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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. Wandering Minstrel. Defender of Reason. Philosopher. Wars fought, bears wrestled, radioactive pigs slaughtered, equations solved, revolutions quelled, tigers castrated, governments run, test-rockets flown.


Dec
8
answered How to bone lamb breast
Dec
8
comment How to bone lamb breast
Breast is the belly of the lamb. It's a British term. It's a tough, cheap cut requiring long slow cooking. It is usually boned to allow stuffing.
Dec
7
comment what happens when you whisk sugar with oil?
I would suggest that if your cake is too oily then you might need to add more flour. The absorptivity of flour can vary by brand and even batch within a brand, so it is often the case that the amount given in a recipe may be slightly off. In my experience, for example, American recipes always need more flour than stated to achieve suggested consistencies.
Dec
7
comment How to make a Hungarian Túró Rudi at home?
Your search skills leave a lot to be desired, it would seem: m.mindmegette.hu/recept/4280. Google can translate it for you.
Dec
7
comment What is size 2 pasta?
If it means pounds that's a lot of pasta - enough for 9 or 10 people.
Dec
7
comment How to store homemade bread?
What kind of bread is it?
Dec
7
comment How to add water/milk to the sunny side up eggs?
The problem lies in the fact that the milk and egg won't mix unless you beat the egg and thus mix the two together. Spiceyyokooko's suggestion of poaching is a good one, though water is the usual poaching medium.
Dec
7
comment How to add water/milk to the sunny side up eggs?
This really applies to beaten egg and refers to a method for making lighter omelettes.
Dec
5
comment Why is my first batch of cookies out of the oven too flat?
And yet your cookies come out thin! Try it and the oven temperature tip and you'll be golden.
Dec
5
comment Why is my first batch of cookies out of the oven too flat?
Do you chill your cookie dough?
Dec
3
comment Why isn't the beef fat in my chili melting?
Also agree, this is the gristly fat that should be trimmed off before cooking, though it does also pull away easily after cooking, especially if you shred the brisket.
Dec
3
reviewed Approve Is the rapid ice bath chill post-sous vide actually necessary when putting the meat/fish in the freezer?
Dec
3
reviewed Approve a manual meat slicer
Dec
3
comment Panda Express style Chow Mein
Sounds like it. If you can, let the noodles dry after rinsing and they will fry 'better'.
Dec
2
comment roasted garlic vs. raw
I find this question odd, because you seem to operate on the presumption that roasting is the only way to cook garlic. You also need to consider the much more common method of sauteeing it, and the effects of chopping it to various degrees (i.e. the finer you chop it, the stronger the taste).
Dec
1
answered Panda Express style Chow Mein
Nov
27
revised If a chicken has released a lot of moisture due to freezing, will these cause soup water to flow back in due to pore enlargement?
edited body
Nov
23
reviewed Approve Cuisinart 12 cup coffee maker - How many grams of ground coffee to make a full strong drip pot?
Nov
23
comment How to make salt in burger permeate throughout the entire meat?
Mixing salt into your burgers is a bad idea - it ruins the texture.: aht.seriouseats.com/archives/2009/12/…
Nov
22
comment When macerating apples to use in a pie, what should you do with the liquid?
I lightly sautee my apples in butter - does the same thing and adds butter!