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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.


Feb
4
comment spaghetti dinner
More or less exactly the same as cooking.stackexchange.com/questions/403/…
Feb
1
comment How do I control the temperature of water for an extended period of time?
You essentially need a sous vide machine - it's not really possible with 'normal' kitchen equipment.
Jan
31
comment How can I make Shepherd's Pie without tomatoes?
Personally I never use any tomatoes in my Shepherd's Pie. A good rich stock, well browned meat, and Worcestershire sauce provide all the colour.
Jan
31
comment How to get crispy vegetables chips/fries without frying?
I would also add getting the oil good and hot in the oven beforehand - put it in at least 20 minutes before adding the potatoes (be careful of hot oil splattering). As for drying, I usually par boil my potatoes for 5 minutes before cooking, allowing plenty of time for them to steam dry before they go in the oven (half an hour at least).
Jan
28
comment How important is the creaming process while making a cake?
The best tool is the one you have to hand :)
Jan
28
comment How important is the creaming process while making a cake?
Hand mixers do the job just fine, you just need to make sure you mix for a sufficient length of time.
Jan
26
comment Can I use flour to make a carrot soup more thick?
Agreed. I do this all the time with stews and soups. As long as you cook out the flour a little it's fine.
Jan
12
comment Is it bad to cut onions and other vegetables on the same cutting board?
Of course they should, especially those you use for raw meat. They wear out just like anything else and they're not exactly expensive. In the case of raw meat boards, the more scores and grooves there are, the places there are for bacteria to hide in.
Jan
6
comment What is a close alternative to Graeffe brown sugar?
Is it a soft, dense sugar?
Jan
6
comment What type of cheesecake is the most common in southern US SuperMarkets?
This strikes me as being impossible to answer accurately without an extensive international research study.
Jan
5
comment How can I modify corn bread recipes to accomodate a wet filling?
Strikes me as gilding the lily somewhat. What's the puff pastry for?
Jan
5
comment How can I modify corn bread recipes to accomodate a wet filling?
You're planning on having a corn bread and puff pastry 'crust'?
Jan
5
comment Why doesn't my Lemon Posset thicken? What am I most likely doing wrong?
You could try using concentrated lemon juice. The coagulation process increases in proportion to the acid level, so a stronger acid will boost it.
Jan
5
comment What is the inside of a nut called?
I would have said kernel. Nutmeat sounds a bit archaic.
Dec
29
comment How to make a frothy icing?
Try a bit of milk or cream.
Dec
29
comment Is it true about a dull knife being more likely to cut you?
Imagine cutting a large tomato. With a sharp knife, the blade slices into the skin and straight down through the flesh without a problem. With a dull knife, you have to push down hard to try and pierce the skin, with an increased risk of it just slipping off to the side and into your fingers or hand.
Dec
29
comment What makes a chewy brownie?
I use the recipe from Baked: New Frontiers in Baking which you can get at any good bookstore :) Some really fantastic recipes, not least the brownies.
Dec
28
comment How to minimize the impact of unpopped kernels and kernel shards in popcorn?
Grab a tennis racket and a big bowl and use the racket like a sieve :)
Dec
22
comment Is there a point in stuffing a chicken if I'm not planning on eating the stuffing part?
Another thing you might do @victoriah, is lay some nice fatty bacon rashers over the bird, which will add flavour and baste the meat as it cooks, helping it to stay moist. You can also rub between the skin and breast meat with butter.
Dec
18
comment What is the best way to store carrots?
More specifically, removing the greens from the carrots prevents them drawing moisture out of the root itself.