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seen Oct 20 at 17:11

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.


Oct
10
comment Effects of reducing sugar in cookies
This does not provide an answer to the question. To critique or request clarification from an author, leave a comment below their post - you can always comment on your own posts, and once you have sufficient reputation you will be able to comment on any post.
Oct
9
comment can i mix arborio and carnaroli
I have never heard of using half the liquid for carnaroli. I have used the same risotto recipe with both types of rice with very similar results in terms of consistency.
Oct
9
comment How to prevent spoon from falling into soup?
Do you mean once you've finished stirring and you set the spoon aside, it falls in? Because the simple solution is to just take the spoon out of the pan completely...
Oct
9
comment Increasing time on slow cooker recipes
I thought cooking things to the point of falling apart was the point of slow cooking. Drying out is a more common problem.
Oct
8
comment How to make part bake baguettes and rolls?
Added to the answer, thanks Joe.
Oct
8
comment What is the best way to turn the chunks of jaggery into fine powder?
Relevant: cooking.stackexchange.com/questions/35140/…
Oct
7
comment My beef roast is dry on top and soggy on the bottom, how to correct it?
Recipe requests are unfortunately off-topic here. If you alter your question to be more specific - 'How can I improve the flavour and texture of slow-cooked beef' for example - it will be more likely to remain open and get decent answers.
Oct
7
comment How can I make fresh burger buns like Hardees?
I've never had Hardees (UK represent!) but they look like a brioche-style bun to me. Happily enough, that ties in with the bun I make for my burgers, for which I use this recipe: smittenkitchen.com/blog/2009/07/light-brioche-burger-buns Try it now, thank me later. (For the record, mine always come out much darker and more even coloured than Smitten Kitchen's anaemic looking things. They taste awesome - a bit like croissants, thanks to the egg and butter).
Oct
4
comment Adding spice to poaching liquid
I think you'd have to add more than just a spoonful for it to have a noticeable effect.
Oct
3
comment How can I improve my fried rice?
The best rice for frying is dry. Fridges dry food out. So it's actually best to leave the rice uncovered.
Oct
2
comment Did I just almost start an oil fire?
What kind of oil was it?
Sep
27
comment Can I boil water to temperature lower than 100 Celsius / 212 Fahrenheit to make a tea?
The safest option would probably be to boil it, then let it cool to the desired temperature.
Sep
27
comment Can I boil water to temperature lower than 100 Celsius / 212 Fahrenheit to make a tea?
That's why I asked.
Sep
27
comment Can I boil water to temperature lower than 100 Celsius / 212 Fahrenheit to make a tea?
Where are you that you need to boil the water to make it drinkable?
Sep
25
comment Amish Friendship Bread starter with buttermilk
If the feedings you need to do require buttermilk, then yes, so will your friends'.
Sep
21
comment Which type of flour would be better to use in this case?
Can you give us some more detail about exactly what flours you have?
Sep
17
comment How to keep frozen puff pastry dough keep its shape
Will that not let the butter melt and result in chewy pastry? Usually it's best to keep puff pastry as cold as possible.
Sep
16
comment Is it better to fry or grill a steak?
@malachi: amazingribs.com/tips_and_technique/…, seriouseats.com/2013/06/…, americastestkitchenfeed.com/cooking-science/2013/01/… . It's still absolutely vital to develop a crust for flavour and texture, but it does nothing to retain juices.
Sep
15
comment Is it better to fry or grill a steak?
Note to Americans: OP is British. Grill = broil, not BBQ.
Sep
12
comment What is inside the Prawn Cocktail crisps flavour?
Naturally I mean the flavours can be replicated somehow, as you say, with dehydrated versions.