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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.


May
25
comment Tempering chocolate: ± 2 °C too much?
A digital probe thermometer is a viable alternative. Get a decent one with a quick response time. It's useful in all kinds of cooking, not just chocolate/candy
May
25
accepted What can I use instead of amaranto?
May
25
accepted What can I use instead of annatto?
May
25
accepted How can I rehydrate dried chillies more efficiently?
May
25
accepted What beans can I use to make refried beans?
May
25
accepted Is there an alternative wrapping for tamales?
May
25
comment Is there an alternative wrapping for tamales?
Yes, I can get hold of banana leaves.
May
25
accepted How long can I store mole?
May
25
comment Does marinating fish actually help the spices get in its flesh?
I'm not sure what you're asking here - perhaps it's too simple. Are you just asking if marinading imparts flavour?
May
25
answered Can salted butter be used for yellow cake recipe?
May
25
comment Should I store my cheese in brine/whey?
Yes, no point in switching in that case.
May
24
comment How do I keep dough moist while rising?
In that case, get a big food-grade plastic bag, like a turkey bag, put the baguettes on the back of a sheet pan on some baking paper, and slide the whole shabang into the bag, then seal and put in the fridge.
May
24
comment How do I keep dough moist while rising?
You can also use a kitchen towel with a plate on top to keep it 'sealed'. Personally I use plastic wrap and spray oil, though I spray the dough not the wrap because it's easier.
May
24
comment Does an acid actually stabilize meringue and if so why?
Well, damn my sources for a pack of greasy dogs!
May
23
comment Does an acid actually stabilize meringue and if so why?
They are slightly alkali, but they are less so when they are fresh. Less alkali = more acidic :) The relative weakness of the acids used to tip the pH towards acidity are testament to the mildness of the alkalinity.
May
23
revised When should I put salmon in my rice cooker?
deleted 10 characters in body; edited title
May
23
comment Does an acid actually stabilize meringue and if so why?
highered.mcgraw-hill.com/sites/0078616441/student_view0/… or procrastibaking.co.uk/2011/06/01/…
May
23
comment What is the name for a round flaky pastry that has a chocolate cream filling in the middle
When you say round do you mean it's circular or tubular?
May
23
answered Does an acid actually stabilize meringue and if so why?
May
23
comment Should I store my cheese in brine/whey?
Well, if the liquid is good enough to store the cheese at the supermarket, it is surely good enough to store it at home. As for the container, this would depend on what your packaging is like: mozzarella here usually comes in a little bag, so I would have to transfer to a new container. If yours comes in a tub, you could equally well use that. I don't know of any studies (it's not exactly life-changing science after all); my answer comes from experience.