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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
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.
Jul
4
answered How to make chapattis round and of same thickness?
Jul
4
comment How can I make Turkish dondurma?
Have you tried a local Turkish restaurant? They might be able to get you some of each ingredient.
Jul
4
answered Lard(or other) as a subsitute for butter in desserts for someone with a dairy allergy?
Jul
3
comment Spaghetti sauce consistency / coating noodles
Oil content might be a factor, and the thickness, as Jennifer S suggests, in that case.
Jul
3
comment Spaghetti sauce consistency / coating noodles
The quality of pasta has a major bearing on how much sauce sticks. Good pasta is rough, because its surface is porous, and so it absorbs sauce much better. Moral of the story: try your sauce with decent pasta!
Jul
2
comment Would a fruit cocktail flavoured cake work?
Fortuna iuvat audentes :)
Jul
2
comment Would a fruit cocktail flavoured cake work?
Pistachio would make a better green layer than kiwi
Jul
2
answered How can I make a BBQ sauce from my dry rub?
Jul
2
revised How can I make a BBQ sauce from my dry rub?
edited tags; edited title
Jul
2
comment When and why would one infuse flavor into sugar for baking?
Say you want to use a little rosemary, so you chop up a few leaves, then you stir it through the batter, then you divide it into cases. You now have, for example, 4 cakes with a bit of rosemary in and 8 with nothing. Infusing the sugar ensures even distribution of flavour.