1,890 reputation
1614
bio website
location Sweden
age 39
visits member for 3 years, 10 months
seen 15 hours ago

Oct
14
comment How to remove the flavor from whisky stones?
Throwing them in the trash will completely eliminate the taste. Those things are useless.
Jul
29
comment How can I make 'Santon sauce'
Your description of the strong, almost pungent taste makes me think fish sauce. It sounds like it might be a variation of the vietnamese dipping sauce Nuoc Cham. How thick is the sauce? Nuoc Cham is very thin, no thicker than water. vietworldkitchen.com/blog/2008/11/…
May
4
comment Tips for cooking seared tuna just right?
My experience is that smoke cannot be avoided if you want a good sear on anything. Maybe some day I can afford a restaurant quality kitchen fan, but for now when I sear steaks and want to do it properly I always move our cats to a different room, open all the windows and even pull out the batteries from the smoke detectors in the kitchen. :) A lot of work, but sometimes it is worth it to get that perfect crust.
Mar
16
comment Belgian chocolate milk
Starch-thickened hot chocolate can actually be quite delicious. It is common in Spain, often served with churros to dip in the chocolate. The following recipe uses a lot of corn starch, way too much for my taste. I would probably cut it down to a teaspoon or so. foodnetwork.com/recipes/churros-and-hot-chocolate-recipe.html
Sep
12
comment How do I create spherical coffee?
This sounds really cool. One thing that I thought about when reading the balsamic vinegar recipe is that it says to rinse the spheres in water. Surely there will still be some amount of oil left on the spheres? This may be of importance to RedFox as his/her idea is to serve them in a coffee drink (at least that was my understanding, correct me if I'm wrong).
Sep
7
comment I am trying to cook Butta no Kakuni or Japanese pork belly but it's tough
Steve's answer is correct. 1 + 3 hours of cooking is not enough to achieve the butter-like texture you are talking about.
Sep
6
comment Pulled pork - interrupted cooking in oven?
+1 for cooking it the night before. It's a lot easier and the dish will not suffer at all from being chilled overnight and then reheated. It may lose a bit of moisture, so depending on how dry/moist you like the pork you may want to add a little bit of water when reheating it.
Sep
6
comment I am trying to cook Butta no Kakuni or Japanese pork belly but it's tough
Some questions: How long did you cook it? What cooking method did you use? If you used the oven, what was the temperature?
May
29
comment How do I prevent tomato making quiche soggy
No serious references? The article is about a scientific study performed at the University of Reading, UK. The study can be found here but you have to pay to read the whole study: pubs.acs.org/doi/abs/10.1021/jf070791p?journalCode=jafcau. Aside from that I would also consider Heston Blumenthal himself a serious reference. The Fat Duck has three michelin stars. But I agree with you that the original question is about texture. In that context your answer is correct. It is only the part of your answer where you state that the seeds do not contain much flavour that I disagree with.
May
29
comment How do I prevent tomato making quiche soggy
The common belief that tomato seeds do not hold much flavour is incorrect. Here is an extract from an article published by the Royal Society of Chemistry: 'It is really interesting from a chef's standpoint. You really want to think very carefully before you start chucking out the centre [of the tomato] because that's one of the most flavourful parts of it.' The article can be found here: rsc.org/chemistryworld/News/2006/May/05050601.asp. Roasting the tomatoes is a good idea though, but you should always keep the seeds.
Apr
18
comment Why did my French bread neither rise nor bake properly?
In that case your oven should be fine. As I said, if you got no rise at all out of the dough, that is the first problem you need to address. Everything else is secondary.
Apr
18
comment Why did my French bread neither rise nor bake properly?
Also, I think that you should try dividing the dough into several smaller loaves since you are using a small toaster oven. The raw interior could very well have to do with the oven not being powerful to transfer enough heat. I have no experience with baking in toaster ovens myself, but I would think that a large loaf requires a conventional, floor-standing oven.
Apr
18
comment Why did my French bread neither rise nor bake properly?
You are right that the protein level is important, and if that is the only flour you can find you should of course keep using it. As to your other question it is hard to say. But since you said that the dough did not rise at all during the 1 h 30 min of resting time, that is the first problem you have to take care of. If the dough does not rise all the other issues you mention won't matter, you will still end up with inedible bread.
Apr
3
comment How do you determine whether a chocolate is sweet or semisweet?
@AnishaKaul: This seems to be available in India, it will probably do fine: bachatcity.com/…
Mar
8
comment Is there a reason to peel onions for storage or sale?
Are you sure that these onions are not just fresh and have not yet developed the dried skin?
Mar
1
comment Can I bake bread in pieces?
Agree. +1 for not deserving -1.
Feb
4
comment Baking naan without an oven?
Here is a recipe that you might want to try out: foodformyfamily.com/recipes/how-to-make-naan-in-the-oven. I think the main thing is to just turn your oven up as high as it will go. And maybe turn on the grill as well if you have one. A pizza stone might also help.
Jan
31
comment What to do with chicken scraps
Also, you don't have to brown the carcass. It tastes better that way but you don't have to. And if you do not have all the ingredients listed you can just skip some of them. In fact, if you just take the chicken carcass as it is and boil it in plain water for a while you will get a perfectly usable stock. But if you do the browning and add the other items it will be even tastier.
Jan
22
comment Does ginger have to be peeled? If so how?
+1 for the trick with the spoon.
Jan
10
comment What hole size to prefer in the bread for what reasons?
But of course the flavour does not come from the holes. The flavour and the holes both come from the method of baking. High hydration, good strong (high protein) flour, long proofing (rising) times are some of the factors that contribute.