2,440 reputation
716
bio website google.com/profiles/…
location London, United Kingdom
age 32
visits member for 4 years, 1 month
seen Oct 20 at 16:13

I love to cook and I love good quality food and drink. In particular red wine, cheese and good cake.

I'm just about up on US/UK food translation as I lived in Chicago for a while, but still find it interesting that there is such a gulf in how we cook.

Away from the kitchen I'm an IT project manager who loves to read and thinks ice hockey and rugby are awesome.


Sep
24
comment Is there any way to salvage an old rusted wok?
How long did you heat it for while seasoning? It takes quite a while. One thing you can do with a new seasoned wok is use it for everything until it has a really good patina. Any thing you're frying at all with any fat or oil use the wok (don't wait to make Asian food) that way you'll get to the black all over stage quicker. Also did you let dish soap anywhere near your wok. With a newly seasoned wok you might have damaged the seasoning if you washed or scrubbed it too enthusiastically. After use you just need to give it a rinse and get any bits off, rather than washing it "properly".
Sep
10
comment Cheesier Cheese Sauce?
A pinch of cayenne pepper also helps
Sep
7
awarded  Yearling
Sep
4
reviewed Reject suggested edit on How do I neutralize a strong garlic flavor?
Aug
8
awarded  Good Answer
Jul
14
comment Why is my Green Tea Brown but then Green when I reuse the bag?
I don't know the answer to your question, but it could be a desired effect. I know that a lot of tea ceremonies involve throwing away the first lot of water that goes on the tea. Sometimes stated as rinsing or washing the the tea. Also why would tea from china not be good quality, they take tea pretty seriously.
Jul
3
reviewed Approve suggested edit on Non-uniformly shaped cake methods
Jul
3
reviewed Approve suggested edit on Can ghee be used instead of butter in dessert recipes?
Jul
3
reviewed Approve suggested edit on Advice on use and care of Le Creuset cast iron skillet
Jul
2
reviewed Approve suggested edit on Will using 4 year old unsalted butter make one sick?
May
8
comment How to make pretty crêpes?
I also find more than one flip gets me better colour without burning. You want little enough batter that the pancake just, just doesn't have holes in it. A nice hot pan, just short of burning anything.
Apr
25
reviewed Reject suggested edit on Ganache by pouring before fondanting a cake
Apr
22
comment Is it safe to use a tea kettle with black dots on the bottom?
I think those are still nucleation sites... en.wikipedia.org/wiki/Boiling
Apr
9
awarded  Custodian
Apr
9
comment Dangerous simmering - exploding liquid? (cheesemaking)
Have you tried a splatter guard? I know they're pretty good for tomato sauce, but I've never tried them at this heat.
Apr
9
reviewed Approve suggested edit on How can I use an espresso maker on an induction cooktop?
Apr
9
reviewed Approve suggested edit on Non-shellfish Shrimp Substitutes?
Jan
29
comment Bread with no salt
Tuscan bread is very bland on it's own but has a really good open texture. It's sort of like chewable water.
Jan
20
comment Rice gets burnt and watery
I find a good heavy bottom to the pan helps too (as well as a tight lid)
Oct
7
comment Is this “true” cinnamon?
Often the strength in flavor can be attributed to it just being really fresh as well.