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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.


Jul
17
comment Bournvita in cold coconut milk
There's only one way to find out...
Jul
17
comment Should a rare steak bleed?
Well, if you prefer it that way, do it that way. You will find that a certain amount of juice leaks out of the steak during resting (less than when you cut into an unrested steak), you could pour that on your chips :)
Jul
17
comment Should a rare steak bleed?
@pm_2 it's not blood, it's red water! Rather have ketchup meself...
Jul
16
comment Should a rare steak bleed?
Do you rest your steak when you cook it at home? Also, FWIW, the red liquid that oozes out of rare meat is not blood. It is water mixed with myoglobin.
Jul
16
comment Avoid butter in puff pastry dough from melting while baking in the oven
How thick was the pastry when you rolled it out?
Jul
16
comment Troubleshooting: Kitchen Sink Vegetable Soup
Not wrong, but perhaps not clear enough. In almost all cooking, low and slow gives better results flavour-wise than hard and fast.
Jul
15
comment Thinned yogurt instead of milk
Add warm water, yes. That's common sense isn't it?
Jul
15
comment Stirring with knives?
They're not difficult, they're just a PITA.
Jul
14
comment Stirring with knives?
Oh, pastry blenders are better than knives, but they are still hard work. The tines bend, they get clogged easily, and they're uncomfortable to work with. But still better than two knives.
Jul
14
comment Dried tofu - does it have another name, and where can I get it in the UK?
You're looking for extra-firm tofu by the sounds of it. You can get the plain variety in most supermarkets, in little boxes.
Jul
11
comment How to consistently get golden beads on meringue topping?
I was going to say weep like a Brazilian football supporter but I thought that might be too harsh...
Jul
11
comment How soft does a Kohlrabi get when cooked?
Perhaps a par boil would help with frying medallions.
Jul
11
comment Does cutting meat into pieces make it go bad faster?
As Yamikuronue shows, there are alternatives to the word that can't be construed as a swear word at all.
Jul
11
comment Shaking Method for Garlic
In my experience, this method rarely fully peels all the garlic, but it usually loosens the skin enough on every clove such that you can just pull it off with your fingers easily.
Jul
10
comment Roasting 6kg (13lb) Pork Leg
That sounds like a good plan to me. Just watch it like a hawk when it's under the grill, it goes from crispy to cremated pretty damn quick.
Jul
10
comment Roasting 6kg (13lb) Pork Leg
That depends - do you happen to have a double oven?
Jul
8
comment Roasting 6kg (13lb) Pork Leg
Amended my answer and added a further tip
Jul
8
comment Roasting 6kg (13lb) Pork Leg
About 160C/320F.
Jul
8
comment Are steaks I had in a cooler over the weekend ok to eat?
And FWIW, they were drained of blood long before they got to you. The red stuff in meat is myoglobin, not blood. Just saying. Carry on.
Jul
6
comment Troubleshooting: Kitchen Sink Vegetable Soup
Yes, you can still simmer it in a small pot. There is a saying: a soup boiled is a soup spoiled. And it's true. You want to just bring it up to a simmer and keep it there, don't bring it a full boil.