259 reputation
17
bio website
location Sheffield, United Kingdom
age 38
visits member for 1 year, 4 months
seen 1 hour ago

Professional software tester.


Mar
5
comment Why does my roast beef smell wonderful but tastes bland?
How long did you cook it for?
Jan
17
comment Optimum Bone To Water Ratio For Pork and Beef Stocks
Ah, I didn't realise that - I'll give your way a go next time and see how I get on.
Dec
18
comment Name of the sauce/salad eaten with roast dinners up north UK
Pie and mash is eaten everywhere, but "liquor" is definitely a London thing.
Dec
9
comment How can I achieve flavorful, gelatinous pork broth economically?
The surprising thing is that the cheaper the cut of meat, the better for stock-making. Don't use lean tender bone-free cuts such as bacon; instead buy bony off-cuts such as trotters, or the femur which is left over after the butcher has boned out a leg joint.
Aug
6
comment Margarine in place of shortening
When you say shortening, are you specifically referring to artificial shortening i.e. hydrogenated oil? Or are you including natural shortenings, lard for example?
Jul
25
comment Is it true that even quality knives with wood handles can warp and be contaminated with bacteria?
You've got an unfinished sentence in the middle: "(especially if you're "
Jul
24
comment Why add salt to the water when cooking pasta?
Hi Jim - can you give us some more detail about how that works, with references if possible? This site is after a bit more than one-sentence answers.
Jul
12
comment What is a good substitute for Fish Sauce?
+1. Hoisin or miso will both provide a good dose of the umami which would have been provided by the fish sauce; mushroom stock would also be a useful contribution in that regard.
Jul
8
comment How to clean utensils used to cook raw ground beef that have been left in the sink overnight?
+1 for the advice to wash as normal with soap and water.
Jul
4
comment What is the basic technique for making tea with teabags and a mug?
@PinoPinto: 30 seconds is easily long enough steeping to get a full-flavoured mug of tea, with some of the stronger brands of tea commonly available in the UK.
Jun
27
comment chef knives and cutting surfaces
Is there any research to show that contaminated plastic boards do spoil whatever else you place on the board, and that it's not possible to simply wash them like anything else?
Jun
27
comment chef knives and cutting surfaces
Why do you need to throw out plastic chopping boards as soon as they have signs of wear?
Jun
27
comment Why add salt to the water when cooking pasta?
How do you mean, the sodium helps fill water molecules? Do you have a source for this?
Jun
25
comment Couldn't snap the bones in my chicken stock
Yes, it helps release the collagen from the bone marrow. It also makes it easier to get the bones into my stock pot.
Jun
7
comment How do you put out a grease fire?
+1 for mentioning the wet cloth/tea towel trick. Fast, easy, safe and effective.
Jun
3
comment Why do you add sugar last when boiling soups?
+1 for Walter. I think you should post this as an Answer, it deserves more than just a comment against the question.
May
2
comment How to prepare butter for baking when time is limited?
@zanlok: Many margarines have high levels of trans-fats, which nutrition science has realised are much more unhealthy than the saturated fats in butter.
May
2
comment How to fix food that got extra salty?
Fresh herbs and greens such as parsley add more bitterness than saltiness. Increasing the bitterness will distract the palate from any of the other four primary tastes - which means your food won't taste as salty.
May
2
comment How can I get my bacon flatter?
Agreed - on back bacon in particular, the curves of the rind and fat make it pull together and curl up. If you make snips through the rind/fat first, that doesn't happen so much and it stays flatter.