7,724 reputation
43082
bio website lacasadelholandes.es
location Madrigal de la Vera, Spain
age 45
visits member for 4 years, 2 months
seen Sep 13 at 17:31

My name is Hans Polak, I'm the owner, cook, dishwasher, maintenance guy and web designer at 'La Casa del Holandés' in Spain. My wife is the general manager, maître d', kitchen hand, cleaning woman and community manager.

I have a master degree in Cognitive Artificial Intelligence and specialized in Human Computer Interaction. That's the reason I choose GUI Junkie as my on-line personality (GUI stands for Graphical User Interface).

My wife is a psychologist.

Thanks to cooking.stackexchange I'm becoming a better cook, and, to give something back, I've posted a number of improvement suggestions at MSO, resulting in four (!) question bans in one year (these have all been lifted).


Jul
3
answered How do I cook minced meat faster?
Jul
3
comment How do I cook minced meat faster?
What kind of cookware do you use? The larger the surface area, the faster the evaporation.
Jul
3
asked What is the ideal hydration for bread dough?
Jul
3
answered How can I prevent scum forming in the water when I poach eggs?
Jul
2
comment What is a good brand for teflon pans?
A great answer Bob.
Jun
30
revised What to look for in a mandoline?
Added size + link
Jun
28
comment Adding butter to pizza recipe
Great answer, thanks.
Jun
28
comment What kind of olive oil should I use?
Very well put. Don't heat the oil too much, nor too long.
Jun
26
comment How to cook cod?
@ESultanik, I've done some experiments today. From 35ºC to 54ºC between 10' and 15'. With very small pieces of Cod. I'm going to do some more experiments, as I ran out of Cod today. At 54ºC after 5', the Cod was perfectly done. Cheers.
Jun
26
comment How can I buy or make pasteurized eggs?
If you cannot do sous-vide, then you must resort to buying pasteurized yolks... if you can find them.
Jun
25
comment Is it safe to cook a steak that was left out (raw) for 7 hours?
One more thing. Botulism should be taken very seriously. In a non-oxygen environment, the bacteria could contaminate the food, and the toxins will not be destroyed by heat. The probability is very low, but if you are not lucky it could be lethal. Personally, depending on circumstances, I'd do the same as @Satanicpuppy and eat it.
Jun
25
answered How can I buy or make pasteurized eggs?
Jun
25
comment How can I buy or make pasteurized eggs?
It's a good question, but hard to answer. I've been looking for pasteurized eggs where I live, at specialized retailers and haven't found them. The theory is to pasteurize them sous-vide at 57ºC for 1:15'
Jun
24
comment How is apple syrup made?
That sounds promising. I'll give it a try someday.
Jun
24
comment How to prepare courgettes/zucchini?
How hot do you have your oil? I've tried frying them, but they became soggy, filled with oil and with brown edges.
Jun
23
accepted How to treat brik dough?
Jun
23
answered How to treat brik dough?
Jun
23
accepted Frying - Oil foams
Jun
23
accepted How to make a good homemade Croquette
Jun
23
accepted How is apple syrup made?