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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.


Dec
5
comment Are there cheeses with less saturated fat?
Though you can buy low fat cheese of course. The ratio of saturated to non saturated is the same, but there is less overall fat.
Dec
4
comment Is roasting a whole duck something a beginner should avioid?
Also, it's never a good idea to cook a dish for the first time for guests. Always practice first!
Dec
4
comment How long will my homemade marinade with orange juice last?
It's impossible to give an exact time, but given the sugar and vinegar, probably a couple of weeks. Don't quote me on that - it depends on several factors, not least the cleanliness of the jar. If you boiled the marinade and put it in a sterilised jar it would probably keep for months.
Dec
3
comment Selecting a big joint of meat to cook without an oven
Leg of lamb is not a low and slow joint.
Dec
3
comment Using gas cooker now having problem cooking food
This is good advice for any kind of oven, let alone gas.
Nov
30
comment What caused my homemade “Nutella” to go bad?
Water does go bad, and causes things that don't go bad when dry to go bad through getting wet.
Nov
30
comment What caused my homemade “Nutella” to go bad?
What makes you think water doesn't go bad on its own?
Nov
27
comment Which end of the cucumber should I save for later?
I was being facetious :)
Nov
27
comment Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven
I do it every week. Friday night is pizza night in the Elendil household. I put some non-stick paper on the back of a sheet pan, sprinkle some semolina on there to allow me to move the dough around if necessary, and away I go. Your oven and stone is (or should be) hot enough that 0.03mm of paper should make no difference at all.
Nov
27
comment Best thickness for shaped pizza dough for good sliding from the peel/tray into the oven
This doesn't answer the question directly so I won't post it as an answer, but one or both of these tips will help: 1. use cornmeal or semolina rather than flour as your anti-stick substance. 2. place your pizza on non-stick parchment for shaping, then slide the whole thing, paper and all, onto the stone. It does not affect the base crisping and makes it a lot easier to slide your pizza into the oven.
Nov
27
comment Can I make my dough for dinner rolls ahead in bread maker and refrigerate overnight?
No problem. If you found the answer helpful, please Accept it by clicking the green check mark.
Nov
26
comment Which end of the cucumber should I save for later?
Split it lengthwise and avoid the dilemma altogether.
Nov
26
comment How much brown sugar should I substitute for white sugar?
Brown sugar will give a noticeable caramel flavour to the sauce. I'd advise adding a little at a time until you get the result you want.
Nov
21
comment How large does an oven need to be to fit a 18 lbs turkey?
Bigger than a toaster oven, put it that way.
Nov
20
comment Can I freeze raw liver and meat?
The fat will go bad eventually. This is why freezing does not preserve food forever. Freezing does damage meat by bursting the cell walls as the water in them expands. You have to trade the loss of quality with the convenience of freezing.
Nov
18
comment How far in advance can you make bacon?
My limit is 275 ;)
Nov
18
comment How far in advance can you make bacon?
You can stop the bacon curling by placing another, foil-wrapped sheetpan on top.
Nov
17
comment Pork roast safe cooking
Also consider the fact that warm != low. The warm setting is just used to keep cooked food at a serving temperature, it's separate from the low setting and is not meant for cooking with by itself.
Nov
17
comment Pitas are paper thin on one side
Your recipe and method would be helpful in determining any problem. One side of a pitta is usually very thin, but perhaps not paper thin.
Nov
15
comment Bolognese: can I add the meat after tomatoes?
Not actual caramelisation, but Maillard browning.