2,500 reputation
716
bio website google.com/profiles/…
location London, United Kingdom
age 32
visits member for 4 years, 8 months
seen May 5 at 13:55

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 a ScrumMaster who loves to read and thinks ice hockey and rugby are awesome.


Mar
31
reviewed Approve How can I identify dutch process cocoa?
Mar
31
reviewed Reject What can I use for a Crème brûlée if I don't have a blow torch?
Mar
25
reviewed Approve Chemically, what happens when you temper an egg?
Jan
26
comment How to mount a ham?
It depends on how fast you're going to use it, if you're intending on getting through it quickly the other way up is perhaps best. You end up cutting one side, then the other, either way. The slices you generally see packaged are from the big side. The hard bit is getting it really thin, if anyone has tips on that I'd be interested.
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 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 Non-uniformly shaped cake methods
Jul
3
reviewed Approve Can ghee be used instead of butter in dessert recipes?
Jul
3
reviewed Approve Advice on use and care of Le Creuset cast iron skillet
Jul
2
reviewed Approve 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 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 How can I use an espresso maker on an induction cooktop?