15,733 reputation
11857
bio website
location New Zealand
age
visits member for 3 years, 8 months
seen 3 hours ago
#feedmasher

Jul
7
comment Deconstructed food; simple, complex or both?
I suspect "ingredients are cooked separately" is a big part of the de-construction benefits and presentation imporvements
Jul
7
comment Deconstructed food; simple, complex or both?
A de-constructed onion soup should be a platter with a bowl of broth, a pile of slow roasted onions, some pieces of bread, and some melted sliced cheese :-)
Jul
6
comment When making chicken soup, should I reuse the vegetables I used to make the broth?
Just personal choice. There is no right or wrong with this
Jul
6
revised Is it safe to put hot food in the fridge?
added 178 characters in body
Jul
5
comment Why didn't my pan-fried potato wedges turn out crispy?
You need a lid that lets the steam escape. e.g. a few finger sized holes near the top
Jul
5
comment Should I wash newly bought plastic tumblers?
What chemicals might these be? Least time I checked food grade injection molding didn't use spurious chemicals. Only virgin resin and heat
Jul
5
comment Raw milk curdling in microwave
Adjust power setting and/or don't place in centre of turntable
Jul
3
revised What temperature to cook a pork tenderloin at?
added 29 characters in body
Jul
3
revised What temperature to cook a pork tenderloin at?
added 16 characters in body
Jul
2
awarded  Curious
Jul
2
revised traditional italian pasta: with or without eggs?
deleted 37 characters in body
Jul
2
reviewed Approve suggested edit on How do they Prepare Steak so fast in Restaurants?
Jul
2
comment How do they Prepare Steak so fast in Restaurants?
You can cook a perfect steak straight from the fridge, into a hot pan (just adjust cooking time slightly). No oven time required. And only 3 to 5 minutes resting. This assumes you have a responsible diet and therefore your steak is 100 to 200 g, and therefore only 15 to 20 mm thick
Jul
2
comment Does the speed of opening of a bottle of wine influence its flavour?
Sounds like B.S. If your wine has a cork, it probably is already spoiled. Good wine comes with screw caps, they have been proven to keep wine better for longer
Jul
1
comment Can I make meringues with commercial egg whites?
@Jolenealaska "King Arthur Flour" is not a global brand :-)
Jul
1
answered Can I make meringues with commercial egg whites?
Jun
30
revised How long do I cook my brisket?
added 33 characters in body
Jun
30
comment How long do I cook my brisket?
146°F (64°C) is done according to Nathan Myhrvold?
Jun
24
comment Will a small “breather tube” on my bottles harm the oil/vinegar/liquor inside?
Good point on "extensive practice" for free pouring. This is important economically and well as well as for safety. You don't want to make overly strong drinks for you quests, as this would impair their ability to know if they are still in a responsible state
Jun
24
comment Why would a rice seem “non-absorbent”?
@logophobe it's a little known, and not well publisied "feature" of the modern food industry