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Film and TV VIP. Seeker of the peace. Part-time chandelier cleaner. A legend in his own time. Oppressor of champions. Soldier of fortune. World traveler. Bon vivant. All around good guy. International lover. Casual hero. Defender of Reason. Philosopher. Wars fought, bears wrestled, equations solved, revolutions quelled, tigers castrated, governments run, test-rockets flown.


Jun
28
comment What meat should be used for Bolognese?
That's personal taste :D Personally I don't like the taste of veal.
Jun
27
answered What meat should be used for Bolognese?
Jun
26
comment What does it mean to broil 4 inches from the heat for x minutes?
In the UK, the broiler is called the grill, therefore broiling = grilling in the UK - nothing to do with BBQ.
Jun
21
comment How can I stop my cheese seizing?
saveur.com/article/Recipes/Perfectly-Melting-Cheese-Slice
Jun
21
answered Can sour cream be made the same way as yogurt?
Jun
21
revised How can I stop my cheese seizing?
edited title
Jun
21
answered How can I stop my cheese seizing?
Jun
20
reviewed Approve suggested edit on What is the difference between “vanilla” and “Mexican vanilla”
Jun
20
reviewed Approve suggested edit on What would be a good substitute for coconut milk in curry sauces?
Jun
19
revised What happens if I wash my baker's couche?
Formatting grammer
Jun
13
comment How can I make the tops of my macarons smooth?
The recipe referenced in my question is French I believe. I rest them and bang them on the counter, and use an oven thermometer to ensure the oven (which is not a fan oven) is at 150ºC. I think it is a matter of technique: I need to see someone actually make it so I can see the consistencies involved at each stage, I think, because recipes are never specific enough - in the one you linked to, for example, it simply says "mix until combined".
Jun
13
comment How can I make the tops of my macarons smooth?
I tried folding in the mix more earlier, and while the batter did get runnier, it wasn't quite right, and it didn't turn out correctly once cooked. The macarons didn't run all over the place, but they didn't form a proper shell, and they are also quite dark, which suggests too much air was beaten out of them to me. Perhaps the recipe I'm using doesn't use enough egg white?
Jun
12
accepted How can I make the tops of my macarons smooth?
Jun
12
comment How can I make the tops of my macarons smooth?
Ah, excellent. So the trick is folding it enough so that it's liquid enough to be smooth, but not so much that it breaks down to a liquid. I think I have definitely been too cautious in that case.
Jun
12
comment How can I make the tops of my macarons smooth?
@rumtscho the recipe says they should be very stiff and glossy, and of the two I've tried, that one has been more successful. However, sven's excellent answer suggests you may be correct (as usual).
Jun
12
comment How can I make the tops of my macarons smooth?
When you say undermix the batter, are you referring to the folding in of the dry ingredients? I have perhaps been erring on the side of caution - it certainly doesn't run or flow. How can I tell when it's gone too far?
Jun
12
comment How can I make the tops of my macarons smooth?
I have been doing this. It may help internally, but any 'spikes' on top of the macaron aren't budged.
Jun
12
accepted How long is it safe to store rice horchata for?
Jun
12
asked How can I make the tops of my macarons smooth?
Jun
11
revised How should I layer the ingredients in a taco salad?
edited body; edited title