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13h
comment What went wrong with this bundt cake?
The power sockets look shocked at the results...
Feb
5
comment What type of glue should I use to repair a marble mortar and pestle?
I'm voting to close this question as off-topic because it has nothing to do with food prep
Feb
2
comment How should I prepare meat to be ground?
@Tom just ask them not to cube it :) They should have some 'out the back', and if not, they will order it in and keep it for you.
Feb
2
comment Is it okay to store sandwich (tonkatsu sandwich) in a container?
Yes. The maximum time it should be between 5-60°C is 4 hours once it's cooked. That's cumulative. So you need to cool it quickly. Once cooked, let it cool for about 20 minutes, then put it in the fridge. Don't stack it up, spread it out as much as possible so it cools faster.
Feb
2
comment Rice: Measuring water after washing it
All these Byzantine methods for cooking rice with ratios of this and that... 1. Wash rice 2. Boil a pan of water 3. Chuck rice in 4. Bring to boil 5. Strain when the rice is cooked. Basically, cook it like pasta.
Jan
28
comment Oven baked chicken for 40 minutes at 180 degrees Celsius: is it safe to eat?
@StopUsingFacebook Sickness and Diarrhoea. The main danger with chicken is Campylobacter; it usually takes 4 or 5 days to make itself known. It is rarely the case that the last thing you ate makes you sick. Improperly cooled rice is the only common thing that can have a very quick 'turnaround'.
Jan
28
comment Oven baked chicken for 40 minutes at 180 degrees Celsius: is it safe to eat?
180 degrees for 40 minutes? You're probably fine. You cook a whole chicken at the same temperature for about 75 tops. White flesh is a good thing - it's pink you have to worry about with chicken. If you're worried go out and buy some rehydrating salts. If you start with S&D in 3-5 days, start rehydrating!
Jan
18
comment How should I improve my chopping flow?
This seems to be more or less subjective and/or dictated by the layout of your work area. Chop stuff however you want/find easiest. Do you prefer sliding stuff straight off the board into the pan? Then do it. Do you prefer picking stuff up on your knife? Do that instead.
Dec
28
comment Why won't my pudding thicken up?
I just beat the cornstarch in with the eggs before adding the milk.
Dec
9
comment restaurants terms
The message received by the kitchen (which used to be torn from the wait staff's notebook of course) is usually referred to as a check or ticket. I'm not sure there's a specific term for 2. I would refer to them as notes, literally something the chef should taken note of/notice.
Dec
8
comment What causes butter to make risotto shiny?
It's not just risotto this happens with. Sauces are 'mounted' with butter for richness and glossiness. I suspect it's simply the addition of fat that lends the glossiness, but as I don't know for sure I won't attempt an answer.
Nov
26
comment How will the taste of black tea change when I infuse it with water colder than 90-100 degrees Celsius?
'Taste worse' is subjective. There's only one way to find out if it tastes good to you or not...
Nov
25
comment What is the term for simmering something in sauce?
I think you're referring to braising.
Nov
24
comment How much minced garlic is one clove?
So my 1tsp/2 cloves is about right. It's almost like I know what I'm talking about :)
Nov
24
comment How can I effectively time a short thawing and brining of a a turkey?
Related: cooking.stackexchange.com/questions/40048/…
Nov
20
comment Crackling sound and a thin layer of something on the surface before water boils
What kind of pot is it? The cracking is probably just the metal expanding as it heats up.
Nov
18
comment How to use meat thermometers with big needles for thinner meat pieces?
Just to be clear, what are you referring to when you say 'meat thermometer'?
Nov
18
comment Why does my Victoria sandwich have a hole in the base?
Are you sure there have been no changes? You're using the same tin lined the same way in the same oven?
Nov
17
comment Questions about shaoxing wine
@Joe such problems are not insurmountable.
Nov
17
comment Spatchcock Turkey Breast
Don't cook meat by time per pound, cook it until it reaches a safe temperature and stop. Get a digital probe thermometer - they cost next to nothing and are ridiculously useful. Cook the breast until the centre reaches 75°C/170°F, et voila.