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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.


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?
Jun
1
comment I'm cooking two dishes that need to cook at different temperatures in the oven, what do I do?
I think everyone involved would be happier if OP just threw the broccoli out...
May
27
comment Why do my macarons come out looking weird?
They are tricky because there are so many variables. Treat it like a scientific experiment and you will eventually prevail!
May
27
comment Why do my macarons come out looking weird?
Possibly, but you'd normally see more pitting on the top in that situation.
May
25
comment Why does my coconut sauce lack a strong coconut taste?
It's an imported product here for sure, found in Asian supermarkets and occasionally in regular supermarkets.
May
25
comment Why does my coconut sauce lack a strong coconut taste?
I've never heard of cream of coconut, but I have used creamed coconut before, which is not sweetened. It is a solid block of coconut meat and very coconutty.en.m.wikipedia.org/wiki/Creamed_coconut
May
25
comment What's the best way to cook BBQ ribs in the oven and grill?
This worked well. I did cover the ribs with foil about halfway through as they were starting to blacken a bit, even at only 120C. Ribs were delicious, nice bark and pull off the bone tender.
May
24
comment Frozen pizza kept at room temp (23 C) for 48 hours - safe to use?
That's the gamble isn't it? You have to weigh up your desire to eat that pizza with your aversion to food poisoning...
May
24
comment Frozen pizza kept at room temp (23 C) for 48 hours - safe to use?
Any perishable food (in this case I would be concerned about the ham more than anything) left at room temperature for more than 2 hours should be considered unsafe, even after cooking. Considering we're talking about a frozen pizza and not a full beef fillet, why take the risk? If it's been in the fridge, however, you may be ok.
May
24
comment Keeping meat safe all day?
It was late and I was tired. Edited.
May
22
comment How can I fix a bitter raw leek soup?
Well, you have some bitter ingredients in there - celery and avocado especially. Cooking won't make a great deal of difference since everything is already blended and you won't be able to caramelise anything. You don't need to put much vinegar in - not so much that you'd really taste it - just enough to counteract the bitterness. Otherwise I'm afraid it's time to make another meal!
May
21
comment What is the best way to get rid of the ants from the box of clarified butter?
I would probably just call it quits and throw out the whole pack - who knows where those ants have been?
May
14
comment Napoletana Pizza dough not elastic and breaking
Yes, that looks fine. If you feel the dough is too wet to handle you can decrease the amount of water, but a good pizza dough should be quite wet.
May
8
comment What is a liqueur?
@TomAnderson you got it...
May
7
comment What can be substitution of maple syrup for pancakes?
In India, you may be able to find Lyle's Golden Syrup, which would also work well.
May
7
comment What is a liqueur?
Ah yes - "Sugar?! That stuff'll kill ya" <knocks back high-proof liqueur>
May
6
comment What is the proper serving temperature for Turkish coffee?
I suspect the 'traditional way' is however the person drinking it likes it. There's unlikely to be a 'rule' for something as subjective as how one likes their coffee.