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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, equations solved, revolutions quelled, tigers castrated, governments run, test-rockets flown.


Aug
8
comment Chicken marinade with soy sauce - have I done something wrong?
I assume you put the chicken in the refrigerator. Did you cover it?
Aug
6
awarded  Nice Answer
Aug
6
answered Can I use gelatine in Creme Brulee
Aug
4
comment How to mimic Giordano's Pizza CRUST at home ? (part 1)
Can you include details on how you have attempted the crust in the past? Ingredients, cooking technique etc.?
Aug
4
comment How do I learn to cut/chop ingredients?
Sure, you can pay as little or as much as you like. I'd rather pay a little extra and get a quality product that will last me longer. Steel composition isn't the only factor. You buy cheap, you buy twice.
Aug
4
comment Why does my olive oil smoke/burn when I fry with it?
I am currently making the transition from (non-virgin) olive oil to grapeseed oil, the latter being much more versatile, I find.
Aug
4
awarded  Strunk & White
Aug
4
revised Finding the right cooking classes?
added 131 characters in body
Aug
4
revised Why did my nougat burn?
edited title
Aug
4
answered Finding the right cooking classes?
Aug
4
answered How do I learn to cut/chop ingredients?
Aug
4
revised How do I learn to cut/chop ingredients?
edited title; added 2 characters in body
Aug
4
comment What is the difference between light and dark soy sauce?
@lemontwist Tamari is the Japanese equivalent of dark soy sauce. Koikuchi is the Japanese light soy sauce. The Japanese do however produce a super-dark soy sauce, made by fermenting soy beans not in brine, but in more soy sauce. It's called Saishikomi.
Aug
4
revised What is this fruit?
edited title
Aug
3
comment Why was my Danish pastry dough so wet?
New Pine Fresh Scent!
Aug
3
revised Why was my Danish pastry dough so wet?
edited title
Aug
3
answered Why was my Danish pastry dough so wet?
Aug
3
comment Does it make sense to refrigerate the dough made for Parathas to be used after 8 hours?
Wrap it tightly, so that there is no air between the surface of the dough and the bag. If you are worried about the dough stiffening, perhaps make it a little wetter than normal; you can always add more flour when you roll it out.
Aug
3
comment Does it make sense to refrigerate the dough made for Parathas to be used after 8 hours?
I was under the impression that paratha were brushed with ghee and folded a few times, which is what gives them their layered texture.
Aug
2
comment Does it make sense to refrigerate the dough made for Parathas to be used after 8 hours?
No, why would it? You roll them so thin and cook them on such a hot tava that it makes little difference what temperature they start at. Make sure you wrap the dough tightly in plastic wrap to prevent it drying out in the fridge and you'll be fine.