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visits member for 4 years, 3 months
seen Apr 25 at 10:09

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
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?
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