7,781 reputation
53383
bio website lacasadelholandes.es
location Madrigal de la Vera, Spain
age 45
visits member for 4 years, 4 months
seen yesterday

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
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?
Jul
3
revised What is the ideal hydration for bread dough?
hydration
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.