843 reputation
11126
bio website robertwray.co.uk/recipes
location England, United Kingdom
age 33
visits member for 4 years, 5 months
seen Dec 18 at 11:30

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
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! ;)
Jul
22
awarded  Editor
Jul
22
revised Making “long(er)-life” homemade mayonnaise
Edited title to make it clearer that I'm not after mayo that'll last for commercial lengths of time
Jul
22
comment How can I chop onions without crying?
@configurator, a +1 from me! That's similar to my secret to the labour that is making pastry. I claim my hands are "too hot" to make pastry and therefore get t'other half to make it ;)