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visits member for 4 years, 7 months
seen Aug 26 at 16:12

Aug
11
comment Why does my horchata have too much sediment?
Probably not. I offer this as a solution which should work, not as the most commonly used one. Certainly it wouldn't work for Valencia horchata, because that needs a lot of sediment, but my memory of the one time I had Mexican horchata was that it was basically flavoured water. Maybe they don't blend it so finely in the first place.
Aug
11
answered Why does my horchata have too much sediment?
Aug
9
comment Is it safe to eat the clam that didn't open?
Not quite a duplicate, but certainly related to this question.
Aug
5
comment Anyone know of any completely flavorless syrups?
You've tagged the question baking. Does this mean that you need something which is heat-stable up to e.g. 200C?
Aug
2
comment Why don't most ice cream recipes include salt in the base?
You might not usually put salt on fruit, but there are plenty of cultures where people do.
Jul
31
comment Blending pineapples and coconuts whole, safety and experience?
Note that the video tells you not to try this at home.
Jul
31
comment Defrosting Fish without Bag
It won't do much for the texture of your fish. You're better off thawing it in 4% brine, and I assume you can't get that out of a tap.
Jul
4
comment Can I learn to like wine?
@Max, you're obviously not a connoisseur of apple juice ;) If you're ever in England, try to visit the national apple orchard at Brogdale and sample a few less common varieties.
Apr
16
comment Pasteles are too salty
It would be helpful to have some indication of what exactly you mean by pasteles, since it's the generic Spanish word for cakes.
Mar
26
comment Lobster Death! Freezer vs. Alcohol
The key information which someone would want if the article goes dead is the use of clove oil as an anaesthetic, the appropriate proportions, and the way to tell that the lobster is sufficiently anaesthetised.
Feb
24
revised Does vinegar have the same function as tartaric acid in a pavlova?
Add tag "meringue"
Feb
24
suggested approved edit on Does vinegar have the same function as tartaric acid in a pavlova?
Feb
5
comment Will Cinnamon ever dissolve in a cocktail?
An alternative for filtering out ground cinnamon would be gel clarification. I suppose that most people who have ground cinnamon but not stick cinnamon probably also have gelatin but not agar, which would limit them to clarifying flavoured water; but if they do happen to have some agar around then it works for clarifying alcoholic infusions up to about 35% abv.
Jan
29
awarded  Yearling
Jan
26
comment How to mount a ham?
Looks about right, but are you sure you don't have the ham upside down?
Jan
5
comment Chocolate Berry Cake with Berries as main batter ingredient?
I think your autocomplete has gone wild. "More betty" is presumably "more berry", but I'm not sure what "fast" is. Fats?
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