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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.


Jul
24
comment How to consistently get golden beads on meringue topping?
Add the sugar to the egg whites gradually (1 teaspoon or so at a time). You can also add 1tsp of white wine vinegar or a little cream of tartar.
Jul
23
comment Can I make puff pastry with half the butter?
Yes indeed.....
Jul
23
comment Can I make puff pastry with half the butter?
Room temperature butter does not puff pastry make...
Jul
22
comment How to remove dirt from inside green/spring onions?
I think that would be more successful, yes
Jul
22
comment How to remove dirt from inside green/spring onions?
Are you just running water down an intact stalk?
Jul
22
comment Very unusual kitchen tools
If only this site allowed other users to edit posts... :) I've done it
Jul
19
comment wusthof ikon or shun classic?
We can't make the decision for you. Try both knives and base it on that. In any case, this question is off-topic because it will generate primarily opinion-based answers.
Jul
19
comment Why did my attempt at pan-searing beef filets fail miserably?
Given years of experience (and I mean cooking steak day in day out), pressing the steak is arguably a viable method, but it's by no means foolproof - there are still too many variables. For the common or garden home cook, a probe thermometer is far more reliable and just as easy. People seem to have the idea that using a thermometer is far too high tech and fussy - somehow going too far. This is wrong. Meat is expensive. I want it cooked safely but tastily. A thermometer ensures both and takes seconds to use.
Jul
18
comment Why does waffle dough get dark?
I get this very often when I make Yorkshire Pudding batter (very similar recipes). I seem to recall it's down to oxidisation of the bran, but I can't find a source for that. It's never done any noticeable harm.
Jul
18
comment A substitute for jaggery
@metacubed it lasts forever, get some in for when you need a fix! :)
Jul
18
comment A substitute for jaggery
This no good to you?: amazon.com/s/…
Jul
18
comment A substitute for jaggery
Where in the world are you? Helps to narrow down what's available.
Jul
17
comment How did people make bread before sugar was 'discovered'
Yup - sugar is the culprit in making bread go mouldy quicker.
Jul
17
comment What is the difference between custard pie and custard tart?
possible duplicate of "Pie" vs "Tart"?
Jul
17
comment Should a rare steak bleed?
Well, if you prefer it that way, do it that way. You will find that a certain amount of juice leaks out of the steak during resting (less than when you cut into an unrested steak), you could pour that on your chips :)
Jul
17
comment Should a rare steak bleed?
@pm_2 it's not blood, it's red water! Rather have ketchup meself...
Jul
16
comment Should a rare steak bleed?
Do you rest your steak when you cook it at home? Also, FWIW, the red liquid that oozes out of rare meat is not blood. It is water mixed with myoglobin.
Jul
16
comment Avoid butter in puff pastry dough from melting while baking in the oven
How thick was the pastry when you rolled it out?
Jul
16
comment Troubleshooting: Kitchen Sink Vegetable Soup
Not wrong, but perhaps not clear enough. In almost all cooking, low and slow gives better results flavour-wise than hard and fast.
Jul
15
comment Thinned yogurt instead of milk
Add warm water, yes. That's common sense isn't it?