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


May
3
comment Is there an alternative wrapping for tamales?
Not hard, but most fresh corn is usually trimmed and portioned so I can't get the husks from them.
May
3
comment How can I rehydrate dried chillies more efficiently?
I usually deseed and slice them after I rehydrate, always assumed they'd be too tough to cut beforehand.
May
3
comment What can I use instead of amaranto?
TBH I have no intention of using it anyway - I'm asking the question A) to improve the store of knowledge here on Seasoned Advice and B) to increase my chances of scoring some books :D
May
3
comment How can I rehydrate dried chillies more efficiently?
That's an excellent idea!
May
3
comment How can I rehydrate dried chillies more efficiently?
I use the beef stock in the chilli - the problem is the floating more than anything else.
May
3
comment What can I use instead of amaranto?
@CosCallis That's US Amazon, and I ain't in the US.
May
3
comment Where do you buy Indian spices online?
It may help to let us know where in the world you are, Daniel.
May
3
comment How can I remove the skin from peanuts?
No problem, happy to help.
May
1
comment Does salt-seasoned pasta and starchy water in my sauce have to yield a salty sauce?
Wowza - that's a lot of salt.
May
1
comment Does salt-seasoned pasta and starchy water in my sauce have to yield a salty sauce?
Since cooking the pasta in salted water is essential, and switching to fresh water or whatever is a PITA, I'd just use less water and thicken with something else. The standard ratio for salting pasta water is 1:10:100 - 1 litre of water for 10g salt and 100g pasta - perhaps you're over-salting the water?
Apr
28
comment Wet Cooked Ham Slices
I think added water for weight applies more to raw meat than cooked ham.
Apr
28
comment What flavor (besides chocolate) goes well with hazelnut?
Excellent, glad it worked out.
Apr
27
comment Wet Cooked Ham Slices
No, they add water to improve the texture of reformed ham. Better quality ham usually notes 'No Added Water' on the packet.
Apr
27
comment What flavor (besides chocolate) goes well with hazelnut?
Hey, it's what I do ;)
Apr
26
comment How do you make a cake lift equally and minimize doming?
I've never made a flourless cake, therefore my statement holds true :D
Apr
25
comment Is it okay to use a microwave in convection mode without the turntable?
And your microwave doesn't use any actual microwaves in convection mode?
Apr
25
comment Is it okay to use a microwave in convection mode without the turntable?
Is the muffin tin metal?
Apr
25
comment Can I let my bread dough rise in the mixer bowl?
While a fast rise is more convenient, a slow rise is actually more desirable as it allows for more flavour development.
Apr
22
comment How do I make a flaky croissant?
It's the cardinal rule of pastry making - everything has to be cold. Cold water, cold fat, cold hands, cold counter, cold rolling pin, everything.
Apr
21
comment Name of a Chinese sweet
Definitely jelly? It's soft?