433 reputation
817
bio website tobiw84.myopenid.com
location New Zealand
age 30
visits member for 4 years, 5 months
seen Oct 24 '12 at 20:21

MSc Computer Science student


Mar
2
comment Is it worth to install a gas stove with a big gas bottle in the kitchen?
I've now seen many households in New Zealand with exactly that setup so it doesn't seem that strange anymore :)
Oct
4
comment I need to quickly and safely thaw frozen ground beef, what are my options?
There's a Good Eats episode where they show the differences in thawing methods (cold water, hot water, oven) with little ice sculptures. Cold running water was clearly the fastest.
Aug
11
comment Cup measurements: shake or scrape?
Problem is you might not be able to use your favorite recipe. But I agree (coming from a country where measuring with cups is not very common): by weight is more accurate.
Jul
27
comment Should tuna steaks sit out before cooking?
Given the very high temperature of a frying pan (particularly for beef steak), do 15°C really make that much of a difference?
Jul
23
comment 'Lighter' version of American breakfast
That's some really good suggestions, exactly what I was looking for. Some of the things (like the Turkey bacon) are not obvious to everyone.
Jul
23
comment Use any part of an animal for making stock/broth?
In my case I just used bones and meat (and fat) to make something in between stock and broth, I guess. I suppose I just have to skim of the fat from the top and it should be fine. Thanks.
Jul
22
comment What herbs and spices should a beginner cook have?
I'd also recommend dried chili flakes (or whole) to spice up sauces etc. They're usually really easy to get in any supermarket. I often use it for tomato pasta sauces.
Jul
15
comment What all fruits/crops can be stored in natural temperature for a long time?
Also in my opinion walnuts taste better if they are one year old
Jul
15
comment Once a month cooking
Stocks are also something you only want to make once a month
Jul
14
comment Properties of a good steak?
Anthony Bourdain mentions several times in the Les Halles Cookbook that he doesn't like sirloin because it doesn't have enough flavor. Personally, I haven't done enough comparisons to be able to agree or disagree.
Jul
12
comment Is it safe to leave butter at room temperature?
Does it depend on whether it is salted or unsalted butter? In my experience, salted butter can last quite a while at room temperature.
Jul
12
comment Recommendations for spice organization strategies
I saw that on Good Eats, looks really handy (I think it's velcro there)
Jul
12
comment What oil or fat to use for different purposes?
I'm confused: shouldn't the temperature of olive oil be lower than the one of sunflower or peanut oil?