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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.


Apr
16
reviewed Approve suggested edit on What is the standard ratio of sugar to cream in Crème Chantilly?
Apr
16
comment Which cooking apparatus is best to make Croque Monsieur?
You could just pop it under the grill in your oven. Of course, true Croque Monsiuer is dipped in egg and fried in a pan with butter.
Apr
15
comment Teabags vs. instant coffee
Tea is sold loose-leaf in every supermarket in the UK... groceries.asda.com/asda-estore/search/… sainsburys.co.uk/groceries/frameset/… tesco.com/groceries/product/search/…
Apr
15
comment Are there any negative effects to kneading bread dough longer?
Oxidisation is essentially bleaching. Any baker will tell you that unbleached flour is best. See BBA, page 58.
Apr
15
comment What is a “boned lamb leg”?
FFR, a piece of meat with the bone still in is generally referred to as 'bone-in'.
Apr
15
comment What is a “boned lamb leg”?
What joke could you possibly make abo.. oh.
Apr
14
revised Are there any negative effects to kneading bread dough longer?
edited title
Apr
14
answered Are there any negative effects to kneading bread dough longer?
Apr
12
reviewed Approve suggested edit on Is kimchi a suitable addition to a noodle soup?
Apr
12
reviewed Approve suggested edit on Does microwaving eggs kill salmonella?
Apr
12
answered How do you make sure aubergine doesn't go bitter when cooking?
Apr
12
comment Does microwaving eggs kill salmonella?
They're fine outside the shell @nico
Apr
12
revised How can I make my homemade potato wedges crispy?
edited title
Apr
12
comment How can I make my homemade potato wedges crispy?
Agreed, but I'd do it for more than 3 or 4 minutes - more like 8. The fluffier the edges the crispier the skin. Boil them, then drain well and allow them to steam dry in the pan for ten minutes, then shake gently to break up the edges; these broken edges will then crisp nicely in the oil
Apr
11
answered How do I get the filling inside pâte à choux?
Apr
11
comment How can you tell whether bread dough is ready for baking?
A probe thermometer is also a good investment. Most doughs are kneaded enough when between 77º and 81ºF internally.
Apr
11
answered What shape is a French omelette and how is it achieved?
Apr
11
comment How do you cook margarine with brown sugar without separating?
What kind of brown sugar are you using? I can imagine granulated sugar not dissolving, but soft brown/demerara should dissolve without a problem.
Apr
9
reviewed Approve suggested edit on What should I do if power goes out while I am baking cake/cookies?
Apr
9
comment Why does my soufflé collapse in the oven?
Did you open the oven door at any point?