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...


Feb
4
comment Baking naan without an oven?
@nicoleeats the way I read it, they have an eggless recipe (which is most naans) and want to cook it other than in an oven. The egg has no bearing on how you can cook it.
Feb
4
comment How to ensure that the chicken meat is not over cooked or under cooked?
I don't think this poster is enough of a cooking nerd to be doing sous vide.
Feb
4
comment How to ensure that the chicken meat is not over cooked or under cooked?
Overcooked chicken (if boiled) is not chewy.
Feb
4
answered Baking naan without an oven?
Feb
4
suggested suggested edit on Baking naan without an oven?
Feb
4
comment Baking naan without an oven?
Then you should edit your question to say so. Most readers will interpret the question as written as "I don't have access to a tandoor, how can I make naan in a normal oven". Actually I'll edit it for you; I will also omit eggless; it's not relevant.
Feb
1
comment What is the purpose of kosher salt in peanut butter? Can it be replaced with something else?
Salt is a personal preference. You tend to get accustomed to it, so anything unsalted tastes bland. If you usually put lots of salt in your cooking, you'll probably want salt in your peanut butter. If you usually salt your food lightly, or not at all, you'll enjoy PB with little or no salt. Make a small amount (perhaps with a pestle and mortar). Try it without salt, then try stirring in some salt, and try that.
Feb
1
answered What is the purpose of kosher salt in peanut butter? Can it be replaced with something else?
Feb
1
comment How much tea is ideal out of one tea bag?
A lot of commercial teabags tell you to steep for far too long - for my tastes. More evidence that it's completely subjective. Most cafes in the UK and US (that use bags) let the customer remove the teabags when they want to.
Jan
31
comment How much does a cup of Nutella weigh?
Where did you find the density? Or did you measure it yourself?
Jan
31
comment How can I make my bread pudding firmer?
This might be a US/UK thing, but as far as I'm concerned, there is no custard in bread pudding. Bread-and-butter pudding is bread and butter soaked in custard and baked. Bread pudding is a dense cake of breadcrumbs, flour, spice, eggs and sugar. guardian.co.uk/lifeandstyle/2011/dec/04/…
Jan
29
comment How to thicken marinara sauce?
I wouldn't drain - there is flavour in the liquid. Boil off the water to intensify the flavour and thicken the sauce.
Jan
28
revised Barbecue sauce with 12% vinegar
reworded for clarity
Jan
28
answered Barbecue sauce with 12% vinegar
Jan
28
suggested suggested edit on Barbecue sauce with 12% vinegar
Jan
28
answered storing homemade potato chips
Jan
28
comment How long will a shooter's sandwich keep?
I would take the view that the mushroom mix is sterilised by the heat, then kept from airborne pathogens by the bread and greaseproof wrapping. What's left is whatever pathogens are in the bread, and in the meat -- most of the bugs in steaks are on the surface, and that's been well cooked. I would eat this the next day. I would serve it to friends and family. I wouldn't keep it unrefrigerated for an extra day. It would not, however, meet commercial food safety regulations.
Jan
25
comment Do breads always have to be baked in some vessels in an oven? If yes, then what shaped vessels would those be?
Depends on the dough; you can indeed make a big wet mess, and that might be better for very airy bread -- but if it's wet, it needs a tin.
Jan
25
comment What is 100% juice?
@Thecrocodilehunter "Not from concentrate" means what rumtscho says in his answer - it hasn't had water boiled off then re-added later. By the way, you can sometimes buy concentrated OJ, to add your own water to.
Jan
24
comment what happens when one mixes flour into batter?
Of course, with the well method, even though all the flour goes into the bowl first, you're really gradually adding flour to the liquid -- by gradually pulling small amounts of flour from the edge of the well into your liquid mixture.