makes for a better butter than just plain balsamic vinegar =)
Aug
20
accepted How do cooks prepare belly pork in a restaurant?
Aug
19
comment What can I do with a lot of sage?
@Adam, sounds like someone clicked the wrong "vote to close" option
Aug
19
comment What can I do with a lot of sage?
@stephennmcdonald, there was a fantastic one on a UK cooking show recently for a tarragon and balsamic vinegar butter (bbc.co.uk/food/recipes/rumpsteakwithtarrago_93124), which I've tried and was fantastic. Give that a go too! =)
Aug
19
answered What can I do with a lot of sage?
Aug
17
answered How can I cook more flavorful Chicken through and through?
Aug
17
comment How can I cook more flavorful Chicken through and through?
+1 from me for the quality of the chicken. A cheap fast-reared chicken will be virtually flavourless as compared to a free-range of a breed that's not one of those specifically bred to grow huge swathes of breast meat at the expense of everything else.
Jul
30
comment Cooking Toad In The Hole - preventing “burn on”
@Sam, the oil was "smoking" hot in both situations. The metl roasting tray I turned the heat on underneath for the 10 seconds it was on the hob whilst adding the batter, the ceramic one I didn't for obvious reasons.
Jul
29
answered What are some good recipe resources?
Jul
29
comment Cooking Toad In The Hole - preventing “burn on”
How deep would you suggest the layer of oil needs to be?
Jul
29
comment Cooking Toad In The Hole - preventing “burn on”
@papin, nope the batter wasn't particularly brown, the sides weren't stuck. It was most annoying :-/
Jul
29
comment How do cooks prepare belly pork in a restaurant?
For reference, the recipe I've followed recently was cottagesmallholder.com/… - and it was fantastic! =)
Jul
29
asked Cooking Toad In The Hole - preventing “burn on”
Jul
29
asked Converting between Egg sizes
Jul
29
comment How to Store Fresh Herbs
+1 from me, it's my preferred method of keeping pretty much any herb that I use
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? =)
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 =)
Jul
28
comment How do I sweat onions?
@hobodave, aaargh! :)
Jul
28
comment 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 :)