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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
16
comment Which cooking apparatus is best to make Croque Monsieur?
You could just pop it under the grill in your oven. Of course, true Croque Monsiuer is dipped in egg and fried in a pan with butter.
Apr
15
comment Teabags vs. instant coffee
Tea is sold loose-leaf in every supermarket in the UK... groceries.asda.com/asda-estore/search/… sainsburys.co.uk/groceries/frameset/… tesco.com/groceries/product/search/…
Apr
15
comment Are there any negative effects to kneading bread dough longer?
Oxidisation is essentially bleaching. Any baker will tell you that unbleached flour is best. See BBA, page 58.
Apr
15
comment What is a “boned lamb leg”?
FFR, a piece of meat with the bone still in is generally referred to as 'bone-in'.
Apr
15
comment What is a “boned lamb leg”?
What joke could you possibly make abo.. oh.
Apr
12
comment Does microwaving eggs kill salmonella?
They're fine outside the shell @nico
Apr
12
comment How can I make my homemade potato wedges crispy?
Agreed, but I'd do it for more than 3 or 4 minutes - more like 8. The fluffier the edges the crispier the skin. Boil them, then drain well and allow them to steam dry in the pan for ten minutes, then shake gently to break up the edges; these broken edges will then crisp nicely in the oil
Apr
11
comment How can you tell whether bread dough is ready for baking?
A probe thermometer is also a good investment. Most doughs are kneaded enough when between 77º and 81ºF internally.
Apr
11
comment How do you cook margarine with brown sugar without separating?
What kind of brown sugar are you using? I can imagine granulated sugar not dissolving, but soft brown/demerara should dissolve without a problem.
Apr
9
comment Why does my soufflé collapse in the oven?
Did you open the oven door at any point?
Apr
8
comment How to cook sea bass fillet in foil in the oven from frozen
It's not essential. If you put the lemon slices on top of the fish they will stop it sticking. The skin of the fish will stick to the foil, which is a good or a bad thing depending on whether you like to eat it or not! If you do, grease the foil a little beforehand.
Apr
3
comment How do I remove small grounds when using a french press?
This, and make sure you press the plunger down nice and slowly to avoid smaller grounds from being forced through the strainer by the pressure.
Apr
2
comment Can I make a latticed cream pie (no-bake filling)?
No, I don't think so - it wouldn't be sticky.
Apr
1
comment My pesto turned solid. Why?
It would be pretty crappy pesto to not use olive oil. But I imagine they put in some kind of anti solidifying agent.
Mar
29
comment What to place beneath the vegetables before placing them on the baking tray?
A lip is better for roasting (which is why roasting tins have big ones) because they prevent the food from burning quickly. A lipless sheet is used mainly in baking.
Mar
29
comment What to place beneath the vegetables before placing them on the baking tray?
A tray suggests a highish lip around the outside, a sheet suggests little or no lip.
Mar
22
comment How can I make shredded beef?
I'd also suggest brisket, which breaks down into nice tender strands
Mar
15
comment Are meatballs different from Hamburgers other than in terms of size?
Meat-only burgers seem to be much more common in the States. Mr Bartley of the famous Mr Bartley's Burger Cottage in Boston, MA insists that a hamburger should be just beef, salt and pepper - "Anything else is meatloaf". Many European recipes for burgers do include onions, egg and breadcrumbs. I disagree with my confederates :)
Mar
15
comment Making cake icing look professionally smooth
This + practice... lots of practice.
Mar
14
comment What is the white foam that builds up when I make tea?
Foam is in the eye of the beholder