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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.


Oct
31
comment How to roast garlic on low temperature grill
They'll certainly be cooked. Generally speaking slower cooking is better, so the results should be even better. It may require some trial and error in terms of timing and placement, but garlic grows on trees (figuratively speaking) after all.
Oct
27
comment What is the difference between Paris ham and French ham?
A check of the ingredients might give you a clue. Jambon de Paris is a specific type of lightly spiced ham. 'French style' ham sounds like marketing speak to me, because there is no one definitive French style of ham. You might as well say 'American-style hamburger'.
Oct
24
comment How long does coconut curry last in the fridge?
I'd throw it out given the power cut. Not worth getting food poisoning over.
Oct
24
comment What do you get when you reheat and cool clotted cream?
It's meant to be eaten cold, or at least room temperature. It's definitely not meant to be eaten warm. If you don't want to eat it stone cold, take the amount you plan on using out of the fridge a couple of hours before you want to eat it.
Oct
24
comment What do you get when you reheat and cool clotted cream?
Why would you heat clotted cream? It's used in the same way as whipped cream or ice cream...
Oct
10
comment Effects of reducing sugar in cookies
This does not provide an answer to the question. To critique or request clarification from an author, leave a comment below their post - you can always comment on your own posts, and once you have sufficient reputation you will be able to comment on any post.
Oct
9
comment can i mix arborio and carnaroli
I have never heard of using half the liquid for carnaroli. I have used the same risotto recipe with both types of rice with very similar results in terms of consistency.
Oct
9
comment How to prevent spoon from falling into soup?
Do you mean once you've finished stirring and you set the spoon aside, it falls in? Because the simple solution is to just take the spoon out of the pan completely...
Oct
9
comment Increasing time on slow cooker recipes
I thought cooking things to the point of falling apart was the point of slow cooking. Drying out is a more common problem.
Oct
8
comment How to make part bake baguettes and rolls?
Added to the answer, thanks Joe.
Oct
8
comment What is the best way to turn the chunks of jaggery into fine powder?
Relevant: cooking.stackexchange.com/questions/35140/…
Oct
7
comment My beef roast is dry on top and soggy on the bottom, how to correct it?
Recipe requests are unfortunately off-topic here. If you alter your question to be more specific - 'How can I improve the flavour and texture of slow-cooked beef' for example - it will be more likely to remain open and get decent answers.
Oct
7
comment How can I make fresh burger buns like Hardees?
I've never had Hardees (UK represent!) but they look like a brioche-style bun to me. Happily enough, that ties in with the bun I make for my burgers, for which I use this recipe: smittenkitchen.com/blog/2009/07/light-brioche-burger-buns Try it now, thank me later. (For the record, mine always come out much darker and more even coloured than Smitten Kitchen's anaemic looking things. They taste awesome - a bit like croissants, thanks to the egg and butter).
Oct
4
comment Adding spice to poaching liquid
I think you'd have to add more than just a spoonful for it to have a noticeable effect.
Oct
3
comment How can I improve my fried rice?
The best rice for frying is dry. Fridges dry food out. So it's actually best to leave the rice uncovered.
Oct
2
comment Did I just almost start an oil fire?
What kind of oil was it?
Sep
27
comment Can I boil water to temperature lower than 100 Celsius / 212 Fahrenheit to make a tea?
The safest option would probably be to boil it, then let it cool to the desired temperature.
Sep
27
comment Can I boil water to temperature lower than 100 Celsius / 212 Fahrenheit to make a tea?
That's why I asked.
Sep
27
comment Can I boil water to temperature lower than 100 Celsius / 212 Fahrenheit to make a tea?
Where are you that you need to boil the water to make it drinkable?
Sep
25
comment Amish Friendship Bread starter with buttermilk
If the feedings you need to do require buttermilk, then yes, so will your friends'.