2,212 reputation
619
bio website hartnup.net/wordpress
location Leamington Spa, United Kingdom
age 40
visits member for 3 years, 3 months
seen Apr 14 at 9:20

I'm a B2B Messaging developer. This involves Java, C,network protocols, databases and (for my sins) WebMethods.

This is a useful kind of profile for Stack Overflow. Less so for Seasoned Advice...


Mar
18
answered How do I reverse engineer a recipe?
Mar
18
comment What's the best way to store rice long-term?
The neck of a typical soda bottle is way too narrow; getting rice in and out is going to be too difficult.
Mar
18
revised Lining a frying pan with aluminum foil to reduce post-cooking cleanup?
Replace "melting point" with "burning point". Oil is liquid at room temperature.
Mar
18
comment Unroasted coffee beans in the pantry, several years old: roast, toss, or other use?
@Megasaur it's not all about killing micro-organisms. While they're alive, they can create toxic and/or bad tasting substances. So, for example, if you let a piece of meat go rotten, then cook it thoroughly, you'll kill all the bacteria, but it'll still be poisonous and taste disgusting.
Mar
18
awarded  Citizen Patrol
Mar
18
comment How do I wrap a spring-form pan in foil so it doesn't leak when I bake in a water bath?
@Marti lighter cheesecakes set with gelatin, for example this one: bbc.co.uk/food/recipes/strawberrycheesecake_74455 - personally I prefer a more rustic New York style cheesecake, rougher, heavier, set with eggs.
Mar
18
suggested suggested edit on Lining a frying pan with aluminum foil to reduce post-cooking cleanup?
Mar
14
comment How do I know when quiche is finished cooking?
Quiche can rise if you introduce air bubbles when you mix the eggs, as the bubbles grow. However it's not generally considered desirable.
Feb
18
comment How do I get the ground spices to mix into my curry?
+1 -- this is the answer. Fry the spices before adding anything else. Some people call it the "biscuit stage" where you have a dry mixture of oil and ground spices, cooked but not burned. Then add garlic and onion, and cook these. Then add everything else and finish cooking.
Feb
6
comment Is a “cup” on a coffee maker always 6 oz? Is this a standard in the US?
Also note that "oz" varies. An imperial fluid oz is 28.413 ml, whereas a US fluid oz is 29.573 ml. What's for sure is that if I want to make one cup of coffee, I put more water in the machine than the "1 cup" level.
Feb
4
comment slow cooker / crock pot temperature confusion (everything boils)
@derobert I should test and check; it's a bit of a gut feel since I normally start with a warm/hot mixture and start the slow cooker on low -- e.g. brown meat in a pan, add to slow cooker, fry onions, add, deglaze with wine or tomato juice...
Feb
4
revised Baking naan without an oven?
Edit question to match intention of author (according to their comments)
Feb
4
comment slow cooker / crock pot temperature confusion (everything boils)
The temperatures mentioned on Wikipedia were dead wrong, and referenced Yahoo Answers. I've corrected it :). I think possibly the confusion may lie in manufacturer statements made about food safety. As in "we can't say what temperature they cook at, because that's not how it works -- but we can guarantee that it'll reach [safe temperature for meat] within [time]"
Feb
4
revised slow cooker / crock pot temperature confusion (everything boils)
added 186 characters in body
Feb
4
comment slow cooker / crock pot temperature confusion (everything boils)
I agree, except that (often) the heating elements are not at the bottom. On mine they're attached to a metal band which conducts the heat around the metal wall of the space in which the pot sits. The ceramic pot further disperses the heat. So the boiling is probably happening somewhere along the wall of the pot.
Feb
4
answered slow cooker / crock pot temperature confusion (everything boils)
Feb
4
comment What is this cotton-like stuff growing on my pizza sauce?
Fungus spores are floating around in the air. It only takes one spore to land in your sauce while it's open. They will grow at fridge temperature.
Feb
4
answered Oatmeal & Lactose Intolerance
Feb
4
comment How can I cultivate and store yeast?
@ashkan sourdough is likely to be consistent, but yours will be unique and you'll need to learn its foibles. In particular it will be much slower than shop-bought yeast; think bread that rises overnight, not in a couple of hours.
Feb
4
answered How can I cultivate and store yeast?