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seen May 8 '11 at 11:54

Interested in ethos behind food, with a focus on local, seasonal (organic if possible) wild and foraged. Also, using the whole of the animal and not wasting anything. Love butchery, charcuterie, fat, and refuse to become a pastry chef like most females in kitchens (although purely out of stubbornness... I like pastry too..)


Jul
19
awarded  Yearling
Oct
26
answered Is it important to warm the flour before making bread?
Oct
14
comment Pancetta Mold. How to tell whether it's safe to eat?
Yes, dry cured sausages will also have these moulds. In Europe salami casings are often dipped or sprayed in mould starters. This mould helps to impart flavour and prevent spoilage during the curing process (by preventing less desirable fungi and yeasts growing). There is absolutely nothing wrong with a fine covering of white mould on air-dried cured meat. If it is unpleasant to you though, it can always be washed off with a little vinigar solution. There is a problem with black or green mould however.
Oct
12
answered Pancetta Mold. How to tell whether it's safe to eat?
Oct
12
comment How do cooks prepare belly pork in a restaurant?
Heart attack central! Will have to try this out..
Oct
9
answered How to clean a big butcher block?
Oct
6
comment Gluten-free alternatives to beurre manie/roux for thickening sauce?
An interesting idea.. I've used it for breadmaking but I would imagine in a sauce that, without practice, it could easy be too, well, gummy?
Oct
6
answered Gluten-free alternatives to beurre manie/roux for thickening sauce?
Oct
6
comment Gluten-free replacement to coat something with before roasting, to obtain crust
No. Rice generally thought of as a good gluten free alternative. Brown rice contains something like .02 of gluten so some highly intolerant people can only have white. I emphasis that this is rare though.
Oct
6
answered For crackling, should I give pork a blast of super heat at the start or end of roasting?
Sep
23
comment How are savoury meringues made?
And when you make this is has a similar consistency to meringue? How thick do you spread it to dry in 5 hours? I'm guessing when you're spreading it out to dehydrate you can adjust the thickness and vary the dehydration time?
Aug
28
comment What are the differences between brown/golden sesame seeds and black ones?
In my local health food store you can buy hulled and unhulled tahini. The unhulled is darker in colour and stronger in taste. Hulled tahini is milder and seems creamier.
Aug
17
answered how often is cleaning done in a professional kitchen?
Jul
26
comment Is it safe to eat a lump of Jamon that grew some mold?
I've made air-dried ham for a few years now, both outside over autumn and winter, and at other times of year doing the whole process in a seperate chiller. I don't understand your comment about refridgeration causing rotting. Have you had experience with that?? Vinko's right though, you should eat it.
Jul
25
answered Is it safe to eat a lump of Jamon that grew some mold?
Jul
20
awarded  Supporter
Jul
18
awarded  Teacher
Jul
18
answered Milk alternative in pancake batter
Jul
18
awarded  Editor
Jul
18
revised How do you prepare a fresh deer for cooking?
added 12 characters in body