klypos

2,157 reputation

315

bio	website	microwavelegend.com
	location	Yorkshire
	age
visits	member for	2 years
	seen	Sep 11 '12 at 15:03
stats	profile views	89

I am a chemist by profession. I needed to study industrial microbiology and pharmacology for professional reasons - and rather a lot of other stuff, but robotics, computers, finance and management don't count for much around here. I learned about Indoasian cookery by working in the only Indian restaurant in Egon Ronay's Good Food Guide, around 1975. Nuff said ...

	2,157 reputation	bio	website	microwavelegend.com	visits	member for	2 years
315 badges		location	Yorkshire		seen	Sep 11 '12 at 15:03

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Apr 26	awarded	Yearling
Jan 15	awarded	Nice Answer
Dec 1	awarded	Enlightened
Dec 1	awarded	Nice Answer
Oct 21	awarded	Nice Question
Sep 26	awarded	Nice Answer
Sep 11	awarded	Revival
Sep 4	comment	Are spores an issue in sauteed pepper storage when you add garlic? @mfg - to give you a guide, please clarify when the garlic goes in and in what form (sliced diced skinned?).
Sep 4	comment	Wheat and corn intolerance It's an ingredient problem as I see it - here's someone that should use potato starch, tapioca and chestnut flour to save hassle. There's a website that can help, but they want you to pay a subscription for most of their info, so I'm not mentioning it.
Aug 31	comment	How to test that a knife is sharp enough? where do you get those cheap silk scarves? (My wife made me ask, I think she wants some).
Aug 29	revised	What are the key ingredients in Worcester Sauce? more info.
Aug 29	comment	What are the key ingredients in Worcester Sauce? Nobody really knows what went into the making of garum, but it is well documented that it was prepared from anchovies and left for some time to mature. The Romans used it on almost everything savory that they ate. The point of mentioning Hendersons Relish was to show that it is possible to make a sauce similar in style to Worcester sauce without anchovies (but my wife likes the ones with anchovies better, it appears to be the combination of anchovies and soy sauce that make the formula work). Whatever, there has to be a period of "maturing time" involved as well.
Aug 29	revised	What are the key ingredients in Worcester Sauce? plenty of more info
Aug 29	comment	What are the key ingredients in Worcester Sauce? Worcester sauce was once a genuine condiment with a history dating back to Roman times (cester or caster or chester in a place name indicates a Roman camp). Lea and Perrins still use a fermented anchovy basis to the sauce like the Roman garum, for me that's enough to give them prime place in the Worcester sauce race, although Hammonds won the war which entitled them to call their product "Worcester sauce".
Aug 29	answered	What are the key ingredients in Worcester Sauce?
Aug 27	answered	What counters astringency?
Aug 26	answered	Low-sodium alternatives for Asian cooking sauces?
Aug 25	comment	How do you tell if pickles/cucumbers have gone bad Bacterial conversion of ethanol to acetic acid? Dream on. If you want to rely on an article written by someone who refers to "ploughman's pickle" as English (it's a Heinz brand), go ahead. A lot of the article is twaddle, and I gave up writing Wiki stuf because there's so much twaddle in wikipedia.
Aug 23	revised	How do you get the smell of fish off your hands? more info.
Aug 23	comment	How do you tell if pickles/cucumbers have gone bad Pickles exist to avoid microbial contamination. Some things, like sauerkraut, may incorporate inoculation with benign organisms that induce a natural fermentation, but to say that "Pickles cannot exist without bacterial fermentation" is twaddle.