25,784 reputation
34597
bio website
location
age
visits member for 3 years, 11 months
seen yesterday

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.


Dec
17
comment Is there any cut of beef that's close to Kobe beef?
For our North American friends fillet = tenderloin.
Dec
17
comment Baking below sea level
I have heard of decreasing the amount of raising agents at higher altitudes to account for the lower atmospheric pressure, so it follows you may need to do the reverse for higher pressure areas.
Dec
12
comment Reducing “gamy” flavor of turkey
Just use a chicken and tell everyone it's turkey.
Dec
11
comment After breakfast, egg plate clean up
Pre-scrubbing or rinsing renders a dishwasher pointless. Modern detergents and dishwashers are more than capable of dealing with greasy and/or eggy plates.
Dec
11
comment Cake baking temperature using top-heating gas oven
Most gas ovens have the flame either at the back or the top and bottom. Are you sure you're setting your oven to the correct setting?
Dec
7
comment What direction must one stir molten chocolate?
Cooks illustrated has recipes that make use of the Coriolis Effect? Good grief. It doesn't affect anything smaller than weather systems!
Dec
6
comment Is there a super close substitute for graham crackers?
You can probably find 'digestive biscuits' in Australia. They are the ex British Empire's go-to for crumb crusts.
Dec
5
comment How to cook frozen goose
That would work well with leg/thigh, but as Stephie says, breasts are generally much drier, so slow cooking will result in expensive rubber. A relatively fast, high roast is the way to go.
Dec
5
comment How to get cheese melted without burning grilled cheese
Do it in a pan, then you don't end up with grilled cheese melba toast, and the bread doesn't burn.
Dec
5
comment Are there cheeses with less saturated fat?
Though you can buy low fat cheese of course. The ratio of saturated to non saturated is the same, but there is less overall fat.
Dec
4
comment Is roasting a whole duck something a beginner should avioid?
Also, it's never a good idea to cook a dish for the first time for guests. Always practice first!
Dec
4
comment How long will my homemade marinade with orange juice last?
It's impossible to give an exact time, but given the sugar and vinegar, probably a couple of weeks. Don't quote me on that - it depends on several factors, not least the cleanliness of the jar. If you boiled the marinade and put it in a sterilised jar it would probably keep for months.
Dec
3
comment Selecting a big joint of meat to cook without an oven
Leg of lamb is not a low and slow joint.
Dec
3
comment Using gas cooker now having problem cooking food
This is good advice for any kind of oven, let alone gas.
Nov
30
comment What caused my homemade “Nutella” to go bad?
Water does go bad, and causes things that don't go bad when dry to go bad through getting wet.
Nov
30
comment What caused my homemade “Nutella” to go bad?
What makes you think water doesn't go bad on its own?
Nov
27
comment Which end of the cucumber should I save for later?
I was being facetious :)
Nov
27
comment Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven
I do it every week. Friday night is pizza night in the Elendil household. I put some non-stick paper on the back of a sheet pan, sprinkle some semolina on there to allow me to move the dough around if necessary, and away I go. Your oven and stone is (or should be) hot enough that 0.03mm of paper should make no difference at all.
Nov
27
comment Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven
This doesn't answer the question directly so I won't post it as an answer, but one or both of these tips will help: 1. use cornmeal or semolina rather than flour as your anti-stick substance. 2. place your pizza on non-stick parchment for shaping, then slide the whole thing, paper and all, onto the stone. It does not affect the base crisping and makes it a lot easier to slide your pizza into the oven.
Nov
27
comment Can I make my dough for dinner rolls ahead in bread maker and refrigerate overnight?
No problem. If you found the answer helpful, please Accept it by clicking the green check mark.