Reputation
877
Top tag
Next privilege 1,000 Rep.
See votes, expandable usercard
Badges
3 13 28
Newest
 Constituent
Impact
~265k people reached

Dec
11
awarded  Quorum
Sep
6
comment Cooking duck breasts
how do I know how long to cook for rare vs. raw? Is it the same as testing steak, i.e. the meat of the thumb test? I'm guessing not as they're wildly different animals, but a hint would be good =)
Sep
5
asked Cooking duck breasts
Sep
4
answered Onion soup: How to chop the onion and what kind of cheese to put in it?
Aug
25
answered How can I improve the presentation of the food I serve?
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