1,890 reputation
1614
bio website
location Sweden
age 39
visits member for 3 years, 11 months
seen Nov 19 at 7:37

Mar
8
awarded  Citizen Patrol
Mar
8
comment What does “spooned and leveled” mean?
Yeah, ok, I see what you mean. You are right, the only thing that the "spoon and level" method will actually do is make the measurement more precise/consistent. Anyway, volumetric measurements for dry ingredients should be permanently banned from all recipes. Weighing stuff is the way to go. :)
Mar
8
comment What does “spooned and leveled” mean?
@Joe. Ok. I am not sure I understand what you are saying here. Obviously, if a recipe calls for "a pinch of salt", or "650 grams of lemon juice", the method I described would be pretty dumb.
Mar
7
answered What does “spooned and leveled” mean?
Mar
2
revised Flavor combination for yogurt smoothie. Raspberry and what?
added 58 characters in body
Mar
2
answered Flavor combination for yogurt smoothie. Raspberry and what?
Feb
28
comment Does a dishwasher sterilize bottles?
You can use the oven too, I find that much more convenient: ehow.com/how_5109586_sterilize-canning-jars-boiling.html
Feb
24
comment How Can I Tell If Meat Has Been Brined?
@Chad - I have no idea how the industrial machines work, but this method is often used to inject brine into the meat with the specific purpose of selling more water and less meat. For this reason it seems likely that they would try and hide it from the consumer by making the needles as small as possible.
Feb
23
comment How Can I Tell If Meat Has Been Brined?
Maybe the bird had been injected with marinade? I don't know the correct term for it, but I know you can get syringes that you fill with marinade and use to inject marinade deep into the meat. For industrial purposes I am sure they have machines for it.
Feb
17
comment chef's knife for cutting chicken, or butcher's
@Erik P: I just googled this, because I was pretty sure that the deba bocho was suitable for chopping up chickens, but now I am not so sure anymore. Wikipedia says explicitly that the deba bocho is not suitable for chopping large diameter bones: en.wikipedia.org/wiki/Deba_bocho The questions is, would a chicken bone classify as "large diameter"?
Feb
17
comment chef's knife for cutting chicken, or butcher's
I just use a cheap, large chefs knife for dirty jobs like chopping up chickens or larger fish/shellfish. If you want to be serious about it you could always get a proper cleaver or a japanese-style Deba bocho knife.
Feb
15
comment Is it safe to eat sprouted onions?
They are definitely safe but the flavour and consistency might be a little off. The onion spends its energy on the sprouts which will dry it out and make it less sweet. What you can do is chop the sprouts and use them like spring onions (scallions if you are American).
Feb
14
comment Making Mayo by hand , using whisk , emulsion breaks down
Did you perhaps use cold ingredients? They should be at room temperature. And I have to say, it sounds like you are pushing the egg/oil ratio a bit. Call me a p"#¤"sy, but I would not go that far myself. Perhaps if I was using really large eggs I would venture into the realms of 1 cup per egg yolk, but usually I back off at around half a cup per yolk.
Feb
14
comment A simple way to make crushed ice?
So true. This will rock regardless of whether it works or not. :) EDIT: The "rock" pun is unintentional.
Feb
14
answered A simple way to make crushed ice?
Feb
12
comment What is the best wine to use in a fondue recipe?
According to that Wikipedia article, Fendant is just an alternative name for the Chasselas grape. Are you saying that there is a specific wine with that name?
Feb
8
answered My salmon burgers are bland
Feb
7
answered Black Rice Vinegar for Sushi
Feb
5
comment How to taste hamburgers for seasoning?
Use the microwave to reduce the cooking time.
Feb
3
comment Rinse the salt off a steak before cooking?
If your steaks are 2 inches thick, 30 minutes will not be enough for the salt to penetrate the meat. I would try giving it a couple of hours or even more. Thomas Keller, in the French Laundry Cookbook, recommends salting steak the day before cooking them.