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Feb
8
comment How to reduce the eggs from over burnt at the sides in a wok?
Yes, any flat pan is fine. Teflon just makes things easier.
Feb
6
comment How do I adjust oven time to cook 2 dishes at the same time
The question as it stands - 'does anyone have this chart' - is not really much good surely?
Feb
5
comment What is the orange coloured cream inside McAloo Tikki called and what are its ingredients?
It is essentially mayonnaise mixed with tomato ketchup. I wouldn't imagine McDonald's get much fancier than that with it.
Feb
5
comment What is the orange coloured cream inside McAloo Tikki called and what are its ingredients?
A bit of google searching suggests some kind of vegetarian mayo, yes. Ingredients could be anything in that case!
Feb
3
comment Easiest way to bread chicken for frying?
Another meat-washer! Why?!
Feb
2
awarded  Custodian
Feb
2
reviewed Excellent What is the difference between Milk Chocolate and Dark Chocolate?
Jan
31
comment Electric oven Temperature
Um, what are you actually asking here?
Jan
30
revised How can I make my bread pudding firmer?
edited title
Jan
30
answered How can I make my bread pudding firmer?
Jan
30
reviewed Approve How can I stop fish from sticking to a stainless steel pan?
Jan
30
comment What to do with chicken scraps
Make a basic chicken soup and add the bits to that.
Jan
29
comment How should I prepare an excellent sauce from sous vide juices?
Compound butters are great. Try ketchup, marmite (yeast extract), Worcestershire sauce and smoked paprika: instant umami.
Jan
29
answered Using steam to make a dry version of turkey juicier
Jan
29
comment Bake brownies by 2 different ways, what changes?
A dense, fudge-like texture is what makes a brownie a brownie. If you want something light, make a sponge.
Jan
29
comment How hot is your oven?
This question needs modifying before it fits here. It needs to be answerable by one acceptable answer. At the moment it's something of a poll question.
Jan
27
comment Navigating the different types of cookware - new kitchen advice
I wouldn't get an aluminium pan of any kind if you paid me. Stainless steel strikes the best balance for me. Take a look at Ikea's 365 range - not expensive, but good quality, heavy bottomed pans (sautee and sauce). I've had the same set for 10 years and they are still going strong.
Jan
23
awarded  Notable Question
Jan
20
answered Best moment to put salt in spaghetti?
Jan
17
comment What care should be taken to prepare dough and Chapatis with Rice flour?
The link alone doesn't warrant a separate answer though. I'll struggle on without extra up votes ;)