522 reputation
3928
bio website dortcon.de
location MK, Germany
age 45
visits member for 3 years, 2 months
seen Jul 4 at 12:15
  • Fanatic Queen fan.
  • Science Fiction fan.
  • Organizer of Science Fiction Literature Conventions.
  • Amateur musician.
  • Amateur cook.

profile for takrl on Stack Exchange, a network of free, community-driven Q&A sites


Nov
16
answered How can I create a scotch egg with a runny yolk?
Oct
24
comment Frying Oil Reuse
+1 for the filtering procedure, I was just about to ask a question on how to filter the oil after first using it this weekend ...
Oct
20
revised Which type of oil/fat should I use for deep frying?
narrowed down as comment suggested
Oct
20
asked Which type of oil/fat should I use for deep frying?
Oct
4
accepted Why would a blended salad dressing change its color?
Oct
4
answered Why would a blended salad dressing change its color?
Sep
15
awarded  Enthusiast
Sep
12
comment Frying only one side of eggs on a pan
+1 for method 2, I'd have mentioned this if you hadn't already. I first saw this being done when a friend in the UK made me a fried egg sandwich while I visited him. I thought it to be an interesting but uncommon method ...
Sep
8
comment What to look for in a Stand Mixer?
@BaffledCook I think what it means is that the whisk is not in a static position relative to the bowl. The socket you place the whisk in is itself on a rotating element, so effectively the whisk turns while rotating (orbiting) around the bowl. Mechanically, you could also have a static whisk placed out of center of the bowl, and then have the bowl itself rotate. I think I've seen both, but the rotating bowl seems less common to me.
Sep
8
answered Keeping food warm: does cast iron make a suitable potluck vessel?
Sep
8
awarded  Nice Question
Sep
3
accepted Did tomato paste come in only one size of can in the 1950s?
Sep
3
revised How long should I cook pasta sauce?
added recipe reference
Sep
3
comment Did tomato paste come in only one size of can in the 1950s?
+1 Thanks for this, I think that's it. I'm german, and it wasn't obvious to me that "1/2 can" actually would be something meaningful in it's own right, I thought it just meant take half of the contents of a can of size x without knowing what x actually is. That also explains why some other recipes in that book appeared to be a bit "vague" ...
Sep
3
asked Did tomato paste come in only one size of can in the 1950s?
Aug
31
accepted Why do scrambled/fried eggs stick less when cooked with butter instead of oil?
Aug
29
awarded  Scholar
Aug
29
accepted What does gluten “do” in baking?
Aug
29
awarded  Analytical
Aug
29
comment What does gluten “do” in baking?
+1 Thanks for this, there's some interesting points I definetly need to take into account.