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| visits | member for | 2 years, 4 months |
| seen | 10 hours ago | |
| stats | profile views | 766 |
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.
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Jun 11 |
answered | What are “hog lumps”? |
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Jun 9 |
answered | Are bay leaves dangerous to (unwittingly) eat? |
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Jun 9 |
revised |
What I can use to replace black beer on roast recipe? added 12 characters in body |
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Jun 9 |
answered | What I can use to replace black beer on roast recipe? |
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Jun 8 |
comment |
Lamb's Gamey Flavor I'd also suggest a cut like leg, which is leaner and milder in flavour. |
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Jun 8 |
comment |
Is a little oven less hot than a bigger oven? Yes. Generally you can get away with a bit of inaccuracy as long as the oven is 'hot' rather than 'moderate', but baking is a bit more scientific and thus needs more precision. |
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Jun 8 |
answered | Is a little oven less hot than a bigger oven? |
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Jun 8 |
comment |
Effect of rice cooking techniques FYI, I wash the (long grain or basmati) rice about 5 or 6 times, soak it for 20 minutes, use enough water for it to come up about 7-8mm above the surface of the rice, boil it hard with the lid off until the water has boiled away from the surface, then turn the heat off and put a tight lid (with foil) on it for at least 15 minutes - clumpy rice every time. |
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Jun 7 |
comment |
How to approximate the Maillard temperature (154°C) in a pan? Then you'd risk food poisoning... ;) |
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Jun 7 |
comment |
How to approximate the Maillard temperature (154°C) in a pan? Well, you have to weigh up the risk of cancer with the desire to eat a decent steak. Sure, you can lightly brown the steak, but it may well be tough and lack flavour, not to mention the texture of a nice crust. In any case, unless you're eating cremated steak for breakfast, lunch and dinner, day in and day out, it's not like you're poking death in the eye. Everything you eat (or drink, or do) these days apparently causes cancer; in my opinion life's too short to worry about it. |
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Jun 7 |
answered | How to approximate the Maillard temperature (154°C) in a pan? |
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Jun 7 |
answered | Pre-made seasoning to add to rice in rice cooker to make rice more flavorful? |
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Jun 6 |
comment |
How to adapt recipes to hard wheat flour Can you not get '550' flour? I believe that is the German equivalent of bread flour. |
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Jun 6 |
comment |
What to look for in a mandoline? All mandolins will slice the sponge you clean them with if you do it wrong. The idea is to only wipe from one direction, i.e. the one that stops the blade cutting the sponge. |
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Jun 5 |
comment |
Availability of pure alcohol in the UK (or alternatives as fuel for alcohol-burning cookers) You should be able to get it at any proper chemist. You could also just buy a cheap high-proof drink like vodka. |
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Jun 5 |
comment |
What happens when butter stops foaming? Well, the water obviously boils at 100C. The fat starts to brown at 150C. I'd imagine there's a fairly smooth gradient between the two. |
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Jun 5 |
answered | What happens when butter stops foaming? |
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Jun 5 |
answered | Frying - Oil foams |
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Jun 4 |
answered | American recipe using 'a can of tomato sauce' |
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Jun 4 |
awarded | Scholar |
