858 reputation
21227
bio website robertwray.co.uk/recipes
location England, United Kingdom
age 33
visits member for 5 years, 1 month
seen Aug 24 at 12:53

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! =)


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 :)
Jul
28
comment How do I sweat onions?
@hobodave, sorry, a hob is a stove top/gas burner (As per images.google.co.uk/images?q=hob) =)
Jul
28
answered How do I sweat onions?
Jul
28
comment How to freeze cabbage?
Hopefully this works, I'll be giving it a go soon!
Jul
28
answered How to freeze cabbage?
Jul
28
answered What is the danger in cross contamination?
Jul
27
revised Cooking with chronic fatigue
Typo :|
Jul
26
answered Cooking with chronic fatigue
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
Jul
26
awarded  Commentator
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
Jul
26
answered Making a sauce with mascarpone cheese
Jul
26
comment 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 =)
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 :-)
Jul
25
comment 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?
Jul
25
comment Parmesan rind: should I use it, or trash it?
+1 from me, this is exactly what I do with mine
Jul
25
asked How do cooks prepare belly pork in a restaurant?
Jul
22
comment Making “long(er)-life” homemade mayonnaise
@Pointy, and the maximum amount of mayonnaise one can consume is pretty much dictated by the desired size of the waistline! ;)