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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.


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'.
Sep
21
comment Which type of flour would be better to use in this case?
Can you give us some more detail about exactly what flours you have?
Sep
17
comment How to keep frozen puff pastry dough keep its shape
Will that not let the butter melt and result in chewy pastry? Usually it's best to keep puff pastry as cold as possible.
Sep
16
comment Is it better to fry or grill a steak?
@malachi: amazingribs.com/tips_and_technique/…, seriouseats.com/2013/06/…, americastestkitchenfeed.com/cooking-science/2013/01/… . It's still absolutely vital to develop a crust for flavour and texture, but it does nothing to retain juices.
Sep
15
comment Is it better to fry or grill a steak?
Note to Americans: OP is British. Grill = broil, not BBQ.
Sep
12
comment What is inside the Prawn Cocktail crisps flavour?
Naturally I mean the flavours can be replicated somehow, as you say, with dehydrated versions.
Sep
11
comment Do tinned foods go off (stale)?
Absolutely. Assuming the canning was done to a good standard, and the can itself is undamaged (inside and out - acidic foods like canned tomatoes may cause issues), tinned food can definitely last many years.
Sep
11
comment How does MSG enhance food flavor?
MSG is synthetic, but glutamate occurs naturally in nearly all foods, especially high protein foods: dairy, meat, and some vegetables. Even human breast milk contains it. Cheese is especially high. You know how parmesan has an almost crystalline appearance when grated? Those are crystals of purest glutamate :)
Sep
11
comment How to add more toppings to frozen pizza?
You might find the onion nicer if you fry it first, then add it to the pizza near the end of the cooking time. It also has the added benefit of driving the water out - raw onions are one of the main offenders for soggy pizza.
Sep
10
comment Egg safety. When to eat and when to not eat
Do you crack the sloshing eggs open to verify they're rotten? I've never had a rotten egg in my life.