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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.


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.
May
22
answered Should I store my cheese in brine/whey?
May
21
comment extracting banana flavour for an iced coffee
Banana milkshake syrup is probably the simplest way of achieving this.
May
20
revised Why would using oil make muffins less sweet?
deleted 11 characters in body
May
17
comment Extracting colour out of strawberries
Cochineal is entirely natural and produces a vivid red. It is made from the shells of beetles.
May
17
revised How to best store cupcakes?
edited body
May
17
answered Should I delay adding barley when making vegetable barley soup?
May
17
comment How can I clean my peeler?
what kind of peeler is it?
May
16
revised What flavors work well within a splenda-sweetened strawberry-rhubarb cobbler?
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May
16
answered Basil - to wash or not to wash? Best practices?
May
16
comment Basil - to wash or not to wash? Best practices?
Well, in that case you may as well not wash it at all. Lukewarm water is a germ's best friend, so it's doubtful whether you're cleaning it much, let alone sterilising it. Besides, just because everyone at the supermarket can touch it, it doesn't mean they have.