7,654 reputation
42979
bio website lacasadelholandes.es
location Madrigal de la Vera, Spain
age 44
visits member for 4 years
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
16
comment Avoid butter in puff pastry dough from melting while baking in the oven
I'd chill the cookies as long as possible.
Jul
14
comment Frying - Oil foams
Maybe try a higher temperature?
Jul
13
comment Options for non-stick frying pans - not using teflon
Yes, @NimChimpsky, he also demonstrates water on a hot plate.
Jul
13
comment Options for non-stick frying pans - not using teflon
iflscience.com/physics/… This is how hot the steel plate has to be for non-stick stainless steel (and iron?)
Jul
13
comment Options for non-stick frying pans - not using teflon
Why, o why, do people install smoke detectors in kitchens?
Jul
13
comment Options for non-stick frying pans - not using teflon
I hadn't used my plate iron pan in a while (maybe six months) and it's doing great. Non-stick eggs.
May
28
comment What are the functions of vinegar in cooking?
Vinegar does nothing for the emulsion, that's the yolk. Vinegar in hollandaise or mayonnaise is there for flavour only. The vinaigrette is not a true emulsion.
May
27
comment When should I not use a cornstarch slurry?
Why not make a batch of roux and freeze individual blocks? That way, when you need to work fast, you can just dump one in... and then another one...
May
20
comment Frying - Oil foams
seriouseats.com/2013/09/…
Apr
29
comment gluten free hot cross buns
possible duplicate of Having trouble getting gluten free bread to rise
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.