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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, radioactive pigs slaughtered, equations solved, revolutions quelled, tigers castrated, governments run, test-rockets flown.


Aug
15
comment Can I make white chocolate brownies based on a normal brownie recipe?
Recipe requests are not valid on Seasoned Advice unfortunately. VTC.
Aug
8
comment Chicken marinade with soy sauce - have I done something wrong?
I assume you put the chicken in the refrigerator. Did you cover it?
Aug
4
comment How to mimic Giordano's Pizza CRUST at home ? (part 1)
Can you include details on how you have attempted the crust in the past? Ingredients, cooking technique etc.?
Aug
4
comment How do I learn to cut/chop ingredients?
Sure, you can pay as little or as much as you like. I'd rather pay a little extra and get a quality product that will last me longer. Steel composition isn't the only factor. You buy cheap, you buy twice.
Aug
4
comment Why does my olive oil smoke/burn when I fry with it?
I am currently making the transition from (non-virgin) olive oil to grapeseed oil, the latter being much more versatile, I find.
Aug
4
comment What is the difference between light and dark soy sauce?
@lemontwist Tamari is the Japanese equivalent of dark soy sauce. Koikuchi is the Japanese light soy sauce. The Japanese do however produce a super-dark soy sauce, made by fermenting soy beans not in brine, but in more soy sauce. It's called Saishikomi.
Aug
3
comment Why was my Danish pastry dough so wet?
New Pine Fresh Scent!
Aug
3
comment Does it make sense to refrigerate the dough made for Parathas to be used after 8 hours?
Wrap it tightly, so that there is no air between the surface of the dough and the bag. If you are worried about the dough stiffening, perhaps make it a little wetter than normal; you can always add more flour when you roll it out.
Aug
3
comment Does it make sense to refrigerate the dough made for Parathas to be used after 8 hours?
I was under the impression that paratha were brushed with ghee and folded a few times, which is what gives them their layered texture.
Aug
2
comment Does it make sense to refrigerate the dough made for Parathas to be used after 8 hours?
No, why would it? You roll them so thin and cook them on such a hot tava that it makes little difference what temperature they start at. Make sure you wrap the dough tightly in plastic wrap to prevent it drying out in the fridge and you'll be fine.
Jul
26
comment Why do people recommend cream of tartar when whipping egg whites to the exclusion of all other acids?
I think 'virtually every single egg white recipe' is coming it a bit strong. They're more likely to recommend white wine vinegar or lemon juice.
Jul
24
comment How do I make home-made Vietnamese or thai rice noodles?
In any case, I believe Vietnamese rice noodles are made using a laborious involving pounding rice for hours; probably not something you can do at home.
Jul
24
comment What can I use as an alternative sweetener for smoothies?
You know of course that sugar is just as 'natural' as honey, agave nectar, or anything else? Especially if you use unrefined sugar.
Jul
23
comment How to peel bell peppers effectively?
If you're doing this, the pepper will peel even easier if you put it in a heat-proof bowl and cover with plastic wrap. The skin will steam itself loose.
Jul
21
comment Why do my teriyaki steaks come out hard and dry?
UK 'frying steak' is thin - about 1/8"/5mm thick. It needs about a minute either side. 8 minutes and you've got shoe leather.
Jul
19
comment Short term storage of bechamel
If you do this, cover it with plastic wrap placed directly on the surface of the sauce to prevent a skin forming.
Jul
19
comment Aged steaks cooked as medium but came out looking well done
Agreed. Aged beef generally develops a dark outer 'crust', but the inside is still wet and red. The chef just forgot about it!
Jul
19
comment Are Garlic cloves supposed to be put as whole or as chopped up pieces in a soup?
The less you chop a garlic clove, the less intense the flavour is. Whole garlic cloves are often used in Mediterranean cooking to introduce just a subtle hint of garlic flavour. Placing one in some warm oil for a few minutes is a good way of flavouring it, for example. There are French recipes too: Chicken with 40 cloves of garlic for example.
Jul
18
comment Sponge cake: excessive cooking time
Gas ovens are generally the least reliable temperature-wise. Get an oven thermometer and check your oven is actually at the required temperature. My electric oven is always 30ºC under what I set the dial to.
Jul
18
comment Replacement for pop rocks?
www.cybercandy.com stocks them and ships worldwide.