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visits member for 4 years, 5 months
seen Dec 27 '13 at 17:21

Jul
13
awarded  Yearling
Jun
3
awarded  Nice Answer
Jul
13
awarded  Yearling
Jul
5
awarded  Nice Answer
Jun
12
answered How to make crispy French fries?
Jun
12
awarded  Commentator
Jun
12
answered How to make a chocolate fudge/syrup sauce that does not freeze?
Jun
11
answered What cut of short rib do I have, and how do I prepare them?
Feb
8
awarded  Nice Answer
Jul
14
awarded  Yearling
Nov
23
comment What is the proper way to use corn starch to thicken sauces?
My long experience of using corn starch (or corn flour as we say in the UK) contradicts what stephennmcdonald says. You have to boil the liquid (sauce/custard/fondue) to get the starch to reach its full thickening power, and once it has, continuing to boil certainly won't make it more runny. stephennmcdonald must have accidentally curdled something (not the starch, which does not curdle).
Nov
23
answered Cebiche dinner considered harmful
Nov
22
comment What types of cooking are pressure cookers most useful for?
I've never tried risotto a la pressure cooker but daniel's claim that stirring is necessary is another myth that should be dispelled. See Bittman in the NY Times: nytimes.com/2007/05/02/dining/02mini.html?ref=asparagus
Nov
5
comment Properties of a good steak?
The good Argentine meat I described is generally grass-only fed and not aged, but as I wrote it is still tender because it is so young.
Aug
17
answered How do you cook grass-fed beef so it is not tough?
Aug
12
comment Does it make sense to parboil spare ribs before you roast or grill them?
"Seize and toughen"? Nonsense. Boiling also breaks down the collagen and gives the unctuous feel, and I don't see why it would toughen the protein more than e.g. baking, which will almost certainly be at a higher temperature than boiling water even if you "slow cook". Adam Shiemke's argument about the collagen dissolving out might possibly be correct, on the other hand, though personally I've not noticed this problem.
Jul
20
awarded  Beta
Jul
16
comment Why do burgers sometimes fall apart on the grill?
I find additions like breadcrumbs and egg detract from the texture and flavour of a good burger.
Jul
16
awarded  Critic
Jul
14
answered Can raw eggs be frozen?