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| visits | member for | 2 years, 4 months |
| seen | 14 hours ago | |
| stats | profile views | 766 |
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.
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Apr 6 |
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How to make pizza that has a fat outer rim? No problem. Expanded my answer a little. |
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Apr 5 |
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What is the fastest way to cook a Meat Salad? Can you be a bit more specific - what kind of meat, for example. |
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Apr 4 |
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What does “buttermilk” mean in an American pancake recipe? @Sinan: Yes. Buttermilk is hard to find in my neck of the woods, so I almost always use this method, mainly in cake recipes. Just a few tablespoons of lemon juice is all you need. @Rumtscho: If you have access to cultured milk products, go for it. |
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Apr 4 |
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What does “buttermilk” mean in an American pancake recipe? Another alternative is to squeeze some lemon juice into milk and stir it through. After a few minutes the milk will thicken. |
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Apr 3 |
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How do you properly wash hands after dealing with raw chicken? I wash my hands with hot water and anti-bac soap, then a little alcohol hand rub after. It may be a little OCD, but I have had food poisoning from undercooked chicken and it's not pleasant at all: I lost 14 pounds in 3 days. |
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Apr 1 |
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Cooking a Turkey crown Nope, it's just the two breasts on the bone. |
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Mar 31 |
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What is the secret of making a really juicy burger? Well, it's good grounds for an experiment - next time I make burgers, I'll salt one an hour before, one just before I cook it. I suspect the difference is minimal anyway to be honest, but still. |
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Mar 30 |
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Which mild pepper is a good substitute for Serrano pepper? Also, the capsaicin (the hot substance in any pepper) is concentrated in the membrane that holds the seeds. Strip that out and the pepper will be much milder. |
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Mar 30 |
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Can I cook hamburgers in the microwave oven? I'll take the full set of Global knives, Bob. |
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Mar 30 |
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Can I cook hamburgers in the microwave oven? The Maillard Reaction is probably what you're thinking of. |
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Mar 30 |
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What is the secret of making a really juicy burger? @Aaronut: Alton Brown used a teaspoon of fine salt for each 5oz burger in his experiment - far more than I'd use, considering I'm whacking salty cheese and barbecue sauce and what not on my burger. Also, as you say, he doesn't use the exact technique I'm suggesting. I agree with him when he says you shouldn't mix in the salt when forming the patty, but in my experience the technique I describe gives a good result (obviously this is subjective - whatever floats your boat). |
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Mar 30 |
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What is the secret of making a really juicy burger? It's never dessicated for me. The moisture drawn out by the salt is reabsorbed. Try it! Brisket is a mistype, I meant chuck! Edited... |
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Mar 29 |
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Trick to keeping guacamole from turning brown Evidently not enough! :) Yossarian's tip for preventing oxygen getting to the avocado should work in any case - it works for pudding (custard) in any case. |
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Mar 29 |
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What is the secret of making a really juicy burger? Experiments (really important ones!) seem to show that salting immediately before cooking results in a drier burger. Salting about an hour before draws the moisture out of the outer layers but, crucially, gives it time to reabsorb. The result: a seasoned burger that remains juicy. Try it! |
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Mar 29 |
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Trick to keeping guacamole from turning brown I don't know this for sure as I've never made guacamole (avocados=green bitter snot), but lemon juice (or water with some lemon juice added) prevents apples, pears, mushrooms and other fruits etc from turning brown, so it might work here as well. |
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Mar 29 |
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Sous vide without plastic bags? I'm afraid it's a choice between swallowing your fears and swallowing nicely sous-vided food! You probably ingest more 'harmful chemicals' (remember, most things are chemicals!) walking down a street with traffic than you do eating something microwaved in plastic. There are apparently plans for a new polythene being made out of sugarcane, which at least sounds more natural (it's still hydrogen and carbon bonded in a particular way), perhaps you could wait for that? |
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Mar 29 |
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Sous vide without plastic bags? 60C, the standard temperature for sous-vide, can hardly be called 'high'. It's just about the same temperature as a cup of coffee left out for a couple of minutes. The only alternative would be something like aluminium foil, but I imagine this is more likely to release something nasty than a plastic bag. |
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Mar 28 |
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Can I substitute mint tea for fresh mint? Just curious, how much is a bunch of fresh mint where you are? |
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Mar 28 |
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How can I add more “chew” to veggie burgers with only vegetables? Agreed. Mushroom pakora can be quite meaty. One of the best vegetarian burgers I've ever had was simply a big field mushroom roasted with garlic butter. The butter was mopped with the bun, which was smeared with good mustard. Even for a confirmed carnivore like me it was fantastic. |
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Mar 27 |
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How to prepare mutton so it's not tough? Welcome, glad it turned out well. |
