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Dec
19
revised Freeze-drying fruit at home?
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Aug
27
comment How can I cook trout without generating horror stories?
I wouldn't buy a pre-seasoned fish ;-). Loss / gain with washing depends a lot on the quality of the seasoning ;-).
Jun
29
comment Freeze-drying fruit at home?
So I finally got around to trying that. The fruit did indeed dry, but only to about the same level hot-air dried fruit, not the level I hoped for.
Mar
9
awarded  Popular Question
Aug
28
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Jun
15
comment Cookies called monte cows?
My guess would be the actual word is "Montague" which is a very common French name. In this case there are unfortunately a large number of possible origins: Based on a person or cookbook author by that name, based on a coffee-shop with that name, in honour of some famous person with that name, etc....
Jun
14
answered How can I cook trout without generating horror stories?
May
12
comment How to prevent overcooking of eggs in Carbonara sauce?
Ditto. fool-proof and works every time for me.
May
2
comment Fish and cheese: An unbreakable rule?
Apart from tuna, anchovies also seem to be a counter example. Although you could make a point that they are more a form of seasoning than a fish.
May
2
comment How do I prevent burned chicken breasts when cooking on the stovetop?
I found this to work well even without the 'cartouche'. Just putting a lid on top after turning the chicken over works fine for me. I do cook it for much less time though; usually about 15 min total seems all that's needed to cook it through for me.
Mar
25
comment Are Green Potatoes OK?
The 4lbs is for a healthy adult. Different values apply to small children, pregnant women and people with existing health problems.
Mar
22
answered Cooking beef: how to make it tender?
Mar
21
comment Cheap sources of protein?
Insects. If you don't mind the idea in general.
Mar
21
comment How can I know whether a potato is too old?
If they have turned green-ish they may pose a health risk due to toxins, especially to young children and pregnant women.
Mar
16
comment Is wagyu beef suitable for amateur cooking
In some ways you could consider it especially suitable for amateurs. Due to the high fat content it is much harder to stuff it up by overcooking than lean cuts.