843 reputation
11126
bio website robertwray.co.uk/recipes
location England, United Kingdom
age 33
visits member for 4 years, 4 months
seen 15 hours ago

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! =)


Oct
31
comment How do I “evaporate” milk?
This answer should be deleted as the OP hasn't returned in over a year and as it stands "0 minutes" is clearly not what should be there...
Apr
27
comment Wet Cooked Ham Slices
As @ElendilTheTall said, it's not rumour, it's fact. It also applies to a lot of meat as you'll quite often find chicken breasts, for example, that have been injected with water (plus salt, etc,..) to "pump up" the weight =/
Apr
19
comment Can I make gluten free crepes?
Did you actually intend to remind yourself to participate in the gluten-free contest? ;=)
Apr
19
comment How to cook fried chicken gizzards that are tender?
@Aaronut, "steam cook". None of the other answers (unless one's been deleted between you commenting and now) mention steaming =)
Mar
21
comment Is there any reason against using red onion, or a mixture of red and yellow onions to make an onion soup?
I habitually make onion soup using a mixture of red onion, white onion, leeks(!) and shallots and personally think it tastes fantastic, so I don't see why not =)
May
16
comment “Pie” vs “Tart”?
Tarte Tatin? =)
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 =)
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
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
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
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
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 :)