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visits member for 3 years, 7 months
seen Feb 8 '11 at 9:44

Nov
26
awarded  Notable Question
Apr
12
awarded  Popular Question
Feb
27
awarded  Notable Question
Feb
12
awarded  Notable Question
Dec
18
awarded  Popular Question
Apr
6
awarded  Popular Question
Feb
16
awarded  Popular Question
Mar
4
awarded  Nice Question
Feb
8
asked What are best practices for using Yoghurt as a Marinade?
Feb
8
comment hard crack candy coming out too sticky
wow, that's a frick'n huge diff. thanks for that tip!
Feb
7
awarded  Nice Question
Feb
1
comment What's the best pasta, and cooking approach, for making pasta salad?
adding the dry pasta to plenty of boiling water is hugely important. if you don't, the lower temp of the pasta will bring down the temp of the water below boiling and you'll end up with slimy pasta that's slightly bitter. boil lotsa for pasta!
Jan
31
comment Perfect Hollandaise every time using a blender/food processor?
no worries. and Henrik, i definitely have made hollandaise by hand, and will again, but when i'm the lone cook in a cafe with 20 tables, stopping everything and getting out the whisk just isn't an option.
Jan
31
comment Perfect Hollandaise every time using a blender/food processor?
considering i made perfect hollandaise more than once (consistency, flavour, the works) i reckon it ought to be a duplicable process, unless hollandaise is somehow outside the realm of science. from what you're saying aaronut, sounds like the temperature of the butter must be the key.
Jan
29
comment Stripping seasoning from cast iron
i don't think you really would want to season a skillet with flaxseed oil. flaxseed oil has a really low smoke point. Wikipedia has it listed as 225F
Jan
29
answered How should I cook skate wings
Jan
28
comment Is 'Pizza yeast' any different than normal baking yeast?
anything you ever wanted to know about making perfect pizza you can find here varasanos.com/PizzaRecipe.htm
Jan
28
comment How to prevent sticking and get a nice searing on scallops
I found stephen's answer to be very useful, but his answer is a very general answer that could fix a lot more problems than just scallops. i did a search and couldn't find a general question asking about correct pan heating technique. would you kindly rephrase your question to be more general so more cooks will find out about this great trick?
Jan
28
awarded  Supporter
Jan
28
comment How to store homemade fresh Mozzarella Cheese
fresh mozz always comes stored in water when you buy it in a punnet. have you tried that?