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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 How to make caramel sauce for 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?
@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?