7,836 reputation
53486
bio website lacasadelholandes.es
location Madrigal de la Vera, Spain
age 45
visits member for 4 years, 6 months
seen 2 days ago

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
12
comment What is the purpose of red wine vinegar in steak marinades?
@Bob, I'm sorry I read your statement the other way around :( (produce instead of reduce). Of course you're right.
Jul
11
comment How can I tell if a vegetarian recipe is suitable for freezing?
Excellent answer.
Jul
11
answered How can I tell if a vegetarian recipe is suitable for freezing?
Jul
11
comment What is the purpose of red wine vinegar in steak marinades?
@Bob Could you expand on that statement?
Jul
10
answered What is the purpose of red wine vinegar in steak marinades?
Jul
10
answered Where can I buy American style bread flour in Europe
Jul
10
revised What is the ideal hydration for bread dough?
Added result
Jul
10
comment Place oil on cold or hot skillet?
A Sauté doesn't have a coating. I always use method two as the oil will not burn if you leave the pan unattended. I don't think, as you do, that there will be any difference in taste.
Jul
8
accepted Fresh mussels, or are they?
Jul
8
comment How not to mess up Béchamel sauce
In general (they say) you should have the roux and the liquid at different temps. So, if the roux is hot, the milk can be cold and if the roux is cold, the milk can be hot. I tend to mix them both warm without problem.
Jul
8
asked Fresh mussels, or are they?
Jul
7
comment How do you cook a steak like those found in fine steakhouses?
+1 for 'let it sit until room temp'.
Jul
6
comment Cooked or Raw - Shrimp peeling
Wow, that does seem to be far more efficient. Next time I'll try.
Jul
6
comment How do I cook minced meat faster?
+1 cooking in smaller batches is a good idea.
Jul
6
asked Cooked or Raw - Shrimp peeling
Jul
5
comment How can I buy or make pasteurized eggs?
You could try a double boiler with a digital thermometer and an induction precision cooker... Can't be too hard, can it?
Jul
4
answered How long can I keep thawed vacuum-packed fish in the fridge?
Jul
3
comment How do I cook minced meat faster?
Right you are. Why didn't I think of that?
Jul
3
comment What is the ideal hydration for bread dough?
It's hard to choose between these great answers. Thank y'all!
Jul
3
accepted What is the ideal hydration for bread dough?