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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. Wandering Minstrel. Defender of Reason. Philosopher. Wars fought, bears wrestled, equations solved, revolutions quelled, tigers castrated, governments run, test-rockets flown.


May
14
comment Is it okay to put baking powder in Yorkshire Pudding batter?
+1 - hot fat is the absolute no. 1 factor in a well-risen Yorkshire Pudding in my experience. I heat mine for at least half an hour.
May
12
comment When I'm separating egg whites, how much does it matter if a little yolk gets in?
I didn't say you needed it, I said pastry chefs use it :P
May
12
comment When I'm separating egg whites, how much does it matter if a little yolk gets in?
Nice answer. Pastry chefs use copper bowls for making meringues, as copper ions transfer to the egg whites and help stabilise them, preventing overbeating.
May
11
comment Is there a difference between coca, focaccia and pizza?
It seems that nothing is set in stone when it comes to bread names. Certainly most foccacia recipes I've seen contain yeast.
May
10
comment Theoretical: why there's no gradient of doneness in bread?
True - the steam doesn't evaporate, it merely escapes from the oven.
May
9
comment Why does my oven take so long to heat up?
Perhaps newer ovens have to conform to relatively recently introduced safety standards that effect the speed they heat up at.
May
8
comment How can I get the most smoke flavor from Lapsang Souchong tea?
Perhaps the best thing would be an experiment or two. Use the same amount of tea and water and steep three cups for three different times etc
May
7
comment How can I get the most smoke flavor from Lapsang Souchong tea?
Wiki says Formosan (Taiwanese) lapsang has the smokiest flavour, perhaps you could find some?
May
7
comment How long can I store mole?
Go big or go home, I always say.
May
7
comment How to make caramel sauce that doesn't taste bitter?
That's a good tip BaffledCook
May
6
comment Are chillies hotter when they're ripe?
I'm also looking at it from a post-pick point of view. Their heat may well build as they grow and ripen, but I would think it plateaus at a certain point.
May
6
comment Are chillies hotter when they're ripe?
Yes, I suppose so. I'm coming from the angle of buying chillies at the supermarket, where they are obviously always ripe.
May
6
comment Are chillies hotter when they're ripe?
The placenta doesn't disappear per se, I imagine it just dries out. That means there's less water, but the amount of capsaicin shouldn't change all that much.
May
5
comment Why proof a baguette seam side up
I've never heard of this. I always proof baguettes and batards seam side down. I would have thought if you proof them seam up you run the risk of the rise opening it up.
May
4
comment How long is it safe to store rice horchata for?
Sugar is a preservative, so if anything it will help the horchata keep longer. As for the smoothie, it was more a reference to the fact that you blitz milk, rice and various ingredients together rather than a claim of consistency.
May
3
comment Is there an alternative wrapping for tamales?
Not hard, but most fresh corn is usually trimmed and portioned so I can't get the husks from them.
May
3
comment How can I rehydrate dried chillies more efficiently?
I usually deseed and slice them after I rehydrate, always assumed they'd be too tough to cut beforehand.
May
3
comment What can I use instead of amaranto?
TBH I have no intention of using it anyway - I'm asking the question A) to improve the store of knowledge here on Seasoned Advice and B) to increase my chances of scoring some books :D
May
3
comment How can I rehydrate dried chillies more efficiently?
That's an excellent idea!
May
3
comment How can I rehydrate dried chillies more efficiently?
I use the beef stock in the chilli - the problem is the floating more than anything else.