1,764 reputation
722
bio website blog.zygonia.net
location Perthshire, Scotland
age 47
visits member for 4 years, 3 months
seen 7 hours ago

About Me:

I work as a professional software developer for a UK web hoster and internet services company and spend most of my time building provisioning and web based self-service systems for IIS, Apache and Citrix XenServer.

My Curriculum Vitae can be viewed on Stack Overflow Careers.

Stuff I like to listen to at last.fm

You can get in touch here: kevin #.# kenny #@# zygonia #.# net (you know what to do with the # and spaces).

Have rejoined this Facebook nonsense so come and abuse me here: https://www.facebook.com/kevin.kenny.12


Oct
22
comment Boiling Chicken Breast (or any meat) before cooking to cook evenly
My brother is a chef who learned his trade at the top restaurant at Gleneagles (and other places). He was taught to gently poach the chicken prior to final cooking in a pan. He used to cook for me and my friends sometimes, his panfried chicken cooked in this way was always moist and succulent.
Apr
14
comment Why does my bread burn at the bottom before it is done?
Buying and oven thermometer is good advice. I can't believe how far out the temp knob settings on my electric fan assisted oven were from reality.
Apr
14
comment Why does my bread burn at the bottom before it is done?
What kind of bread/dough are you baking?
Apr
2
comment Secret to takeaway curry
@Jefromi - many UK Indian takeaways build their dishes upon one or two basic sauces/gravies. It is a separate process and apart from creating the individual dish being cooked. I'm not necessarily suggesting this creates a "better" final dish, but it is the way it's done. I know this from personal experience, having made friends with the chefs and owners of my favourite local takeaways over the years and discussed their prep and cooking methods whilst waiting for my food.
Apr
2
comment Secret to takeaway curry
-1 from me. Cream has nothing to do with that "take away" curry taste, this is a terrible answer. It's all in the spices.
Sep
9
comment How do I cook ribs Chinese style?
@rumtscho - I think there's a limited number of ways to do ribs Chinese style. I think bubu's answer nails it.
May
15
comment Does it take a special type of blender to make smoothies?
@yossarian/@ray - i'd love to blow a few $$$ on a blendtec or vita-mix but.....for a sub $30 mixer the kenwood does a pretty reasonable job for the occasional smoothie/cocktail.
Jul
14
comment How to chill beer quickly?
@jeff - I know, I only do it early in the evening when there's some semblance of sobriety. But then I do have a cleaning lady who is paid well enough not to mind the mess.
Jul
13
comment Peeling tomatoes
Ice water after submerging in hot water is the key.
Jul
12
comment How can I cook a perfect deep-fried Mars bar?
Depends on what setting your fridge is at. Mine runs at just above freezing.
Jul
10
comment How do I cook ribs Chinese style?
A cooking site without opinion! Cooking is about opinion...the opinion of your senses!
Jul
10
comment What is the best way to store stock in the freezer?
The ice cube tray is a great way to store stock. You just break out what you need.
Jul
10
comment Is it safe to leave butter at room temperature?
It's amazing what an earthenware dish and some water will do to keep things fresh.
Jul
10
comment What safety precautions should be taken when attempting to flambe at home?
Safety first...if the conflagration gets out of hand you shouldn't attempt to put a lid on the pan. You should smother with a large wet cloth or fire blanket otherwise your hands and wrists will get seriously burned if it flashes uncontrollably whilst attempting to place the lid. Trust me I've been there.
Jul
10
comment Cutting boards: What are some general tips on purchasing and using a cutting board?
Yep I think there's a bit of over eager closing here. Cooking unlike programming is subjective. We are not all the same chef.
Jul
9
comment How should I care for my knives?
I agree...glass or ceramic chopping surfaces are the death knell for you knifes. I also find the sound of the metal grinding against these surfaces sets my teeth on edge, but that's a psychological issue more than anything :)