2,430 reputation
516
bio website google.com/profiles/…
location London, United Kingdom
age 31
visits member for 3 years, 11 months
seen Jul 24 at 11:33

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.


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.
Oct
1
comment Is there any danger to letting food cook in a slow cooker for a very long time?
In China my friend told me they do this over the whole winter in some regions. Just add new stuff everyday and keep it hot.
Sep
27
comment Replacement for pasta that is natural and fairly low carb
I think you can, although obviously not all year you might have luck now.
Sep
14
comment Advice on use and care of Le Creuset cast iron skillet
I've got the matching milk pan and the only really important thing I'd add to this is only use wooden or plastic tools, metal will scratch the lining too.
Sep
7
awarded  Yearling
Aug
12
answered What is redshell sushi or rødskjell sushi?