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bio website wholemeal.ie
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Oct
16
comment Creating meal plans
Just FYI, there are several problems with BMI as a measurement: livestrong.com/article/93472-problems-bmi
Oct
13
comment To chop or to blend?
Also, by blending you massively increase the surface area of the mirepoix which will increase the rate of flavour extraction compared to just dicing and might possibly unbalance your dish unless you alter the vegetable ratios to compensate.
Oct
12
comment Can Calcium Chloride be Used to Prevent Lentils from Bursting?
The question here is more whether the skins of lentils and beans can be considered as basically identical. I guess I'll just have to order some calcium chloride and do some tests!
Oct
12
comment Can Calcium Chloride be Used to Prevent Lentils from Bursting?
It's during cooking, apparently tinned bean manufacturers use it when pressure cooking their beans.
Oct
12
asked Can Calcium Chloride be Used to Prevent Lentils from Bursting?
Oct
12
answered How to thicken a white wine sauce to drizzle over prawns?
Oct
11
awarded  Nice Answer
Oct
10
revised How to properly sauté mushrooms so that they don't release water?
deleted 10 characters in body
Oct
10
revised How to properly sauté mushrooms so that they don't release water?
added 311 characters in body
Oct
10
answered How to properly sauté mushrooms so that they don't release water?
Oct
5
answered Is slow cooking for 24+ hours safe?
Oct
4
comment What is sourdough bread?
Bakeries definitely have sourdough bread here in Dublin but I've never seen the packs of sourdough starters Tor-Einar is describing.
Oct
1
answered Complementary taste to elderberry ice cream?
Sep
28
awarded  Yearling
Sep
14
answered What is the correct internal temperature for rabbit meat?
Sep
12
answered How can I get homemade yoghurt to thicken properly?
Sep
11
answered What is the correct temperature when extracting saffron flavour?
Sep
5
comment How to peel hard boiled eggs easily?
There's a great article by Harold McGee in this quarter's Lucky Peach magazine: the reason old eggs are easier to peel is because their pH increases as they age, you can replicate this with fresh eggs by adding baking soda to the boiling water. The article goes into much more detail but unfortunately I don't have it at hand.
Aug
24
comment How do you get a poached egg to coagulate evenly and professionally?
You don't really need vinegar for poaching eggs; there's a very good answer already on the site here: cooking.stackexchange.com/questions/21650/…
Aug
9
answered Is a vacuum strictly necessary for sous-vide cooking?