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


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.
Aug
2
answered Does it make sense to refrigerate the dough made for Parathas to be used after 8 hours?
Aug
1
answered Why does my cocoa syrup overflow?
Jul
27
reviewed Approve Can you make your own black garlic?
Jul
27
answered Is it normal for ginger paste to spit violently in oil?
Jul
26
comment Why do people recommend cream of tartar when whipping egg whites to the exclusion of all other acids?
I think 'virtually every single egg white recipe' is coming it a bit strong. They're more likely to recommend white wine vinegar or lemon juice.
Jul
26
reviewed Approve Where does the chlorine taste in yogurt come from?
Jul
24
comment How do I make home-made Vietnamese or thai rice noodles?
In any case, I believe Vietnamese rice noodles are made using a laborious involving pounding rice for hours; probably not something you can do at home.
Jul
24
comment What can I use as an alternative sweetener for smoothies?
You know of course that sugar is just as 'natural' as honey, agave nectar, or anything else? Especially if you use unrefined sugar.