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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.


Jul
19
answered How to convert normal sponge to chocolate sponge
Jul
19
comment Short term storage of bechamel
If you do this, cover it with plastic wrap placed directly on the surface of the sauce to prevent a skin forming.
Jul
19
comment Aged steaks cooked as medium but came out looking well done
Agreed. Aged beef generally develops a dark outer 'crust', but the inside is still wet and red. The chef just forgot about it!
Jul
19
answered How do I make raw peanut butter creamy?
Jul
19
comment Are Garlic cloves supposed to be put as whole or as chopped up pieces in a soup?
The less you chop a garlic clove, the less intense the flavour is. Whole garlic cloves are often used in Mediterranean cooking to introduce just a subtle hint of garlic flavour. Placing one in some warm oil for a few minutes is a good way of flavouring it, for example. There are French recipes too: Chicken with 40 cloves of garlic for example.
Jul
18
comment Sponge cake: excessive cooking time
Gas ovens are generally the least reliable temperature-wise. Get an oven thermometer and check your oven is actually at the required temperature. My electric oven is always 30ºC under what I set the dial to.
Jul
18
comment Replacement for pop rocks?
www.cybercandy.com stocks them and ships worldwide.
Jul
16
reviewed Approve suggested edit on Spring rolls splitting when frozen
Jul
14
comment Spring rolls splitting when frozen
Water expands when it freezes. Veg, noodles and meat are full of water. 'Do the math' :)
Jul
12
revised How can I make a vanilla ganache which does not taste of white chocolate?
deleted 37 characters in body; edited title
Jul
12
comment How can I make a vanilla ganache which does not taste of white chocolate?
I would have thought the ideal taste for vanilla ganache would be vanilla, jay. :P Rafaella, is there any particular reason you don't want to use a buttercream other than the fact that Laduree don't?
Jul
11
comment Sticky and unmanagable sourdough
Oh, and you're some kind of home-baking expert?! Oh... ;)
Jul
10
comment Is it possible to have chocolate chunks in ice cream that aren't waxy?
If you make your own mint ice cream, you could add good quality dark chocolate chunks from the fridge each time, rather than freeze them.
Jul
10
answered Sticky and unmanagable sourdough
Jul
5
comment Why does making instant coffee in the microwave taste burnt?
Indeed. I cringe when I see people making tea by boiling water in the microwave then chucking in a teabag - superheated water, meet millions of non-dissolving nucleation points!
Jul
4
answered Are oven bags anything more than disposable dutch ovens?
Jul
4
comment How to make chapattis round and of same thickness?
The roundness will depend on how uniform the ball is before you start to roll it. You shouldn't need 4 rotations, you should only need 2 really - the first will make an oval, the second will make it round.
Jul
4
comment How to make chapattis round and of same thickness?
Then you need to work on your rolling technique. Roll once from top to bottom, then rotate the chapatti 90º and repeat, until you have the desired thickness. Try to use the same amount of pressure each time.
Jul
4
comment What was wrong with my Ohio Shaker Lemon Pie?
A tip for selecting thin-skinned lemons - the paler the skin, the thinner it is. Sicilian varieties are often quite thin-skinned.
Jul
4
comment How do I make the beef in my beef stroganoff more tender?
American stroganoff is more like a stew as opposed to the quick-sauteed dish we're more familiar with in Europe.