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| bio | website | github.com/ChrisSteinbach/… |
|---|---|---|
| location | Stockholm, Sweden | |
| age | 36 | |
| visits | member for | 2 years, 10 months |
| seen | 2 hours ago | |
| stats | profile views | 249 |
Taking an extended break from SA.
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Feb 1 |
comment |
Why refresh lentils before making lentil soup The recipe says "refresh under cold running water" after boiling and draining the lentils. |
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Feb 1 |
asked | Anyone for milk soaked minced beef? |
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Feb 1 |
asked | Why refresh lentils before making lentil soup |
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Jan 12 |
awarded | Nice Answer |
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Dec 7 |
answered | Does golden syrup 'go off'? |
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Sep 8 |
comment |
Why do yolks break so easily (sometimes)? Regarding Rachael's advice, I tried this with one egg I bought today and another that has been in my fridge for over a week. They both sank like stones. The older egg was one from the batch where the yolks broke, so this isn't a good indication of how well the yolks are going to hold. |
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Sep 8 |
comment |
Why do yolks break so easily (sometimes)? I had to search around a bit to figure out why I had never seen anything other than a grade 'A' egg. In Europe it seems we only have two grades 'A' and 'B'. The relevant standards say '(i) Grade A eggs...should have a “normal, clean and undamaged” shell and cuticle; they will not be washed or cleaned before or after grading, and will be not chilled or treated for preservation.” (ii) Grade B eggs, i.e. eggs “which do not meet requirements applicable to eggs in grade A” may only be used by the food or non-food industries.' So that's a relief. |
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Sep 8 |
accepted | Why do yolks break so easily (sometimes)? |
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Sep 7 |
answered | How to make ice cream without a machine? |
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Sep 5 |
revised |
How can I make my Chocolate Mousse fluffier? giving credit for advice |
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Sep 5 |
asked | Why do yolks break so easily (sometimes)? |
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Sep 5 |
answered | How can I make my Chocolate Mousse fluffier? |
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Sep 3 |
revised |
What can you make with egg whites? clarification |
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Sep 2 |
answered | How do I pick the best potatoes at the supermarket? |
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Sep 2 |
answered | How long should dry beans be soaked before cooking? |
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Sep 1 |
answered | I would like to make homemade Ketchup, how do I prepare the tomato? |
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Sep 1 |
comment |
What is the most efficient way to squeeze water out of cooked spinach? This method works well for pre-chopped frozen spinach which I find contains excessive amounts of water once defrosted. I use a ladle to force the water out. Most other methods mentioned on this page work best when you blanch your own spinach and before chopping. |
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Aug 30 |
answered | What is the storage life for whey? |
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Aug 30 |
answered | How to make eggplant less oily? |
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Aug 27 |
answered | Is MSG necessary or what to replace it with? |
