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bio website wholemeal.ie
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visits member for 3 years, 1 month
seen 15 hours ago

Sep
28
awarded  Yearling
Sep
22
reviewed Approve suggested edit on How often should knives be sharpened?
Sep
18
reviewed Approve suggested edit on Crock pot left on high for longer than recipe called for
Sep
17
answered How can I make my sourdough crust chewier?
Aug
25
comment How to use and store galangal?
I grate frozen galangal with my microplane all the time, actually did it last night as it happens.
Aug
20
revised Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?
deleted 1 character in body
Aug
20
answered Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?
Aug
20
comment Sous vide whole salmon at what temperature?
Yeah, cook it at a higher temperature, say 65C to a core temp of 55C. You'll get a mild doneness gradient but not much. I don't suppose you have access to the iOS app Sous Vide Dash? It'll work out the time it will take based on target temp, water temp and the thickness of your salmon.
Aug
20
comment Key ingredients for classic Sauce Bolognese (Ragù Bolognese)?
The recipe was officially codified in 1982: culinariaitalia.wordpress.com/2008/06/29/… I don't really hold much truck with these sort of things though but there you have it...
Aug
8
comment Quick pressure release vs natural pressure release
You're more skilled with a pressure cooker than I am then, I find a minute or two too long in the cooker and my rice always turns out badly, not mush but still unpleasantly overcooked.
Aug
7
revised Quick pressure release vs natural pressure release
added 5 characters in body
Aug
7
answered Quick pressure release vs natural pressure release
Jul
22
awarded  Custodian
Jul
22
reviewed No Action Needed Should you avoid cooling a frying pan with water?
Jun
10
comment Use of ground beef in Chinese food
Not enough for answer but I can think of several Sichuan dishes off the top off my head: ma po doufu, ants climbing a tree and some versions of Dan Dan noodles. I'm sure there's plenty more from the myriad regions of China.
Mar
27
comment Cream separates to oil when heated
Are you sure it's 35% cream? High fat cream really shouldn't shouldn't curdle. I make cream reductions all the time where I boil the sauce vigorously and it's never split.
Mar
18
comment How to make agar less brittle
Yeah, they're parametric recipes for making different gels; I got them from my copy of Modernist Cuisine: the page numbers are in brackets.
Mar
14
revised How to make agar less brittle
edited body
Mar
14
revised How to make agar less brittle
added 634 characters in body
Mar
14
answered How to make agar less brittle