7,493 reputation
22476
bio website lacasadelholandes.es
location Madrigal de la Vera, Spain
age 44
visits member for 3 years, 9 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).


Apr
18
comment What's the proper way to dispose of used fats & oils?
A fat-trap is not really expensive. It's just a place where water & fat slow down so the fat can float. The water escapes at a lower level.
Mar
21
comment What to look for in a mandoline?
@wootscootinboogie it performs great, but I stopped using the "dicing" blades. They tear through the food instead of slicing. The adjustment scale is lacking, so it's eyeballing.
Mar
7
comment Amount per serving
@Johntheprogrammer en.wikipedia.org/wiki/MyPlate
Feb
28
comment Cryovac tenderloin left in trunk of my car
Most likely not
Feb
2
comment Type of wok and how to go about seasoning it
Check here cooking.stackexchange.com/a/13558/641
Feb
2
comment Type of wok and how to go about seasoning it
From the look of it, it's not cast iron. Coating as any other iron pot.
Dec
18
comment Do the Properties of Oils Change if They're Cooked?
@rumtscho understood.
Dec
18
comment Do the Properties of Oils Change if They're Cooked?
@rumtscho, instead of [nutrition], I propose [properties]
Dec
15
comment What happened to my cake?
The question is: What's changed? Same oven? Does the oven work correctly? Do you use the same tray in the oven? ...
Dec
15
comment Are Devil’s Cigar mushrooms poisonous?
This question appears to be off-topic because it is about the edibility of specific mushrooms. Not about cooking.
Dec
10
comment How long is the cooking time for pork roast?
Do you have a thermometer? That's a better way to measure when your meat is done.
Dec
10
comment Forgot sugar in sugar cookies
Why don't you taste the dough, as is? If it's sweet, you're on. If not, add sugar.
Nov
21
comment How to reheat a Croquette without it getting soggy
The available heater was a small grill oven. Everybody survived :-)
Nov
6
comment How to remove film from stainless steel pan
There are anti-grease solutions on the market. They also work with polymerized fats. Alkaline solutions. Wear gloves.
Sep
10
comment Is the “gamey” taste of venison just a polite name for “rotten”?
I did a little experiment with freshly killed deer meat. Some of it was marinated in wine "to take the bad blood out". Some wasn't. The wine treatment is a winner.
Sep
1
comment What is the rate of consumption of hardwood lump charcoal?
I don't think this question is a good fit for this Q&A, but that's only my opinion, I'm not voting on this one. I think you do need to provide more information on the charcoal smoker, like dimensions, otherwise, the question is impossible to answer.
Aug
27
comment How can you speed up a genoise cake mixing?
@SAJ14SAJ, yes, I've changed the title of the question accordingly. Thanks.
Aug
25
comment How can you speed up a genoise cake mixing?
@GdD As stated, 4 eggs with 115g sugar. Those are whole eggs. I try to achieve a 'ribbon' like described here
Jul
9
comment What kind of homemade sandwich bread or wrap lasts longest?
Do you want to know how to store commercial bread/wrap for longer keeping? Or do you want to bake your own?
Jul
2
comment Frying - Oil foams
Thanks for your feedback, Splenda. I haven't had this problem in ages.