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Nov
17
comment Questions about shaoxing wine
@Joe I would just order it online. It's 2015!
Nov
17
comment How to cook 1.5+ inch veal steak to medium?
+1, but I would forego an oven or meat thermometer in favour of a quick-read digital probe thermometer. Much more accurate, much faster, much easier.
Nov
17
comment Questions about shaoxing wine
If you are worried about salted wine ruining the seasoning, then it would seem the obvious answer is to buy one without any salt...
Nov
12
comment Cooking and storing rice for a whole week
Also, consider getting a new job. Work to live, not live to work!
Nov
8
comment Why should I bake baking soda for making ramen noodles?
Baking it removes the water. Here's a good breakdown: curiouscook.com/site/2010/09/…
Nov
7
comment What can I use as a replacement for Curry Powder?
@blankip you miss the point. There is no such thing as one 'curry powder', so you should research one you like. We do not post recipes here in any case.
Nov
4
comment Can I cook in this stainless steel balti dish?
I have seen these dishes in the metal: they are not cooking vessels.
Oct
28
comment Pizza dough texture and workability
The fact that it's better in the winter reinforces Jay's point: dough left at room temperature that long will almost certainly be over proved.
Oct
27
comment Combining melted chocolate with eggs
@stephie's answer gives you the answer to that. As you can see, the melting point of chocolate is well below the temperature necessary to start cooking an egg.
Oct
26
comment Making crumpets in advance?
Ah. I hear the bitter tones of a parent of children unaware of the intricacies of Daylight Savings Time.
Oct
26
comment Making crumpets in advance?
I prescribe crumpets!
Oct
26
comment Why pour water over the covering plate while cooking okra?
When you say 'put some water over plate' do you mean in a bowl?
Oct
26
comment Making crumpets in advance?
I've never had clotted cream and jam on a crumpet. Always on scones. But then you are apparently from London, you're all a bit weird ;)
Oct
22
comment Can I make a hot mayonnaise?
OK. When you work out how to make egg yolk hot without cooking it, I'm all ears.
Oct
22
comment Alternative to pan frying fish fillet?
No, you don't really need to.
Oct
15
comment Translating cooking terms between US / UK / AU / CA / NZ
@joe I have added a separate entry on Graham crackers and Digestives :)
Oct
15
comment Translating cooking terms between US / UK / AU / CA / NZ
@joe removing it is correcting it. It's not a matter of opinion: 'biscuit' does not mean 'Digestive biscuit' in the UK. A Digestive is a biscuit, but not all biscuits are Digestives. I don't 'disagree', it is simply wrong.
Sep
28
comment Why won't my pudding thicken up?
@mathgenius happy to help!
Sep
28
comment How can I ensure a juicy beef burger patty?
A true beef burger has nothing but salt and pepper added. Also, if you are cooking to rare or medium rare as TFD suggests, be very sure of your source of meat.
Sep
28
comment How can I ensure a juicy beef burger patty?
Some idea of what you have previously tried would be good, to determine if you are having a specific problem.