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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.


Jul
4
comment How to make chapattis round and of same thickness?
Then you need to work on your rolling technique. Roll once from top to bottom, then rotate the chapatti 90º and repeat, until you have the desired thickness. Try to use the same amount of pressure each time.
Jul
4
comment What was wrong with my Ohio Shaker Lemon Pie?
A tip for selecting thin-skinned lemons - the paler the skin, the thinner it is. Sicilian varieties are often quite thin-skinned.
Jul
4
comment How do I make the beef in my beef stroganoff more tender?
American stroganoff is more like a stew as opposed to the quick-sauteed dish we're more familiar with in Europe.
Jul
4
comment How can I make Turkish dondurma?
Have you tried a local Turkish restaurant? They might be able to get you some of each ingredient.
Jul
3
comment Spaghetti sauce consistency / coating noodles
Oil content might be a factor, and the thickness, as Jennifer S suggests, in that case.
Jul
3
comment Spaghetti sauce consistency / coating noodles
The quality of pasta has a major bearing on how much sauce sticks. Good pasta is rough, because its surface is porous, and so it absorbs sauce much better. Moral of the story: try your sauce with decent pasta!
Jul
2
comment Would a fruit cocktail flavoured cake work?
Fortuna iuvat audentes :)
Jul
2
comment Would a fruit cocktail flavoured cake work?
Pistachio would make a better green layer than kiwi
Jul
2
comment When and why would one infuse flavor into sugar for baking?
Say you want to use a little rosemary, so you chop up a few leaves, then you stir it through the batter, then you divide it into cases. You now have, for example, 4 cakes with a bit of rosemary in and 8 with nothing. Infusing the sugar ensures even distribution of flavour.
Jun
28
comment What meat should be used for Bolognese?
And garlic! Gotta put garlic in there. And fennel seeds work beautifully too. Oooo, meatballs.
Jun
28
comment What meat should be used for Bolognese?
That's personal taste :D Personally I don't like the taste of veal.
Jun
26
comment What does it mean to broil 4 inches from the heat for x minutes?
In the UK, the broiler is called the grill, therefore broiling = grilling in the UK - nothing to do with BBQ.
Jun
21
comment How can I stop my cheese seizing?
saveur.com/article/Recipes/Perfectly-Melting-Cheese-Slice
Jun
13
comment How can I make the tops of my macarons smooth?
The recipe referenced in my question is French I believe. I rest them and bang them on the counter, and use an oven thermometer to ensure the oven (which is not a fan oven) is at 150ºC. I think it is a matter of technique: I need to see someone actually make it so I can see the consistencies involved at each stage, I think, because recipes are never specific enough - in the one you linked to, for example, it simply says "mix until combined".
Jun
13
comment How can I make the tops of my macarons smooth?
I tried folding in the mix more earlier, and while the batter did get runnier, it wasn't quite right, and it didn't turn out correctly once cooked. The macarons didn't run all over the place, but they didn't form a proper shell, and they are also quite dark, which suggests too much air was beaten out of them to me. Perhaps the recipe I'm using doesn't use enough egg white?
Jun
12
comment How can I make the tops of my macarons smooth?
Ah, excellent. So the trick is folding it enough so that it's liquid enough to be smooth, but not so much that it breaks down to a liquid. I think I have definitely been too cautious in that case.
Jun
12
comment How can I make the tops of my macarons smooth?
@rumtscho the recipe says they should be very stiff and glossy, and of the two I've tried, that one has been more successful. However, sven's excellent answer suggests you may be correct (as usual).
Jun
12
comment How can I make the tops of my macarons smooth?
When you say undermix the batter, are you referring to the folding in of the dry ingredients? I have perhaps been erring on the side of caution - it certainly doesn't run or flow. How can I tell when it's gone too far?
Jun
12
comment How can I make the tops of my macarons smooth?
I have been doing this. It may help internally, but any 'spikes' on top of the macaron aren't budged.
May
30
comment What are the bubbles on the surface of cooking bacon?
Crispy is the only way to eat bacon!