1,286 reputation
21333
bio website gurka.se
location Sweden
age 24
visits member for 3 years, 6 months
seen Aug 25 at 13:54

Oct
31
comment Counter to bitterness in soup
What do you mean? I did include carrots in the soup.
Jan
20
comment Why reoil a cast-iron pan after usage?
I realise the importance of a good seasoning; I'm just wondering if reoiling after usage is required to maintain the seasoning.
Jan
17
comment Why reoil a cast-iron pan after usage?
Thanks. I meant to ask about the whole reoiling process, and why it isn't enough just to rinse the pan in water.
Jan
9
comment How much could I safely heat a content-less cast-iron pan?
Thanks @derobert!
Jan
9
comment How much could I safely heat a content-less cast-iron pan?
@derobert I just wanted to be careful since I normally don't cook without pan contents, and maybe it could hurt the seasoning.
Jan
8
comment Cast Iron vs Steel
"I find pan sauces taste metallic when made in cast iron." -- is this your opinion regardless of whether there are acids involved or not?
Jan
8
comment How much could I safely heat a content-less cast-iron pan?
My planned range was up to 250°C, but I'll see what I can find at the local faculty for material physics :)
Dec
14
comment Can I cook hamburgers in the microwave oven?
I just tried it once. The patties were quite thick, and I might have used full power. Thanks for letting me know that it is indeed possible!
Oct
5
comment What do you call a scrambled omelette?
Thanks for an extensive argument that there's no word for it! I'll wait a bit and see just to make sure that no-one knows a word for it.
Oct
5
comment What do you call a scrambled omelette?
It seems like a Western omelette isn't scrambled, at least from Google Images and Wikipedia: "A Denver omelette, also known as a Southwest omelette or Western omelette, is an omelette filled with diced ham, onions, and green bell peppers, though there are many variations on fillings."
Oct
5
comment What do you call a scrambled omelette?
Maybe; my dish is definitely not coherent.
Jun
30
comment Does splitting spaghetti in half change the taste?
Texture, which would change, is part of the taste.
Jun
23
comment Is my pan too hot for brown sauce / gravy?
@Bob: I'm having the onions in the sauce. Do you mean that I could fry them before cooking the steak, and then put them back after adding stock to the roux?
Jun
23
comment Is my pan too hot for brown sauce / gravy?
I just tried cooling the pan for a minute, and it felt a lot better to melt the butter. Thanks! I'll try @BobMcGee's suggestions next.
Jun
23
comment Is my pan too hot for brown sauce / gravy?
Thanks, I'll try these sauces. Why can't I use a roux for the pan sauce? Time?
Jun
22
comment Is my pan too hot for brown sauce / gravy?
I have the same problem with cast-iron. Thanks for pointing me to the teflon question, by the way.
Jun
11
comment How to fix the protein content of my minestrone?
@rumtscho: That had actually never crossed my mind. I was dead-set on eating just a single course for time concerns, but cooking a steak doesn't take much time.
Jun
11
comment How to fix the protein content of my minestrone?
Thanks, I didn't know that beans were traditionally included.
Jun
9
comment Are bay leaves dangerous to (unwittingly) eat?
That policy probably has more to do with the unpleasant taste of whole bay leaves.
Jun
7
comment How to approximate the Maillard temperature (154°C) in a pan?
With no fat at all in the pan? Isn't that going to be terrible to clean (unless you're making a sauce)?