Henrik Söderlund

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	age	37
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	1,830 reputation	bio	website		visits	member for	2 years, 6 months
514 badges		location	Sweden		seen	13 hours ago

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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.
Jan 10	comment	What hole size to prefer in the bread for what reasons? @Anisha Kaul: I would say yes. A really good bread with big holes does taste a whole lot better than regular "sandwich-style" bread. There is much more flavour, the inside of the loaf is chewy but also kind of creamy in a weird way. And if the crust is really dark brown and hard (the way I like it) it gives a great crunchy contrast to the soft interior.
Jan 10	comment	What hole size to prefer in the bread for what reasons? @KristinaLopez: You mean baguettes? If so, then yes, baguettes belong in this category. At least when they are properly made, which usually means they're made with sourdough.
Jan 10	comment	What hole size to prefer in the bread for what reasons? @Anisha Kaul: This style of bread is nearly always used for one of two things: 1. Sandwiches of all sorts. 2. Served plain with butter on the side as an accompaniment to other foods. You might for example get a small basket of sliced bread and a small bowl of butter when ordering a soup in a restaurant.
Jan 10	comment	What hole size to prefer in the bread for what reasons? @Anisha Kaul: I see that you live in India. I am assuming that this type of bread is not a common thing over there. Here is a good picture of bread with big holes: zolablue.smugmug.com/photos/244769142-L.jpg. And here is another picture where you can see that the high hydration (which gives a loose dough) has made the loaf quite flat: robinson.to/wp-content/uploads/2011/09/…. If you want to try making this style of bread yourself I would recommend Jim Lahey's no-knead bread: nytimes.com/2006/11/08/dining/081mrex.html?_r=0
Dec 29	comment	How do I write a recipe so others (or Google) can translate it well? Why the downvotes? This is a great question.
Dec 6	comment	How can I store truffles? The information in the link says that they will keep fresh for 2-3 days. While this may be true, my experience with black truffles is that you should eat them as soon as possible. I actually tried buying white truffles from a shop in Berlin once (I live in Sweden). This was on a Friday, and I told the woman behind the counter that I would not be able to eat them until Sunday evening, and could she please vacuum pack them for me. In the end she refused to sell me any, saying that it would be a waste unless I ate them on that same Friday evening. :)
Dec 6	comment	How can I store truffles? I can verify that the egg trick works. Haven't tried it with white truffles though, only the cheaper black variety. Presumably it works even better with white truffles since they are much stronger in flavour (supposedly).
Nov 23	comment	How long do you have to cook wild morel mushrooms for them to be safe? @Steve: Cool! I knew that they had to exist outside Sweden, I just could not find the English name. As for the toxicity, it is all a little exaggerated. If the instructions are followed very little of the toxins remain, and unless you eat them very often you will be fine.