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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
1
comment How to stop icing from running off iced buns?
Were the buns floury on top before you iced them? Also, what icing recipe are you using?
Jun
28
comment Maintaining crispy fried potatoes while cooking with onions and peppers
Put that as an answer @DrRandy
Jun
23
comment How to safely reuse scissors used to open food packaging multiple days in a row?
If the food is all cooked you should be fine to open all the bags with the same pair of scissors then wash them afterwards. You don't use a separate knife and fork for every item on the plate, after all :)
Jun
20
comment Alton Brown's Buffalo Wings
I think @Aaronut's point was, were the wings not just kept in the fridge, like you'd keep any other meat in the fridge? ie you get them home from the store, then put them in the fridge, then later take them out when you want to cook them, steam them, and fridge them again to crisp up.
Jun
19
comment Do I need to boil filled jam/chutney jars?
You don't do the lids up tight when you boil them, just to the 'biting point'. This prevents any pressure build up. Then you tighten them fully. I should also mention that the amount of sugar in your recipe and the length of time you think the jam will be stored for will determine how necessary a second boil will be.
Jun
19
comment Corned beef on warm for 2 hr before cooking
Actually I believe the FDA advice is 2 hours.
Jun
19
comment Do I need to boil filled jam/chutney jars?
What's more hassle - boiling the jars after filling or having to throw out an entire batch of spoiled jam?
Jun
19
comment Difference between Maida and All purpose flour
Yup, I don't know I was thinking back in 2011...
Jun
19
comment Can anyone explain the meaning of 2x and 4x brie cheese?
I've never seen that - can you find a photo?
Jun
15
comment Whipping double cream with amaretto
Double cream is used in many things: sauces, desserts, and of course for whipping; wherever an American would use heavy cream, I imagine. Clotted cream is more 'specialised': it is normally served with fruit scones and jam, which makes a 'cream tea' (where tea is the name of a meal not a drink).
Jun
15
comment Whipping double cream with amaretto
@rumtscho FYI, 48% fat cream (double cream) is readily available in pretty much every supermarket in the UK. We also have clotted cream, which is 55%, but that's too thick to whip. Just something to file away in the databanks :)
Jun
14
comment When a recipe asks for 1 cup of sugar, should I assume powdered or tiny crystals form?
FYI, Caster sugar is only commonly used in_baking_, in the UK. Recipes would specify caster sugar if required, otherwise I would assume 'sugar' to mean granulated as well.
Jun
11
comment Substitute for pastry flour
You can make perfectly good puff pastry with plain/all-purpose flour - pastry flour is just a 'bonus'.
Jun
11
comment Szechuan fish soup ingredient — what is it?
Fun fact of the day: reticulum is Latin for 'net', hence the name of this lovely tripe. The word can also be seen elsewhere in the names of certain animals, like the reticulated python or the reticulated chipmunk, both of which have net-like markings. Thanks for watching.
Jun
10
comment Melted biscuits
Most biscuits (cookies for our American friends) melt across the tray when you bake them, so that doesn't really narrow it down. In any case, recipe requests are off-topic here on Seasoned Advice - I'm sure Google will give you any number of sugar free, wheat free cookie recipes.
Jun
9
comment Beef discoloration on parts not in contact with air
Probably some other reaction that caused the same effect, I would think - it usually takes some time for meat to turn brown in air.
Jun
9
comment How to cleanly slice hard-boiled eggs?
20 minutes in the freezer should do no harm and will no doubt make the eggs easier to slice. You don't want to freeze them solid, just firm them up a little. You can do the same thing with bacon or other tricky-to-slice meats.
Jun
6
comment thick, crunchy, fluffy corn flakes breading
With meat you would normally use flour, then egg, then crumbs. The flour sticks to the meat, the egg sticks to the flour, and the crumbs stick to the egg. Have you tried flour?
Jun
6
comment How to make Fennel juice?
I would imagine it is considerably easier to make fennel juice out of actual grown fennel, not the seeds...
Jun
5
comment Is soy milk in America similar to the type in East Asia?
I would think any flavour differences would be minimal. What are you planning on using it for?