2,760 reputation
11115
bio website
location London, United Kingdom
age 34
visits member for 4 years, 1 month
seen Jun 2 at 22:26

Mar
14
comment Why buy ground cinnamon instead of cinnamon sticks?
@Aaronut: Depends how fine you want it, tends to go to shards and I meant with a mortar and pestle, if you have decent equipment, anything is easy. I do not attempt it personally.
Mar
13
comment Why buy ground cinnamon instead of cinnamon sticks?
The only additives I've known in spices like cinnamon are colourings. Cinnamon is not often coloured, no need. Chilli powder is the exception, quite often has other spices added.
Mar
13
answered Why buy ground cinnamon instead of cinnamon sticks?
Mar
13
comment How to make Pancakes with Almond milk?
@philosodad: Where I come from, the pancakes (crepes) are supposed to be entirely flat, lol.
Mar
13
comment I would like to make homemade Ketchup, how do I prepare the tomato?
Heston's recipes are a mission to achieve and tend to be madness incarnate.
Mar
12
comment How to make Pancakes with Almond milk?
You might find that thinning it down with water helps, worth trying on a couple if the situation comes around again.
Mar
11
comment Counter to bitterness in soup
@Tim Nordenfur: Burnt tends to impart bitter.
Mar
10
comment Are commercial foods adjusted for integer cooking times?
@yossarian: I agree, I always find the timing on pasta packets to be far under, no matter how vigorous the boil.
Mar
9
comment Given I have to make the batter now to eat in 3-4hrs, what's the best way to store my pancakes (or the batter)?
@yossarian: Well the jam inclusion is a known variant, but not as usual. I say that, but these days, so many people go the chocolate spread route. Wilkins & Sons definitely need to push the US market then - the US importer follows, badger them: Source Atlantique Inc, 140 Sylvan Avenue, Englewood Cliffs, NJ 07632 - T:1-201-947-1000
Mar
9
comment Can I substitute Fenugreek seeds for leaves?
Fenugreek seeds should always be roasted or fried, but then most spices benefit from this. I tend to think of them like other larger aromatics in mixes, take them out or avoid them if used whole.
Mar
9
comment Boiling things using salt
This is true, though not "fully" cooked, near the end of cooking, so the salt has some penetration, just not early when they will toughen.
Mar
9
comment Boiling things using salt
@slim: Agreed, but up to a point. Good rice, like basmati, has quite a nice flavour. New potatoes, or dried pasta or some of the blander rice is not far from flavourless. Yes, it is a lot of salt, using the absorption method, I'm on the opposite end of the spectrum.
Mar
9
comment Boiling things using salt
@slim: Well I guess it's subjective, not everything requires salt, but some of the foods we eat, particularly in that category are exceptionally bland without enhancers like salt. Not sure what your portion size is, but I would guess I add about 4 tsps to 250ml of dried rice.
Mar
9
comment Given I have to make the batter now to eat in 3-4hrs, what's the best way to store my pancakes (or the batter)?
That Delia recipe the BBC posted has been knocking about for 30-odd years, except they edited it. It always used to say put the batter in the fridge, before adding the melted butter, for a few hours (at least half hour), and then add the melted butter right before cooking. Always cook fresh.
Mar
9
comment Given I have to make the batter now to eat in 3-4hrs, what's the best way to store my pancakes (or the batter)?
@Joe: The English rarely make leavened pancakes, particularly not on pancake day. If you say pancake to a British person, it means a slightly thicker format of a crepe, with lemon juice and sugar as a rule.
Mar
9
comment Where to find a crepe maker
Very appropriate to pull this back up on Pancake Day (or at least the hours after it).
Mar
8
awarded  Enlightened
Mar
8
comment Help identify a strange root vegetable
Might be worth looking on google images at puffball mushrooms, as they come in many varieties.
Mar
7
comment How do I convert a weight of dried chick peas to volume of cooked?
I assume the recipe is actually cooking the chickpeas (garbanzo beans) fully (a time consuming process, eg. hours)? Some recipes, like falafel, sometimes require uncooked chickpeas.
Mar
6
comment Is it possible to make vegan Yorkshire Puddings?
Yorkshires are one of the difficult to reproduce vegan items, it's very difficult to substitute, you would need to use a cake-type egg substitute (like soya flour) and an egg-white replacer (like Ener-G) and getting it to rise properly would still be a nightmare. I just gave up on the idea years ago.