network profile
| bio | website | teramips.com/Surdin |
|---|---|---|
| location | Tel Aviv, Israel | |
| age | 29 | |
| visits | member for | 2 years, 8 months |
| seen | Feb 21 at 13:18 | |
| stats | profile views | 14 |
M. Sc. Math student.
Embedded software engineer for money.
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Feb 21 |
awarded | Caucus |
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Jul 31 |
comment |
What can I use for a Crème brûlée if I don't have a blow torch? I've used this method and it works wonderfully. It appeared in a cordon blue[sp?] book. Follow your oven's instructions, but usually you should keep your oven door partially open during broil/grill operation, since it works using IR radiation and not diffusion, this will also prevent the creme from starting to cook (if you don't use the cold bath), and work only on the sugar layer. |
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Apr 4 |
answered | What are some easy, safe fermented foods to make at home? |
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Feb 23 |
answered | How do I keep soup from being bland? |
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Feb 14 |
awarded | Critic |
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Feb 14 |
comment |
Converting teaspoon/tablespoon measurements to mL? Afaik a regular tbl spoon is 15ml and an australian tbl sp. is 20ml. I've never heard of a 12ml spoon. |
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Feb 10 |
comment |
Will using a knife sharpener reduce the lifetime of my knife? I didn't know there was a difference. +1. |
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Nov 22 |
comment |
How to convert a recipe calling for active dry yeast into rapid rise yeast? Sorry, then I misunderstood the question. I even mention it in the answer. |
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Nov 22 |
comment |
How to convert a recipe calling for active dry yeast into rapid rise yeast? @justkt - For example davidlebovitz.com/2010/04/chocolate-bread-recipe |
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Nov 22 |
answered | How to convert a recipe calling for active dry yeast into rapid rise yeast? |
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Nov 22 |
comment |
How can I improve the flavor of spinach? Hey, I said that first! :) |
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Nov 21 |
awarded | Teacher |
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Nov 21 |
answered | How can I improve the flavor of spinach? |
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Sep 5 |
awarded | Autobiographer |
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Sep 5 |
awarded | Supporter |
