1,070 reputation
417
bio website
location
age
visits member for 3 years, 11 months
seen Dec 19 at 9:16

Dec
16
comment What is the ingredient that makes a Spanish paella so particular?
Paella is cooked on wood, yes, but I've never heard of anyone using vines. In Valencia (the home of paella) they use wood from orange trees. And yes, good restaurants do cook over wood.
Dec
16
comment What is the ingredient that makes a Spanish paella so particular?
@PA, the issue of onion in paella has been discussed elsewhere on this site: 1, 2.
Nov
7
comment What is the difference between traditional Mexican cooking and Tex-Mex?
One of the statements under "What types of question should I avoid asking [on this site]?" is "If you can imagine an entire book that answers your question, you’re asking too much." I think this question fails that test. A full answer must necessarily be book-length.
Nov
5
revised Translating cooking terms between US / UK / AU / CA / NZ
en-gb doesn't tend to drop the d of participles
Nov
4
answered Possible to cook chestnuts on a wood burning stove?
Oct
31
comment What are these called in english?
The modelling paste recipes I've seen are edible, but I don't know for sure that there aren't inedible ones out there.
Oct
31
answered What are these called in english?
Oct
30
comment How hot is your oven?
@Piglet, the only person who's likely to see your question is me, because as the author of the answer you're replying to I get notified. If you want someone else from the comment thread to be notified, you should use an @ tag. (And if you want more than one person to be notified you need to leave multiple comments, because only the first @ tag is processed).
Oct
28
comment Chicken Breasts Accidentally left at room temp
See the generic page on food safety, which should answer your questions.
Sep
28
comment What are different methods of preserving chillies?
Just to add that when cutting up Scotch bonnets, whether with knife or with scissors, it's a good idea to hold the pepper with either a fork or a gloved hand. You don't want to get much juice on your fingers.
Sep
26
comment Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting?
It might be more accurate to say "within the USA" rather than "outside of Australia". I knew it as pawpaw growing up in the UK, and according to Collins American Dictionary the use of pawpaw to describe Asimina triloba is specific to the US.
Sep
26
comment Why does my jelly crystal box single out pineapple, kiwi fruit and paw paw as preventing setting?
Related
Sep
9
comment Are vegetable (or coconut) oils more common used for frying and cooking than extra olive oil or it is a myth?
Comparing "coconut oil" to EVOO is like asking "Which is bigger: a Royal Gala apple or a citrus fruit?" Limes are much smaller than pomelos; in the same way, the smoke point data you link to show that the smoke point of coconut oil varies considerably according to the level of refinement.
Sep
8
comment Why is it called spit roast?
And to fully clear up the linguistic question, the spit that you roast meat on comes from a root meaning "sharp point", whereas spit in the sense of saliva comes from a root which is probably onomatopoeic.
Aug
29
comment Do professional cooks use measuring cups and spoons?
Even for baking, if you've done a recipe a lot of times then you can get by with your eyeballs if you really have to.
Aug
22
comment Does sugar turn sour after prolonged cooking?
What temperature are these things cooked at? In particular, is it low enough that bacteria could survive and turn the sugar into something else?
Aug
8
comment How did egg-centric dishes become “breakfast only” food in American cuisine?
When you say "Western", do you mean "US American"? From my European perspective, quiche is for lunch (not breakfast) and omelette is for dinner. The bar where I will probably have lunch today will almost certainly have scrambled eggs with something (often jamón serrano, but not always) as a main course; eggs are also the protagonist of a number of tapas; I've had dinner in a restaurant in Paris which pretty much only sold omelettes.
Jul
23
comment Bell Pepper Mousse - won't charge or discharge
Can you clarify the sequence of events? I read "it would not discharge. On opening the canister" as implying that you opened it while it was fully pressurised, presumably creating a lot of mess and risking injury. Is this correct?
Jul
23
comment Very unusual kitchen tools
Back when "too localised" existed as a close reason, this would have been a definite candidate for closure on the grounds that someone else who is trying to identify one of these tools wouldn't be able to find this question with a search engine.
Jul
22
comment How safe is it to combine flavor extracts?
Forget paneer or queso fresco: the stomach uses acid to break down food, so if acid + milk caused a stomach upset it would simply be impossible to drink milk.