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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
11
comment Why doesn't my whole wheat dough pass the Poke Test?
You have to knead dough made with whole-wheat flour for longer than white flours. Keep going!
Apr
9
comment Which cuts of beef are suitable for slow cooking methods?
I would add cheek to this list - it's hard to get hold of and needs a long, slow braise, but the flavour and texture is amazing.
Apr
9
comment What are the official names for slicing an onion from pole-to-pole or cross-pole?
I usually describe longitudinal cuts as root to tip. I don't usually call latitudinal cuts anything because that's almost always most people's 'default' cut.
Apr
7
comment How do I tell if my pasta is molto al dente?
If the packet suggests 12 minutes, start tasting at 10 minutes. When it's nearly done but still a little chewy, then you can drain it and add it to the sauce.
Apr
6
comment How can you tell when a roast is done?
Can you go into a little more detail?
Apr
3
comment What is the combination of spices for garam masala?
As you say, there is no one definitive recipe for garam masala, and seeing as recipe requests and open-ended questions are off-topic here, I would say this question needs to be drastically reworked if it's going to remain open.
Apr
3
comment What are the pips and skin of an orange?
No problem. Happy baking!
Apr
3
comment What are the pips and skin of an orange?
The skin (or rather the white pith inside the skin) is somewhat bitter, yes, but seeing as you have over half a pound of sugar in there as well, I imagine that's been accounted for. British fruit-based cakes tend not to be so all-out sweet as those from other countries. Also, consider something like marmalade, which usually has shreds of skin in it. With citrus fruits, the majority of the flavour is in the skin itself, not the fruit inside.
Apr
2
comment What happened to my macarons?
Invest in an oven thermometer as well. The dial might say 300, but unless you have a damn good oven it almost certainly won't be that temperature inside.
Mar
25
comment Please help me to fix my bread to be more soft and smaller hole
Personally I think the second loaf you made is pretty damn identical in terms of crumb density to the shop-bought.
Mar
19
comment Make pate easier to spread
Have you tried leaving it out of the fridge for an hour or so to soften?
Mar
8
comment Making a carvable cake
Don't use a mix. Making a cake isn't rocket science, and you will have far more control over texture and thus carveability if you make your own.
Mar
6
comment Slow-fermented bread doesn't rise
I agree with rfusca here, probably dodgy yeast. I use Allinson fast-action yeast (comes in a little green tin). Keep it in the fridge and it generally behaves well. Don't worry about the 'fast action', just use less of it. As for the flour @SAJ14SAJ, every supermarket here stocks strong (12%) and very strong (14%) bread flour - it's not like the US has the monopoly on the stuff.
Feb
7
comment Substitute yogurt powder for confectioners sugar when making royal icing
I'm tempted to say: there's only one way to find out!
Feb
7
comment Bubbles on the Noodle surface
Can you be more specific? What kind of noodles are they? How are you frying them?
Feb
4
comment How to minimize salt taste from biryani?
Well, in future when you cook the biryani, use less salt. As for reheating yesterday's biryani, did you cool it quickly or did you let it cool at room temperature?
Feb
4
comment How to minimize salt taste from biryani?
Are you saying you are cooking a new biryani tonight or you are reheating the same, over-salted one? It is not clear from your question. Naturally if you are reheating the salty one there is little you can do.
Feb
4
comment How to minimize salt taste from biryani?
I hesitate to say this lest I sound facetious but... use less salt?
Feb
4
comment How should I adjust the baking temperature?
How long did you bake it and at what temperature?
Feb
3
comment How to cook beef shank so that it is fall-off-the-bone tender?
Generally correct, but searing does nothing to seal in juices. It does improve flavour via the Maillard Reaction however.